• Weed & Turfgrass Science
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• v.2 no.1
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• pp.95-99
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• 2013

To investigate the actual condition of production and management of sod, a questionnaire was ask to 57 farmers in major cultivated areas of turf sod in Korea in 2010 and 2011. The results of the turfgrass management situation analysis showed a mixed farming where the ratio of the principal work and the side work progress similarly, and for the landholding type depending on the management scale, the rental ratio was high for a scale over 0.5 ha. Sod production farmers has high-profile in new varieties of turfgrass, integrated management of the fertilization and soil or disease and insect pest however the future of the turfgrass industry does not seem optimistic due to the problems such as market stability or scarcity of worker. Obtaining of information on culture methods depended neighbor's experience (81.8%). Concerning the varieties preference analysis, the 32.1% of farmer answered that the reproductive rate was a key factor for the new variety. Sod production farmers want to receive financial support (28.1%), improvement of distribution structure of sod (26.6%), and spread of good variety turfgrass (23.4%).

• Weed & Turfgrass Science
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• v.1 no.4
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• pp.69-75
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• 2012

In response of fungicides for control of gray snow mold, isolates of Typhula incarnata were collected from three golf courses in 2012 Yongpyeong, Korea and tested for sensitivity to propiconazole, tebuconazole and azoxystrobin fungicides. Four discriminatory concentrations were used to detect in vitro sensitivity of 50 isolates. Mean 50% effective concentration inhibiting mycelial growth ($EC_{50}$) values for tebuconazole was the lowest among the three fungicides. The $EC_{50}$ value of tebuconazole ranged from 0.0005 ${\mu}g\;ml^{-1}$ to 0.014 ${\mu}g\;ml^{-1}$ with a mean of 0.0048 ${\mu}g\;ml^{-1}$. The mean $EC_{50}$ values of propiconazole in triazole family was 0.5825 (0.78-1.651) ${\mu}g\;ml^{-1}$. $EC_{50}$ value of azoxystrobin ranged from 0.0017 ${\mu}g\;ml^{-1}$ to 0.131 ${\mu}g\;ml^{-1}$ with a mean of 0.0278 ${\mu}g\;ml^{-1}$. There was no correlation among $EC_{50}$ values for propiconazole, azoxystrobin and tebuconazole indicating no cross-resistance relationships with each other. Results of this study were confirmed no resistance isolates in vitro sensitivity of T. incarnata of three fungicides in Yongpyeong.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.589-595
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• 2010

The purpose of this study was to investigate the practical application and optimum conditions for adding functional dropwort, which is rich in physiological activity to Sulgidduk, toward developing dropwort-added dduk as a healthy food. To this end, samples of Sulgidduk with 0, 1, 3, 5 and 7% added dropwort powder were prepared, stored for 2 days at $20^{\circ}C$, after which the water content, chromaticity, and mechanical and sensory quality characteristics were measured. The results were as follows. The water content of nonglutinous rice powder and dropwort powder used for dropwort-added Sulgidduk was 41.73% and 3.5%, respectively. The water content decreased with increasing amounts of dropwort powder the group with 7% added dropwort powder was 33.88%, the lowest. For chromaticity, the L value decreased with increasing amount of dropwort powder with significant differences between groups with different added amounts (p<0.001). The a and b values increased with increasing amount of dropwort powder while they were 7.21 and 29.22, respectively, in the 7% dropwort powder-added group with significant differences between samples (p<0.001). For mechanical quality characteristics hardness decreased with increasing of amount of dropwort powder with significant differences between samples (p<0.001). There was no difference between samples in cohesiveness and springiness. Gumminess increased with increasing amount of dropwort powder with significant differences between samples (p<0.05). Chewiness and adhesiveness had a tendency to decrease with increasing amounts of dropwort powder. Overall acceptability was in the order of 3%, 5%, 1%, 7%, and 0% dropwort powder-added groups. Overall, for dropwort powder added Sulgidduk, the quality of flavor, color and taste was acceptable, compared to other powder-added groups. The 3% dropwort powder-added group was highly rated in general preference making it most desirable for making dropwort powder-added Sulgidduk.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.4
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• pp.475-482
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• 2005

