• Environmental Sciences Bulletin of The Korean Environmental Sciences Society
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• v.2 no.2
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• pp.169-179
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• 1998

This paper was performed to estimate interrelations between humus level of sediments and nutrient release from sediments in Dae-cheong reservoir. For investigations, sediments were sampled in June and October, in 1997 at fish farms, embayment, and the main stream of Dae-cheong reservoir. Items for investigation are as follows; water content, weight loss on ignition(IG), porosities of sediments, contents of element such as hydrogen, nitrogen, carbon, and nutrient release rates. Water contents and porosities were measured to conjecture the physical trait and grain size trait. Weight loss on ignition was measured to determine the contents of organic substance. For determination of the humus level of sediments, carbon and nitrogen contents were measured by elemental analyzer. As a result of elemental analysis, C/N ratio was determined in the range of $3.0\~13.1$. From the elemental analysis, humus level of Dae-cheong reservoir sediment was estimated from mesohumic state to oligotrophic state. For the determination of nutrient release rate, $PO_4-P$ and $NH_4-N$ concentrations of interstitial water and overlying water were measured. By using the concentration difference between interstitial water and overlying water and using the Fick's diffusion law, the release rates of phosphorus and nitrogen from the sediment samples were calculated. Release rates of nutrients which directly influence to the water quality were $0.05\~8.63mgP/m^2day$ and $4.99\~36.56mgP/m^2day$. It was found that release rate was measured higher in the 1st sampling period than in the 2nd sampling period. For the determination of phosphorus content in sediment, TPs were measured in 807\~1542{\mu}g/g$ in the 1st samling period and $677\~5238{\mu}g/g$ in the End samling period. Phosphorus release rate and phosphorus content were not interrelated each other.

• The Journal of the Korea Contents Association
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• v.12 no.1
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• pp.112-124
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• 2012

The remarkable development of digital technologies and the success of 3D stereoscopic films have led to started drawing attention to stereoscopic images. The stereoscopic images have not become a passing fad in the present time unlike in the past, but have constantly showed their potentials. Unfortunately, the domestic stereoscopic images market is faced with difficulties, such as lack of the capital strength and of insufficient production infrastructure, and the production of 3D from 2D. As a result, it is not easy to produce creative stereoscopic animation contents. Therefore, in Korea, more efforts should be made in accumulating a plenty of data on production techniques. In order to make film production reflecting stereoscopy and effective stereoscopic implementation, which are necessary to produce high-quality stereoscopic contents, this thesis gave an explanation about a production technique studied on the basis of 3D graphic. Stereoscopic images are definitely one of the most promising image contents in the 21st digital contents industry. For the reason, in order to produce stereoscopic animation contents with high quality, fundamental studies on the stereoscopic images should be performed in a constant and cautions way.

• The Korean Journal of Food And Nutrition
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• v.35 no.6
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• pp.445-452
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• 2022

The quality and antioxidant characteristics of apios (Apios americana Medikus) according to different harvest periods and steaming treatment were investigated. The quality and antioxidant characteristics of apios were significantly different depending on harvest periods. Total starch contents was higher in 1st harvesting period as 62.32 g/100 g than other harvesting period. The water binding capacity and water solubility index was higher in 1^st harvesting period as 228.65 and 11.29% than other harvesting period. The sucrose and total free sugar contents were 3.64~8.67 and 4.49~9.54 g/100 g, respectively. Total polyphenol and flavonoid contents of apios was the highest 2^nd and 4^th harvesting period at 4.21 mg GAE/g and 611.11 ㎍ CE/g, respectively. DPPH radical scavenging activity was higher in 1st harvesting period as 84.96 mg TE/100 g than other harvesting period, and decreased as the harvest periods were delayed. ABTS radical scavenging activity and ferric-reducing antioxidant power were 43.81~47.89 mg TE/g and 231.20~264.07 mM/100 g, and increased to 50.58~51.44 mg TE/g and 342.55~384.29 mM/100 g after heat treatment. As a result, it is thought that studies on change of quality and physicochemical characteristics according to cultivation characteristics should be preceded for cultivation stability of apios.

• Journal of the Korean Society of Food Culture
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• v.33 no.2
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• pp.169-175
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• 2018

This study was conducted to investigate the quality characteristics of Yanggaeng prepared with different concentrations of mealworm powder: 0, 1, 2, and 3%. Regarding the proximate composition, moisture, crude lipid and ash contents showed no significant differences among groups, while crude protein contents increased as the mealworm powder increased. The value of lightness (L) and yellowness (b) were higher in 3% added groups than those of control groups. Consumer acceptance test showed no significant differences between the controls and added groups were observed in color, smell, taste and overall acceptability. The total polyphenol content ranged from 19.87 to 51.37 mg GAE/100 g, exhibiting the increase with increasing mealworm powder level. DPPH radical scavenging activity and reducing power increased as the amount of mealworm powder increased. In conclusion, it is suggested that mealworm powder can be incorporated into Yanggaeng up to 3% without affecting the sensory quality of Yanggaeng.

