• The Journal of Korean Medicine
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• v.27 no.4
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• pp.150-155
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• 2006

Object : This study investigated the quality inspection of Schizandra chinensis (Turcz.) Bail distributed in Korea. Methods: To evaluate the quality of these herbal medicines, we carried out TLC pattern analysis, purity, loss on drying, ash, acid-insoluble ash, essential oil contents, dilute ethanol-soluble, water-soluble, ether-soluble extracts and HPLC analysis. Results : As a result, TCL pattern analysis of schizandrin and gomisin A showed Rf=0.64 and 0.74, respectively. To measured content of schizandrin and gomisin A, we quantitatively analyzed using HPLC. The average contents of schizandrin and gomisin A were detected to be 0.60 (${\pm}$0.02)% and 0.12 (${\pm}$0.004)%, respectively. Discussion : As a result of this study, we suggest that the minimum content of schizandrin and gomisin A should be 0.5% and 0.1%, respectively. We could suggest that the minimum of essential oil content should be 0.6 ml.

• Journal of the Korean Society of Food Culture
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• v.32 no.2
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• pp.135-143
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• 2017

This study evaluated the quality characteristics of semi-dried noodles prepared with different water contents (wet noodles; 32, 24, 22, 20%, dry noodles; 12%). The drying process was carried out in a drying chamber at $13{\sim}18^{\circ}C$ temperature and 75~95% humidity. The proximate composition of Korean wheat flour was as follows: water $22.1{\pm}3.64%$, protein $8.6{\pm}0.13%$, fat $1.3{\pm}0.10%$, ash $0.7{\pm}0.02%$, carbohydrates $67.3{\pm}0.10%$. As water contents decreased, both L and b values significantly decreased before cooking of noodles, whereas L, a, and b values were not significantly different after cooking of noodles. Weight, water absorption, and volume of cooked noodles significantly increased as water content decreased, whereas turbidity of soup was not significantly different. Cutting hardness before cooking of noodles significantly increased as water content decreased. Sections of noodles after cooking by SEM (scanning electron microscopy) showed roughness and fewer round starch particles as water content decreased. For overall preferences according to the sensory evaluation, noodles prepared with different water contents were not significantly different. According to the results, semidried noodles have development potential to complement the disadvantages of both wet noodles and dry noodles.

• The Korean Journal of Food And Nutrition
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• v.25 no.3
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• pp.691-696
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• 2012

We conducted this study to investigate the quality characteristics of mashed red pepper(MRP) with different freezing(-20, -30, -40, -50, -60 or $-70^{\circ}C$) and thawing(4, 10, 20, 30, 40 or $50^{\circ}C$) temperature. Frozen and thawed MRP was evaluated for ascorbic acid contents(AsA), capsaicinoids contents, free sugar contents, ASTA value, and flavor patterns. The AsA of frozen MRP with freezing temperature showed a range of 67.08~80.35 mg/100 g FW, and the mean AsA losses after frozen were 57~64% compared to raw red pepper. Capsaicinoids contents, free sugar contents, and ASTA values of frozen MRP with freezing temperature were no significant difference compared to raw red pepper. The AsA of thawed MRP with thawing temperature showed a range of 70.34~81.59 mg/100 g FW, and the mean AsA losses after thawed were 45.12~52.69% compared to raw red pepper. Capsaicinoids contents and free sugar contents of thawed MRP with thawing temperature were no significant difference compared to raw red pepper, whereas the ASTA value decreased according to the increasing of thawing temperature. Flavor patterns of thawed MRP after $20{\sim}50^{\circ}C$ thawing were clearly different from the raw red pepper. Overall, it is recommended that the best freezing and thawing temperature for preserving the quality of MRP is freezing at $-20^{\circ}C$ and thawing at $10^{\circ}C$.

• Food Science and Preservation
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• v.19 no.4
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• pp.485-491
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• 2012

This study was conducted to investigate the pH, soluble solid contents, color difference, mineral contents, free sugar contents, and sensory quality of infrared- and cold-air-dried peaches. The pH, soluble solid contents, and free sugar contents of the infrared-dried peaches were higher than those of the cold-air-dried peaches. In the Hunter's color value, the L and ${\Delta}E$ values of the infrared-dried peaches were higher than those of the cold-air-dried peaches; but the a and b values of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The major organic acids of the dried peaches were citric acid, malic acid, and oxalic acid. The minerals with the highest to lowest contents, in that order, were K, Mg, Ca, Na, Fe, Zn, Cu, and Al. The mineral contents of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The appearance and taste of the infrared-dried peaches were better than those of the cold-air-dried peaches. These results indicate that infrared drying is the effective drying method for the production of high-quality dried peaches.

• The Journal of the Korea Contents Association
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• v.18 no.8
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• pp.616-626
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• 2018

This study aimed to comprehensively assess the demographic characteristics, health behaviors, subjective health status, health-related restriction of life, and quality of life of male and female elderly aged 65 years older using data from the 2013-2015 Korean Community Health Survey (KCHS). The results showed that compared to the male elderly, the female elderly was less educated, did not have a spouse or had less household income, had poorer health behaviors, and had lower quality of life caused by restrictions in life. The female elderly had significantly lower quality of life than that of the male elderly. Various factors were found to affect quality of life in both sexes. The presence of spouse and BMI did not affect quality of life of men but did affect the quality of life of women. On the other hand, smoking affected the quality of life of men but not of women. Based on these results, more in-depth studies are needed on the female elderly, who have been reported to have lower health-related quality of life, and sex-specific services and programs that could more effectively improve the quality of life among the elderly should also be developed.

