• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.880-888
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• 2016

Changes in quality characteristics of gochujang prepared with different ingredients (white rice, barley, sorghum and millet, bamboo salt) and meju starters were studied. The gochujang samples were fermented for 6 weeks at $40^{\circ}C$ and analyzed for changes in their physicochemical properties and sensory characteristics. Eight different gochujang samples were prepared: WR-SS-AB, WR-SS-ABL, WR-BS-AB, WR-BS-ABL, MG-SS-AB, MG-SS-ABL, MG-BS-AB, MG-BS-ABL (WR: white rice, MG: mixed grains, SS: solar salt, BS: bamboo salt, AB: Aspergillus oryzae/Bacillus subtilis starter meju, ABL: Aspergillus oryzae/Bacillus subtilis/Lactobacillus plantarum starter meju). There were significant differences between experimental groups in terms of moisture content, pH, acidity, and color value. All gochujang samples showed increased moisture contents and pH as well as increased acidity and amino-type nitrogen during fermentation. MG-BS-ABL showed the highest contents of amino-type nitrogen and free amino acids after 6 weeks of fermentation compared with other experiment groups. In addition, MG-BS-ABL showed the highest sensory analysis score, including appearance, flavor, taste, and overall acceptability after the fermentation of samples. Based on the results, MG-BS-ABL exhibited similar quality characteristics as general gochujang but showed the highest sensory scores and contents of amino-type nitrogen and free amino acids. These results might be due to the high protein contents of mixed grains and high mineral contents of bamboo salt and fermented products from mixed probiotic starters.

• Journal of Environmental Health Sciences
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• v.17 no.1
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• pp.1-12
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• 1991

The atmospheric SO$_{2}$ concentrations and water soluble sulfur contents in Ginkgo biloba were measured and analyzed in auto-measuring station, Kwangleung, and Yongmun from August 5 to October 21, 1990. The results of the study are as follows: 1. Atmospheric SO$_{2}$ concentrations between the seoul area(Pulkwang, Ssangmun, Myonmok, Oilurn) in which the concentrations exceeded the air quality standards and the surburb of seoul (Kwangleung, Yongmun) revealed the significant difference (p<0.01). 2. Water soluble sulfur contents in Ginkgo biloba in autumn were higher than those in Ginkgo biloba in summer (p<0.01). Water soluble sulfur contents in leaves showed a significant difference between seoul and its surburb(p<0.01). 3. Correlation between atmospheric SO$_{2}$ concentration and water soluble sulfur content of Ginkgo biloba in autumn was as follow Y=0.2714+9.8123 X, r=0.6362 (X: Airborne SO${_2}$ Concentration according to sampling location, Y: Water Soluble Sulfur Contents)

• The Korean Journal of Archival Studies
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• no.23
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• pp.87-139
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• 2010

Unlike in the past, a new paradigm has been presented which the use of records is much more important than the preservation of those in the present. It will be necessary for users to signalizes the value of records and to make themselves easily accessible to records in order that records should be more effectively used. To meet the needs of the times, it is the very 'Contents' that starts to attract public attention. National Archives in England produces and provides contents utilizing multi-media by using digital technology on various sorts of archives which England has. In addition to England, Asian Historical Records center in Japan in Japan makes Archival Contents Service reflecting users' needs and continues to update the latest contents. What is more, National Archives of Korea has recently promoted the introduction of digital archive by the change of archival paradigm in records management, and it is giving an impetus to the development of contents in the digital archive. In fact, it is crucial to keep as many contents as possible and to give service to public, but it will not be possible to get positive response from public and to offer much higher level of archival information service until the quality of contents is highly improved. Accordingly, this manuscript analyzed the feature and type of contents which National Archives of Korea provides with cases of both TNA in England and Asian Historical Records center in Japan, each of which has different characteristics. Also, it dealt with several methods of the usage of contents in those organizations. Furthermore, this study explained what kind of contents and feedback are given to users. Moreover, it divided the components of contents of three institutions as mentioned into three by information provided and evaluated the quality of contents by establishing the details of contents. In addition, there were implications for archives with regard to reference for building contents.

• Annual Conference of KIPS
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• 2013.05a
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• pp.97-99
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• 2013

Various display devices become widespread now. Endeavoring to provide high-quality user experience, sharing contents becomes a hot issue in recent years. In this paper, a Contents Sharing System based on Users Context is proposed, which can provide pervasive contents sharing services on multiple devices with disregard for the device differences. This system supporting automatical contents sharing according to users' context, and intelligent content-fault recovery to provide an intelligent platform for users sharing service seamlessly without additional manual operations. Also we points out the problems and considerations about this proposed system which will be improved in the later research.

• 대한공업교육학회지
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• v.31 no.2
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• pp.128-154
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• 2006

In the knowledge-based society, the quality of education is the core factor of national development. Above all, for improving educational quality, it is important to advance teacher's quality. Therefore, in order to maintaining high-level quality of education, it is required to select and appoint competent teacher. It deserves emphasis on importance of teacher recruitment test for maintaining high-level quality of education in this changes of age. Specially, Secondary School Teacher Recruitment Test of Electricity Electronics Communication Subject is declined qualitatively as each Subject of Electricity Electronics Communication is integrated and criterion of examination is obscured. This research analyzed The seventh curriculum and curriculum of Institution of Teacher Education of Electricity Electronics Communication Subject and already known examination of it On the basis of analyzing result, A field, proportion and points of examination decided through a expert conference are as follow: first, Teacher Recruitment Test of Electricity Electronics Communication Subject consists of subject pedagogics and contents. a proportion of subject pedagogics is 20% and subject contents is 80%. second, a subfield of subject contents consists of industrial education, industrial curriculum, industrial instruction method, practical guidance method, management of practical field organization, assesment of industrial education, industrial-educational cooperation and vocation and career education. third, subject contents consists of a common special, foundation special and application special field. a common a proportion of special field is 7.4%, foundation special is 20% and application special field which consists of electric field(21.3%), electronic field(21.3%) and communication field(10%) is 52.6%. fourth, Teacher Recruitment Test of Electricity Electronics Communication Subject execute practical technique test after finishing writing test.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.3
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• pp.386-392
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• 1998

