• International Commerce and Information Review
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• v.14 no.3
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• pp.539-558
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• 2012

The purpose of this study is examining the differences of mobile SNS's service quality, which consists data quality and system quality, among the groups that are classified by commitment and customer loyalty. For the experimental analysis, the frequency analysis was performed for general characteristics of sample. The variables were selected by factor analysis that also prove the validity of variables. The value of Cronbach's alpha was calculated to check the reliability of variables. In addition, the group was determined by the both hierarchical and hierarchical cluster analysis, then ANOVA was performed to test the hypotheses that there are differences of mobile SNS's service quality, among the groups that are classified by commitment and customer loyalty. The results of this study support that there are differences among the groups toward mobile SNS's service quality and also shows the more commitment and loyalty group is the higher recognition of mobile SNS's service quality. Thus, the companies have to realize that mobile SNS is very important key factor to success in rapidly changing business environment. In conclusion, the companies implement different customized strategy for the different group and develop the contents and the applications to maximize the commitment and loyalty of for the mobile SNS users.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.1081-1085
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• 2012

This study was performed in order to determine the processing conditions (pre-drying at room temperature for 0 or 30 min, frying at $160^{\circ}C$ for 1 min or at $180^{\circ}C$ for 40 sec, and soaking for 0~24 h) of Sasambeong recorded in the "Sumunsasul". The Sasambeong was evaluated for crude lipid content, hardness, Hunter's color values, and sensory characteristics. After pre-drying at room temperature for 30 min, the crude lipid contents and hardness of Sasambeong were significantly increased. In addition, the crude lipid content and hardness of Sasambeong did not differ significantly according to the frying conditions. After pre-drying, the sensory characteristics of Sasambeong showed more improvement. The crude lipid content, hardness, Hunter's color values, and sensory characteristics of Sasambeong, which were prepared according to different soaking times (0, 6, 12, or 24 hr) were investigated. As soaking time increased, the crude lipid content and hardness of Sasambeong decreased with a range of 25.43~24.31% and 525.90~388.98 g, respectively. The sensory characteristics of Sasambeong showed no significant difference according to the soaking time. Overall, we think that the best processing conditions of Sasambeong were pre-drying at room temperature for 30 min and then frying at $160^{\circ}C$ for 1 min.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1260-1267
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• 2017

The properties of rice were studied on five rice cultivars (Ilpumbyeo, Samkwang, Goami-4, Dodamssal, and Thai rice), and employed two kinds of saccharification treatment methods (treatment I : rice shape, treatment II: grinding rice shape). Thai rice showed differences in width and length when compared to other cultivars of rice, and the Goami 4 had the lowest thousand-grain weight. The Goami4 and Dodamssal each showed high contents of amylose and resistant starch, and the water absorption rate was close to maximum at 90 minutes as well as the highest level of Goami 4 at all times. The qualities of highest water-binding capacity, solubility and swelling power was most significant in Thai rice. The lowest hardness level of wet rice resulted in the lowest hydration-related characteristics. High amylose content rice, in particular, showed low sugar content and slightly increased sugar content as the saccharification process improved (treatment II). On the other hand, high amylose cultivars had the same high degree of hardness as boiled rice. From these results, the Dodamssal was found to have the lowest viscosity at all temperatures but highest viscosity during the saccharification process, suggesting it may be successfully implemented as a thickener in rice beverage processing. The purpose of this study was to attempt to provide basic data on the development of rice beverage manufacturing technology, based upon the quality characteristics related to beverage processing of rice cultivars.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.5
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• pp.837-842
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• 2010

