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Design Evaluation Model Based on Consumer Values: Three-step Approach from Product Attributes, Perceived Attributes, to Consumer Values (소비자 가치기반 디자인 평가 모형: 제품 속성, 인지 속성, 소비자 가치의 3단계 접근)

  • Kim, Keon-Woo;Park, Do-Hyung
    • Journal of Intelligence and Information Systems
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    • v.23 no.4
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    • pp.57-76
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    • 2017
  • Recently, consumer needs are diversifying as information technologies are evolving rapidly. A lot of IT devices such as smart phones and tablet PCs are launching following the trend of information technology. While IT devices focused on the technical advance and improvement a few years ago, the situation is changed now. There is no difference in functional aspects, so companies are trying to differentiate IT devices in terms of appearance design. Consumers also consider design as being a more important factor in the decision-making of smart phones. Smart phones have become a fashion items, revealing consumers' own characteristics and personality. As the design and appearance of the smartphone become important things, it is necessary to examine consumer values from the design and appearance of IT devices. Furthermore, it is crucial to clarify the mechanisms of consumers' design evaluation and develop the design evaluation model based on the mechanism. Since the influence of design gets continuously strong, various and many studies related to design were carried out. These studies can classify three main streams. The first stream focuses on the role of design from the perspective of marketing and communication. The second one is the studies to find out an effective and appealing design from the perspective of industrial design. The last one is to examine the consumer values created by a product design, which means consumers' perception or feeling when they look and feel it. These numerous studies somewhat have dealt with consumer values, but they do not include product attributes, or do not cover the whole process and mechanism from product attributes to consumer values. In this study, we try to develop the holistic design evaluation model based on consumer values based on three-step approach from product attributes, perceived attributes, to consumer values. Product attributes means the real and physical characteristics each smart phone has. They consist of bezel, length, width, thickness, weight and curvature. Perceived attributes are derived from consumers' perception on product attributes. We consider perceived size of device, perceived size of display, perceived thickness, perceived weight, perceived bezel (top - bottom / left - right side), perceived curvature of edge, perceived curvature of back side, gap of each part, perceived gloss and perceived screen ratio. They are factorized into six clusters named as 'Size,' 'Slimness,' 'No-Frame,' 'Roundness,' 'Screen Ratio,' and 'Looseness.' We conducted qualitative research to find out consumer values, which are categorized into two: look and feel values. We identified the values named as 'Silhouette,' 'Neatness,' 'Attractiveness,' 'Polishing,' 'Innovativeness,' 'Professionalism,' 'Intellectualness,' 'Individuality,' and 'Distinctiveness' in terms of look values. Also, we identifies 'Stability,' 'Comfortableness,' 'Grip,' 'Solidity,' 'Non-fragility,' and 'Smoothness' in terms of feel values. They are factorized into five key values: 'Sleek Value,' 'Professional Value,' 'Unique Value,' 'Comfortable Value,' and 'Solid Value.' Finally, we developed the holistic design evaluation model by analyzing each relationship from product attributes, perceived attributes, to consumer values. This study has several theoretical and practical contributions. First, we found consumer values in terms of design evaluation and implicit chain relationship from the objective and physical characteristics to the subjective and mental evaluation. That is, the model explains the mechanism of design evaluation in consumer minds. Second, we suggest a general design evaluation process from product attributes, perceived attributes to consumer values. It is an adaptable methodology not only smart phone but also other IT products. Practically, this model can support the decision-making when companies initiative new product development. It can help product designers focus on their capacities with limited resources. Moreover, if its model combined with machine learning collecting consumers' purchasing data, most preferred values, sales data, etc., it will be able to evolve intelligent design decision support system.

