• KSBB Journal
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• v.10 no.2
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• pp.170-175
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• 1995

The effect of nitrogen source on production of a high viscosity exopolysaccharide, methylan, from methanol by Mentylobacterium organophilum was investigated in fed-batch culture. During the fermentation, cells continued to grow even after the nitrogen source added to the medium was depleted and methylan production was stimulated under the condition which ammonium ion was depleted. Cell growth increased proportionally to the initial concentration of ammonium ion in the medium, but methylan production was significantly inhibited at the high concentration of ammonium ion. As the initial concentration of ammonium ion increased, the specific growth rate, the specific product formation rate and the specific substrate consumption rate decreased due to the inhibitory effect of excess ammonium ions. In order to reduce the inhibitory effect by high concentration of ammonium ion. The control of ammonium ion concentration within the desired level(usually $0.45g/\ell$) was necessary. When ammonium ion concentration was maintained below $0.15g/\ell$ by exponential feeding, methylan production could be increased up to $12.5g/\ell$.

• KSBB Journal
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• v.16 no.6
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• pp.620-625
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• 2001

This study was examined to investigate the time course behaviors of cell growth and sucrose consumption, and effects of various elicitors on ginsenoside production in batch suspension cultures of Panax ginseng Meyer. Suspended cells reached to the stationary phase at 12 days after innoculation. The maximum cell concentration was 14.7 g-DCW/L at 17 days. The highest cell growth rate was 0.59 g-DCW/L d. The sucrose used as a sole carbon source was hydrolysed to glucose and fructose in 4 days, then quickly utilized until the middle-log phase and consumpted completely at 16 days. Various elicitors were app1ied at 8 days from inoculation which is the middle-log phase. Among the elicitors tested, jasmonic acid was the most efficient to increase the ginseneside production, which was 1.5 times higher than control.

• Journal of Korea Game Society
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• v.11 no.3
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• pp.85-95
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• 2011

This paper focuses on the analysis of sports characteristics of e-Sports. For this purpose, it is important to set up a brand new concept of existing modern sports which is mainly concerned on physical activity. Therefore, In this paper, the researcher newly conceptualized e-Sports by following rapid change of the scene including media-technology, a change of an enjoyment method, the importance increase of sports environment and sports innovation. Also, the researcher tried to analyse how specific categorization of new sports concepts such as post-modern society, consumption & pleasure, homo-ludens, sporting experience, body and mind can be connected to e-Sports. As a result, e-Sports can be found in highly developed global society and consuming society. Furthermore, it can be defined as a 'brand new' concept of sports which features high level of psychological components in participation of activity.

• The Korean Journal of Community Living Science
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• v.22 no.1
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• pp.5-20
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• 2011

It is very important that the development of rural tourism resources and contents for agritourism increases rural household income and vitalizes local economy. In this sense, accelerating the rural traditional food materials into resources plays significant roles for the local economy. The farm-restaurant project, as a part of a development of rural traditional foods can not only help popularize the rural food-culture, but it also promote the consumption of local products by urban customers. It is difficult to manage both types of restaurants which are the dining type and the experience-centered farm restaurants as a farmer. In particular, the managers of the farm restaurants have some operational problems in developing a new menu and an experiential-program using their local farm products. The purpose of this study was to present steps that can be used for the existing menu-improvement and developing new menu processes of the farm restaurants that have been in operation for more than two years. By the purpose of menu developing for a restaurant, this research is designed for the case study. For collecting date for the study, we gained knowledge about the issues concerning menus from in depth interviews with the managers in two subject farm restaurants. The results suggested that a new menu, such as table d'h$\^{o}$te, $\`{a}$ la carte meals, specialties, kids meal, various dressing, are based on solving issues such as a limitation of food materials and the necessity of a kids meal in dining type of farm restaurants. Also, the suggested new menu, such as seasonal specialties and side dishes, are based on solving issues such as urgent development of various experiential programs and necessity of seasonal specialties in experiential type of farm restaurants.

