• International Journal of Contents
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• v.16 no.2
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• pp.92-101
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• 2020

Industrial integration is the innovative embodiment of regional economic theory. The promotion of industrial integration is conducive to improving the scale effect and spillover effect of the industry. Also, it has the power to radiate, drive, and lead the innovation and development of the whole industrial cluster. The purpose of this paper was to identify the most suitable development pattern of the ice-snow sports tourism industry in Zhangjiakou, one of the host cities of the 2022 Winter Olympics. This study combs the characteristics of the development of the ice-snow sports industry, and analyzes the current situation of the industry in Zhangjiakou based on the SWOT-AHP method. This paper argues that the integrated industry is the most suitable development pattern for the promotion of the ice-snow culture industry in Zhangjiakou. The following content will present effective countermeasures to accelerate the development of the ice-snow culture industry integration in Zhangjiakou from three aspects: industrial resource integration, industrial chain layout, and scientific and technological innovation. The IT live simulation technique facilitates identifying some vital elements during the data collection.

• Journal of the Korean Applied Science and Technology
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• v.41 no.2
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• pp.375-385
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• 2024

The purpose of this study is to manufacture ice cream with perilla leaves fermented extract(5%, 10%, 15%, and 20% w/v) fermented by Lactobacillus acidophilus KCTC 3164 strain as functional additives. The physical and chemical properties(color, viscosity, pH, total acidity, melting rate, overrun) and antioxidant activity of ice cream with perilla leaves fermented extract were evaluated. The addition of perilla leaves fermented extract affected the color of the ice cream, and the melting rate increased with increasing addition of perilla leaves fermented extract. In contrast, viscosity showed a gradual decrease. Overrun increased gradually with higher levels of perilla leaves fermented extract, while pH decreased significantly, and total acidity increased. The DPPH radical scavenging activity and total polyphenol content of ice cream with perilla leaves fermented extract significantly increased with higher concentrations of fermented perilla leaves extract. The results of this study indicate that the ice cream sample with 10% fermented perilla leaves extract has a potential as a functional ice cream since it exhibited high overrun, a low melting rate, the desired viscosity, and high DPPH radical scavenging activity and total polyphenol content.

• Korean Journal of Food Science and Technology
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• v.51 no.5
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• pp.432-437
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• 2019

The objective of this study was to determine the molecular/crystalline structures and phase transition properties of starches isolated from six rice cultivars grown in Korea. Apparent amylose content was highest in starch obtained from the Saemimyeon cultivar (30.8%) and lowest in that obtained from the Sheonhyangheukmi cultivar (20.3%). Starch from the Saemimyeon cultivar had a lower proportion of short chains (DP 6-12) and a the higher proportion of long chains (DP${\geq}37$) than that seen in other rice starches. Saemimyeon had relatively higher pasting temperature ($86.5^{\circ}C$), gelatinization temperature ($72.1^{\circ}C$) and gelatinization enthalpy (14.2 J/g) than these values found for other rice starches. The onset temperature and enthalpy for ice crystallization of rice starch ranged from $-27.1{\sim}-20.2^{\circ}C$ and 241.1~264.8 J/g, respectively. The ice melting enthalpy measured in excess water (67% water content) of rice starches was 282.4~310.1 J/g. Among the rice starches examined, starch obtained from Sheonhyangheukmi, with the lowest amylose content, showed the lowest glass transition temperature (${T_g}^{\prime}$).

• Transactions of the Korean Society of Mechanical Engineers B
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• v.40 no.8
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• pp.495-501
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• 2016

The measurement of icing conditions needs to be carried out accurately by the ice detector system of an aircraft. Ice detector systems should be installed in locations not affected by backwash, rotor downwash or moving doors or other equipment. Various analyses were carried out in order to find the proper locations sufficiently far from these interfering effects. In this study, the optimum position of the ice detector was assessed using computer simulation, with respect to different flight modes, flow velocities and the amount and distribution of liquid water around the sensor.

• The Korean Journal of Food And Nutrition
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• v.17 no.2
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• pp.212-219
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• 2004

In this study, we compared that sensory characteristics and nutritional components of ice cream supplements with various levels(1, 2, 3％) raw and frozen citron juice. Vitamin C was not detected in frozen citron juice 1％ added group. The content of vitamin C was 4.7 mg/100g in raw citron juice 3％ added group. But it detected 1.0 mg/100g in 3％ frozen citron juice added group. Free sugars were detected sucrose, lactose and maltose. Those amounts of all samples were lower than control group and were lower goes to citron juice added ratio higher. Organic acids in ice creams were detected oxalic acid, malonic acid, malic acid and citric acid. The citric acid content was higher than other organic acid. Especially, citric acid content was the highest in raw citron juice 3％ added group (6.3 mg/100g). But it's content was low in all frozen citron juice added groups (0.5-0.6 mg/100g). Mineral contents of ice creams were highest in raw citron juice 3％ added group (3399.96 mg/100g). The results of sensory test, citron aroma and citron taste were the highest in raw citron juice 3％ added group. Overall acceptability was the highest in frozen citron juice 2％ added group.

