• The Journal of the Korea Contents Association
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• v.18 no.5
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• pp.647-659
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• 2018

'Waiting for a Thousand Years & Mingling with World People-Gangneung Danoje Festival 2017 as an Important Intangible Cultural Property' is the festival with the longest history in Korea. In spite of its historical value, however, there are not many academic researches on the value of festival brand equity. Thus, the objective of this study is to empirically analyze the influence relationship between selection attributes of festival storytelling, brand equity, brand attitude, and brand loyalty through the structural equation model. Regarding the spatial scope of thesis material, a survey was conducted focusing on 657 tourists visiting the Gangneung Danoje Festival. In the results of verifying the hypotheses in accordance with the structural equation model, the selection attributes of festival storytelling had effects on the brand equity, and the brand equity had effects on the brand attitude and brand loyalty while the brand attitude had effects on the brand loyalty. Based on such results of this study, the implications could be suggested as follows. First, the local contents culture should be developed together with local experts and residents by finding its local custom. Second, the brand equity that could prioritize the strategy of characteristics should be increased by emphasizing the selection attributes of storytelling. Third, the phased development should be achieved through local residents' open participation by dividing roles of experts and non-experts as festival manpower.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1164-1168
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• 2005

Korean traditional deer decoction (Nogjungtang), composed of oriental herbs and almost deer parts, has been used as an important resource for human health. For basic studying on Nogjungtang, this experiment was conducted to evaluate nutritional effects of Nogjungtang, and estimate its effect on growth, food efficiency, organ development and hematological indices in growing and adult Sprague-Dawley rats. The rats were divided into three groups as follows; control: non-supplementation, Notiungtang I: recommended dose, and Nogjungtang II: thrice recommended dose. Nogjungtang was composed of various general nutrients with up 93$\%$ moisture.Crude protein is the highest value as 22.78$ \%$, Mg is a major mineral as 0.48$\%$ compared to other minerals, and methionine and proline are higher by 1.31 and 1.67$\%$ than other amino acids based on dry matter, re-spectively. In both growing and adult rats, there were no significant difference in body weight gain and feed intake between the control and Nogjungtang groups. Also, organs weights (liver, heart, kidney and stomach) and hematological indices (WBC, RBC, Hb, Hct and Platelet) did not show statistically significant differences among the experimental groups. However, all of experimental rats were normal growth without hypertrophy or negative development of organs by Nogjungtang. Hematological indices maintained in normal value by thrice recommended dose of Nogjungtang. The average body weight of each treatment groups showed similar levels at end of experiment. In case of the feed efficiency ratio (feed intake/body gain), the growing rats showed 6.00, 5.81 and 5.99 and adult rats showed 9.03, 8.98 and 9.10 in control, Nogjungtang I and Nogjungtang II, respectively. In conclusion, although further investigation of Nogjungtang should be performed in the functions registered in many ancient literatures, Nogjungtang is physiologically safe and may have potential as candidate food for human health.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1472-1481
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• 2007

The purposes of the study were to find refined taste of ancestor through historical research about traditional cooking method and ingredient for the purpose of enriching today#s dietary life and to hand down a particular style of regional dish and excellence of nutritional aspect by providing a standard recipe and nutrition analysis data on #Dong-rae Pajeon#. To collect data about traditional ingredients and cooking method, researcher interviewed seven local natives who have kept a traditional food costumes, visited four restaurants, and reviewed ten cookbooks. The interviewees recalled and demonstrated the cooking procedure. The standard recipe of #Dong-rae Pajeon# was created after three experimental cookings, based on the recipes of the natives, restaurants, and cookbooks. According to the natives# statements, #Dong-rae Pajeon# was a special dish that was offered to the king at #Samzi-nal# (March 3rd of the lunar calendar). It was also a seasonal (before cherry blooming time) and memorial service dish of the province#s high society. The main ingredients were small green onion, dropwort, beef, seafood (large clam, mussel, clam meat, oyster, shrimp, fresh water conch), waxy rice powder, non-wax rice powder, and sesame oil which were abundant in Busan and Kijang region. Energy per 100 g of #Dong-rae Pajeon# was 148 kcal. Protein, lipid, fiber, Ca, and Fe contents were 8.8 g, 2.0 g, 8.6 g, 57.7 mg, and 1.8 mg respectively. Contents of cystine, lysine, leucine, valine, isoleucine which are essential amino acids were high in #Dong-rae Pajeon#. Fatty acids contents are oleic acid (20.5%), linoleic acid (20.1%) and linolenic acid (10.4%) while P/M/S ratio was 0.73/0.67/1.

