• 한국식품영양과학회지
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• 제23권6호
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• pp.1032-1037
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• 1994

A simple, reproducible , and accurate enzymatic method using a cholesterol assay kit was developed to quantify total cholesterol content in egg yolk. Total egg yolk lipid was extracted with hexane : isopropanol(3 : 2, v/v) mixture. Samples containing various amount of the total lipid(0-3mg) in optically identifical culture tubes were reacted for 10 min in a water bath (37$^{\circ}C$) with the enzyme solution (5ml) from the cholesterol assay kit. Cholesterol content of the reaction mixturesin culture tubes was spectrophotometrically determined by two different ways : (1) using the culture tube as a curvette(designate culture tube method ; CTM) and (2) the quartz cvette containing the reaction mixture transferred from the culture tube (designate standard cvette method, SCM). CTM revealed lower cholesterol content in 0.1-1.0mg lipid sample range that SCM did, but not significant. For more than 2.0mg lipid sample, CTM gave significantly (p<0.01) lower cholesterol content relative to that by SCM, suggesting that SCM give a false positive result from the sample containing more than 2 mg lipid due to the interference of absorbance by lipid dispersed in the reaction solution . Cholesterol content of less than 1.0mg lipid sample by CTM was proportional to the amount of lipid used, but its linear relationship was not seen in more than 2mg lipid sample. Thus, to determine the appropriate lipid amounts (mg) analyzed . A constant level (41$\mu\textrm{g}$/mg) of cholesterol concentration was observed from the sample containing 0.1-1mg lipid. after which the cholesterol level was dropped to less than 41$\mu\textrm{g}$ /mg. Cholesterol concentration in egg yolk samples quantified by CTM was in accordance with that by GC method. These results suggest that CTM is an useful method for the quantification of cholesterol in egg yolk lipid and other lipids as well.

• International Journal of Advanced Culture Technology
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• 제9권3호
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• pp.232-237
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• 2021

Pre-Corona cultural content was largely formed face to face. For example, the service was great while visiting tourist attractions, visiting performances to see K-Pop, or visiting lectures to learn K-Beauty. However, after the coronation, the virtual world-centered Metaverse began to take the spotlight as non-face-to-face services changed. IT and cultural contents have been combined and developed into various digital services. In that sense, Metaverse, which breaks the boundaries between real-world space and virtual space, has the potential to escape from physical time and space constraints. However, Korea still lacks a Metaverse platform for cultural content. In particular, it is necessary to match each other's necessary services by providing Metaverse -oriented cultural contents that users want, including experienced cultural contents such as K-pop and K-beauty, away from cultural contents that are developed around history museums. Therefore, in this paper, we would like to propose a Metaverse-based cultural content matching platform where users can experience cultural content directly or indirectly.

• 한국콘텐츠학회:학술대회논문집
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• 한국콘텐츠학회 2008년도 춘계 종합학술대회 논문집
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• pp.170-175
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• 2008

김치는 우리 고유의 식문화이고, 한국인의 정서와 문화를 반영하고 있는 대표적인 한국문화원형 중 하나이다. 그리고 그 효능이 입증되면서 세계인이 주목하고 있는 식문화이다. 성공한 문화콘텐츠의 요건들 중 가장 중요한 것은 창의적인 창작소재라 할 수 있다. 김치는 인류가 공유하고 있는 식문화인 보편성과 우리의 민족적 역사적 산물로서 개별성을 지니고 있는 생활문화콘텐츠이다. 김치와 관련된 정신적, 물질적 등 풍부한 문화 요소들은 김치가 세계에서 경쟁하고 성공할 수 있는 콘텐츠 소재의 바탕이 된다. 김치의 풍부한 문화요소들을 기반으로 다양한 문화산업 분야에서 활용할 수 있는 김치문화콘텐츠들을 개발하였고, 그 사례를 기준으로 생활문화원형의 OSMU형 문화 콘텐츠 개발 프로세스를 제시하였다. 본 연구에서는 한국문화원형 중 생활문화의 문화.콘텐츠로서 개발 가능성을 보여주고, 한국생활문화원형의 문화 콘텐츠 개발 프로세스 체계를 구축하는데 도움이 되고자 한다.

