• Toxicological Research
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• v.31 no.3
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• pp.289-297
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• 2015

Ethyl carbamate (EC) classified as a probable human carcinogen (Group 2A) is naturally formed in alcoholic beverages and fermented foods during fermentation process and/or during storage. The objective of this study was to analyze EC in 34 food items including 14 alcoholic beverages and 20 fermented foods sold in Korea. Each food was collected from 18 supermarkets in 9 metropolitan cities in Korea, and then made into composite. According to food composition and alcohol content, samples were divided into four matrices such as apple juice, milk, Soju (liquor containing about 20% alcohol), and rice porridge. The maximum EC value of $151.06{\mu}g/kg$ was found in Maesilju (liquor made from Maesil and Soju). Whisky and Bokbunjaju (Korean black raspberry wine) contained $9.90{\mu}g/kg$ and $6.30{\mu}g/kg$, respectively. EC was not detected in other alcoholic beverages. Of 20 fermented foods, Japanese-style soy sauce had highest level of $15.59{\mu}g/kg$ and traditional one contained $4.18{\mu}g/kg$. Soybean paste had $1.18{\mu}g/kg$, however, EC was not found in other fermented foods.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.788-800
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• 2008

This study was executed in order to analyze the purchasing practices, preferences, and satisfaction of consumers purchasing ready-to-eat foods. The study was executed from the $20\;May{\sim}30\;June$ 2007 in the Daegu and Gyeongsangbuk-do area. Questionnaires were distributed among 480 people. Of these, 410 questionnaires were collected and applied to a statistical analysis. Statistical analyses were conducted using the SPSS package program (version 14.0 for windows). The results of the statistical analyses were as follows. 42.4% males and 57.6% females participated in this study. The biggest motivation behind the purchase of ready-to-eat foods was convenience, 51.0%. The most common venues where these foods were purchased were supermarkets or discount marts, 67.6%. The ratio of substituting ready-to-eat foods for meals was 70.5%. The consumption practices of ready-to-eat foods of the consumers according to purchase place illustrated significant differences in the average expense per person each time (p<0.01), co-consumer (p<0.001), and age (p<0.05). The purchase preference was high with kimbaps (73.4%), hamburgers (29.8%), sushis (29.0%), and sandwiches (27.9%). Unmarried individuals showed a significantly higher overall liking and satisfaction for ready-to-eat foods than married individuals (p<0.001). Individuals living without a family was significantly higher overall liking and satisfaction than individuals living with a family (p<0.05). Individuals who spent an average of 10,000 won per time showed a significantly higher overall liking and satisfaction than those who spent below 10,000 won per time (p<0.05). In the presence of a friend as a co-consumer of ready-to-eat foods, satisfaction was significantly high (p<0.01). Consumers who purchased ready-to-eat foods at meal times, showed a significantly higher overall liking, compared to those who purchased such food products in between meal times (p<0.01). The preference and satisfaction degree of the consumer must be reflected by product development, quality improvement and marketing plan establishment.

• Journal of Environmental Health Sciences
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• v.28 no.2
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• pp.161-171
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• 2002

The number of food establishments selling raw and convenience foods are increasing in Korea, and people enjoy purchasing and eating foods at these shops. However, there are only a few reports on the temperature control of the refrigerators and freezers at retail food shops. This study was performed to investigate the temperature control of refrigerators and freezers in retail food shops in Daegu. The survey was carried out from July 20 to August 30 in 2001. The trained surveyors visited the twenty retail food shops (four department stores, eight marts/supermarkets and eight convenience stores) in the 8 major areas of Daegu and inspected the temperature control of 48 refrigerators for dairy products, fruits & vegetables, and rolled rice & sandwiches, and 52 freezers for ice cream & sherbet, frozen food, and frozen fish. The percentage of the refrigerators, and freezers with unsafe temperatures higher than the recommended safe temperature (10℃ for refrigerators, and -18℃ for freezers) was 42%; 45.8% in refrigerators; 38.5% in freezers. On an average, the bigger the size of the shop, the better than the other freezers. On the other hand, the temperature control of refrigerator for fruits & vegetables was the worst because they were usually open. Actual temperatures in the refrigerators and freezers were found to be significantly higher than the reading on the thermometers attached to the refrigerators and freezers(p<0.05). These results indicate that temperature control of refrigerators and freezers at retail food shops should be monitored several times each day, and should have strict inspection. There should be more detailed legal standard and specification for temperature control of refrigerators and freezers at retail food shops to prevent foodborne illness from unsafely stored food.

