• Journal of Korean Society of Environmental Engineers
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• v.39 no.12
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• pp.714-722
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• 2017

The TPLMs is a system to manage the total amount of pollutants discharged from the watershed in order to achieve the target water quality of the river. In this process, the pollutant load can be classified into generation, discharge and delivery load. When using equation 2, the discharge coefficient should be 1. In case of using equation 3, it is considered that the discharge coefficient defined in the Technical Guideline should be applied. The delivery load is calculated as the product of the discharge load and the delivery ratio, and the delivery ratio is defined as the rate at which the pollutant discharged from the watershed reaches a specific point in the stream. In this study, the delivery ratio estimation method proposed by Hwang (2016) was applied to the Yonggang watershed in the Nakdong river. And the input data of QUALKO2 model was generated by using the estimated delivery ratio (equation 3) and the validation study was conducted by comparing with DRave (equation 2). As a result of the study, it is possible to use both the equation 2 and the equation 3, but it is necessary to change the methodology according to the application of the discharge coefficient.

• Journal of Digital Contents Society
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• v.12 no.1
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• pp.85-94
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• 2011

QoS(Quality of Service) is defined as "The collective effect of service performance which determines the degree of satisfaction of a user of the service" by ITU-T Rec. E.800. While the use of VoIP(Voice Over Internet Protocol) has been widely implemented, persistent problems with QoS are a very important sue which needs to be solved. This research is finding the assignment of VoIP QoS to deduct how to manage the control system and presenting the QoS control process and framework under NGN(Next Generation Network) environment. The trial framework is the modeling of the QoS measurement metrics, instrument, equipment, method of measurement, the series of cycle & the methodology about analysis of the result of measurement. This research underlines that the vulnerability of the VoIP protocol in relation to its QoS can be guaranteed when the product quality and management are controlled and measured systematically. Especially it's very important time to maintain the research about VoIP QoS measurement and control because the big conversion of new network technology paradigm is now spreading. In addition, when the proposed method is applied, it can reduce an overall delay and can contribute to improved service quality, in relation to signal, voice processing, filtering more effectively.

• Journal of Digital Contents Society
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• v.16 no.3
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• pp.425-436
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• 2015

Along with the spotlight of storytelling, storydoing has attracted public's attention as it has been utilized in various different areas. There are valued message by producer and story to back it up in the storydoing. Recipient will acknowledge the affordance encouraged by producer and confirm the message by practicing it. Finally producer will evaluate the practice process. Therefore, storydoing promotes the product of company, strengthens the brand image and delivers message and value through a previously mentioned cycle. Ultimately, storydoing is operated based on user's experience. In this study, based on the experience theory of John Dewey, in order to discover how the interactivity and continuity operate story doing, we conducted a study on the concept of storydoing, the national and international story doing status, the difference between storytelling and storydoing, the elements of story doing, the relationship with user experience, and the principle of operating story doing. As a result, we learned that story doing had the five elements of message, story, characters, action, and confirmation, and operated by the interaction and continuity between the producer and receptor. Thus, through this research to understand the nature of storydoing, we have identified new trends of the cultural industries and discovered the possibilities to expand the application scope of storydoing, which was currently applied by companies to promote their brand images, onto contents field. More importantly, the proposal of theoretical differences between storytelling and storydoing makes this report meaningful in terms of sociocultural, industrial and academic aspect.

• 한국균학회소식:학술대회논문집
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• 2015.11a
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• pp.11-11
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• 2015

