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Ecological Health Assessment of Dongjin River Based on Chemical Measurement and Fish Assemblage Analysis. (동진강의 이.화학적 수질 및 서식지 분석을 통한 어류 생태영향 평가)

  • Kim, Yu-Pyo;Lee, Eui-Haeng;An, Kwang-Guk
    • Korean Journal of Ecology and Environment
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    • v.42 no.2
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    • pp.183-191
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    • 2009
  • This study was to evaluate ecological health of Dongjin River in October 2007. The ecological health assessments was based on the Index of Biological Integrity (IBI), Qualitative Habitat Evaluation Index (QHEI), and water chemistry. For the study, the models of IBI and QHEI were modified as 8 and 11 metric attributes, respectively. We also analyzed spatial patterns of chemical water quality over the period of 2005${\sim}$2008, using the water chemistry dataset, obtained from the Ministry of Environment, Korea. In Dongjin River, values of IBI averaged 19 (n=3), which is judged as a "Fair" condition after the criteria of Barbour et al. (1999). There was a distinct spatial variation. IBI score at Site 1 was estimated as 28, indicating a "Good" condition whereas, IBI at Site 2 and Site 3 were as 18 and 12, indicating "Fair" and "Poor" condition, respectively. Habitat analysis showed that QHEI values in the river averaged 117 (n=3), indicating a "Fair${\sim}$Good" condition after the criteria of Barbour et al. (1999). Values of BOD and COD averaged 2.3 mg $L^{-1}$ (scope: 0.1${\sim}$8.9 mg $L^{-1}$) and 5.5 mg $L^{-1}$ (scope: 1.8${\sim}$12.6 mg $L^{-1}$), respectively during the study. Total nitrogen (TN) and total phosphorus (TP) averaged 2.7mg $L^{-1}$ and 0.127mg $L^{-1}$, respectively, and the nutrients showed large longitudinal gradients between the upper and lower reach. Overall, dataset of IBI, QHEI, and water chemistry showed that river health was a gradual decline at upstream to downstream. So, Dongjin River should be protected from habitat disturbance and chemical pollutions.

Effect of Flower and Fruit Thinner on Fruit Set and Fruit Quality of 'Gamhong' Apples (적화제 및 적과제가 '감홍' 사과의 착과와 과실 품질에 미치는 영향)

  • Yoo, Jingi;Kang, Bong Kook;Kim, Dae Hyun;Lee, Jinwook;Lee, Dong Hoon;Kweon, Hun-Joong;Choi, In Myung;Jung, Hee Young;Choung, Myoung-Gun;Choi, Dong Geun;Kang, In-Kyu
    • Horticultural Science & Technology
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    • v.34 no.1
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    • pp.24-31
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    • 2016
  • This study investigated the effects of flower and fruit thinning agents on fruit set and harvested fruit quality attributes in 'Gamhong' apples. Lime sulfur, MaxCel (1.9% BA), and Fruitone (3.5% NAA) were applied either at post-bloom or fruitlet stages to mature 'Gamhong/M.9' trees. In 2011, the numbers of fruits per cluster in terminal flowers were 1.74, 0.82, and 1.15 for the control, lime sulfur, and Maxcel (applied at 10-mm fruit stage) treatments, respectively. The percentages of single fruit per cluster were 36.0, 47.9, and 48.7% for the control, lime sulfur, and Maxcel (10 mm) treatments, respectively, while the percentages of clusters with three fruits per cluster were 22.9, 1.4, and 5.8%. In lateral flowers, fruit numbers per cluster were 1.20, 0.36, and 0.50 for the control, lime sulfur, and Maxcel (10 mm) treatments, respectively. In 2012, all the thinning treatments showed a positive effect on flower and fruit thinning, compared with the control. Moreover, the treatment with thinning agents did not affect fruit quality. Overall, the results suggest that a single application of flower or fruit thinning agents would be sufficient, rather than the mixed application of thinning agents, based on the observed decrease in fruit setting.

