• Korean Journal of Food Science and Technology
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• v.41 no.4
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• pp.386-391
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• 2009

To verify the possibility of manufacturing a germinated rough rice tea, germinated rough rice was roasted at 200, 220, and $250^{\circ}C$ for 10, 20, and 30 min. The treated rice powder was then put into tea bags and leached for 1, 3, and 5 min, after which their antioxidant, physicochemical, and sensory characteristics were compared. The total polyphenol content and 2,2'-Azino-bis-(3-ethyl benzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities of the germinated rough rice tea increased as the roasting temperature increased as well as in response to increased roasting and leaching times. Furthermore, the greater the roasting temperature, roasting time, and leaching time, the greater the increase in total soluble solid contents. Moreover, the turbidity and browning index of the germinated rice tea rose as the roasting temperature, roasting time, and leaching time increased. Additionally, the pH tended to decrease as the roasting temperature, roasting time, and leaching time increased. Evaluation of the sensory characteristics of the germinated rice tea revealed that the formation of a Maillard reaction product in the course of heating the rice added a unique flavor, which led to increase preference for the color, flavor, and taste, and therefore, the overall preference.

• Journal of Intelligence and Information Systems
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• v.20 no.3
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• pp.133-149
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• 2014

One of the main purposes of universities is to create new intellectual resources that will increase social values. These intellectual resources include academic research papers, lecture notes, patents, and creative ideas produced by both professors and students. However, intellectual resources in universities are often not distributed to the actual users or companies; and moreover, they are not even systematically being managed inside of the universities. Therefore, it is almost impossible for companies to access the knowledge created by university students and professors to utilize them. Thus, the current level of knowledge sharing between universities and industries are very low. This causes a great extravagant with high-quality intellectual and human resources, and it leads to quite an amount of social loss in the modern society. In the 21st century, the creative ideas are the key growth powers for many industries. Many of the globally leading companies such as Fedex, Dell, and Facebook have established their business models based on the innovative ideas created by university students in undergraduate courses. This indicates that the unconventional ideas from young generations can create new growth power for companies and immensely increase social values. Therefore, this paper suggests of a new platform for intellectual properties distribution with university-industry cooperation. The suggested platform distributes intellectual resources of universities to industries. This platform has following characteristics. First, it distributes not only the intellectual resources, but also the human resources associated with the knowledge. Second, it diversifies the types of compensation for utilizing the intellectual properties, which are beneficial for both the university students and companies. For example, it extends the conventional monetary rewards to non-monetary rewards such as influencing on the participating internship programs or job interviews. Third, it suggests of a new knowledge map based on the relationships between key words, so that the various types of intellectual properties can be searched efficiently. In order to design the system platform, we surveyed 120 potential users to obtain the system requirements. First, 50 university students and 30 professors in humanities and social sciences departments were surveyed. We sent queries on what types of intellectual resources they produce per year, how many intellectual resources they produce, if they are willing to distribute their intellectual properties to the industries, and what types of compensations they expect in returns. Secondly, 40 entrepreneurs were surveyed, who are potential consumers of the intellectual properties of universities. We sent queries on what types of intellectual resources they want, what types of compensations they are willing to provide in returns, and what are the main factors they considered to be important when searching for the intellectual properties. The implications of this survey are as follows. First, entrepreneurs are willing to utilize intellectual properties created by both professors and students. They are more interested in creative ideas in universities rather than the academic papers or educational class materials. Second, non-monetary rewards, such as participating internship program or job interview, can be the appropriate types of compensations to replace monetary rewards. The results of the survey showed that majority of the university students were willing to provide their intellectual properties without any monetary rewards to earn the industrial networks with companies. Also, the entrepreneurs were willing to provide non-monetary compensation and hoped to have networks with university students for recruiting. Thus, the non-monetary rewards are mutually beneficial for both sides. Thirdly, classifying intellectual resources of universities based on the academic areas are inappropriate for efficient searching. Also, the various types of intellectual resources cannot be categorized into one standard. This paper suggests of a new platform for the distribution of intellectual materials and human resources, with university-industry cooperation based on these survey results. The suggested platform contains the four major components such as knowledge schema, knowledge map, system interface, and GUI (Graphic User Interface), and it presents the overall system architecture.

