• The Journal of the Convergence on Culture Technology
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• v.4 no.1
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• pp.253-261
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• 2018

Cheongpungho number is located in the center of South Korea Jecheon Peninsula, Chungju cheongpungho be formed by hydroelectric dam construction in 1984, now has been changed to a large man-made freshwater sites during the past 30 years. Recent Jecheon government is developing natural healing resort and entertainment performances for the future, in comparison to the feasibility study of the region using remote sensing technology and site planning was conducted in geographic research and analysis, and as a result, we have a very effective to incorporate the color maps using aerial photography and digital terrain analysis and usage analysis to prove and was in the riverside area for the future of the business and the research proposal facilities and events of the brand, to be more multi-cultural festival form apply new high-tech fusion experiments suggest new direction for future tourism.

• The Research Journal of the Costume Culture
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• v.19 no.1
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• pp.230-243
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• 2011

In this modern digital era, there are very vigorous arguments about digital and media aesthetics throughout culture and art on the basis of new transferring of recognition about the art-media's characteristics. Therefore, this paper tries to discover the art-media's characteristics and aesthetic value that are included in contemporary digital fashion through studying the fusion between digital and fashion. The purpose of this research is to offer positive and evolutive opportunity of artistic thinking to make the meeting between fashion and media suggest the future generation, adaptation and recognition in the media - developmental environment that will be deeper and more fueling. In the area of research method, this paper takes the method of theoretical research by referring national and foreign literatures and preceding research-papers, and carries out investigation and analysis about digital fashion for the last 10 years. The results of this study; The art-media's characteristics of modern digital fashion are virtuality, immateriality and characteristics of multimedia. The aesthetic values can be classified with four kinds of properties. First is hybridity initiated from multi-media that creates works; the second is infinite reproductivity initiated from the characteristics of the multi media and the digital carrier. Thirdly, there is also interactivity appeared all over the area of production, adaptation and perception caused by non-linearity and immateriality. Finally there is synesthesia that can extend the capability of sense through digital media.

• Korean Institute of Interior Design Journal
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• v.18 no.1
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• pp.54-63
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• 2009

The present study is a basic research for promoting the globalization of Korean food, aiming to analyze Japanese restaurants in Hong Kong, an international city successful in globalization, focused on their spatial characteristics and food related characteristics and to use the results as basic materials. The results of this study are as follows. As to the characteristics of indoor spaces and food of Japanese restaurants in Hong Kong, first, the locations of Japanese restaurants were mostly easily accessible luxury hotels, office buildings or shopping malls. They displayed Japanese styles well and used conspicuous signs. Their trade names were given after traditional place names, food names, greetings, etc. Second, the spaces of Japanese restaurants expressed contemporary and, at the same time, traditional styles moderately and elegantly by applying emphatic articles such as traditional furniture, tools and folk paintings to contemporary spaces with traditional air, and by doing so, they showed various possibilities. Third, as to the characteristics of food culture, menus were diversified from traditional menus such as kaiseki to everyday menus such as vinegared rice, ramen, skewered roast meat and fusion dish, and at the same time, differentiated by concept. In addition, some restaurants succeeded in globalization and modernization with chains throughout the world. Furthermore, while table setting, food dishing and tableware image were harmonized with the concept of the restaurant space, if tradition needed to be displayed it was used at a minimum, showing the Japanese aesthetic sense through the restaurant space and food. In globalizing Korean restaurants based on the results of this study, we need to link trade name, facade, sign, menu and space with served food, and to plan a consistent story so that Korean culture and images are expressed. In addition, if a manual is made by benchmarking the Japanese government's support policies and relevant businesses' efforts and ideas and provided to Korean restaurants, it will be helpful for Korean restaurants, which spread Korean food culture, to be more competitive and graceful.

• Journal of the Korean Society of Food Culture
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• v.20 no.3
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• pp.367-373
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• 2005

The study investigated the recognition and preference of foreigner to Korean foods in different nationality. Questionnaires consisted of two languages- Chinese and English were given to 180 residing foreigners in Insa-dong and COEX mall areas and interview methods were used. A total of 157 questionnaires were analyzed for statistical analysis. The statistical analysis was completed using SPSS Win(ver 11.0) for descriptive analysis, ${\chi}^2-test$, ANOVA and Tukey's test. Main results of this study were as follows: First, the factors foreigners considered when they chose food of other countries were; 1.new taste, 2.curiosity, 3.foreign culture, 4.foreign tradition. People from European and Asian countries were inclined to 'New taste' first, while people from American and Oceanian countries were inclined to "curiosity". Second, most of respondents have tried Bulgogi and Galbi before and many of them also have tried Kimchi, Kimbop, and Bibimbop as common Korean foods. Third, the preference was different according to their origins. Asian people liked diverse cuisines including Bulgogi, Galbi, Kimchi, Dubu Doenjan chige, and Samgaetang, while European and Oceanian people liked Bulgogi, Galbi, and Bibimbop. The preference for Kimchi was considerably high among Asian people, however, low among American and Oceanian people(p<0.05). Fourth, Deviation was little on the taste, color, and table settings of Korean foods; most of the respondents was satisfied on those factors. European and Oceanian people who were familiar with table setting according to time were satisfied at table setting of Korean foods, which focused on space, rather than time. Fifth, most of the respondents, especially Asian people, remarked that Korean foods were spicy. The opinion on the taste of Korean foods was variable according to their nations. Currently many of culinary companies from Korea were leading their active business in foreign countries such as China and United States. Their domain was not limited to traditional Korean foods, but expanding to various fields such as fast foods, bakery goods, and fusion snacks.

