• Journal of Technology Innovation
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• v.9 no.1
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• pp.121-147
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• 2001

This paper analyzed the R&D activities of foreign companies in Korea. A survey was conducted using questionnaires along with the field interviews. The survey results show that some foreign companies in Korea actively carry out R&D indicating that Korea is becoming a R&D location for the multinational companies. It also shows the wide differences by industries, corporate size, foreign equity ratio, and home country of mother companies. It is suggested that Korean government should utilize the inward foreign direct investment to strengthen the national innovation system of Korea. Various policy measures were recommended to encourage foreign companies to have easier access to domestic R&D resources, carry out R&D activities, and interact with domestic R&D actors. It is also argued that it is necessary to eliminate negative environmental barriers perceived by foreign companies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.14 no.1
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• pp.23-26
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• 1985

This experiment was investigated on weight loss, vitamin C content, and its relationship to evaluate visual quality during spinach consignment from a viewpoint of consumer. Vitamin C content of spinach leaf, 35.38mg% fresh weight, was 3 times higher than those of stem. Under $20^{\circ}C$ of spinach consignment, the spinach was edible in a half day of unpackage and 3 days with package. However, under $10^{\circ}C$ of spinach consignment, it was good through 6-7 days with unpackged and 10 days with package. Weight and vitamin C content of stem and leaf in spinach during consignment were closely related to the temperature condition at $20^{\circ}C$ than at $10^{\circ}C$ in both of package and unpackage. The regression equation of relationship between loss(X) and vitamin C loss(Y) of spinach, during consignment with Package and unpackage at $20^{\circ}C$ and $10^{\circ}C$ was Y=21.30X+40.32(r=0.69.)

• Textile Coloration and Finishing
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• v.9 no.1
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• pp.50-60
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• 1997

최근섬유산업의 어려움은 국내 섬유산업이 시작된 이래 최대의 위기상황이라고까지 불리어지고 있다. 그러나 전자, 반도체산업의 불황국면의 예견은 전체 국가적인 차원에서 본다면 섬유산업의 재건을 꾀할 기회가 아닌가 보여진다. 이러한 상황에서 부가가치가 높은 제품개발만이 한국 섬유산업이 살아갈수 있는 방향이라는 것은 누구도 부인할 수 없는 현실이다. 최근 絲 생산업체에서는 모두 복합사의 생산에 모든 정보를 얻으려는 노력을 기울이고 있으며 기술개발에 노력을 경주하고 있다. 絲加工 공정을 포함한 제직준비 공정에서 부가가치가 높은 복합사 생산기술은 여러가지 방법이 있다. 본고에서는 인터레이스 노즐 종류별 絲 제품 개발 방향 및 Taslan 노즐과 이들 인터레이스 노즐을 이용한 특수 絲 개발 가능성 그리고 기타 여러가지 제직 준비시설을 이용한 특수 복합사 제조기술을 서술함으로써 중소기업 위주로 구성된 복합사 제조기업에 기초 기술자료를 제공하고자 한다.

• International Journal of Human Ecology
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• v.7 no.1
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• pp.77-83
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• 2006

The ability to customize garments for fit in the apparel industry is directly tied to the availability of comprehensive and accurate sets of anthropometrical data for each consumer. The data for apparel sizing systems is available from three major standard/ research organizations: ASTM (American Society for Testing and Materials), ISO (International Standard Organization), and NCHS (National Center for Health Statistics). However, these standards ignore various head shapes and are outdated for the development future head products. This creates a data gap an ever changing multi-cultural society such as the United Sates. Although major government and industry safety organizations recognize the importance of safety for head products, few studies were found to support their reasoning. The purpose of this study is to provide accurate head dimension data for developing safety head products by analyzing various head shapes in the United Sates which includes various ethnic backgrounds. This study was carried out on 105 males in the United States. Factor analysis, cluster analysis, Moreover, Duncan analysis were all used for analyzing various head shapes.

• International Journal of Human Ecology
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• v.7 no.1
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• pp.97-110
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• 2006

This paper focuses on the current internationally published literature on adolescent girls smoking prevention and cessation programs. Published literature on prevention and cessation programs that have been developed for and used with girls, especially those with published effectiveness data are reviewed separately. Using relevant literature and the results of a recent Delphi Study identifying program components experts cited as most effective for female smoking prevention, a human ecological framework for designing programs for female adolescents will be proposed. Areas for further research will also be identified.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.275-280
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• 1992

Sensory evaluation and Instron test were carried out to study me effect of different cooking methods on the quality of soybean jeolpyon. Cooking methods studied were rice cake steamer, steaming pot, pressure cooker and microwave oven. 1. There were no significant difference in color and flavor between samples cooked by various methods. Moistness of samples by steaming pot and rice cake steamer was similar. Tenderness of samples by rice caker and pressure cooker was better man others. 2. After 24 hours elapsed, me quality of soybean jeolpyon showed me order of by rice cake steamer, steaming pot, pressure cooker and microwave oven. 3. It showed mat soybean ieolpyon by microwave oven was harder man others through Instron test. 4. Hardness of jeolpyons were increased as storage time increased. The rate was higher by pressure cooker and microwave oven man by rice cake steamer and steaming pot.

