• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.34 no.s02
• /
• pp.13-33
• /
• 1989

Agroclimate should be analyzed and evaluated accurately to make better use of available chimatic resources for the establishment of optimum cropping systems. Introducing of appropriate cultivars and their cultivation techniques into classified agroclimatic zone could contribute to the stability and costs of crop production. To classify the agroclimatic zones, such climatic factors as temperature, precipitation, sunshine, humidity and wind were considered as major influencing factors on the crop growth and yield. For the classification of rice agroclimatic zones, precipitation and drought index during transplanting time, the first occurrence of effective growth temperature (above 15$^{\circ}C$) and its duration, the probability of low temperature occurrence, variation in temperature and sunshine hours, and climatic productivity index were used in the analysis. The agroclimatic zones for rice crop were classified into 19 zones as follows; (1) Taebaek Alpine Zone, (2) Taebaek Semi-Alpine Zone, (3) Sobaek Mountainous Zone, (4) Noryeong Sobaek Mountainous Zone, (5) Yeongnam Inland Mountainous Zone, (6) Northern Central Inland Zone, (7) Central Inland Zone, (8) Western Soebaek Inland Zone, (9) Noryeong Eastern and Western Inland Zone, (10) Honam Inland Zone, (ll) Yeongnam Basin Zone, (12) Yeongnam Inland Zone, (13) Western Central Plain Zone, (14) Southern Charyeong Plain Zone, (15) South Western Coastal Zone, (16) Southern Coastal Zone, (17) Northern Eastern Coastal Zone, (18) Central Eastern Coastal Zone, and (19) South Eastern Coastal Zone. The classification of agroclimatic zones for cropping systems was based on the rice agroclimatic zones considering zonal climatic factors for both summer and winter crops and traditional cropping systems. The agroclimatic zones were identified for cropping systems as follows: (I) Alpine Zone, (II) Mountainous Zone, (III) Central Northern Inland Zone, (IV) Central Northern West Coastal Zone, (V) Cental Southern West Coastal Zone, (VI) Gyeongbuk Inland Zone, (VII) Southern Inland Zone, (VIII) Southern Coastal Zone, and (IX) Eastern Coastal Zone. The agroclimatic zonal characteristics of climatic disasters under rice cultivation were identified: as frequent drought zones of (11) Yeongnam Basin Zone, (17) North Eastern Coastal Zone with the frequency of low temperature occurrence below 13$^{\circ}C$ at root setting stage above 9.1％, and (2) Taebaek Semi-Alpine Zone with cold injury during reproductive stages, as the thphoon and intensive precipitation zones of (10) Hanam Inland Zone, (15) Southern West Coastal Zone, (16) Southern Coastal Zone with more than 4 times of damage in a year and with typhoon path and heavy precipitation intensity concerned. Especially the three east coastal zones, (17), (18), and (19), were subjected to wind and flood damages 2 to 3 times a year as well as subjected to drought and cold temperature injury.

• Archives of design research
• /
• v.19 no.4 s.66
• /
• pp.41-50
• /
• 2006

It is generally regarded a design system in post-industrial society, which products designed by in-house designers or design consultancy are manufactured in factory and distributed in market for the consumer. Although it is treated an old design system in traditional society, the traces of vernacular design has been remaining in the state of adopted to the periodical needs in these days, also proving the attribute of design culture to constitute human's material environment as well as existing design systems. There were discovered various design artifacts in daily surroundings vary from the established design in several manners, user modifications or manufactures in everyday lives formalized them. It was approached a case study that analyze the changes of artifact configuration and designer/user context and creation process of the non-professional design artifacts, Creativity Template Theory and ACM(Artifact Context Model) have been utilized for the analysis model. From the analysis result, It assume that the everyday artifacts may be ordinary but extra-ordinary including particular ideas and identity represented by everyday designers or users. Beside these characteristics induce the potentiality that reflect on creative motives for the designers or a complementary artifact generator filling up with drawbacks in established design system. The everyday design domain, various explorations and alternatives are made, is seems to be another design practice domain dissimilar to the one in the industry-based design. Moreover it provides an more easily accessability for the approaching user-friendly design, user customization because they conduct the reliable modeling of consumer and end-user. Finally, based on the exploratory study regarding interpretation of context and configuration in the everyday artifacts, new approach for the design process and design education through more detailed cognitive modeling of everyday designers will be a further study.

• Journal of Animal Science and Technology
• /
• v.49 no.6
• /
• pp.857-870
• /
• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Journal of Nutrition and Health
• /
• v.43 no.4
• /
• pp.404-412
• /
• 2010

This paper specifically discusses the risk assessment on the pesticide residues in vegetables collected from traditional markets, big marts and departments in the southern part of Seoul. Vegetable samples were 6,583 cases from January to December in 2009. Monte-Carlo simulation was used to calculate the uncertainty for the risk index using pesticide residues, average dietary intake for vegetables and acceptable daily intake. Deterministic risk indexes were 7.33% of diethofencarb, 5.13% of indoxacarb, 3.96% of EPN, 3.92% of diniconazole and 3.09% of chlorothalonil, respectively. And other pesticides were below 3%. Distributions of risk indexes obtained by the Monte-Carlo simulations were similar to the deterministic values, even though the confidence intervals for 95% were very wide. We confirmed that health risks caused by eating vegetables exceeded maximum residue limits of pesticide are very low and the population is generally safe, judging from the risk indexes located between 0.07 to 9.49%.

