• The Journal of the Korea Contents Association
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• v.4 no.3
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• pp.115-123
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• 2004

This study suggests the output of the fingerprint doorlock design development through the structured methodology of concept selection in the process of design development, after characterizing the doorlock product itself. All of the early phases of product development are very important on eventual product success. Concept selection is the process of evaluating concepts with respect to customer needs and other criteria, comparing the relative strength and weaknesses of the concepts, and selecting one or more concepts for further investigation or development. To obtain the ideal concept o( new product, this work used a two-stage concept selection methodology which consist of concept screening and concept scoring. As a result, this study represents the fixed design rendering for mass production.

• The Korean Journal of Applied Statistics
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• v.28 no.5
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• pp.951-963
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• 2015

The conjoint analyst in marketing are anxious to know whether there exist synergy or antagonistic effects between two attributes. That is to say, they are interested in estimating the main effects as well as the two factor interaction effects.We research the design of survey questionnaire so that all the main effects and two factor interaction effects are estimable by employing the resolution V balanced Incomplete Block Fractional Factorial Design. We screen vital few effects, find the proper model and obtain information for efficient concepts optimization by analyzing all respondents survey data.

• Proceedings of the Korean Society for Quality Management Conference
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• 2010.04a
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• pp.440-446
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• 2010

현존하는 많은 기업들은 신제품 개발을 통한 제품 혁신 (product innovation) 으로 경쟁우위를 획득하려 하고 있다. 본 연구에서는 이러한 신제품 개발을 위해 사용되고 있는 창조적 기법(Creative Techniques) 들의 활용이 개발관련부서뿐 아니라, 마케팅 관련 부서와도 공유됨으로써 더 효과적연 창조적 제품개발과정을 형성할 수 있음을 제안하고, 이러한 공유에 활용하기 적절한 대표적인 창조적 기법들을 제시하고자 한다.

• Journal of the Korea Convergence Society
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• v.11 no.11
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• pp.63-74
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• 2020

AI products are used 'AI assistants' as embedded in smart phones, speakers, appliances as agents. Studies on anthropomorphism, such as personality, voice with a weak AI are being conducted. Role and function of AI agents will expand from development of AI technology. Various attributes related to the agent, such as user type, usage environment, appearance of the agent will need to be considered. This study intends to categorize interaction factors related to agents from the user's perspective through analysis of concept videos which agents with strong AI. Framework for analysis was built on the basis of theoretical considerations for agents. Concept videos were collected from YouTube. They are analyzed according to perspectives on environment, user, agent. It was categorized into 8 attributes: viewpoint, space, shape, agent behavior, interlocking device, agent interface, usage status, and user interface. It can be used as reference when developing, predicting agents to be commercialized in the future.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.21-30
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• 2008

In this study, the antioxidant activities of 27 medicinal herbs and plants were measured. The dried medicinal herbs and plants were pulverized and extracted by water, 15% ethanol, and 45% ethanol, respectively at above $80^{circ}C$ for 90 minutes. The original and diluted extracts were tested for their antioxidant activities by 1,1-diphenyl-2-picrylhydrazyl (DPPH) free radical-scavenging activity assay. Cornus officinalis (C) and Scutellaria baicalensis (S) were selected to develop rice wines with higher antioxidant activities, based on the result of the 45% ethanol extraction. The rice wine developed using sample showed the highest antioxidant activity as comparing to those of other commercial rice wines. The rice wine samples were analyzed for titratable acidity, pH, $^{\circ}Brix$, reducing sugar content, color (L, a, b), amino-acidity, and ultraviolet absorption. The preferences for color, aroma, and overall acceptability were determined using a 9-point hedonic scale by 150 consumers. The sweetness, sourness, fruitiness, color, and medicinal herb-taste levels of the developed rice wines were also evaluated, using a 9-point just-about-right scale. The mean overall acceptability score of c (5.54) was higher than that of sample S. Based on the results, the sourness and medicinal herb-taste levels of sample s should be modified to higher levels, and the fruitiness of sample S also needs to be adjusted. For a future study, the final compositions of the developed rice wines will be adjusted for product launching based on the preference test data acquired in this study.

• The Journal of the Korea Contents Association
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• v.19 no.8
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• pp.23-34
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• 2019

The space before modern times is fixed and closed, then that after modern times is flexible and open. Based on the concept of space, the modern art exhibition hall gradually shifts from the interior space of a building to the outdoor space, giving birth to the concept of outdoor art pavilion. Based on this background, we analyzed and learned about the latest deformable art pavilions, focused on the investigation of its space performance characteristics and the case analysis, fully understood the design principles of deformable pavilions, and proposed the basic design directions and strategies for future research. Firstly, through learning the theories of transformable space, the characteristics and concept range of deformable space are understood. Secondly, based on the preliminary research and analysis of art pavilions, the performance characteristics are summarized. Thirdly, the pattern of deformable space and the method of reflecting the characteristics of deformable space are investigated based on cases. After summarizing the case analysis, we identified the differences of different art pavilions between deformable modes and space characteristics, and analyzed the causes. This work provides a basis for distinguishing the transformation patterns of the deformable space, and reveals the changes in space concepts and the expansion of space meaning in future architectural space design.

• Journal of Food Hygiene and Safety
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• v.23 no.1
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• pp.31-39
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• 2008

This study was performed to develop children's food quality certification system as part of the children's favorite foods safety management projects. As a component of the research, we developed a quality certification logo to build up brand image which is familiar with children, as well as to offer the right standard and opportunity for food selection. The age level contains elementary graders from 8 to 13. The logo concept was focused on 'Safety', 'Certification, Guidance' and 'Health' in accordance with the vision of the Korea Food and Drug Administration (KFDA), "Safe food, good nutrition and healthy children". The logo name was proposed as "Best Food for Children", "Safety Food for Children" and "Children Good Food", which was decided by public subscription in the KFDA. The 36 tentative plans for a seal were proposed depending on names. We conducted a survey for the 12 logo samples, designed by the name of "Children Good Food", to use as the basic material for the development of logo to convey the meaning of children's food quality certification system effectively. This survey was conducted among 321 elementary graders and 331 parents of elementary graders. We selected the most favorite design through the survey and applied it for products practicality. It is expected that a steady policy may be possible to implement by applying the basis of the children's food project.