• Cartoon and Animation Studies
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• s.24
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• pp.223-246
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• 2011

Today, cultural content industry could be defined to service business rather than manufacturing business because of its own trait. Also, it has the realistic restriction that it can't hold the dominant position in the market competition when it can't provide consumers satisfaction regardless of its quality or degree of completion. In other word, it can only expect great success when the business plan and the activities get the perfect balance with its best quality and perfect of completion. As the result, it emphasizes the importance of business competition in the global market. In briefly, there is no doubt that the creativeness of content is very important in the cultural content industry but in the future, making system to maintain the distribution process and share the profits fairly will be taken more important role. Especially, animation genre has the feature, which compares to other genres, such as film or TV drama, would be free from cultural barriers, and it is a great advantage. So to speak, animation can get little influence from cultural discount. However, Korean animation can't use the advantage properly for the foreign distribution because of its poor infrastructure and short of professional human resources. For those reasons, it has been needed to set up the realistic and specific action plan to overcome the situation. Therefore, considering those needs and the situations of Korean animation facing, making B2B online marketplace could be a great solution. The online marketplace stands for taking more efficient and broad distribution channel instead of the passive way, which we have now. If we have the B2B online marketplace, we can share all the information about the Korean animation with the potential customers whom live outside of Korea at real time. It also could be use to the windows of multiple distribution, which can make additional profits and activate the optional markets for the Korean animation. Through the method, Korean animation would be expected to get the higher international competitiveness, and it would be developed in quality and quantity of the business. Finally, it would be a great chance to Korean animation, which can get the unique brand power by improving the backward distribution circumstances.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.1
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• pp.83-89
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• 1990

A sweet corn hybrid, Golden Cross Bantam 70, was grown at 0, 5, 10, 15 and 20kg/10a of nitrogen (N) under the transparent P. E. film mulch to find the best yield evaluation method. Culm length, ear height, number of tillers increased and silking date was earlier by 1-2 days with increased N level. Leaf area index of main culm at harvest increased with increased N level. Marketable ears were divided into two classes according to the whole sale market price; the frist grade of which husked ear weight over 150g (unhusked ear weight 230g) and the second grade of which husked ear weight between 100 and 150g (unhusked ear weight between 180 and 230g). Average length, thickness, and weight of both grades of marketable ears were not different among the N levels. The proportion of the first grade increased with increased N level. However, total number and weight of marketable ears and gross income per 10a calculated considering weight and number of ears increased with increased N level. There were highly positive correlations between gross income and ear number or ear weight per l0a. The number and weight of marketable ears were underestimated at high N levels compared with gross income. Dry matter yield of stover ranged 740-963kg/10a and increased with increased N level with 20. 8-24.5% dry matter content. Rice black-streaked dwarf virus infection rate was 11.8-15.0%, but it was not related to N level. N concentration in ear was similar but that in stover increased with increased N level. Total N uptake increased but N recovery decreased with increased N level.

• Journal of the Microelectronics and Packaging Society
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• v.28 no.3
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• pp.33-38
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• 2021

Recently, rollable and foldable displays are attracting great attention in the flexible display market due to their excellent form factor. To predict and prevent the mechanical failure of the display panels, it is essential to accurately understand the mechanical properties of brittle SiN_x thin films, which have been used as an insulating film in flexible displays. In this study, tensile properties of the ~130 nm- and ~320 nm-thick SiN_x thin films were successfully measured by coating a ~190 nm-thick organic nano-support-layer (PMMA, PS, P3HT) on the fragile SiN_x thin films and stretching the films as a bilayer state. Young's modulus values of the ~130 nm and ~320 nm SiN_x thin films fabricated through the controlled chamber pressure and deposition power (A: 1250 mTorr, 450 W/B: 1000 mTorr, 600 W/C: 750 mTorr, 700 W) were calculated as A: 76.6±3.5, B: 85.8±4.6, C: 117.4±6.5 GPa and A: 100.1±12.9, B: 117.9±9.7, C: 159.6 GPa, respectively. As a result, Young's modulus of ~320 nm SiN_x thin films fabricated through the same deposition condition increased compared to the ~130 nm SiN_x thin films. The tensile testing method using the organic nano-support-layer was effective in the precise measurement of the mechanical properties of the brittle thin films. The method developed in this study can contribute to the robust design of the rollable and foldable displays by enabling quantitative measurement of mechanical properties of fragile thin films for flexible displays.

