• Korean journal of communication and information
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• v.36
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• pp.374-398
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• 2006

This paper attempts to identify motivations of the satellite DMB use and to examine the relationship between user motivations and structure of genre consumption. Firstly, this paper identified motivational dimensions for satellite DMB usage. The results of the factor analysis revealed three dimensions: information-seeking, entertainment-oriented and social communication. It accounts for 69.9% of the variances found within this data. Secondly, the results of the regression analyses suggested that both information seeking and entertainment-oriented motivations were closely related to genre preferences of satellite DMB contents. In addition, these two motivations predicted genre repertoires and similarity in genre consumption. In conclusion, motivations of the satellite DMB use were the best predictors for explaining the structure of genre consumption.

• Culinary science and hospitality research
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• v.17 no.5
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• pp.1-14
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• 2011

This study has been conducted to research the interests and tastes in Korean cuisine aiming at Germans who have lived in Korea for over 6 months, create new Korean menu items to their taste, and provide preliminary data for the globalization of Korean cuisine. Germans living in Korea tend to prefer Korean dishes as much as German dishes, and males have more opportunities to have different Korean dishes than females through social activities. Most of them answered that they barely cook Korean food and gave low marks for the globalization of Korean food and ease of cooking. The main reason given for not cooking Korean food themselves was that it is complicated to cook, which is a direct indication of the lack of knowledge of the recipes. Therefore, the importance of simplification and standardization of recipes for the globalization of Korean food was revealed. From the study on Korean food preferences based on the restaurant frequenting practices of Germans, the most popular Korean restaurants were those which were located in popular restaurant districts or within walking distance and those with an elegant or tranquil ambience. To promote the globalization of Korean food, development of diverse easy recipes or education about Korean dishes for foreigners would enhance their understanding and familiarity of Korean cuisine.

• Food Science and Preservation
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• v.20 no.2
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• pp.265-271
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• 2013

The objective of this study was to assess the quality characteristics of yanggaeng prepared with different ratios of blueberry powder: 0%, 3%, 6%, and 9%. The moisture content of the control yanggaeng was lower than that of any other blueberry added groups. The pH decreased while the titratable acidity and the Brix increased as the amount of blueberry powder increased. The lightness (L) and yellowness (b) were the highest while the redness (a) was the lowest in the controls. Texture profile analysis showed that the hardness of the added groups were higher than that of the control which were the lowest. The total polyphenol content and DPPH (2,2-diphenyl-1-picrylhydrazyl) radical scavenging activity increased as the amount of blueberry powder increased. The results of consumer acceptance test revealed that the color preference was the highest in the 9% added group while the smell, taste, texture and the overall acceptability showed no significant differences groups. Based on these results, it is suggested that yanggaeng with up to 9% added blueberry powder can be developed as products without adverse effects on sensory characteristics.

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.64-68
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• 2009

The effects of drying methods (hot air, cold air, vacuum, and infrared drying) on physicochemical and organoleptic qualities of sliced-dried persimmons (Diospyros kaki Thumb. cv. Cheungdobansi) were investigated. The weight of the sliceddried persimmons ranged from 9.30 to 12.01 g, the length from 3.55 to 4.06 cm, the width and thickness were from 3.17 to 3.73 cm and 1.82 to 2.04 cm, respectively. Hot air drying resulted in the highest hardness value as well as Hunter's L, a, and b values. Infrared drying showed the lowest L value and vacuum drying revealed the lowest a and b values. Moisture contents of the sliced-dried persimmons ranged from 38.04 to 46.41%, and soluble solid contents were 42.96-$48.44^{\circ}Bx$. The phenolic compounds and DPPH radical scavenging activity were high for infrared and vacuum drying methods, and all the sliced-dried persimmons showed relatively high antioxidant activities. The sensory evaluation results indicated that the organoleptic scores for the overall preference were high in the order of vacuum > infrared > hot air > cold air drying. These results suggest that the drying methods affected the qualities of the sliced-dried persimmons, showing that vacuum drying is the mast effective among the methods tested for manufacturing the high-quality sliced-dried persimmons.