Improving of the Fishing Gear and Development of the Automatic Operation System in the Anchovy Boat Seine-I -Underwater Geometry of the Model Net- (기선권현망어업의 어구 개량과 자동화 조업시스템 개발-I -시험어구의 수중형상-)

  • 장충식;김용해;안영수
    • Journal of the Korean Society of Fisheries and Ocean Technology
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    • v.36 no.4
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    • pp.299-308
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    • 2000
  • A model experiment on the anchovy boat seine was carried out in the southern sea of korea to analyze the vertical opening and the underwater geometry. The model net A was made of half size in the length and width of the prototype net. The model net B was attached floats and chain to the model net-A. The vertical opening and the underwater geometry of the model net were determined by distance of Minilog position with the combinations of the distance between paired boats and the towing speed. The results obtained can be summarized as follows; 1. Vertical opening of the model net was gradually lowered according to the increase of the distance between paired beats and the towing speed. 2. Vertical opening of Wing net, In side wing net, Square, Fore bag net, Flapper and After bag net of the model net A according to the distance between paired boats were varied in the range of 10.8~9.0, 12.0~8.3, 12.6~9.0, 10.4~6.6, 4.6~5.2, 8.8~7.7m respectively, varied in the range of 36~30, 21~15, 31~22, 80~51, 80~96, 59~51% of the normal opening respectively 3. Vertical opening of Wing net, In side wing net, Square, Fore bag net, Flapper and After bag net of the model net B according to the distance between paired boats were varied in the range of 9.1~8.5, 9.8~6.5, 11.2~8.0, 11.0~8.1, 4.7~5.0, 7.0~7.5m respectively, varied in the range of 30~28, 18~12, 27~20, 85~62, 87~93, 47~50% of the normal opening respectively 4. Vertical opening of each a part of the model net according to the towing speed was as same as the former. 5. Model net was appeared apparent the pocket shape, because Wing net and Inside wing net was opened 30% of the normal opening. 6. The bosom and the bag net of the model net A were risen up to the upper lazer, this phenomenon was more apparent as the distance between paired boats and the towing speed increase, but the model net B was almost constant. 7. Working depth of the model net was gradually hallowed according to the increase of the distance between paired boats and the towing speed

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Thermal and Electrochemical Stability of Morpholinium Ionic Liquids (모폴린계 이온성 액체의 열 및 전기화학적 안정성)

  • Kim, Hyun-Taek;Hong, Yeon Ki;Kang, Jeong Won;Lee, Young-Woo;Kim, Ki-Sub
    • Korean Chemical Engineering Research
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    • v.50 no.4
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    • pp.702-707
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    • 2012
  • During the last few decades, toxic chemicals used in various industries have caused global pollution and the side products such as carbon dioxide and methane gas have contributed to global warming. Thus, it is desirable to develop new alternative solvents. It is well known that ionic liquids display a variety of environmentally friendly physical properties: nonvolatile, nonflammable, wide electrochemical windows, high inherent conductivities, wide thermal operating ranges, chemically inert, and limited miscibilities with organic solvents. Because of these characteristics, ionic liquids are promising candidates as solvents for synthetic chemistries, catalysis, and gas separations. In this study, we synthesized morpholiunium salts as N-ethyl-N-methylmorpholine Bromide, N-butyl-N-methylmorpholine Bromide, N-octyl-N-methylmorpholine Bromide, N-ethyl-N-methylmorpholine Tetrafluoroborate, N-butyl-N-methylmorpholine Tetrafluoroborate, N-octyl-N-methylmorpholine Tetrafluoroborate, N-ethyl-N-methylmorpholine Hexafluorophosphate, N-butyl-N-methylmorpholine Hexafluorophosphate, and N-octyl-N-methylmorpholine Hexafluorophosphate. The melting points, decomposition temperatures and electrochemical stabilities of the salts were measured by DSC, TGA, and CV, respectively. The salts with halide anion showed high melting points ($150{\sim}200^{\circ}C$), low decomposition temperatures ($200{\sim}230^{\circ}C$), narrow electrochemical stabilities (3.4~3.6 V). The synthesized salts with inorganic anions, on the other hand, presented low melting point ($50{\sim}110^{\circ}C$), high decomposition temperatures ($250{\sim}380^{\circ}C$), wide electrochemical stabilities (6.1~6.3 V). We also found that the properties depend on the length of the carbon chain.