• The Journal of Korean Philosophical History
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• no.39
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• pp.115-142
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• 2013

The purpose of this study was to explore the changes of values in Korea focused on the period from liberation in 1945 to industrialization in the late 1970s. Those periods classified into 'Transitional Era' and 'Industrial Era' based on historical events significantly influenced the changes of value system of Korean people or Korean society. In this study, not only main values and right people for society but also the way of changing value system in those periods were suggested by investigating factors of politics, economy and society. The results are as follows : First, main values and right people for society on each period were as follows : In Transitional Era, main values were manners and social norms, and right people for this period were practical intellectuals pursuing the principle of action-oriented truth-and- knowledge-seeking. In Industrial Era, on the other hand, main values were sincerity, diligence, self-help and collaboration, and right people for this period were skilled man having occupational ability which was essential for economic development. Second, lasting value in Transitional Era and Industrial Era was patriotism. The patriotism in early Transitional Era was appealed to nation and people because of the collapse of ruling system and the absence of leaders, however, the patriotism changed to loyalty towards a national leader or seniors after the formation of new ruling system by building nation and electing a leader. On the other hand, the patriotism of Industrial Era was distinctly defined purpose for carrying out national economic policy and overwhelming Democratic People's Republic of Korea with anti-communist spirit and unification will.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.466-472
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• 2013

This study was performed to determine the effects of the pretreatment and cold-vacuum drying methods on the physicochemical properties and antioxidant activities of dried peaches. Moisture content was significantly lower with 0.3% NaCl treatment with cold-vacuum drying. The pH, brix and acid ratio (SS/TA) were the lowest with 1.0% soluble Ca treatment, while soluble solid and SS/TA were significantly higher with 0.1% vitamin C treatment compared to those with other treatments. The ${\delta}E$ and browning degree was lower in the pretreated sample compared to the untreated sample. Cutting strength of dried peaches was highest in the pretreated samples, and it was the highest with 1.0% soluble Ca treatment. Total sugar content with 0.1% vitamin C and 1.0% soluble Ca treatment was significantly higher than that with 0.3% NaCl treatment. The free sugar content was lower with 0.3% NaCl treatment but it was higher with 0.1% vitamin C and 1.0% soluble Ca treatment. The sensory evaluation result was highest with 0.1% vitamin C treatment. Phenolic compounds and antioxidant ability were the highest with the 0.1% vitamin C and 0.1% soluble Ca treatment; all the dried peaches showed relatively high antioxidant activities. These results suggest that pretreatment can affect the quality of dried peaches, showing that cold-vacuum drying can be applied for the production of high quality dried peach products.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.545-550
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• 2002

A hemolysin producing bacterial strain which belong to Vibrio species was isolated from the Kum River estuary. In the process of identification, the strain did not show characteristics of known Vibrio species; thus, the strain was designated as Vibrio sp, E10 (V. kunsan) tentatively and further identification study was carried out by comparing its bacteriological characteristics. Morphologically Vibrio sp, E10 was comma shaped rod with a polar flagellium. Clear hemolysis zones were observed with the strain against human and sheep blood agar. Hemollytic toxicity was confirmed by strong vascular Permeability and fatal toxicity against mouse was also observed. Therefore the strain was a pathogenic vibrio. Growth conditions for Vibrio sp. E10 were ranged salinity of 0$\~$$4.5\%$, pH of 6.2$\~$9.2, temperature of 14$\~$42$^{\circ}C$, respectively, 16S rDNA partial sequence of Vibrio sp, E10 showed $99\%$ homology with dozens of V. cholerae species including V, cholerae El Tor N16961 and V, snmisnfus ATCC 33653T. This strain belonged to Proteobacteria; gamma subdivision; Vibrionacea: Vibrio. But, among knorn Vibrio species no identical styains were found when using automatic bacteria identification system ($MicroLog^{TM}$system, release 4.0, Biolog Inc., USA) which evaluated the ability of metabolizing 95 kinds of carbon and nitrogen sources. Vibrio sp, E10 showed 18 and 11 different responses as compared to V. mimicus and V, cholerae, respectively.

