• Pediatric Gastroenterology, Hepatology & Nutrition
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• v.22 no.3
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• pp.262-269
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• 2019

Purpose: As the importance of breastfeeding has been reinforced, human milk is often stored for practical reasons. Therefore, we evaluated optimal storage and processing methods for human milk from a nutritional standpoint. Methods: Human milk samples were collected between June 2017 and February 2018. Also, data about maternal information were collected. Human milk was analyzed for macronutrients and caloric content. The samples were subdivided into groups for nutrient analysis. The control group (fresh milk) was not stored or processed. The other groups (9 groups) consisted of samples analyzed based on different storage temperatures (room temperature, refrigerated, frozen), defrosting methods (bottle warmer, room temperature thawing, microwave oven), and storage period (1 week, 1 month, 2 months) and compared with the control group. Results: There was no statistically significant difference in the nutrient content of human milk among the collected samples. A significant change in the content of macronutrients in milk samples was observed under storage condition at different temperatures for 1 week with subsequent thawing with bottle warmer compared to fresh milk. Under storage at $-20^{\circ}C$ for 1 week with subsequent thawing with different defrosting methods, a significant change in the content of macronutrients in milk samples was observed compared to fresh milk. After storage at $-20^{\circ}C$ for different periods and thawing with a bottle warmer, a significant change in macronutrient content in milk samples was observed compared to fresh milk regardless of the storage period. Conclusion: Unlike previous guidelines, changes in macronutrient content in milk samples were observed regardless of the method of storing and thawing. Apparently, it is proposed that mothers should feed fresh human milk to their babies without storing.

• Fashion & Textile Research Journal
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• v.23 no.3
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• pp.307-322
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• 2021

This study examined the influence of social media on the beauty industry and analyzed beauty-related content on social media in China, Thailand, and Indonesia. The existing literature was reviewed and four social media platforms that display the active sharing of beauty-related content in the three stated countries were selected. Five information sources were then chosen from each social media platform and 115 top posts from these sources analyzed. Beauty-related material was shared on discrete social media platforms in the three countries. Differences were found in the presentation types, themes, and message strategies of the content depending on the type of product and services provided by each social media platform. The content on Xiao Hongshu in China consisted of images showcasing product specifications along with a focus on honest and detailed empirical product review messages from its general users. From Taobao Zibo, Wang Hong conveyed powerful and influential information that communicated instantly with viewers and delivered entertaining and sensory messages. In Thailand earnest reviews of beauty products were offered, along with firsthand testimonials through traditional content uploaded on YouTube. In Indonesia, beauty influencers posted creative and sensational photographs of makeup products on image-centered Instagram. This study expands the current scholarship on social media platforms and extends the scope of the extant research on beauty-related content in Asian countries. The practical implications of this study include useful indications on how beauty brands can use social media to promote their products.

• Proceedings of the Korean Society of Crop Science Conference
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• 2022.10a
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• pp.164-164
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• 2022

The soybean (Glycine max(L.) Merrill), an important food crop in the world, is popular because of its high quality protein and oil content. Soybeans as a food have long been known for their beneficial effects on health and are well-recognized globally. Isoflavones, significant soybean secondary metabolic products, may be crucial in avoiding some cancers and lowering the risk of cardiovascular disorders. This study investigates the correlation between plant growth regulator and the effect on the isoflavone levels in soybean leaves. The study was carried out in the green-house of the southern crop department in miryang. Soybeans(Seonpung) were cultivated in 1/2000 of the Wagner pot. Ethephon(500, 1000, 2000 ppm) and ABA(100, 200, 400 ppm) were used as plant growth regulators, and they were each treated on R2, R5, and R7 stage. After treatment, leaves were sampled three times at intervals of 5 days, and the content of 6 isoflavones and coumestrol was analyzed. Soybean isoflavones were analyzed using Ultra Performance Liquid Chromatography (Acquity UPLC H-Class system, Waters). The isoflavones content showed an overall highly in the R5 stage, and the level was similar to that of no treatment in the R2 and R7 stage. The difference between the growth regulators was found to be higher than that of ethephon when ABA was treated. The coumestrol content was confirmed to be high in the order of R7, R5, and R2 on the treatment time, and it was found that the content increased as the treatment time was delayed. In the treatment with the growth regulator, the coumestrol content tended to be higher when ethephon was treated than ABA.

