• The Journal of the Korea Contents Association
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• v.19 no.4
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• pp.41-53
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• 2019

As the paradigm of healthcare shifts from the center of treatment to the center of prevention, products and services related to disease prevention are emerging at domestic and abroad. The government considers the smart healthcare industry as a solution to healthcare problems such as an increase in the number of chronic illnesses and an increase in the burden of medical expenses. The purpose of this study is to explore the factors affecting the use of smart healthcare products and services focusing on Health Literacy and health related personal characteristics and to provide policy implications. The subjects of the questionnaire are 1,027 adults over 20 in the nation, and conducted an online survey. In addition, the factors were analyzed by decision tree method. As a result, most of the respondents(76.9%) did not have experience using Smart Healthcare products and services. However, in the Health Literacy question, there was a difference in use experience depending on the degree of difficulty in using the mass media information. Other factors were the degree of intention to use new technology, the understanding of counseling about family members and friends, and health checkups. In order to enable self-healthcare through smart healthcare products and services, the ability of consumers to explore and utilize health information from the mass media should be improved. In addition, government and enterprise efforts are needed to achieve this.

• Journal of Digital Convergence
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• v.20 no.1
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• pp.185-190
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• 2022

Bluetooth is a common wireless technology that is widely used as a connection medium between various consumer electronic devices. The Bluetooth receiver usually adopts a Viterbi algorithm to improve signal-to-noise ratio performance, but requires complex hardware and calculations for continuous search and estimation for the irrational modulation indexes at the transmission. This paper proposes a non-coherent maximum estimation based 8-State Viterbi FSM to solve these complexity problems. The proposed optimal Viterbi FSM can detect Gaussian frequency-shfit keying symbol without any prior information and estimation for the modulation indexes. The HV1/HV2 packets are used for the estimation of the proposed algorithm and the simulation results have shown performance improvements with about 2dB for 10^-3 BER compared to other ideal approaches such as decision direct method.

• Proceedings of the Korean Society for Emotion and Sensibility Conference
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• 2009.05a
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• pp.235-238
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• 2009

최근 생활수준의 향상으로 의복의 기능성이 중시되면서, 건강, 감성, 쾌적 등에 대한 욕구를 충족시킬 수 있는 건강 소재 개발에 대한 연구와 니트에 관한 선호도 및 감성연구는 활발히 진행되고 있다. 그러나 현재까지 건강 니트 소재의 감각 및 감성이미지에 관한 연구는 부족한 실정이다. 본 연구는 키토산 섬유와 서스 섬유의 니트 소재를 편성한 다음 최종 소비자의 감각과 감성이미지에 미치는 영향을 연구하여 실제 건강 니트 소재를 기획하는데 필요한 정보를 제시하고자 한다. 본 연구에서 키토산 섬유와 서스 섬유를 회색계열로 변화를 주어 10 게이지의 컴퓨터 자동 횡편기로 5 종의 평편 시료를 편성하였고 20 대 남녀 대학생 69 명을 대상으로 5 종의 시료($20\;cm{\times}15\;cm$)를 랜덤한 순서로 제시하여 눈으로 시료를 보고 직접 만지면서 평가하도록 하였으며, 감각 18 개와 감성 22 개, 선호도 3 개의 총 43 개 형용사로 이루어진 7 점 척도를 사용하였다. 건강 니트 소재의 감각 및 감성 이미지를 요인 분석한 결과, 감각요인은 '부피감', '요철감', '신축감', '현시감', 변형감'의 5 가지 요인, 감성요인은 '온유감', '안정감', '고급감', '활동감'의 4 가지 요인으로 분류되었다. 색 속성 중 명도 수준별 감각요인 및 감성요인 중 '요철감'과 '안정감'의 매우 유의한 차이가 나타났다. 고명도, 저명도 수준은 울퉁불퉁하고 오톨도톨하지만 안정적이고 깨끗한 이미지로 느끼는 것으로 나타났고 중간 명도수준은 '요철감'과 '안정감'이 감소되었다. 차콜색의 키토산 100%와 연회씩의 서스 100%의 경우 울퉁불퉁하고 오톨도톨하지만 안정적이고 깨끗한 이미지로 느끼는 것으로 나타났고, 차콜색 키토산섬유와 연회색 서스섬유를 혼방하여 편성한 경우 '요철감'과 '안정감'이 감소되었다.

