• Science of Emotion and Sensibility
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• v.10 no.1
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• pp.13-21
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• 2007

Many companies launched convergence products that are merged with several functions. Mobile convergence has some advantages such as portable convenience, usability of use, economic advantage that takes parts of the common component among products in the aspects of the digital products. Even though a plenty of items launched by convergence boom in the market, not tons of convergence products succeeded in the market because One of the major reasons is that companies don't take consumer evaluations in the process of the product development. It is important to set up infrastructure and excellent quality of the products for lasting the lifecycle of the convergence items. But, above all, it is imperative to find out how consumers evaluate convergence products and what they are affected to meet their satisfaction. Nevertheless, there are few case studies about consumer evaluations in mobile convergence until now. This study is to find out how consumers evaluate convergence products and what is the factor. This study surveyed 158 subjects and used multi-regression analysis and ANOVA(analysis of variance). The results of this study show that factors such as relative advantages, complexity, observability, perceived convenience affect the attitude of consumers.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.137-146
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• 2013

Premature-green wheat is typically obtained by early harvest when culms of wheat still appear green in color, and the wheat and its food products have been considered as wellbeing foods. The pasting properties of prematured whole green wheat powder (WGWP), were analyzed with a rapid viscosity analyzer (RVA), and compared with commercial flours. The RVA values of lower peak viscosity and time, holding strength, final viscosity, as well as breakdown and setback viscosity showed that the WGWP could retard a gelatination of starch and also delay retrogradation in bakery products. WGWP with different levels of 10, 20, 30 or 50% was added into flours for preparing bakery product (bread, muffin and cookie), and their quality properties were evaluated. The addition of WGWP lead to a reduction in loaf volume of bread and muffin, and bakery products containing different levels of WGWP showed the changed internal surface structure (e.g. pore size) observed with a scanning electron microscope when compared with the control (0% WGWP). The hardness, gumminess, chewiness of bread and muffins were increased, and cohesiveness was decreased as the WGWP content increased, but the hardness of cookies was decreased. The bakery products added WGWP showed darker and more greenish and yellowish color than control (p<0.05). The sensory evaluation showed that bakeries with WGWP were scored to have more greenish taste and green color (p<0.05), and muffins and cookies with WGWP were evaluated to have more nutty and less oily taste (p<0.05).

• Journal of the Korean Home Economics Association
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• v.50 no.1
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• pp.141-154
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• 2012

The purpose of this study was to examine consumers' product experiences from the time when the consumer purchases a smart phone, through to the period of use, and to evaluate the product after a period of usage by comparing two groups of smart phone users of the two leading brands, Galaxy S and iPhone 4G. Product experiences were considered through the process of a consumer purchasing and using a product throughout the whole cycle of product consumption. Product experiences were compared between the two brand users according to their demographic backgrounds. The results indicated that iPhone 4G users were more likely to experience functional superiorities and emotional varieties than Galaxy S users. Especially, iPhone 4G users were more likely to experience enjoyment, aesthetics, enhanced self-images and good relationships with others through the smart phone than the Galaxy S users. Galaxy S users were more likely to identify a corporate's image as a superior feature, while iPhone 4G users were more likely to identify multi-functions and endless applications. This study implies that not only the product's functional superiorities but also the consumers' entire cycle of product experiences should be carefully examined and reflected in the development of successful new products in this competitive market.

• Journal of the Computational Structural Engineering Institute of Korea
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• v.25 no.5
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• pp.421-432
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• 2012

This paper is the first paper among two papers which constitute the paper about the structural design of a dental implant. This paper surveyed types and characteristics of dental implants. Merits and shortcomings of clinically used dental implants were analysed through this survey. A new structural model of dental implant was proposed on the basis of survey results. Especially, a comparative structural analysis of the new dental implant and the well known dental implants has been performed using the finite element analysis method. The analysis results confirm that the newly proposed dental implant has a good structural performance. The well known dental implants used for the comparative structural analysis are 3i implant and Sargon implant. These implants are imported dental implants and we could know that most implants clinically used are endosteal implants and these two implants(3i implant and Sargon implant) are also endosteal implants.

• Korean Journal of Agricultural Science
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• v.25 no.2
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• pp.176-180
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• 1998

Ice cream were made with chestnut meat and walnut meat which are special agricultural products in Chungnam area. The nut meat powders were added in the concentration of 1~5% in the ice cream mix. The over run characteristic, chemical composition and sensory test were examined. The results obtained were as follows. 1. The score of over run was lower for chestnut ice cream(35.75~38.81%) and walnut ice cream (36.31~40.38%) than for control ice cream (41.28%). 2. The concentration of solid-non-fat and crude protein were higher for chestnut ice cream 31.05~31.73% and 4.48~4.78% than for control ice cream. The walnut ice cream contained more fat and protein (12.21~16.29% and 4.63~5.27%) than for control ice cream did. 3. The scores of tastes and odor were higher for chestnut ice cream than for control ice cream, and the scores of odor were higher significantly (P<0.05%) for walnut ice cream.

• Proceedings of the KIEE Conference
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• 2006.11a
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• pp.335-336
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• 2006

초고압 지중송진선로에 적용되는 가교절연케이블은 전기적 특성의 우수성과 유지보수의 용이성 때문에 확대적용되고 있다. 345kV급 지중송전선로는 장거리 계통에 적용이 되고 있으며, 이에 따라 접속재 부분의 개발이 중요하게 되었다. 현재 154kV용 PMJ는 자체 개발되어 실계통에 설치 운용되고 있다. 345kV급 PMJ개발에 앞서 220kV급 가교절연 송전선로용 PMJ를 자체 설계 및 제조하여 세계적인 인증기간인 KEMA에서 제품의 신뢰성 인증을 받았다.

