• Korean Journal of Environment and Ecology
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• v.22 no.3
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• pp.249-259
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• 2008

The purpose of this study was to analyze the users' behaviors and to suggest development strategies in Uljin Kumgang pine tree(Pinus densiflora for. erecta) eco-forest(UKPEF), which is located in Kyeongbuk. The data were collected by interviewing 122 visitors to september 3 from august 29, 2007 with a constructed questionnaire. The results of the analysis are as follows. 1. The major visitors of UKPEF are male and the age between 20 to 30, the residents of the Uljin county with relatively high academic background. 2. The motive of visiting UKPEF is mainly by the beauty and taste of Kumgang pine tree and the condition of the forest. The visitors are mainly composed of family, not big group. 3. The visitors of UKPEF have obtained information about the Kumgang fine tree forest mainly from friends, not from the internet or travel agency. 4. The visitors of UKPEF pointed out lack of convenient facilities such as toilets and water-supply facilities. However, visitors are satisfied by the condition of the forest. 5. The visitors of UKPEF set a high value on Kumgang fine tree, So, more active marketing strategy about Uljin Kumgang pine tree has to be established. 6. The visitors of UKPEF are more satisfied by the Uljin Kumgang pine tree forest than expected. The development strategies of UKPEF are suggest as follows. (1) Auto tram system has to be set up and new trail should be constructed to attract more visitors and people of other regions. (2) To attract group tourists, new program should be developed. (3) Advertisement through internet or travel agency has to be developed. (4) Government(local) should make a plan to register the forest as World natural heritage. (5) Monitoring and evaluation system has to be developed to satisfy tourists. In conclusion, the efforts of taking care of and preserving the UKPEF should be made at the national level. I hope that more Koreans can have chance to feel and experience the value and excellence ofthe Uljin Kumgang pine tree(Pinus densiflora for. erecta)

• Management & Information Systems Review
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• v.33 no.5
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• pp.185-212
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• 2014

This study investigated the base of marine leisure facilities and studied the future vision for development of marine industry by conducting a systematic analysis on the category of marine leisure products for development of design and specialization of southeast area of Korea. If the age of $20,000 of per capita national income is called 'the age of my car', $20,000 of per capita national income is called 'the age of my boat'. According to the report of UK-based Marine South East, the scale of world's small boat and personal waterborne equipment reached 277 trillion won in 2010 and domestic market scale is expected to be 11 trillion won. Marine leisure facilities are the new growth engine industry that the government should promote as a nation's strategic and core industry, and the government is pushing ahead with promotion of marine industry actively by announcing Marine Leisure Equipment Industry Activation Plan(June 2009, Ministry of Knowledge Economy), Marine Leisure Activation Plan(July 2010, Ministry of Land, Infrastructure and Transport), The 1st General Plan for Marina Port(January 2010, Ministry of Land, Infrastructure and Transport) etc. The purpose of marine design lies in seeking the status of the country and qualitative value in human life through functional, artistic, industrial and cultural development of design elements for all marine activities made around the sea. Related to all activities made in the ocean and cost, marine design is a sphere of design that includes special conditions centering around water. Considering the condition that 3 sides of land are facing the sea, this study systematically analyzed present condition of equipment possessed by each area, type of facilities, operational status, current status of sectoral use of marine leisure facilities and future prospect of marine leisure products that become the basis of value to raise the statue as an advanced marine power in 2010s through development of the qualitative level of the people, establishment of the direction of national strategy, convergence of industry and culture and specialization of area focusing on the actual condition survey of marine leisure facilities. Especially, this study will be predicting the basis of strategy for strengthening marketability and competitiveness by suggesting role and process of design in developing a promising marine leisure product through an actual condition survey of marine leisure products of southeast area.

