• Journal of Microbiology and Biotechnology
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• v.14 no.6
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• pp.1114-1119
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• 2004

The biofilms on pipe walls in water distribution systems are of interest since they can lead to chlorine demand, coliform growth, pipe corrosion, and water taste and odor problems. As such, the study described in this paper is part of an AWWARF and Tampa Bay Water tailored collaboration project to determine the effect of blending different source waters on the water quality in various distribution systems. The project was based on 18 independent pilot distribution systems (PDS), each being fed by a different water blend (7 finished waters blended in different proportions). The source waters compared were groundwater, surface water, and brackish water, which were treated in a variety of pilot distribution systems, including reverse osmosis (RO) (desalination), both membrane and chemical softening, and ozonation-biological activated carbon (BAC), resulting in a total of 7 different finished waters. The observations from this study consistently demonstrated that unlined ductile iron was more heavily colonized by a biomass than galvanized steel, lined ductile iron, and PVC (in that order) and that the fixed biomass accumulation was more influenced by the nature of the supporting material than by the water quality (including the secondary residual levels). However, although the bulk liquid water cultivable bacterial counts (i.e. heterotrophic plate counts or HPCs) did not increase with a greater biofilm accumulation, the results also suggested that high HPCs corresponded to a low disinfectant residual more than a high biofilm inventory. Furthermore, temperature was found to affect the biofilms, plus the AOC was important when the residual was between 0.6 and 2.0 mg $Cl_2/l$. An additional aspect of the current study was that the potential of the exoproteolytic activity (PEPA) technique was used along with a traditional so-called destructive technique in which the biofilm was scrapped off the coupon surface, resuspended, and cultivated on an R2A agar. Both techniques indicated similar trends and relative comparisons among the PDSs, yet the culturable biofilm values for the traditional method were several orders of magnitude lower than the PEPA values.

• Journal of Microbiology and Biotechnology
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• v.21 no.2
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• pp.115-123
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• 2011

To investigate the effects of pipe materials on biofilm accumulation and water quality, an annular reactor with the sample coupons of four pipe materials (steel, copper, stainless steel, and polyvinyl chloride) was operated under hydraulic conditions similar to a real plumbing system for 15 months. The bacterial concentrations were substantially increased in the steel and copper reactors with progression of corrosion, whereas those in stainless steel (STS) and polyvinyl chloride (PVC) reactors were affected mainly by water temperature. The heterotrophic plate count (HPC) of biofilms was about 100 times higher on steel pipe than other pipes throughout the experiment, with the STS pipe showing the lowest bacterial number at the end of the operation. Analysis of the 16S rDNA sequences of 176 cultivated isolates revealed that 66.5% was Proteobacteria and the others included unclassified bacteria, Actinobacteria, and Bacilli. Regardless of the pipe materials, Sphingomonas was the predominant species in all biofilms. PCR-DGGE analysis showed that steel pipe exhibited the highest bacterial diversity among the metallic pipes, and the DGGE profile of biofilm on PVC showed three additional bands not detected from the profiles of the metallic materials. Environmental scanning electron microscopy showed that corrosion level and biofilm accumulation were the least in the STS coupon. These results suggest that the STS pipe is the best material for plumbing systems in terms of the microbiological aspects of water quality.

• Journal of the Korean Society of Food Culture
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• v.14 no.4
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• pp.333-352
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• 1999

This study investigates the impact of International Monetary Fund(IMF) Age on the household behavior of food consumption and analysis the related factors(demographic variables, family life style) to find out the reasonable consumer's consciousness and food market conditions. The results are as follows. 1. General life style and food life style, considered as family life style, were classified into 7 types and 9 types respectively as family life style by factor analysis. 2. The rationality of using and disposing stage on food life has increased, the rationality of the planning stage on food life has decreased since the IMF age began. But the rationality of overall food consumption has hardly changed. 3. The amount of purchasing was decreased, discount store was favorite place to buy food, and safety and freshness were major determinants in purchasing for most of food items. But this was different with food items. The various information sources were used impartially to buy food, cash was used mainly, and the degree of using the discount ticket/coupon was a little low. 4. Income level is an influential factor on the rationality of the planning and purchasing stage on food life, while environment-oriented food life style has influenced on the rationality of using and disposing stage. The purchasing amount of grain products, meats, milk products, bread and snacks, drinks, alcoholic drinks, water and convenience goods has influenced by demographic variables, eating out had been influenced by general life styles, and fruits, healthy foods, processed foodstuffs, favorite foods, vegetables seaweeds, import foods and seafood had been mainly influenced by food life style since IMF age began.

