• Journal of the Korean Society of Costume
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• v.54 no.8
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• pp.35-48
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• 2004

This thesis researches consumers' behaviors in Purchasing avatar fashion products depending on their motives and point of reference as the avatar fashion marketing is conducted. Also, it explores the correlation between avatar's fashion products and the point of reference by which consumers actually purchase casual wear. The results were as follows: First, Avatar's fashion product purchasing motivation is done through four classified dimensions, conformity, differentiation, fashionability, and substitution. The standard of Avatar's fashion product choice was classified by the symbol (Product name recognition) and two dimensions of aesthetics. Second. the more valued the aesthetic component of Avatar's fashion product the greater effect on the order the dimensions used in correlation in this case being substitution, differentiation, conformity, and fashionability. Should the consumer place greater value on the Product symbol the dimension order is affected in order by fashionability, conformity, and differentiation. Third, fashionability was a stronger consideration for women as opposed to men in terms of demographical feature. whereas symbol (Product recognition) was of greater importance to higher income people. Last, when aesthetics is considered to buy Avatar's fashion products it is favorably comparable to other casual wear lines. In other words, symbol is considered to buy casual's, it brings to the same result when buying Avatar's. Avatar's fashion product was great tool to research new casual wear line because of approving by the correlation to each other.

• Korean Journal of Food Science and Technology
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• v.19 no.3
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• pp.257-262
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• 1987

The effects of the substitution of non-meat proteins (Isolated Soy protein, Vital Wheat Gluten, Sodium Caseinate) for pork were evaluated at 0, 10, 20 and 30% levels of pork weight in the restructured product. The increase of the substitution level led to a significant increase in pH but a decrease in cooking loss, whereas it brought only a slight negative effect on color of products. TBA values for all treatments containing non-meat proteins were lower than or similar to the value for control Also, increased levels of non-meat proteins improved or did not affect functional properties of products. Alt three non-meat proteins appeared to be acceptable in terms of physico-chemical and sensory properties up to 20% of the replacement with pork in the restructured product.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.35 no.1
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• pp.41-47
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• 2003

Recently, interest in utilization plan of recycling paper have been enhanced. Therefore, this research aimed to develop the manufacture process of cellulose acetate using old newsprint by acetosolv pulping process. And the manufactured cellulose acetate was also analyzed, especially based on chemical properties. The summarized results in this research were as follows; Reaction time, kind and amount of catalyst, and ratio of liquor to material were varied during acetosolv pulping process of old newsprint. Ratio of liquor to material did not give the significant difference in reaction product. Delignification rate was increased with increasing reaction time during acetosolv pulping, but yield and degree of substitution decreased with increasing reaction time. Sulfuric acid are better catalyst than hydrochloric acid in acetosolv pulping process for old newsprint, and optimal addition amount of catalyst was 1% based on reaction material. Delignification, yield, and degree of substitution were influenced by the catalyst and reaction time. Under pulping condition of $120^{\circ}C$ in 1/12 liquor to material ratio and 60min, degree of substitution was about 0.7. The acetylation reaction was not completely caused by these reaction condition. The examination of the FT-IR spectra revealed that absorption band(1200$\textrm{cm}^{-2}$, 1,750$\textrm{cm}^{-1}$) caused by carbonyl group were confirmed.

• Journal of Life Science
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• v.29 no.11
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• pp.1235-1240
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• 2019

The aim of this study was to clarify histologically the effects of fermented fishmeal on the growth rate of fish. For this purpose, olive flounders were fed on fermented fishmeal at the substitution ratios of 0, 25, 50, 75, and 100%, and the effects on the liver and muscle were examined by microscopy. The olive flounder fed on fermented fishmeal at the 25% substitution ratio had the best hepatic condition, as indicated by the highest hepatosomatic index and the lowest fatty liver level, when compared with fish fed the other substitution ratios. The olive flounder fed on fermented fishmeal at the 25% substitution ratio had good motility, based on the presence of wide myocytes. The high growth rate in the olive flounder fed on fermented fishmeal at the 25% substitution ratio therefore seemed to be related to the health status of the liver and muscles. Higher amounts of the fermented fishmeal (75% and 100% substitution ratios) suppressed the growth rate due to adverse effects on hepatic function and motility of the olive flounder.

• Proceedings of the Korean Operations and Management Science Society Conference
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• 1990.04a
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• pp.355-364
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• 1990

In the classical research, technological forecasting was used in the field of substitution of a new technology product for a old in the developed countries. But in the developing or underdeveloped countries, more interested in the forecasting of technological level in certain industry than technological forecasting in certain product. This article shows the forecasting method of technological level by using a procedure of AHP(Analytical Hierarchy Process). With the historical data of the technological levels in the Korean Civil Aerospace(KCA) industry using AHP questionaire, the Gompertz curve was used to forecast the technological levels of KCA industry.

