• 한국식생활문화학회지
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• 제16권2호
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• pp.147-157
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• 2001

In order to investigate the eating out behavior of university students, this survey was conducted using the questionaires for 710 students(369 male, 341 female) from 11 universities in Seoul. It was revealed that 39.4% of the subjects spent $60,000{\sim}100,000$ won for monthly eating out cost and 57.8% of them ate out more than once a day. Most of them expended less than 3,500 won for lunch, while 36.5% of them spent $4,000 {\sim}5,000$ won for dinner. Dinner was regarded more important than lunch. Korean foods were the most preferred menu for eating out with friends and fast foods were the second. But Boonsik(snack bar foods), Chinese foods and Japanease foods were rarely selected. Frequency of selecting fast foods was 8 times greater than that of Boonsik. This indicates that the preference of western flavor and the pursuit of convenience is getting more obvious. While dating, western foods were preferred, followed by Korean foods, fast foods. The 80 kinds of foods were reported as favored eating out foods. Although 50 among 80 were Korean foods, the rest of them were Koreanized foreign foods most of those were western style. This may suggest that when the students become adults, they will be much fond of western dish for their dinning out. This tendency of preferring western flavor were much apparent in foods for dinner compared with lunch. In both sexes, the standard of food choice was in the order of taste, price, mood, hygiene, service and brand name. But male students were more conscious of price and service while female students were more concerned about taste and hygiene. Most unsatisfying feature in restaurant was unstable atmosphere for both sexes. Taste was the most important sensory factor in selecting the foods, followed by appearance, smell and texture. Major source of restaurant information was recommendation by friends or relatives. But the use of internet or magazine was negligible. Female students had more positive attitude, compared with male students, in using restaurant information and pursuing eating out for gourmet. The dining out menu of which price ranges about $3,000{\sim}5,000$ won could be preferable foods for most people. Therefore, instead of blaming them for eating too much fast foods, new menus which fit the food preference and affordability of the students should be developed.

• 한국식품과학회지
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• 제32권4호
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• pp.799-805
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• 2000

국내에서 생산되는 우리밀의 소비촉진과 고품질의 제품을 제조하기 위해서 향현미찹쌀과 현미찹쌀가루를 우리밀가루에 $10{\sim}30%$ 첨가하여 국수를 제조하고 그 품질특성을 조사하였다. 향현미찹쌀과 현미찹쌀가루의 평균 입자크기는 $12.38{\sim}15.59\;{\mu}m$로 고운 분말상태였고 우리밀가루와 큰 차이는 없었다. Farinograph 결과 향현미찹쌀가루와 현미찹쌀가루의 첨가량이 증가할수록 반죽의 수분흡수율은 각각 증가, 감소하였다. 반죽의 안정도, 형성시간 및 점탄성은 첨가물의 함량이 증가할수록 감소하는 경향을 나타냈다. 향현미찹쌀을 첨가한 국수는 대조군과 비교하여 명도는 증가하고 황색도는 감소한 반면에 현미찹쌀가루를 첨가한 국수는 반대의 결과를 나타냈다. 향현미찹쌀과 현미찹쌀을 우리밀에 20%농도까지 첨가하였을 때의 조리특성은 대조군과 거의 차이를 나타내지 않았다. 관능검사결과 향현미찹쌀의 첨가량이 30%, 현미찹쌀은 20%까지 첨가한 국수가 대조군과 외관, 맛 그리고 전체적인 기호도에서 비교적 높은 평가를 받았다.

• 보존과학회지
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• 제27권2호
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• pp.145-154
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• 2011

본 연구는 2008년 6월에서 11월까지 국내 9기의 석조문화재를 대상으로 색에 따른 오염등급의 평가와 생물오염피복도를 조사하였다. 생물오염피복도는 홍천물걸리삼층석탑, 수타사삼층석탑 및 수타사홍우당부도에서 90% 정도로 나타났으며, 선태류의 생물오염피복도가 15~23%의 범위로 생물오염이 가장 심한 것으로 나타났다. 색에 따른 생물오염등급은 괘석리사사자삼층석탑, 수타사삼층석탑, 수타사홍우당부도가 등급 5로 오염등급이 가장 높았으며, 여주창리삼층석탑이 등급 2로 양호하게 나타났다. 상관분석 결과 생물오염등급과 지의류의 생물오염피복도는 높은 상관성(r=0.91)을 나타냈지만, 기중조류와 선태류의 생물피복도와는 상관성은 낮게 나타나 이에 대한 보완이 필요할 것으로 판단된다. 각 출현종과 생물오염피복도(선태류, 지의류, 기중조류)의 상관분석결과 선태류의 생물피복도와 Cosmarium decedens, Chlorella ellipsoidea, Anabaena fertilissima, Botryococcus braunii, Chroococcus turgidus, Navicula cryptocephala 및 Xenococcus acervatus가 상관계수 0.56~085의 범위로 높은 상관성을 나타냈다. 지의류의 생물피복도는 Trebouxia sp. 및 Chroococcus varius와 상관계수 0.50 및 0.43으로 나타났으며, 기중조류의 생물오염피복도는 Achnanthes laterostrata 및 Ulothrix zonata와 상관계수 0.76 및 0.57의 상관성을 나타냈다. 생물오염피복도와 상관성이 높은 기중조류는 출현 경향성이 대체로 뚜렷하게 나타나, 지표종으로 유용하게 사용될 수 있을 것이라 판단된다.

