• International Journal of Knowledge Content Development & Technology
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• v.8 no.4
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• pp.75-98
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• 2018

In this study, the network analysis of researchers, institutions, and research principal agent was conducted to understand structure characteristics of international cooperation research project implemented from 1997 to 2018. The network of researchers and institutions were decentralized structure. On the other hands, the network of research principal agent was centralized structure. The Soul National University is the leading organization of international cooperation research project. In terms of research principal agent, corporation is the leading principal agent. In additions, the results of the network centroid analysis of the researchers and institutions were correlated with the research funds. As a result, it was confirmed that the network centroid of research organization was linearly related to research funds.

• Journal of Information Technology Applications and Management
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• v.30 no.5
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• pp.107-120
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• 2023

In this study, we investigate the changes and realities of the content production process focusing on Image generation AI revolutions such as Stable Diffusion, Midjourney, and DELL-E, and examine the current status of related department operations at universities and Find out the status of the current curriculum. Through this, we suggest the need to produce AI-adaptive content talent through re-establishing the capabilities of content-related departments in art universities and quickly introducing curriculum. This is because it can be input into the efficient AI content development system currently being applied in industrial fields, and it is necessary to cultivate talent who can perform managerial and technical roles using various AI systems in the future. In conclusion, we will prepare cornerstone research to establish the university's status as a source of talent that can lead the content industry beyond the AI content production era, and focus on convergence capabilities and experience with the goal of producing convergence talent to cultivate AI adaptive content talent, suggests the direction of curriculum application for value creation.

• Korean Journal of Environmental Agriculture
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• v.35 no.4
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• pp.247-255
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• 2016

BACKGROUND: Acrylamide (CAS No. 79-06-1) is known to be a carcinogenic compound, and is classified as a Group 2A compound by the International Agency for Research on Cancer (IARC, 1994). Acrylamide can be generated during the browning process via the non-enzymatic Maillard reaction of carbohydrates such as reducing sugars and of amino acids such as asparagine, both of which occur at a temperature above $120^{\circ}C$. Potato tubers contain reducing sugars, and thus, this will affect the safety of processed potato products such as potato chips and French fries. In order to reduce the level of acrylamide in potato processed products, it is therefore necessary to understand factors that affect the reducing sugar content of potatoes, such as environmental factors and potato storage conditions, as well as understanding factors affecting acrylamide formation during potato processing itself. METHODS AND RESULTS: Potatoes were cultivated in eight regions of Korea; For each of these different environments, soil physico-chemical characteristics such as pH, electrical conductivity, total nitrogen, available phosphate, and exchangeable cation content were measured and correlations with potato reducing sugar content and potato chip acrylamide levels were examined. The reducing sugar content in potato during storage for three months was determined and acrylamide level in potato chip was analyzed after processing. The storage temperature levels were $4^{\circ}C$, $8^{\circ}C$, or $10^{\circ}C$, respectively. The acrylamide content of chips prepared from potatoes stored at $10^{\circ}C$ or $20^{\circ}C$ for one month was analyzed and the different frying times were 2, 3, 5, and 7 min. CONCLUSION: This study showed that monitoring and controlling the phosphate content within a potato field should be sufficient to avoid producing brown or black potato chips. For potatoes stored at low temperatures, a reconditioning period ($20^{\circ}C$ for 20 days) is required in order to reduce the levels of reducing sugars in the potato and subsequently reduce the acrylamide and improve chip coloration and appearance.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.5
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• pp.1364-1368
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• 2015

This study was performed to evaluate mineral contents of catfish Silurus asotus. As a result of mineral content, the mean content of the macro mineral was (in descending order): K (310.36-412.66 mg/100 g), P (186.42-223.02 mg/100 g), Na (35.32-57.87 mg/100 g), Mg (22.88-31.87 mg/100 g), Ca (9.05-13.07 mg/100 g). In comparison, the mean content of the micro mineral was (in descending order): Fe (0.26-0.95 mg/100 g), Zn (0.26-1.02 mg/100 g), Cu (ND-0.08 mg/100 g), Mn (0.01-0.03 mg/100 g). A proportion of mineral intakes with the dietary reference intakes for Koreans (KDRIs) set by the Korean Nutrition Society. Nutrient uptake proportion of mineral intakes was (in descending order): P (62.16%), K (20.71%), Mg (16.82%), Fe (13.02%), Zn (11.38%) Cu (10.94%), Na (6.59%), Ca (3.09%), Mn (0.96%). The mineral content was compared with the major protein food sources according to the Korea Health Statistics (2013) such as polished rice, pork, chicken, beef, eggs and milk. The calcium content contains; lower level of milk and eggs, chicken whereas higher levels of rice, pork and beef. Catfish has less iron content than major protein food source. Phosphorus and potassium contain higher level of major protein food sources.

