• Asian-Australasian Journal of Animal Sciences
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• v.33 no.4
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• pp.640-650
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• 2020

Objective: Although the slaughter of cull sows (CS) for human consumption and meat products processing appears quite common throughout the world, relatively limited scientific information regarding the meat quality parameters of this pork type is available. The present study aimed at providing the technological quality characteristics and eating quality of CS meat, and comparing with those of commercial pork. Methods: Longissimus thoracis et lumborum muscle samples of CS and finisher pigs (FP) at 24 h postmortem were collected and used for investigation of the meat quality traits (pH, color, shear force, cooking loss, water holding capacity), fatty acids, flavor compounds and sensory characteristics. Results: The CS meat had significantly higher moisture content (p = 0.0312) and water holding capacity (p = 0.0213) together with lower cooking loss (p = 0.0366) compared to the FP meat. The CS meat also exhibited higher (p = 0.0409) contents of unsaturated fatty acids, especially polyunsaturated fatty acids (PUFA, p = 0.0213) and more desirable PUFA/total saturated fatty acids ratio (p = 0.0438) compared to the FP meat. A total of 56 flavor compounds were identified, amongst the amount of 16 compounds differed significantly between the two pork groups. Most of the PUFA-derived flavor compounds (e.g., hexanal, benzaldehyde, and hydrocarbons) showed higher amounts in the CS meat. While, 3-(methylthio)-propanal and 4-methylthiazole associated with pleasant aromas (meaty and roast odor notes) were only found in the FP meat. Furthermore, no differences were reported by panelists for flavor, juiciness, tenderness, and acceptability scores between the two pork groups studied. Conclusion: The sow meat exhibited better technological quality and its eating quality could be comparable to the commercial pork. This study provides meat processors and traders with valuably scientific information which may help to improve the utilization and consumption level of sow meat.

• Journal of the Korean Institute of Landscape Architecture
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• v.38 no.4
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• pp.45-53
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• 2010

This paper has attempted to propose a more progressive direction for U-environmental sculptures in a ubiquitous urban space in terms of usability, service, function and formative characteristics that enhance user satisfaction with these sculptures. For this, Media Pole, a U-environmental sculpture on Gangnam U-Street, has been examined. The results of this study are as follows: First, a study of user satisfaction was planned after establishing levels of satisfaction in terms of service, function and formative characteristics. In terms of satisfaction by the section of Media Pole, the public transportation map was the most influential in service while street culture and beauty of shape were critical in function and formative characteristics, respectively. In the relationship between satisfaction by section and overall satisfaction, furthermore, functional satisfaction had the biggest influence. Therefore, the development of human-centered functional factors which have pleasant and touching stories to facilitate communication with citizens are important in order to develop various Media Pole contents to enhance user satisfaction with the U-environmental sculpture and allow it evolve into a Gangnam landmark Since we are in the initial stage of a U-city, there are many problems that need to be addressed such as a lack of natural beauty, poor material quality of environmental sculptures, absence of storytelling, poor technology, lack of content, poor profitability and lack of means of social communication. In the end, the development of a comfortable, people-friendly space and U-environmental sculptures are needed in consideration of economic, social and cultural aspects instead of focusing on advanced technology only.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.33 no.3
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• pp.31-54
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• 2022

This study is to suggest the direction of the spatial change of the university library based on the trend of the spatial change in the university libraries and a survey on the perception of the librarians. For this purpose, the characteristics of the spatial change of the university libraries from 2000 to 2020 were analyzed, and the problems of the spatial change of the university libraries were identified through a survey. As a result of the survey, there was a total of 99 spatial changes in the university libraries nationwide over the past 20 years, including new construction, extension and remodeling. In recent years, it was found that due to the university's budget tightening policy, the university libraries focus on remodeling rather than new construction or extension. The characteristics of the spatial change were analyzed as follows. First, the resting areas have been expanded in the libraries. Second, The libraries are in pursuit of pleasant and comfortable atmosphere. Third, the libraries aim to establish an innovative and creative space. All these changes have been made in order to accommodate the requests of users and increase the number of users. It was also found that spatial change has advantages in these two points: providing various spaces and increasing the number of library visitors. On the other hand, spatial change has the problems such as the increased cost of maintaining the facility and the lack of management manpower. Additionally, a few more problems of spatial change are pointed out: first, spatial change only reflects the trend of the times without making a big change in the services and the actual value of the university library. Second, it has made university libraries standardized losing each library's own characteristics. This study suggests that the spatial change of the university library should secure the distinctiveness of the university library, accommodate various changes, and aim for the symbolism that can prove the value and existence of the university library.