• Journal of the Korean Operations Research and Management Science Society
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• v.34 no.1
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• pp.1-10
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• 2009

Consumers earn a number of points for every purchase and then they can exchange a specified number of points for a desired reward in a typical loyalty program. The immediate payoff of their effort given as points is not the real reward they actually care about. It is merely an instrument (or medium) which has no value in itself. In a real world, consumers frequently choose the option with a bigger medium even though the economic value of the option is not changed by the medium. We call it 'medium effect.' In this study we explored if the size of medium affects consumers' preferences. For this we controlled the reward options with three types of medium (small, medium, big) and measured the magnitude of preference difference among the three types of reward options. In addition, we manipulated comparability of reward options with wine and gas discount coupon. We confirmed that choosing one of two wines was easier than that of the two gas coupons. 123 respondents were allocated into three experimental groups. In three experimental grounds, the ratios of the focused reward option's medium to the compared reward option's medium were different. For example, the focused reward option has 10 million points whereas the compared reward option has 10 million points for 1 million won purchase amount in the first group. Then each respondent was asked to choose one of two loyalty programs (focused program vs. compared program) in two different conditions (comparability between reward options. easiness vs. difficulty). To compare the medium effects among the experiment conditions we used chi-squares tests. The empirical results show consumer preference increases and then decreases as reward mile-ages/points given according to purchase amount increase. Additionally, they let us know that comparability of alter natives affects change of consumer preference by reward mileages/points.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 2008.10a
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• pp.179-190
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• 2008

Consumers earn a number of points for every purchase and then they can exchange a specified number of points for a desired reward in a typical loyalty program. The immediate payoff of their effort given as points is not the real reward they actually care about. It is merely an instrument (or medium) which has no value in itself. In a real world, consumers frequently choose the option with a bigger medium even though the economic value of the option is not changed by the medium. We call it 'medium effect'. In this study we explored if the size of medium affects on consumers' preferences. For this we controlled the reward options with three types of medium (small, medium, big) and measured the magnitude of preference difference among the three types of reward options. In addition, we manipulated comparability of reward options with wine and gas discount coupon. We confirmed that choosing one of two wines was easier than that of the two gas coupons. 164 respondents were allocated into three experimental groups and one control group. In three experimental groups, the ratios of the focused reward option's medium to the compared reward option's medium were different. For example, the focused reward option has 10 million points whereas the compared reward option has 10 million points for 1 million won purchase amount in the first group. Then each respondent was asked to choose one of two loyalty programs (focused program vs. compared program) in two different conditions (comparability between reward options: easiness vs. difficulty). To compare the medium effects among the experiment conditions we used chi-squares tests. The empirical results show the medium effect increases and then decreases as the ratio of reward mileages/points to purchase amount increases. Additionally, they let us know that comparability of alternatives affects on the medium effects depending on the ratio of reward mileages/points to purchase amount.

• The Journal of the Korea Contents Association
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• v.9 no.11
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• pp.424-431
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• 2009

The research under necessary for systematic study is about recognizing on the Internet marketing in the Food Service Industry. After searching the actual condition with the object of the Lovedaejeon 'Foodservice member, the goal is using fundamental data for strategic marketing plan making systematic Internet marketing in the Food Service area. Analytical result, the influx search which finds the Lovedaejeon 'Foodservice is 3 kinds to be highest : Daejeon, the Daejeon tasty house and fixation keyword of tasty house etc. As for visit area, Daejeon 47.9%, Re-visit 31.9% of 12 hours within re-visit. From tasty house coupon down load, 친친만년점 restaurant 1,837 and from member connection statistics of man and woman, the man is higher than the woman statistically, the marriaged man was higher than the single one. Like this research result, there will be a possibility becoming the fundamental data which is useful in Food Service Industry on the Internet marketing.

