• Hwankyungkyoyuk
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• v.13 no.1
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• pp.96-110
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• 2000

There are some considerations that must take into account in environmental education in the aspect of the difference of value clarification between ecological and economic viewpoint on environment. Although we have a tendency to think that the differences are unavoidable because we are on the economy-oriented life, we should realize that such emphasis to economics comes from the differences between ecological and economic view point on environment. We have lived and thought on the basis of Economic view point, especially, environmental policies are established on the basis of economic efficiency. But this tendency has become great obstacles to environmental ethics education because it dilutes the reason of natural preservation and removes the fundamental reasons why the nature should be preserved. Therefore it is very difficult to balance the value clarification between economic and ecological viewpoint in actual life. Furthermore, environmental problems can not be solved only through economic approach, because of their limits to belief solving from providing incentives. It is very important to make people have a way of thinking which economic activities and debates can be made on the ecological resources. Therefore we can compare this relation to CHAE-YONG founded on Buddism and Chinese philosophy. CHAE means essence of every reaction in the cosmos, and YONG means the reaction itself. CHAE is regarded to ecological resources, and YONG is thought to every-day economic activities. YONG is not able to existwithout CHAE. If economic activities can be done on the basic limit of ecological resources, we can build suitable environment to living condition. We call this appropriate environment as SANG. In other words, the connection of CHAE-YONG-SANG means ecological resources - economic activities - sustainable environment. It is realized that the relations between economics and ecology should be equalized for the balanced environmental ethics education. This study tries to get out of unbalanced relations between economics and ecology from the persepectives of CHAE-YONG-SANG and it was done to suggest an alternative environmental ethics education program

• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.448-457
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• 1999

Citrus fruits are consumed worldwide due to their unique flavor and nutrition value. It is necessary to remove the haze material as well as to minimize the loss of major compounds such as organic acids, sugars, and ascorbic acid in membrane processes for clarification of juice. The objective of our research was to select the best membrane among one surface filter (Whatman No.4) and five microfiltration filters (GF/A, GF/D, GF/F, Gelman, and SM). Tangerine fresh blended with three times of water was partially clarified with 170 mesh followed by prefiltration in a Samduck filtration system. The best membrane was selected by measuring the amounts of major compounds in the permeates as well as the flux which were statistically analyzed with SAS program. The foulants on the membrane surface were observed by SEM. The flux of GF/A and GF/F decreased with time at probability 0.10. Gelman, SM, and GF/D maintained the stable flux. Gelman showed the highest total scores including nutritive value (the amounts of citrate, malate, and ascorbic acid) and purchasing need (brix and color). Therefore, the microfiltration membrane process was a very effective method in tangerine juice clarification and Gelman type A/E was proved to be the best membrane among the five microfiltration membranes.

• Food Science and Preservation
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• v.20 no.5
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• pp.720-726
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• 2013

This study was carried out to optimize the filtration, clarification, anti-browning processing conditions of clear pear juice and to investigate changes in antioxidant activity of pear juice produced through different heating treatment. For the filtration with cheese cloth, filter paper, or centrifugation (10 min at 3,000 rpm), the pear juice was most efficiently filtered with centrifugation because it showed the highest lightness (L value) and lowest yellowness (a value). Among various clarifying agents, 1% of gelatin or bentonite clarified effectively pear juice but tannin or egg albumin did not. Among anti-browning agents (0.1%) like L-ascorbic acid, NaCl or citric acid, L-ascorbic acid prevented the browning of pear juice with the lowest browning index value (2.62), compared to that of NaCl (2.74), or citric acid (2.87). Fructose, sucrose, glucose and sorbitol were present in the pear juice, the fructose and glucose contents increased but that of sucrose decreased in the heated pear juice. The total polyphenol content of the heated pear juice significantly increase, and did the total flavonoid contents in the clear and heated pear juice. The DPPH radical scavenging activity and nitrate scavenging activity were higher in the clear and heated pear juice than in the fruit crush.

