• Journal of the Korean Regional Science Association
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• v.32 no.2
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• pp.31-44
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• 2016

The purpose of this study is to explore empirically the effects of the residential environments and housing consciousness on the housing tenure choice of newlyweds in the Seoul metropolitan region. Regarding the results of the empirical analysis, firstly, not only the household's attributes and housing characteristics but also the residential environments and housing consciousness were significant factors on housing tenure choice. Secondly, as a household considers worse housing quality and better environmental quality surrounding the housing, the household chose Cheonsei housing more often than owner-occupied housing. On the other hand, as a household reviews only better living condition, the selection probability of monthly rent was higher. Thirdly, as a household regards that the housing investment value was more important, the choice probability of owner-occupied housing was higher than that of other tenure types.

• Journal of Korean Society on Water Environment
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• v.22 no.5
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• pp.796-804
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• 2006

The objective of this research was to develop ecological multi-metric models using natural fish assemblages for a diagnosis of current stream health condition, and apply the model to nationwide lotic ecosystems of the Geum River, the Youngsan River, and the Sumjin River. The ecological stream health model was based on the index of biological integrity (IBI), which was originally developed in North American streams by Karr (1981), and the Rapid Bioassessment Protocol (RBP), which was scientifically established by the US EPA (1999). The metric numbers and metric attributes were partially changed for the regional applications, so the scoring criteria was modified for the assessment. Overall, metric values, based on the IBI calculations, reflected conventional water quality characteristics, based on nutrient regime, and agreed with results of staticeco-toxicity tests. Some stations impaired in terms of stream health were identified by the IBI approach, and also major key stressors affecting the stream health were identified by additional evaluations of physical habitats. Our preliminary results suggested that biological integrity in stream ecosystems was largely disturbed by habitat degradation as well as chemical pollutions. This new approach would be used as a key tool for ecological restorations and species conservations in the degraded aquatic ecosystems in Korea and applied for elucidating major causes of ecological disturbances. Ultimately, this approach provides us an effective management strategy of stream ecosystems through establishments of ecological networks in various watersheds.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.285-292
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• 2012

This study was conducted in order to evaluate the effects of brine pre-soaking at different concentrations and drying time on the quality characteristics of pork jerky. The physicochemical properties of pork jerky including final moisture content, water activity ($a_w$), shear force, microstructure, and thiobarbituric acid reactive substance (TBARS) values were investigated. The sensory attributes of pork jerky were evaluated and used as parameters for determining the optimum drying condition. The sliced pork samples were pre-soaked at salt concentrations ranging from 0 to 10% for 3 h and then dried at $70^{\circ}C$ for up to 10 h. The pre-soaked samples in the salt solution showed higher final moisture content than the control sample after drying for 10 h. The final moisture content of pork jerky increased with increasing salt concentrations. On the other hand, the water activity with regards to the pre-soaked samples in a 10% salt solution showed the lowest value for up to 8 h drying. The shear force values of pork jerky decreased with increasing salt concentration while the TBARS values of the samples increased with increasing salt concentrations. Sensory evaluation suggested that the color, flavor, juiciness, and tenderness of the pork jerky samples were improved by pre-soaking in a 2% salt solution and the highest likeability score of pork jerky among the samples were obtained by pre-soaking in a 2% salt solution prior to drying.

• Journal of Fashion Business
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• v.5 no.2
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• pp.87-104
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• 2001

