• The KIPS Transactions:PartD
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• v.10D no.7
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• pp.1213-1224
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• 2003

In recently, digital comic content distribution was not stable for illegal distribution and the weak of intellectual property right in the internet. The research activities of suggest the distribution model and secure intellectual property right are going in international standard communities, not yet in Korea. As the basis of the research, the general framework of international projects and standards such as MPEG-21, IMPREMATUR, FILIGRANE was analysed. Targeting on the domain of digital comics industry, the digital comics distribution structure and business flow model are defined adapting secured distribution system, DRM. The detail content of this research consist of three themes. The first, survey and analysis of the international standard ＆ leading DRM project's models. The second, suggestion of the service scenario on the digital comic content distribution. The third, suggestion of the model on the secured distribution of digital comics. Through this research targeting at the digital comics business, we found that standards technical items and requirements was well adapted into target domain, and would affect other domain in digital content industry.

• The Journal of the Korea Contents Association
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• v.8 no.11
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• pp.426-437
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• 2008

As culture content industry is regarded as a high value-added creation industry, many universities have run various kinds of programs such as interdisciplinary programs to develop human resources recently. J University has also offered a culture content interdisciplinary program since 2006. 6 departments are engaged in the interdisciplinary program. However, the research related to the assessment of courses and management about interdisciplinary programs rarely exists. In this paper, we firstly analyze the satisfaction levels of the classes and the management of the culture content interdisciplinary program runs in our University. In addition, in order to propose a desirable method to run the interdisciplinary program, we analyze the comprehension levels of students and the effectiveness of the education. Finally, we propose a future direction for a successful program based on our analysis results.

• Journal of the Korean Wood Science and Technology
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• v.29 no.4
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• pp.16-24
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• 2001

Conventional hot-air oven-drying method takes at least four hours to determine the moisture content of wood sample and this method is not always acceptable to wood industry. In this study samples of six different specifications from Paulownia coreana, Pinus densiflora and Quercus acutissima were dried in domestic microwave oven to their oven dry weights to investigate the possibility of rapid moisture content determination technique using microwave-oven drying method. Continuous heating time, cooling time and intermittent heating time were determined by each species and sample specifications. Temperatures of surface and center of samples were also measured during drying. Oven-drying times were reduced to 1/7~1/10 of conventional hot-air oven-drying method. Therefore microwave heating and drying techniques appear attractive for wood industry as a rapid moisture content determination method.

• Preventive Nutrition and Food Science
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• v.12 no.4
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• pp.209-216
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• 2007

To investigate the applicability as the functional food materials of germinated Glycine max Merr soybeans, its biochemical characteristics and its abilities to inhibit platelet aggregation and hydrolyze alcohol were examined. With the progression of germination time, crude protein content gradually increased, and on the 5th day of germination it was 30.19%. However, crude fat content tended to decrease, and on the 5th day of germination it was 14.30%. Total amino acid content was highest on the 3rd day of germination at 80,875 mg%. The free amino acid content doubled from day 0 of germination (1,273.35 mg%) until the 5th day of germination (2,742.99 mg%). Fatty acid analysis revealed that linoleic acid was highest among all the samples, ranging from $53.55{\sim}56.00%$. Linolenic acid content slightly increased as the germination period was prolonged. The ability to inhibit platelet aggregation increased according to the germination period and then decreased again on the 5th day of germination; it was somewhat higher in the ethanol fraction. In measuring ADH, we found that the activity of the ethanol fraction increased with increasing days of germination. In the case of the water fraction, the activity decreased as germination was prolonged, and the ADH activity of the water fraction was higher than that of the ethanol fraction. Based on the above results, we deemed that the Glycine max Merr soybeans germinated for $2{\sim}3$ days were most pertinent for use as functional food materials.

• Culinary science and hospitality research
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• v.12 no.4 s.31
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• pp.131-139
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• 2006

This study carried out the standardization of processing conditions in mustard powder (MP) for quality improvement and suggested a recycling scheme of mustard oil(MO). Pungent taste in MP and MO was estimated using allylisothiocyanate (AITC) content as a marker. Recovery of crude oil from mustard seed (MS) was best by the cold pressing method. Residual AITC content at $30^{\circ}C$ pressing was 0.54% and 0.42% at $230^{\circ}C$. But residual AITC contents in MOs were 92ppm, 139ppm, respectively. The residual AITC content in MP was the highest (0.54%) when the moisture content in MP was 4.5%. The residual content of volatile oil in MP and MO showed similar results. In summary, crude oil must be removed from MS using the cold pressing method.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.746-756
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• 2014