Antioxidant Activity and Quality Characteristics of Rice Wine Cakes Cookies with Different Ratio of Astragalus memvranaceus (황기 첨가 비율에 따른 황기주박 쿠키의 품질특성 및 항산화 활성)

  • Lim, Ji-Min;Kwon, Hyuk-Jin;Yong, Si-Eun;Choi, Ji-Ho;Lee, Choong-Hwan;Kim, Tack-Joong;Park, Pil-Sang;Choi, Yoon-Hee;Kim, Eun-Mi;Park, Shin-Young
    • Korean journal of food and cookery science
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    • v.29 no.1
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    • pp.11-18
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    • 2013
  • In this study, rice wine cakes (Jubak) was produced using with Astragali memvranaceus with excellent antioxidant and antidiabetic effects and produced. This Jubak was applied to improve the cookies of modern taste and well-being products. The cookies according to the different ratio (added 0-1.0%) of Astragali memvranaceus and investigated the physicochemical characteristics, sensory evaluation, DPPH free radical scavenging activities, polyphenol and flavonoid contents. There were little changes in pH and density. The hardness of all treated cookies increased with Astragali memvranaceus Jubak(AJ) containing of different moisture contents. In color, L and a values of most cases increased in most of the treatments, but b value was reduced. In the sensory evaluation, the flavor and total scores showed the highest in 0.5% AJ cookies. But the higher proportion of AJ cookies that had unique flavors and tastes, so the total acceptance score decreased. The polyphenol and flavonoid contents increased in the higher proportion of AJ. In DPPH free radical scavenging activities, the control (no Jubak added) was 44%, and containing of 1% AJ cookies showed 82%. In conclusion, our study suggests that 0.5% in addition of AJ increased positive attributes and functional to cookies.

Manufacture of Spent Layer Chicken Meat Products by Natural Freeze-Drying during Winter (겨울철 자연 동결 건조에 의한 노계 육제품의 제조)

  • Lee, Sung-Ki;Kang, Sun-Moon;Lee, Ik-Sun;Seo, Dong-Kwan;Kwon, Il-Kyung;Pan, Jo-No;Kim, Hee-Ju;Ga, Cheon-Heung;Pak, Jae-In
    • Food Science of Animal Resources
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    • v.30 no.2
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    • pp.277-285
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    • 2010
  • The objective of this study was to manufacture spent layer chicken meat products by natural freeze-drying. The spent layers of chickens that were slaughtered at 80 wk were obtained from a local slaughter house and separated into two halves of carcasses. The samples were divided into the following groups: 1) control (non-curing), 2) curing, and 3) curing with 2% trehalose before drying. The cured meats were placed at $2^{\circ}C$ for 7 d and then transferred to a natural drying spot located in Injae City, Gangwondo, Korea. The experiment was conducted from January to March in 2008. The average temperature, RH, and wind speed were $-1.5^{\circ}C$, 63%, and 1.8 m/sec, respectively. The cured treatments showed higher pH, lower Aw and lower shear force value compared with the control. Based on the results of TBARS (2-thiobarbituric acid reactive substances) level and volatile basic nitrogen value, lipid oxidation and protein deterioration were inhibited in curing treatments during drying. Trehalose acted as a humectant because it maintained a lower water activity despite the relatively higher moisture content during drying. The polyunsaturated fatty acids content and sensory attributes were higher in cured treatments than in the control during drying. Most of the bacterial counts in the treated groups were lower by 2 Log CFU/g after 1 mon of drying, and Salmonella spp. and Listeria spp. were not found in any treatment. There was also no microbial safety problem associated with dried meat products. Based on the results of this experiment, dried meat products could be manufactured from precured spent layer chickens by natural freeze-drying during winter.

Effects of Additives on Quality Attributes of Minced Ginger During Refrigerated Storage (첨가물이 냉장 중 생강 다대기의 품질특성에 미치는 영향)

  • Choi, Min-Seek;Kim, Dong-Ho;Lee, Kyung-Hae;Lee, Young-Chun
    • Korean Journal of Food Science and Technology
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    • v.34 no.6
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    • pp.1048-1056
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    • 2002
  • Quality of fresh ginger deteriorates rapidly during low temperature storage, and its storage life is short due to sprouting and microbial spoilage. The objectives of this research were to develop, using additives, a minced ginger product, which could maintain acceptable quality for over 30 days, and to investigate its quality changes during the cold storage. Storage stability of minced ginger product was investigated from the standpoint of the inhibition of brown discoloration, gas formation and liquid-solid separation. Fresh ginger was peeled and ground to produce minced ginger (control). Sodium bisulfite, L-cysteine, NaCl, sodium benzoate, modified starch, and/or xanthan gum were added to the control to minimize quality loss during storage, and to develop an optimum formula (A) of minced ginger. Samples were packed in Nylon/PE films, stored at $5^{\circ}C$, sampled at a 30-day interval, and subjected to quality evaluations. Changes in pH, surface color, gas formation, liquid-solid separation, contents of free amino acids, free sugars, organic acids, and fatty acids were determined. Gas formation was effectively inhibited in samples with sodium benzoate and/or NaCl. Samples with xanthan gum did not result in liquid-solid separation. L-Cysteine and sodium bisulfite were effective in controlling discoloration. pH decreased during storage in all samples, except sample A. Organic acid contents of all samples increased during storage, with lactic acid content showing the highest increase. Free amino acid content decreased with increasing storage time. Free sugar content of all samples decreased during storage. Sensory results showed sample A maintained acceptable quality until 90 days of storage. These results suggest that quality of minced ginger could be successfully maintained with the additions of selected additives for up to 90 days.