An objective index for quality estimation of anchovy sauce, our traditional seafood, has been required because inadequate standard causes dispute about quality estimation. Qualities of anchovy sauce made by traditional method and commercial anchor sauce products were compared by investigating their proximate compositions, total nitrogen contents, amino acid contents, development and level of a specific peptide on SDS-polyacrylamde gel electrophoresis (SDS-PAGE) and isoelectric point (pI) of the specific peptide. Also, pIs of IEF were attemped to identify fish species of salt-fermented sauces. The 55,600 and 46,900 dalton of peptide band were identified in all experimental samples. Especially, the area of 55,600 dalton was closely correlated with total nitrogen contents. Also, specific pIs in accordance with fish species were identified. The results suggest that correlation between area of 55,600 dalton and total nitrogen contents are used of index for quality estimation, and specific pIs are used of fish species identification.

• Journal of Digital Contents Society
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• v.13 no.4
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• pp.601-608
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• 2012

Platform carriers that were welcomed due to their open policy are now having Vertical-Systematization. As the Vertical-Systematization to strengthen platform's quality intensifies, the qualities of OS, network and manufacturing abilities may be weakened. As the environment changes, consumers move from attractive platform to attractive contents and the killer contents will become the key success factor. Hence, the platform carriers will aim to acquire killer contents to attract more users causing excessive competition for Killer Contents Sourcing. The following paper examines the problems that will stem from fierce competition among platforms, problems regarding the Contents Sourcing and solution for the content-providers.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.232-237
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• 2002

The quality of bread (black rice bread) made of black rice flour and wheat flour was investigated. The bread was manufactured with 10, 20 or 30% black rice flour (BRF) (w/w) with increasing and wheat flour. The bread volume was decreased from 2250 cc to 1700 cc as BRF contents increased from 0% to 30%. The lightness (L values) decreased with increasing BRF contents and the redness (a values) increased. The yellowness (b values) slightly decreased with increasing BRF contents. Textural characteristics of bread crumb were influened by adding additives BRF. Breads containing additives showed an increase in hardness, gumminess and chewiness and a decrease in springness and cohesiveness. In sensory evaluation, sensory scores decreased with increasing BRF contents for the appearance, such as grain and texture, of black rice bread. On the other hand, the highest sensory scores for color, taste and overall eating quality were obtained, when BRF content was 20%. In conclusion, Bread with 20% BRF was the best quality in sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1427-1433
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• 1999

The Microbiological, chemical and sensory analyses were carried to evaluate the quality of commercial salted and fermented seafoods and to establish a standardization. The results showed that amino nitrogen(AN) and volatile basic nitrogen(VBN) contents were appropriate in evaluating the quality of shrimp jeotkal. In the range of $150{\sim}300\;mg%\;and\;25{\sim}70\;mg%$, AN and VBN contents were highly correlated to sensory scores, respectively. In the case of squid jeotkal, pH and VBN contents were appropriate to evaluate quality. The coefficients of the correlation between pH and sensory evaluation was 0.84 and the sensory acceptability was high and above pH 6.0. In addition, the coefficients of the correlation between VBN contents and sensory evaluation was 0.95, and the sensory acceptability was high but below 30 mg%. In the case of shell-fish jeotkal, the coefficient of the correlation between VBN content and sensory evaluation was 0.94, and sensory acceptability was high but below 40 mg%.

• Journal of the Korean Society of Tobacco Science
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• v.13 no.1
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• pp.61-68
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• 1991

The moisture contents of threshed leaf tobacco during aging storage were very important factor for the improvement or deterioration of leaf quality. Decay and carbonization of leaf tobacco were mainly controlled by moisture contents during storage. The influence of moisture contents on the decay and carbonization of threshed leaf tobacco (Flue-Cured, Var. NC 82. AB3O-1 grade) were examined during 1 year. The moisture contents of leaf tobacco were treated to 3 kg as 12% (controle), 16%, 20% and 24% after redrying, respectively, These tobacco were put into center of carton box containing about 200kg with 12%'s tobacco, and then packed and stored from June, 1988 under natural weather condition in warehouse at Ock-Cheon threshing plant. Samples were taken from dissected carton box at 0, 1, 2, 4, 7 and 12 months after moisture treatment and Racking time, and some chemical properties were investigated at every sampling time. In results of inducement to decay and carbonization of leaf tobaccos during 1 year's storage by moisture treatment. decayed leaf was appeared but carbonized leaf did not. Calorification and decayed leaf occurred at high moisture contents above 20%, and these phenomena were appeared between 30 and 150 days after moisture treatment and packing. High moisture content leaves (above 20%) caused nearby other leaves to be sunk with high moisture content. Nicotine and calcium contents were increased to 20%~30% and 10%~22%, respectively, but total sugar contents was decreased to 40%~60% by moisture treatment(20% ~24% ).