• Journal of Korean Society of Transportation
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• v.30 no.2
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• pp.43-52
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• 2012

A lane departure warning system (LDWS) is an effective technology-based countermeasure for preventing traffic crashes as it provides warning information to drivers. Understanding the characteristics of perception and satisfaction levels on LDWS is fundamental for deriving better performance and functionality enhancements of the system. The purpose of this study is to evaluate the user satisfaction of LDWS. A survey to collect user perception and user preference data was conducted. Both cross-tabulation analysis and binary logistic regression technique were adopted to identify the factors affecting user satisfaction for LDWS. The results revealed that the accuracy and timeliness of warning information was significant for evaluating the effectiveness of LDWS. In particular, the warning accuracy at a curve segment on the road was the most dominant factor affecting user satisfaction. The outcome of this study would be valuable in evaluating and designing LDWS functionalities.

• Journal of the Mineralogical Society of Korea
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• v.20 no.4
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• pp.367-376
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• 2007

Aenigmatite, $Na_4(Fe^{2+},Ti,Fe^{3+}){_{12}}(Fe^{3+},Si){_{12}}O_{40}$, is a common constituent of sodium-rich alkaline igneous rocks and is classified a an open-branched single-chain silicate. $M\ddot{o}ssbauer$ spectroscopy of three natural aenigmatite specimens were done and the detailed crystal chemistry was obtained. Fitting of $M\ddot{o}ssbauer$ spectra led to the resolution of nine peaks. They consist of three doublets of $Fe^{2+}/oct$ and one merged peak at low velocity matching to two small peaks at high velocity which were assigned to $Fe^{3+}/tet\;and\;Fe^{2+}/oct$, respectively. Using the peak area for $Fe^{2+}\;and\;Fe^{3+}$ peaks, analytical data were recalculated. Precise assignment of $Fe^{2+}\;and\;Fe^{3+}$ ions in tetrahderal and octahedral sites revealed detailed crystal chemistry of aenigmatite. The existence of significant amounts of $Fe^{3+}/tet$ indicates that $Fe^{3+}$ has preference over $Al^{3+}$ for the tetrahedral sites. Crystal chemistry of aenigmatite (AEN1) yields the formula of $(Na_{3.97}Ca_{0.03})(Ca_{0.11}Mn_{0.59}Fe^{2+}{_{8.07}}Ti_{2.07}Mg_{0.70}Fe^{3+}{_{0.43}}Al_{0.04})(Fe^{3+}{_{0.56}}Al_{0.18}Si_{11.26})O_{40}$.

• Horticultural Science & Technology
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• v.34 no.3
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• pp.472-487
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• 2016

This study aimed to determine the effects of floral fragrances on human brain waves and moods. A total of 44 subjects participated in this experiment. Group 1 consisted of 11 male and 14 female college students with a mean age of 24.5 years (${\pm}2.23$) and Group 2 consisted of 10 males and 9 females with a mean age of 54.3 years (${\pm}2.98$). Subjects were exposed to floral fragrances of Rosa hybrida, 'Hera' (hereafter referred to as "rose"), Cymbidium faberi (hereafter referred to as "orchid"), or odorless control flowers (hereafter referred to as "control"). Experiments took place in three rooms (rose, orchid, and control). Electroencephalographs (EEGs) were recorded during exposure to the odors and the data were processed using quantitative electroencephalographic (QEEG) techniques. The changing EEG patterns were analyzed by brain mapping and compressed spectral arrays, and the subjects' preferences (hedonic evaluations) were quantified with an A1 index. Increased activation of absolute alpha waves was verified on six of the eight EEG channels, with the right frontal and left occipital lobes exhibiting no changes and the left parietal region showing the greatest activation. According to the QEEG measurements in the electrode sites over the frontal, temporal, parietal, and occipital lobes, the strongest absolute alpha waves were induced in the parietal lobes, followed by the temporal lobes, with the other lobes showing no significant changes. On brain maps, the orchid fragrance induced greater absolute alpha and absolute mid-beta activities compared with the rose and control fragrances, and the rose fragrance induced high absolute mid-beta activation. To identify emotional responses to floral fragrances, the subjects were requested to fill in a questionnaire and the resulting odor-related emotional descriptors were analyzed using semantic differential and factor analysis. Principal component analysis identified "elegant" as the first principal component describing the floral fragrance, followed by "refreshing" and "aromatic." The subjects gave orchid higher scores for "elegant" and "refreshing," while finding rose more "aromatic." Differences in hedonic evaluation revealed by the A1 index appeared in the 65-115 sec range of scent exposure time. The subjects with ages of around 50 years showed olfactory preferences throughout the entire experimental time of 160 sec, most markedly in the later time segment (115-165 sec), showing an increasing preference with increasing exposure time. We conclude that rose fragrance can improve concentration by creating an aromatic environment conducive to a concentrated and calm state of mind, and orchid fragrance can make people feel pampered and relaxed by creating an elegant and refreshing environment.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.473-478
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• 2012

