• Korean Security Journal
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• no.11
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• pp.21-36
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• 2006

This study aims to grasp the general conditions regarding university students in security related majors in Korea. Followings will be covered here: what motivated them to choose those majors, how much are they satisfied with major curriculum course after matriculation, whether they got jobs through the education, what is their consciousness on their majors, jobs, and courses like, and what effects their job preference. And this study also aims at helping the students with their future plans such as admission to a school of higher grade and choosing their job. For this study, we distributed 340 cpoies to the students in security related majors at 4 four-year colleges and 1 two-year college, and collected 298 copies by means of quota sampling method. For collected questionnaires, we used individual T-test verification and one-way ANOVA analysis to grasp the situation. Significance standard for the test results was set as p<0.05. Following are the test results. First, the analysis on students' satisfaction rate resulted in male students' average of 2.42, compared to female students' average of 2.10, which shows female students have higher satisfaction rate in choosing their majors than male students. Secondly, The results on analysis of satisfaction rate on their curriculums, classes, and majors show that students in security-related majors showed different satisfaction rate and different averages according to their sex and the year of the college. The study indicates that males have higher satisfaction rate on curriculum than females, with male students' average of 2.63 and female students' average 2.88. According to the year of the college, there was a significant difference statistically, Statistics show that students at two-year college have higher satisfaction rate than those at four-year college, with two-year college students' average of 2.48 and four-year college students' of 2.74. students have the average of 3.56. The higher year they were in, the more improvement the curriculum required. When it comes to convenience offer for employment, male students expected more from school than female students, with males' average of 2.74 and females' average of 4.07. Male students marked higher than female students in the extent of job information offer, with males' average of 2.96 and females' average of 2.59. Fourthly, when students in security-related majors were surveyed on their consciousness of their future plans such as getting jibs, two-year college students had more certificates of qualification for employment than four-year college students. What they do preponderantly in preparation for employment was studying foreign languages, which took up 40.4%. And when they were asked on their confidence for employment, positive answers were far more than negative ones with the percentage of 39.6%, while negative took up just 14.0%. Fifthly, when it come to the students in security-related students' job preferences, 49.2% preferred safe job conditions in public security area and 34% preferred private guard or private security organizations. And in the public security area, the highest percentage of 28.6 preferred to work in presidential security service. In the area of private security, 21.2% showed interests in private guard and private security organizations.

• Food Science of Animal Resources
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• v.27 no.2
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• pp.228-234
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• 2007

The purpose of this study was to investigate quality characteristics of the meat batter containing dietary fiber extracted rice bran. The formulations of meat batters were manufactured in a model system with 2% raw rice bran and 2, 4, 6% levels of dietary fiber extracted rice bran, respectively. The proximate compositions of dietary fiber extracted rice bran were 53.27% dietary fiber, 6.10% crude fat, 22.99% crude protein, 12.78% crude moisture, and 7.41% crude ash. Compared with control of uncooked meat batter, the pH value of all treatments were significantly different(p<0.05). The pH of cooked meat batter were similar to uncooked meat batter. $CIE\;L^*-\;and\;CIE\;b^*-value$ of uncooked meat batter containing dietary fiber extracted rice bran were lower than control, but CIE $a^*-value$ of treatment was higher than those in control(p<0.05). All treatments had significantly lower cooking loss and emulsion stability than control(p<0.05). Compared with control, viscosity of the treatments containing dietary fiber extracted rice bran were observed significantly higher than those in control (p<0.05). And then hardness, cohesiveness, gumminess, and chewiness of treatments were higher than in control(p<0.05). Conclusively, the results of this study showed that addition of dietary fiber extracted rice bran affected the high quality properties of meat batter.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.4
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• pp.703-712
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• 2002