• Journal of the Korean Association of Geographic Information Studies
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• v.14 no.1
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• pp.84-93
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• 2011

Levee line mapping is critical to the protection of environments in river zones, the prevention of river flood and the development of river zones. Use of the remote sensing data such as LiDAR and aerial orthoimage is efficient for river mapping due to their accessibility and higher accuracy in horizontal and vertical direction. Airborne laser scanning (LiDAR) has been used for river zone mapping due to its ability to penetrate shallow water and its high vertical accuracy. Use of image source is also efficient for extraction of features by analysis of its image source. Therefore, aerial orthoimage also have been used for river zone mapping tasks due to its image source and its higher accuracy in horizontal direction. Due to these advantages, in this paper, research on three dimensional levee line mapping is implemented using LiDAR and aerial orthoimage separately. Accuracy measurement is implemented for both extracted lines generated by each data using the ground truths and statistical comparison is implemented between two measurement results. Statistical results show that the generated 3D levee line using LiDAR data has higher accuracy than the generated 3D levee line using aerial orthoimage in horizontal direction and vertical direction.

• The Journal of the Korea Contents Association
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• v.16 no.5
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• pp.282-289
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• 2016

A term that has been used since ancient times, 'trickster' means 'a person who performs general tricks'. In other words, a trickster is a person who exhibits his or her intrinsic characteristics by using tricks, or who has a special ability to make any situation work well only for him or herself. This thesis looks for basic concepts and features of tricksters in research undertaken into tricksters to date. It also aims to uncover the trickster side of Maltugi in Talchum (a traditional mask dance). A trickster is a person who tricks, but the characteristic itself is unclear and abnormal. A trickster also has borderline, duplicitous or multi-value characteristics, so it is impossible to merely define him or her as 'a person who tricks'. When dealing with a trickster's characteristics, the 'Liminality' element is very important, because he or she is a person who exists in all the borderlines of space, time, society, and language, and assaults the social order via deceit, play, and the fulfillment of greed. Maltugi in Talchum is a man of humble birth, but he is a character who attacks the Yangban (aristocrats) without hesitation. He is a kind of representative of the people who speaks for the commoners' feelings. At a time of the Three Policies' Disorder and frequent external aggressions, the commoners felt a sense of helplessness against the Yangban, who they viewed as immoral. Maltugi laughs at and depreciates the Yangban through the use of puns, and shows a faithful attitude to the present without being afraid of the result caused by his activity. This implies that he has the characteristics of a trickster.

• Food Science and Preservation
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• v.13 no.6
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• pp.740-748
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• 2006

The Chunma (Gastrodia elata Blume) requires a simple pre-treatment, due to inconvenience or preservation, toxicities, and pungencies in intact state. Various drying conditions were examined to establish the physicochemical properties of Chunma by the response surface methodology (RSM). Weter activity and total phenolic acid contents of Chunma dried extracts were optimal at $79.56^{\circ}C$ and $79.64^{\circ}C$ for 7.17 hr and 8.74 hr, respectively, for their characteristics. Electron-donating ability and nitrite-scavenging activity were optimal at 79.79 and $7.99^{\circ}C$ for 8.57 and 8.07 hr. We generated a regression equation for each variable and then superimposed the optimal condition in acquiring values for each frying process factor, physicochemical properties, resulting in that the optimal drying condition was at $75{\sim}80^{\circ}C$ for $8{\sim}9 hr$.

