• Archives of design research
• /
• v.19 no.4 s.66
• /
• pp.163-174
• /
• 2006

The purpose this study is to discuss effects of product design innovations on small and medium enterprises' business accomplishments and further on raising those enterprises' international competitiveness through reviewing previous studies that quantitatively analyzed economic and technological performance and ripple effects of products developed through design innovations. To determine how much design innovations are influential and contributing to small and medium enterprises' international competitiveness, then, the researcher took most advantage of statistical data from quantitative analyses of business accomplishments brought by design innovation development and investment, or economic effects like sales and exports increase. Results of the study can be summarized as follows. First, product design innovations by small and medium enterprises directly contribute to creating plenty of technological and economical achievements, for example, improved product quality, increased product profitability, the effect of product differentiation, improved price competitiveness and increased business sales and exports. Second, technological and economic achievements brought by product design innovations can directly lead to ripple effects like accumulating related knowledge and know-hows, strengthening the competitiveness of products, improving corporate image, increasing business sales and net profit, and meeting many different consumer requirements. Third, technological and economic achievements and ripple effects brought by product design innovations all become very important factors and sources on which small and medium enterprises strengthen their international competitiveness in world markets and maintain their sustainable competitive advantage. Fourth, business accomplishments or economic effects brought by design innovations can be quantitatively measured and analyzed with statistical data. Additional data from the moves can help understand and express the very value or nature of design in a quantitative way. This study is significant in that its results was made based on statistical data from empirical, objective measurements and quantification. The researcher hopes that the study contributes to promoting design innovations by small and medium enterprises and helps CEOs of those businesses better understand the very value and nature of design.

• Korean journal of food and cookery science
• /
• v.26 no.6
• /
• pp.745-752
• /
• 2010

The purpose of this study was to investigate the perceptions and preferences held by the general public concerning jeungpyun. Self-administered questionnaires were collected from 484 residents in Daegu and Gyeongbuk. The questionnaires contained questions on the recognition of jeungpyun, purchasing, frequency, purchasing factor, and preferences for and purchasing of jeungpyun containing different kinds of makgeoilli. According to the survey, females were higher than males (31.4%) by 69.7%, and that for ages 20~30' was the highest. Most of them were students (39.7%), and 81.7% of them had an income of under 4,000,000 won per month. The results of the eating frequency rate showed that over half of the people had jeungpyun once a month, and the recognition of jeungpyun for females (3.63) was higher than that for males (3.09). The respondents who joyed eating jeungpyun mentioned 'good taste and texture' as the top reason for eating jeungpyun, and 'different food and bad flavor' was mentioned as the reason for disliking it. As a result, popularization of jeungpyun was based on two factors: 1) fundamental factor and 2) external factor, and both significantly influence the preference for and purchasing of jeungpyun,-. Therefore, future studies should be conducted to improve preference for jeungpyun as a functional food. The results of preference and purchasing show that jeungpyun prepared with rice, rubus coreanum miquel, black bean, grape and green mume makgeoilli.

• Journal of the Korean Wood Science and Technology
• /
• v.43 no.4
• /
• pp.446-455
• /
• 2015

Based on comparative studies on standards and grading procedures of machine graded lumber in Korea and other countries, this study proposed a procedure of determining the grade classification and design strengths of domestic machine graded lumber. Differences between machine stress rated lumber and E-rated laminations were detailed in order to clarify the need for the procedure improvement. To this improvement the use of average MOE requirement for grading was introduced instead of the fixed minimum MOE requirement which is currently used in the Korean standards. It was found that the fixed minimum MOE requirement method was easier for an inspector to grade but, less efficient as a strength predictor than the average MOE requirement method. The advantage of average MOE requirement method is statistically MOR-MOE regression-based MOR prediction and highly efficient in quality control though it requires a computer-aided operation system in an initial setup. A major weakness of the current Korean grading system was found that different strength characteristics depending on wood species were not reflected on the grade classification and the tabulated allowable design stress. The proposed procedures were developed taking advantages of respective merits of both methods and based on MOR-MOE regression analysis. Through this procedure, the grades of machine stress rated lumber should be revised to become interchangeable with E-rated lamination, which would be beneficial to the cost competitiveness of domestic machine graded lumber and glued laminated timber industry.