This study was carried out to examine the interest in menu and food purchase of housewives living in Yosu, Chonnam. The survey was conducted by questionnaire including question about general characteristics of the subjects, meal planning and food purchase from October to November in 2000. The major general characteristics of subjects are summarized as follows: The forties was 39%, having a job was 44.5%, a high school education was 53.0%, and 1~2 million won in monthly household income was 50.1%. A couple with children was 75% and a 3~4 headed family was 57%. An apartment resident was 67% and one's own house was 67%. The higher the education level was, the higher the percentage of menu preparation and necessity was significantly (p<0.0001). On grocery purchase, the percent of planned purchase was higher than that of impulse purchase, which was higher in housewives without a job. The subject's favorite place for grocery purchase was a traditional market. The higher the age of subjects and the lower the education level of subjects were, the higher the grocery purchase at a traditional market was. However, the younger subjects and subjects with higher education level preferred to purchase groceries in a mart stores in an apartment, and supermarkets in order (p<0.0001). The factors to be considered during purchasing grocery were freshness of materials, price, nutrient, and taste in order. The results of this study showed that it is necessary to educate older person for importance of planning menu and encourage housewives with a job to plan grocery purchase to provide nutritionally adequate meals at reasonable coast.

• Journal of the Korean Institute of Landscape Architecture
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• v.41 no.6
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• pp.96-106
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• 2013

The aim of this study was to reveal the advantages and disadvantages of Terelj Mongolian National Park based on the impressions of foreign and domestic travelers, and subsequently suggest supporting ideas to make this tourist attraction more enjoyable for travelers. A statistical program(SPSS 20.0) and an IPA matrix method were used to reveal the impressions of travelers and the results showed the following ideas. First, we made the technical analyses to demonstrate the characteristics of the current natural scenery which travelers want to see and the results indicated that both Korean and Mongolian travelers overall were not satisfied and the Park was not as they had imagined. The second part of the research highlighted the differences between the impressions held by Mongolian and Korean travelers, which showed dissimilarities in cultural resources, food, variety of events, cultural functions and parking, all of which were shown as important criteria in sightseeing. The variations were found in scenes of nature, variety of programs, and food, areas which revealed and were very important in the overall satisfaction of travelers. Third, the IPA method was used for analyze the advantages and disadvantages of Terelj National Park. The Mongolian travelers nominated the width of the road, cleanliness, variety of events and parking are the most essential things to feel satisfied, but Koreans selected safety of travel, accommodation, the width of the road and cleanliness. Finally, we analyzed the feelings of the travelers at the end of their trip. The Mongolian travelers preferred the area resource and environment convenience to feel satisfaction. For Korean travelers, the area resource is the most important when choosing travelling sights. Based on these results, if we take responsibility to protect the beauty of nature, and create a sightseeing place using natural sources, while also making more comfortable accommodations and improving the services, it can be a more unique place than others and lead to greater overall satisfaction for travelers.

• Journal of Applied Biological Chemistry
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• v.55 no.1
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• pp.47-53
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• 2012

Increasing concerns over green farming technology, plant growth promoting rhizobacterium (PGRP) having growth promoting as well as plant disease suppressing properties was recently preferred to use for biological control of plant pathogens infecting plant. We measured the influence of the selected microbial consortium agents-a mixture of PGPR strains-, commercial bio-fungicide, and chemical pesticides on soil microbial community in red pepper field. The activities of soil enzyme such as dehydrogenase, urease, phosphatase, ${\beta}$-glucosidase, and cellulase were analyzed to investigate that of soil microbial community. We also measured plant length, main stem, stem diameter, number of branches and yields of red-pepper in order to observe the red pepper growth promotion. The results of measuring enzyme activities were dehydrogenase 3.5584 ${\mu}g$ TPF $g^{-1}h^{-1}$, urease 15.8689 ${\mu}g$ $NH_4{^-}N$ $g^{-1}h^{-1}$, phosphatase 0.5692 ${\mu}g$ PNP $g^{-1}h^{-1}$, ${\beta}$-glucosidase 2.4785 ${\mu}g$ PNP $g^{-1}h^{-1}$, and cellulase 86.1597 ${\mu}g$ glucose $g^{-1}h^{-1}$ in the soil treated with the microbial consortium agents, so it came out to be very active in the soil. Observing the growth of red-peppers, the main-stem length and the stem diameter were 6.1% and 8.1% higher in the soil treated with the selected microbial consortium agent than the chemical pesticides. After harvesting, yields were 7.3% higher in the soil treated with selected microbial consortium agents than the chemical pesticides. These results showed that microbial consortium agents contribute to increasing soil microbial diversity, growth promoting, and yield of red pepper.

