• International Journal of Knowledge Content Development & Technology
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• v.10 no.3
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• pp.33-50
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• 2020

Knowledge recipes are packages of knowledge which arise from the process of combining the knowledge assets in the organization in distinctive ways. This involves converting them into useful outputs which are the ideal core competitive advantage enablers for companies. The major objective of this study was to propose a knowledge recipe for financial-sector state corporations in Kenya. The study adopted a convergent parallel mixed methods research design. Quantitative and qualitative data were collected using questionnaires and key informant interviews. The target population of the study was 1574 respondents drawn from all financial state corporations. A multistage sampling technique was used for the study. The first phase involved purposive sampling of the organizations to be studied whereby the four state corporations namely: Capital Markets Authority, Competition Authority of Kenya, Kenya Investment Authority, and Kenya Revenue Authority were identified. The second phase entailed stratified sampling of the respondents in three strata namely senior management team, knowledge management team, and general staff. The authors used a census of all senior management team and knowledge management staff while a simple random sampling technique was used for the general staff. By use of the Krejcie and Morgan table, the actual sample size was 358 respondents from all the four organizations. Data were collected using questionnaires and interview schedules. The qualitative data were analyzed using content analysis while the quantitative data were analyzed by the use of Ms. Excel and VOSviewer and presented using pie charts, bar graphs, and tables. The response rate for this study was 257 (72%). The study revealed that while most employees in the financial sector organizations understand their knowledge needs, knowledge types, knowledge uses and knowledge gaps, they do not have a universal knowledge recipe to facilitate effective knowledge management in their organizations. Consequently, the authors propose a universal knowledge recipe for the state corporations in the financial sector in Kenya. The ingredients of the recipe are legal-knowledge (18%), financial knowledge (15%), administrative knowledge (11%), best practice (10%), lessons learnt (8%), human resource knowledge (8%), research and statistics knowledge (7%), product knowledge (6%), policy and procedure knowledge (5%), ICT knowledge (4%), investor knowledge (3%), markets knowledge (2%), general knowledge (2%) and regulatory framework knowledge (1%).

• Journal of the Korea Institute of Building Construction
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• v.17 no.3
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• pp.245-252
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• 2017

Recently, structures such as large retailers, outlets and warehouses have been increasing in accordance with changes in consumption patterns. Since these structures include ultra-flat slab members, they are thoroughly managed to control slab cracking by the plastic and drying shrinkage. In order to control the cracking of the slab member, a chemical crack reduction method is used. In particular, the use of the shrinkage reducing agent has been examined. However, domestic research results are limited. In this study, the shrinkage properties of concrete using shrinkage reducing agent and the drying shrinkage properties according to the mixing factors were investigated. The performance of domestic shrinkage reducing agent was appeared similar to that of overseas high-grade shrinkage reducing agent. As the shrinkage reducing agent usage increased, the drying shrinkage reduction effect increased. At the age of 100 days, the dry shrinkage rate of specimen with the shrinkage reducing agent of 1.5%was shown about half that of the specimen without the shrinkage reducing agent. The shrinkage reducing agent was gound to have no specific performance change for the use of the admixture.

• Journal of the Korean Home Economics Association
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• v.41 no.3
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• pp.181-196
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• 2003

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to traditional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that learn cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heat. Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower Pattern, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was utilizing Goldongban. Pyebaek food utilization ratio was high the utilization rate by chestnut, jujube, chicken, wine order. The contributiveness food utilization rate was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

• Journal of Korean Society of Environmental Engineers
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• v.31 no.1
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• pp.35-41
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• 2009

