• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.680-687
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• 2018

This study compared the nutritional value of quinoa cultivated in different regions, i.e., Peru (PQ), United States (UQ), and Korea (KQ), focusing on their proximate and nutrient compositions and functional components. Moisture, protein, lipid, and ash contents were highest in KQ, and the carbohydrate content was the highest in UQ. KQ had the highest amount of total amino acids, especially lysine. KQ had the lowest levels of Na but the highest levels of K, P, Fe, Mg, Zn, and Mn. The antioxidant compounds, quercetin and kaempferol were not detected in KQ, which consequently had the lowest total phenolic and total flavonoid contents (TPC and TFC, respectively). These values were comparatively higher in UQ. Meanwhile, PQ had the highest TPC and TFC values as well as kaempferol content, but lacking quercetin. These results demonstrate that the nutritional value of quinoa varies according to the region in which it is cultivated.

• Proceedings of the Korean Society of Computer Information Conference
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• 2022.07a
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• pp.205-208
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• 2022

본 논문에서는 메타버스를 활용한 e-스포츠 산업의 영역 확장 및 발전 가능성에 대해 제안한다. 본 논문에서는 코로나-19 사태 발생 후 상승세를 보인 e-스포츠 산업 발달 과정에 새롭게 대두된 메타버스 기술을 활용했을 시에 생기는 새로운 방향의 발전 가능성에 대해 연구하였다. 현재 e-스포츠 산업의 발전을 따라가지 못하는 게임들 혹은 소규모 행사들의 발전 가능성에 대해 집중적으로 연구하였으며, 실제로 적용 했을 시 현재 주목받고 있는 대규모 e-스포츠 행사가 아닌 e-스포츠 행사에 참가하지 못하거나 적극적인 참여를 하지 못하는 상황에서 보다 긍정적인 영향을 보이는 방법을 제시하고자 한다.

• Journal of Korea Entertainment Industry Association
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• v.15 no.8
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• pp.45-62
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• 2021

This article examines celeactor as cultural contents focused on the multi-persona in a South Korean reality show program . The celeactor is a form of celebrity and part of a celetoid. Celebrity can be categorized by three forms: ascribed form, achieved form and attributed form. In attributed form, the celetoid suddenly becomes popular through the media. The celeactor is a subcategory of the celetoid. The celeactor is defined by a virtual character that exist in temporary or institutionalized traits of popular culture. The Korean celebrity culture presents Korean intellectual factors, spiritual aspects, tastes, moral virtue, power relationships and traditional hierarchy. In order to examine the features of the Korean celeactor in cultural contents, this article focuses on the multi-persona of celebrity in South Korean popular culture through fantasy, challenge and nostalgia. This article examines the multi-persona of celebrity represented in South Korean popular culture as a negotiated response to cultural identity deconstructed and reconstructed in performance. The research methodology is to analyze a South Korean television reality show program on MBC Hangout with Yoo that represents various sub-characters performed by Jae-suk Yoo, a South Korean comedian and host. As for theoretical underpinning, this exploration joins work on Erving Goffman's (1959) notion of self-presentation and Chris Rojek's (2001) celebrity studies.

• Korean Institute of Interior Design Journal
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• v.19 no.6
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• pp.11-19
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• 2010

Technological development of information and communication have brought sharp changes to every sector such as society, culture, economy and education because of knowledge and information-oriented society. The number of classes has decreased, and some schools are closed or incorporated due to decrease of the population. Such phenomenon has brought changes to learning using digital technology and space. A change called digital innovation is characterized by interactive communication centering on the internet network. Therefore, it is very important to predict educational environment to be changed according to digital environment and to note how real learning space is changed. The development of digital technology in society in general presents two concepts of digital and contents, digitalized information. Such technology is recognized as a new paradigm in education sector and a new space is created through participation of instructors and learners in learning space. This study analysed cases of learning space of elementary schools based on bibliographical examination and related bibliography including data from academic presentations and news release to present developed leaning space. To present healthy and creative learning environment which can lead knowledge and information-based society in the future, the preface described the background, purpose, methods and range of the study, and analysed transitional processes of society and culture, digital learning contents, and learning space in education of elementary schools. Finally the study identified trends and cases of research on learning space and suggested digital learning contents space.

• Journal of the Korean Society of Food Culture
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• v.32 no.1
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• pp.58-65
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• 2017

This study was conducted to optimize the conditions of a sweet rice paste as a replacement of red bean paste recipe using the central composite design of response surface methodology (RSM). Ten experimental recipes with two reference points (rice flour and sugar), were selected, and the physical and sensory characteristics of a sweet rice paste were measured. In the Rapid Visco Analyzer test, breakdown value was the highest in rice flour (105.73 RVU). Sweetness significantly increased with addition of sugar contents (p<0.0002) and viscosity increased with addition of rice flour contents (p<0.0185). Moisture contents decreased with increasing contents of rice flour and sugar, whereas yellowness and redness tend to increase. In the sensory evaluation test, quadratic models for color (p<0.01865), sweetness (p<0.0399), thickness (p<0.0073), and overall acceptability (p<0.0249) were approved as independent for the rice flour and sugar contents. In conclusion, the optimal mixing ratio of sweet rice paste was determined to be 45.38 g of rice flour and 77.95 g of sugar.

