• Food Science and Preservation
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• v.19 no.1
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• pp.12-18
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• 2012

In this study, 0, 20, 40, 60, 80, and 100% $Ulmus$ $pumila$ L. nonglutinous and glutinous sikhe were added to $Ulmus$ $pumila$ L. extracts for 15 days at $4^{\circ}C$, and for seven days at $25^{\circ}C$, to examine the extracts' storage properties and sensory characteristics. The results are as follows: (1) On the changes of pH and acidity during storage of $Ulmus$ $pumila$ L. nonglutinous and glutinous sikhe, both of them showed lower pH values with lower additive $Ulmus$ $pumila$ L. extract contents. The pH value continuously decreased with a longer storage period, and the acidity was higher with a lower concentration of $Ulmus$ $pumila$ L. extract. (2) The total microbial cell count during storage of $Ulmus$ $pumila$ L. nonglutinous and glutinous sikhe at $4^{\circ}C$ was 4.6-5.0 log CFU/g at 0 day. The sikhe to which $Ulmus$ $pumila$ L. extract was not added increased to 8.8-9.0 log CFU/g on the seventh storage day, while the sikhye to which 80 and 100% $Ulmus$ $pumila$ L. extracts were added were 7.8 and 6.9 logCFU/g, respectively. Thus, the total cell count was lower with a higher additive content of $Ulmus$ $pumila$ L. extract. The total cell count of the sikhe to which 0-60% $Ulmus$ $pumila$ L. extracts reached the maximum value on the seventh storage day and did not show any change thereafter. The total cell count of the sikhe to which 80 and 100% $Ulmus$ $pumila$ L. extracts were added, however, reached the maximum value on the 10th to 13th storage days, thus showing that the storage period was increased by $Ulmus$ $pumila$ L. At $25^{\circ}C$, the total cell count was 4.6-5.0 log CFU/g on 0 day and continuously increased during the storage period. It had increased to 8.9-9.5 log CFU/g on the seventh storage day, and no differences were shown according to the additive content of $Ulmus$ $pumila$ L. extract. (3) On the sensory characteristics of $Ulmus$ $pumila$ L. nonglutinous and glutinous sikhe, the $Ulmus$ $pumila$ L. nonglutinous sikhe to which 20% $Ulmus$ $pumila$ L. extract was added showed the highest overall-acceptability value ($4.23{\pm}0.95$), whereas the $Ulmus$ $pumila$ L. glutinous sikhe to which 40% $Ulmus$ $pumila$ L. extract was added showed the highest overall-acceptability value ($3.95{\pm}0.95$). The sikhe to which 20 and 40% $Ulmus$ $pumila$ L. extracts were added showed significantly high taste, flavor, sweetness, and overall-preference values (p<0.05).

• Archives of design research
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• v.19 no.4 s.66
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• pp.61-70
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• 2006

The functions and roles in the various fields of modern society are changing into the unified and multiplex structure, which is simultaneous and virtual communication environments beyond physical space and time, by the digital IT technology. The urban traffic system is also being intellectualized in order to solve urban traffic problems and convenient services by using digital IT technology. The bus, which is the one of the most common public transportation, are suffering in the decrease of bus service quality and the bus passengers rate because of the development of other public transportation systems such as the subway and electric railway and by rapidly increasing private cars. By recognizing these problems, many domestic and overseas cities are promoting to introduce the Bus Information System (BIS) to improve service quality of buses through the intelligent traffic system. According to the construction of this new information system called the Bus Information System (BIS), the new bus stop configuration system and design plans are being required to solve the existing bus stop information system. Therefore, this research was conducted to suggest an effective BIS configuration system plan and synthetic design goals based on the investigation the problems of the information system and the BIS configuration system for Busan city. Also, this research are conducted the below actions as follows: First, the literature survey was conducted, such as theoretical documents on the bus stop and the Bus Information System(BIS), Also, the design trend of the BIS was examined through domestic and overseas BIS cases studies. Scondly, the problems related to the information system in Busan city bus stops were investigated to investigate the present state and problems of the Bus Information System (BIS). Finally, as a result of this research, the effective BIS configuration system plan and design approach methods of bus stops were proposed for by Busan city based on the above investigation results.

