• Korean Journal of Microbiology
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• 제7권2호
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• pp.45-56
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• 1969

The rapid deterioration of fermented rice-wine, called Tak Joo and Yak Joo, is one of the serious problems for brewing and marketing in Korea. In this study the biochemical and microbiological investigations have been performed for extension of shelf-life of the rice-wine by the method of combined heat and radiopasteurization. Major microflora in this wine is proved as Saccharomyces cereoisiar, which is destroyed by h-at treatmznt ($70^{\circ}C$, 10 min.) combined with gamma-irradiation of 240 K, rads doses. The changes of chemical constituents of them were investigated during the storage period at room temperatures of summer days($33^{\circ}C$). The results of sensory test for gamma-irradiated rice-wine with lower doses show no significant unfavourable off-odor nor color change compared with the fresh rice-wine. Therefore, it is revealed that the combined process makes possible extension of shelf-life of fermented rice-wine in markets without any deterioration and loose of its particular tastes at least for three weeks.

• Preventive Nutrition and Food Science
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• 제3권1호
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• pp.15-21
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• 1998

Volatile flavor compounds in hydrolyzed blue mussel(HBM) produced by OptimaseTM APL-440, with untreated blue mussel(UBM) were compared. A total of 100 volatile compounds were detected in both HBM and YBM , consisting mainly of 25 aldehydes, 16 ketones, 17 alcohols, 8 nitrogen-containing compounds, 11 aromatic compounds, 8 terpenes, and 15 miscellaneous compounds. Levels of aromiatic compounds decreased after hydrolysis, whereas levels of 7 nitrogen-containing compounds increased. The compounds , 3-methylbutanal, (z)-4-heptenal, and (E,Z)-2-, 6-nonadienal , had the highest odor values in both samples. Total free amino acids in HBM were 21.89%(w/w) and increased by 3,4 times higher than UBM. glutamic acid and aspartic acid, having sour tastes, were the major taste-active compounds in HBM.

• Proceedings of the Korean Institute of Interior Design Conference
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• 한국실내디자인학회 2005년도 춘계학술발표대회 논문집
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• pp.126-131
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• 2005

As our domestic Espresso Coffee Shops are in pursuit of professionalization and various coffee tastes, their sales will have been on increase. Now coffee market is getting more mature. Reflecting sensitivity of 20 to 30 generations, the domestic coffee shops provide them with best space for rest and conversation with stream of industralization and professionalization of the contemporary society. Based on such a situation, our research institute aims at studying how the interior designs put influence on marketing. Among the domestic franchise coffee shops, we will have researched Rosebud, Starbugs, Davinci which have more 50 chain stores throughout the country, This study aims to suggest a direction for interior design of brand coffee shop by analyzing brand coffee shops and style that customers prefer.

• Proceedings of the Korea Inteligent Information System Society Conference
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• 한국지능정보시스템학회 2005년도 춘계학술대회
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• pp.232-239
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• 2005

Collaborative-filtering-enabled Web sites that recommend books, CDs, movies, and so on, have become very popular on the Internet. Such sites recommend items to a user on the basis of the opinions of other users with similar tastes. This paper discuss an approach to collaborative filtering based on the Simple Bayesian and apply this model to two variants of the collaborative filtering. One is user-based collaborative filtering, which makes predictions based on the users' similarities. The other is item-based collaborative filtering which makes predictions based on the items' similarities. To evaluate the proposed algorithms, this paper used a database of movie recommendations. Empirical results show that the proposed Bayesian approaches outperform typical correlation-based collaborative filtering algorithms.

• Journal of the Korea Furniture Society
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• 제22권4호
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• pp.245-251
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• 2011

The purpose of this research is to provide new direction on the field of the furniture design and to establish the identity of Korean furniture design as the flow of craft's juxtapose mixture era where it mix and match Korean traditional craft style materials with the modern furniture design. In other words, it is intended to create new furniture design and propose beautiful Korean luxury furniture design based on the precious unique culture with the traditional craft style, juxtaposition of modern furniture, and reinterpretation. It should grant artistic values that can satisfy consumers having various tastes and scarcity values, plus it should put out aesthetic and creative expressions in furniture design putting into the beautiful traditional craft form values. Furthermore, it is required to create new design through values and spirit, materials, techniques, forms, pattern, and usages by interacting, coordinating, and combining tradition and modern East and West, plus craft and design.

