Current Status and Trend of Internet and E-Commerce Market in Korea

After the remarkable increase of Internet users and broadband Internet subscribers at the end of the 20th century, the size of Korean Internet and e-commerce market steadily increased but the growth rate has been either stagnant or decreased. Trends of Korean Internet and e-commerce market are summarized in this paper the trends on Internet usage are introduced. Trends of online games, blogs and wireless Internet are introduced. The trends of Korean Internet market may have implications for China and Japan.     

The concept of directional binding energy and analysis of the phenomena involving surface and grain boundary: Part I Theory

The concept of directional binding energy (DBE) is proposed to describe the binding energy of the crystal and the ideal direction of the antiaction force against the surface tension, which derives the grain-boundary energy and also energy ratio (γ_gb/γ_s). It may provide a simple and lucid way to analyse the surface energy, grain-boundary energy and energy ratio from the correlative view point. It has been found that the grain-boundary energy can be derived only from the conceptual approach of DBE, irrespective of the dislocation model, which also makes it possible to determine the energy ratio with the misorientation angle. That is, the energy ratio (γ_gb/γ_s) is proportional to the misorientation angle, 2 sin (k′θ/2) where k′ is a constant and θ is the misorientation angle. This revised version was published online in November 2006 with corrections to the Cover Date.     

EFFECTS OF OIL DROPLETS ON PHYSICAL AND SENSORY PROPERTIES OF O/W EMULSION AGAR GEL

Effects of oil droplets in an agar gel matrix were investigated by mechanical analyses and sensory evaluation. The results for compressive and puncture properties were expressed in terms of relative values. All compressive properties; stress, strain and compressive energy of emulsion gels, as obtained by compression tests, decreased with both increases of oil droplet size and oil volume fraction. The stress, strain and energy of the emulsion gels obtained by puncture tests did not change with an increase in oil droplet size. Results of sensory evaluation showed that the sample containing small oil droplets was harder than that with large oil droplets. On the other hand, the large oil droplet sample was oilier than that with small oil droplets. The sensory evaluations for hardness and oiliness of emulsion gels did not exhibit significant relations to most of the properties of mechanical analyses.     

Plasma Discharge Initiation of Explosives in Rock Blasting Application： A Case Study

A plasma discharge initiation system for the explosive volumetric combustion charge was designed, investigated and developed for practical application. Laboratory scale experiments were carried out before conducting the large scale field tests. The resultant explosions gave rise to less noise, insignificant seismic vibrations and good specific explosive consumption for rock blasting. Importantly, the technique was found to be safe and environmentally friendly.     

Attachment of Salmonella typhimurium to Poultry Skin as Related to Cell Viability

³H-labeled S. typhimurium cells inactivated by gamma-radiation (⁶⁰Co) and by formaldehyde (5%) were used to determine if cell viability affected attachment to poultry skin. Both gamma-irradiated and formal-dehyde-treated cells attached like live cells. There was no difference in attachment between cells grown in a chemically defined medium (SCDM) or in brain heart infusion broth (BHI). Live and gamma-irradiated cells and BHI-grown and SCDM-grown cells had similar surface hydrophobicity. Live and gamma-irradiated cells had similar cell surface charges, whereas BHI and SCDM-grown cells had different surface charges. Differences in cell surface charge did not affect attachment rate.     

Application of Laminated Edible Films to Potato Chip Packaging

The effects of various stearic-palmitic acid blend concentrations in films, storage temperatures and storage times on potato chip quality were evaluated using Response Surface Methodology. Storage temperature and time affected the quality of potato chips. The maximum storage times for acceptable potato chip quality were: 30 to 43 days, 23 to 25 days, and 11 to 12 days for storage temperatures of 15, 25 and 35°C, respectively. Results were independent of stearic-palmitic acid blend concentrations.