• Journal of the East Asian Society of Dietary Life
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• v.12 no.4
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• pp.326-333
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• 2002

The possibility of using the dried powder form of Sarcodon aspratus fruitbody (a kind of mushrooms) as a meat tenderizer was explored in this study. The freeze dried powder had higher protease activity compared to the hot air dried powder of S. aspratus. The powder kept higher activity when preserved at -2$0^{\circ}C$ than at ambient temperature. The hardness of the meat decreased and the cooking loss increased more rapidly when the meat was treated with the mushroom powder at ambient temperature than at -4$^{\circ}C$. In terms of sensory evaluation, 0.1% of the powder based on the meat and 3 hours of treatment at 4$^{\circ}C$ gave the highest acceptability score. In the comparison test the meat was more acceptable when treated with the mushroom powder than with the imported commercial tenderizer. This led to the conclusion that it is quite feasible to develop a natural meat tenderizer using the Sarcodon aspratus fruitbody.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.716-722
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• 2004

This study investigated the quality characteristics of sponge cakes with addition of mushroom (Pleurotus eryngii) powders prepared by different drying methods, hot air (HDMP: hot air dried mushroom powder) and freeze drying (FDMP: freeze dried mushroom powder). The specific gravities, viscosity, height, specific volume, color, texture and sensory evaluation of bread dough containing 3%, 5% and 7% mushroom powders were measured. The specific gravity and viscosity tended to increase according to the addition of mushroom powder. The height and specific volume tended to decrease according to the addition mushroom powder. Substituting mushroom powder for flour also resulted in decreased yellowness and lightness and increased redness of the cake crust. The hardness of cakes containing mushroom powders was higher than tat of control without mushroom powders. The color of cake crust became darker as the amount of mushroom powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that overall acceptalility of sponge cakes containing 3% and 5% mushroom power were higher than that of control without mushroom powder.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.10 no.1
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• pp.175-185
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• 2015

This article focuses on an analysis of entrepreneurship education programs at U.S. college and universities in order to determine distinctive features of those programs. To this end, we delved into the entrepreneurship programs including Martin Trust Center for MIT, Harvard University VIP program, Polsky Center of Chicago University and Stanford University program. By analyzing major roles, curriculums, and characteristics of the programs, three types of distinctive features emerged. The first feature is dynamic education-focused programs, which provide students with opportunities for applying what they have learned through startup competitions. The second is local-based programs, which take the lead in local startups by focusing on the local industry. The third is the programs with support and encouragement for startups. Based on the three types of features, we suggested critical factors for successful entrepreneurship education.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.11-15
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• 1988

Square slices of sea tangle was dried in constant condition of thickness (1.54mm), air temperature $(50^{\circ}C)$, relative humidity $(30\%)$ and air velocity (0.4m/s). The shrunk surface area and the shrinking rate were investigated. The results obtained are summarized as follows : 1) Comparing the shrinking of transverse section with that of vertical section, the transverse section was proceeded more double shrinkage than vertical section. 2) The shrunk surface area curve showed nearly a linear shrinkage up to 90min of drying time. 3) The shrinking rate was rapidly increased in first falling rate period, and was largest in the early period of second falling rate period.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.21 no.1
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• pp.16-20
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• 1988

Square slices of sea tangle was dried in hot air drier that could be controlled air temperature, relative humidity and air velocity. Under various drying conditions, drying and shrinking characteristics were investigated. 1) During drying sea, tangle, the constant rate period was nonexistant and the falling rate could be devided into a 2 periods, namely, a first falling rate period and a second falling rate period. 2) The tip part was proceeded more shrinkage than base part, and under drying condition of air temperature $50^{\circ}C$, relative humidity $30\%$, air velocity 0.4m/s, when the moisture content was reduced to $20\%$, the shrinking ratio of tip part, middle part and base part were 57.5, 54.0 and $42.7\%$, respectively. 3) The drying shrinking and drying rate increased with decreasing relative humidity, but when the moisture content was reduced to $20\%$, the shrinking ratio increased with increasing relative humidity.

