• Korean Institute of Interior Design Journal
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• v.21 no.1
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• pp.186-194
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• 2012

One hand shopping center provides a public space for people, the other hand it is a place for commercial purpose. Although it gives an entertainment, eating and shopping places to people nowaday, owners and tenants aim to make profit from it. According to this demand designers should plan a shopping center for a comfortable place for eating, shopping and playing and they make shops and retails to increase sales by exposing those to more people at the same time. For successful shopping center architects are requested an approach with commercial strategy that shopping center raises exposure of retails and makes stay costumers longer and visit more frequently. Recently space is regarded as a mean of marketing, so-called "place marketing", because it can influence on brand image and improves the image of product. Therefore, it need to be approached with commercial consideration. Analyzing the armature this study will take a look at spatial strategies in shopping centers which especially the Jerde Partnership, one of influential firms on commercial space, designed. And it will examine how spatial strategies can be applied to commercial strategies in relation to customer information process(exposure-attention-interest-comprehension-memory) which marketers are using in advertisement for marketing and what kind of role spatial strategies can be. This study is to be basic considerations when a shopping center project will be planned.

• Journal of Acupuncture Research
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• v.28 no.6
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• pp.139-147
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• 2011

Objectives : In this research, relatively the characteristic in the combustion according to the brands of the commercial indirect moxibustion is compared and the commercial indirect moxibustion is standardized and this result tries to be provided as necessary basic data. Methods : After adhering to the agarose gel surface in which the thermocouple is inserted, 6 kinds of commercial indirect moxibustion were burnt off and the burning behaviour of the commercial indirect device and heat quantity of stimulus was compared. Results : 1. The form of combustion did not have a difference in 6 kinds of commercial indirect moxibustion combustion. 2. As to the miximum temperature, 'Seoam' and 'Dongbang' was higher than 'Baekryoung' and 'Taeyang'. 3. It was long so that the highest temperature reaching time of 'Seoam' could note in comparison with the other brands. And the highest temperature reaching time of 'Baekryoung' was short to note in comparison with the other brands. 4. As to the quantity of heat stimulus, 'Seoam' was the biggest and 'Baekryoung' was the smallest. 5. The quantity of heat stimulus of 'Dongbang' was the most stable. Conclusions : In this research, relatively the form of combustion of 6 kinds of commercial indirect moxibustion and heat quantity of stimulus were compared. It desires to anticipate the result that it makes the skin.

• Korean journal of food and cookery science
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• v.32 no.6
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• Korean journal of food and cookery science
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• v.33 no.1
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• pp.45-53
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• 2017

Purpose: Physicochemical and microbiological qualities were investigated to compare quality characteristics of traditional with commercial soy sauce (Ganjang). Methods: Nineteen traditional products were collected from six provinces and three commercial products were purchased in domestic markets. The proximate composition, inorganic substance contents, viable bacteria, and chromaticity of the soy sauces were measured. Results: Although concentrations of crude fat and protein were not significantly different between traditional and commercial Ganjang, the moisture concentration of commercial soy sauce was significantly higher than in traditional Ganjang (p<0.05). However, the amount of ash in commercial soy sauce was significantly lower than in traditional Ganjang (p<0.05). Total nitrogen concentrations of traditional and commercial Ganjang were 0.50-1.59% and 0.86-1.26%, respectively. Concentrations of Na, Mg, K, Ca, Li, B, Fe, and Sr in traditional Ganjang were significantly higher than in the commercial products (p<0.05). The number of total bacteria in traditional and commercial Ganjang were $3.3{\times}10^1-6.4{\times}10^7CFU/mL$ and $5.5{\times}10^1-2.0{\times}10^3CFU/mL$, respectively. Bacillus cereus were below 10,000 CFU/mL in all samples, and Staphylococcus aureus was not detected. Fungi was not detected in 13 samples of traditional Ganjang and the three samples of commercial soy sauce. Although lightness, redness, and yellowness were not significantly different among the Ganjang, G10 was had the highest values (p<0.05). Conclusion: This research provided information about the quality characteristics of traditional and commercial Ganjang.

• Korean journal of food and cookery science
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• v.33 no.2
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• pp.137-147
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• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.

• Journal of the Korean Society of Food Culture
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• v.34 no.2
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• pp.224-232
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• 2019

This study evaluated the physicochemical and microbial quality characteristic of seasonal commercial kimchi for hygienic safety levels. The pH of seasonal commercial kimchi was 3.84-6.36 and the titratable acidity and salinity of the samples were 0.21-1.16 and 1.19-1.54%, respectively. The content of nitrate and nitrite in the commercial kimchi were lower in the spring and summer, which was affected by acidic condition of the kimchi depending on fermentation. Heavy metal contents in commercial kimchi are not an issue because they were detected only at very low levels. The total aerobic bacteria and coliforms counts ranged from 5.25 to 8.44 Log CFU/g and 0.00 to 5.08 Log CFU/g, respectively. The total aerobic bacteria and coliforms were detected more in summer than in the other seasons. E. coli was detected in three of the samples tested. Food-borne pathogens were not detected in any of the samples except for B. cereus. B. cereus was detected in the fall in more than 70% of samples. These results suggest that commercial kimchi distributed in the fall maintain the quality properties and the microbiological safety of kimchi compared to the other seasons. Therefore, further studies as an effective distribution system for the particular seasons will be needed to guarantee the hygienic safety levels of commercial kimchi required by the consumers.

