• Journal of Navigation and Port Research
• /
• v.38 no.5
• /
• pp.527-539
• /
• 2014

This study establishes the research model and sets up the hypothesis in order to analyze the effect of the type of mixed manning and the ratio of foreign crew on the group cohesiveness, job satisfaction and organizational commitment in ship organizations and the moderating effect of the acceptance and adaptation of cross-culture. For statistical hypothesis testing, it conducts a questionnaire survey targeting mixed manning ships and examines empirically the inter-variables relation through the regression. The result of empirical research is that the group cohesiveness, job satisfaction and organizational commitment in the ship organization of Korean master(chief engineer) and foreign officers is higher than that of Korean master and officers. Moreover, it is found that the group cohesiveness of 31~50% foreign crew group is less than that of the others. However, There is no moderating effects of the acceptance and adaptation of cross-culture. Additionally, it demonstrates the higher job satisfaction and organizational commitment in the stronger cohesiveness groups. The finding suggests the rationale that shipping and ship management companies could raise the group cohesiveness, job satisfaction and organizational commitment by moderating the type of mixed manning and the ratio of foreign crew.

• Biotechnology and Bioprocess Engineering:BBE
• /
• v.6 no.2
• /
• pp.156-156
• /
• 2001

The objective of this study was to investigate the effects of nutrients and culture conditions on morphology during the seed culture of C. acremonium ATCC 20339 Morphological factors such as hyphal length number of tips number of arthrospores were observed to investigate the relationship between seed morphology and CPC production. During the time course of seed culture, hyphal length was shortened and the number of arthrospores increased rapidly On the other hand the number of tips deceased rapidly and this was closely related to the hyphal length Mixed nitrogen sources of 3% solybean meal and 1% cotton seed flour were determined as the proper organic nitrogen sources, in terms of the morphological factors in the seed culture. This fact was proven in batch culture for the production of Cephalosporin C. It was also found that a proper agitation speed enhanced the morphological differentiation of C. acremonium ATCC 20339, thus improving the production of Cephalosporin C.

• The Korean Journal of Food And Nutrition
• /
• v.26 no.2
• /
• pp.273-279
• /
• 2013

The microorganisms producing high protease activity and acid producing ability were isolated from Chunggukjang and kimchi, which were identified as Bacillus subtilis and Lactobacillus planetarum by morphological, biochemical and nutrient requirement. The attempt was made to produce soybean milk yoghurt by using the isolated microorganisms. The mixed culture of Bacillus subtilis and Lactobacillus plantarum exhibited the lowest pH value of 4.23 and highest titratable acidity of 0.88% compared to those of single cultures at $37^{\circ}C$ for 32 hrs, and their total viable count was $4.09{\times}10^8$ $cfu/m{\ell}$. The ${\alpha}$-amylase activity was the highest in culture of Bacillus subtilis after incubation for 24 hrs, while protease activity was most produced in mixed culture of Bacillus subtilis and Lactobacillus plantarum. The amounts of reducing sugars were steadily decreased as soy milk fermentation progressed.

• The Korean Journal of Food And Nutrition
• /
• v.17 no.1
• /
• pp.8-17
• /
• 2004

The effect of chlorella extract on the growth and acid production of yoghurt starter was investigated in order to prepare the yoghurt added with chlorella extract. The various levels of chlorella extract powder were added to skim milk medium and the medium was fermented by single or mixed culture of 4 types of lactic acid bacteria such as Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus casei, and Lactobacillus bulgaricus. The changes in acid production(pH, titratable acidity) and number of viable cells of the medium during fermentation in skim milk added with chlorella extract powder have determined. When chlorella extract powder was added to skim milk medium at the levels of 0.5%, 1.0%, 2.0%, and 3.0%, the addition of 0.5% chlorella extract powder with the single culture of Str. thermophilus, Lac. casei, and Lac. bulgaricus showed the highest number of viable cell counts after 9 hours incubation. And also all single cultures of the yoghurt starter produced the higher amounts of acid with the addition of 0.5% chlorella extract powder. When chlorella extract powder was added to the medium at the levels of 0.25%, 0.5%, 1.0%, and 2.0%, the addition of lower lever(0.25∼0.5%) of chlorella extract powder with the mixed culture of the lactic acid bacteria showed more the acidity of pH and the number of viable cell counts. Among the treatments tested, the addition of 0.25% chlorella extract powder with the mixed culture of Str. thermophilus and Lac. casei produced the highest number of viable cell counts after 12 hours incubation. Therefore it was suggested to manufacture the yoghurt with the addition of 0.25% chlorella extract powder and the inoculation of mixed culture of Str. thermophilus and Lac. casei for on the stimulation of growth of the yoghurt starter.

