• 국제지역연구
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• 제21권1호
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• pp.59-77
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• 2017

지속적인 경쟁우위를 확보하기 위해 기업은 다각화 전략을 선택한다. 그러나 다각화 전략은 언제나 성공하는 것이 아니며, 다각화 전략의 종류, 수준에 따라 상이하다. 본 연구는 다각화 전략을 제품다각화 수준과 국제다각화 수준으로 구분하고 각각 기업경영성과에 미치는 영향을 분석하였다. 이를 위하여 중국 88개 상장기업을 대상으로 2008년부터 2013년까지의 재무 데이터를 활용하였으며, 고정효과모형으로 실증분석을 하였다. 실증분석결과에 따르면 제품다각화 전략수준과 국제다각화 전략수준이 높으면 높을수록 다각화 당시의 기업 가치는 높아지지만, 수익성에는 영향을 미치지 않는 것으로 나타났다. 또한 다각화 전략이 이윤을 창출하기까지 시간이 필요한 것을 감안하여 다각화 전략이 1년 뒤의 수익성에 영향을 미치는 지를 살펴보았다. 그 결과, 제품다각화 수준은 여전히 기업 수익성에 영향을 주지 않는 것으로 나타났고, 국제다각화 수준은 기업의 수익성에 부의 영향을 미치는 것으로 나타났다.

• Journal of the Korean Wood Science and Technology
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• 제50권4호
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• pp.272-282
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• 2022

The essential oil extracted from Citrus × natsudaidai (Yu. Tanaka) Hayata peels is known to have various biological properties. However, the chemical composition of essential oil is influenced by the ripening stages of fruits, which then affects related biological activities. This study investigates the antioxidant activities of essential oils extracted from Citrus × natsudaidai peels at different ripening stages (immature, mature, and overripe). The essential oils were extracted using the hydro-distillation method. As a result of gas chromatography-mass spectrometry (GC-MS) analysis, d-limonene was dominant and was increased as matured. However, 𝛄-terpinene was decreased. The antioxidant properties and their total phenolic content (TPC) were influenced by the ripening stages. The TPC was highest in the immature stage of essential oil (1,011.25 ± 57.15 mg GAE/100 g). 2,2-Diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity was excellent in the immature stage (EC₅₀ = 15.91 ± 0.38 mg/mL). 2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity was superior in overripe stage (EC₅₀ = 20.43 ± 0.37 mg/mL). The antioxidant activity measured using ferric reducing antioxidant power (FRAP) assay showed higher values for the essential oils in immaturity (1,342.37 ± 71.07 mg Fe²⁺/100 g). Comprehensively, the essential oil in the immature stage showed the best antioxidant activity. Finally, knowing the chemical composition and antioxidant activity at different ripening stages will provide data for selecting the right fruit.

• Journal of Nutrition and Health
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• 제10권4호
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• pp.19-23
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• 1977

It is said that a mode of dietary behavior changes together with socioeconomic and cultural transformation. Formation of dietary habit of pre-school children influences upon direction of this changes, specially. So, this study was planned to analyst the dietary pattern of pre-school children. A survey was carried out for 3 days of 28 pre-school children with a mean age of 4 years and 3 months. Each child's matter wrote dietary pattern and kinds of food as staple, subsidiary and snack. The results showed that; (1) the average meal frequency a day was 3.1 and interval between meal was 5.1 hours (for breakfast to lunch & lunch to supper) and 12.6 hours (for supper to breakfast), (2) there were 27 different kinds of foods as staple and cereal products consumed the most among those, and 82 different kinds of foods as subsidiary and KIMCHI products were eaten the most rating, (3) the average snack frequency a day was 5.0. There were 76 different kinds of foods as snack, among them cold drink was the best. The present observation suggested that pre-school children had a tendency to take meat regularly, but snack very irregularly, and kinds of foods taken as staple, subsidiary and snack didn't keep the nutritional balance. Parent's concern about dietary behavior of their children is demanded more than ever.

