• Fashion & Textile Research Journal
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• v.22 no.3
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• pp.310-322
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• 2020

This study investigated the classification and characteristics of augmented reality (AR) content of fashion brands. The AR contents of fashion brands were classified according to user participation space and content delivery method. Based on these types, eight case studies were conducted, along with a discussion of AR characteristics in terms of presence, interactivity, and immersion. The results showed that AR content could be divided into four types: offline visit-external information type, offline visit-internal experience type, online utilization-external information type, and online utilization-internal experience type. It was also found that there were differences in characteristics for each type of AR content. First, the offline visit-external information type requires various new content that can provide entertainment immersion to users. Second, the offline visit-internal experience type requires a powerful inducement for users to visit a specific space providing AR content and to participate in augmented environments. Third, the online utilization-external information type needs a series of AR content that can consistently incite users' curiosity about brands and products. Fourth, the online utilization-internal experience type needs effective content to improve users' shopping experience with the virtual fitting of fashion accessories, such as eyewear, hats, jewelry, and watches. Accordingly, fashion companies should create contents that can provide appropriate presence, interactivity, and immersion by AR type.

• Proceedings of the Korea Contents Association Conference
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• 2008.05a
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• pp.382-384
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• 2008

Recently, Korean high school students eagerly utilize the educational contents via personal computers and ubiquitous equipments like PMP. We investigated the utilization status while in high school of one class students of M university located in Daejeon area. About 30% of students used PMP and whole students used personal computer to take educational contents. Almost all of the students paid less than 200,000 won for the contents while in their high school. Most popular sites were EBS and Megastudy.

• Journal of the Korean Society of Food Culture
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• v.37 no.2
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• pp.171-177
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• 2022

This study evaluated the nutritional composition and quality traits of rabbit meat as compared to chicken meat. Samples of loin (M. longissimus dorsi) and breast meats were collected from rabbit and chicken carcasses, respectively. The meats were then analyzed for the proximate composition, collagen and energy contents, fatty acid composition, myoglobin and heme iron contents, pH value, water-holding capacity (WHC), cooking loss, meat color, Warner-Bratzler shear force (WBSF) value, and texture profile. Compared to chicken breast meat, lower (p<0.05) protein content and higher (p<0.05) ash and collagen contents were obtained in rabbit loin meat. Rabbit meat remarkably had higher (p<0.05) total polyunsaturated fatty acids (PUFA) and linolenic acid contents and lower (p<0.05) n-6/n-3 PUFA ratio as compared to chicken meat. The pH value and WHC were lower (p<0.05) in rabbit meat than in chicken meat (p<0.05). Rabbit meat exhibited lower (p<0.05) L^* value and higher (p<0.05) a^* and b^* values compared to chicken meat (p<0.05). The WBSF value, hardness, and gumminess were higher (p<0.05) in rabbit meat than in chicken meat (p<0.05). These findings suggest that rabbit meat has higher essential n-3 PUFA, darker color, and firmer texture as compared to chicken meat.

• Review of Korea Contents Association
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• v.15 no.2
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• pp.33-73
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• 2017

• Journal of Preventive Medicine and Public Health
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• v.31 no.3 s.62
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• pp.404-413
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• 1998

This study was conducted in order to clarify the factors affecting the number of utilization to health center for the shipyard workers who have been work in exposed environment to solvent. At first the tendencies of the number of utilization to health conte. in accordance with cumulative exposure(CE), lifetime weighted average exposure(LWAE), one's place of duty, work contents, states of using safety apparatus, the degree of the knowledge on handling solvents, exposure year. 1). The increase in the cumulative exposure(CE) war significantly higher in the number of utilization to health center. The group with longer exposure year showed significantly higher number of utilization to health center(p<0.01). Considering the work contents such as power blasting, spray, mixing and touch-up, the group of touch-up showed higher number of utilization to health center and this difference was statistically significant(p<0.001). Those who were not using the safety apparatus, showed higher number of utilization to health center, which was statistically significant(p<0.05). The degree of the knowledge on handling the solvent had no relation with using health center. 2) The results conducted from this study by multiple regression analysis in clarifying the factors affecting the number of utilization to health center, CE, exposure year and using safety apparatus was significant factor in utilization of health center.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.39-54
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• 2021

This study aim to demonstrate and categorize the status of level of mobile information utilization of the 2030 youth generation, and to identify factors that may affect the digital divide within the generation. For this purpose, 1779 data were analyzed using materials for the 2018 digital divide survey in Korea Ministry of Science and ICT. According to the level of information utilization, the consumers were categorized into three types : reference group (46.5%), high utilization group (27.2%), and low utilization group (26.3%). There were statistically significant differences in demographics variable, consumer capabilities, living satisfaction by type of consumer. In addition, the factors influencing the digital divide of the high utilization group and low utilization group were identified compared to the reference group. It is meaningful that this study confirmed the actual gap of information utilization and raised the possibility of the digital divide within the 2030 youth generation.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.9
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• pp.1267-1272
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• 2005

