• 한국환경농학회:학술대회논문집
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• 2011.07a
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• pp.177-187
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• 2011

This study was conducted to determine some physical and chemical properties of the soil and their relationship to spectroscopic-based (visible range) analytical methods while evaluating soil organic matter fractions and soil quality in degraded and non-degraded soils in a wide range of environments. Soil samples were collected from the different landscape positions of cultivated and noncultivated soils, and the latter from the same landscape positions but with different vegetation, at Songco, Lantapan, Bukidnon. The physical and chemical properties of the soils were determined at the SPAL, CMU, Musuan, Bukidnon while the metagenomic properties were determined at the Laboratory of the University of Missourri, Missourri, USA. Bulk density and air dry soil strength values of the soils from the cultivated areas were generally higher than those of the uncultivated areas. Also, soils at the summit generally had lower bulk density and soil strength values than the other landscape positions. Moreover, soils planted to camote (Ipomoea batatas) had higher bulk density and soil strength values compared to soils grown to pepper under the trees. Exchangeable calcium (Ca), magnesium (Mg), and potassium (K) and cation exchange capacity (CEC) of the soils were generally higher in uncultivated areas than those of the cultivated areas. A similar trend was observed for the potassium permanganate ($KMnO_4$)-oxidizable organic C contents determined by spectroscopic method and the total C contents determined by the Walkley-Black method. The $KMnO_4$-oxidizable organic C contents determined by spectroscopic method and the total C contents determined by the Walkley-Black method were closely related ($r=0.631^{**}$). Hence, the former method shows promise in assessing soil quality as it is a rapid test, relatively low cost and can be distributed as a field kit either with a portable spectrometer or with a color chart.

• Journal of Biosystems Engineering
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• v.29 no.4
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• pp.329-334
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• 2004

This study was conducted to investigate the characteristics of transmittance spectrum of Korean red ginseng using VIS/NIR spectroscopy. The results of this study were as follows; Light intensity affected the characteristics of the spectrum. For over 40% light intensity, the first and second peaks appeared at 700nm and 1,100nm, respectively. For the 20% light intensity, the first and second peaks appeared at 800nm and 1,100nm, respectively. Thus, the typical color characteristics of halogen lamp were similar to each other if over 40% of maximum light intensity power, otherwise it was not. Transmittance spectrum showed different characteristics at different portions of red ginseng. Normal red ginseng showed strong intensity at the first peak around 700nmbecause of reddish internal tissue. However, an internal white core red ginseng showed weak peak-intensity due to whitish internal tissue. There was no significant difference in the second peak at 800nm for the different internal qualities. Third peak at 900nm showed somewhat difference by internal qualities but it was difficult to find significant trend. To separate the differences of the internal qualities, intensity differences between peaks were used. It was possible to classify normal red ginseng by the differences of "peak 1 -peak 2" and "peak 1 - peak 3". In addition, shift of the first and the third peaks in the spectrum could separate normal red ginseng from others.ginseng from others.

• The Journal of the Korea Contents Association
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• v.8 no.2
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• pp.140-149
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• 2008

With the advent of local autonomy, local governments are seeking balanced regional development through the decentralization of the central government's authority. In line with this trend, each province has begun to recognize the significance of local identity as a means to promote regional development, and this recognition contributed to developing various brands using local resources. However, a number of these brands are similar to one another because they were developed without thoroughly analyzing and strategically differentiating local identities from one another. Thus, this study aims to propose local characteristics and consumer consciousness that need to be considered in local speciality brand development through practical marine product brand development cases representing Yeosu's local characteristics. This study intends to contribute to setting an effective direction of marine product branding by applying local color to brand development strategies and brand identity elements and by suggesting post-management and promotion plans of local brand positioning.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.127-133
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• 1990

