• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.33-38
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• 1993

In order to utilize Kumquats as a processed products, a Citrus varieties produced in Cheju island, physicochemical properties of Kumquats, sensory evaluation of frozen Kumquats, sensory evaluation and texture parameter of Kumquats processed foods were investigated. Fruit size, weight, peel ratio, peel thickness, and Brix/acid ratio of Youngpa Kumquats cultivated in green house were 29.5 mm, 16.10g, 4.63 mm and 20.0 respectively, and it was suitable for as raw-eating and processing materials. Kumquats juice consisted of 58.27% citric acid, 32.49% malic acid, 9.14% tartaric acid and 0.08% maleic acid of total organic acids. Organic acid contents of Kumquats juice was very different from Citrus unshiu juice in malic acid content. Sensory evaluation on frozen Kumquats stored at $-18^{\circ}C$ for 6 month was good for appearance, taste and texture as summer commodity. Vitamin C content of frozen Kumquats was 74.94 mg/100g, and its content was decreased slightly during fronzen storage. Hardness on Kumquats jam was lowered from 1,294 to 355 g-force as the ratio of Kumquats juice content was increased, but the changes of other texture parameter were not so large. Kumquats jam contained $40{\sim}60%$ orange juice was evaluated as superior to orange jam for panelists.

• Journal of Digital Convergence
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• v.12 no.2
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• pp.143-149
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• 2014

Currently, despite the quantitative growth of domestic journal, objective and metric criterion to evaluate the contents and quality of those journals is inadequate. As a result, depending on a foreign citation index like SCI to evaluate the research result is causing some problems such as, thesis of an excellent standard being presented and published in foreign countries, thus, neglecting journals written in Korean. Hereat, the Korea Citation Index(KCI) is constructing a database of the journals published by academic associations; scientific paper information, articles information, and bibliographic, analyzing the quoting relation. Consequently, KCI is providing the basic information and the corresponding quoting relations of journals and papers on its webpage. This study compares the impact level of domestic accounting related journals by KCI and analyzes the network among journals using the cross-citation frequency from a social network analysis point of view. As a result, Accounting-related journals are now more desirable than the location in order to have a variety of interdisciplinary research needs to be encouraged. Through this exchange of other disciplines and actively made, which is the phase of apparent accounting-related journals expect to be greatly enhanced looks.

• Journal of Soil and Groundwater Environment
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• v.14 no.6
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• pp.73-77
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• 2009

Two different aquifers with different characteristics developed in the study area - a lower and upper aquifer zone. Nitrate contamination of the lower aquifer zone was likely due to infiltration of nitrate-contaminated groundwater of the upper aquier zone through abandoned groundwater wells. In order to evaluate the feasibility of a preliminary packer designed to prevent nitrate migration through abandoned groundwater wells NO3-N concentrations of the upper and lower part of preliminary packer installed at four sampling sites were measured. Nitrate concentrations of the and lower part of Yechun sinwolri were 10.3 mg/L and 5.0 mg/L, respectively. Yechun eosinri, Yechun jeowooriis, and Andong hoegokri were $NO_3$-N concentrations in the upper (11.3, 11.0, and 14.6 mg/L) and lower (8.8, 1.6, and 8.0 mg/L), respectively. $NO_3$-N contents of all groundwater samples in the lower part after the preliminary packer installation showed 22~85% lower than those of the upper part.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.6
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• pp.843-850
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• 2016

This study was conducted to investigate changes in isoflavone composition (glycosides and bio-active aglycones) and evaluate the quality characteristics of doenjang prepared using different Bacillus strains (KACC15935 and HJ18-9). After 60 days of fermentation, ${\beta}-glucosidase$ activity of doenjang fermented with B. subtilis HJ18-9 was higher than those of other samples. Contents of aglycones (daidzein, genistein, and glycitein) in B. subtilis HJ18-9 significantly increased up to $703.90{\pm}11.09{\mu}g/g$. In addition, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl radical scavenging activity increased markedly during fermentation. These results suggest that fermentation with B. subtilis could be used to increase ${\beta}-glucosidase$ activity with a view towards development of functional foods.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.151-156
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• 2009