• Asia pacific journal of information systems
• /
• v.17 no.2
• /
• pp.123-137
• /
• 2007

The advent of the Internet and related Web technologies has created an easily accessible link between a firm and its customers, and has provided opportunities to a firm to use information technology to support supplementary after-sale services associated with a product or service. It has been widely recognized that supplementary services are an important source of customer value and of competitive advantage as the characteristics of the product itself. Many of these supplementary services are information-based and need not be co-located with the product, so more and more companies are delivering these services electronically. Net-based customer service, which is defined as an Internet-based computerized information system that delivers services to a customer, therefore, is the core infrastructure for supplementary service provision. The importance of net-based customer service in delivering supplementary after-sale services associated with product has been well documented. The strategic advantages of well-implemented net-based customer service are enhanced customer loyalty and higher lock-in of customers, and a resulting reduction in competition and the consequent increase in profits. However, not all customers utilize such net-based customer service. The digital divide is the phenomenon in our society that captures the observation that not all customers have equal access to computers. Socioeconomic factors such as race, gender, and education level are strongly related to Internet accessibility and ability to use. This is due to the differences in the ability to bear the cost of a computer, and the differences in self-efficacy in the use of a technology, among other reasons. This concept, applied to e-commerce, has been called the "e-commerce divide." High Internet penetration is not eradicating the digital divide and e-commerce divide as one would hope. Besides, to accommodate personalized support, a customer must often provide personal information to the firm. This personal information includes not only name and address, but also preferences information and perhaps valuation information. However, many recent studies show that consumers may not be willing to share information about themselves due to concerns about privacy online. Due to the e-commerce divide, and due to privacy and security concerns of the customer for sharing personal information with firms, limited numbers of customers adopt net-based customer service. The limited level of customer adoption of net-based customer service affects the firm profits and the customers' welfare. We use a game-theoretic model in which we model the net-based customer service system as a mechanism to enhance customers' loyalty. We model a market entry scenario where a firm (the incumbent) uses the net-based customer service system in inducing loyalty in its customer base. The firm sells one product through the traditional retailing channels and at a price set for these channels. Another firm (the entrant) enters the market, and having observed the price of the incumbent firm (and after deducing the loyalty levels in the customer base), chooses its price. The profits of the firms and the surplus of the two customers segments (the segment that utilizes net-based customer service and the segment that does not) are analyzed in the Stackelberg leader-follower model of competition between the firms. We find that an increase in adoption of net-based customer service by the customer base is not always desirable for firms. With low effectiveness in enhancing customer loyalty, firms prefer a high level of customer adoption of net-based customer service, because an increase in adoption rate decreases competition and increases profits. A firm in an industry where net-based customer service is highly effective loyalty mechanism, on the other hand, prefers a low level of adoption by customers.

• Journal of radiological science and technology
• /
• v.38 no.4
• /
• pp.451-461
• /
• 2015

In megavoltage (MV) radiotherapy, delivering the dose to the target volume is important while protecting the surrounding normal tissue. The purpose of this study was to evaluate the modulation transfer function (MTF), the noise power spectrum (NPS), and the detective quantum efficiency (DQE) using an edge block in megavoltage X-ray imaging (MVI). We used an edge block, which consists of tungsten with dimensions of 19 (thickness) ${\times}$ 10 (length) ${\times}$ 1 (width) $cm^3$ and measured the pre-sampling MTF at 6 MV energy. Various radiation therapy (RT) devices such as TrueBeam$^{TM}$ (Varian), BEAMVIEW$^{PLUS}$ (Siemens), iViewGT (Elekta) and Clinac$^{(R)}$iX (Varian) were used. As for MTF results, TrueBeam$^{TM}$(Varian) flattening filter free(FFF) showed the highest values of $0.46mm^{-1}$ and $1.40mm^{-1}$ for MTF 0.5 and 0.1. In NPS, iViewGT (Elekta) showed the lowest noise distribution. In DQE, iViewGT (Elekta) showed the best efficiency at a peak DQE and $1mm^{-1}DQE$ of 0.0026 and 0.00014, respectively. This study could be used not only for traditional QA imaging but also for quantitative MTF, NPS, and DQE measurement for development of an electronic portal imaging device (EPID).

