• Journal of the Korean Applied Science and Technology
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• v.40 no.4
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• pp.751-760
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• 2023

The purpose of this study was to investigate the impact of the characteristics of beauty short form content on consumer behavior, and to provide academic basic data to beauty and marketing through statistical research related to beauty short form content. A total of 405 effective surveys collected through online surveys of beauty consumers were finally used for statistical analysis. As a result of the analysis, it can be seen that the higher the characteristics of beauty short form content, the higher the purchase intention, recommendation intention, and customer satisfaction. Therefore, it consists of content that can win trust that will appeal to consumers when producing beauty short form content, and it is believed that it will facilitate communication with consumers, facilitate spread in a short period of time, and contribute to sales by inducing positive consumption behavior.

• Journal of The Korean Society of Agricultural Engineers
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• v.58 no.6
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• pp.39-45
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• 2016

In this paper, analyzes the characteristics of self-weight consolidation on the dredged clay according to the fines content and falling height. Research was performed with the dredged clay sampled by Sae-mangeum field site. Classification of fines content was performed by sieve analysis test. After adjusting the fine content, self-weight consolidation tests were carried out focussing on the variation of fines content and falling heights. From the test results of the self-weight consolidation test, samples with high fines content had reached sedimentation completion more later than ones with less fine content samples. In other words, the start of self-weight consolidation was slowing down with increasing of fines content. Also, from the test results of calculating the coefficient of sedimentation consolidation, the coefficient value were increased with the fines content increases. In addition, the change of sedimentation ratio and volume ratio showed more higher changed value as the fine content increases. Thus, it is important to consider the fines content when estimate the settlement time of dredged soil in field dredge work.

• The Journal of the Korea Contents Association
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• v.21 no.10
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• pp.127-137
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• 2021

YouTube beauty content channels that utilize various topics and formats are undergoing quantitative and qualitative expansion. This study selected the top five channels represeting major domestic and foreign beauty brands, fashion magazines and beauty influencers through Statista and conducted a case study focusing on them. It will connect to a strategy for increasing beauty-related content by comparing content characteristics according to content producers. Also, it will help to reveal what types of content will be appealing more attractive to consumer. The result has shown that the growth of YouTube platforms has transformed passive consumers into new communicators by diversifying sources of product information. In addition, as content of different type was consumed by different producers, producer-oriented content was produced rather than objective journalistic gaze. Therefore, it was found that the delivery of 'brand values' that can strengthen the relationship between consumers and brands along with various entertainment elements that are effective for millennial in the future.

• Korean journal of food and cookery science
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• v.27 no.6
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• pp.723-733
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• 2011

This study was performed to examine the optimum addition amount of Hizikia fusiformis powder to be used with rice flour in the preparation of Hizikia fusiformis Sulgidduk (traditional rice cake). Hizikia fusiformis powder was added to rice powder at ratios of 5, 10, 15 and 20% (w/w). The moisture content of Sulgidduk was increased with the addition of Hizikia fusiformis powder, whereas the pH content was decreased. The addition also lowered the lightness and yellowness values but increased the greenness value. Mineral contents were increased. Hardness, springiness, and brittleness were decreased, and cohesiveness was increased as the added powder content also increased. In the sensory evaluation of Hizikia fusiformis Sulgidduk, color, flavor, taste, softness, chewiness, moistness, cohesiveness, and overall acceptability characteristics were all highest at the 10% addition level. Thus it can be proposed that this is the ideal level of Hizikia fusiformis addition in terms of the sensory properties of the cooked product.

• The Korean Journal of Food And Nutrition
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• v.8 no.3
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• pp.184-191
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• 1995

This study was designed to investigate the changes In chemical characteristics of traditional kochujang increase in fermentation time, whereas that of total sugar decreased rather rapidly during aging of meju. Amino nitrogen content of meju Increased sharply up to 40 days of fermentation and then decreased there after On the other hand, ammoniacle nitrogen content continued to increase with increasing aging time. Initially, maltose was the most abundant free sugar, but was later replaced by glucose or fructose as the fermentation proceeded. Among non-volatile organic acids, pyroglutamic acid was present at an appreciably other organic acids did not change considerably during fermentation. The total free amino acid content Increased up to 40th day of aging and then decreased thereafter The was the most abundant amino acid followed in decreasing order by Try and Glu in meju fermented for 40 days.

