• Journal of Music and Human Behavior
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• v.14 no.2
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• pp.1-18
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• 2017

The relationships between the ability to understand changes in meaning depending on the prosody of spoken words and the ability to perceive pitch and melodic contour in cochlear implants (CI) recipients were examined. Fifteen postlingual CI recipients were measured in terms of speech prosody perception, speech perception, pitch discrimination (PD), and melody contour identification (MCI). The speech prosody perception test consists of words with positive (PW) and neutral meaning (NW). Participants were asked to identify the meaning of words depending on the conditions of positive and negative prosody. The MCI consists of subtests 1 and 2 with different chance levels to choose. Then, the relationships between speech prosody perception, speech perception, PD, and MCI performance were analyzed. There was a significant difference in identifying the meaning of words expressed in a different prosody between the PW and NW conditions. Speech prosody perception showed a significant correlation with MCI 1 while there was no significant relationship with speech perception. Although speech perception may be possible after CI, limited spoken word comprehension due to decreased sensitivity for prosodic changes may persist in CI recipients. In addition, there was a limitation in perception of melodic contour change compared to pitch discrimination, which is related to speech prosody perception.

• Journal of the Korean Applied Science and Technology
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• v.29 no.1
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• pp.71-80
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• 2012

Vinca alkaloids produced from Catharanthus roseus are one of the most important natural product drugs in treatments of human cancers. These anticancer drugs are derived from coupling of the two monomeric indole alkaloids, catharanthine and vindoline. In order to investigate vindoline biosynthesis, tabersonine-$CD_3$ 1a is synthesized to use as a deuterium labeled precursor, which is distinguished clearly from the natural counterpart. We show that these deuterium labeled tabersonine 1a are successfully incorporated into the vindoline biosynthetic pathway to yield three deuterated vindoline intermediates. 16-Hydroxytabersonine-$CD_3$ (m/z 356) 2a, 16-Methoxytabersonine-$CD_3$ (m/z 370) 3a, 16-Methoxy-2,3-dihydro-3-hydroxytabersonine-$CD_3$ (m/z 388) 4a are produced from the cell suspension culture measured by UPLC/MS at 5 and 13 days after feeding tabersonine. The conversion rates from 1a to 2a and 2a to 3a are fast, whereas that from 3a to 4a is much slower. This indicates that the rate determining step among the first three vindoline biosynthesis is the last step. As a result of the slow conversion rate from 3a to 4a, the accumulation level of 16-Methoxytabersonine-$CD_3$ 3a is significantly increased up to 13 days. The accumulation ratio among 2a, 3a and 4a is 1, 2 and 0.1 at 5 days. However, the peaks of desacetoxyvindoline-$CD_3$ 5a, deacetylvindoline-$CD_3$ 6a and vindoline-$CD_3$ 7a are not found from the cell extracts even after 13 days of incubation which may indicate no presence of their corresponding enzymes.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.426-434
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• 2014

Purpose: The purposes of this study were to investigate eating behavior of university students through social commerce and to analyze factors affecting university students' attitude regarding social commerce. Methods: Questionnaires were distributed to 445 university students in Changwon, Korea from March 28 to April 28, 2013. A total of 339 questionnaires were used for the final analysis, which excluded improperly-completed questionnaires. Results: The major factor considered for eating behavior through social commerce was price (37.2%). Purchasing experiences of foodservice products according to types of foodservice were 64.9% for coffee shop, 59.3% for fast food restaurant, 53.4% for family restaurant, 46.0% for specialty restaurant, 35.7% for pizza restaurant, 35.4% for buffet, and 31.9% for bakery. Factors affecting satisfaction with social commerce for purchasing foodservice products were 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce'. Factors affecting repurchasing intention of foodservice products through social commerce were 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce'. Conclusion: In order to increase satisfaction with social commerce, 'service quality of foodservice company', 'communication of social commerce', and 'discount rate of social commerce' should be increased. And, to increase repurchasing intention of social commerce, 'service quality of foodservice company', 'site design of social commerce', and 'discount rate of social commerce' should be increased. In addition, two factors 'service quality of foodservice' and 'discount rate of social commerce' were found to have an effect on satisfaction and repurchasing intention of social commerce. For development of social commerce and foodservice industry, cooperative relationship between social commerce and foodservice industry is needed, and a reasonable price strategy should be established. The university students considered price as a major factor of eating behaviors and did not consider menu and taste as a major factor. From a longer perspective, such an eating behavior would have an effect on university students' dietary life and it would cause nutrition and health problems for university students. Thus, it implied that further studies from the perspectives of nutrition and health regarding eating behavior through social commerce service should be conducted.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.4
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• pp.440-447
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• 2006