• The Korean Journal of Food And Nutrition
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• v.18 no.2
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• pp.109-114
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• 2005

A mixed Lactobacillus acidophilus and Propionibacterium freudenreichii was cultured in the $10\%$ whey broth with $0.5\%$ yeast extract for 4 days. Viable cell numbers of Lactobacillus acidophilus and Propionibacterium freudenreichii were $2.4\ties10^9$ cfu/mL after 36hr and $9.42\times10^8$ cfu/mL after 96 hr. Consumption rate of lactose during fermentation was $87.5\%$. Propionic acid was produced 18.5g/L and acetic acid was produced 4.8g/L, as a result of that, comparison of propionic acid and acetic acid was 3.8:1 Volume of white pan bread was decreased as added amount of whey was increased. Hardess of white pan bread was decresed as added amount of whey was increased. Preservation period of white pan bread with $10\%$ whey fermented product elongated 2 day compared to control.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.124-133
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• 2010

The total number of the dogs bred in Korea as of 2007 was 1,917,709, and among them, 77%, 1,476,776 dogs were edible dogs. Dogmeat has been legalized edible as food from Choseon dynasty, Daehan imperial state, Japan-occupied era till the present Korea. Dogs had been included in the article 2, Enforcement Ordinance of Processing and Disposal Rule of Livestock and Its Products until the end of Jan. 1979, but it was crossed out by the Notification No 3,005(Feb. 1 1979 effective) of the Minister of Agriculture and Marine Products, and as a result, the obligation that dogs should be slaughtered at the slaughtering ground was defunct. Thus, the arbitrarily dog slaughtering was empowered. As a matter of fact, the new law was not legalized in order to ban dogs from being slaughtered. The waste amount of slaughtered edible dogs amounts to 7,282 tons annually, and most of its waste from the arbitrarily-slaughtered dog is being illegally dumped without proper management and supervision. Edible dogs defecate 292,509 tons(calculates urine as dung) annually, but it is sanitarily disposed according to the Law of Management and Use of Livestock's Dung and Urine which took effective from Sep. 2009. Annual sales amount of edible dogs comes to 590 billion won on the basis of the shipment at breeding ground, but after passing through various level of marketing, and being processed as Gaesoju, and Boshintang, it forms 4 trillion won market when it reaches customers. The amount of food waste in Korea in 2007 came to 5,274,944 tons, and 633 billion won was spent for its disposal cost. Korean edible dogs of 1,476,776 heads consumed 1,266,705 tons, the 24% of total food waste. Edible dogs are the most effective means to convert food waste into food for man, not entailing the cost of disposal. On the other hand, pet dog culture brought about disposal cost, and the 51,188 dogs were abandoned at 2007, while 7 billion won was spent for the protection, euthanasia of them and the disposal of their dead bodies.

• The Korean Journal of Food And Nutrition
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• v.31 no.4
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• pp.485-494
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• 2018

This study was designed to evaluate the quality characteristics and antioxidant properties of Longanae Arillus powder (added in the ratios of 0%, 25%, 50%, 75%, and 100%), which is traditionally used to render the product more suited to the modern consumer's taste for the compound Longanae Arillus Dasiks. As the consumer consumption of the proportions of Longanae Arillus increases, the moisture content and pH of the Dasik supplemented with Longanae Arillus decrease, while at the same time, a soluble solid content increases (p<0.001). The color value showed the decrease in L and b values with the increase in Longanae Arillus content, and the increase in the value of the compound with the addition of Longanae Arillus (p<0.001) can be noted. The mechanical texture of Dasik was increased by the addition of Longanae Arillus considering its hardness, adhesiveness, cohesiveness, springiness, and chewiness (p<0.001). In the sensory evaluation of the Longanae Arillus Dasik showed that people expressed an overall preference at the addition of Longanae Arillus, such as noted as being preferred with 50% in color, flavor, taste, texture, and overall acceptance of the compound (p<0.001). Regarding the antioxidant activity of Longanae Arillus Dasik, the total phenolic, flavonoid contents, DPPH radical scavenging activity, reducing power, and superoxide anion levels were found to increase with the addition of Longanae Arillus (p<0.001) with its consumer use. It is believed that Longanae Arillus Dasik, is most preferred to be added at the concentration of 50% during the Dasik preparation.

