• Journal of Intelligence and Information Systems
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• v.24 no.2
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• pp.37-57
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• 2018

With the spread of smart phones, interest in mobile media is on the increase as useful media recently. Mobile media is assessed as having differentiated advantages from existing media in that not only can they provide consumers with desired information anytime and anywhere but also real-time interaction is possible in them. So far, studies on mobile advertising were mostly researches analyzing satisfaction with, and acceptance of, mobile advertising based on survey, researches focusing on the factors affecting acceptance of mobile advertising messages and researches verifying the effect of mobile advertising on brand recall, advertising attitude and brand attitude through experiments. Most of the domestic mobile advertising studies related to advertisement effect and advertisement attitude have been conducted through experiments and surveys. The advertising effectiveness measure of the mobile ad used the attitude of the advertisement, purchase intention, etc. To date, there have been few studies on the effects of mobile advertising on actual advertising data to prove the characteristics of the advertising platform and to prove the relationship between the factors influencing the advertising effect and the factors. In order to explore advertising effect of mobile advertising platform currently commercialized, this study defined advertising characteristics and media characteristics from the perspective of advertiser, advertising platform and publisher and analyzed the influence of each characteristic on advertising effect. As the advertisement characteristics, we classified advertisement format classified by bar type and floating type, and advertisement material classified by image and text. We defined advertisement characteristics of advertisement platform as Hedonic and Utilitarian media characteristics. As a dependent variable, we use CTR, which is the ratio of response (click) to ad exposure. The theoretical background and the analysis of the mobile advertising business, the hypothesis that the advertisement effect is different according to the advertisement specification, the advertisement material, In the ad standard, bar ads are classified as static framing, Floating ads can be categorized as dynamic framing, and the hypothetical definition of floating advertisements, which are high-profile dynamic framing ads, is highly responsive. In advertising, images with high salience are defined to have higher ad response than text. In the media characteristics classified as practical / hedonic type, it is defined that the hedonic type media has a more relaxed tendency than the practical media, and there is a high possibility of receiving various information because there is no clear target. In addition, image material and hedonic media are defined to be highly effective in the interaction between advertisement specification and advertisement material, advertisement specifications and media characteristics, and advertisement material and media characteristics. As the result of regression analysis on each characteristic, material standard, which is a characteristic of mobile advertisement, and media characteristics separated into 'Hedonic' and 'Utilitarian' had significant influence on advertisement effect and mutual interaction effect was also confirmed. In the mobile advertising standard, the advertising effect of the floating advertisement is higher than that of the bar advertisement, Floating ads were more effective than text ads for image ads. In addition, it was confirmed that the advertising effect is higher in the practical media than the hedonic media. The research was carried out with the big data collected from the mobile advertising platform, and it was possible to grasp the advertising effect of the measure index standard which is used in the practical work which could not be grasped in the previous research. In other words, the study was conducted using the CTR, which is a measure of the effectiveness of the advertisement used in the online advertisement and the mobile advertisement, which are not dependent on the attitude of the ad, the attitude of the brand, and the purchase intention. This study suggests that CTR is used as a dependent variable of advertising effect based on actual data of mobile ad platform accumulated over a long period of time. The results of this study is expected to contribute to establishment of optimum advertisement strategy such as creation of advertising materials and planning of media which suit advertised products at the time of mobile advertisement.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1189-1196
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• 1998

Extraction conditions were optimized using response surface methodology for preparing high-quality ethanol extracts from cultivated Chrysanthemum petals. A fractional factorial design was applied to investigate effects of solvent ratio to sample $(X_1)$, ethanol concentration $(X_2)$ and extraction time $(X_3)$ at $60^{\circ}C$ on dependent variables of the extract properties, such as yellow color $(Y_1)$, carotenoids $(Y_2)$, soluble solids $(Y_3)$, phenolic compounds $(Y_4)$, electron donating ability $(Y_5)$, sensory color $(Y_6)$ and sensory aroma $(Y_7)$. Second-order models were employed to generate 3-dimensional response surfaces for dependent variables and their coefficients of determination $(R^2)$ were ranged from 0.8063 to 0.9963. Optimum extraction conditions for each variable were 115 mL/g, 97%, 18 hr in yellow color, 145 mL/g, 50%, 12 hr in carotenoids, 147 mL/g, 48%, 17 hr in soluble solids, 116 mL/g, 68%, 17 hr in phenolic compounds, 110 mL/g, 98%, 14 hr in electron donating ability, 101 mL/g, 48%, 54 hr in organoleptic color and 109 mL/g, 54%, 4 hr in organoleptic aroma, respectively. The range of optimum conditions at 16hr extraction for maximized characteristics of ethanol extracts was $103{\sim}122\;mL/g$ and $64{\sim}78%$. Predicted values at the optimum condition agreed with experimental values.

