• International Journal of Knowledge Content Development & Technology
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• v.13 no.3
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• pp.95-123
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• 2023

This study intended to discover the communicative characteristics of libraries, such as locality, communality, interactivity, and organic vitality, and measure as to whether the components constituting them were appropriate, and based on the research results, it was intended to establish the role of public libraries based on communicative characteristics. As a result of the study, it finally turned out that the libraries had the four communicative characteristics of 'locality', 'communality', 'interactivity', and 'organic vitality'. The four communicative characteristics may be classified into 16 factors and 63 detailed factors accordingly. Examining the characteristics of library communication, first, locality means that local residents create and maintain the identity of a social, historical, and cultural locality while sharing the space of a library. In the library, the users can receive local life information or create a cultural identity of the locality through communication between the users. Second, communality is a fundamental factor in forming a community of local residents and represents the characteristics of a group formed based on place and geographical characteristics, culture and belief system, and interests. Third, interactivity refers to a kind of behavior in which users interact with other users, information providers, and books and information in the library to give and receive influence. The actions in which two or more objects share knowledge, thoughts, emotions, and opinions may be seen as being accomplished through interaction. Lastly, organic vitality means seeking the continuous maintenance and development of the community, and creating a lasting characteristic even in the changing environment of the library.

• Journal of the Korean Society of Tobacco Science
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• v.10 no.1
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• pp.11-19
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• 1988

This study was conducted to relate among growth characteristics, quality, and chemical components for flue-cored tobacco. The results are summarized as follows : 1. Starch content in harvested green leaf was correlated negatively with leaf length, leaf width, leaf area, and leaf weight of harvested green leaf, respectively, while positively with total sugar content in cured leaf, and the ratio of leaf length to leaf width of harvested green leaf. 2. Organic matter and total nitrogen contents in the soil were correlated positively with nicotine content in cured leaf, respectively, and total nitrogen in the soil negatively with total sugar content in cured leaf. 3, Amount of fertilizer, application date of MH, priod of harvesting, and yield were correlated positively with nicotine content in cured leaf, respectively , while negatively with total sugar content. Application amount of MH was correlated positively with total sugar content, but negatively with nicotine content in cured leaf. Also amount of compost was correlated negatively with nicotine content in cured leaf. 4. The ratio of total sugar to nicotine (TS/N) per plant was correlated positively with price (Won/kg) and specific leaf area, but negatively with leaf length. leaf width, leaf area, harvested leaves, and leaf weight in cured leaves, respectively. Yield was correlated negatively with TS/N per plant. 5. TS/N of the best quality tobacco per plant was 12.0. Those of the best quality tobacco in each stalk position were 42.1 for first~third leaf, 28.4 for 4th~6th leaf , 23.7 for 7th~9th leaf, 7.7 for l0th~12th leaf , and 7.8 for over 13th leaf from bottom, respectively. 6, When TS/N was 12.0, optimum values of growth characteristics per plant were 100.5 $\pm$ 10.3g for leaf dry weight, 755.1$\pm$53.2cm for leaf length, 294.4$\pm$25.1cm for leaf width, 8, 892$\pm$111cm2 for leaf area, 16.0$\pm$0.6 leaves for harvested leaves, and 7.32$\pm$0.44mg/cm2 for specific leaf area, respectively. 7. When TS/N was 12.0, optimum values of chemical components per plant were 1.92$\pm$0.28% for nicotine content, and 20.4$\pm$ 1.4 % for total sugar content, and that of yield was 238.3$\pm$ 9.8kg/10a.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.37 no.6
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• pp.521-527
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• 1992

This study was conducted to obtain the fundamental information on the relationship between sugar content variation and other major characteristics in colored-soybean strains collected in Korea. Sugar content varied from 8.3% to 12.1%, and averaged to be 10.1% in collected colored-soybean strains. On the basis of maturity, soybean growth types were distributed 0.5%, 1%, 5.7%, 16%, 19%, 22%, 14%, and 19% in maturity group 0 (less then 115 days), group I(116 to 123 days), group II (124 to 131 days), group III (132 to 139 days), groupIV(140 to 147 days), group V (148 to 155 days), group Ⅵ(156 to 163 days), and group Ⅶ(over 164 days), respectively. Most of colored-soybean strains were in the middle and late maturity group(maturityIII group toⅦ). Sugar content was tended to be higher in soybean seeds of late than early maturity group. Difference in sugar content was not present according to the seed coat color, whereas strains with bloom seed was higher in sugar content than those with non-bloom seed. Higher seed sugar content was shown in green seed embryo than yellow one. Total sugar content was correlated negatively with protein content (-0.29$^{**}$), positively with oil content (0.21$^{**}$) and growth period(0.36$^{**}$) in all collected colored-soybean strains, and within respective maturity group except early maturity group strains, total sugar content was correlated significantly with protein, oil, ADV, and other characteristics.stics.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.40-46
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• 1997

This study was conducted in order to determine the effect of preparing conditions(refrigerating and freezing of dough, dough size, frying temperature, kneading degree and ingredient amount) on the dehydration, absorbed oil content and sensory characteristics of Yackwa. There were no significant differences on the dehydration, absorbed oil content and sensory characteristics between the control Yackwa and those prepared by refrigerating and freezing of dough. In the dough size (large, medium, small), dehydration and absorbed oil content was increased as the size became smaller. It was shown that overall acceptability was high in medium size Yackwa. There were no significant differences on the dehydration of Yackwa under various frying temperature and kneading degree. On the other hand, absorbed oil content of Yackwa was decreased as the frying temperature became higher and kneading degree increased. Dehydration of Yackwa was increased as the amount of sesame oil, honey and sozu increased. There were no significant differences on the absorbed oil content of Yackwa as the amount of sesame oil increased. The absorbed oil content was increased as the amount of honey increased, whereas the absorbed oil content decreased as the amount of sozu increased. Shininess, softness, brittleness and oily taste was increased as the absorbed oil content increased in sensory evaluation of Yackwa prepared by different frying temperature, kneading degree and ingredients amount. It was shown that above preparing conditions affected the absorbed oil content and sensory characteristics of Yackwa.

