• Korea Science and Art Forum
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• v.19
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• pp.515-525
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• 2015

Along with a rapid increase in the number of 1-person households where the concept of 1-person consumption and 1-person economy is emphasized, the proportion of 1-person household in Korea occupies a 25.3% at present, and the number is expected to grow continuously. And this rapid increase will bring about a host of problems such as housing shortage in the metropolitan area, egoism, loneliness felt by individuals, and other social problems such as crime. As an alternate movement to this phenomenon, concern on and interest in community, community culture, and sharing of space are on the rise, together with concern on and preference for sharehouse culture. In news media as well, articles on life shared with members of a sharehouse often appear. This sharehouse, which is widely spread and well received in Japan, not only reduces economic burden but also creates their own community and promotes their own culture. In this sense, it is a new way of life that represents benefits of sharing, well beyond just economic interests. Accordingly, In this research, an attempt was made tp examine the circumstances in the use of space based on existing studies on sharehouse characteristics in order to shed new lights on the meaning that non-characteristic space concept of the traditional residential space has as the concept of sharehouse space by considering it in connection with the non-characteristic space concept of the Korean traditional residential space where diverse circumstances occur centered on communal life and which were accepted by all naturally.

• Knowledge Management Research
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• v.24 no.2
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• pp.65-85
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• 2023

This paper investigates how TMT's cognitive traits affect R&D investment. Drawing on the attention-based view, we propose that TMT's future orientation and risk preference increase the level of R&D investment. As R&D activities have long-term goal of generating proprietary knowledge, it is important to understand how TMT's attention toward future and risk affect R&D investment. Also, we test the moderating effect of CEO duality on R&D investment. As the CEO plays a leadership role in the TMT, if the CEO's decision-making authority is highly concentrated, the impact of TMT on R&D may decrease. We measure CEO duality and CEO ownership stake as CEO characteristics. Based on a sample of 837 U.S. manufacturing firms, the results show that when TMT has a higher tolerance for risk and higher future orientation, R&D intensity increases. However, when CEO also serves as chairman of board and CEO has higher ownership, TMT's influence on R&D investment weakens. This implies that TMT and CEO has power dynamic that can change based on CEO power supporting status. Overall, it suggests that TMT's attention and CEO power are important factors to improve longer-term knowledge accumulation of firm.

• Journal of the Korean Society of Floral Art and Design
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• no.37
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• pp.33-48
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• 2017

This study examines garden activity and garden plant preferences for development of the garden activity program using community garden aimed for communication and integration for multicultural age. As a result, for members of multicultural society had high portion of floral arrangement and crafts, growing plants in both indoors and outdoors garden for their garden activities, and using plants for cooking, growing plants in both indoors and outdoors garden was of higher portion for native korean. In the garden plant preferences, members of multicultural society liked ornamental plants the best, due to the environmental correspondence between the plant's place of origin and their home country, while native koreans tend to prefer vegetables, reflecting the recent interest in pro-environment crops and rise in demand of urban farming, veranda gardening and weekend farming. In this study, the garden activity program for communication and integration categorized the value of garden activity into three categories; the value of respect for life, the value of consideration through caring, the value of plant ethics, based on the above preference results. The value of respect for life can be achieved by understanding the meaning of life, experiencing the will to live, and understanding the characteristics of plants and me. The value of consideration of caring comes from waiting and nurturing for living things that are different from me and adapting to the environment as a living The value of plant ethics can give us the insights for human relationships, by understanding and experiencing the natural ecosystem and plant co-existing in it. The eight-session garden activity program also went through validity verification process by experts on gardening and multiculture, and the effectiveness of the program was proved.

• Journal of the Korean Society of International Agriculture
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• v.23 no.5
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• pp.491-496
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• 2011

Breeding for pear resistance to pear psylla (Cacopsylla pyricola) is one of important objective of the National Institute of Horticultural and Herbal Science breeding program. One hundred thirty three accessions from 15 Asian, Chinese and European pear species were investigated for their resistance against pear psylla. The pear psylla resistance was determined based on the following four characteristics: overwintering adult population, the number of eggs and nymphs, and the degree of soot. The different pear species showed varied resistance to pear psylla. Pyrus calleryana and P. betulaefolia indicated the highest antixenosis as ovipositional preference and antibiosis as nymphal feeding and were the most resistant genetic resources. Likewise the European pears (P. communis), 'Conference' and 'Cascade', exhibited little occurrence and damage by pear psylla. These were proved to be promising genetic materials for breeding resistant cultivars because they had good fruit quality and showed resistance to pear paylla. The observed population of overwintering adult, the number of eggs and nymphs of psylla had significant correlation each other.

