• Cartoon and Animation Studies
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• s.15
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• pp.267-281
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• 2009

This study was conducted in order to look for how to create added values by combining cultural contents with other industries effectively. For this purpose, we examined in what directions the tourist industry, which is the main industry of the Jeju Special Self-governing Province, should be combined with cultural contents. It is widely admitted that cultural contents can create various added values, but there have been insufficient efforts to develop cultural contents and link them to added values. In particular, local self-governing bodies' understanding of cultural contents is seriously poor. In order to improve this, we need to have appropriate perception of cultural contents and to change our idea for effective linking of cultural contents to added values. Thus, this study proposed that the development of cultural contents is achieved not simply through the development of contents but through the combination of various methods including the establishment of product development strategies, the establishment of tourist program development strategies, and the integration of slogans.

• Food Quality and Culture
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• v.1 no.1
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• pp.6-12
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• 2007

In this study, we examined the effects of egg yolk powder added to flour dough on the lipid oxidation of fried products during storage. The flour dough containing the egg yolk powder (0, 5, and 10%) was fried in sunflower oil at $180^{\circ}C$ for 90 sec. The fried products were then stored at $60^{\circ}C$ for 9 days in the dark. The lipid oxidation of the fried products was evaluated by fatty acid composition, peroxide values (POV), conjugated dienoic acid (CDA) contents, and thiobarbituric acid (TBA) values. The color and phospholipids (PL) contents of the fried products were also determined by colorimetry and high performance liquid chromatography, respectively. The addition of egg yolk powder to the dough decreased the POV, CDA contents, and TBA values of the fried products during storage. Although POV, CDA contents, and TBA values significantly increased in the products without egg yolk powder during storage, little change was observed in the products with egg yolk powder. The PL contents remained relatively constant in the flied products added with egg yolk powder during storage. The lightness and greenness of the fried products decreased, and the yellowness increased, as the storage time increased. The results clearly indicate that the addition of egg yolk powder to the dough improved the lipid oxidative stability of the fried products during storage in the dark, and the PL in the egg yolk might have contributed to the improvements in lipid oxidative stability.

• Korean Journal of Microbiology
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• v.20 no.1
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• pp.27-40
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• 1982

The effects of heavy metals on the growth rate and phosphate metabolism of Chlorella elliposidea cells were investigated. Chlorella cells were cultured in the media treated with Hg(0.3, 0.7, 0.9 ppm), Cd(1, 5, 15ppm), and Zn(1, 5, 50ppm) for 6days. Aliquots cells were taken out at the inoculation and at intervals during the culture, and measured packed cell vlolume and optical density. The inhibitions of heavy metals on the growth rate and chlorophyll contents were traced. Also after 6 days culture, the amounts of inorganic phosphate and organic compounds of various fractions in Chlorella cells were observed. The turbid effects of heavy metals on the growth rate and chlorphyll contents of Chlorella cells were in order of Hg>Cd>Zn. Because heavy metals depressed the biosynthesis of inorganic polyphosphates and nucleic acids and turn over of inorganic phosphates, the amounts of various phosphate compounds were decreased. The inhibitory effect of photosynthesis by heavy metals resulted in lower contents of carbohydrate. Due to the turbidity of biosynthesis of amino acids by heavy metals, contents of protein were reduced in comparison with those of control. It is suggested conciusively that the minimum concentrations affected by heavy metals on the growth rate and phosphate metabolism of Chlorella cells were 0.7 ppm Hg, 15ppm Cd, 50ppm Zn.

• The Journal of the Korea Contents Association
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• v.6 no.5
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• pp.96-103
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• 2006

'Kitsch', having emerged after the Industrial Revolution in the 19th century, has been playing a role of interconnecting pop culture with high level culture, now claiming new aesthetic values in a variety of pop cultures of our industrialized modern society and holding its position as a cultural phenomenon. In the realm of fashion which is very much attached to everyday life, kitsch has also been expressing new forms of beauty through the liberation from and destruction of the fixed ideas. This study addresses the issues as to how we obtain the basic understanding of kitsch and shows how it was expressed in the fashion of the actors starring in the recently released Korean comedy movies.