• 한국의류산업학회지
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• 제11권5호
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• pp.732-740
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• 2009

The purpose of this study was to classify consumers by orientation of clothing shopping and to analyze the type of preference store and recognized environmental elements of clothing shop. This survey was carried out through questionnaires of 312 females(Busan region) in their twenties and the data were analyzed by using Factor analysis, Cluster analysis, one-way ANOVA, Duncan test as a post identification and ${\chi}^2$-test. The results of this research can be summarizedas follows: First, orientations of clothing shopping consisted of pleasure shopping orientation, planned shopping orientation, brand shopping orientation, and information of store orientation. The respondents were classified into four groups by these characteristics: high interested shopping group, brand-oriented shopping group, low interested shopping group, and unplanned shopping group. These groups had different type of preference store and there were significantly different preferences among department store, brand agency and regular discount store. The recognized environmental elements of clothing shop were service policy, store atmosphere, store layout, trend of products, product variety, freedom of shopping, and reception service. The groups by characteristics of clothing shopping had different attitude regarding those factors. Especially, they are susceptible to store atmosphere, trend of products and reception service. There was the correlation between type of preference store and environmental elements of store and mainly recognized environmental elements of clothing shop had differences according to type of store.

• 한국축산식품학회지
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• 제37권3호
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• pp.410-417
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• 2017

The effect of dietary fiber enrichment (wheat bran) and cooking methods (oven, steam and microwave) on functional and physico-chemical properties of raw nuggets formulation as well as nutritional, color and textural properties of chicken nuggets were analyzed in this study. Among different cooking methods used for nuggets preparation, steam cooked nuggets had significantly (p<0.05) higher water holding capacity (56.65%), cooking yield (97.16%) and total dietary fiber content (4.32%) in comparison to oven and microwave cooked nuggets. The effect of cooking methods and wheat bran incorporation was also noticed on textural properties of the nuggets. Hardness, firmness and toughness values of oven and steam cooked nuggets were significantly (p<0.05) higher than microwave cooked nuggets. Among nuggets prepared by different cooking methods, cohesiveness of microwave cooked nuggets was found to be significantly (p<0.05) highest, whereas, oven cooked nuggets had significantly (p<0.05) highest gumminess and chewiness values. Steam cooked nuggets were found to be better among all nuggets due to their higher cooking yield and dietary fiber content.

• 한국축산식품학회지
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• 제30권4호
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• pp.551-559
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• 2010

Among the food constituents, proteins differ in coagulation properties as compared to other constituents in food system. Especially milk protein coagulate through different pathways thus this coagulability can be used for manufacture of various dairy products or as a determinant of dairy product analysis. These milk coagulation methods include organic solvent, isoelectric point, trichloroacetic acid, Ca-sensitive casein, heavy metal ion and rennet coagulation. The coagulation experiment was performed using above parameters at $0^{\circ}C$ and $25^{\circ}C$ to find the dehydration conditions before coagulating for precheese powder making. After different chemical treatments, there was no coagulation at $0^{\circ}C$ rather at $25^{\circ}C$ whatever the mode of coagulation methods was. The appearance of precipitate with coagulation methods was quite different from above mentioned methods of coagulation illustrated by scanning electron microscope. These powders were used for fabrication of camembert cheese by renneting coagulation at $0^{\circ}C$, showing the possibility of cheese materials and of food additives for fabrication of products.

• International Journal of Concrete Structures and Materials
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• 제9권1호
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• pp.55-60
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• 2015

In this study, influence of different stone powders (SP), including limestone powders (LP), quartzite powders (QP), and granitic powders (GP), on the hydration behaviors of portland cement, for example, setting time, hydration heat, and hydration products, were discussed. The initial and the final setting time both shorten when the content of LP is 5 %, however, they are slightly delayed by the other two SPs. The LP has no obvious influence on the arrival time of the first peak in the exothermal curves, and it makes the peak value decrease; the other two SPs postpone the appearance of the first peak, and they also make the peak value decrease. For the second peak, LP shifts the peak position to the left, QP has no effect on this peak position, and GP makes the appearance of this peak delayed by 143 min. Similarly, three kinds of SPs have different influence on the hydration products of portland cement. The LP precipitates the formation of hydrated calcium carbo aluminate, the QP the formation of hydrated garnet, and the GP makes the amount of Tobermorite increase.

