• Journal of the Korean Society of Food Culture
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• v.34 no.5
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• pp.595-603
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• 2019

This paper provides data for product development and improvement of grape varieties by analyzing the satisfaction-importance of the grape selection attributes from a consumer's perspective. A survey was conducted on consumers aged 19-59 living in Seoul, Gyeonggi and Incheon on their fruit consumption level, preferences according to the grape quality characteristics, importance, and satisfaction with the grape selection attributes. Three hundred and eighty two valid samples were collected and analyzed statistically using SPSS 23. In the preference according to the grape quality characteristics, consumers tended to prefer a sweet taste, black color, and seedless grapes. Regarding the importance of the grape selection attributes according to the level of grape consumption, the high consumption group considers texture, size, shape, color, ease of removing seeds, country of origin, area of production, certification, and brand to be more important. In satisfaction, the high consumption group rated satisfaction highly in texture, odor, size, shape, color, ease of removing peelings, ease of removing seeds, price, country of origin, area of production, certification, and brand. An analysis of the IPA of the grape selection attributes showed that improvement of price and shape attributes will be prioritized, and the development and management of properties, such as seeds, peelings, certification, and brand will be required. These results can be used to help improve the grape varieties and develop products that meet the consumer needs, secure the competitiveness of grape farmers, and revitalize the local economy.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.4
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• pp.650-657
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• 2021

Alkali activators that stimulate mineral compounds are expensive materials, but in order to replace industrial products of high alkali in gredien ts, both product an d econ omic feasibility must be satisfied. In this study, alkali in dustrial waste(LW) from the LCD man ufacturin g process were used for the purpose of alkali active reaction of GGBFS for high stren gth concrete over 50MPa. Concrete mixed with LW had reduced workability, but it had the characteristic of increasing compressive strength. Analysis using ACI 209 Compressive Strength Model Equation was made to compare the changes in strength coefficients according to LW mixing. The durability test of concrete, such as Chloride Penetration Resistance and carbonation resistance, also showed excellent performance. In the Adiabatic temperature rise test results, the concrete mixed with LW had the effect of accelerating the initial hydration heat. However, the final Adiabatic temperature rise was not significantly affected by the mixing of LW.

• Journal of Animal Environmental Science
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• v.12 no.1
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• pp.7-12
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• 2006

Ammonia emission from swine production process originates from three major sources: manure storage facility, swine housing, and land application of manure. Most of the ammonia gas that are emitted from swine production operations is the by-product of aerobic or anaerobic decomposition of swine waste by microorganism. Knowing the ammonia emission rate is necessary to understand how management practices or alternative manure handling process could reduce impacts of this emission on the environment and neighbors. Ammonia gas emission from pig slurry is very difficult to predict because it is affected by many factors including wind speed of slurry surface, temperature or pH of the swine slurry, sort breed differences and classes, and diets. This study was carried out to effects of pH and temperature on ammonia gas emission from growing-finishing pig slurry. Treated far slurry in this study were pH and temperature. Results showed that pH of slurry variable changes 5, 6, 7, 8 upon an addition of NaOH and $HNO_3$, respectively. The temperature of the slurry which was contained in a water bath maintained at increasing levels ranging from 10 to $35^{\circ}C$. Ammonia emission rate of influenced pH and temperature such that the increase in pH or temperature resulted to an increase in ammonia emission. The ammonia gas was not detected at pH 5 and 6. Moreover, at a slurry of pH 8, the ammonia ranged from 28 to 60ppm and 8-29 ppm at slurry pH of 7 while temperature was 13 to $33^{\circ}C$. When slurry pH was>6, the ammonia emission was significantly increased according to rise in temperature in contrast to acid treatment of the pH. There was also a significantly increase in ammonia emission relative to slurry pH of 7 to 8. The above findings showed that to effectively reduce ammonia emission from slurry of growing-finishing pigs, the pH and temperature should be maintained a low levels.

