• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.3
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• pp.286-294
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• 1996

This experiment was conducted to determine the rice quality between slowlelease fertilizer(SRF) and conventional fertilizer (CF) with the amount of 100% and 80% under direct seeding on dry paddy field, respectively. In rice quality, the percentage of matured grain and immatured grain was higher in CF with machine transplanting than in SRF with direct seeding, and the less amount of fertilizer applied, the lower percentage of immatured grain was obtained. The percentage of carbohydrate showed the difference between CF and SRF, and higher at the level of 100% applicated than that of 80% application. The contents of fat and ash were higher in CF with less fertilizer, and there was no trend to different cultural methods but it was related to the amount of fertilizer in amylose content. The nitrogen and sodium content of milled rice was high in SRF under machine transplanting as well as direct seeding. Calcium and magnesium content showed high in direct seeding but there was not significantly difference between CF and SRF.

• Korean Security Journal
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• no.54
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• pp.149-179
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• 2018

October 31, 2017, a man named Saipov who follows ISIS killed 8 people and injured nearly 20 others by driving his truck to the riverside bicycle path in Manhattan, New York, in an act of terror. June 5, 2017, the Islamic extremist Yacqub Khayre held a woman hostage in a suburb of Melbourne, Australia, before being killed by the police. Various countries around the world including the UK, France, and Germany are in war against terrorism. The terrorists change their target from hard targets such as government officials to vulnerable soft target, intensifying the public's fear, and, unlike in the past when they were organized by governments or organizations, extremists such as ISIS followers are now acting on their own in the act of terrorism. Also, as they use vehicles, pressure cooker, and other objects that can be easily found for terrorism, it is becoming more difficult for the police to prepare against terrorist attacks. Meanwhile, some terrorism researchers argue that conversational techniques (negotiation) used by the police are now of no use, as shown in the cases like 9/11 attacks in 2001 and 2016 Nice attack in France in which the suspects committed terrorist attacks without leaving enough time for the police to take action and that, therefore, tactical suppression techniques need to be developed. Therefore, this study suggested police negotiation techniques are necessary not only for terrorist attacks but also for overall police work, including handling intoxicated people at police station, and proposed ways to activate conversational techniques for police organizations.

• Korean journal of food and cookery science
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• v.26 no.6
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• pp.853-859
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• 2010

This study was performed to evaluate the physicochemical and sensory evaluation properties of Garaetteok changed with non-glutinous at different ratios germinated brown rice(GBR). Changes in the moisture content of GBR occurred with increasing non-glutinous levels of(1~3%) increase in the level. The color value decreased by with increasing the GBR, whereas the and b values were both increased. As the result of the measurement using the texture analyzer, hardness, cohesiveness, gumniness, and chewiness of Garaetteok tended to decreased in proportion to the amount of GBR in the formula. In the sensory evaluation, 40% GBR and 60% GBR in color, hardness, springiness, chewiness and overall acceptability than that of add compared to 100% and 80% GBR. And Garaetteok with 40% and 60% GBR showed the highest overall acceptability scores in overall acceptability. Therefore, we concluded that the addition of GBR on to Garaetteok improved the sensory characteristics as well as and delayed the retrogradation.

• Fire Science and Engineering
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• v.30 no.3
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• pp.138-147
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• 2016

As services for citizens' security and protection offered at the national and social levels become more widely recognized across society, the more frequent use of ambulances by patients with both minor and major injuries is being observed. However, the number of safety accidents during transport by ambulances, which are responsible for the prompt transport of patients, has been rising in tandem with the increase in their use. This is due not only to their inconspicuousness both on the road and in other environments where these vehicles are exposed, but also to the high chance of secondary accidents, putting the lives of both patients and emergency responders at risk. It is important to study and develop designs that guarantee protection against safety accidents, noting that ambulances are completely exposed and unprotected on the road on cloudy days and at night-time. In addition, by identifying colors and design motives that enhance the conspicuity of ambulances from a distance and increase their security, emergency responders and patients can be safely protected, the identity of the ambulances can be reinforced and modernized, and the sense oppression which can be visually imposed on patients in a psychologically unstable condition can be eased. Against this backdrop, this study presents the process involved in deriving the exteriors of ambulances in Korea, including their colors and patterns, by examining the established global best practices and identifying the need for more studies into colors, even unconventional ones, that improve their safety.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.528-533
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• 2008

The principal objective of this study was to assess the quality characteristics of noodles prepared at ratios of 0% (I), 1.4% (II), 2.8% (III), and 4.2% (IV) Dioscorea japonica powder, based on the wheat flour weight. The lightness of the uncooked and cooked noodles decreased significantly as the amount of Dioscorea japonica powder increased. The yellowness of the cooked noodles were reduced significantly, but the redness of all samples were significantly increased with increasing amounts of Dioscorea japonica powder. The rate of weight increase and volume increase of the noodles, as well as the density, pH, and turbidity of the soups were also assessed. The cohesiveness and gumminess of samples III and IV were significantly lower than those values in samples I and II. The results of our sensory evaluation test evidenced no significant differences in appearance and flavor among all samples. The colors of I and II were better than those of III and IV. The taste and texture scores of IV were the highest, and as a result the overall acceptability of III was most preferred.