• FLOWER RESEARCH JOURNAL
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• v.17 no.1
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• pp.1-8
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• 2009

This study was conducted to investigate the efficiency of water quality remediation and the inorganic ion removal characteristics by floating plant; water lettuce (Pistia stratiotes L.) in a batch reactor. Water lettuce can be used to remove N and P and other inorganic nutrients, by consuming them in the form of plant nutrient. The highest nutrient absorption of water lettuce was $112.5meL^{-1}\;N$ in Sonneveld-2S, $56.6meL^{-1}\;N$ in Sonneveld-1S, $31.8meL^{-1}\;N$ in sewage and P value was also the highest in Sonneveld-2S as $15.6meL^{-1}$ and in sewage as $5.0meL^{-1}$. These results indicated that using water lettuce held some promise in the context of purification of eutrophication. Also water lettuce had a preference for absorption N. Under Sonneveld-2S treatment, nitrogen percentage was the highest in plant tissue due to the highest concentration of nitrogen and removal by water lettuce. Under sewage, percentage of total N in both plant parts was high. Both above and underground parts, P percentage was less than N. It might be due to the fact that the absorption amount of P was less than N by water lettuce. It meaned that the ability of N removal by water lettuce was higher than that of P, relatively. In summary, these results show that the use of this plant was a viable option.

• Science of Emotion and Sensibility
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• v.25 no.1
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• pp.41-54
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• 2022

The purpose of this study was to propose a "user experience (UX)-centered product development process" so that the product design development process using the service design process can be systematized and used in practice. In a situation in which usability research on office phones is lacking compared to general home phones, this study expands to a product-based service design point of view rather than simple product development, intending to research ways to provide user experience value through office phone design in smart office. This study focused on extracting UX-centered user needs using the service design process and developing product design that realizes user experience value. In particular, the service design process was applied to systematically extract user needs and experience value elements in the product development process and to discover ideas that were converged with product-based services. For this purpose, the "Double Diamond Design Process Model," which is widely used in the service design field, was adopted. In addition, a product design development process was established so that usability improvement plans, user experience value elements, and product-service connected ideas could be extracted through a work-flow in which real users and people from various fields participate. Based on the double diamond design process, in the "Discover" information collection stage, design trends were identified mainly in the office phone markets. In the "Define" analysis and extraction stage, user needs were analyzed through user observation, interview, and usability survey, and design requirements and user experience issues were extracted. Persona was set through user type analysis, and user scenarios were presented. In the "Develop" development stage, ideation workshops and concept renderings were conducted to embody the design, and people from various fields within the company participated to set the design direction reflecting design preference and usability improvement plans. In the "Deliver" improvement/prototype development/evaluation stage, a working mock-up of a design prototype was produced and design and usability evaluation were conducted through consultation with external design experts. It is meaningful that it established a "UX-centered product development process" model that converged with the existing product design development process and service design process. Ultimately, service design-based product design development process was presented so that I Corp.'s products could realize user experience value through service convergence.

• Journal of Service Research and Studies
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• v.12 no.2
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• pp.65-79
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• 2022

Non-face-to-face classes continue due to Covid-19. There have been e-learning classes since the past, but the difference is that the current non-face-to-face classes are blended classes that combine real-time and recording classes or combine face-to-face and non-face classes. It is also characterized by being able to self-filmed or choose various lecture platforms in a place other than a dedicated studio. The advantages of non-face-to-face classes can be learned beyond time and space, and repetitive viewing and learning speed can be adjusted. Greening classes have no time and place constraints, and real-time classes have the advantage of high communication effects with learners. Evaluating whether non-face-to-face classes provide sufficient quality compared to face-to-face classes or e-learning will be necessary if branded classes are considered for post Covid. In this paper, for the evaluation of the service quality of non-face-to-face classes, the essential attributes desired by the instructors were derived from the viewpoint of Kano quality attributes and a quality improvement plan was proposed. After expressing the degree of functions that non-face-to-face classes should have on the X-axis and the satisfaction of learners on the Y-axis, 23 quality attributes were classified into 6 quality dimensions. In addition, satisfaction coefficient, dissatisfaction coefficient, and customer satisfaction improvement index were derived. As a result, 50% of learners were satisfied with non-face-to-face classes, but the preference was slightly higher than satisfaction, suggesting the sustainability of non-face-to-face classes. In terms of the customer satisfaction improvement index, the ranking of attributes with the largest increase in satisfaction when improving class quality was as follows. Professors' quick answers to learners' questions, content that can fully explain the subject, what the professor explains easily, develop high-quality content that can be learned on mobile phones, fairness of attendance checks, and real-time classes should start on time.

