• Journal of Aquaculture
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• v.20 no.3
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• pp.147-153
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• 2007

The present study was performed to evaluate sitological quality of the cultured and wild river puffer, Takifugu obscurus. Proximate composition, the content of extractive nitrogen, the content of nucleotides and their related compounds, total and free amino acid, and fatty acids were analysed and sensory evaluation in the muscle of the river puffer were compared. The cultured river puffer had a higher moisture content compared to the wild fish, while there was no significant difference in crude lipid, crude protein and ash contents. Nucleotides and their related compounds including ATP, ADP, AMP, IMP, HxR and Hx were detected. The result from analyzing ATP-related compound showed difference in total content by wild and cultured river puffer, and IMP content that had largest influence upon the savory taste of sliced raw fish, was higher in the cultured fishes than wild ones. Breaking strength level of the wild river puffer was higher than that of the cultured fish. High levels of C16:0 and C18:0 were shown in all samples and -3 polyunsaturated fatty acid content were not different between the cultured and wild river puffers (P>0.05). Total 17 amino acids were detected in the samples, and most of the samples had high contents of glutamic acid, aspartic acid, lysine and leucine and low contents of cystine, histidine, methionine and tyrosine. The result from surveying free amino acid content of wild and cultured river puffer showed difference in content, but generally taurine and lysine content for the whole free amino acid held the most part. There was no significant difference in texture, flavor and overall acceptance score between the cultured and wild fishes (P>0.05).

• The Korean Journal of Food And Nutrition
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• v.36 no.1
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• pp.58-68
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• 2023

This study investigated the quality characteristics of beyolmijang prepared with corn (steamed and roasted corn) with different pretreatments and simultaneously added starter (Bacillus velezensis JH1). pH decreased, whereas total acidity showed a tendency to increase. The moisture content decreased slightly according to the fermentation period. In color, the L and b values decreased in all samples, whereas the a value showed a tendency to increase significantly. In microorganisms, sample D had more lactic acid bacteria, whereas the mold content was lower. The total polyphenol content was highest at six weeks in sample E, and other samples showed a tendency to decrease over eight weeks. Antioxidant activity increased significantly. In particular, the content in sample E was significantly higher. Reducing sugar showed a tendency to increase as the fermentation period increased. The highest content was found in sample C containing roasted corn at six weeks of fermentation. Amino nitrogen and ammonia nitrogen content increased in all samples. As a result of electronic tongue, sample E prepared with steamed corn, roasted corn, and lactic acid bacteria showed a low salty taste, sour taste, and high umami taste and was considered a good material for the development of byeolmijang.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.244-257
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• 2017

Nutrition labeling can provide information in order for people to select products suitable for their own health, and sodium content labeling for processed foods is important since sodium is one of the main causes of cardiac diseases. This study had carried out to propose the desirable sodium content labeling by conducting surveys on the awareness of sodium content in processed foods, understanding of sodium content labeling, and requirements for new sodium comparative claims. The survey period was from 12th of September, 2016 through the 24th, during which a self-administered questionnaire survey was given to 1,003 persons through demographic quota sampling by age and region. As a result of the survey, 66.0% of respondents assuring nutrition labeling answered they check sodium content labeling, whereas 83.2% were aware of excessive intake of sodium having a negative effect on health. Exactly 49.9% of respondents answered that the current system for nutrition labeling on processed foods does not help one to understand the content of sodium, whereas 72.9% answered they wanted to compare sodium contents with those of other products when buying or taking processed foods. As 92.5% cited the importance of sodium comparative claims made by processed foods, preparation of a new system for food labeling should be considered by which consumers can easily compare sodium contents with those of other similar products.

• Asia Marketing Journal
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• v.25 no.4
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• pp.173-193
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• 2024

This study adopts organismic integration theory (OIT) to classify and contrast the predominant roles of five motivations (i.e., economic incentives, self-presentation, information acquisition, altruism, and enjoyment) in fostering three levels of behavioral engagement on brand-related social media content. This study further examines the moderating effect of personality (thinkers vs. feelers) on these relationships. The results of PLS-SEM reveal the greater impact of autonomous motivations on content consumption (enjoyment and information acquisition) and content contribution and creation (altruism and information acquisition), compared with controlled motivations (self-presentation and economic incentives). This study also finds that thinkers mostly engage on brand-related content for information acquisition and economic incentives, whereas feelers are mostly driven by enjoyment for content consumption and by altruism for content contribution and creation. This study addresses the inconsistency in prior research findings and provides practical implications to social media marketers.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.64 no.2
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• pp.89-101
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• 2019

The variation of content of 12 soybean seed isoflavone components was determined in the aglycone, glucoside, malonylglucoside and acetylglucoside groups of 44 Korean soybean cultivars grown in 2016 as well as in 2017. The total isoflavone content of the 44 cultivars averaged at $2935.4{\mu}g/g$ and was in the range of 950.6 to $5226.3{\mu}g/g$ for two years. Malonylglucoside group averaged at $2437.2{\mu}g/g$ with the highest proportion of isoflavone composition (83.0%). Significant differences were observed between cultivars, years and their interactions for both the total isoflavone and each composition group contents (P < 0.0001); however, no year-wise differences were observed for daidzein and genistin. The broad-sense heritability ($h^2$) within the set of 44 Korean soybean cultivars was as high as 0.93 for the total isoflavone content and was in the range of 0.8-0.92 for each composition group of isoflavone except for acetylglucoside. The total isoflavone content in cultivar group for soy-sprout was higher ($3850.4{\mu}g/g$) than that for the other cultivar groups of soy-paste and tofu ($3082.8{\mu}g/g$), black or green soybean cooked with rice ($2345.8{\mu}g/g$), and early maturity group ($1298.6{\mu}g/g$). The total isoflavone content of 'Sowonkong', a soybean cultivar for soy-sprout, was the highest ($5226.3{\mu}g/g$). In the cultivar group for soy-paste and tofu, the average isoflavone contents of 'Daepung', 'Daepung2ho', 'Saegeum', 'Uram', and 'Jinpung' were higher than $4000{\mu}g/g$. With the exception of small seeded cultivars with low isoflavone contents such as 'Sohwang' and 'Socheongja', the seed size and total isoflavone content were significantly negatively correlated in 2016 and 2017, respectively ($r=-0.47^{**}$ and $-0.49^{**}$). The number of days of growth from flowering to maturity did not affect the variations observed in isoflavone content.

