• Journal of Digital Contents Society
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• v.15 no.4
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• pp.513-520
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• 2014

The Smart Grid is next-generation power system materialized Convergence and Integration of power technologies and Information Technologies. And this system is the next generation power system optimizing energy efficiency via real-time information exchanges grafting the information technologies upon present power networks which are web-net. The introduction of smart grid can be embodied for latitude, distributed and cooperated network by inter-active exchange of energy information between electrical power provider and consumer previous uni-directional electrical power supplement. Therefore in this paper, we proposed Convergence technologies - Smart power grid, Smart Place, Smart Renewable and Smart Electricity Service - to make smart-grid succeed via analyzing the datum. And we scoped on Convergence and Integration technologies, which could be used for smart-power-grid that is most important factor to replace previous power industries. And we brought out the expecting industrialize timing and interesting aspects and analyzed the result with survey of professional worker from institute, research center, power plant and business of power industries. And proposed the essential policies for the government and power-control-business companies based on the datum and survey output.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.77-82
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• 2017

The purpose of this study was to evaluate the quality of crackers added with different concentrations (0%, 3%, 5%, 7%, and 10%) of tomato concentrate. The study results found that pH and baking loss rate of crackers of the control were higher than those of the samples. On the other hand, density and moisture of crackers with 10% tomato concentrate were higher than those of the samples. Hunter L values of crackers decreased as concentration of tomato concentrate increased, whereas a and b values of crackers increased. In the texture analysis, hardness of crackers decreased according to concentration of tomato concentrate. DPPH free radical scavenging activity of crackers increased as concentration of tomato concentrate increased. In the sensory evaluation, taste, color, flavor, texture, and overall acceptability of crackers added with 5% tomato concentrate were higher than those of other samples. Therefore, the results suggest that addition of 5% tomato concentrate is effective for increasing consumer acceptability and functionality of crackers.

• Korean Journal of Health Education and Promotion
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• v.7 no.1
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• pp.10-26
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• 1990

In Korean education, the health contents are scattered in various course subjects throughtout the primary and junior high school curriculum. So it is very difficult to provide systematic health education. The purpose of this study was to provide a guide for health education using health topic areas and major concepts that represent the scope of material that should be covered in health instruction. The steps used in selecting these health topic areas and major concepts were as follows: 1. A review of the literature related to health and health education was done to develop the rationale underlying this study. 2. Health topic areas basic to the growth and development characteristics of children, to human needs and to societal needs for healthful living were indentified. 3. The major concepts for each health topic area based on health sciences and children's growth and development levels were selected. 4. The major concepts selected were organized in sequence to guide health education from grade one to grade nine. The results of this study were as follows: 1. The identification of eleven health topic areas essential for health education. These include: personal habits and health healthy growth and development nutrition and health prevention of disease and disorders drugs and health mental health family life and health sex education accident prevention consumer health community health 2. The identification of the major concepts(generalizations) for each health topic area: 33 major concepts were identified as a guide in determining the health content of health education programs. These are 1) body cleaniness, 2) health of the sensory organs, 3) dental health, 4) exercise and rest, 5) growth and development, 6) body structure and function, 7) developmental tasks, 8) balanced nutrition, 9) eating habits, 10) food preparation and food storage, 11) sources of disease and disorders, 12) disease preventive behavior, 13) care during illness, 14) drug use and misuse, 15) drug addiction, 16) emotional responses, 17) human relationship, 18) self concept, 19) social adjustment, 20) health habits of the family, 21) interdependence of family members, 22) origin of life, 23) characteristics of man and woman, 24) sexual instinct, 25) safety behavior, 26) emergency measures, 27) criteria for selection of health products, 28) proper use of health information, 29) utilization of health and medical services, 30) environmental conservation, 31) environmental pollution, 32) population control, 33) function of public health services. 3. The organization of the concepts(generalizations) in sequence and for continuity in health instruction at the primary and junior high school level.

