• Archives of design research
• /
• v.11
• /
• pp.130-139
• /
• 1995

The dictionary defines the word 'Design' as planning and designing. Though this is a meaning confined to decorative function, the conception of modern design in this capitalist society of mass production and mass consumption can be said to have reached a new stage of the meeting of industry and the arts. This means the two sides of design' the side of beauty and usefulness The side of beauty should be understood in view of the sense of beauty, and usefulness should also be considered from the viewpoint of consumer's taste and preference This is thought to be the natural problems of design The origin of design can be understood from the background of capitalism. But the capitalism can be said to be the mode of Western thought and action developed based on Western thinking. The capitalism is an economic system derived from the society of industrial capitalism through commercial capitalism. but this economic thinking has been resulted from a mature social system of democracy and civic society. The civic society and democracy are derived from polis of ancient Greece and Rome. and the ancient Greek and Roman society was a society developed from the social system of the nobility and slaves. Polis continued to develop based on the positive territorial expansionism centering around the Mediterranean on the basis of Hellenism. and European countries achieved the intergration of religion. society and politics based on this. thus accomplishing the spirit of capitalism Our design is believed to have been derived from the direct import of Western capitalism. Accordingly. as the original form of Western capitalism has become our economic system. so our design copied that of th West. And our traditional culture and sensitivity which are different in the original form and root of racial disposition seem to breed discord between them. It is. therefore. very important and meaningful for us to exert all possible efforts to seek the root of our disposition and tradition and grope for the appropriate thought and style of design.

• Journal of Intelligence and Information Systems
• /
• v.25 no.3
• /
• pp.179-200
• /
• 2019

Word-of-mouth (WoM) is defined by consumer activities that share information concerning consumption. WoM activities have long been recognized as important in corporate marketing processes and have received much attention, especially in the marketing field. Recently, according to the development of the Internet, the way in which people exchange information in online news and online communities has been expanded, and WoM is diversified in terms of word of mouth, score, rating, and liking. Social media makes online users easy access to information and online WoM is considered a key source of information. Although various studies on WoM have been preceded by this phenomenon, there is no meta-analysis study that comprehensively analyzes them. This study proposed a method to extract major researches by applying text mining techniques and to grasp the main issues of researches in order to find the trend of WoM research using scholarly big data. To this end, a total of 4389 documents were collected by the keyword 'Word-of-mouth' from 1941 to 2018 in Scopus (www.scopus.com), a citation database, and the data were refined through preprocessing such as English morphological analysis, stopwords removal, and noun extraction. To carry out this study, we adopted main path analysis (MPA) and word co-occurrence network analysis. MPA detects key researches and is used to track the development trajectory of academic field, and presents the research trend from a macro perspective. For this, we constructed a citation network based on the collected data. The node means a document and the link means a citation relation in citation network. We then detected the key-route main path by applying SPC (Search Path Count) weights. As a result, the main path composed of 30 documents extracted from a citation network. The main path was able to confirm the change of the academic area which was developing along with the change of the times reflecting the industrial change such as various industrial groups. The results of MPA revealed that WoM research was distinguished by five periods: (1) establishment of aspects and critical elements of WoM, (2) relationship analysis between WoM variables, (3) beginning of researches of online WoM, (4) relationship analysis between WoM and purchase, and (5) broadening of topics. It was found that changes within the industry was reflected in the results such as online development and social media. Very recent studies showed that the topics and approaches related WoM were being diversified to circumstantial changes. However, the results showed that even though WoM was used in diverse fields, the main stream of the researches of WoM from the start to the end, was related to marketing and figuring out the influential factors that proliferate WoM. By applying word co-occurrence network analysis, the research trend is presented from a microscopic point of view. Word co-occurrence network was constructed to analyze the relationship between keywords and social network analysis (SNA) was utilized. We divided the data into three periods to investigate the periodic changes and trends in discussion of WoM. SNA showed that Period 1 (1941~2008) consisted of clusters regarding relationship, source, and consumers. Period 2 (2009~2013) contained clusters of satisfaction, community, social networks, review, and internet. Clusters of period 3 (2014~2018) involved satisfaction, medium, review, and interview. The periodic changes of clusters showed transition from offline to online WoM. Media of WoM have become an important factor in spreading the words. This study conducted a quantitative meta-analysis based on scholarly big data regarding WoM. The main contribution of this study is that it provides a micro perspective on the research trend of WoM as well as the macro perspective. The limitation of this study is that the citation network constructed in this study is a network based on the direct citation relation of the collected documents for MPA.