• Proceedings of the Korean Geotechical Society Conference
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• 2008.03a
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• pp.894-904
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• 2008

In this study, soil samples from the Antarctic and Vladivostok, Siberia were tested in the laboratory, and specific gravity, compaction curve and grain size distribution were determined. The effect of temperature change on the thermal conductivity, unfrozen water content and compressive strength were investigated. Samples for the compressive strength test were prepared in a mold with a fixed volume to prevent swelling and the effect of temperature and water content change on the strength were compared. Results from the thermal conductivity test showed that thermal conductivity values for both soils were larger at temperatures below freezing than above freezing. The unfrozen water content dropped sharply within a temperature range of $0{\sim}-5^{\circ}C$ and then gradually decreased further up to $-20^{\circ}C$. Compressive strength test results showed various stress/deformation curves with a change in water content. Sandy soil had much larger strength than pure ice at an identical temperature, while clayey soil had a smaller strength than ice near the freezing point, but showed a larger strength at temperatures belows $-15^{\circ}C$.

• KDI Journal of Economic Policy
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• v.43 no.3
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• pp.33-53
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• 2021

The import content of exports (ICE) is defined as the amount of foreign input embodied in one unit of export, and it has been used as a measure of the degree of integration into the global production network. In this paper, we suggest an alternative measure based on the decomposition of gross output and imports into the contributions of final demand terms. This measure considers the manner in which a country manages its domestic production base (gross output) and utilizes the foreign sector (imports) simultaneously and can thus be regarded as a more comprehensive measure than ICE. Korea's input-output tables in 1970-2018 are used in this paper. These tables were rearranged according to the same 26-industry classification so that these measures can be computed with time-series continuity and so that the results can be interpreted clearly. The results obtained in this paper are based on extended time-series data and are expected to be reliable and robust. The suggested indicators were applied to these tables, and, based on the results we conclude that the overall importance of the global economy in Korea's economic strategy has risen and that the degree of Korea's integration into the global production network increased over the entire period. This paper also shows that ICE incorrectly measures the movement of the degree of integration into the global production network in some periods.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.91-101
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• 2014

This study examines ice cream products with higher preference as dessert food using Tarak which is Korean traditional fermented milk (sherbet 1 kind, ice milk 2 kinds(IM-2, IM-4), ice cream 1 kind (IC-6)), and investigates the quality characteristics of each Tarak ice cream. For viscosity of the mix for Tarak ice creams, sherbet showed the lowest, and IC-6 showed the highest, significantly. For overrun, at 10 minutes, IC-6 with high milk fat content showed a higher value, and at the final 30 minutes, there was no significant difference among all samples. For melting point, IC-6 showed the highest and sherbet showed the lowest. For number of lactic acid bacteria, sherbet showed 7.32 Log CFU/g and IM-2, IM-4 and IM-6 showed 8.35~8.49 Log CFU/g, not showing significant difference. For sensory test of Tarak ice creams, IC-6 showed milk flavor highest, 4.10, and for sourness, sherbet showed 4.20 and IM-2 showed 4.10. For sweet taste, IC-6 showed the highest 5.05, and for bitter, IC-6 showed the lowest, 1.65. For the degree of creaminess, IC-6 was assessed significantly higher as 4.60 and body sense was also assessed higher as 5.05. For acceptance of appearance, taste, flavor and texture, IC-6 was assessed significantly higher than the other samples and for overall acceptability, IC-6 was assessed the highest at 5.15, sherbet showed 3.75, IM-2 showed 3.05 and IM-4 showed 2.50. This suggests that for Tarak ice creams, sensory preference of ice creams with high milk fat content or sherbet with non milk fat content is high.

• Journal of the Korean GEO-environmental Society
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• v.18 no.12
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• pp.5-11
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• 2017

The 19 mm-sized aggregate was produced by melting vinyl waste (waste polyethylene film) generated from vinyl greenhouses in rural areas. It was mixed with As'cone at various weight ratios, and then insulation effect test, tension test after repeated freezing and thawing, ice pull-out strength test and field density test were conducted for the mixtures. These results demonstrated that as the mixing ratio of polyethylene aggregate increased, the insulation effect increased, due to the many pore spaces that existed in the polyethylene aggregate. After repeatedly freezing and thawing As'cone, the tensile strength significantly increased at 2.5% of the polyethylene aggregate content rather than 0% of polyethylene aggregate content but it also slightly decreased at 5% and 10% of polyethylene aggregate content in comparison to 2.5% of its polyethylene aggregate content. As'cone added with polyethylene aggregate by 2.5% resulted in lower ice pull-out strength than that of normal As'cone. As a result of the porosity test for the samples taken at the site, porosity of the As'cone, which added polyethylene aggregate, was smaller than that of the general As'cone.

• Cartoon and Animation Studies
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• s.50
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• pp.383-422
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• 2018

In this paper, I study the development of character in the fantasy genre of trans-media contents. In this study, I studied the novel " Songs of Fire and Ice " from the existing fantasy genre, and found that the content was expanded to include characters and features that were important to compared with the other fantasy genre content. Late fantasy genre writers since The Lord of the Rings have inherited a sort of genre of standards, and have established the genre of high fantasy. The genre has a typical characteristic of heroic characters or group adventures, based on the stage 12 heroic epic by mythologist Joseph Campbell. So the body of this paper will explore the journey of the heroic character in " Songs of Fire and Ice" and will be compared to the mythic motif and to the heroic epic narrative, and then find out the exceptional features of " Songs of Fire and Ice " as a fantasy genre.