• 월간산업보건
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• s.143
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• pp.37-40
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• 2000

• The Hankook-Saengyark Bo
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• no.242
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• pp.3-3
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• 2000

• Journal of the Korean association of regional geographers
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• v.2 no.2
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• pp.19-36
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• 1996

This study is to examine the remained basis and the locational characteristics of manufacturing in Chonnam region. First, the locational characteristics of manufacturing in the peripheral region examined through theoretical discussions about manufacturing location. And the locational characteristics of the small and medium firms and large firms be studied as to understand the precedent characteristics of Chonnam region. Chonnam region have the precedent characteristics that the regional capital is not accumulated as Japen exploit agricultural products at a colonial period. And SOC, industry and technology are not developed as geographically Chonnam lesion turn aside the economics axis of Korea-Japen-America within a period of industrialization. Manufacturing firms have beer make up the traditional indigenous firms which base on local market, agriculture and marine products in Chonnam lesion. The characteristics of these firms mainly are food & drink, nonmetal industry that is composed of the small and medium sized firms. The industrial structure is changing to machinery, chemistry, electronics industry from food & drink, nonmetal industry. But these industry is making the simple products. In Chonnam region, these change of industrial structure was expanding to the inland or coast region from the neighhoring region of Kwangju metropolitan. The blanch factories of large enterprises that located in Chonnam region are not connected with small and medium sized firms. The small and medium sized firms are not developed. Because these large enterprises are the iron and steel industry or chemistry industry. So the large-manufacturing firms have characteristics of the capital intensive industry, and make up the monopolistic industrial space of fordist blanch factories.

• Korea lubricating oil industries association bulletin
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• no.35
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• pp.18-22
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• 1989

윤활유는 전체 석유류 제품중에서 소비비중은 $2\~3$, 시장규모는 년간 약 3,500억원 수준이지만 산업기계의 보전기능과 함께 생산성 향상에 기여하고, 나아가 국가경제에 큰몫을 하게 되는 중요한 품목으로서 1일 약 8,800바렐을 사용하고 있다. 윤활유산업은 1960년대초에 태동하였으며, 우리의 토착기술이 아닌 외국의 제품상표(BRAND) 와 제휴한 생산형태로 성장하였다. 따라서 윤활유 핵심기술과는 무관한 기유와 첨가제의 배합이라는 단순공정의 업종형태이므로 대소업체가 쉽게 제조업에 참여 할 수 있어 시설과잉과 판매경쟁이 치열한 점이 특징이다. ''89. 하반기부터는 극동정유(주)가 윤활유공업협회에 가입하였고, 경인에너지(주)와 쌍용정유(주)가 제품시장에 참여하게 되므로서 윤활유업계는 정유 5사 모두가 동참하는 새로운 전기를 맞이하게 되었다. 여기에 윤활유산업의 발자취를 더듬어 보고 앞으로 업계가 나아갈 바 몇가지 과제를 알아보기로 하겠다.

• Food Engineering Progress
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• v.22 no.4
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• pp.386-391
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• 2018

Effects of a commercial scale intervention system combining ultraviolet (UV)-C and plasma treatments on the microbial decontamination of black pepper powder were investigated. The process parameters include treatment time, time for plasma accumulation before treatment, and water activity of black pepper powder. A significant reduction in the number of indigenous aerobic mesophilic bacteria in black pepper powder was observed after treatments lasted for ${\geq}20min$ (p<0.05) and the reduction was differed by powder manufacturer. The microbial reduction rates obtained by individual UV-C treatment, individual plasma treatment, and UV-C/plasma-combined treatment were 0.2, 0.5, and 1.0 log CFU/g, respectively, suggesting that the efficacy of the microbial inactivation was enhanced by treatment combination. Nonetheless, neither plasma accumulation time nor powder water activity affected the microbial inactivation efficacy of the combined treatment. The UV-C/plasma-combined treatment, however, decreased lightness of black pepper powder, and the decrease generally increased as operation time increased. The plasma accumulation time of 20 min resulted in significant reduction in both lightness and brown color. The results indicate that the commercial-scale intervention system combining treatments of UV-C and plasma has the potential to be applied in the food industry for decontaminating black pepper powder.

