• Management & Information Systems Review
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• v.32 no.5
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• pp.157-174
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• 2013

In this research I investigate different firm characteristics between environment-friendly companies which are awarded by the Government and companies which violate environmental regulations. I set up three hypotheses in terms of managers' environmental attitude and firms' characteristic in technical, financial and structural aspects, considering environmental experts' opinions and findings of previous papers. Main research findings are as follows. First, both acquisition of the ISO 14001 certificate and ownership structure are used as proxy of top management attitude towards environmental decision-making. It is hypothesized that it is found that the certificates of ISO 14001 is a good proxy to represent top management environmental attitude and a firm with the certificate would have less likelihood of violation. Second, it is hypothesized that technical ability affects violation tendency of environmental regulations. It is found that as R&D investment increases, violation likelihood of environmetal regulations decrease. It can be conjectured that R&D investment may improve technical abilities of observing environment regulations. Third, it is investigated whether a firm's financial capability affects violation tendency of environmental regulations. Fourth structural aspects of a firm such as capital intensity, the number of employees and export ratio are investigated. It is found that a firm with more employees per sale amount tends to violate environmental regulations. It is not found any effects of expert ratio nor capital intensity on violation tendency of environmental regulation.

• Food Science and Preservation
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• v.15 no.1
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• pp.144-149
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• 2008

Physiological, sensory and microbiological evaluations were conducted during fermentation of Chungkookjang. with Choi-cha (non-fermented green tea) powder in efforts to improve the sensory quality of Chungkookjang. Growth of fermentative microorganisms in Chungkookjang was inhibited by Choi-cha; the pH and VBN value decreased as the concentration of Choi-cha increased. Brightness (L) and redness (a) of Chungkookjang fermented with Choi-cha were significantly decreased, resulting in the appearance of all samples fermented with Choi-cha being less attractive than was the control. The sensory quality of Chungkookjang was significantly increased when Choi-cha was added up to 3%, (w/v), and off-odor was reduced. The antioxidative property of Chungkookjang fermented with 3% (w/v) Choi-cha was significantly higher than that of the control. This result indicated that the sensory quality of Chungkookjang was improved by fermentation with 3% (w/v) of Choi-cha powder.

• Korean Journal of Food Science and Technology
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• v.31 no.6
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• pp.1549-1556
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• 1999

This study was conducted to investigate the effects of pre-treated sub-ingredients and deodorization materials on the smell intensity of Kimchi during fermentation.Among the various sub-ingredients of Kimchi, garlic, ginger and green onion have comparatively strong smell. The smell intensities of the sub-ingredients, which were pre-treated with various patented methods were examined using the sensory evaluation method and AromaScan. The results showed that the good methods to reduce the smell of sub-ingredients were hot air drying and soaking with heating treatment. The pH, titratable acidity and the number of microorganism of Kimchi prepared with pre-treated sub-ingredients were not different among samples during fermentation. The smell intensity of the Kimchi with pre-treated sub-ingredients was weaker than that of control until ten fermentation days, but the smell intensity after 10 days of fermentation was not different among samples. The addition of ${\alpha}-cyclodextrin\;and\;{\beta}-cyclodextrin$, which are known to have deodorization effect, at a level of 0.1% respectively, to Kimchi resulted in no difference in the pH, titratable acidity and smell intensity during fermentation at $10^{\circ}C$ compared to those of control Kimchi. However, the addition of deodorizer reduced sulfide classes such as methyl allyl sulfide, dimethyl disulfide, allyl sulfide, methyl propyl disulfide up to 50%.

• Journal of the Korean Society of Surveying, Geodesy, Photogrammetry and Cartography
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• v.27 no.6
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• pp.639-647
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• 2009

In line with the rapid settlement of information society, the demand for geospatial information and its applications are dramatically increasing. The Project of National Geographic Information System(NGIS) is actively on going to meet up-to-dateness and accuracy of geospatial data. It is fact that the public interest in environmental issues is increasing than ever in accordance with the restoration of the four major rivers, core project of Green New Deal Policy, and the event of the Ramsar General Meeting. Because the Nakdong River Estuary is a place of great importance in both aspects of wetland and environment conservation, a variety of researches related to this area are progressing. Although artificial developments and natural phenomena are rapidly changing the topography and ecosystem of this area, the effort to build topographic DB for change monitoring is very slow. This study describes a Lidar surveying project over the restored wetland Eulsukdo, the southermost part of the Nakdong River, to establish precise topographic DB throughout producing 3D topographical maps and wetland classification maps. The results of this study will make a large contribution to the systematic maintenance and management for the restored Eulsukdo wetland.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.37 no.7B
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• pp.489-498
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• 2012