• The Journal of the Korea Contents Association
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• v.22 no.8
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• pp.247-257
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• 2022

This study was conducted with female college students in their 20s living in Henan Province, China, who had experience with TikTok. The relationship between TikToker's fashion and consumers' empathy, favorability, and purchase intent is verified. The questionnaires were administered for 10 days from February 1 to February 10, 2022. A total of 316 questionnaires were used for the final analysis, and statistical processing of the collected data was performed using SPSS 26.0 for frequency analysis, exploratory factor analysis, reliability analysis, correlation analysis, and regression analysis. The results of the analysis are as follows. First, Chinese female college consumers' empathy for women's TikToker fashion positively influenced favorability and purchase intention. Second, Chinese female college consumers' favorability of women's TikToker fashion positively influenced purchase intentions. Based on the results of this study, the following insights can be proposed. When promoting TikTok marketing, attention should be paid to the choice of TikToker. If choose the right TikToker, you can not only increase the favorability of TikToker fashion products but also increase the purchase intention of TikToker fashion. Choosing TikToker with charm, rich emotion, and beautiful appearance help product sales.

• Journal of the Korean Society of Food Culture
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• v.34 no.3
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• pp.296-307
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• 2019

This study aimed to develop processed foods that can be tailored to the tastes of consumers in countries to enter domestic and foreign markets utilizing fresh Korean pears, in which the consumption is decreasing. A survey was also conducted on three types of samples (pear jelly, pear rice cake, and pear muffin). As a result, both Korean and Chinese women aged in their 20s preferred pear muffins the most among the pear products evaluated. Pear jelly and rice cake were preferred by Chinese consumers because of their sweet taste (p<0.05). Pear rice cakes were preferred because of their texture (p<0.05). Pear muffins were not significant in all items except for odor/flavor and sweetness, but Korean consumers had a high preference for them and showed a significant preference for colors (p<0.05). Pear muffins were most familiar to both Korean and Chinese consumers showing a high willingness to purchase. An analysis of the preference inducement factors of consumers in each country of the three processed foods containing pears using Check-All-That-Reply (CATA) showed that the consumers of both countries preferred the 'pear odor/flavor' characteristics of pear jelly, and that pear rice cakes were preferred by Chinese consumers compared to Korean consumers. Pear muffins were preferred by Korean consumers. Overall, pear muffins are the product expected to be most suitable for female consumers in Korea and China aged in their 20s.

• Journal of the Korean Applied Science and Technology
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• v.38 no.2
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• pp.595-607
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• 2021

This study attempted to investigate the perception of safety of regular polish and gel polish and degree of nail damage. For this, a questionnaire survey and an experiment were performed against women in their 20-50s, and the results found the followings: In terms of effectiveness, safety and degree of nail damage, gel polish was higher than regular polish. In addition, moisture/sebum levels and trans-epidermal water loss (TEWL) decreased after the experiment. Specifically, such reduction was greater in gel polish. When the nail surface was observed by a scanning electron microscope (SEM) after polish removal, gel polish revealed severe nail damage. The above results confirm that gel polish is greater than regular polish in terms of influence on the degree of nail damage. Therefore, it is anticipated that the study results would be available as basic data in keeping nails healthy and beautiful.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.6
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• pp.853-860
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• 2012

This study investigated the preference and recognition of cooked rice mixed with multigrains. The data for the analysis was collected from 464 people who were residing in Seoul, Gyeongsang and Jeolla area, and analyzed by the SPSS 18.0 program. The result showed that 77.8% of the respondents liked cooked rice mixed with multigrain, showing significant difference by age (p<0.001) and occupation (p<0.01). Of the respondents, 33.8% consumed cooked rice mixed with multigrains at least once a day, showing significant difference by gender (p<0.01), age (p<0.001) and occupation (p<0.001). The most popular type of grains to mix with rice were, in order, black rice (3.8)> brown rice (3.7)> barley (3.7)> proso millet (3.4)> foxtail millet (3.4)> SoRiTae (3.3)> sorghum (3.2)> adlay (3.2)> mung bean (3.1)> buckwheat (3.0)> BacTae (2.8). A total of 32.5% of the respondents answered that 21~30% was proper mixing ratio of multigrains-added cooked rice, showing age (p<0.001), occupation (p<0.001) and resident area (p<0.05). Three or four kinds of grains were preferred to mix cooked rice, showing significant difference by age and occupation (p<0.001). Of the respondents, 43.1% chose price reduction as the most desired improvement of multigrains in the market. Most of the subjects had affirmative view intake of cooked rice mixed with multigrains, but recognized that multigrains were expensive. From these results, this study will provide basic information for the increased availability of multigrains and optimization of the multigrain ratio mix.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.413-421
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• 2012