• Korean Journal of Agricultural Science
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• v.41 no.4
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• pp.415-424
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• 2014

This study was carried out to determine the effect of storage condition, such as temperature or relative humidity (RH) in home-style refrigerator, on the change of quality traits and storage characteristics of Hanwoo M. longissimus to find out the condition for prolongation of shelf-life with maintaining the meat quality for consumers. Samples were sliced in $1{\pm}0.2cm$ thickness, and packed in foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator ($5^{\circ}C$/17% RH, Control), and chambers of $5^{\circ}C$/55% RH (T1), $5^{\circ}C$/85% RH (T2), and $-1^{\circ}C$/99% RH (T3), respectively. Quality traits (color, pH, water holding capacity, shear force and grilling loss) and storage characteristics (thiobarbituric acid reactive substances, volatile basic nitrogen and total microbes) were measured at 1, 4, 7, 14 and 21 days after storage. Lightness of Hanwoo loin stored in T1, T2 and T3 were higher than that of control until 14 days of storage, however at the end of storage (21 days) control showed significantly higher than other treatments (p<0.05). Redness and Yellowness of Hanwoo loin samples stored in T1 and T3 were significantly higher than others during all storage period (p<0.05). The water holding capacity (WHC) of control was significantly higher than others until 14 days of storage (p<0.05), however, Hanwoo loin stored in T2 was the highest ($63.64{\pm}7.62kg/cm^2$) at 21 days of storage. Hanwoo loin stored in T1 showed significantly lower shear force than others during all storage period (p<0.05). There was no consistent tendency in pH and grilling loss during storage in all treatments. Hanwoo loin stored in T1 showed lower TBARS value than others during storage period, however there was a rapid increase to $0.34{\pm}0.27mg$ malonaldehyde/kg meat at 21 days of storage. And, all the treated samples (from T1 to T3) showed significantly lower VBN values at 21 days of storage (p<0.05). The population of total aerobic microbes were significantly increased in all treatments as storage period increasing, and the population of T3 ($2.28{\pm}0.57logCFU/g$) was the lowest at 21 days of storage (p<0.05). From those results, it could be predicted the better storage condition to maintain the meat quality and prolong the shelf-life of Hanwoo loin by lowering the temperature and adjusting the humidity about 55%.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.2
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• pp.149-157
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• 1988

This study was carried out to prepare the flavoring substance using sardine for instant soup, and to examine the taste compounds and storage stability of the product. In preparation of product, raw sardine are gutted, boiled for 10 minutes and smoked 3 times to $9{\sim}10%$ moisture content at $80^{\circ}C$ for 8 hours. The smoked-dried sardine meat were followed to be 50 mesh of particle size. The powdered-dried sardine were mixed 4.0% sugar, 20.0% table salt, 3.0% monosodium glutamate, 0.2% black pepper, 0.2% garlic powder and 0.2% onion powder, Finally the powdered instant soup product were vacuum packed in a laminated film(PET/A1 foil/CPP) bag, and then stored at room temperature for 120 days. The effect of smoking on enhancing flavor and on preventing lipid oxidation of product during storage were observed. From the chemical analysis and omission test, the principal taste compounds of product were IMP, 478.2mg/l00g; free amino acids such as glutamic acid, histidine, arginine, phenylalaine 3292.5mg/l00g; non-volatile organic acids such as lactic acid, ${\alpha}-ketoglutaric$ acid, 712.2mg/l00g; total creatinine 409.0mg/100g, and small amount of betaine, TMAO. Fatty acid composition of product were mainly consisted of polyenoic acids such as 20:5, 22:6, followed by saturated acids, monoenoic acid. The major fatty acid were 16:0, 16:1, 18:1, 20:5 and 22:6. From the results of sensory evaluation and chemical experiments during storage, the vacuum packed product were good condition for preserving the quality during storage for 120 days. We may conclude that the quality of present product was not inferior to that of seasoning powder of anchovy on the market, and it can be commercialized as a flavoring substance in preparing soup and broth.

