• Ecology and Resilient Infrastructure
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• v.6 no.4
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• pp.191-199
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• 2019

Road development is considered an important factor in invasion and dispersion of ailen plants by damaging the natural ecosystems and connecting the detached landscapes into long tubular structures. In this study, vegetation survey was carried out according to the topographical characteristics of cut slope, fill slope, and flat land at the construction site in order to understand the effect of road developemt on the change of the floristic composition of ailen plants. Road developement projects caused a lot of changes in annual and biennial alien plants because of continuous disturbances. Changes in species composition of alien plants decreased in the cut slope. On the other hand, the ailen palnts of the fill slope increased. The increase or decrease alien plants on flat land were identified depending on where it occurred, and no major trend was found. The cause of these change was driven by unintentionally introduced alien plants. In particular, the cut slope with a high occurence of unintentional ailen plants should not be used as a source of high-risk alien plants such as ecosystem disturbances. Since the transplanted species were intentionally planted by the landscape plan, it was possible to identify colonies from early stages and spread to the nearby flat land. Therefore, in order to minimize the impact of road slope vegetation on the surrounding ecosystem during and after road construction, it is suggested to plant high viability plants in the landscape design during the environmental impact assessment consultation.

• Journal of the Korea institute for structural maintenance and inspection
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• v.14 no.6
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• pp.229-237
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• 2010

This study analyzes the factors that affect the safety condition level of road-bridges, one of the important infrastructures. Utilizing Binary Logit model, this report empirically identifies the key factors that has influenced the recent assessed safety condition level of the first and the second major types of road-bridges, managed by public agencies, and the changes of the safety level for last six years. As a result of the analysis, the most important factor that influences the safety condition level is not the physical characteristics, but the management quality. As road-bridges are getting older and older, the management quality tends to bring about more differentials in assessing the safety condition level. The safety condition level, C or D, is likely to be improved the level, A or B, is likely to become degraded. To achieve the goal that keep the safety condition level, A and B, more than 90%, it should be considered to make the degrading rate from B to C lower. However, this study includes the limitation on data. It is essential to collect structure data that are spread out in many agencies to complement the limitation for further research.

• The Journal of the Korea Contents Association
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• v.8 no.8
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• pp.196-205
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• 2008

The purpose of this study was to examine the relationship of participation in jazz dance to body image and mental health in an attempt to make a contribution to the spread of jazz dance. The subjects in this study were 183 people who were selected by purposive sampling from a population of Seoul and Gyeonggi province residents who were at the Western age of 18 and up. The selected people took general education courses at colleges, attended cultural centers or fitness clubs, or learned dance for all. One instrument used in this study to assess their body image was Jourard and Secord(1954)'s Body Cathexis Scale, which was modified into six factors and 39 items. The other was Kim Gwang-il, et. al.(1978)'s 46-item inventory, which translated Rickles and Rock(l976)'s SCL-90 with 90 items to suit Korean circumstances. That inventory was modified into 31 items and four factors. For data handling, factor analysis, reliability analysis, regression analysis and path analysis were utilized. The findings of the study were as follows: 1. The extent of jazz dance participation had an impact on their body image. Those who performed jazz dance more frequency had a better image about their health and the lower part of the body. 2. The level of jazz dance participation exerted an influence on their mental health. A longer participation term led to more interpersonal sensitivity, and a higher participation frequency was followed by more somatization. 3. Concerning the causal relationship of participation in jazz dance to body image and mental health, the participation frequency affected health, the image of the lower part of the body and somatization in the firsthand manner, and the image of the lower part of the body had a firsthand impact on interpersonal sensitivity, hostility, anxiety and depression. Accordingly, the image of the lower part of the body played a crucial role as a parameter in the relationship between the jazz dance participation frequency and mental health.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.609-614
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• 2007