• 미생물학회지
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• 제16권3호
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• pp.93-102
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• 1978

Saccharomyces cerevisiae strain M was cultured in a molasses-containing media with repeated transplantations of the yeasts from one culture to another to adapt to molasses. After that only different amounts of phosphorous and nitrogen sources were added to the media. And then some variations during the culture time and the effects of consituents of cell mass on the functional activity and sensitivity of the cell were investigated. The results obtained were summarized as follows : 1. In the same culture condition of yeasts, the carbohydrates and trehaloses contents were more remarkably increased when small amounts of phosphate and nitrogen sources were added, then when alrge amounts were added, but yield percentage on assimilated sugars was lower. 2. The content of trehalose in yeast cells was reduced remarkably at the early stage in the culture, but this increased remarkably at later stage. When small amounts of nitrogen and phosphate were added to the culture medium, the amount of thehalose in the cells increased greasly. 3. The more protein content was present in the yeast cells, the smaller the carbohydrate and trehalose content, but more amino-N, RNA and moisture content were present in the cells. And in this case fermentability of the cells was stronger, but sugar tolerance was lower. 4. During the preservation period of compressed yeast cells at different temperature, the higher the temperature was, the more rapidly the amount of trehalose in the cells decreased. And in the cell where the amount of trehalose in the cells decreased. And in the cell where the amount of trehalose(carbohydrate) was large and the amount of protein was small, the amount of trehalose decreased at a slower rate during the preservation period.

• 산경연구논집
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• 제12권9호
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• pp.19-29
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• 2021

Purpose: To thrive a competitive advantage in the highly competitive global market, a company must establish a strong startup culture, which creates a workplace environment that values innovation and creativity in solving business-related problems. This study investigates the importance of enhancing startup culture in a competitive environment to improve organizational performance, production and hence produce higher returns. Research design, data and methodology: We conducted the qualitative content analysis and its steps seek to ensure that the researcher adheres to a systematic analysis of the data. The method is used for subjective examination of content in any text data and the five steps minimize cases of errors or repetition in used content. Results: Our investigation based on previous literature resources indicates that leading strategies and creating a pleasant working environment are vital behaviors that companies should consider adopting and implementing to achieve a beneficial startup culture full of productivity and massive returns. Conclusion: This research aimed to discuss the necessity of startup culture's enhancement for for-profit companies and found that the adoption of a startup culture in a company is critical to its success. It is vital to building a solid startup culture to grow and gain a competitive advantage in the highly competitive business world.

• 만화애니메이션 연구
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• 통권28호
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• pp.155-180
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• 2012

본 연구는 OSMU를 문화콘텐츠가 창출하는 부가가치를 극대화하기 위한 일련의 마케팅 활동으로 파악하고, 브랜드 이론가들이 주장하는 브랜드 자산관리의 전략적 틀을 적용하여, '브랜드 아이덴티티 기반 문화콘텐츠 OSMU 전략'의 개념적 모델을 제시하였다. 문화콘텐츠와 관련하여 소비자가 떠올리는 강력하고 호의적인 연상은 콘텐츠의 높은 브랜드 자산 가치를 구축하는데, 이를 위해 저작권자는 전달하고자 하는 콘텐츠 브랜드 아이덴티티를 결정하고, 이를 OSMU 전략의 수립과 집행의 근간으로 삼아야 한다. 본 연구에서 제시하는 전략 모델에 따르면, 콘텐츠 브랜드 아이덴티티는, 1)다양한 창구를 통해 콘텐츠를 노출시킴에 있어서 필요한 창구화 의사결정, 2)원천 콘텐츠를 어떤 장르로 전환하는 것이 바람직하며, 장르 전환에 있어서 어떤 요소가 유지, 강화되어야 하는가 등에 관한 장르전환 의사 결정, 3)상품화 대상 선정, 상품화 활용 요소 및 상품화 디자인과 관련한 상품화 의사 결정 등 다양한 OSMU 의사 결정의 기준을 제공한다. 또한, 다양한 경로의 소비자 접촉을 브랜드 아이덴티티를 중심으로 조율하고 통합하며, 브랜드 자산의 지속적인 평가를 통해 콘텐츠의 장기적인 부가가치 극대화에 기여한다. 본 연구는 다음과 같은 점에서 기존의 연구와 차별되는 의의를 갖는다고 할 수 있다. 첫째, OSMU를 일련의 과정으로 파악하여 전체적인 흐름을 조망함으로써 OSMU 논의의 폭을 넓히고 있다. 둘째, 창구화, 장르전환, 상품화 등 다양한 OSMU 활동을 통합하고 조율할 필요성에 주목하였다. 셋째, 전략의 초점을 원천 콘텐츠 (One Source)의 부가가치 극대화에 맞춤으로써, 멀티 유즈 (Multi Use) 결과인 장르 전환된 콘텐츠 또는 관련 상품을 위한 전략과의 혼란을 배제하였다. 넷째, OSMU 실행과정에서 저작권자에게 요구되는 다양한 의사결정을 파악하고, 그 기준을 제시함으로써 OSMU 주체의 역할을 강조하였다. 다섯째, 콘텐츠의 내용 이외에도, 마케팅 커뮤니케이션 요소를 논의의 대상에 포함시킴으로써, 콘텐츠 향유자뿐 아니라 미래의 잠재고객을 콘텐츠의 장기적 부가가치 창출원으로 인식하였다.