Recently, as the interest in Green IT is exponentially increased, EPON with sleep mode has been studied to reduce energy consumption in access network. In oder to guarantee cyclic sleep for ONU(Optical Network Units), EPON with sleep mode transmits upstream and downstream data at the same time. However, since conventional algorithms for sleep mode in EPON allocate bandwidth to each ONU according to upstream bandwidth request, the QoS of downstream data is not guaranteed when the offered load of OLT is larger than that of ONU. In this paper, we propose a bandwidth allocation algorithm for improving QoS in EPON with sleep mode. The proposed algorithm compares its size with an upstream request of ONU when a downstream buffer in the OLT exceeds a QoS threshold. And then it allocates selectively a bandwidth that satisfies the required QoS between the bandwidth request of ONU and OLT. Therefore, the proposed algorithm can save energy through cyclic sleep of ONUs while guaranteeing the QoS of up/downstream data. In order to evaluate the proposed algorithm, we perform simulation in terms of total sleep time of ONUs, queueing delay between OLT and ONU, and the utilization of allocated bandwidth at OLT through OPNET.

• Land and Housing Review
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• v.4 no.2
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• pp.167-176
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• 2013

The City Complex Development and TOD originated from the Compact City are entrenched domestically. The New Urban Development such as these changes Structure of Urban space from the Automobile to the Public Transportation. Also, Transit-Oriented Development is drawing attention as sustainability because it has effects of Environment as Green growth. However, An empirical Study is insufficient about Influence Factors of Transit Oriented Development. Therefore This study sets up the Density spaced 1000m apart of Transit Oriented than the existing and did 7 Types considered of Accessibility, Complexity and Design Element according to the Factorial analysis. As a result, this study drew that (1) 'intraregional accessibility of public transit', (2) 'degree of development', 'pedestrian-friendly facility', (3) 'interzonal accessibility of public transit', (4) 'land-use of the city centre', 'complex using of rail station area', 'complementary public transit' are related 201 in number of the Subway stations according to the Multi-dimensional scaling.

• Journal of the Korean Society of Food Culture
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• v.11 no.4
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• pp.439-454
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• 1996

The present study investigated Bul-Chun-Wi Sacrificial Ritual (sacrificial service which has been handed down from generation to generation to worship the family ancestors in the period of $1400{\sim}1800$) and foods for the sacrificial service among fourteen head families in Andong area. The findings are as follows; 1. In Bul-Chun-Wi Sacrificial Rituals, family shrine has been maintained in good shape, and the table, dishes, and foods used in the rituals have not been changed so much until these days. 2. While vegetable soup is widely used as soup, one family uses the seaweed soup, the other soup mixed with meat, fish, and vegetable. Specially soybean-powdered soup, which is the distinguishable food in Andong area, has been used. 3. As a basic Ddock, mainly Si-Ru-Ddock(a steamed rice cake), piled up to 13-15 stacks, is used. Additional 7-9 kinds of Ddock are placed on top of the basic Ddock. 4. For grilled-meat food(Geuck), eight families use the raw meat, and one family uses the half-cooked meat. Recently, five families have used the cooked meat. Mostly used ones are meat-Geuck, fish-Geuck, chicken-Geuck, and the Geuck are not served one by one. Instead the Geuck are stacked in one dish designed for Geuck in order of meats from poultry, animal, fish, and shell. As the sub-dishes for rice, raw and cooked Geuck are used. 5. The number of stew (Tang) are 3 to 6 and 5 stews is the most popular. Commonly used stews are meat stew, fish stew, chicken stew, vegetable stew, blood stew, and organs stew. For the vegetable stew, buckwheat gel can be used. 6. As the fruit, chinese date, pear, nut and dried persimmons are the basic ones. The even number of 6 or 8 colorful fruits are used, while the odd number of 7 or 9 colorful fruits are used in three head families. 7. As Sik-Hae which is a drink and made from fermented rice, rice Sik-Hae or fish Sik-Hae has been necessarily used. 8. As raw meat dish, the liver of cow or meat is used. As a wrapping materials, the reticulum of a ruminant, green seaweed or thinly fried egg can be used.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1113-1118
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• 2017