The effect of various moisture contents of fresh forage on the change in nitrogen (N) fractions, in vitro ruminal N degradability, and the subsequent N utilization of silage in sheep were evaluated. Orchardgrass (Dactylis glomerata L.) with high (HM, 76%), medium (MM, 65%) and low (LM, 40%) moisture contents were ensiled into silos of 120 L capacity for 120 days. A nitrogen balance trial was conducted using a 4${\times}$4 Latin square design consisting of four dietary treatments (i.e. fresh forage, HM, MM and LM silages) and four wethers. With respect to N fractions, fraction 1 (buffer solution soluble N), fraction 2 (buffer solution insoluble N-neutral detergent insoluble N), fraction 3 (neutral detergent insoluble N-acid detergent insoluble N), and fraction 4 (acid detergent insoluble N) were determined. The proportion of fraction 1 in silages tended to decrease, while the in vitro ruminal degradability of insoluble N increased (p<0.05) with lower moisture contents at ensiling. Consequently, nitrogen utilization in sheep tended to improve as the moisture content of ensiled grass was decreased, with a negative correlation (p<0.01) between urinary N and the in vitro ruminal degradability of insoluble N. The averaged N retentions for HM, MM, and LM silage treatments were 59, 73 and 79% of that for fresh forage, respectively.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.174-180
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• 2021

The purpose of this study was to determine the optimum extraction method suitable for the availability of biological activities in unripe apples known to be rich in functional components. Unripe apples 'Hongro' picked on May 28th, 2019 were extracted by various extraction methods (hot water, ethanol, enzymatic pre-treatment, ultrasonic wave, and subcritical water) and their extracts were investigated yield, effective component contents, and antioxidant activities. Overall, the yields by the extraction solvent were higher in water than in organic solvent(ethanol) because water-soluble compounds were eluted from a polar solvent. Total phenol contents of the ultrasonic wave (ethanol) extracts were significantly higher in 6 times than hot water extract. Contents of flavonoid were highest in the ethanol extract at 29.14 mg QE/g. Contents of tannin and ursolic acid were also significantly higher in the ultrasonic wave (ethanol) extract. The DPPH radical and ABTS radical scavenging activities were the strongest in the ultrasonic wave (ethanol) extract. Correlation between effective components and antioxidant activities was high in the total phenol content with ABTS and the ursolic acid content with DPPH (p<0.01). The above results suggested that ultrasonic wave (ethanol) extract of unripe apples has the potential to act as a functional material.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.1
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• pp.138-143
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• 2008

A study was conducted to evaluate nutritional value for twenty-one pork muscles. Ten market-weight crossbred pigs (five gilts and five barrows) were used for evaluating proximate chemical composition, cholesterol, total iron, calorie and fatty acid contents. As preliminary analysis revealed no noticeable sex effect, pooled data from both sexes were used for the final analysis. M. rectus femoris had the highest moisture content, while m. latissimus dorsi was lowest in moisture content (p<0.05). Protein content was highest for m. longissimus dorsi and lowest for m. supraspinatus (p<0.05). The tensor fasciae and latissimus dorsi muscles contained the highest intramuscular fat (p<0.05), while rectus femoris, adductor and vastus lateralis were lowest in intramuscular fat content. When simple correlations between chemical values were computed for the pooled dataset from all muscles, intramuscular fat had significant (p<0.05) negative linear relationships with moisture (r = -0.85) and protein (r = -0.51) contents. Calorie levels were not significantly affected by fat content, while rectus femoris and latissimus dorsi muscles showed lowest and highest calorie contents, respectively (p<0.05). Polyunsaturated fatty acid content was highest (p<0.05) for both m. adductor and m. rectus femoris, while it was lowest for m. longissimus dorsi. Collectively, the current study identified a large amount of variation in nutritional characteristics between pork muscles, and the data can be used for the development of muscle-specific strategies to improve eating quality of meats and meat products.

• Journal of Family Resource Management and Policy Review
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• v.10 no.2
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• pp.19-42
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• 2006

The purpose of this study is to analyze the changes in contents of home management part in the home economics textbooks fur middle school from the 1st to the 7th curriculum period. The contents in the all of home economics textbooks published in every curriculum period are analyzed. The major findings of this study are as follows: 1. The part of home management is divided into seven specific areas including 'definition and process of home management', 'utilization of family resource and environment management', 'time management', 'household labor/work nanagement', 'family financial management', 'purchasing', and 'consumer protection'. 2. From the 6th curriculum period, the area of 'definition and process of home management' begun to be explained using system's approach and the area of 'household labor/work management' changed its' focus from household to self management. 3. The areas emphasized in the beginning of curriculum period were 'family financial management' and 'household labor/work management'. The 'consumer protection' ' and 'utilization of family resource and environment management' were the areas emphasized in the later curriculum period. 4. The contents of 'family financial management' area have changed very little, however, the contents of 'purchasing' area have changed a lot during the all curriculum periods. 5. The contents of illustrations, tables, pictures, and activities have changed according to changes of the contents of the textbooks.