• Korean journal of food and cookery science
• /
• v.18 no.1
• /
• pp.43-50
• /
• 2002

This study was carried out to evaluate the quality attributes of frozen soy yogurts prepared by freezine soy yogurts, which are made of different types of Bifidobacteria (B. bifidum, B.breve, B. infantis) and oligosaccharides (fructooligosaccharides, galactooligosaccharides, isomaltooligosaccharides) containing $\alpha$-chymotrypsin treated soy protein isolate were evaluated in terms of overrun, melt-down quality, changes in the total number of Bifidobacteria after freezing, and sensory evaluation. The quality attributes of soy yogurts were also evaluated in terms of changes in the number of viable cells of Bifidobacteria in soy yogurts after incubation at 37$\^{C}$, pH 3.0 for 90 min, water holding capacity, and viscosity. The overrun of frozen soy yogurts fermented by B. bifidum showed the hiehest value but those fermented by B. infantis showed the lowest, while the melt-down quality of soy yogurts were vice versa. The total numbers of Bifidobacteria after freezing for 30 min in ice cream maker showed more than 10$\^$9/ CFU/ml. In sensory evaluation, all $\alpha$-chymotrypsin treated frozen soy yogsurt showed little beany flavor. In sour, sweet, and bitter tastes and mouth feel, the frozen soy yogurts fermented by B. bifidum evaluated better but those fermented by B. infantis evaluated worse. Also in the overall quality, the frozen soy yogurts fermented by B. bifidum were evaluated desirable but those fermented by B. infantis were evaluated undesirable. The water holding capacity and viscosity of soy yogurts fermented by B. bifidum showed the highest values but those fermented by B. infantis showed the lowest values. The total numbers of Bifidobacteria of all soy yogurts decreased from 10$\^$9/ CFU/ml to 10$\^$8/ CFU/ml after incubation at 37$\^{C}$, pH 3.0 for 90 min.

• Korean journal of food and cookery science
• /
• v.9 no.1
• /
• pp.1-6
• /
• 1993

The possession of microwave range, oven and oven-microwave range has been greatly increased with 88 Seoul Olympic Game as a momentum, and the possession rate was by 68%. The respondent answered the function of microwave range to be more necessary than that of oven, and the two household commodities have been mostly used to reheat and heat simply prepared frozen foods. The 35% among total respondent wished to cook the prepared frozen foods like pizza, but the 87% prefered to cook bakery. The frequencies of the use of oven were 35%, 35% for cooking premix and raw materials, and 20%, 20% for cooking half-prepared and prepared foods, respectively. The respondent of 39% was interested in premix foods as a future preference for food forms, and the respondent with interest in half-prepared food was 30%, but the preference for raw materials and prepared foods showed a trend to be decreased. The respondent of 60ft had eaten out six times week, and 50% had eaten instant and fast foods 1~3 times week. As the results of this survey, most of consumers prefer to more convenient foods. Therefore, it is expected that the function of oven and microwave range would be widely useful if various foods are improved with regards to convenience for use and preference.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.31 no.2
• /
• pp.343-350
• /
• 2002

This study was conducted to standardize the manufacturing process of doenjang. The preparation methods, kinds and levels of the ingredients were determined by the statistical surveys of literatures obtained from cooking books, scientific papers and doenjang manufacturing factories. The standardized preparation of fermentation methods of doenjang were classified into two large groups, that were traditional and modified (commercialized) methods. Most soybeans used in doenjang preparation were the large size. To prepare traditional doenjang, soybeans were cleaned, scaled and cooked for 2 hrs at atmospheric pressure. These cooked soybeans were crushed in water and molded as brick shape. The molded soybean was dried for 2 days in the air, hung up by rice straw and fermented for 30~60 days under natural environmental condition (called meju). Recently soybean grain meju that inoculated with Asp. oryzae also frequently used to make traditional doenjang. The fermented meju was brined with a ratio of meju : salt : water = 18.4 : 14.6 : 67.0 and the meju-brine mixtures were ripened for 2 months. When the meju-brine mixture was fully fermented, it was separated into liquid and solid parts. The crushed solid part was further ripened in a separated pottery for 60 days and become doenjang. The liquid part was filtered, boiled and used as soy sauce. In modified commercial doenjang preparation, soybeans were cocked by autoclaving and then cooled about to 3$0^{\circ}C$. Separately, steamed barley grains or wheat flour were inoculated with 0.2% Asp. oryzae and incubated for 3 days at 3$0^{\circ}C$ and mixed with the crooked soybeans, salt, and water (soybean : salt : starch : water = 39.8 : 12.5 : 22.6 : 25.1). These mixtures were ripened for 30 days at 3$0^{\circ}C$. It seems that the manufacturing process of traditional doenjang needs to be more industrialized, whereas, the commercial doenjang preparation is going to adapt the traditional processing method of doenjang.

