• Journal of the Economic Geographical Society of Korea
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• v.15 no.2
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• pp.206-227
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• 2012

This study investigates the interaction mechanisms and processes between cyber space and real space. In particular, we analyze the relationships between changes on the economic landscape of the Bookchon region and the information supply and demand for this area on the Internet Blogs. In order to obtain the behavioral data about how people get information for Bookchon area and the reaction afterward, we perform questionnaire survey. The results of analysis reveal that there are significant connection between real space and cyber space, Internet Blog in particular. Internet Blog is the major media obtaining information about Bookchon area for major portion of people. Most people visit Bookchon after searching informations about it via Internet Blog. In particular, young generations who possess better capability to treat social media. At the same time, female, student, and office workers show these attitudes very strongly. We introduce a conceptual model for the interaction processes between cyber space and real space based on the survey data analysis, and propose a simple theoretical model for the dynamics of the total number of visitors about specific place with the experience of cyber space visit.

• Journal of the Korean Institute of Intelligent Systems
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• v.24 no.5
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• pp.470-476
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• 2014

A point of interest is a specific point location such as a cafe, a gallery, a shop, or a park. It consists of a name, a category, a location, and so on. Its information is necessary for location-based application, above all category is basic information. However, category information should be automatically gathered because it costs high to gather it manually. In this paper, we propose a novel method to estimate category of POIs automatically using an inner word and local context. An inner word is a word that contains POI's name. Their name sometimes expose category information. Thus, their name is used as inner word information in estimating category of POIs. Local context information means words around a POI's name in a document that mentioned the name. The context include information to estimate category. The evaluation of the proposed method is performed on two data sets. According to the experimental results, proposed model using combination inner word and local context show higher accuracy than that of model using each.

• Korean journal of food and cookery science
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• v.31 no.5
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• pp.605-613
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• 2015

This study assesses the consumption of seaweed by Koreans using a survey questionnaire. 1,218 subjects were surveyed. Those individuals were divided into inland and coastal regions. Statistical analyses were conducted using the SAS package (ver 9.1). The results of this study are summarized as follows: Of the survey respondents 46.5% were male and 53.5% were female. Inland and coastal residents were divided nearly equally (50.4% and 49.6% respectively). Overall slightly more respondents reported a dislike of seaweeds (52.8% vs 47.2%) and the major reason for their dislike was the smell. With respect to gender and age preference, more females liked seaweed than males (p<0.01) and individuals over thirty were more favorable when compared to those in their teens and twenties (p<0.001). Coastal area residents liked seaweed significantly more than that of inland residents (p<0.01). Respondents reported eating seaweed at home (50.8%) and at restaurants (28.2%). The cooking methods used for dishes with seaweed included: soup (44.8%), wrapped in seaweed (21.8%), and seasoned dishes (19.4%). The most popular item among processed seaweed products was beverages. 26.5% of respondents were getting their food and nutrition information through television and radio programming. In conclusion, the results of this study provides baseline and useful information for the development of marketing plans for seaweed products.

• Journal of the Economic Geographical Society of Korea
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• v.18 no.2
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• pp.137-151
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• 2015

The EXPO 2012 Yeosu Korea is a leading special event held in Yeosu city, Jeonnam Province from May to August 2012. It is a general expectation to encounter many research papers on the analyses of economic impacts of special event after the event was held. As far as we found, however, there is no related research. With based on these issues, the aim of this article is to identify and examine the economic impacts of the EXPO 2012 Yeosu Korea in hosting area, Yeosu area. The economic impacts of EXPO 2012 Yeosu Korea in Yeosu area are as follows; increase of total number of business, increase of total amount of global income tax, in particular, tourism related business such as food and hospitality sectors, production inducement effect about 8 trillion and 5,783 billion won in the entire industrial sector, and production inducement effect about 3 trillion and 8,097 billion won in the tourism related industrial sector.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.533-535
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• 2002

The new watering system for the cabinet type of soybean sprouting equipment was developed. It was made of one siphon $({\Phi}35 mm)$, one well bucket $(13{\times}10{\times}10\;cm)$ that its weight-center is changed by water level, and bottle-neck water tank (bottom: $18.5^W{\times}32^L{\times}29^H\;cm$, top: $14^W{\times}14^L{\times}25^H\;cm)$. The watering system can be automatically watered more than 750 mL/sec without electric supply. The soybean sprouting equipment is consisted of the watering system and nine sprouting buckets. In addition siphon phenomena brought about easily by narrowing same as bottle-neck shape top portion of water tank that inserted a siphon. The equipment with the watering system may be produced more than three box a day in the condition of $25{\pm}1^{\circ}C$, and $6{\sim}7$ watering times a day.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.6
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• pp.935-943
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• 2015

The purposes of this study were to investigate consumption of home-delivered meals among children from low-income families and to assess their perception of the home-delivered meal service. A survey was conducted on 392 children who had received home-delivered meals, and 208 questionnaires (response rate: 53.1%) were analyzed using SPSS (ver 18.0). The respondents consisted of elementary school students (36.1%), middle school students (33.7%), and high school students (30.2%). Approximately half of children received home-delivered meals during their semester and vacation periods, and 52.2% of respondents shared the delivered meals with their brothers or sisters. Eighty-six point one percent of respondents consumed delivered meals within 4 hours after the meals were received at home, and approximately a fifth of respondents left the delivered meal boxes on a sink counter or table until eating. Leftover foods were kept in the refrigerator (52.2%) or on the sink counter/table (2.5%). The quality of the home-delivered meal service was assessed as 3.3 points based on a 5-point scale. 'Food safety is good' received the highest score (3.62) and 'Food taste is good' received the lowest score (3.07). The results showed that children receiving the home-delivered meal service should be provided information on proper handling and consumption of the delivered meals at home.

