• Korean Journal of Food Science and Technology
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• v.43 no.1
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• pp.45-50
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• 2011

In this study, the influence of mixed starter compositions using Saccharomyces cerevisiae and three mixed probiotics, including Bifidobacterium longum, Enterococcus faecium, and Lactobacillus acidophilus on sourdough and bread preparation was examined. The following probiotic and yeast mixing ratios were used: Exp. 1, probiotics:yeast=2.0:0.1; Exp. 2, 1.5:0.1; Exp. 3, 1.0:0.1 (g/g). Starters for the sourdough preparation were incubated separately for 15 hr, combined, then further incubated for 10 hr. Exp 2 resulted in an increase in the numbers of probiotics and yeast in sourdough by 100 times but reduced pH. This is also reflected by the extent of the acidity increase in sourdough produced in Exp. 2. Among the three groups, bread volume and crumb elongation increased in Exp. 2, but crumb fineness and aroma compounds were not significantly different. In a sensory evaluation, flavor, taste, and overall acceptance for the sourdough produced in Exp. 2 improved markedly.

• Journal of Preventive Medicine and Public Health
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• v.44 no.3
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• pp.131-139
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• 2011

Objectives: Masked hypertension is associated with metabolic risks and increased risk of cardiovascular disease. The purpose of this study was to identify the frequency of and risk factors of masked hypertension in Korean workers. Methods: The study was conducted among 121 employees at a hotel in Gyeongju, Korea, from December 2008 to February 2009. We measured blood pressure (BP) both in the clinic and using 24-hour ambulatory BP monitors for all subjects. Hypertension was defined independently by both methods, and subjects were classified into four groups: true normotension, masked hypertension, white coat hypertension, and sustained hypertension. Results: The frequency of masked hypertension in our study group was 25.6%. Compared with true normotension, the factors related to masked hypertension were male gender (odds ratio [OR], 10.7; 95% confidence interval [CI], 1.41 to 81.09), aging one year (OR, 0.88; 95% CI, 0.78 to 0.99), clinic BP 120-129 /80-84 mmHg (OR, 8.42; 95% CI, 1.51 to 46.82), clinic BP 130-139 / 85-89 mmHg (OR, 12.14; 95% CI, 1.80 to 81.85), smoking (OR, 5.51; 95% CI, 1.15 to 26.54), and increase of total cholesterol 1 mg / dL (OR, 1.05; 95% CI, 1.02 to 1.08). In males only, these factors were clinic BP 120-129/ 80-84 mmHg (OR, 15.07; 95% CI, 1.55 to 146.19), clinic BP 130-139/ 85-89 mmHg (OR, 17.16; 95% CI, 1.56 to 189.45), smoking (OR, 11.61; 95% CI, 1.52 to 88.62), and increase of total cholesterol 1 mg/dL (OR, 1.05; 95% CI, 1.01 to 1.09). Conclusions: The frequency of masked hypertension was high in our study sample. Detection and management of masked hypertension, a known strong predictor of cardiovascular risk, could improve prognosis for at-risk populations.

• Culinary science and hospitality research
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• v.17 no.3
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• pp.20-32
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• 2011

The purpose of this study is to analyze customers' behavior in using word-of-mouth(WOM) information about Korean local food restaurants. The questionnaire developed for this study was distributed to 500 customers living in Jeonbuk area and a total of 455 copies (91.0%) were used for analysis. The statistical analysis was conducted using SPSS Win(12.0). The results were summarized as follows. The recommendation of people experienced'($M=3.57{\pm}1.24$) and 'word-of-mouth through people around'($M=3.52{\pm}1.20$) were major word-of-mouth information sources of Korean local foods; 'taste of food'($M=4.16{\pm}1.15$) and 'service quality'($M=3.79{\pm}1.11$) were important attributes in word-of-mouth information. In addition, to the question about the reasons for recommending the restaurant to the people around, the most people replied that 'flavor, nutrition and quality of local foods can be kept only in the specific location' ($3.53{\pm}1.08$), followed by 'to keep the memory of the visit to the areas in mind through local foods'($3.51{\pm}1.03$). These results showed that people usually recommend a restaurant based on the quality of the food itself or local characteristics. As a result, it is deemed that word-of-mouth effect is an important factor for the spread of Korean local foods.