• 한국안광학회지
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• 제2권1호
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• pp.25-30
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• 1997

정상적인 1세 이상 92세까지의 한국인 1,529명을 대상으로 안검열의 길이와 폭, 상안검 접힌 거리, 외안각간 거리 그리고 쌍꺼풀의 존재를 조사하였다. 안검열의 길이는 30 mm(13.7%)가 가장 많았고 그 다음은 28mm(9.8%) 그리고 27 mm(8.8%) 순이었으며 전체의 4/5가 30mm 이하였다. 평균치를 나타낸 11~60세 집단에서 안검열 길이는 27~32mm(71.2%)이었다. 조사대상 1,443명의 안검열폭은 8 mm(28.2%)가 가장 많았고 그 다음은 9 mm(16.3%) 그리고 7 mm(15.0%) 순이었으며 5개 연령 집단의 안검열폭은 5~8 mm, 6~10 mm, 7~11 mm, 7~11 mm 그리고 5~9mm로 노화에 의해 안검열의 폭이 감소하는 경향을 나타냈다. 상안검 접힌 거리의 평균치는 전두근의 작용이 없을 때 8~11mm로 나타났다. 외안각 간격은 10세 이하에서 77~82mm, 11세 이상 60세 이하에서 94~101 mm, 61세 이상에서는 89~95 mm 이었다. 쌍꺼풀은 조사대상자의 44%에서 존재하였으며 여자의 출현율이 남자보다 더 높았다.

• 한국산학기술학회논문지
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• 제21권8호
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• pp.298-303
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• 2020

본 연구는 고품질의 천일염을 생산하기 위한 세정조건을 구명하기 위해서 수행되었다. 세정시 수율의 감소를 방지하기 위해서 세정수의 염도는 5 %로 설정하였고, 온도조건은 5, 10, 17.5, 20 ℃로 총 4가지 수준이었다. 세정 실험 후 수분, 염도, 불용분, 사분의 함량을 측정하였다. Color 특성으로는 L*[lightness], a*[redness], b*[yellowness]값을 측정하였고, 최종적으로 수율을 측정하였다. 세정 후 천일염의 수분은 세정수의 온도가 10 ℃이상의 범위에서 증가하는 경향을 나타내었다. 염도와 수율은 세정수의 온도가 높을수록 감소하였고, 불용분의 함량은 세정수의 온도가 낮을수록 감소하는 것으로 나타났다. 사분의 함량은 세정수의 온도가 5 ℃인 경우 0.67 %이었고, 더 높은 온도에서는 0.57 %로 감소하였다. 색도중 b*값의 경우에는 세정수의 온도가 높을수록 높게 나타났으며, 이는 표면품질 저하의 원인으로 판단되었다. 따라서, 품질 저하와 수율의 감소를 최소화하는 세정수의 온도는 10 ℃이상이 적합한 것으로 나타났다. 향후 세정 후 건조조건 구명을 위한 실험을 수행하여 최적의 고품질 생산 공정의 설계인자를 도출할 수 있을 것으로 기대된다.

• 한국언론정보학보
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• 제45권
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• pp.187-219
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• 2009

