• 한국생산제조학회지
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• 제25권3호
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• pp.237-243
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• 2016

Recently, technologies that produce biofuels from microalgae are being studied worldwide. It is necessary to significantly reduce the production costs of biofuels from microalgae for economic reasons. In this study, the growth curve of the microalgae was obtained using the batch-culture method, and the specific growth rate was predicted using the regression method. Based on the culture conditions of the estimated specific growth rate, the turbidity of the microalgae in the flat panel photobioreactor (PBR) was measured. Furthermore, an on-off control scheme was applied to the flat panel PBR in order to culture the microalgae continuously on the basis of turbidity. The parameters of the on-off control system were displayed by LabView. The on-off scheme of peristaltic pump was controlled based on the turbidity in the PBR. In addition, the turbidity values of growth curves were compared and analyzed in the continuous culture process using the on-off controller.

• Journal of Contemporary Eastern Asia
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• 제17권1호
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• pp.94-111
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• 2018

This study examines Korea's international development volunteer program as a citizen diplomacy initiative. Informed by a cultural perspective of transmission and relational models of public diplomacy, I examine the ways in which volunteer training incorporates cultural-learning into its program. The study finds that volunteer training is largely based on an instrumentalist approach to culture that places emphasis on learning the "explicit" side of culture, such as Korean traditional dance, art, and food as a strategy to promote the country's national image. In contrast, much less covered in the training program is a relational approach to culture-learning that is guided by a reflexive understanding of the "implicit" side of culture, or the values and beliefs that guide the worldviews and behavior of both volunteers and host constituents. Whereas the value of the volunteer program as a citizen diplomacy initiative is in its potential to build relationships based on two-way engagement, its conception of culture is mostly guided by that of the transmission model of public diplomacy. Based on the findings, this study calls for an integrated approach to culture-learning in volunteer training program to move the citizen diplomacy initiative forward.

• Journal of Pharmaceutical Investigation
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• 제40권6호
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• pp.321-332
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• 2010

Growing interest in the nasal route as a drug delivery system calls for a reliable in vitro model which is crucial for efficiently evaluating drug transport through the nasal cells. Various in vitro cell culture systems has thus been developed to displace the ex vivo excised nasal tissue and in vivo animal models. Due to species difference, results from animal studies are not sufficient for estimating the drug absorption kinetics in humans. However, the difficulty in obtaining reliable human tissue source limits the use of primary culture of human nasal epithelial cells. This shortage of human nasal tissue has therefore prompted studies on the "passage" culture of nasal epithelial cells. A serially passaged primary human nasal epithelial cell monolayer system developed by the air-liquid interface (ALI) culture is known to promote the differentiation of cilia and mucin gene and maintain high TEER values. Recent studies on the in vitro nasal cell culture systems for drug transport studies are reviewed in this article.

• 복식문화연구
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• 제20권2호
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• pp.263-271
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• 2012

Cultural products reflect a living culture and evolve despite being based on traditional forms only. It is known as traditional cultural expression that portray certain culture groups, materials, spiritual and creativity inspired from their living environment that characterize a society. The old Malay community had a close relationship with their surrounding and environment. Sensitivity towards the nature and surrounding environment moved them into creative people. In designing the local traditional textile, role of the motifs, design and product design play an important element in Malay cultural values. This reflects the symbols and philosophy of the arts and culture and thus becomes the identity of the Malay community, which in general practice their culture and tradition based on Islamic culture and religion. Kelantan and Terengganu are the pioneer states for most producers of Malay traditional textiles. In these states the Pelangi cloths, is one of the unique textiles use and inherited by the Malay communities. Base on history, the Malay rulers and Malay nobility used Pelangi cloth as complementing clothing and ornament in attending various ceremonies and customs in their daily life. In this paper will discuss the specific picture of Pelangi motifs, design and its usage in Malay society in Malay Peninsula through its identification aspect of representations. It shows that this textile represent certain insights of Malay customs and identity.

• 산경연구논집
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• 제12권9호
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• pp.19-29
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• 2021

Purpose: To thrive a competitive advantage in the highly competitive global market, a company must establish a strong startup culture, which creates a workplace environment that values innovation and creativity in solving business-related problems. This study investigates the importance of enhancing startup culture in a competitive environment to improve organizational performance, production and hence produce higher returns. Research design, data and methodology: We conducted the qualitative content analysis and its steps seek to ensure that the researcher adheres to a systematic analysis of the data. The method is used for subjective examination of content in any text data and the five steps minimize cases of errors or repetition in used content. Results: Our investigation based on previous literature resources indicates that leading strategies and creating a pleasant working environment are vital behaviors that companies should consider adopting and implementing to achieve a beneficial startup culture full of productivity and massive returns. Conclusion: This research aimed to discuss the necessity of startup culture's enhancement for for-profit companies and found that the adoption of a startup culture in a company is critical to its success. It is vital to building a solid startup culture to grow and gain a competitive advantage in the highly competitive business world.

