• Journal of Environmental Impact Assessment
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• v.19 no.4
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• pp.409-420
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• 2010

Heritage resources have become important social assets as the global interests in heritage tourism increased. Utilization of heritage as unique tourist destination has positive effects on regional economy, which in turn plays an important role in heritage conservation. However, it was found that the essential quality of heritage resources has been degraded and even destroyed when excessive use was permitted. This undesirable side-effects of heritage tourism have led to the growing concern for sustainable tourism that can contribute to both utilization and conservation of heritage. In order for sustainable tourism to be effectively implemented, it is crucial for visitors to be aware of the need for heritage conservation because they are the most important consumers of the heritage. The purpose of this study was to suggest some basic information for sustainable tourism by investigating visitors' evaluation of conservation and use values of heritage resources. The study sites were the two Korean traditional temples(Sokrisan Bubjusa and Naejangsan Naejangsa) and contingent valuation method was used. 390 visitors in Bubjusa and 308 visitors in Naejangsa participated in the questionnaire survey. From the results, sustainable tourism is possible in such heritage areas as traditional temples because the participants had relatively balanced values for heritage conservation and use. The WTP for natural conservation value was found to be highest in both temples; visitors may be more agreeable with the heritage conservation plan if the sustainability of natural resource is emphasized. Also, the use value of heritage could be influenced by the tourism utilization of the area where the heritage was located. If there are no other famous tourist destinations except the heritage in the area, additional plans to develop alternative destinations should be prepared in order to formulate the agreement on the need to protect the heritage among visitors, local communities, and government.

• Journal of Korean Society of Forest Science
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• v.88 no.1
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• pp.55-62
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• 1999

Successful hosting of mesa-events such as the universiade games usually brings many external changes such as more domestic and foreign travelers, image improvement of the host country and region as well as promotion of the local economy through improving the infrastructure for the contest. This longitudinal study analyzed the effects of the winter universiade games, which were held at Muju in 1997, on the hosting rural area, based upon a multidimensional study. As a result, the inhabitants sensed that hosting the winter universiade games had large-scale investment effects on both the tourism industry and the regional development. On the other hand, hosting this kind of event was not quite successful in terms of activating the local economy, and the environment of Togyusan National Park was harmed.

• Composites Research
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• v.24 no.4
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• pp.5-10
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• 2011

As environmental pollution getting worse, biodegradable materials have been drawn more attention than ever. In this study, polylactic acid (PLA)/carbon nanotubc (CNT) nanocomposites were manufactured via extrusion molding and injection molding, In order to change the crystallinity, annealing treatment was done for different time span, Crystallization kinetics of PLA was analyzed by differential scanning calorimeter (DSC), and it was confirmed that a proper amount of CNT can increase the crystallization rate of PLA. In addition, the presence of CNT significantly accelerates the hydrolytic degradation rate of PLA, however, it decreases with the increase of crystallinity. The reason is that degradation may occur in the PLA/CNT interface easily, and the molecular structure of the composite becomes dense with the increase of crystallinity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.210-214
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• 2001

Enoki mushroom (Flammulina velutipes) was added in preparation of kimchi, and the quality was evaluated during fermentation at $10^{\circ}C$. Kimchi showed a rapid decrease in pH until 11 days, but revealed a retarded decrease thereafter. Titratable acidity increased sharply until 15 days, but increased slowly thereafter. Treatment with 5% enoki mushroom showed a lower pH and titratable acidity than control. Total microbial load and lactic acid bacterial count were maximum at 5 days, and were about $2.0{\times}10^{8}\;CFU/ml$. Radical scavenging activity was greater in enoki mushroom added kimchi after 11 days, and it was mainly due to the materials soluble in methanol and ethanol. Kimchi with 5% enoki mushroom showed higher scores than others in color and taste for sensory evaluation.

• Journal of Environmental Science International
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• v.4 no.4
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• pp.1-1
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• 1995

This paper evaluates the historical development of national park policy and administration in Japan from the perspective of achieving sustainable development in nationally important ecological areas. Contrary to the widely held belief, the national park system in Japan has been unsuccessful in balancing conservation and development. The fundamental reasons for its failure are as follows: the Japan's national park system has been largely founded and developed based on economic grounds and held sway by economic development policy; the policy and administrative coordination between government units concerning conservation and development has not been carried out; public participation and environmental groups' involvement in the decision making have been extremely limited; national parks have been perceived in the public image not as distinctive national heritage but as finest and popular tourist sites; and the dominant interest of tourism and recreational development has prevailed over conservation interest. Japan's unsuccessful experience and lessons imply that there is urgent need to drastically reform our national park system, largely founded on the Japanese model, in order to save our last national environmental heritage.