• Journal of dental hygiene science
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• v.9 no.1
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• pp.121-127
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• 2009

A comparative analysis was conducted through this study on tooth brushing and a use of auxiliary oral hygiene devices for oral hygiene for 287 S Health College students some of whom major dental hygiene and some of whom don't relate to the department, and then has drawn out the results as below. 1. Relating to the frequency of tooth brushing, 2-3 times a day was the utmost case in both departments(p < 0.05). 2. In use of toothbrush bristle, the students of dental hygiene department used medium bristle(51.2%), while the student of other department used soft bristle(51.5%)(p > 0.05). 3. In the term of tooth brush used, 2~5 months was the utmost case in both departments(p > 0.05). 4. In tooth- brushing method, all the student of both departments said they knew how to do it(p > 0.05). 5. In the acquisition of tooth brushing methods, the students of dental hygiene acquired it from dentistry 44.4%, and the students of other department from TV or Radio 47.5% (p > 0.05)which was a quite high rate. 6. In reference to recognition level on auxiliary oral hygiene devices, dental hygiene students said Yes 79.8%, and the other side students said No 63.9%(p < 0.05). In reuse of auxiliary oral hygiene devices, a great number of students of both departments said No (p < 0.05). 8. In reference to the chance to use auxiliary oral hygiene devices, 58.1% of dental hygiene students chose them with their own judgement, and 37.8% of other department students recommended by dentist's offices(p < 0.05). 9. Relating to the reason for not using auxiliary oral hygiene devices, 38.9% of the dental hygiene students said it's bothersome, and 56.7% of the other department students said they didn't know about these things(p < 0.05). 10. In the recognition level of dental floss, in knowing the way to use it, whether or not of using it, the students of both department showed a significant difference (p < 0.05). 11. In the recognition level of floss holder and the yes or not of using it, there was an insignificant difference(p > 0.05), while in understanding of it, there was a significant difference(p < 0.05). 12. Relating to the recognition level of electric tooth brush, yes or no of using it, there wasn't a significant difference(p > 0.05). 13. In the cognition level of rubber stimulator, yes or no of using it, there wasn't much difference, while in understanding to use it, there was a significant difference(p < 0.05). 14. In the understanding level of water pik, yes or not of using it, there wasn't a great deal of difference(p < 0.05), but in inquiry of whether or not of using it, there was no difference (p > 0.05), 15. In the understanding level of tongue scraper, whether or not of using it, there wasn't much difference(p > 0.05), but in understanding to use it, there was a great deal of difference(p < 0.05). 16. In the recognition of garglin, understanding of it, and whether or not of using it, the two departments didn't show a significant difference(p < 0.05).

• Progress in Medical Physics
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• v.22 no.2
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• pp.99-105
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• 2011

The purpose of this study is to evaluate the accuracy of IMRT in our clinic from based on TG119 procedure and establish action level. Five IMRT test cases were described in TG119: multi-target, head&neck, prostate, and two C-shapes (easy&hard). There were used and delivered to water-equivalent solid phantom for IMRT. Absolute dose for points in target and OAR was measured by using an ion chamber (CC13, IBA). EBT2 film was utilized to compare the measured two-dimensional dose distribution with the calculated one by treatment planning system. All collected data were analyzed using the TG119 specifications to determine the confidence limit. The mean of relative error (%) between measured and calculated value was $1.2{\pm}1.1%$ and $1.2{\pm}0.7%$ for target and OAR, respectively. The resulting confidence limits were 3.4% and 2.6%. In EBT2 film dosimetry, the average percentage of points passing the gamma criteria (3%/3 mm) was $97.7{\pm}0.8%$. Confidence limit values determined by EBT2 film analysis was 3.9%. This study has focused on IMRT commissioning and quality assurance based on TG119 guideline. It is concluded that action level were ${\pm}4%$ and ${\pm}3%$ for target and OAR and 97% for film measurement, respectively. It is expected that TG119-based procedure can be used as reference to evaluate the accuracy of IMRT for each institution.

