• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.4
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• pp.585-592
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• 2016

This study was conducted to analyze the gap between importance and satisfaction of university foodservice attributes as well as to assess customer satisfaction with university foodservice establishments. All statistical analyses were conducted using the SPSS package program (ver. 20.0) for t-test, ANOVA, and Importance-Performance Analysis (IPA). A total of 619 valid responses were used for the data analysis. The results of this study are as follows: the composition of respondents was 53.5% males and 46.5% females. Exactly 85.5% of respondents ate lunch at least five times a week at the on-campus foodservice. The favorite lunch menus of Chinese university students were Chinese food (91.8%), followed by Western food (3.5%), Korean food (2.2%), and Japanese food (1.5%). According to the results of IPA, foodservice selection attributes that were priorities for improvement were food taste, food freshness, menu variety, waiting time for meal, and toilet cleanliness. In addition, five satisfaction factors were extracted by exploratory factor analysis. According to the results of one-way ANOVA, 'physical environment' and 'service quality' factors showed significant differences according to the students' grades and the frequency of eating lunch at on-campus foodservice. On the other hand, 'food quality and menu' and 'convenience and price' factors showed significant differences according to meal cost. In conclusion, in order to enhance customer satisfaction of on-campus foodservice, foodservice managers should offer a varied menu at reasonable prices and improve food quality.

• Journal of Korean Society of Forest Science
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• v.109 no.2
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• pp.211-222
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• 2020

This study tried to find out whether there is a change over time in the functional classification of forests in relation to human demand for forests. The level in which the concept of ecosystem services has been considered in national forest management plans was also examined. A total of 98 current and previous national forest management plans were available for this study. The composition ratios of the six functions of forests in both the current and previous national forest management plans were surveyed. We used a parametric t-test when the mean values of two (current and previous) groups were normally distributed and used nonparametric Wilcoxon code rank test when the assumption of normality was not met. Timber production forests were shown to follow a normal distribution, while five others, including water regeneration forests, disaster prevention forests, natural environment conservation forests, recreation forests, and living environment conservation forests were not shown to follow a normal distribution. Timber production forests and natural environment forests showed significant changes in the proportion of forest area between previous and current forest management plans. The concept of 'ecosystem services' began to actively appear in the 6th Basic Forest Plan, which started in 2018. However, the level of frequency of the ecosystem services mentioned varied by Regional Forest Services.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.662-667
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• 2009

In this study, four Korean black raspberry wines were developed using raspberries from different regions in Korea; Gochang (G), Hoengseong (H), Jeongeup (J), Sunchang (S). Sample wines were monitored for titratable acidity, ethanol, pH, reducing sugar content, color intensity, hue, total phenolic content, and organic acids during alcoholic fermentation and aging. After fermentation was complete, the pH levels in the four wines were in a similar range (3.43-3.52), while total acidity levels ranged from 9.98 to 16.2 g/L, which were significantly different among the four wines. During 120 days of aging, the ethanol content ranged from 15.8 to 16.40% which corresponds to a good conversion rate of sugars. Among the four samples tested, the wine made with Jeongeup raspberries showed the highest levels of total phenolic content, and other color values such as hue and intensity. The predominant organic acids were citric acids (3.30-4.89 mg/mL) and succinic acids (1.92-3.48 mg/mL). Overall the wine made with Jeongeup raspberries showed differences in physico-chemical compositions compared to the other wines made with Gochang, Hoengseong, and Sunchang raspberries, respectively.

• Horticultural Science & Technology
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• v.35 no.4
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• pp.480-489
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• 2017

We investigated a suitable method for in vitro germination of spores, propagation of prothalli, and the formation of sporophytes in the fern Dryopteris nipponensis Koidz. Spore germination rate was relatively high regardless of culture medium. Prothallus development was faster in Knop medium than in Murashige and Skoog (MS) media. Prothalli used in all experiments were obtained from germinated spores, and were cultivated in different concentrations of media components. The active formation of sexual organs such as antheridium made 1MS medium suitable for prothallus propagation, although there was a lower propagation ratio compared to Knop medium. Growth and morphogenesis of prothalli were most effective on 1MS medium containing 2% sucrose, and 60 mM of total nitrogen source with 20:40 mM ratio of $NH_4{^+}:NO_3{^-}$. To select a suitable soil composition for sporophyte formation, ground prothalli were cultivated on single and mixed soils using bed soil, peat moss, perlite, and decomposed granite for 14 weeks. Bed soil promoted sporophyte formation and growth regardless of single or mixed use. In particular, a mixture of bed soil and decomposed granite in a 2:1 ratio (v:v) led to accelerated sporophyte formation ($0.83/cm^2$).