• Journal of the Mineralogical Society of Korea
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• v.21 no.2
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• pp.183-192
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• 2008

Stone cultural heritages in Korea are mostly situated out door without any notable protection thus there are severe damage from chemical and biological weathering. This in turn, causes deformation and structural damage. To counter act this problem and to increase durability, various kinds of conservation materials are used in the conservation and restoration treatment. However, there are not many practical and technological experiment done on this subject. This paper attempts quantitative evaluation of effectiveness of ethylsilicate based resin for Namsan granite in Gyeongju. When two different materials with different ethylsilicate concentration were compared, the result indicated decrease of absorption and porosity with increase of ultrasonic velocities, uniaxial compressive strength, elastic constant, tensile strength and Poisson's ratio. In addition, comparison of physical characteristic of the conservation material resulted favorably toward ones with higher concentration of ethylsilicate. This is due to the ethylsilicates characteristic to fill the internal pores of stone. There is discolouration of stone surface after treatment with conservation material. This was more prominent with the product of higher ethylsilicate concentration.

• Information Systems Review
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• v.13 no.3
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• pp.123-139
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• 2011

This paper researches the value of domestic telecommunication bundle products. Customers evaluate each telecommunication products differently according to their attributes. The attributes affecting the customer value of telecommunication bundling can be categorized in 3 ones as follows; corporate image, service feature, and service price. Also authors analyze the difference of importancy that customers consider when they evaluate each products, and propose the optimal scenario for bundling. In conclusion, other two companies A, C excluding B should invest more resources into the portion that strengthen the attributes of company image, and service feature to upgrade their 'corporate image', and 'service feature'. According to 6-scenarios analysis on the bundle products, the QPS expansion of company A was the most advantageous position, but if companies B, C expand DPS made use of their strengths, they can prevent from decreasing additivity rapidly with sequential scenario. The above results show that one company may have equable power in each area, but if another company having strengths in special areas makes up for its weakness and differentiates gradually it can contribute to strengthen its competitiveness. This contributed much more theoretical and practical than the existing researches. Supposing that additivity index evaluated by consumers can be changed by efforts of companies, this scenario planning is the result of study showing that the investment and publicity of each company have to be considered as its characteristic of each product at the same time.

• Journal of KIISE
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• v.42 no.2
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• pp.235-241
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• 2015

Locally linear embedding (LLE) [1] is a type of manifold algorithms, which preserves inner product value between high-dimensional data when embedding the high-dimensional data to low-dimensional space. LLE closely embeds data points on the same subspace in low-dimensional space, because the data points have significant inner product values. On the other hand, if the data points are located orthogonal to each other, these are separately embedded in low-dimensional space, even though they are in close proximity to each other in high-dimensional space. Meanwhile, it is well known that the facial images of the same person under varying illumination lie in a low-dimensional linear subspace [2]. In this study, we suggest an improved LLE method for face recognition problem. The method maximizes the characteristic of LLE, which embeds the data points totally separately when they are located orthogonal to each other. To accomplish this, all of the subspaces made by each class are forced to locate orthogonally. To make all of the subspaces orthogonal, the simultaneous Diagonalization (SD) technique was applied. From experimental results, the suggested method is shown to dramatically improve the embedding results and classification performance.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.11 no.5
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• pp.189-204
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• 2016

The study is aimed at figuring out the effect of the consumers benefit, attitudes and interest when customers purchase functional food on purchasing intention and product a foundation of competitive power such as a customized product development for a marketing strategy by examining consumers' behavioral patterns. The range of functional food which is a subject of this study is included in the nutraceutical foods, protective foods in addition to biocontrol food. It surveyed about ages of 20 to 60 domestic residents who have taken functional food in order to conduct the study. Data used in this study was collected 353 answers in September 2016, and hierarchical analysis which is a demographic characteristic as control variables was conducted to verify the hypothesis using statistical program SPSS 21.0 The result of this study demonstrates that firstly, psychological pursued benefit secondly, health concern thirdly, health management attitude affects to functional purchasing intention. It is expecting that the result of this study will be used on the basic standards that are grasping and generalizing the needs of customers. In addition, it is also expecting to contribute to improvement of internal and external functional food industry as a functional food material development because it provides empirical customer behavior analysis result.

