• Korean Journal of Ecology and Environment
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• v.41 no.2
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• pp.155-165
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• 2008

The purpose of this study was to evaluate the ecosystem of Yeongsan Lake using physical, chemical, and biological indicators. We evaluated the integrative ecosystem health using Lentie Ecosystem Health Assessment (LEHA) model, Qualitative Health Evaluation Index (QHEI) model, and chemical water quality. The models of LEHA and QHEI were modified as 10 and 7 metries attributes, respectively. Also, we analyzed bioaccumulation of total mercury on various fish tissues by method of U.S. EPA 7473 using Direct Mercury Analyzer (Model DMA-80). Model values of LEHA model averaged 19 (range: $14{\sim}26$, n=15), which indicated a "poor" condition, and had slightly spatial variations. Values of the QHEI in the all sites averaged 72, which were judged as a "fair" to "good" condition. The QHEI values varied from 48 (fair condition) to 99 (good condition) and showed large longitudinal gradients between the upper and lower reach. Conductivity and salinity were increased from the up-lake to downlake reach. Analysis of total mercury in fish tissues showed that levels of total Hg ranged between 0.002 and $0.087\;mg\;L^{-1}$ depending on the types of tissues. Overall, the ecosystem health in the Yeongsan Lake was judged as a "poor" and the effects of bioaccumulation on the fish tissues were minor. Therefore, it is necessary to keep an efficient management for the lake environment to maintain their ecological health.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.393-398
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• 2003

Effects of convection oven dehydration conditions on the physicochemical and sensory properties of ginkgo nut powder were examined using three types of pre-treatment on ginkgo nuts: coarse grinding of ginkgo nut (GR); coarse grinding followed by 1 min blanching (GB); 3 min blanching followed by coarse grinding (BG). Pretreated ginkgo nuts were dried in convection oven at 70 and $80^{\circ}C$ to the moisture content of approximately 5%. Rehydration rate, swelling power, solubility, lightness, and greenness of GB ginkgo nut powder dried at $70^{\circ}C$ were the most similar to those of freeze dried one. GR and GB samples dried at $70^{\circ}C$ had higher sensory values of green color and ginkgo nut flavor. Ginkgo nut powder with desirable quality attributes could be produced by drying GB in convection oven at $70^{\circ}C$ for 10 hr.

• Applied Biological Chemistry
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• v.30 no.2
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• pp.109-117
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• 1987

Three rice varieties of Akibare (japonica), Milyang 30 (indica) and Taebaeg (indica) were investiated for sensory and physical qualities of cooked rices during storage at the temperature range of $4^{\circ}C$ and $70^{\circ}C$ for 25 hours. The qualities studied were sensory attributes of odor, taste and appearance which were evaluated by multiple comparison method. The other properties were size of rice granule and separation Property of individual cooked rices in water. The sensory results showed that all of the descriptions except moldy odor and oily taste were scored higher values for cooked rices of Akibare than those values of Milyang 30 and Taebaeg. It was found that storage of cooked rices at various temperatures resulted a significant decrease in most of sensory qualities except moldy odor and oily taste which were rather increased. The quality change was more affected at storage at low temperature, particularly at $4^{\circ}C$, than at higher temperatures. The property of individual separation of cooked rices in water for freshly cooked rices showed that Akibare was separated 44.4% after 1 minute shaking while Milyang 30 and Taebaeg had the higher separation value of 53.1%, and 51.0%, respectively. This characteristic was noticeably reduced after 3 hours storage and then steady increased during further storage. It was also found that the separation percent was generality increased as the storage temperature increased from $4^{\circ}$ to $70^{\circ}C$.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.12 no.1
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• pp.171-190
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• 2001

