• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.13 no.6
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• pp.1-14
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• 2018

As interest and consumption of luxury goods have become more popular, luxury goods market is growing rapidly. Consumers can acquire psychological satisfaction with material abundance by purchasing and using luxury goods. Also, from the view of corporations, luxury goods have price inelastic characteristics, so they can enjoy price premium and it is good to produce good performance. That is the reason why they should pay much attention to securing luxuriousness. This study examined the establishment of brands luxuriousness in Korean SMEs. First, it examined the world market of luxury goods industry and the present condition of Korean market. Then it identified the constituents of luxuriousness by examining the prior studies and related literatures, and designed a research model based on the theoretical grounds to suggest the methods of brand luxuriousness building of Korean SMEs. Luxuriousness can be defined as the attribute of product that distinguishes luxury goods from other products by consumers' perceptions, and the factor that provides situational benefits that motivate consumers' purchasing behavior. In this study, I identified the sub-dimensions of luxuriousness according to whether there are product related attributes and consumers' benefit in consideration of the problems of existing studies. Product related luxuriousness are classified into superiority(functional benefit) and scarcity(experiential benefit), while non-product related luxuriousness are classified into differentiation(symbolic benefit) and traditionality(exclusive benefit). The following are the ways to build brand luxuriousness. First, company can use product factors. High quality, excellent design, high recognized brand with strong, favorable and unique images can enhance the luxuriousness of brand. Second, company can use price factors. Consumers tend to perceive luxury goods as high-priced items, so lowering the price of product can undermine the luxuriousness of product. Third, company can use distribution factors. It is effective for making consumers to perceive the differentiation and scarcity of luxuriousness through limited distribution channel. In addition, store atmosphere suitable for luxury brands should be created. Fourth, company can use promotion factors. The more consumers are exposed to advertisements, the more positive attitudes toward luxury brands are made, and consumers recognize luxuriousness higher. Price promotion negatively affects consumers' perception of luxuriousness. Fifth, company can use corporate factors. Consumer evaluations of products are influenced not only by the product attributes but also by the corporate association and corporate image surrounding the product. Considering the existing researches, it is possible to enhance the brand luxuriousness through high corporate competence and good corporate reputation. In order to increase the competence of the enterprise, it is useful to approach multidimensionally in relation with the knowledge creation capability. In corporate reputation, the external stakeholders' reputation is important, but the internal members' reputation is also important. Korean SMEs will be able to build brand luxuriousness by establishing marketing strategies as above and/or mix(integrate) them according to the situation.

• Management & Information Systems Review
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• v.37 no.2
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• pp.149-167
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• 2018

The purpose of this study is to analyze the performance of Virtual Desktop Infrastructure(VDI) adoption. VDI performance was measured by IS manager (system quality, security, and managerial operation) and business user (usability, access, and user satisfaction). The survey questionnaires were developed for measuring VDI performance. 84 data samples were collected from the companies that had adopted cloud-based VDI. This research model was verified by Smart-PLS and SPSS. The research findings were as follows: First, the companies using VDI experienced actual performance, but they did not attain their expectation. Second, as results of comparing between IS managers and business users, IS administrators had considerably higher performance than business users, which indicates that there were big differences in performance perception among users. Compared with prior research such as technical trend, system construction, and performance improvement, this study has the following implications. First, by comparing the expected performance with the actual performance of the companies that have implemented and operating VDI, it was suggested how a company that wants to adopt VDI can manage the expectation level of VDI and achieve higher actual performance. Second, because the perception of VDI performance differs between business users and system managers, it is meaningful that a fair evaluation of VDI performance requires a balanced consideration of business users and system managers.

• Journal of Food Hygiene and Safety
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• v.27 no.2
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• pp.127-132
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• 2012

This study was conducted to investigate of changes for organic acids in takju during storage conditions. Two types of takju, unsterilized and sterilized, were used. Acetic acid, citric acid, lactic acid, malic acid and succinic acid were detected in sample. Residues of malic acid was not detected after 7 days storage in room temperature($25^{\circ}C$). In contrast to lactic acid was increased by times after storage. Acetic acid concentrations was gradually increased in room temperature but was not changed in cold temperature($4^{\circ}C$). After storage for 10 days, the organic acid residues lactic acid > citric acid > succinic acid > malic acid > acetic acid in unsterilized takju. Compared to unsterilized sample, organic acid residues in sterilized sample was not significantly changed. Consequently, organic acids residues mainly affected by sterilization.