• Archives of design research
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• v.19 no.1 s.63
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• pp.293-302
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• 2006

clay cups with handles made in studios in Korea and the United States were selected and analyzed. The shape of cup were fixed to ensure proper comparison between handle size of the cup and position. The variable factors were the thickness of the handle, the number of fingers required to hold the cup, the relationship between the handle's shape and the position of its attachment to the cup, the effect of the handle's setter, the change in shape of the handle's thickness, and the relationship between the cup's weight center and handle. Preference test were designed and tested to the users, and the results were analyzed. The results showed that to make a comfortable handle, it is important to incorporate the shape of the resting hand in the design of the handle. Specifically, the design should be such that the cup can be held comfortably. This is possible if the weight of the cup is spread evenly when several fingers are inside the handle's curve and if such factors as the hand size, the curve of the fingers, and the position that best controls the cup's weight center are carefully considered. At this time, if there is a setter for the thumb, a cup of the same weight can be lifted more lightly. In the design of such a cup, the oval line is drawn by extending the cup's handle toward the direction of the cup's body. If the cup's weight center is located on the oval line, the cup's handle may be said to be effective. In such a case, the nearer the handle is to the cup's body weight center, the less power is needed to lift the cup efficiently. Our test results can be applied as a powerful tools in design and manufacturing cups with handle in terms of artistry and functionality.

• Archives of design research
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• v.19 no.1 s.63
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• pp.253-262
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• 2006

Research of color has been developed and also has raised consumer desire through changing from a tool to pursue curiosity or beauty to a tool creating effects in the 20th century. People have been interested in colors as a dynamic expression of results since the color TV appeared. The meaning of colors has been recently diversified as the roles of colors became important to the emotional aspects of design. While auto colors have developed along with such changes of the times, black led the color trend during the first half of the 20th century from 1900 to 1950, a transitional period of economic growth and world war. Since then, automobile production has increased apace with the rapid economic growth throughout the world and automobiles became the most expensive item out of the goods that people use. Accordingly, increasing production induced facility investment in mass production and a technology leveling was achieved. Auto manufacturing processes are very complicated, auto makers gradually recognized that software changes such as to colors or materials was an easier way for the improvement of brand identity as opposed to hardware changes such as the mechanical or design components of the body. Color planning and development systems were segmented in various aspects. In the segmentation issue, pigment technology and painting methods are important elements that have an influence on body colors and have a higher technical correlation with colors than in other industries. In other words, the advanced mixture of pigments is creating new body colors that have not existed previously. This diversifies the painting structure and methods and so maximizes the transparency and depth of body colors. Thus, body colors that are closely related to technical factors will increase in the future and research on color preferences by region have been systemized to cope with global competition due to the expansion and change of auto export regions.

• Science of Emotion and Sensibility
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• v.10 no.2
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• pp.199-208
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• 2007

The olfactory function of subjects could be different due to various factors such as aging, and such discrepancies influence on the olfactory sensibility. Therefore, the objectives of this study was to investigate changes of olfactory sensibility characteristics and structure in relation to the consideration of olfactory threshold of subject. Stimulants of this study were five standard odor samples of T&T olfactometer, and thirty undergraduates over than 19 years old were tested twice during this study In experiment 1, subjects were given to odor samples which were controlled on the basis of individual olfactory threshold. Whereas, subjects were provided with uncontrolled odor samples which had the same concentration(+1) in experiment 2. Olfactory sensibility characteristics were significantly different with presentation types of odor samples, and these gaps were more higher on condition that the preference of odor sample was not distinct. Moreover, such differences affected the olfactory sensibility structure, and 'esthetic sense', 'intensity', and 'activity' were common factors, but 'friendship' of experiment 1 and 'weight' of experiment 2 were unique factors. In conclusion, the olfactory sensibility characteristics and structure could be different with consideration of olfactory threshold of subject. Overall, this study suggest that the olfactory function and the presentation method of odor sample be regarded as principal consideration factors in the olfactory sensibility evaluation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.2 no.1
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• pp.47-62
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• 1969