• Proceedings of the KIPE Conference
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• 2008.06a
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• pp.244-246
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• 2008

본 논문에서는 LCD TV의 인치에 따라 다르게 적용되는 기존의 전원 구동 분리형 시스템과 전원 구동 IP 시스템을 검토하여, 두 시스템의 장점만을 모아 LCD TV 전원 시스템의 표준화가 가능한 새로운 방식의 구동 전원 통합 시스템을 제안한다. 제안 시스템은 가격 및 효율이 우수한 2단 구성으로 이루어져 있고, 안전규격을 만족하기 위하여 EMI측면에 유리한 1:1 Trans.를 사용하였다. 인버터 부의 최적 동작을 위해 인버터 구동신호의 주파수와 시비율을 고정하고 펄스 개수를 제어하는 Pulse Count Modulation(PCM)방식을 채용 하였다. 제안 시스템의 인버터단은 전 부하 범위에서 영전압 스위칭이 가능하여 스위치의 발열이 우수하고, 별도의 전류 평형 Trans.가 필요치 않으므로 Balance Coil의 삭제가 가능하다. 이로 인해 신뢰성이 높은 제품 구성이 가능하고, PCB Size 축소 및 제품 제작 단가가 낮아지는 장점을 갖는다. 최종적으로 제안 시스템을 기존 시스템과 비교 및 실험적 검증을 통하여 제안 시스템의 그 우수성을 확인한다.

• Proceedings of the KIEE Conference
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• 2006.11a
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• pp.337-338
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• 2006

초고압 지중송전선로에 적용되는 가교절연 케이블은 전기적 측성의 우수성과 유지보수의 용이성 때문에 확대적용되고 있다. 345kV급 지중송전선로는 장거리 계통에 적용이 되고 있으며, 이에 따라 접속재부분의 개발도 중요하게 되었다. 배전선로에 사용되던 Plug-in 종단접속재를 송전용 가스중종단접속재(EBG)에 적용함으로써 선로 결합 시에 사용되는 부품의 수를 줄이고, 작업공정의 단순화를 이룰 수 있었다. 아직 국내제품으로는 초고압 Plug-in 종단접속재가 실계통에 적용된 경우는 없으나 이번 220kV용 Plug-in 종단접속재를 개발함으로서 당사의 기술력 확보를 이룰 수 있었으며, PMJ와 마찬가지로 세계적인 인증기간인 네덜란드 KEMA에서 제품에 대한 신뢰성 인증을 받았다.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2003.10a
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• pp.35-38
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• 2003

The subject of the national new Technology certification system is in which domestic enterprise have competition above international market. Rep. of the korea Government, Ministry of Information and communication(MIC), Ministry of science and technology(MOST), Ministry of Commerce, Industry and energy(MOCIE), ministry of Construction and Transportation(MOCT), Ministry of Marin and fishery(MOAf) excutive the certification Regulations. These Ministry have the new Technology certification rules each of the scope of the their main job. These rules same the subject, proposal qualification and the property, but difference certification reference. So, this article suggestions about new Technology certification system.

• The monthly packaging world
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• s.215
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• pp.55-69
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• 2011

우수디자인(GOOD DESIGN)은 산업디자인진흥법에 의거, 상품의 외관, 기능, 재료, 경제성 등을 종합적으로 심사해 디자인의 우수성이 인정된 상품에 GOOD DESIGN 마크를 부여하는 제도로 지난 1985년부터 시행하고 있다. 지식경제부가 주최하고 한국디자인진흥원이 주관하는 굿 디자인은 우수한 디자인상품을 선정 장려함으로써 상품의 디자인개발을 촉진하고 독창적이고 우수한 상품디자인을 개발하여 상품의 경쟁력 강화를 통한 수출증대와 국민경제 발전에 기여해 나가고 있다. 우수디자인(GOOD DESIGN)은 제품디자인, 포장디자인, 환경디자인, 커뮤니케이션디자인, 소재표면처리디자인, 건축디자인 패션디자인, 패션디자인 등의 부문으로 나뉘어 선정, 시상하고 있다. 포장디자인의 경우 우리 생활에 사용 및 유통되는 모든 포장상품으로 환경보호 측면과 폐기물 처리과정, 재활용성 등을 고려한 포장의 기능과 디자인이 우수한 상품을 중심으로 선정하고 있으며, 제과류, 화장품류, 의약품류, 주류, 음료, 농 축 수산물, 가전제품류, 생활용품류, 잡화 등 기타 유통 중인 상품을 대상으로 시상하고 있다. 매년 대통령상 1점을 포함해 국무총리상 2점, 대상(지식경제부장관상) 6점, 최우수상(조당청장상) 15점, 우수상(한국디자인진흥원장상) 25점이 선정되며, 특별상으로 국민참여 선정 굿디자인 상품에 대한 시상식도 있다. 또한 대통령상, 국무총리상, 지식경제부장관상을 수상한 상품의 주 디자이너 및 디자인팀을 대상으로 우수디자이너상도 시상하고 있다. 본 고에서는 지난 해 2010 우수디자인(GD)상품 455점 가운데 포장디자인 부분 수상작들을 살펴보도록 한다.