• KIEAE Journal
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• v.11 no.2
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• pp.3-8
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• 2011

This study was carried out for analysing the relationship of environmental factors and the reduction rate of land compensation of six urban development projects near waste landfill sites located in the Seoul metropolitan area. For a close investigation, 24 variables were selected but only 4 environmental variables were identified to have high correlation to the reduction rate of compensation. These are fine particles(PM10), bad smell, the ratio of a greening zone of land and park, and the distance in straight line from the landfill site. Two variables-PM10 and bad smell-were found to have an effect on the average reduction rate of land compensation by correlation analysis. On the other hand, the ratio of a greening zone and the distance in straight line from the landfill site have been rejected for the significance test. The result of regression analysis of six models for the search of affecting variables on the reduction rate of compensation is that PM10 and bad smell have the impact ratio of more than 0.5. But the ratio of greening zone and the distance from the landfill are not significant factors, having the impact ratio of 0.025~0.045 except one model.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.5
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• pp.714-723
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• 2021

This study investigated the quality characteristics of anchovy Engraulis japonicus sauce added with onion to improve flavor, reduce salinity, and enhance the antioxidative activity. 4 samples were prepared to find the proper amount of onion, including a control group without onion and 3 samples with different amounts of onion: 10% (Fs-10), 20% (Fs-20), and 40% (Fs-40). The samples were collected at intervals of 15 days while fermenting at 25℃ for 60 days. As the amount of added onion increased, the browning index decreased, and the flavor of anchovy sauce was enhanced. The composition of amino acids showed high content of glutamate and alanine that can improve the overall taste. In the free radical scavenging activity test, the Fs-40 group showed the highest value, 74.72%, compared to 10.98% of the control in the antioxidative activity. When evaluating overall preference such as color, fishy smell, flavor with richness, and overall acceptability, the control was rated the lowest, while the Fs-40 was rated the highest and was recognized for its overall excellence. Adding onion not only reduced salinity and increased antioxidant activity but also improved overall sensory properties by adding richness and minimizing fishy smell.

• Journal of the Korean Society of Clothing and Textiles
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• v.46 no.2
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• pp.219-231
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• 2022

This study sought to typify incontinence symptoms and how women over sixty perceive incontinence panties and pads. The study uses Q methodology to analyze the perception of these products by type. The research utilized Q methodology and the QUANL pc program for analysis. Type 1 was a type of depression and anxiety due to incontinence. Type 1 was a type of thinking that incontinence was hidden from others. Type 2 was a smell-sensitive reclusion. Type 2 was most concerned about smell, as people sometimes avoid interpersonal relationships because of urinary incontinence. Type 3 was function-oriented toilet frequently. Type 3 was recognizing that the absorption function of incontinence products is important, as the toilet is frequently used. Type 3 mainly wore underwear among incontinence products and thought that incontinence was not hidden from others. In the case of incontinent women, products that prevent others from feeling the smell of urine were considered important. Future studies should expand on this study's work to analyze practical, currently-existing incontinence products.

• Fashion & Textile Research Journal
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• v.25 no.5
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• pp.643-650
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• 2023

This study aimed to unveil the causality between the emotional marketing of aesthetic salons and brand awareness/relationship continuity in Chinese female consumers. For data collection, a self-administered questionnaire survey was conducted among adult women in their 20s or older in Liaoning Province, China, from February 2 to 18, 2023, using WeChat. From a total of 431distributed questionnaires, 393 copies were collected. Then, 369 copies, excluding 24 poorly answered ones, were used for the final analysis. The collected data were analyzed using SPSS 25.0 and the summary of the results of the study is as follows. First, in emotional marketing, sight, smell, hearing, and taste had a positive(+) influence on both cognitive and affective experiences. Second, in emotional marketing, sight, smell, and taste displayed a positive(+) effect on relationship continuity. Third, in brand awareness, both cognitive and affective experiences showed a positive(+) effect on relationship continuity. Collectively, this means that the higher the cognitive and emotional marketing of brand awareness, the higher the relationship continuity persistence. This study confirmed the causality among the emotional marketing of aesthetic salons, brand awareness, and relationship continuity; sight and taste were key factors that influenced brand awareness and relationship continuity. In addition, hearing and smell were important, influencing the relationships among variables.