• 복식문화연구
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• 제28권3호
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• pp.313-329
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• 2020

Social Network Services (SNS) have become a vital means of shopping, significantly influencing consumers' purchases of fashion products. The aim of this study was to identify bandwagon consumption among fashion consumers and to analyze the effects of bandwagon consumption on negative emotions, purchase discontinuation, and switching intention. A survey questionnaire was developed, and data were obtained from 285 female consumers in Korea aged in their 20s and 30s who had experienced guilt, regret, or disappointment after purchasing fashion products using SNS during the previous six months. The survey results indicated four different types of band- wagon consumption: intentional, impulsive, unintentional, and planned. The presence of negative emotions such as guilt, disappointment, and regret were affected by different types of bandwagon consumption. Intentional bandwagon consumption only affected guilt, while unintentional bandwagon consumption affected both guilt and disappointment. Impulsive bandwagon consumption affected guilt and regret; however, planned bandwagon consumption only affected regret. Furthermore, negative emotions affected purchase discontinuation and switching intention. Planned bandwagon con- sumption had an effect on both purchase discontinuation and switching intention, while both impulsive and unintentional bandwagon consumption influenced switching intention only. Intentional bandwagon consumption had no effect on either purchase discontinuation or switching intention. The results of this study indicate that SNS consumers' bandwagon consumption causes different negative emotions, purchase discontinuation, and switching intention.

• 패션비즈니스
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• 제16권6호
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• pp.63-79
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• 2012

Modern art is getting more comprehensive and diversified regardless of genre in many forms due to the pluralism and anti-aesthetic trend of the time which is impacted by post modernism. This atmosphere is also applied to fashion illustration which creates synergy effect in cooperation with many different genres. This study selected Matisse' paper cut-out as the subject which would reflect the minimalism and ionism of modern plasticity. By taking this as the motive for fashion illustration, I made seven illustration works with the subject of minimalism of form and color. The conclusion of this study is as following. First, Matisse's paper cut out has controlled plasticity related to the modern ionism and it well fits the modern trend and sensibility which is appropriate for motive of fashion illustration. Second, by upgrading the technique of Matisse' paper cut-out in a modern way such as combination of hand drawing and computer graphic using Photoshop, I was able to make originative and creative illustration works with background and patterns that were closely connected with each other. Third, applying the fashion illustration to other various products is being well received now and I made my illustrations that could lead to follow up studies to apply the fashion illustration to other different products. Matisse' paper cut-our has forms, colors and patterns that can contain both commercial and artistic value. Therefore it is quite feasible for follow up research to apply into many different areas.

• Journal of the Korean Wood Science and Technology
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• 제26권4호
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• pp.13-19
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• 1998

Stress relaxation tests have been performed under five different tensile strain levels and five different bending strain levels. Three different theoretical models have been developed based on four-element Burger's model, viscoelastic theory and viscous-viscoelastic theory. Experimental data were used to obtain parameters of the models and to verify accuracy of the models. Among the three theoretical models developed in this study, three-integral model (Model 3) based on viscous-viscoelastic theory showed the most exact estimations of stress relaxation under both tensile and bending strains and their correlation coefficients were greater than 0.99 for all the strain levels. Model 1 showed little initial stress relaxation. Model 2 showed excessive initial relaxation and, then, no relaxation after about 20 minute of strain application. Stress retention under strain decreased as strain increased, which means increased stress relaxation as strain increases. When the strain level was less than proportional limit, the effect of strain level on stress relaxation was not clearly shown. However, this effect was increased as strain level increased when strain level was greater than proportional limit.