• Journal of Digital Contents Society
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• v.9 no.3
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• pp.413-422
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• 2008

On Expressional Feature of by Art Spigelman who won the Pulitzer Prize in 1992, first in the works background of Spigelman, $60{\sim}70's$ the author sends an adolescence the ideological background of the work investigated a periodic situation and the environment where becomes the creation background of <> and researched. Second, in narrative special quality it was researched about fablelic narration, narration of documentary, doublespeak, frame formula configuration. Third, in formal quality, <> being based on Scott McClould's cartoon theories analyzed with structure. Last, <> was investigated in form.structural completion degrees with Spigelman peculiar expressive techniques, photos, informality illustrations, maps that were expressed the realism strongly were analyzed.

• Journal of Korea Game Society
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• v.19 no.5
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• pp.115-132
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• 2019

This study analyzed factors affecting the perceived fun of VR contents' reuse intention through use of the technology acceptance mode. The factors associated with perceived fun were identified by setting the content quality, VR characteristics, emotional character and flow. The results demonstrate that perceived fun exercises a positive effect on VR characteristics, emotional character and flow, but that high content quality does not have an affect on perceived fun. Also perceived fun, perceived usefulness and perceived ease of use are all influenced by the intention to reintegrate.

• Journal of the Korean Society of Food Culture
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• v.12 no.4
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• pp.383-389
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• 1997

This study was carried out in order to analyze the changes in nitrogen containing taste compounds of traditional Korean soy sauce with varying Meju concentrations (Meju-water ratios of 1:4 and 1.3:4) and ripening periods (up to 2 years), and to investigate correlation between sensory characteristics and taste compound contents via contents assay and sensory evaluation of soy sauce samples. Nitrogen compound contents were higher in 1.3:4 than in 1:4 for all nitrogen compounds. Free amino acid contents were highest in soy sauce ripened for 210 days. Among amino acids, glutamic acid was highest concentration. Nucleotides and their related compound contents did not vary with concentrations and were highest in the sample ripened for 210 days. In direct sensory evaluation of soy sauce, overall taste preference showed positive correlation to sweet taste. Likewise, overall taste preference showed positive correlation to umami, nutty, sweet taste in the sensory evaluation of seaweed soup seasoned with soy sauce. Sensory evaluation score was higher in 1.3:4 than in 1:4. According to the correlation assay of taste compound contents and sensory evaluations, nitrogen compounds (such as amino type nitrogen), amino acids (such as glutamic acid, aspartic acid, and lysine, and etc.), nucleotides (such as AMP, IMP, and etc) had significant influence on the sensory characteristics of soy sauce, and therefore we can conclude that these compounds affect the taste and quality of soy sauce.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.254-262
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• 1997

new wild grape(NWG) cultivated in north Kyungki province in Korea, was tested by analyzing the proximate and physicochemical components of fresh fruit, the chemical components and sensory evaluation of wines made from the grape. NWG contained about 10% seed, and about 70% of juice. Total sugar content, total acidity and pH of the fruit juice were 17.50, 1.14 and 3.48%, respectively. Tartaric acid and malic acid contents of the NWG juice were 0.396 and 0.509%, respectively. Ethanol fermentation of the NWG by Saccharomyces cerevisiae Montrachet was rapid. The ethanol content, total acidity and pH of pink wine made from the NWG juice showed 11.88, 0.85 and 3.55%, respectively. Tartaric acid and malic acid contents of pink wine were 0.208 and 0.421%, respectively. Total anthocyanin content(A520) and color intensity(A520+A420) of pink wine were 5.46 and 9.39, showing greatly higher total anthocyanin content and color intensity than those of European red wines. Total phenol contents of NWG wine were 2, 300~3, 800mg/$\ell$. The pink wine made from the fruit juice was better than the red wine in their quality parameters and sensory scores.

• The Journal of the Korea Contents Association
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• v.14 no.4
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• pp.189-210
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• 2014

The purpose of this study was to investigate the casual relationship among social activity, leisure activity and subjective quality of life of the rural elderly. For this end, this study analyzed the differences of the factors by the demographic characteristics and the effects of the social activity and leisure activity on subjective quality of life of the rural elderly. The data was collected using structured questionnaires, and total 324 responses were used in the data analysis. According to the results of this study, the social activity, leisure activity and subjective quality of life was shown to the partially differences by the demographic characteristics. The social activity and leisure activity of the rural elderly had a positive effect on the satisfaction and expectation of life as the subjective quality of life. The religious activities and leisure activity had a positive effect on the satisfaction of life, and the leisure activity through hobbies had a positive effect on the expectation of life. The economic activity had a positive effect on the subjective economic satisfaction, expectation of living standard and municipal government. Also, the volunteer activity and pastime had a positive effect on the subjective health satisfaction. Finally, this study was discussed the theoretical and practical implications as well as the solution to the subjective quality of life of the rural elderly.