This study was conducted with 418 adults 20 years or older, all of whom lived in Daegu and Gyeongbuk. According to a survey, the number of females was greater than that of males (40.7%) by 59.3%, and that for ages 30 years was the highest. The preference for Korean traditional drinks was relatively high at 51.8%, and the frequency of drinking Korean traditional drinks was 39.0%. The adults answered that they had these beverages on special days such as holidays, ritual days, and birthdays. Among the reasons for drinking a traditional beverage 'good taste' scored the highest with 27.0% of respondents, followed by 'Korean traditional food' with 24.4%. The recognition of Korean traditional drinks was high in the order of Sikhe, Soojunggwa, Cha, and Hwachae. The preference for Sikhe was the highest. The group who agreed that it was important to develop a Korean functional traditional drink was 11.5% higher than that of the negative group, as 13.4% 'agreed a lot' and 41.1% 'agreed'. Consumer awareness toward traditional drink functionality was generally positive, with 3.5 points or higher on average, and awareness of the nutritional supplementation, diabetes control, the recuperative effects of the drinks were also high. Among Korean traditional drinks Sikhe was the highest with regard to intention to purchase. As a result, the popularization of traditional Korean drinks was based on three factors: quality oriented image, popularity oriented image, and product attribute-oriented image. These factors significantly influenced the preference for and purchase of Korean functional traditional drinks.

• Journal of Digital Convergence
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• v.14 no.5
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• pp.157-163
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• 2016

With the rapid expansion of smart-phone based brand app and its marketing implementations, the marketers stake much resources in the success of brand apps so that they are able to reinforce the user satisfaction and intention for repeat use. The purpose of this paper is to understand the characteristics underlying the brand applications and to analyze the usage and attitudes of the users. Self-administered survey on the research variables for respondents of 20-49 age group was conducted and the results as follow. The results are as follows the consumers are more satisfied with its usefulness, entertainment, and design attributes of the brand app. They tend to keep using a brand app that contains useful contents and great entertainment elements. Marketers thus need to reflect those elements when developing and distributing a brand app in order to meet the needs of their customers. The study results would help marketing firms find new competitive edges by providing basic insight for new competition strategies for brand app development.

• Journal of the Korean Dietetic Association
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• v.17 no.1
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• pp.47-57
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• 2011

The purpose of this research was to investigate consumption and satisfaction of Takju (Makgeolli) among consumers ages 20 to 29 living in Seoul and Gyeonggi province. It was found that 86.2% of the respondents drank Takju once or twice a month, and the high satisfaction group drank Takju with a frequency of 8 times a month (P<0.01). Respondents selected market (44.4%) and restaurants (34.9%) as the most common place of purchase, whereas pub (42.2%) and Takju bar (32.8%) were the drinking places selected. Regarding the preferred ingredients, respondents liked pear the most followed by Lycium chinense, corn, pine nuts, ginseng, and citrus fruit. The most compatible foods with Takju were identified as Buchimgae (Jeon) (97.4%), Kimchi (45.6%), Bokkeum (36.4%), Namul & Muchim (25.0%), and Jjim (21.5%). Pajeon was mentioned as the most compatible food with Takju, followed by Bulgogi, Gamjatang, Agwijjim, Dubukimchibokkeum, and Ojingeotwigim. Regarding consumers' satisfaction of Takju, taste was the most highly valued, with color, price, alcohol content, function, flavor, diversity of raw materials, and accuracy of label also highly considered. Further, to formulate a plan to encourage consumption of Takju, the high satisfaction group decided that promotion of local festivals and events related to Takju, standardization of quality, creation of brands, expansion of distribution network, and organization of relevant departments are the most important compared to other items (P<0.05).