• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.8
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• pp.111-121
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• 2019

This study investigated the status of drinking highly caffeinated beverages by Korean adolescents, and we identified the factors influencing this behavior by Korean adolescents by using statistics from the 13th (2017) Survey on Youth Health Behavior Online Survey. The data was collected from 62,276 middle and high school students and the variables of this study included demographic factors, health behavioral factors, mental health factors and the availability of highly caffeinated beverages. The methods of data analysis included descriptive statistics, Chi-square tests and logistic regression analysis. This study found that the intake rate of highly caffeinated beverages was 1.9% for men and 1.5% for women, and these percentages increased with age (p<0.001). Current smoking and drinking, current drug usage and active people also had high intake of caffeinated beverages (p<0.001). A high level of stress, a low level of subjective sleep satisfaction and a feeling of happiness increased the rate of consuming highly caffeinated beverages. The factors of drinking highly caffeinated beverages were gender, age, smoking, physical activity, drug use, stress level, depression and suicidal ideation. Therefore, continuous discussion is needed to improve both the health behavior and mental health by managing the stress felt by Korean adolescents.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.14 no.2
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• pp.199-209
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• 2019

With the rapid development of mobile communication tools, customers are using SNS as a major information tool. SNS can provide information to a small number of customers as well as people around them, with information about a product or service that a small number of customers know through experience. With these characteristics, dessert cafes are being used as a major marketing tool for online websites and mobile phones using SNS. Therefore, in this study, theoretical considerations about e-WOM quality, perceived value, and visit intention were performed. The effect of e-WOM quality of dessert cafe on perceived value was analyzed and the effect of perceived value on visit intention was analyzed. Based on these results, I would like to suggest theoretical implications and practical implications for online marketing of dessert cafes. This study was conducted to survey the customers who have visited dessert cafe through oral communication within the last 6 months. The survey was conducted from September 4, 2018 to September 18, 2018, and was used for the analysis of 317 additional items. The research hypotheses between the e-WOM quality of the dessert cafe and the utilitarian value, hedonic value, and visiting intention were used the structural equation model(SEM). First, neutrality and interactivity have a significant effect on utilitarian value, but consensus and vividness have not significant effect. Second, It was found that the consensus, vividness, and neutrality had a significant effect on the hedonic value but interactivity was not found to have a significant effect. Third, hedonic value has a significant effect on visit intention, but utilitarian value has not significant effect. As a result, online e-WOM quality management is important.

• The Journal of the Convergence on Culture Technology
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• v.8 no.5
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• pp.161-169
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• 2022

The purpose of this study performed to confirm the effect of caffeine intake and stress on sleep quality of college students. Research respondents and data collection were conducted on 269 college students through Google questionnaires from February 14 to March 13, 2022, and the research design is a descriptive survey study. Statistical analysis was performed using the SPSS 27.0 version as t-test and one way ANOVA. As a result of the study, it was found that most college students consume more caffeine than the average daily caffeine intake of Korean adults, although it is far below the recommended daily caffeine intake of Korean adults. The quality of sleep of college students is stress (r=.32, p=<).001) and caffeine intake (r=.204, p=.001). It was found that there was a positive correlation. Factors affecting sleep quality are body mass index (β=.1.19, p<.001) Stress (β=.3.37, p<.001), smoking (β=-.18, p=.001), caffeine intake (β=.15, p=.005) It was in order, and the explanatory power of the model was 24.8%.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.215-220
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• 1992

Several bacterial strains capable of degrading caffeine were isolated and studied for their biodegradation ability of the caffeine and some biochemical characteristics. The isolate KS-5 was identified as Pseudomonas putida and was designated as the P. putida KS-5. The optimum conditions were at $30^{\circ}C$, pH 7.0 and 1.0% caffeine. Agarose gel electrophoresis and curing experiment were found that the gene for caffeine degradation was encoded on the plasmid in P. putida KS-5 and that this strain was resistant to several antibiotics.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2016.10a
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• pp.593-595
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• 2016

In recent, the cafe culture has came very close friendly people. But many customers have been left the seat because the cafe has been heavily biased. To solve the problem, we propose the Cafe Seat Confirmation System based on IoT. Proposed system consists of Arduino, Raspberry Pi, and application. Using a smart device, it is possible to provide efficient services such as real-time seat reservations and cafes management.