• Journal of the Korean Institute of Landscape Architecture
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• v.36 no.4
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• pp.100-110
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• 2008

The purposes of the study were to analyze the effects of determinants and persuasive messages on the willingness-to-pay cultural & heritage assets' admission fees. Recently visitors have responded to a nationwide boycott of the fees within national parks due to feelings of disapproval and resentment. Data were collected through onsite surveys of 302 visitors in the Mt. Gyeryong National Park. Regression analysis and two-way ANOVA were employed to obtain the results. The results indicate that credit card payment was the most prominent predictor of willingness-to-pay at the .05 level. The second highest coefficient was obtained in the condition levying of admission fees and parking fees at the same time, providing temple interpretive services, followed by free days for everyone on special days each month. In addition, the most persuasive message was the descriptive content, which stated that fees were profoundly committed to the protection of the cultural heritage for future generations. As a result, it is effective to continually persuade visitors to use posters or reminders that stress the preservation of cultural assets at the entrance gate.

• Korean journal of food and cookery science
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• v.10 no.4
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• pp.363-368
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• 1994

The study was carried out to investigate the proximate composition, amino acids, dietary fiber, ascorbic acid and minerals contents of seven edible wild vegetables; an Evening Primerose($S_1$), a Spiderwort($S_2$), the Flower of a Convolvulus($S_3$), So Ru Jaeng Yi($S_4$), Shoe Bi Rum($S_5$), O Yi Pul($S_6$), Jip Sean Na Mul($S_7$). Results as summarized as follows: 1. The moisture contents of samples were determined as 64.43~88.30% The largest amount of them was contained in a Spiderwort($S_2$) and the smallest was in a Jip Sean Na Mul($S_7$), 2. The crude protein contents of samples were determined as 2.71~8.10%. The largest amount of them was contained in a O Yi Pul($S_8$), the smallest was in the Spiderwort($S_z$). 3. A relatively large amount of total amino acids were determined in samples. The abundant amino acids existed in the samples were Glutamic acid(10%), Lysine(8%), Leucine(8%) and the content of Methionine was very low. The highest level of them was found in the Convolvulus($S_3$), 4,419.6 mg% and the lowest was Shoe Bi Rum($S_5$), 2,393.1 mg% 4. The Ascorbic acid contents of samples was determined as 55.99~31.8O mg. The highest level of them was found in the Jip Sean Na Mul($S_7$) and the smallest was in the Primerose($S_1$) 5. The mineral contents of samples were determined. A relatively large amount of K, Ca and Mg were found in the samples. Especially the level of Iron was higher than that of any other vegetables. 6. The contents of dietary fiber were determined as 31.8~79.9%. The highest level of them was found in the Convolvulus($S_3$) and the lowest was in the Spiderwort($S_2$). The highest level of them was found in the Convolvulus($S_3$) and the lowest was in the Spiderwort($S_2$). From the above mention, we can say that the contents of protein, fat, fiber, total amino acids and iron were abundant in wild grasses than that of any other wild and cultured vegetables. The contents of ascorbic acid, potassium, calcium and magnesium were similar and the moisture is significantly low compared with any other vegetables.

• Journal of the Korean Institute of Landscape Architecture
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• v.39 no.5
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• pp.48-56
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• 2011

The objective of this study is to develop quantitative criteria for setting reasonable standards and regulations for building heights in collective facility districts inside national parks or those connected to their borders. Heights of all building sin collective facility districts were simulated in order to determine heights of ridge lines of sight passing the upper parts of buildings from a main view point. Where a facility's zone is located at the inside or boundary of inland mountainous national parks, and there are coastal type national parks with mountains in the background, the study recommended assigning the maximum allowable height of a building as 8.82m if national park authorities intend to preserve the ridges at three-tenths the height of a mountain. It amounts to 3 or 3.5 stories when it is converted into the number of floors. It is desirable to apply this standard to accommodations like a hotel except lodge or cottage as the maximum allowable height of a building. Nevertheless, when there aren't back mountainous areas among coastal-type national parks, there is a need for applying a separate standard. If an equal and uniform standard is applied to all collective facility districts, it becomes difficult to address local differences when managing landscape. There must be flexibility when applying a standard, depending on variables such as location of view points, differences in the methods of selection of view points, and differences in view angles, etc. Thus, there is a need for different landscape management strategies that address the unique natural environment of different zones.