A Semantic Classification Model for e-Catalogs (전자 카탈로그를 위한 의미적 분류 모형)

  • Kim Dongkyu;Lee Sang-goo;Chun Jonghoon;Choi Dong-Hoon
    • Journal of KIISE:Databases
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    • v.33 no.1
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    • pp.102-116
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    • 2006
  • Electronic catalogs (or e-catalogs) hold information about the goods and services offered or requested by the participants, and consequently, form the basis of an e-commerce transaction. Catalog management is complicated by a number of factors and product classification is at the core of these issues. Classification hierarchy is used for spend analysis, custom3 regulation, and product identification. Classification is the foundation on which product databases are designed, and plays a central role in almost all aspects of management and use of product information. However, product classification has received little formal treatment in terms of underlying model, operations, and semantics. We believe that the lack of a logical model for classification Introduces a number of problems not only for the classification itself but also for the product database in general. It needs to meet diverse user views to support efficient and convenient use of product information. It needs to be changed and evolved very often without breaking consistency in the cases of introduction of new products, extinction of existing products, class reorganization, and class specialization. It also needs to be merged and mapped with other classification schemes without information loss when B2B transactions occur. For these requirements, a classification scheme should be so dynamic that it takes in them within right time and cost. The existing classification schemes widely used today such as UNSPSC and eClass, however, have a lot of limitations to meet these requirements for dynamic features of classification. In this paper, we try to understand what it means to classify products and present how best to represent classification schemes so as to capture the semantics behind the classifications and facilitate mappings between them. Product information implies a plenty of semantics such as class attributes like material, time, place, etc., and integrity constraints. In this paper, we analyze the dynamic features of product databases and the limitation of existing code based classification schemes. And describe the semantic classification model, which satisfies the requirements for dynamic features oi product databases. It provides a means to explicitly and formally express more semantics for product classes and organizes class relationships into a graph. We believe the model proposed in this paper satisfies the requirements and challenges that have been raised by previous works.

Analysis of factors affecting customer satisfaction of HACCP applied restaurant in highway service area (HACCP 적용 고속도로 휴게소 식당의 고객 만족도에 영향을 주는 요인 분석)

  • Kim, Tae-Hyeong;Bae, Hyun-Joo
    • Journal of Nutrition and Health
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    • v.50 no.3
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    • pp.294-301
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    • 2017
  • Purpose: The purposes of this study were to investigate food consumption practices and analyze factors that influence customer satisfaction of an HACCP applied restaurant in a highway service area. Methods: A total of 207 customer responses were used for data analysis. Statistical analyses were conducted using the SPSS program (ver. 22.0) for $x^2$-test, Pearson correlation analysis, and multiple regression analysis. Results: Reasons for visiting the highway area were using the restroom (86.0%), purchasing of meals or snacks (70.1%), taking a rest (58.5%), and shopping (3.4%) and selection attributes of food sold in the highway service area were food taste (48.8%), food safety (33.3%), and waiting time for meal (10.7%). According to the results of the survey, udon (66.2%) was the most preferred meal, followed by instant noodles (56.0%), kimbap (50.7%), pork cutlet (38.2%), and bibimbap (29.0%). In addition, coffee (73.4%) was the most preferred among snacks and beverages, followed by beverages (58.9%), walnut cake (53.1%), mineral water (52.2%), and hotbar (52.2%). Satisfaction evaluation scores of foods sold in the highway service area were highest for appropriate portion size, followed by food safety, menu variety, food taste, and reasonable price. Overall customer satisfaction scores regarding the restaurant in the highway service area was 3.24 out of 5 points on average. According to the results of the multiple regressing analysis, food taste (p < 0.001) and reasonable price (p < 0.01) had significant positive effects on overall customer satisfaction. Conclusion: To enhance customer satisfaction, restaurant managers in the highway service area should implement HACCP, improve food taste, and set up a proper price for food sold at the restaurant in the highway service area.

