• Journal of Practical Agriculture & Fisheries Research
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• v.20 no.2
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• pp.105-114
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• 2018

The aim of this study was to evaluate the change of phenolic compounds after phosphite treatment on Cheorwon onion. Onion is a perennial plant belonging to the lily family. It is native to Persia of Southwest Asia. It is widely cultivated in the temperate regions of the world. Onion is a good name for the 'Okchong' to drop blood cholesterol and cardiovascular blood flow to increase the prevention of adult diseases. Cheorwon area is inland, but it has high continental climate due to its high altitude. Therefore it is said that the onion cultivated in this region has higher sugar content and higher taste than onion grown in the southern region. Phosphorus components are particularly important ingredients for promoting muscle development. However, if the phosphoric acid content of the soil part is maintained to a large extent until the harvest, the competition of the nutrients tends to cause decay of the root part. Therefore, it is important to improve the quality and shelf life of onion by inducing nutrient balance by applying foliar fertilization method on the reducing phosphorus at harvest time. In this study, acidity was controlled by diluting phosphorous acid(H₃PO₃) and potassium hydroxide(KOH), followed by leaf surface treatment with phosphite on onion. In this study, the concentration of phosphite was diluted to 500, 1,000, 1,500ppm and sprayed three times over the onion leaves in May 2018 using an atomizer and harvested at the end of June, and the phenolic compounds were analyzed by HPLC. As a result, the content of quercetin, one of the important substances in onion, was phosphite 500ppm(179.70㎍/g), 1,000(150.27), 1,500(105.95). The contents of caffeic acid, p-coumaric acid, ferulic acid, rutin, kaempferol, and sugar content were higher in the treatments than in the control. Therefore, the phosphite does not have a great influence on the growth, but it may play a role as a method of achieving balance with nitrogen in the rainy season by supplying the role of the material catalyst and the water soluble phosphoric acid and the potassium in the influence of the material change.

• Communications of Mathematical Education
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• v.37 no.4
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• pp.635-652
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• 2023

This study conducts a comprehensive analysis of the curricular progression of the concepts and learning sequences of 'lines', specifically, 'line segments', 'straight lines', and 'rays', at the elementary school level. By examining mathematics curricula and textbooks, spanning from 2nd to 7th and 2007, 2009, 2015, and up to 2022 revised version, the study investigates the timing and methods of introducing these essential geometric concepts. It also explores the sequential delivery of instruction and the key focal points of pedagogy. Through the analysis of shifts in the timing and definitions, it becomes evident that these concepts of lines have predominantly been integrated as integral components of two-dimensional plane figures. This includes their role in defining the sides of polygons and the angles formed by lines. This perspective underscores the importance of providing ample opportunities for students to explore these basic geometric entities. Furthermore, the definitions of line segments, straight lines, and rays, their interrelations with points, and the relationships established between different types of lines significantly influence the development of these core concepts. Lastly, the study emphasizes the significance of introducing fundamental mathematical concepts, such as the notion of straight lines as the shortest distance in line segments and the concept of lines extending infinitely (infiniteness) in straight lines and rays. These ideas serve as foundational elements of mathematical thinking, emphasizing the necessity for students to grasp concretely these concepts through visualization and experiences in their daily surroundings. This progression aligns with a shift towards the comprehension of Euclidean geometry. This research suggests a comprehensive reassessment of how line concepts are introduced and taught, with a particular focus on connecting real-life exploratory experiences to the foundational principles of geometry, thereby enhancing the quality of mathematics education.

• The Korean Journal of Food And Nutrition
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• v.36 no.5
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• pp.415-424
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• 2023

This study investigated the nutritional characteristics of before and after fermentation of domestic soybean (Glycine max L.) by Rhizopus oligosporus. The soybean storage proteins, β-conglycinin (11S globulin) and glycinin (7S globulin), were the most abundant in Seonyu (SY) and Danbaegkong (DBK), with concentrations of 253.4 mg/g and 193.0 mg/g, respectively. For 11S/7S related to sulfur-containing amino acid, DBK had a value of 0.95, making it the most excellent nutritionally among all the cultivars. The free amino acid content significantly increased from 0.04~10.45 mg/g before fermentation to 1.37~16.95 mg/g after fermentation, and the essential amino acid composition increased, confirming an improvement in protein quality after fermentation. Phytic acid, known as a nutritional inhibitor of soybeans, decreased from 1.66~2.13 g/100 g before fermentation to 0.90~1.58 g/100 g after fermentation, suggesting that mineral absorption inhibition was alleviated. In addition, the trypsin inhibitor content is suppressed by 76.20% to 81.25% after fermentation, which is expected to improve protein utilization in the body. This study confirmed some properties of fermented products by Rhizopus oligosporus using domestic soybeans, and these results are presented to serve as the basic data for establishing new uses of Korean soybean cultivars.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.58 no.2
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• pp.169-176
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• 2013