• Journal of the Korean earth science society
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• v.39 no.3
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• pp.228-240
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• 2018

Solar energy is calculated using meteorological (14 station), ceilometer (2 station) and microwave radiometer (MWR, 7 station)) data observed from the Weather Information Service Engine (WISE) on the Seoul metropolitan area. The cloud optical thickness and the cloud fraction are calculated using the back-scattering coefficient (BSC) of the ceilometer and liquid water path of the MWR. The solar energy on the surface is calculated using solar radiation model with cloud fraction from the ceilometer and the MWR. The estimated solar energy is underestimated compared to observations both at Jungnang and Gwanghwamun stations. In linear regression analysis, the slope is less than 0.8 and the bias is negative which is less than $-20W/m^2$. The estimated solar energy using MWR is more improved (i.e., deterministic coefficient (average $R^2=0.8$) and Root Mean Square Error (average $RMSE=110W/m^2$)) than when using ceilometer. The monthly cloud fraction and solar energy calculated by ceilometer is greater than 0.09 and lower than $50W/m^2$ compared to MWR. While there is a difference depending on the locations, RMSE of estimated solar radiation is large over $50W/m^2$ in July and September compared to other months. As a result, the estimation of a daily accumulated solar radiation shows the highest correlation at Gwanghwamun ($R^2=0.80$, RMSE=2.87 MJ/day) station and the lowest correlation at Gooro ($R^2=0.63$, RMSE=4.77 MJ/day) station.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.5
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• pp.605-611
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• 2012

Sea cucumber, $Stichopus$ $japonicus$, is used not only as an outstanding tonic food but also as a traditional medicine for the treatment of asthma, hypertension, rheumatism, anemia, and sinus congestion. The purpose of this study was to examine sea cucumber as an anti-gastritis and anti-gastric ulcer in HCl-ethanol-induced gastric and $H.$ $pylori$-infected animal models. Thirty 7-week-old SD rats and Mongolian gerbils were divided into normal (Nor, n=6), control (Con, 60% HCl-ethanol+water, n=6), groupI (DSCI, 60% HCl-ethanol+sea cucumber 30 mg/kg, n=6), groupII (DSCII, 60% HCl-ethanol+sea cucumber 100 mg/kg, n=6), and group III (DSCIII, 60% HCl-ethanol+sea cucumber 300 mg/kg, n=6). Sea cucumber significantly suppressed gastric lesions and ulcers in the 60% HCl-ethanol-induced gastric model. Especially, 100 mg/kg of sea cucumber showed significantly inhibitory effects. In histopathological analysis of the $H.$ $pylori$ model, we found that sea cucumber augmented the eradication rates of $H.$ $pylori$ and attenuated gastric ulcer formation. Our results suggest that sea cucumber has inhibitory effects on gastritis and gastric ulcers. In addition, sea cucumber can be applied for the treatment of $H.$ $pylori$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.2
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• pp.181-188
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• 1989

The present study has been carried out to investigate the effect of Bactokil(made from didecyldimethyl ammonium chloride isopropanol and water) and Taipet-F (made from natural vitamin E, L-ascorbic acid, glyceride and gallic acid) on retarding lipid oxidation in boiled-dried anchovy. To process boiled-dried anchovy, boiled anchovy dried in cabinet drier $(dry-bulb\;temperature\;40^{\circ}C)$ for 1 hour were fronted with the Bactokil, the Taipet-F and mixture of Bactokil and Taipet-F, respectively. Anchovy fronted with chemicals were redried for 8 hours, packed in polyethylene film bag, and then stored at room temperature $(24{\pm}3^{\circ}C)$. These products were compared with control(untreated with chemicals) during storage. The changes in volatile basic nitrogen of each product was negligible during storage. The thiobarbituric acid and peroxide values of each product increased up to 10 days of storage, and then decreased. In color value of each product, L value increased, while n, b and ${\bigtriangleup}E$ values decreased during storage. The changes in brown pigment formation of each product increased up to final stage of storage. From the results of chemical analysis and sensory evaluation, the product treated with Taipet-F(0.5%, v/v) was the most effective on retarding lipid oxidation of the boiled -dried anchovy, followed by the product treated withthe mixture of Bactokil (0.04%, v/v) and Taipet-F (0.5%, v/v), the product treated with Bactokil(0.04%, v/v) and control, in the order named.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.434-441
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• 2015