This study investigated the quality characteristics and physiological activities of takju prepared with whole chestnut (15%, 30% and 50% with steamed rice) during fermentation. The pH level began to decrease after the secondary brewing stage. The total acid as well as the organic acid content increased during fermentation. Lactic acid and succinic acid were the main organic acids in takju fermented with whole chestnut. The level of total sugar and reducing sugars in takju fermented with whole chestnut increased at the first brewing stage and then slowly decreased after 4 days of fermentation. Also, the total number of viable cells and microbial populations such as lactic acid bacteria and yeast in the treatments increased to about 108 CFU/mL after 1 days of fermentation and then decreased gradually afterward. The ethanol content in takju fermented with whole chestnut rapidly increased during the initial 4 days of fermentation, to a maximum content of 18.2% after 8 days. The colour values of the treatments did not show any significant differences between 0% and 15% chestnut content. However L value decreased, while the a and b values increased when the whole chestnut content above 30%. The total polyphenol level, electron donating ability, nitrite-scavenging ability and ferrous ion effect also increased as the ratio of whole chestnut increased. Sensory scores of takju fermented with 15% chestnut were greater than those of takju prepared by other treatments.

• Journal of Radiation Industry
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• v.6 no.3
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• pp.257-265
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• 2012

This study was carried out to evaluate growth, morphological characteristics, and sugar content among fifty six blackberry (Rubus fructicosus) genotypes derived from gamma-ray treatment (fifty two lines), MNU treatments (three lines), and cross breed R. fructicosus${\times}$R. parvifolius(one line). While 56 genotypes had similar stem diameter with origin variety, the most of mutants showed reduced leaf size. Also, they showed a wide range of variation in fruit size and one hundred fruit weight compared with origin variety. In fruit size and sugar content, two mutant lines showed large fruit sizes and ten mutant lines showed 20% higher sugar content than the original variety. In the correlation analysis, positive relationships were determined between sugar content and stem diameter, fruit length, leaf wide and fruit length/fruit wide ratio. However, leaf length/leaf wide ratio showed a negative correlation with sugar content. The results will be used as fundamental data for Rubus fructicosus breeding program.

• Journal of Digital Convergence
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• v.17 no.2
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• pp.399-404
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• 2019

This study proposes a strategy for developing Korean entertainment video service by studying the current status of user's experience of OTT(Over the Top, online video streaming service), mainly Netflix and Watcha Play. Firstly, as case study research, I investigated the features of domestic video streaming services and that of foreign services and K-content service needs. Secondly, I interviewed eight Netflix and Watcha Play users to understand the user experience and the demand for K-content video streaming service. As a result, I was able to derive two points about the strategy. First, isolated channel strategy. Second, content diversification and personalization strategy. This study is meaningful that it presented a strategy for the direction of the Korean entertainment industry. I hope that the follow-up study will help improve the Korean entertainment industry and help develop Korea's entertainment strategy.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.1
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• pp.21-26
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• 2022

When garlic is aged for a certain period of time while maintaining proper humidity, it causes a browning reaction by its own ingredients and enzymes. In this study, the physicochemical properties were analyzed by varying the temperature conditions for aging garlic. It was found that about 20% of the weight of garlic was reduced through the aging process. During the aging process, both samples showed the highest water content on the 10th day of aging, and the water content of the two samples was similar after the aging was completed. In the analysis of total sugar content change, AG1 (22.0±0.7 vs 21.4±0.6) showed a significantly higher sugar content on the 10th day of aging, but showed a tendency to gradually decrease thereafter, whereas AG2 showed a steady increase in sugar content during the aging process (18.7 < 21.4 < 21.7 < 22.3 < 23.7). The pH change that occurred during the aging process showed the most pH change on the 10th day. In AG1, the pH gradually decreased as the aging period increased, whereas in AG2, the pH increased significantly after the 10th day. In the analysis of browning, AG1 increased sharply on the 10th day and maintained the state, and AG2 showed a significant increase in browning according to the aging process. In conclusion, based on the results of this study, if various ripening temperature conditions are set, it is judged that it will play a positive role in improving the productivity of black garlic.

• Journal of Digital Convergence
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• v.20 no.5
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• pp.761-776
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• 2022

For fostering the biomedical industry, the formation of a high-tech-based innovation cluster is continuously being promoted. Accordingly, studies dealing with domestic clusters are being conducted based on case studies on major overseas clusters, but they are limited to a single case. In this paper, content analysis was used based on the literature about innovation clusters and bio-medical industry to comprehensively summarize the factors to be considered for the creation and activation of bio-medical clusters. Subsequently, the factors derived through content analysis were applied to the case of the Hongreung Innotown. The requirements for the successful creation of the Hongreung Innotown, it is required to improve settlement conditions, prepare systems to create start-up culture, and revitalize translational research, attract investment, and cooperate and connect with local clusters.