• Journal of the Korea institute for structural maintenance and inspection
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• v.28 no.1
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• pp.24-31
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• 2024

Mortar has been applied in most previous studies on 3D concrete printing. In such cases, however, the economic efficient cannot help decreasing due to higher binder contents and larger amount of fine aggregates. In order to enhance the applicability of 3D printing technology to construction industry, therefore, 3D concrete printing technology utilizing coarse aggregates needs to be developed further. This study aims at proposing the mix design process of concrete containing coarse aggregates for 3D printing. Based on extensive literature review and experimental studies, the mix proportion suitable for 3D printing has been derived, and the extrudability of concrete with coarse aggregates has been verified through 3D printing tests. The primary variable of the extrudability tests was the contents of viscosity modifying agent (VMA), and the extrudability was quantitatively evaluated by measuring dimensions, distribution of aggregates, and surface quality of 3D-printed filaments. The test results showed that the dimensional suitability and surface quality were improved as the VMA contents were larger, and the coarse aggregates were evenly distributed in the section of filament regardless of the VMA contents. Based on the test results, the mix design process for concrete containing coarse aggregates for 3D printing has been proposed.

• Journal of the Korea Safety Management & Science
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• v.10 no.3
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• pp.145-154
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• 2008

The Location Based Services (LBS) comprise spatial information and mobile technology allow users to receive various services based on Global Positioning Systems (GPS). Although, spatial information based services are very useful, it has lots of possibility to damage privacy protection. But the contents of the legislation by government have problems conflicted between protection of a person's location information and invigoration LBS. Therefore, in this study suggest a causal model to deal with user satisfaction and factors affecting spatial information based services to customer perspective. The proposed research model is tested empirically with one hundred and forty one usable questionnaires and partial least square (PLS) method. Experimental results showed that the usefulness, playfulness, and service quality play a prominent role in influencing the spatial information services satisfaction compared to other factors. But, easy of use and perceived risk are not significant.

• Proceedings of the IEEK Conference
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• 2009.05a
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• pp.316-319
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• 2009

Currently for exploring marine resources, After confirming the location of the resources by controlling search equipment and sensor module in research vessel, the method which collects sample of searched resources and analyzes the quality and a contents of the resources in research vessel is been applying. This search method is structure which analyzes an ingredient in ship and decides the quality of the resources. And real-time processing for an effective resources search is been demanding. Therefore in this paper, we have developed a resources identification algorithm that can display the type feature of resources by real-time 3D Graphic.

• Journal of the Korean Society of Tobacco Science
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• v.14 no.1
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• pp.57-65
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• 1992

The quality of cut tobacco will be deteriorated due to weather conditions such as temperature and relative humidity, when shipping and long term storaging. The change of equilibrium moisture contents in cut tobacco were under influence of relative humidity and temperature but not humectants. Therefore internal packing materials are necessary for cut tobacco to maintain initial quality, including taste, flavour and musty smell during shipping or storaging. When packing cut tobacco for shipping or long term storaging, desiralbe packing density was 200/$m^2$, For the long term storage under R.H 90% and 3$0^{\circ}C$, polyethylene film thickness suitable for packing material are above 100$\mu$, which resulted in 42days of shelf life.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.453-459
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• 2000

Quality characteristics of Yaksik prepared with glutinuous rice soaked for different time lengths were investigated. Moisture contents increased with the increment of soaking time. In Hunter's color value, the lightness decreased and redness and yellowness increased by the increment of soaking time. Samples prepared with a commercial formula showed increased red and yellow colors due to the addition of caramel sauce. The firmness decreased with the increment of soaking time during storage. However, the samples prepared with 2 hr-soaking were retrograded rapidly. In peroxide value, there were no differences among samples. In microbiological evaluation, samples prepared with a commercial formula had prolonged shelf lives probably due to the preservatives contained. Samples prepared with 6 hr-soaking showed the highest score in sensory evaluation.