• Horticultural Science & Technology
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• v.32 no.6
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• pp.834-844
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• 2014

Postharvest browning of mushroom (Agaricus bisporus) reduces the shelf life of harvested mushrooms. Here, mushrooms were dipped in various solutions (distilled water; DW, 0.25% rice bran extract; RB, 0.1% ascorbic acid; AA, RB + AA) for 3 min. After air-drying at room temperature, the dipped mushrooms were packaged in a polypropylene (PP) films and stored at 4 or $15^{\circ}C$. The quality changes of mushrooms were measured in terms of color, gas composition, firmness, and sensory evaluation during storage. Rice bran extract was measured for total polyphenol content, total flavonoid content, DPPH, ABTS radical scavenging, chelating activity and PPO inhibition activity. No difference in firmness were found in the mushroom samples regardless of dipping solution or storage temperature. At both 4 and $15^{\circ}C$ storage temperatures, RB + AA solution-dipped samples showed the highest L value and lowest delta E value. During the storage period, sensory evaluation showed that overall acceptability of mushrooms treated with RB and RB + AA solution was higher than that of the untreated mushrooms. Total polyphenol and flavonoid contents of 0.25% rice bran extract were $36.42mg\;GAE{\cdot}g^{-1}$ and $4.85mg\;QE{\cdot}g^{-1}$, respectively. The DPPH and ABTS radical scavenging activity of 0.1% ascorbic acid was higher than that of 0.25% rice bran extract. The highest copper ($Cu^{2+}$) chelating activity was found in the 0.25% rice bran extract. The PPO inhibition activity of 0.1% ascorbic acid was higher than that of 0.25% rice bran extract. Our results suggest that 0.25% rice bran extract with 0.1% ascorbic acid is effective anti-browning agent for maintaining quality of Agaricus bisporus during storage.

• Journal of The Korean Society of Grassland and Forage Science
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• v.1 no.1
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• pp.18-28
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• 1978

To study about the effect of harvested stage and physical treatment such as wilting or chopping of plant material on the quality of silage, Italian ryegrass(Lolium multiflorum) harvested at pre-headed or heading stage and Seombadi(Dystaenia takesimana Nakai) harvested at pre-flowering stage, were used for the purpose. The materials were treated in four different ways which were a) non-treated, b) one day-wilted, c) chopped with 1 to 2cm length and d) wilted and chopped, and those were ensiled in plastic containers and stored at room temperature for three months. After three months of storage, it was investigated and obtained the following results. 1) Having 6.31 of NFE/CP ratio and low content of crude fiber, Seombadi contained more suitable constituents for silage than Italian ryegrass. 2) Under the non-treated or chopped condition, the loss of NFE was higher, and lower with wilted material. 3) Wilting or chopping improved DM digestibility. 4) Compared with Italian ryegrass harvested at pre-headed stage, the storage amount per unit volume of heading stage-Italian ryegrass and Seombadi were higher 8% and 69% respectively, and wilting and/or chopping increased the storage amount 41 to 134%. 5) The majority of weight loss during storage was observed at 1st week after ensiling, it continued slightly until 4th week. The highest loss in 8th week were 3.76% of nontreated material. 6) One day wilting increased DM content of silage 23 to 131%. Wilting and chopping increased pH and lactic acid improved the quality considerably. 7) The correlation between $NH_3$ and butyric acid, and between lactic acid and DM were r=0.782**, r=0.634** respectively. The regression equation were y=12.853X+4.908 (X=butyric acid), y=0.016X+1.309(X=DM content), respectively. 8. The above results indicate that it is necessary to wilt or chop material to make good quality silage from Italian ryegrass, and such treatment can improve the quality of silage with Seombadi also.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2001.11a
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• pp.127-127
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• 2001