The perception of Korean housewives was investigated on commercial Korean basic side dishes. The questionnaires were distributed to 464 housewives in Busan area. According to the survey, the housewives preferred discount stores (44.1%) to purchase basic side dishes. The reasons for purchasing them were convenience (54.6%) and readiness in small amount (23.1%). The housewives had high perception scores on saying cooking time (4.90/5.00), the possibility of purchasing when they need (3.93/5.00), and convenient use (3.85/5.00). However, they doubted the propriety of making use of chemical seasoning (2.15/5.00), the original place of raw food materials (2.21/5.00), and shelf life control (2.44/5.00). The satisfaction scores on the commercial basic side dishes were 3.06/5.00 in braised perilla leaves, 2.98/5.00 in braised soybean, 2.96/5.00 in pickled garlic, and 2.96/5.00 in stir-fried/muchim dried fish. The priorities on the improvement demand for the basic side dishes were appeared in order of the sanitary preparation, the consistent tastes, the proper amounts of chemical seasonings, and sanitary distribution systems.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1182-1189
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• 2012

The purpose of this study was to analyze university student' perception of the price of coffee shops using price sensitivity measurements. The questionnaires were distributed to 640 university students in Changwon, Korea from March 13 to April 8, 2011. A total 571 were used for the final analysis, which excluded improperly-completed questionnaires. The results of this study were as follows. Indifference prices (IDPs) were \2,200 for on-campus coffee shops and \2,850 for off-campus coffee shops. The optimum price points (OPP) were \2,300 for on-campus coffee shops and \2,850 for off-campus coffee shops. The price stress range (PSR) was \100 (\2,200~2,300) for on-campus coffee shops and \0 (\2,850~2,850) for off-campus coffee shops. The point of marginal cheapness (PMC) was \1,100 for on-campus coffee shops and \1,500 for off-campus coffee shops, whereas the point of marginal expensiveness (PME) was \3,600 for on-campus coffee shops and \4,100 for off-campus coffee shops. The ranges of acceptable prices (RAP) were \2,500 (\1,100~3,600) for on-campus coffee shops and \2,600 (\1,500~4,100) for off-campus coffee shops. On the basis of IDP percentage, university students were more sensitive to off-campus coffee shops than on-campus coffee shops. In contrast, on the basis of PSR and RAP, university students were more sensitive to on-campus coffee shops than off-campus coffee shops. Therefore, the price increase for an americano should be recommended to be from \1,100 to \3,600 for on-campus coffee shops and from \1,500 to \4,100 for off-campus coffee shops. The manager of on-campus coffee shops should be careful when increasing the prices, and the manager of off-campus coffee shops should make it possible for customers to perceive service quality.

• Journal of Bio-Environment Control
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• v.21 no.2
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• pp.79-87
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• 2012

This research was conducted to obtain basic data with regard to the heating performance that would be produced by installing an aluminum hot water pipe inside the greenhouse with the goal of reducing the heating energy in greenhouse. The research results are summarized as follows. The degree of difference in relation to the temperature by height within the greenhouse during the entire experiment was significant - within the range of 4.0~$7.0^{\circ}C$. The temperature difference between incoming and outgoing water was about $3.3^{\circ}C$ greater when FCU was activated compared to when it was not activated. Meanwhile, the amount of energy consumed increased about 36.2~40.1%. The amount of pyrexia per hour also increased by 44.6~52.0%. During the experiment period, circulated flux was within the range of 0.48~$0.49L{\cdot}s^{-1}$ while average fluid speed was 1.53~$1.56m{\cdot}s^{-1}$. The average temperature difference between incoming and outgoing water was 6.24~$11.50^{\circ}C$. The amount of heating value by each set temperature within the minimum outdoor temperature range of -14.0~$-0.6^{\circ}C$ was 135,930~307,150 kcal, and the range was within the 9,610~$19,630kcal{\cdot}h^{-1}$ per hour. This demonstrated that about 23~53% heating energy of the maximum heating load could be supplied. Total radiating value and amount of energy consumed were 2,548,306 kcal and 3,075.7 kWh, respectively. When heating takes place using oil, which is a fossil fuel, the total amount of light oil consumed was 281.6 L while the cost was 321,000 won. When the electricity cost for farms is applied, the total cost was about 110,730 won, which is about 33.5% of the cost required compared to oil consumption. The temperature at in the experiment area was about 8.3~$14.6^{\circ}C$ higher compared to that of the control area.

• Korean Journal of Microbiology
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• v.50 no.3
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• pp.201-209
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• 2014

This study was carried out in order to develop a biological control of anthracnose of red pepper caused by fungal pathogens. In particular, this study focuses on the Colletotrichum species, which includes important fungal pathogens causing a great deal of damage to red pepper. Antagonistic bacteria were isolated from the soil of pepper fields, which were then tested for biocontrol activity against the Colletotrichum gloeosporioides anthracnose pathogen of pepper. Based on the 16S rRNA sequence analysis, the isolated bacterial strain CS-52 was identical to Bacillus sp. The culture broth of Bacillus sp. CS-52 had antifungal activity toward the hyphae and spores of C. gloeosporioides. Moreover, the substances with antifungal activity were optimized when Bacillus sp. CS-52 was grown aerobically in a medium composed of 0.5% glucose, 0.7% $K_2HPO_4$, 0.2% $KH_2PO_4$, 0.3% $NH_4NO_3$, 0.01% $MnSO_4{\cdot}7H_2O$, and 0.15% yeast extract at $30^{\circ}C$. The inhibition of spore formation resulting from cellulase, siderophores, and indole-3-acetic acid (IAA), were produced at 24 h, 48 h, and 72 h, respectively. Bacillus sp. CS-52 also exhibited its potent fungicidal activity against anthracnose in an in vivo test, at a level of 70% when compared to chemical fungicides. These results identified substances with antifungal activity produced by Bacillus sp. CS-52 for the biological control of major plant pathogens in red pepper. Further studies will investigate the synergistic effect promoting better growth and antifungal activity by the formulation of substances with antifungal activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1588-1593
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• 2015

