• Food Science of Animal Resources
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• v.25 no.1
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• pp.7-12
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• 2005

The amino acid contents, physical and sensory properties for the loins of crossbred pigs (JJ90: live weight of 90∼100 kg; and JJ110: live weight of 110∼120 kg) and crossbred Jeju black pig (JB90: live weight of 90∼100 kg) were evaluated to investigate their quality. The total contents of structural amino acid, which were 18.15∼20.22% for all the samples without showing significant differences, included significant amount of glutamic acid, aspartic acid, lysine and leucine. The free amino acid content was 0.486% for JB90, which was greater than JJ90 and JJ110. Also, significant amount of taurine, serine, glycine, alanine, valine, and leucine could be observed in the free amino acid content of the samples. The redness (a/sup */) and yellowness (b/sup */) of JB90 were significantly higher titan those of JJ90 and JJ110. The water holding capacity, hardness, chewiness, juiciness and palatability of JJ110 and JB90 were higher than those of JJ90, but their difference was not significant.

• The Journal of the Korea Contents Association
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• v.13 no.7
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• pp.51-61
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• 2013

This Paper aims to explore the key factors that drive box-office success in Korean, Chinese and Japanese film market regarding to the storytelling of the movies. At first, I researched the top 20 movies at the box office of Korean, Chinese and Japanese film market from 2007 to 2011.And then I tried to figure out the key factors for the success and the differences among those countries. Usually the purpose of the movie planning in Korea is for the domestic market. In the profit structure of Korean film industry, it is really hard to focus on the overseas film market. In Chinese film market, recently it has been changed a lot especially film genre. The movie liked to watch is melodrama, romantic comedy movie It is being changed to the comedy genre from the war and martial arts movie. And it is emphasized the importance of the scenario in the film production. They want to watch their lives like a real and dreams at the movie and the movie tries to show this trend. In Japanese film market, they made movies in which TV drama, animation and cartoon according to the O.S.M.U. strategy. The movies like to watch are the blockbuster movies, horror movies, thriller movies and melodrama. Comparing with Korea and China, they like movies which show more fantastic and fairy tale imagination.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.64-79
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• 2014

This study was conducted to examine changes in coffee intake according to the sociodemographic characteristics of the people over 50 and the elderly living in Korea. The data of 2,316 and 3,170 people were extracted respectively from the 2001 and 2011 Korea National Health and Nutrition Examination Surveys. The data were analyzed by gender, age, region area, marital status, educational level, household income, economic activity, and subjective health status. They were also analyzed according to gender and age by average daily intake of coffee, coffee type, place, cups of coffee a day and amount of coffee intake per serving. All statistical analyses were performed with IBM PASW Statistics (SPSS) 21.0 which is capable of complex sample design by frequency analysis, chi-square test, t-test, and logistic regression analysis. The results of the study showed that coffee consumption of the elderly was influenced by their economic activity. In 2011, elderly men ingested averagely more coffee than elderly women, and they also consumed brewed coffee mostly at workplace. Moreover, age groups of over 75 tended to consume a lot of brewed coffee. In this respect, the coffee industry should be aware of the elderly as a new consumption group. Also, this study provides a variety of coffee shops with basic data for product development and marketing activities.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.209-217
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• 2013

This study aims to develop mussel stock, which is the base of sauce, soup, etc., using various nourishing elements in mussels. In mussel stock with different heating times, the moisture content was significantly different according to heating times(p < 0.05). For the color value of mussel stock, L value was highest in MS1(35.48), a value in MS1(-2.39), and b value in MS5(-9.49). pH was lowest as 6.56 in MS5, and with increased heating time, pH decreased significantly (p < 0.001). With increased heating time, the sugar content was highest as $4.03^{\circ}Brix$ in MS3 and lowest as $3.37^{\circ}Brix$ in MS1. The salinity content was lowest as 0.71% in MS1, and with increased heating time, the salinity content increased significantly (p < 0.001). The test for characteristic differences of mussel stock showed that its color intensity, transparency, fish flavor, fish taste, and salty taste increased with increased heating time. Savory taste of mussel stock was highest in MS4 with 4.33% According to the results of acceptance test, taste, and overall acceptance test, MS3 showed the best results. In conclusion, mussel stock showed great preference with increased heating time, and the preference has increased when it was heated for 15 min.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.1
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• pp.27-42
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• 2007