The influence of perceived usefulness and perceived ease of use of experience store on satisfaction and loyalty (체험매장의 지각된 용이성과 유용성이 만족과 충성도에 미치는 영향)

  • Lee, Ji-Hyun
    • Journal of Distribution Science
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    • v.9 no.3
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    • pp.5-14
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    • 2011
  • One of the new roles of modern retail stores is to supply consumers with a memorable experience. In Korea, enhancing a store's environment so that customers remember a unique shopping experience is recognized as a sound strategy for strengthening the store's competitiveness. Motivated by this incentive, awareness of the experience-store concept is starting to increase in various categories of the retail industry. However, many experience stores, except in a few cases, have yet to derive a significant profit, explaining why Korean consumers are somewhat unfamiliar with, yet fascinated by, the experience stores that now exist in the country. Consumer satisfaction directly, and indirectly, affects a company's future profit and potential financial gain; customer satisfaction also affects loyalty. Therefore, knowing the significant factors that increase satisfaction and loyalty is essential for any company, in any field, to be able to effectively differentiate itself from the competition. Intrigued by increased competition opportunities, most Korean companies have adopted experience-store marketing strategies. When establishing the most effective processes for increasing sales and achieving a sustainable competitive advantage of a new concept, companies should consider certain factors that influence consumers' ability to accept new concepts and ideas. The Technology Acceptance Model (TAM) is a theory that models how people accept new concepts. TAM proposes the following two factors that influence a person's decisions about how, and when, he or she will use a new product: "perceived usefulness" and "perceived ease of use." Much of the existing research has suggested that a person's character also affects the process for accepting new ideas. Such personal character attributes as individual preferences, self-confidence, and a person's values, traits, and/or skills affect the process for willingly consenting to try something new. It will be meaningful to establish how the TAM theory's components, as well as personal character, affect individuals accepting the experience-store concept. To that end, as it pertains to an experience store, the first goal of the study is to examine the influence of innovative factors (perceived usefulness and perceived ease of use) on satisfaction and loyalty. The second objective is to define the moderate effect of consumers' personal characteristics on the model. The proposed model was tested on 149 respondents who were engaged in leisure sports activities and bought sports outdoor garments and equipment. According to the study's findings, the satisfaction and loyalty of an experience store can be explained by perceived usefulness and perceived ease of use, with the study's results demonstrating the stronger of the two factors being "perceived ease of use." The study failed to explain the effects of a person's character on the model. In conclusion, when the companies that operate the experience stores execute their marketing and promotion strategies, they should stress the stores' "ease of use" product components. Additionally, it can be extrapolated from the study data that since the experience-store idea is still relatively unfamiliar to Korean consumers, most customers are not yet able to evaluate, nor take a position regarding, their respective attitudes toward experience stores.

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An Influence of the Satisfaction on Factors related to Educational Services sales of Re-registration and the Word of Mouth (교육서비스 관련 상품 판매요인에 대한 교육서비스 만족이 재등록과 구전효과에 미치는 영향)