• Journal of Digital Convergence
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• v.11 no.8
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• pp.315-320
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• 2013

The content of emerging hero is a material of many roles in the development of video content. In recent years, the hero story taking advantage of the powered suit are appearing, and the popularity is also high. The powered suit was first advocated by Robert Anson Heinlein called science fiction writer, and he contributed to creation of diverse and numerous powered suit content. In particular, the powered suit content combined with epic heroes has become popular with many crush to audiences. In this study, what is the powered suit content and analyzed characteristics within the content of the powered suit by content analysis of utilizing the powered suit materials. It is thought that the powered suit content is gaining popularity to a large audience because it focused on realistic, scientific storyline than a traditional hero narrative.

• Journal of Korean Society for Atmospheric Environment
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• v.31 no.4
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• pp.368-377
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• 2015

Bunker C fuel oil is a high-viscosity oil obtained from petroleum distillation as a residue. The sulfur content of bunker C fuel oil is limited to 4.0% or even lower to protect the environment. Because bunker C fuel oil is burned in a furnace or boiler for the generation of heat or used in an engine for the generation of power, carbon dioxide is emitted as a result of combustion. The objective of this study is to investigate $CO_2$ emission characteristics of bunker C fuel oil by sulfur contents. Calorific values and carbon contents of the fuels were measured using the oxygen bomb calorimeter method and the CHN elemental analysis method, respectively. Sulfur and hydrogen contents, which were used to calculate the net calorific value, were also measured and then net calorific values and $CO_2$ emission factors were determined. The results showed that hydrogen content increases and carbon content decreases by reducing sulfur contents for bunker C fuel oil with sulfur contents less than 1.0%. For sulfur contents between 1.0% and 4.0%, carbon content increases as sulfur content decreases but there is no evident variation in hydrogen content. Net calorific value increases by reducing sulfur contents. $CO_2$ emission factor, which is calculated by dividing carbon content by net calorific value, decreases as sulfur content decreases for bunker C fuel oil with sulfur contents less than 1.0% but it showed relatively constant values for sulfur contents between 1.0% and 4.0%.

• Fashion & Textile Research Journal
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• v.10 no.3
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• pp.389-393
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• 2008

The purpose of this study is to provide beauticians with the fundamental material for them to use effectively heat permanent wave and satisfy their customers. It carried out an experiment with hair of a woman in her late twenties to investigate the change of physical and morphologic characteristics by its water content when performing heat permanent wave. It evaluated the water content as 0g, 1g, 2g, 3g and 4g respectively when performing the heat permanent wave on hair, then it compared and observed the wave type, tensile strength and elongation for its physical change also observed the morphologic change by scanning electronic microscope and transmission electronic microscope. The result of experiment on the physical specificity revealed that the wave was the most ideal when the water content was 2 g. The material with much water content made wave but the result was not satisfied. In the case of hair with water content of nearly 0g didn't make wave. In terms of tensile strength and elongation, the tensile strength was generally reduced as hair was damaged, on the contrary, the elongation was increased. It observed the change of morphologic characteristic and got the result that the damage on hair cuticle was deepen as its water content was decreased. It also showed the result that damage happened on hair cuticle more than hair cortex with the observation of fine structure on hair section by transmission electronic microscope. Generally chemical treatment damaged hair. Under consideration of this aspect, the ultimate goal of this thesis is to minimize the damage of hair caused by chemical treatment and get the satisfaction on the hair style. The result of experiment presented that the hair showed the best result when its water content was 2 g.

• The Journal of the Korea Contents Association
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• v.18 no.5
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• pp.420-431
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• 2018

This study approaches the subject of satisfaction and persistent use intention based on presence based on virtual reality (VR). VR presence, user characteristic, and VR sickness, content satisfaction and system satisfaction, and continued use intention through this of 569 men and women commissioned by the survey agency were investigated. In the content of the study, the constituent factors of VR presence, an independent variable, were set as realism, immersion, and interaction. The user characteristics were set as the individual 's propensity to innovate, the degree of immersion, and the experience of using VR. VR Presence, User Characteristics, VR Sickness of Intention of Continuous Usage were set as research problems and models. Eight hypotheses were adopted in the analysis of the research problem applying the structural equation modeling (SEM) model. In conclusion, this study suggests that content satisfaction, which has the greatest influence on VR content satisfaction and persistent intention, is suggested.

• Journal of Broadcast Engineering
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• v.25 no.4
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• pp.507-517
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• 2020

Along with the development of computer graphics, real-time rendering, motion capture, and artificial intelligence technology, virtual being that enables two-way communication has emerged in the content industry. Although the commercialization of technologies and platforms is creating a two-way communication virtual being, there is a lack of analysis of what characteristics this virtual being has and how it can be used in each field. Therefore, through technical background survey and case study for the production of virtual being, the two-way communication virtual being is analyzed on the characteristics necessary for emotional exchange. The characteristics needed for emotional exchange were divided into interaction, individuality, and autonomy, and this characteristic is classified as the focus and how two-way communication virtual being will be used in the content field. This study is expected to provide significant implications for the research of content production and utilization using virtual being as a basic study of virtual being, which analyzes the technical background and characteristics for two-way communication required for virtual being production.

• Food Science of Animal Resources
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• v.36 no.1
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• pp.1-7
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• 2016

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.