The Purpose of this study is to point out some attributes of intrinsic and social background and status attainment process and a life-style of public library directors in KOREA. The data obtained from 188 respondents in 1999 were used for analysis. Some of the main findings are as follows： $\circled1$ The majority of the directors has a career as a teacher or local public administrators rather than a librarian. $\circled2$ The birth places of the directors are scattered all over the country. and those who were born in rural area account for about of all respondents. In rural area. it might be difficult for them to access information on newly developing profession like librarianship. $\circled3$ Although the educational level of directors themselves is higher than general public. $\circled4$ Library schools which give students high grade knowledge and training of library and information science are not so many, and hence directors are primarily local public administrators rather than qualified librarians. $\circled5$ Many directors did not aspire to become librarians. rather they got the post after they had been working as a teachers or lawyer, local public administrators. $\circled6$ If the library services of better quality are provided all over the country, urban or rural, and library schools in higher education are developed and have much more satisfactory substance, and abler library directors. And then we can expect that the qualified librarians's director system in public libraries will become an accomplished fact.

• Food Science of Animal Resources
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• v.25 no.1
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• pp.45-51
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• 2005

This study was carried out to get the informations on microbes and protein extractability through comparing the quality attributes of Hanwoo fed in Korea, Hanwoo fed in Japan and Japanese Wagyu. The fresh beefs were stored at 4±l℃ for 13 days. In microbiological test, the total plate counts were higher in rump than in other beef portion as loin, chuck (p<0.000l). The number of psychrotrobes in the rump were maintained high levels (p>0.0001) for storage period, whereas the loin from Hanwoo fed in Korea, Hanwoo fed in Japan and Wagyu were lowest levels. The number of E. coli were no significantly different among the samples. In lactic acid bacteria, the loin form 3 grade Hanwoo (K3) had highest levels (p<0.0001). Comparing to the protein extractability, water soluble proteins were high in chuck (p<0.001). In the case of loin, water soluble proteins of K3 (3 grade Hanwoo) and Wagyu were high as 3.010 mg/g and 2.977 mg/g, respectively (p<0.001). Salt soluble protein of K1 (1 grade Hanwoo) was high as 7.437 mg/g (p<0.0001).

• Korean Journal of Construction Engineering and Management
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• v.14 no.5
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• pp.175-187
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• 2013

Each participant in building construction project requires their own workspace to execute their activities. In this environment, inappropriate workspace planning in construction site causes workspace conflicts which result in a loss of productivity, safety hazard and poor-quality issues. Therefore, workspace should be regarded as one of the most important resources and constraints have to be managed at construction site. However, current construction planning techniques such as Gantt chart, network diagram and critical path method have proven to be insufficient to workspace planning. This paper contains formalized process for workspace planning in 4D BIM environment to prevent workspace related problems in construction project. The proposed process in this paper represents workspace occupation status for each activity and suitable solutions for identified workspace conflicts by integrating workspace attributes and activity execution plan. Based on the result of this study, project manager will be able to prevent probable workspace conflicts and negative effect on project performance by devising appropriate workspace plan during preconstruction phase.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.107-112
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• 2001

The various components of sigumjang were analyzed according to fermentation time. Aerobic bacteria were increased with fermentation time. Yeasts and molds were increased until 3 days after fermentation and then not changed. Six free sugars, 3 volatile organic acids and 6 non-volatile organic acids were detected. The content of free amino acids was $1,407.9{\sim}3,053.9\;mg%$. Glutamic acid was most abundant component among the amino acids, followed by phenylalanine, arginine and valine. The ratio of essential amino acid was $34.4{\sim}37.0\;mg%$. The content of mineral was $12,966.7{\sim}13,864.5\;mg%$. Potassium was the most abundant in quantity among the minerals in sigumjang except sodium which was added artificially. The principal fatty acids were linoleic acid, palmitic acid and oleic acid. The ratio of unsaturated fatty acids was $76.3{\pm}1.1%$. As a result of sensory evaluation, the highest score was obtained 3 to 5 days after fermentation.

