• Journal of Plant Biotechnology
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• v.46 no.3
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• pp.228-235
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• 2019

Apple (Malus pumila) is one of the most economically important fruits in Korea. but virus infection has decreased the sustainable production of apples and caused serious problems such as yield loss and poor fruit quality. Virus or viroid infection including apple chlorotic leaf spot virus (ACLSV), apple stem pitting virus (ASPV), apple stem grooving virus (ASGV), apple mosaic virus (ApMV) and apple scar skin viroid (ASSVd) have been also reported in Korea. In many cases, as apple gets infected with virus and viroid with no specific symptoms, the damage and symptoms caused by the viruses are not detected. In our research, viruses in the rootstock were eliminated for a virus-free apple dwarfing rootstock of M.9 and M.26. The virus elimination methods were apical meristem culture, thermotherapy ($37^{\circ}C$, 6 weeks) and chemotherapy($Ribavirin^{(R)}$). The detection of apple viruses was accomplished by Enzyme-linked Immuno-Sorbent Assay (ELlSA) and reverse transcription-polymerase chain reaction (RT-PCR). RT- PCR method was 10 ~ 30% more sensitive than the ELISA method. The efficiency of virus elimination was enhanced in apical meristem culture method. The acquisition rate of virus-free apple dwarfing rootstocks was 30 ~ 40% higher in apical meristem culture. After the meristem culturing of M.9, the infection ratio of ACLSV, ASPV and ASGV was 45%, 60% and 50%, respectively. In the apple dwarfing rootstock of M.26, the infection ratio of ACLSV, ASPV and ASGV was 40%, 55% and 55%, respectively. Based on this study, the best method for the production of virus-free apple dwarfing rootstocks was the apical meristem culture.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.100-119
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• 2014

In this study, rice was used with naturally fermented extract to compare and analyze the physico-chemical characteristics and investigated how to make pan bread made with domestic wheat flour added with naturally fermented rice extract. Also, it examined quality characteristics of pan breads prepared with 0, 10, 30, 50, 70% naturally fermented rice starters. As the fermentation time of rice starters increased, pH of bread doughs decreased. On farinograph, water absorption, development time and stability of rice starters samples were lower than the control. RVA(Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was retarded by increasing rice starters content. The weights of pan breads containing rice starters were higher than that of control. The moisture content of pan breads containing rice starters decreased as storage time increased. In analyzing of visible mold colony during 7 days of storage at $28^{\circ}C$, pan breads containing rice starters was retarded mold growth. In the texture analyzer measurement, hardness of breads containing rice starters significantly increased as storage time increased, which was higher than that of control. The result of sensory properties was no significant difference between the group containing 50% naturally fermented rice starters and control group, such as appearance, flavor, taste and overall quality.

• Proceedings of the Korea Water Resources Association Conference
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• 2009.05a
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• pp.880-884
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• 2009

여름철 강우시 저수지로 유입하는 고탁도의 하천수는 저수지 주변 수체에 비해 낮은 수온과 높은 부유물질 농도(SS)로 인해 상대적으로 높은 밀도를 가지며, 저수지 내에서 동일 밀도층을 따라 분포하며 밀도류를 형성하게 된다. 탁수는 대부분 장기간 저수지에 체류하며 수질과 수생태계에 큰 영향을 주게 된다. 따라서 저수지로 유입한 탁수의 밀도류 거동특성을 파악하는 것은 저수지 운영, 수질관리 및 수생태계 보호를 위한 관리대책 수립에 있어서 중요한 요소이다. 본 연구의 목적은 횡방향 평균 2차원 수치모델을 이용하여 초기수위별 다양한 유량규모에서 소양호로 유입하는 밀도류의 거동특성(유입경계지점 수심($h_0$), 침강점 수심($d_p$)과 거리($X_p$), 분리점 수심($d_s$), 중층류 관입두께($h_i$), 댐 축 도달시간($t_a$), 희석율(${\beta}$))을 분석하여 저수지 수질관리를 위한 의사결정지원 기초정보를 제공하는데 있다. 밀도류의 거동분석을 위해 사용된 유량조건은 그동안 소양호에서 발생한 홍수크기를 바탕으로 7개의 등급으로 나누었으며, 각각의 유량조건별 수문곡선은 2007년 수문사상 중 7월 30일부터 8월 30일까지의 수문사상을 바탕으로 수정가우시안 공식을 사용하여 산정하였다. 탁수 거동 특성의 모의는 서로 다른 초기 수위 및 유량조건하에서의 탁수거동을 나타냈고, SS농도 25 mg/L 이상을 기준으로 하여 탁수층의 $d_p$, $X_p$, $d_s$, $h_i$, $t_a$, ${\beta}$를 산정하였다. 일반적으로 유량규모가 커질수록 $d_p$와 $d_s$는 증가하였고, $X_p$는 댐 축으로부터 가까워짐이 확인되었으나, 동일 유량규모에 대해 초기 수위가 증가함에 따라 $X_p$는 대체로 댐으로부터 멀어졌다. $h_i$는 유량규모가 증가함에 따라 완만하게 증가하는 경향을 보였고, $t_a$는 초기수위가 EL. 165 m일 때 유량이 2,000 CMS 미만인 경우 댐 앞까지 도달하지 못하는 것으로 나타났으며, 나머지 수위조건에서는 유량이 3,000 CMS 미만인 경우 댐 앞까지 도달하지 못하는 것으로 나타났다. 유량 규모에 따라 $X_p$가 0 km인 지점과 19 km인 지점에서의 ${\beta}$ 값을 산정한 결과 일반적으로 유량규모가 커질수록 유입수의 희석효과는 작아지며 초기수위가 커질수록 증가하는 경향을 나타냈다. 연구 결과는 탁수 발생 초기 저수지 운영 실무자들이 유량규모 및 초기 수위조건에 따른 밀도류의 거동특성을 신속히 예측하는 목적으로 사용될 수 있다.

