본 연구는 실제 대인관계에서 형성된 관계의 친밀감이 게임 플레이 시 플레이어의 게임 및 사용자 경험에 영향을 줄 것이라 보았다. 그러나 사회적 관계 정도에 따른 게임 사용자 경험에 차이가 있음에도 불구하고 지금까지의 선행 연구에서는 게임 플레이어의 사회적 네트워크나 팀워크에 대해 분석한 연구는 매우 드물다. 따라서 본 연구는 모바일 전략 게임 내에서 플레이어 간의 사회적 관계 정도가 게임에 대한 협동심, 만족, 이용의도에 미치는 효과를 검증하기 위해 모바일 게임 앱 플레이테스트 실험처치 방법론을 통해 분석하였다. 또한 사회적 관계에 따른 효과의 차이를 순수하게 알아보기 위해 참여자의 게임 몰입(Flow)을 공변량(Covariance)으로 하여 공분산분석(ANCOVA)을 실시하였다. 본 연구는 실시간 전략 게임인 ‘클랜시 오브 로얄' 게임 앱을 이용하여 진행되었다. 연구결과, 사회적 관계가 높을수록 게임에 대한 협동심과 만족은 높아지는 것으로 나타났다. 이러한 본연구의 결과는 모바일 게임 기획 시 플레이어의 인적 네트워크와 게임 진행 방식에 대한 이론적, 실무적 함의를 갖는다.

Pleurotus eryngii is one of the most commercially important mushrooms cultivated in Korea. However, the shelf-life of the fruiting body is short, limiting its export. A new hybrid strain H17 of P. eryngii was developed to extend the shelf-life by mono-mono crossing between monokaryotic strains derived from DanBi and KNR2774. Although the cultivation period of H17 was slightly longer than that of the reference cultivar Kenneutari No.2, the quality did not change and remained normal after a period of 65.0 days at 4°C. This result was significantly different from that of the reference cultivar Kenneutari No.2. Analysis of the genetic characteristics of the new hybrid strain H17 revealed a different profile from that of the parental and reference cultivars when random amplification of polymorphic DNA (RAPD) primers was used. These results demonstrate that H17 is a new cultivar with improved storability after harvesting.

Cumulative effects are defined as the joint and aggregated effects of many factors and processes. Their consideration in landscape and environmental assessments are integral at both the project and strategic level, and they can help to bridge the different spatial and temporal scales. The primary challenge of conducting cumulative effect assessments (CEAs) is the difficulty in understanding the complicated nature of cumulative effects. We used three criteria for a systematic understanding of the barriers to addressing cumulative effects that are critical for improving knowledge systems for sustainable development and environmental assessment: salience, credibility, and legitimacy, and analyzed three cases through a variety of studies and resources: the Middle Humber in the U.K., the Transboundary Crown of the Continent in the U.S. and Canada, and the Great Sandhills in Canada, to understand how CEAs have been applied and obstructed in terms of the three criteria. In addition, a series of focus group interviews with experts and practitioners were performed to illuminate the critical barriers based on the criteria for addressing CEA in the context of South Korea. Based on the lessons, we suggest several key strategies such as securing a cooperative consulting process, and active and transparent partnerships; using a strategic environmental assessment as a framework; understanding and incorporating stakeholder knowledge; using advanced computer modeling and simulation techniques including effective visualization tools; and preparing a simple model design and understandable scientific information.

Edible biopolymer films were developed from the exopolysaccharides (EPS) extracted from Weissella confusa 113-2. The optimum composition for film formation was determined using the response surface analysis with the explanatory variables of the EPS (0.5-5.5%) and glycerol (0.5-5.5%) concentrations and the response variable of film elastic modulus (EM). The mass ratio of distilled water to solids was set constant (14:1). Tensile strength (TS), percentage elongation at break (%E), EM, water vapor permeability (WVP) of EPS films were evaluated. The glass transition temperatures of the films were also determined by a dynamic mechanical analysis. The optimum mass ratio of EPS to glycerol was 0.754:0.375. The WVP, TS, %E, and EM of the film under the optimal composition were 3.53±0.21 g·mm/kPa·h·m2, 7.03±0.49 MPa, 84.82±12.31%, and 62.03±6.93 MPa, respectively. The glass transition temperature varied from 54 to 83 °C. The EPS film has the potential to be applied to food products as an edible film with physical and barrier properties comparable to other biopolymer edible films.

The purpose of this study was to investigate the effect of heel off stairway walking exercise on the increase of muscle activity and balance activity of the ankle joint muscles in university students with functional ankle instability. The conservative treatment for the control group consisted of stairway walking (n=10) and the experimental group consisted of heel off stairway walking (n=11). The therapeutic intervention of the control and experimental groups was performed a total of 12 exercise sessions, 3 times per week for 4 weeks. To compare the two groups, the level of ankle disability was assessed by using the EMG, BT4 and Pedoscan in pre-treatment and post-treatment. Muscle activity increased in both the experimental groups and control groups in each group, however there was no significant difference between the groups. Balance ability did not show any significant difference. This study demonstrates that heel-off stairway walking is effective in significantly increasing muscle activity, however did not significantly improve balance ability.