Preharvest sprouting seriously reduces milling and baking quality of hard winter wheat (Triticum aestivum L.) grain. To determine the effect of nitrogen fertilizer application on decreasing of preharvest sprouting, several levels of N-fertilization were conducted in two winter wheat cv. Keumkang and Jokyung, grown in Iksan. Nitrogen fertilization is used to increase grain yield and protein content. Grain yield increased at 108kg/ha (50% increased nitrogen to the standard) application and decreased as more nitrogen was applied. There was a linear increase in grain protein contents with increasing level of nitrogen application. Germination rate, germination index and ABA sensitivity were gradually reduced by increasing of nitrogen application level. Preharvest sprouting showed a significantly correlation to germination rate but could not be correlated to protein content and falling number. A significant positive correlation was detected between preharvest sprouting and different additional nitrogen fertilizer levels.

• Archives of design research
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• v.19 no.1 s.63
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• pp.27-38
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• 2006

Recently, in each local self-governments Japan, the importation of universal design policy is actively being expanded as a plan to maximize living satisfaction of.citizens within the region. This research investigates the background on how the local self-governments ended up importing the universal design administrative policy, investigates the policies which each self governing bodies have been promoting and presents necessary stipulations following those policies. When we sum up the necessity of promoting universal design by local self-governments, although the we carry various problems in the promoting process in the settlement of provincial era and promoting substantiality of it, we can point out the low birth rate phenomenon, progression of aged people's society, diversification of values as a result of social and economic maturity, etc. as social and economic background. For people's values, as they escape from the economic they attach great importance to economic supremacy, they respect culture, environment, etc. with higher level than economic aspect and the improvement of life's quality is becoming important. Meanwhile, the universal design which is known to many users as a usable design concept as reach to a point where it is getting attention as a basic concept of 21st century design. Today, each of local self-governments in Japan are making various efforts for unperturbed importation and application of universal design to local communities through homepage, universal design guideline or report, various workshops, etc. Especially, there are universal design policies of public areas, facilities, manufacture of other products and information for the contents of the policy. The enforcement of universal design policy puts importance in 1) the process of planning, alteration, policy scheme and decision making 2) the process of policy's enforcement 3) the probation process of all processes and I could find out that equal participation of roles by local citizens, citizen's organizations, companies with the administration hasn't been adopted for each of these processes.

• Journal of Bio-Environment Control
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• v.18 no.3
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• pp.266-272
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• 2009

This study was conducted survey on fruit and vegetables farms (FM), consulting companies (CC), and the consultants (CT) to investigation actual conditions and improvements in consulting part of horticulture. In results of survey on FM, FM chose 'necessity' on consulting for learning of production skill and 'field visit' in means of consulting. FM had a low trust on experience and knowledge of CT and answered that FM had not enough time for consulting by reason of over-work of CT, chose 'necessity' on crop registration system. In results of common questions among FM, CC, and CT, same answer of questions were term of contract (answer: yearly contract), means of consulting (answer: visit), consulting time per a visit (answer: $2{\sim}3$hours). Different answer between supplier (CC, CT) and consumer of consulting were decision method of contract price (answer: provisional contract$\neq$contents and the quality of consulting), percentage of government subsidy (answer: propriety$\neq$step-up).

• Korean Journal of Ecology and Environment
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• v.34 no.2 s.94
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• pp.106-118
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• 2001

The chemistry of porewater and exchangeable nutrients of sediment was determined to define potential influence of sediment nutrients on the water quality and the phytoplankton growth in Taechong Reservoir in March and May of 2000. The sediment-water interface showed almost anoxic state, < 0.5 mg $O_2/l$. Conductivity of the porewater was higher 1.9${\sim}$2.6 fold than that of sediment, and its variation was greater in the shallow water. Eh ranged from -12mV to -148 mV and bulk density from $1.17\;g/cm^3$ to $1.30\;g/cm^3$ and they did not differ among stations. The water content in the sediment ranged from 58% to 72% and organics from 8% to 13%, and they were higher toward the lower part of reservoir. Soil texture was in the order of sand>clay>silt and sandy sediment accounted for 97% of the total sediment. The total bacterial numbers and diatom abundance were high in the downstream of the reservoir. In porewater and exchangeable nutrients of sediment, nitrogen and phosphorus were mostly consist of the particulate form. Inorganic nitrogen was mostly composed of $NH_4$. Nitrogen of porewater was mostly an inorganic form while exchangeable nutrients were composed an organic form. However, phosphorus was composed of dissolved organic fraction in the porewater while inorganic fraction in the exchangeable nutrients. Silicon content of sediment was much exchangeable nutrients with 63%, and it was higher than in the porewater. In summary, the sediments of Taechong Reservoir were mostly composed of organics and assessed to be a eutrophic state.