• Korean Journal of Agricultural Science
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• v.42 no.1
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• pp.37-46
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• 2015

This study was carried out to determine the effect of storage condition, such as temperature and relative humidity (RH), on the change of sensory properties and free fatty acid composition of pre-packed Hanwoo loin (Musculus longissimus) until $21^{st}$ day of storage. The Hanwoo loin was sliced in $1.0{\pm}0.2cm$ thickness and each of the sliced pieces was packed in a foamed polystyrene tray with linear low-density polyethylene (LLD-PE) film to simulate the pre-packed Hanwoo loin sold in retail market, then stored in home-style refrigerator (Con; $5^{\circ}C$, 17%RH), and temperature and RH controled chambers (T1; $5^{\circ}C$, 55%RH, T2; $5^{\circ}C$, 85%RH, and T3; $-1^{\circ}C$, 99%RH), respectively. The sensory characteristics of pre-packed Hanwoo loin during storage in different conditions were measured on raw or after cooking. After 21 days of storage, the loin stored in T3 showed significantly high color and acceptability scores ($7.46{\pm}1.07$, $7.06{\pm}1.36$, respectively) on raw loin, and flavor and acceptability scores ($7.16{\pm}0.90$, $6.90{\pm}0.92$, respectively) on cooked loin than those of others (p<0.05). The concentration of 12 fatty acids of pre-packed Hanwoo loin during storage in different conditions were analysed. The concentration of oleic acid (C18:1, $39.92{\pm}3.22%$), palmitic acid (C16:0, $28.20{\pm}2.42%$), and stearic acid (C18:0, $12.59{\pm}2.79%$) was high in Hanwoo loin on $1^{st}$ day of storage. The concentration of palmitic acid of Hanwoo loin stored in T2 was increased significantly after $4^{th}$ day of storage (p<0.05), and the concentration of myristic acid(C14:0) of Hanwoo loin stored in treated chamber (T1 to T3) was significantly higher than Con after $14^{th}$ day of storage (p<0.05). The concentration of linolenic acid (C18:3) of Hanwoo loin was decreased significantly after $4^{th}$ day of storage in all tested storage conditions (p<0.05). However, there was no significant or consistent change in the concentration of oleic acid (C18:1) during storage period in every Hanwoo loin stored in tested conditions. Although, the concentration of total monounsaturated fatty acids (MUFA) was decreased in Con and T2 (p<0.05), there was no consistent change in the monounsaturated fatty acids to saturated fatty acids ratio (MUFA/SFA) during storage period (p>0.05). From those results, it was considered that storage condition affects on the sensory acceptability and fatty acid composition of pre-packed Hanwoo loin as storage period was increased.

• Korean Journal of Organic Agriculture
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• v.15 no.1
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• pp.109-121
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• 2007

For developing standard method for diease, pest and weed control in environmental friendly 'Ssam' vegetable cultivation, this study was carried out to investigating agriculture material use in organic agriculture and no pesticide cultivation for lettuce, kale, leafy perilla and korean cabbage. The 28.6% of investigated farmer carried out seed sterilization by seed selection with salt solution and soaking in chitosan that not validated. For raising seedling periods, the 55.6% of farmer did not use environmental-friendly agriculture material for, diease control and the 50% of farmer used one time for. pest control. Therefore, the control of disease and pest could be achieved with one or two times use of environmental-friendly agriculture material. Seed sterilization was carried out by soil solar sterilization, one time per year in 71.4% of farmer. Weed was controled by black PE film for weed germination of furrow in many farmer, by man-power weeding for weed of ridge in 85% of farmer and by machine weeding and mulching in some farmer. During cultivation period, the major pest were Aphis gossypii in lettuce, Plutella xylostella in kale, Plutella xylostella and Phyllotreta striolata (Fabricius) in korean cabbage and Pyrausta panopealis (Walke) in feat perilla. The many farmers used environ-mental-friendly agriculture material for control of pest over 10 times for spring season, and more used sold materials in market than home-made materials. In result, it needs to develop standardized method and validate cultivation methods for control of disease and pest, and seed sterilization treatment environmental-friendly 'Ssam' vegetable.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.22 no.2
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• pp.49-58
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• 1989