• 한국식생활문화학회지
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• 제24권6호
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• pp.677-691
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• 2009

In this study, the symbols and visual expressions employed in the food culture content of official website designed to promote three cities in Korea, Seoul, Jeonju and Jeju, were subjected to semiotic analysis. In this study, it was assumed that these websites reflected the varying perspectives of the people behind the development and management of these routes of Internet communication, and the semiotic choices made in order to exemplify each city's food cultural image. The aim of the study was to analyze the communication strategies of food cultural branding in the terms of the online content regarding Seoul, Jeonju, and Jeju with a focus on the comparative points in these cities' official websites. This study included conducting semiotic content analyses of the aforementioned cities' official web pages in an attempt to determine the food branding strategies used to differentiation and produce more favorable perceptions of these three cities. Building upon the findings drawn from this comparative study, the present work can be used to determine more effective ways of strategically differentiating the images of local food culture associated with these cities from the view of brand communications. This study also demonstrates viable directions for designing web content for a city where the food cultural messages can be delivered in a thoughtful and effective manner.

• Journal of Sport and Applied Science
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• 제5권2호
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• pp.1-7
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• 2021

Purpose: This study started with an interest in sports culture-related content and aims to comprehend the application of traditional and contemporary cultural content to sport business. Research design, data, and methodology: The current study reviews related-documents, research papers, media reports, and a secondary data. The collected data were multiple reviewed via content analysis. Results: Findings are as follow. First, the study found that sports is born in religious rituals which are associated with human needs for survival and prosperity. Second, sports is sort of official format that inherent desire of human could be satisfied, representing play and game. Third, the current study discovered that sports could be cultural products such as literature and film. This is because sport has often been used as major themes in contemporary art production. Finally, this study included important cultural content categories, but could not cover all categories due to the limitations of the study. Conclusions: this study reviewed multiple literature to decode historical and anthropological meanings of sport. The finding presents the cultural traits and meaning of contemporary sport. Further implications were discussed.

• 문화기술의 융합
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• 제8권4호
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• pp.213-217
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• 2022

지속가능한 한국문화축제 전략이 필요한 시기다. 한국문화축제는 2020년부터 전 세계적인 열풍을 이끌고 있는 K 콘텐츠를 중심으로 한식, 뷰티, 패션 등 다양한 한국문화를 종합적으로 소개하는 한류문화축제다. 문화체육관광부 신한류 진흥 핵심사업으로써 코로나 이후 실감 콘텐츠 무대를 적용한 첫 대면 콘서트 개최를 비롯하여 다양한 팬 참여 챌린지 진행 및 전시 등 월드 케이팝 콘서트와 K컬쳐 팬 페어를 바탕으로 했던 2021년 한국문화 축제는 이제 글로벌 한류 문화 축제로 도약해야 한다. 이를 위해서 드라마, 케이팝, K컬처 팬 페어, K밋업, K컬처 퍼레이드, 어워즈로 구성될 수 있다. 이러한 구분은 한류를 이끄는 프로슈머적 콘텐츠를 중심으로 고전적인 축제 프로그램을 보여주는데 이러한 철학이 동시대에 효율적으로 연계되기 위해서 학습된 유희성을 통해 잠재적 고객 확보를 위한 Business to Business(B2B), Businesss to Consumer(B2C) 테크테인먼트(Techtainment) 전략이 필요하다.

• ALGAE
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• 제28권2호
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• pp.193-202
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• 2013

Nitrogen availability and cell density each affects growth and cellular astaxanthin content of Haematococcus pluvialis, but possible combined effects of these two factors on the content and productivity of astaxanthin, especially under outdoor culture conditions, is less understood. In this study, the effects of the initial biomass densities IBDs of 0.1, 0.5, 0.8, 1.5, 2.7, 3.5, and 5.0 g $L^{-1}$ DW and initial nitrogen concentrations of 0, 4.4, 8.8, and 17.6 mM nitrate on growth and cellular astaxanthin content of H. pluvialis Flotow K-0084 were investigated in outdoor glass column photobioreactors in a batch culture mode. A low IBD of 0.1 g $L^{-1}$ DW led to photo-bleaching of the culture within 1-2 days. When the IBD was 0.5 g $L^{-1}$ and above, the rate at which the increase in biomass density and the astaxanthin content on a per cell basis was higher at lower IBD. When the IBD was optimal (i.e., 0.8 g $L^{-1}$), the maximum astaxanthin content of 3.8% of DW was obtained in the absence of nitrogen, whereas the maximum astaxanthin productivity of 16.0 mg $L^{-1}\;d^{-1}$ was obtained in the same IBD culture containing 4.4 mM nitrogen. The strategies for achieving maximum Haematococcus biomass productivity and for maximum cellular astaxanthin content are discussed.