• Journal of Biosystems Engineering
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• v.43 no.3
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• pp.237-246
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• 2018

Purpose: This study (a) investigated the effect of microwave power intensity and sample thickness on microwave drying characteristics of radish strips, and (b) determined the best-fit drying model for describing experimental drying data, effective moisture diffusivity ($D_{eff}$), and activation energy ($E_a$) for all drying conditions. Methods: A domestic microwave oven was modified for microwave drying and equipped with a small fan installed on the left upper side for removing water vapor during the drying process. Radishes were cut into two fixed-size strip shapes (6 and 9 mm in thickness). For drying experiments, the applied microwave power intensities ranged from 180 to 630 W at intervals of 90 W. Six drying models were evaluated to delineate the experimental drying curves of both radish strip samples. The effective moisture diffusivity ($D_{eff}$) was determined from Fick's diffusion method, and the Arrhenius equation was applied to calculate the activation energy ($E_a$). Results: The drying time was profoundly decreased as the microwave power intensity was increased regardless of the thickness of the radish strips; however, the drying rate of thicker strips was faster than that of the thinner strips up to a certain moisture content of the strip samples. The majority of the applied drying models were suitable to describe the drying characteristics of the radish strips for all drying conditions. Among the drying models, based on the model indices, the best model was the Page model. The range of estimated $D_{eff}$ for both strip samples was from $2.907{\times}10^{-9}$ to $1.215{\times}10^{-8}m^2/s$. $E_a$ for the 6- and 9-mm strips was 3.537 and 3.179 W/g, respectively. Conclusions: The microwave drying characteristics varied depending on the microwave power intensity and the thickness of the strips. In order to produce high-quality dried radish strips, the microwave power intensity should be lower than 180 W.

• Journal of Fashion Business
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• v.3 no.4
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• pp.83-91
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• 1999

The purpose of this study is to provide some useful references to the educational field in terms of providing on analysis of job characteristics of fashion designers working in the women's wear industries. The data were collected from 102 fashion designers working in women's wear industries through the questionnaire and were analyzed by SPSS packages of frequencies and percentiles for comparative study, and the results are as follows: 1. The demographic characteristics of the fashion designers are; unmarried (80.4%), working less than 2 years (20.2%), completion of junior college(68.6%), majority ages between 20-24 yrs(43.1%). An average length of working in one company war less than 6 months. 2. The ratio computer usage of the design room was approx. 52.0% especially in the management of sales (52.9%) and the ratio in fashion design was approx. 17.6% in merchandising planning. 3. 76.4% of respondents was working 10 hours a day, and 50% of them was dissatisfied on the job caused by excessive working hour (31.4%) and job over load (35.3%). In the developing fashion design with the relation of actual job, insufficient knowledges of the concerned technical and production fields (68.6%) were indicated as the most difficult area. In addition, fashion magazines were considered as the most helpful resource(94.1%). 4. It was noted that the target age groups for the brand were clearly divided into two groups, notably the early and middle of twenties and the early and middle forties. Among the produced items, formal wears were accounted for 52.9%. 5. As far as the contents of job are concerned, the fashion designers are mostly engaged in purchasing textile, collecting informations of fashion, quality control, whereas their actual job is apparel design. 6. The training that the fashion designer received beside formal education includes attendance of private institutes(62.7%), OJT(7.8%), seminars(4.9%). Regarding formal education, the respond indicated that they had least opportunity to received computer training. 7. The necessary subjects in the schools for the fashion designers in relation to the current job were fashion information, merchandising planning, pattern making, cutting, fashion marketing, knowledges of clothing material in sequence. Subjects which are necessary for the further development include pattern making(21.6%), fashion marketing(14.7%), and designing with computer(7.8%).

• Food Science and Preservation
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• v.22 no.3
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• pp.361-368
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• 2015

In this study, the fermentation characteristics of Yakju were investigated by addition of protein and lipid. These are classified according to raw material (rice, glucose) and inducing substance (rice protein, rice lipid). Alcoholic fermentation occurred at $25^{\circ}C$, after 14 days. The results of this study were as follows: Alcohol content of Yakju with rice protein was higher than those of other samples. The pH and glucose of rice Yakju were detemied to be 4.86~5.13 and 4.17~4.86, respectively. Titratable acid and the total amino acid content of the Yakju with rice protein were the highest among other samples. The optical density contents of the rice Yakju and glucose Yakju were 0.52~0.653 and 0.27~0.61, respectively. The concentration of organic acids in rice Yakju (433.98~519.31 mg%) was higher than that of glucose Yakju (303.76~387.50 mg%). The major organic acid components of the Yakju were succinic, citric, acetic and lactic acids. The nitrogen compound concentrations of rice Yakju (4377.38~10208.06 ppm) was higher than that of glucose Yakju (671.20~9368.93 ppm). The protein odor correlation coefficient was 0.98 (p<0.001) showing a very high correlation coefficient, while lipid odor coefficient showed a negative correlation with -0.038 (p<0.458).