This study was conducted to investigate feasibility of feedstuff for animal using food waste by fermentation mechanism of indigenous microorganism. To achieve this purpose, indigenous bacteria was isolated from soils to use as an inoculant. Enzyme test was performed to verify activity of amylase, protease and lipase using isolated bacteria. Bacteria(H1, D1), which vigorously express the enzyme activity, was selected and used in the fermentation experiments of food waste. From the analysis of 16s rDNA sequencing, H1 and D1 were identified as Bacillus subtilis and Paenibacillus polymyxa, respectively. In the fermentation experiment, food waste was mixed with rice bran and popped rice to control moisture and nutrient content. Isolated bacteria(B. subtilis and P. polymyxa) was used as an inoculant. From the measured data such as temperature, pH and ORP, it can be verified that food waste adding the indigenous bacteria was effectively fermented. From the nutritional analysis of manufactured feedstuff, it showed that the contents of crude protein, crude fat and crude fiber were enough to use as feedstuff for animal. In addition, harmful components such as Pb, Hg, Cd, aflatoxin and salmonella concentration were not exceeded permitted standards. Therefore, fermented food waste using indigenous bacteria can be used as feedstuff.

• Korean Journal of Environmental Biology
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• v.32 no.1
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• pp.26-34
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• 2014

Due to the rapid energy consumption and fossil fuel abundance reduction, the world is progressively in need of alternative and renewable energy sources such as biodiesel. Biodiesel from microalgae offers high hopes to the scientific world for its potential as well as its non-competition with arable lands. Taking consideration to reduce the cost of production as well as to attain twin environmental goals of treatment and use of animal waste material the microalgal cultivation using piggery manure has been tested in this study. Unialgal strains such as Chlorella sp. JK2, Scenedesmus sp. JK10, and an indigenous mixed microalgal culture CSS were cultured for 20 days in diluted piggery manure using Small Scale Raceway Pond (SSRP). Biomass production and lipid productivity of CSS were $1.19{\pm}0.09gL^{-1}$, $12.44{\pm}0.38mgL^{-1}day^{-1}$, respectively and almost twice that of unialgal strains. Also, total nitrogen and total phosphorus removal efficiencies of CSS was 93.6% and 98.5% respectively and 30% higher removal efficiency compared to the use of unialgal strains. These results indicate that the piggery manure can provide microalgae necessary nitrogen and phosphorus for growth thereby effectively treating the manure. In addition, overall cost of microalgal cultivation and subsequently biodiesel production would be significantly reduced.

• Journal of the Korean Institute of Landscape Architecture
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• v.42 no.6
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• pp.89-100
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• 2014

The Campus Core is centered at the physical, functional and symbolic environment of a university, which is known as the top academic institution, hence it metaphorically represents not only the educational philosophy when institution first opened, but also the transformed values of the time. Today, universities are asked to actively communicate with the local community in terms of function and be remodeled as pedestrian-friendly campuses in terms of physical environment. For this reason, the study comprehends the concept of the campus core in accordance with a pedestrian-friendly environment and suggests a practical plan for campus cores of district national universities based on previous research examination. Since the purpose of the study is to suggest a change in the circulation system centered on vehicle use to transform into a pedestrian-friendly environment through a planned approach while introducing public mixed-use at the same time, the study supports the fact that it is possible to reorganize the strategy of a pedestrian-friendly circulation system and partially revise the land utilization to yield the expected outcomes. Thus, this study will provide valid suggestions for similar maintenance plans while looking back to the meaning and value of today's campus core.

• Journal of the Korean Society of Food Culture
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• v.27 no.1
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• pp.12-18
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• 2012