• Journal of Wetlands Research
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• v.13 no.1
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• pp.95-104
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• 2011

This study was implemented to select the suitable site for Palustrine Wetland at habitat restoration for Oriental stork, red species and top-level predator in ecosystem. The evaluation items was fitted by review the antecedent studies on the suitable site selection model and evaluation items of wetland. The study sites were setted in $5,884,800m^2$ area including Yesan-gun Dae-ree, in which Oriental stork' park will be located, through DEM(Digital Elevation Model) watershed analysis. The thematic map by valuation items with secure of water resource, soil, topography, distance between roads, houses, etc., land using, wildlife corridor, and type of water resource was prepared using GIS program. The sites with high evaluation score were selected as suitable creation sites for wetland through overlapping those maps. Total 8 sites with over 18 point were selected. The characteristics of selected sites show that the soil are consisted of clay, the connectivity is valued high with surface water, the slope are gentle, and the connectivity is good with surroundings ecosystem. The result of water quality analysis, which was implement to survey available water resources and develop the solution of problem of water environment, showed that water quality at Salmok reservoir and Bogang reservoir is generally good, but the water quality at stagnant water body rising out from groundwater is not good. This study has limit to select the suitable sites of wetland only by analyzing physiotherapy environment in study area. Hereafter, the study is need to examine closely enhancement effects of biological diversity through investigation of biotic environment.

• Proceedings of the KSCN Conference
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• 2003.11a
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• pp.1074-1075
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• 2003