• Journal of Technologic Dentistry
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• v.30 no.2
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• pp.47-56
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• 2008

This is a research for thickness change of denture base according to the shape of sprue & investment position of denture base in flask when injecting polyamid base resin for flexible partial denture as a part of study for Valplast among the flexible partial denture with a nylon base. It has been introduced several kinds of flexible partial denture product with a nylon base, but Valplast is the most widely used product among them. Valplast has been the most generally used material today since developed in 1950s in the United States as a material for flexible partial denture. Valplast is much more aesthetic than general metal-acrylic partial denture due to its translucent pink color and biocompatibility in terms of material characteristic. It keeps its flexibility for a long time after production, imposes a less burden on the teeth used as abutment, and it can be easily insert and remove due to its particular suppleness. Moreover, it is felt like real teeth more than metal-acrylic partial denture when being put in and takes alveolar bone under good protection since it receives occlusal force equally under the denture base. The most outstanding feature of Valplast is flexibility. The extent of its flexibility is determined by width & thickness of denture base. Considering general working procedure of Valplast, it can be seen that the thickness of denture base formed out of wax is increasing by the pressure while injecting resin. This research is to decide and test on the thickness increasing of Valplast by injecting pressure and the hypothesis upon that and is to prepare the basis estimating the increasing extent of thickness of denture base on the basis of the test result. In this test, it is expected occlusal malposition & thickness increasing of denture base by injecting pressure according to 4 kinds of test data which are to select 3 types of sprue method settling the forefront position at which the test material of fixed standard can be invested and to position the test material at the rearmost part keeping the minimum distance to set sprue. For 4 kinds of injecting test by investment position & sprue type, 20 test materials, 5 for each test were produced and a pressure of 1,180Kg was given with automatic injector of air cylinder type. The results are as follows: 1. For the amount of thickness increasing of denture base by investment position, the thickness of front investment is less increasing than the one of rear investment. 2. For the amount of thickness increasing of denture base by sprue type, the thickness of straight decompression sprue type which can absorb the injecting pressure after injecting polyamide base resin is less increasing than the other sprue types.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.353-358
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• 2020

The new sales method of social commerce in food service market is growing steadily. Over 50 percent of the social commerce market is food service product. Food service companies are using social commerce, which is discount sales, as a marketing tool. There are many food service companies using social commerce as a sales and marketing tool. However, little research has investigated food service customers. Thus, this study suggests how food service customer's purchasing factor affects customer's satisfaction and loyalty of the supplier and business operator. Social commerce's purchasing characteristic factors are selected based on a previous study. Purchasing factor is divided into supplier and business operator side and the impact of the relationships between its subordinate factors (price discount, offering diversity, mutual action, brand intimacy) and customer's satisfaction is analyzed. As a result, price discount and brand intimacy show higher results. Offering diversity and brand intimacy of purchasing factor on business operator side shows a higher impact on the relationship between loyalty and ?? (Ed- 'the relationship between A and B'; what is B?). The study implications are as follows. The food service industry should establish different marketing strategies to apply social commerce and compare with social commerce business operators, because the actual place where customers use food service is food service restaurants and not just social commerce websites.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.606-611
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• 2009

Performance test was carried out between selective media which are generally used in Staphylococcus aureus isolation from food. Sensitivity, determined according to the appearance of characteristic colonies when 30 different S. aureus strains were tested, resulted as Baird-Parker agar (RPF)> $Petrifilm^{TM}$ Staph Express plate> Baird-Parker agar> Mannitol salt agar. Also, the four different media showed the same selectivity because all tested media did not produce the false positive colonies. Recovery efficiency from the artificially inoculated foodstuff was almost the same for the tested media. Presumptive colonies were collected from the dried fishery product using Mannitol salt agar and collected strains were tested on 4 different selective agar. Almost presumptive strains did not show the false positive colonies except for S. carnosus ssp carnosus. This strain was identified as false positive colonies on Mannitol salt agar, Baird-Parker agar and $Petrifilm^{TM}$ Staph Express plate. But Baird-Parker agar (RPF) did not show the false positive colonies with the same strains. So, it was concluded that the Baird-Parker agar (RPF) has more higher selectivity than other tested media in this experiment.