• Proceedings of the PSK Conference
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• 2002.10a
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• pp.342.1-342.1
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• 2002

6.7-Dicholroquinoline-5.8-dione reacted with 2-aminopyridine derivatives, Out of the four possible products which could be achieved in this reaction. condensation and rearrangement product. 4a.10.11-triazabenzo［3.2-a］ fluorine-5.6-dione was obtained as major product. The definite structure was identified with X-ray crystallographic study. (omitted)

• Applied Biological Chemistry
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• v.33 no.1
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• pp.43-51
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• 1990

Meat emulsions containing 0, 15, 30 and 45% of soy protein isolate(SPI), Na-caseinate(Na-CN) and their mixtures were prepared in order to determine the effect of these non-meat proteins on the physical properties and their sensory quality in emulsion type sausage. It was found that SPI was better fat stabilizer and better binder than Na-CN. The mixtures of SPI and Na-CN didn't exert any significant effect on emulsion stability. From the texture profile analysis by using Instron two-cycle compression tests, decrease in the substitution levels and increase in the ratio of SPI/Na-CN resulted in a significant increase in the textural values of hardness, adhesiveness, gumminess, chewiness. The finished products showed that the substituted product for 15 % meat protein had higher textural values than the unsubstituted product. The sensory quality evaluated for the final products showed no significant difference between the SPI substituted product for 15 % meat protein and the unsubstituted product. However, all of the substituted products for 15 % meat protein and some of those for 30 % substitution with SPI and 67 % SPI received higher scores than average.

• KDI Journal of Economic Policy
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• v.27 no.2
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• pp.205-237
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• 2005

This paper analyzes a mechanism through which product market competition affects allocation of the managerial efforts. There are two types of firms, incumbents and entrants. Each incumbent firm delegates its control to a manager and cannot observe the manager's total effort. The managers of incumbent firms allocate their effort to two different activities: cost reduction (productive effort) and rent protection (unproductive effort). An increase in competition, measured by the number of incumbent firms, has two effects: an "output effect" which decreases the managerial incentive for productive effort, and an "effort substitution effect" that makes managers exert more productive effort and less unproductive effort. This paper identifies the conditions under which product market competition lowers the cost of providing incentives for productive effort and hence, to the conclusion that increased competition leads to increased efficiency.

• Food Science of Animal Resources
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• v.34 no.4
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• pp.496-499
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• 2014

Korean traditional meat patties (Tteokgalbi) were prepared by replacing part of the lean meat content with either pork backfat or canola oil and the effect of substitution on sensory quality of the meat patties was investigated. Compared to the control patties, pork-loin Tteokgalbi with 10% pork backfat or 10% canola oil had significantly higher overall acceptability and higher perceived intensity of meat flavor, sweetness, umami, and oiliness. The pork-loin patties containing 10% fat also had lower perceived firmness, toughness, and chalkiness of than the control Tteokgalbi. The chicken breast Tteokgalbi with 10% canola oil had the lowest perceived firmness and chalkiness (control > pork backfat > canola oil). No significant difference was noted in the overall acceptability of chicken breast patties with 10% pork backfat and those with 10% canola oil. These results indicate that substituting 10% of lean meat of Tteokgalbi with fat improved the sensory acceptability of the product for Korean customers regardless of the lean meat and/or fat source used in the patties. Lean meat patties formulated with a limited amount of vegetable oil such as canola oil can be a healthy option for Korean consumers by providing desirable fatty acid profiles without sacrificing sensory quality of the product.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1128-1134
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• 1997

Lactobacillus helveticus was inoculated to the fermentation liquid containing skin milk powder(SMT) plus soymilk, SMP plus isolated soybean protein(ISP), SMP plus ISP plus whey powder(WP) to increase the nutritional and economic value of commercial soy yogurt. The yogurt fermented with soymilk and SMP showed the lower acid production than of SMP and had significant beany flavor in the product. The yogurt prepared with ISP and SMP showed the higher cell number and lower acid production than that of SMP. Also, the partial substitution of SMP with ISP over 6%(w/w) produced less acceptable product due to gel production. The yogurt prepared by the partial substitution of SMP with ISP, WP and SMP showed the higher cell number and lower acid production than that of SMP and not bring about gel formation unlike the case of ISP. Sensory properties of yogurt substituted SMP with ISP and WP(38:62 mixture) below 4% were not significantly different from that of SMP and the sample containing the mixture over 6% and 0.067% artificial flavor showed lower sensory score due to beany taste than that of SMP. But increase of yogurt flavor up to 0.1% resulted in significantly high score in organoleptic acceptability. The separation of water occured in yogurt prepared by the combined mixture of ISP, WP and SMP, and this problem could be resolved by addition of Na-alginate and PGA at the concentration of 0.1%(w/w).