Samhaeju is a traditional Korean noble rice wine, in which its processing is performed at low temperatures for an extended fermentation time and with three brewing steps. In this study, Samhaeju was prepared by different brewing methods that were modified from the method in the literature. Chemical composition of samples were determined to evaluate the quality of the Samhaeju. The Samhaeju was analyzed for pH, total acids, amino nitrogen, Hunter color values, free sugars, organic acids, and volatile components. Before the addition of the second and third mashing, pH values had decreased slightly and total acids had rapidly increased. Free sugar and amino nitrogen contents were high in final product. After addition of the third mashing as the advanced step, a dilution effect was shown. Glucose (A: 0.77-7.0%, B: 0.77-3.81%) was a major free sugar, and lactic acid (A: 0-2,840mg%, B: 0-3,375mg%) was a major organic acid during the entire period of fermentation. Based on principal component analysis of electronic nose data for the components, the stages of Samhaeju fermentation were primarily separated along the first principal component (PC, proportion : 98.67%). The first PC component (PC1) was moved from negative value(-6.16) to positive value(9.00) with increasing fermentation time. The change patterns for pH and total acid during the fermentation period were similar to those of PC1 from the data obtained by electronic nose based on mass spectrometry.

• Korean journal of communication and information
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• v.29
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• pp.111-145
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• 2005

In this study, the problems In the current HDTV programming strategies were critically inquired into and reform measures were sought through in-depth interview with HDTV programming staff and program directors of the three major terrestrial broadcasting systems that are in their fourth year of HDTV broadcasting, and through analysis of the characteristics of HDTV programming. The analysis of this study showed that the time allocated to HDTV programs far exceeded the thirteen hours per week set by the Korean Broadcasting Commission. However, the percentage of HDTV programs broadcasted during the prime time was low, which as a result, limited the opportunity for the audiences to experience HDTV. furthermore, the low percentage of programs such as documentaries, sports, movies, etc. that are preferred by early adopters and through which the features of HDTV including high quality of picture, wide screen, etc. can be fully applied and shown did not appear to help in accelerating the popularization of HDTV In order to improve these problems, despite their having to bear the initial production costs, the broadcasting systems must come up with an aggressive strategies for the programming of documentaries, sports programs and dramas in order to strengthen the competitiveness in HDTV production and secure future adopters, and together with this, full support from the policy planning authorities and companies manufacturing electric home appliances, the other leaders in DTTB(Digital Terrestrial Television Broadcasting) transition, are necessary in order to promote the production of HD contents.

• Food Science and Preservation
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• v.18 no.5
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• pp.803-810
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• 2011

This study was performed to evaluate the quality of the commercial brown-rice vinegars of South Korean and Japanese origins, which were prepared via static acetic-acid fermentation. The major free amino acids of Korean brown-rice vinegars were proline, glutamic acid and phenylalanine, while those of the Japanese were proline, valine, phenylalanine, lysine, ${\gamma}$-aminobutyric acid, alanine and isoleucine. The ${\gamma}$-aminobutyric acid (GABA) and total amino acids (3686.37~4212.27 mg%) contents were found to be significantly higher in the Japanese than in the Korean brown-rice vinegars. The key volatile compounds of the Korean brown-rice vinegars, analyzed with GC-MS, were acetic acid, benzaldehyde, phenethyl alcohol and phenethyl acetate while those of the Japanese brown-rice vinegars were acetic acid, ethyl acetate, ethyl alcohol, isoamyl acetate, phenethyl acetate and benzaldehyde. The volatile patterns of the Korean and Japanese commercial brown-rice vinegars were effectively distinguished from each other using an electronic nose, through which it was also elucidated that the volatiles profiles were similar among the Japanese vinegars but were different among the Korean vinegars.