The aim of this study is to look at how pepper was used in traditional medicine. In other words, this study aims to take a look at the process by which the medicinal nature & efficacy of pepper in traditional society was perceived and arranged through the aspects of the use of pepper as an exotic crop for treating diseases. This study investigated cases of using pepper for medical treatments by referring to books on traditional medicine in Korea. The old records about pepper are mainly in empirical medical books from the late Chosun dynasty. Nevertheless, the records about pepper tend to decrease in medical text as time goes by. Such a phenomenon can be attributable to the fact that people began to use pepper for daily food life rather than for medicinal purposes. Pepper was used mostly for digestive trouble such as vomiting, diarrhea, and stomachaches, and it was also applied to mental and aching diseases caused by the sound of body fluids remaining in the stomach. In addition, there were many cases where pepper was used externally for surgical disorders. Such symptoms for treatment are linked to, or in a complementary relationship with, research results in modern times. Boiled pepper was generally taken in the traditional herbal decoction method, and in the case of surgical diseases, it was applied externally. The cases of using old pepper, using pepper with seeds or without seeds, and using pepper mixed with sesame oil belong to a sort of herbal medicine processing, which usually aimed at changing the medicinal nature of pepper. In addition, in relation to the eating habits at that time, pepper was used as seasoning and to make red pepper paste with or without vinegar. There are two words used for pepper in the medical textbooks, 苦椒 (gocho) and 烈棗 (yeoljo). These words are translated into Korean as gochu, so we can identify this word as a nickname for pepper.

• Korean Journal of Social Welfare Studies
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• v.44 no.1
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• pp.61-87
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• 2013

The main purpose of this paper is to analyze the quality of life of poor women. This study utilized data combined KLIPS with Time Use Survey for an analysis and analyzed time at the intersection of the class and gender. With discretionary time as center, this study investigated poverty status from the quality of life. And in order to make comparison more clearly, object was classified into 4 groups; non-poor male, poor male, non-poor female and poor female. Study results are as follows; First of all, poor women had the shortest discretionary time among all the groups and also had highest poverty rate of living quality. And this study found that deprivation of non-poor female headed householder is serious. Second, analysis of inequality level between and within groups through Theil index indicated that gender influence in poor strata was 3 times higher than that of non-poor strata. This study found that poor women experienced mixed exclusion at the point where gender and class crossed. And this study also has a meaning that an empirical analysis was conducted through above matters on secondary poverty and hidden poverty of poor women which existing researches were unable to discover.

• The Journal of the Korea Contents Association
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• v.19 no.10
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• pp.179-189
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• 2019

Korea's transportation paradigm is shifting from a vehicle-centered to a pedestrian-oriented society. Therefore, the interest in pedestrian safety and the improvement of pedestrian environment is also increasing. However, the level of traffic safety in Korea is still severe. It is needed to improve pedestrian safety and pedestrian environment. This study studied pedestrian-vehicle accident data provided by the Traffic Accident Analysis System(TAAS) for 2013-2015 to build a safe walking environment around school zones, and the relation between the school zones and pedestrian-vehicle traffic accidents were identified through the geographic information system(GIS) and spatial regression model. The main results are as follows. First, both road and public transportation factors are likely to increase pedestrian traffic accidents in school zones. Second, regarding land-use factors, residential, commercial, and industrial areas are found to increase pedestrian traffic crashes. On the other hand, mixed use is likely to play a role on the reduction of pedestrian traffic accidents. Finally, it has been shown that high development density also has a positive effect on pedestrian traffic accidents in school zones.

• Journal of Digital Convergence
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• v.17 no.10
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• pp.373-379
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• 2019

Polymethyl methacrylate (PMMA), a self-polymerizing resin for removable orthodontic devices, has been used as a dental orthodontic device for many years because of its advantages such as color stability, volume stability, and tissue compatibility. However, such a removable orthodontic device has a disadvantage that the longer the use in the oral cavity due to the low strength of the PMMA fracture of the orthodontic device resin in use. In this study, zinc nanoparticles (ZNP) were mixed with orthodontic PMMA to introduce strength effect. Rectangular samples ($1.4{\times}3.0{\times}19.0mm$) of orthodontic PMMA (0, 0.5, 1.0, 2.0 and 4.0%) containing ZNP were prepared. The finished specimen was tested for three-point bending strength at a speed of 1 mm / min, and the Vickers hardness was measured three times using a hardness tester. The surface roughness was measured with a surface roughness. As a result, the 3-point bending strength did not change significantly (p>0.05). Surface energy increased significantly. As a result, we successfully synthesized ZNP in this study and prepared the dispersed resin specimen for calibration. It will be possible to develop high-density dental orthodontic resins.