• The Korean Journal of Pesticide Science
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• v.19 no.3
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• pp.272-278
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• 2015

Colletotrichum gloeosporioides is one of the most serious pathogens of persimmon in Korea. In 2013, 67 isolates of C. gloeosporioides were isolated from infected fruits, leaf and twigs of persimmon (Diosprosi kaki) at Sangju, Gyeongsangbukdo and fungal responses against five fungicides (prochloraz manganese complex, tebuconazole, mancozeb+myclobutanil, fluquinconazole+prochloraz, and tebuconazole+tolyfluanid) were evaluated by their growth on the fungicide-medium. All isolates were inhibited mycelium growth on the medium with each recommended application concentration of flied. $EC_{50}$ (${\mu}g/ml$) of tebuconazole was from 0.02 to 1.04 and average was 0.31. $EC_{50}$ (${\mu}g/ml$) of prochloraz manganese complex was 0.02~0.23 average was 0.078. Average $EC_{50}$ values (${\mu}g/ml$) of Fluquinconazole+Prochloraz (FP) was 0.029. On the basis $EC_{50}$ (${\mu}g/ml$), the correlation coefficient (r) between tebuconazole and prochloraz manganese complex, prochloraz manganese complex and FP, tebuconazole and FP were 0.42, 0.44 and 0.27, respectively.

• Nutrition Research and Practice
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• v.5 no.4
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• pp.313-321
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• 2011

The Korea Food and Drug Administration (KFDA) revised the Health Functional Food Act in 2008 and extended the form of health functional foods to general food types. Therefore, this study was performed to investigate consumers' perceptions of the expanded form of health functional food and to predict consumption patterns. For this study, 1,006 male and female adults aged 19 years and older were selected nationwide by multi-stage stratified random sampling and were surveyed in 1:1 interviews. The questionnaire survey was conducted by Korea Gallup. The subjects consisted of 497 (49.4%) males and 509 (50.6%) females. About 57.9% of the subjects recognized the KFDA's permission procedures for health functional foods. Regarding the health functional foods that the subjects had consumed, red ginseng products were the highest (45.3%), followed by nutritional supplements (34.9%), ginseng products (27.9%), lactobacillus-containing products (21.0%), aloe products (20.3%), and Japanese apricot extract products (18.4%). Opinions on expanding the form of health functional foods to general food types scored 4.7 points on a 7-point scale, showing positive responses. In terms of the effects of medicine-type health functional foods versus generic health functional foods, the highest response was 'same effects if the same ingredients are contained' at a rate of 34.7%. For intake frequency by food type, the response of 'daily consistent intake' was 31.7% for capsules, tablets, and pills, and 21.7% for extracts. For general food types, 'daily consistent intake' was 44.5% for rice and 22.8% for beverages, which were higher rates than those for medicine types. From the above results, consumers had positive opinions of the expansion of health functional foods to generic forms but are not expected to maintain accurate intake frequencies or amounts. Thus, continuous promotion and education are needed for proper intake of generic health functional foods.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.11
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• pp.5060-5065
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• 2012

The purpose of this study was to report the incidence of drowning accident in order to prevent and decrease the accidents of drowning. Data were obtained on all accidents of drowning accidents occurred from January to December 2007 were identified by using the Emergency Activity Daily Report Data from the National Emergency Management Agency (NEMA). The age, weather, date, location, time and case of the drowning accident were examined. The Chi-square test was used to compare each group. All comparisons were made at the p<0.05 level of significance. The result show that the age of drowning accidents for victims aged 20-29 was 27.9%, and for victims aged 30-39 years, 18.7%. In reguard to the age group, drowning accidents during recreational aquatic activity was age 20-39; 51(44.8%). In reguard to the locations, the number of drowning accidents in a lake or reservoir during recreational aquatic activity was 62(53.4%). The number of drowning accidents in a lake or reservoir during etc was 51(58%). In reguard to the days, the number of drowning accidents on Saturday during recreational aquatic activity was 30(25.8%), on Sunday 32(27.6%). The weather of drowning accidents during recreational aquatic activity was sunny 60(51.8%), rainy 40(34.4%), cloudy 16(13.8%). The season of drowning accidents during recreational aquatic activity was summer 53(45.7%). In reguard to season, two groups are significantly different. Drowning is a leading cause of injury related accidents. Understanding the characteristics of drowning is the first step to developing prevention strategies that may be beneficial for people of all ages and under nearly all circumstances are increased swimming ability, lifeguard staffing, providing life jackets, and public education activities.

