• Journal of Korean Society of Steel Construction
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• v.26 no.6
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• pp.511-522
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• 2014

In this study, an innovative steel stair system is presented which enables rapid erection and high quality control in both residential and office building construction. This system features two lightweight steel stringers of box shape, bolted connections easy to absorb construction tolerance, and stair steps movable transversely (or sliding steps) such that the work space needed for concrete stairway wall could be easily provided. In this type of stairway system, other than providing robust connecting details, ensuring vibration performance is especially important since this system may be vibration-sensitive due to lightweight nature and/or probable low damping. To tackle these issues, a series of full-scale mock-up tests were conducted by using box-shape stringer members with or without concrete-fill. The connection system was shown to be sufficiently stiff and strong, or it remained elastic even under the 160% of service load level. Among the seven stringer alternatives, five exhibited satisfactory vibration performance according to the related North American and European acceptance criteria.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1090-1096
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• 2009

This study is to develop wine with germinated brown rice and red pepper (Capsicum annuum) and to make effective use of the rice and red pepper. The results of alcohol fermentation were as follows. pH 5.5 was decreased to 4.5$\sim$5.1 during fermentation. The total acidity was changed from 0.56% in initial fermentation to 0.96$\sim$1.42% in after fermentation. Reducing sugar was changed from 0.27% in initial fermentation to 1.33$\sim$1.40% at the end of the fermentation. The ethanol content was 16.6$\sim$17.0% at the end of the fermentation. The addition of 10$\sim$50% red pepper did not have influence on the fermentation. From Hunter's L, a, and b values, a (redness) and b (yellowness) value were increased according to content of red pepper addition. The major volatiles were ethyl acetate, 1-propanol, 2-methyl-1-propanol, 3-methyl-butanol and benzeneethanol. Capsaicin content in the samples of red pepper addition was the highest in 50% and the lowest in 10%. In sensory evaluation, the wine with 20% red pepper had the highest acceptance scores in all of the properties examined than those of other samples.

• Journal of Food Hygiene and Safety
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• v.23 no.3
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• pp.182-190
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• 2008

A survey on consumer's awareness and perception toward genetically-modified(GM) foods was conducted on 2110 random samples of Korean consumers. More than 65% of the respondents were exposed to some information related to GM foods. The respondents answered that the greatest benefit of the development of GM foods is remedy of potential food shortages in the future. More than 90% of Korean consumers wanted GM foods to be labeled as such. More than 50% of the respondents would not buy until they know more about GM foods. Only 35.8% of Korean consumers were found to know that food items originating from plants contained genes. More consumers responded that they would not buy herbicide-resistant GM soybean but buy vitamin-enriched GM soybean. Many Korean consumers' decision of acceptance or rejection of GM foods depend not on the basis of biotechnology, but on the basis of the degree of benefit to the consumers. Only 6.4% of Korean consumers responded that GM foods were the greatest threat to the safety of Korean foods. The perception of Korean consumers on GM foods has not changed significantly during the past 5 years.

• THE INTERNATIONAL COMMERCE & LAW REVIEW
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• v.19
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• pp.191-223
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• 2003