WTO 출범 이후 우리나라 국민의 식생활 중 수입식품이 차지하는 비중이 급속히 늘어나면서 수입식품 자체의 위해성과 수입농산물에 관한 지식이나 정보가 소비자들에게 부족하여 올바른 구입과 소비가 어렵게 되어 피해를 당하는 경우도 발생하고 있다. 본 연구에서는 청주지역 주부들을 대상으로 수입식품 이용과 인식도 및 수입식품 분별능력의 조사를 통하여, 교육의 필요성여부를 검토하였다. 조사 대상자는 청주시에 거주하는 주부 183명이었고, 조사기간은 2003년 3월 1일부터 3월 15일까지였다. 조사내용은 조사대상자의 일반사항, 식품구입시 태도, 수입식품 구입 경험, 수입식품에 대한 인식도, 수입식품과 국산식품의 분별력 테스트로 구성되었으며, 인식도는 5점 척도에 의해 조사되었다. 사용된 통계처리 방법은 SAS program을 사용하여 빈도, 백분율, 평균, 표준편차를 구하였고, Chi-square 또는 ANOVA로 검정하였다. 연구결과는 다음과 같다. 국내산과 수입산 표시의 확인여부는 응답자의 92.3%가 확인한다고 응답하였고, 선호도를 조사한 결과 99.5%가 국내산을 선호하는 것으로 나타났다. 선호하는 주된 이유로는 ‘수입산은 유해물질이 많으므로’라는 응답이 46.3%로 가장 많이 나타났고, 수입식품 구입경험의 유무로는 92.3%가 경험이 있다고 응답하였으며, 구입동기에 대해 ‘수입산이 시중에 많아 쉽게 구입할 수 있기 때문에’라는 응답이 61.6%로 가장 많았다. 또한 수입식품을 국산식품으로 혼동하여 구입한 경험으로는 응답자의 76%가 ‘있다’고 응답하였으며 혼동한 이유로는 ‘수입식품과 국산식품의 구분이 명확하지 않아서’ 49.6%, ‘수입산과 국내산의 표시가 명확하지 않아서’ 41%를 차지했다. 국내산과 수입산 표시에 대한 신뢰도는 89.7%가 대체로 신뢰하지 않는 것으로 나타났다. 신뢰하지 않는 이유로는 ‘허위표시에 대한 보도를 많이 접해서’가 56.l%로 가장 많은 비율을 차지했다. 수입식품의 인식도를 품질, 가격, 포장 용기, 맛, 조리편리성, 안전성, 건강에 미치는 영향의 7가지 측면에서 살펴보았는데, 수입식품의 품질과 맛에서 국내산과 비슷하거나 나쁘다고 인지하였고, 가격은 수입식품이 싸다고 인지하고 있었으며 연령과 유의성을 보였다(p <0.01). 포장 용기와 조리편리성에 대해서는 국내산과 비슷하거나 좋다고 인지하고 있었으며, 조리편리성은 학력과 유의성이 높게 나타났다(p < 0.01). 안전성과 건강에 미치는 영향에 대해서는 나쁘다고 인지하고 있었다. 수입식품과 국산식품의 분별정도는 66.1%가 구별하는 능력이 언다고 응답하였다. 분별정보를 얻는 경로로는 ‘TV 및 라디오 프로그램’이 61.7%로 가장 많았다. 수입식품에 관한 교육을 받을 의향에 있어서 61.5%가 ‘예’라고 응답하였고, 필요한 교육에 대해 ‘국산식품과 수입식품의 분별법에 관한 내용’이 75.4%로 가장 많았다. 수입식품 분별력 테스트에 있어서는 40점 만점에 평균이 13.6 $\pm$ 7.4점으로 낮았고, 분별력이 가장 좋은 품목은 고사리(53.6%), 분별력이 가장 낮은 품목은 고춧가루(40.4%)로 나타났다. 분별정도에 있어서 ‘매우 잘 구별한다’고 응답한 사람일수록 분별력 점수가 높게 나타나 주부들이 자신의 분별능력에 대해 매우 잘 인지하고 있다는 것을 알 수 있었다(p<0.001). 이상의 결과를 통하여 대부분의 응답자가 수입산에 대해 부정적인 태도를 보이고 있으나 대부분 구입경험이 있고, 분별력 점수도 낮은 편이었다. 따라서 국내 소비자들의 피해를 줄이기 위하여는 수입식품과 국내식품의 특징 및 분별법에 대한 대중매체를 통한 홍보와 이에 대한 교육의 기회가 확대되어져야 하겠다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1274-1283
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• 2005

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

• Korean Journal of Child Education & Care
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• v.18 no.2
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• pp.85-102
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• 2018

The purpose of this study is to determine the working conditions and demands of the assistant workforce at childcare centers, and to provide suggestions on policies for childcare teachers. To achieve the purpose of the study, a total of 190 assistant teachers, nursing helpers, alternative teachers and others were surveyed online during the month of August 2017. The survey examined the employment route and working motives, working conditions and environment, job and educational difficulties for analyzing the work conditions and demands of ancillary staff. For the analysis method, SPSS 12.0 was used to analyze frequency and difference. The main findings are as follows. First, childcare center assistants were able to work at their respective times, making it mandatory for them to enter the workforce, and making job openings for ancillary teachers. Second, 73.7% said the daily working hours were '4 hours to 8 hours' under the conditions and 57.9% said 'More than 510,000 won to less than 1 million won.' Average amount of rest time per day was about 30 minutes, and 17% had no rest periods. Third, based on the job and education status, ancillary personnel performed "infant and child guidance and interaction", "Cleaning and cleanliness related tasks" most actively, and "care for cleaning and cleanliness" and "care for morning and night care". Fourth, in the job trouble and difficulty, ancillary staff found it difficult to satisfy with wage related complaints and job insecurity, and the reason for agreeing to the non-regular workforce becoming a regular worker was found to be due to the stability of employment. Lastly, the most urgent tasks to solve the problem of non-regular workers were to fill the wage gap between regular and irregular workers, shorten the working hours and improve the working conditions. The policy implications are presented based on the above findings.