The purpose of this study is to develop bathing aids as a strategic products to promote the medical tourism in Sancheong Jirisan Oriental medicinal herbs special district using medicinal herbs produced in Sancheong province, and to verify the effect of the bathing aids in vitro. We investigated the cytotoxicity activity, antioxidant activity, antiaging and whitening effects of Sanchung-PNU 1 (SP1) and Sanchung-PNU 2 (SP2) made with traditional medicinal herbs. The cytotoxicity activity was measured by MTT (3-[4,5-dimethylthiazol-2-yl]-2,5-diphenyltetrazolium bromide) assay. Antioxidant activities were determined by DPPH (1.1-diphenyl-2-picrylhydrazyl) radical scavenging capacity assay. We measured the inhibitory effect against tyrosinase activity to prove the whitening effect, and the inhibitory effect against elastase activity to prove the anti-aging effect. Two proposed prescriptions, SP1 and SP2, showed not significant cytotoxicity but significant (p<0.001) improvement in anti-oxidation, anti-wrinkle, and whitening effects compared to the control group. The result shows that these bathing aids have excellent DPPH radical scavenging effect and significant inhibitory effect against elastase and tyrosinase activity. These findings suggest that these bathing aids have a strong antioxidant, anti-aging, and whitening effect.

• Applied Biological Chemistry
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• v.46 no.1
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• pp.39-45
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• 2003

This study was conducted to investigate the effect of ash contents of bread flour on the rheology of frozen dough In making frozen dough by measuring amylograph, flrinograph and extensograph. The quality of frozen-stored dough under freezing condition ($-20^{\circ}C$, 12 weeks) was evaluated by measuring final proof time, moisture content, baking loss, loaf volume and hardness of bread with storage time. In bread flour with high ash content farinogram showed that water absorption, degree of softening increased but valorimeter value decreased. In bread flour with low ash content amylogram showed that gelatinization temperature and maximum viscosity increased and extensogram showed that the area and resistance of the bread flour increased. As the proof time increased the extensibility decreased. Final proof time of frozen dough was shortened at the bread flour with low ash content with storage time. In bread using the flour with high ash content, moisture content, increased but baking loss rate decreased while the hardness of product increased slowly with time. But in bread using the flour with low ash content, the loaf volume of baking increased but the hardness of product decreased. As the frozen storage time was shortened, the product was more stable and better in quality.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.189-194
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• 2011

Effect of Sargassum confusum extract on the reduction of body weight gain and lipid contents in obese rats were evaluated to find natural materials with anti-obesity benefits. After inducing obesity by feeding 42.5% high-fat diet for 5 weeks, each 10 Sprague-Dawley rats were randomly assigned to high-fat diet control (HFD) group and high-fat diet group containing 3% Sargassum confusum extract (HFDSC). Weight gain of HFD group ($2.96{\pm}0.31g/day$) was significantly (p<0.05) higher as compared to that of normal diet (ND) group ($2.19{\pm}0.17g/day$). Weights of adipose tissues of HFD group were higher than those of ND group. Body weight gain of HFDSC group, however, was $2.36{\pm}0.24g/day$, which was significantly (p<0.05) lower by 21% than that of HFD group. In addition, weights of epididymal and perirenal adipose tissues were lower by 15% and 16%, respectively, as compared to those of HFD group. Biochemical analyses showed that concentration of triglyceride, total cholesterol, and fatty acids were significantly (p<0.05) lower in HFDSC group. These results suggest that Sargassum confusum extract has a high potential as an anti-obesity material by reducing weight gain and obesity-related factors in serum.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.19 no.1
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• pp.25-43
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• 2016

This research was completed to provide fundamental data regarding the guidelines to installing and managing utility facilities & structures in wetland protected area to advance the functions and sustainable use of ecology services by preserving the ecology within wetland protected area. There were 5 on-site researching areas that were used as the main subject with these areas chosen and considered from 21 inland wetlands that have been designated and are being managed from the Ministry of Environment and by their designated dates as a wetland protected area. The utility facilities in these wetland areas were categorized by their types and a detailed on-site investigation was proceeded with investigation items chosen whereas these facilities are working by their roles from their location, size, used materials, types, information contents and etc., The results showed that regarding informational structures, several locations of information boards were distanced from the main exploring routes which did not consider the visitor's eye level which had their readability dropped and by sunlight, time lapse and water penetration, many information boards were damaged or corrupted so that it was hard to confirm the information noticed or understanding an image. Insufficient observation and educational structures were installed that considered the ecological characteristics of wild animals and their living conditions. Regarding convenience facilities, there were parking lots that were installed on the fore-land and to decrease non-point solution sources, some parking lots needed to be located in protected lowlands while some facilities' shape and colors did not harmonize with their natural surroundings, creating a sense of awareness, which will need some more consideration. As for safety facilities, they were very insufficient compared to other facilities. This means that additional safety structures are needed so that related personnel can be aware of where a visitor is located when an accident occurs. Protectional facilities strongly needed new structures and a management system to cut off entrances and do surveillance so that visitors do not go into areas outside of the managed areas and bring damages to restricted locations. Research labs needed to expand the use of automatic weather systems and water gauge equipments to build fundamental data regarding floodgates that are intimated to the forming of wetlands. Sensor cameras and other types of monitoring systems are needed to monitor the majority types of animals living in the wetlands as well.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.1
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• pp.300-310
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• 2018