• Proceedings of the Korean Institute of Interior Design Conference
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• 1999.04a
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• pp.37-44
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• 1999

A number of the retail and traditional market customer is decrease, whereas that of the supermarket in department-store customers in is increase. This case suggests that customers have a preference for much more comfortable and pleasant shopping places And making a resonable purchase in the supermarkets where we can find various goods and price zone, is now garden variety. It is a current course that once the manager ask an architect for multi-functional space design in department-store and then the architect compose a team and start to design. Of course, the team of planner thinking manage give the design team the basic material data such as commerce analysis and the use of each layer in the department store but, the design team solve the assignment by architectural form, functional space plan and the limited architecture law. After establishing general design for architecture, we can ask shopping-mall distribution, products display and interior design of the interior design general design for architecture, we can ask shopping-mall distribution, products display and interior design of the interior design team. so it is inevitable that the interior design team concerning M·D can find lots of complementary factors with architecture design. The purpose of this study is analyzing the differences of architecture design, which has to accept the limited law and interior design concerning M·D, satisfying the structure and the law in the future design for the department-store. Also the purpose of this thesis is suggestion the items architects and interior designers research into together to make the inner space ideally.

• Korean Institute of Interior Design Journal
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• v.24 no.2
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• pp.134-141
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• 2015

Brand space is one of the important elements of urban cultural space and can stimulate the urban culture as a significant landmark. Thus, it is necessary to develop factors for evaluating the communication with users in brand spaces. In particular, factors for evaluating the psychological, emotional aspects of users is essential. This study is aimed at developing evaluation factors with a space marketing perspective through an user behavioral analysis. As for research method, the emotional responses of users will be examined and analyzed through an eye-tracking device. First, The researcher will visit brand spaces and take photos of them to collect data and analyze the status. Second, we filled out the questionnaire based on analytical framework and selected 20 architectural students for survey. Third, Eye-tracking experiment will be conducted. Forth, Space design marketing evaluation factors will be established based on the results. Final, suggestions for future research based on the analysis results. When the 30 images of premium supermarkets were used for the survey, men were more sensitive to the store design. But women were more sensitive to the quality or store accessibility. Also, the furniture factor was most important for women, and spatial factor was most important for men. When the eye-tracking experiment was done as to the 5 selected brand spaces, both men and women looked at the furniture factor that includes the showcases more than anything else. It shows the same result as the previous survey.

• Journal of Distribution Research
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• v.15 no.5
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• pp.1-18
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• 2010

Recent rapid growth of Super-Supermarket(SSM) may be the last process of penetration of big retailers' into the grocery market where small supermarkets have dominated for the past several decades. Anti-SSM movement led by small supermarket owners is mainly due to the fear of shaky viability. The authors believe that the ultimate solution should be strengthening the competitiveness of small retailers. This study concludes that satisfying customers will make small retailers more sustainable. The study suggests the improvement of merchandising and customer services. In particular, the study performed an ideation survey for developing services suitable for supermarket customers. The study suggests service alternatives optimal for small retailers through confirmation survey of 300 consumers.

• The Korean Journal of Food And Nutrition
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• v.18 no.3
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• pp.254-264
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• 2005