Electronic commerce and the Internet offer unprecedented opportunities. The explosive expansion of the use of the Internet makes it possible for businesses to expand their markets and render services. Global transaction costs are easy to cut off using Internet and transaction speed is faster than before. Where cyberspace is not free from claims, Offline transaction can lead to problems and disputes the same is for cyberspace transactions. However ADR is not meet for the online transaction for speed, cost and open network system, ODR methods to resolve electronic commerce conflicts is crucial for building confidence and permitting access to justice in an online business environment. The use of the Internet and the network in dispute resolution has an impact on the types of communication implied in the relevant processes such as automated negotiation, online mediation and online arbitration and involves new technological issues such as the integrity and confidentiality of data and communication used to transmit and store data. Among the ODR systems Online Arbitration is currently binding both parties disputed and can achieve the aim of dispute award the same as the traditional arbitration. Arbitration is based on the New York Convention 1958, Arbitration Model law 1985 and national Arbitration Act that are founded on territorial area and rested on arbitration agreement, constitution of the arbitral tribunal, due process, final and binding award and enforcement of the arbitration award. To compare with this issues Online arbitration has unnecessarily legal unstability and risk. ODR is the burgeoning field and has created a new issues. All such issues which have been debated in the ADR are composed with ODR. But these are not limited Some of issues are further complicated by the nature of the online environment such as confidentiality and principle of parties. It is true that online arbitration should comply with legal provisions, but which is impossible to adhere of the law. Flexible translation and functional equivalence of legal provisions are needed for acceptance of electronic commerce disputes. Finally electronic commerce now takes place on the Internet, it is inevitable that the commercial world wants access to dispute resolution process that best suits the new commercial environment. ODR methods are processing for development and legal issues are considered by both national and international authorities. Introduction of new Conventions or amend Convention and Model law of ODR comes near.

• The Journal of the Korea Contents Association
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• v.17 no.2
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• pp.521-534
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• 2017

In 2013 the Netflix, an OTT in USA, launched all at once 13 episodes of the House of Cards season. Binge-watching is the word which means watching continuously 2~6 episodes of a TV program with one sitting, the new normal of TV watching behavior, cultural and social currents all over the world. This study has analyzed the factors and motivations which affect to the persistent intention to use binge-watching. It conducted an online survey from 333 Quota sample from Korean age groups between 20th~60th with 81 questionnaires. The 5 groups were induced as motivation factors to binge-watching. The 3 groups which consisted of , , are affecting as positive to intention to use binge-watching. But the other 2 groups which are and doing as negative. The survey has shown that the persistent intention to binge-watching is affected by ages more younger, whom doing binge watching more frequently, whom estimating more higher to the conceived usefulness to use. As a theoretical model, expanded technology acceptance model was adopted and US drama House of Cards. This study could promote the next generation contents planning and S-VOD service industry.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.6
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• pp.2652-2659
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• 2011

The principal objective of this study was to provide the basic information on the sourdough bread made with probiotics and yeast(Saccharomyces cerevisiae) and to establish an optimum formula for the development of sourdough bread with high physiological, textural and sensory quality characteristics. The following mixing ratios of probiotics and yeast were used: Test 1, probiotics: yeast = 1.5 : 0.1; Test 2, 0.30 : 0.02; Test 3, 0.15 : 0.01(g/g). Fermentatioin using sourdough resulted in increase in number of probiotics in sourdough by 244~642 times but reduced pH in sourdough. Contributions by yeast in pH in sourdough were not as high as probiotics after the first fermentation of 15 hrs period of the dough. Among the three groups, bread volume, crumb firmness, crumb thickness, crumb elongation, compression force value, and specific volume of bread of bread were not significantly different. However, in sensory evaluation, flavor, taste, overall acceptance in sourdough produced by Test 2 markedly improved(p<0.05). These results show that Test 2 bread had improved sourdough properties, compared to Test 1 bread and Test 3 bread.

• Journal of Korea Technology Innovation Society
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• v.19 no.3
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• pp.439-464
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• 2016

The technical regulation and conformity assessment procedure of our country on ICT equipments is currently required to have more innovation due to the request of main trade countries, the second phase conclusion of MRA, necessity of expansion of conformity assessment service market and demand of manufacturers. The world's leading advanced countries have already proceeded with innovation based on privatization plan. According to the comparative analysis of the level, it turned out that Japan obtained the highest level of privatization while South Korea ranked the lowest level. According to the research result of examination and certification ability of private institutions of our country, it turned out that our country is expected to have possibility of achieving higher level of privatization than that of the present. Moreover, according to the questionnaire survey conducted to the persons concerned regarding privatization direction, they gave positive response to all the indicated survey contents of privatization direction in terms of "delegation of certification services to private sectors (contracting-out)", "transformation of EMC into private voluntary standard" and "changeover of conformity assessment agent". However, from the view of acceptance and conflict model, it is estimated that starting from "delegation of certification services to private sectors (contracting-out)" seems to be the most advisable plan. Also, prior to privatization, it is required to improve relevant systems such as certification examiner system.

