• Journal of Digital Convergence
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• v.16 no.3
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• pp.249-259
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• 2018

This research had intended to find out regarding the present influences of the Smart Work on the intention to use continuously with the staff members working in the small- and medium-sized enterprises as the subject. And, finally, it had intended to find out about the Smart Work environments of the IT corporations and the non-IT corporations. For this research, the questionnaire survey data were collected from the staff members working at the small- and medium-sized enterprises. Through the questionnaire survey data that were collected, an empirical analysis was carried out. And, through the reliability analysis, the feasibility analysis, the discriminatory feasibility analysis, and the inspection of the degree of suitableness of the structural equation model, finally, the research model was verified and, finally, a difference analysis of the IT corporations and the non-IT corporations was carried out. Regarding the results of the analysis of the research, it appeared that the factors of the job efficiency and the job autonomy of the special characteristics of the job had the positive influences on the usefulness and the job satisfaction, which were the parameters and which were perceived. And it appeared that the time flexibility of the job form could not have any influences on the usefulness and the job satisfaction, which were the parameters and which were perceived. And it appeared that the spatial flexibility had the influences on the job satisfaction only. The perceived usefulness, which was a parameter, had the positive influences on the job satisfaction and the intention to use continuously. And, finally, the job satisfaction had the positive influences on the intention to use continuously. And it appeared that there were the differences, too, between the IT corporations and the non-IT corporations. It is thought that, through the results of this research and through the Smart Work environment, the positive influences on the workers and the organizations could be induced and that a better working environment than previously can be provided to the workers to fit the special characteristics of the corporations.

• Journal of radiological science and technology
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• v.39 no.4
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• pp.651-660
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• 2016

Due to recent population aging, the number of check-up for senior citizens has increased steadily. According to this trend, the market size of dental X-ray equipment and the number of approval and review for these devices have simultaneously increased. The technical document of medical device is required for approval and review for medical device, and medical device companies needs to have work comprehension and expertise, as the document needs to include the overall contents such as performances, test criteria, etc.. Yet, since most of domestic manufacturers or importers of medical devices are small businesses, it is difficult for them to recruit professional manpower for approval of medical devices, and submission of inaccurate technical documents has increased. These problems lead to delay of the approval process and to difficulties in quick entering into the market. Especially, the Ministry of Food and Drug safety (MFDS) standards of a dental extra-oral X-ray equipment, a dental intra-oral X-ray equipment, an arm-type computed tomography, and a portable X-ray system have been recently enacted or not. this guideline of dental X-ray equipment adjusting revised standards was developed to help relative companies and reviewers. For this study, first, the methods to write technical document have been reviewed with revised international and domestic regulations and system. Second, the domestic and foreign market status of each item has been surveyed and analyzed. Third, the contents of technical documents already approved by MFDS have been analyzed to select the correct example, test items, criteria, and methods. Finally, the guideline has been developed based on international and domestic regulation, through close review of a consultative body composed of academic, industrial, research institute and government experts.

• Food Science and Preservation
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• v.16 no.6
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• pp.977-984
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• 2009

Campbell Early grapes, the major grape variety in Korea, contain 13 - 15% (w/v) sugar, which is lower than that appropriate for fermentation of red wine. Therefore, chaptalization with sucrose is usually used to increase the sugar level to an extent adequate to produce a wine containing about 12% (v/v) alcohol. In the present study, fermentation of freeze-concentrated Campbell Early grape juice at $25^{\circ}Brix$ was investigated using several industrial wine yeasts including Saccharomyces cerevisiae OC2, S. cerevisiae Fermivin, and S. cerevisiae W-3. During fermentation, changes in the levels of soluble solids, alcohol, total acid, and yeast viable counts were investigated. Alcohol content reached maximal levels after 9 days of fermentation, and was 12.6% (v/v) when the Fermivin strain was used and 13% (v/v) when each of the OC2 and W-3 strains was used. No significant between-strain difference was found, except for slightly slower alcohol production and sugar consumption, and a higher total acid content when strain OC2 was used. Changes in the yeast viable counts were similar during fermentation. The physicochemical characteristics of Campbell Early wine prepared using freeze-concentrated juice were investigated by measuring the levels of total phenolic compounds, organic acids, acetaldehyde, and minor alcohols and assessment of color values. Similar levels of soluble solids and total phenolic contents were observed in wines fermented by the three different strains, but a higher level of total acid was noted in OC2-fermented wine and a lower level of alcohol in Fermivin-fermented wine. The highest level of malic acid and the lowest level of lactic acid were detected in Fermivin-fermented wine. Although the wines showed variable levels of acetaldehyde and minor alcohols, the concentrations of these materials were much lower than those mandated by legal regulations promulgated by the Korean National Tax Service. Red and violet colors in OC2-fermented wine were darker than those of W-3-fermented wine. In sensory evaluation, W-3-fermented wine obtained the highest scores for color and flavor. However, the best taste score was reported for the OC2-fermented wine, whereas Fermivin-fermented wine was awarded the highest score in overall acceptance.

