• Proceedings of the Costume Culture Conference
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• 2006.09a
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• pp.97-98
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• 2006

• The International Journal of Costume Culture
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• v.5 no.2
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• pp.37-41
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• 2002

• Proceedings of the Costume Culture Conference
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• 2001.10a
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• pp.3-7
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• 2001

• The Plant Pathology Journal
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• v.32 no.4
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• pp.363-370
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• 2016

Pseudomonas syringae pv. actinidiae (Psa) causes bacterial canker disease in kiwifruit. Antibacterial activity of plant essential oils (PEOs) originating from 49 plant species were tested against Psa by a vapor diffusion and a liquid culture assays. The five PEOs from Pimenta racemosa, P. dioica, Melaleuca linariifolia, M. cajuputii, and Cinnamomum cassia efficiently inhibited Psa growth by either assays. Among their major components, estragole, eugenol, and methyl eugenol showed significant antibacterial activity by only the liquid culture assay, while cinnamaldehyde exhibited antibacterial activity by both assays. The minimum inhibitory concentrations (MICs) of estragole and cinnamaldehyde by the liquid culture assay were 1,250 and 2,500 ppm, respectively. The MIC of cinnamaldehyde by the vapor diffusion assay was 5,000 ppm. Based on the formation of clear zones or the decrease of optical density caused by these compounds, they might kill the bacterial cells and this feature might be useful for managing the bacterial canker disease in kiwifruit.

• Proceedings of the Technology Innovation Conference
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• 1998.06a
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• pp.226-249
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• 1998

Technology diffusion policy can be defined as the role of government in linking knowledge production with usage. It has an importance due to the fact that linking knowledge between the producing agent and using agent does not automatically occur. If knowledge produced by an R&D agent is not used by somebody else, the knowledge may deteriorate to a social loss since knowledge production consumes a considerable degree of social resources. Explicit technology diffusion policies are not found in Korea. There we, however, a number of implicit policies to promote technology diffusion, mainly by promoting cooperation among universities, industries and research institutes. Government R&D programs have provided incentives for cooperative research projects, and many government sponsored institutes have been assigned the role of technology assistance for small and medium sized firms. Nevertheless, diffusion policies remain weak in comparison to other innovation and technology policies. This is reflected in the relatively small scale of government support for technology diffusion programs. In addition, there is no systematic approach between the different ministries for enhancing diffusion across technologies, institutions, sectors and regions. A comprehensive evaluation of government diffusion programs, which is necessary for improving policy and program design, is lacking. Enhancing the diffusion of technology in Korea will require the strengthening of policies at different levels, including; 1) increasing the orientation of science and technology policies towards diffusion; 2) increasing the scale of existing diffusion programs; 3) developing new diffusion programs, in particular sector-specific or manpower training programs; 4) developing policies to encourage a culture of cooperation that can facilitate technology diffusion; and 5) carrying out substantial policy research to develop diffusion policies.

• Journal of Engineering Education Research
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• v.11 no.1
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• pp.48-63
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• 2008

The engineering technical culture needs to be fostered since it has been an important factor that decides the results of engineering and affects the establishment of social culture to a great extent. However, it is considered that awareness about invisible environments required for the distribution, education, promotion, and development of the engineering culture are not sufficient enough even though physical environments such as investments in engineering and research facilities have reached a substantial level through a recent series of efforts. Thus, distributing cultural activities by improving social awareness is desperately required to solve these problems, To take realistic measures and establish social atmosphere are particularly important. In order to design strategies for the diffusion of the engineering technical culture in the position of users, this research suggests short-term and mid-term plans and operating strategies that could produce substantial results.

• The Research Journal of the Costume Culture
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• v.26 no.2
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• pp.157-171
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• 2018

As the next generation of smartphone and tablet computers, wearable devices are currently being developed and available in market in various forms. Smart clothing is a wearable device that holds the greatest potential for future development but low in market penetration. This study was designed to identify factors that influence adoption and diffusion of smart clothing. In-depth interviews with potential consumers who were knowledgeable about and interested in smart clothing were conducted. A semantic network analysis method was used. The results showed that consumers perceived smart clothing as a garment rather than as a type of wearable device and had a positive perception of smart apparel as more convenient and advanced than functional apparel. At the same time, however, consumers had a negative perception of smart clothing as unnecessary, ugly, and injurious to health. Consumers also worried that wearing smart apparel over long periods of time would negatively impact their health. Factors affecting resistance to smart apparel included low utility, perceived risk, and lack of aesthetic completeness. Usefulness and convenience were factors that affected the acceptance of smart clothing. The innovativeness of the product was more influential than consumer innovativeness in the process of adoption and diffusion of smart clothing.

• Knowledge Management Research
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• v.9 no.3
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• pp.77-105
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• 2008

This study primarily aims at identifying what factors significantly affect the diffusion of knowledge management systems(KMS) and finding out how these identified factors can be effectively managed, especially for Korean companies. The research model is derived based on previous researches on innovation diffusion, information systems implementation, and KMS. The model is used to examine the role of determinants in influencing the extent to which KMS is diffused within organizations. Independent variables of this research are composed of technical characteristics, organizational characteristics and environmental characteristics. 'Breadth of diffusion' and 'depth of diffusion' concept are used to measure the extent of KMS diffusion which is the dependent variable of this model. The 101 companies of total 1,000 samples responded to the survey. To analyze tile results of this empirical study, we performed the multiple regression analysis. As a result, it was shown that the relative advantage, complexity, information system maturity, size, top management support, champion, competitive pressure have influences on both the breadth and the depth diffusions. On the other hand, the organizational culture, valuation and compensation, and uncertainty of environmental factors were not verified to be significant. This empirical study will provide Korean companies with insights into effective ways to diffuse the KMS and succeed in business competition.

• Journal of the Korean Geographical Society
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• v.1
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• pp.50-66
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• 1963

• Journal of the Korean Society of Food Culture
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• v.34 no.4
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• pp.411-423
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• 2019

This study conducted qualitative research through in-depth interviews on the diffusion process of Korean food in accordance with the length of residence of Chinese students in Korea. As the analysis method, the qualitative analysis method such as NVivo12.0 was used, and the analysis was performed through word frequency, word cloud, and coding matrix. The images of taste of Korean food were revealed as 'Spicy', 'Sweet', and 'Light taste' by both short-term Chinese residents and long-term Chinese residents. The long-term Chinese residents showed their dissatisfaction with the institutional food, and they also pointed out the importance of the matter of cooking for quick adaptation to life in Korea. The long-term Chinese residents also thought of Korean food as 'High-fiber food', and this was influenced by the 'Less-oil' cooking method of Korean food, which is different from the cooking method of Chinese food. The length of residence was used as a main variable of this study, and it was one of the factors having positive effects on the diffusion of Korean food and acculturation. It would be difficult to generalize the results because this study used the convenience sampling method and snowball sampling.