• Korean Journal of Food Science and Technology
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• v.7 no.3
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• pp.115-119
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• 1975

Imported seaweeds Gracilaria sp. and Gelidium sp. from the Philippines and Gracilaria sp. from Brazil were subjected to the examination of yield and quality of agar according to various pretreatment conditions. As pretreatment condition for alkali-treated Gracilaria sp. from the Philippines, $0.05{\sim}0.1%$ concentration of sulfuric acid was proper to obtain the higher yield of agar for which a reverse proportionality was shown between the acid concentration and the strength of extraction condition. Highest yield from Gelidium sp. from the Philippines was obtained by pretreating with 5% sodium hydroxide at $90^{\circ}C$ for one hour, followed by 0.1% sulfuric acid treatment. Gracilaria sp. from Brazil gave the highest yield of agar by pretreatments with 1% sodium hydroxide followed by 0.05% sulfuric acid, both at room temperature for one hour. Acid treatment of alkali-treated Gracilaria sp. from the Philippines brought about the decrease of total nitrogen, total sulfur and crude ash, the increase of jelly strength and no marked change in gelation point and gelation ability. In general, acid-treatment conditions to give rise to high yield of agar improved the quality of product.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.5
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• pp.247-254
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• 2014

This study explored how early stage entrepreneurs think about key success factors of startup and its impact factors. Previous research on key success factors of startup focused on high technology industry or explored retrospectively main reason of their startup success. However, preparatory entrepreneur who lacks career and social experience has different point of view of startup success, because of their situation which they overcome various problem of entrepreneurial process. This research surveyed key success factors and impact factors of entrepreneurial success based on 905 preparatory entrepreneur. We witnessed that preparatory entrepreneur recognizes various key success factors and found different key success factors according to the attribute of preparatory entrepreneur. We found that man, team startup and non technology related startup in 20s age emphasized procuring superior manpower. But solitary startup and previous career related busienss and long preparation term in 30s age recognized importantly about the entrepreneur's ability. Also, preparatory entrepreneur who considered importantly sales promotion and thorough preparation has different attribute. We can find a unique point that Funding capability was not significant attribute. Finally we suggested implication and further research agenda to foster young entrepreneur based on major findings.

• The Korean Journal of Mycology
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• v.40 no.2
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• pp.98-103
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• 2012

This study has been conducted to screen the decolorization of 4 aromatic synthetic dyes and production of ligninolytic enzymes by 4 white rot fungi such as Bjerkanderia adusta, Cerrena unicolor, Pleurotus pulmonarius and Abortiporus biennis. It was found that B. adusta, C. unicolor, and P. pulmonarius have the ability to efficiently decolorize congo red and moderately decolorized amaranth and orange G in solid and liquid culture media. However, the decolorization rate of 4 synthetic dyes by A. biennis was relatively low. The decolorization of congo red, amaranth, orange G were related to the growth rate of the fungal mycelia in the solid medium. But, the all fungi tested did not efficiently decolorize methylene blue in the liquid culture media. To investigate the production of ligninolytic enzymes in media containing aromatic compounds, fungi were cultured in 1% naphthalene supplemented potato dextrose broth medium. All fungi tested had the capability to produce laccase, lignin peroxidase and manganese peroxidase, and B. adusta was the best ligninolytic enzymes producing white rot fungus among other fungi tested.

• Food Science and Preservation
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• v.22 no.3
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• pp.314-321
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• 2015

This study was conducted to investigate the quality and characteristics of semi-dried persimmons soaked in different concentrations of sugar solution and stored at $7^{\circ}C$ for 20 days. The L value and chroma value were significantly higher in S5 and S10 compared to the other concentrations of sugar solution. The ${\Delta}E$ and browning degree were increased according to the increase in concentration of sugar solution. Total sugar, reducing sugar, and sugar free contents were higher in the control (semi-dried persimmon) than those in S0, but they increased according to the increase in concentration of sugar solution. Polyphenol oxidase and peroxidase activities were decreased according to the increase in sugar solution concentration, which were highest in S0 among other semi-dried persimmons soaked in sugar solutions. Total ascorbic acid content was highest in S10 (12.29 mg/g), followed by S0 (2.54 mg/g), S5 (7.76 mg/g), S15 (6.05 mg/g), and S20 (5.05 mg/g). Total polyphenols, flavonoids and proanthocyanidins contents were the highest in S10 compared to other semi-dried persimmons soaked in sugar solutions. Furthermore, the same tendency was observed with DPPH radical scavenging ability. These results showed that 10% sugar solution could be applied to semi-dried persimmons in order to achieve high quality, nutritional value, and browning inhibition.