• Journal of Wetlands Research
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• v.25 no.4
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• pp.274-283
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• 2023

Buffer zones, an example of nature-based solutions, offer wide range of environmental, social and economic benefits due to their multifunctionality when applied to watershed areas promoting blue-green connectivity. This study evaluated the effects of buffer zone application to the water quality of Yongdam reservoir tributaries. Particularly, the challenges and improvement of the buffer zone design were identified and suggested, respectively. Water and soil samples were collected from a total of six sites in Yongdam reservoir from September 2021 to April 2022. Water quality analyses revealed that among the sites monitored, downstream of Sangjeonmyeon Galhyeonri (SG_W_D2) was found to have the highest concentration for water quality parameters turbidity, total suspended solids (TSS), chemical oxygen demand (COD), total phosphorus (TP) and total nitrogen (TN). This finding was attributed to the algal bloom observed during the sampling conducted in September and October 2021. It was found through the soil analyses that high TN and TP concentrations were also observed in all the agricultural land uses implying that nutrient accumulation in agricultural areas are high. Highest TN concentration was found in the agricultural area of Jeongcheonmyeon Wolpyeongri (JW_S_A) followed by Jucheonmyeon Sinyangri (JS_S_A) while the lowest TN concentration was found in the original soil of Sangjeonmyeon Galhyeonri (SG_S_O). Among the types of buffer zones identified in this study, Type II-A, Type II-B and Type III were found to have blue-green connectivity. However, initially, blue-green connectivity in these buffer zone types were not considered leading to poor design and poor performance. As such, improvement in the design considering blue-green network and renovation must be considered to optimize the performance of these buffer zones. The findings in this study is useful for designing buffer zones in the future.

• Journal of Food Hygiene and Safety
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• v.35 no.3
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• pp.271-278
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• 2020

Enterotoxigenic Escherichia coli is one of the major causative infectious agents of diarrhea in newborn and post-weaning pigs and leads to a large economic loss worldwide. However, there is limited information on the distribution and characterization of virulence genes in E. coli isolated from diarrheic piglets, which also applies to the current status of pig farms in Korea. To investigate the prevalence and characterization of virulence genes in E. coli related to diarrhea in piglets, the rectal swab samples of diarrheic piglets (aged 2 d to 6 w) were collected from 163 farms between 2013 and 2016. Five to 10 individual swab samples from the same farm were pooled and cultured on MacConkey agar plates, and E. coli were identified using the API 32E system. Three sets of multiplex PCRs were used to detect 13 E. coli virulence genes. As a result, a total of 172 E. coli isolates encoding one or more of the virulence genes were identified. Among them, the prevalence of individual virulence gene was as follows, (1) fimbrial adhesins (43.0%): F4 (16.9%), F5 (4.1%), F6 (1.7%), F18 (21.5%), and F41 (3.5%); (2) toxins (90.1%): LT (19.2%), STa (20.9%), STb (25.6%), Stx2e (15.1%), EAST1 (48.3%); and (3) non-fimbrial adhesin (19.6%): EAE (14.0%), AIDA-1 (11.6%) and PAA (8.7%), respectively. Taken together, various pathotypes and virotypes of E. coli were identified in diarrheic piglets. These results suggest a broad array of virulence genes is associated with coliform diarrhea in piglets in Korea.