• The Research Journal of the Costume Culture
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• v.7 no.4
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• pp.99-110
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• 1999

In order to help the marketers of the men\`s casual wear brands establish the marketing strategies to their target consumers, it is the purpose of this study to investigate on the variables affecting the casual wear purchase behavior of men in twenties, thirties and forties, and to clarify the differences of casual wear purchase behavior according to their age, The subjects were 429 men in their twenties, thirties and forties living in Seoul and data were analyzed by frequency, percentage, mean and standard deviation, x², ANOVA and Duncan\`s test. The results were as follows : (1) Significant differences were found among men in twenties, thirties and forties according to the self-image. Men in forties favored the conservative and not-noticeable image of casual wear, however, men in twenties and thirties favored those of the active, sexy, and distinctive image. (2) Significant differences were found among men in twenties, thirties and forties according to the importance of the store attributes such as convenience of transportation and parking place, clothing in vogue, and various merchandise. Men in thirties and forties put more importance on convenience of transportation and parking place. Men in forties put more importance on various merchandise than men in twenties and thirties. (3) Significant differences were found among men in twenties, thirties and forties according to general purchase behavior of casual wear. * Differences of the use of information according to age Majority of the men consulted the T.V., radio and people in their boundaries * Differences of the clothing purchase frequency according to age Men in twenties buy more clothing than other age groups. Men in twenties buy the clothing every one month and every three months and men in thirties and forties buy the clothing every three months and every six months. * Differences of the shopping day according to age Majority of the men buy the clothing on Saturday and Sunday. However men in twenties buy the clothing more on weekdays than other age groups. * Differences of the shopping place according There were not significant differences among three different age groups and majority of the men found out to utilize the department store. * Differences of the influence of the partners according to age Men in twenties found out to rely on their own decisions but men in thirties and forties found out to depend on their wives(loves). * Differences of the selection standards of casual wear according to age There were not significant differences according to age and adult males found out to select the casual wear by design, quality price in sequence.

• Culinary science and hospitality research
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• v.18 no.5
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• pp.293-304
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• 2012

This study was conducted to improve the sensory acceptability of modified Kochujang added with Tofu powder(25%, 50%, 75%, 100%) instead of Meju powder. These Kochujang samples were fermented for 45 days and examined in physicochemical properties and sensory characteristics. The result was as follows. Moisture content of the control was higher than that of the other Tofu powder Kochujang samples, which lasted for 30 days of storage. Moisture contents of all samples were increased by storage time. The pH of Kochujang added with Tofu powder was higher than that of the control. In general, pH values were decreased by storage time. Acidity decreased with Tofu powder increased while it generally increased with more storage time. In the lightness(L value), redness(a value) and yellowness(b value), control Kochujang was the lowest. There were no significant differences in the reducing sugar contents except 45 days. In sensory evaluation, color of Kochujang was evaluated light and off-flavor got weaker with Tofu powder increased. In the sensory attributes of odor, taste, overall acceptability, Tofu powder added Kochujang had high scores than the control, and especially 100% TP Kochujang had the best score.

• Journal of the Korean Institute of Landscape Architecture
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• v.39 no.2
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• pp.18-28
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• 2011

This study is aimed at the improvement of administrative operations of landscape design competitions and qualitative enhancement of design quality by mutually comparing the guidelines and entry plans. The case targeted for the current study is landscape design proposals for the Seoul Hangdong Bogeumjari Housing District recently launched within a greenbelt zone in the outskirts of Seoul. The study examines from a critical perspective the design guidelines and the contents of the three winning design proposals with a focus on whether or not they have reflected the guidelines. It was observed that many provisions of the principles and conceptual guidelines which serve as clues to the designs for winning designs proposals show the direction in which the project is to be headed It was also observed that the provisions and the way they are expressed are intertwined, while, at the same time, the guidelines were not organized or developed in an orderly manner. Such a structural pattern of the guidelines is linked to the aspects of the contents of the winning design proposals as described in the following. It is observed that guidelines related to the direction in which the design to be headed are so regulatory and lengthy that they are overly standardized. This could make it difficult to read the possibility of the alternative shifts in the winning design proposals. At the same time, the attributes of winning design proposals themselves, which require observable discriminatory superiority, could serve as a factor causing excess of meanings by jumping on the bandwagon of naming. On the contrary, where autonomy of design is guaranteed or no guidelines are provided for the winning design proposals, discriminatory differences were observed, thereby making it easy to measure them This illustrates well that guidelines and structural format should be provided through a separate undertaking that has taken into careful consideration environmental traits of the site in question, objectives required and so forth.