• Journal of the Economic Geographical Society of Korea
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• v.20 no.1
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• pp.34-48
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• 2017

The purpose of this study is to investigate the growth of major industries and effects of regional employment on the economic growth of Goyang city and Seongnam city in Gyeonggi Province. We examine the structural changes of the industrial specialization and factors of the growth in two regions by applying Location Quotients and dynamic shift-share analysis respectively. Both regions have been strengthened gradually in their industrial bases during the last 20 years since they have developed as the bed-towns for Seoul with the First Newtown Project of the Metropolitan Seoul area. These two regions have secured in the industrial specialization and competitiveness compare to other regions in the Metropolitan Seoul area. In particular, knowledge service industries have been agglomerated in both regions. Goyang city have secured in the medical welfare, culture and tourism of service sectors, while Seongnam city have secured in the information service and science technology service sectors. Therefore, each region might be differentiated regional foster industries in these sectors in order to succeed the economic development.

• Food Science of Animal Resources
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• v.37 no.2
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• pp.168-174
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• 2017

We hypothesized that supplementing finishing diets with palm oil would promote adipogenic gene expression but depress stearoyl-CoA desaturase (SCD) gene expression in intramuscular (i.m.) adipose tissues of Hanwoo steers during fattening period (from 16 to 32 mon of age). Fourteen Hanwoo steers were allotted randomly to 2 groups of 7 steers based on initial BW and fed either a basal diet (control) or the basal diet supplemented with 5% palm oil (BDSP). At slaughter, i.m. adipose tissue was harvested for analysis of adipogenic gene expression and fatty acid composition. There were no differences in BW or average daily gain between treatment groups. Supplemental palm oil had no effect on carcass quality traits (carcass weight, backfat thickness, loin muscle area, or marbling scores) or meat color values. Palm oil increased (p<0.05) expression of AMP-activated protein kinase-${\alpha}$ and peroxisome proliferator-activated receptor-${\gamma}$, but decreased (p<0.05) CAAT/enhancer binding protein-${\beta}$ gene expression and tended to decrease stearoyl-CoA desaturase gene expression in i.m. adipose tissue. Palm oil increased total i.m. polyunsaturated fatty acids (p<0.05) compared to the control i.m. adipose tissue, but had no effect on saturated or monounsaturated fatty acids. Although there were significant effects of supplemental palm oil on i.m. adipose tissue gene expression, the absence of negative effects on carcass and meat characteristics indicates that palm oil could be a suitable dietary supplement for the production of Hanwoo beef cattle.

• Journal of the Institute of Electronics and Information Engineers
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• v.54 no.4
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• pp.129-134
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• 2017

In the present society, our current technology associated with bakery industry has been improved as much as technical development can get abreast of the Western one where the bread has originated and has been awarded and ranked in the highest level of many bakery or pastry competitions. In these trends, many people are running for high value added business such as bakery industry and bakery $caf{\acute{e}}$, etc. with big interest. However, high labor cost of technician and difficulties in human resource management become obstruction factors in the growth of the bakery industries. Therefore, in this paper, the designed system for both dividing and rounding dough quickly and exactly at the same time was studied. The main function of this system is to divide the original dough into 3 tracks and then, to place 4 doughs in the inner track, 12 doughs in the mid track, 20 doughs in the outer track, totally 36 doughs in a routine. It takes much energy because 36 doughs can be completed in a routine. Therefore, this system uses hydraulic pressure and a 0.75Kw induction motor is used for dough rounding. This system can make primarily fermented dough into 36 divided doughs very quickly and exactly on a guide panel at the desired weight by dividing it within 1-9 seconds and by rounding each within 1-9 seconds. This system is very effective in bakery industry to minimize labor cost and it is expected to supply more hygienic products to the customers.