• Food Science and Preservation
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• v.1 no.1
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• pp.9-14
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• 1994

Soluble solids($^{\circ}$Brix), acid content and edible part ratio of Citrus unshiu collected at sorting Places in south Cheju area wee more lowered, and peel thickness was more thickened with increasing fruit size. Compared to early variety of Citurs unshiu(C. unshiu Miyakawa Mar), peel thickness of medium variety of Citurs unshiu(C. unshiu Hayashi Mar) was more thickened, and edible part ratio was more lowered with increasing fruit size. Soluble solids of medium variety of Citurs unshiu were lowered, and acid contents were increased compared to early variety. Processing properties for pressing concentrated juice was good for early variety of Citurs unshiu, especially on fruit diameter of 50-65mm. Soluble solids, acid contents and juice ratio were decreased with increasing peel thickness. The quality properties for fresh fruit with peel thickness had a good correlation on early variety of Citurs unshiu, and these data are supposed to be applied to the quality evaluation of Citurs unshiu produced in Cheju.

• Journal of Digital Convergence
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• v.13 no.9
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• pp.191-199
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• 2015

The Journal of Digital Policy & Management. This space is for the abstract of your study in English. In this paper, we propose a u-convergence Tourist Information 3.0 System using Flow Theory. It generates a sense of u-challenge and u-skills to maximize the enjoyment of tourists is u-convergence Tourist Information 3.0. This is a challenge to good sense and adjust the rating of the Convergence Contents information quality(CCIQ) analysis to maximize the enjoyment of tourists. Convergence Contents information quality(CCIQ) of the conductive continuity of the content closed antecedents u-conductive sense, the tourist synchronization adequacy may generate data that can be analyzed. Content Information Quality of rating is the leading factor in the ability of the u-skill mastery of tourists, can generate data availability. The result is to create a meta-model is referred to as content information to reach the best quality maximize enjoyment. Design a sense of u-challenge the skill of the information quality of the tourist information content has the advantage of being able to identify the data formation has the pleasure of tourists. By applying to future national competent standard it is expected to maximize the enjoyment of the job.

• The Journal of the Korea Contents Association
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• v.18 no.1
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• pp.210-221
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• 2018

The purpose of this study was to analyze how much demographic and disability-related characteristics influence the quality of life that employed and unemployed disabled people, and determine difference in the influence of those factors between the two disabled groups. For this purpose, the study utilized 1st-year(2016) data from the 2nd wave of the Korean Panel Study on Employment for the Disabled. The findings of this study can be summarized as follows. First, employment is a critical factor that influences the disabled's quality of life. Besides, there are some financial, socio-relational and physical factors on which that quality is heavily dependent. Second, employed disabled people's quality of life is even more influenced by financial factors, socio-relational factors and health state than demographic factors. Third, unemployed disabled people's quality of life is significantly influenced by some demographic factors like gender and age and some physical factors like disability grade and disability period as well as by factors found influencing employed disabled people's quality of life. Thus, the two disabled groups are different from each other in which factors influence their quality of life. Based on these findings, this study made suggestions for the disabled's better quality of life.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.3
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• pp.257-264
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• 2004

The quality changes of the extracts of salt-fermented Ammodytes personatus during the storage were examined at 1 month interval during 3 months fermentation period. To prepare the extracts of Ammodytes personatus, 17%, 20% and 25% salt were added respectively and then stored for 3 months at room temperature and then extracted with hot water. During the storage, moisture and lipid contents of the samples decreased, but the crude protein contents increased gradually. On the other hand, ash content and pH showed little changes during the fermentation storage. After 6 months fermentation, the extracts of salt-fermented Ammodytes personatus were rich in free amino acids, such as glutamic acid, alanine, lysine, leucine, isoleucine, valine and aspartic acid in the order. As the fermentation progressed, the fish odor, turbidity, salty taste, savory flavor and overall preferences were similar to those of Ammotlytes personatus sauce in the market. The total cell numbers were 450∼570 cfu/mL at 0 day, but there were none revealed during the fermentation.

• The Journal of Society for e-Business Studies
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• v.15 no.3
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• pp.63-83
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• 2010

IPTV(Internet Protocol Television) is an innovation technology to lead the new media age. Internet protocol television (IPTV) is a next generation television converged with the Internet which are delivered portal services such as information search, games, movies, home shopping and banking. Generally, service quality affects to adopt or use these technologies. Quality of experience (QoE) is more issue to be considered than service quality because of the technological restriction and limitation that IPTV is accessed by the Internet. The QoE is defined as the cognitive and experienced quality measured with users through an experiment and is conceptually related to service quality. The objective of this paper is to suggest a methodology to measure the QoE of IPTV using a user testing. We find significant factors affecting QoE of IPTV through an exploratory study and measure QoE scores. We found the nine factors of graphics, picture, accuracy, access method, quality of contents, usability, security, and performance important for QoE. The QoE scores of picture, graphics, and quality of contents gained over the average score, but the overall score for IPTV service providers was not high and the QoE needs to be improved.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.107-114
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• 1990

The keeping quality of seasoned mackerel meat products during frozen storage were investi-gated for the effective utilization of mackerel as a food source. The pH and volatile basic nitrogen (VBN) contents of products revealed a tendency to increase slightly during frozen storage,. Viable cell counts(1.5$\times$104-2.0$\times$104/g) and histamine contents(2.45-2.89mg/100g) were decreased during frozen storage. In fatty acid composition of the products polye-nes such as 22:6, 18:3, 20:4 and 20:5 were the maincomponents. From the results of chemical experiments and sensory evaluation the products could preserved with good quality during frozen storage(-$25^{\circ}C$) of 120 days.