• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.88-93
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• 2005

The functional vice (Oryza sativa L.) has been highly regarded recently, in the change of rice maykets in the world. Goami2 (GA), one of the functional rice varieties, was developed from high-quality rice, Ilpumbyeo (IP). From the previous study, GA has been proved its beneficial effect on the improvement of metabolic control and body weight reduction especially in obesity, We could certain that GA was very difficult to be gelatinized due to the micro lump shown in the Scanning electron micrographs (SEM) photos. To improve its cooking quality, we investigated the changes of physicochemical properties, which were differentiated by the conditions of milling and blending. As GA was milled every $2\%$ until eliminating $12\%$, the nitrogen content was decreased linearly. But the decreasing rate of nitrogen content of GA during milling process was relatively lower than that of IP. Thus, we assumed that GA has relatively high nitrogen in inner starch of grain. The degree of milling had no effect on the gelatinization of cooked GA, but affected lightness and whiteness linearly, which were ranged in normal values when the rice was milled more than $10\%$ in weight. So we could concluded that the milling process was not proper to improve cooking quality of GA. And we could suggested that GA was needed to soak into water at least one hour before cooking by it water absorption rate at normal temperature$(21^{\circ}C)$ and sensory evaluation. From the texture analysis, cooked GA had higher hardness than other varieties. Therefore, we blended GA with IP, Baekjinju(BJ) and Hwasunchalbyeo(HS), then subjected to sensory evaluation. All evaluation items including the sensory preference were the highest scores for the rice blended with glutinous rice varieties, BJ and HS.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.296-303
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• 2017

Curcuma powder, having a significantly higher electron donating ability than glutinous rice flour (p<0.001), was added into hwajeon at 0-5% concentrations. There was no significant difference in the moisture content of hwajeon depending on the curcuma content, which was attributed to a similar water-holding capacity of curcuma powder and glutinous rice flour when subjected to hot water. As the curcuma content increased, the redness of dough and hwajeon increased, and the lightness of hwajeon decreased to a higher degree than that of dough. With the addition of curcuma, hardness of hwajeon increased and its adhesiveness decreased, presumably due to the increased content of amylose relative to amylopectin. Sensory evaluation revealed that the strong flavor of curcuma was a negative determinant of the preference for hwajeon. Nevertheless, total reducing capacity and 2.2'-diphenyl-1-picrylhydrazyl radical scavenging activity increased in proportion to the curcuma content in hwajeon (p<0.001).

• Journal of Korean Home Economics Education Association
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• v.23 no.1
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• pp.53-71
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• 2011

The purposes of this study are to examine the middle school student's educational interest and perception of usefulness on the content of the unit of 'Understanding of Adolescents' in Technology Home Economics textbook and analyze the relationships between educational interest and perception of usefulness and factors affecting them. The sample of this study is 521 middle school students living in Seoul, Inchoon, and Kyanggi province. The data are collected using structured questionnaires and analyzed by the descriptive statistics, t-test and One-way ANOVA. The results of this study are as follows. (1) The middle school students perceive that 'Stress Management' in Technology Home Economics textbook is the content of the highest educational interest and usefulness. (2) The factors affecting the degree of educational interest on contents of Technology Home Economics textbook are sex, residence area, age of mother, education level of parents, and level of Home Economics subject matter. (3) The perception of usefulness on the contents of Technology Home Economics textbook is differed by sex, residence area, age and education level of mother, and preference level of Home Economics subject matter. (4) There are strong positive relationships between educational interest and perception of usefulness on the contents of Technology Home Economics textbook. (5) Several recommendations for teaching-learning strategies to enhance the students' educational interest and perception of usefeulness on the contents of Technology Home Economics textbooks and future studies are suggested based on the results.

• Journal of the Korean Institute of Landscape Architecture
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• v.37 no.3
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• pp.11-20
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• 2009

The purpose of this study is to analyze visitor preferences and the degree of service satisfaction for campsites and investigate factors that influence visitor satisfaction so that the study may provide proper data needed to build and operate campsites. The results are as follows. 1. It was found that men use campsites more frequently than women. Campsites are most often used by those in their thirties, the highest percentage out of all the age groups. Relaxation proved to be the main purpose for using campsites. It was also found that usually 2 to 4 people use a campsite at a time, the highest percentage as well. 2. The factor-analysis of 13 items related to campsite satisfaction can be divided into facilities, psychological factors, the surrounding-environment and access. 3. It was found that the satisfaction of lavatories has the most influence in the facilities factor. The satisfaction on the intention to revisit has the most influence in the psychological factor. The landscape element has the most influence in regards to the surrounding-environment and the guidance and sign system has the most influence in the access factor. 4. It was found that the factors that most influence overall satisfaction are facilities factor, psychological factors and the surrounding environment, in that order.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.31 no.2
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• pp.31-42
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• 2013