• Journal of Distribution Science
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• v.20 no.5
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• pp.65-74
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• 2022

Purpose: This paper evaluates which characteristics of marketing communication content distributed on social networks impact electronic word-of-mouth (e-WOM). Research design, data, and methodology: Quantitative research was carried out on 637 Vietnamese people aged from 18, who were exposed to marketing communication programs of fashion brands. Preliminary data were analyzed by the reliability of the scale, multivariate regression analysis, and analysis of variance. Results: The research findings have identified the four characteristics of social media content that positively impact e-WOM, including entertainment, interaction, trendiness, and customization. Participants aged 30 and under have a higher appreciation for media content and e-WOM than those from 31 and over. Conclusion: To promote e-WOM, marketing communication content distributed on social networks should focus on the following characteristics: (1) The entertainment of marketing communication content should involve positive emotions, fun, and enjoyment; (2) With interactive content, focus should be placed on discussion and exchange content, content that encourages sharing, and two-way interactive content; (3) For trending marketing communication content, marketers consider communicating brand-related latest information, up-to-date information, and hot discussion topics; and (4) When creating customized content, brands should be interesting, customized (information, product, price), and unique.

• Journal of Internet Computing and Services
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• v.21 no.4
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• pp.87-95
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• 2020

The Science and Technology Information Service provided by the Korea Institute of Science and Technology Information (KISTI) is a service designed to allow users to easily and conveniently search and view content that is built similar to the general information service. NDSL is KISTI's core science, technology and information service, providing about 138 million content and having about 93 million page views in a year of 2019. In this paper, various insights were derived through the analysis of how science and technology information such as academic papers, reports and patents provided by NDSL is searched and utilized through web services (https://www.ndsl.kr) and search query words. In addition to general statistics such as the status of content construction, utilization status and utilization methods by type of content, monthly/weekly/time-of-day content usage, content view rate per one-time search by content type, the comparison of the use status of academic papers by year, the relationship between the utilization of domestic academic papers and the KCI index we analyzed the usability of each content type, such as academic papers and patents. We analyzed query words such as the language form of query words, the number of words of query words, and the relationship between query words and timeliness by content type. Based on the results of these analyses, we would like to propose ways to improve the service. We suggest that NDSL improvements include ways to dynamically reflect the results of content utilization behavior in the search results rankings, to extend query and to establish profile information through non-login user identification for targeted services.

• Journal of Broadcast Engineering
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• v.26 no.5
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• pp.500-507
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• 2021

The virtual reality industry has an opportunity to take another leap forward with the surge in demand for non-face-to-face content and interest in the metaverse after Covid-19. Therefore, in order to popularize virtual reality content along with this trend, high-quality content production and storytelling research suitable for the characteristics of virtual reality should be continuously conducted. In order for content to which virtual reality characteristics are applied to be effectively produced through user feedback, a quantitative index that can evaluate the content is needed. In this study, the process of viewing virtual reality contents was analyzed and head movement was set as a quantitative indicator. Afterwards, the experimenter watched five animations and analyzed the correlation between recorded head movement information and immersion. As a result of the analysis, high immersion was shown when the head movement speed was relatively slow, and it was found that the head movement speed can be used significantly as an index indicating the degree of content immersion. The result derived in this way can be used as a quantitative indicator that can verify the validity of the storytelling method applied after the prototype is produced when the creator creates virtual reality content. This method can improve the quality of content by quickly identifying the problems of the proposed storytelling method and suggesting a better method. This study aims to contribute to the production of high-quality virtual reality content and the popularization of virtual reality content as a basic research to analyze immersion based on the quantitative indicator of head movement speed.

• Journal of Korean Society of Archives and Records Management
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• v.22 no.4
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• pp.151-174
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• 2022

Archival descriptions are significant in utilizing archives, as they are important tools for archival research and use. Meanwhile, content services are key services in modern society, where the use of archives and the importance of content are increasing. In this study, archival descriptions and content services were not viewed as different areas but as a relationship that could advance complementarily. This is because if archival descriptions are rich and well-prepared, high-quality content can be produced based on them, and archival descriptions can be enriched if well-made content is supplemented or linked to the descriptions again. This study intends to reveal the complementary relationship between archival descriptions and content services and propose an advancement plan based on this relationship. As such, the current status and problems of the archival descriptions and content services of the National Archives of Korea and the Presidential Archives website were analyzed, and the UK's National Archives (TNA), the USA's National Archives and Records Administration (NARA), the Seoul Metropolitan Archives, and the Korea Democracy Foundation's Open Archives were selected as exemplary cases for comparison. Based on the implications of the six analyzed institutions, an advancement plan for archival descriptions and content services, as well as a complementary development plan, was proposed. Through this study, it is expected that archival descriptions and content services will develop in a mutually complementary direction.