• 한국식생활문화학회지
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• 제26권6호
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• pp.709-716
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• 2011

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Loquat (Eriobotyya japonica Lindley) leaf powder (LLP) were added to the wheat flour. The cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to increase. As measured via amylograph, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples decreased as the LLP content increased. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased and the color values, weight, and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, the noodles prepared with 5% LLP were preferred more than the others, according to the results of our sensory evaluation.

• 복식문화연구
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• 제24권3호
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• pp.315-323
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• 2016

The present study is intended to study sole types necessary for shoe designs for elementary school students that are in age groups in growth periods, and 3D midsole design utilizing 3D printing technology. This study analyzed data from the 3D measurement of the feet of 1,227 elementary school students aged 7-13 years residing in the capital region conducted as part of the 6th Anthropometry of Size Korea. In addition, 3D midsoles by sole type were designed utilizing a Rhino CAD, and midsole prototypes were output utilizing a Zortrax-M200 3D Printer. Through a cluster analysis of sole shapes by type, sole shapes were classified into three types. Type 1 has small values of foot lengths and foot breadths, with large toe 1 angles and high arch heights. Type 2 has intermediate values of foot lengths and foot breadths, with small toe 1 angles and high arch heights. Type 3 has large values of foot lengths and foot breadths with small toe 1 angles and low arch heights. On reviewing the results of design of 3D midsoles by sole type, it can be seen that the midsoles were designed according to characteristics by sole type. The results of the sole type analysis in the present study are expected to be meaningful as basic data for the development of shoe insoles for elementary school students.

• 한국실내디자인학회논문집
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• 제20권2호
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• pp.94-101
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• 2011

As the existing paradigm of consumption has changed, companies have been actively engaged in targeting culture-oriented emotion, creating added values through appealing to customers' emotion and improving the values of culture and art. Each company has created differentiated space and inner space to lead trends, and has provided space for various experiences as an innovative marketing area to attract customers and promote consumption. In this aspect, we should focus on space marketing which considers cultural background or emotion as a main target Therefore, this study selected a cultural program as a strategic means to identify space marketing in terms of experience. The study speculated marketing in terms of space experience and analysed space for cultural programs with differentiated experiences in order to use the results as basic data for identifying the marketing values of the cultural programs and their uses. The results of the study are presented as follows: when space experience is a factor of marketing and the cultural program is a tactic in terms of marketing, their specific relations are speculated through a certain module. The order of using the cultural program for space experience, features of space representation and tactics for experience were different and the strategies evoked very complicated and mixed experiences.

• 한국식생활문화학회지
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• 제27권4호
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• pp.383-390
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• 2012

This study was conducted to investigate the physicochemical and sensory changes of 6 kinds of commercial Makgeolli (A, B, C, D, E, and F) during storage at $4{\pm}1^{\circ}C$ for 30 days. The initial pH was 3.50~4.23, but it increased to 3.65~4.37 by the end of the storage period (p<0.05) There were no significant differences in titratable acidity between the beginning and end of the storage period. The reducing sugar content of A and B increased, whereas C, D, E, and F decreased with increasing storage time. A decrease in lightness (L values) was observed in all samples with increasing storage time (p<0.05). The alcohol content increased from beginning values of 5.90~6.10% to ending values of 6.30~7.35% at the end of storage, of which sample B exhibited the highest value. A sensory evaluation test revealed that the overall acceptability of samples A, B, D, and E were still within acceptable limits, but samples C and F showed undesirable changes during 30 days of storage at $4^{\circ}C$.

• 한국식생활문화학회지
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• 제28권3호
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• pp.312-319
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• 2013

This study investigated the quality of noodles containing different amounts of Lagocephalus lunaris powder (LLP). Noodles were prepared at ratios of 0, 1, 3, 5 and 7% LLP based on flour weight, after which cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was performed. The gelatinization points of the composite LLP-wheat flours were shown to increase. Additionally, measurement of the viscosity at 95, viscosity at 95 after 15 minutes, and the maximum viscosity values decreased, as the LLP content increased. As increasing amounts of LLP were added, the L and a values decreased, whereas the b value increased and the color values, weight, and volume of cooked noodle increased, as did the turbidity of the soup. Finally the LLP additive increased hardness and decreased adhesiveness, cohesiveness and springiness. Sensory evaluation showed that high quality cooked noodle could be produced by inclusion of 5% LLP.