• The Journal of Natural Sciences
• /
• v.10 no.1
• /
• pp.209-216
• /
• 1998

The results of the study of diving the 21st century's Korea fashion market into consumer market, fashion market, and a new marketing strategy are as follows. The 21st consumer market is First, a fashion democracy phenomenon. As many people try to leave unconditional fashion following, consumer show a phenomenon to choose and create their own fashion by subjective judgements. Second, a phenomenon of total fashion pursuit. Consumer in the future are likely to put their goals not in differentiating small item products, but considering various fashion elements based on their individuality and sense of value. Third, world quality-oriented. With the improvement of life level, it accomplishes to emphasize consumers' fashion mind on the world wide popular use of materials, quality, design and brand image. Fourth, with the entrance of neo-rationalism, consumers show increasing trends to emphasize wisdom, solidity in goods strategy pursuing high quality fashion and to demand resonable prices. Fifth, concept-oriented. Consumers are changing into pursuing concept appropriate to individual life scene. Prospecting the composition of the 21st century's fashion market, First, sportive casual zone will draw attention more than any other zone. This is because interest in sports will grow according to the increase of leisure time and the expasion of time and space in the 21st century, and also ecology will become the important issue of sports sense because of human beings's natural habit toward nature. Second, the down aging phenomenon will accelerate its speed as a big trend. Third, a retro phenomenon, a concept contrary to digital and high-tech, will become another big trend for its remake, antique, and classic concept in fashion market with ecology trend. New marketing strategy to cope with changing fashion market is as follows. First, with the trend of borderless concept, borders between apparels are becoming vague, for example, they offer custom-made products to consumers. Second, as more enterprises take the way of gorilla and guerrilla where guerrillas who aim at niche market show up will develop. Basically, they think highly of individual creative study, and pursue the scene adherence with high sensitiveness. However this polarization becomes mutually-supplementing relationship showing gorilla's guerilla movement, and guerilla's gorilla high-tech. Third with the development of value retailing, enterprises pursuing mass merchandising of groups called category killers are expanded and amplified to new product fields, and expand business' share. Fourth, using outsourcing, the trend to use exterior function leaving each enterprise's strength by inspecting its own work is gradually strong. Fifth, with the expansion of none store sale, the entrance of the internet and the CD-ROM sales added to communication sales such as catalogues are specified. An eminent American think tank expect that 5-5% of the total sale of clothes and home goods in 2010 will be done by none store sale. Accordingly, to overcome the problems, First international, global level marketing, Second, the improvement of technology, Third, knowledge-creating marketing are needed.

• Broadcasting and Media Magazine
• /
• v.11 no.4
• /
• pp.104-117
• /
• 2006

In this Paper, we analyze the application of Interactive Data Broadcasting in DMB(Digital Multimedia Broadcasting) in the accordance with convergence of service and technology. With the acceleration of digital convergence in the Ubiquitous period substantial development of digital media technology and convergence of broadcasting and telecommunication industry are being witnessed. Consequently these results gave rise to newly combined-products such as DMB(Digital Multimedia Broadcasting), WCDMA(Wide-band code division multiple access), Wibro(Wireless Broadband Internet), IP-TV (Internet protocol TV) and HSDPA(High speed downlink packet access). The preparatory stage for the implementation of Interactive Data Broadcasting Service will be reached by the end of December, 2006. DMB is the first result of a successful convergence service between Broadcasting and Telecommunication in new media era. Multimedia technology and services are the core elements of DMB. The Data Broadcasting will not only offer various services of interactive information such News, Weather, Broadcasting Program etc, but also be linked with characteristic function of mobile phone such as calling and SMS(Short Message Service) via Return Channel.