The purpose of this study is to understand the distributions of fashion market and it's characteristics by investigating the attributes and changes of three representative fashion markets i. e. Chungjang Street Market, Underground Shopping arcades, Department Stores in Kwangju Metropolitan city. This study might contribute to the construction of more attractive fashion markets and also to consumer convenience by providing information about fashion. The method of investigation is by direct market visiting and interview from 2000. 7. 11 until 7. 30. The result is as follows; 1. Chungjang Street: This is the most famous and fashionable area, situated mainly on Chungjang street and Hwangkum-dong. The various kind of designer's boutiques, national brands, wedding shops, multi-shops etc. take place. Teenagers and people in their early twenties are the main customers. This point should be born in mind in a strategy of marketing. 2. Underground Shopping arcades: This market is open to customers of all ages and to the passengers crossing the streets and the purposeful visitors, even in rainy or snow days. However it is hard for novices to find it. 3. Department Stores: There are three department stores which are very competitive with each other by granting not only spacious and comfortable shopping areas but also places for children and cultural activities. The strategy of exhibiting unique items unparalleled in it's quality, might be needed with providing a comfortable parking lot, high quality commodes, appropriate sales program and more effective sales managements.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.3
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• pp.284-292
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• 2015

We explored preprocessing-mediated quality changes in red snow crab fish sauce. A control (C) group and groups treated with autolysis (A), boiling (B), enzymatic hydrolysis (E), and addition of Aspergillus oryzae (K) were formed. The titratable acidity of the K group increased with storage time, whereas that of groups C, A, B, and E decreased. The total and amino nitrogen contents initially increased on storage of all samples, but decreased in later periods. The total plate count (TPC) of the K group was initially 5.26 log CFU/mL and increased to 7.28 log CFU/mL at 3 months of storage. The TPCs of the C, A, B, and E groups were initially <5.00 log CFU/mL and decreased with storage. The lactic acid bacteria count of the K group was initially 4.80 log CFU/mL and increased until month 5 to approximately 6.06 log CFU/mL. The K group scored higher in terms of sensory attributes than the other groups and maintained marketable scores for all relevant properties (color, flavor, off-odor, and overall acceptance). Furthermore, the free amino acid content of the K group was the highest among all groups at approximately 3,000 mg per 100 g. These results suggest that K treatment may be beneficial in the preparation of fermented fish sauce.

• The Journal of the Korea Contents Association
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• v.7 no.11
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• pp.1-8
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• 2007

The Sensor Network enables many distributed systems to be unmanned and automated by using of diverse sensors as well as wireless communication technologies. One of major enabling technologies for the sensor network is the USN middleware which plays the role of collecting and analyzing of measurements of sensors and controlling of the environments. The paper deals with the fungus cultivating environment based on Sensor Networks. Especially, we focus on the design of USN middleware for the embedded system, and explain how to design software architecture in terms of architectural patterns. In this design process, the improvement of methodology for pattern-oriented architecture design is proposed and the quality attributes for the architecture design is newly classified and suggested for the reference of software architecture design.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.33-42
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• 2017

This study investigated the physicochemical and sensory characteristics of yanggaeng prepared with various amounts of Opuntia ficus-indica var. saboten powder (as ratios of 1%, 3%, 5%, 7% to the total materials). According to the results, the pH of yanggaeng decreased significantly with the addition of Opuntia ficus-indica var. saboten powder (p<0.001). Increasing the amount of Opuntia ficus-indica var. saboten powder in the yanggaeng tended to increased $^{\circ}Brix$ value (p<0.01). For color values, lightness (L) values were reduced by increasing the amount of Opuntia ficus-indica var. saboten powder, redness (a) and yellowness (b) while values were increased significantly (p<0.001). Texture measurement scores in terms of hardness, springness, and Adhesiveness for yanggaeng showed that sample groups were lower than those of the control group. Cohesivene and chewiness were higher in the additive group than in the control group. Antioxidant activities, evaluated by DPPH radical scavenging capacity, Nitrites cavenging activity, and total phenolic substances content increased when increased the amount of Opuntia ficus-indica var. saboten powder (p<0.001). Results of descriptive analysis showed that by increasing the amount of Opuntia ficus-indica var. saboten powder, some attributes such as the intensity of the color, sweet, hardness and chewiness increased (p<0.01). It concluded that yanggaeng containing Opuntia ficus-indica var. saboten can be prepared with good sensory properties and antioxidant activities, and the addition of 3% Opuntia ficus-indica var. saboten powder was found to be ideal. Sensory evaluation scores in terms of color, odor, taste, texture, and overall preference of groups with 3% of Opuntia ficus-indica var. saboten powder did not show any significant differences when compared to the control group. Based on the above results, this study suggests that the addition of 3% Opuntia ficus-indica var. saboten powder may be the best substitution ratio for yanggaeng.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.6
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• pp.935-942
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• 2009