• Food Science and Preservation
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• v.17 no.4
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• pp.500-506
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• 2010

This study was conducted to compare and analyze the active and general components in mate leaf tea according to degree of fermentation conditions. The contents of tannic acid of hot water extracts from #1 (mate leaf), #2 (Mate leaf after fermentation and roasting), #3 (Mate leaf after Pan-firing), and #4 (Mate leaf after final drying) were decreased according to degree of fermentation conditions. Polyphenol contents of hot water extracts were approximate in #1 and #3, with measurements of 43.45 mg/g and 38.20 mg/g, respectively. Caffeine contents were 6.78 mg/g in #1, 4.30 mg/g in #3, and 3.65 mg/g in #4. In addition, the level of total free amino acid of #1 was higher than that of #2, #3, and #4. Lightness (L) and Redness (a) values increased and yellowness (b) values decreased after fermentation. When sensory tests were conducted, mate leaf tea after fermentation had pleasant taste.

• Journal of The Korean Association For Science Education
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• v.30 no.1
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• pp.124-139
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• 2010

The purpose of this study was to understand the influence of the inclusive leader on group interactions in scientific inquiry experiments emphasizing group interactions. For this purpose, the students' verbal interaction patterns in groups with inclusive leaders were compared with those of groups with normal leaders and the inclusive leaders' influence on the progress of group interactions was analyzed extensively. This study focused on interactions of four small groups of seventh graders, with two having inclusive leaders and two having normal leaders. Students were involved in seven science classes for three weeks and students' interactions in each class were observed and recorded using video/audio. The data recorded was transcribed. Analysis of verbal interaction patterns showed that the small group with the inclusive leader had a more positive atmosphere and highly structured interactions. Results of the study showed that interactions of small groups with inclusive leaders were sustained for longer times, since the inclusive leaders initiated and expanded interactions. The inclusive leaders behaved with consideration of the feelings of other members in sharing their roles or facing critical situations. In addition, although they sometimes gave pressured other members to get them to participate, the pressure did not discourage their interaction as opposed to the emotional pressure that normal leaders would exert. The inclusive leaders were pleased with small-group interactions and activities. They considered the feelings of the other members and respected others' opinions. Such characteristics of inclusive leaders preserved a positive atmosphere and produced more high-level interactions. Thus, the groups that inclusive leaders had influenced had a pleasant and significant learning experience. Educational implications of characteristics of the inclusive leader and the organization of groupings were drawn.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.279-285
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• 2017

This study reviews the manufacturing characteristics of distilled liquor prepared using Saccharomyces cerevisiae 88-4 separated from traditional Nuruk. From analysis of soju mash (sool-dut) during the fermentation process, 17.2% of alcohol was detected in the final fermentation with succinic acid present at the highest level ($7,164.3{\pm}85.2ppm$). From the analysis of alcohol content in different distillation conditions, distillation condition No. 6 showed the lowest amount of alcohol ($29.6{\pm}0.0%$), whereas distillation condition No. 4 showed the highest amount ($59.9{\pm}0.1%$). N-propanol has been detected at the highest level in distilled liquor under conditions No. 1 and 4, each being $163.4{\pm}18.3$ and $174.0{\pm} 0.1ppm$, respectively. Isobutanol showed a tendency similar to n-propanol. Distilled liquor in conditions No. 1 and 4 has shown the highest acetaldehyde level, each being $303.4{\pm}4.5$ and $325.4{\pm}13.1ppm$, respectively. After distillation, 14 volatile substances were found in common, with isoamyl alcohol present at the highest levels in all the distilled liquors. Distillation conditions No. 3, 5, 6, and 7 have shown high levels of isobutanol that emits a banana-like fragrance and ethyl octanoate that emits a pleasant fruity and floral fragrance.

• Journal of the Korean Association of Geographic Information Studies
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• v.12 no.2
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• pp.34-43
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• 2009

Based on previous research on ways of reducing an urban heat island phenomenon via an introduction of wind corridors, I conducted this study to see what influence a change in land cover arising of or going through urbanization has on wind corridors of urban space. As a target place, I chose Daegu city where is a representative extreme heat place in Korea and has been also largely expanded in size by incorporating its neighboring areas since the 1980s, expecially Dalseo District whose surface temperature gap is large. The population of Dalseo District has been sharply increased since its creation as a new administrative district in 1988. I studied on the urban microclimate change for a 20-year period by using satellite images on summer months in 1987, 1997 and 2007 in time frames. The finding of this study found that a reduction of natural land cover and an increase of artificial land cover serves as a disadvantageous factor for cold air creation and flowing and strikingly lowers the amount and height of cold air in the downtown area. It seemed that the cold air creation and flowing functions are influenced by land cover. In order to steadily create cold air and secure its flowing, it is thought that urban development or urban regeneration should be implemented by analysing the characteristics of the space surrounding the city. By doing so, a pleasant and healthy city could be formed.

