• Journal of the Korean Regional Science Association
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• v.35 no.3
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• pp.33-44
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• 2019

Smart City is the regional innovation platform that actively utilizes information and communication technologies to diversify city services and improve the performance and quality, hence improving the quality of life and creating new trends of urban activities. Recently, the importance of citizen participation is increasingly emphasized to build smart cities successfully and the Living Lab, an open innovation platform led by users, is taking center stage as a means of realizing it. Accordingly, this study aims to establish the plans for popularizing living labs that provide innovative environments for domestic smart cities. To this end, first of all, political trends related to domestic smart cities' living labs were analyzed, and then, individual characteristics and development processes of the relevant cases were investigated. In addition, in-depth interviews were conducted with the experts of specialized agencies from Netherlands, Finland, and Denmark, etc. which are considered as leading countries in smart cities' living labs. As a result, in order to popularize living labs in domestic smart cities, the following policies were proposed; establishing support systems for commercialization and dissemination, building intermediary support organizations, improvement of laws and institutions, establishing the joint response systems with neighboring areas, etc.

• Journal of the Korean Institute of Landscape Architecture
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• v.31 no.4
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• pp.39-48
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• 2003

The Office of Korean National Railroads announced a design competition for Kwangyang Station and sought design proposals in October of 2002. The authors collaborated on a landscape design for Kwangyang Station and earned first prize in the competition. The Office decided to construct outdoor public spaces of Kwangyang Station for railroad users, visitors and staff, and local residents. The landscape design covers the following: site inventory and analysis; integration of design program and site analysis; evaluation of design concept; selecting a winning design alternative; schematic design including circulation form and spatial form; and design development including subarea design. In the design process, the authors focused on the integration and interpretation of site conditions as related to the Kwangyang Station building. They also collectively analyzed and considered the physical development of the outdoor spaces of Kwangyang Station. The following are some of the major areas in the design of the outdoor spaces of Kwangyang Station: 1) a plaza for waiting, 2) an entry area for passengers, 3) a train cafeteria, 4) a cultural plaza, 5) an image wall, and 6) a symbolic pond. The plaza for waiting is created as a place for users to wait and rest. The entry area for passengers provides an area for pedestrians approaching, passing and strolling. The train cafeteria features trains, lawns, grasses and trees. The cultural plaza is a main area representing the regional characteristics of Kwangyang. This plaza also provides an area for various public events. The image wall is meant to be an exhibition space for displaying the advancements of Korean National Railroads in sculptural image forms. The symbolic pond consists of an area with symbolic water features and several sculptures with artistic value. In the authors' design, the outdoor spaces of Kwangyang station are created as a new type of public realm with function, regional quality, original identity, cultural context, symbolic meaning and images, and beauty. The designed spaces would be one of the most representative places of interest and attraction in Kwangyang.

• Journal of the Korean Home Economics Association
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• v.40 no.10
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• pp.201-215
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• 2002

This study is to compare the effects of personality characteristics on marital quality of the husband and the wife. Marital quality was measured in two aspects: marital satisfaction and marital conflict. At the first step of the regression analysis, socio-demographic variables were entered, at the second step, variables of personality characteristics, and at the third step, variables of personality characteristics of the spouse were added. Age group of 35 and under is higher in marital satisfaction or lower in marital conflict than that of 36 to 40. People who grew up in Chungchung area are lower in marital satisfaction compared to those who grew up in Seoul and adjacent area, and those who grew up in Chunla area are higher in marital satisfaction. Marital conflict increases when people are less educated. Marital conflict decreases when the husband has high income. Religion is related to marital satisfaction and marital conflict of the husband. Stability is related to both marital satisfaction and marital conflict. Sociability of the wife is related to marital satisfaction and marital conflict of the husband, and responsibility of the wife is related to her own marital conflict. Responsibility of the husband is related to marital conflict of the wife. This result shows that the husband is expected to perform the instrumental role and the wife the expressive role. In, conclusion, these results should be considered when family life education programs for couples are constructed. First, family life cycle needs to be considered when family life education programs are offered. Second, regional differences in family culture should be put into consideration. Third, the idea that conjugal role relationships can be flexible needs to be included in family life education programs. Fourth, programs to improve stability, responsibility and sociability are needed for wives. Fifth, programs to improve stability and responsibility should be offered in work settings for husbands.

