• Journal of the Korean Society of Environmental Restoration Technology
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• v.15 no.3
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• pp.29-43
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• 2012

This study evaluated 23 botanic gardens and arboretums under two main categories including professional group and operational group. As for professional group, the main difference between the functions of botanic gardens and arboretums was analyzed. In the case of operational group compared professional group respectively, on categories including importance of function and implementation, seeking to provide fundamental data of botanic gardens and arboretums by enhancing the quality of visitors and examining functional differences. The result of a difference in arboretums' function between professional and operational groups, the study analyzed the importance of botanic gardens and arboretums in terms of detailed categories such as research, education, collection, display, retention, and service for visitors. As a result, professional group showed retention 4.32>education 4.11>research 4.09>service for visitors 4.05, and operational group showed retention 3.70>service 3.52>education 3.41>research 3.37, indicating that both groups had retention as the most selected answer. Looking closely at the functions of the currently implemented detailed categories of botanic gardens and arboretums, such as research, education, collection, display, retention, and service for visitors, the study showed that 91.3% selected rare species and individual multiplication for research function, 78.3% chose education of natural ecosystem for children for education, 73.9% answered space for experiencing nature for display, and 73.9% also replied managon, diof rare species, reproduction, and retention of native plants' species for retention category, and service for visitors showed 95.7% for implementation. The study could not clearly point out the influence between predictors due to absence of an established comprehensive evaluation model. Also, it analyzed and reviewed comparison of functions of professional group and operational group, but in the future, it should conduct study on a systemic and objective classification of botanic gardens and arboretums to clearly examine the difference in views between groups, which also requires, at the same time, study on management policy of botanic gardens and arboretums or suggesting guidelines that suit types of forms, and also study on facilities and program development that can be applied to each class.

• Journal of Internet Computing and Services
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• v.10 no.5
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• pp.195-209
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• 2009

The embedded software has been become more important than the hardware in mobile systems in ubiquitous society. The improvement models such as CMMI(Capability Maturity Model Integration) and SPICE(Software Process Improvement and Capability dEtermination) are used to improve the quality of software in general systems. Software process improvement is also necessary for mobile embedded software development to improve its quality. It is not easy to apply the general software improvement model to the mobile embedded software development due to the high cost effectiveness and heavy process. On the other hand, XP has the characteristics on focused communications with customers and iteration development. It is specially suitable for mobile embedded software development as depending on customer's frequent requirement changes and hardware attributes. In this paper, we propose a framework for development small process improvement based XP(eXtreme Programming)'s practice in order to accomplish CMMI level 2 or 3 in mobile embedded software development at the small organizations. We design and implement the Mobile Embedded Software Process Improvement System(MESPIS) to support process improvement. We also suggest the evaluation method for the mobile embedded software development process improvement framework with CMMI coverage check by comparing other process improvement model. In the future, we need to apply this proposed framework to real project for practical effectiveness and the real cases quantitative. It also include the enhance the functionality of MESPIS.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.720-730
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• 2007

This study was investigated (replaced) the sensory and physicochemical properties of Jeungpyun substituted with 30% or 60% of brown rice and barley flours, respectively. The quality changes of the functional Jeougpyun during the storage periods were analyzed by a texturometer. We found that batter pH was decreased as fermentation progressed, but showed a higher pH resulted after steaming. The brown rice replaced Jeungpyun had higher specific gravity and lower viscosity; however, the barley-replaced Jeungpyun had lower specific gravity and higher viscosity compared to those of the control(0% replace with brown rice or barley flour). The barley-replaced samples showed significantly larger volume indexes than that of the control. The L-value of the for lightness decreased significantly within the replaced samples(p<0.001). All samples had negative a-values, with slight peen colors rather than red. The barley-replaced samples were darker than those of the brown rice sample groups, with less green and yellow color. The brown rice-replaced samples had larger values for adhesiveness, overall, and moistness, and the barley-replaced samples showed intensities greater in cell size, springiness, hardness, and flavor by sensory evaluation. The 30% flour-replaced samples of the comparisons had higher values for overall desirability(p<0.001). The replaced samples showed slow increases in hardness when measured by a texturometer, indicating that, the retrogradation rates decreased as the storage periods increased. The control stored for 72 hr had a hardness value that was 8.0 times harder than that of the control stored for one hour. The 30 and 60% brown rice-replaced samples stored for 72 hr were 5.8 times and 4.7 times harder of their replacement level, respectively, and the 30 and 60% barley-replaced samples stored for 72 hr were 5.7 times and 4.2 times harder of their replacement level, respectively. The adhesiveness and cohesiveness of all samples tended to decrease as the storage period increased. The barley-replaced samples showed significantly the lower adhesiveness and cohesiveness during the storage periods. The springiness of all samples decreased slowly during the storage periods. In conclusion, Jeungpyun that was substituted with brown rice and barley flours demonstrated improved functionality and higher dietary fiber replaced effect. Furthermore, the storage period of was extended as the retrogradation rate was delayed as a result of the dietary fibers.