• Korean Journal of Microbiology
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• v.31 no.3
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• pp.255-260
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• 1993

The Enterobacter cloacae biofilms developed on slide glasses and galvanized-iron coupons were applied to test the attached bacterial resistance to chlorination. The chlorine resistances of biofilm bacteria grown on the slide glasses and galvanized-iron coupons were 14 and 480 times that of the suspended bacteria, respectively. The chlorine resistance of particleattached bacterial populations was 48 times that of suspended bacterial populations. The biofilm bacterial densities developed on the slide glasses and galvanized-iron coupons which were immersed in the flowing tap water for 75 days were $4.75 {\times} 10^{4}$ and $1.12 {\times} 10^5 cfu/cm^{2}$ It is concluded that main mechanisms of enteric or HPC bacterial resistance to chlorination in tap waters are bacterial attachment or . adsorption to particles or bacterial aggregations and formation of biofilms on the inner wall of distribution systems by escaped bacteria from chlorination in water treatment processes, which results in bacterial regrowth in water distribution systems.

• Journal of Digital Convergence
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• v.16 no.6
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• pp.427-436
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• 2018

In this study, out of the 530 beauty social commerce users, 244 people who had experience purchasing coupons for cosmetic surgery were surveyed to analyze the impact of the awareness of cosmetic surgery on satisfaction and on the purchase of new products. The reason why we did not purchase the coupon for cosmetic surgery was because we did not have enough information and did not trust the company and aong the factors used for cosmetic surgery, convenience, satisfaction, and repurchase are found to have a positive (+) effect (p<0.001) and We recognized convenience as an important factor. therefore, It is believed that social commerce companies and aesthetic medical agencies will need to improve their customer service, how to use the site, and provide objective information.

• The Journal of Korean Institute for Practical Engineering Education
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• v.5 no.1
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• pp.52-57
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• 2013

Because of rapid spread of the PC, many users have been enjoying a variety of content as PC. Especially in recent years, young people has increased dramatically PC usage. Young people get more easily information using a PC. Especially they relieve their stress through online games and feel another fun of virtual reality. It is obviously a good effect that they contact IT culture with rapidly developed. But young people's perspective with world is narrow because of doing more indoor activities than outdoor. Therefore we built Spot experience voucher system using smart phone application. We hope that many young people act outdoor activities. And Our product offer hybrid device by developing HTML5-based app. Thus this app will give interest of spot-experience to young-people. So If young people use this app, they can have many experience and see diverse aspects.

• Culinary science and hospitality research
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• v.2
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• pp.59-87
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• 1996

This study has been done by giving the guide when development of menu or doing marketing strategy in Hotel Restaurant. All products and service has a regular course from induction in market to disappear, so it shall be come out Products Life Cycle theory. In eating business, under the tendency and existing cycle to change menu by taste of customers, liking variation, change of periodic status (environment), MLC(Menu Life Cycle) shall be advised by application PLC(Products Life Cycle) in the process of induction of some menu first and spreading the same business field and then deletion (disappearance) from menu because of no popular. In Emergence Stage, it shall be tried to inform new menu through Cooking Contest, presentation of new menu, free sampling party and others. In Growth Stage, it shall be changed package menu or set menu. In Maturity Stage, it shall be provided complimentary ticket, gift coupon or discount for the customers with some degree of selling record in order to increase using frequency and selling amount after insure new customers. In Decline Stage, it shall be groped for entry underdeveloped country or less advance nation, but there is no possibility to devote in enterprise, it shall be planned substitute menu development in order to withdraw. By inducting MLC concept, it shall be provided the available informations such as“how could some menu be circulate in some restaurant”“Accordingly do strengthen promotion activities or go to low developed area or overseas, or delete it from menuitems and so on”. In the time of decline some menu, it is judged to the time of plan(preparation) of new menu development. In the broad view, when consideration of the concept of menu life cycle, it shall be possible to know which menu is decayed and which menu is developed newly or grown-up, so it shall be provided the important information to estimate the tendency of changing menu and set-up a menu development plan.