• Food Science and Preservation
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• v.18 no.1
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• pp.91-97
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• 2011

The influence of two process parameters (starter and fermentation period) on sourdough bread qualities was investigated. Bifidobacterium longum/Enterococcus faecium/Lactobacillus acidophilus (a mixed culture) was used as a starter. The five production conditions tested were: Control (sourdough fermentation with yeast); LAB 1(fermentation with mixed culture); LAB 2 (fermentation with yeast and mixed culture, respectively); LAB 3 (fermentation with yeast and mixed culture); and LAB 4 (first fermentation with yeast and mixed culture, respectively, followed by a second fermentation using the combination). The LAB 4 process showed the most favorable fermentation characteristics upon CrumbScan analysis, and the highest specific bread volume (5.14 mL/g). These results were reflected in the sensory evaluation of bread produced by the LAB 4 process; the bread achieved an excellent overall acceptance ranking of 3.7. Upon firmness analysis, the LAB 2, LAB 3, and LAB 4 bread figures were 113.67 g, 111.97 g, and 113.50 g, respectively. Thus, the firmness of LAB 2, LAB 3, and LAB 4 bread was higher than that of the control (93.20 g), although the aroma compounds of bread produced by the five processes did not differ. These results show that LAB 4 bread had improved sourdough properties, compared to control.

• Journal of the Institute of Electronics Engineers of Korea CI
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• v.44 no.6
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• pp.1-9
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• 2007

Recently, as a number of media are fused into a phone, the requirement of security of service provided on a mobile phone is increasing. For this, conventional cryptographic key based on password and security card is used in the mobile phone, but it has the characteristics which is easy to be vulnerable and to be illegally stolen. To overcome such a problem, the researches to generate key based on biometrics have been done. However, it has also the problem that biometric information is susceptible to the variation of environment, whereas conventional cryptographic system should generate invariant cryptographic key at any time. So, we propose new method of producing cryptographic key based on "Biometric matching-based key release" instead of "Biometric-based key generation" by using both face and iris information in order to overcome the unstability of uni-modal biometries. Also, by using mega-pixel camera embedded on mobile phone, we can provide users with convenience that both face and iris recognition is possible at the same time. Experimental results showed that we could obtain the EER(Equal Error Rate) performance of 0.5% when producing cryptographic key. And FAR was shown as about 0.002% in case of FRR of 25%. In addition, our system can provide the functionality of controlling FAR and FRR based on threshold.

• Journal of The Korean Association For Science Education
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• v.37 no.3
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• pp.417-427
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• 2017

Media is the medium that impart information beyond time and space. They refer to characters or images that serve as means to convey information. From old media such as newspapers and television to new media such as the internet and smart phones, media has developed cumulatively with the development of technology. The goal of media education is to develop the understanding of the properties of media, the ability of critical interpretation of media and selective acceptance. Furthermore it is to cultivate the ability to express meaning creatively and communicate through media. I carried out 'the research of Korean classroom instruction models based on media' with Korean language and social studies education researchers from July 2016 to December 2016. This study is a fundamental study of the project. Based on 58 research papers published between 2006 and 2016, research trends and factors were extracted through literature studies related to media-based science learning. The Result has shown that the studies related to media-based science learning is on the rise, and more than half of all researchers studied about elementary school students. The studies were divided into research on students, research on teachers and pre-service teachers, research on smart devices or media contents, and research on the development of digital textbooks. Among the four variables, there were many researches related to students' cognitive and affective development, and the development and application of media contents.