• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.4
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• pp.475-488
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• 1995

In order to see the seasonal variation of nutrients and the limiting factors to the primary production in Deukryang Bay, both dissolved inorganic nutrients and salinity were measured in the surface waters during the periods from July 1992 to March 1993. The mean value of salinity was the lowest in ?all and the highest in early spring. Dissolved inorganic nitrogen (DIN) was the highest in winter and the lowest in summer. However, both phosphate and silicate were the highest in summer and the lowest in fall. Salinity was generally higher in the outer region than in the inner region of the bay.DIN content was nearly depleted (less than $2{\mu}M$) in summer. From fall to spring, DIN content was nearly depleted in the inner region and relatively high in the outer region of the Day. Phosphate was the highest in summer showing an opposite distribution pattern to salinity, and it was nearly depleted (less than $0.1{\mu}M$) in fall and winter. In spring, however, phosphate content was slightly high in the outer region. Silicate content showed an opposite distribution pattern to salinity in summer. in other seasons, However, the distribution pattern of silicate was similar to the salinity. DIN seemed to be a limiting factor for the primary production at all area of the bay in summer and at the inner region in other season. However, phosphate seemed to be a limiting factor at all area of the bay in fall and winter and at the inner region in spring. Silicate may limit the production of diatoms at the inner region of the bay in winter and spying. Both phosphate and silicate showed a good inverse relationship with salinity in summer, which indicates inputs of these nutrients from the freshwater runoff. In the other seasons, both nitrate and silicate showed a positive linear relationship with salinity in the outer region of the bay, suggesting that these two nutrients were mainly supplied by the inflow of the offshore costal water which had high nitrate content associated with vertical mixing.

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.545-552
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• 2012

To improve a low-salted yacon pickle, the change of quality characteristics during the storage of yacon pickles were investigated at $18^{\circ}C$ for 50 days using two-way ANOVA. One factor that was added was the leaf-mustard and pepper (A), the other was storage time (B). The leaf-mustard and pepper were added to increase the yacon pickle's taste, flavor, and properties. The sugar content, total acidity and salinity were significant for factor A and B. With the interaction effect of the two factors, yacon pickles increased as storage time increased. The L value was not significant for factor A but significant for factor B. The a and b values were significant for the two factors. All Hunter's color value had the interaction effect. The shearing force was not significant for each factor, and yacon pickles did not show a softening effect. In the results of the sensory evaluation, color, taste, and overall preference were significant for factor A and B, yet the flavor was only significant for factor B. The texture was not significant at all. In the overall preference, yacon pickles were higher at 30 and 40 days and also, had the interaction effect. Yacon pickles were not above the 3.0% of salinity.

• Journal of the Korean Society for Library and Information Science
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• v.40 no.3
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• pp.99-120
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• 2006

This study is conformed to having library anxiety of our domestic university library users. and. to developing the Korean Library Anxiety Scales(K-LAS). The research methods is literature research. library use Postscript report analysis. and questionnaire survey. The research subjects were selected to be 4 universities in consideration of their student number and library scale. The research period was from September 3, 2005 to March 23. 2006. The questionnaire survey was administered in the liberal arts courses which all the students could take. The development method of the Library Anxiety Scale are the content validity test by expert group. reliability test and validity test of SPSS Program. Also. the correlation between library variables and library anxiety was tested by using K-LAS. The results of this study developed the K-LAS. which was composed of 6 factors and 40 items. 6 factors were set up as physical environmental factor, library use and knowledge factor, task and research factor. digital information factor, and the factor on library staff. and Psychological ? emotional factor. According to the Post-test results of the correlation between library anxiety and variables. 5 factors except the factor on library staff were correlated with more than 2 variables respectively.

• Journal of the Korea Society of Computer and Information
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• v.28 no.9
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• pp.177-188
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• 2023

The purpose of this study is to develop and validate a scale for measuring digital literacy by identifying the factors consisting of digital literacy and extracting items for each factor. Preliminary items for the Delphi study were developed through the analysis of previous literature and the deliberation of the research team. As a result of two rounds of the expert Delphi study, 65 items were selected for the main survey. The validation of the items was carried out in the process of exploratory and confirmatory factor analyses, reliability test, and criterion validity test using the data collected in the main survey. As a result, a 4-factor structure composed of 31 questions(factor 1: digital technology & data literacy- 9 questions, factor 2: digital content & media literacy- 8 questions, factor 3: digital communication & community literacy- 9 questions, factor 4: digital wellness literacy - 5 questions) was confirmed. Also, the goodness of fit indices of the model were found to be good and the result of reliability test revealed the scale had a very appropriate level of Cronbach's alpha(α=.956). In addition, a statistically significantly positive correlations(p<.001) were found between digital literacy and internet self-efficacy and between digital literacy and self-directed learning ability, which were predicted in the existing evidence, therefore the criterion validity of the developed scale was secured. Finally, practical and academic implications of the study are provided and future study and limitations of the study are discussed.