• Korean Journal of Food Science and Technology
• /
• v.29 no.3
• /
• pp.533-538
• /
• 1997

Lactobacillus bulgaricus and Kluyveromyces lactic were inoculated to Jangyeob and Jinpum soymilks single or together after the addition of different amounts of lactose to increase the formation of lactic acid and sensory evaluation. The decrease of pH and the increase of acid production during the fermentation of soy yogurts were more effective when lactose was added. And the single culture method was more effective in decreasing pH and in increasing acid production than the mixed culture method. Without lactose, the growth of lactic acid bacteria in samples increased by mixed culture method than by single culture method. However, the growth of lactic acid bacteria increased more in the by single cultured samples than in the mixed cultured samples by the addition of lactose. Beany flavor decreased more in soy yogurts compared with Jangyeob and Jinpum soy milks, and Jinpum soy yogurts had less beany flavor than Jangyeob soy yogurts. In sour taste, Jangyeob soy yogurt prepared by mixed culture for 36 hr incubation with 4% lactose showed the poorest score, while soy yogurts containing 2% lactose showed significantly better scores and no significant difference compared with milk yogurt. Soy yogurts containing 2% lactose showed no significant difference in overall acceptability compared with milk yogurt.

• Journal of Fashion Business
• /
• v.5 no.4
• /
• pp.14-26
• /
• 2001

A lot of designers are adopting a mixed imitation as techniques of cretion because cultural boundary and structure of meaning in the era of post-modernism are collapsed and dissolved. I raise up a question mark to how can genuine and creative designers can be identified at this epoch when we are today familiar with the trend of informationalization, opening and globalization. Characterisitics of multi-culturalism and compromising blending are meshed with appearance of a theory of disorganization and consumer-driven economic activity of multi-national enterprises in the age of post capitalism. Accordingly it can be said that designers are leaning upon public and consumeroriented pattern rather than pursuing a creative cultural production. With mass media in rapid advancement and public culture in father dissemination, mass production and mass re-production became a natural cultural phenomenon strengthen ing its root. Creative designers somewhat slow and limitative in pace of adaption to rapid changing society amid such social backgrounds and flooded information are coming to dead-end of wall. A mixed imitation as techniques of creation is a result of borrowing, duplicating or re-combining of existing things because the mixed imitation is equivalent to borrowing, copying, compilation and recombination of well-known artworks, motive, diverse people's cultural features, image, techniques and the likes. It is too delicate thing for one to definitely distinguish such cultural phenomenon from either one as creative work or a plagiarized work. Looking into the facts as they are, we should recognize the designers limitation in their creative works by means of the mixed imitation. thus we can have a view upon them from a criticizing standpoint against the designers creation and imitation. On the other hand, when we look at things how the mixed imitation appears in the fashion as a piece of culture, we can understand something of the contemporary designers. I try to find a significance in seeking out a method of approaching to creative fashion designers direction in future times.

• Journal of the Korean Society of Food Culture
• /
• v.28 no.4
• /
• pp.401-408
• /
• 2013

The objective of this study was to determine the quality characteristics of cabbage juice fermented by lactic acid bacteria from Kimchi (Leuconostoc mesenteroides, Lactobacillus sakei SL1103, Lactobacillus plantarum LS5, and mixed starter). Cabbage juice was inoculated with lactic acid bacteria and fermented at 30 for 72 hrs. Changes in lactic acid bacteria number, pH, titratable acidity, Brix, and color during fermentation were analyzed. After fermentation for 24 hrs, cabbage juice fermented by mixed starter showed the highest number of lactic acid bacteria (9.45 log CFU/mL). The pH of all cabbage juice also decreased to 3.88~4.19 sharply, while cabbage juice fermented by Lac. sakei SL1103 showed the highest Brix ($8.38^{\circ}Bx$). Cabbage juice fermented by mixed starter showed the highest L value (56.83). In the sensory evaluation, cabbage juice fermented by a mixed starter (Leu. mesenteroides, Lac. sakei SL1103, and Lac. plantarum LS5) showed the highest preferences in taste, flavor, and overall acceptability. Therefore, cabbage juice fermented by mixed starter (Leu. mesenteroides, Lac. sakei SL1103 and Lac. plantarum LS5) has the highest potential for the development of fermented cabbage juice as an excellent bioactive functional food.

