• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.11
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• pp.1792-1798
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• 2013

Cedrela sinensis is a Korean traditional wild herb that has a special taste and aroma. This study is conducted to investigate the effect of Cedrela sinensis powder on the antioxidant activity and the quality characteristics of Maejakgwa (Korean traditional cookie). Maejakgwa was prepared with different amounts of Cedrela sinensis powder (in ratios of 0, 5, 10, 15 and 20% to the flour quantity). The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenol content in Cedrela sinensis powder and Maejakgwa. For analyzing the quality characteristics, the bulk density and pH of the dough, moisture contents, volume, color, texture profile analysis, and sensory evaluations were measured. The bulk density, moisture contents, volume, total phenol contents and DPPH free radical scavenging activity of Maejakgwa significantly increased with increasing Cedrela sinensis powder (P<0.001), while the pH of the dough, L values and b values of Maejakgwa significantly decreased with increasing Cedrela sinensis powder content (P<0.001). The consumer acceptability score for 10% Cedrela sinensis Maejakgwa ranked significantly higher (P<0.001) than those of the other groups in overall preference, flavor, taste, crispiness and color. From these results, we suggest that Cedrela sinensis is a good ingredient for increasing the consumer acceptability and functionality of Maejakgwa.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.40 no.4
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• pp.429-435
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• 2020

North Korea declared itself complete with nuclear force after its sixth nuclear test in 2017. Despite efforts at home and abroad to denuclearize the Korean Peninsula, the prospects for the denuclearization are not bright. Along with political and diplomatic efforts to deter NK's WMD threats, the government is required to strengthen its consequence management capabilities against 'catastrophic situations' expected in case of emergency. Accordingly, this study was conducted to present measures to strengthen follow-up management against CBRN threats. The research model was partially supplemented and utilized by the THIRA process adopted and utilized by the U.S. Department of Homeland Security among national-level disaster management plan development models. Korea's consequence management (CM) system encompasses risk and crisis management on disaster condition. The system has been carried out in the form of a civil, government and military integrated defense operations for the purpose of curbing the spread or use of CBRNs, responding to threats, and minimizing expected damages. The preventive stage call for the incorporation of CBRN concept and CM procedures into the national management system, supplementing the integrated alarm systems, preparation of evacuation facilities, and establishment of the integrated training systems. In the preparation phase, readjustment of relevant laws and manuals, maintenance of government organizations, developing performance procedures, establishing the on-site support systems, and regular training are essential. In the response phase, normal operations of the medical support system for first aid and relief, installation and operation of facilities for decontamination, and development of regional damage assessment and control guidelines are important. In the recovery phase, development of stabilization evaluation criteria and procedures, securing and operation of resources needed for damage recovery, and strengthening of regional damage recovery capabilities linked to local defense forces, reserve forces and civil defense committees are required.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.3
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• pp.215-222
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• 1994

Kang-Nung sik-hae is a traditional Korean fermented fish product which has remained in existence in Kang-Nung district. In order to preserve the traditional culture of Kang-Nung sik-hae and develop it as a commercial product, the property changes of sik-hae were investigated at different fermentation temperatures and periods. The chemical changes during the fermentation of squid(Todarodes pacificus) sik-hae were studied at different fermentation temperatures and periods. The amounts of proximate compositions and salinity did not change significantly at all fermentation temperatures and periods. The value of pH decreased with increasing storage period at all fermentation temperatures except at $5^{\circ}C$, whereas that of lactic acid at all fermentation temperatures increased. The amount of total arginine increased slightly up to 10-day of storage and decreased after that. The amount of $NH_2-N$ increased rapidly up to 15-day of storage at all temperatures and increased slightly after that. The amount of TMAO decreased significantly at $15^{\circ}C\;and\;20^{\circ}C$ and slightly at $5^{\circ}C\;and\;10^{\circ}C$, whereas that of TMA increased significantly at $20^{\circ}C$ up to 5-day of storage and decreased slightly after that. At all experimental temperatures except $5^{\circ}C$, the amount of TMA increased or fluctuated in proportion to the increase in fermentation periods. Inosine and hypoxanthine were the main components of nucleotides and their related compounds during the fermentation of sik-hae. Summarizing the above results, the optimum fermentation period of sik-hae was concluded to be 15-days at all experimental temperatures except $5^{\circ}C$.

