• 한국수산과학회지
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• 제57권2호
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• pp.109-115
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• 2024

This study investigated the effects of various naked barley starch contents (0, 0.67, 1.34, 2.0, and 2.67 wt%) in surimi mixtures for 3D printing. Adding starch to surimi altered its texture, potentially reducing production costs. Unheated surimi became less firm with higher starch content. After heating, there was an increase in hardness, adhesiveness, springiness, cohesiveness, gumminess, chewiness, and resilience, peaking at 1.34 wt% starch. Compared to the negative control, starch-added heated surimi had a tougher texture. The color values (L^*, a^*, and b^*) decreased after heating, with no significant change in shearing force with increasing starch content. Sensory evaluation indicated improved smell, texture, hardness, elasticity, and preference over the negative control. Higher starch content increased hardness for 3D printing suitability with no significant difference above 1.34 wt% starch indicating this is the most appropriate content. Naked barley starch enhanced surimi strength without affecting smell and preference, suggesting it as a potential surimi additive.

• 한국조리학회지
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• 제24권3호
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• pp.104-112
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• 2018

The purpose of this study was to examine the quality characteristics of white pan bread according to the different types of water (tap water (still water), purified water, still water, light water, classical water, and bold water). Pan breads were statistically analyzed using texture profile analysis, fermentation, texture, suitability, image analysis, color, moisture content, and statistical analysis. This result will contribute to the commercialization of pan bread using various kinds of water. Ultimately, we analyzed the quality characteristics of various kinds of water, depending on the carbonic acid content on the dough and the pan bread, and to derive the optimum kinds and ratios of the water to be applied to the pan bread. As a result of the study, the best findings were obtained with water containing carbonic acid content more than the classical water according to overall characteristics, durability (Width of Tail and Integral), foot efficiency, softness, volume and preference check. Therefore, when white pan bread is produced by using water containing a carbonic acid content (5~7.5 mg/L) or more of the classical water, it affects the quality characteristics and a good obtains positive response to from consumers. In this study, the quality characteristics of pan bread based different kinds of water which were not available in the past, and the quality characteristics of pan bread, which can be used as the basic data for future research, were well analyzed.

• 한국의류산업학회지
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• 제20권3호
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• pp.343-352
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• 2018

The objective of this study is to investigate the market of fitness compression wear as well as to design an optimal fitness compression wear by analyzing the muscle and movement characteristics of the elderly women in Korea. In this regard, research for functional garments is needed to increase muscle activity of elderly people during physical exercise. Firstly, we investigated the brand, design, size, material, and pattern of fitness wear based on the market survey. Secondly, we identified preference, evaluation items, evaluation method, and pattern design method based on the literature review. Finally, in addition, the motion type, range, angle to improve the muscle strength of the elderly were investigated and the maximum muscle strengths of each motion were analyzed by using 2007 Size Korea data (n = 386). It is also designed for muscle fatigue through exercise and rapid fatigue recovery after exercise. The evaluation methods for fitness compression wear were classified as motor functionality, physiological comfort, pattern and material suitability evaluations. The muscle strength at leg (pushing force) and waist (lifting force) of the ages of 60 to 69 years old showed 239.3 N and 274.5 N, respectively, which were the lowest forces compared to younger age groups. By applying these results to the design process of fitness wear, it is anticipated that the fitness wear will have a proper fit to the body shape of elderly people in South Korea as well as it can increase muscle efficiency to promote physical capability and healthy life for senior people.

• 생물정신의학
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• 제24권3호
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• pp.155-161
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• 2017

Objectives Decision-making in patients with schizophrenia has been known to be inefficient in both cognitive and affective aspects. The purpose of this study was to investigate the influence of anhedonia and self-esteem on the decision-making process in schizophrenia. Methods Twenty patients with schizophrenia and 21 healthy controls performed the 'apparel purchase decision-making task', during which they were asked to respond to the preference, fitness, and price suitability, before making the final purchase decision. Generalized estimating equation and correlation analysis were conducted to explore for the difference of decision making patterns and influential factors between the two groups. Results The patients showed lower odds ratio (OR) of the fitness on the apparel purchase decision than the controls [OR 0.190 ; 95% confidence interval (CI) 0.047-0.762, p = 0.019). In the patient group, there was no correlation between the number of purchased trials and the severity of anhedonia, but the number of purchased trials was negatively correlated with the Rosenberg Self-Esteem Scale score at a trend level (R = -0.436, p = 0.055). Conclusions Patients with schizophrenia considered the fitness of clothes less than healthy controls on apparel purchasing decisions. Schizophrenia patients with lower self-esteem were intended to buy more clothes.