The purpose of this study is to investigate the importance of well-being related to lifestyle choices such as food habits, food choices, life pattern, etc. The survey was conducted among college students using a questionnaire and a 5-point Likert score in Seoul City and Kyunggido Province during September 2005. The responses of 968 college students were analyzed by the SPSS program. The results were as follows. Most of the subjects were female(76.2%), and lived with their parents (85.6%). The average score of 'food habits', 'choosing food materials', 'purchasing' and 'life pattern' were $2.71{\pm}1.22,\;2.86{\pm}1.28,\;2.41{\pm}1.21,\;and\;2.97{\pm}1.31$ respectively in males and $3.01{\pm}1.20,\;3.00{\pm}1.32,\;2.55{\pm}1.20,and\;2.68{\pm}1.40$ in females, respectively. In regard to 'food habits', the scores were significantly affected by gender(p<0.001), smoking(p<0.05), alcohol consumption(p<0.05), exercise(p<0.001), weight satisfaction(p<0.001), method of weight control(p<0.001), use of nutritional supplement(p<0.05), attempts at weight control(p<0.001), regularity of breakfast(p<0.001), level of interest in well-being(p<0.001), and whether the individual tried a well-being item(p<0.001). In regarding to 'choosing food materials' the scores were significantly affected by gender(p<0.001), smoking(p<0.05), exercise(p<0.001), weight satisfaction(p<0.05), method of weight control(p<0.05), use of nutritional supplement(p<0.05), attempts at weight control(p<0.001), regularity of breakfast(p<0.001), level of interest in well-being(p<0.001) ), and whether the individual tried a well-being item(p<0.001). Out of the factors affecting 'purchasing', the association with BMI was remarkable. Students who were overweight, obese or underweight showed higher average scores than students of normal weight. The primary concerns and trial of well-being of college students were food and exercise. Therefore, the purchase of well-being goods is related to their weight control in college students. In regard to 'life pattern' the scores were significantly affected by exercise(p<0.01), use of computer(p<0.001), BMI(p<0.001), weight control(p<0.001), use of nutritional supplement(p<0.05), regularity of breakfast(p<0.001), level of interest in wellbeing(p<0.001), whether the individual tried a well-being item(p<0.001), and having taken lecture on well-being(p<0.05). Therefore nutrition education is needed for healthy eating habits of college students and it is necessary to develop a series of lectures to teach them about diet and exercise programs.

• Korean Security Journal
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• no.61
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• pp.87-107
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• 2019

With the government policy on converting contract workers to full-time employees, there have been significant changes about the security personnel at the nation's critical facilities, including the National Assembly Building and airports. Moreover, the scheduled disbandment of the conscripted police force in 2023 has raised concerns about security management at different government agencies. To examine the college students' perceptions on the possible alternatives to fill the expected security gap, 234 undergraduate students of security management and protection in the Seoul metropolitan region were surveyed. Particularly, a comparative analysis was conducted on the legal bases and supervision, the employment types and salaries, and the scopes of responsibility and authority of suggested alternatives were compared. The results showed that utilization of private police forces was thought to be the most effective option. Based on the research findings, the university departments should develop and maintain a quality curriculum to educate their students to be prepared security professionals with a focus on emergency response capabilities and martial arts, including the courses on private police law and emergency rescue and cardiopulmonary resuscitation (CPR).