• Korean Journal of Agricultural Science
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• v.43 no.5
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• pp.705-714
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• 2016

Organic acid and sugar contents in ten kinds of juices (two orange juices, two grape juices, two aloe juices, two citron juices, one bokbunja, and one grapefruit juice) were analyzed by high-performance liquid chromatography. Citric acid was detected in all the fruit juices analyzed. Grape juices contained the highest tartaric acid content (67.85 - 99.37 mg/100 mL) while orange and grape juices contained a high content of malic acid (151.67 - 211.18 mg/100 mL). Lactic acid was detected in all the aloe juices (35.12 - 65.27 mg/100 mL) as well as in one orange (203.8 mg/100 mL) and one grape juice (112.28 mg/100 mL). Citrus fruit juices (A, A', F) showed the highest content of total organic acids as 902.81 - 1,103.7 mg/100 mL. With regard to sugar contained in the juices, lactose and maltose were not detected in any of the fruit juices. Even when comparing the same kind of fruit juice, sugar (fructose, glucose, and sucrose) content showed a significant difference (p < 0.05) depending on the manufacturer. In the grape juices, contents of fructose (6.86 - 7.51) and glucose (6.23 - 7.3 g/100 mL) were higher than in other juices. One serving size of the juices (180 mL) analyzed in this study can provide approximately 3.3 - 4.9% of total daily energy requirements when consumed as part of the 2,200 kcal/day diet required for an adult.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.104-112
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• 2018

The purpose of this study was to examine the quality characteristics of white pan bread according to the different types of water (tap water (still water), purified water, still water, light water, classical water, and bold water). Pan breads were statistically analyzed using texture profile analysis, fermentation, texture, suitability, image analysis, color, moisture content, and statistical analysis. This result will contribute to the commercialization of pan bread using various kinds of water. Ultimately, we analyzed the quality characteristics of various kinds of water, depending on the carbonic acid content on the dough and the pan bread, and to derive the optimum kinds and ratios of the water to be applied to the pan bread. As a result of the study, the best findings were obtained with water containing carbonic acid content more than the classical water according to overall characteristics, durability (Width of Tail and Integral), foot efficiency, softness, volume and preference check. Therefore, when white pan bread is produced by using water containing a carbonic acid content (5~7.5 mg/L) or more of the classical water, it affects the quality characteristics and a good obtains positive response to from consumers. In this study, the quality characteristics of pan bread based different kinds of water which were not available in the past, and the quality characteristics of pan bread, which can be used as the basic data for future research, were well analyzed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.3
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• pp.396-403
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• 1995

Eightly nine common Korean foods were analyzed by the enzymatic-gravimetric method developed by Prosky et al. and adopted by AOAC to determine total dietary fiber(TDF) content. The average TDF content of the foods analyzed was 4.78${\pm}$3.55% for cereal and grain products, 2.56${\pm}$1.65% for potatoes and starches, 1.94${\pm}$0.77% for sugar and sweets, 10.81${\pm}$6.57% for pulse and pulse products, 9.70${\pm}$5.92% for nuts and seeds, 15..38${\pm}$15.76% for seasonings, and 4.98${\pm}$4.35% for beverages. The foods containing the highest TDF values in the food groups were whole grain barley(17.88%) in cereals, yellow soybean(21.05%) in pulses, black sesame(21.34%) in nuts and seeds, and red pepper powder(39.37%) in seasonings except San Cho powder(52.43%). TDF content of rice, the main staple food of Korea, was 2.75% for brown rice and 0.96% for well-milled rice. The TDF value of the foods analyzed ranged from 0.12 to 23.4 times that fo crude fiber reported in the Korean food composition tables. When we consider dietary fiber contents of foods and food consumption patterns together, it is recommended to consume brown rice instead of well-milled rice and increase the consumption of minor cereals and pulses to raise dietary fiber intake.