• Asia-pacific Journal of Multimedia Services Convergent with Art, Humanities, and Sociology
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• v.8 no.8
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• pp.1-9
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• 2018

Emotional Intelligence is the ability to recognize, facilitate, understand and control and utilize one's and other's emotions and has been researched extensively in last 20 years. Of the four domains of emotional intelligence, Emotional Regulation, the ability for one to manage and modify one's emotional reactions in order to achieve goal-directed outcomes, with its influence on authentic leadership and change oriented organizational citizenship behavior was researched by surveying 300 nurses at large metropolitan hospitals in B city in South Korea. Previous research demonstrated in relationship based and long term oriented cultures, such as Korea, Japan and Chinese cultures, ability to regulate emotions is critical component in successful social dynamics yet research the topic is minimal in Korea. Authentic leadership is a leader displaying sincerity and authentic behavior and through such, trust is gained in followers and collaboration is formed. Change oriented organizational citizenship behavior is a proactive behavior where the individual performs behaviors not included in his job functions voluntarily. The results indicate the three out of four sub domains of authentic leadership influenced positively to change oriented organizational citizenship behavior with the exception of balanced information processing. Moreover, Emotional Regulation partially mediated between authentic leadership and change oriented organizational citizenship behavior. Such results validated previous studies that indicated authentic leadership as possible antecedents of individual proactive behaviors and by examining authentic leadership and change oriented organizational citizenship behavior with emotional regulation as a mediator proved possibility as another potential antecedent of change oriented organizational citizenship behavior in hospital setting.

• Proceedings of the Korean Ceranic Society Conference
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• 2005.06a
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• pp.1-112
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• 2005

This report is results of a research on recent R&D trends in electroceramics, mainly focusing on the papers submitted to the organizing committee of the International Conference on Electroceramics 2005 (ICE-2005) which was held at Seoul on 12-15 June 2005. About 380 electroceramics researchers attended at the ICE-2005 from 17 countries including Korea, presenting and discussing their recent results. Therefore, we can easily understand the recent research trends in the field of electroceramics by analyses of the subject and contents of the submitted papers. In addition to the analyses of the papers submitted to the ICE-2005, we also collected some informations about domestic and international research trends to help readers understand this report easily. We analysed the R&D trends on the basis of four main categories, that is, informatics electroceramics, energy and environment ceramics, processing and characterization of electroceramics, and emerging fields of electroceramics. Each main category has several sub-categories again. The informatics ceramics category includes integrated dielectrics and ferroelectrics, oxide and nitride semiconductors, photonic and optoelectronic devices, multilayer electronic ceramics and devices, microwave dielectrics and high frequency devices, and piezoelectric and MEMS applications. The energy and environment ceramics category has four sub-categories, that is, rechargable battery, hydrogen storage, fuel cells, and advanced energy conversion concepts. In the processing and characterization category, there exist domain, strain, and epitaxial dynamics and engineering sub-category, innovative processing and synthesis sub-category, nanostructured materials and nanotechnology sub- category, single crystal growth and characterization sub-category, theory and modeling sub-category. Nanocrystalline electroceramics, electroceramics for smart sensors, and bioceramics sub-categories are included to the emerging fields category. We hope that this report give an opportunity to understand the international research trend, not only to Korean ceramics researchers but also to science and technology policy researchers.

• Journal of Bio-Environment Control
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• v.14 no.2
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• pp.69-75
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• 2005

