• 기술혁신연구
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• 제24권1호
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• pp.85-111
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• 2016

본 연구에서는 온라인 쇼핑몰 상황에서 이전사업경험, 제품속성과 온라인 고객의견이 신제품 매출성과에 미친 영향을 살펴보았다. 인터넷 쇼핑몰에서 제품 성과에 대한 연구들은 선진국 온라인 쇼핑몰을 중심으로 고객들의 구전효과에 초점을 두고 연구를 진행해 왔으며 상대적으로 기업특성이나 제품속성에 대한 연구는 미흡하였다. 본 연구에서는 중국 인터넷 쇼핑몰에서 판매중인 총 407개 TV모델들을 대상으로 기업특성, 제품속성 및 온라인 고객의견이 제품 매출성과에 미친 영향을 살펴보았다. 기업특성에서는 이전TV제조업체들의 제품이 신규 진입기업들의 제품들보다 매출성과가 높았다. 제품속성에서는 경쟁제품 대비 초기 가격수준이 낮을수록 성과가 높으며 가격할인율이 높은 경우에는 오히려 매출성과가 낮았다. 전반적인 제품의 기술경쟁력 수준이 높을수록 판매성과가 높으며 신기능의 특성에 따라 매출성과에 미친 효과는 다르게 나타났다. 제품별 온라인 고객평가 의견수가 많을수록 해당 제품의 매출성과는 높은 것으로 나타난 반면, 온라인 고객평가 점수는 매출성과에 유의한 영향관계나 나타나지 않았다. 본 연구에서는 온라인 쇼핑몰 상황에서 신제품 매출성과 향상을 위한 이론적 실무적 의의를 제시하고 향후 연구과제들을 제시하였다.

• 한국환경과학회지
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• 제23권7호
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• pp.1359-1366
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• 2014

Seven tetracycline classes of antibiotics were treated using ultraviolet (UV) and $UV/H_2O_2$ oxidation. Two different UV lamps were used for the UV and $UV/H_2O_2$ oxidation. The performance of the UV oxidation was different depending on the lamp type. The medium pressure lamp showed better performance than the low pressure lamp. Combining the low pressure lamp with hydrogen peroxide ($H_2O_2$) improved the removal performance substantially. The by-products formation of tetracycline by UV and $UV/H_2O_2$ were investigated. The protonated form ($[1+H]^+$) of tetracycline was m/z 445, reacted to yield almost exclusively two oxidation by-products by UV and $UV/H_2O_2$ oxidation. Their protonated forms of by-products were m/z 461 and m/z 477. The structures of tetracycline's by-products in UV and $UV/H_2O_2$ system were similar.

• 한국축산식품학회지
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• 제24권1호
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• pp.73-79
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• 2004

농장사육 꿩고기의 식품적 기능성과 꿩고기 가공제품의 물성 및 관능적 특성을 측정한 결과를 요약하면 다음과 같다. 꿩고기는 고단백 저지방의 구성을 보였으며, 가슴 부위는 다리 부위에 비해 고단백, 저수분의 경향을 보였다. 꿩고기는 수분/단백질의 수치가 2.82∼3.40 정도로 비교적 낮은 값을 보여, 꿩고기는 가공특성이 우수한 것으로 생각되었고, 꿩고기의 보수성과 근원섬유 단백질의 추출율은 높았으며, 연령별$.$부위별로 차이가 인정되었다(p＜0.05). 꿩고기의 육색을 측정한 결과 연령과 성별 차이는 없었으나, 부위별로는 차이를 보여 가슴 부위가 다리 부위에 비하여 L＊값과 b＊ 값이 큰 반면 a＊ 값이 낮았다. 꿩고기 생육의 전단력을 측정한 결과 성별에 관계없이 6월령이 17월령에 비해 대체로 낮은 수치를 보였고, 부위별 전단력은 다리근육이 가슴근육에 비해 전단력이 높은 것으로 나타났다. 고기 가공품에 대한 관능검사 및 물성검사의 결과에서는 꿩고기로 제조된 프레스 햄과 소시지가 시판 돈육햄 및 닭고기 소시지에 뒤지지 않는 양호한 품질을 나타내었다.