For the effective utilization of anchovy as a food source, this work was undertaken the com-parison in food quality of anchovy snacks and its changes during storage at room temperature ($24\pm4^{\circ}C$). Chopped anchovy was mixed with soft flour($340.0\%$, w/w), corn starch($10.0\%$, w/w), sodium chloride($2.5\%$, w/w), monosodium glutamate($0.1\%$, w/w), sodium bicarbonate ($2.5\%$, w/w), water($5.6\%$, w/w), onion powder($0.3\%$, w/w), garlic powder($0.3\%$, w/w), red pepper powder($0.3\%$, w/w) and sodium erythorbate($0.2\%$, w/w), The mixture were rolled, aged, co沇ed, dried and finally parched or deep-fried at $190\pm10^{\circ}C$. The anchovy snacks were packed in the casted polypropylene film bag ($16cm{\times}14cm$), The changes in moisture contents, water activity, pH, volatile basic nitrogen, contents of amino acid and color values of products were negligible during storage. The results of TBA value and peroxide value showed that lipid oxidation can be retarded by adding antioxidant and spices. Judging from contents of amino acid and mineral, the products were more nutritive than the sold shrimp snack on the market. From the results of sensory evaluation and chemical experiments, the product prepared with sodium erythorbate could be preserved in good quality during storage of 120 days.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.14 no.1
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• pp.35-42
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• 2008

Twenty eight gas impermeable plastic films for food-contact application were collected in the domestic market and material and/or migration tests for overall migration, antioxidants, potassium permanganate consumption, heavy metal, and plasticizers were carried out. The average overall migration values for NY/PE or NY/LLDPE, PETP/PE, and PVDC packaging films obtained by using n-heptane as fatty food simulant were 7.6, 6.9 and 14.1 mg/L, respectively. These values were much lower than the limit values of 150 and 30 mg/L for polyethylene and polyvinylidene chloride prescribed in the Korea Food Code. In almost of the packaging materials tested, the antioxidants such as Irganox 1010, Irganox 1076 and Irgafos 168 were found. The migration test result showed that almost of all samples except PVDC film contained Irganox 1076 and Irgafos 168, while the maximum migration value of Irganox 1076 into n-heptane was found in the Ny/PE/LLDPE(15/25/50 ${\mu}m$) sample at the concentration of 216.9 ${\mu}g/g$. From the plastic packaging samples tested, plasticizers such as DEP, DPRP, DBP, DPP, BBP, DCHP, DEHP, DEHA and observed above the detection limit. Consumption amount of potassium permanganate was much lower than the limit value of 10 mg/L. In the material test for heavy metals, cadmium and lead were determined at the concentrations far below the limit value of 100 mg/kg. The migration test for cadmium and lead showed a lower value than the detection limit. Therefore, it can be concluded that the safety status of the plastic films tested met the requirement of limit values as prescribed for the material and migration tests of food packaging utensils, containers and packages of the Korea Food Code.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.3
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• pp.220-225
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• 2010

Soybean sprouts produced at optimal temperature are placed or displayed for several days in market shelf of relatively cool temperature (ca. $13^{\circ}C$). During this period a number of changes occur including changes in color, smell, taste, nutritional quality, etc. In order to investigate the changes of these factors, soybean sprouts packed in plastic film bag (OPP+PE) were stored at the two different temperature ($3^{\circ}C$ and $13^{\circ}C$). Morphological characters, physicochemical changes and enzymes activity related to visible quality (color) of soybean sprouts were examined. The numbers of fine roots were greater and hypocotyls were longer in soybean sprouts stored at $13^{\circ}C$, although there was no significant difference in diameter, fresh weight and dry weight of hypocotyls between the two storage temperatures. Browning of hypocotyl, as an indicator of a typical deterioration in sprout quality, was highly dependent on the activity of polyphenol oxidase (PPO). Considering the low level of soluble protein in hypocotyls, the relatively higher activity of PPO suggested a critical role of PPO in stored soybean sprouts. PPO activity of sprouts stored at $13^{\circ}C$ was 2-fold higher than that of sprouts stored at $3^{\circ}C$ after 4 days. In sprouts stored at $13^{\circ}C$, the PPO activity was increased from day 0 until 6 days and since then, it was not detected. Crude protein content was increased to 30.9~35.4% based on dry weight with extended storage period. The change in crude protein was greater in sprouts stored at high temperature ($13^{\circ}C$). Total free amino acid content was increased in both temperatures. However, the changing rate of free amino acid was greater in sprouts stored at $13^{\circ}C$.