• The Journal of the Korea Contents Association
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• v.15 no.6
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• pp.179-190
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• 2015

The current movie world is called the era of faction hot-wind by the continuous hits of faction films. The interpretation of the missing 15 days in the Annals of the Joseon Dynasty during Gwang-hae's reign based on one sentence in the record makes 'faction' that there was another king, drives audiences to absorption and imagination in the faction film < Gwang-hae: The Man Who Became King >. Furthermore, this film redefined historical king Gwang-hae as an ambivalent image through Gwang-hae and Ha-sun who filled the role as the king in it. Also, this film was appraised by reviews of reinterpretation of the image of leader who people want and hit success when the film released before the season of the presidential election. This thesis considers 'Faction' which is marked as a new image content and analyzes the film < Gwang-hae: The Man Who Became King > which is listed as Korea's all-time sixth highest grossing film with 12,323,555 tickets sold nationwide by three sections; < Gwang-hae: The Man Who Became King > as faction film, two images of Gwang-hae, and the appropriateness of film release time. In conclusion, the film < Gwang-hae: The Man Who Became King >. succeeded since it communicated with people to satisfy their wishes and taste. It would be necessary to study and analyze the basic connection between the trend of movies and Strategic elements of the box-office results, and a significant stride for progression of the movies.

• Archives of design research
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• v.19 no.4 s.66
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• pp.31-40
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• 2006

For a long time, we have been good at the static image, 'the country of calm morning' as reminding Korea. But, it became a chance that we were recognized newly and actively through the success of the Olympic games in 1988 and World cup games in 2002 all over the world. And foreigners' interest and expectation for Korea becomes much higher by these reasons. Moreover, the importance of our cultural industry, recognition for new cultural improvement have been changing step by step by the oriental trend in Asia in these days. So, this study intends to realize the Korean symbol with showing Korean Identity and its image's applying to the street furniture design through the making of special street which expresses well the Korean Image. There is a purpose of this study not to use as just street furniture but to make characterized Korean culture through showing examples which are based on Korean culture. The way of the improvement for the street furniture design using Korean image are these we analyze the character of Korean international image with the previous data for the change of Korean Image. We understand the symbol of changed Korean international Image, and extract the design elements. We analogize the shape, material and color image of the street furniture which is joined with both the Korean national image and formative traditional elements. At last, we formalize its symbolic image by applying to the street furniture according to the design improvement process with the analogized image. The formal study using Korean image makes more cleary the Korean Identity, and it doesn't influence only the actual change but also Korean cultural value equipment.

• Korean Journal of Food Science and Technology
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• v.40 no.3
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• pp.311-315
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• 2008

This study compared the quality characteristics of sikhye (a traditional Korean sweet rice drink) samples prepared with $N_2$-circulated low-temperature dry malt (RM) and commercial malts. The amylase activities of the malts and the physiochemical (brix, reducing sugar, turbidity, color) and sensory qualities of the sikhye samples were examined. The results showed that RM had higher ${\alpha}$-amylase and ${\beta}$-amylase activities than the commercial malts. And the sikhye made with RM had higher sugar and reducing sugar contents as compared to the samples made with commercial malts. There were no significant differences in L-values between the groups; however, the RM sikhye showed lower a- and b-values. Finally, the sensory evaluation results indicated that RM sikhye received higher sweetness, color, flavor, and overall acceptability scores than the samples made with commercial malts.

• Journal of Life Science
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• v.17 no.4 s.84
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• pp.546-551
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• 2007

The purpose of this investigation was to determine the effect of feeding dried mackerel as a means of increasing the intake of these n-3 polyunsaturated fatty acids on fatty acid compositions in liver and nervous tissue. Twenty male mice aged at 4 weeks were fed on the control (5% palm oil, control group) and 5% dried mackerel diets (mackerel group) for four weeks. In fatty acid compositions of liver and cortex, levels of total n-3 fatty acid, specially docosahexaenoic (22:6n-3, DHA) and eicosapentaenoic (20:5n-3, EPA) acids, were increased in the mackerel group compared to the control group, while docosapentaenoic acid (22:5n-6, DPAn-6) levels were decreased (p<0.05). In cerebellum and retina, levels of DHA were not significantly different between the control and mackerel groups, but levels of total n-6 fatty acids and arachidonic acid (20:4n-6, AA) were decreased in the mackerel group. These results indicated that intake of 5% dried mackerel increased levels of n-3 polyunsaturated fatty acids in cortex. Thus, we will investigate the relationship between brain function and cortex fatty acid compositions following intake of mackerel by assessing discrimination leaning ability.