• Culinary science and hospitality research
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• v.15 no.2
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• pp.93-107
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• 2009

The aims of this study concerning tourists travelling in the island of Jeju include: to identify and assess the promotional efforts for traditional Jeju cuisine; and to identify the impacts of those efforts on customers and tourists. The analyses revealed that continuous promotion efforts, along with changes in the cooking methods and the development of new menus, are needed for the items of traditional Jeju cuisine that are relatively unknown to tourists and that fail to satisfy customers. Customers seeking Jeju food reported high satisfaction with such items as grilled meat and fish, steamed meat and fish, and raw fish(hoe), so those cooking methods must also be continually improved. Promotional efforts had impacts on the satisfaction and revisit rates of customers while the recognizability of foods offered had impacts on all areas, including the satisfaction and revisit rates of customers as well as word-of-mouth advertising among them. There needs to be an experience-oriented or educational program that introduces customers to traditional Jeju cuisine. Since customers and tourists gain information on traditional Jeju cuisine from the recommendations and word-of-mouth advertising from the locals they meet on the island, traditional Jeju cuisine should also be advertised to the local residents. The commercial merchandising of Jeju culinary culture and making festivals based on it must, therefore, be preceded by studies on how to increase the locals' awareness of local traditional cuisine.

• Applied Biological Chemistry
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• v.46 no.1
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• pp.39-45
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• 2003

This study was conducted to investigate the effect of ash contents of bread flour on the rheology of frozen dough In making frozen dough by measuring amylograph, flrinograph and extensograph. The quality of frozen-stored dough under freezing condition ($-20^{\circ}C$, 12 weeks) was evaluated by measuring final proof time, moisture content, baking loss, loaf volume and hardness of bread with storage time. In bread flour with high ash content farinogram showed that water absorption, degree of softening increased but valorimeter value decreased. In bread flour with low ash content amylogram showed that gelatinization temperature and maximum viscosity increased and extensogram showed that the area and resistance of the bread flour increased. As the proof time increased the extensibility decreased. Final proof time of frozen dough was shortened at the bread flour with low ash content with storage time. In bread using the flour with high ash content, moisture content, increased but baking loss rate decreased while the hardness of product increased slowly with time. But in bread using the flour with low ash content, the loaf volume of baking increased but the hardness of product decreased. As the frozen storage time was shortened, the product was more stable and better in quality.

• Applied Biological Chemistry
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• v.46 no.4
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• pp.311-316
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• 2003

This study was carried out to investigate the effect of pastry margarine content and number of layers on moisture content, baking loss, specific loaf volume and the vapor action in the manufacturing process of puff pastry. As the number of layers of the puff pastry increased the moisture content of the products slightly increased. And the moisture contents of the products decreased, as the pastry margarine contents of the puff pastry increased in the same number of layers. The baking loss of the products tended to decrease as the number of layers increased. On the other hand, as the pastry margarine contents of the puff pastry increased, the baking loss of the product increased. When the pastry margarine content in puff pastries became 130%, 81 layers provided the maximum specific loaf volumes $21.62{\pm}0.79\;ml/g$ of puff pastries. When 110% of margarine and 256 layers were applied for preparation of puff pastry, the number of vapor action was $8.25{\pm}0.50$ with the vapor action size of 9-15 mm.

• The Journal of the Korea Contents Association
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• v.12 no.3
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• pp.373-381
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• 2012

Due to IT(information technology) development, various ITs have been applied to tourism. Since June 2010, PDA guide service was launched in Kyungbok palace. This study tried to find how effectively the service is operated by comparing flow, satisfaction and reuse intention of PDA users with those of who have received guide service by professional interpreter. The result indicates that those who have received professional interpretation showed to be more involved, satisfied and have more intention to reuse. The paper explored the composing factors of PDA guide service, which are 'interpretation', 'design', 'ease of use', and 'stability of operation'. Among these factors, interpretation was analyzed to be only factor what affects users' involvement and also most influential attribute explaining users' satisfaction and reuse intention. 'Interpretation', 'stability' and 'ease of use' are shown to have impact on satisfaction, while 'interpretation' and 'stability' have significant effect on users' reuse intention of PDA guide service. The operational implications from these results are suggested.