• Journal of Service Research and Studies
• /
• v.12 no.1
• /
• pp.25-35
• /
• 2022

Covid-19, of which the first patient in Korea occurred in January 2020, has affected various fields. Of these, the tourism sector might havebeen hit the hardest. In particular, since tourism-based industrial structure forms the basis of the region, Gangwon-province, and the tourism industry is the main source of income for small businesses and small enterprises, the damage is great. To check the situation and extent of such damage, targeting the Chuncheon region, where public access is the most convenient among the Gangwon regions, one-day tours are possible using public transportation from Seoul and the metropolitan area, with a general image that low expense tourism is recognized as possible, this study conducted empirical analysis through data analysis. For this, the general status of the region was checked based on the visitor data of Chuncheon city provided by the tourist information system, and to check the levels ofinterest in 2019, before Covid-19, and in 2020, after Covid-19, by comparing keywords collected from the web service sometrend of Vibe Company Inc., a company specializing in keyword collection, with SK Telecom's T-map search site data, which in parallel provides in-vehicle navigation service and communication service, this study analyzed the general regional image of Chuncheon-city. In addition, by comparing data from two years by developing a tourism popularity index applying keywords and T-map search site data, this study examined how much the Covid-19 situation affected the level of interest of visitors to the Chuncheon area leading to actual visits using a data analysis approach. According to the results of big data analysis applying the tourism popularity index after designing the data mart, this study confirmed that the effect of the Covid-19 situation on tourism popularity in Chuncheon-city, Gangwon-provincewas not significant, and confirmed the image of tourist destinations based on the regional characteristics of the region. It is hoped that the results of this research and analysis can be used as useful reference data for tourism economic policy making.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.13 no.6
• /
• pp.2641-2647
• /
• 2012

Quality and sensory characteristics such as microbial count, pH, acidity, flavor, taste, color and overall acceptance of bamboo shoot pickle cured with red pepper paste and bamboo shoot pickle cured with soy sauce paste made of Maengjong bamboo shoots were investigated during a long-term storage at different temperature (at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$). Microbial contamination was not observed, and water content did not showed significant change in all samples of both pickles during the whole storage period of 30 days, regardless of storage temperature. At $25^{\circ}C$, all sensory characteristics of bamboo shoot-red pepper paste pickle did not show a significant change for 30 d. However, at $35^{\circ}C$ and $45^{\circ}C$, the flavor, taste and color of bamboo shoot-red pepper paste pickle did not change remarkably, but the overall acceptance significantly changed from the beginning of storage. Bamboo shoot-soy sauce pickle did not give a significant change in flavor, taste and overall acceptance at $25^{\circ}C$, $35^{\circ}C$ and $45^{\circ}C$. However a remarkable change in color started to be shown at 25 d in case of storage at $45^{\circ}C$. Overall acceptance and color were selected as indicating parameters for the shelf-life estimation of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle, respectively. Based on room temperature storage and delivery at $20^{\circ}C$, the shelf-life of bamboo shoot-red pepper paste pickle and bamboo shoot-soy sauce pickle were determined as 308 d (about 10 month) and 447 d (about 14 month), respectively.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.19 no.4
• /
• pp.186-196
• /
• 2018

Junior colleges are higher education institutions that have played a major role in the economic development of Korea by providing the necessary human resources for its industrial development. Recently, however, they have experienced difficulties due to the reduction in the number of students. Therefore, it is time for junior colleges as a representative higher vocational education institution to change their role in this rapidly changing environment, and adopt a survival strategy through mutual cooperation and competition. The purpose of this study was to analyze the current state of the national health universities, to investigate the policy changes adopted by colleges and universities, and to utilize the results as data. This study analyzed the current status of health science colleges nationwide and investigated the policy changes as well as the directions presented to the colleges, in order to use the results as the basic data to promote the diversification of the class periods and degree programs. This study surveyed 636 professors from health sciences departments and industry workers from May 1 to May 30, 2017. 70.7% of the respondents supported the transition of the existing three-year systems of the health science departments to four-year systems. The reason for this is that it is possible to strengthen the field practice and personality education of the students by having a sufficient number of class periods, and to provide them with an equal educational background. The most anticipated effect of the transition to a four-year system is to improve the social status of medical personnel and to improve the educational environment of the colleges/universities. Moreover, the universities, associations of medical personnel and Ministry of Education are expected to play a leading role in the transition to the four-year system. Based on the results of this study, it was concluded that a more systematic and advanced vocational education system for the training of professional healthcare workers is needed in the upcoming fourth Industrial Revolution era. Also, this transition is expected to actively foster the education of advanced health care workers thanks to the diversification of the degree programs through the adjustment of the class periods which can be completed by general university (4-year) graduates.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.37 no.10
• /
• pp.1343-1356
• /
• 2008