• Journal of the Korea Organic Resources Recycling Association
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• v.6 no.1
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• pp.53-66
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• 1998

This study was carried out to investigate the typical composition of food waste from municipal solid wastes (MSW) and unit food waste generation rates from different sources in the model cities and to study the food waste management system from unit household to composting facilities. The annual average food waste composition of MSW was determined as 49% in Taejon and 52% in Chungnam Province, respectively. No big difference in food waste composition was found among the different sources. Since the paper waste generally occupied the half of food waste, over 75% of MSW was found to be compostable or biodegradable. Per capita food waste generation rate, 200~250g/capita day was determined by the direct measurement from 32 households, while 380g/capita day for Chungnam Province and 400 g/capita day for Taejon were estimated by the load count analysis In the sanitary landfills. This difference means people contribute generating food waste at outside house approximately twice as much as that at inside house. Per capita food waste generation rates from several sources were determined as follows; 166~215g/capita day at municipalities, 400g/visitor day at a first class hotel, 170g/student day at a university restaurant. Food waste generation from restaurant was strongly dependant upon it's level or quality; 670g/capita day at the high level restaurant, 190g/capita day at the middle class and 60 g/capita day at the lower class restaurant. The food waste reduction rate in a In situ fermentor showed 30~40g/kg day.

• Proceedings of KOSOMES biannual meeting
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• 2006.05a
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• pp.121-128
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• 2006

The results of COD researched on August of 2004 were 6.8 ppm in North Mokpo inner Bay, 4.4 ppm in front of YongSang Bank and 4.6 ppm in front of ShinAn Beach Hotel which is over III level Marine-Environmental Standard. The other five stations sea water quality of Mokpo inner bay were reached II-III level. Concentration of total nitrogen range from 1.23 ppm to 3.56 ppm and total phosphorous was range from 0.07 ppm to 0.12 ppm which were II-III level. This results show that the Mokpo inner bay is unsuitable for aquaculture and growth of fish and for use of marine resort, it can be only available for industrial and harbour use. In results of estimated point source flow into Mokpo inner bay, the occupation ratio from YoungSang river in total inflow of TN and TP were up to 49-89 % respectively. It is indicate that in order to improve the water quality of MokPo inner bay have to control the discharge from YoungSang river first of all, then control the discharge from North Harbour domestic wastewater treatment, InAm river and NamHae domestic wastewater treatment.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.6
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• pp.2652-2659
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• 2011

The principal objective of this study was to provide the basic information on the sourdough bread made with probiotics and yeast(Saccharomyces cerevisiae) and to establish an optimum formula for the development of sourdough bread with high physiological, textural and sensory quality characteristics. The following mixing ratios of probiotics and yeast were used: Test 1, probiotics: yeast = 1.5 : 0.1; Test 2, 0.30 : 0.02; Test 3, 0.15 : 0.01(g/g). Fermentatioin using sourdough resulted in increase in number of probiotics in sourdough by 244~642 times but reduced pH in sourdough. Contributions by yeast in pH in sourdough were not as high as probiotics after the first fermentation of 15 hrs period of the dough. Among the three groups, bread volume, crumb firmness, crumb thickness, crumb elongation, compression force value, and specific volume of bread of bread were not significantly different. However, in sensory evaluation, flavor, taste, overall acceptance in sourdough produced by Test 2 markedly improved(p<0.05). These results show that Test 2 bread had improved sourdough properties, compared to Test 1 bread and Test 3 bread.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.2
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• pp.102-115
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• 2017

This study, focused on customers of tourist industry events, aims to examine the influence of service quality on customer satisfaction and customer loyalty. The overall explanatory power ($R^2$) on the dependent variable 'customer satisfaction' in relation to service quality was found to be 47.1%, and the overall explanatory power($R^2$) on the dependent variable 'customer loyalty' in relation to service quality was 36.6%. The F-test, which was conducted to determine the statistical significance of the above regression equation, showed a value of 157.599, thus confirming the statistical significance of the regression equation on how service quality affects customer loyalty. The t-test, was conducted to determine the statistically significant variables of service quality of tourism industry events (t=5.359, p= .000). Furthermore, the analysis showed that customer satisfaction had a positive (+) influence on customer loyalty (t=12.554, p= .000). Therefore the hypothesis that the quality of service affects customer satisfaction and loyalty was supported. As a result, it was found that the higher the level of service quality, tangibility, reliability, responsiveness, confidence empathy, and event quality, the higher the customer satisfaction level.