This study aimed to evaluate the physicochemical and sensory properties of the cookies that were prepared with different concentrations [0, 0.5, 1, 2, 4, and 6 % (w/w)]. The pH of the cookie dough increased significantly at all garlic juice concentrations greater than 1%. The highest dough density value was 1.23, which occurred in the 2% added group; however there was no remarkable differences among the test groups. The spread factor of the cookies showed an inverse relationship with the garlic juice concentration as compared to the control group (10.63). Hardness decreased with increasing garlic juice concentration at levels greater than 1%, and it ranged from 1857.92 to 1695.02. In addition, the L-value decreased with increasing garlic juice concentration, while the a-value gradually increased. In the case of the b-value, however, no significant difference was found compared to that of the control group. In the sensory evaluation, the color of the cookies (3.44-5.11) increased dose dependently with the garlic juice concentration. Taste scores were higher with garlic juice additions over 2%; whereas flavor was considerably greater compared to that of control group. The overall acceptability of the garlic juice cookies was higher than that of the control group. From this investigation, the optimal concentrations of added garlic juice for improvements in cookie quality were found in the range of 1-2%.

• Journal of Digital Convergence
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• v.9 no.6
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• pp.325-341
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• 2011

Environmental regulations in the world has been strengthened. International Organization for Standardization (ISO) that international standard for social responsibility in the ISO26000 was published on November 01, 2010. CSR is rapidly changing in global environment. In the meantime, domestic companies such as donations to the required activities ought to be stayed. Strengthening the competitiveness of enterprises in the management tools that should be taken as the movement is taking place. The domestic small and medium-sized corporate social responsibility (SMEs CSR) activities have also taken many changes. In particular, multinational corporations and large companies within the supply chain, B2B companies in partnership appears to have a significant impact on business. In this study, in changing environment for domestic SMEs CEO survey results are based. CSR activities of SMEs and its impact on the financial competence, B2B businesses and B2C business activities of corporate social responsibility has been to analyzed the differences factor. This allows the small and medium-sized companies effectively promote socially responsible business activities, to spread the government, corporate, NGO, and local stakeholder's CSR was to provide a new perspective.

• Food Science and Preservation
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• v.21 no.5
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• pp.661-667
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• 2014

The quality characteristics of cookies with 0%, 2%, 4%, 6%, and 8% acaiberry (Euterpe oleracea Mart.) powder added were analyzed through chemical and sensory evaluations. The moisture contents of the cookies were insignificant (p<0.05) as the acaiberry powder levels (0%, 2%, 4%, 6%, and 8%) increased. The pH values of the cookies were significantly reduced in all the acaiberry powder groups compared to the controls. According to the Hunter color of the cookies, tbe L-value (lightness) and the b-value (yellowness) significantly decreased (p<0.05), whereas the a-value (redness) increased when the acaiberry powder was added at different levels (0%, 2%, 4%, 6%, and 8%). The spread factor decreased significantly (p<0.05) with the acaiberry powder addition levels (0%, 2%, 4%, 6%, and 8%). The hardness of the cookies significantly decreased (p<0.05) according to the increase in the acaiberry powder level (0%, 2%, 4%, 6%, and 8%). The sensory evaluation of the cookies showed that those with 6% acaiberry powder added had the greatest of the color, taste, flavor, texture, and overall acceptability. These results showed that up to 6% acaiberry powder can be added to cookies.

• Korean journal of food and cookery science
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• v.26 no.4
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• pp.381-389
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• 2010

In this study, we investigated the quality characteristics of cookies containing mesangi powder (MP). The cookies were stored at 30 $^{\circ}C$ for 28 days. The pH of the dough decreased significantly upon the addition of MP. The spread factor of the cookies also decreased significantly with more MP added to the cookie recipe. The loss rate of cookies was significantly higher in 3% and 5% cookies than in control and 7% cookies. The leavening rate was significantly decreased upon the addition of MP. Hardness was significantly higher in 5% and 7% cookies than in control cookies. The L, a, b values of cookies were significantly reduced at higher MP content. The results of sensory evaluation showed that cookies made with MP did not differ significantly from the control, except in color and moistness. The mineral contents of cookies increased in dose-dependent fashion with MP concentration. The acid and peroxide values were lower in cookies with 5% MP than other cookies.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.127-136
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• 2017