• Journal of The Korean Association For Science Education
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• v.20 no.4
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• pp.582-598
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• 2000

There are many bioethical issues in line with the rapid advance of biology. In this situation, it is important for students to make a rational decision on value problem. In this study 'value inquiry in biology education' is defined as 'the process of rational value judgement and wise decision-making in the biology-related value problem' and the model was developed. To develop the model, value inquiry models were reviewed. Value clarification model is helpful for the formation of the personal value as the process of individual value inquiry, but it isn't helpful for clarifying the value conflicts. Value analysis model focuses on the rational solution of value problem through the logical procedure. But it has the limitations that overemphasizing the logical and systematic aspects results in devaluating students' affective aspects. So it is necessary to coordinate psychological and logical aspects of value inquiry. In this regard, the model was developed, including identifying and clarifying value problem, understanding biological knowledge related to conflict situation, considering on the related persons, searching for alternatives, predicting the consequences of each alternative, selecting the alternative, evaluating the alternative, and final value judgement and affirming it. The educational objectives of value inquiry were selected in consideration of the ability to carry out the steps of the developed model. And the selected contents were animal duplication, test-tube baby, genetic engineering, growth hormone injection problem, brain death, organ transplant, animal to be experimented and were organized on the basis of the 6th and the 7th science curriculum. And the suitable instructional models for the value inquiry education were selected: bioethical value clarification decision-making model, group presentation according to the value analysis model, role play and debate, and discussion through web forum. And the interview was considered to be suitable to evaluate the students' value inquiry ability and the rubric was made to evaluate the attainment of the educational objectives for value inquiry.

• International conference on construction engineering and project management
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• 2022.06a
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• pp.238-244
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• 2022

Civil projects are associated with many uncertainties because they involve a long duration, many resources, a large area, and many supply chains. Therefore, the price of a civil project is not simply proportional to the quantity and unit price of the item but has a variable value, including uncertainty risk. This study investigates the influence of the uncertainty factors in the pre-bid clarification document on bid price formation during the project bidding phase. To this end, civil projects from the California Department of Transportation (Caltrans) were used as research data. This study randomly selected fifty sample data from each of twelve counties from 2008-to 2020: six hundred. The authors observed that each project sample had 0 to n query cases due to uncertainty. Then, this study examined the project uncertainty cases and categorized them into the following four uncertainty factors: 'conflict' (UF1), 'impossibility' (UF2), 'lack' (UF3), and 'missing' (UF4). Under the extracting process, the cases are classified into four uncertainty factors. With the project not containing any uncertainty factors as a control group, the project containing these uncertainty factors was designated as an experimental group. After comparing the bidder's price, the experimental group's bid price was higher than the control group's. This result suggests that uncertainty factors in bid documents induce bidders to set a high bid price as a defense against uncertainty.

• Applied Biological Chemistry
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• v.48 no.3
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• pp.240-245
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• 2005

Response surface methodology was used to investigate clarification characteristics (turbidity, brown color, soluble solid, total sugar and reducing sugar) of enzyme in pomegranate extract. Enzyme was treated at 16 conditions including independent variables of temperature ($35{\sim}55^{\circ}C$), time ($30{\sim}70\;min$) and concentration ($0.02{\sim}0.10%$) based on central composition design. Turbidity was decreased with increase of enzyme concentration, and the minimum value of turbidity was 0.04 (OD) when 0.08% enzyme was treated at $37.99^{\circ}C$ for 60.90 min. Total sugar was affected by all treatment conditions and the maximum value was 8.37% when 0.03% enzyme was treated at $39.28^{\circ}C$ for 42.04 min. Reducing sugar and soluble solid were largely affected by enzyme concentration, and the maximum value of reducing sugar was 7.22% when 0.02% enzyme was treated at $42.96^{\circ}C$ for 46.21 min. The maximum value of soluble solid was 8.13% when 0.02% enzyme was treated at $46.91^{\circ}C$ for 42.13 min.