• Korean Institute of Interior Design Journal
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• 제37호
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• pp.136-143
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• 2003

Users' demands on the space are changing in variety. These demands include reasonable space and form, harmonious composition with surroundings and esthetic satisfaction that could be brought by personal tastes and preferences. In addition, models that are introduced from designing process and from various forms tend to lack objective decision making standard. Accordingly it is difficult to find a clear alternative plan and process. In an effort to solve these problems, the objects of this study are; to propose an analysis model of image and space by using image process techniques that are on study in the field of artificial intelligence based on acquisition of digital image and to verify the application possibilities of such analysis model, 'Isovist' on quantitative analysis. The model can be applied with variable analysis model, as digital image process and other analysis model such as 'Isovist' It is possible that further study can complement problems from this study.

• Journal of Korean Society of Water and Wastewater
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• 제20권2호
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• pp.303-309
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• 2006

Yongdam reservoir located in Jeoliabuk-do has had a lot of concerns for its algal blooming since it has started to fill water. Many water utilities near Yongdam area use reservoirs even though they have some problems with certain algae that cause tastes and odors and clog filters. In this research, dissolved air flotation (DAF) technology was examined for feasibility for removal of algae. OAF can save the capital cost for its compactness, because its hydraulic loadings (overflow rates) are 10 times higher than sedimentation, and hydraulic detention times are much shorter, typically 5 to 15 minutes. As a result of this research, PAC is effective rather than Alum to DAF for pretreatment. Higher DOC plays an important role to change zetapotential negatively to inhibit destabilization of particle to coagulation. The length of pipeline to carry pressurized water into reactor does not affect reaction.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 한국정밀공학회 2005년도 추계학술대회 논문집
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• pp.452-455
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• 2005

Today the tastes of consumers change rapidly and the kinds of the products become diverse. Therefore the product life cycle becomes shorter and shorter. Moreover the save of resources and the recycling for the environmental preservation are the essential theme. On this the necessary information for the product development increases enormously. For the right use of the information the design process should be supported by the proper design tool. For this the 'design catalogue system for recycling' is suggested here. This system consists of four parts, that is, 'the existing automobile system database', 'working principle database', 'assessment system of the ease of disassembly' and 'one's own product development database' By the use of this system the product development period could be reduced about 30% drastically.

• The Korean Journal of Food And Nutrition
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• 제7권4호
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• pp.353-360
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• 1994

Effect of pH, calcium, sucrose, heating and mixing ratio of soy and cow milk was studied on the viscosity and the sensory characteristics of cow-soy milk. The viscosity of soymilk was significantly affected by pH with showing maximum at 6.0 and the pH effect was decreased as the ratio of cow talk increased. A addition of sucrose or calcium affected little on the viscosity and a negative linear relationship was found be tween viscosity and an increase in cow milk ratio. Sensory characteristics of grassy and beany odor and taste of soymilk were rapidly decreased and nutty flavor and total acceptability were increased during initial 30 min of boiling. A further increase in boiling affected little on tastes and odors of soymilk. The beany odor and taste linearly decreased and milk flavor Increased as the ratio of cow milk increased. The total acceptability of 50 : 50 was found to be maximum for cow and soy mixed milks.

• Knowledge Management Research
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• 제11권4호
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• pp.79-89
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• 2010

Companies always competing with rivals in global market ought to cope with various kinds of crises coming from substitutes, new technologies, changing consumer tastes, and government regulations, etc. In this sense, it is highly required that companies should always remain well-prepared for crisis management. Nevertheless, many companies still lack detailed and well-guided strategies about how to handle crisis. This study proposes a case study to propose an effective crisis management by using knowledge management. Cases analyzed by this study are concerned with Daewoo International Corporation (http://www.daewoo.com) and Decoline (http://www.decoline.co.kr) where crises have been successfully overcome by using effective knowledge management strategies, and company performance reached sustainable level.