Purpose: This study examined the effect of different gluten-free flours on the properties of cookies. Methods: Each gluten-free cookie was made from wheat, brown rice, buckwheat, corn, sorghum, teff, or black rice. Results: Baking loss was highest on sorghum (18.85%) and the lowest on teff (12.73%). The spread factor was highest on brown rice (8.20) and lowest on corn (7.60). The density was similar in all samples (1 g/mL). pH was the highest on buckwheat (6.45) and lowest on wheat (5.96). While L-value, a-value and b-value were lowest on black rice, the ${\Delta}E-value$ was the highest on black rice (35.57). The hardness was highest on wheat (30.28 N) and lowest on teff (14.87 N). The polyphenol and flavonoid content was the highest on buckwheat ($25.97{\mu}g\;GAE/mg$) and the flavonoid content was the highest on black rice ($24.33{\mu}g\;QE/mg$). The DPPH IC50 value was highest on wheat ($352.41{\mu}g/mL$) and lowest on black rice ($33.59{\mu}g/mL$). The ABTS $IC_{50}$ value was highest on wheat ($349.30{\mu}g/mL$) and lowest on black rice ($57.72{\mu}g/mL$). The results of the sensory properties revealed color to be highest on corn (7.33). The top grain was similar in all the samples (5.43-6.57). Flavor was highest on black rice and teff (6.43-6.48). The softness was the highest on wheat, sorghum, teff, and black rice (6.48-7.05). Sweetness was highest on sorghum, teff, and black rice (6.19-6.71). The overall preference also was highest on sorghum, teff, and black rice (6.14-6.48). Conclusion: Gluten-free flours can improve the quality characteristics and antioxidant activities of cookies.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.260-265
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• 2004

This study was carried out to investigate aroma patterns of Hanwoo (Korean cattle) beef using electronic nose during refrigerated storage, and to compare these results with chemical quality (pH, TBARS). The M. longissimus muscle from Hanwoo carcasses after 24 hrs postmortem was obtained and stored at 5${\pm}$1$^{\circ}C$ for 7 days. Sensitivity (dR/RO) values among electronic nose data were changed differently during refrigerated storage, and showed significant difference on the 7th day of storage (p<0.01). The dR/RO from SY/G, SY/AA, SY/Gh, SY/gCTl, SY/gCT decreased but those from SY/LG, T30/1, P10/1, P10/2, P40/1, T70/2, PA2 increased during storage for 7 days. Mapping these data using PCA (principal component analysis) showed that the 1st day data were present in the middle of the right side, the 3rd day data were present in bottom part of this area and the 7th day data spread out more widely on the left side. In case of DFA (discriminant factor analysis), the flock clustered round and located in different side clearly comparing with PCA plot. In analysis of correlation coefficients among electronic nose data and chemical quality data, there was significant correlation among sensor data (p<0.001). But pH and TBARS were not significantly correlated with electronic nose data. Consequently, PCA and DFA plot by electronic nose data showed difference during refrigerated storage and there were significant correlations among sensors. Therefore it will be possible to detect separate aroma patterns of Hanwoo beef using electronic nose.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.11
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• pp.1595-1599
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• 2009

Ginseng is one of the most well known medicinal plant in East Asia with many bioactivities. The purpose of this study was to evaluate the quality properties of cookies added with different concentrations (0, 1, 3, and 5%) of ginseng powder by molecular press dehydration (MPD) method. MPD was known to be an excellent tool for keeping taste and flavor without any loss of original materials. The results indicated no significant difference in the density of cookie dough with different concentrations of ginseng powder. The L color value was decreased and the a color values were increased with increasing concentrations of ginseng powder (p<0.05). However, there was no significant difference in the b values. Spread factor of cookie was not significantly different between 1% and 3%, but decreased at 5% (p<0.05). The hardness of cookies was significantly increased as ginseng powder concentration increased. The result of sensory score showed that cookie added with 1% ginseng powder had higher color, sweetness, overall acceptability scores than other samples. As a result of this study, quality of cookies with added 1% ginseng powder were the most suitable in terms of its color, texture, and sensory properties.