The purpose of this study is to compare the change of Well-Dying awareness and decision of university student before and after taking the course of death study. A questionnaire survey was conducted for university students 93 before education, 117 after education who participated in the Death Studies related lectures at Daejeon Metropolitan City for 15 weeks from August to December 2016. The general characteristics of survey are gender, age. grade, major, marriage condition, religion, family member living together and health status. Four items on the perception aspect of death, five items on the aspect of acceptance of death, seven items of death decision and twelve items for death education's interest and importance were configured as a reference scale. The statistical method carried out the chi-square test, the independent sample t-test, and the decision tree analysis. Based on the decision tree, At the time of preparation for death(cancer patient, terminal patient, etc.) and the elderly(65 years old or older), the education transition rate was 66.7%. But After education, 65.3% of the respondents were in adult, middle and high school, under elementary school, university, and graduate school, which showed a significant difference. Therefore we are looking for death education's effectiveness and setting directions for education's period and contents. the negative viewpoints and worries about the implementation of death education at elementary, middle and high schools and universities are resolved and the death education will positively affect the change of attitude of students.

• Journal of Ginseng Research
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• v.33 no.1
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• pp.13-25
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• 2009

Geochemical relationships between ginsengs and soils from three representative soil types, shale, phyllite and granite regions, from Keumsan were examined. High elements ere shown at the granite and shale areas of the weathered soils, the phyllite areas of he cultivated soils and the shale areas of the host rocks. T1 was enriched in ginsengs grown in the shale areas, Cs and B in the phyllite areas, and Be and Cd in the granite areas. Positive correlations were dominated by the shale areas. These relationships can be explained for mineral characteristics within the soils, and their behaviors related to the physio-chemical conditions. High elements were shown in the 2 year ginsengs of the hale areas, and 4 year ginsengs of the phyllite and granite areas in comparisons with ginsengs of the different ages from the same areas. These differences can be explained with ages of the ginsengs, solubilities of the minerals and physio-chemical differences within soils. The content differences of high elements such as Cs, T1 and Be were found between soils and ginsengs. Overall, these results suggest that components of ginsengs grown in the granite areas are chemically similar to the soils.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.206-221
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• 2016

This study presented the need to research into 'emotional response' and 'willingness to use apps', perceived by consumers using food delivery apps amidst the spread of smartphones and surge in use of food delivery apps. This study was also intended to present 'service quality' of food delivery apps, along with 'arousal' and 'pleasure' which represented the 2 types of emotional dimension of Pleasure-Arousal-Dominance(PAD), as variables that could strengthen the willingness to use food delivery apps and examine their roles. On the basis of results of such analysis, we intended to provide basic data necessary for development and operation of food delivery app contents. For subjects and spatial scope of this study, we selected domestic male and female residents nationwide who were aged 20 or older and had experience of using food delivery apps over the last 3 months. Among the subjects of this study, we surveyed foodservice consumers who had experienced of ordering food via food delivery apps such as Baedal Minjok, Yogiyo, and Baedaltong. Based on results of this study, it was found that design and sympathy related to food delivery app service quality had a positive effect on arousal while design and reliability had a positive effect on pleasure. Both informativity and mobility of food delivery app service quality were found to have a positive effect on the willingness to use apps. The pleasure from PAD had a positive effect on willingness to use apps, while arousal did not have any effect on willingness to use apps. The results of this study suggested that design and reliability, informativity, mobility were very important factors in inducing foodservice consumers to use food delivery apps continuously.