• Economic and Environmental Geology
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• v.56 no.6
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• pp.899-909
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• 2023

In this study, the material scientific characteristics of Hobun pigments used as white inorganic pigment for traditional cultural heritage were identified according to the type of shell and calcination and evaluated the stability of the preservation environment. For the purpose of this, we collected 2 different types of Hobun pigments made by oyster and clam shell and its calcined products(at 1,150℃). Hobun pigments before calcined identified calcium carbonate such as calcite, aragonite but calcination derived changing main composition to portlandite and calcite. Results of FE-SEM showed characteristics microstructure for each shell but pigments after calcined observed porous structure. Porous granule highly caused oil adsorption according to increase specific surface area of pigments. In addition, the whiteness improved after calcined pigments compared to non-calcined pigments, and the color improvement rate of Hobun pigment (CS) which made of clam shell was higher. As a result of the accelerated weathering test, the Hobun pigment-colored specimen had a color difference value of less than 2 after the test, which was difficult to recognize with the naked eye. In particular, the color stability has improved as the color difference value of the Hobun pigment is smaller after calcined compared to before non-calcined pigment. However, it was confirmed that the stability of the painting layer was lower in the specimen after calcined pigment. For antifungal activity test, Aspergillus niger, Tyromyces palustris and Trametes versicolor were used as test fungi, and all pigments were found to have preventive and protective effects against fungi. Especially, the antifungal effect of the calcined pigment was excellent, which is due to the stronger basicity of the pigment.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.663-669
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• 2017

This study were estimated the contribution of carcass traits to unit price, to analyze the marbling score as a categorical variable rather than a numerical variable, and to develop an optimal model that also includes the holiday effect and the raising period. The data for this study were acquired from the Quality Evaluation of the Korea Institute for Animal Products, and consisted of the trading records of 1,613,699 heads at 12 wholesale markets from 2010 to 2014. The unit price of a cow was estimated from the following parameters: -52.50 Won/mm, $8.93Won/cm^2$, 7.20 Won/kg, and -1.04 Won/day for backfat thickness, eye muscle area, carcass weight, and raising period, respectively. Parameters for the dummy variables of marbling scores varied from 0 to 8328.74 Won/kg, which means that each marbling score grade had a different price value. The unit price of a steer was estimated from the following parameters: - 92.12 Won/mm, $20.22Won/cm^2$, 1.30 Won/kg, and -1.72 Won/day for backfat thickness, eye muscle area, carcass weights, and raising period, respectively. Parameters for dummy variables of marbling scores varied from 0 to 7338.80 Won/kg, which means that the grades of each marbling score had different price values. The unit price of sales during traditional holidays was significantly higher (827.71 Won/kg for cows, and 645.15 Won/kg for steers) than during non-holidays.We conclude that the use of categorical values for marbling scores would be needed to evaluate the price of Hanwoo beef using multiple regression analysis based on carcass traits and environmental factors.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1313-1319
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• 2010

Rice cultivars of Goami2 (G2), Baegjinju (BJJ), and Sulgaeng (SG) with different amylose contents were developed by mutation breeding via N-methyl-N-nitrosourea (MNU) treatment to Ilpumbyeo (IP), high japonica rice. They were identified by different appearances such as grain size, color, and shape. In this experiment, the compositional and physical qualities of those cultivars were examined. The G2 rice classified as a high-amylose rice cultivar was significantly higher in its non-digestable carbohydrates contents. Linoleic and oleic acid were composed of 70~75% of all fatty acids composition regardless of milled and brown rice, except G2 rice in which palmitic acid was the major fatty acid followed by linoleic acid and oleic acid in order. Major amino acids were aspartic acid, glutamic acid, and hydroxy lysine. It was found that cysteine contents were higher in the cultivars of endosperm mutant rice. The DSC analysis revealed that enthalpy was the highest in BJJ followed by SG, IP, and G2 rice. The lowest enthalpy of G2 might be attributable to the higher amylose content. Ilpumbyeo in its cooked rice form showed the highest in Toyo value and less in hardness, but G2 was vise versa. Results of gelatinization and cooked rice properties suggest that G2 was less suitable for cooked rice, but has a potential for functional ingredients from nutritional point of view. The BJJ and SG could be used for traditional cooking as well as for processed foods.

