• Journal of Korean Society of Transportation
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• v.28 no.4
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• pp.141-156
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• 2010

In this paper, understanding there is a limitation with a comprehensive and network approach for the evaluation of existing vehicle and pedestrian environments, the authors focus on developing an integrated approach to assessing these environments. The network evaluation here means the assessment at a three-dimensional level that includes evaluation methods of lines/axes in a spatial concept as well as integration of evaluation indicators being used for vehicles and the walking environment. Grey System Theory (GST) was applied based on the theoretical background for network and comprehensive integrated evaluation, and the evaluation of the vehicle and pedestrian environment was performed by assigning target areas to walking preference zones. As a result of the comprehensive evaluation and analysis by GST, even if the service level is the same as the operating indicators (Highway Capacity Manual) of the vehicle and pedestrian environment, or relatively better, it was identified that the total score could be varied over Grey Category because the observed data are calculated after considering the weights between evaluation indicators by the range of Grey Category on the comprehensive evaluation. Considering comprehensively these points, although the indicators on the operation of roads are relatively good, in the event that the indicators on the safety of roads are bad, it was known that the scores over Grey Category also could be changed. The result is that this evaluation method can be used to evaluate the network concept per lane (per axis) as well as to diagnose the current state by type of urban street in the future.

• Korean Security Journal
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• no.14
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• pp.285-309
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• 2007

This study aims to empirically analyze the police officers' recognition on performance of the patrol division system. For this purpose. Firstly, the study discusses the theoretical aspects of the patrol division system and its performance. Secondly, the analytical framework is formulated based on three levels developed for performance of the patrol division system such as efficiency of the patrol division system, partnership between police and citizen, and police officers' job satisfaction. The major findings of this study could be summarized as follows; Firstly, The level of the efficiency is below the average in all factors. Secondly, In relation to partnership between police and citizen is below the average in the level of the citizens' preference and partnership. Thirdly, the level of job satisfaction is normal. Fourthly, compared in the level of the areas, there is a difference in the recognition on four factors in efficiency and three factors in partnership. Finally, the direction of raising the level of performance of the patrol division system is explored.

• Korean Journal of Soil Science and Fertilizer
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• v.12 no.1
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• pp.25-34
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• 1979

To clealify the cause of barley and wheat sterility that occurred 77 / 78 cultivation period in Yeongnam area, a few environmental conditions were analyzed. The results are summarized as follows; 1. During the important growing stages such as meiosis and heading stages of barley encountered with severe droughtiness and unusual low temperature. 2. Soil moisture contents in the double cropping paddy soils were higher than cultivated uplands, and in the subsoils than the surface soils, in the clay soils than the sandy soils, in the northern aspect than the southern aspect of slope, respectively. 3. The sterilizing percentage of barley in the double cropping paddy fields were lower than cultivated uplands, in the alluvial fans and plains were lower than cultivated uplands, in the alluvial fans and plains were lower than in rolling or in foot slopes and the northerm aspect of slopes were lower than southern aspect. 4. The sterilizing percentage in the sandy soils were higher than clay soils and in the soils that have shallower plowing layer and shallower available depth had higher sterility. 5. The sterilizing percentage of barley had negative correlation with soil moisture contents in the surface and subsoils in both of cultivated upland or double cropping paddy fields. 6. The droughtiness that prevailed over reproductive growing stages of barley might be cause the sterility and the severe coldness also could be accelerate the phenomenon.

• Journal of Sericultural and Entomological Science
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• no.11
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• pp.87-94
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• 1970

This study was conducted in order to find out the tendency of sericultural woman's clothes. This data was based on random samples of 183 sericultural women throughout the country, and was derived from the investigation of c1othes (western and Korean-style) which had been made during the years, 1967∼1969. The results obtained are summarized as follows: 1. Western-style clothes were about twice as popular as Korean-style, and more evident among the young women. It was also shown that the ratioes mentioned above were gradually decreased year by year. 2. Most popular among the western-style clothes were blouses, one-piece dresses and skirts. Jogori(coat) and Cheema(long skirt) were favorites among the Korean-styled clothes. One-piece dresses showed increasing tendency of use year by year. 3. Costume-made clothes were much more in number than the home-made and the ready-made types. The home-made and the ready-made clothes increased as the ages increased. 4. Western-styled clothes were popular in summer seasons while Korean-styled clothes were popular in the winter time. Among the western-styled clothes one-pieces dresses and two-piece suits were most popular during the spring through autumn. In Korean clothes the Cheema was popular all year round. 5. Western-style clothes were mostly made of polyester and their blends. Silk was the least used fabric. On the contrary, most of Korean-style clothes were made of silk and their blends. The synthetic fibers showed increasing use year by year. 6. Favorite colors were in order; white, blue, brown, and black in western-style clothes; white, blue, green, and gray were in Korean style clothes. Young women teaded to have a wider preference of colors than the older women.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.103-108
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• 2005

This study was carried out to investigate the acceptable ratio of sulgidduk with tapioca flour. The moisture content, color difference and volume of sulgidduk with tapioca flour were measured. Texture and sensory evaluation of sulgidduk with tapioca flour were taken. The moisture content of tapioca sulgidduk showed significant difference between the added tapioca flour and control. The lightness(L) decreased significantly as concentration of tapioca flour increased. Whereas the redness(a) and yellowness(b) were increased significantly when the amount of tapioca flour was increased. The volume was decreased significantly according to increase of tapioca flour concentration. The hardness, gumminess and chewiness were increased significantly when the amount of tapioca flour was increased. In the result of sensory evaluation, tapioca sulgidduk with the addition of $10\%$ tapioca flour was the most preferred with regard color, flavor, chewiness and overall preference. These results indicated that tapioca sulgidduk with the addition of $10\%$ tapioca flour has the best quality.

