• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.330-336
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• 2018

This study was conducted to determine the mixing conditions for Hibiscus syriacus L. chocolate depending on different addition ratios of Hibiscus syriacus L. and examine functionality in order to use Hibiscus syriacus L., which has excellent functionality and symbolizes Korea. To accomplish this, Hibiscus syriacus L. chocolate was manufactured by adding 0%, 2.5, 5, 7.5, and 10% of Hibiscus syriacus L. powder from the 'Samchulli' (Hibiscus syriacus 'Samchulli', which has reddish pink flower with red eye spot: SKK 14-2-72) variety to a coverture of white chocolate after which the antioxidant activity and quality characteristics were analyzed. As the amount of Hibiscus syriacus L. powder added to the chocolate increased, the chocolate color became darker, the pH decreased, and the sugar content and hardness increased. As a result of the sensory evaluation, the degree of preference increased as the amount of added Hibiscus syriacus L. powder increased to 7.5%. The degree of preference for color and flavor was the highest in the 5% added group, but the overall preference was 7.5% added chocolate. These findings demonstrate that adding Hibiscus syriacus L. powder to chocolate can increase chocolate functionality and preference and that there is a high possibility of Hibiscus syriacus L. chocolate development.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.348-356
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• 2011

The effects of Glycyrrhiza uralensis and Brassica juncea on the quality and palatability of low-salt gochujang were investigated in terms of the microbial characteristics, enzyme activities, pH, acidity, amino nitrogen and sensory evaluation during 40 days of fermentation. The proliferation of fungi in low-salt gochujang with added G. uralensis and B. juncea were inhibited, while the numbers of total viable bacteria and lactic acid bacteria were not affected. In terms of ${\alpha}$-amylase and ${\beta}$-amylase activity, no significant difference was observed by the salt concentration or additives. However, lowering the salt concentration increased protease activity. The amount of amino-nitrogen in low-salt gochujang at 20 days was similar to that in the control gochujang at 40 days. In the sensory test, low-salt gochujang was preferred compared to control gochujang (8.5% salt). Particularly, the 4.3% salt gochujang with additives was the most preferred.

• Journal of Distribution Science
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• v.12 no.9
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• pp.65-72
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• 2014

Purpose - This study aims to provide a brief understanding of usability and its extended models with TAM as well as identifying additional determinants that had been suggested in previous studies on mobile services. Research design, data, and methodology - Empirical data were collected by conducting a field survey of potential mobile application service users. The call for participation was also made in mobile related application issues, which were widely discussed. Result - The ease of use and usefulness had a significantly positive influence on attitude and intention. It also was revealed that added value services can offer practical value to customers. Thus, positive attitudes toward the adoption of services by customers are present when they perceive higher usefulness and ease of use of mobile application services. Conclusion - It was indicated that customers who are more inclined to try new products or who have a higher demand for new things tend to think about those functionalities and added value mobile application services from the perspective of usefulness and ease of use and operation.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.2
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• pp.313-320
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• 2010

In this study, kiwi fruit, which has various medical actions and excellent functionality, was used together with gruels for comparison and analysis of to compare and analyze the changes in physico-chemical quality of a kiwi fruit-gruel according to the amount of kiwi concentrate added to the gruel. Analysis on the sensual quality of kiwi fruit-gruel spread was done to indicate to it was executed to find out the merchandising potential of the preparation and to provide basic data for gruel commercialization. Increasing content of kiwi concentrate decreased the solid content and pH of kiwi fruit, and increased sweetness and viscosity. Significant changes in chromaticity to L(lightness) and a(redness), texture qualities of hardness and cohesiveness, gumminess, springiness, color, flavor, sourness, and sweetness were evident with increasing kiwi concentrate. Concerning overall acceptability and sensory evaluation, 20% softness samples were most preferred. The findings may lead to enhanced medical/nutritional activity and functionality of kiwi fruit-supplemented gruel. The more the kiwi concentrate was added to the gruel, solid content and pH of the kiwi fruit-grue decreased. The sweetness and viscosity of kiwi fruit-gruel increased. For chromaticity to L(lightness) and a(redness) of the gruel decreased and showed significant difference between sample groups. For texture, there were significant changes shown for hardness and cohesiveness the amount of kiwi concentrate added was different, increased There was a significant change between samples for gumminess. As for springiness, there was a significant change between samples. There were significant difference between each sample for color, flavor, sourness, sweetness. For softness, overall-acceptability and sensory evalution 20% group was most preferred based on this study, from the physico-chemical and sensual perspective, 20% group is highly recommended for adding kiwi concentrate into gruel. In conclusion, this study is meaningful as it enhanced the functionality and quality of a gruel by combining kiwi fruit with various medical action and excellent functionality, with Kiwi Fruit and presented a basic material for creating a kiwi concentrate combined gruels.