Contents of phenolic acids, flavonoids, and anthocyanins of mulberries (Morus alba L.) cultivated in a greenhouse (GH) and open field (OF) were evaluated by HPLC during maturation. In the case of phenolic acids, caffeic acid ($96.37{\sim}824.00{\mu}g/g$), coumaric acid ($19.45{\sim}68.23{\mu}g/g$), ferulic acid ($4.50{\sim}18.66{\mu}g/g$), and sinapic acid ($15.61{\sim}29.27{\mu}g/g$) were detected. The major phenolic acid was caffeic acid, and its content increased in the initial stage and decreased in the last stage. The phenolic acid content of OF mulberries was higher than that of GH mulberries. Contents of two major flavonoids, quercetin, and kaempferol, were $44.17{\sim}1,661.73{\mu}g/g$ and $108.67{\sim}360.20{\mu}g/g$, respectively. Quercetin content decreased with maturation stage, whereas kaempferol content remained constant in GH mulberries but increased in OF mulberries. In the case of cultivation methods, quercetin content of OF mulberries was higher than that of GH mulberries. Contents of cyanidin, delphinidin, malvidin, and pelargonidin were $30.43{\sim}6,443.88{\mu}g/g$, $0{\sim}52.10{\mu}g/g$, $1.06{\sim}1,650{\mu}g/g$, and $1.92{\sim}401.97{\mu}g/g$, respectively. Anthocyanin content increased with maturation stage, and anthocyanin content of OF mulberries was higher than that of GH mulberries. OF mulberries in the last stage of maturation had higher contents of functional substances than other conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1476-1483
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• 2015

This study was conducted in order to compare changes in the quality characteristics and antioxidant activity of mulberries depending on the degree of ripeness between greenhouse (GH) and open field (OF) cultivation. The mulberries were divided into five degrees of ripeness. Quality characteristics such as pH, acidity, antioxidant activity, and contents of free sugar, organic acid, polyphenols, flavonoids, and anthocyanins were investigated. pH level increased slightly while acidity decreased depending on the degree of ripeness. Fructose and glucose were detected in mulberries as the major free sugar. Fructose and glucose increased rapidly during ripening. Citric acid was major acid and decreased considerably during ripening. Contents of total polyphenols, flavonoids, and anthocyanins increased considerably in the last stage of ripening. Contents of polyphenols, and flavonoids in mulberry from OF were higher than from GH. DPPH and ABTS radical scavenging activities increased rapidly in mulberries of the last degree. Contents of functional components were not greatly different between GH and OF, whereas content of free sugar in GH was higher than that in OF.

• Korean Journal of Environmental Agriculture
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• v.21 no.3
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• pp.178-188
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• 2002

Constructed wetlands typically cost less to build and operate, and require less energy than standard mechanical treatment technology but they have similar performance to centralized wastewater treatment plants. Therefore, they were constructed especially many in rural areas, where are small villages but not industries. Plantless column tests were performed to investigate the possibility on using zeolite as a filter medium of constructed wetland for the wastewater treatment. Removal efficiency was $COD_{Cr}$ 94.63% T-P 41.41% and $NH_4^+-N$ 99.75% at hydraulic load 314 $L/m^2{\cdot}d$ and filtering height 100 cm filled with a zeolite mixture. This zeolite mixture consisted of 1 : 1 by volume of zeolites in the diameter range of 0.5 to 1 mm and 1 to 3 mm. Accordingly, hydraulic load 314 $L/m^2{\cdot}d$ was considered as optimal. Three zeolite mixtures were used to determine the optimal mixing ratio by volume of a zeolite (A) in the diameter range of 0.5 to 1 mm to a zeolite (B) in the diameter range of 1 to 3 mm 1 : 3, 1 : 1 and only B in A to B by volume were tested at hydraulic load 314 $L/m^2{\cdot}d$ and filtering height 100 cm $COD_{Cr}$ removal efficiency was more than 89% at mixing ratios of 1 : 3 and 1 : 1 in A to B. That of T-P ranged 56.42 to 58.72% and, that of T-N and $NH_4^+-N$ was 87% and 99% regardless of mixing ratios of two zeolites. Removal efficiency was lower at the column filled with only B. Removal efficiency was better at Inter medium filled with mixing ratio 1 : 1 in A to B than with the other mixing ratios. Thus, it was found that the mixture of mixing ratio 1 : 1 in A to B was appropriate far Inter medium of constructed wetland Removal efficiency was higher in down-flow than in up-flow, and all contaminants were removed most in 20 cm filter height near feeding area.