• Korean Journal of Food Science and Technology
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• v.26 no.3
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• pp.305-309
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• 1994

Precooked powder of redbean porridge (RP) was prepared by the series of process extrusion, drying, milling and blending with a mixture of whole redbean flour and corn starch and others. The optimum process and quality of products for RP were investigated. After extrusion under the moisture content 24 to 26%, twin screw speed 350 rpm, extrusion temperature 150 to $155^{\circ}C$ and feed rate 60 kg/hr, the product had a higher quality with its natural redbean flavor/color. During the extrusion process, extrusion temperature and specific mechanical energy increased from 150 to $198^{\circ}C$ and from 134 to 144 kwh/ton respectively, as the amount of addition water decreased from 6 to 2 kg/hr. By the hot air drying of redbean extrudate (RE). it could be dried below to 4% moisture content, of which level considered as an optimal moisture content for anti-caking of the powdered product, at $80^{\circ}C$ for 4hrs and at $100^{\circ}C$ for 1.5 hrs respectively. In the sieve analysis of extrudate powder, when the product milled through a mesh size of 0.5 mm or 1.0 mm, about 80% or 65% of the feed was passed a 65 mesh screen respectively. Moisture absorption of final blended products was formed a cake under 100% of relative humidity after 13 hrs of storage. As the amount of RE powder reduced, the flavor score of products decreased by sensory evaluation of products prepared by the different ratio of RE powder, corn starch and sugar.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.421-425
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• 1993

Hololeion maximowiczii root was analyzed for proximate composition, free sugar, fatty acids of crude lipid, amino acids and minerals after freeze dried (FD), hot air dried (HAD) and hot air dried after blanched (HADB), respectively. Proximate composition was little different among drying methods. Free sugar was abundant in order of sucrose $(28{\sim}29mg/g\;dw)$, fructose $(0.8{\sim}3mg/g\;dw)$, glucose and xylose (trace). Fructose was decreased in HADB. In fatty acid composition of crude lipids, linoleic acid was highest $(55{\sim}59%)$ and then palmitic and linolenic acid in abundance. These three fatty acids made $88{\sim}90%$ of total lipid, Low molecular fatty acids showed decreasing tendancy in HAD and HADB. Amino acid composition of hydrolyzed sample showed abundancy in order of arginine $(34{\sim}42mg/g)$, lysine, glutamic acid, glycine, aspartic acid, valine and histidine, while that of free amino acids was arginine, histidine, lysine, aspartic acid, serine, glutamic acid, isoleucine. Glycine and glutamic acid in hydrolyzed sample showed slight decreasing tendency in HADB. Mineral content was abundance in order of Ca $(1927{\sim}2379\;ppm),\;K\;(1159{\sim}1259ppm)$ and $Mg(760{\sim}777\;ppm)$. No difference was found in drying methods.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.631-637
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• 1999

An investigation was carried out to study the effects of aging time, storage temperature, and drying type on the physical, chemical and sensory properties of Korean rice cake. Water content and cooking properties were significantly influenced by aging time and storage temperature. However, aging time did not affect the soup turbidity. Difference in water content was noticeable by drying type. The microwave treated rice cake (MW) showed a higher water content than the other ones. The lightness (L-value) was not affected by the aging time and drying type. Rice cake storaged at 4oC showed the highest L-value. The textural properties of rice cake were influenced by the all sources of variables. There was a significant difference in hardness between microwave and hot air treated rice cake (MWH), and microwave and vacuum treated rice cake (MWV). In the sensory properties, mean intensities of all attributes except chewiness were significantly different among drying types. The MWV showed a higher acceptability than the MW and the MWH. Scanning electron photomicrographs revealed that the MWV has more porous structure. The MWV was the most desirable one as determined by the physical, chemical and sensory evaluation.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.363-370
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• 1988