• The Research Journal of the Costume Culture
• /
• v.20 no.5
• /
• pp.736-752
• /
• 2012

The purpose of this study was to identify the effectiveness of fashion banner advertising according to university students' attitudes toward internet advertisement(IA). Factors of IA were information, entertainment, negative, benefit, and topicality. A self-administered questionnaire was used for data collection. Subjects(n=678) were participated in the survey and they were segmented into IA positive group, IA intermediate group, IA indifferent group, and IA negative group. IA positive group included more women with higher household income and clothing expenditure. They preferred shopping at open market on-line malls. IA intermediate group included more women with lower income and clothing expenditure. They preferred shopping at on-line malls. IA indifferent group included more men with lower income and less clothing expenses. Banner advertisement with mixed appealing was the most effective to the university students in terms of preference and click and purchase intention. IA positive group showed the highest level of preference and click and purchase intention to the banner with rational appealing, banner with emotional appealing, and the banner with mixed appealing. IA indifferent group showed the lowest level. IA intermediate group showed a positive attitude to the banner with rational appealing and mixed appealing. IA negative group showed the lowest level of click and purchase intention to the banner with rational appealing.

• Microbiology and Biotechnology Letters
• /
• v.23 no.6
• /
• pp.702-709
• /
• 1995

Degradation Of $\kappa $-carrageenan-based film by microorganisms screened from carrageenan source and activated sludge of a carrageenan producing factory was investigated by measuring changes of pH, viscosity, total sugar and total organic carbon (TOC) of the medium containing $\kappa $-carrageenan as a carbon source. Initially fifteen strains of microorganism were isolated from carrageenan source and activated sludge and then three organisms among them were selected based on the ability of growing in the medium including 0.3% $\kappa $-carrageenan as a sole carbon source. They were identified as Escherichia coli, Saccharomyces cerevisiae and Aspergillus niger. As indices of biodegradability Of $\kappa $-carrageenan based film, the changes of pH, viscosity, total sugar, and TOC of the carrageenan film-based medium were tested by the cultivation of single or mixed strains of the identified organisms. Mixed culture showed the highest biodegradability, which resulted in the changes of pH from 6.5 to 3.0, viscosity from 164 cps to 15.6 cps, total sugar content from 2.35 g/l to 0.53 g/l and TOC from 5721 ppm to 232 ppm after 30 days of cultivation. The biodegradability determined as the reduction rate of TOC by pure cultures of Asp. niger, E. coli, Sacch. cerevisiae and mixed culture of the three organisms were 94%, 86%, 80% and 96%, respectively.

• Korean Journal of Ecology and Environment
• /
• v.40 no.4
• /
• pp.537-545
• /
• 2007

The heavy metal removal capacity of filamentous green alga Cladophora sp. cultured together with wet-mixed solidified soil (loess) was tested. A Cladophora sp. was cultured for 5d, with added Chu No. 10 medium, in stream water contaminated by high concentration of heavy metals from a closed mine effluent. Heavy metal ion concentrations of the medium and in algal tissue were measured every day during the experiment. Dissolved metals (Al, Cd, Cu, Fe, Mn, Zn) in medium were rapidly removed (over 90% elimination) within 1-2d when alga and loess were added. Dissolved heavy metals dropped by only 10% when algae were cultured without loess. The Cladophora sp. accumulated much more heavy metals when cultured with loess than when the alga was cultured alone. Cladophora sp. exhibited a maximum uptake capacity for Al ($17,000{\mu}g^{-1}$ algal dry weight). The metal bioremoval capacities of the algae were in the order Al, Fe, Cu, Mn, Zn and Cd. The heavy metal removal capacity of Cladophora sp. showed significant increases when wet-mixed solidified soil was added to culture media.