• Korean Journal of Environment and Ecology
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• v.18 no.2
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• pp.249-262
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• 2004

This study was conducted to suggest alternatives for the effective use of national park visitor centers, by evaluating their functionality. Visitor centers in Naejangsan National Park and Pukhansan National Park, which are deliberately composed and managed, were investigated for this purpose. First, I clarified the concept, function and type of a visitor center through literature review, and then, analyzed visitors' post-visiting evaluation based on McManus's Communication Theory. The results of the analysis shows that visitors have not enough time to understand the contents of visitor centers, and facilities and guide sign system to support visitors are insufficient, which seem to disturb the proper communication between visitors and exhibits. Visitors' short visiting time caused by their little interest in exhibits and their low degree of understanding show the difficulties in the communication between visitors and exhibits. The following alternatives are suggested to improve these problems: first, the improvement of the guide sign system; second, the provision of exhibition rooms specialized for different visitor groups; third, the display of exhibits connected with visitors' experiences; Forth, the utilization of various media proper for each subject.

• Food Science and Preservation
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• v.22 no.5
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• pp.660-665
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• 2015

This study was conducted to evaluate the effects of peanut (Arachis hypogaea L.) powder on the physicochemical and sensory characteristics of Jook. The proximate composition of peanut powder was as follows: moisture, 1.8%; crude protein, 24.9%; crude lipid, 48.3%; crude ash, 2.9%; and carbohydrates, 22.1%. Each sample of Jook contained 20%, 40%, 60% and 80% of peanut powder when compared to the control, and their physicochemical properties were assessed. As the peanut powder content increased, there was a significant decrease in pH (p<0.05) In addition, Hunter's color L value decreased, whereas Hunter's color a and b values increased with increasing addition of peanut powder. The Jook showed lower spreadability and higher viscosity values as the peanut powder content increased. The results of the sensory evaluation showed that the Jook containing 40~60% peanut powder had the highest score. According to the overall preference, addition of 40% peanut powder positively affected the quality characteristics of Jook. These results suggest that peanut powder can be applied to Jook to achieve beneficial effects on the quality and functionality.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.4
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• pp.485-489
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• 2008

In this study, the fried fish paste was prepared from Alaska pollack meat paste added with propolis. The quality characteristics were analyzed by peroxide value, gel strength, color, viable cell count and sensory evaluation. The fried fish paste product had lower peroxide value and viable cell count after frying compared to the one without propolis. The antioxidant and antispoiling ability of propolis in fried fish paste increased with content of propolis. Gel strength increased with increasing addition of propolis. L-value decreased but a-value and b-value increased with the addition of propolis. In sensory evaluation, 0.17% propolis had the best score in overall acceptability. These results indicate that the fish paste could be prepared by adding the propolis for high quality and functionality. Consequently, propolis can be applied as a food preservative or additive.

• Journal of agriculture & life science
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• v.44 no.2
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• pp.67-74
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• 2010

The characteristics of cookies added asparagus (Asparagus officinals L.) powder were analyzed by chemical and sensory evaluation. Samples were prepared with different levels (0, 0.5, 1, 2, 3 and 5%) of freeze-dried asparagus powder. The lowest pH of the cookie dough was pH 6.26 in the 5% asparagus powder added group. Density value of cookie dough was decreased by increase of asparagus powder addition volume. Spread factor and hardness of cookie was significantly increased by addition of asparagus powder. And hardness was the highest in 5% asparagus powder added cookie, however there was no remarkable different between 0.5~1% added group and control. Hunter color L and a-value of dough was decreased significantly, while b-value was increased when concentration of asparagus powder was added greater than 3%. L-value of cookie was significantly decreased with larger of asparagus powder addition volume and the lowest in the 5% asparagus powder added group (55.38). Hunter a-value of cookie showed not significantly differences in all groups. The sensory evaluation was not observed significantly differences by terms of color (3.77~4.77), brittleness (4.11~4.88), flavor (3.88~4.55), taste (4.11~5.00) and overall acceptability (4.00~4.77). From these results, we suggest that asparagus powder addition is possible up to 5% and is good ingredient for increasing the acceptability and functionality of cookies.

