• Applied Biological Chemistry
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• v.46 no.2
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• pp.90-93
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• 2003

Physicochemical and gelatinization properties of Suwon-415 pigmented rice starch were determined. The median and mean particle sizes of Suwon-415 pigmented rice starch were 5.23 and $6.27\;{\mu}m$, whereas those of non-glutinous rice starch were 4.71 and $5.43\;{\mu}m$ respectively. Water-binding capacity, iodine reaction and intrinsic viscosity of Suwon-415 pigmented rice starch were lower than those of non-glutinous rice starch. X-ray diffraction patterns showed traditional A type of cereals and relative crystalline of both samples showed no difference. Peak viscosity, breakdown and setback were increased with increasing weight of starches.

• Digital Contents
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• no.7 s.158
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• pp.116-118
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• 2006

이효리의 섹시코드를 들여다보면 ‘변화’가 화두인 요즘 미(美)의 흐름을알수있다. 현재 우리나라에서 통용되는 미의 기준은 섹시와 야성미, 건강미가 아닐까 싶다. 섹시 코드의 아이콘이라 할 수있는 이효리는 개인브랜드화의 표본이다. 이미지시대에 맞게 철저히 기획되고 만들어진 콘텐츠인것이다.

• Korean Journal of Organic Agriculture
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• v.11 no.1
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• pp.89-97
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• 2003

The mudfish(Misgurnus anguillicaudatus) raising fed on hens excreta in order to study effects on production of animal feed resource. The raw hens excreta used for 2 years old mudfish diet during the 35 days and water in aquarium for mudfish was never exchanged during experimental period. Eight of 100L of aquarium. eight kg of mudfish and four of female korean native chicken were used this study. This study are divided according to the mudfish fed on commercial mudfish diet in the four of control group and fed on hens excreta in the four treatment group. The chemical composition was compared with commercial mudfish diet and hens excreta. In the both sample, crude protein contents was almost same. The crude fat and crude ash were higher in hens excreta than commercial mudfish diet. The growth performance of mudfish tend to high when fed hens excreta. There were no differences in contents of E. Coli and Salmonella and pH of water in aquariums between the groups. Mortality of mudfish tend to decrease when fed hens excreta. No problem with mudfish health was observed during the experimental period of 35 days. These results indicated that it is possible to raising mudfish fed on hens excreta only.

• The Journal of the Korea Contents Association
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• v.21 no.5
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• pp.359-366
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• 2021

BCBS (Broad Conceptualization of Beauty Scale) is a measurement tool designed to evaluate the standards of an individual's inner beauty. In this study, reliability and feasibility were verified for 100 female college students using the final Korean version BCBS 9 questions that were formed through the adaptation process. As a result of checking the internal consistency to verify the reliability of Korean version BCBS, it showed high reliability with Cronbach's 𝜶 0.878, subjective beauty 0.874, physical beauty 0.808 and psychological beauty 0.880. As a result of exploratory and confirmatory factor analysis to verify feasibility of Korean version BCBS, feasibility was secured by showing significant results in all items. Therefore, through this study, the Korean version BCBS was proved to be a useful measurement tool that comprehensively evaluates the concept of women's broad scale beauty, and using this as basic data, it is believed that it can be used for professional development and research on internalized beauty for female college students.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.898-904
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• 2006

This study was performed to examine the processibility aptitude for the addition of Dobyeong to pigmented rice bran extract. Dobyeong from pigmented rice was less bulky and coarser than Dobyeong-added pigmented bran extract. The viscosity and degree of retrogradation in Dobyeong-added Pigmented bran extract were lower than Dobyeong from pigmented rice, indicating that the inhibitory action of retrogradation was higher in Dobyeong-added pigmented bran extract. The scores for springiness, adhesiveness, cohesiveness, gumminess, and chewiness were increased in Dobyeong-added pigmented bran extract. Dobyeong-added pigmented bran extract showed a decreased natural flavor of pigmented rice and degree of retrogradation, but had higher scores in color values. Dobyeong-added pigmented bran extract was more acceptable in sensory evaluation. Based on these results, the use of rice-added pigmented bran extract instead of pigmented rice in rice-processed food has advantageous effects in terms of the palatability of polished rice and phytochemicals of pigmented non-polished rice. This study will help develop new health-promoting rice products.