종이의 공극은 도공용 원지 또는 인쇄 용지로 사용될 때 도공액과 잉크 조성분의 침 투 거동에 영향을 미침으로써 여러 가지 물리적 성질에 변화를 가져온다. 도공 공정의 경우, 도공액에 포함되어 있는 물과 수용성 고분자 물질의 원지 침투는 도공 작업성과 도공층의 구조에 변화를 가져 올 수 있다. 이러한 변화는 물을 포함한 수용성 물질의 원지 침투가 빨라질 때 도공액의 고형화점 상승에 의한 원지 피복력 저하에 따른 도공 지의 평활성 감소를 가져온다. 또한 높은 전단력이 가해지는 블레이드 도공에서는 도피 직전 도공액의 수분 이탈이 급격하게 일어날 경우 블레이드에서 도공액의 유동성 저하 가 발생됨으로써 여러가지 문제점을 나타낸다고 보고 된 바 있다. 인쇄 공정의 경우에 는 도공층이 잉크의 직접적인 기질(substrate)로 작용되어 잉크 성분의 잔류 및 침투 거동에 영향을 미친다. 즉 지나치게’발달된공극 특성을 지닌 도공층에서는 잉크 안료가 적절한 결합력을 가지고 도공층에 정착되기 전에 잉크 속의 레진과 용제가 도공층의 공극으로 소실됨으로써 인쇄 완료 후 작은 외력에도 잉크 층이 파괴되는 효킹 ( (chalking) 현상이 일어난다. 그러나 과도한 바인더의 적용과 미세한 안료의 사용에 따 라 도공층의 공극이 폐쇄될 경우에는 인쇄 후 잉크의 건조가 늦어져 인쇄 작업성의 저 해 요인으로써 작용한다. 종이의 공극성과 인쇄적성은 주지하는 바와 같이 불가분의 관계에 있으며, 본 연구에 서는 피인쇄체로서 공극성을 달리한 세 종류의 도공지를 제조하고 실험실적으로 제조 된 잉크를 사용하여 각각의 특성에 따른 잉크의 잔류 특성에 대하여 고찰해 보고자 하 였다. 특히 인쇄 전 피인쇄체의 공극 특성에 따른 인쇄 전후의 공극율 변화와 주요 인 쇄 적성간의 관계에 대해 초점을 맞추었다.시아노에틸화한 PYA용액의 점탄성 평가를 위하여 storage modulus와 loss modulus 를 분석하였다. 일반적 유변특성 평가 결과 PYA용액은 shear-thinning, pseudoplastic 한 특성을 나타내어 표면사이즈 공정에서의 적용 가능성을 확인할 수 있었다. 사용하는 통계기법 중의 하나인 주성분회귀분석을 실시하였다. 주성분 분석은 여러 개의 반응변수에 대하여 얻어진 다변량 자료의 다차원적인 변 수들을 축소, 요약하는 차원의 단순화와 더불어 서로 상관되어있는 반응변수들 상호간 의 복잡한 구조를 분석하는 기법이다. 본 발표에서는 공정 자료를 활용하여 인공신경망 과 주성분분석을 통해 공정 트러블의 발생에 영향 하는 인자들을 보다 현실적으로 추 정하고, 그 대책을 모색함으로써 이를 최소화할 수 있는 방안을 소개하고자 한다.금 빛 용사 둥과 같은 표면처리를 할 경우임의 소재 표면에 도금 및 용 사에 용이한 재료를 오버레이용접시킨 후 표면처리를 함으로써 보다 고품질의 표면층을 얻기위한 시도가 이루어지고 있다. 따라서 국내, 외의 오버레이 용접기술의 적용현황 및 대표적인 적용사례, 오버레이 용접기술 및 용접재료의 개발현황 둥을 중심으로 살펴봄으로서 아직 국내에서는 널리 알려지지 않은 본 기 술의 활용을 넓이고자 한다. within minimum time from beginning of the shutdown.및 12.36%, $101{\sim}200$일의 경우 12.78% 및 12.44%, 201일 이상의 경우 13.17% 및 11.30%로 201일 이상의 유기의 경우에만 대조구와 삭제 구간에 유의적인(p<0.05) 차이를 나타내었다.는 담수(淡水)에서 10%o의 해수(海水)로 이주된지 14일(日) 이후에 신장(腎臟)에서 수축된 것으로