  • Kang, Gye-Young;Song, In-Am;Hwang, Hee-Joong
    • Journal of Distribution Science
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    • v.9 no.3
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    • pp.15-23
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    • 2011
  • This study examined the effects educational service elements have on the satisfaction of educational service; it also analyzed how such satisfaction influenced educational institutions' registration renewal and word-of-mouth communications about the schools. The key factors of educational services included the following four components: physical environment, education programs, instructors, and tuition fee. An investigation into how the factors of educational services in private educational institutions may affect consumer satisfaction was an additional goal of this study. Based on the cause-and-effect analysis of the above constructs, the degree of influence that each of the attributes and the component factors have on consumers' educational service selection, as well as the consumers' satisfaction, were explored. An empirical analysis was conducted on students who were taking classes in cram schools; the analysis was also conducted on the students' parents. The results indicated that the hypotheses regarding the elements of educational service, educational program, and the instructor factor were supported. Furthermore, a hypothesis concerning the effects educational service satisfaction has on re-registration and word of mouth was supported, as well. Upon aggregating the above study results, it was concluded that when determining the effects of satisfaction on educational service, the educational program, and the instructor factor played a crucial role, while physical surroundings and tuition did not. When addressing the influence of the educational services factors on educational services satisfaction, education programs and instructors had a positive effect, whereas physical environment and tuition fee had no statistically significant impact. According to the influence of educational services satisfaction on registration renewal and word-of-mouth effects, educational services satisfaction was found to be a positive influential factor for both. In addition, it was found that satisfaction of educational service had a positive effect on renewing enrollment and forming word-of-mouth recommendations. Although the research seems simple, some theoretical implications can be drawn, as follows: First, one interpretation of the findings that the programs' and instructors' factors had a positive effect on educational services satisfaction but the physical environment and tuition fee factors did not have a significant effect suggests that the greatest influence factors in educational services are educational programs and instructors. Second, increased educational services satisfaction may result in consumer behavior changing, resulting in more registration renewals and more favorable word-of-mouth comments. Third, increased educational services satisfaction may result in enhancing consumer responses, resulting in more registration renewals and more favorable word-of-mouth opinions. Further research directions should include developing an integrated model that will allow for variation over time, before and after purchases, in relation to consumers' choices of educational services.

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A Study on Art's Public Features and Social Intervention by Keith Haring (미술의 공공성과 키스 해링(Keith Haring)의 사회적 개입에 관한 연구)

  • Kim, Jee-Young
    • The Journal of Art Theory & Practice
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    • no.8
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    • pp.59-87
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    • 2009
  • This thesis started from the attempt to make it clear that 80's American artist Keith Haring(1958-1990) had conducted social intervention of criticism, resistance, and participation through his works, and so pursued public value. Haring of graffiti fame left popular and familiar cartoon style pictures on the street wall, the billboards, the posters and so on. Popular and playful works was explained as his unique characteristics, but Haring's creative way at the field has more value than just being grasped as artist's personal characteristics. Haring's work pieces became everyday art by joining with people's life, and are working as a social speaking place. So I think that these Haring's art works possess characteristics of 'the public sphere'. 'The Public Sphere' means that is independent and free from the government or partisan economic forces, so that is not connected with the interested relations, and that is the sphere of rational argumentation without 'disguise' or 'fabrication', and that is the sphere where general public can participate in and is inspected by them. The public sphere between the sphere of public authority such a nation and a market and the private sphere of free individual, it is mutually connected with them and works as the space forming public opinion. Private individuals communicate with this public sphere and perform a role of direct and indirect check, balance, and social criticism way off from power. Openness that should include the voice of not only leading power but also the socially weak such as citizens, women, homosexuals, minority races, and so on, and alienated class, is an index of the public characteristics. The public sphere is not working just with speech and mass media. Many artists as well as Haring open their mouth and act through an art at the center of society, and create another public sphere by an art. I understood that the real participatory and practical characteristics on the Haring's work is a phenomenon and current of a part of the art world including Haring. Such current started from 1960s is the in-depth effort to be connected with the life more closely, to communicate with people, and to improve problems of life. And it has pursued public value on the different way from the nation or public power. Artists have intervened in the society with strategic and positive ways in order to raise pushed-out value and sinked rights as the public agenda, and labored to accept the value of variety and difference at the society. The aspect of such social intervention is the notable features, findable on the Haring's works and process. Haring's works include art historical meanings and are expressed with familiar and plastic language, so they were able to communicate with various classes. And he secured various customers at the field and the street. This communicative and public approach factor raised the possibility much for his works to work as the public sphere. Haring presented critical and resistant speech toward society with his works based on this factor. He asserted his position and justice of gender identity as a sexual minority. And his such work continued to movement for alienated class and social week over his own rights. His speech and message on the wall painting, poster, T-shirts, billboard of the subway, and so on worked as a spectacle and pressed concern with social issues and consciousness shift. And he's been trying to protect and care people who is injured by HIV and drug and to realize social justice through social week protection. Haring's works planned to meet many people as much as possible performed its role of intervening in society through criticism, resistance, speech, and participation, and controlling and checking social issues. These things considered, Haring's works show his consciousness about public attributes of art, and obviously include public value seeking. And also we can find the meaning of such his work as that an art is working as the public sphere and shows the possibility to discuss and practice public issues.

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