• 한국응급구조학회지
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• 제10권3호
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• pp.61-70
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• 2006

Purpose: The purpose of this study is to develop a realistic illustration using watercolors on a complete airway obstruction maneuver that is at an appropriate level for elementary school students from the first grade through the third. The illustration is a series of cuts divided into specific frames designed to illustrate the method to be followed in an action or a practical skill that would otherwise be too difficult to explain in written form. Methods: The fundamental theory of the Jeong In-Sung's instruction learning program based on the WEB to construct an appropriate site of instruction learning was used after modification. In this study analysis, design, and production stages were realized. Results: 1. In Stage 1, impressions of the illustration, in sketch form, were received. In Stage 2, results of impressions from a modified illustration were received. After an appropriate level of understanding and accuracy in the practical steps for emergency maneuvers were achieved the illustrations entering Stage 3 and color was added to the sketches. 2. In Stage 3, the illustration was completed by adding color to the contents for the practical steps in the complete airway obstruction maneuver. 3. For composition evaluation, a result of 100% appropriateness was obtained for both items of harmony between illustration and subject being studied and sufficiency in quantity of illustrations. Also high results for appropriateness in items such as clarity, creating interest, illustration size, and tone preference as related to content were achieved and thus completed the production stages. Conclusion: The Complete Airway Obstruction Maneuver Illustration developed specifically for the characteristics and cognitive level of elementary school students grade 1 through grade 3 was appropriate for teaching and learning. There is a need for future research on developed illustrations aimed at elementary school students grade 1 through 3 on the complete airway obstruction maneuver. There is also a need for continued effort in developing certified evaluating tools that can judge the suitability of illustrations and developing illustrations related to emergency maneuvers for various subjects and appropriate for learner level.

• 한국의상디자인학회지
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• 제17권4호
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• pp.145-160
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• 2015

The purpose of this study is to develop cultural tourism products of Jeju Free International City, utilizing the images of its blessed natural environment listed on the UNESCO World (Natural) Heritage Site. To do this, the concept of cultural tourism products is defined, and the current situation and features of Jeju cultural tourism products are closely researched and examined, and then through survey study, responded by Jeju residents and tourists, purchasing behaviors, consumer preferences of Jeju tourists, and improvement plans for tourism products are examined in detail. According to the survey, the important elements for cultural tourism products of Jeju are extracted and employed in the development of tourism T-shirts, and the developing process of souvenir shirt designs using the unique images of Jeju are presented. Five textile pattern designs, based on the nature images of Jeju 'gotjawal' forests, are created and employed in 5 souvenir shirt designs, and this led to the development of 10 styles of tourism souvenir shirts. With their trendy design embodying unique images of Jeju, practicality, and functionality, these shirts are not just for tourists visiting Jeju but also for everybody, any age, and anywhere. The suitability and validity of the designs as the cultural tourism products representing Jeju are evaluated by consumer preference survey. Through this study, the infinite possibility of developing cultural tourism products utilizing unique natural environments of Jeju are confirmed. Development of tourism souvenir shirts reflecting the current fashion trends and tourists' tastes can be led to the construction of positive images of Jeju, the success in attracting tourists, and, eventually, market extension for cultural tourism products.

• 한국환경복원기술학회지
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• 제27권4호
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• pp.1-14
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• 2024

Otters, designated as Class I endangered wildlife due to population declines resulting from urban development and stream burial, have seen increased appearances in freshwater environments since the nationwide ban on stream filling in 2020 and the implementation of urban stream restoration projects. There is a pressing need for scientific and strategic conservation measures for otters, an umbrella and vulnerable species in aquatic ecosystems. Therefore, this study predicts potential otter habitats using the species distribution model MaxEnt, focusing on Hwangguji Stream in Suwon, and proposes conservation strategies. Otter signs were surveyed over three years from 2019 to 2021 with citizen scientists, serving as presence data for the model. The model's outcomes were enhanced by analyzing 'river nature map' as a boundary. MaxEnt compared the performance of 60 combinations of feature classes and regularization multipliers to prevent model complexity and overfitting. Additionally, unmanned sensor cameras observed otter density for model validation, confirming correlations with the species distribution model results. The 'LQ-5.0' parameter combination showed the highest explanatory power with an AUC of 0.853. The model indicated that the 'adjacent land use' variable accounted for 31.5% of the explanation, with a preference for areas around cultivated lands. Otters were found to prefer shelter rates of 10-30% in riparian forests within 2 km of bridges. Higher otter densities observed by unmanned sensors correlated with increasing model values. Based on these results, the study suggests three conservation strategies: establishing stable buffer zones to enhance ecological connectivity, improving water quality against non-point source pollution, and raising public awareness. The study provides a scientific basis for potential otter habitat management, effective conservation through governance linking local governments, sustainable biodiversity goals, and civil organizations.