• Journal of Dairy Science and Biotechnology
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• v.26 no.1
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• pp.21-26
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• 2008

Since goat milk infant formula has been increased, it is expected that goat milk consumption would be increased. This review summarizes the characteristics of goat milk especially, milk fat, somatic cell count, and goaty flavor. Average milk fat content for one year of twelve goat milk farms was 3.6%, but $2.9{\sim}3.1%$ in summer, which means summer goat milk could not meet the 'Processing and Ingredient Standard for Animal Products'. More than 3.2% for goat milk fat content in 'Processing and Ingredient Standard for Animal Products' should be amended. In addition to, hygienic standard for goat milk should be newly established because goat milk has naturally higher somatic cell count with noninfectious factors. It is thought that 6-trans nonenal and some branched fatty acids are responsible for the goaty flavor. It is necessary to minimize goaty flavor from farm to table because goaty flavor is the most important factor for the promotion of goat milk industry.

• Journal of Korean Society of Water and Wastewater
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• v.23 no.6
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• pp.843-853
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• 2009

The sediment samples were collected from Seonakdong River and were analyzed for sulfide species such Acid Volatile Sulfide(AVS) and Elemental Sulfur(ES) and Chromium Reducible Sulfide(CRS). Then characteristics of the formation of sulfide species were investigated for six selected samples. Finally the relationship between environmental factors and sulfate reducing rate(SRR) was investigated using two selected samples. Concentrations of AVS and CRS were relatively high, which suggests that organics input to the sediments has been continued until recently and that potential of heavy metals leaching from the sediments is low. SRR in the sediments was closely related to fraction of fine particles(silt+clay) and also to dissolved organic carbon content of the sediment(DOCsed). The dependences of environmental factors such as organic content, temperature, sulfate concentration on the SRR was relatively strong in the selected experiments conducted with the samples from Noksan gate and Daejeo gate samples. The environmental factor dependencies were stronger in the Noksan gate samples than in the Daejeo gate samples, which is probably due to higher surface area of the Noksan gate sediments.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.408-412
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• 2008

Determining the elution of water-soluble substances from herbal teas is an important factor in their efficient use in terms of taste, perfume, and content of health-related components. The antioxidant activity and content of catechins in commercial Chrysanthemum indicum (gamguk) teas were determined for optimum elution conditions. The water extract of gamguk teas did not differ significantly in yield compared to methanol extracts and showed stronger antioxidant activity. Catechin contents in gamguk teas were 8-18% of the extracts when individual peaks in high-performance liquid chromatography analysis were compared to standard catechin peaks. Gamguk teas exhibited faster release of antioxidants, and the antioxidant activity was positively correlated with the thermal treatments. Gukhwacha (GC) was the best tea for rapid release (30 sec) of antioxidants with the $50^{\circ}C$ treatment, whereas antioxidants in other teas were relatively slower released.

• The Korean Journal of Food And Nutrition
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• v.24 no.4
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• pp.808-816
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• 2011

The aim of this study was to compare the American, Chinese, and Japanese consumers' usage behavior of marketing communication towards overseas Korean restaurants. The survey included both on and off-line method and self-administered questionnaires were written in three languages- English, Chinese and Japanese. The sample was collected from 5 hub cities for globalization of Korean food- LA, New York, Tokyo, Beijing, and Shanghai. The most important factor of searching for Korean restaurants-related information was 'the interaction' and the least one was 'the diversity'. The most commonly informed Korean restaurants-related content through the on and off-line media was 'the general information, such as location, telephone number, and operation hour'. Korean restaurants-related content that the respondents' most interested in was 'the information of menu and price'. Results of this study can expectedly be used from a practical point of view by providing empirical data of foreign consumers for effective marketing communication strategies of overseas Korean restaurants.

• Earthquakes and Structures
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• v.3 no.2
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• pp.169-180
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• 2012

The performance of pure friction isolation system with respect to the frequency bandwidth of excitation and the predominant frequency is investigated. A set of earthquake ground motions (artificial as well as recorded [with different combinations of magnitude-distance and local site geology]) is considered for investigating effectiveness of pure friction isolators. The results indicate the performance of pure friction base isolated system does not only depend upon coefficient of friction and mass ratio but the stick-slip behaviour depends upon the frequency content of the excitation as well. Slippage prevails if the excitation frequency lies in a suitable frequency range. This range widens with increasing mass ratio. For larger mass ratios, the sliding effect is more pronounced and the maximum acceleration response is further reduced in the neighbourhood of frequency ratio (${\omega}/{\omega}_n$) of unity. The pure friction isolation system is effective in the case of broadband excitations only and that too, in the acceleration sensitive range of periods. The pure friction system is not effective for protection against narrow band motions for which the system response is quasi-periodic.

• Journal of the Korean Society of Food Culture
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• v.35 no.4
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• pp.351-362
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• 2020

This study investigated the possibility of reducing sodium and sugar intake in the Bulgogi bowl and yogurt, respectively, by utilizing food and non-food factors. Sodium and sugar replacers were the target food factors, and eating environment was the target non-food factor. The sodium content of Bulgogi bowls was reduced by 40%, and a flavor enhancer was applied to compensate for the reduced saltiness. Low calorie sweeteners, such as sucralose and stevia, were used to lower the sugar content of yogurt by 30%. Consumers were asked to evaluate the samples in one of the three eating environments: private booth evaluation, BOOTH; watching video clips during evaluation, VIDEO; conversation with friends during evaluation, FRIEND. The results showed that applying sodium or sugar replacers were effective in lowering sodium or sugar intake, respectively, without compromising the acceptance level of samples. Significant influences of the eating environment were observed on liking and perception of samples, but the influence patterns were not consistent between Bulgogi bowl and yogurt.