• Korean Journal of Food Science and Technology
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• v.47 no.4
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• pp.452-459
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• 2015

The effects of aronia powder on the rheological and sensory characteristics of Sulgidduk were investigated. The moisture content of Sulgidduk ranged from 40.86 to 44.40%; however, addition of aronia powder to Sulgidduk tended to decrease its moisture content. With regard to the rheological properties, the addition of aronia powder decreased the hardness, springiness, adhesiveness, cohesiveness, chewiness, gumminess, and brittleness of Sulgidduk. Chromaticity determination revealed a decrease in L and b values, while the a value increased with the increasing amounts of aronia powder. Total polyphenol, total flavonoid and total anthocyanin contents increased with the increasing amounts of aronia powder. Antioxidant activity, measured by DPPH and ABTS radical scavenging activities, was significantly higher than that of the control, and increased proportionally with the amount of aronia powder. During 4 day storage, the growth of total aerobic colony and coliform content significantly decreased with increasing levels of aronia powder in Sulgidduk. Sensory evaluation demonstrated the best score in color, taste and overall acceptance when aronia powder was added at 5% of rice powder. These results suggest that 5% aronia powder can be added for the preparation of Sulgidduk.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.122-127
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• 2003

A surimi like material was made from fresh pig hearts and used to manufacture emulsion-type sausages for the improvement of quality characteristics. The heart muscles were diced and frozen at -60$^{\circ}C$ until processed. Then, the frozen diced heart muscles were thawed, chopped, filtered, and washed to extract myofibrillar proteins. The residue was centrifuged to take a surimi-like material. Emulsion-type sausages were made different levels of surimi-like material(5∼15%) and compared to the control. Cooking loss(CL, %) and water-holding capacity (WHC, %) were measured on raw meat batter, whereas shear force, hardness, color and panel test were measured after cooking. The addition of the surimi-like material up to 15% level in the sausage formulation reduced CL and increased WHC, as compared to the control. Shear force and hardness values of the control had the highest value, however sausages containing 15% surimi-like material had the lowest value(p<0.05). Increased surimi-like material became darker in color. Although no differences in panel scores of flavor and off-flavor were observed, panellists prefer to select sausages having 15% surimi-like material(p<0.05). These results indicated that a surimi-like material, which was a myofibrillar protein extracted from pig hearts, could be used to manufacture emulsion-type sausage up to 15% to improve cooking yield and textural characteristics without color and flavor defects.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2005.10a
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• pp.267-270
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• 2005