• Journal of the Institute of Electronics and Information Engineers
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• v.50 no.9
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• pp.77-84
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• 2013

There are lots of tries to make a combination between the technology development which is fast arisen and cultural phenomenon which imply in it. We called this research area as the cultural computing or cultural modeling. In this paper, we examine the cultural user interface design, especially cultural design structure based on the contents considering the research trend of the cultural modeling. To design of the contents based on the culture, there is a need to draw a structure of the cultural feature for the contents. To do this, we combine Hofstede's cultural dimensions model with the data of contents and then we suggest cultural index of content(CiCo). Furthermore, we draw national index of cultural content(NiCC), through conjoining CiCo with preference pattern of content consumption for the nations. Suggested CiCo and NiCC are based on Hofstede's model, however they are improved approximately 10% of the explanatory of model than the Hofstede's.

• 한국HCI학회:학술대회논문집
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• 2006.02b
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• pp.761-769
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• 2006

한국사회에서 새로운 미디어 문화로 가장 각광받는 것 중 하나가 '싸이월드(www. cyworld.com)' 이다. 싸이월드는 웹(Web)에서 하루하루의 일기(Log)를 쓰는 개념인 '개인 블로그(Blog)'로써 개인 미니 홈페이지 형태이다. 이는 단순한 트렌드에 그치는 것이 아니라, 2000 년대 초 카페나 커뮤니티를 기반으로 한 '집단(group) 사이버 문화'를 '개인 (individual) 사이버 문화'로 전환시키는 하나의 문화적 수준에서 논의되고 있다. 그런데 블로그 사이버 문화는 자본주의 소비문화와 밀접하게 연결된다. 현대의 사이비 문화는 개인의 능동적 선택과 이용을 전재로 하므로 자율적이고 독창적인 방식으로 미디어 문화를 소비하는 데, 자본주의 경제사회 속에서 개인의 자율성은 표면적인 이미지에 지나지 않는다. 특히 싸이월드와 같은 개인 미디어는 더욱 개인의 자율성에 기반한 문화행위를 실천하지만, 사실 싸이월드틀 움직이는 경제구조 속에서 규제된다. 싸이월드 이용자가 기본 미니홈피 플랫폼에 자신만의 개성을 표현하기 위해서는 '도토리' 라는 싸이월드의 전자화폐를 사용해야 하고, 이를 이용해 미니룸, 미니미, 스킨, 배경음악 등의 아이템을 구매한다. 그러나 싸이월드 이용자들은 개인의 자율성에 의해 소비행위를 창출하는 것이므로 이를 통해 이윤을 획득하는 자본세력에 대해서는 고려하지 않는다. 이것이 바로 자본주의 소비문화에 의해 지배되는 부정적인 '실제의 왜곡' 이다. 개인의 자율성을 강조함으로써 자본가의 이윤획득 구조를 은폐하여 자본본주의 소비를 재생산하고 강화하는 것이다. 따라서 우리는 개인 문화를 강조하는 현대 미디어 문화구조를 자본주의 권력의 장(場)으로 이해해야 한다. 그리고 미디어 문화의 생산과 소비를 통해 자본주의 소비 문화가 재생산되고 강화되는 현상을 비판함으로써 온라인 블로그의 커뮤니케이션 특성이 생산자(producer)로서의 기능보다 소비자(consumer) 로서의 기능이 강조되고 있음을 이해해야 할 것이다.

• Culinary science and hospitality research
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• v.16 no.3
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• pp.161-173
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• 2010

The foodservice industry should be customer-oriented and service-oriented because production and consumption occur simultaneously and sales depend on customers' participation in the foodservice industry. In this respect, it is faced with maintaining minimum human resources with efficient management systems and policies which employees can offer quality services. This study, therefore, aims to find out how internal marketing strategies affect conflict perception. The result of the study is as follows. Communication, service training, employee benefits and a reward system are generally important in the internal marketing. In particular, it is considered that employee benefits and a reward system based on finance are more important to employees than any other factor. Accordingly, companies should consider facilities offered to the employees, vacation and employee benefits. Also, it is shown that communication-obstacles take high proportion in the cause of conflicts and employee benefits in the internal marketing. This study showed the possibility of internal marketing used as a management method of human resources and a solution for resolving conflicts.