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.761-770
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• 2019

Two experiments were conducted to determine how much sodium in food could be detected using a salinity meter. First, the salinity of mixed solutions of 0 to 6% sugar, 0 to 5% oil, and 0 to 6.4% MSG in a 1% NaCl solution was measured using a salinity meter and a Mohr titration method, and the results were compared with the calculated sodium expectations. As a result, the sodium contents of the sugar solutions and MSG solutions measured using a salinity meter were lower than the expected concentrations at 2% or more and 0.8% or more, respectively (p<0.05). The salinity of the 18 HMR products was measured in the same way, and the results were then compared with the sodium contents of the nutrition facts. The average sodium content of all products measured using the salinity meter and Mohr method was 1.12 times and 1.06 times the sodium content of the nutrition facts, respectively. On the other hand, the differences between the products were significant. The correlation coefficients between the nutrition facts and salinity meter, the nutrition facts and the Mohr method, and the salinity meter and Mohr method were 0.885, 0.920, and 0.950, respectively (p<0.01).

• Journal of the Korean Society of Food Culture
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• v.34 no.6
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• pp.793-800
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• 2019

This study was performed to examine the physicochemical and antioxidative properties of the sponge cakes with different contents (0, 2, 4, 6, 8%, w/w) of lemon balm (Melissa officinalis) powder (LBP). An increase in LBP content in the cake led to a significant increase in the baking loss rate, specific volume, DPPH radical scavenging activity, ABTS radical scavenging activity, total phenol contents and total flavonoid contents of the cakes (p<0.05). As the LBP content increased, significant decreases were shown in the specific gravity of batter, sugar contents, pH, lightness, redness and yellowness of the cakes (p<0.05). Ash contents, uniformity index and other textural properties of hardness, springness, cohesiveness, and brittleness did not show any significant differences between the sample groups (p>0.05). These results suggest that LBP can be applied to sponge cakes to achieve positive textural properties such as uniform pore formation and increased volume with increased antioxidant properties.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.362-369
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• 2015

This study compared the nutritional composition and antioxidative activities of different parts (aerial part and root) of Taraxacum coreanum and Taraxacum officinale. To identify the nutrient composition of different parts of Daedelion species, nutrient contents were analyzed. Crude ash, protein, and fat contents of T. coreanum and T. officinale were higher in the aerial part compared to the root. There was no significant difference in crude ash, protein, or carbohydrate content of the aerial part depending on the Daedelion species. Aerial part contents of vitamin A, E, and C were significantly higher in T. coreanum than T. officinale. The K content of the aerial part of T. coreanum and T. officinale was highest, although there was no significant difference among Daedelion species. Contents of oxalic acid, citric acid, and acetic acid in the aerial part of T. coreanum were highest. Contents of total polyphenols, total flavonoids, and DPPH radical scavenging activity of the aerial part were significantly higher in T. coreanum than T. officinale. In conclusion, the aerial part of T. coreanum and T. officinale could be used as antioxidative functional food sources.

• Journal of the Korean Society of Food Culture
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• v.30 no.6
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• pp.773-777
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• 2015

Increasing use of organically grown foods has renewed interest in the relationship between agricultural methods and food quality. The objective of this study was to evaluate the physicochemical characteristics and antioxidant activities of organic strawberries. For this study, strawberries were measured in terms of quality characteristics, including weight, length, diameter, hunter color, soluble solid contents (SSC), moisture contents, and pH, as well as antioxidant activities, including DPPH and ABTS radical scavenging activities and total phenol and flavonoid contents. Consequently, conventional strawberries showed higher weight, diameter, and L (lightness) and b (yellowness) values than organic strawberries (p<0.001). Length, moisture contents, pH, a (redness) value, and DPPH and ABTS radical scavenging activities were similar (p<0.05). However, organic strawberries showed higher SSC and total flavonoid and phenol contents than conventional strawberries (p<0.001). These results indicate that there were significant differences between organic and conventional agriculture techniques.

• Korean Journal of Microbiology
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• v.7 no.3
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• pp.107-114
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• 1969

Relationship of soil properties and seasonal variation on microbilogical population to-continuous culture and first-time culture of ginseng was investigated by bimonthly from May 1976 to January 1977. pH and P contents of 2 years continuous culture of soil were higher than other culture plot of soil, and contraty to the above, 2 years first-time culture of ginseng soil was conplot of soil, and contraty to the above, 2 years first-time culture of ginseng soil was contained more potassium contents than other culture plot of soil. In microbiological fluctuation with seasonr in various soil conditions, the population, trends of Fusarium spp., Erwiniaspp., and flourescent Psedudomonas spp. were increased in May and July in general, but decreased in the other month. It was observed that in all type of soil, Fusarium spp. was distributed in abundance in and on rihizosphere, and decreased the propagules numbers as soil depth increase. The numbers of Erwinia spp. and fluorescent Pseudo-monas spp. were distributed greater in numbers on the surface zone of soil depth decreasing the numbers along the soil layer increase, and also in 2years continuous culture of soil especially, a great numbers of Erwinia spp. and fluorescent Pseudomonas were evenly distributed in surface zone and rhizosphere. Ginseng disease with a high incidence of bacterial disease in continuous culture of 2 and 4 years was seemed to be associated with soil bacteria that was high in numbers of Erwinia spp. and fluorescent Pseudomonas spp. in May and July.