• Korean Journal of Medicinal Crop Science
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• v.13 no.6
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• pp.293-299
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• 2005

To determine optimal fermentation period of vegetables mixed with black sugar without innoculation of microorganisms, changes in chemical components, quality characteristics of the fermented broth and physiological functionality during the fermentation period were investigated, pH and $^{\circ}BX$ of the fermented broths were decreased gradually during the fermentation period. Except for radish, L and a color values of fermented broths were increased but b values were decreased during fermentation period. Viscosity of fermented broths of vegetables were decreased after 3 months of fermentation. ${\alpha}-Amylase$ activity in fermentation broth of brocolli, eggplant, cabbage, chicory, aralia, radish were increased to 460, 430, 180, 420, 560, 260 after six months fermentation period. In radish and tomato fermentation broth, invertase activity were increased to 200 and 460 units and cellulase activity were increased to 280 and 140 after six months fermentation period. The content of total phenolic compounds and electron donating ability were the highest after 2 to 4 months fermentation period and decreased thereafter. No significant level of tyrosinase inhibitory activity and SOD-like activity were observed. In the sensory evaluation test of aralia fermentation broth of droop, sweet and sour flavor and bitter, astringent taste were decreased during the fermentation period and droop tastes were highest in 3 months. In radish fermentation broth, radish flavor and pungent taste were decreased and sweet taste was increased during fermentation period. Acceptability in overall was the greatest after three months. Based on the results stated above, optimal fermentation period was appropriated 3 or 4 months.

• Journal of Conservation Science
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• v.32 no.2
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• pp.167-178
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• 2016

Despite the size layer is an important part for conserving the artworks in the configuration of oil painting, the conservation scientific approaches of that have not been made yet. Therefore, this study produced standard samples on the basis of the analysis results of oil painting works, and carried out the evaluation of functions of the size layer materials. As a result of literature material, traditionally, animal glue was used for the size layer, whereas synthetic resin have been used in combination with animal glue since the modern age, in particular, it was identified that Polyvinyl Acetate(PVAc) was in general use. As a result of analysis of oil painting works, size layer was detected on the support and it was identified as animal glue. As a result of analysis based on Funaoka canvas for ground, it showed that the lead oxide and the titanium dioxide were the main constituents. On the basis of these results, standard samples were produced. As a result of evaluation on the functions of the size layer materials, in the case of the animal glue, stable result was observed in the shrinkag expansion rate, whereas slight weakness was observed in moisture proofing, color, and tensile strength, and dense cracks were found on surface. As for PVAc(A), moisture proofing, color, and the tensile strength exhibited stable results. Higher shrinkage rate was observed and the cracks with wide gaps were found on surface. As for PVAc(B), tensile strength, shrinkage expansion rate, and surface observation showed stable results, whereas moisture proofing property showed poor results. Different aspects were observed in each experiment, and this phenomena were considered to be due to the density and the adhesion properties between the hydrophilic and hydrophobic molecules in the size layer materials. The results are expected to be used as materials for the oil painting work conservation henceforth.

• Culinary science and hospitality research
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• v.21 no.3
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• pp.40-52
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• 2015

This study investigated the quality characteristics of cookies containing Kale powder, which is well known for its various functions and biological activity. In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 5, 7 and 9%) of kale powder(KP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, DPPH radical scavenging activity and sensory properties were measured. The spread factor and DPPH radical scavenging activity of the cookies significantly increased with increasing concentrations of KP, whereas pH and density of the dough, L value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 5% KP did not differ significantly from the control in color, taste, and overall quality. Texture scores for the 3% and 5% KP groups ranked significantly higher than those of the other groups. Taken together, the results of this study suggest that KP is a beneficial ingredient for increasing the consumer acceptability and functionality of cookies. The quality characteristics of the 3% and 5% added samples exhibited significantly similar or higher values as compared to those of the controls, raising the possibility of developments in health-functional cookies. The results of the sensory evaluation produced very significant values for color, appearance, texture, and overall quality of instrumental analysis.