This study was conducted to estimate the contents of heavy metals 'Hg, Cd, Pb, As, Zn, Cu, Cr, Mn' in some vegetables which were produced in Korea. The levels of heavy metals were determined using a mercury analyzer, an ICP(inductively coupled plasma spectrometer) and an AAS(atomic absorption spectrophotometer) after wet digestion. The values of heavy metals "mean(mini.~maxi.)" ppm(mg/kg) in some vegetables(raw of perilla leaf, chard, small water dropwort, water dropwort, kale, bud of aralia, pumpkin(round type) and pumpkin(long type) were as follows : Hg : 0.0021(0.0006~0.0054)mg/kg, Cd : 0.0035(ND*~0.0377)mg/kg, Pb : 0.0191(0.0023~0.0928)mg/kg, As : 0.0757(ND~0.5294)mg/kg, Zn : 2.6299(0.4478~6.8567)mg/kg, Cu : 1.0261(0.2046~8.9417)mg/kg, Cr : 0.1535 (0.0240~0.4982)mg/kg, Mn : 3.2476(0.3283~9.8280)mg/kg. This results showed that Mn was generally simillar to previous reports and Cd, Hg, Pb were lower than other reseaches, but As was little higher or Zn, Cu, Cr were higher than the levels of those reported contents in some vegetables on domestic supermarkets in Korea, Although tolerable limit of Hg and Cd is not in a regulation of WHO/FAO, these mean levels(Pb, As, Zn, Cu) are lower than recommended levels of WHO/FAO, Pb "0.1~2.0" mg/kg, As "1.0" mg/kg, Zn "5.0" mg/kg and Cu "0.1~50"mg/kg from vegetables in 'the tolerable contents of food' by the FAO/WHO, therefor some vegetables has set to evaluate their safeties.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.310-319
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• 2010

This survey was conducted to monitor the food additives, heavy metals, and microbial contamination of the dried marine products like squids, pollacks, and shrimps, including jerked beef. They were purchased from supermarkets and traditional markets in Gwangju from February to December 2009. A total of 101 samples were tested. Sorbic acid, one of the additives, was detected in 29 samples of them (32.2%) and the contents were from 21.4 to 244.2 mg/kg. Among heavy metals, lead was detected, ranging from 0.000 to 0.594 mg/kg and cadmium, from 0.000 to 0.679 mg/kg and mercury, from 0.001 to 0.947 mg/kg. Sodium was detected, ranging from 0.6 to 1.7%. Aerobic bacteria were detected from 81 samples (80.2%), coliform bacteria, from 10 samples (9.9%) and Bacillus cereus, causing food poisoning, was isolated from 3 samples (3.0%).

• Journal of the Korean Home Economics Association
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• v.46 no.3
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• pp.27-36
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• 2008

This study was conducted to investigate the recognition and uses of Codonopsis lanceolata. A survey methodology was employed consisted of 37.8% males and 62.2% females from the Seoul and Kyunggido area. The main results are as follows: The majority of respondents 60.7% males and 74.1% females indicated a preference for Korean food across all generational age classes. The specific preference for codonopsis lanceolata was indicated by the majority of males individuals in the forty to age group and by the teenage to thirty age bracket. The most popular reason provided for the preference of codonopsis lanceolata was good health benefits. People indicating a dislike for codonopsis lanceolata had little previous experience of eating this plant. Codonopsis lanceolata also appeared in 7.9% males and 9.0% females of small food transactions with 37.0% males and 36.6% females of respondents indicating supermarkets and traditional markets as their preferred shopping locations. In relation to cooking methods roasting was nominated by 36.0% males and 49.3% females of respondents. Codonopsis lanceolata was acknowledged as having the following characteristics "prevention of adult disease", "low calorie the diet food", and "high dietary fiber", but was not associated with "good flavor" and "established cooking method", "good health benefits from saponin", and "good for alexipharmic and expectorant". Recognition and eating experience was low for codonopsis lanceolata kimchi and Kimchi, rice bread, bread and sauce added with codonopsis lanceolata. However the opinion of taste appeared highly among respondents, especially in the twenties and teenage age groups.

• The Journal of the Acoustical Society of Korea
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• v.31 no.6
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• pp.359-366
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• 2012

Today, people are exposed to the various noisy environments, such as in the buses, subway and supermarkets where there are a lot of people. The noise issue is getting more serious as people want to use portable sound equipment and mobile phones even under this noisy condition. People want to use the portable equipment to exchange the information freely and they set the volume as 15dB higher than the noise around them, which almost reach at 110 dB. That amount of sound can cause noise induced deafness to the users and another issue to the others as additional noise source. A Bone-conduction system can be a solution to reduce noise and enhance voice signal of mobile phone. In this paper, we propose the way of cancelling noise and enhancing speech signal of mobile phones, by installing bone-conduction feedback system with ordinary mobile phones. With this system, we can reduce the environment noise and enhance the voice quality of mobile phones. Using this method, we can enhance the signal by around 17 dB.