• Journal of the Korean Society of Food Culture
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• v.31 no.6
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• pp.661-674
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• 2016

We analyzed information provided by diet-related programs of comprehensive programming channels and the relationship between composition of professional panelists and quality of provided information. We selected 82 items among eight programs by MBN, JTBC, and TV chosun. All 82 items provided information about food & nutrition and health & disease, but only 32 items (39.0%) and 35 items (42.7%) provided information on food culture and food safety, respectively. Among the food ingredients, phytochemicals (81.7%) were the most frequently mentioned, and the contents of functional ingredients occupied a large part. The inappropriate information on programs were broadcast on an average of 1.2 episodes per program, and the most pointed out item was information that could confuse viewers with drugs (29.3%). Among the professional panelists, medical doctors (38.9%) and Oriental medicine doctors (16.6%) had the highest number of appearances, and professors of food & nutrition constituted only 7.1%. However, the increase in the number of appearances of professors showed a positive effect on the quality of program information. Contents focused on balanced nutrient intake and dietary culture of Korea should be increased rather than focusing on the function of each nutrient in comprehensive programming channels.

• Journal of the Korean Chemical Society
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• v.58 no.3
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• pp.303-312
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• 2014

In this study, we analyzed the characteristics of science academic achievement by multiple culture and North Korean migrant students types, percentage of correct answer and discrimination per items per groups, and contents domains using quantitative and qualitative method in the National Assessment of Educational Achievement (NAEA). As a results of analysis, the degree of science academic achievement of the students from multiple culture and North Korean is much lower than that of the general students. Also, the science academic achievement of the students from multiple culture and North Korean migrant is different from the general students. Especially, science academic achievement of the immigrated students and the North Korean migrant students was lowest. The analysis of items that the difference of the percentage of correct answer was large showed that the students from multiple culture and North Korean migrant were equally weak to it in all contents domains, but that the students from international marriage family born in country were weak in some areas. Therefore, the appropriate the teaching and learning method and the educational support is needed considering the group situation, so the educational implications are discussed.

• Journal of the Korean Society of Food Culture
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• v.19 no.3
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• pp.348-358
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• 2004

This study was conducted to examine contents of total acid and free amino acids in the Demi-glace with added quantity of Omija extracts. Firstly, The level of Total acid content of Demi-glace sauces was $1.08{\sim}1.89%$ and Omija extracts was $2.77{\sim}7.24%$. The more Omija extracts added, there was the higher total acid contents. Sauces and extracts of 5% Omija was the highest. Secondly, Total free amino acids contents of control was 2518.52mg%, and Omija sauces was $2261.52{\sim}2894.14mg%$. 2% Omija sauces was the highest among them. Hydroxyproline of total 34 free amino acids was the highest, and Glutamic acid 158.42mg%, Proline 78.90mg% was next in order. Arginine was the highest with $27.40{\sim}34.40mg%$ among 9 essential amino acids contents. Glutamic acid was the highest contents with $123.18{\sim}158.42mg%$. Compared to control's(0.41mg%), Omija added group was $20.63{\sim}27.82mg%$ and it was the highest increase. While other 15 amino acid was analyzed, Hydroxyproline was the highest contents with $1,737.22{\sim}2,205.80mg%$. Compared to control group(15.63mg%), proline was $57.01{\sim}78.90mg%$ Omija added group and it was increased with the highest contents. In essential amino acid, flavor enhancing amino acid and other amino acid were increased and the highest contents with 2% added Omija sauce. Thirdly, sensory characteristics of Demi-glace sauces based on overall preference, It was find that 2% added Omija was the best. 2% added was the best for color, flavor, taste, texture, overall acceptability(P<.001). In terms of Demi-glace sauces' gender preference, male and female people liked 2% added Omija color, flavor, taste, texture, overall acceptability. It was find that there was no significant differences between male and female.