• Journal of Environmental Science International
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• v.26 no.8
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• pp.967-976
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• 2017

In this study, the effect of probiotic supplementation on growth performance, blood metabolites, and meat quality of Hanwoo steer was investigated. A total of 32 Hanwoo steers (15-17 months, average body weight $462{\pm}37.9kg$) were randomly allotted to 4 dietary treatments (0, 0.5, 1.0, and 1.5% mixed probiotics), with four Hanwoo steers per pen (two replicates per treatments), and reared for 12 months. There were no differences among treatments in growth performance of Hanwoo steer (P>0.05); however, feed intake decreased linearly with increasing levels of mixed probiotics. Growth hormone and Blood Urea Nitrogen (BUN) levels responded linearly with increasing levels of dietary mixed probiotics (P<0.05), but not insulin and blood glucose did not. In particular, total cholesterol was significantly lower for the 1% mixed probiotic treatment in comparison with that of the other treatments (P<0.05). The pH, Thiobarbituric Acid Reactive Substances (TBARS), cooking loss, and meat color were influenced by increasing levels of mixed probiotics (P<0.05), but the carcass characteristics and shear force were not. Regarding sensory evaluation, the addition of mixed probiotics resulted in significant difference in meat color, tenderness, aroma, off-flavor, juiciness, and marbling score, but not in overall acceptability. In addition, fatty acid profiles indicated no differences between control and mixed probiotic treatments. In conclusion, mixed probiotic treatment at 1% levels can enhance consumer preferences possibly by reducing cholesterol and TBARS.

• Journal of the Korea Fashion and Costume Design Association
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• v.10 no.3
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• pp.27-36
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• 2008

This article aims to identify the current status of outsourced production of Dongdaemun brands and to discover the consumers' perception of those outsourced products, their degree of satisfaction, and preference in purchasing those products. Moreover, the strengths and weaknesses of the outsourced products, as perceived by the consmers, have been identified, and specific methods and directions for efficient overseas outsourcing of Dongdaemun brands are suggested. This study also contains experimental works, in which I have prepared questionnaires, and my advisor have collected data. This survey was conducted on corporation managers, who directly operated clothing stores in Dongdaemun Market in December 2007. The collected data have been analyzed using SPSS 12.0 with various techniques such as t-test, paired t-test, frequency analysis and $X^2$-test. The results are summarized as the following: a) Comparison of the current outsourcing status of Dongdaemun brands showed that only eight out of the total 42 investigated companies have actually been outsourcing the production of their clothes. The biggest advantage of outsourcing was the reduced unit production cost, while low quality of products, delayed production, difficulty of control and management were shown as its disadvantages; b) the reason for purchasing clothes in Dongdaemun Market was to buy various clothing products. Comparing these reasons among different groups showed that there was a significant discrepancy in terms of trend design and copy design, in which wholesale consumers had shown a higher degree than retail consumers; c) and the preference for outsourced products of Dongdaemun brands was negative in both wholesale consumers (71.05%) and retail consumers (83.54%), as they both prefer clothes manufactured in Korea. Both groups selected the expensive price as the biggest disadvantage of Korean products, and picked design as the biggest strength of the outsourced clothes. Furthennore, both wholesale consumers (63.16%) and retail consumers (74.68%) selected Italy as the most preferred country for outsourcing clothing production. in which their reason had been their expectation for good product quality. The least preferred country for both wholesale (47.37%) and retail (50.63%) consumers was China, a country which they expected poor product quality.

• Culinary science and hospitality research
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• v.21 no.2
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• pp.52-59
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• 2015

This study evaluated the physicochemical and sensory characteristics of teriyaki sauce added with samultang. Soluble solid content and salinity of teriyaki sauce groups added with samultang were lower than the control. The pH of the samples ranged from $4.16{\pm}0.12{\sim}4.26{\pm}0.12$, a difference that was not significant. Regarding viscosity, as the amount of added samultang was increased, the viscosity of teriyaki sauce decreased. Teriyaki sauce with samultang showed $25.72{\pm}1.52{\sim}32.94{\pm}0.94(%)$ of DPPH radical scavenging activity; free radical scavenging activity of teriyaki sauce significantly increased with an increase samultang. According to the result of sensory evaluation, overall-acceptability was $6.43{\pm}1.96$, which is approximately 10% higher than the other groups. Taken together, the results of this study suggest that samultang is a beneficial ingredient for increasing consumer acceptability and the functionality of teriyaki sauce.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.1-12
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• 2013