• Journal of Animal Science and Technology
• /
• v.47 no.5
• /
• pp.825-836
• /
• 2005

This study was carried out to evaluate the quality characteristics of the fermented pork with soy sauce, red pepper paste and soybean paste. The ham of pork were cut to cube (7 × 10 × 2 cm³) and Korea traditional seasonings such as soy sauce (T1), red pepper paste (T2), soybean paste (T3) were seasoned by the proportions of meat to seasonings (1:1), respectively. The pH of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 1 and 28 days of storage, but were significantly lower at 14 days of storage. The water-holding capacity of fermented pork with soy sauce seasoning were significantly higher compared to those for fermented pork with red pepper and soybean paste seasoning at 28 days of storage. The surface meat L* values of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning, but a* and b* values of fermented pork with red pepper paste seasoning significantly higher. The volatile basic nitrogen (VBN) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce seasoning at 1 and 28 days of storage. The shear force and thiobarbituric acid reactive substances (TBARS) of fermented pork with soybean paste seasoning were significantly lower compared to those for fermented pork with soy sauce and red pepper paste seasoning. The total plate counts of fermented pork with soybean paste seasoning were significantly higher compared to those for fermented pork with soy sauce and red pepper paste seasoning at 14 days of storage, but were significantly lower at 28 days of storage. The Escherichia coli of fermented pork with soy sauce and soybean paste seasoning were significantly lower compared to those for fermented pork with red pepper paste seasoning at 1 day of storage. The Lactobacilli spp. of fermented pork with red pepper paste seasoning were significantly lower compared to those for fermented pork with soy sauce and soybean paste seasoning.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.56 no.1
• /
• pp.80-87
• /
• 2011

Panax ginseng has been used as a traditional medicine for several centuries in Korea. A laboratory experiment using methanol extracts of freeze-dried leaves and roots in the different ages of P. ginseng was conducted to determine the content of phenolics and flavonoids, antioxidant activity and cytotoxicity. The results indicate that the total phenolics level [mg ferulic acid equivalents (FAE) $kg^{-1}$ DW] was higher in leaves (22.0 to 76.3 mg $kg^{-1}$) than roots (19.0 to 28.3 mg $kg^{-1}$) of P. ginseng. The total content of phenolics in roots increased with increase in age of P. ginseng from one to six years. However, the content of phenolics in P. ginseng leaf decreased with the increase in age. Total flavonoid [mg naringin equivalents $kg^{-1}$ DW] was more detected in the leaves (30.3 to 138.6 mg $kg^{-1}$) than in the roots (0.0 to 10.6 mg $kg^{-1}$) of P. ginseng. The total flavonoid level in leaves decreased with increase in age of P. ginseng. The antioxidant potential of the methanol extracts from the plants dose-dependently increased. DPPH free radical scavenging activity was higher in leaves (36.9 to 82.8%) than in roots (14.8 to 39.4%), and in young plants than in old ones. According to 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay, the methanol extracts from 5 year-root part showed the highest cytotoxicity against Calu-6, followed by 2 year- and 3 year-roots. However, the methanol extracts from 6 year- and 4 year-roots had lower cytotoxicity. Total phenolics content in both leaves and roots was highly correlated with the DPPH radical scavenging ($r^2=0.7366$ to 0.7870) and nitrite scavenging ($r^2=0.5604$ to 0.8794) activities, suggesting that they contribute to the antioxidant properties of the P. ginseng plants.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.55 no.3
• /
• pp.187-194
• /
• 2010

The soybean stay green mutant genotype (SSG) derived from the nuclear gene, d1d2, and cytoplasmic gene, cytG, inhibit the breakdown of chloroplast in the leaves, pod walls, seed coats, and embryos during maturity. Soybean seed with black seed coat and green cotyledon (SBG) are preferred than black seed coat with yellow cotyledon (SBY) especially for cooking with rice and as source of traditional food in Korea. The researchers evaluated the seed's chlorophyll content of SSG and introduced SSG to the SBG variety breeding program. The seed chlorophyll content of SSG with d1d2 was $39.93{\sim}60.80\;{\mu}g/g$ and SSG with cytG $38.08{\sim}39.89\;{\mu}g/g$. The Korean SBG variety which was derived from SSG with cytG, contains $16.35{\sim}37.73\;{\mu}g/g$. The composition of seed chlorophyll differs according to the genetic background of SSG genotype. Inheritance study showed that cotyledon color was segregated 15:1 (yellow:green) at $F_2$ seed indicating two recessive genes control green cotyledon as revealed by previous study. Only less than 3% soybean lines showed black seed coat with green cotyledon among crosses SBY and SSG (d1d2). Results showed that SSG with d1d2 can be used as a good source for SBG with high chlorophyll content in the seed cotyledon, but due to the complex genetic behavior, breeding resource of SBG with d1d2 should be prepared to improve the breeding efficiency for development SBG variety.

• Korean Journal of Food Science and Technology
• /
• v.42 no.1
• /
• pp.50-55
• /
• 2010

This study was conducted to investigate the shelf-life and quality of breads made with 0.5, 1 and 2% of Myagropsis myagroides fermented ethanol extracts (MOE). The total microbial count in breads made with 2% MOE decreased to about 1.6 log cycles as compared to that of breads not containing MOE. The protection index measured by rancimat increased with an increase in the quantity of MOE in the breads. During the storage period, the pH value was not different between breads containing MOE and breads not containing MOE. The lightness and redness of the breads decreased with an increase in the quantity of MOE, while the yellowness increased. In the sensory evaluation, the breads containing 0.5% MOE were more preferred than the breads not containing MOE. These results suggest that the addition of 0.5% MOE to breads has a good effect on improving the shelf-life and overall quality.