유기셀레늄급원을 달리하여 쇠고기 육색 안정성에 미치는 영향을 분석한 결과는 다음과 같다. Myoglobin의 함량은 대조구와 시험구에서 각각 6.39%, 14.18%로 대조구가 시험구에 비하여 낮은 결과를 보였으며, Oxy-Myoglobin의 함량은 반대로 대조구 89.07%, 시험구 83.47%로 시험구가 대조구에 비하여 낮은 결과를 보였다(p<0.05). 그러나 Met-myoglobin 함량은 대조구가 4.56%이였고 시험구가 2.35%로 대조구가 높은 결과를 보였다. 보다 정확한 결과를 평가하기 위해서는 시료를 Met화 시킨 후 측정해 볼 필요성이 대두되어 도축후 $4^{\circ}C$에서 14일 및 21일간 숙성한 시료를 $20^{\circ}C$에서 48시간 산화시킨 후 측정 육색소 화학적 조성을 비교한 결과, 육색소 화학적 조성을 비교한 결과로 Myoglobin 함량은 저장 14일차와 21일차에서 유의적인 차이를 보이지 않았으나, Oxy- myoglobin은 저장 14일차와 21일차 모두 유기셀레늄 강화 버섯 폐배지 급여구가 대조구와 무기셀레늄 급여구에 비하여 높은 결과를 보였다. Met-myoglobin함량에 있어서는 대조구와 무기셀레늄구가 유기 셀레늄구와 유기셀레늄강화 버섯 폐배지 급여구에 비하여 높은 결과를 보였다(p<0.05). 유기셀레늄 강화 버섯 폐배지 급여구가 대조구나 유기셀레늄구에 비하여 Oxy-myoglobin production이 유의적으로 높았으며, Met-myoglobin Activity는 유기 셀레늄 급여구가 가장 높았으며, 그 다음으로는 유기셀레늄강화 버섯폐배지 급여구가 높았다(p<0.05). 이러한 결과는 소매상품 으로 제조 판매시 Oxy-Mb이 Met-Mb으로의 전환을 억제하여 이상적인 육색을 장시간 유지할 수있을 것으로 판단된다.조직감과 염도에서 매우 좋게 평가되었다. 이러한 결과는 제조 가능한 식염첨가최저수준은 0.5%이상임을 보여주었다. 따라서 로인 햄의 제조에 필요로 되는 식염의 첨가량은 0.5${\sim}$1.5% 범위로 평가된다. 차후의 연구로는 저염 로인 햄의 경우 품질의 저하를 보완할 수 있는 기능성 첨가물이나 가공기법이 필요할 것으로 보인다.97.22로 가장 낮았고, 기타 처리구는 1.19${\sim}$1.59의 처리를 보이고 있는데 비하여, 대조구(100) 대비 증체율에서는 생봉독 처리 2구에서 103.30으로 3.30%가 높았다.양성이 무엇보다 중요하다. 특히 지역자원 활용 소스 중심의 문화관린 산업의 seeds 발굴과 향토상품의 상품화와 네트워크 조직망 구축을 위한 지역중심의 복합 생활문화 공간이 필요할 것이며, 이를 촉진키 위한 mentor academy시스템 접근을 통해 점점 고령화되어 가고 있는 재래시장에 대해 차별적 특성이 반영된 종합적이고 체계적 접근 방법연구가 필요하다./TEX> 자체기술개발, 선진기술 도입, 산업간 및 산업내 기술확산, 국제기술협력 ${\rightarrow}$ 기술혁신의 촉진 ${\rightarrow}$ 총요소생산성과 기업경쟁력(자원 및 역량, 프로세스 경쟁력, 품질경쟁력, 시장경쟁력, 고객성과, 시장성과, 재무성과)의 제고 ${\rightarrow}$ 가격경쟁력(임금, 금리, 물류비용, 환율 등)과 비(非)가격경쟁력(디자인, 에프터서비스, 품질, 운송 등)의 제고 ${\rightarrow}$ 국가경쟁력의 제고 ${\rightarrow}$ 국제수지 흑자 ${\rightarrow}$ 성장 ${\rightarrow}$ 물가 및

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.633-637
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• 2005

The effects of adding hull powders of black soybean on quality characteristics of tobu were studied. Proximate composition of the black soybean hull powders was crude ash, crude protein, crude fat, and carbohydrate at 2.60, 11.35, 2.18, and 73.97%, respectively. The addition of 5% black soybean hull powder decreased the production of whey and consequently increased the yield of tobu. Texture properties of evaluation hardness, adhesiveness, chewiness were the best in tobu which was made with 5% black soybean hull powders. Sensory evaluation showed texture, firmness were not significantly different among tobu with yellow soybean, black soybean, and added to 0.5% black soybean hull powders. At the beginning of the period of storage, there were not differences of microbial cell count as increasing black soybean hull powders, but observed after passing 5 days. The results of total microbial cell count showed that adding 5% black soybean hull powders in processing tobu extend storage time.

• Korean Journal of Social Welfare
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• v.58 no.2
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• pp.33-56
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• 2006

Primary care takers, especially older parents, who live with and care for an adult child with mental illness struggle with the dilemma of who will provide for their child's social and emotional needs and physical care requirements when they can no longer care so. Therefore, 'Permanency plan(financial, residential, legal plan)' is very important for social integration and normalization of mental illness adults. This study aims to introduce the mental health systems in New Zealand and to investigate the permanency plan strategies(benefit, supplements, and the laws) of the government and community support services of NGOs through the interviews with team leaders of representative NGO, Te Korowai Aroha. Permanency plan strategies of New Zealand Government and NGOs are as follows. 1) Financial plans for adults with mental illness include main benefit(invalid benefit), various allowances(family allowance and disability allowance), and wage subsidies for employment. 2) The Government provide accommodation supplement and re-establishment grant for residential plan. And NGOs have supported accommodation program to provide support and accommodation that are important for social integration. 3) Adult mental illness is provided the support of welfare guardian and property manager under the Protection of Personal and Property Rights Act. According the results, this study concluded that social services for the mental illness which secure supported accommodation and benefits is strongly needed. At the same time, mental health delivery system is needed to make distinction between social services and clinical services.