• The Korean Journal of Food And Nutrition
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• v.31 no.6
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• pp.811-820
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• 2018

This study suggests a method of making cheese using soybeans for healthy food for people that are allergic to animal proteins, vegetarians, people on a diet, infants and toddlers. Additionally, the study was conducted to provide basic data that can contribute to the development of a quality control class of Korean cheese and underdeveloped cheese industry. Soybean cheeses have a high protein content and low fat. The free amino acids of soybean cheeses contained 11.48 mg of arginine per 100 g, 9.33 mg of glutamate, and leucine 4.91 mg, in that order. The free amino acids of Company A's milk cheese contained 20.95 mg of glutamate, 8.95 mg of proline and 8.02 mg of lysine per 100 g. In soybean cheeses, there were 2.21 mg of tryptophan and 0.73 mg of cysteine, which were not analyzed in the milk cheese of company A. The contents of the constituent amino acids was 1,070.22 mg of glutamate, 467.30 mg of aspartate and 446.30 mg of leucine in 100 grams of soybean cheeses per 100 grams. The milk cheese of Company A was 1,715.97 mg of glutamate, 798.72 mg of leucine and 685.31 mg of proline. The mineral contents of the soybean cheese were 120.29 mg/100 g of calcium, 0.92 mg/100 g of iron, 0.78 mg/100 g of zinc and 0.40 mg/100 g of selenium, respectively. The contents of vitamin $B_1$ and ${\beta}$-glucan in soybean cheese were higher than that of the milk cheese in Company A at 0.08 mg/100 g and 13.73 mg/g, respectively. Therefore, it is considered that the soy cheese is excellent in nutritional aspect and will contribute to health promotion. It is also suitable for people that are allergic to animal proteins, vegetarians, people on a diet and healthy foods for infants.

• Journal of the Korea Convergence Society
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• v.11 no.12
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• pp.177-186
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• 2020

Entrepreneurship education has been emphasized worldwide and the number of universities that open related subjects have been increasing. K University, located in Gyeonggi-do, was selected as one of the leading universities in entrepreneurship in 2014, and has continued to grow quantitatively by providing support and education related to entrepreneurship on and off campus. In addition, major issues in entrepreneurship education were derived by conducting written or face-to-face interviews and advisory meetings with instructors, field experts, and education demanders for environmental analysis. Based on this, three major tracks(venture start-up, entrepreneurship convergence, and social venture activation) were derived, and major competency and learning goals for each track were presented. On the other hand, in order for this study to be more effectively accepted, it is necessary to present the objectives of each track, the capabilities pursued, and the courses that help students' progress. Therefore, in the future research, it is necessary to design and present the goals for each track, the curriculum road map, and the detailed curriculum of the convergence major, and at the same time, research to match the appropriate teaching method for each newly opened subject will be required to increase educational effectiveness.

• Journal of Food Hygiene and Safety
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• v.36 no.6
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• pp.537-545
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• 2021

This study investigated the characteristics of taste and flavor in various wintering-radish extracts using electronic sensors. Sourness showed the highest sensor value (6.9) in hot brewed extracts of white radish part. Saltiness showed the highest sensor value (8.0) in cold brewed extracts of green radish part. Umami showed the highest sensor value (8.3) in hot brewed extracts of white radish part. Sweetness showed the highest sensor value (6.8) in cold brewed extracts of green radish part. Bitterness showed the highest sensor value (7.5) in espresso extracts of green radish part. A total of 16 volatiles were identified using electronic nose. Among these volatile compounds in radish extracts, methanethiol was found to be the predominant volatile compound. These sensory characteristics in radish extracts can be used as basic research data in the food industry.

• Journal of Industrial Convergence
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• v.20 no.6
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• pp.27-35
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• 2022

The purpose of this study is to analyze the metaverse-related issues in the news big data from an educational perspective, explore their characteristics, and provide implications for the educational applicability of the metaverse and future education. To this end, 41,366 cases of metaverse-related data searched on portal sites were collected, and weight values of all extracted keywords were calculated and ranked using TF-IDF, a representative term weight model, and then word cloud visualization analysis was performed. In addition, major topics were analyzed using topic modeling(LDA), a sophisticated probability-based text mining technique. As a result of the study, topics such as platform industry, future talent, and extension in technology were derived as core issues of the metaverse from an educational perspective. In addition, as a result of performing secondary data analysis under three key themes of technology, job, and education, it was found that metaverse has issues related to education platform innovation, future job innovation, and future competency innovation in future education. This study is meaningful in that it analyzes a vast amount of news big data in stages to draw issues from an education perspective and provide implications for future education.