• The Journal of Fisheries Business Administration
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• v.37 no.3 s.72
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• pp.109-130
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• 2006

Rapid economic development has led seafood consumption to its quality - oriented pattern as well as consumer's in China. This study concerns about The First, China is Seafood development background. The Second, China become emboldened seafood causes. The third, seafood consumption has characteristic. The fourth, seafood consumption has the organization of society. The study shows that there are economic developmental periods Chinas has three time. The First time$(1961\sim1983)$ is rapid growth. The Second time$(1984\sim1998)$ is growth accumulate. The third time$(1999\sim)$ is changing on seafood consumption as the consumption of seafood is changed according to economic variables changes in income, price, tastes and population. This changing pattern of seafood consumption is based on economic variables appears toward luxury and convenience seafoods. Consumption of food is also affected by non - economic variables. The most typical non - economic variables leading to changes of seafood consumption is local, seafood culture, $et{\ldots}$ Recently seafood consumption pattern shows that consumers paying more money to get their seafood preference for pursuing its hight growth and varienty.

• Journal of Fashion Business
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• v.13 no.6
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• pp.1-11
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• 2009

Dong Tribe is a populous nationality with brilliant civilization, they created their unique culture of costumes and accessories throughout the long river of history. And the children's costumes could be the florid feature of the splendid fashion of Dong Tribe because they reflect the sentimental tastes and consciousness of the nation. The children's costumes of Dong Tribe are classified as infants' garments and children's garibaldis by different ages, the garments are much more in kinds, fresher in colors and much complicated in shapes while comparing with the adults' garments. Furthermore, the children's hats, bibs and baby carriers are also the outstanding features in children's costumes of Dong Tribe.

• Journal of the Korea Furniture Society
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• v.23 no.1
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• pp.57-67
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• 2012

Recently, shows the possibility of providing such dyed-gathered woods after forming single boar This studyds with using cheap timbers generated by the thinning. It is helpful for master artisans are suffering from finding qualified materials. Traditionally, the master artisan has been used the beautiful grained wood from around roots of old zelkova trees and black persimmon trees. Instead, this study shows that dyed-gathered woods replace the natural grained wood and also produces a furniture made of an aggregate and a plate from walnut trees and ash trees which are a contrast to dyed-gathered woods. Dyed-gathered woods can reproduce the various colors to satisfy people's tastes, and the dignified grains that we can see in the old woods. Besides, dyed-gathered woods can replace rare materials and provide higher reliability of supplies.

• The Research Journal of the Costume Culture
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• v.21 no.6
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• pp.961-966
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• 2013

Being one of the most important textile and apparel producers for years, Turkey began to become active in terms of retailing. Although retailing industry is in its growing phase, the social and economic influences caused the customers' tastes and demands to be more distinctive and segmented in parallel with the advancement of the retail industry. Therefore, the retail industry began to develop in more fragmented way where clear boundaries between different types of retailers were established. In this study, the apparel retail market is overviewed and analyzed within the context for determination of the current situation and future prospective. To this aim, the textile and apparel companies that are active in Turkey were classified into groups based on the type of distribution channels they used. Then, the performances of the groups were established using the secondary type of resources. Finally, the findings were summarized, by showing the similarities and differences between different channels.

• Proceedings of the EASDL Conference
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• 2008.10a
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• pp.31-36
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• 2008

The paper is an attempt to explore various aspects of Thai traditional cake culture in order to understand the characteristics of Thai tradition cakes and their significance in Thai cultural life. The study will focus on cake culture in both folk culture and court culture as well as observe the changes of this culture in the present time of globalization. In the text book on Thai Khanom, Kobkhaew Natpinit sums up the characteristic of Thai traditional 'Khanom' as follows: 1. Thai traditional (cake) Khanom are mostly made from rice, sugar and coconut. 2. The tastes of Thai Khanom are sweet and rich in coconut cream with a little bit of salty taste to enhance the flavour of coconut. 3. The colour and scents of Thai Khanom are naturally fragrant. Fresh fragrant flowers are used to add pleasing fragrance and colour to Thai Khanom.

• 제어로봇시스템학회:학술대회논문집
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• 2004.08a
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• pp.694-698
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• 2004

In this paper, as one of these efforts for making the intelligent data mining system we propose the Associative frame of the memory according to the following three steps. First,the structured frame for performing the main brain function should be made. In this frame, the concepts of learning memory and episode memory are considered. Second,the learning mechanism for data acquisition and storing mechanism in the memory frame are provided. The obtained data are arranged and stored in the memory following the rules of the structured memory frame. Third, it is the last step of processing the inference and knowledge retrieval function using the stored knowledge in the associative memory frame. This system is applied to the area for estimating the purchasing degree from the type of customer's tastes, the pattern of commodities and the evaluation of a company.

• Journal of The Korean Association of Information Education
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• v.6 no.2
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• pp.131-140
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• 2002

In this study, we will explain the concept of an organized and collective web based project learning system and suggest a basic structure concentrating on the learners. The web-based project learning system enables learners to use the diverse information on the internet any where, any time. Also the project system aims to go beyond classroom education and achieve learner-focused education with a project based on the students' tastes.

• Korean Journal of Computational Design and Engineering
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• v.11 no.1
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• pp.67-76
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• 2006

Today the tastes of consumers change rapidly and the kinds of the products become diverse. There- fore the product life cycle becomes shorter and shorter. Moreover the save of resources and the recycling for the environmental preservation are the essential theme. On this the necessary information for the product development increases enormously. For the right use of the information the design process should be supported by the proper design tool. For this the 'design catalogue system for recycling' is suggested here. This system consists of four parts. that is, 'the existing automobile system database', 'welting principle database', 'Assessment system of the ease of disassembly' and 'one's own product development ratabase'. By the use of this system the product development period could be reduced about 30% drastically.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.151-159
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• 2016

With the targeted coffee consumers in Kwangju city, South Korea, this paper investigates a few determinants such as taste, aroma, mouth-feel, and satisfaction to influence coffee price, based upon self-evaluations by those who enjoy specialty coffee. Using both simple regression and standard multiple regression analyses, it turned out that tastes, smell, mouth-feel, and satisfaction of specialty coffee had effects on coffee price. This study implies that when coffee consumers decide coffee price, they consider multiple factors to influence their overall satisfaction in multiple aspects than a single facet like taste, aroma, and mouth-feel. Practical and theoretical discussion and implications are suggested for the following studies.

• Food Science and Preservation
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• v.2 no.2
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• pp.269-276
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• 1995

Uncooked rice Tackju was prepared from the groud rice with different particle size such as 12, 20, 35 and 50 mesh, and its characteristics were analysed during the brewing. Reducing sugar and ethanol contents as well as yeast cell counts were the highest in main mash and Tackju prepared from 20 mesh fraction. Especially, reducing sugar content was about. 1.5-2.5 times as much as that obtained from 35 or 50 mesh fraction. The final concentration of ethanol in main mash prepared from 20 mesh fraction was 14.8%(v/v). It was about 1.5%(v/v) higher than the lowest one [13.35%(v/v)] which was prepared from 12 mesh fraction. No significant difference In total acidity was observed. Sensory evaluation revealed 20 or 35 mesh Tackju to be the best in overall preference, especially in sweet and refreshing tastes.