• 한국실내디자인학회논문집
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• 제21권1호
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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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• 제28권6호
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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.

• 한국식품조리과학회지
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• 제32권6호
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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.

• 한국식품조리과학회지
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• 제33권1호
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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.

• 한국식품조리과학회지
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• 제33권2호
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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.

• 한국식생활문화학회지
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• 제34권2호
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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.

• 한국지역지리학회지
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• 제2권2호
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• pp.159-171
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• 1996

본 연구는 심각해지는 토지문제를 해결하기 위해 최근에 시행되고 있는 여러가지 토지제도들이 효과적으로 운용되도록 지가를 정확히 산정하고자 하는 움직임에 대한 기초 연구로서, 다른 토지이용에 비해 월등 높은 지가를 보이고 중은 범위에서도 그 변동폭이 큰 상업지를 택하여, 상업지지가의 지역적 차이가 왜 발생하는지 알아보고자 하였다. $1989{\sim}1996$ 동안의 상업지역의 확산은 시 외곽에 빠르게 조성되고 있는 고밀도 아파트 단지를 배후지로 하여 주요 간선도로변을 따라 활발하게 이루어지고 있는 반면, 도심부는 영세한 부지규모 및 노후화한 건물들로 말미암아 급변하고 있는 상업환경의 변화에 능동적으로 대응하지 못하므로서 지가하락 현상을 보이고 있다. 상업지지가와 관련이 있으리라고 예상되는 6개 변수를 이용하여 중다희귀분석을 적용한 결과 보행자 통행량과 도심으로부터의 거리 등 두 변수가 상업지지가 변화량의 65% 정도를 설명해 주었다. 설명되지 않은 35%의 해명을 위해 잔차분석을 행한 결과 도심부의 과소예측, 시 외곽의 과대 예측을 읽을 수 있었는데 이는 광주시의 단핵구조적 특성의 반영일 뿐만 아니라 이 모델이 갖고 있는 한계이다.

• Food Science and Biotechnology
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• 제14권6호
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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.

• 분석과학
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• 제19권4호
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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.

• 한국식품과학회지
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• 제28권1호
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• pp.179-183
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• 1996

본 연구는 DHA를 첨가한 마요네즈와 첨가하지 않은 시판 마요네즈의 산화안정성을 비교하고, DHA를 첨가한 마요네즈의 품질을 유지할 수 있는 안정한 조건을 알아보기 위하여 실시하였다. 실온$(25^{\circ}C{\pm}1^{\circ}C)$에서 보관할 경우, DHA가 첨가된 시판 마요네즈는 DHA가 첨가되지 않은 시판 마요네즈보다 더 빨리 산화되는 것으로 나타났으며, DHA가 첨가된 마요네즈의 관능적인 품질은 제조일로부터 5개월 이후부터 현저히 감소되었다. 냉장온도$(4^{\circ}C{\pm}1^{\circ}C)$에서 보관할 경우에도, DHA를 첨가한 시판 마요네즈는 DHA가 첨가되지 않은 시판 마요네즈보다 더 빨리 산화되었다. 그러나, 두가지 마요네즈는 모두가 냉장조건에서 8개월 이내에는 외관상 및 관능상의 문제가 없는 것으로 나타났다. 마요네즈가 상온에서 유통되고 있는 실정을 고려할 때, DHA가 첨가된 시판 마요네즈는 DHA가 첨가되지 않은 시판 마요네즈보다 유통기한을 2내지 3개월 정도 단축하는 것이 바람직한 것으로 나타났다.