• Proceedings of the Korea Contents Association Conference
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• 2008.05a
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• pp.170-175
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• 2008

Kimchi is Korean traditional culinary culture and one of the most representative, Korean cultural archetypes which reflect Korean sentiment and culture. Further, its virtue as a food has drawn attention from all over the world. One thing that you can count as the most important thing in successful cultural content is creative material. Kimchi is a life cultural content with universal quality which is shared with mankind in its culinary culture and originality generated from Korean people and its history. The rich cultural factors of Kimchi, in mental and material aspects, can be a platform for successful content which is globally competitive. Contents of Kimchi culture, which can be applied to various cultural business, has been developed on the basis of its colorful cultural factors. And with the cases used as standards, OSMU type cultural content development process of cultural archetype was suggested. This study was intended to suggest Korean cultural archetype's possibility to be developed into a life cultural content and tried to help building cultural content development process of Korean life cultural archetype.

• International Journal of Internet, Broadcasting and Communication
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• v.16 no.1
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• pp.72-79
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• 2024

This study focuses on combining traditional craft lacquer thread sculpture and augmented reality (AR) technology to develop digital educational content. In this way, we not only make it easier and easier for children to learn and understand the traditional craftsmanship of lacquer thread sculpture, but also finds a new direction for traditional craft education. First, through literature research, the production process of traditional craft lacquer thread sculpture is summarized. Through an in-depth understanding of traditional craft lacquer thread sculpture, it provides a theoretical basis for subsequent AR digital content development to achieve educational goals. Next, we used AR technology to design and produce the digital content of the traditional craft lacquer thread sculpture. This study proposes the application of AR technology and the design and production methods of digital content. It is hoped that the methods and experiences we have proposed will not only provide reference for the development of similar digital content in the future, but also provide new educational methods for the inheritance of traditional crafts.

• Proceedings of the Korean Society of Crop Science Conference
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• 2017.06a
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• pp.81-81
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• 2017

The origin of wild corn (teosinte) is distributed in the Northwest coastal pacific area of Central America, including Mexico, which is a wetland area of 5 to 6 months per year. Depending on these climate characteristics, wild corn is genetically resistant to flooding condition. In order to evaluate the availability of flooding resistant genes of these wild corns, we examined the physiological responses after the flooding treatment in the early stages of the growth of various wild corns. The difference of chlorophyll content between flooding untreatment and flooding treatments (untreated chlorophyll content - humidified chlorophyll content) was the highest in chlorophyll content in the case of B73, the common corn. In the middle leaf, $\underline{Zea}$ mays subsp. Parviglumis, Zea mays subsp. Mexicana, Zea mays subsp., Zea perennis decreased significantly. In the lower leaves, Zea mays sub and Zea nicaraguensis showed the lowest content compared to B73. PCR analysis was performed using 34 primers divided into two groups, top and bottom. In the wild corn, pyruvate decarboxylase 2 in root and alcohol dehydrogenase 1 in shoot showed the difference in the reaction.

• Journal of Korean Home Economics Education Association
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• v.28 no.2
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• pp.1-19
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• 2016

The purpose of this study was to design curriculum content structure integrating three systems of actions for 2009 revised current home economics curriculum. For the development of content structure and content elements, a development team of two home economics scholars, a cooperating team of three home economics teachers, and an expert team of 15 home economics teachers and professors were organized. Phase 1 of curriculum development was developed by integrating three systems of actions with traditional home economics content areas of clothing, food, housing, consumption, and family by the development team. It is examined by the cooperating team and in phase 2 is recommended to build matrix of units of the current curriculum and the three systems of actions. The final phase of curriculum development illustrated a content structure integrating the sub-units of 2009 revised current curriculum and the three systems of action following the expert group's professional opinion.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.408-415
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• 2018

This study aimed to investigate the changes in the ${\gamma}$-aminobutyric acid (GABA) content of bitter melon (Momordica charantia L.) cultivated from different regions, with different harvest times and at various maturation stages. Methods for observing the changes in GABA content were validated by determining the specificity, linearity, limit of detection (LOD), limit of quantification (LOQ), and precision and accuracy using the HPLC-FLD system. Results showed high linearity in the calibration curve with a coefficient of correlation ($R^2$) of 0.9999. The LOD and LOQ values for GABA were 0.29 and $0.87{\mu}g/mL$, respectively. The relative standard deviations for intra- and inter-day precision of GABA were less than 5%. The recovery rate of GABA was in the range of 98.77% to 100.50%. The average content of GABA was 0.93 mg/g and Cheongju showed highest GABA content of 1.88 mg/g. As the time of harvest increased from May to September, the GABA content decreased from 1.56 to 0.86 mg/g. Also, maturation of the bitter melon fruit was associated with a decreased in GABA content.

• Advances in concrete construction
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• v.13 no.6
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• pp.423-431
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• 2022

Although the influence of moisture content on the mechanical properties of concrete has been studied for a long time, research related to its influence on the damping and energy dissipation property of concrete structure is still very limited. In this paper, the relationship between damping property and moisture content of concrete using cyclic uniaxial compression is firstly presented, and the mechanism of the influence of moisture content on concrete damping and energy dissipation capacity is analyzed. Based on the experimental research, moisture-related damping and energy dissipation model is proposed. Results show that the dissipated energy of concrete and loss factor increase as the moisture content increasing. The energy dissipation coefficient reflecting the influence of stress level of concrete under cyclic load, decreases first and then increases as the moisture content increasing. The mechanism of moisture-related energy dissipation behavior can be divided into the reactive force of water, the development of the internal micro cracks and the pore water pressure. Finally, the proposed moisture-related damping and energy dissipation model are verified.