• Journal of Korean Society of Rural Planning
• /
• v.12 no.2 s.31
• /
• pp.27-35
• /
• 2006

The purpose of this paper is to estimate the economic value of Multi-functionality Roles including landscape and so on, which the stone fences in Jejudo possess, using Dichotomous Choice Contingent Valuation Method(DC-CVM). The stone wall is life cultural heritance of Cheju islanders. It has functions like Development of Favorable Landscapes, Maintenance of Cultural Heritage, and Recreation/Relaxation. Expectation from Cheju visitors shows that the existence and inheritance value of the stone wall is higher then we expected. According to the research that we had done from the people that had agreed to contribute the stone wall, the result was that the public commercial value of Cheju tradition stone will increase every yew(2006: 367 billion won, 2011: 437.1 billion won). Therefore, preserving the stone wall that has Multi-functional Roles and values can lead to huge economic value in the future. But farmhouses in the stone wall conservation area are being supported 6 million won every year. This is only 10% of the income that farmhouse ems per year. Thus, stone wall preservation policy and plan that can raise green-tour commercial value of Cheju Island of long-term inside measurement will have to be propelled continuously.

• The Journal of the Korea Contents Association
• /
• v.9 no.5
• /
• pp.293-303
• /
• 2009

This study is to solve the problems arising from preserving the value of Bukhansan National Park as a precious tourism resource in South Korea. In order to effectively examine the value of preserving the resource, some cases of foreign countries having advanced skills and experiences in managing their national parks are examined so as to apply them to managing Bukhansan National Park. With this developed preserving method, this study mainly focuses on inducing the ways how to permanently maintain its value. Furthermore, some solutions for the problems through analyzing the current situation of Bukhansan National Park are suggested with additional proven opinions of serveral specialists interviewed. As a result, this study is expected to contribute on preserving the value of Bukhansan National Park which is one of the greatest properties in Korea.

• Applied Biological Chemistry
• /
• v.13 no.2
• /
• pp.131-151
• /
• 1970

A new method of plastic film coating has been investigated to extend storage life of apples. The film coating was effected by dipping fresh apples in a plastic emulsion. The effect of plastic film coating on the preservation of freshness, respiratory activities and chemical components during storage, has been investigated on four leading varieties of apples. The results are summarized as follows: 1. The effect of film coating on storage life of apples was apparent, resulting in delay of after-ripening, shriveling, softening or physiological impediment as well as reducing consumption of reserve materials and waste fruits. 2. Change in the partial pressure of gas, i.e., increase in carbon dioxide and decrease in oxygen in apple tissue was resulted by the plastic film coating, suggesting that the film deposited on the fruit interfered with the diffusion of gases formed therein. 3. The effects of plastic film coating on the fruit storage varied with the type of plastic emulsions, coating temperature, varieties of apples and degree of fruit ripening. As regard to apple varieties, good results were obtained with PVA 217 for both American Summer Pearmain and Jonathan, and PVC 443 for McIntosh. 4. Reduction in the diminution rates of L-malic acid, ascorbic acid and soluble pectin etc. during storage of apples may account for the improved storage life of the fruits treated with plastic films.

• Food Science and Preservation
• /
• v.7 no.2
• /
• pp.177-183
• /
• 2000

A supercritical fluid extraction was performed for the extraction of phenolics from grape seeds which up to now have been discarded. The optimum condition for extraction process was predicted through response surface methodology using central composit experimental design. The extraction amount of grape seed phenolics was increased by increasing extraction temperature, pressure, and concentration of co-solvent (ethanol). The optimum extraction conditions were 84.83$^{\circ}$C, 51.50MPa and 1.27% ethanol. The yield of phenolics using SFE was higher with 3 folds than ethanol and 4 folds than hexane but less than 80% methanol. In the respects of food poisoning, the approved solvents were restricted to ethanol and hexane. So, SFE for extraction of phenolics could be powerful alternative method for solvent extraction.

• Food Science and Preservation
• /
• v.17 no.1
• /
• pp.165-168
• /
• 2010

It is known that temperature during solid fermentation using rice bran is increased upto 60-70 degree. To investigate the major microflora regarding temperature maintenance of rice bran bathing, we first isolated predominant microbes using various media by a limiting dilution method. The RNA of isolated strains were purified and sequenced. The rRNA sequencing revealed that the selected strains were similar to Bacillus coagulans according to their taxonomical relationships. Together, these results indicate that Bacillus coagulans is a major kind of microflora during solid fermentation using rice bran.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
• /
• 2013.10a
• /
• pp.427-428
• /
• 2013

The Lighthouses and light beacons are representative structures of Aids to Navigation(AtoN) facilities. Incheon had been the region where they were constructed actively in early moden era. This study is targeting the lighthouse and light beacon which are managed by Regional Maritime Affairs. They will be organized by the research from field investigation. And conservation and management method for long-term preservation on the objects that has cultural and historical values will be suggested through this study.