• 한국식품영양학회:학술대회논문집
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• 한국식품영양학회 2001년도 동계 학술심포지움
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• 한국환경생태학회지
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• 제35권1호
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• pp.24-36
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• 2021

전 세계 다양한 국가들을 비롯하여 우리나라도 생물다양성을 보전하기 위한 노력에 동참하고 있다. 특히 생물종과 관련해서는 특정 생물종을 대상으로 서식적합분석을 실시하여 잠재적인 서식 적지를 찾고 보전방안을 수립하는 연구들이 활발하게 수행되고 있다. 그러나 현재까지 축적된 정보를 바탕으로 한 서식적합지역의 중장기 변화에 대한 연구는 미흡한 실정이다. 이에 본 연구는 강원도 지역을 대상으로 멸종위기 야생생물 1급으로 지정된 수달을 대상으로 서식적합지역의 시계열 변화를 분석하고 변화 양상을 살펴보고자 하였다. 시계열 변화 분석을 위해서 약 20년간 수행된 2차, 3차, 4차 전국자연환경조사의 수달 종 출현지점 조사자료를 이용하였다. 또한 각 조사시기 별 서식환경을 반영하기 위해 조사시기와 일치하는 토지피복도를 환경변수 제작에 활용하였다. 서식적합지역 분석을 위해서는 종의 출현 정보만을 바탕으로 모델 구동이 가능하며, 선행연구를 통해 신뢰도가 높다고 입증된 MaxEnt 모형을 사용하였다. 연구결과, 각 조사시기 별 수달의 서식적합지역 지도가 도출되었으며, 하천을 중심으로 서식지가 분포하는 경향이 나타났다. 모델링 결과 도출된 환경변수의 반응곡선을 비교하여 수달이 선호하는 서식지의 특성을 파악하였다. 조사시기 별 서식 적지의 변화를 살펴본 결과, 2차 전국자연환경조사를 기반으로 한 서식 적지가 가장 넓은 분포를 나타냈으며, 3, 4차 조사의 서식 적지는 면적이 줄어드는 경향을 나타냈다. 또한, 3개 조사시기 분석결과를 종합하여 서식 적지의 변화 양상을 분석하고 유형화하였다. 변화 유형에 따라서 현장조사, 모니터링, 보호지역 설정, 복원계획과 같이 서로 다른 보전계획을 제안하였다. 본 연구는 수달 서식 적지의 위치와 면적의 시계열 변화를 볼 수 있는 종합분석 지도를 제작하고, 지역별 서식 적지 변화 유형에 따라 필요한 보전계획을 제안하였다는 점에서 의의를 갖는다. 본 연구에서 제안된 방법과 결과는 향후 서식지 보전 및 관리 방안 수립을 위한 기초자료로 활용될 수 있을 것으로 사료된다.

• 방사성폐기물학회지
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• 제10권1호
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• pp.63-75
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• 2012

사용후핵연료 심지층처분장 부지선정과 최종 처분장부지의 처분적합성을 평가하는 업무는 시행-착오를 줄이고 기술적 신뢰성 확보와 합리적이고 효율적인 업무수행을 추구하여야 한다. 이에 선행하여, 우리나라에 적용 가능한 처분장부지의 지질환경 요건 설정을 위한 기본방향과 개별 인자의 처분적합성지표를 가능한 한 정량화하여 설정하고 업무에 적용하여야 한다. 사용후핵연료 처분장부지 선정과 최종처분장 부지의 안전성확보를 위한 처분요건과 관련하여 IAEA 및 OECD 회원국들과 처분연구 및 상용사업 수행 관련 선진국가들의 사례를 바탕으로 요건 별로 구분하여 현황을 분석하였다. 여기서는 사용후핵연료 처분장 부지로서 암석 암반이 갖추어야 할 충분 혹은 선호요건에 대한 이해 제고와 관련 세부 기술지침을 도출하는데 기여하고자 하였다. 이를 토대로 어떠한 암석 암반이 상대적으로 보다 유리한 조건을 가지는 선호요건으로 제시해야 하는지, 그리고 충분요건과 선호요건을 적용하여 후보부지 조사 선별평가 기간 동안 부지선정업무에 반영하고 평가하고 결정하여야 하는 방법론을 도출할 수 있도록 기본 골격을 제시하였다. 또한 처분안전성 확보를 위해 필요한 기본적인 사항을 검토하고 서술하였다. 본 논문에서 기술한 항목들은 처분안전성 확보를 위한 처분요건의 기술지침 구성 체계, 처분안전성 확보개념, 다중방벽 기능 조건, 천연방벽의 지질환경 기본요건, 그리고 우리나라에 적용 가능한 처분장부지 지질환경 기본요건(안) 등으로 구성된다. 우리나라의 사용후핵연료 심지층처분장 부지의 위치에 관한 사업자 기술지침 요건으로 제안하였다. 이와 관련하여 충분요건과 선호요건으로, 화산활동, 지진활동, 단층운동 융기 침강 운동 및 기후 해수면변동 등 장기지질안정성 요건을 비롯한 15개 충분요건과 48개 선호요건을 제안하였다. 이들 요건은 우리나라의 지질환경 특성을 충분히 반영하여 후속되는 각 부문별 특성에 적합한 정량적인 기술 기준 및 지침으로 개발되어야 할 것이다. 정량적 기술지침의 도출은 상용 처분장부지 선별평가과정 및 처분장 부지적합성평가 과정으로부터 확립될 수 있을 것이다. 또한 다양한 부문별 안전사례(safety case) 작성 혹은 연구용 지하처분연구시설 (underground research laboratory: URL)을 이용한 처분시스템의 실증과정 등을 통하여 객관적이고 신뢰성있는 정량적인 지침들이 확립될 수 있을 것이다.