• Food Science and Preservation
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• v.20 no.6
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• pp.863-870
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• 2013

This study was conducted to investigate the quality characteristics of kimchi with Allium hookeri powder (AHP) added during eight weeks fermentation at $4^{\circ}C$. AHP was added to salted cabbage at concentrations of 0, 0.1, 1, and 5% (w/w). The quality characteristics of the AHR-added kimchi were determined by measuring pH, acidity, salinity, reducing sugar, microbial amounts, and sensory properties. The vitamin $B_1$ and vitamin C contents of the Allium hookeri root were 0.04 mg/100 g and 5.76 mg/100 g, respectively. As for the mineral contents, the K content was highest, followed by the Ca, Mg, and Fe contents. The pH was higher in the kimchi with 0.1%, 1%, and 5% AHP than in the kimchi without AHP during the eight-week fermentation. The salinity ranged from 2.02% to 2.37% over the eight weeks. The microbial cells and lactobacilli increased rapidly throughout the fermentation in the exponential phase and hardly increased in the stationary phase. In the sensory evaluations, the overall acceptance, taste, and texture of the kimchi with 1% AHP added were highest. In conclusion, the kimchi with 0.1%, 1%, and 5% AHP generally showed better quality than the kimchi without AHP. Especially, the kimchi with 1% AHP had the best scores in quality and overall acceptance during the fermentation.

• The Journal of Society for e-Business Studies
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• v.22 no.3
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• pp.57-74
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• 2017

The Electronic Shelf Label (ESL) is an alternative to the paper price label attached to merchandise shelves and is attracting attention as a retail IoT infrastructure that will lead the innovation of offline retail outlets. In general, when introducing a substitute product, the company tends to consider the financial factors such as the efficiency of the investment cost compared to the existing product or the reduction of the operating cost. However, considering only financial factors in the decision-making process, it may not properly reflect the various values associated with corporate strategy and the requirements of stakeholders. In this study, 8 evaluation items (Investment Cost, Operating Cost, Quality Level, Customer Management, Job Efficiency, Maintenance, Functional Expandability, and Store Image) based on BSC's 4 perspectives (Financial, Customer, Internal Business Process, Learning & Growth), and using AHP (Analytic Hierarchy Process) to measure the priorities of evaluation items for domestic small supermarket employees. As a result of the research, priority was given in order of Customer, Learning & Growth, Internal Business Process, and Financial aspects among the evaluation items for adopting the price label, and the electronic price label was supported with higher importance than the paper price label. In contrast to the priorities of the financial aspects of most prior studies, the items of Learning & growth and customer perspectives have relatively high priorities. In particular, respondents classified by job group, The priorities of the 8 evaluation items were different among the groups. These results are expected to provide implications for both companies (retail outlets) and ESL providers (manufacturers and service providers) who are considering the introduction of ESL.

• Journal of dental hygiene science
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• v.9 no.1
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• pp.53-59
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• 2009

Infection control is now recognized as an important quality indicator in dental health service setting. The purpose of this study was to develop and validate Dental Hygienist's Infection Control Practice Scale for quality management of dental health service in Korea. The data of 254 dental hygienists was subjected to exploratory factor analysis using SPSS 16.0 and confirmatory factor analysis using AMOS 16.0. The total items of preliminary scale were 21 items and 5 subscale. Principal component analysis was completed with Varimax rotation. The results show a change in factor structure from 5 factor solution to 4 factor solution. The confirmatory factor analysis confirmed the four subscales(Immunization and periodic tests, Clinical procedure, Handwashing, Personal protection) which have a total of 12 items. After the item deleted because factor loading was low, measured model was tested. The results of the measurement model indicated fit indices: $x^2$= 79.593(df = 38, 0 = 0.000), RMR = 0.045, GFI = 0.940, CFI = 0.904, AGFI = 0.896, NFI = 0.837, TLI = 0.861, RMSEA = 0.67. The squared correlation between four constructs were less than the average variance extracted(AVE) of four constructs. Multiple regression analysis was completed. Dependent variable was the perceived infection control practice by dental hygienist. Independent variables were four summated subscales(R = 0.552, $R^2$= 0.304, Adjusted $R^2$= 0.431, F = 25.813, p = 0.000). Unstandardized coefficients of three independent variables were statistically significant.