미디어를 통해 정책의제 설정과 정책홍보가 늘어나면서, 정치인과 정당은 미디어의 표현기법과 뉴스 생산조건에 맞춰 나가야 하는 압박을 받고 있다. 미디어의 생산조건에 맞추는 정치로 정치인들은 정책 설명을 통해 국민을 이해시키려 하기보다는 미디어를 통해 자신의 이미지를 알리기 위한 연출기법을 배우는 데 더 의존하게 된다. 정치인들의 연출기법 차용은 효과적인 정책홍보라는 원칙에 위반되지는 않지만, 정치가 미디어의 생산조건에 맞춰나가면서 점점 더 정책의제 설명보다는 이미지 연출에 의존하는 현상이 두드러지고 있다. 폴리테인먼트를 통한 정치연출은 유권자들에게 정치인 개인에 대한 평가는 물론, 정당의 정책수행 능력평가와 대의 민주주의의 정당성 확보에 이르기까지 광범위하게 영향을 미치고 있다. 또한 미디어 생산시간에 맞춘 폴리테인먼트의 강화는 숙의 민주주의의 합리적인 발전을 어렵게 만들며, 연출을 통한 가상정치의 확산이라는 불합리한 현상까지 발생시키고 있다. 이 연구에서는 미디어 생산시간이 정치과정에 미치는 영향을 알아보기 위해 지금까지 두 차례에 걸쳐 실시된 독일총선에서의 TV토론을 사례로 분석했다. 그 결과 미디어의 연출적 요소가 미디어를 통한 정치적 토론은 물론, 정치 커뮤니케이션 전 과정에 걸쳐 영향력을 행사하고 있음을 알 수 있었다.

• Journal of Animal Science and Technology
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• 제60권5호
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• pp.14.1-14.12
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• 2018

Background: Sheep production is a major component of the livestock sector in Ethiopia. The country owing to the large population of 30.70 million estimated numbers of sheep in the country and out of which about 72.14% are females, and 27.86% are males with diverse genetic resources. The real value of indigenous breeds was often under-estimated mostly due to their poor appearance and relatively low productivity. Developing countries in most cases opt for exotic breeds to increase animal productivity through crossbreeding or breed substitution without properly investigating the production potential of the indigenous breeds. The main objective of the research was to identify sheep flock composition and structure, farmers' traits of interest and breeding objective of Wollo highland sheep, and their $F_1$ crossbreed progenies. Results: Smallholder farmers' flock synthesized from breeding ewes, breeding rams, pre-weaned ewe lambs, pre-weaned ram lambs, unproductive ewes, castrated and fattened rams, with the percentage coverage of 29.2, 13.3, 15.5, 16.5, 12.4, and 12.5%, respectively. The maximum number of flock size was 289.0 sheep per flock and higher in the third stratum. The off-take rate percentage of the three strata presented as 21.9% in 1st stratum, 12% in the 2nd stratum, and 16.4% in the 3rd stratum and higher off-take rate recorded in the first stratum. Sheep producer's traits of interest ranked by growth rate (first), body size (second) and marketing value was third rank. Communal breeding (random mating), village based controlled breeding, mixed type and private ram controlled breeding practice were comprised of 39.7, 61.7, 52 and 71.3%, respectively. The percentages of ewes per flock composition were presented as 36.5, 27.1 and 25.5%, respectively in the 3rd stratum, 2nd stratum and 3rd stratum in the order of their importance's. Conclusion: Genetic improvement practices at smallholder sheep producers situation was showing promising outcome with indigenous Washera $F_1$ crossbred lambs and which designated for weaning rate, body size, marketing age, age at first lambing, good temperament and large litter size in the order of their rank. The contemporary breeding practice tendency indicated that, reduced flock size to improve flock productivity via crossbreeding practices.

• 패션비즈니스
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• 제1권2호
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• pp.55-64
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• 1997

This study adapted OSL (Optimum Stimulation Level) to induce the customer's behavior, especially customer's fashion behavior. The purpose of the fashion advertisement was to accelerate the purchasing desire for the clothes by catching the customer's attention. OSL is one of the methods. OSL can satisfy customers' desires using the new stimulation that reveals a customer's individual characters. In general, women are more concern about fashion and sensitive to the clothes of new fashion than men. But nowadays, many of the men are also concern about their appearance and fashion. The differences between men and women in fashion behavior and in each factor, of OSL, especially a relationship between OSL factor and fashion behavior are researched in this study. Such differences analyzed to find the sources that can satisfy their various desires. This study was expected to provide good information to plan advertising strategy in unpredictable market situation. The subjects for this study were 308 male and female university students. Mehrabian and Russell (1974),s ASTS(Arousal Seeking Tendency Scale) was adapted to measure the OSL, and twenty questions regarding fashion leadership and clothing importance released by Kwon, Shin, Lee, are adapted to measure the fashion behavior. An ANOVA was used as statistical analyzing method to find out the difference between men and women in fashion behavior. The relationship between fashion behavior and difference between men and women in OSL factors were measured by MANOVA. Conclusions were as follows; 1. In consciousness degree of fashion leadership and clothing importance in the fashion behavior, women were higher than men. 2. There was a difference between men and women in OSL's each factors in "unusual stimuli" and "sensuality", but there is no significant statistical difference in factors of "change", "risk", "new environment". Therefore women are higher than men in the stimulation level of "unusual stimuli" and" sensuality". 3. Low element of OSL relating to fashion behavior is from "change" and "unusual stimuli". 4. For the relationship between OSL and fashion behavior, fashion leadership and clothing importance were recognized better in the group of higher level of "change" and "unusual stimuli" irrespective of sex. In the case of "change" which is one of OSL factors, High OSL groups were higher than low OSL groups in the consciousness level of the fashion leadership and clothing importance. In men's case, High OSL-Change groups were higher than Low OSL-Change groups in the fashion leadership, but there was no difference between two groups in the consciousness of the clothing importance. In the case of "Unusual Stimuli", High OSL groups were superior to Low OSL groups in the fashion leadership, but there was no significant difference between two groups in the clothing importance. In women's case, High OSL-Change groups were superior to Low OSL-Change groups. In the case of "Unusual Stimuli", High OSL groups were superior to Low OSL groups in the fashion leadership, but there was no difference between two groups in the clothing importance.