For the economical use of the medicinal effects and functionality of Chrysanthemum indicum L (gamkug) this study analyzed the physicochemical and sensory characteristics of juak (tradition Korean rice cakes such as backed rice cakes) prepared with different levels of Chrysanthemum indicum L. powder (0, 1, 2, 3, 4, 5%). The diameter of the juak increased with increasing levels of the added gamkug powder, whereas the height decreased with increasing amount of the powder. The Hunter colorimeteric L-values of the dough and gamkug-juak decreased as the amount of gamkug powder increased. Hunter a and b-values both increased with increasing levels of the gamkug powder. Textural characteristics results for the gamkug juak dough indicated increasing hardness and, chewiness values as the amount of gamkug powder increased. After cooking, there were decrease in hardness and chewiness as the amount of gamkug powder increased. Springiness, cohesiveness, brittleness were not significantly different as the level of gamkug powder increased. According to sensory evaluation results, appearance, color, and flavor showed significantlyn (p<0.001) higher scores as the addition level of gamkug powder increased. The 2~4% addition of gamkug powder presented significantly (p<0.001) higher scores for non-oily and herb taste. There were no significant differences in the sensory texture results among all treatments of the juak. After taste was deemed best for the containing 3% gamkug powder. Overall, the optimum addition level of gamkug powder was proposed as 3% in glutinous flour for attributes of appearance, taste, flavor, texture, and the overall acceptability of the product.

• Korean Journal of Agricultural Science
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• v.40 no.2
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• pp.131-137
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• 2013

The inhibitory effect of citrus peel extract, onion peel extract, calcium lactate and phosvitin on microbial growth was investigated in seasoned chicken breast meat during aerobic storage at $4^{\circ}C$, $10^{\circ}C$ and $20^{\circ}C$. Citrus peel and onion peel extract significantly improved (p<0.05) the microbial quality of the sample by reducing the initial counts of the microbial flora compared to control and other two treatments. Data clearly revealed that the counts of the total aerobic bacteria significantly increased with the increase in storage temperature. The shelf life of all samples stored under $20^{\circ}C$ was less than 6 days, while the shelf life of citrus and onion treatment can be extended more than 9 days at $4^{\circ}C$ and more than 6 days at $10^{\circ}C$ in aerobic storage condition. These results indicated that citrus and onion peel extracts are efficient treatment methods to prevent microbial spoilage of seasoned chicken products during storage at $4^{\circ}C$. However, there was an adverse effect of addition of citrus and onion peel extract on several sensory attributes which need to be improved by reformulation of seasoning.

• Korean Journal of Food Science and Technology
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• v.28 no.3
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• pp.417-420
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• 1996

We investigated the effect of green tea extract (GTE) on the sensory properties, color value and shelf-life characteristics (pH, titratable acidity and total bacteria count) of cooked rice. Sensory attributes such as taste, flavor and overall acceptability were significantly higher in cooked rices prepared with 500, 1000 ppm of GTE than those of control group (p<0.01) but there was no significant difference among samples (p<0.01) in textural quality. Redness, yellowness and total color difference (${\Delta}E$) were higher when GTE was added. When cooked rice was putrefied, the values of pH, titratable acidity and total bacteria count were about 5.8, 0.3% and $10^8$ cfu/g, respectively. The shelf life of cooked rice was prolonged to 1-2 day by adding 500 and 1000 ppm of GTE as compared to control group.