• Proceedings of the Korean Nutrition Society Conference
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• 2001.05a
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• pp.218.1-218
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• 2001

• Korean Journal of Food Science and Technology
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• v.13 no.3
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• pp.176-180
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• 1981

Chicken patties and frankfurters were manufactured by varying the relative proportion of MDM to HDM as raw materials, and their palatability, shelf-life and textural properties were evaluated. The obtained results were as follows: 1. Chicken patty containing MDM slowed gradual increase in TBA value during frozen storage, but its storage up to g weeks presented no problems in flavor stability. 2. Color score and total palatability of chicken patty were best for the product containing 30% MDM. It was also concluded that MDM can be included in the patties up to 50% of total meat with good results, but more than 70% was not recommended. 3. The formulation of MDM up to 50% in frankfurter gave a quite satisfactory acceptability and textural properties compararable to frankfurter made of 100% HDM, but the inclusion of more than 70% MDM was not recommended. 4. The TBA value of frankfurter containg MDM did not increase to any great extent until 4 weeks of storage at $4^{\circ}C$, indicating no unique problems in flavor instability compared to regular frankfurter. 5. It was concluded that processed meat products such as patties and frankfurters containing MDM up to $30{\sim}35%$ of total meat ingredients gave satisfactory results in color, texture and palatability, comparable to regular products.

• Korean Journal of Food Science and Technology
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• v.16 no.3
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• pp.309-313
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• 1984

Rheological parameters which represent texture of chewing gum at each masticatory stage were selected by analysis of correlations among instrumental, sensory parameters and preferences. Sensory stiffness and instrumental puncture work were representative rheological parameters at initial stage, and sensory firmness and instrumental hardness at intermediate stage. The representative rheological parameters at final stage were sensory firmness and lift, and instrumental hardness, the slope of force-distance cruve of penetration test and springiness. An equation predicting consumer's preference and ideal texture profile of chewing gum with representative instrumental parameters were proposed.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.20 no.3
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• pp.565-570
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• 2016

User requirements for access and authentication increase daily because of the diversification of the Internet of Things (IoT) and social structures. The increase in authentication needs requires the generation of new passwords. Users want to utilize the same passwords for memorization convenience. However, system administrators request each user to use different passwords, as well as passwords that include special symbols. Differnet passwords and including special symbols passwords seem to exceed the tolerance range within your memorization skills. It fetches a very negative consequences in terms of password management. This paper proposes a preference symbol password system that does not require memorization by users. First, a survey is conducted to prove statistical safety, and based on this, an evolution-type password system that uses preference symbols is designed. Preference symbol passwords show superiority with respect to installation cost and convenience, compared with conventional non-memorizing password systems such as biometrics, keystrokes, and mouse patterns.

• Korean journal of food and cookery science
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• v.7 no.2
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• pp.81-88
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• 1991

The changes of the contents of chemical components and sensory evaluation of kimchi which were prepared by addition of different amount of ginseng were investigated during fermentation 50 days at $4^{\circ}C$. The data analysis revealed followings; 1. While saltiness was maintained at around 2.3% level during the entire fermentation periods. Kimchi containing 2% and 4% ginseng showed higher pH, reducing sugar, hardness by Instron and lower acidity than kimchi without ginseng. 2. Results from analysis of organic acids contains by HPLC revealed that all three groups contained relatively high concentration of oxalic acid, lactic acid and malic acid. 3. A result of sensory evaluation revealed that kimchi containing 2% and 4% ginseng was higher in hardness, savory taste and carbonated taste, and lower in sour taste, moldy off flavor than kimchi without ginseng, thus scoring high in overall eating quality. Considering all results obtained throughout this experiments, it can be concluded that the addition of small amount of ginseng to kimchi improve overall acceptability and retard rancidity thus increasing the period during which kimchi is eatable.

• Food Science of Animal Resources
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• v.22 no.2
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• pp.115-121
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• 2002

This study was carried out to investigate the effect of ultrasonic treatmeat time on the quality and palatability of fried chicken meat. Moisture content, U-10 treatment (chicken meat treated by ultrasonification for 10 minutes) of breast and leg were lower than those of the control, protein contents were not different between samples. Fat content was higher with increasing ultrasonic treated time. Frying loss of ultrasonic treated breast and leg were lower than those of the control, water holding capacity of ultrasonic treated breast and leg were higher than those of the control with increasing ultrasonic treated time. Rheological textures between control and ultrasonic treated samples were not different. L* value(lightness) between control and ultrasonic treated samples were not different, but L* values of breast were higher than those of the leg. And a* value(redness) was not effect by ultrasonic treatment, but a* value of leg were higher than those of the breast. Amino acid composition has included many glutamic acid, aspartic acid, lysine, leucine and arginine. Oleic acid and linoleic acid occupied beyond 50% of fatty acid composition. And taste, texture, juiciness and palatability improved with increasing ultrasonic treated time.