A goby, Synechogobius hasta (Temminck et Schlegel) was studied to investigate the food consumed and the biological change of the food organisms, and the fish were sampled from the closed tributary and the lower Part of the Naktong River, near Pusan, during the period from November of 1967 to December of 1968. The fish were sampled from four stations (Fig. 1), the total number of fish being 1,295 and they were grouped and analysed monthly. The content of the alimentary canal was analysed in three categories according to modified Nilsson's method (Dahl 1962) with a slight alteration: 1) The number of each item of stomach contents was counted and the percentage of each item in proportion to the total number of food organisms is indicated by the letter 'N' representing numerical percentage in Table 2. 2) The percentage of fish which contained any items of food organisms in proportion to the total number of fish caught in a given season is indicated by the letter 'O' representing frequency of occurrence. 3) Dominant groups of food items were selected and the percentage of the number of each dominant item in proportion to the number of the food organisms belonging to the dominant groups is indicated by the letter 'D' representing dominance. All food organisms were classified in 50 food item categories and then they were grouped in 13 main groups (Fig. 2-1), and they were further divided into 1) obligatory bottom animals, 2) organic drifts and 3) actively swimming forms; according to the conditions of the animal communities within the habitat. Since the majority of its food was composed of the obligatory bottom animals ($94.6\%$), the fish appeard to be a typical bottom feeder. And the dominant food organisms of the fish is generally determined by the local composition of the benthic fauna within the fish habitat. And their seasonal rhythm occurs among the food organisms in the stomach by the biological interaction. Locality variation in the population of the same food organism occurs due to the difference of food organisms in the habitat of the fish at Seonam and Garak, and at Seongsan and Hadan the condition of the niche for the fish in the both regions seems to be the same since the composition and the seasonal variation of the organisms were the same. The results may be summarized as follows: 1) The goby mainly feed on the animals of bottom fauna, and the food organisms are deter-mined by the food compositions within the habitat. 2) Seasonal variation of the stomach content shows the seasonal rhythm due to the biological variation of the population and their interaction. 3) The goby shows no preference on specific food, and the food is composed of a variety of animals. 4) Major food items of the goby are Polychaeta, Palaemon modestus, Isopoda, Gammaridea, Insecta (nymphs and larvae), Ilyoplax deschampsi, and Paratye compressa. 5) Logitudinal succession oil the population of the food organisms is apparently recognized within the community of Seongsan, Garak and Seonam. 6) The goby begins to descend toward the estuary and sea around April when the water temperature reaches $20^{\circ}C$, and they begin to return to river waters in September.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.65-72
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• 2016

Black tomato (Lycopersicum esculentum) is known to have more ${\beta}-carotene$, lycopene, and vitamin C than general red-colored tomatoes. In this study, we evaluated the quality properties, antioxidant activities and sensory characteristics of black tomato cookies. Cookies were prepared by replacing 0, 1, 3, 5, and 7% of flour with black tomato powder. Density of black tomato cookies tended to be decreased between control (1.20) and 3% added groups (1.12). pH value was decreased from control (6.66) to 7% added group (5.16). Spread factor and loss rate were increased with increasing amounts of black tomato powder. Hardness was gradually increased from $107.77g/cm^2$ in control to $170.50g/cm^2$ in 7% added group. Color measurement indicated that L-value (brightness) was highest in control (70.46) and lowest in 7% added group (45.23); whereas, a-value (redness) increased while b-value (yellowness) tended to decrease with increasing amounts of black tomato powder. Total polyphenol contents and DPPH radical scavenging activities were directly proportional to the amount of black tomato powder. Consumer preference scores in color and flavor of black tomato powder added group were higher than those of control. Characteristic strength test was not significantly different among the groups. Overall, the results indicated that adding 5% black tomato powder is desirable for making black tomato cookies.