To develop dough methods for improving bread making properties of Korean wheat flour, straight dough methods (SDM) and dough and sponge methods (DSM) were applied. The bread making properties such as weight of bread, specific volume, baking loss, crumb color, and texture were analyzed. In comparison of flour properties between Korean wheat flour and imported wheat flour by Farinograph, Korean wheat flour showed less gluten network form ability than imported wheat flour. The dough making method affected bread quality such as weight of bread, specific volume, and baking loss. SDM had a more desirable effect on bread quality. Crumb color was lighter in bread made with Korean wheat flour compared to imported wheat flour, whereas dough making method did not affect crumb color. In consumer acceptance analysis, bread made by DSM showed higher consumer acceptance than that made by SDM. Regarding physicochemical changes during storage, bread made by SDM using Korean wheat flour showed higher chewiness, brittleness, and hardness than that made by imported wheat flour. However, bread made by DSM showed similar chewiness as bread made by SDM using imported wheat flour. The bread making properties of bread made by DSM is improved versus that of bread made with Korean wheat flour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.1
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• pp.52-60
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• 2016

The biological activity of polysaccharide is greatly influenced by polysaccharide structure and molecular distribution. Here, we developed a rapid and convenient isolation method for fractionating polysaccharides with different characteristics and optimized it using a polysaccharide mixture from Korean persimmon leaves. A crude polysaccharide mixture, persimmon leaves-enzyme (PLE) fraction, was isolated from persimmon leaves digested with pectinase and ethanol precipitation. The PLE fraction was further fractionated with a serially diluted ethanol solution (ethanol : deionized water=4:1, 2:1, 1.5:1, 1:1, and 0.5:1) to produce 10 subfractions (five precipitate fractions labeled from PLE-4 to PLE-0.5 and five supernatant fractions labeled from PLE-4S to PLE-0.5S). HPLC analysis indicated that PLE-4 and -2 consisted of diverse polysaccharides, whereas PLE-1.5, -1, and -0.5 contained high molecular weight (MW) polysaccharides. The fractions from PLE-4 to PLE-1 were mostly composed of 13 different characteristic sugars in rhamnogalacturonan (RG) I and II, and the sugars contained an arabino-${\beta}$-3,6-galactan moiety. However, PLE-0.5 did not contain RG-II or ${\beta}$-arabino-3,6-galactan. Treatment of macrophages with fractions PLE-1.5S and PLE-1S led to a $10{\mu}g/mL$ increase in interleukin (IL)-6 production, whereas treatment with PLE-4S and PLE-2S fractions composed of low MW polysaccharides resulted in reduced levels of IL-6. These results indicate that this isolation method may be useful for the rapid and convenient fractionation of bioactive RGs from polysaccharide mixtures with various properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1017-1024
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• 2011

Korean wheat semolina (FS: fine semolina) with similar characteristics to durum wheat semolina was substituted at rates of 0, 10, 20, 30, 40, and 50% in pasta dough and the physical and cooking characteristics were investigated for making optimal pasta. Water absorption of the dough increased with the 10, 20, and 30% substitution ratio of FS. Development times were high with >30% substituted FS. This result positively influenced an increase in production and the preparation of the fresh noodle pasta. Furthermore, soft textured fresh noodles could be made due to the decrease in stability and increased weakness of the >30% substituted FS. The amylograph gelatinization characteristics of Korean wheat semolina exhibited an increase of gelatinization temperature and decrease of maximum viscosity when compared with durum wheat. The handling property of the dough showed more than 4 points in all sample groups. Weight and volume decreased and turbidity and cooking loss increased according to the increasing amount of substituted FS. However, samples with ${\leq}$ 30% FS substitution ratio had similar volumes and cooking losses when compared to the control. The L- and a-values increased and the b-value of color decreased as more FS was added. In a texture analysis, the hardness of the cooking noodles showed a low value with the >30% substituted FS. Springiness, gumminess, and chewiness exhibited a high value. In the results of a sensory evaluation, overall acceptability was high score with more than 7 points for the 30% added FS. The preferences for pasta colors were divided into white, which is similar to the Korean traditional noodle, and yellow, which is similar to durum wheat. Flavor and taste were not affected by substituting with FS. Low hardness and high chewiness was the most preferred noodle. These results suggest that >30% substituted FS was suitable for increasing quality and organoleptic qualities of Korean wheat pasta.