• Annual Conference on Human and Language Technology
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• 1994.11a
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• pp.177-180
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• 1994

영한 기계변역에서의 전치사구 처리는 자연어 처리의 중요한 연구과제 중 하나이다. 특히 전치사구의 격의미는 그에 대한 한국어 표현에 중요한 실마리가 된다. 본 논문은 영어의 전치사구에 대한 한국어 표현을 선택하기 위한 격의미 체계를 정의하고 그 격의미 체계를 실험한다. 이 격의미 체계는 전치사구에 대한 한국어의 격의미를 분별함으로 보다 좋은 한국어 격조사를 선택하게 해준다. 본 논문에서는 각 격의미의 구분을 위한 의미속성 집합도 정의한다. 이 의미속성 집합은 WordNet의 시소러스에서 제공한 상하위 관계와 변환표를 근거로 자동적으로 추출된다. 의미속성 집합의 자동획득은 격의미 체계의 표현과 기계변역의 성능 평가에 일반성을 부여한다. 격의미 체계와 의미속성 집합의 자동 획득은 영한 기계변역은 물론 한국어 생성과 자연어 처리에 중요한 기여를 할 것으로 보인다.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.5
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• pp.969-980
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• 2001

이 연구의 목적은 사회.문화적 관점에서 한.미 여성의 이상적인 미, 바디이미지, 그리고 외모행동을 비교조사 하는데 있다. Open-Ended Questions에 의한 연구 결과, 이상적인 미로 미국여성이 \"키크고 마른 신체 매력성\"을 추구한 반면, 한국여성은 \"내적인 미\"와 \"서구적인 신체 매력성\"을 추구하는 것으로 나타났다. 이상적인 미를 추구하기 위해 미국여성은 주로 신체의 하체부분, 한국여성은 얼굴부분을 많이 가꾸고 있는 것으로 나타났다. 외모행동으로는 한국여성은 화장이나 피부관리 등에, 미국여성은 excercise나 다이어트 등을 많이 하고 있었다. 사회.문화적 이상적인 미에 비교해 볼 때 두 집단 모두 자신의 외모에 대해 만족하지 못하는 편으로 나타났다. 또한 두 나라 집단의 여성들은 각 나라마다 사회.문화적 이상적인 미가 각각 존재해야 함에도 불구하고 현재에는 이상적 미의 기준이 문화에 관계없이 동일한 편이라고 응답을 하였다. 본 연구에서는 사회.문화적 집단주의와 개인주의 개념을 토대로 이러한 연구결과들이 논의되어 진다.주의 개념을 토대로 이러한 연구결과들이 논의되어 진다.

• Product Safety
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• s.211
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• pp.38-41
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• 2011

국내 문구용품의 대표 기업 (주)모나미(이하 모나미)는 1960년에 설립되어 지금까지 우리나라 문구산업을 발전시키고 지켜온 건실한 기업이다. 전 세계 70여개국의 문구제품을 수출하고 있는 글로벌 기업 모나미의 강성초 상무를 찾아가 인터뷰해 보았다.

• Journal of Labour Economics
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• v.27 no.1
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• pp.135-164
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• 2004

Using the data from the KLIPS, this study categorizes unemployed women into the four mutually exclusive groups according to the two criteria (whether to have intention to work and the comparison of reservation and market wages), and investigates factors affecting the status of the unemployment of women. Heckman's sample selection regression and multinomial logit are applied for the estimation. The major results are: the proportion of unemployed women who do not have intension to work or whose reservation wages are greater than expected market wages is about 50%, and the proportion of unemployed women who have intension to work or whose reservation wages are less than expected market wages is about 50%; second, human capital, burden of child raising and household production, household economic status, the variables related to work experience are found to be the factors affecting unemployment status of women.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1270-1277
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• 2014

This study investigated the quality characteristics of instant rice noodles manufactured with broken rice flour as an application of rice-processed products. We examined the physicochemical characteristics of common rice flour (CRF), broken rice flour (BRF), and CRF mixed with BRF (CBRF). Futhermore, instant rice noodles were manufactured with these three types of rice flour, and their quality and sensory characteristics were also investigated. Damaged starch content and water-binding capacity of rice flour were highest in BRF. Particle size of rice flour was significantly different among the three types. RVA pasting viscosities of BRF and CBRF were higher than that of CRF. Volume after cooking of instant rice noodles increased in rice noodles made with broken rice flour (BRN). Turbidity and cooking loss of BRN were higher than those of common rice noodles (CON). For texture properties, CON displayed the highest hardness, adhesiveness, and chewiness. In the sensory evaluation, springiness and overall acceptability values of CON were significantly higher than those of other rice noodle types (BRN and CBRN). In conclusion, BRN showed increased cooking loss and turbidity with reduced texture and overall acceptability values. The results of this study suggest that added amount of CRF may significantly increase the overall quality of instant rice noodles prepared with BRF.