• Proceedings of the Korea Information Processing Society Conference
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• 2021.11a
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• pp.808-810
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• 2021

얼굴 인식 기술들은 다양한 인공지능 플랫폼들의 발달 및 알고리즘들의 연구 개발로 인해 발전하고 있다. 대부분의 얼굴 인식 알고리즘들은 정확도를 높이기 위해 많은 양의 데이터 학습을 요구하고 잇다. 그러나 커피숍이나 음식점과 같이 사람들이 짧은 시간 머물고 있는 환경에서는 사람들의 출입 여부를 체크하기 기존의 얼굴인식 기술들을 적용함에 있어 학습량의 부족으로 부적합하다. 이에 본 논문에서 카페와 음식점의 사용자 출입 관리를 위한 단시간 얼굴 학습을 통한 얼굴 인식 시스템 구현한다. 이로 인해 카페 및 음식점의 운영자는 사용자들의 입·출입 데이터를 활용하여 테이블 회전율 분석 및 코로나19 방역수칙인 카페 2인 이상 1시간 이내 사용을 체크가 가능하다.

• Journal of the Korean Society for information Management
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• v.21 no.4 s.54
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• pp.209-231
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• 2004

The purpose of this study is to examine the current state of illegal distribution of literary works on internet cafes and homepages, and figure out how to protect the rights of copyright holders. For this study, examined were the cafes and menus of homepages of major Websites on the Internet, where illegal copying and delivery of literary works could happen. For each Website, the volumes of the entire collection, the number of literary works held, the maximum and average number of transactions were investigated, and literary works categorized according to genres were analyzed. The result shows that the strict legislation and regulation by government or copyright organizations could hinder the positive distribution of awareness about the copyright : but, still strongly needed is the promotion and education of the importance of copyright to help the public understand better. Providers of portal services should take a proper step to strengthen the training of and systematic support for copyright-related issues for both operators and users of cafes and homepages on Websites.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.150-155
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• 1990

This experiment was undertaken to investigate the effect of dietary vitamin E on the lipid peroxidation in the caffeine-fed rats. Male Sprague-Dawley rats were fed for 6 weeks diets containing one of three levels of dietary vitamin E(30, 500 or 1,000mg/kg diet) with 1,000mg caffeine per liter in drinking water but control group was only given without caffeine. Net weight gain food intake caffeine intake and hematocrit were not significantly different. In rats fed caffeine liver lipid peroxidation level was slightly increased but significantly lower in rats fed 1, 000mg vitamin E/kg diet than in those fed 500mg vitamin E/kg diet. Glutathione peroxidase activity in rats fed caffeine was higher than in the control And the higher dietary vitamin E level the lower glutathione peroxidase activity. Catalase activity was significantly increased in the caffeine-fed rats. however xanthine oxidase activity was not afexcted in all experimental groups.

• Journal of Ginseng Research
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• v.30 no.1
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• pp.15-21
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• 2006

This study was carried out to determine the antioxidative activities of tissue cells of mouse kidney isolated from mice fed with different formulation of drinks. The swimming ability of experimental groups without caffeine showed the same pattern, but caffeine group decreased slightly. Superoxide dismutase(SOD) and catalase(CAT) activities of caffeine-containing groups were decreased significantly, but the control and ginseng-containing groups were increased. Hydroperoxide contents did not increase significantly all experimental groups. Hydroperoxlde contents of the control and ginseng-containing groups were similar, but caffeine-containing groups increased. Compared to the control and ginseng-containing groups, lipid peroxidation level and protein contents in caffeine-containing groups were decreased significantly. In conclusion, the antioxidative activities of mouse kidney isolated from mice fed with ginseng-containing products was increased slightly.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.221-235
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• 2015

The purpose of this study is to provide evidence concerning the effects of selection attributes of bakery cafe and customer behavior intention through empirical analysis. Current study literary supported by previous studies that conducted to concepts such as selection attributes, customer behavioral intention, and based on research result, devised theoretical model combining each relation. For the empirical study, in addition, data were collected from customers who have been visited at bakery cafe located in Seoul, Busan, Gwangju, and Daegu. Total of 312 valid questionnaires are statistically analyzed to achieve the study objective. Frequency analysis, factor analysis, cross analysis, cluster analysis and ANOVA test were employed for statistical examination. Results show that bakery cafe marketers need to allocate resources of cafe by considering different attributes selection factors. Present study will be contributed to develop strategical implications to determine which selection attributes should be emphasized to attract more customers and to satisfy bakery cafe visitors.