A total of sixty-six samples of Nuruk, a fermention starter used to make the Korean traditional rice wine, Makgeolli, were collected from central and southern regions of Korea in 2013 and 2014. We classified two groups of the Nuruk samples, "commercial" and "home-made", according to the manufacturing procedure and purpose of use. Commercial Nuruks were made in a controlled environment where the temperature and humidity are fixed and the final product is supplied to Makgeolli manufacturers. Home-made Nuruks were made under uncontrolled conditions in the naturally opened environment and were intended for use in the production of small amounts of home-brewed Makgeolli. We obtained more than five hundred isolates including filamentous fungi and yeasts from the Nuruk samples followed by identification of fungal species. Also we stored glycerol stocks of each single isolate at $-70^{\circ}C$. We identified the species of each isolate based on the sequences of ITS regions amplified with two different universal primer pairs. We also performed morphological characterization of the filamentous fungi and yeast species through observations under the microscope. We investigated the major fungal species of commercial and home-made Nuruks by counting the colony forming units (CFU) and analyzing the occurrence tendency of fungal species. While commercial Nuruks contained mostly high CFU of yeasts, home-made Nuruks showed relatively high occurrence of filamentous fungi. One of the representative Nuruk manufacturers used both domestic wheat bran and imported ones, mainly from US, as raw material. Depending on the source of ingredient, the fungal diversity was somewhat different. Another commercial Nuruk sample was collected twice, once in 2013 and again in 2014, and showed different diversity of fungal species in each year. Nuruks obtained from the southern regions of Korea and Jeju island showed high frequency of yeast such as Saccharomycopsis fibuligera and Pichia species as well as unique filamentous fungus, Monascus species. S. fibuligera was easily found in many Nuruk samples with high CFU. The major filamentous fungi were Aspergillus, Lichtheimia, Mucor and Penicillium species. In order to further our understanding of the isolates and their potential industrial applications, we assayed three enzymes, alpha amylase, glucoamylase and acid protease from 140 isolates out of about five hundred isolates and selected about 10 excellent strains with high enzyme activities. With these fungal isolates, we will perform omics analyses including genomics, transcriptomics, metabolic pathway analyses, and metabolomics followed by whole genome sequencing of unique isolates associated with the basic research of Nuruk and that also has applications in the Makgeolli making process.

• Journal of Service Research and Studies
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• v.7 no.4
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• pp.15-38
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• 2017

The purpose of this study is to look into the consumers who show the consumption patterns of brand switching and repeated purchasing, find the decision factors of their brand switching and repeated purchasing, analyze the difference in marketing response variables being represented as corporate promotion activities in the brand switching and repeated purchasing process, and provide a suggestion to apply the result to marketing Therefore, it tries to help the firms, which develop push marketing as the result of excessive competition between distributors and sales competition focusing on external appearance, recognize consumers as individual substances; to propose proper efficient promotion activities; to let consumers increase loyalty to their trademark and continue to purchase their products repeatedly; and to induce competitor brand consumers to do brand switching. The results of this study are presented as follows: First, consumers who prefer events, price discount, samples, and product premium which means the products with brand or logo on them had the feature of repeated purchasing. Secondly, service benefit, point-type promotion, cost-saving satisfaction didn't affect brand switching, and only the consumers who prefer coupon-type promotion did brand switching. Thirdly, a distribution type produced the moderating effect between the repeated purchasing and coupon and coupon-type promotion, and between brand switching and service benefit.

• Journal of the Korean Dietetic Association
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• v.12 no.2
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• pp.172-184
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• 2006

This study was aimed to provide safety management guidance by evaluating the microbial quality of cooked dried-seafoods in school foodservice operations. Nineteen seafood items were collected from six elementary schools, those were dried-anchovy, dried-seaweed and dried-fish, which were classified as cooking process. The temperatures at receiving and after cooking were measured and the analyses of cooking processes and microbial quality were performed. The temperatures of all foods after cooking were higher than the temperature limit of $74\^circC$. The number of total aerobic bacteria and S. aureus in dried-anchovy over the limit of $10^5$ and even the level of S. aureus was found to be unsatisfactory. The count of total aerobic bacteria was 2.1x$10^8$ CFU/g and the number of total aerobic bacteria after cooking was over the limit in one school. The level of E. coli (3.1x$10^3$ CFU/g) was over the limit at one school and the number of S. aureus (1.2×$10^4$ CFU/g) was considered as unacceptable. Dried- tangle and green laver were contaminated with total aerobic bacteria showing the over the limit. The numbers of total aerobic bacteria in dried- filefish, pollack and squid were 4.3x$10^6$, 3.4x$10^6$-3.9x$10^7$ and 4.6x$10^5$-4.1x$10^7$ CFU/g, respectively, which were in acceptable or unsatisfactory level. The E. coli in dried- filefish and pollack were over the limit. The total aerobic bacteria levels, 4.6x$10^5$-1.5x$10^6$ CFU/g in dried-pollack and 8.0x$10^5$-2.2x$10^7$ CFU/g in dried-squid, were over the limit after cooking except dried-filefish. The E. coli levels, 4.3x$10^3$ CFU/g in dried-filefish and 2.5x$10^2$ CFU/g in dried-pollack, were over the limit of $10^2$ CFU/g. The numbers of Enterobacteriaceae were either acceptable (3.3x$10^3$ CFU/g) or unsatisfactory (1.6x$10^4$ CFU/g) level in dried-pollack. S. aureus was unsatisfactory level (6.5x$10^4$ CFU/g) in dried-filefish while unacceptable in dried-pollack both before and after cooking. Unacceptable levels of S. aureus, 2.4x$10^4$ and 1.3x$10^5$ CFU/g were found from two schools, respectively. These results suggest that the contamination of raw materials and the seasonings added after cooking should be controlled to manage the microbial safety of cooked dried-seafoods.