• Journal of Magnetics
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• v.3 no.2
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• pp.55-63
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• 1998

Magnetic and magnetostrictive properties of amorphous Sm-Fe and Sm-Fe-B thin films are systematically investigated over a wide composition range from 14.1 to 71.7 at.% Sm. The films were fabricated by rf magnetron sputtering using a composite target composed of an Fe (or Fe-B) plate and Sm chips. The amount of B added ranges from 0.3 to 0.8 at. %. The microstructure, examined by X-ray diffraction, mainly consists of an amorphous phase in the intermediate Sm content range from 20 to 45 at.%. Together with an amorphous phase, crystalline phases of Fe and Sm also exist at low and high ends of the Sm content, respectively. Well-developed in-plane anisotropy is formed over the whole compositionrange, except for the low Sm content below 15 at.% and the high Sm content above 55 at %. As the Sm content increases, the saturation magnetization decreases linearly and the coercive force tends to increase, with the exception of the low Sm content where very large magnitudes of the saturation magnetization and the coercive force are observed due to the existence of the crystalline $\alpha$-Fe phase. The coercive force is affected rather substantially by the B addition, resulting in lower values of the coercive force in the practically important Sm content range of 30 to 40 at.%. Good magnetic softness indicated by well-developed in-plane anisotropy, a square-shaped hysteresis loop and a low magnitude of the coercive force results in good magnetostrictive characteristics in both Sm-Fe-B thin films. The magnetostrictive characteristics, particularly at low magnetic fields, are further improved by the addition of B; for example, at a magnetic field of 100 Oe, the magnitude of magnetostriction is -350 ppm in a Sm-Fe thin film and it is -470 ppm in a B containing Sm-Fe thin film.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.226.2-227
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• 2003

The degree of milling is an important factor in terms of the nutritional value and the economic return of the milled rice. This study was to investigate the changes in compositions of the oils obtained from rice with different degree of milling. The content of total tocols in rice significantly (p＜0.05) decreased, as degree of milling increased. The relative ％ of -tocopherol in brown rice had lower than those in milled rices whereas the relative ％ of -tocotrienol, and -tocotrienol in brown rice higher than those in milled rices. -Oryzanol content significantly (P<0.05) decreased from 198.5 mg/kg rice for brown rice (0% milling) to 65.5 125.0 mg/kg rice for rice samples with 5.6, 8.0, and 9.6 ％ milling. -Sitosterol was most abundant sterol representing 50 ％ - 56% of the total sterol content in all analyzed samples. The content of total sterol as well as each sterol isomers in rice significantly (P<0.05) decreased, as degree of milling increased. A similar trend was observed in changes of octacosanol and squalene.

• Journal of Korean Library and Information Science Society
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• v.18
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• pp.269-300
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• 1991

Reviewing the outcomes of studies on contemporary information science during some periods and identifying the research area exposed in its studies are essential processes to develop the research and theories of information science and to establish the academic identity of information science. This study seeks to provide the some useful methodological approaches for establishing the research area of information science. The methodological approaches to research area of information science are as follows : (1) normative approach by concepts, definitions, and principles of information science, (2) content analysis of text books, (3) content analysis of curricula of graduate courses, (4) content analysis of graduate disserations or treatises, (5) IIS(Institute of Information Scientists)'s criteria for information science, (6) professors' need assessment, (7) interdisciplinary approach, etc. These are the representative types of methodological approach and have an enough validity and effectiveness in their own way. Therefore I think of that those should be integrately applied to establishing the academic identity of information science.

• Korean Journal of Medicinal Crop Science
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• v.16 no.3
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• pp.188-191
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• 2008

Poncirus trifoliata Rafinesque has been used as the immature fruit of the trifoliate orange tree. This study was carried out to investigate the quality change of Poncirus trifoliata Rafinesque depending on packing materials (vacuum packing, PP (polypropylene) packing, gunny sack packing), storage places and storage periods up to 12 months. The change of loss on drying content, content of poncirin were measured during the 12 months. As a result, the loss on drying content was decreased rapidly in gunny sack packing after storage of 12 months at room temperature. The content of poncirin was decreased generally according to storage conditions and its average loss percent was 38.8%.

• 대한공업교육학회지
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• v.30 no.1
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• pp.68-83
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• 2005

The purpose of the study were to analyze of the curriculum and textbooks for technology & home economics in the 7th national curriculum, and to suggest the revision direction of them. This study was carried out through literature research of national curriculum and textbooks of Korea and Japan, respectively. The findings of the study were as follows: First, we have three textbooks which are technology & home economics 1, technology & home economics 2, technology & home economics 3 for each grade of middle school student, but one technology textbook and one home economics textbook may be better for middle school student to reduce the learning content following revised curriculum. Second, as an aspect of learning content between technology textbook and computer textbook, the computer and information volume is too much overlapped, which is also the same result at the survey research report of KICE. Therefore, the computer content of technology & home economics textbooks must be considered to reduce according to follow research.