• The Journal of Asian Finance, Economics and Business
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• 제8권5호
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• pp.143-150
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• 2021

This study aims to determine (1) the inhibiting factors and solutions in the development of eco-tourism, and (2) how green entrepreneurship can be used for eco-tourism development. The increasing issue of global warming is pushing awareness of environmental preservation. This condition changes the people's paradigm in traveling from the concept of mass-tourism to the concept of eco-tourism. The development of eco-tourism has consequences for entrepreneurial activities which is known as green entrepreneurship. This study is applied research conducted in East Lombok, one of the regions in Indonesia. The sampling technique used is purposive sampling covering a total of 34 informants. Data collection methods are carried out through interviews, observation, and documentation studies. Based on the data analysis, the findings of this study show that (a) inhibiting factors of eco-tourism development are limitation of eco-tourism knowledge, lack of awareness in environmental preservation, and absence of supporting government policy; and (b) solution for eco-tourism development discovered in this research is divided into five factors i.e., condition, demand, related industry and support, strategy, government. Besides, for applying the green entrepreneurship model i.e., developing the spirit of green entrepreneurship, training in making products and services that are environmentally friendly is needed.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.215-225
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• 1997

The review was conducted to organize the desirable salting process from the literatures. In this study the principle of salting and effects of physicochemical changes in salting and salting factors such as cultivars of baechu(Chinese cabbage), concentration of salt, salting temperature, pH condition for salting and quality of kimchi were studied. The method of salting standard, treatment techniques in salting, and selection and mixture ratio of sub-ingredients were also reviewed. In future studies greater attention should be paid to salting and fermentation of kimchi.

• 한국양식학회지
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• 제10권3호
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• pp.273-279
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• 1997

자주복(Takifugu rubripes) 정자의 액상보존을 위한 기초자료를 얻고자, 수조사육한 전장 43.5-45.1 cm, 체중 1.7-2.0 kg의 2-3년생 자주복 수컷을 재료로 하여, 정자의 액상보존 효과를 연구하였다. 희석액으로 marine fish ringer solution과 1% NaCl을 사용하여 7일간 보존하였을 때, SAI와 정자의 생존율이 각각 1.7과 $59.0\pm1.5%,\;1.6$과$\;56.7\pm6.2%$로 가장 높았다. 정자를 3-5배로 희석하여 보존하였을 때, 가장 높은 SAI와 정자의 생존율을 보였으며, 보존온도로는 0- 5$^{\circ}C$가 적절하였다. SAI와 정자의 생존율을 높이기 위한 항생제로는 neomycin (800 ppm)이 효과적이었다.

• 농촌계획
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• 제17권4호
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• pp.13-24
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• 2011

This study is to make the preservation plan for sustainable preservation restoration of Namsa-Yedamchon, Sancheong-gun, Gyeongsangnam-do through analyzing the site's characteristics and prototype landscape. Namsa-Yedamchon proudly presents ancient traditions and various historic resources. And several development plan and projects associated with historic resources of this site are in progress. Therefore, it was carried out to make master plan of Namsa-Yedamchon for preserving various prototype landscape. To achieve this, literature search, field survey, local residents' interview and the estimation of value on each prototype landscape were carried out. In literature search, it was analyzed to the previous studies related to this study and past data was collected like past picture, antique books, articles and so on. In field survey, it was carried out to analyze the present condition and the problems of prototype landscape in this site. In addition, the progress of landscape change in this site was analyzed through local residents' interview. The estimation of value on each prototype landscape was carried out to set up the appropriate preservation directions and preservation scope through selecting more important prototype landscape among them. Through these steps, the master plan was deducted and it was divided into 3 type; preservation conservation zone, restoration maintenance zone and renovation utilization according to landscape components, preservation scope, surroundings and so on.

• 한국대기환경학회지
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• 제22권6호
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• pp.831-841
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• 2006

The study on school indoor air quality was carried out at classrooms, computer-rooms, laboratories and play- grounds for carbonyl compounds including formaldehyde during the winter time from November to December 2004 and during the summer time from June to July 2005. The sampling was conducted under the general school condition without any artificial intervention such as the sealing, ventilating or heating at indoor environments. The concentrations of formaldehyde at all types of indoor environments were lower than air quality standard of $120{\mu}g/m^3$ for public facilities. The mean concentrations of formaldehyde at indoors were $4.5{\sim}6.1$ times higher than those at outdoors. From the comparison between two year and one year old schools after construction, the concentrations of formaldehyde in two year old school were $30{\sim}38%$ lower than those in one year old school measured at classrooms and laboratories.

• 한국식품저장유통학회지
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• 제6권1호
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• pp.92-98
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• 1999

Contents of formed higher alcohols did not change about at 20 ppm of total nitrogen, but the contents were most at 200 ppm of total nitrogen especially in iso-amyl alcohol, and the contents showed decrease above at 400 ppm, greatly. Higher alcohols formation were high content at pH 4.0, but the contents were increase according to the condition of glucose and sucrose much. The formation of higher alcohols showed less in fermented condition of no elimination sample than in eliminated a mineral in each. Contents of higher alcohols were less in eliminated sample of biotine and inositol than in control, but the contents were higher than the others, and the contents showed especially high in eliminated nicotinic acid and thiamine. Higher alcohols formation were most at the content of SO\ulcorner in 20 ppm of them. The formation of higher alcohols showed more in Saccharomyces cerevisiae was form more in higher alcohols than Saccharomyces bayanus of two yeast strains.

• 한국식품저장유통학회지
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• 제7권2호
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• pp.211-217
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• 2000

The effects of Citrus flavonoids, hesperetin, hesderidin, naringenin, and naringin, on nonenzymatic lipid peroxidation were studied in three different in vitro experimental models. Hesperetin showed the most antioxidant effect in this experimental condition by measuring the malondialdehyde production using the thiobarbiturate and thiocyanate methods, the lipid peroxidation of microsomal membranes, and DPPH (${\alpha},{\alpha}'-diphenyl-{\beta}-picrylhydrazyl$) method. The antioxidative activity of the flavonoid aglycone forms, hesperetin, Citrus aglycone flavonoid, suggest the most antioxidant effect in this experimental condition, and this effect indicate more potent in the aglycones than their corresponding glycosides.

• 한국식품저장유통학회지
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• 제4권2호
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• pp.115-122
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• 1997

This experiment was hocused on the improvement of postharvest management of fresh shiitake to increase the marketing duration. the respiration rate of fresh shiitake at 2$0^{\circ}C$ was ranged from 395mg to 551mg CO2/kg/hr depending on the cultural condition. The rapid precooling is considered as one of the most important postharsvest management to remain shiitake quality. The optimum temperature for precooling and storage was -3$^{\circ}C$ because the occurrence of physical damage on frozen tissue at below -5$^{\circ}C$. Frozen storage at -3$^{\circ}C$ had benefits to minimize weight loss, browning induction at gill tissue and consumption of stored materials where as storage at $0^{\circ}C$ appeared not to be adequite for the extension of marking duration. Frozen shiitake was succesefully thawed when exposed to RH 40-50% at below 1$0^{\circ}C$.

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 춘계총회 및 제20차 학술발표회
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• pp.73.1-73
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• 2002

• 한국식품저장유통학회:학술대회논문집
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• 한국식품저장유통학회 2002년도 춘계총회 및 제20차 학술발표회
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• pp.73.2-74
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• 2002