• Journal of the Korean association of regional geographers
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• v.4 no.1
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• pp.135-155
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• 1998

The purpose of this study is to evaluate the environmental sustainability of new town development in metropolitan area, Korea and derive some policy implications for sustainable urban development. The case study area selected for empirical research is Jisan Bummul new town in Taegu. In the part of theoretical review, it is considered that the urban form suitable to sustainable development of a metropolis is the type of decentralized concentration. For the decentralized concentration form, we suggest developing suburban centers with self-sufficiency within a metropolis. This strategy is to develop a few suburban centers on the outskirts of a metropolis to decentralize urban activities of the central city, and to conserve the remaining. The empirical study evaluating the environmental sustainability of new town development shows that Jisan Bummul new town generally have low environmental sustain ability, because of the policy of mass housing provisions without consideration on overall natural conditions and environmental capacity of the area. To develop a new town. we must first select the locational site with minimum possibility of the destruction of natural environment, and then it is necessary to develop new towns into compact form to minimize the destruction of the natural environment. Second, a new town should be developed into a large scale to obtain urban self-sufficiency. Third plans must be established for decentralising both industrial and residential functions of a metropolis simultaneously. As more detailed policy implications, it is suggested that the policies are needed to improve the quality of educational conditions and enhance the level of services of public transport facilities. It is also necessary to establish the comprehensive development plan that takes the adjacent developmental area into consideration, and to prepare various action plans to bring up the facilities of self-sufficiency. In the selection of the location of a new town, the adaptability of public transportation planning must be emphasized. But, to take a program for short-term mass housing provisions must be restricted.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.4
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• pp.285-292
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• 2017

We investigated physicochemical properties of puffed snacks with intermediate and high amylose rice varieties. The intermediate amylose rice varieties 'Sindongjin' and high amylose rice varieties newly developed for food processing, 'Dodamssal' and 'Goami4' were tested for this study. The crude fat and crude protein contents of the rice cultivars ranged 1.47-3.08% and 6.30-7.63%, respectively. The resistant starch and amylose contents of Dodamssal and Goami4 were higher than those of Sindongjin. The hardness of rice was the highest in Sindongjin and Dodamssal. Also, Hardness of puffed snacks decreased by 72.07% for Sindongjin, 88.21% for Dodamssal and 66.67% for Goami4 compared to raw rice samples. The sensory evaluation showed that the highest scores in taste, texture and overall acceptability of puffed snacks were obtained in Dodamssal. The results of this study indicate that Dodamssal was suitable varieties for puffed snacks. Also, the physicochemical properties of Dodamssal were improved by the extrusion process. Therefore Dodamssal can be used for the industrial production of puffed snacks.

• Journal of Dairy Science and Biotechnology
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• v.32 no.2
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• pp.111-119
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• 2014

This study was carried out to investigate the quality characteristics and antioxidant activity of a functional drink prepared by mixed fermentation of oak mushroom extract and whey. As the ratio of oak mushroom extract increased, the pH value of the whey fermentative solution decreased proportionally, and the titratable acidity increased significantly. The number of lactic acid bacteria after 24 hours of culture was at a level of $10^{11}CFU/mL$ in all whey fermentative solutions containing oak mushroom extracts. DPPH and ABTS radical scavenging activities after 24 hours of culture were higher in a fermentative solution containing oak mushroom extract than in the control. After 24 hours of culture, the nitric oxide production in whey fermentation solution by LPS-induced RAW 264.7 cells was lower compared to that in whey fermentation solution with oak mushroom. Sensory evaluation revealed that, color, flavor, taste, and overall acceptability of the whey fermentation solution sample, which contained 1.0% oak mushroom extract, were much better than those of the other groups. Sensory evaluation of a whey drink containing oak mushroom flavor indicated that the whey drink containing 0.001% oak mushroom flavor was better than the other samples.

