• The Journal of Economics, Marketing and Management
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• v.12 no.5
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• pp.21-30
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• 2024

Purpose: As competition in the online platform market heats up due to the growing online presence, there is a growing interest in consumer protection legislation to protect consumers. The current online platform law has been criticized for its limitations in regulating the rapidly evolving platform economy. In particular, there is an ongoing need to regulate 'dark patterns' that deceive and mislead consumers. Research Design and Methods: This trend has been recognized not only in Korea, but also in Europe and the United States, which have enacted related regulatory bills, making some types of dark patterns illegal. It is necessary to protect consumers from dark patterns. However, there are some opinions that legal regulations do not protect consumers, but reduce consumer choice, as there is no specific definition of 'dark patterns' or analysis of the damage status. It has also been argued that extensive regulations could shrink the online platform market. Results: Therefore, it is necessary to clarify the areas that can resolve consumers' complaints about dark patterns before the revised law is implemented. In addition, it should be a rational and efficient system so that the continuously growing online platform market does not shrink due to excessive regulations and can develop healthily through the prevention of dark patterns. Conclusions: Here, it is also extremely important to specifically present the scope and standards of regulations and reduce the scope for unnecessary legal interpretation. It can also be a good idea to strengthen the education of consumers and businesses on dark pattern problems and their solutions, and to create a foundation that allows them to solve problems autonomously.

• Fire Science and Engineering
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• v.33 no.6
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• pp.126-131
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• 2019

Real-scale fire tests were performed on animal-origin foods using a gas stove with no overheating prevention device. When the animal-origin foods were ignited, a large quantity of white smoke and steam was generated from them; however, when they became dry and began to carbonize, a dark smoke was generated. Even after the gas stove was overheated for more than 5400 s, mackerel, pollack, chicken, etc., did not ignite. However, pork, beef, and tuna caught fire after 2643 s, 2819 s, and 6492 s of heating, respectively. The flame patterns of animal-origin foods were in the forms of a mixed laminar flow and a turbulent flow, and a halo pattern was produced. A sand glass form of the flame pattern was generated when a kitchen hood was operated, but a triangular flame pattern was produced when the kitchen hood was not operated. When the tuna in the pot was overheated, it spontaneously ignited after 6492 s, with the surface temperature of the kitchen hood rapidly rising to 464.5 ℃. Moreover, the temperature at the back of the pot, which was 6 cm away from the outer surface of the upper part of the pot, was 869 ℃ after 6660 s because of the radiant heat. The flame formed a sand glass pattern on the kitchen wall. When the kitchen hood was not operated, or when the flame grew lower than the height of the ceiling, a triangular pattern was formed.