An attempt was made in this study to investigate the possibility of processing oyster and sea mussel into an intermediate moisture food. To obtain a palatable and instant product, shucked samples were heated in soy sauce for 5 min., heated in seasoning solution for 10 min., and then dried by the method of hot-air blowing for 4-6 hours at $40^{\circ}C$. Optimum seasoning solutions consisted of 2% monosodium glutamate, 3.5% sodium chloride, 15% sorbitol, 2% propylene glycol, 5% glycine and 0.02% rosemary oleoresin in 72.48% water. Judging from water activity, thiobarbituric acid, viable cell count, volatile basic nitrogen, surface color and sensory evaluation, vacuum-packaging method in nylon/PE $(20{\mu}m/40{\mu}m)$ or polyester/viniliden chloride/polypropylene $(12{\mu}m/15{\mu}m/50{\mu}m)$ film bag did hardly damage to the quality of intermediate moisture products, but air-packaging method in polyethylene(0.06m/m) bag did considerable damage to the quality during storage for 60 days in an incubator with 49-51% relative humidity at $30^{\circ}C$.

• Korean Journal of Medicinal Crop Science
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• v.6 no.4
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• pp.245-250
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• 1998

This research was carried out to investigate the effective methods of browning inhibition on Paeonia lactiflra Pall during hot air dehydratin. After drying for 36 hrs without pretreatment and with briquet fumigation moisture contents of Paeonia lactiflora Pall. was 16.0% and 16.2%, respectively, while with acidic solution, sulfite salt solution and blanching it was lower of 13.5, 12.9 and 14.8%, respectively. Using freeze drying moisture content was highest of 18.8%. The Hunter values of dried Paeonia lactiflora Pall., L, a, band ${\triangle} E$ showed that non-treatment had the most browning with 61.60, 1.89, 10.20 and 39.78, respectively, while briquet fumigation and sulfite salt solution were excellent in reducing browning. During freeze drying browning didn't occur. Paeoniflorin content was 2.41 and 2.51 %, respectively, in briquet fumigation and sulfite salt solution and was the highest (2.70%) in freeze drying. The content of $SO_2$, was 0.63% both in briquet fumigation and sulfite salts. It was 0.15% and 0.17% higher than nontreatment and freeze drying. The most effective pretreatment to inhibit browning of Paeonia lactiflora Pall. was soaking in sulfite salt solution $(0.5% NaHSO_4-0.5% Na_2S_2O_3)$ considering many things such as manpower, economical efficiency, drying time, commodity, etc. but safety should be evaluated to treat sulfite salts solution on peony roots.

• Applied Chemistry for Engineering
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• v.2 no.2
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• pp.97-107
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• 1991

Highly-siliceous dealuminated zeolite, silicalite(end member of ZSM-5) was synthesized from a batch composition of 2.55 $Na_2O-5.0$ TPABr-$100SiO_2-2800H_2O $ at $180^{\circ}C$ and at times ranging from one to seven days of reaction time. Autoclaves containing the synthesis mixture were centrifuged within the specially-equipped convection oven to provide an elevated gravitational force field like 30 and 50 G. Tests were also conducted at normal gravity. For synthesis performed under elevated gravities, average and maximum crystal sizes were substantially greater than those synthesized under normal gravity and product yields were also found to be affected by elevated gravity ; that is, product yields were substantially enhanced under elevated gravity from 4 % to 55 % with respect to normal gravity. The average crystal sizes of silicalite synthesized at normal gravity were 50 to $70{\mu}m$ over an entire range of reaction time, one to seven days while the average crystal sizes synthsized under elevated gravities, 30 and 50 G, were 160 to $190{\mu}m$ respectively. For the elevated gravity, in particular, two separate nucleations and growths were observed. For examples, at 50G, large crystals of $200{\mu}m$ were produced through the second growing stage after 5 days of reaction following the rapid first growing stage where fairly large crystals of $135{\mu}m$ were produced only in 2 days of reaction. The maximum crystal sizes obtained through the above two growing stages were 190 and $300{\mu}m$, respectively. A discussion of how elevated gravity affects nucleation, growth, yield and crystal size of silicalite is presented.