• Korean Journal of Environmental Biology
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• v.31 no.4
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• pp.429-439
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• 2013

This study was conducted to identify the relationship between environmental factors and algal bloom, and provide information for efficient management based on the results of monitoring the environmental parameters and algal diversity in the Jundai reservoir from March 2011 to October 2013. Little change in the weather conditions was observed during the study period except for a slight decrease in rainfall. Concentration of TN and TP in the reservoir exceeded water quality standards for agriculture and significant correlation between algal growth and environmental factors was observed. Phytoplankton in Jundai reservoir included 6 classes, 40 genus, 62 species, and the phytoplankton abundance was in the range of $1.3{\times}10^4{\sim}2.8{\times}10^6$ cells $mL^{-1}$. The annual average of phytoplankton abundance and Chl-a gradually decreased as TN and TP concentrations decreased. Overall Anabaena sp., Oscillatoria sp., and Microcystis sp. were the dominant species in Jundai reservoir. As the water temperature increased, the dominant species were Anabaena sp., Microcystis sp. and Oscillatoria sp., in that order. Anabaena sp. was dominant from spring to early summer with increase in water temperature and pollutant concentrations, and high correlation with environmental factors was observed. Microcystis sp. was dominant depending on changes in the nutrient levels. In the case of Oscillatoria sp., there was no significant correlation between phytoplankton biomess and Chl-a. However, efficient management of water environment and practical control of algal bloom in small scale reservoir polluted by livestock and farm irrigation should be achieved by identification of the relationship between algal growth and environmental factors.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.9
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• pp.6099-6111
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• 2015

This study was a systematic review and meta-analysis comparing the effects of aquatic exercise and land-based exercise in the treatment of knee osteoarthritis. 7 studies (n=449) met selection and exclusion criteria out of 287 potential studies obtained from the literature search via Ovid-Medline, Cochrane Library CENTRAL, CINAHL, RISS and KISS. The overall risk of bias of selected studies using SIGN (Scottish Intercollegiate Guidelines Network) checklist for randomized controlled trials (RCT) was regarded as low. As a result of meta analysis, Standardized Mean Difference (SMD) for pain was -0.26(95% CI -0.49, -0.03, p=0.03, $I^2=14%$), which implies that aquatic exercise groups had significant less pain than land-based exercise groups. On the other hand, there was no significant difference between aquatic exercise groups and land based exercise groups for flexion Range of Motion (ROM) (-0.12, 95% CI -0.51, 0.27, p=0.53, $I^2=0%$), extension ROM (-0.04, 95% CI -0.55, 0.48, p=0.89, $I^2=43%$), physical function (-0.12, 95% CI -0.44, 0.19, p=0.44, $I^2=0%$), Quality of Life (QOL) (-0.15, 95% CI -0.54, 0.24, p=0.46, $I^2=0%$). This study has some limitations due to few RCTs comparing aquatic exercise groups and land-based exercise groups in the treatment of knee osteoarthritis. Therefore, further RCTs should be conducted along with long-term outcomes.

