• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.199-205
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• 2004

The quality characteristics of traditional Korean Takju fermented with discolored, broken, and milled rice were evaluated. Initial pH of medium and culure temperature for the alcohol fermentation were 4.2 and 26$^{\circ}C$, respectively. After 5 days of cultivation, final pH and temperature were 4.0 and 23.5$^{\circ}C$. The alcohol contents in fermentation of discolored and broken rice was about 18.0％ and that of milled rice was 18.7％. The content of succinic acid was highest in organic acid components of products fermented three materials respectively. The major volatiles were 3-methyl-1-butanol, 2-methyl-1-propanol, n-propanol and ethyl acetate. In free amino acid composition of mashes, alanine retained more than 1000 mg％. Free sugars contained in mashes such as glucose, fructose, sucrose, maltose were also analysed by HPLC. Results of sensory evaluation in taste, aroma, color were showed good score above 4.3.

• Korean Journal of Poultry Science
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• v.24 no.2
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• pp.59-66
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• 1997

Optimum drying conditions to utilize porcine blood from slaughter house for blood meals, and the effects of blood meals on growth in broiler chicks were investigated. Moisture and protein con-tents of slaughter porcine blood were 79.8 and 16.4%, respectively. The protein contents of the flash dried blood meals at 80˚C were not different from those of the spray dried blood meals at 160 and 190˚C, but higher by 17% relative to those of the spray dried blood meals at 80 and 120˚C. Results from protein analysis by SDS-polyacrylamide electrophoresis showed that flash dried blood meals at 80˚C and spray dried blood meals at 160˚C were better than spray dried blood meals at 80, 120 and 190˚C in terms of protein quality. In Feeding Trial I with broiler chicks, body weights of chicks fed 2, 4 and 6% flash dried blood meal diets at 80˚C were increased at 35 days by 5.6, 7.9 and 4.0%, respectively, compared to control group(P<0.05). In Feeding Trial II, body weights of chicks fed 4 and 6% flash dried blood meal diets at 80˚C were increased at 42 days by 4.9 and 5.3%, respectively, compared to control group(P<0.05). Feed conversion ratios of chicks fed diets 4 and 6% flash dried blood meal diets at 80˚C were significantly improved at 42 days by 7.0 and 3.7%, respectively, compared to that of control group(P<0.05). The optimum drying condition of slaughter porcine blood seemed to be the flash drying method at 80˚C

• Journal of Internet Computing and Services
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• v.6 no.1
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• pp.39-50
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• 2005

Speech DB is basically required factor when we are study for phonetics, speech recognition and speech synthesis and so on. The quantity and quality of speech DB decide the efficiency of system that we develop. therefore. speech DB has an extremely important factor, Recently, development of the various telephone service technique such as voice portal. it is actual condition where the necessity of collection of telephone speech DB. The existing IVR application telephone speech DB collection system used C/C++ language or the exclusive development tool. Thus it is the actual condition where the recycle of each application service for resources is difficult and have a problem of many labors and time necessity. But. VoiceXML is a language having tag form ipredicated in XML. which has easy and simple grammar system. Therefore, if we make a few efforts we could draw up easily. it has a merit reducing labors and time, Also, VoiceXML has many advantages of various telephone speech DB gathering because of changing contents of DB. In this paper, we introduce telephone speech DB gathering system which is the mast important factor for development of speech information processing technique.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.359-364
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• 2003

Frozen doughs for danish pastries were made by straight dough method to study the effect of thawing temperature on the quality of pastries. Danish pastry doughs were immediately frozen at -40 $^{\circ}C$ quickly after make-up and stored for 6 weeks at -20$^{\circ}C$ and baked after thawing and fermentation a week. Thawing temperature and fermentation time were controled to 3 hr at 5$^{\circ}C$, 2 hr at 10$^{\circ}C$, and 1.5 hr at 20$^{\circ}C$, respectively. The number of survival yeast cells in dough and the volume, the moisture content, the texture of danish pastries were investigated. Survival yeast cells showed the highest number at thawing temperature of 5 $^{\circ}C$. The volume of danish pastries decreased significantly according to the increase of frozen storage time and danish pastries thawed at 5$^{\circ}C$ revealed the largest volume. In moisture contents of danish pastry, there was no significantly difference without regard to the thawing temperature but showed the highest moisture content at thawing temperature of 20$^{\circ}C$. Danish pastries thawed at 5$^{\circ}C$ accomplished the best texture in the resulting pastry.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.2
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• pp.651-657
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• 2010

Even though local governments are committed to the landscape management aiming to enhance the quality of the urban and natural landscape, the results are not satisfactory since the landscape plan is performed through the "routine" process, on which the planning system is based. Many local governments had spent much in making their landscape plans, but these plans were evaluated not so much "useful" in the practical sense. The objective of the study, which aims to systematically readjust the existing landscape management system of Korea, is to analyse the landscape plans of the few local governments, which are categorized in two level - upper and low local government. The analysis of landscape plan is performed in terms of four factors: The composed structure, the objects of the plan, the effectiveness of the landscapeindicators and guidelines and the institutional system.