• Earthquakes and Structures
• /
• v.18 no.3
• /
• pp.321-335
• /
• 2020

The aim of the present contribution is to consider and underline the essential interactions among the historical knowledge, the seismic vulnerability assessment, the investigation experimental tools, the preservation of the architectural quality and the strengthening design in regard to architectural heritage conservation. These topics are argued in relation to Palazzo Murena in Perugia, designed in the eighteenth century by the famous Architect Luigi Vanvitelli, and currently headquarters of the city's University. Based on the surveys and the visual inspections, a preliminary a priori global analysis has been performed by means of the FME method. The obtained results permitted to plan an experimental tests campaign inclusive of structural health monitoring. The new achieved "knowledge" of the building allowed to refine the seismic safety assessment. In particular it was highlighted that the "mezzanine floor" can be a vulnerable element of the building with the collapse of its masonry walls. Preserving the architectural characteristics, a local reinforcement intervention is proposed for the above-mentioned level; this consists of the application of plaster with FRCM, assuring an adequate strength, without burden the masonry structure with additional weight, and therefore a decreasing of the seismic vulnerability. The necessity to consider, in this ongoing research, other local mechanisms is highlighted in the unfolding of the last part of work.

• Nuclear Engineering and Technology
• /
• v.45 no.6
• /
• pp.707-720
• /
• 2013

We analyze piecewise homogenization with flux-weighted cross sections and preservation of averaged currents at the boundary of the homogenized domain. Introduction of a set of flux discontinuity ratios (FDR) that preserve reference interface currents leads to preservation of averaged region reaction rates and fluxes. We consider the class of numerical discretizations with one degree of freedom per volume and per surface and prove that when the homogenization and computing meshes are equal there is a unique solution for the FDRs which exactly preserve interface currents. For diffusion submeshing we introduce a Jacobian-Free Newton-Krylov method and for all cases considered obtain an 'exact' numerical solution (eight digits for the interface currents). The homogenization is completed by extending the familiar full assembly homogenization via flux discontinuity factors to the sides of regions laying on the boundary of the piecewise homogenized domain. Finally, for the familiar nodal discretization we numerically find that the FDRs obtained with no submesh (nearly at no cost) can be effectively used for whole-core diffusion calculations with submesh. This is not the case, however, for cell-centered finite differences.

• Food Science and Preservation
• /
• v.8 no.3
• /
• pp.264-268
• /
• 2001

Two antimicrobial extracts of Rheum palmatum L. and Coptis chinesis France root as well as grapefruit seed extract(GFSE) were applied to dipping treatment for green chilli peppers, which were then packed in low density polyethylene(LDPE) films incorporated with 1% antimicrobial extracts and stored 10$^{\circ}C$. Dipping and packaging treatments suppressed the growth of putrefactive microorganisms and the duly ratio of green chilli peppers. In addition, the loss ratio of ascorbic acid content and their weight during the storage was lower with treated green chilli peppers. Consequently, the combined method of dipping and packaging in antimicrobial agents turned out to be superior to dipping treatment or film-packaging in the view point of decay ratio and the keeping qualities of green chilli peppers.

• Food Science and Preservation
• /
• v.8 no.1
• /
• pp.74-78
• /
• 2001

Instant gruel using pumpkin(Cucurbita maxima Duch var. Evis) was prepared and the optimum mixing ratio of ingredients and cooking method were examined by physicochemical characteristics and sensory tests. The optimum mixing ratio of materials were steamed pumpkin 78.4%, heated com 9.2%, roasted onion 4.6%, boiled redbean 6.9%, sugar 0.6%, salt 0.3% in overall acceptance of instant pumpkin gruel. In order to Felons the shelf-life, instant pumpkin gruel was packed using pouch pack(PE-CPP) and heated under the different conditions. After heat treatment, products were decreased colors value and increased acidity and viscosity The sensory evacuation of heated product after 5 days at 37$^{\circ}C$ was preferable at 120$^{\circ}C$ for 30∼40 min treatments.