• Journal of the Korean Society for Precision Engineering
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• v.18 no.10
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• pp.93-100
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• 2001

The analysis and control of a new type unsymmetrical slotted self-bearing step motor for small angle control is presented. The motor actuator is used for both motor and bearing functionality without any additional coil windings or electromagnets for bearing functionality. A circular-arc, straight-line permeance model for the fringing effect is presented. An unsymmetrical slotted self-bearing step motor layout and control algorithm are described. A new control current generation method using the electromagnets layout geometry, which needs no additional current for bearing functionality, is proposed. As the result of this analysis the fringing effect largely influences on the system characteristics. especially in torque. Even if the bearing functionality is added into the motor functionality, it is shown that the magnitude of torque is not changed.

• Journal of Institute of Control, Robotics and Systems
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• v.7 no.10
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• pp.806-811
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• 2001

The analysis and control algorithm of a new type unsymmetrical self-bearing step motor is presented. The motor actuator is used for both motor and bearing functionality without any redundant coil windings or redudant electromagnets for bearing functionality. Self bearing step motor layout and control current generation method for unsymmetrical position of electromagnets are described. This new current generation method without additional current for bearing functionality leads to minimize the power loss. As the result of the unbalance response approach, the constant torque is possible, even though the bearing functionality is added or not.

• Transactions of the Korean Society of Mechanical Engineers A
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• v.25 no.12
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• pp.1974-1980
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• 2001

The control algorithm of a new type self-bearing step motor is presented. The motor actuator is used for both motor and bearing functionality without any redundant coil windings or redundant electromagnets. The self$.$bearing step motor layout and its control method are described. A linearized farce-current-displacement relationship is derived. As the result of the unbalance response approach, the constant torque production is possible fur the supply current regulation algorithm. And even if the bearing functionality is added in the motor functionality, no additional current for bearing functionality is possible, and this leads to minimize the net power loss. Also, the unbalance response shows the independent bearing force and motor torque.

• Journal of the Korea Fashion and Costume Design Association
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• v.11 no.2
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• pp.169-181
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• 2009

The purpose of this study was to provide basic information for developing a smart taekwondo uniform with enhanced functionality for children by investigating the wearing condition and satisfaction of taekwondo uniform among taekwondo training children. The data were collected from 162 children living in Seoul and Daegu. For data analysis were performed descriptive statistics, ${\chi}2$ -test and t-test using SPSS Ver. 12. The results of the analysis are as follows. The results revealed that respondents wearing the general training uniform during their training period were the most. The dissatisfaction for the general training uniform was a high price, lack of symbolic, lack of functionality in textiles, lack of variety in design and unfittness of size in order. The developed uniform can adjust the length using a zipper type fastener, and can be used in all seasons as the lining is detachable. It also uses nano-silver material, and soil release finish. It enhances the functionality of movement by treating with raglan sleeve and sleeve hem velcro tape, and designs the upper garment in the draping. Safety is improved through attaching GPS, and elastic material is mixed in the neckline for putting on and off easily. Piece of cloth is added inside the closing of the upper garment. Rings are made for fixing the taekwondo uniform belt. Pocket is designed in the lower garment and colors are multiplied.

• Food Science and Preservation
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• v.15 no.4
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• pp.518-523
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• 2008

This study sought to prepare Doenjang with added Ulmi cortex, to improve functionality and flavor, while retaining the original Doenjang scent. Ulmi cortex powders were added during fermentation. The Ulmi cortex-containing Doenjang showed lower pH and less salinity than did the Doenjang prepared without Ulmi cortex. Sensory evaluation data showed that Doenjang with Ulmi cortex tasted sweeter, and less salty, and was preferred over Doenjang without Ulmi cortex. In the DPPH assay, Doenjang with Ulmi cortex showed much higher free-radical scavenging ability (IC50 of 29.16 g/mL)did Doenjang without Ulmi cortex(IC50 of 155.67 g/mL), indicating that Ulmi cortex Doenjang has higher antioxidant levels. Doenjang prepared with 1%(w/v) Ulmi cortex powder was best in terms of consumer preference and functionality.

• The Journal of the Korea Contents Association
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• v.20 no.9
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• pp.389-396
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• 2020

E-authentication is one of the key functions for electronic transactions with the identification function made through the information systems. With the abolition of the mandatory use of public certificates, various private e-authentication services have emerged, and are developing to provide various additional services in addition to e-authentication. In this study, we explored the factors that affect user satisfaction with e-authentication services, compared the relative influence among the factors that we explored, and produced implications that could contribute to strengthening the competitiveness of e-authentication services. Based on the characteristics of e-authentication service, we searched and found four factors such as availability, convenience, added functionality and security. After that, we established and analyzed our research model to analyze the causal relationship between these four factors and user satisfaction. The analysis results showed that availability, convenience and security had significant effects on user satisfaction, but added functionality had no significant impact. In addition, compared to availability and convenience, security had a very strong impact on user satisfaction. This study suggests that e-authentication service providers should make efforts to make users aware of the usefulness of additional services while enhancing security.