• Korean Journal of Food Science and Technology
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• v.19 no.6
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• pp.520-527
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• 1987

This study was attempted to identify microorganisms in fermenting soybean curd residues (SCR). The changes in contents of free amino acids, nucleosides, reducing sugars, and oligosaccharides were also studied. The fermentation of SCR which was by change inoculation was carried out at $55^{\circ}C$ for 48 hrs. pH increased gradually during fermentation and isolated microorganisms were identified as Bacillus subtilis and Bacillus licheniformis. Moisture content decreased from 80.8% to 58.4% at 48 hrs of fermentation and other proximate composition did not show any changes during fermentation. The content of total free amino acids increased rapidly and the number and quantities of each amino acid analyzed also increased during the course of fermentation. Glutamic acid, phenylalaine, lysine and aspartic acid were rapidly liberated during fermentation. As to the changes of nucleotides, 5'-AMP little changed during the first 36 hrs but subsequently decreased to approximately 1/6 after 48 hrs of fermentation. On the other hand, 5'-IMP plus 5'-GMP did not show almost any change during the first 36 hrs but increased about 3.5 times at 48 hrs of fermentation. However, 5'-XMP was not detected. The reducing sugar level showed rapid and steady increase throughout the fermentation and that of stachyose plus raffinose decreased slightly. From these results, a possible way of utilization of fermented SCR was proposed as a substitute for soybean in meju preparation.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.116-122
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• 1977

The volatile flavor components of Kimchis were identified and the volatiles of fermented Kimchis (1.29% NaCl and 4.89 NaCl) were compared with those of raw Kimchi (1.29% NaCl). After the existence of carbonyls and sulfur compounds were confirmed by precipitation method, vacuum distillation was carried out to collect the volatiles of Kimchis in traps submerged in ice+salt, dryice-acetone and liquid N, respectively. The volatile flavor components were identified by GLC. The results were; 1. 17 volatile flavor components of Kimchis were identified by comparison of retention time with those of known compounds and acetaldehyde, acetone, ethanol, ethyl sulfide were positively identified by m.p., IR, UV, TLC. etc. 2. Ethanol was the most abundant volatiles of Kimchis and the content was much higher in fermented low salt Kimchi than in unfermented low salt Kimchi. 3. On the contrary, acetaldehyde and volatile sulfur compounds were reduced in fermented Kimchis, especially in fermented low salt Kimchi.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.652-657
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• 2007

This study was performed to evaluate the physicochemical and quality characteristics of bread with Enteromorpha intenstinalis added. In order to compare the physical and organoleptic properties, 1 to 4% of E. intenstinalis powder was mixed with the flour. Among the physical characteristics of the dough, the absorption ratio in the farinogram and the degree of attenuation increased with increasing amounts of E. intenstinalis powder, whereas the development time, dough stability, the degree of extension, the degree of resistance, and R/E became reduced. In the amylogram, there was no difference in the gelatinization starting temperature among the samples, but the maximum viscosity gradually increased according to increasing amounts of E. intenstinalis powder. Also, a sensory evaluation was carried out in terms of acceptability (color, flavor, moistness, tenderness, mouth feel, and overall acceptability). Taken together, the 2% treatment showed the highest evaluation values, as compared to the other treatments.

• Korean Journal of Food Science and Technology
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• v.18 no.6
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• pp.475-478
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• 1986

RP-HPLC (Reverse phase-high performance liquid chromatography) assay which was introduced to measure quantitatively the amount of 4-methylthio-3-butenyl isothiocyanate in the radish root, proved to be convenient, accurate and reproducible, showing a good linearity between 10 n moles/ml and 120 n moles/ml (r=0.9997). The results of this assay showed that while the isohtiocyanate was hydrolyzed slowly in the basic medium, it decomposed rapidly in the acidic aqueous medium. On the other hand, the isothiocyanate was relatively stable in the organic solvent (65% acetonitrile). Also, it was found that intact root of Korean radish contain 210-420 ${\mu}moles/100g$, based on the measurement with radish homogenate (pH 8.5, 1 min).