• Journal of the Korean Society of Industry Convergence
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• v.27 no.1
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• pp.47-55
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• 2024

The purpose of this study is to provide basic data on effective urban regeneration projects and development directions for improving the quality of life of local residents by analyzing urban regeneration projects that have been carried out so far according to evaluation items on public design characteristics. The research method was divided into literature review and case study. The research results are as follows. First, through analysis of previous research, seven evaluation items for public design characteristics were derived: publicness, accessibility, regional identity, aesthetics, communication, functionality, and sustainability. The research subjects were four urban regeneration project cases carried out across the country. Second, among the seven evaluation items for public design characteristics, publicness was all highly applied, but the other six items were applied differently in each case. Third, to increase sustainability, we must use eco-friendly materials and consider sustainable maintenance methods, functionality must be strengthened in terms of functionality and comfort of public facilities and public spaces, and communicability must be improved for local tourists. We actively look for ways to communicate with the public, accessibility involves incorporating more universal design, aesthetics focuses on adding beauty to spaces and facilities, and regional identity focuses on the unique and unique characteristics of each region. We suggest finding a theme and actively using it in urban regeneration projects. Lastly, for an urban regeneration project to be successful, it is necessary to effectively apply not only publicness but also accessibility, local identity, aesthetics, communication, functionality, and sustainability. In the future, public design characteristics should be more actively applied and considered in urban regeneration projects.

• Transactions of Materials Processing
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• v.32 no.6
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• pp.360-366
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• 2023

This study is concerned with the surface quality of products according to the material and coating condition of the forming tool in incremental sheet forming. Three forming tools, SKD11 with and without diamond-like-coating (DLC) and polymer tool tip, were used to form conical and pyramidal geometries to take into account the influence of friction between the forming tool and the sheet on the surface quality including geometric accuracy of deformed samples. Each test was performed using SUS304 with a thickness of 0.4 mm according to different incremental depths per lap of 0.5 mm, 1.0 mm, and 1.5 mm for the contour tool path, considering the increase in normal force which is associated with the frictional behavior during local deformation. The surface quality was then investigated through surface roughness measured with KEYENCE VR-6000 and relative strain distribution including deformed shape analyzed with ARGUS which is a non-contact optical strain measurement system. Differences between 3D CAD surfaces and captured geometry from experiments were evaluated to compare the effect of friction on geometric accuracy. From comparisons of experimental results, it was revealed that the polymer-based tool tip can improve surface quality and geometric accuracy by reducing the undesired material flow due to local friction in the increment sheet forming process.

• Journal of Environmental Health Sciences
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• v.38 no.3
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• pp.269-276
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• 2012

Objectives: The purpose of this study was to provide policy directions for air pollution reduction by analyzing the variation in the characteristics of air contaminants around the Gyeonggi Province area. Methods: The data used in the study was obtained from air quality monitoring stations operated by the Gyeonggi Provincial Government. The target area was the air quality management area of the Gyeonggi Province region. Results: The concentration of $PM_{10}$ (particles measuring $10{\mu}m$ or less) in 2009 was $60{\mu}g/m^3$, which has been reduced by about 2.7% per year after improvement countermeasures were emplaced. The air pollution control policy was especially more effective for coarse particulate matter (CPM, $PM_{10-2.5}$). The improvement of $NO_2$ pollution was generally very low, especially in cities which had considerable automobile traffic. The concentration of $SO_2$ pollution was rapidly improved in industrial areas, but did not show any difference for multiple and general cities. The predicted concentration of $PM_{10}$ for 2014 based on the trend over 2001-2009 was $53.4{\mu}g/m^3$, which fails to meet the target concentration of $40{\mu}g/m^3$. The predicted concentration of $NO_2$ shows a very low probability of achieving the target concentration of 22 ppb, and thus the current improvement of air quality has proven unsatisfactory. Conclusion: Air pollution control policy should be enforced according to regional pollution characteristics in order to obtain maximum effectiveness in improvement.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1256-1256
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• 2001