• Journal of Intelligence and Information Systems
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• v.15 no.4
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• pp.79-98
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• 2009

Web traffic is becoming an important indicator to make inferences about internet companies' future prospects so that traditional firm valuation methods need to be modified to integrate the ideas of web traffic information as a major asset of internet companies. It is because web traffic is a measure of attracting visitors to firm's web site and is the basis for internet companies' marketing expenditure and customer acquisition and retention. Also the web traffic represents the internet companies' technological advances and marketability. The major purpose of this study is to show the relevance of web traffic for valuation of internet companies. For this, we test hypothesis with the firm's web traffic and financial data using the analysis model of Hand(2000a) derived from the log-linear model introduced by Ye and Finn(1999). Test results show that the web traffic, more specifically the number of unique visitors, visits, and page views are all positively related to the firm's value. This implies that the web traffic information should be considered as one of the important non-financial indicator for the internet firm valuation.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.3
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• pp.1221-1233
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• 2016

Purpose: To investigate any potential association between wine and breast cancer risk. Materials and Methods: We quantitatively assessed associations by conducting a meta-analysis based on evidence from observational studies. In May 2014, we performed electronic searches in PubMed, EmBase and the Cochrane Library to identify studies examining the effect of wine drinking on breast cancer incidence. The relative risk (RR) or odds ratio (OR) were used to measure any such association. Results: The analysis was further stratified by confounding factors that could influence the results. A total of twenty-six studies (eight case-control and eighteen cohort studies) involving 21,149 cases were included in our meta-analysis. Our study demonstrated that wine drinking was associated with breast cancer risk. A 36% increase in breast cancer risk was observed across overall studies based on the highest versus lowest model, with a combined RR of 1.0059 (95%CI 0.97-1.05) in dose-response analysis. However, 5 g/d ethanol from wine seemed to have protective value from our non-linear model. Conclusions: Our findings indicate that wine drinking is associated with breast cancer risk in a dose-dependent manner. High consumption of wine contributes to breast cancer risk with protection exerted by low doses. Further investigations are needed for clarification.

• Journal of architectural history
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• v.8 no.3 s.20
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• pp.23-38
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• 1999

The purpose of this study is to analogize the appearance of Korean Ancient Architecture in view of the Stone Remains from 3 Kingdom Period to Unificated Shilla Period. But in these period, there is no building remains but some stupas and fine arts. Especially, there are many architectural appearance and revealing signature in these Historical Stone remains. Architectural elements which are analogized by stone remains what has value as historical materials by preservation of original form from 3 Kingdom Preiod to Unificated Shilla Period are as follows : 1) Platform, the representative characteristic of Korean traditional architecture, was frame structure and accumulate structure. And circular or square footing stood a same shape column on it is put on the platform. 2) In the case of column, there used entasis column and inclined column and circular chamfer technique was applied on the top side of it. Upper side of column, capital and head pentrating tie that small bearing block was put on the center of it was joined. And longitu야nal rest(長舌) supported a cross beam. Capital and small bearing block had no bottom heel, and heel side was curved and straight. Centered bracket structure was often used, and multi bracket structure is not used yet. Inward incline technique was used. 3) Inward opening pair door which had lintel, threshold, doorjamb was usually used, Fixing stone was used for structural safety, and circular handle and lock was used for decoration. Handrail was used on the edge of wooden floor for decorative effect and safety. 4) Square rafter and circular rafter were used in the same period and so did flying rafter. Double eaves and single eave were used in the same period but, single eave was usually used. In this period, square rafter was usually used. This would be studied more by comparing with Japanese wooden architecture. 5) Hipped roof was used and half-hipped roof was not used yet. In front of th hip, there are small sculpture called Jap-Sang(雜像), and windbell was hang on the end of the hip rafter. Concave roof tile, convex roof tile, round eaver tile, decorative tile at end of roof ridge were used. Lotus style was well used on the face of roof tile for decoration. From the results of this study, wooden architecture of Unificated Shilla period was simple compare to Koryo dynasty and Chosun dynasty but, it had some brilliant character. It was hard work that analogized the form of non-existent wood architecture of Ancient Korean period by restricted stone remains. But, in addition to the results of this study and research of old documentations, more study should be go on.

• Journal of Korea Spatial Information System Society
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• v.12 no.1
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• pp.66-75
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• 2010

The authors argues that the current road updating system based on traditional aerial photograph or multi-spectral satellite image appears to be non-user friendly due to lack of the frequent cartographic representation for the new construction sites. Google Earth are currently being emerged as one of important places to extract road features since the RGB satellite image with high multi-temporal resolution can be accessed freely over large areas. This paper is primarily intended to evaluate optimal threshold of RGB pixel values to extract road features from Google Earth. An empirical study for five experimental sites was conducted to confirm how a RGB picture provided Google Earth can be used to extact the road feature. The results indicate that optimal threshold of RGB pixel values to extract road features was identified as 126, 125, 127 for manual operation which corresponds to 25%, 30%, 19%. Also, it was found that display scale difference of Google Earth was not very influential in tracking required RGB pixel value. As a result the 61cm resolution of Quickbird RGB data has shown the potential to realistically identified the major type of road feature by large scale spatial precision while the typical algorithm revealed successfully the area-wide optimal threshold of RGB pixel for road appeared in the study area.