• Journal of the Korea institute for structural maintenance and inspection
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• v.16 no.4
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• pp.25-33
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• 2012

In electric power transmission tower structures on offshore, implementation of life management using the event data of regular safety inspections for structural and material damages is strongly recommended. In this study, six tower structures in Sihwa Lake around Yeoungheung island were target bodies for the safety inspections. safety inspections for deterioration about each of six towers were performed about three items for steel member, five items for concrete foundation, and four items for steel-pipe pile in seawater and seawater itself. Safety inspections for steel members included the visual observations of surface appearances, the measurements of member thicknesses, and the checks of painting states. Also safety inspections for concrete foundations comprised the estimation of crack features, the evaluation of non-destructive compression strengths, and the measurements of neutralization depths and chlorides contents. For steel-pipe piles in seawater the inspections comprised the surveys of corrosion states in accordance with potential levels tests and anode tests, the analyses of photos taken on surfaces of the piles as well as the evaluation of seawater quality. A set of deterioration inspections was performed at the same positions around october of each year for three consecutive years. As a result in this study, Newly developed deterioration indexes have been applied profitably to maintain structural safety for electric power transmission towers by utilizing these event data systematically.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.10
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• pp.1444-1448
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• 2006

This study was investigated for quality characteristics of Baechukimchi with ginseng during fermentation. For Baechukimchi preparation, original ingredients of Baechukimchi and high contents of ginseng were used. In the initial pH and titratable acidity of each samples, ginseng -added Kimchi showed a little higher value than pH 5.48 and 0.25% acidity of the control Kimchi. Ginseng-added Kimchi showed higher values of total microbes $(1.90\times10^6\sim2.93\times10^6)$ and lactic acid bacteria $(2.21\times10^6\sim2.62\times10^6)$ than the control Kimchi. The control Kimchi was total microbes of $1.59\times10^5$ and lactic acid bacteria of $7.60\times10^4$. According to fermentation periods, ginseng-added Kimchi showed decrease of pH and increase of titratable acidity than the control Kimchi, but it. was not different for the microbes between Kimchi samples. In the taste intensity of sensory evaluation, ginseng-added Kimchi was evaluated higher value than the control Kimchi and kept up texture, properties of initial preparation between samples during fermentation periods. In the crude saponin content, raw ginseng was 5.89% by dry basis and it was decreased to 3.74% after fermentation. And the individual ginsenosides content of Re, $Rg_1$, Rf, $Rg_2,\;Rh_1,\;Rb_1,$, Rc, $Rb_2$, Rd, $Rg_3$, but $Rg_3$ were decreased and $Rh_1$ were increased from 16.6 mg%, and 22.2 mg/% to 59.2 mg%, and 39.4 mg%, respectively.

• Korea journal of population studies
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• v.9 no.2
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• pp.93-105
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• 1986

The historical study reveals that our ancestors had maintained a system which could produce data on the number of population and households as well as on their characteristics. For example, such data on age structure of the population, number of births, number of deaths by age & sex, number of in & out migrants were found in an historical document for the year 755. The main purposes of maintaining the system at that time were taxation and conscription. As the system evolves, another function of identifying the legal status of people was also added. Looking into the figures for those days reveals that ommission rates of the number of population and households were high. Thus, in an effort to obtain a reliable data, the annual population survey system was introduced as of 1 September 1896. This date is now cerebrated as the Statistics Day. Since then, the survey system has been diversified. At the present time, there are three major data sources which produce the statistics on population and households: Civil Registration System (vital statistics), Resident Registratiton System (migration statistics) and Population Census. However, these three systems are found to have some problems to produce the accurate data. There are some inherent problems in the registration systems such as problems in its coverage, accuracies in contents and timeliness in reporting the vital events and publishing the results. The population census has also non-sampling errors such as errors in coverage, response and non-response. Apart from the above mentioned problems, there are also conflicting problems arised from having different three data source. We can find some overlapping problems in laws and difficulties in comparative studies between regions. In the future, these problems should be taken into consideration for the improvement of the quality of statistics on population and households.