This study was investigated the quality characteristics of muffins which were prepared with whole waxy sorghum flours. Muffins were made with different sorghum flour contents of 10, 30, 50 and 100% substitution for wheat flour. The crude protein and fat contents of muffins were not different among samples, but the crude ash content was determined to increase with increasing content of sorghum flour. The specific gravity of the sorghum muffin batter as well as the weight and uniformity index of the sorghum muffins, were not significantly different from those of the control. The volume of muffins was found to decrease significantly when 100% sorghum flour was substituted for wheat flour. In terms of color, the L and b values of muffins were decreased with increasing contents of sorghum flour, and the a value was increased. The sensory test revealed that the hardness and adhesiveness of muffins was increased with the addition of sorghum flour, but springiness and chewiness decreased. According to the results of a sensory evaluation test, the flavor, taste and texture of muffins were reduced with the addition of 50 and 100% sorghum flour. The appearance and overall acceptability of sorghum muffins were not found to be different significantly from those of the control, up to 30% level substitution with sorghum flour.

• Korean journal of food and cookery science
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• v.30 no.6
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• pp.726-734
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• 2014

The purpose of this study was to examine the qualities of muffins made with 0, 2, 4, 6, and 8% Corni fructus powder. The height of the muffins did not significantly differ between the sample groups; however, the weight of the control group was higher than that of the test samples containing Corni fructus powder. The volume and specific loaf volume of muffins decreased with the addition of Corni fructus powder. The baking loss of the samples containing Corni fructus powder was also higher than that of the control group. The moisture content of the control group was 19.88%, whereas that of the test samples ranged from 16.72~21.01%. The pH of batters and muffins of the test samples were lower than those of the control group. For DPPH radical scavenging activity, the control group measured 11.46%, whereas the test samples ranged from 22.63~53.33%. The L and b values of the crust and crumbs decreased, but the a value was increased significantly by the addition of Corni fructus powder. Examination of the textural properties revealed the hardness, gumminess and brittleness of muffins containing Corni fructus powder were significantly higher than those of the control group. In term of overall preference, the sensory evaluation scores of groups containing 2% and 4% of Corni fructus powder did not show significant differences compared to the control group. Based on the above results, using Corni fructus powder at less than 4% would be appropriate for making muffins.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.13 no.4
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• pp.73-85
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• 2014

Approaching to aging society with increasing transportation vulnerable, most developed countries has positively promote low-floor bus. Such circumstance in Korea has plan to introduce low-floor bus to intra-city bus system which accounted for 30 percent of total number of buses however there is no specific operating plan for this matter. According to the revealed preference study on bus service, the study shows that the efficiency of low-floor is relatively low than that of other buses, therefore, it is necessary to establish feasible plan for bus route selection. Thus, this study is to conduct research on analyzing trip characteristics of transportation vulnerable and establish bus route selection measures for low-floor bus. The result from the survey in Jeollabuk-do Province reveals that the trip purpose of transportation vulnerable is mainly for welfare and medical service, which was made less than 6 times a week. Futhermore, 37.6 percent of transportation vulnerable use buses, thus, it is essential to improve its service quality for enhancing user's convenience and safety. In that transportation vulnerable O-D needs to be established and forecasts future demand for selecting optimal bus route. According to the estimation, route passing through densely populated areas with transportation vulnerable should take the first priority, city circular and other route would be next. Moreover, it is economically efficient that areas populated more than 200,000 with fixed route and less than 200,000 with limited route responsive to demands would be feasible plans. This study will have greater an impact on transportation planning and further research on transportation vulnerable.