• Bulletin of the Korean Chemical Society
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• 제35권7호
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• pp.2057-2064
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• 2014

Thermochemical sulfate reduction (TSR) was conducted in autoclave on the system of crude oil and $MgSO_4$ at different temperatures. Gas chromatography pulsed flame photometric detector (GC-PFPD) was used to detected the composition of organic sulfur compounds in oil phase products. The results of the analysis indicate that with increased temperature, the contents of organic sulfur compounds with high molecular weight and thermal stability, such as benzothiophenes and dibenzothiophenes, gradually became dominated. In order to gain greater insight into the formation and distribution of organic sulphur compounds from TSR, positive ion electrospray Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR MS) was used in detecting the detailed elemental composition and distribution of them. The mass spectra showed that the mass range of sulfur compounds was 200-550 Da. Four sulfur class species, $S_1$, $N_1S_1$, $O_1S_1$ and $O_2S_1$, were assigned in the positive-ion spectrum. Among the identified sulfur compounds, the $S_1$ class species was dominant. The most abundant $S_1$ class species increase associated with the DBE value and carbon number increasing which also indicates the evolution of organic sulfur compounds in TSR is from the labile series to the stable one. In pure blank pyrolysis experiments with crude oil cracking without TSR, different composition and distribution of organic sulfur compounds in oil phase products were seen from mass spectra in order to evaluate their pyrolysis behaviors without $MgSO_4$. FT-IR and XRD were used in analyzing the products of solid phases. Two distinct crystallographic phases MgO and $MgSO_4$ are found to coexist in the products which demonstrated the transformation of inorganic sulfur compounds into organosulfur compounds exist in TSR.

• 한국식품영양과학회지
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• 제26권5호
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• pp.878-885
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• 1997

Effect of various ingredients and cooling methods on the quality of modified Jeung-pyun(traditional Korean steamed rice cake) were studied. Three different kinds of wheat flours(strong, medium, and weak) were studied to evaluate the volume and firmness of Jeung-pyun. Weak flour showed the maximum volume and good sensory results. The optimum ratio of ingredients was flour : water ; sugar ; Tak-Ju=100 : 20 : 20 : 50 for steaned Jeung-pyun. When three different cooking methods were compared, the maximum volume showed from convection oven method, but the crust color of Jeung-pyun was like bread. Steaming method showed higher volume than that of product heated by microwave method. The optimum formula ratio for the microwave method was flour ; water ; sugar ; Tak-Ju = 100 : 30 : 20 : 50, which required 10% higher added water content than that of steaming. When wheat flour was used instead of rice flour, the addition of 5% normal corn starch increased volume of both steamed and microwave cooked products. In the case of added modified starches to Jeung-pyn, 5% $\alpha$-waxy corn starch showed the highest volume in steaming method. When rice flour was used, the addition of 5%$\alpha$-waxy corn starch also showed highest volume f both steamed and microwave cooked products. The firmness of steamed wheat flour Jeung-pyun, containing 5%$\alpha$-corn starch was higher firmness than that of control and other added samples. Microwave cooked products showed two or three times higher firmness of steaming products. The use of wrap(uni-wrap) and stabilizer(METHOCEL) decreased the firmness of microwave cooked wheat flour Jeung-pyun to 200~300g compared with that of untreated Jeung-pyun.

• 펄프종이기술
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• 제35권2호
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• pp.52-57
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• 2003

The charcoal is known to have gas adsorption capability and electrical properties. Some practical applications of carbon materials for the purpose of limited electrical conduction were made in these days. In this paper, we applied the several different kinds of charcoal to the papers in three different ways to investigate if charcoal application method affects its electrical conduction capability. Wet end addition, making multiply, and coating method were tested. The area electrical resistivity of charcoal containing paper was measured. The strength properties of charcoal containing paper were compared to those of the control, which had no charcoal in it. Experimental results showed that manufacturing conditions of the charcoal itself changed its electrical and strength properties of charcoal containing paper. The electrical properties of charcoal containing paper can be used for the removal of electrostatic problem in packaging system. The strength property of the charcoal containing paper should be kept, at least, over the minimum requirement for the packaging system. By using coating method on paper or making multiply, strength loss of paper by inclusion of charcoal could be overcome.

• 대한지역사회영양학회지
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• 제8권6호
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• pp.867-875
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• 2003

The purpose of this study was to investigate the psychosocial factors influencing dairy product consumption of female university students in Daejeon. The Theory of Planned Behavior provided the basis for this study. As a result of the pilot-study, 18 behavioral beliefs, 8 normative beliefs, and 12 control beliefs were identified. The subjects (n=236) were grouped into a high-consumption group (1 serving/day, n=117) and a low consumption group (< 1 serving/day, n=119). The data were analyzed using t-tests or $\chi$$^2$-tests. Among the general characteristics, there were significant differences in the amount of pocket money spent per month, residence type (p<0.01), weight, frequency of exercise and perceived health status (p<0.05) of the subjects. With respect to the 18 behavioral beliefs, the high consumption group responded less negatively on ‘eating dairy foods would not be convenient’ than the low consumption group (p<0.05). None of the subjective normative items were significantly different between the two groups. However, notable differences were found in regard to the control beliefs (8 out of 12 control beliefs). These included overall control over consuming dairy products (p< 0.001), as well as specific beliefs regarding barriers such as easy spoilage of dairy products, the cost, eating them for snacks and dislike for them (p<0.05). In addition, specific situations, such as ‘when I want them I get them’ (p<0.01), eating out and the availability of dairy foods at home (p<0.05) were significantly different between the two groups. The high consumption group showed more control over these barriers or situations. These results suggest that nutritional education for young female adults should incorporate strategies to increase their perceived control over the consumption of dairy products by removing barriers and including environmental approaches which address the availability issues.