• Applied Biological Chemistry
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• v.37 no.2
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• pp.65-71
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• 1994

Chungkook-Jang was produced by fermenting Bacillus licheniformis CN-115. The changes of chemical composition, enzyme activity, and amino acids during the fermentation were investigated. The proximate composition was shown irregular fluctuation phenomenon during the fermentation, but only the moisture tended some reducing during the fermentation just after steaming. The content of amino nitrogen was increased radically after the 36 hours of fermentation and became the highest level at 18.072 mg/g at the 60 hours of it. In accordance with the fermentation of Chungkook-Jang, pH got to the 8.39 at 60 hours with increasing, protease activity was increased according to the fermentation and acid and neutral protease activity was reduced after being reached at the highest activity at 48 hours. The most suitable pH was 6.5 and temperature was $35^{\circ}C$ for dissolution-activated of protein in the process of fermentation of Chungkook-Jang. The content of water soluble protein and the content of salt soluble protein were increased at continuously according to the fermentation time of Chungkook-Jang the largest quantity. The molecular weight of water soluble protein of Chungkook-Jang fermented for 48 hours was about 19,000. The amino acids of water soluble protein just after steaming were totally 16 kinds and proline was amino acid and them was in series by glutamic acid and serine in that ordered. The amino acids salt soluble protein, just after steaming were totally 16 kinds and was the largest quantity phenylalanine, glutamic acid and aspartic acid and aspartic acid in that order.

• Archives of design research
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• v.11
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• pp.130-139
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• 1995

The dictionary defines the word 'Design' as planning and designing. Though this is a meaning confined to decorative function, the conception of modern design in this capitalist society of mass production and mass consumption can be said to have reached a new stage of the meeting of industry and the arts. This means the two sides of design' the side of beauty and usefulness The side of beauty should be understood in view of the sense of beauty, and usefulness should also be considered from the viewpoint of consumer's taste and preference This is thought to be the natural problems of design The origin of design can be understood from the background of capitalism. But the capitalism can be said to be the mode of Western thought and action developed based on Western thinking. The capitalism is an economic system derived from the society of industrial capitalism through commercial capitalism. but this economic thinking has been resulted from a mature social system of democracy and civic society. The civic society and democracy are derived from polis of ancient Greece and Rome. and the ancient Greek and Roman society was a society developed from the social system of the nobility and slaves. Polis continued to develop based on the positive territorial expansionism centering around the Mediterranean on the basis of Hellenism. and European countries achieved the intergration of religion. society and politics based on this. thus accomplishing the spirit of capitalism Our design is believed to have been derived from the direct import of Western capitalism. Accordingly. as the original form of Western capitalism has become our economic system. so our design copied that of th West. And our traditional culture and sensitivity which are different in the original form and root of racial disposition seem to breed discord between them. It is. therefore. very important and meaningful for us to exert all possible efforts to seek the root of our disposition and tradition and grope for the appropriate thought and style of design.

• Archives of design research
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• v.11 no.1
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• pp.185-197
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• 1998

The domestic publishing market has heen ranked at No.7 in the word publishing market(stastics material in Cultu re and Gymnastics m inistrv )Es pe cia Ill'. publishing quantity of children'book is about to reacb No.3. Such a publishing condition i." showing that Korean publishing world has limit,llion of kind and genre despite of its quant.iative improvement On the ot.her hand. t',reign juvenile publi."hing has multi-publishing form, which is a simultaneous publishing with dolls, audio stuff, game programs and CD-ROM t.itles. Even the animation is considered as of the publication at the planning s tsge. However, when we take a look at domestic condition we come to know that Korean juvenile publishing has been occupied mostly by the studying book. Also, the cautious book selection by the well educated parents in l990's has brought up the change of juvenile publishing world. Such a presen t condition bears of juvenlie publi.,;hing world. Such a present condition bears problem, which is the checking 190 translat.ions among the published picture- books of the last ye ar children's book Nevertheless, there was a sucessful domestic planned creative picture book last year. That is "Puppy s shit", which was sold out 15 000 copies and be st se ller of children's book. Whe n we take a look at the commercial success of "Puppy s shit", it is possible that domestic work holds a position in the publishing market. "Puppy s shit" is the story about valuable nature with Korean styled illustration, which tells the prefemece of Korean book in do mestic pu blis hin f.i market. With the motto "Finding prospect of the Korean creative children's book", this paper was went throu gh. By searchinf.i for creative com ponent.s of picture-book planning such as theme, story, illustration, and edit design through the foreign picture-book "What 1 want. to know from the little mole is who made it on top of his head"-and domestic creative picture/book 'Puppy's shit", this study tried to tell a couple of things like followings publication of Korean creative picture book in t.he world. professional and more artistic inner fabric and originality(the relatio nship be tween stort and illu,tration), improvement of illustration through new formative language with well expressed con ten t, planning improvem ent of Korean creative pictive picture book including literary, artistic and educative component and finally examples of planning, artict and educative component and finally example, of planning the good book with a story and illu,;tration which can in the long run improve the value of life for the children.h can in the long run improve the value of life for the children.