• Journal of the Korean Geographical Society
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• v.44 no.3
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• pp.301-322
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• 2009

This paper is an attempt to explore semiotic representations of subway space as the urban machine space of local mobility in terms of space, time and place. For this, the second section of the paper reviews the contours of the urban space of mobility in terms of 'machine space', 'non-place' and 'cognitive map'. The third section interprets the sings of 'spatial' and 'temporal' representations of subway space in Daegu, and suggests the implications of the semiotic representations. It is uncovered that various sign-scapes which coexist in the subway space in coordinated or contradictory ways product the space into multiple and complex techno-social spaces. That is, the spatio-temporal representations of the subway space form the space of 'non-place' on the one hand and the space of 'place' on the other hand, and involve the spatialization of 'memory' on the one hand and the spatialization of 'forgetting' on the other hand. Thus, the subway space should be regarded to be not only the space of 'mobility' which people move in and through, but also the space of 'identity' which has effects on the ways for them to see the machine space and its urban space.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.209.1-209
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• 2003

유색미와 향미를 포함하는 벼 30종의 식혜 가공성을 검토하였다. 식혜 제조후 당도와 식혜의 색감을 제외한 모든 조사형질에서 품종간 큰 변이를 나타내었다. 품종별 찹쌀의 식혜 가공성과 관능적 특성간의 상관관계를 분석한 결과, 당화에 의해 유리되는 환원당의 함량은 식혜의 당도, 관능검사상의 색 및 전반적인 기호도와 정의 상관관계가 있었고, 부유밥알 수는 당도와 부의 상관성이 그리고 관능검사상의 탁도와는 정의 성관성이 있었다. 그리고 관능적 특성간의 상관성에 의하면, 식혜물의 색이 엷고 투명할수록, 부유밥알이 단정하고 질기지 않을수록, 단맛이 강할수록 기호성이 높은 식혜의 제조가 가능하였다. 또한 주성분 분석의 결과 식혜제조에 적합한 품종은 강원나, 진부찰, 수원304호, 306호, 431호, 438호 등이었다.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.165-169
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• 1980

Consumer acceptance and preference tests for commercial milk were run with laboratory consumer panel. The results were summarized as follows: 1. According to result of the paired comparison preference test between milk K and each of 4 commercial milk tested a significant difference in the consumer preference was not recognized at 5 percent level 2. According to result of hedonic scale test for commercial milk, a significant difference on both treatment and panel member effect was not recognized at 5 percent level. 3. According to result of food action scale test for commercial milk, the frequency of 'I would drink this every opportunity I had' was the highest as 38 percent. 4. According to the rank test for the determination of the preference for milk flavor on the temperature of sample, the frequency of sampling at $20^{\circ}C$ was the highest. 5. A significant difference on the flavor of milk was recognized among 5 samples of commercial milk by both difference test and profile test as reported in the previous paper (Korean J. Food Sci. Technol. 12(3), 150 and 158(1980)), but not by rank test, preference test and hedonic scale test. This fact suggests that rank test, preference test and hedonic scale test are influenced by the difference on the preference of the panel members and on the basis of quality, etc.

• The Journal of the Convergence on Culture Technology
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• v.9 no.5
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• pp.909-917
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• 2023

Semiotic theory plays a vital role in the cognition of realistic films. Realistic films aim to reflect events and situations in real life, and arouse the audience's thinking about real problems through realistic depiction. In this process, the theory of semiotics helps to reveal the symbolic elements in the film and the profound meaning behind them. This study focused on the realism movie 도 가 니 "(Silenced), on the basis of the theory of saussure's semiotics, combined with its proposed the concept of "signifier" and "mean", through the study of arbitrariness and secondary film symbol sign system, designed to dig deeper into the symbolic meanings in the movie, and their cultural significance and social evaluation. By analyzing the implied narrative structure, meaning structure and ideology in the film, this paper probes into the influence and effect of mass culture on society and reveals the potential information conveyed by symbols in the film. This study aims to provide creative insights and explanations to provide useful references for research in related fields.