• Journal of Intelligence and Information Systems
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• v.29 no.4
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• pp.1-13
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• 2023

The widespread adoption of smartphones and advancements in internet technology have notably shifted content consumption habits toward video. This research aims to dissect the nature of videos posted on YouTube, the global video-sharing platform, to understand the characteristics of both produced and preferred content. For this study, dance was chosen as a specific subject from a variety of video categories. Data on YouTube videos associated with the term "dance" was compiled over three years, from 2019 to 2021. The investigation revealed a clear distinction between the types of dance videos frequently uploaded to YouTube and those that receive a high number of views. The empirical analysis of this study indicates a viewer preference for vlogs that provide insights into the daily lives of dance students, as well as for purpose-driven videos, such as those highlighting dance exam preparations or school dance events. Notably, the vlogs that attract the most attention are typically created by dance students at the college or secondary school level, rather than by professionals. Although the study was focused on dance, its methodologies can be applied to different subjects. These insights are expected to contribute to the development of a recommendation system that aids content creators in effectively targeting their productions.

• Korean Journal of Plant Resources
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• v.37 no.4
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• pp.423-430
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• 2024

Cymbidium (C.) spp. 'Wedding Day' was developed by the National Institute of Horticultural and Herbal Science, Rural Development Administration in 2021. This cultivar was derived from the artificial cross between C. 'Boksam Holiday' and C. 'Persicolor' in 2008. After the crossing, 112 seedlings were obtained through in vitro germination and transferred to the green house. Based on their vegetative and flowering characteristics, two lines were selected through the first selection. To confirm the stability and uniformity of the two lines, the first and second trials were conducted from 2017 to 2021. As a result, the final line with the code 'C0844-29' was selected as 'Wongyuo F1-78'. After evaluating consumer preference, the line was named as 'Wedding Day'. This hybrid is medium sized cultivar with long vase life of cut flowers and more than 11 white flowers per stalk. It has 63.2 cm of erect stalks which are suitable for cut flower. The leaves are 65.8 cm long and located lower than the flowers, providing appropriate shape for viewing the flowers. It starts flowering from late January. It has sufficient proliferation ability to enable mass proliferation for commercial use (Registration No. 9523).

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.430-435
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• 2008

The sensory characteristics of imported (two dry, two sweet, and one medium dry wines) and domestic (one sweet wine) red wine were evaluated by 250 panels. The preferences of aroma, color, sweetness, tartness, astringency, and overall acceptability were determined by 5-point just-about-right scale. Among six wines, B sample obtained the highest mean overall acceptability score of 3.67 and its chemical and sensory characteristics were as follow: cherry or strawberry aroma, 9.4 brix, 3.7% of sugar content, pH 3.5, 10% of ethanol, 0.14% of tannin, 5.74 mg/mL of total organic acids, and color of $L(12.04{\pm}0.01)$, $a(33.90{\pm}0.19)$, and $b(8.22{\pm}0.00)$. These results revealed that Korean consumers generally prefer sweet taste to dry one, flat taste to bitter one, and fruity aroma to others. Panels preferred a red wine containing high sugar content of $5{\sim}10%$. On the other hand, panels showed low preference to the wine containing tannin above 0.16%. However, these general trends were slightly varied depending on their ages and consuming frequencies.