• Journal of Korean society of Dental Hygiene
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• v.11 no.6
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• pp.843-852
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• 2011

Objectives : The aims of the study were to examine perceived oral malodor and self-reported need for oral and dental care among patients receiving oral prophylaxis services and provide guidelines for developing educational programs(toothbrushing method and tongue cleaning) for oral hygiene and oral malodor prevention. Methods : The survey was administered to a sample of 462 receiving voluntary oral prophylaxis service in a dental laboratory at the J School of Public Health in Korea. The subjects were asked a range of questions related to the degrees of perceived oral malodor and concern for oral health status, as well as their demographic information and need for oral and dental treatment. Univariate analyses using Chi-square and T-test with a P-value of .05 were performed using SPSS Version 12.0 for Windows. Results : 1. Male participants reported "moderately concerned for bad breath and smell" and "I don't care bad breath and smell" 39.1% and 26.2% respectively, while more female participants were concerned for oral malodor. "moderately concerned for malodor" and" highly concerned for malodor" 41.1% and 28.5%(p<.05). a significant difference among age groups was found. 19% of young adults (less than or equal to 29 years of age) reported "highly concerned for bad breath and smell" while 36.4% of older adults (greater than or equal to 50 years of age) reported "highly concerned for bad breath and smell"(p<.05). 2. 12 non-smoking participants (3.7%) and 15 smoking participants (10.8%) reported that they have perceived bad breadth and smell (p<.05). 3. Smoking participants reported a higher degree of need for oral malodor treatment than that of non-smoking participants 88.5% and 82% respectively(p<.05). 4. The participants who did regular toothbrushing more than 3 times a day reported "no malodor", 77 % as compared to 66.7% of the participants who did regular toothbrushing 2 times a day. Toothbrushing 2 times a day reported either "moderate malodor" or "sever malodor"(p<.01). Participants with more frequent toothbrushing reported less oral and breath odor as compared participants with less frequent toothbrushing. Conclusions : The study suggested that there is a need to oral prophylaxis for prevention and toothbrushing and tongue cleaning method oral malodor care and oral health status.

• The Korean Journal of Food And Nutrition
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• v.19 no.3
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• pp.288-295
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• 2006

This study was conducted to examine the possibility of improvement effect in suppression of precipitation and nasty smell creation in Takju mash. First of all, gum shown to be lowest precipitation velocity was selected and this was applied to the fermentation of Takju mash for comparing with the control in terms of fermentation aspects and various qualities of Takju mash. Precipitation amount and precipitation velocity of suspension in Takju mash added with carrageenan was shown to be the lowest than that of others. Compared with the control, alcohol was highly generated in Takju mash added with carrageenan, especially between two and four days. Total acidity was shown to be highly increased until 2 days in Takju mash and thereafter to be slightly increased. Takju mash added with carrageenan was shown to be lower on the second stage than the control. Fusel oil produced from mash added with carrageenan was 0.046${\sim}$0.113${\mu}$l/ml and mash added with carrageenan generated less fusel oil than the control by 1.6${\sim}$3.2 fold. Yeast growth on the mash added with carrageenan was revealed to be helpful during fermentation periods. In general, sensory characteristics of Takju mash were shown to be more superior in mash added with carrageenan than in other samples. While nasty smell produced from a sample without gums was perceived after 2 days of Takju mash storage, nasty smell of Takju mash added with carrageenan was recognized after 6 days during storage. In conclusion, precipitation of suspension and nasty smell production in Takju mash were found to be suppressed by addition of carrageenan during Takju fermentation.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.5
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• pp.491-499
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• 2017

This study analyzed the physicochemical characteristics and sensory properties of makgeolli. Fifteen samples of 4 award winning makgeolli and 11 samples of non-award winning makgeolli in a Korea liquors contest were examined. Physicochemical analysis revealed a significant differences in the alcohol content, reducing sugar concentration, color difference, and volatile compounds between the award winning and non-award winning makgeolli (p<0.05). The award winning makgeolli was related to the high contents of alcohol and reducing sugar, bright color, and low contents of ethyl myristate. A total of 24 terms (appearance 2, odor 10, flavor and taste 8, and texture 4) were expressed in terms of makgeolli. Regarding the sensory property, the sweet, raspberry, pear, and yogurt smell were positively related to the award winning makgeolli. In addition, nuruk, savory smell, and savory flavor were positively related to the non-award winning makgeolli. A study of association between the volatile compounds and odor attribute revealed ethyl lactate to have a positive correlation with the raspberry smell (r=0.840) and pear smell (r=0.723) in the award winning makgeolli (p<0.01). The characteristics of makgeolli preferred by consumers are strongly related to the sweet taste and smell, bright color, and fruit flavor.

• Journal of the Korean Professional Engineers Association
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• v.16 no.4
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• pp.44-48
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• 1983

• Journal of the Society of Cosmetic Scientists of Korea
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• v.8 no.1
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• pp.3-8
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• 1980

• Journal of Acupuncture Research
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• v.30 no.5
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• pp.169-174
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• 2013

Objectives : This study was accomplished to find out clinical features of knee pain of female after menopausal and their recognition of moxibustion treatment. Methods : Before and after 8 times moxibustion treatment(mostly 2 times a weak), survey was done. Moxibustion treatment was done on painful location, 3 times per each point. Results & Conclusions : Other symptom with Knee pain was Click 30.8 %, stiffness 25.6 %, press pain 16.7 %, swelling 14.1 %, fever 5.1 %, none 7.7 %. VAS of moxibustion treatment is significantly increased after treatment. Expectation of moxibustion treatmen is not. "Bad smell" is the first cause of evasion of moxibustion therapy. It should have been considered to reduce bad smell in development of moxibustion.