• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.7
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• pp.2957-2962
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• 2011

The purpose of this paper is a semiotic analysis of a dating show on television program, and the attribute contains a variety of social and cultural phenomenons. Analyzed in this study shows relates with TVn's "Love Switch" from cable channel of the text through the classification of gender and thinking of behavior revealed by the structural characteristics of the men and women's appearances. And, how the television culture We rule the world and develop a sense of whether they are examined.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.3
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• pp.331-337
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• 1995

Seaweed Jellys(Muks) were prepared with sea mustard and sea tangle. Optimum storage condition was also investigated in terms of bacterial counts, pH, titratable acidity, gel strength and total volatile nitrogen(TVN) as soaking temperature and time in distilled water. Gel strength of Muk decreased, and TVN and baterial counts increased during storage in water. Seaweed Muk has a shelf life of 3 days at $32^{\circ}C$ in water and 15 days at $18^{\circ}C$. Shelf life of seaweed Muk with soy milk was 3 days at 18's and shorter than that of seaweed Muk without soy milk.

• Information and Communications Magazine
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• v.18 no.10
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• pp.88-98
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• 2001

iMS(Interactive Media Solution) 또는 대화형 미디어 솔루션 프로젝트에서는 대화형, 맞춤형, TVN 서비스를 제공하기 위한 엔드-투-엔드 솔루션을 개발한다. iMS 프로젝트가 개발대상으로 삼는 대화형 서비스는 시청자의 방송참여를 제한적이지만 부분적으로 허용하는 것을 목표로 삼고 있다. 일반적으로 대화형 서비스는 데이터방송을 통해 부가정보를 제공하는 것으로 한정하지만 iMS 프로젝트에서는 그 범위를 더 넓혀 T-커머스를 킬러 애플리케이션으로 삼는다. 데이터표현 규격은 ATSC-DASE(Dase-1) 및 DVB-MHP(버전 1.0) 규격을 기반으로 삼는다. 맞춤형은 시청자가 원하는 서비스를 신속하고 편안하게 받을 수 있도록 지원하는 것을 목표로 삼고 있다. 맞춤형은 마땅한 참조모델이 없지만 TV Anytime 규격을 원용할 예정이다. TVN은 방송과 홈 네트워크를 결합하기 위한 새로운 개념을 말한다. 이 기고문은 이들 서비스의 개념과 목표 및 구현방법 등을 소개한다.

• Proceedings of the KAIS Fall Conference
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• 2010.05b
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• pp.886-887
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• 2010

요약 본 논문은 텔레비전 프로그램에서 방송되고 있는 데이트 쇼 프로그램을 기호학적으로 분석하고, 다양한 사회문화적 현상이 담고 있는 특성을 살펴보는데 목적을 갖고 있다. 본 연구의 분석대상이 데이트 쇼 프로그램은 케이블 채널 TVn의 "러브 스위치의 텍스트 분석"을 통해서 젠더의 구분에 따른 특정한 사고방식과 행위방식에서 드러나고 있는 남녀의 구조적 특성을 살펴보고, 텔레비전 문화가 어떻게 우리의 의식세계를 지배하고 발전되고 있는지를 고찰하고자 한다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.38 no.1
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• pp.72-84
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• 1993

This study was carried out to understand the varietal variation in physicochemical properties of rice grain and those environmental changes by different transplanting time, and to elucidate the interrelationships among the factors related with eating quality of cooked rice. Fifty three rice samples, among which fifty samples were harvested at ordinary or late transplanted plots of the Crop Experiment Station in Suwon and three samples were harvested orpurchased from Niigata prefecture in Japan, were tested for various physicochemical components of rice grain and some physical factors of cooked rice. All of twenty seven rice cultivars tested were the recent-bred Korean japonica rice showing the wide range of maturity from early to medium-late heading and considerable difference in palatability of cooked rice. Amylose content, taste value by Nireco palatability tester (TVN), iodine blue color of cooking extracts(IB), and the ratio of IB /extracted solid amounts (ES) increased significantly by late transplanting, while viscosity (VN) and Mg / K. N value by Nireco tester, hot-water absorption of milled rice (HA), loss tangent of cooked rice by Rheolograph-Micro(LT), and most viscogram characteristics except setback viscosity (C-P) decreased drastically by late transplanting as compared with ordinary transplanting. Most of physicochemical properties of milled rice revealed narrower varietal variation in lately transplanted plot than in ordinary transplanted one. Protein content (PRO), volume expansion rate of cooked rice(VE), C-P and all physical factors of cooked rice by Rheolograph-Micro showed almost negligible seasonal variation, while amylose content (AM), VN, HA, IB/ES, peak viscosity(P), hot viscosity(H) and breakdown(P-H) viscosity exhibited considerably large seasonal variation. The early-headed varieties revealed lower amylose content and smaller seasonal variation of IB/ES compared with medium or medium-late headed rice varieties. AM was closely associatied with IB and IB / ES and VN was highly correlated with Mg/K. N and TVN in both ordinary and late transplanted plots. VN also was highly negatively correlated with cooking characteristics and highly positively correlated with viscogram properties in ordinary culture. PRO was closely connected with moisture content of milled rice and L T in ordinary transplanted plot. IB, which was closely connected with ES, was also singificantly associated LT, P and P-H in ordinary seasonal culture. IB/ES was highly negatively correlated with P, P-Hand P-H / C-P in ordinary culture but with LT and dynamic viscosity of cooked rice in late seasonal culture. The thirty rice cultivars were largely classified into two varietal groups by cluster analysis with physicochemical properties related with eating quality of cooked rice. Korean and Japanese high-quality rice cultivars were separately distributed in two respective varietal group.