• Science of Emotion and Sensibility
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• v.8 no.1
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• pp.17-28
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• 2005

With the advent of computer technology, the fundamental nature of products has shaped from physical forms towards product interactivity, The focus is now on usability of the product with ease and efficiency rather than conversing with just the looks of the product. However, most definitions of usability and contemporary usability-related researches, have focused on the performance-oriented functional aspects of usability (i.e., how well users perform tasks using a product). Today, user expectations are higher; products that bring not only functional benefits but also emotional satisfaction. So far, there have been many studies on human emotions and the emotional side of products in the field of emotional engineering. Contemporary emotion-related researches have focused mainly on the relationship between product aesthetics and the emotional responses elicited by the products, but little is known about emotions elicited from using the products. The main objective of our research is analyzing user's emotional changes while using a product, to reveal the influence of usability on human emotions. In this research, we suggested conceptual framework for the study on the relationship between usability of products, and human emotions with emphasis on mobile phones. We also extracted emotional words for measuring user's emotions expressed not from looking at the product's appearance, but from using the product. First, we assembled a set of emotions that is sufficiently extensive to represent a general overview of the full repertoire of Korean emotions from the literature study. Secondly, we found emotional words in the after note by the users on the websites. Finally, verbal protocols in which the user says out loud what he/she ks feeling while he/she ks carrying out a task were collected. And then, the appropriateness of extracted emotional words was verified by the members of the consumer panel of a company through web survey. It is expected that emotional words extracted in this research will be used to measure user's emotional changes while using a product. Based on the conceptual framework suggested in this research, basic guidelines on interface design methods that reflect user's emotions will be illustrated.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1274-1283
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• 2005

The sensory acceptability, texture profile analysis and nutritional evaluation were peformed in Korean traditional mungbean pancake (MPC) and modified MPC containing squid meat and soybean to standardize the recipes for healthy fast food market potentiality. Optimal ingredient formulations were revealed as mung-bean 55$\%$, pork 13$\%$ and vegetables 32$ \%$ for traditional MPC, and pork 3$\%$, squid 42$\%$ and soybean 55$\%$ for modified MPC using response surface methodology. Flavor and hardness correlated highly with overall accept-ability rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springi-ness and resiliences of modified MPC, but soybean decreased these textural attributes. Protein, lipid and total calorie of modified MPC were lower than those of traditional MPC. Computed protein efficiency ratio (C-PER) and degree of gelatinization of modified MPC were superior than traditional MPC.

• The Journal of Korean Academy of Prosthodontics
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• v.50 no.4
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• pp.258-270
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• 2012

Purpose: Use of inappropriate statistical methods may lead to incorrect conclusions and a waste of valuable resources. The goal of this study was to assess the frequency and the types of several common statistical errors in the published articles of the Journal of the Korean Academy of Prosthodontics (JKAP) for a 5-year period. Materials and methods: Of 336 articles in the JKAP published from 2006 to 2010, 255 articles using statistics were reviewed and classified by statistical method and year. The frequency and types of the statistical methods were examined, and the statistical errors were evaluated by the appropriateness of the experimental design, assumption check, independent outcomes, proper sample size and suitable use of statistical method. Statistical guidelines were completed based on the appropriateness. Results: Of the 255 articles using statistics, 193 articles (75.9%) used inferential statistics and 153 articles used SPSS statistical software (60.0%). Of the articles using inferential statistics, the three most frequently used statistical methods were ANOVA (41.5%), t-test (20.0%), and the nonparametric method (16.9%). The average rate of statistical errors was 61.2 percent, similar to the rate reported by several studies completed for the medical journal. Conclusion: After the whole analysis of the difference among the groups, post-hoc tests for the pairwise comparisons are required. The optimal sample size calculation is an essential part of this study protocol. To minimize the occurrence of statistical errors, statistical guidelines were developed according to each statistical test procedure and will contribute to the academic improvement in the JKAP.