• Journal of the Korean association of regional geographers
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• v.2 no.2
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• pp.159-171
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• 1996

The aim of this study is which factors affect the commercial land values and how they act upon them through distribution of commercial land values by multiple regression analysis in Gwangju city. The major findings of this study are as follows: (1) The changes of commercial land values distribution in $1989{\sim}1996$, We see that the commercial area of higher land values extends following the main arterial road. This is related to urbanization in urban fringe while the decline of commercial land values occurs in city center with long history of commercial region. This is due to unsuitableness in rapid changes of commercial environment because of fragmented lots, old buildings. traffic congestion etc. (2) The regions where commercial land values greatly rose are the west in constructed the new planning city center of Sangmu-dong. and the south west in which is related to the extension of high density apartment and the location of big discount stores. (3) Through the changes in commercial land values distribution map. and road map, topographical map, we know that commercial land values is related to various factors; namely, distance from CBD, convenient traffic, reputation of commercial district, condition of a road, size of supplementary, a degree of commercial land use etc. (4) From the above related factor, six variables are extracted by operational definition. That is the spatial distance from the city center, the walking distance to a stopping place, the road width, the amount of bus traffic, the amount of pedestrian, the number of the shop. (5) Data of seven variables are collected on the highest values point of each Dong. We applicate multiple regression analysis with commercial land values as a dependent variable, extracted six variables as independent variables. (6) As a result of multiple regression on the determinants of commercial land values, the variables which is greatly related to commercial land values are the amount of pedestrain, the spatial distance from city center. We identify that two variables explain variance of the commercial land values by 65%. (7) In order to make clear about not explained 35%. we carry out analysis of residual. In consequence, we see small estimate in downtown area and large estimate in urban fringe. This feature is due to simple core structure of Gwangju city and limits of this regression model.

• Food Science and Biotechnology
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• v.14 no.6
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• pp.772-777
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• 2005

The goal of this study was to screen and characterize the physiological functions of Korean traditional wines (TW) and liquors (TL). Forty-two TW and TL were collected and evaluated for quality and cardiovascular activities. Ethanol content ranged from $9.0%{\sim}41%$, and pH ranged from $3.0{\sim}7.8$, and they also contained 0.01% to 0.67% of total acid. Samples contained a maximum of 2.0% of crude protein and $0.1%{\sim}14.0%$ of reducing sugar. Commercial CM-wine showed the highest antihypertensive angiotensin I-converting enzyme (ACE) inhibitory activity, 85.9%. The greatest fibrinolytic activity and platelet aggregation inhibitory activity were also found in commercial CM-wine (31.8U) and commercial SS2-wine (38.6 %), respectively. Commercial SHBI-liquor showed the highest HMG-CoA reductase inhibitory activity, 78%. The ACE inhibitor from commercial CM-wine was a peptide compound and also showed an antihypertensive effect in spontaneous hypertensive rats at a dosage of 1.5 mg/kg.

• Analytical Science and Technology
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• v.19 no.4
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• pp.323-332
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• 2006

This paper discusses several low-temperature heat-tranfer fluids, including water-based inorganic salt, organic salt, alcohol/glycol mixtures, silicones, and halogenated hydrocarbons in order to choose the best heat-transfer fluid for the newly designed direct contact refrigeration system. So, it contains a survey on commercial products such as propylene glycol and potassium formate as newly used in super market and food processing refrigeration. The stability of commercial fluids at the working temperature of $-20^{\circ}C$ was monitored as a function of time up to two months. And organic and inorganic compositions of candidate fluids were obtained by analytical instruments such as ES, XRF, AAS, ICP-AES, GC, and GC-MS. Analysis results indicate that commercial propylene glycol is very efficient and safe heat transfer fluids for the direct cooling system with liquid phase.

• Korean Journal of Food Science and Technology
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• v.28 no.1
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• pp.179-183
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• 1996

The objective of this study was to investigate the difference of oxidative stability between DHA (docosahexaenoic acid) added and not added commercial mayonnaise, and then to find out stable condition for maintaining the quality of DHA added mayonnaise. During the storage at room temperature $(25^{\circ}C{\pm}1^{\circ}C)$, it showed that DHA added commercial mayonnaise was more sensitive to oxidation than DHA not added commercial mayonnaise. And sensory quality of DHA added commercial mayonnaise decreased drastically after 5 months from the production date of mayonnaise. During the storage at low temperature $(4^{\circ}C{\pm}1^{\circ}C)$, DHA added mayonnaise was also more sensitive to oxidation than DHA not added mayonnaise, but it showed no apparent and sensory problem with both samples during 8 months of cold storage test periods. In considering the distribution condition of mayonnaise in the country, it was suggested that shelf-life of the DHA added commercial mayonnaise should be shortened 2 or 3 months than that of the DHA not added commercial mayonnaise.