• The Journal of the Korea Contents Association
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• v.12 no.9
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• pp.380-388
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• 2012

One of the key factors for success in fostering web-service is the supply of user-generated contents(UGCs). Technological interactivity is an environmental factor which stimulates user-content interaction, and reflects the system's capability for supporting various interactions that are allowed by a medium. The present study uses a structural equation model to investigate the influence of three components of technological interactivity-user control, synchronicity, and responsiveness-on web-services' perceived content performance. The results show that web-services' user control and synchronicity exhibited a positive relationship with the perceived efficiency of content generation; further, perceived efficiency boosts perceptions of content quality, which means that the user control and synchronicity of a web-service also have an indirect effect on perceived content quality. Additionally, responsiveness has a positive effect on perceived content quality. These findings are important for marketers and operators seeking to make their web-service successful.

• Elastomers and Composites
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• v.46 no.3
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• pp.186-194
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• 2011

Natural fiber/natural rubber composites were fabricated by uniformly compounding natural rubber and cellulose- based natural fiber kenaf and then by compression molding. The effect of kenaf fiber content on their vulcanization behavior, hardness, tensile properties, tear strength and static and dynamic properties was investigated. The contents of kenaf fiber in the composites were 0, 5, 10, 15, and 20 phr, compared to natural rubber and additives. The result indicated that various properties of natural rubber depended on the kenaf fiber content. With increasing kenaf fiber content, the torque for vulcanization of natural rubber was increased whereas the vulcanization time was reduced as well. The hardness, tensile modulus and tear strength of kenaf/natural rubber composites were gradually decreased with the fiber content whereas the tensile strength and elongation at break were decreased. Also, with increasing the kenaf fiber content the dynamic property of natural rubber was changed more greatly than the static property. The loss factor, which is closely related with the damping or absorption of the energy given to natural rubber, was proportionally increased with the fiber content.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1052-1058
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• 1996

The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. Setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using texture analyzer indicated that amylose content was an important factor in terms of hardness increase. Kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

• Journal of Environmental Science International
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• v.24 no.8
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• pp.969-980
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• 2015

In order to certificate the distribution and pollution of heavy metal of surface sediments in Nakdong River were collected and analyzed for grain size, water content, ignition loss and heavy metal content. Surface sediments mainly composed of sand(avg. 94.6%) and water content and ignition loss were 20.46%, 1.53% on average. Grain size were relatively fine and organic matter content were relatively high in the Hoichun and Sunakdonggang. Most of heavy metal content(Zn > Cr > Pb > Ni > Cu > Hg) in the Deokcheongang and Sunakdonggang were higher than the other streams. The Igeo were non polluted(less than 0) in all streams and the EF were relatively high in the small stream and PLI were non polluted(less than 1). In addition, organic matter, heavy metal content and pollution were highly correlation with grain size. Surface sediments in study area, heavy metal pollution of the Sunakdonggang were relatively high compared to the other stream but these results were not serious pollution that exceed the sediment pollution evaluation standard of river and lake in Korea and pollution levels adversely affected the majority of benthos were not.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.49 no.5
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• pp.423-428
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• 2004

Soybean seeds contain high amounts of isoflavones that display biological effects and isoflavone content of soybean seed can vary by year, environment, and genotype. Objective of this study was to identify quantitative trait loci that underlie isoflavone content in soybean seeds. The study involved 85 $F_2$ populations derived from Korean soybean cultivar 'Kwangkyo' and wild type soybean 'IT182305' for QTL analysis associated with isoflavone content. Isoflavone content of seeds was determined by HPLC. The genetic map of 33 linkage groups with 207 markers was constructed. The linkage map spanned 2,607.5 cM across all 33 linkage groups. The average linkage distance between pair of markers among all linkage groups was 12.6 cM in Kosambi map units. Isoflavone content in $F_2$ generations varied in a fashion that suggested a continuous, polygenic inheritance. Eleven markers (4 RAPD, 3 SSR, 4 AFLP) were significantly associated with isoflavone content. Only two markers, Satt419 and CTCGAG3 had F-tests that were significant at P<0.01 in $F_2$ generation for isoflavone content. Interval mapping using the $F_2$ data revealed only two putative QTLs for isoflavone content. The peak QTL region on linkage group 3, which was near OPAG03c, explained $14\%$ variation for isoflavone content. The peak QTL region on linkage group 5, which was located near OPN14 accounted for $35.3\%$ variation for isoflavone content. Using both Map-Maker-QTL $(LOD{\geq}2.0)$ and single-factor analysis $(P{\leq}0.05)$, one marker, CTCGAG3 in linkage group 3 was associated with QTLs for isoflavone content. This information would then be used in identification of QTLs for isoflavone content with precision

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.10
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• pp.1453-1459
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• 2011

This research was performed to determine the quality characteristics of cookies made from flour added with 0, 1, 3, and 5% sea mustard (Undaria pinnatifida Suringer) powder. The quality characteristics of the cookies, including pH and density of the dough, moisture content, spread factor, loss rate, leavening rate, color, mineral content, texture properties, and sensory properties, were estimated. The density of the dough, water content, spread factor, loss rate, leavening rate, a and b values of color scale, and mineral content of the cookies significantly increased while those of pH, L value, and hardness decreased with higher content of sea mustard powder. With the exception of flavor, consumer acceptability scores in terms of appearance, taste, texture, and overall preference for cookies made from 3% sea mustard powder significantly ranked the highest. Taken together, the results of this study suggest that addition of 3% sea mustard powder to flour is effective for increasing the consumer acceptability and functionality of cookies.

