• 한국소음진동공학회논문집
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• 제16권5호
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• pp.551-558
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• 2006

Noise from air-conditioner system installed in the ceiling of a classroom was evaluated to investigate the sound quality of air-conditioning noise. Harmonics of air-conditioning noise were removed and the sound pressure levels of the frequency bands from $250{\sim}630Hz$ were changed to control sound quality. Evaluation for refreshing sensation was conducted using a paired comparison method and the results showed that noise without harmonics were preferred to noise with harmonics. The noises which have larger level increases to the unchanged noise at $250{\sim}630Hz$ were evaluated better in both of the noises with and without harmonics. Results of multiple regression analysis on psychoacoustic parameters and subjective preferences showed sharpness as a major affecting factor in describing the refreshing aspect of air-conditioning sound.

• 치위생과학회지
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• 제13권1호
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• pp.83-90
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• 2013

함수 피로인산나트륨과 셀룰로오스를 배합한 세치제에 대하여 비교치아마모도평가, 세정력평가, 산성음료 처리 후 치아마모도 평가 및 설문조사를 실시한 결과, 다음과 같은 결론을 얻었다. 1. 비교치아마모도 평가결과 값은 실험세치제에서는 $0.49{\pm}0.89$, 대조세치제에서는 $49.50{\pm}4.68$로 나타났으며(p<0.05), 이는 실험세치제가 치아 상아질을 거의 마모시키지 않는다는 것을 의미한다. 2. 세정력평가에서는 실험세치제와 대조세치제 간의 통계적 유의성은 나타나지 않았다(p>0.05). 3. 산성음료 처리 후 치아마모도 평가는 실험세치제가 산성음료 처리 후 칫솔질 후에도 유의성 있게 대조세치제에 비하여 치아를 거의 마모시키지 않음을 확인하였다(p<0.05). 4. 설문 조사결과, 상쾌함, 상쾌함의 지속성 및 전반적 만족도는 실험세치제와 대조세치제가 비슷한 것으로 평가되었다(p>0.05). 함수 피로인산나트륨과 셀룰로오스를 배합한 세치제는 세정력은 가지면서 산성음료 섭취 후 칫솔질 함에도 치아의 마모가 거의 없는 세치제 개발의 가능성을 보여주었다.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book I
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• pp.480-490
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• 2003

An innovative biopolymer known as the Rhizobian gum has been developed in France, which shows some dramatic refreshing effect on the skin. The origin of this innovative project takes its source in the natural environment, and in particular the natural environment of the roots of sunflowers and wheat, where a symbiotic bacterium has been discovered. It is a Rhizobium bacterium, which is hosted by the roots, and which is able to synthesize a specific polymer showing a dramatic water binding capacity. This polymer is in particular synthesized in period of drought, and its biological role is to concentrate the small amount water present in the soil in order to take it available for the root, which becomes then able to absorb it. This vital mechanism allows the plant to survive despite a severe climatic environment. This basic research has been conducted in collaboration whit the French National centre of scientific Research (CNRS), and has lead to the isolation of the Rhizobium bacteria. Rhizobian gum is a branched biopolymer consisting in the repetition of a polysaccharide unit of 3 molecules of glucose, 3 molecules of galactose and 1 molecule of glucuronic acid, whit one pyruvate group an average 1.6 acetyl groups. The fresh effect of Rhizobian gum is a strong sensorial impact that 100 ％ of the consumers are able to perceive, and which is judged very pleasant by most of them. In addition to this, a large majority of consumers are perceived, and which is judge very pleasant by most of them. In addition to this, a large majority of consumers also feel a very pleasant relaxing sensation. Smoothness and softness are also felt by most consumers and qualified positively by most of them. These qualities guarantee a strong impact on today's consumers.

• 대한화장품학회:학술대회논문집
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• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book I
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• pp.50-60
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• 2003

An innovative biopolymer known as the Rhizobian gum has been developed in France, which shows some dramatic refreshing effect on the skin. The origin of this innovative project takes its source in the natural environment, and in particular the natural environment of the roots of sunflowers and wheat, where a symbiotic bacterium has been discovered. It is a Rhizobium bacterium, which is hosted by the roots, and which is able to synthesize a specific polymer showing a dramatic water binding capacity. This polymer is in particular synthesized in period of drought, and its biological role is to concentrate the small amount water present in the soil in order to take it available for the root, which becomes then able to absorb it. This vital mechanism allows the plant to survive despite a severe climatic environment. This basic research has been conducted in collaboration whit the French National centre of scientific Research (CNRS), and has lead to the isolation of the Rhizobium bacteria. Rhizobian gum is a branched biopolymer consisting in the repetition of a polysaccharide unit of 3 molecules of glucose, 3 molecules of galactose and 1 molecule of glucuronic acid, whit one pyruvate group an average 1.6 acetyl groups. The fresh effect of Rhizobian gum is a strong sensorial impact that 100 ％ of the consumers are able to perceive, and which is judged very pleasant by most of them. In addition to this, a large majority of consumers are perceived, and which is judge very pleasant by most of them. In addition to this, a large majority of consumers also feel a very pleasant relaxing sensation. Smoothness and softness are also felt by most consumers and qualified positively by most of them. These qualities guarantee a strong impact on today's consumers.

• 한국조리학회지
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• 제20권4호
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• pp.115-126
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• 2014

본 연구는 중국 소비자의 기호에 적합한 막걸리의 개발 및 중국 시장에서 막걸리의 소비 증진을 위한 마케팅 전략 수립의 기초자료를 제공하고자 중국 시장의 잠재적인 막걸리 소비자인 중국인 유학생을 대상으로 막걸리의 음주 실태에 관한 설문 조사와 시판 쌀 막걸리(생 막걸리, 살균 막걸리)의 특성 및 기호도에 관한 관능 검사를 실시하였다. 막걸리 음주 경험이 있는 중국인 유학생을 대상으로 2013년 10월 9일부터 10월 30일까지 조사하였으며, 117명의 자료를 최종 분석에 사용하였다. 조사 대상자의 71.8%가 막걸리를 좋아하며, 56.4%가 주 5-6회 막걸리를 마시고, 25.7%가 2병 이상을 마시는 것으로 나타났다. 조사 대상자의 61.5%가 막걸리 구매 경험이 있으며, 막걸리에 관한 정보는 지인(66.7%)이나 언론매체(28.2%)를 통해 습득하는 것으로 나타났다. 4종의 쌀 막걸리 중 상큼한 향, 단맛, 신맛이 강하고, 후미가 좋으면서 청량감이 있는 살균 막걸리(BS)를 가장 선호한 반면 탁도, 누룩향, 쓴맛, 묵직한 바디감이 강한 생 막걸리(KD)의 기호도가 가장 낮았다. 이상의 결과는 전통적인 생 막걸리보다는 청량감을 지닌 달달하고 상큼하면서 목넘김이 부드러운 막걸리가 중국인의 기호에 적합하며, 웰빙 저도주임을 적극적으로 홍보하고, 시음 기회의 확대를 통한 구전 마케팅이 필요함을 시사한다.