• 한국건설순환자원학회논문집
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• 제6권3호
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• pp.167-173
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• 2018

일반적으로 고로슬래그 미분말 및 플라이애시의 반응에는 칼슘이 필요하게 된다. 순환골재를 생산하는 과정에서 발생하는 공정부산물은 파쇄단계에 따라 칼슘 함량이 다르며, 공정부산물의 콘크리트 혼합재로서의 활용 가능성도 다르게 된다. 본 연구에서는 공정부산물의 칼슘 함량이 압축강도에 미치는 영향을 확인하고, 이를 활용한 블록을 제작하였다. 공정부산물을 혼합재로 활용하기 위해 칼슘 함량을 분석하였으며 저류블록의 형상에 따른 휨강도 및 표면온도를 측정하였다. 연구 수행을 통해 순환골재 공정부산물을 활용한 블록 제작 가능성을 검증하였으며, 저류량 및 휨강도 확보를 위해 아치형의 저류블록을 제작하였다. 또한, 저류블록의 표면온도는 일반투수블록보다 $9^{\circ}C$ 이상 저감되는 것을 확인하였다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권2호
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• pp.265-273
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• 2019

Objective: Terminalia arjuna plant, specially its leaves, bark, and roots, are widely used in traditional herbal medicine due to presence of bioactive components and being a rich source of natural antioxidants. But its fruit has not been used for any such purposes despite its potential to retard oxidation. Hence, the antioxidant potential of Arjuna fruit extract (AFE) in retarding lipid and protein oxidation of raw ground pork was evaluated during refrigerated storage for 9 days. Methods: The AFEs were prepared using different solvents viz. ethanol (EH), water, ethanol: water (60:40) and methanol:hot water (60:40). The AFEs were analysed for total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl radical scavenging activity and reducing power. Water extract (WE) and ethanol-water extract (EH-WE) were selected and incorporated at 1.0% into freshly minced pork meat and compared with a synthetic antioxidant, in retarding lipid and protein oxidation during storage. Results: The TPC in AFEs using different solvents ranged from 11.04 to 16.53 mg gallic acid equivalents/g and extracts exhibited appreciable scavenging activity ranging from 50.02% to 58.62%. Arjuna extracts significantly (p<0.05) improved the colour score of meat samples by reducing the formation of metmyoglobin during storage. Both the AFEs (WE and EH-WE) significantly (p<0.05) lowered the thiobarbituric acid reactive substances value, peroxide formation and formation of protein carbonyls in raw pork than control sample during storage. Upon sensory evaluation of all samples, it was found that AFE treatment could prolong the storage period of meat samples, without influencing the colour and odour score, up to 6 days. Conclusion: AFEs used at 1% improved the oxidative stability, colour and odour score and prolonged the refrigerated shelf life of ground pork up 6 days. Therefore, AFE could be explored as an alternative natural antioxidant in retarding lipid and protein oxidation in meat products.

• Journal of Microbiology and Biotechnology
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• 제33권4호
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• pp.500-510
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• 2023

In this study, lactic acid bacteria were isolated from 21 top-selling probiotic products on Korean market and their antimicrobial resistance were analyzed. A total 152 strains were claimed to be contained in these products and 70 isolates belonging to three genera (Bifidobacterium, Lactobacillus, and Lactococcus) were obtained from these products. RAPD-PCR showed diversity among isolates of the same species except for two isolates of Lacticaibacillus rhamnosus from two different products. The agar dilution method and the broth dilution method produced different MICs for several antimicrobials. With the agar dilution method, five isolates (three isolates of Bifidobacterium animalis subsp. lactis, one isolate of B. breve, one isolate of B. longum) were susceptible to all nine antimicrobials and 15 isolates were multi-drug resistant. With the broth microdilution method, only two isolates (one isolate of B. breve and one isolate of B. longum) were susceptible while 16 isolates were multi-drug resistant. In this study, only two AMR genes were detected: 1) lnu(A) in one isolate of clindamycin-susceptible and lincomycin-resistant Limosilactobacillus reuteri; and 2) tet(W) in one tetracycline-susceptible isolate of B. longum B1-1 and two tetracycline-susceptible isolates and three tetracycline resistant isolates of B. animalis subsp. lactis. Transfer of these two genes via conjugation with a filter mating technique was not observed. These results suggest a need to monitor antimicrobial resistance in newly registered probiotics as well as probiotics with a long history of use.