• Journal of the Korean Society for Library and Information Science
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• v.50 no.4
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• pp.283-310
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• 2016

The present study aims to develop measures to enhance user service at Chungnam Representative Library by establishing Chungnam Representative Library Operation Master Plan. To this end, I conducted a literature review, analysis of services of other representative libraries, and a survey. The study results suggested six measures for user service enhancement. The first measure is space-specific programs, such as children's materials room, general materials room, electronic materials room, auditorium, multipurpose room, outdoor stage, exhibition room, and book café. The second measure is the services specific user types, such as children, adolescents, adults, the disabled, and multicultural families. The third measure is information service specific for information type, such as print material service and digital material service. The fourth measure is the service for the Information-Poor including the expansion of mobile library service, the service for information users in special environment, and the development of mobile library rules. Fifth measure is information service for Chungcheongnam-do residents, such as Baekje Studies specialized service that incorporates local characteristics, specialized information service for Chungcheong Studies and local materials, and information service for administrative and policy materials. The last measure is the measure to secure initial users and early stage service enhancement.

• Applied Biological Chemistry
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• v.44 no.3
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• pp.167-172
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• 2001

The objective of this study is to investigate identification of lactic acid bacteria and changes of organic acid during aging of traditional Kyungsando Squid sikhe. Lactobacillus brevis SH-1, Lactobacillus plantarum SH-2, and Leuconostoc mensenteroides SH-3, which were isolated from Kyungsando Squid sikhe were selected for fermentation. The viable cell and lactic acid bacteria counts of squid sikhe was increased on fermentation days, and slowly decreased after 10 days of fermentation. The viable cell and lactic acid bacteria counts of standard sikhe at 6 days fermentation was $3.7{\times}10^9$ and $8.2{\times}10^8\;CFU/g$, respectively. The organic acid of squid sikhe consisted of 7 kinds including lactic acid during fermentation. The contents of citric acid, succinic acid, and lactic acid gradually increased during fermentation, and especially, increasing of lactic acid remarkably increased than the different organic acid. The contents of acetic acid and tartaric acid slowly increased after 7 days of fermentation.

• Archives of design research
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• v.18 no.2 s.60
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• pp.303-314
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• 2005

This study is intended to promote local woodcraft industry with revitalization of local festival in Inje-county. To do so, we propose the travel souvenir design with local identity and the plan for production and marketing based on the management of 'Design Hospital' and the building of production method through 'laser wood inlaying technique like puzzle style'. Research method is benchmarking analysis of successful cases of travel souvenir which is developed for cultural contents of local festival. The result of this study is the following. First, design outsourcing is done one of support in industry focused on old boy network, Through it, Special brain of design can be supplied without compensation. Also the difficulty of manpower problem is lessened and the ability of product development in short term can be guaranteed. On the basis of this, we are able to apply Mass Customization production by up to date digital production method. This enables us to maintain the production flexibility of cultural goods fit for the traits of local festival. This study is intended to present the best model guananteeing both profit of wood technological industry and the possibility of local cultural.

• The Journal of the Korea Contents Association
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• v.14 no.8
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• pp.122-129
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• 2014

The idea of global cities were widespread in the 20th century, but now in the 21st century the paradigm has changed into creative cities. They are trying to develop the creative contents in which economy and culture are connected to promote their global competitiveness. This thesis focuses on the three main points represented in the projects of publishing journals of Namyangju city. Firstly, the project held 'community-based lectures of humanities,' and 'literary contest' to induce participation of the citizens. The results of the events, however, were not successful because of the narrow extent of creative groups of the city and not enough campaign of the city. Secondly, there was the education of citizens to promote their participation, as they are so much the main parts of publishing journals that theory and practice of reporting on their own is essential. Thirdly, the project committee established citizen publishing committee and encouraged them to do their parts at each department. As a result, citizens succeeded in building cultural infrastructure for shaping the creative city and had the initiative to publish journals about masters, masterpieces, and attractions in Namyangju city. The city and the citizens should practice the culture contents projects in both sides' cooperation.