As Korea has approached the aging society, older Koreans have become an important force in restaurant sales today. To succeed with this silver market, it is important for restaurant managers to know who they are and which factor influence the older Koreans' eating-out decision making process. The purpose of this study was to investigate the effect of the elderly consumers financial independency on restaurant selection process. Data were collected from 178 older consumers above 55 years old and analyzed using the descriptive statistic analysis, MANOVA, and one-way ANOVA. The results showed that the elderly consumers financial independency significantly influenced the decision making process in determining where they eat out Significant differences were found between high income group and low income group in the Problem Recognition Step(Wilks' Lambda=0.776, F=3.796), Information Search Step(Wilks' Lambda=0.779, F=2.959), Alternative Evaluation Step (I :Wilks' Lambda=0.835, F=1.748/ II :Wilks' Lambda=0.764, F=3.212), and Purchase Decision Step(Wilks' Lambda=0.849, F=2.412), except the Post-Purchase Behavior(Wilks' Lambda=0.933, F=1.179). The more financially independent older consumers were, the more directly they were involved in the eating out decision making process. Older consumers with higher income and more personal property were likely to 'propose to eat out by themselves'(F=10.986), to obtain restaurant information from the 'printed materials'(F=9.707), to consider 'convenient location' as most important factor when they eat out(F=5.594), and to go to 'family restaurant'(F=7.067), 'Japanese restaurant'(F=7.391) and 'fine dining restaurants'(F-=6.382). In conclusion, we found that the elderly consumers financial independency did influence the eating-out decision making process. Considering that older Korean will become a financially independent consumer and will be eating away from home more often, food service operations should actively position themselves for this market and develop the market-driven menus and services to meet their needs and expectations.

• Journal of the Korean Society of Food Culture
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• v.22 no.1
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• pp.77-82
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• 2007

The general composition like moisture content, and the physical and sensory characteristics of the steamed rice cake added with powder of roots of balloonflowers were as follows. The moisture content in the roots was 4.13${\pm}$0.01%, crude protein 9.24${\pm}$0.11%, crude fat 3.07${\pm}$0.04%, crude fiber 33.82${\pm}$0.01%, and crude ash 8.16${\pm}$0.02%. The moisture content of the cake was decreased with increase of the root’s powder added. In physical characteristic, the hardness of the cake was increased with increase of the powder. The control cake was the highest in the cohesiveness. The springiness tended to be increased with increase of the powder. The gumminess was higher with increase of the powder, being 530.33% in the control and 284.44% in the sample with 12.0% powder added. The adhesiveness was decreased with increase of the powder. The color change was significantly decreased with increase of the powder. With increase of the powder, the value a was decreased, while the value b showed to be increased. In a sensory test, the favorite degree to color, flavor, bitter taste, moistness, soft-ness and overall acceptability was measured to get the follow result. To color, the lot with 6% of the balloonflower powder added showed the highest accept-ability with the same highest result also to flavor and bitter taste. The moistness and the softness were revealed as the highest at the control, and the chewiness was also highest at the lot with 3% of the powder added. The overall acceptability was highest as 5.75 at the lot with 6% of the powder added, coming out to be higher in order of the 3% added-lot, the control, the 9%-lot and the 12%-lot.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.729-736
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• 2012

The purpose of this study is to determine the possibility of using cultured wild ginseng roots as a natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of cultured wild ginseng roots were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 61.72%, 17.36%, 0.23% and 10.90%, respectively. Further, the calories of cultured wild ginseng roots were 323.97 kcal. Total dietary fiber was 82.13%. The protein contained a total of 18 different kinds of amino acids. The contents of amino acids were 16.15 g. The K was the largest mineral followed by P, Ca, and Mg, which means cultured wild ginseng roots is alkali material. The contents of saturated fatty acids and unsaturated fatty acids were 0.23 g, and 0.62 g, respectively. Crude saponine content was 25.87 mg/g. Total phenolic contents of cultured wild ginseng roots were 11.2mg/g, and total flavonoids contents were estimated as 4.2mg/g. The electron donating ability of cultured wild ginseng roots were 24.7~31.6%. The nitrite scavenging activity was pH dependent, and was highest at pH 1.2 and lowest at pH 6.0. The cultured wild ginseng roots extract showed the highest reducing power (0.06) at the concentration of $1,000{\mu}g/m{\ell}$. Based on the above results, we deemed that the cultured wild ginseng roots might have potential antioxdant activities.