• Journal of Microbiology and Biotechnology
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• v.28 no.12
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• pp.2079-2094
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• 2018

Sunflower trypsin inhibitor (SFTI) is a 14-amino-acid bicyclic peptide that contains a single internal disulfide bond. We initially constructed chimeras of SFTI with N-terminal secretion signals from the Escherichia coli OmpA and Pseudomonas aeruginosa ToxA, but only detected small amounts of protease inhibition resulting from these constructs. A substantially higher degree of protease inhibition was detected from a C-terminal SFTI fusion with E. coli YebF, which radiated more than a centimeter from an individual colony of E. coli using a culture-based inhibitor assay. Inhibitory activity was further improved in YebF-SFTI fusions by the addition of a trypsin cleavage signal immediately upstream of SFTI, and resulted in production of a 14-amino-acid, disulfide-bonded SFTI free in the culture supernatant. To assess the potential of the secreted SFTI to protect the ability of a cytotoxic protein to kill tumor cells, we utilized a tumor-selective form of the Pseudomonas ToxA (OTG-PE38K) alone and expressed as a polycistronic construct with YebF-SFTI in the tumor-targeted Salmonella VNP20009. When we assessed the ability of toxin-containing culture supernatants to kill MDA-MB-468 breast cancer cells, the untreated OTG-PE38K was able to eliminate all detectable tumor cells, while pretreatment with trypsin resulted in the complete loss of anticancer cytotoxicity. However, when OTG-PE38K was co-expressed with YebF-SFTI, cytotoxicity was completely retained in the presence of trypsin. These data demonstrate SFTI chimeras are secreted in a functional form and that co-expression of protease inhibitors with therapeutic proteins by tumor-targeted bacteria has the potential to enhance the activity of therapeutic proteins by suppressing their degradation within a proteolytic environment.

• Journal of Korea Entertainment Industry Association
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• v.15 no.4
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• pp.31-43
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• 2021

The talk of today's era is innovation and convergence. Convergence can be seen as innovation because convergence is born through innovation and innovation is made through convergence. Crossover and collaboration (collectively referred to as "crossover") which are used as a concept of convergence in popular culture means the combination and integration of different genres or fields, and has recently been used in various fields such as movies and music. The use of crossover helps to break boundaries with other fields and create new works through free and diverse attempts. Thus, in this study, the convergence of popular culture, or crossover, is analyzed in conjunction with the Korean horror genre. Currently, Korean horror movies were popular from the 1990s to the early 2000s, but now only a few are coming out due to a series of poor box office performances. However, according to this study, crossover attempts have already begun in Korean horror films, and traces of crossover have been found in several successful films. In this study, we will further apply a collaboration of characters such as "Avengers" to present a new direction for Korean horror movies.

• Fisheries and Aquatic Sciences
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• v.2 no.1
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• pp.93-97
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• 1999

The promoter region of alginate lyase gene (aly) from Pseudomonas sp. W7 was used for the high expression of gilthead seabream (Sparus aurata) growth hormone (GH) gene in Esherichia coli. PCR product encoding the premature segment of the growth hormone. was cloned to the downstream of aly promoter. GH was overexpressed With 46 ammo acid of alginate lyase as fusion protein. GH was immunoreactive and production of GH was repressed with supplementation of $0.4\%$ glucose into culture media.

• Journal of Fashion Business
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• v.13 no.5
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• pp.149-160
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• 2009

The purpose of this research is to analyze how contemporary hairstyles are expressed based on the recurrence and non-recurrence of simulation. The results of this study can be summarized as follows : 1) Recurrence appeared as imitation which re-expresses the image of past hairstyles, change which borrows unordinary objects from previous hairstyles, and expansion which extends the volume in hairstyles. 2) For nonrecurrence, there were an absence of hairstyles which rid reality, a sub-culture as a disband of fixed perceptions, a combination with other genres, an ambiguity of hairstyles appearing as a fusion effect and a Kitsch phenomenon, an ambiguity of hairstyles where a totally different third image appears through dichotomy concepts combined.

• Journal of Microbiology and Biotechnology
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• v.2 no.2
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• pp.108-114
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• 1992

The fermentative characteristics in ethanol production from lactose, with increased ethanol tolerance, of a fusant yeast strain constructed by protoplast fusion of Saccharomyces cerevisiae and Kluyveromyces fragilis were studied. The ethanol tolerance of this strain was increased to 8.0%, compared with the parent K. fragilis. During batch ethanol fermentation the optimal cultivation conditions for this fusant yeast were an initial pH of 4.5, a culture temperature $30^\circ{C}$. stirring at 100 rpm without aeration in 10% lactose medium (supplied with 1.0% yeast extract). Using this fusant strain in whey fermentation to ethanol, maximum ethanol production reached 3.41% (w/v) (theoretical yield; 66.7%) after a 48 hour cultivation period.

• Proceedings of the PSK Conference
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• 2003.04a
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• pp.154.2-155
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• 2003

Recently, we developed a new anti-osteoporotic agent, DW-1350, which not only inhibited osteoclast formation but also induced osteoblast differentiation through the in vitro randomized screening studies. We identified inhibitory activities of DW-1350 for each step of osteoclast differentiation, fusion and pit formation process in co-culture system with mouse bone marrow and primary osteoblasts. (omitted)