• Journal of the Korean Society of Safety
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• v.9 no.1
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• pp.68-75
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• 1994

The cetylpyridium ion-selective electrode were developed by dibenzo-18-crown-6 for auto control of the chemical plants. The effect of content of active material and the membrane thickness on the response characteristics of electrode such as the linear reponse range, the detection limit, and Nemstian slope of the electrod, were studied. The electrode characteristics was better with decreasing the content of active material above the optimum content, but became worse below these. DBP was best as a plasticizer, The effect of the membrane thickness on the electrode characteristics was improved with decreasing the membrane thickness, but below the optimum membrane thickness the electrode exhibited an inverse trend.

• Journal of Adhesion and Interface
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• v.7 no.4
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• pp.45-52
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• 2006

Five low molar ratio urea-formaldehyde (LUF) resins were synthesized in this study. The effects of molar ratio, free formaldehyde content, and catalysts on the curing characteristics of LUF resins were studied by measuring its free formaldehyde content, pH value change after catalysts added, curing rate, and pot life, observing its cured appearance, and analyzing its thermal behavior. The results indicate that: 1) The LUF resin with lower molar ratio than 1.0 can still cure; 2) Free formaldehyde content is not the main factor in affecting curing rate of LUF resin; 3) Compared with ammonium chloride as a traditional catalyst, persulfate salts markedly accelerate the curing rate of LUF resin, and result in the different appearance; 4) the addition of sodium chloride to catalysts can accelerate the curing rate of LUF resin, but the effect is moderate.

• The Korean Journal of Food And Nutrition
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• v.23 no.3
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• pp.386-391
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• 2010

Sulgidduk samples containing control, 0.5, 1, 1.5 and 2% black ginseng extracts and a control were examined for moisture content, color, textural characteristics, and sensory qualities to determine the optimal ratio of black ginseng extracts in the formulation. The moisture content of sulgidduk added with black ginseng extracts was 37~40%. Additionally, the lightness decreased and the redness and the yellowness increased as the black ginseng extracts content increased. Hardness, springiness, gumminess and chewiness increase with the addition of black ginseng extracts. however, adhesiveness did not differ significantly among the groups. Sulgidduk containing 1% black ginseng extracts received the highest scores for color, flavor, texture and overall preference. Based on the above results of sensory and texture analyses, sulgidduk containing 1% black ginseng extracts had the highest quality for commercialization.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.47 no.6
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• pp.707-712
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• 2014

The effects of transport stocking density (500, 600 and 700 kg of olive flounder Paralichthys olivaceus/per water tank) on the physicochemical characteristics of muscle were investigated. Transport of the animals took, on average, 10 days from Busan, Korea, to Long Beach, CA, USA. There was no significant difference in the breaking strength of muscle among the three groups. There was also no significant difference in the ATP, lactate, or glycogen content of muscle from the 500 and 600 kg/tank stocking density groups at the beginning and after transport. However, the ATP content decreased sharply while the lactate content increased in muscle from fish transported at a density of 700 kg/tank at the beginning of transport, and the ATP and lactate contents in this group were stable after transport.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2004.03a
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• pp.148-154
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• 2004

As a rocket propellent of hydrocarbon fuels, the characteristics of liquefied natural gas was evaluated with the viewpoint of the constituents and content, the cooling performance as a coolant, and characteristic velocity and specific impulse as parameters of the engine performance. Content of methane was a principal factor to determine the characteristics as a rocket propellant and more than 90 % of it was needed as a fuel and coolant in the regenerative cooled liquid rocket engine. Some constituents of the liquefied natural gas can be frozen by the pre-cooling of the pipe lines, therefore they can be a factor disturbing the normal working of engine. In case the content of methane is around 90% in the liquefied natural gas, a normalized stoichiometric O/F mixture ratio of 0.75 is suggested for a nominal operation condition to get the maximum specific impulse and characteristic velocity.