• Journal of the Korean Institute of Landscape Architecture
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• v.43 no.6
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• pp.138-149
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• 2015

In order to search for the reasonable planning directions for representing traditional landscape, this study conducted the comparative analysis of the designs on the panels and their constructions from both winners of "The Landscape Design Competitions for City Infrastructure of Minlak(2) District in Uijeongbu" and "The Design Competition for Dongtan(2) District Land Development Phase 1". The representing targets and views, the composition and placement of representing space, the design of representing facilities and landscape planting were examined based on the text, master plans, elevations and cross sections, diagrams, images, and perspective drawings proposed from the competition panels. Then, the landscape constructions were reviewed. The results are as follows: First, the types of the representing targets and views are the agricultural landscape, as the local landscape of target area, which are divided into the life space of a traditional village, the traditional water space, and the traditional culture. Second, as to the composition and placement of representing space, the traditional theme spaces are formulated considering the surrounding land use and the local cultural heritage. However, some spaces were changed to the exercise space or convenient facility spaces required in a neighborhood park. Third, in the case of the representing facilities, a round island in the square pond, a traditional pavilion and Hwagye(terraced flower bed) were made without the facilities designed creatively. Fourth, the application of traditional planting techniques was focused on planting trees in the village forest on an island in the square pond and on Hwagye. Fifth, the traditional representing work has gradually advanced with the selection of subject and experimental facility designs based on the professional references. Sixth, the choice of the realizable subject, the expertise for information analysis and the creative design of the traditional facility are required in the future.

• Food Science and Preservation
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• v.18 no.2
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• pp.191-198
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• 2011

This study was performed for development of Haetsun Bibimbam as local food and estimated nutritional value of Haetsun Bibimbam. Preference on Bibimbab materials of 503 subjects was surveyed to select ingredients of Haetsun Bibimbab except for Haetsun vegetables. As results of survey, soybean sprout, carrot, shiitake mushroom, and green pumpkin were selected as ingredients of Haetsun Bibimbab. Overall preference of Haetsun Bibimbab made by the ratio of 1:1 of selected ingredients : Haetsun vegetables and 1:1:1 of Acanthopanacis cortex : Kalopanax pictus : Aralia elata was the highest among the samples. As a results of nutritional estimation, total amount and calorie of Haetsun Bibimbab were 404 g and 463.7 kcal, respectively. It contained 16.48 g of protein. 13.99 g of fat, 75.93 g of carbohydrate and 3.1 g crude fiber. The mineral contents of Haetsun Bibimbab shows 91.11 mg of calcium, 133.91 mg of phosphorous, 2.66 mg of iron, 1.314.66 mg of sodium and 444.791 mg of potassium.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.1
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• pp.53-57
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• 1993

The compositions of non-volatile organic acids, mineral, fiber and fatty acids of leaf mustard were investigated. Non-volatile organic acid contents were higher in leaf than in leaf stalk. Of non-volatile organic acids assayed malic acid was the most abundant in both leaf (79.1 mg%) and leaf stalk (46.4mg%), followed by L-ascorbic, oxalic, citric and succinic acids. Mineral contents were also higher in leaf than in leaf stalk. Both leaf and leaf stalk contained calcium most, followed by magnesium, sodium, iron, zinc and copper. It has also been found that leaf mustard contains more iron than any other Cruciferous vegetables reported. The major fatty acid of total lipid was $\alpha$-linolenir acid (63.2% in leaf, 55.3% in leaf stalk). The ratios of polyun-saturated fatty acids to saturated fatty acids (P/S ratio) were 4.1 in leaf and 2.9 in leaf stalk. The content of pectic substances, in terms of alcohol-insoluble solid, of leaf was 9.4% which was 1.4-fold higher than that of leaf stalk. Of pectic substances, hot soluble pectins (HWSP) were present most and followed by sodium hexametaphosphate soluble (HXSP) and HCI soluble pectins (HSP). Total dietary fiber content of mustard leaf was 2.68% and in general, higher content of total dietary fiber than leaf had. Neutral detergent fiber content was higher than acid detergent fiber, and cellulose was higher than hemicellulose by 2.1-fold in leaf stalk.