• Culinary science and hospitality research
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• v.18 no.3
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• pp.239-251
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• 2012

This study was conducted to examine the physicochemical and sensory characteristics of teriyaki sauce added with jujube concentrate. Brix of teriyaki sauce groups added with jujube concentrate were higher than the control. Increased amount of jujube concentrate in the teriyaki sauce tended to increase the viscosity, lightness(L), redness(a) and yellowness(b) values while it tended to decrease pH, the salinity and free amino acid contents. In sensory evaluation, teriyaki sauce added with 20% jujube concentrate had excellent score in sensory preference. Total viable cells of teriyaki sauce by the storage period, not found in control and teriyaki sauce added with jujube. Based on the results, 20% should be recommended as the optimum level of jujube concentrate to be added for the preparation of teriyaki sauce.

• Journal of Korea Foresty Energy
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• v.18 no.1
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• pp.37-45
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• 1999

The greenhouse effect becomes the most serious environmental problem due to excessive emission of carbon dioxide. This effect is aggravated with the deforestation, particularly cleaning of tropical forest for agricultural use. As trees sequester carbon dioxide from atmosphere, forest and forest products play an important role in the use and reduction of carbon dioxide. Wood and wood products require far less energy than the alternatives such as steel, aluminium and concrete for production. Considering high probability of increasing costs in the use of fossil fuel, the relatively low energy requirement for wood processing to very important. Also wood and wood products perform as a long-term storage of carbon. Wood is therefore an environmentally desirable resource. Recently, many alternatives have been introduced for industrial use. In selecting resources, many aspects should be taken into consideration. Wood and wood products have less harmful effects on the environment than the alternatives. We should utilize wood and wood products more efficiently, which should be provided based on the sustainable forest management.

• The Korean Journal of Community Living Science
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• v.15 no.2
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• pp.167-177
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• 2004

The number of foodborne salmonellosis was estimated by using microbial risk assessment(MRA) methodology and the possibility of application was studied through comparison with previous results. The contamination levels of Salmonella sp. were estimated by using published domestic studies(1997∼2000) and monitoring data (1999∼2001) from food-safety related institutes. Data on food consumption came from the 2001 National Health and Nutrition Survey, and dose-response models from studies in other countries. Simulation results showed that there were 753,368 cases of salmonellosis in Korea in 1 year, which is about 115 times that reported in previous years and lower than the WHO's estimation increase. From these results, microbial risk assessment is likely to be available for estimation of the number of foodborne illnesses and determination of the order of priority in food-safety management. Butthe verification methods are not established and most of the data on contamination levels of foodborne bacteria, food consumption, and dose-response relationships have not been established. In addition, the actual conditions of circulation, storage and cooking must be studied further.

• Information Systems Review
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• v.7 no.1
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• pp.115-136
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• 2005

Recently Internet portals contend with each other to expand their customer base by providing customers with a much amount of e-mail storage. But This strategy may not be successful because of customers' switching cost following site moving. Therefore, in order to reveal whether their strategy makes sense, this study investigates the direct and contingency factors affecting customer switching intension of e-mail services in portal sites. The research results show that attractiveness of alternatives, switching cost, and customer satisfaction have a significantly direct impact on customer switching intension of e-mail services. Also, attractiveness of alternatives alone has an moderated effect on customer switching intension but switching cost does not. Thus, Internet portals may reap the harvest from their recent aggressive action.

• Information Systems Review
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• v.9 no.3
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• pp.133-156
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• 2007

The wide spread of the Internet and personal computers does not only alter the form of content from analog to digital, but also lead to the emergence of a new digital media system that is different from analog media system. The digital media system is a convergent media that includes both public and private systems from the perspective of use-limitation, as well as storage and enjoyment systems from the perspective of use-purpose. The major goal of this research is to suggest and empirically verify an effective way of presenting the perception of places that are converged in the digital media system. Involvement and motivation are suggested as key conceptual factors and color contrast and hue are suggested as concrete design factors to make people perceive corresponding places. Results of our controlled experiment indicated that the color contrast and hue significantly affected the perception of place, and consequently, influenced usability of the digital media system. This paper ends with implications that can be used to construct appropriate perception of places for the media system of digital products.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.487-493
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• 2007

Internet websites are excellent resources for younger people to gain information related to breastfeeding. So in this study, we evaluated the breastfeeding knowledge of university students, as well as the currently available website information on breastfeeding. Among the criteria, the six most important evaluation categories for the breastfeeding information on websites were selected and identified. The study participants completed the modified Williams and Hammer's tool, in order to evaluate their breastfeeding knowledge. An additional tool took into consideration the website breastfeeding information criteria, to evaluate the Korean websites. This 34 item tool was categorized into milk supply, comfort during breastfeeding, health of the baby and mother, social support, presentation of message, and products or financial motivation. Thirty-seven websites related to breastfeeding were evaluated, and the results were then discussed by nursing students. The students in this study were not knowledgeable on breastfeeding management with regard to the expression and storage of breast milk, the prevention and care of sore nipples, or use of breastfeeding aids. The breastfeeding information found on the Korean websites received positive evaluations for milk supply, comfort during breastfeeding, and health of the baby and mother. However, the educational content on social support, the message presentation, and the product areas on websites were rare or required additional information from breastfeeding specialists. In conclusion, based on our empirical survey, we need to design websites and evaluation tools for accurate website information regarding the social and economic benefits of breastfeeding, so that Korean women are better motivated to breastfeed by the information they obtain through the Internet.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.584-592
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• 2000