• Journal of Korean Society of Forest Science
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• v.90 no.1
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• pp.146-154
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• 2001

This research was conducted to investigate the seasonal changes in physicochemical characteristics of stream water at the four points in the northeastern part of the Puk'ansan National Park from July of 1998 to November of 2000. The average pH of stream water was 6.6(6.53~6.74) and the dissolved oxygen was ranged from 11.0 to $11.3mg/{\ell}$, which indicated that the water quality could be categorized in the first class for the quality of river water quality standard. The average electrical conductivity of stream water was 106.8(52.3~154.0) ${\mu}S/cm$ and the electrical conductivities of downstream water were ranged from 139.4 to $154{\mu}S/cm$, which were about 1.7~3.0 times higher than those in upstream water that showed from 52.3 to $81.6{\mu}S/cm$. The amount of anion($Cl^-$, $NO{_3}^-$, $SO{_4}^{2-}$) which indicates the pollution index in downstream was higher than that in upstream, In addition, the seasonal impacts of pollution on stream water were higher in Autumn than in Spring or Summer.

• Journal of the Korea Convergence Society
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• v.10 no.8
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• pp.181-193
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• 2019

The regional economy growth of Jeju has seen higher than national growth since 2011 by the establishment of Jeju Special Self-Governing Province and the increase of incoming population, but its economic growth has slowed after 2016. This study conducted the dynamic shift-share analysis using the production and employees of each industry from 2010 to 2016, targeting Jeju with many factors of regional economic change. In the results of empirical analysis, the regional economy of Jeju was not the industrial structure depending on the national growth, but the industrial structure by the competitiveness and industrial structure of Jeju region. The industries having positive(+) effects of industrial mix effect and competitive effect on the production and the number of employees were the electricity/gas/heavy equipments & waterworks, construction, accommodation & restaurants, and service industry. These industries have positive effects on the regional industry of Jeju. The above-mentioned industries are not only more likely to grow than other regions, but also to drive the local economy of Jeju. In order for these industries to continuously contribute to the regional economy of Jeju, it would be necessary to have the policy/institutional support in the long-term perspective.

• Journal of the Korean Society of Food Culture
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• v.24 no.3
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• pp.279-285
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• 2009

Kimchi and soup/stew samples were collected from Korean restaurants in the Jeonju area and their salinity levels were analysed. Restaurant owners were also surveyed to assess their salt acceptability and attitudes. The average salinity of the Kimchi samples was 2.0${\pm}$0.4% and that of the soup/stew samples was 1.0${\pm}$0.3%. The average salinity of the soup samples was 0.9${\pm}$0.2% and that of the stew samples was 1.1${\pm}$0.3%, and the average salinity of the stews was significantly higher than that of the soups (p<0.001). The average salinity of bean-paste soups was 0.9${\pm}$0.2% and that of clear soups was 0.8${\pm}$0.2%, in which the average salinity of the bean-paste soups was significantly higher than that of the clear soups (p<0.05). When asked about the saltiness of their side dishes, soups/stews, and Kimchi, the largest number of owners answered 'ordinary'. About 50.4% of the owners also answered 'ordinary' for their salt acceptability, and 59.8% answered that their customers have 'ordinary' salt acceptability. However, a significantly higher ratio of owners in the group whose Kimchi samples had low salinity answered that their customers' salt acceptability was for 'flat' foods as compared to the group whose Kimchi was of high salinity (p<0.05). About 45.7% of the owners answered that 'they participated in controlling the saltiness of all their dishes', and 40.2% answered that 'they considered the traditional saltiness of their menu items as more important than the saltiness acceptability of their customers.' Also, 82.7% of the owners answered 'they made the Kimchi themselves.' The types of frequently served soup were clear soup, such as bean-sprout soup and seaweed soup, followed by bean-paste soup and thick beef soup, in order. The types of frequently served stews were Gochujang stew with frozen pollack or croaker, bean-paste stew, and clear stew.

• Journal of the Korean Wood Science and Technology
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• v.48 no.6
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• pp.847-860
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• 2020

This study was conducted into combustion characteristics and gases generated by the combustion of charcoal and agglomerated charcoal distributed in the domestic using a combustion chamber based on the average space per crater of a charcoal-grilled restaurant in South Korea. Each of the three types of charcoals and agglomerated wood charcoals was analyzed for fuel and combustion characteristics. In addition, the concentration changes of CO, CO₂, NO_x, and O₂ were measured for 20 minutes depending on ventilation. As a result, CO yield without ventilation was measured in the range of 1390 to 4703 ppm, and CO yield with ventilation decreases about 29.8% to 57.4%. CO₂ yield without ventilation was measured in the range of 1.34% to 2.42%, and CO₂ yield was about 44.1% to 53.6% when the emission was more than about 1.5% at 10 minutes. The NOx yield was divided into two cases where the NO_x yield was continuously increased because of incomplete combustion, emitted ranging from 29 ppm to 47 ppm, and where emission was constant after 1 minute in the range of 9 ppm to 18 ppm. The NO_x yield with ventilation tends to be similar to the without ventilation, and NO_x yield decreases up to 62.5%. Therefore, it could be used for health risk assessment with the simulation of the usage environment of charcoal and agglomerated wood charcoal.