The storability of chicon was compared by packing it with PE box, wrap, LDPE (low density polyethylene) film that was 25 and 50um thickness, respectively and storing at 1 and $10^{\circ}C$ under light and dark conditions. The visual quality depending on dehydration was deteriorated at more than $2\%$ weight loss during storage. In packing treatments, chicon packed with PE box lost fresh weight to $3\%\;at\;10^{\circ}C\;and\;2\%\;at\;1^{\circ}C$, while non- penetrated film treatment, wrap, 25 and 50um thickness LDPE film, showed less than $1\%$ weight loss. The carbon dioxide concentration in package was $3\~4\%\;in\;50{\mu}m$ LDPE film at $1^{\circ}C\; and\;25um$ LDPE film at $10^{\circ}C$. The ethylene concentration in 50um LDPE film at $1^{\circ}C\;and\;25{\mu}m$ LDPE film at $10^{\circ}C$ was approximately 0.3 ppm and 0.5 ppm, respectively. Chiton stored in dark condition didn't turn to green, but it fumed green only in 3 days at $10^{\circ}C$ and in 6 days at $1^{\circ}C$ under light condition. The greening of chicon was less, the packing materials was thicker. The chlorophyll content represented the degree of greening showed less at $1^{\circ}C$ then at $10^{\circ}C$. The coefficient of correlation(r) between chlorophyll content and carbon dioxide concentration in package was 0.926 at $1^{\circ}C$ and 0.997 at $10^{\circ}C$. The visual quality except greening of packed chicon was maintained at $1^{\circ}C$ better than $10^{\circ}C$, and it was shown highest grade packed with $50{\mu}m$ LDPE film at $1^{\circ}C$ and packed with 25um LDPE film at $10^{\circ}C$. The vitamin C content in packed chicon was kept higher at $1^{\circ}C$ on storage temperatures, and 25um and 50um LDPE film on packing materials. According to these results, it can be proper condition for storage and marketing of chicon that 50um LDPE film at $1^{\circ}C$ and 25um LDPE film at $10^{\circ}C$. And dark condition is necessary to store chicon because it should turn green under tiny light condition.

• Analytical Science and Technology
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• v.27 no.1
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• pp.1-10
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• 2014

The $PM_{10}$ and $PM_{2.5}$ samples were collected at Gosan Site of Jeju Island, and analyzed, in order to investigate the size distribution and pollution characteristics of their components. $NH{_4}{^+}$, nss-$SO{_4}^{2-}$, $K^+$, and $CH_3COO^-$ were mostly existed in fine particles. Meanwhile, $NO{_3}{^-}$ was distributed in both fine and coarse particles, and $Na^+$, $Cl^-$, $Mg^{2+}$, nss-$Ca^{2+}$ were rich in coarse particle mode. The concentrations of nss-$Ca^{2+}$ and $NO{_3}{^-}$ were increased 36.7 and 3.2 times in coarse particles, and 15.0 and 3.1 times in fine particles during the Asian Dust periods. Especially, the concentrations of crustal elemental species such as Al, Fe, Ca, K, Mg, Ti, Mn, Sr, Ba were highly increased for those periods. In the haze events, the concentrations of secondary air pollutants were increased 1.3~2.6 and 1.5~4.2 times in coarse and fine particles, respectively. Moreover, the remarkable increase of $NO{_3}{^-}$ concentration was also observed in fine particle mode. The factor analysis showed that the composition of coarse particles was influenced mainly by marine sources, followed by soil and anthropogenic sources. On the other hand, the fine particles were influenced by anthropogenic sources, followed by marine and soil sources.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.368-373
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• 1996

Korean general medicinal herbs-sasam, gilkyung, jakyak, danggwi, hwangki, and chunkung-were added In the normal brewing procedure as a raw material or in the distilling procedure as a packing material. The distillates from the former procedure and those from the latter procedure were compared in quality and distillation properties. As distillation proceeded, pH of the medicinal herb wine distillate and the control(not added herbs) distillates were decreased, whereas that of the herb packing distillate was increased slowely of $0.05{\sim}0.97$ during $1{\sim}4$ fractions and decreased remarkably of $0.92{\sim}0.98$ afterward. Average pH was the highest of 5.70 in jakyak and lowest of 4.37 In gilkyung. Absorbances of the herb Packing distillate were decreased rapidly of $0.60{\sim}1.59$ in the $1{\sim}4$ fractions but slowely of $0.19{\sim}0.54$ in the next fractions. During distillation both fractional alcohol concentration of the distillates and distillation rate were decreased. Their values were decreased more slowly than the control. Distillation rates of medicinal herb wine distillate were varied by medicinal herb varieties and alcohol concentration of fermented wine. Danggwi and control showed the highest average distillation rate as $0.12\;m{\ell}/sec$ and gilkyung the lowest value as $0.073\;m{\ell}/sec$. Maximum concentration of index component, paeoniflorin of jakyak was observed as 293 mg% in the 5th fraction of herb packing distillate and decrusin of danggwi as 3514 mg% In the 1st fraction of herb packing distillate. The extraction rate was 41.3% for paeoniflorin and 20.5% for decrusin. From sensory evaluation, the highest overall Qualify was observed in the medicinal herb wine distillate of hwangki added wine, the next in those of danggwi and jakyak added wine.