The evaluation of microbiological quality for school food samples collected from 19 selected middle and high schools located in Seoul was undertaken. Eighty-nine food samples consisting of 38 non-pretreated vegetables, 13 pre-washed and cut vegetables, 9 meats and poultry, 3 fish and shellfish, 7 dried fish, and shellfish and 20 processed foods were collected. Aerobic plate count, total coliforms, and Escherichia coli (E. coli ) were detected using $Petrifilm^{TM}$, and the food-borne pathogens were screened by multiplex PCR with species-specific primer sets. Sequentially, the quantitative and confirmative test of the food-borne pathogens were carried out with the selective media and biochemical kits. The contamination of coliform counts was observed on the pre-washed vegetables ($3.4{\sim}4.3\;log\;CFU/g$) and meats ($2.2{\sim}4.3\;log\;CFU/g$). Also, the cooked foods were heavily contaminated with coliform, ranging from 1.0 to $5.5\;log\;CFU/g$. E. coli counts were found in 16 raw and cooked food samples, exceeding the microbiological standards for the guideline of safety management for school foods. Through PCR detection, B acillus cereus was detected in 32 raw and cooked foods, and quantitatively found in pre-washed carrot, radish, and pan-broiled dried shrimp and filefish ranging from $2.3{\sim}3.6\;log\;CFU/g$, respectively. E. coli O157:H7 was detected on frozen pork sample and was confirmed with API kit. Campylobacter jejuni was found in 3 ready-to-eat type vegetables. Vibrio parahaemolyticus were found in 4 pre-washed vegetables and 2 cooked foods, indicating unsatisfactory quality based upon the microbiological standards of ready-to-eat vegetables and cooked foods by Korea Food and Drug Administration. Salmonella spp. was detected in frozen chicken sample and confirmed by API kit and latex antisera agglutination.

• Journal of Food Hygiene and Safety
• /
• v.19 no.4
• /
• pp.176-184
• /
• 2004

This study was conducted to compare and estimate the daily PAHs dietary intake from both home-cooking and dining-out, through approach of model diet used in exposure assessment of food contaminants. Food commodities reflecting in model diet were selected from the KHIDI report and were analysed in cooked or uncooked edible forms using HPLC-Fluorscence Detector. The PAHs dietary intake comparison between home-cooking and dining-out was based on one meal intake suggested in model diet and PAHs dietary intake was estimated by using food consumption rate and body weight of the Korean adult group. The daily PAHs dietary intake was calculated by permutation and combination method with assumption that a person consumed 2 meals from home-cooking menu and 1 meal from dining-out menu. The total PAHs levels in 36 food commodities with 200 samples were ranged from 2.00 ug/kg to 141.28 ug/kg and a food showing the highest PAHs level was the stir-fried anchovy. The $TEQ_{BaP}$ levels of PAHs were calculated using benzo(a)pyrene equivalents individual congener level and corresponding TEF value and the $TEQ_{BaP}$ level were ranged from $0.03\;ugTEQ{BaP}$ to $1.31\;ugTEQ_{BaP}$ and a food showing the highest $TEQ_{BaP}$ level was the hamburger. The PAHs dietary intakes per one meal from home-cooking and dining-out were $2.4\times10^{-3}\;ugTEQ_{BaP}/kg/meal\;and\;4.0\times10^{-3}\;ugTEQ_{BaP}/kg/meal$, respectively. This data showed the PAHs dietary intake from dining-out was about 1.7 times higher than from the home-cooking. The daily PAHs dietary intakes of general Korean adult having two meals from home-cooking and one meal from dining-out per a day were ranged between $8.0\times10^{-3}\~9.7\times10^{-3}\;ugTEQ_{BaP}/gg/day$ and mean value as $8.9\times10^{-3}\~9.7\times10^{-3}\;ugTEQ_{BaP}/gg/day$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.43 no.6
• /
• pp.884-892
• /
• 2014