• Korean Business Review
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• v.19 no.1
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• pp.35-51
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• 2006

Airline industry which is depressed owing to terror attack on September 11 and Iraq War in early 21 century through high fuel cost and continuous recession in the second half of 90's is gradually recovering from the year of 2004. So demand of airline industry is rising step by step and investment of airlines toward customer service is also going up. Recently some mega carriers in head customer service in-flight internet service. In addition, so do domestic airlines and others ant to be backward. Many Study on usage attitude toward internet have been argued continuously as a result of everyday life using internet. Although there were survey for the revenue perspective of the firm, study on the side of the consumer is so rare. This study used the model of DEA -conjoint what users of the in-flight internet service now attitude and preference important factors to use. As a result, factors chosen are method to charge, service speed of internet, quality of contents provided and ease of approach toward information. This study presents airlines supplying in-flight internet service now to differentiation strategy for each segment.

• Journal of Agricultural Extension & Community Development
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• v.21 no.3
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• pp.181-213
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• 2014

This study analyzes the approach method for the excavation of the outstanding projects in order to improve the ODA quality in the agricultural sector in a situation of the recent quantitative expansion of the Korea's ODA. This analysis is based on the ODA development paradigm of the international society, Korea's ODA development trends, the problems of system, procedure and contents. The analysis drew five approaches, such as an approach based on the strategies, an approach based on the comparative advantage, an approach based on the partnership, an approach based on the networking, an approach of modeling. If each approach method is applied to the excavation of project closely linked to other approach methods, it would be easier to excavate outstanding project. And it could lead to enhancement of project effectiveness. This study introduced the KAPEX program which excavate the customized ODA projects through the application of these approach methods.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.05a
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• pp.142-145
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• 2004

In this work, we have investigated the application of rapid thermal processing (RTP) and plasma enhanced chemical vapour deposition (PECVD) for surface passivation. Rapid thermal oxidation (RTO) has sufficiently low surface recombination velocities (SRV) $S_{eff}$ in spite of a thin oxides and short process time. The effective lifetime is increasing with an increase of the oxide thickness. In the same oxide thickness, The effective lifetime is independent on the process temperature and time. $S_{eff,max}$ is exponentially decreased with increasing oxide thickness. $S_{eff,max}$ can be reduced to 200 cm/s with only 10 nm oxide thickness. On the other hand, three different types of SiN are reviewed. SiN1 layer has a thickness of about 72 nm and a refractive index of 2.8. Also, The SiN1 has a high passivation quality. The effective lifetime and SRV of 1 $\Omega$ cm Float zone (FZ) silicon deposited with SiN1 is about 800 s and under 10 cm/s, respectively. The SiN2 is optimized for the use as an antireflection layer since a refractive index of 2.3. The SiN3 is almost amorphous silicon caused by less contents of N2 from total process. The effective lifetime on the FZ 1 ${\Omega}cm$ is over 1000 ${\mu}s$.

• Preventive Nutrition and Food Science
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• v.16 no.1
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• pp.55-61
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• 2011

A survey aiming to find out the chemical and textural properties of commercial fermented soy bean curd called sufu was conducted. Sixteen brands of plain sufu produced in the Northern or the Southern part of China were collected and examined for their crude protein, crude fat, texture profiles, free amino acids, and free fatty acid contents. Twenty-one free amino acids were extracted and derivatized using a commercial kit followed by separation and analyzed by the gas chromatography-mass spectrometry (GC-MS). Similarly, ten free fatty acids were extracted using alumina, eluted, separated and analyzed. The content ranges of crude fat and protein were 22~36% and 31~38%, respectively. In texture profile analysis, ranges of the texture parameters were 131~493 g (hardness), 0.4~0.5 (cohesiveness), -137 to -50 gs (adhesiveness), 0.6~1 (springiness), 47~220 g (gumminess) and 32~177 g (chewiness). Twenty-one different free amino acids, especially alanine, glycine, $\alpha$-aminobutyric acid, valine, leucine, allo-isoleucine, aspartic acid, glutamic acid and lysine in large amount, as well as ten fatty acids in total, notably linoleic acid (9-octadecanoic acid), oleic acid (9,12-octadecadienoic acid), linolenic acid (9,12,15-octadecadienoic acid), hexadecanoic acid and octadecanoic acid were found. This information provides important quality reference ranges for product developers and manufacturers to optimize and produce the plain sufu.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.706-712
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• 2013

This is the basic study on the extraction characteristics of Omija (Schizandra chinensis) for juices of Korean traditional foods. Extraction is being performed as 25 times of the solvent ratio at room temperature and at $65^{\circ}C$ with deionized water, tap water and Cheong-song mineral water which have high contents of Ca and Mg. The overall good results of the extraction conditions are calculated from the values of L (Lightness), redness (a), yellowness (b), soluble solids content, acidity, pH levels and the DPPH radical scavenging activity by using the electron donating ability (EDA). The results are as follows: 12 hours of room temperature and 6 hours at $65^{\circ}C$ were good extraction times. The Cheong-song mineral water at $65^{\circ}C$ is available for rapid extractions when compared to deionized water and tap water. A longer extraction time shows lower values of acidity but increasing values of soluble solids content and DPPH radical scavenging activity when using the electron donating ability. The best sequences for the extractions are Cheong-song mineral water followed by tap water and distilled water after overall consideration.