The objective of this study was to investigate the non-thermal sterilization effect of methods such as high hydrostatic pressure (HHP) and UV-irradiation (specifically with regard to the storage stability and shelf-life of carrot juice. The microbial counts of the non-sterilized product increased from 5.51 to 7.34 log CFU/mL up to the fifth day, and then decreased to 5.46 log CFU/mL at six days. UV-irradiation was increased from 2.37 to 4.92 log CFU/mL. HHP was maintained under the 3 log CFU/mL. The pH of UV-irradiation and HHP was maintained withing the range of 6.29~6.30 and 6.20~6.22 during storage. However, the pH arising from non-sterilization decreased from 6.31 to 4.49. The color of non-sterilization changed significantly during storage, but UV-irradiation and HHP were similar during storage. The ${\beta}$-carotene content of non-sterilization was noted to have decreased from 269.45 to $65.19{\mu}g/mL$ during storage. The UV-irradiation and HHP decreased from 263.46 and $268.35{\sim}281.16{\mu}g/mL$ to 243.42 and $244.09{\sim}269.29{\mu}g/mL$, respectively. In conclusion, these findings suggest that HHP can be used for the pasteurization, or sterilization, of carrot juice and the optimal condition is two minutes.

• The Journal of Art Theory & Practice
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• no.3
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• pp.51-66
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• 2005

With the advent of the time when the competitiveness of a nation or a city can be evaluated by the extent of cultural reception, the art exhibitions, like other genres of art, are actively held in various ways by different institutions. The spaces of exhibition offered not only by public museums and galleries but also by private galleries, alternative spaces and open-air exhibition spots are being increased. Likewise, the number of exhibitions organized on a large scale by Biennales and local governments is on the increase. In accordance with actual tendency, the Ministry of Culture and Tourism has planned to increase the number of museums and galleries up to 500 by the year of 2011. Under these circumstances, the actual situation shows that the central and local governments are adopting beneficial measures to support the private galleries such as permission of construction on green belt areas and tax deduction. That is, our society has come to realize that the necessity and importance of public as well as private galleries to play their roles as cultural and educational institution. Now, the number of galleries is growing. Exhibitions are held everywhere. Therefore, spectators have more chance to visit them than before. With these conditions and the growing number of amateurs, social interest in curator organizing exhibitions is getting popular. Because of the rise of curatorial popularity on the social level, the influence of curators which is exercised within the gallery seems to become gradually enlarged. In reality, it is true that the curatorial influence cannot be ignored more than ever for appear in various fields their new features made from their professional cometence. The function of gallery is more strengthened and its position is more heightened than those in 80s. For these reasons, the curators whose playground is the gallery, they may be regarded as invisible power to the artists. Futhermore, their influence as such seems to be more likely because our world of art does not still have any reliable system of art criticism. Nevertheless, considering the actual situation in which national and public galleries as cultural institution would rather exist on the local sentiments or political dynamics than on autonomy, there must be some restrictions for the galleries and the curators to obtain the power. In this context, the actual moment is looked upon as transitional period to make the curatorship settled down. Before discussing the power relevant to curatorship, we are going to examine first the role and function of curator and then the new curatorial role and function at the age of information. Finally, we will see in sequence the development and problems of curatorship, the power and dilemmas of curator.

• Journal of the Korean Institute of Intelligent Systems
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• v.21 no.3
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• pp.359-364
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• 2011

The study uses department of the sensitivity and fuzzy reasoning, one of artificial intelligence algorithms, so that develop LED lighting system based on fuzzy reasoning for systematical control of the LED color temperature. In the area of sensitivity engineering, by considering the relation between color and emotion expressed as an adjective word, the corresponding sensitivity word can be determined, By taking into consideration the relation between the brain wave measured from the human brain and the color temperature, the preferred lesson subject can be determined. From the decision of the sensitivity word and the lesson subject, we adjust the color temperature of RGB (Red, Green, Blue) LED. In addition, by using the information of the latitude and the longitude from GPS(Global Positioning System), we can calculate the on-line moving altitude of sun. By using the sensor information of both temperature and humidity, we can calculate the discomfort index. By considering the altitude of sun as well as the value of the discomfort index, the illumination of W(white) LED and the color temperature of RGB LED can be determined. The (LED) sensitivity lighting control system is bulit up by considering the sensitivity word, the lesson subject, the altitude of sun, and the discomfort index The developed sensitivity lighting control system leads to more suitable atmosphere and also the enhancement of the efficiency of lesson subjects as well as business affairs.