The purpose of this study was to investigate the drying characteristics and drying models of Ainsliaea acerifolia Sch. Bip. using far-infrared thin layer drying. Far-infrared thin layer drying test on Ainsliaea acerifolia Sch. Bip. was conducted at two air velocities of 0.6 and 0.8 m/sec, as well as three drying temperatures of 40, 45, and $50^{\circ}C$ respectively. The drying models were estimated using coefficient of determination and root mean square error. Drying characteristics were analyzed based on factors such as drying rate, leaf color changes, antioxidant activity, and contents of polyphenolics and flavonoids. The results revealed that increases in drying temperature and air velocity caused a reduction in drying time. The Thompson model was considered suitable for thin layer drying using far-infrared radiation for Ainsliaea accerifolia Sch. Bip. Greenness and yellowness values decreased and lightness values increased after far-infrared thin layer drying, and the color difference (${\Delta}E$) values at $40^{\circ}C$ were higher than those at $45^{\circ}C$ and $50^{\circ}C$. The antioxidant properties of Ainsliaea acerifolia Sch. Bip. decreased under all far-infrared thin layer drying conditions, and the highest polyphenolic content (37.9 mg/g), flavonoid content (22.7 mg/g), DPPH radical scavenging activity (32.5), and ABTS radical scavenging activity (31.1) were observed at a drying temperature of $40^{\circ}C$ with an air velocity of 0.8 m/sec.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.9
• /
• pp.1249-1256
• /
• 2016

Black ginseng (BG) obtained by a 9-fold steaming process of Panax ginseng has been reported to have anti-oxidative, anti-obesity, and anti-diabetes effects. The current study evaluated the protective effect of BG by steaming time in an HCl/ethanol-induced acute gastritis model. BG was divided into four samples according to steaming-drying processing (Gin1, Gin3, Gin6, and BG). High performance liquid chromatography analysis, free radical scavenging activity, and total phenol and flavonoid contents were examined in ginseng and four BG samples. Compared with ginseng, BG showed a stronger radical scavenging effect and higher contents of total phenol and flavonoids. To evaluate the anti-gastritic effect of BG, mice were distributed into five groups: normal mice (N), acute gastritic mice with distilled water (CON), acute gastritic mice with 100 mg/kg of ginseng (Gin0), acute gastritic mice with 100 mg/kg of BG (BG), and acute gastritic mice with 10 mg/kg of sucralfate (SC). After 1 hour of pre-treatment with water, extracts (Gin0 and BG), or drug (SC), experimental groups except for N were orally administered 0.5 mL of 150 mM HCl/60% ethanol (v/v) mixture. Blood was collected 1 hour later from the heart, and gastric tissue was harvested. Reactive oxygen species (ROS) levels were measured in serum, and related protein expression was examined by Western blot assay. In HCl/ethanol-induced acute gastritic mice, treatment with ginseng or BG improved mucosal damage in the histological evaluation. The serum ROS level significantly decreased in the BG-treated group compared with the CON group. Furthermore, expression of inflammatory cytokines significantly decreased in the BG-treated group compared with the CON group. Based on these results, antioxidant and anti-gastritic activities of ginseng were enhanced by streaming-drying processing, in part due to an increase in biological active compounds.

• Journal of Energy Engineering
• /
• v.29 no.1
• /
• pp.85-99
• /
• 2020

This article analyzes the influence of sectoral system of innovation(i.e. technological regime, market demand, networks, and institution) on innovative performances(i.e. product-, process-, organizational-, marketing-, and environmental- innovation) in Korean environmental industry, conducting a multiple regression analysis based on survey data from 201 Korean environmental companies. As the results, product innovation is positively influenced by internal technology accumulation and market demand response, while not affected by external knowledge utilization, market competition, networks among market and non-market agents, government support and regulation. Process innovation is positively influenced by internal technology accumulation, networks among non-market agents and regulation, but not by external knowledge utilization, market demand response, market competition, networks among market agents, and government support. While organizational innovation is positively influenced by internal technology accumulation, external knowledge utilization and regulation, it is not affected by market demand response, market competition, networks among market and non-market agents, and government support. While marketing innovation is positively influenced by internal technology accumulation, networks among non-market agents, and government support, it is not affected by external knowledge utilization, market demand response, market competition, networks among market agents, and regulation. Environmental innovation is positively influenced by external knowledge utilization and regulation, but negatively influenced by market competition. It is not affected by internal technology accumulation, market demand response, networks among market and non-market agents, and government support. Such results suggests the following policy implications. First, it is necessary to expand the sphere of relating markets through the application of convergence technology, new regulations, and overseas markets. Second, reinforcing ecosystems among environmental market agents through demand-linked joint R&D should be revitalized. Third, it is needed to strengthen more supporting policies rather than regulation. This article has the limitation of using the survey data. And further researches on the environmental sectoral system of innovation structure itself will be tried.