This study aims to analyze the sensory characteristic of cooked rice made with 10 types of rice varieties produced in South Korea using descriptive analysis. Twelve subjects who cook rice regularly, at least once a week, were recruited for the study and participated as descriptive panelists. A total of 29 descriptive terms were developed to describe the sensory characteristics of cooked rice. The findings showed that there were significant differences in the sensory attributes, specifically the appearance and texture attributes among the rice varieties. Among the varieties, Haedeul, Ilpum, and Koshihikari were observed to have a large quantity of rice germ and a relatively yellowish appearance. In contrast, Samkwang, Chamdream, and Yeonghojinmi were relatively whiter than the other samples. Odae, Saecheongmoo, and Sindongjin were rated high in the attributes of roughness, hardness, and chewiness, and Jinsang was rated high in moisture, bitterness, stickiness, and wholeness of rice grains. The differences in the appearance and texture of these rice varieties are likely to significantly impact consumer preferences. Furthermore, the development of customized menus based on the sensory characteristics of the different varieties of rice could encourage consumers to purchase these varieties.

This study is about the ungramamtical use of 〈ttaemune (때문에)〉. Because 〈ttaemun (때 문)〉 is a bound noun, a noun modifier is essential before it. So 〈ttaemune〉 also needs a modifier before it. But on the actual language usage, 〈ttaemune〉 is often used without modifiers. This phenomenon appears to be mainly limited to cases where 〈ttaemune〉 is used between sentences. That is, in this case, 〈ttaemune〉 is used as the conjunction like 〈geulaeseo (그래서)〉. Previous research has treated this ungrammatical aspect of 〈ttaemune〉 as a representative example of the degrammaticalization phenomenon. In other words, it has been understood that because the bound noun 〈ttaemun〉 has gained independency, 〈ttaemune〉 is used without modifiers before it. However, it is difficult to accept degrammaticalization discussions positively in the following respects: this phenomenon is not so common as to be recognized as a particular grammatical phenomenon, and if this is due to the independence of 〈ttaemun〉, this should also occur in other cases where 〈ttaemun〉 is combined, but this is not the case. So, I think it is right to treat them as objects that need to be corrected rather than treated within language norms.

This study examines the characteristics of Virtual Advertisements, particularly with respect to the formal and content characteristics of Virtual Advertisements. Among the expressions of language, the discussion was particularly centered on linguistic solidarity. Text cohesion can be explored in terms of cohesion, which means content and semantic association of text, and condensation that refers to grammatical association of text layers. There were two ways to maintain the verbal bonds of virtual advertising: morphological and syntactic method. Morphological methods can be largely divided into two ways: to maintain the consistency of text by repeating the same word, or to maintain the consistency of text by using vocabulary in the same category. The syntactic method was studied, focused on the syntactic condensation that appears in the language expressions of the front and rear scenes of virtual advertising. Specific methods of syntactic condensation devices can be divided into five types: distich, sentence connection, sentence response, omission and rhetorical connection.

This study is a study that examines the characteristics and ideology of AI Service Advertisement or AI ads for short. AI ads appear to have different characteristics than general products ads in terms of the dialogue structure, message, character and background. First, AI ads consist mostly of a dialogue structure of “call-order-execution.” The ideology being captured in this regard is that AI is perceived as being friendly to humans and free to human beings. Second, the message of an AI ads can be divided into directive content and situations. Directive content can be divided into six categories: control-home products, search-information, control-song/music, control-phone, conversation/joke, application/order, and the situations can be divided into four categories: leisure, process/progress, problem/ constraints, and others. These messages instill in us the illusion of ‘comfortable’ and give us a new value that ‘loose is reasonable’. Third, the fact that there are more unknown models compared to general product advertisements is also a characteristic of AI ads. This is social evidence that people like me are all using AI, which is a powerful mechanism that causes sympathy. Fourth, the background of AI ads is mainly “home.” This provides a powerful mechanism for the audience to build the perception that ‘many people already use AI at home.’

Studies were carried to evaluated the influence of storage method by temperatures and fillers on yield and quality of seed rhizome in turmeric. Seed rhizome was stored at styrofoam box filled with rice hull and sand (3:1) or vermiculite for 30, 60 and 90 days at different temperatures (5, 10 and 15℃. compared to traditional method (rhizome only). Parameters were obtained for weight loss, cold injury, percentage of decayed in stored rhizome during storage periods. Also, the germination, growth pattern and yield from stored rhizome has been investigated. It was confirmed that storage of turmeric in stored with filled with vermiculite helps in prevention of rhizomes from microbial and fungal attack. The storage of rhizomes in styrofoam box without any filler at low temperature below 10℃. is not advocated due to heavy losses weight and decayed in management of postharvest for turmeric rhizome. Germination percentage, growth pattern and yield was maximum for rhizomes stored at styrofoam box filled with vermiculite for 90 days at 15℃. The paper outlines a brief attempt to assess the efficacy of non-chemical methods including optimal storage method (temperature and filler) of control of decay and moisture losses during storage of turmeric.