• Korean Journal of Ichthyology
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• v.34 no.2
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• pp.96-101
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• 2022

The egg, larvae, and juvenile development of Platycephalus indicus sampled from Yeosu estuary were conducted. The egg shape of P. indicus is spherical and transparent on the outside, with two perivitelline cavities inside and one oil globule. The diameter of the fertilized eggs were 1.03~1.12 mm (mean =1.08 mm, n =50). The embryos hatched in about 50 hrs 30 mins after fertilization at the water temperature of 20℃. The newly hatched larvae showed a total length of 2.72~3.04 mm (mean=2.93±0.21 mm, n=50). At 5 days after hatching, they were 3.88~4.42 mm (mean=4.11±0.31 mm, n=15) in TL and their yolk was completely absorbed, developing the teeth. They became juvenile 39 days after hatching and reached 10.23~11.95 mm (mean=11.09±0.86 mm, n=5) in TL. At 45 days after hatching, they were 12.01~13.25 mm (mean=12.63±0.62 mm, n=5) in TL, and their body shape and color were similar to those of adult fish.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.2
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• pp.1-15
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• 2005

This study was intended to make Korean type of sourdough bread using domestic wheat produced in Korea, while measuring and analyzing gluten content, pH level, TTA level and mixograph of wheat to extract the most excellent sourdough starter. Furthermore, this study also used CrumbScan to compare and analyze the properties of product as shown in making sourdough bread with the above starter. pH level ranged from 4.0 to 4.5 throughout all kinds of Korean wheat four, which were considered to be appropriately available as sourdough starter. As the result of analysis from mixogram, SF fit for making bread but korean wheat flour showed less level of mixing tolerance and content of protein, which were considered inappropriate for making bread. As the result of imaging analysis by CrumbScan, SF, KWF 5 and KWF 6 showed the higher fineness and elongation than any other kind of korean wheat flour, which were considered appropriate for making bread.

• Journal of Navigation and Port Research
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• v.39 no.4
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• pp.329-334
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• 2015

Currently, image of floating architecture has been positively improved based on the normalization of a domestic representative floating building 'Some Sevit'. Features of the floating architecture are as follows: special experience (29.9%)> landmark (27.6%)> enjoyment of marine culture (21.5%)> center for tourism and regional development (16.0%)> eco-friendly space solving global warming (4.8%). Floating building has a distinctive image and at the same time offers a unique spatial experience to the public. Therefore, space design marketing of floating building is a communication process to exchange its spatial identity and image between the local government and the public, the corporation and customers. It is essential for the effective space design marketing that the spatial demands should be reflected into its program such as commercial, cultural and marina facilities. The unification of project leader and operator is also important. The transformed conditions would help the construction market to be active in the future.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.257-268
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• 2008

The purpose of this study was to conduct factor analysis on Foodservice consumers' lifestyle patterns in dietary life, classify lifestyle patterns, and identify how lifestyle patterns influence the 5 stages of decision making process for purchase. Among 300 copies of the distributed questionnaire, 259 copies were collected for this study. It used a total of 283 copies as the effective samples for empirical analysis except 12 copies with false entries among them. For data analysis, it conducted frequency analysis, validity and reliability analysis, factor analysis, and multiple regression analysis using SPSS 12.0. As a result, Hypothesis 1 was significant while Hypothesis 2, 3, and 5 were partially significant. On the contrary, Hypothesis 4 was not significant. Therefore, lifestyle patterns had partially significant effects on decision making process for dining-out purchase. This study subdivided dining-out consumers' lifestyles which were limited to dietary life, and also subdivided decision making process for dining-out consumers' dining-out purchase into five stages. It is significant and very suggestive that this study identified what lifestyle patterns concretely had significant effects on the specific decision making stage. In the future, the researches on adolescent class and silver class should be executed continuously.