• Proceedings of the Korean Society for Technology of Plasticity Conference
• /
• 1995.03a
• /
• pp.224-232
• /
• 1995

A process is designed by the backward tracing scheme of the rigid-plastic FEm for net-shape shell nosing component without machining after forming. The current process of the shell nosing industry requires cost-consuming machining to produce final product . The backward tracing scheme of the rigid-plastic FEM, a novel method in preform design of metal forming processes , derives a sound preform for net-shape shell nosing product . The current process is simulated to check the metal flow involved informing with a trial preform and its modified preform. It is found that the two preforms are not suitable for net-shape shell nosing product. Finally, a preform is desinged by the backward tracing scheme, which is suitable for net-shape manufacturing of the shell nosing component.

• BMB Reports
• /
• v.35 no.3
• /
• pp.302-305
• /
• 2002

Kinetic and thermodynamic studies have been made on the effect of the inosine product on the activity of adenosine deaminase in a 50 mM sodium phosphate buffer, pH 7.5, at $27^{\circ}C$ using UV spectrophotometry and isothermal titration calorimetry (ITC). A competitive inhibition was observed for inosine as a product of the enzymatic reaction. A graphical-fitting method was used for determination of the binding constant and enthalpy of inhibitor binding by using isothermal titration microcalorimetry data. The dissociation-binding constant is equal to $140\;{\mu}M$ by the microcalorimetry method, which agrees well with the value of $143\;{\mu}M$ for the inhibition constant that was obtained from the spectroscopy method.

• Journal of the Korea Safety Management & Science
• /
• v.2 no.3
• /
• pp.47-59
• /
• 2000

Producing what customers need with near mass production efficiency, or mass customization, has been a major trend in industry. Effective definition of customer requirements is a pre-requisite for realizing mass customization. The new method, called "Design by Customers", is proposed. The proposed method is an approach for companies to communicate to customers about what the company can offer, to find out customer needs, to assist customers in making choices and to negotiate for agreements. In this paper, the design and manufacturing capabilities in making company are represented in a Product Family Architecture. Adaptive Conjoint Analysis is then applied help customers assert their needs, defined variations from base product, visualize their options and assess alternatives. A power supplier of a electronic appliance is shown as an example to demonstrated the suggested method.ed method.

• The Journal of Information Systems
• /
• v.12 no.1
• /
• pp.117-144
• /
• 2003

The purpose of this study is to be aware of the relationship between the perceived risk and purchasing intention after investing the impacts by 3 factors-consumer, media, and product characteristics on the perceived risk. The influence on perceived risk is categorized based on the 3 factors' combinations. The result of this study shows that the each characteristics of media, consumer, and product affect consumer's perceived risk and also this risk is affected by the relationship among these 3 independent variables. These results mean that the consumer's perceived risk about buying goods at the internet shopping mall or TV home shopping cannot be measured by a single dimension. Finally, it has a negative relationship between the perceived risk and purchasing intention. Implications for managers' use of shopping media are discussed in terms of the product and media characteristics fit.

• The Transactions of the Korean Institute of Electrical Engineers A
• /
• v.54 no.6
• /
• pp.274-283
• /
• 2005

This paper presents a new method to derive energy function based on vector product. Using this method, an energy function to consider transfer conductances and capacitors is derived. Then we recommend a voltage collapse criteria to predict the voltage collapse in power systems by using the energy margin derived by the proposed energy function. This energy function is applied to a 2-bus power system reflecting transfer conductances and capacitors. We show that the energy function derived based on vector product can be applied in order to analyze power system stability and the energy margin can be utilized as a criterion of voltage collapse by simulation for the 2-bus system.

• The Journal of Information Systems
• /
• v.21 no.1
• /
• pp.69-91
• /
• 2012

The study investigates the media distinctiveness between twitter and other social media and describes how product information interpretation and responsiveness by internet users can be affected by the distinctive characteristics of twitter and blog media. The characteristics include relationship formation patterns among users, channel diversity, immediateness of information communication, information flow within media, media credibility, and management cost. Specifically, we statistically tested whether these characteristics are meaningfully differentiated by users. Results also showed that users perceived product information processing level and product evaluation direction differently based on these media characteristics. The current findings can serve as a pioneering work to provide a theoretical framework for examining social media characteristics and their impacts on consumer perception. In addition, this study practically suggests that marketers and network managers need to use differentiated communication strategies for twitters as a marketing strategic option.