This study was undertaken to find out the effect of heating time and temperature, pH and NaCl concentration on the heat stability of egg albumen gel during heat treatment. With the transient decrease at 110-$130^{\circ}C$, hardness of heat-set albumen gel was increased as the heating temperature increased. The cohesiveness showed similar trend as well. The lightness was decreased while the yellowness was increased as the heating time and temperature increased. Heat-set albumen gel showed maximum hardness at pH 4.5-5.0 and pH 9.0 High heat treatment($120^{\circ}C$, 30min) showed higher hardness at alkaline range compared to low heat treatment($96^{\circ}C$, 30min.). Color of the albumen gel was relatively dark at acidic range and bright at alkaline range. High heat treatment caused darker albumen gel at alkaline range and brighter albumen gel at acidic range. The addition of NaCl increased hardness and cohesiveness of the albumen gel and improved the lightness after high heat treatment regardless of NaCl concentration.

• Journal of Fashion Business
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• v.13 no.4
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• pp.60-76
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• 2009

Expression of woman characters in fusion traditional dramas plays a role of making the progress of dramas not bigoted and new. Especially, woman characters have a high weight as a heroine by an increase in their image in fusion traditional dramas. Expression of characters harmonizing modern with tradition has also given a help in reflecting a trend of the present times. Hair style and face makeup of woman characters in fusion traditional dramas are in the process of fusionization getting an effect from postmodernism. They are expressing the hair style of symbolization modern elements of hair style to traditional hair styles. They also expressed a neutral image with faded hair styles in the shaggy cut style and dye of neoplaticism. Neo-hippie style was changed into the style of naturalism and nationalism and the hair style braided in various branches as the one of Indians was changed into a primitive and national feature. It is producing a new style by permitting even a long-hair permanent wave hair style. Expression of straight hair style, a long-hair shaggy & bulging wave style and a hair style of neoplaticism, was distinguished. In the side of face makeup, they expressed its luxurious and splendid style by attaching great importance to its luster and are exposing images of characters by a smoky makeup emphasizing eye lines. Their face makeup was almost never separated from present dramas as using pearl shadow in a glossy lips makeup and color, which made it possible to express it more dramatically in fusion traditional dramas than in present dramas. In the event of the makeup element of fusion traditional dramas permitting diversity, the character makeup of fusion traditional dramas made a foundation to show people diverse elements of makeup by mix & match a present elements and past elements of historical research, which made it possible to express a unique makeup or a special makeup. Diverse makeup expressions were limited by reflection of illumination even in the existing videos. Therefore, 'Fusion' made it possible to express it more freely in fusion traditional dramas than in present dramas.

• Journal of Fashion Business
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• v.20 no.4
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• pp.110-127
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• 2016

The purpose of this study was to analyze the brand preference, the clothing pursuit benefits, and the purchasing behavior of Chinese women. A survey questionnaire was distributed to Chinese women in their 20s and 30s. The surveys period was from 9th January 9th to $21^{st}$ February 2016. The respondents were 343 Chinese women living in Henan. The collected data was analyzed by frequency analysis, factor analysis, t-test, one-way analysis of variance, and Duncan's multiple range of verification. The key results of this study are herein summarized. The brands examined, listed in order of preference, are Ochirly, Only, Zara, Uniqlo, La Chapelle, H&M, Peace bird, Vero Moda, JNBY, and The Basic House. The five most preferred brands were then selected and further analyzed. For purchasing, the design and price were considered to be important, while for product evaluation, importance was given to the style, price, quality, and color. Factors important in the clothing pursuit benefits were found to be price pursuit, trend pursuit, brand pursuit, individual pursuit, comfort pursuit, and quality pursuit. Also, clothing pursuit benefits depends on the average monthly income, monthly clothing purchasing cost, and the education level of the individual. Lastly, we observed that the sources and store selection made noticeable difference in clothing pursuit benefits.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.681-689
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• 2006