• Korean Journal of Human Ecology
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• v.23 no.5
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• pp.929-940
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• 2014

In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 2, 4, 6 and 8%) of Aloe vera powder(AVP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Density of the dough, spread factor, moisture content, a and b value, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of AVP, whereas pH and L value and hardness of the cookies significantly decreased. The results of sensory evaluation showed that cookies made with 2 and 6% AVP did not significantly differ from the control. From the sensory evaluation test, cookies with 4% of AVP were the best except in appearance among all the samples studied. Therefore the result of this study suggest that AVP is a good ingredient for increasing the consumer acceptability and antioxidant activity of cookies.

• Korean Journal of Human Ecology
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• v.23 no.3
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• pp.443-452
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• 2014

In this study, we assessed the quality characteristics and antioxidant activity of cookies containing various concentrations (0, 3, 6, 9 and 12%) of baekbokrung powder(BBP). To analyze quality characteristics, density and pH of dough, spread factor, moisture content, color(L, a, b), hardness, total polyphenol content, DPPH radical scavenging activity and sensory properties were measured. Moisture content, a value, hardness, total polyphenol content, and DPPH radical scavenging activity of the cookies significantly increased with increasing content of BBP, whereas pH and density of the dough, spread factor, L and b value of the cookies significantly decreased. The results of sensory properties showed that cookies made with 3% and 6% BBP did not differ significantly from the control, in color, taste and overall quality. Texture scores for the 3% and 6% BBP group ranked significantly higher than those of the other groups. Taken together, the result of this study suggest that BBP is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• The Korean Journal of Food And Nutrition
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• v.27 no.3
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• pp.339-347
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• 2014

This study investigated the classification of olive oils that are mainly distributed in Korea via imports. The fatty acid contents, degree of color, pigments, anti-oxidants, and sterol contents are analyzed on the different types of olive oil as follows: 10 kinds of extra virgin olive oil, 5 kinds of pure olive oil, and 5 kinds of refined olive-pomace oil. As a result of fatty acid analysis, the majority of oleic acid ($C_{18:1}$) and palmitic acid ($C_{16:0}$), and minority of linoleic acid ($C_{18:2}$) and stearic acid ($C_{18:0}$) were detected without any significant differences between the grades of olive oils. The UV spectrum is related to the ${\Delta}K$, and it is a part of the analysis factor for the purity and degree of degradation of the oil. Extra virgin olive oil had ${\Delta}K$ of almost 0, pure olive oil had 0.07~0.12, and refined olive-pomace oil had 0.1~0.13. These differed from extra virgin oil, and the pure or pomace oil ${\Delta}K$ had a confirmed distinct difference. The color degrees of chlorophyll with a low $L^*$ value and $(-)a^*$ (green) and carotenoid with $(+)b^*$ (yellow) were confirmed to have correlation between extra virgin and other olive oils. To compare chlorophyll and carotenoid as natural pigment in olive oils, 417 nm and the ratio of the absorbance at 480 nm (417/480) was calculated at 1.62 of extra virgin, 1.85 of pure olive oil, and 3.32 of refined olive-pomace oil. Therefore, it will be possible to distinguish when the extra virgin or pure olive oil are mixed with olive-pomace oil. The total amount of tocopherol, an anti-oxidant, were 19.06 in extra virgin, 10.91 in pure olive oil, and 27.88 in refined olive-pomace oil. The high content of tocopherol in pomace oil caused recovery of solvent extraction from olive pulp. Thus, extra virgin oil and pure olive oil were distinguished by olive-pomace oil. Polyphenol compounds in extra virgin olive oil measured high only in ferulic acid with 0.543 mg/kg, caffeic acid with 0.393 mg/kg, and other vanillic acid, vanillin, and p-coumaric acid had similar amount of 0.3 mg/kg. All grade of olive oils had the highest ${\beta}$-sitosterol content. Af (Authenticity factor) value were estimated with campesterol and stigmasterol content ratio (%). Af value was 19.2 in extra virgin olive oil, 17.1 in pure olive oil, 16.9 in refined olive-pomace oil, which were distinctive from sunflower oil with 3.7, corn oil with 2.4, and soybean oil with 2.0. It can provide important indicator of olive oil adulteration with other cheap vegetable oils. The results of this study can be used as a database for the classification of olive oil grade and distinguishing between the different types of oils.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.14 no.4
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• pp.189-193
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• 1981

An apparatus for continuous measurements of sorption isotherm of dried food was manufactured to shorten the time required for equilibration. The apparatus was so designed that the temperature, air velocity and relative humidity in the experimental chamber could be controlled. The use of dynamic stream of conditioned air with a velocity of 0.2m/sec, instead of static atmosphere, allowed a faster equilibration of dried filefish muscle at $25^{\circ}C$. The mean time necessary for the equilibration of dried filefish muscle at the water activity of a given state to a higher water activity was about 45 hours. The monolayer moisture content of dried filefish muscle calculated from BET-equation was 0.092 kg water /kg dry matter at $25^{\circ}C$.