• The Journal of the Korea Contents Association
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• v.11 no.6
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• pp.205-214
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• 2011

This study was to investigate the choice & satisfaction factors of a musical as culture contents, and I will recognize it about relation between these two factors. To achieve this, I did a survey with spectators of . Factors analysis and simple/multi regression analysis are utilized as data analytical methods. The choice factors of musical showed that it was five factors extracted a price and facilities, production and directing, marketing, musical quality, OSMU. The satisfaction factors of musical was four factors extracted a production company and trust of advertisement, artistic presentation, harmony of All members of the cast, level of leading actor or actress. The choice of musical influenced satisfaction factors showed that it as performance prices and facilities level is reasonable, and spectators expect high satisfaction regarding a performance. Analysts say that, Pricing to be exposed to quality of a work in order to raise musical satisfaction shall be performed. Also, An exaggerated performance marketing is negative to satisfaction of an audience compare with quality of a work it was confirmed to affect. This study suggests that important point is planning, directing and marketing of a musical.

• Korean Management Science Review
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• v.27 no.2
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• pp.81-95
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• 2010

There is an increasing interest in contents such as movie, drama and game using transmedia storytelling. It includes Le Grand Chef, The War of Flower, Dae Jang Geum, The Matrix, Harry Potter and The Lord of the Rings. However, transmedia contents have not always been successful. To study the factors affecting possible outcomes of transmedia storytelling, we analyzed the intention on transmedia of potential consumers who have not been exposed to transmedia contents before. To this end, we investigated two different cases : first, potential customer intention to watch dramas which will be produced after launching comic-based movies; second, potential customer intention to see movies which will be made after broadcasting comic-based TV dramas. In each case, we analyzed the outcomes from potential customers by applying several variables including gender, exposure to the original and components of contents (plot, quality of act and music etc). Our study showed that potential customers prefer movies or TV dramas with quality of acting, directing, casting and storylines. Interestingly, the quality of acting is more important in dramas than in movies and casting is an appealing factor to potential customers in movies. In TV drama cases, potential customers have high watching intentions when they read the original content. Among them, male potential customer have low watching intentions on TV drama when they did not read the original content. However, female potential customers have high watching intentions on TV drama regardless of the previous exposure to the originals. In movie cases, female potential customers have higher intentions on seeing movies than male. These results suggest that one needs to consider several factors such as casting, acting and gender for generating transmedia contents with a high probability of success.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.777-784
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• 2013

With the development of economy and culture, Korean traditional rice wine, Makgeolli, has been widely consumed with increasing popularity in Korea, China and other Asian countries. In this study, we examined the quality characteristics of red bean Makgeolli: pH, total acidity, alcohol contents, sugar contents, reducing sugar, color, total flavonoid contents, DPPH, microbial properties, sensory evaluation of Makgeolli added with red bean (0, 5, 10 and 15% by rice weight) during fermentation for 7 days. There were no significant differences between samples in acidity, alcohol contents, reducing sugars and yeat cell counts, but total flavonoid contents increased with increasing ratio of red bean(p<0.05). Makgeolli added with 10% red bean showed the highest antioxidation activity, and was not significantly different with Makgeolli without red bean in flavor, sweetness, sourness, bitterness and overall acceptance in sensory evaluation. Therefore, Makgeolli added with 10% red bean was considered to be the most suitable for the manufacturing.

• International Journal of Advanced Culture Technology
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• v.11 no.2
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• pp.397-402
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• 2023

With the rapid adoption of 5G, the gaming industry has undergone significant innovation, with the quality of game content and player experience becoming the focal point of attention. ZBrush, as a professional digital sculpting software, plays a crucial role in the production of 3D game models. In this paper, we explore the application methods and techniques of ZBrush in game weapons production through specific case analyses. We provide a detailed analysis of two game weapon models, discussing the design and modeling process, lowto-high poly conversion, UV unwrapping and texture baking, material texture creation and optimization, and final rendering. By comparing the production process and analyzing the advantages and disadvantages of ZBrush, we establish a theoretical foundation for further design research and provide reference materials for game industry professionals, aiming to achieve higher quality and efficiency in 3D game model production.

• Journal of the Korean Society of Tobacco Science
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• v.20 no.1
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• pp.26-32
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• 1998

This study was conducted to obtain the basic information on the burley tobacco (Nicotiana tabacum L.) curing methods. The effects of the three kinds of curing methods on the dry weight losses during curing, chemical contents and physical properties of cured leaves, and organoleptic and smoking qualities were observed. The dry weight losses during curing was the highest in the stalk curing, and the lowest in the conventional priming. The longer the curing periods was, the more the loss of dry weight. The percent of the excessive dried leaves was high and the price per kilogram was low in the conventional priming. The chemical contents and the physical properties of the cured leaves in the conventional priming were similar to those of yellowing or browning stage of curing. But, the chemical contents and the physical properties of the cured leaves in the stalk curing were comparable to those of the air curing. The smoking quality was the best in the stalk curing.