• Journal of Internet Computing and Services
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• v.15 no.4
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• pp.91-102
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• 2014

The purpose of this research is to perform the consumer typological study of integrated emerging digital advertisement, where IT and advertisement industry were fused, and to propose the theoretical definition about consumer characteristic which is in need for collection of related market subdivision strategy in perspective of business marketing. For this, the Q methodology, the 'subjectivity' research of qualitative perspective, which discovers new theory by interpreting subjective system of thinking, preference, opinion, and recognition of inner side of respondents, was applied and analyzed. Compared to previous quantitative research that pursues hypothesis verification, this Q methodology is not dependent on operational definition proposed by researcher but pursues for analytic study completely reflecting objective testimony of respondents. For this reason, Q study analyzes in-depth the actual consumer type, which can be found at the initial market formation stage of new service, therefore this study is applicable for theorizing the consumer character as a mean of advanced research. This study extracted thirty 'IT integrated digital advertisement type (Q sample)' from thorough literature research and interviews, and eventually discovered a total four consumer types from analyzing each Q sorting research data of 40 respondents (P sample). Moreover, by interpreting subdivided intrinsic characteristic of each group, the four types were named as 'multi-channel digital advertisement pursuit type', 'emotional advertisement pursuit type', 'new media advertisement pursuit type', and Web 2.0 advertisement pursuit type'. The analysis result of this study is being expected for its value of usage as advanced research of academic and industrial research with the emerging digital advertisement industry as a subject, and as basic research in the field of R&D, Marketing program and the field of designing the advertisement creative strategy and related policy.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.267-271
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• 2000

The present study was designed to develop the standardized formula for the preparation Jeung-Pyun with added raw soy flour and to investigate the applicability of Jeung-Pyun as the substitute of regular pizza crust made with wheat flour. The effect of adding raw soy flour at 3%, 5% level on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza were also studied. As the level of raw soy flour was increased the time required for 1 st and 2nd fermentation decreased and viscosity of batters increased significantly. Jeung-Pyun crust after steaming found to have appropriate texture and form for a substitute of wheat flour pizza crust. Texture parameters determined by QST showed that Jeung-Pyun crust with added raw soy flour had lower values in hardness, cohesiveness and gumminess without any significant difference. However, chewiness of 5% raw soy flour group was significantly lower than control group. Texture of Jeung-Pyun crust and general desirability of Jeung-Pyun pizza were determined by sensory evaluation. Textural parameters of Jeung-Pyun crust were evaluated on the basis of hardness, cohesiveness, adhesiveness, tenderness and wetness. As a result of sensory evaluation Jeung-Pyun crust made with 5% raw soy flour had significant lower values in hardness, cohesiveness, tenderness and wetness than the control. However, the textural parameters between control and 3 % raw soy flour group were not significantly different. Jeung-Pyun pizza with topping were evaluated by sensory panel. Jeung-Pyun pizza made with 3% raw soy flour received the highest score in apperance and general desirability without any significant difference. 5% raw soy flour group had significantly lower score in general desirability among 3 treatment groups. In conclusion, Jeung-Pyun crust made by traditional Jeung-Pyun preparation method will be a good alternative to replace wheat flour pizza crust. Adding raw soy flour at 3% level did not affect the quality of Jeung-Pyun crust and had an effect of promoting fermentation. Jeung-Pyun Pizza crust was expected to have tender texture and slower retrogradation rate than regular pizza crust with wheat flour.