The physico-chemical and texture characteristics of meat determine the nutritional, technological and sensory quality. However, the analysis of meat quality requires expensive, laborious and time consuming analytical methods. The objective of this study was to evaluate NIR spectroscopy using transmittance for determining the moisture, fat, protein and total pigment content, the water holding capacity (WHC) and the toughness of beef meat. A total of 318 spectra were recorded from ground beef samples by a Feed Analyzer 1265 of Infratec. The samples were obtained from the Longissimus muscle of the 10$^{th}$ rib of yearling bulls, ground with an electrical chopper, vacuum packaged, aged during 7 days and frozen at -24$^{\circ}C$ until the analyses were done. Moisture content was measured by oven drying at 10$0^{\circ}C$, fat content was determined by Soxhlet extraction and protein content was estimated from nitrogen content using the Kjeldahl analysis. The total pigment content was determined by the method of Hornsey and the WHC using the method of filter paper press. The instrumental evaluation of texture (maximum load WB, maximum stress MS and toughness) was conducted in an Instron equipment with a Warner-Bratzler shearing device. This analysis was performed on a chop of 3.5 cm obtained from the longissimus of the 8$^{th}$ rib, aged during 7 days, kept frozen at -24$^{\circ}C$ and cooked before the analysis. Near infrared spectra were recorded as log 1/T (T=transmittance) at 2 nm intervals from 850 to 1050 nm using a Feed Analyzer 1265 of Infratec. Calibrations were performed with the WinISI software (vs. 1.02) using the MPLS method. To examine the effect of scatter correction o. derivation of spectra on the calibration performance, calibrations were calculated with the crude spectra or pretreated with different mathematical treatments (inverse MSC, SNVD) and/or second derivative operation. For chemical composition, the use of the scatter corrections improved the calibration statistics, in terms of lower SECV and higher $r^2$. In most of the variables, the use of the 2$^{nd}$ derivative improved the predictions, mainly when combined with the SNVD treatment. However, for predicting the texture traits, the best estimation was obtained from the crude spectrum. These results showed that the equations obtained for predicting moisture, fat and total pigments were very accurate, with $r^2$ being higher that 0.9. However, the prediction of the texture traits (WB, MS, toughness) from ground meat was poor.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.110-120
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• 2013

Five types of kiwi jelly were prepared with different rates of pressed kiwi juice and carrageenan, and their quality characteristics such as chemical composition, saccharinity, color, texture, and sensory attributes were measured. There were no significant changes in moisture, crude lipid, carbohydrate, but significant differences were shown in crude ash, crude protein, pH, and acidity. The pH decreased and acidity increased as the amount of added kiwi juice increased. The saccharinity of kiwi jelly increased with increased amount of added kiwi juice. Additionally, the total phenolic content, DPPH radical scavenging activity and content increased with increased amount of added kiwi juice. The hardness, gumminess, and chewiness increased with increased levels of carrageenan. As the amount of added carrageenan increased, the L values of kiwi jelly decreased. Based on the sensory evaluation test, kiwi jelly, JKJ(Jeju Kiwi Jelly)-3 was the best in the flavor, sweetness, texture, and overall acceptability. The chemical composition of JKJ-3 was as follows : moisture $75.1{\pm}0.5%$, carbohydrate $24.2{\pm}0.5%$, crude protein $0.29{\pm}0.05%$, and crude ash $0.44{\pm}0.02%$. The kiwi jelly, JKJ-3 of overall acceptability values in the sensory test for flavor, sweetness, hardness, texture and overall favorite were 3.65, 3.35, 3.35, 3.50 and 3.60, respectively, with the addition of 20% pressed kiwi juice and 2.3% carrageenan.

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.345-355
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• 2023

This study was conducted on four types of laver soup prepared using recipes from Gangwon-do (GW), Gyeongsangnam-do (GN), Jeollanam-do (JN), and the media (MD). Salinities, soluble solids, free amino acids, color values, turbidities, and pH values of soups were measured, and sensory evaluations were done. pH values were significantly higher for GW and GN recipes than the JN and MD recipes (p<0.05). The salinities of JN and MD were significantly higher than those of the other soups (p<0.05). Regarding soluble solids, JN had the highest at 2.64°Brix, whereas GW had the lowest at 0.86 °Brix (p<0.05). GW and JN had higher concentrations of valine, phenylalanine, and glutamic acid (p<0.05). JN had significantly higher redness (a) than the other soups but significantly lower lightness (L) and yellowness (b) (p<0.05). Regarding transmittance, GW had a significantly higher value (67.67%T) than the other soups. JN and MD had higher acceptability results than GW or GN in terms of flavor, mouthfeel, and overall acceptability. Sensory intensity evaluations revealed that JN and MD had higher "soy sauce aroma" and "saltiness" and a greater "broth turbidity" than the other soups. These results indicate that the physicochemical and sensory characteristics of regional laver soups differ.

• Food Science and Preservation
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• v.17 no.6
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• pp.820-825
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• 2010

We investigated changes in the quality characteristics of soy sauce made using salts from deep ocean water; such salts are more economic to obtain than sun-dried salt. pH level and buffer action both decreased as fermentation proceeded. The content of the pure extract after 120 d of fermentation was 7.5%(w/w), and increased as fermentation proceeded. Total and amino acid nitrogen levels after 120 d of fermentation were 1.4% and 0.75%, respectively (both w/w). Of the free amino acids (179.8-315.7 mg%), glutamic acid was the most abundant, followed by alanine, lysine, and leucine. The glutamic acid/total free amino acid ratio was 21.0-23.2%. The content of essential amino acids was 78.0-142.3 mg%; this level increased as fermentation progressed.