• Korean journal of food and cookery science
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• v.29 no.4
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• pp.343-351
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• 2013

To help reduce the 'breakfast-skip' rate of the high school students and improve such 'breakfast-skipping' practice this study devised a new covenience menu for school breakfast Program. Dictated by a dietitian the form of cooking was rendered within directly-cookable convenient food; The price of menu ranged from 1,500-2,000won taking into account the parents' survey ; the menu formation drew largely from the student food preference survey and their favorites. The composition of menu - the Korean dish and the western dish put together-were of two folds and was based on the two: main menu, subsidiary menu. While main menu used rice, the subsidiary one used fruits, salads, milk, and juices. Energy intake sufficiency standard was set at a level of between 1/4 and 1/3 of the relevent group(mid&high students, 15-18 yrs old)'s approximated energy need, drawn from the Dietary Reference Intakes For Koreans(2010). 10 disparate, divised menus were tested deliberately- cooked at a site, thereafter qualifed and supplemented to meet the targeted energy amount. The nuturitional facts of each menu set were measured through the usage of CAN-PRO 3.0, Computer Aided Nutritional Analysis Program, for professionals. Completed menu set were then given in photograph. The results of this study were as follows : The results of this study were as follows : the newly developed menu's calories and nuturitional content were as follows in the ratio of Dietary Reference Intakes For Koreans(2010) : Calories 95.7%(4.3% below the targeted intake standard), Protein(131.1%), Calcium(130.2%) the both of which marked higher than the recommended daily intake, iron(71.0%), Potassium(93.1%) both of which figure lower than the recommended daily intake. The cost of ingredients per each person was 1,335won, which was lower than the targeted cost(1500won). When calculated, hypothetically provided breakfast's labor hour needed per 1 meal is shown to be average 1.2 minute. In conslusion : Convenience style school breakfast program would bring an increse in the intake of high school students' breakfast, which may contribute not only to the sound physical growth but to academic performance. Various developments of the school breakfast program is much needed continually.

• Korean journal of applied entomology
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• v.50 no.1
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• pp.55-63
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• 2011

This study was conducted to develop an artificial diet for the mugwort looper, Ascotis selenaria (Lepidoptera: Geometridae), which is an insect pest to leaves of citrus (Citrus unshiu). Corn and soybean powder were selected as main nutrient sources for larvae of A. selenaria after several diets consisted of wheat germ, corn, kidney bean and/or soybean were tested for larval development and survival. A higher amount of the main nutrients in the diet increased the larval survivorship. Addition of yeast and cholesterol in diet increased the larval survivorship. Finally the composition of diet was decided as followings; corn 100 g, soybean 100 g agar 25 g, Brewers' yeast 30 g, cholesterol 0.5 g, Vanderzant vitamin mixture 2 g, Wesson's salt mixture 2 g, sorbic acid 2 g, ascorbic acid 2 g, and methyl-4-hydroxybenzoate 2.5 g, and distilled water 1 liter. Development periods of larvae and pupae, survival rate and fecundity of A. selenaria reared on the diet were not significantly different with those on the host plant, citrus leaves. Larvae of early instars were reared in a group, while larvae of later instars (5-6th) were reared individually. Adult mating was conducted in a plastic cage and an oilpaper covered with a gauze was provided as an oviposition site.

• Journal of Navigation and Port Research
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• v.39 no.3
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• pp.223-231
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• 2015

Korea port customs surveillance of administration is operated around the 24 hours without a break in accordance with the characteristic of trade, in this specific environment, Ocean fisheries officials are performing this important duty. This research investigated various factors which might influence Korea Customs Service civil servants who are engaged in port, based on advanced researches on job satisfaction and Herzberg's two factors(motive hygene factor), and analyzed the difference in job satisfaction in respect of job satisfaction composition according to Ocean fisheries officials at port customs sociodemographic characteristics through a survey. Also, the researcher comprehended the factors of job satisfaction which have the biggest influence on the whole job satisfaction. Based on the analysis result, The researcher expects that the results of this research can contribute to customs administration's inherent goal achievement by finding out customs civil servants' job satisfaction degradation factors, who are engaged in port surveillance of administration, and properly controlling them and improving organizational members' job satisfaction.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.287-295
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• 2020

The purpose of this study is to find out the tendency and meaning of metaphors for block play. For this purpose, responses from 165 teachers in J area day care centers were collected using sentence completion metaphors. Collected data were analyzed through a categorization process using a qualitative research method based on previous research into metaphor analysis. From the results, first, block play trends from the metaphors were classified into two categories: content of block play, and characteristics of block play. The frequency in the order for Building Value of Play was higher. For the content of block play, composition had the highest frequency for trait of block play, and the basis of growth and development had the highest frequency in the Value of Block Play category. Second, the meanings of block play metaphors are composing, expressing, imagining, pleasure, freedom, and value of block play under Category Play, which was recognized as the basis of development, emotional development, social development, and creativity. Based on the results of the study, the value and role of block play in early childhood teacher education and in-service education should be further emphasized.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.4
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• pp.411-416
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• 2015

Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at $-20^{\circ}C$ for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at $-20^{\circ}C$ for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.

• Journal of the Korean Applied Science and Technology
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• v.37 no.2
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• pp.374-384
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• 2020

This study was carried out to investigate the food value of Dae Hong(Prunus mume Siebold et Zucc), and also to analyzed contents of general component, free sugar, organic acid, amino acid, mineral element, and vitamins. The carbohydrate of Dae Hog showed the highest content of 46.8±0.92%, followed by crude protein(18.9±0.01%), moisture content(11.8±0.13%), and crude fiber, crude fat, ash(5.7±0.94~6.7±0.52%). In case of free sugar contents, 5 types were found. Most of them were mannitol and fructose. 6 mineral contents were also found, too; K and P showed the highest level. The total phenol content was 615.99±0.52 mg/100 g. Including seven different type of essential amino acids, the total amino acid content of Dae Hong was 121.42 mg/g. These results point out the potential of Dae Hong as innovative food for health or to be incorporated in new products as natural food preservatives and supplements.