• 한국해양학회지
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• v.27 no.3
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• pp.210-227
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• 1992

KODOS-89 area, the northwestern part of Clarion-Clarion-Clipperton fracture zones in the Northeast Pacific, was surveyed in order to study the occurrence and distribution of manganese nodules. Variations in the nodule characteristics are related mainly to seafloor topography. Nodules from abyssal plain have high Mn/Fe ratio and high Mn, Cu, Ni and Zn concentrations, whereas those from seamount are characterized by low Mn/Fe ratio and high Fe and Co concentrations. These compositional characteristics are attributed to toxic diagnosis and hydrogenesis, respectively. Nodules of the early diegenetic origin tend to accurate crystalline Mn-oxides uniformly within the topmost sediment layers and maintain a regular spheroidal, ellipsoidal to discoidal shape with rough surface textures. On the other hand, those of hydrogenetic origin are characterized by polynucleation, irregualr shape, and smooth surface textures. Nodule abundance is high (avg. 13.4 kg/m$^2$) in seamount area, resulting from ample supply of nucleating materials by auto-fragmentation of older nodules. Nodule abundance in abyssal plain is relatively low (avg. 3.9 kg/m$^2$) and tends to increase southward. This phenomenon results from facilitation of taking seed materials from adjacent seamount and enhancement of the early diagenesis by sufficient supply of organic materials. Nodule abundance is considered to be controlled primarily by seeding effects and secondly by supplies of organic materials.

• The Korean Journal of Food And Nutrition
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• v.27 no.1
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• pp.22-30
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• 2014

In this study, purple sweet potato bread was prepared by the addition of 0.005%, 0.010%, 0.015% and 0.020% hemicellulase. It's effect on product quality and consumer evaluation were examined. The results showed that the dough pH and total titratable acidity were not significantly different between samples. In the fermentation power of dough expansion, a 0.015% addition sample was the highest between the samples. The bread pH decreased significantly as hemicellulase was increased, whereas. Bread total titratable acidity was significantly decreased. The addition of hemicellulase samples were significantly higher in specific volume and baking loss than the control sample. The moisture content was not significantly different between samples. In colors, the lightness of the control sample was the highest, the redness of the 0.020% addition sample was the lowest while the yellowness of the control was the lowest. The hardness and the fracturability decreased significantly as hemicellulase was increased. The resilience indicated reverse effects. In consumer evaluation, the color and softness were not significantly different between samples. And the hemicellulase addition of samples was higher in flavor than that of the control sample. The overall acceptability was the highest at 5.67 with a 0.010% addition sample. According to these results, the addition of 0.010% hemicellulase in purple sweet potato bread would be the optimum level.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.617-624
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• 2002

Health drinks were prepared with freeze dried powder of 60% ethanol extract (60% EFDP), 60% ethanol extract after hydrolysis with amyloglucosidase (60% AEFDP) and 80% ethanol extract (80% EFDP) from roasted safflower seed. Quality characteristics and antioxidative properties were investigated. Yield of freeze dried powders were ranged in $4.67%{\sim}5.62%$. Brix, pH and titratable acidity of safflower drinks were ranged in $11.4{\sim}14.2%$, $2.83{\sim}3.34$ and $0.09{\sim}0.91%$, respectively. Content of total phenolic compounds was much more in 80% EFDP (117 mg/g) and safflower drink-I (SD-I, 440 ppm) than others. Content of total flavonoid was observed in higher level in 60% EFDP (49 mg/g) and safflower drink-V (SD-V, 138 ppm) than others. Antioxidant compounds such as N-[2-(5-hydroxy-1H-indol-3-yl)ethyl]ferulamide(serotonin-I) and N-[2-(5-hydroxy-1H-indol-3yl)ethyl]-p-coumaramide(serotonin-II) exhibited higher contents of 21.09 ppm, 33.56 ppm in 60% EFDP and of 3.83 ppm, 5.81 ppm in safflower drink-II (SD-II) than others. Content of acacetin was much more in 80% EFDP (13.53 ppm) and safflower drink-IV (SD-IV, 1.14 ppm) than others. From the DPPH test to measure antioxidant activity, it was shown that 80% EFDP and SD-I have stronger scavenging activities of 94.58% and 94.88%, respectively, while BHA standard solution does 93.88%. Among drinks, SD-II was revealed to have highest level on overall acceptance, color and flavor through sensory evaluation. These results induced that safflower seed can be used as natural antioxidant and functional food material.