Standard recipes of various Korean soups for cook/chill system were developed to provide foodservice managers in kindergarten with more effective management system. Three kinds of soup, Miyuck-gook (Korean sea mustard soup), Soup of beef and radish and Chige of beef and soybean paste (Korean thick soup made of beef and soybean paste) were selected as menu items in this study, and the standard recipes for these soups were developed through sensory evaluation, and microbiological analyses were performed to assure the quality of soup. The microbial counts of the soups which were chilled at 0-3$^{\circ}C$ and stored for 10 days in refrigerator were as follows: Aerobic bacteria were not detected in Miyuck-gook; however, those in Soup of beef and radish were 0.00-1.32${\pm}$0.28 log CFU/g and those in Chige of beef and soybean paste were 3.36${\pm}$0.10- 4.67${\pm}$0.08 log CFU/g. Coliform bacteria were not detected in any soups. All the items of sensory evaluation showed no significant differences between the first and third day of storage, except the flavor, tenderness, chewiness, feeling after swallowing of Soup of Beef and Radish and color of Chige of Beef and Soybean Paste. Overall acceptability scores of chilled stored foods in the first and third day were 6.40:t0.83 and 6.07 :to.46 in Miyuck-gook, 6.93 ${\pm}$0.80 and 6.27${\pm}$1.16 in Soup of beef and radish, and 6.40${\pm}$1.40 and 6.07${\pm}$1.44 in Chige of beef and soybean paste, respectively.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.856-860
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• 2008

We prepared Tofu-sulgi by adding tofu and then analyzed the final product in terms of its nutritional quality, rheological characteristics and sensory tests. While the calorie quantity of Sulgi with Tofu was relatively low compared to that of Baeksulgi, it contained the dietary fiber, calcium and iron that were not present in Baeksulgi. Since Baeksulgi holds a large amount of carbohydrates, it shows a higher weight due to its dense fiber. On the other hand, Sulgi with Tofu showed a relatively low level of tofu protein despite the increased amount of tofu protein. This demonstrated the soft characteristics of Sulgi with Tofu. Also, the results of the sensory test showed that Sulgi with Tofu exhibited a higher preference than Baeksulgi in terms of its taste, flavor and fiber content. The preparation method of Sulgi with Tofu in this study used the natural grinding of tofu without removing the moisture. Also the use of both non-glutinous and glutinous rice flour that can be obtained easily in the public market, are convenient due to their characteristics of easy storage and no property change. Therefore, the preparation method of Sulgi with Tofu is quite convenient as compared to that of traditional Dduk (Korean rice cake) including Baeksulgi. From the perspectives of nutritional content, rheological characteristics and taste preference, Sulgi with Tofu fared better than Baeksulgi. Considering the overall quality characteristics of Sulgi with Tofu, we believe that the addition of tofu could contribute positively toward the quality characteristics of Sulgi.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.20 no.2
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• pp.277-282
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• 2020

The construction of medium-and large-sized microgrid systems by unit area, which is being promoted worldwide, is being developed and expanded in the form of efficient operation of electric grids and independent operation in preparation for power emergencies. Therefore, for the development of the domestic electricity industry, it is urgent to analyze the current status and technology of relevant international standardization, and to make international standardization of domestic standard (draft) on the matters that need to be enacted and newly established. Campus microgrid implements smart grid element technologies such as Integrated Energy Management System(EMS), Distributed Power(DG), Energy Storage System(ESS), Demand Response(DR), and Electric Vehicle(EV) in a university campus. As a system that reduces energy use and improves energy use efficiency and energy independence, standardization is established to secure interoperability and reliability of such systems.

• Journal of the Korea Society of Computer and Information
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• v.17 no.7
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• pp.97-106
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• 2012

Management of biosignal data in mobile devices causes many problems in real-time transmission of large volume of multimedia data or storage devices. Therefore, this research paper intends to suggest an m-Health system, a clinical data processing system using mobile in order to provide quick medical service. This system deployed health system on IP network, compounded outputs from many bio sensing in remote sites and performed integrated data processing electronically on various bio sensors. The m-health system measures and monitors various biosignals and sends them to data servers of remote hospitals. It is an Android-based mobile application which patients and their family and medical staff can use anywhere anytime. Medical staff access patient data from hospital data servers and provide feedback on medical diagnosis and prescription to patients or users. Video stream for patient monitoring uses a scalable transcoding technique to decides data size appropriate for network traffic and sends video stream, remarkably reducing loads of mobile systems and networks.