• Food Science and Preservation
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• v.20 no.5
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• pp.744-750
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• 2013

The indigenous Saccharomyces cerevisiae strains S13 and D8 were isolated at the microbial succession stage during spontaneous fermentation of Campbell Early wine as a resistant to potassium metabisulfite and a high sugar concentration. In this study, the fermentation characteristics of Campbell Early wine were investigated and compared with those of S. cerevisiae W-3, an industrial wine yeast. Alcohol production by the two strains was delayed at the initial fermentation stage, but increased fast when the fermentation continued. After the fermentation, the S13 and D8 wines contained 12.6% and 13.2% (v/v) alcohol, respectively, which were significantly higher than the alcohol content of the W-3 wine (12%, v/v). No marked differences were observed in the residual soluble solid content and the pH. However, the S13 and D8 wines showed high levels of total acid content, including malic and lactic acids. Especially, the lactic acid content was 8.9-fold in the S13 wine and six-fold in the D8 wine, compared with that of the W-3 wine. The two strains produced a higher level of acetaldehyde and a lower amount of methanol in the wine than the W-3 strain. The iso-Butanol content was lower in the two indigenous yeast wines with similar levels of n-propanol and iso-amyl alcohol contents than that in the W-3 wine. In the sensory evaluation, the S13 and D8 wines had higher scores for their color, flavor, taste and overall preferences than the W-3 wine. Especially, the S13 and D8 wines had much higher scores than the W-3 wine for flavor and color, respectively.

• Food Science and Preservation
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• v.21 no.6
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• pp.851-858
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• 2014

Muscat Bailey A (MBA) wine was fermented using the indigenous Korean Saccahromyces cerevisiae strains S13 and D8, and the fermentation characteristics were compared with those of S. cerevisiae W-3, an industrial wine yeast. The strains S13 and D8 showed delayed alcohol fermentation compared with the W-3 strain, but the final alcohol contents of the S13 and D8 wines after fermentation were similar to those of the W-3 wine. The S13 wine showed significantly lower malic-acid content than the W-3 wine, but the D8 wine showed a similar level. Both the wines fermented using the S13 and D8 strains showed significantly lower acetaldehyde, methanol, and fusel oil contents, including n-propanol, iso-butyl alcohol, and iso-amyl alcohol, compared to the W-3 wine. Especially, the methanol content was 98.6 mg/L in the S13 wine and 112.0 mg/L in the D8 wine, which were much lower than 192.8 mg/L in the W-3 wine. The S13 wine obtained the highest score in terms of color among the three wines in the sensory evaluation, with lower Hunter's L, a, and b values compared to the W-3 wine.

• Ecology and Resilient Infrastructure
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• v.2 no.3
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• pp.191-197
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• 2015

Invasive alien species are considered to be one of the main factors that cause biodiversity loss. Establishment of management strategies through continuous monitoring and risk assessment is a key element for invasive alien species management policy. In the present study, we introduce examples of ecological risk assessment tools developed in Japan, Germany-Austria and Belgium. Invasive alien species have been designated in Japan based on the assessment of risks to ecosystems, human health and primary industry. German-Austrian Black List Information System categorized alien species into Black List, White List and Grey List according to their risks to biodiversity. In the Harmonia Information System developed in Belgium, invasiveness, adverse impacts on native species and ecosystem functions and invasion stages were assessed and alien species were categorized into Black List, Watch List and Alert List. These international risk assessment tools may be helpful to improve our national risk assessment protocol for the prioritization of invasive alien species management.

• The Korean Journal of Mycology
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• v.48 no.4
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• pp.475-484
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• 2020

Various indigenous yeasts were isolated and obtained from flowers in the Republic of Korea, and their distribution and species diversity were studied. Seventy-seven flowers were collected from 25 areas in Korea, and 502 yeast strains were isolated from these flowers. A total of 50 species were identified by comparing large subunit rDNA gene sequence homology with the type strains of yeasts. The analysis of yeast distribution showed that the dominant yeast species were Aureobasidium pullulans, A. leucospermi, and Filobasidium magnum in each region and flower samples. Except for the above three yeast species, no species of yeasts showed any meaningful distribution among the habitat regions and sources. In conclusion, 50 species of indigenous yeasts were obtained from flowers that can be used as industrial resources, and the data could be used for further research on yeast diversity and interactions between yeast and its host.

• Journal of the Economic Geographical Society of Korea
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• v.12 no.4
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• pp.597-612
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• 2009

This paper is an anthropological study on the regional revitalization movement by the traditional ceramic industry in Mashiko-cho, Japan. It especially deals with the issues like history of revitalization based on ceramics, idealogical features and roles of core activist group, and adaptive strategies of local society to the ever-changing circumstances. The ceramic industry of Mashiko-cho had developed vigorously in 19C, and had passed many critical points in 20C. In 1960s, the ceramic industry of Mashiko-cho developed stably through introducing of Mingei(民藝) ideology and artists. This is evaluated as a 'bottom-up' regional revitalization movement and a active utilization of traditional cultural resources. In Mashiko-cho, the ideological leadership of cultural artist groups have been central roles in the regional revitalization movement. The representative cases are transformation of production of ordinary ceramics to production of Mingei ceramics from the middle of 1950s, official organization of core activist group and establishment of direct sale system by the producers in the middle of 1960s, and full-scale cooperation of private sector and public sector from the beginning of 1980s. Nonetheless the regional revitalization movement by the traditional ceramic industry in Mashikocho have come out well up to now, it should make new tradition which is well-matched to the ever-changing circumstances as seeing various and complex differentiation on the inside of local society.