• Journal of Environmental Science International
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• v.4 no.4
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• pp.303-315
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• 1995

This paper evaluates the historical development of national park policy and administration in Japan from the perspective of achieving sustainable development in nationally important ecological areas. Contrary to the widely held belief, the national park system in Japan has been unsuccessful in balancing conservation and development. The fundamental reasons for its failure are as follows: the Japan's national park system has been largely founded and developed based on economic grounds and held sway by economic development policy; the policy and administrative coordination between government units concerning conservation and development has not been carried out; public participation and environmental groups' involvement in the decision making have been extremely limited; national parks have been perceived in the public image not as distinctive national heritage but as finest and popular tourist sites; and the dominant interest of tourism and recreational development has prevailed over conservation interest. Japan's unsuccessful experience and lessons imply that there is urgent need to drastically reform our national park system, largely founded on the Japanese model, in order to save our last national environmental heritage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.5
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• pp.834-838
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• 2001

To investigate the effect of boiled-dried fusiforme for making kimchi, it was added as 0.1, 0.3 and 0.5% to brined Chinese cabbage by weight, respectively. Quality characteristics such as pH, titratable acidity, reducing sugar content, microbial loads were measured. Titratable acidity of 0.1% treatment showed a retarded increase compared to other samples, and maintained a higher reducing sugar content. Lactic acid bacteria numbers of boiled-dried fusiforme added kimchi were lower approximately by 2 log$_{10}$ CFU/mL after 10 day, which value was almost same as the control group. A 0.1% treatment of boiled-dried fusiforme showed no significant differences compared to the control in sensory evaluation.

• Korean Journal of Psychosomatic Medicine
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• v.15 no.2
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• pp.65-72
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• 2007

Fatigue is a significant problem in health care. The relationship between chronic fatigue and psychiatric disorders has generated significant interest in recent years. Increased rates of psychiatric disorder among individuals with chronic fatigue have been reported. Fatigue may be defined as physical and/or mental weariness resulting from exertion. The cause of fatigue is complex, influenced by events occurring in both the periphery and the central nervous system. Because fatigue may result from a number of causes, it should be treated comprehensively. The treatment is largely symptomatic and rehabilitative.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.580-586
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• 2010

The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH extract from persimmon leaves were significantly higher than those from mulberry and bamboo leaves. From the sensory evaluation of kimchi added with three chopped plant leaves, kimchi added with chopped persimmon leaves gave the highest point in color, flavor, texture and overall preference significantly (p<0.05). When the chopped persimmon leaves were added at a ratio of 0.3% based on cabbage weight, the changes of pH and total acidity (TA) during the storage for 14 days were significantly lowered, compared to general kimchi (p<0.05). Total polyphenol content and DPPH radical scavenging activity of kimchi supplemented with chopped persimmon leaves at 0.3% also significantly increased after storage for 14 days (p<0.05), and this kimchi provided higher total polyphenol content and DPPH radical scavenging activity than general kimchi. These results suggest that the addition of perisimmon leaves have significant influences on the fermentation and sensory characteristics of kimchi.

• Journal of Dairy Science and Biotechnology
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• v.27 no.2
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• pp.7-16
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• 2009

Appenzeller cheese samples were prepared by addition of 0.5, 1.0, and 2.0% green tea (Camellia sinensis, CS) powder and control cheese. We examined various quality characteristics of the novel cheese, such as viable-cell counts, pH, water-soluble nitrogen (WSN), non-casein nitrogen (NCN), non-protein nitrogen (NPN), and catechin level during maturation for 16 weeks at $14^{\circ}C$. To develop a Korean natural cheese containing green tea powder, we also analyzed the changes in the polyacrylamide gel electrophoresis pattern, chemical composition, and sensory qualities. The viable cell counts of the samples were not significantly different. Until the $3^{rd}$ week, the pH of the CS cheese decreased with an increase in the maturation time. However, the pH gradually increased by the $12^{th}$ week, while WSN, NCN, NPN also increased. The WSN, NCN, NPN, and catechin values for the CS cheese samples were significantly higher than the values for the control cheese. The polyacrylamide gel electrophoretic pattern of caseins for the CS cheese indicated that this cheese degraded more rapidly than the control cheese did. In the sensory evaluation, cheese with 1.0% CS powder showed the highest scores in taste and appearance and good scores in flavor and texture. These results indicate that 1.0% CS is the optimal value for addition to cheese, and cheese containing 1.0% CS shows good physiological properties and reasonably high overall sensory acceptability.