• Journal of Korean Society of Water and Wastewater
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• v.20 no.3
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• pp.431-441
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• 2006

This study investigated the physiological characteristics of biofilm microorganisms formed onto the different drinking water distribution pipe surfaces. The simulated drinking water distribution pipe system which had several PVC, STS 304, and GS coupons was operated at flow velocity of 0.08 m/sec (Re 1,950) and 0.28 m/sec (Re 7,300), respectively. At velocity of 0.08 m/sec, the number of viable heterotrophic bacteria in the biofilm over the 3 months of operation averaged $3.3{\times}10^4$, $8.7{\times}10^4$, and $7.2{\times}10^3CFU/cm^2$ for PVC, STS, and GS surfaces, respectively. The number of attached heterotrophic bacteria averaged $1.4{\times}10^3$, $5.6{\times}10^2$, and $6.5{\times}10^2CFU/cm^2$ on PVC, STS, and GS surfaces at the system with relatively high flow velocity of 0.28m/sec. The changes of physiological profile of biofilm-forming microorganisms were characterized by community-level assay that utilized the Biolog GN microplates. Biofilms that formed on different pipe surfaces displayed distinctive patterns of community-level physiological profile (CLPP), which reflected the metabolic preference for different carbon sources and/or the utilization of these carbon sources to varying degrees. The CLPP patterns have shown that the metabolic potential of a biofilm community was different depending on the pipe material. The effect of the pipe material was also characterized differently by operation condition such as flow rate. At flow velocity of 0.08 m/sec, the metabolic potential of biofilm microorganisms on GS surface showed lower levels than PVC and STS biofilms. For biofilms on pipe material surfaces exposed to water flowing at 0.28 m/sec, the metabolic potential was in order of PVC>GS>STS. Generally, the levels of the bacterial biofilm's metabolic potentials were shown to be notably higher on pipe surfaces exposed to water at 0.08 m/sec when compared to those on pipe surfaces exposed to water at 0.28 m/sec.

• Food Science and Preservation
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• v.21 no.5
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• pp.710-717
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• 2014

This study was designed to develop dish recipes using Heatsun sprouts to improve the sprouts' utilization and consumption. We created four kinds of dishes with Heatsun sprouts, including Acanthopanacis cortex, Kalopanax pictus, Aralia elata, and Cedrela sinensis, and analyzed their sensory properties and nutrients. In the sensory evaluation, the overall preference for all the dishes was scored higher than 3.0, Unnaumsun-dakgoginaengchae had the highest score (4.48) among the dishes. Unnamusun-dakgoginaengchae contained higher values of protein; vitamin A, E, and B6; and folic acid than the recommended dietary allowances (RDAs). The recipe for Dureupgokgammuchim was created to reduce the bitterness and the astringent taste of Aralia elata, and it was rich in vitamin C, E, and B6, as well as in folic acid and iron. Ogapisunkkonchijolim was cooked to reduce the fishy smell of a saury with the addition of Acanthopanacis cortex. It contained 1.5 times the protein RDAs, and high levels of antioxidant vitamins, including vitamin A, C, and E. Chamjugmandu was made by the mixing tofu and various vegetables without adding meat. It had the highest calorie count among the dishes, and its vitamin A, C, and E contents were higher than the corresponding RDAs.

• Journal of Intelligence and Information Systems
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• v.17 no.3
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• pp.147-168
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• 2011

As personalized recommendation of products and services is rapidly growing in importance, a number of studies provided fundamental knowledge and techniques for developing recommendation systems. Among them, the CF technique has been most widely used and has proven to be useful in many practices. However, current collaborative filtering (CF) technique has still considerable rooms for improving the effectiveness of recommendation systems: 1) a similarity function most systems use to find so-called like-minded people is not well defined in that similarity is computed from a single perspective of similarity concept; and 2) temporal information that contains the changing preference of customers needs to be taken into account when making recommendations. We hypothesize that integration of multiple aspects of similarity and utilization of temporal information will improve the accuracy of recommendations. The objective of this paper is to test the hypothesis through a series of experiments using MovieLens data. The experimental results show that the proposed recommendation system highly outperforms the conventional CF-based systems, confirming our hypothesis.