• Food Science and Preservation
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• v.21 no.6
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• pp.892-902
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• 2014

The quality characteristics of Takju were investigated according to the different rice varieties and mixing ratio of Nuruk for the advanced quality of Takju. The yeast was selected by alcohol-producing ability. Then a liquid starter was prepared using brewing fungi (Aspergillus luchuensis 34-1 and Lichtheimia ramosa CN042), and rice Nuruk was manufactured with two rice types (Chucheong and Hanareum). The quality characteristics of Takju were investigated based on the rice type and the mixing ratio of A. luchuensis 34-1 and Lich. ramosa CN042 (1:0, 0:1, 1:1, 1:3). S. cerevisiae Y268 showed an alcohol yield of $9.3{\pm}0.33%$ at a 0.3% concentration in the YPD broth medium, and the rice Nuruk with A. luchuensis 34-1, regardless of rice type, was confirmed to have a higher enzyme activity and physiochemical property than Lich. ramosa CN042. According to the quality analysis of Takju, the physiochemical property was increased for the fermentation period, and the acidity differed by type of fungi and rice. The quality of Takju was changed with the composition differences of organic acid and free amino acid by rice type and mixing ratio. As a result of the sensory evaluation of Takju, the preference for it was increased with the Hanareum and A. luchuensis 34-1, respectively. Thus, this study shows the possibilities for activating the industry of traditional liquor by improving the Nuruk and Takju manufacturing technique.

• Culinary science and hospitality research
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• v.18 no.2
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• pp.149-161
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• 2012

The purpose of this study is to examine the quality characteristics of lamb stock by different salt contents in it. For this purpose, mechanical tests (color value, pH, sugar content, salinity, amino-acid content) and sensory evaluation (attribute difference test & acceptance) were conducted, showing the following results; Salinity and sugar increased significantly (p<0.01, p<0.001) with salt contents increased. The 0.1% salt addition group contained 32 kinds of free amino-acids, while 0.2% and 0.3% contained 34. 0.4% salt addition group turned out to contain 34 kinds of free amino-acid in it. The amount of the free amino-acid content was also the highest with 0.3% sample group, followed by 0.2%, 0.4%, and 0.1% sample group. In the test group, 9 kinds of essential amino-acid were discovered, and all samples contained histidine and arginine, which were essential in the growth of children. Among all samples, arginine appeared to be the highest in content. Each of the essential amino-acid content varied with statistical significance among the sample groups. In addition, 14 kinds of amino-acids other than the above mentioned were discovered, as well. The 0.3% salt addition group showed the highest 'after taste' value, and the differences among the sample groups were statistically significant(p<0.001). The acceptance test of the lamb stock showed that the flavor and mouth feel did not vary among the sample groups with statistical significance. The control group had the highest value for appearance, measuring scoring 4.32, and the sample group of 0.2% salt addition showed the lowest value of appearance, scoring 3.63. As for the preference on the taste, the highest value of 4.09 came from the 0.3% salt addition group. The differences between the sample groups were statistically significant. Finally, with regard to the overall quality, the 0.3% salt addition group had the highest value of 4.23 while the control group scored the lowest, 3.52. The differences among the samples were statistically significant. The overall result of the study indicated that the optimal rate of salt addition in making lamb stock was 0.3%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1460-1468
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• 2011

This study investigated the quality changes and characteristics (0, 3, 6, 9%) of pound cake made with flour that included gamma irradiated (50 kGy) hot water extracts of Undaria pinnatifida sporophyll (WEUS). The pH of pound cakes decreased with increasing powder concentration, and gamma-irradiated pound cakes had lower pH than non-irradiated pound cakes at the same powder concentrations. The height, volume, specific loaf volume, and baking loss showed no significant differences between control and experimental groups. With increasing powder concentration, the L value of the crust and crumbs decreased, but the a value increased. The b value showed different tendencies between crust and crumb. The crust value was reduced with higher content of WEUS, but the crumb value increased. Gamma-irradiated pound cakes were also less hard than non-irradiated pound cakes. On the other hand, adhesiveness and springiness decreased with increasing powder concentration, but were not significantly different from the control. Also, gumminess and chewiness decreased but not significantly so. The hardness after several days of storage (5, 10, and 15 days) was higher than the control, and the springiness and cohesiveness were significantly reduced with increasing concentration compared to the control. The retrogradation increased in the control group, but it did not in the experimental groups. Results of radical scavenging activity using DPPH indicated that the gamma-irradiated group was higher than the non-irradiated group and it was also higher with higher concentrations of powder. In a sensory evaluation, when compared to the control, pound cake with 3% WEUS was superior in taste, flavor, and overall preference. Therefore, it was found that pound cake with 3% WEUS powder with gamma irradiation of 50 kGy added could improve the yield, taste, and antioxidant activity of pound cake.