• Communications of the Korean Mathematical Society
• /
• v.37 no.4
• /
• pp.1073-1097
• /
• 2022

In this paper, we shall be concerned with evaluation of multifractal Hausdorff measure 𝓗^q,t_𝜇 and multifractal packing measure 𝓟^q,t_𝜇 of Cartesian product sets by means of the measure of their components. This is done by investigating the density result introduced in [34]. As a consequence, we get the inequalities related to the multifractal dimension functions, proved in [35], by using a unified method for all the inequalities. Finally, we discuss the extension of our approach to studying the multifractal Hewitt-Stromberg measures of Cartesian product sets.

• Asia Marketing Journal
• /
• v.19 no.4
• /
• pp.37-59
• /
• 2018

This study investigates the effects of the distribution channel structure on quality decisions under duopoly competition. I considers a set-up in which two retailers compete on product quality and retail price. In the set-up, the integrated retailer has the power to determine the quality of its exclusive product, while the decentralized retailer does not. For the decentralized retailer, the supplier determines product quality. I find that asymmetric pairs of a decentralized channel by one retailer and an integrated channel by the other retailer can be a Nash equilibrium in a simultaneous-channel-choice model. The two retailers select different levels of quality, and this quality competition benefits retailers by softening price competition. In a sequential-channel-choice model, I find that the leader can obtain a first-mover advantage. From the perspective of the supplier, which can decide the distribution channel structure and level of quality, both suppliers choose the decentralized channel in equilibrium.

• Journal of the Ergonomics Society of Korea
• /
• v.14 no.2
• /
• pp.63-73
• /
• 1995

An approach to quantitative evaluation of product usability during the design and implementation phases of the product life cycle is presented. The evaluation starts by defining a set of usability characteristics, viz. physical, cognitive and affective characteristic. Each of these characteristics is assessed by a set of usability criteria, such as functionality, visual clarity, learmability, etc. The usability criterion is then evaluated by a checklist consisting of a detailed questionnaire. The fuzzy weighted-checklist method with linguistic variables is used for quantitative analysis. Also, the method for quantifying usability improve- ments in iterative design processes is considered. This analysis procides a quantit- ative measure, which reflects the degree of excellence of product usability during the design and development phases.

• Journal of Life Science
• /
• v.18 no.11
• /
• pp.1521-1531
• /
• 2008

After pigs was fed by commercial diets supplemented with various concentrations (0, 0.5, 1, and 1.5%) of the fermented mushroom by-product of Pleurotus eryngii, the meat qualities and the serum lipid compositions of the individual pig groups were investigated. The levels of total lipid, total cholesterol, and triglyceride in the serum were significantly lower when the pigs were fed with the diet supplemented with 1.5% fermented mushroom by-product than those of the control pigs. HDL-, LDL-, and VLDL-cholesterol contents in the serum exhibited no significant difference between the pig group fed by the diet containing the fermented mushroom by-product and the control group. In comparison to the control group, the pig group fed by the diet supplemented with 1.5% fermented mushroom by-product showed significantly lower level of AI, CRF, GOT, and LDH values in the serum, whereas the difference in the level of antioxidant activity of the serum was not significant. Sensory evaluation regarding color, off-flavor, tenderness, juiciness, and overall acceptability also showed that the pork from the pig group fed by the diet supplemented with the fermented mushroom by-product ($0.5{\sim}1.5%$) was better than that from the control group. Although enhancement in the lghtness ($a^*$) value of the pork was significant in 20 days of storage at $4^{\circ}C$, the redness ($L^*$) value was not significantly differential during the storage periods regardless of the supplementation of the fermented mushroom by-product into the diet. The cooking loss of the pork from the pig group fed by the diet supplemented with the fermented mushroom by-product (1% and 1.5%) decreased in the storage 10 days, but it increased in the storage 20 days. After storage for 20 days at $4^{\circ}C$, shear force of the pork obtained from the pigs fed by the diet supplemented with $1%{\sim}1.5%$ fermented mushroom by-product appeared to become significantly lower than that of the control. There were, however, no significant changes between two groups in the level of moisture content, crude lipid, and pH during the storage period. Although the TBARS content was enhanced in all groups during the storage period, the enhancement appeared to be more significant in the pork from the pig group fed by the diet containing the fermented mushroom by-product in comparison to the control. On the other hand, the ratio of UFA/SFA for the pork obtained from the individual pig groups showed no considerable diet-associated alterations during the storage period.