• The Journal of the Korea Contents Association
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• v.15 no.10
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• pp.547-560
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• 2015

The outdoor recreation fever that is drastically increasing in Korea could be the result of the interaction between mass media and popular culture as well as increase of leisure time and disposable income. Thus, the purpose of this study is to specify how the exposure of outdoor recreation through mass media influences potential outdoor recreationists. In order to specify this decision-making process, playfulness, which is the intrinsic characteristic of adults' fun and play, was added to the theory of planned behavior, which has high explanation power regarding human behavior. As a result of the study, it turned out that playfulness significantly influences attitude, subjective norm, and perceived behavioral control, and that attitude, subjective norm, and perceived behavioral control also significantly influence behavioral intention. These results specify that playfulness is a factor that has a great effect on outdoor recreation that seeks deviant behavior.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.764-768
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• 1993

This study was developed a computer-controlled automatic drying system. In order to control automatically the temperature, relative humidity weight of the sample, drying system with computer and connecting parts such as microcomputer, PC-Lab card, Op. Amp., and relay system were developed for controlling the heater, fan, humidifier and dehumidifier. Using this system, drying characteristic mechanism of ginseng were investigated. The increase of drying temperature decreased Hunter L value and increased a and b value. The hardness and shrinkage rate of white ginseng had a increasing tendency with the increase of drying temperature. Crude saponin content was not affected by drying temperature and relative humidity.

• Journal of Digital Contents Society
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• v.15 no.3
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• pp.405-412
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• 2014

Computer game addiction generally signifies excessive or unhealthy inclination for computer games. Game addicts spend great amount of their time engrossed in playing games while neglecting the real world. They have the tendency to neglect important responsibilities and isolate themselves from others. Instead, they place greater importance on their status, performance, and achievement in games. Virtual stores, virtual libraries, virtual cinema, virtual trade shows, virtual schools, virtual characters have been emerging due to the popularity of the internet. An ambiguous term virtual reality has appeared in addition to the word virtual. There also appeared alien and UFO syndrome. Such social phenomenon has brought about confusion of reality and virtual world in which things that do not exist are mistakenly believed to exist. This study focuses on virtual reality games and provides an assessment of the causes and the side effects of game addiction and proposes countermeasures.

• Journal of Digital Convergence
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• v.18 no.5
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• pp.99-104
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• 2020

It is needed to advance into the global market at the present time, which has the best educational contents along with the Korean Wave. In this study, an analysis was conducted to emphasize the necessity of entering educational contents into the global market, and in the necessity of disseminating educational contents and branding educational contents were approached. The strategies to enter the global market for educational contents are as follows; First, the government established a strategy for disseminating and using educational contents to expand overall cultural exchange with developing countries. Second, localization strategy for continuous growth of educational contents. Third, localization of contents and formation of partnership for local resistance, which is a response to unilateral propagation. Through the advancement of educational contents to the global market, it will be possible to sustain not only the positive effect on the national image, but also the economic effect that Korean Wave originally has.

• Korean Journal of Ecology and Environment
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• v.53 no.2
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• pp.185-194
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• 2020

Pomacea canaliculate (channeled apple snail; CAS), which is one of the world's worst alien invasive species, is widely distributed in Korea, and raised ecological and economic problems. In this study, we surveyed the distribution and dispersal characteristics of CAS in Korea, and analyzed the effects of environmental and anthropogenic (or social) factors on their distribution and dispersal. We considered various events related to CAS such as changes of policy including promotion of agriculture using CAS and enactment of biological diversity conservation law. Our results showed that human activities strongly influenced to the distribution and dispersal of CAS in Korea. Distribution of CAS seemed to relate with environment-friendly agriculture considering environmental conditions of CAS habitats. And dispersal characteristics of CAS were significantly correlated with social factors such as cultivation area and rate of organic products, production CAS on inland fishery.