• The Korean Journal of Food And Nutrition
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• v.13 no.6
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• pp.585-594
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• 2000

We made a survey of the pattern of dietary life, the taste and the intake-frequency for Kwamaegi in Kyungbuk province. And the results were summarized as follows : 1. Flavor(65.2%), nutritive value(14.6%), cleanliness(14.3%), price(4.3%) and calorie(0.7%) were considered to select food in that order. 2. The younger, the more they preferred foreign food to Korean food and the older, the more they preferred Korea food to foreign food. 3. Most of people(91.4%) answered positively to Kwamaegi and had a high preference of Kwamaegi. On most occasions, they were inclined to eat Kwamaegi as the side-dish(71.1%) served with drink. 4. Most of men(61.1%) have eaten 3∼10 Kwamaegis at a table, but most of women(53.7%) have eaten 1∼2 Kwamaegis at a table.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.201-207
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• 1997

This survey was based on the college students opinions on their cafeteria in northern Kyungkido area during three weeks(5th Nov.∼21st Nov., 1996). The rate of the daily usage of the college cafeteria was 64.29% in day time class, 44.35% in night time class. The first reason of using the college cafeteria was 'no other place to eat' in day time class(49.38%) and night time class(68.01%). The second reason was 'to be economical' and the third was 'to save the time'. The main reason for not using the college cafeteria was 'bad taste' in day time class(52.09%) and night time class(31.99%). The percentage of the students who ate outside of the college in day time class was 68.63% and night time class was 37.37, 31.18% of the night time class ate the dinner at home after school. The average type of the meal were : the boiled rice, noodles, cookies and bread(from the most to the least). The students survey showed rather dissatisfactory response on taste, preference, the number of the side dishes except the quantity of the food. The necessary improvements for the college cafeteria were, first, 'improve the quality and taste of the food' and 'increase the variety of the menu', 'lower the price' and 'sanitation' were followed.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.664-670
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• 2012

In this study, we investigated the quality characteristics and the sensory evaluation for madeleine added with peach (Prunus persica L. Batsch) juice. The pH and specific volume of madeleine were decreased with increase of peach juice, whereas the moisture and loss rate were increased. In the color of madeleine crust, L and b value were decreased with increase of peach juice, and these results showed significant differences compared to control(p<0.05). The other hand, the colors of madeleine crumb showed less significant changes compared to the control. On texture of madeleine with increase of peach juice, the hardness, chewiness, gumminess and cohesiveness were increased, whereas the adhesiveness was decreased. In the sensory evaluation with taste, color, flavor and overall preference, the madeleine with 20%(w/w) peach juice showed the highest value. Consequently, these results should provide the possibile use of peach processing in bakery industry because the addition of peach juice enhanced the quality and sensory characteristics of madeleine.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.693-699
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• 2013

This study examines the antioxidant activities and quality characteristics of fermented Codonopsis lanceolata tea according to the heating temperature and time. The browning, turbidity, reducing sugar, total polyphenol and total flavonoid contents all increased with increasing of heating temperature and time, but the pH decreased within the range of error. In particular, the total polyphenol contents of the heat treatment sample for 15 minutes at $200^{\circ}C$ are increased to about 4.5 times of 713.71mg/100ml as compared to the control group. From the results of the antioxidant activity test, as both the heating temperature and time increases, the antioxidant activity was increased for DPPH radical-scavenging activity, FRAP and reducing its power. In the case of the samples treated with heat for 15 minutes at $200^{\circ}C$ in the DPPH radical scavenging ability, it increased about twice more than the 45.17% control plot at 85.40%, and the reducing power and FRAP were increased to approximately two or three times more than the control group. According to the results for sensory test of fermented C. lanceolata tea according to heating temperature and time, the preference was confirmed as high by heat treatment due to increased temperature and time. Heat treatment process of C. lanceolata during the process is determined by the conditions required for high value-added products through the improvements of the taste and functionality of C. lanceolata.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.578-584
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• 1997

Fermentation temperature and salt concentration of Dongchimi were studied for the development of low salt Dongchimi juice. The juice was prepared by soaking the radish in brine solution of 0.3∼3.0% and fermented at the temperature range of 10∼30$^{\circ}C$. The fermentation proceeded faster at higher temperature. However, the salt concentration effect was dependent on the temperature. Fermentation in 3.0% NaCl solution resulted the fastest reach to pH 3.8 followed by 0.5% NaCl at 10 and 20$^{\circ}C$, while higher NaCl concentration caused a decrease in the fermentation rate at 30$^{\circ}C$. Comparison of flavor of the juice of pH 3.9 showed that fresh sourness was high in the juice prepared at 20$^{\circ}C$ and in 0.5% NaCl. The preference test also showed the juice of pH 3.8∼4.0 fermented in 0.5% NaCl at 20$^{\circ}C$ to be the most preferable one. The salt concentration lower than 0.5% at 20$^{\circ}C$ resulted in faster fermentation and high values in turbidity. However 0.5% NaCl was scored high in flavor acceptability.