• Journal of Korean Library and Information Science Society
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• v.46 no.1
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• pp.43-63
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• 2015

Quality of the library service, because it is based on the subjective meaning of the user for a particular service, depending on the individual expectation level, can be divided between satisfaction and dissatisfaction. Therefore, library services that are performed in public libraries also ultimately assessment of library services may influence based on the expected value of the user. This study is a satisfaction survey of library services to the public library of Goyang. Overall satisfaction of Public Library of Goyang in this study are in the following orders: 1) facility, 2) cultural programs and courses, 3) librarian kindness, 4) collections. To understand the specific meaning of each preference, it was analyzed in the followings: 1) the expectation level to the library space, 2) expectation level to librarians, 3) new service the users desire, 4) service the users want, etc. by age and occupation. As the age of the user increases, the demand for traditional library usage increased. In addition, services that utilize the same library external resources and utilization of external lecturer is like finding employment and art courses, expectation level of users such as reading course to utilize library resources was the highest.

• Culinary science and hospitality research
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• v.16 no.5
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• pp.264-276
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• 2010

The purpose of this study is to examine the possible use of functionally elevated Gochujang, a Korean traditional fermented sauce, and the result is as follows. The water content of Gochujang became significantly higher as jujube concentrate was added. The more amount of jujube powder, the less water content of Gochujang. And the water content of jujube concentrate added Gochujang was higher than jujube powder added Gochujang. For the chromaticity, lightness and yellowness were increased while redness and salinity were decreased with more jujube added. The viscosity of jujube concentrate was decreased when its amount was increased, and the viscosity of jujube powder was increased when its amount was increased The results of sensory tests figured out GJC30(30% of jujube concentrate added) and GJP15(15% of jujube powder added) showed the highest preference, so those seem like the best additional level for elevating the sensory value and instrumental quality characteristics of Gochujang. This study showed that the possibility of using functionally fortified Gochujang by adding jujube which is nutritious and rich of health ingredients.

• Journal of Distribution Science
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• v.10 no.5
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• pp.37-44
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• 2012

In this paper, we investigate several factors that affect the locational decision of discount stores by using previous studies on the marketing area and the location of commercial facilities. We selected 21 primary variables that are expected to influence the decision of store location and, by factor analysis, grouped them into five underlying factors. Among these, the demographic factor, which shows the potential purchasing power level, had the greatest impact on the locational decision for the store. However, we found individual stores positioned according to unique locational characteristics in addition to the demographic factor. It means that we have to additionally consider if the vicinity of the market is based on any physical properties. Many previous studies proposed four decision factors for store location: the economic factor, the demographic factor, the land utilization factor, and traffic factor. However, the fivefold factors-our distinctive contribution-are more concrete and persuasive according to Korean reality. We show that location preference is based on the following criteria: (1) the area is densely populated, (2) houses stand close together, (3) residents have a high income level, (4) road traffic is developed and easy to access, and (5) public transportation is well developed. The demographic factor has the greatest impact on the location of a discount store. The number of households has a greater relevance to the demographic factor than does the individual consumer. Second, discount stores relatively prefer places where houses are located close together because such places offer easy access to the market. Third, a place whose residents have a high income level will be preferred, with its large cars and excellent traffic conditions. Fourth, a location would be highly rated if the roads around commercial facilities are well developed and their accessibility is good. Finally, discount stores must be located close to bus stops because female consumers, including housewives-the most important customers-evaluate stores based on distance. In this research, the variable of consumer attitude and preference was excluded, and the location factors of discount stores were analyzed according to a microscopic view through physical spatial data. In the future, the opening of new discount stores based on the five factors indicated above will require a comparatively shorter time from the first project feasibility analysis. In addition, the result of our study can be applied to the field of public policy for constructing and attracting large-scale distribution facilities.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.2
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• pp.222-229
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• 2016