In a previous study, it was reported that enzymatic hydrolysis under pressurization could be a new method which could produce arginine dipeptide and free amino acid in anchovy hydrolysate as salty enhancer at optimal condition. Powder is more efficient than liquid in terms of transport and storage stability. For the purpose of producing spray dried powder of various salt contents was investigated the effect of different salt concentration of anchovy hydrolysate on spray dried powder properties. The anchovy hydrolysate of various salt contents(in the range of approximately 0.7- 19.8% w/w) prepared adding the fish sauce (Dae-Young fish market) at inlet drying air temperatures of 120°C and 140°C. The process yield and physicochemical properties such as moisture content, bulk density, hygroscopicity and the morphology (EDS, XPS, XRD) of the anchovy hydrolysate powder was measured. The glass transition temperatures (Tg) of the powders equilibrated under various water activities were determined using a differential scanning calorimeter (DSC). Different drying conditions and salt concentration could generate anchovy hydrolysate powders with different process yield, bulk density and moisture content. The spray-dried anchovy hydrolysate powder was confirmed by XRD to be a mixture of an amorphous substances and crystalline salts. The energy dispersive X-ray spectrometer (EDS) and X-Ray Photoelectron Spectroscopy (XPS) analysis demonstrated that the surface NaCl concentration of the powders increased with an increasing drying air temperature. Increasing moisture adsorption of the anchovy hydrolysate powders resulted in a Tg reduction. It is suggested that producing spray dried anchovy hydrolysate for the industrial use is the use of the feed salt concentration of not lower than % w/w and inlet air temperature at 120°C, 140°C

The entomopathogenic fungus Metarhizium anisopliae B is a powerful biological control agent against Monochamusalternatus, a crucial mediator of the pinewood nematode Bursaphelenchus xylophilus. In this study, production of destruxins(dtxs), insecticidal cyclic hexadepsipeptides, was monitored in the submerged culture of M. anisopliae B. Three typesof dtxs, i.e., destruxin A, B, and E, were produced during the culture. Among the three dtxs, the production yield ofdestruxin A was best, followed by destruxin B and E. Destruxin A production was increased when pH was controlledat 6.0, whereas production of destruxin E was not affected by the pH control. The highest yield of dtxs A, B, and Ewere 16.4, 7.3, and 6.1 mg L-1, respectively. Considering that process for dtxs production has not been optimized, M.anisopliae B has more powerful implication as a biocontrol agent.

The green peach aphid, Myzus persicae, is one of the most important pests of vegetable crops worldwide. This species cause direct damage by feeding on plant nutrients and indirect damage as transmits many virus vectors. The control of aphid has relied on the use of chemical insecticides and their intensive use over many years has led to the development of resistance. To surmount or avoid these problems, we screened the entomopathogenic fungi against green peach aphid and evaluated their virulences. Several entomopathogenic fungal isolates were selected with high virulence to green peach aphid. Additionally, the antimicrobial activity of the selected fungal isolates was tested and analyzed to phytopathogens. Consequently, these entomopathogenic fungi would be used effectively for dual control agents for the green peach aphid and phytopathogen.

The release profiles of nisin from nisin-incorporating gel foods and the antimicrobial activities of the gels on the growth of Brochothrix thermosphacta in an aqueous system containing the gels have been investigated. A linear regression model was applied to determine the diffusion coefficient (D) for the diffusion of nisin in the gel. The antimicrobial activities of nisin released from 1, 2 and 3% (w/v) agar gels on the growth of B. thermosphacta in a broth medium with and without nisin were investigated. The D decreased from 1.2×10 -2 to 8.2×10 -3 and 6.4×10 -3 cm 2 /s as the agar concentration in the gel increased from 1 to 2 and 3% (w/v), demonstrating the diffusion rate in the gels can be controlled by the agar concentration in gel. The agar gel incorporating nisin inhibited the B. thermosphacta growth in the broth medium by prolonging the lag phase. The growth inhibition was enhanced by the addition of nisin in the medium. The results of this study exhibited that the gel food is a feasible nisin delivery system with a controlled release achieved by the adjustment of agar concentration in the system, demonstrating the potential of nisin-incorporating gel for preserving particulate-containing drinks.

This study was performed to investigate the content of carotenoid (α-carotene, β-carotene, β-cryptoxanthin, capxanthin, lutein, lycopene, zeaxanthin) and physicochemical characteristics (size, color, dietary fiber, total tannin content) of unripen and ripen persimmons (Diospyros kaki) by seven cultivars. The length of the unripen and ripen persimmons ranged from 40.87-64.75 and 48.80-80.29 cm, the width were from 44.03 to 66.73 and 57.65 to 91.53 cm, respectively. Ripen persimmons were showed in the highest Hunter’s L, a and b values. Total tannin content were resulted of unripen- and ripen persimmons ranged from 7.58 to 19.80 and 2.36 to 5.85 mg/g. Total carotenoid content were from 1.09 to 6.45 and 7.46 to 29.46 μg/g, respectively. From the above results, unripen- and ripen persimmon fruit could be useful for the health functional food.

This study performed to investigate the changes in S-allyl-L-cysteine (SAC) content of garlic with different cooking methods. Methods for determining SAC was validated by determining specificity, linearity, limit of detection (LOD), limit of quantification (LOQ), precision and accuracy using HPLC-FLD system. Results showed high linearity in the calibration curve with a coefficient of correaltion (R 2 ) of 0.9999. The LOD and LOQ values for SAC were 0.15 and 0.49 μg/mL, respectively. The relative standard deviations (RSDs) for intra- and inter-day precision of SAC were less than 5%. The recovery rate of SAC was in the range from 97.35% to 97.47%. The SAC content of raw garlic was 2.77 mg/g, and there are no significantly difference among blanching and microwave treatment in SAC content. However, SAC content of boiling, autoclaving at 110℃ and 121℃ increased in the range of 3.50~9.19 mg/g, 6.52~16.21 mg/g and 14.15~50.24 mg/g as increasing cooking temperature and time, respectively.

This review presents current progress in the preparation methods of liquid crystalline nanocarbon materials and the liquid crystalline spinning method for producing nano-carbon fibers. In particular, we focus on the fabrication of liquid crystalline carbon nanotubes by spinning from superacids, and the continuous production of macroscopic fiber from liquid crystalline graphene oxide.