• Journal of the Korea Fashion and Costume Design Association
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• v.15 no.1
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• pp.155-173
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• 2013

Recently, social problem of teens becomes one of the important social issues. Adolescence is the intermediate stages of childhood and adulthood. Teens have not find their identity at this time. That reason is why teens and the old generation are disconnect. That arise from the development of industry and the nuclear family, entrance examination-oriented education system. So they are wandering in the popular culture and the cyber-space. Therefore, families, schools and state should have interesting and understanding for teens, and should strive that teens establish a self established identity. Specially, ethics education using traditional culture will help to establish their identity, and that provide self-esteem and pride about korean traditional culture. This is the reason why culture contents that is based on Korean traditional culture have to make for teens. The purpose of this study is to provide the basic data that will help in the development Korean traditional cultural contents for teens. In this study, this researchers will search the following matters; first, what is ritual for Coming-of-age, second, various forms of ritual for Coming-of-age and Korean modern ritual in order to grasp the meaning of the ritual for Coming-of-age, third, costume and meaning of costume which has in both Kwan-Ryea as Korean traditional ritual for Coming-of-age and Korean modern ritual. This study will compare Kwan-Ryea with traditional ritual of modern.

• The Korean Journal of Physiology and Pharmacology
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• v.1 no.3
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• pp.285-296
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• 1997

Injury to brain transforms resting astrocytes to their reactive form, the hallmark of which is an increase in glial fibrillary acidic protein (GFAP), the major intermediate filament protein of their cell type. The overall glial response after brain injury is referred to as reactive gliosis. Glial-neuronal interaction is important for neuronal migration, neurite outgrowth and axonal guidance during ontogenic development. Although much attention has been given to glial regulation of neuronal development and regeneration, evidences also suggest a neuronal influence on glial cell differentiation, maturation and function. The aim of the present study was to analyze the effects of glial-hippocampal neuronal co-culture on GFAP expression in the co-cultured astrocytes. The following antibodies were used for double immunostaining chemistry; mouse monoclonal antibodies for confirm neuronal cells, rabbit anti GFAP antibodies for confirm astrocytes. Primary cultured astrocytes showed the typical flat polygonal morphology in culture and expressed strong GFAP and vimentin. Co-cultured hippocampal neurons on astrocytes had phase bright cell body and well branched neurites. About half of co-cultured astrocytes expressed negative or weak GFAP and vimentin. After 2 hour glutamate (0.5 mM) exposure of glial-neuronal co-culture, neuronal cells lost their neurites and most of astrocytes expressed strong CFAE and vimentin. In Western blot analysis, total GFAP and vimentin contents in co-cultured astrocytes were lower than those of primary cultured astrocytes. After glutamate exposure of glial-neuronal co-culture, GFAP and vimentin contents in astrocytes were increased to the level of primary cultured astrocytes. These results suggest that neuronal cell decrease GFAP expression in co-cultured astrocytes and hippocampal neuronal-glial co-culture can be used as a reactive gliosis model in vitro for studying GFAP expression of astrocytes.

• The Journal of the Convergence on Culture Technology
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• v.6 no.1
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• pp.263-267
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• 2020

In the Japanese colonial period of Korean history, appropriate conclusion often overwhelmed the historical imagination, and also pointed out that it shows a similar pattern in spite of the history detective novel genre that emerged with pointing out the limitations of modern history. Historical facts showing in , the legitimacy of independence based on nationalism, and modern civilization are well known in the historical and cultural contents of the Japanese colonial period. It is the reason why applied in historical and cultural contents, as the history as is for current desire of the public to the imaginary community(nation), and as the history which current social conflicts are reflected. History, historical facts and fiction are intermingled in the contents of history, and it is creating a new 'historical imagination'. As a matter of fact, there is only one fact of the past, but the historical imagination of historical and cultural contents is diverse as there is not one historical fact made by historians. History has not yet gone to the imagination for the future, but writing history through historical and cultural contents will create a 'history of possibilities'.