This study examined changes in the characteristics of Aralia Kimchi made using different CaCl$_2$ treatments and seasonings by documenting changes occurring in the course of preparation and preservation. The result exhibited no visible changes in the degree of pH, acidity or salinity in the various Kimchi sample. The total number of bacterium and lactobacillus increased gradually in the early stage of preservation and then showed an accelerated growth until the 42$^{nd}$ day, after which a plateau was maintained to the 56$^{th}$ day followed by a downturn trend to the 70$^{th}$ day. No visible change in color was observed during the preservation period while the sample treated with CaCl$_2$ exhibited a higher degree of hardness than its untreated counterpart, although no distinctive difference was noted in the sensory test.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.1-7
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• 1994

Major quality parameters(organic acids, alcohols, fusel oil and sensory characteristics) of traditional Ewhaju were investigated during brewing. In organic acid contents at immediately after brewing, lactic acid was 155.1mg％, malonic acid was 5.4mg％, succinic acid was 8.9mg％, acetic acid was 7.6mg％, oxalic arid was 1.3mg％, citric and tartaric acid was 27.8mg％ and pyruvic acid was 4.8mg％ but in 100 days after brewing and one year aged, lactic acid was 1763.3 and 3059.3mg％, malonic acid was 12.3 and 19.3mg％, succinic acid was 11.5 and 23.1mg％, acetic acid was 29.2 and 73.1mg％, oxalic acid was 0.6 and 0.2mg％, citric and tartaric acid was 298.3 and 639.6mg％, and pyruvic acid were 1.1 and 0.3mg％, respectively. All the alcohol contents increased as the fermentation period increased ; the ethyl alcohol was only 0.05fe at immediately after brewing. In the alcohols content of Ewhaju at 100 days after brewing, the ethyl alcohol, methyl alcohol n-propyl alcohol and iso-butyl alcohol were 5.13ft, 47.56 ppm, 37.25 ppm and 19.51 ppm, respectively, Also in the one year aged Ewhaju, the ethyl alcohol was 9.39f), methyl alcohol was 36.34 ppm, Fusel oil was not detected in the first stage of brewing, but it was detected 1.12mg％ at 100 days after brewing and 1.18mg％ at one year stored sample. A general trend in change of color was almost white immediatly after brewing but a increase in Hunter "b" value and "a" value were observed depending on brewing time prolonged. Taste and overall palatability of Ewhaju after 100 days of brewing were significantly superior(p<0.05, p<0.01).

• FLOWER RESEARCH JOURNAL
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• v.17 no.1
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• pp.62-66
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• 2009

This study was conducted to investigate the market status and favorite trend of the main importing country of grafted cacti from Korea. The exporting of grafted cacti in Korean has been stagnated in these year. Korea exported grafted cacti to Netherlands 52.1%, followed by USA 14.7%, Canada 9.8%, Japan 2.4%, and Australia 1.9% among 2,522 thousand$ in 2008. Most of exporting grafted cactus was Gymnocalycium mihanovichill above 80%, the rest followed Chamaecereus silvestrii and then Noyocactus scopa. Most of countries favorite big one and various color of Gymnocalycium mihanovichill, however, Australia and Japan prefer red one.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.601-606
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• 2021

This study investigated the quality and sensory properties of Tteokgalbi containing various amounts of roasted garlic powder by measuring the proximate composition, color, pH, cooking yield, electronic tongue, and sensory evaluation. Samples containing 3% and 5% roasted garlic powder had lower moisture content than the control group (p<0.05), however, protein content was higher (p<0.05). The redness of samples containing 3% and 5% roasted garlic powder was significantly higher compared to the control (p<0.05). pH decreased significantly with increasing amounts of roasted garlic powder (p<0.05). Cooking yield exhibited an upward trend with increasing levels of roasted garlic powder. The intensity scales of saltiness, sourness, and umami of samples containing roasted garlic powder were stronger than those of the control. Samples containing 3% roasted garlic powder scored the highest flavor and overall acceptability. These results indicate that adding 3% roasted garlic powder can enhance the quality and sensory properties of pork Tteokgalbi.