• Clean Technology
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• v.5 no.1
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• pp.78-85
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• 1999

In the Kimchi manufacturing industry that has recently been on its greatest growth, the rinsing process for salt-pickled Chinese cabbage in a brining step generates a vast amount of rinsing wastewater containing salts, colloids, and organics released from the raw material. In this study, the experimental method was developed to optimize the rinsing water consumption and thus to minimize the rinsing wastewater generation. The continuous counter-current rinsing basin in the actual plant was simulated through the lab-scale three batch-wise rinsing tanks. Rinsing efficiencies for the brined cabbage from the same brining tank were almost in the same level, whereas those varied substantially from source to source in the raw Chinese cabbage provided. When rinsing water used were decreased from 3.3 L/head to 2.7 L/head, no significant change was observed with respect to COD, turbidity, conductivity, $Na^+$, and $Cl^-$ concentrations in the extracted solution of the rinsed cabbage. However, the quality of the extracted solution was badly deteriorated as the amount of rinsing water used dropped down to below 2.7 L/head. The reduction of rinsing water up to 18% was proved to be possible without any negative effect on the quality of the product, Kimchi.

• Journal of Ginseng Research
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• v.40 no.3
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• pp.260-268
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• 2016

Background: During the aging process, skin shows visible changes, characterized by a loss of elasticity and the appearance of wrinkles due to reduced collagen production and decreased elasticity of elastin fibers. Panax ginseng Meyer has been used as a traditional medicine for various diseases due to its wide range of biological activities including skin protective effects. Ginsenosides are the main components responsible for the biological activities of ginseng. However, the protective activities of an enzymatic preparation of red ginseng against human skin aging have not been investigated. Methods: The efficacy of an enzyme-treated powder complex of red ginseng (BG11001) in preventing human skin aging was evaluated by oral administration to 78 randomized individuals. All patients were requested to take three daily capsules containing either 750 mg of BG11001 or a placebo vehicle for 24 wk; at the end of the testing period, skin roughness, elasticity, and skin water content were measured. Results: BG11001 significantly reduced the average roughness of eye wrinkles and the Global Photo Damage Score compared with the placebo, although there were no significant differences in arithmetic roughness average between the groups. In addition, gross elasticity and net elasticity values increased, and transepidermal water loss level decreased, indicating improved skin elasticity and moisture content. Conclusion: In conclusion, enzyme-treated red ginseng extract significantly improved eye wrinkle roughness, skin elasticity, and moisture content. Moreover, enzyme-treated red ginseng extract would be useful substance as a bio-health skin care product.

• Clean Technology
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• v.12 no.4
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• pp.191-197
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• 2006

Polymerization in supercritical carbon dioxide has been getting attention since it is easier to separate the remaining reactants from product polymer and since it is a cleaner process that produces neither wastewater nor air pollutants, compared to the conventional polymerization processes. In this study, poly(vinyl acetate) (PVAc) that is necessary in producing poly(vinyl alcohol) (PVA) with a lot of industrial applications was manufactured in the presence of supercritical carbon dioxide for the second time in the world. A poly(dimethylsiloxane)(PDMS)-derivative surfactant and three initiators were employed in the polymerization of vinyl acetate (VAc) at 338.15 K and 34.5 MPa. Investigation was carried out to find out the effect of the amounts and types of initiators and surfactants as well as the effect of reaction time on the yield and the molecular weight of PVAc. The weight average molecular weight (Mw) of PVAc was in the range of 60,000 ~ 140,000 g/mol, and the number average molecular weight was in the range of 30,000 ~ 70,000 g/mol. The yield of PVAc was spread over 10 ~ 80%, based on the amount of VAc monomer.

• Korean Journal of Medicinal Crop Science
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• v.4 no.4
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• pp.308-313
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• 1996

The appropriate drying method in medicinal compounds and color of peony root was that predrying at briquet fire $(40{\sim}60^{\circ}C)$ for 6 hours or more, and then hot air drying at $40^{\circ}C$ during 60 hours. But this method needs too much time in drying. And the method that drying at $40^{\sim}C$ with hot air drying has bad result in color. In case Peony was seld by cutting product, before cutting, the Peony root was retted for 30 min. and sealed for 12 hrs. is good for drying time, Peoniflorin content and commodity.