• 한국식품과학회지
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• 제17권3호
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• pp.186-191
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• 1985

방사선(放射線) 조사(照射)가 닭고기의 저장성과 품질에 미치는 영향을 검토하기 위해 시료에 5-8kGy의 감마선(線)을 조사(照射)하고 $3{\sim}4^{\circ}C$에서 41일간 저장하면서 이화학적 특성변화 및 냄새와 외관변화의 관능실험을 수행 결과는 다음과 같다. 보수력은 조사직후(照射直後) 선량(線量)의 증가와 더불어 다소 감소하였으나 저장기간이 경과함에 따라 조사구(照射區)가 우수하였고, TBA가(價)는, 조사선량(照射線量)의 증가와 저장기간의 경과에 따라 증가하였으며, 휘발성 염기 질소량에 있어서는 비조사구(非照射區)는 저장 10일경부터 미생물적 부패로 급증하였으나 8kGy 이상 조사구(照射區)에서는 저장 40일까지도 16${\sim}$18mg% 정도였다. 냄새 및 외관에 있어서는 조사구(照射區)에서는 약간의 조사취(照射臭)가 발생되었으나 저장 3일정도에서 사라졌으며 육색(肉色) 선량(線量)의 증가와 더불어 다소 진한 pink색을 보였고, 비조사구(比照射區)는 저장 후 약 5${\sim}$7일 정도에서 부패로 인한 off-odour와 육색(肉色)이 변화되기 시작한데 반해 5kGy 이상 조사구(照射區)는 저장 25${\sim}$30일 동안 신선도를 유지할 수 있었다.

• 한국식품조리과학회지
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• 제21권4호
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• pp.459-465
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• 2005

It has been known that the mulberry leaf is effective in many diseases. Nowadays, the pharmacological effects on diabetes mellitus of mulberry leaves have been confirmed and they are used for many aspects. And Mulberry leaves are also hewn to be effective in the prevention of diabetics, because of their rich amino acids and fibers. From the results of sensory evaluation, the addition of up to $0.5\%$ MLP(mulberry leaf patty), to the chicken patties induced no significant differences in texture, appearance, and color until $0.5\%$ adding of MLP. However, chicken patties with added $0\%$, and $0.25\%$ added of MLP were shown have the highest acceptability, so these levels were thought to be the proper addition amounts of MLP to the chicken patty. Brightness(L) of these patties was the highest in the $0\%$ group as (55.63) and decreased with increasing adding amount of MLP level. Redness(a) was decreased with increasing adding amount of MLP and appeared as ueenish. Yellowness(b) was the lowest in the $0\%$ MLP addition group as (13.31) and increased with increasing MLP level. Hardness was the highest in the chicken patty with $0.25\%$ added MLP, and the lowest value in the chicken patty with $0.5\%$ added MLP. Cohesiveness was the highest in $0\%$ added MLP added chicken patty and springiness was the highest in $0.5\%$ added MLP added chicken patty. But not significantly. Also Brittleness was similar among the various chicken patties with no significantly difference. As for the composition of fatty acids in the chicken patties with added MLP, saturated fatty acids were decreased and unsaturated fatty acids were increased with increasing MLP Especially, the contents of essential fatty acids showed a largely increasing tendency in the chicken patties with added MLP Linoleic acid, linolenic acid, and arachidonic acid were increased to $9.38mg\%,\;0.65mg\%\;and\;1.28mg\%$, respectively in chicken patty with $1.0\%$ added MLP.