• Journal of the Korean Society of Costume
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• v.39
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• pp.283-299
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• 1998

The present study is to analyze the dimensions of affective responses according to the types of appeal in underwear advertisements and to find out the influences of affective res-ponses on the attitudes toward advertisement and brands. The research has been made by normative-descriptive survey method with the sample of 654 consumers residing in Seoul and Incheon. The data gaathered was analyzed by the methods of means, standard deviation, ANOVA, factor analysis and regression. The result are as follows : 1. There are 4 dimensions of affective responses ; Emotional dimension, Negative dimen-sion, Upbeat-activation dimension and Sexual activation dimension. 2. Affective responses to the advertising were different according to the characteristics of the consumers. According to the consumer's sex, there are significant differences in each dimension of their affective responses. To the sex appeal advertisement, man show higher degree of affective responses in Emotional, Upbeat-activation and Sexual-activation dim-ensions, while women show higher degree of affective responses in Negative dimension. 3. In case of female consumers, there are significant differences in affective responses to the both appeal type of advertisements according to consumer's age. As the age is increasing. Emotional dimension and Sexual-activation dimension are increasing, but Negative dimension is decreasing in the Ads with sex appeal. In particular, the 19∼24s age group shows strong responses in the Emotional dimension, Upbeat-activation dimension and Sexual-activation dimension to Ads with sex appeal, while it shows the lowest affective responses in Negative dimension. It represents the 19-24s age group is the most positive one to the under-wear advertisements with sex appeal. Consequently, it is proved that the Ads with sex appeal focusing on this age group can be one of the most effective advertising plans. 4. The involvement gets higher, Upbeat-ac-tivation dimension and Sexual-activation dimension are increasing both in males and female groups. But Negative dimension is in-creasing in the female consumer group of low involvement. 5. The attitudes toward advertisements and brands are comparatively stronger in the advertisements using sex appeal type. Regardless of types of appeal in the advertisements, there is a significant difference in their attitudes tow-ard Ads between male and female consumer groups. When Ads are sexual, attitudes toward Ads and Brands are stronger in the female consumer group. But males consumers show com-paratively strong attitudes toward the advertis-ements and brands in both types of appeal. 6. The age of consumers doesn't make any significant difference in their attitudes toward advertisements and brands in both types of appeal. 7. According to the involvement level of the consumers, there are significant differences in their attitudes toward advertisements. In the groups of low involvement, the female consumers show more favorite attitudes toward the advertisements with sex appeal, while the male group show more favorite attitudes toward the non-sex appeal advertisement. But there is no significant difference in consumer's attitude toward brands according to the types of appeal of the advertisement. 8. The affective responses of the consumers caused by the underwear advertisements have a respectable influence on their attitudes toward the advertisements and brands. This research represents that the advertisers should try to arise consumer's positive affective responses such as pleasant, happy, cheerful and warm-hearted emotions by the advertisements. Based on the above results of the research, it can be said that the consumer's affective responses have a strong effect not only on their attitudes toward adver-tisements but on those toward attitude toward the brands.

• Journal of Global Scholars of Marketing Science
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• v.16 no.3
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• pp.39-60
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• 2006

The purpose of this study is to investigate the effect of two different characteristics of music(tempo) and advertising photograph(type) in a fashion store on consumers' emotional responses and approach behavior and to suggest competitive in-store atmospheric strategies. To test the conceptual model, this study used a video simulation method. Researchers selected a fashion casual wear retail store for young people and videotaped to provide realistic store settings. Two different levels of background music(fast, slow) and advertising photograph(sexy, cheerful) were inserted into the video clip generating four stimuli. Including a stimulus for the control group, 5 video clips were created. A total of 289 subjects answered the questionnaire after viewing a two-minute video clips. The results are as follows: First, advertising photograph in a store had a significant effect on consumers' in-store emotional state, whereas musical tempo did not. Second, the effect of in-store consumers' emotional state on behavioral reponses were investigated. Results showed that consumers' positive emotional state lead to consumers' approach behavior. The results of this study indicated that background music and advertising photograph in a fashion store affected consumers' in-store emotional state, and ultimately these affected consumers' positive approach behavior. Thus retailer should try to create a pleasant store environment using effective store atmospheric factors like background music and advertising photograph.

• Korean journal of food and cookery science
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• v.23 no.6
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• pp.947-953
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• 2007

This study was conducted to promote the utilization of fish paste with added lotus leaf powder as a food. The tested concentrations of lotus leaf powder were 0, 0.5, 1, 1.5, and 2%. All the samples of fish paste with added lotus leaf powder had 37% water content. For the Hunter color values, the L, a and b values of the fish paste decreased with increasing concentrations of lotus leaf powder. And the folding test presented a good score(AA). In the texture meter test, the gumminess, and brittleness decreased according to increasing concentrations of lotus leaf powder. However, the hardness, cohesiveness, and springiness of the fish paste were not significantly changed by the addition of lotus leaf powder. In the sensory evaluation, the lotus leaf flavor, hardness, and adhesiveness increased as the concentrations of lotus leaf powder increased. The fish paste with 0.5% lotus leaf powder(0.5 LP) showed the highest acceptance scores in terms of pleasant taste and springiness. The fish paste with 0.5% lotus leaf powder(0.5 LP) also showed the highest acceptance scores for appearance, flavor, taste, texture, and overall quality. Therefore, the results suggest that lotus leaf powder can be applied to fish paste to increase its quality and functionality.