The purpose of this study was to find the effects of guava leaf powder as a natural tenderizing ingredient for low-fat pork seasoned with meat sauce, and to promote a consumer demand and practical use of low-fat pork. Moisture content, pH, color, texture, and sensory tests (quantitative descriptive sensory evaluations and acceptance) were conducted to the control and 5 samples of pork seasoned with 0.75, 1, 1.5, 2, 3% guava leaf powder) to determine the highest effectiveness on tenderizing pork. Moisture content and pH values were the highest in the samples with 1% and 1.5% of guava leaf powder added. L-value of cooked meat decreased, while a-value increased. In the texture test, most of the experiments showed the best values in the sample with 1.5% added. Based on quantitative descriptive sensory evaluations, the unpleasant smell of meat tended to decrease with more guava leaf powder, and the scores of the others were highest in the sample with 1.5% added. This sample also got the highest score in the acceptance test. These results can be used as primary data for research on the tenderizing effect of a functional ingredient and solutions to unbalanced consumption of pork.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.370-378
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• 2006

This study was carried out to investigate the effects of various subsidiary ingredients added to Kimchi on the acceptance and sensory characteristics. In appearance acceptance, Kimchi without red pepper powder rated the worst, while samples without salt-fermented anchovy extracts, garlic, ginger, radish, green onion and onion showed no significant difference(p<0.05) compared with the control, and were all rated highly in acceptance. In flavor, taste and overall acceptance, the sample without garlic rated the worst, indicating that garlic has the greatest effect on the acceptance of Kimchi. Red pepper powder had an effect only on the pungency of Kimchi's flavor characteristics. Salt-fermented anchovy extracts enhanced umami taste, sweetness and saltiness of Kimchi. Garlic also enhanced the general flavor such as sourness, umami taste, sweetness, carbonated flavor and fresh flavor, but inhibited the moldy flavor. Ginger had effects on pungency, fresh flavor of Kimchi, while radish, green onion and onion only had an effect on the fresh flavor of Kimchi. Garlic had significant effects on the moldy flavor and bitterness of Kimchi's sensory characteristics, and the amount of garlic added to Kimchi influenced the sourness, sweetness and fresh flavor, irrespective of the kinds of Kimchi and fermentation temperature.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.47 no.7
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• pp.52-60
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• 2010

In this paper, we propose a dynamic power management framework for multi-core systems. We reduced the power consumption of multi-core processors such as Intel Centrino Duo and ARM11 MPCore, which have been used at the consumer electronics and personal computer market. Each processor uses a different technique to save its power usage, but there is no embedded multi-core processor which has a precise power control mechanism such as dynamic voltage scaling technique. The proposed dynamic power management framework is suitable for smart phones which have an operating system to provide multi-processing capability. Basically, our framework follows an intuitive idea that reducing the power consumption of idle cores is the most effective way to save the overall power consumption of a multi-core processor. We could minimize the energy consumption used by idle cores with application-targeted policies that reflect the characteristics of active workloads. We defined some properties of an application to analyze the performance requirement in real time and automated the management process to verify the result quickly. We tested the proposed framework with popular processors such as Intel Centrino Duo and ARM11 MPCore, and were able to find that our framework dynamically reduced the power consumption of multi-core processors and satisfied the performance requirement of each program.

• Journal of Digital Convergence
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• v.13 no.4
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• pp.227-233
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• 2015

The recent health care is growing rapidly want to receive offers users a variety of medical services, can be exploited easily exposed to a third party information on the role of the patient's hospital staff (doctors, nurses, pharmacists, etc.) depending on the patient clearly may have to be classified. In this paper, in order to ensure safe use by third parties in the health care environment, classify the attributes of patient information and patient privacy protection technique using hierarchical multi-property rights proposed to classify information according to the role of patient hospital officials The. Hospital patients and to prevent the proposed method is represented by a mathematical model, the information (the data consumer, time, sensor, an object, duty, and the delegation circumstances, and so on) the privacy attribute of a patient from being exploited illegally patient information from a third party the prevention of the leakage of the privacy information of the patient in synchronization with the attribute information between the parties.