• Journal of Korea Multimedia Society
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• v.14 no.9
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• pp.1125-1137
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• 2011

Recently, there have been previous research about the iris recognition in mobile device to increase portability, whose accuracy is affected by the quality of iris image. Iris image is affected by illumination environment during the image acquisition. The existing system has high accuracy in indoor environment. However the accuracy is degraded in outdoor environment, because the gray levels of iris patterns in image are changed, and ghost and eyelash shading regions are produced by the sunlight of various wavelengths into iris region. To overcome these problems, we propose new mobile iris camera system which uses the near-infrared (NIR) light illuminator of 850 nm and band pass filter (BPF) of 850 nm. To measure the performance of the proposed system, we compared it to the existing one with the iris images captured in indoor and outdoor sunlight environments in terms of the equal error rates (EER) based on false acceptance rate (FAR) and false rejection rate (FRR). The experimental result showed that the proposed system had the lower EERs than those of previous system by 0.96% (with frontal light in indoors), 4.94% (with frontal light in outdoor), 9.24% (with side light in outdoor), and 7% (with back light in outdoor), respectively.

• Journal of Korean Society for Geospatial Information Science
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• v.23 no.2
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• pp.49-58
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• 2015

Up to the present point in time, the level diagnosis system for urban reactivation have utilized various methods for establishment and management in Korea and overseas, such as city competitiveness evaluation, urban decay diagnosis, etc. However, contrary to performing diagnosis and evaluations on general cities in existing studies, it is found to be a very complex and difficult task to perform a diagnosis on the level of U-City due to its unique characteristics. It is difficult to determine the level of a U-City using a level diagnosis system used for general cities because a U-City is comprised of a connection/fusion of various structural elements. Therefore, in order to perform a systematic diagnosis of a U-City, it is necessary to primarily observe the structural characteristics of a U-city to derive a diagnosis system based on the relativity between each structural element. This study aims to propose a directivity of a U-City level diagnosis system in comprehensive consideration of various elements, such as the objective of a U-City, as well as the structural elements that compose a U-City based on the definitions prescribed in U-City legislations, including ubiquitous city planning, ubiquitous city infrastructure, ubiquitous city technology, services, etc. The results of this study are expected to provide a resolution for the regional quality differences of U-Cities, and also establish a stepping-stone for the realization of U-Cities with high degree of completion.

• Korean journal of food and cookery science
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• v.10 no.1
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• pp.71-75
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• 1994

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volume of adding water and volume of adding salt the most favorite tendency on the guality was at the 25% adding water and 1∼1.5% adding salt. Evaluation was conducted through sensory evaluation and objective evaluation The results were summarized as follows. 1. In sensory evaluation on various volume of water and volume adding salt the most favorite tendency on the gualtity was at the 25vo adding water and 1∼1.5% adding salt. 2. This condition corresponded to the low level of hardness, adhesiveness, gumminess, chewiness and high level of springiness in compa-rison with Instron measurement. In summary the most favorite factor is 12 hours soaking time, 25% adding water (hot water), 1∼1.5% adding salt, over 50 times kneading.

• Korean Journal of Construction Engineering and Management
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• v.20 no.4
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• pp.56-68
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• 2019

An optimal selection of form-work is very important in the construction project in terms of construction cost and duration management. Also, it substantially affects the quality of the structure and the finishing work. However, in South Korea, the decision making on the selection of form-work has been based on the experience and intuition of construction practitioners not on the objective data or rational decision-making system. In order to solve the problem, several types of research on the selection of form-work has been processed. However, they did not consider the construction site condition, which is one of the most important factors for the selection of form-work. Thus, the objective of this study is developing the objective decision supporting system considering the site condition. This study provides the quantitative decision support model for optimal form-work based on construction site type. It is expected that the decision support model will help the practitioners decide optimal form-work based on the objective data. It will ameliorate the existing decision making process using experience and intuition. In addition, because the model considers site-conditions, it will provide more accurate and appropriate decision on the selection of an optimal form-work.