A purpose of this study, after identifying the status and type of changes derived elements that make up the Seowon(書院); landscape space and the space of the during the recent World Heritage, focusing promote the newly introduced trees listed in the important value, authenticity and integrity aspects The results can be summarized as follows. The results can be summarized as follows. Appeared trees in various old documents are 10 species; Prunus persica (L.) Batsch, Prunus mume(Siebold) Siebold & Zucc., Salix koreensis Andersson. The planting space shows regularity of some degree depends on the status of the species, essentially 3 types of Juniperus chinensis L., Lagerstroemia indica L., Phyllostachys nigra(Lodd.) Munro are primarily located in inside of seowon(書院), Zelkova serrata (Thunb.) Makino., Salix koreensis Andersson is in out side of seowon(書院). 5 types of location space to species such as Juniperus chinensis L., Ginkgo biloba L. species are the most frequently appear and it can be national representative trees. Plants which have limited vitality is a factor to prove a history of seowon(書院), it is accord with authenticity aspects that it gives meaning of symbolic to canonized figure's preference Maintenance work carried out over the years has damaged to origin of tree and thoughtlessly planted without having to go through a thorough historical research has resulted in weakening the presence of the essential space. It should preserve to features originally it have is figure reflect the viewpoint of the transformed current private to reveal the history of the various places. In conclusion, this research continues to study at the spatial dimension like a building in limited to panted, and also determine the intrinsic value of the overall spatial configuration.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.4
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• pp.285-292
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• 2020

Despite the government's constant exertions on making a win-win environment through positive discrimination for small and medium-sized companies and local companies, they are suffering from order polarization, weak competitiveness to win a project, and low profitability in highly competitive market situations resulting from the contraction of the construction market. This study examined the U.S. policy and regulations on protecting the relatively weak entities in the construction industry, focused on a goaling program, setting aside the bid preference for small and middle-sized companies and local companies. From benchmarking, some implications were drawn to reconsider the goal of policy and regulations for small and medium-sized companies and local companies. In conclusion, unlike domestic positive discrimination regulations, which are based on the concept of market sharing that can allow a paper company to survive, those of the U.S. are based on the principle of fair competitiveness, and also provide a certain degree of advantage for small and medium-sized companies and local companies. Therefore, the domestic positive discrimination policy and regulations for small and medium-sized companies and local companies need to be reconsidered toward the direction of not only protecting them but also to strengthen their competitiveness in the market.

• The Korean Journal of Health Service Management
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• v.1 no.1
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• pp.110-124
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• 2007

Currently, we have seen sudden increase of demand for emergency medical services by reason for high-speed economic development increase of traffics, etc. in this society. Consequently the government enforced & operated emergency medical system in 1991 as a link of more positive countermeasure against it, but many problem; still remain in reality. In particular, the regional emergency medical center designated by the Ministry of Health and Welfare falls short of our expectations for its essential role by the reason of such as insufficiency in professional manpower and institutions concerned in small-scale hospital, matters with transportation system, preference of large hospital, etc. Therefore, this study was conducted grasp for the actual conditions of emergency medical system based upon literature research & the preceding studies and interview research the motive of coming hospital, satisfaction & understand to the subject of 150 persons of patients and their guardians who used regional emergency center of Pusan National University Hospital, thereby examining & analysing the cause of emergency room overcrowding by non-emergency cases, one of the problem; enumerated from preceding studies. The main result of this study is as follows. First the actual condition of non-emergency patients coming hospital for examining overcrowding of emergency medical center showed that, of the patients who used the emergency medical center, non-emergency patients accounted for 49.3%, which acted as the main cause of delaying medical care for emergency cases, cases of which medical person or first-aid man decided to come hospital accounted for 36.1 %, thereby suggesting essential need for re-education & wide public information to even the professional manpower besides patients & guardians for their using emergency medical system. Second, as the result of researching patient acknowledgement with reference to their using emergency medical center, the rate of their giving right answer is no more than 60%, which means that non-emergency cases' using as such is due to the shortage of their knowledge of the said emergency medical center, which suggests us that wider P.R for emergency medical system to common people who may be one of the patients of it at any time is still in need. Third, the result of researching for finding out a future remedy of emergency medical system showed that the users who know well of the way of using emergency medical center had relatively high satisfaction of it, ones who have lesser knowledge of it lower satisfaction and users who feel in need of emergency specialized manpower feel the necessity of public information of emergency medical information center(1339) at the same time. The finding of examining the subject of study, in conclusion, showed that the degree of the patients & their guardians' understanding of emergency medical system is lower and the medical persons concerned also had no distinct difference in their understanding of it from the common people's, which suggests us for extensive enforcement of systematic education and public information in aspect of the government via various media for the purpose of effective operation of emergency medical center.