• Current Research on Agriculture and Life Sciences
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• v.30 no.2
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• pp.68-75
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• 2012

This study was conducted to monitor the yields of useful substances extracted from Inonotus obliquus. Optimization of ultrasonic-assisted extraction process was carried out by using response surface methodology under different extraction conditions. A central composite design was applied to investigate the effects of independent variables such as extraction time ($X_1$), ethanol concentration ($X_2$) and extraction temperature ($X_3$) on dependent variables such as soluble solid yield ($Y_1$), total phenol contents ($Y_2$), total flavonoid contents ($Y_3$) and browning color($Y_4$). Soluble solid yield was affected by ethanol concentration and extraction temperature. The maximum soluble solid yield was 18.02% at 20.47 min ($X_1$), 42.85% ($X_2$) and $69.57^{\circ}C$ ($X_3$) in saddle point. Total phenol contents were highly affected by ethanol concentration and extraction temperature. The maximum total phenol contents were 71.57mg GAE/g at 21.60min ($X_1$), 45.19% ($X_2$), $69.68^{\circ}C$ ($X_3$). The electron donating ability was affected by extraction temperature and extraction time. Total flavonoid contents were affected by only extraction temperature. The maximum total flavonoid contents were 35.98 mg RE/g at 22.53min ($X_1$), 46.37% ($X_2$), $69.56^{\circ}C$ ($X_3$) in saddle point. The browning color was highly affected by extraction time, ethanol concentration and extraction temperature. The maximum browning color was at 22.00 min ($X_1$), 46.89% ($X_2$), $69.71^{\circ}C$ ($X_3$) in saddle point. As a result, the optimum extraction conditions were predicted; extraction time of 21.50 min, ethanol concentration of 44.87% and extraction temperature of $69.635^{\circ}C$.

• Food Engineering Progress
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• v.14 no.2
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• pp.92-98
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• 2010

In this study, various active functional components in Chinese Quince were extracted by solvent extraction method. A central composit design for optimization was applied to investigate the effects of independent variables such as solvent to sample ratio ($X_{1}$), extraction temperature ($X_{2}$), and extraction time ($X_{3}$) on the soluble solid contents ($Y_{1}$), total phenols ($Y_{2}$), electron donating ability ($Y_{3}$), browning color ($Y_{4}$) and reducing sugar contents ($Y_{5}$). It was found that extraction temperature and extraction time were the main effective factors in this extraction process. The maximum soluble solid contents of 35.77% was obtained at 26.38 mL/g ($X_{1}$), 72.82$^{\circ}C$ ($X_{2}$) and 74.86 min ($X_{3}$) in saddle point. Total phenols were rarely affected by solvent ratio and extraction time, but it was affected by extraction temperature. The maximum total phenols of 20.70% was obtained at 22.61 mL/g ($X_{1}$), 84.49$^{\circ}C$ ($X_{2}$), 77.25 min ($X_{3}$) in saddle point. The electron donating ability was affected by extraction time. The maximum electron donating ability of 94.12% was obtained at 10.65 mL/g ($X_{1}$), 67.78$^{\circ}C$ ($X_{2}$), 96.75 min ($X_{3}$) in saddle point. The maximum browning color of 0.32% was obtained at 23.77 mL/g ($X_{1}$), 87.27$^{\circ}C$ ($X_{2}$), 96.68 min ($X_{3}$) in saddle point. The maximum value of reducing sugar content of 10.55% was obtained at 26.83 mL/g ($X_{1}$), 82.167$^{\circ}C$ ($X_{2}$), 81.94 min ($X_{3}$). Reducing sugar content was affected by extraction time.

• Food Engineering Progress
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• v.13 no.1
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• pp.8-15
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• 2009

This study was investigated on optimal conditions of the functional activities of ${\beta}$-glucan which was extracted from rice bran (RB) and rice germ (RG) using response surface methodology. The extraction temperature was varied in the $80-100^{\circ}C$, the extraction time between 2-10 min, and the ethanol concentration was in the interval of 30-70%. A central composite design was applied to investigate the effects of independent variables of extraction temperature ($X_1$), extraction time ($X_2$) and ethanol concentration ($X_3$) on dependent variables such as electron donating ability of RB ($Y_1$), electron donating ability of RG ($Y_2$), total phenolics of RB ($Y_3$), total phenolics of RG ($Y_4$), ${\beta}$-glucan contents of RB ($Y_5$) and ${\beta}$-glucan contents of RG ($Y_6$). As a result, the highest $Y_1$ level was 84.02% at $92.60^{\circ}C$, 2.75 min and 60.41% in saddle point. This value was affected by extraction temperature (P<0.05). The value of $Y_2$ was found to be the highest at $87.52^{\circ}C$, 2.23 min and 54.40% in saddle point. The highest $Y_3$ level was $98.56^{\circ}C$, 6.69 min and 40.26% in saddle point, and this extraction was greatly influenced by extraction temperature (P<0.01) and ethanol concentration (P<0.05). The value of $Y_4$ was found to be highest at $95.73^{\circ}C$, 9.19 min and 53.67% in minimum point. The value of $Y_5$ was found to be the highest at $96.23^{\circ}C$, 7.70 min and 63.69% in saddle point. The value of $Y_6$ was found to be highest at $87.82^{\circ}C$, 2.10 min and 50.03% in minimum point, and this extraction was greatly influenced by extraction time (P<0.01).