• Preventive Nutrition and Food Science
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• v.8 no.3
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• pp.225-229
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• 2003

Clarified apple, carrot and orange juices were prepared using ultrafiltration and their single and blend juices were further concentrated using ultrafiltration, freeze-drying, and rotary evaporation. Effect of concentration methods on the quality of concentrated single juices and juice blends was investigated. Turbidity values of samples concentrated by evaporation were significantly higher than those prepared by ultrafiltration and vacuum freezing regardless of juice source (i.e., apple, orange or carrot) or blending (p<0.05). The highest soluble solids contents were obtained for the samples concentrated by evaporation process. Concentrated apple juice contained significantly higher amount of vitamin C and soluble solids than concentrated orange and carrot juices regardless of concentration methods (p<0.05). For blended samples, no direct relationships between blend ratio and total amount of vitamin C were found; however, samples contained more apple juice showed the highest value of soluble solids regardless of concentration methods.

• Bulletin of Food Technology
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• v.15 no.4
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• pp.29-35
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• 2002

To prevent the incidence of type food allergies, removal of food allergens by excluding all foodstuffs containing the allergen(s) or disruption of allergen(s) using proteases has been employed. Though allergen- specific digestion with a protease worked well in the preparation of low allergenic goods, it is often difficult to destroy allergenicity without adversely affecting the nutritive value, taste and rheological properties of foods. In the present study, we represented that herbs component contained both allergy- enhancing and inhibiting factors, in addition to llergens. We also reported that herbal component such as epigallocatechingallate (EGCG) and epicatechingallate (ECG) is possible to be allergy- inhibiting factors, but the exact mechanism by which they alleviate allergic response is left to be clarifying. Document of allergy enhancing factors and enrichment of allergy inhibiting factors may provide a new approach to diminish allergenicity of various foodstufffs. Clarification of the allergic reaction modifying mechanism of food components and optimization of the intake of allergy modifying factor are necessary for decrement of allergenicity of conventional food and prevention of incidents of allergic response

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.283-287
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• 2001

Persimmon vinegar was clarified with 400mg/L chitosans of two different molecular weights (MW 150 and 37 kDa), and its quality changes were investigated during storage at room temperature for 6 months. No significant changes in pH, acidity, and tannin content were observed. However, turbidity and browning slightly increased while protein content slightly decreased. Soluble solids content slightly decreased when treated with high MW chitosan. Color L* value decreased while a* and b* values increased with storage periods. The major organic acid in the persimmon vinegar after 6 months storage was acetic acid with minor lactic, malic, tartaric, galacturonic, and succinic acids. Overall, the quality of persimmon vinegar clarified by chitosan treatment, irrespective of molecular weight, was more stable without noticeable changes during storage than that of control group without chitosan treatment.

• Preventive Nutrition and Food Science
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• v.5 no.4
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• pp.197-199
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• 2000

Clarified fruit and vegetable juices (apple, carrot and tangerine) were produced using ultrafiltration and their color change due to the mixing ratio were evaluated. clarification was carried out by passing he supernatant of extracted juice through a filter and also by using a membrane of molecular weight cut-off 10,000 Daltons to obtain the juice ultrafiltrates. The mixing ratio between apple and carrot juices was kept constant at 1:1 while increasing the amount of tangerine juice according to 10, 20, 30, 40 and 50% an stored at 4$^{\circ}C$ prior to the color measurement. Hue angle ({TEX}$h_{ab}${/TEX}) and {TEX}$L^{*}${/TEX}-value increased as the tangerine mixing ratio increased. The color difference indicated by ΔE-value also increased as the amount of tangerine increased indicating that the color of the mixed juice became pale and the changes were slight but distinctive. On the other hand, chroma ({TEX}$C^{*}${/TEX}), {TEX}$La{*}${/TEX}- and {TEX}$b^{*}${/TEX}-values decreased as the tangerine mixing ratio increased indicating that the color of the mixed juice became slightly more grayish and the samples were becoming les yellow. A simple mathematical model to predict each color characteristic is proposed.