• Korean journal of food and cookery science
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• v.14 no.4
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• pp.313-326
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• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different storing temperature and period on Gukhwa-Byung, which is made of different percentages of Gukhwa (0%, Gukhwa powder：1%, 3% and 5%, and Gukhwa flower：1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of korean traditional foods. The sensory evaluation showed that it is generally fine right after being made. Especially group F3 was evaluated the best for color, feeling after-swallow and overall-quality. As for color alone, it fumed out to be most distinctive in group F3 after storing 24 hours at 4$^{\circ}C$, in group F1 after 24 hours at 10$^{\circ}C$, in group F1 and F3 after 24 hours at 30$^{\circ}C$ and in group F1 after 48 hours at 30$^{\circ}C$, Gukhwa-Byung added with Gukhwa flower takes the higher degree of preference than the one with Gukhwa powder. Moisture decreased and overall-quality deteriorated as the storing time passed. The value of lightness in the color of Gukhwa-Byung, reduced as Gukhwa content increased and storing temperature rose. The values of red color and yellow color increased as Gukhwa content increased. In a mechanical texture measurement, springiness was high in group P5 right after being made. And it was high after storing 72 hours at 4$^{\circ}C$ and after 96 hours at 10$^{\circ}C$, and there was a significant difference according to Gukhwa content (p＜.05). Springiness remained unchanged after storing, 24 hours at 30$^{\circ}C$. Cohesiveness was high in every group of P1, P3 and P5, in which Gukhwa powder was added, right after being made, but as temperature rose and time passed, it heightened in group F3, in which 3% of Gukhwa flower was added. In all the samples, hardness gradually increased as the storing time at each temperature passed, and decreased as Gukhwa content increased. Chewiness was getting high as the storing time passed and temperature lowered. Color in sensory evaluation and the value of lightness in mechanical measurement showed a positive correlation at storing temperature 4$^{\circ}C$ and 10$^{\circ}C$ (p<.01). Softness and the value of lightness showed a negative correlation (p<.05). In sensory evaluation, softness and moisture showed a negative correlation with the value of lightness when storing at 30$^{\circ}C$.

• Korean journal of food and cookery science
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• v.25 no.1
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• pp.8-15
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• 2009

This study was carried out to examine changes in the quality characteristics of Aralia continentalis Kitagawa (AcK) Jangachi made with different $CaCl_2$ and seasoning treatments during storage at $4^{\circ}C$ for 6 months. The results exhibited there were no significant changes in pH, acidity, and salinity in the various samples. The numbers of total bacterial counts and lactic acid bacteria increased slowly during the early storage period and then increased rapidly in the third month. In the fifth month they reached their highest level near $6.6{\times}10^{6}cfu/ml$ and then decreased thereafter. The sample treated with $CaCl_2$ exhibited a higher degree of hardness than the untreated sample. Finally, the sensory characteristics of the AcK Jangachi were highly acceptable during the entire storage period in terms of color, smell, bitterness, texture, and general preference regardless of the $CaCl_2$ treatments.

• Journal of the Korean Dietetic Association
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• v.12 no.1
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• pp.89-101
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• 2006

The purpose of this study was to investigate the needs of educators, learners and parents in elementary schools for implementing a systematic nutrition education program by nutrition teachers to begin in 2006. The subjects were 833 dietitians, 808 principals, 3,141 teachers, 7,577 students and 6,003 parents in elementary schools. A fairly large proportion of the principals (98.4%), teachers (95.5%), parents (96.6%) and students (62.8%) responded that nutrition education is urgently needed. Every dietitian, principal and teacher has recognized that for the enforcement of a nutrition program in the future, the placement of one nutrition teacher in every school is needed without a moment's delay. Many subjects responded that elementary low grades are the most proper time for nutrition education for students and it is also needed to extend this not only to students, but also parents and teachers who have a direct influence on them. In the education hour, they responded that it is proper one hour a month for teachers and one hour a week for students. Fifty-six percent of dietitians, 58.3% of principals and 67.0% of teachers responded that the best educational way to heighten the effect of nutrition education was education through discretional activities. It was found that 46.4% of students have wanted nutrition education to be enforced during special activities. Education through their school homepage or in-school broadcasting system, while it has been most utilized, was low in a degree of preference with 10.9%. In regards to a nutrition program, principals and parents have attached much importance to the dining etiquette, dietary attitudes, and relations of foodstuffs with health, while dietitians and teachers have made much of a balanced eating habit, and the relations of dietary life with health. Finally, for a nutrition program to be enforced towards a direction that the educators and students want, it is judged that first of all the role of nutrition teachers is the most important, furthermore the support of manpower and the budget should be made.