Corni fructus is often distributed or processed in the form of dried fruit. However, Corni fructus is hard to develop due to its distinctive sour, bitter, and astringent taste. The aim of this study was to develop a puree to broaden the utilization of fresh Corni fructus. Manufacturing and quality characteristics of Sansuyu jam made from puree were investigated. Seeded Corni fructus pulp consisted of 20 to 26% whole fruit. The moisture and sugar contents of pulp were 52~63% and $15{\sim}31^{\circ}Brix$, respectively. Sterilized distilled water was added to seeded pulp to achieve a constant solids content in the puree. As the pectin content was low as $0.14{\pm}0.01%$, gelling agent was added to produce jam. The moisture content of the puree increased to 83~88%. The sugar content was reduced to $10^{\circ}Brix$. There was no significant difference in pH. DPPH radical scavenging activities of the puree according to ripening rate at a concentration of 100 ppm were 47.92% and 50.96%, respectively. The preference degree was $5.03{\pm}0.97$ at a ripening ratio of 50:50, 2% pectin, and 0.2% carrageenan. These results imply that Corni fructus pulp puree may be appropriate for development as a natural food product.

• Journal of Korean Society of Transportation
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• v.22 no.2 s.73
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• pp.27-39
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• 2004

The purpose of this paper presents realistic policy alternative about recent tendency to decrease of subway-users and diminution of use efficiency which are serious problems of Busan Subway. Several policy alternatives have been studied until now, such as subway transfer impedance solution plan, introduction of subway to transfer fare discounting policy, and etc.. But, those policy alternatives are difficult to carried out, because they are less effective and overburden to financial aspect. Therefore, I made use of research on subway utilization to presuppose service improvement, as an alternative, in the transfer fare discounting system between bus and subway which might be powerful influence over subway-users. To verify this proposed study, I took advantage of Stated Preference(SP) where I estimated fare revenue and effects on fluctuation of subway-users with nested logit model based on research results. Suitable alternatives are as follows: First, If municipal government carries out transfer fare discounting policy without shortening in-vehicle time and out-of-vehicle time transfer fare, it is reasonable to discount transfer fare 50% off on the assumption of financial support as much as \6.700 million annually. Secondly, in case of application of multi-factors at a time, transfer fare discounting and in & out vehicle time, it is preferred to have no charge for transfer option with financial support as much as expected income-loss \5,600 million.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.825-831
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• 2006

This study investigated the utilization of apricot as a coagulants for tofu manufacture, and compared the quality characteristics and shelf-life of tofu made by A2(2% apricot juice), A4(4% apricot juice), A6(6% apricot juice), A8(8% apricot juice) in comparison with those of C(G.DL). A2 tofu(323.00 g) showed the highest yield of tofu and the tofu yield decreased with increasing apricot juice content. In color, the lightness of tofu was decreased with increasing apricot juice content, while redness and yellowness were increased. The hardness of tofu coagulated with apricot juice was higher than that of the coagulated C(G.DL) and the springiness of A6 and A8 was higher than that of C(G.DL) while that of the other tofus was lower than C(G.DL). The brittleness of tofu was increased with increasing apricot juice content. The pH value of tofu coagulated with apricot juice was increased during storage at $0^{\circ}C$ and the acidity was decreased. Two percent apricot juice tofu had good overall preference.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.897-902
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• 2006

This study was carried out to investigate the possibility for utilization of waste materials and the characteristics of pork by feeding citrus byproducts. The groups consisted of the pork without citrus byproduct (TB-0) and the pork fed with 6% and 10% citrus byproduct during growing and fattening period (TB-1). The contents of moisture, crude protein, crude fat, crude ash, vitamin $B_1$ and $B_2$, total amino acids, and caloric were not significantly different between TB-0 and TB-1 (p>0.05). The contents of cholesterol and the magnesium of TB-1 were lower than those of TB-0. Palmitic acid was the most abundant among saturated fatty acids while oleic acid was the most abundant among unsaturated fatty acids in both groups. In case of sensory score, the color and aroma of raw meat and taste, texture, juiciness and palatability of boiled meat were not influenced by feeding of citrus byproduct. But the flavor preference of boiled meat of TB-1 was higher than that of TB-0.