• Journal of the Korean Institute of Landscape Architecture
• /
• v.46 no.4
• /
• pp.76-83
• /
• 2018

The purpose of this study is to analyze people who applied for and passed engineer landscape architecture examination that had been conducted from 2007 to 2016, the test frequency and trends by the question types in the landscape structure construction and management area, and the test tendencies and features by question types, and thereby to find the test trends for landscape structure construction and management in engineer landscape architecture examination. the analysis results are presented as follows: The people who applied for and passed engineer landscape architecture examinations that had been conducted from 2007 to 2016 were analyzed. as a result, the numbers of applicants and those who passed the examination have been on the decrease from 2011 and from 2012, respectively. the 10-year average rate of successful applicants for engineer landscape architecture examination was 11.2%. The test frequency and trends by the question types in the landscape structure construction area, and the test tendencies and features were analyzed. as a result, based on the key words in the seven categories (construction plan & process management, landscape materials, landscape planting foundation, work classification based construction, landscape estimation, basic structural mechanics, and survey), the questions about work classification based construction accounted for the largest, or 25.2%, and the questions about landscape planting foundation accounted for 3.3%. therefore, landscape planting foundation had lower test frequency and was less important than other categories. The test frequency and trends by the question types in the landscape management area, and the test tendencies and features were analyzed. as a result, based on the key words in the nine categories (operation and use & maintenance, pruning management, fertilization management, weed management, irrigation and drainage management, wintering management, pest management, and lawn management, and landscape facility management), the questions about operation and use & maintenance accounted for the largest, or 37.2%, and the numbers of the questions about fertilization management and irrigation & drainage management and of the questions about waterscape facility of landscape facility management have been on the increase from 2011 and from 2015, respectively. According to the analysis on the test tendencies for landscape structure construction and management areas in the examination there have been questions in a wide range and variety of categories. in terms of the landscape structure construction area, the frequency of questions in work classification based construction, landscape materials, and excellent quality in terms of the landscape management area, the frequency of questions in fertilization management, irrigation & drainage management, and waterscape facility of landscape facility management tends to increase because of environmental factors like climate change.

• Journal of The Korean Society of Grassland and Forage Science
• /
• v.32 no.1
• /
• pp.1-8
• /
• 2012

This study was carried out in 2010 to investigate the utilization and forage quality of native grasses, such as $Phragmites$ $communis$ which might reduce the cost of feeding domestic cattle. The regions surveyed were the Haenam ranch in Haenam, Pyeongchang, Wonju, and Yeonggwang. In Haenam, yearly silage production harvested from 300 ha was 2,000 MT (7 MT/ha). All of those round bale silages were self-consumed in that region, and marketing price was 50,000~55,000 won per roll (110 won/kg). $Phragmites$ $communis$ of 150 cm in length contained 8.4% crude protein (CP) with relative feed value (RFV) 71.9 and 60.1% in vitro dry matter digestibility (IVDMD), which was somewhat more favorable than forage quality of rice straw. The silage quality of $Phragmites$ $communis$ varied greatly by the time of harvest (CP 4.7~6.4%, RFV 62.2~78.9, and IVDMD 41.9~53.9%), even with the same district and of the same original forage materials. Generally, the quality of $Phragmites$ $communis$ silage of was poorer than that of sorghum ${\times}$ sudangrass hybrid. In Pyeongchang, forage quality of $Phragmites$ $communis$ was decreased from 13.9% to 7.6% in CP, 90.7 to 76.1 in RFV, and 72.9% to 54.7% in IVDMD, as plant was getting mature, from 79 cm to 117 cm, 121 cm or to 142 cm in length. In Wonju, the quality values of $Phragmites$ $communis$ of 130 cm in length were 8.5% CP, 82.3 RFV and 70.2% IVDMD, while those of matured grasses of 220 cm in length were lower (10.2% CP, 65.1 RFV and 48.9% IVDMD), but this was a little more favorable than quality of rice straw. In Yeonggwang, feeding $Phragmites$ $communis$ was tried in a Hanwoo feed, but stopped due to low profitability. In conclusion, the overall quality of most native grasses including $Phragmites$ $communis$ in this survey was poor. Therefore, we recommend that $Phragmites$ $communis$ and native grasses should be harvested on June or July to obtain richer forage quality in forage values than rice straw.