• International journal of advanced smart convergence
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• v.12 no.4
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• pp.334-343
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• 2023

A research model was developed in this study from previous research to illustrate the relationship among perceived scarcity, assumed expensiveness of art products, perceived functional value, perceived symbolic value as well as purchase for self and others. 639 valid cases who have experienced NFT art products have been collected for data analyses. The R software has been chosen for analysis. The results have revealed that perceived scarcity was positively related to perceived functional value and perceived symbolic value, but it was assumed that the expensiveness of art products was not significantly related to perceived functional value or perceived symbolic value. Moreover, functional value was significantly related to the purchase intention of both self and others, while symbolic value only was significantly affected by the purchase intention of others. The results of this study have provided managerial implications for future studies.

• Journal of Radiation Protection and Research
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• v.38 no.4
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• pp.202-207
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• 2013

Bioimpedance involves a lot of information related to living tissue. If there is alteration in bio tissue, its electrical characteristics also change. It is to study electrical characteristics of pork tenderlion in using a HP-4194A Impedance/Gain-phase analyzer instrument and electrical characteristics changes by graded radiation exposure dose. The results were as follow 1. Electrical characteristics of pork tenderlion in repeated measurement had high precision within ${\pm}5$% of coefficiency of variability. 2. During the measurement impedance absolute value and phase alteration did not show statistically significant difference.(p>0.05) 3. While impedance phase of electrical characteristics associated with frequency change was almost stable, impedance absolute value was in inverse proportion to frequency that means high inverse correlation of -0.096(r). 4. Impedance absolute value dropped in radiation exposure dose. The alteration of the value did not show statistically significant difference in 1 Gy, 2 Gy and 4 Gy.(p>0.05) However in radiation exposure dose of 10 Gy, the decrease of impedance absolute value was significantly different.(p<0.05) 5. Impedance phase according to radiation exposure dose change did not show statistically significant difference in 1 Gy, 2 Gy, 4 Gy, and 10 Gy(p>0.05).

• Food Science of Animal Resources
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• v.36 no.1
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• pp.1-7
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• 2016

The effects of five different cooking methods (boiling, steaming, grilling, microwaving, and superheated steaming) on proximate composition, pH, color, cooking loss, textural properties, and sensory characteristics of chicken steak were studied. Moisture content and lightness value (L*-value) were higher in superheated steam cooked chicken steak than that of the other cooking treatments such as boiling, steaming, grilling and microwaving cooking (p<0.05), whereas protein content, redness value (a*-value), hardness, gumminess, and chewiness of superheated steam cooked chicken steak was lower than that in the other cooking treatments (p<0.05). Fat content and ash content, springiness, and cohesiveness were not significantly different among the chicken steak cooked using various methods (p>0.05). Among the sensory characteristics, tenderness score, juiciness score and overall acceptability score were the highest for the superheated steam samples (p<0.05), whereas no difference in flavor scores were observed among the other treatments (p>0.05). These results show that marinated chicken steak treated with superheated steam in a preheated 250℃ oven and 380℃ steam for 5 min until core temperature reached 75℃ improved the quality characteristics and sensory properties the best. Therefore, superheated steam was useful to improve cooked chicken steak.

• Korea Journal of Hospital Management
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• v.24 no.1
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• pp.57-76
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• 2019

The purpose of this study was to investigate the effect of characteristics of hospital choice and hospital service quality on service value, customer satisfaction and hospital revisiting intent and a survey involving patients and their caregivers who used the hospital before was conducted for empirical analysis. Thus, the theory and factors concerning the characteristics of hospital choice, hospital service quality, service value, customer satisfaction and hospital revisiting intent and relevant preceding research were explored after examining the preceding research, the research model was developed accordingly. A total of 459 collected questionnaires were analyze after carrying out the survey on a national scale. The findings of this study have significance since it identified the motivation that affect the choice of hospital and provide information. Also, this study could be utilized as reference data for hospitals to survive in the fierce competition, as it carried out factual survey on considerations when making choice of hospital. Furthermore, due to the low expectation of patients and caregivers for hospital administration, the study indicated that it's linked to a significantly low chance of customer satisfaction and provide the cause. This study was differentiated with other research on hospital choice since it selected security as a factor of hospital choice, though it's not discussed in the preceding research and moreover, conducted the empirical analysis. And the results of empirical analysis revealed that customers felt that service value was improved when the information security was strengthened. In other words, the strengthening of hospital information security could be hospital choice motivation, which means this study provided practical implication.

• Animal Bioscience
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• v.34 no.4
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• pp.743-750
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• 2021

Objective: The objectives of this study were to explore the expression patterns of myosin heavy chain (MyHC) genes of different skeletal muscles from Chinese cattle, and to investigate the relationship between myofiber characteristics and meat quality of M. longissimus lumborum (LL), M. psoas major (PM), and M. semimembranosus (SM) from Chinese Luxi and Qinchuan cattle. Methods: Three major muscles including LL, PM, and SM from Chinese Luxi cattle and Chinese Qinchuan cattle were used in this study. The myofiber characteristics were measured by histochemical analysis. The MyHC isoforms expression was evaluated by real-time quantitative polymerase chain reaction. Quality traits including pH value, meat color, cooking loss, Warner-Bratzler shear force (WBSF) and sarcomere length were determined at day 5 postmortem. Results: PM muscle had higher pH value, a* value, sarcomere length and lower WBSF value compared to LL and SM muscles (p<0.05). Numbers of type I myofiber and the relative expression of MyHC I mRNA in PM muscle were higher than those of LL and SM muscles (p<0.05). Myofiber diameter of PM muscle was lower than that of LL and SM muscles, regardless of myofiber types (p<0.05). Conclusion: According to the stepwise linear regression analyses, tenderness was influenced by myofiber characteristics in all three examined muscles. Tenderness of beef muscles from Qinchuan and Luxi cattle could be improved by increasing numbers of type I myofiber.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.7
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• pp.3053-3061
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• 2011

This study examines the relationship between R&D(research & development) investment and market value among KOSDAQ firms in the Korea Stock Exchange. We investigate the effect of R&D investment on firm value in both total sample and sub-samples classified by firm characteristics based on types of firms. And we study the impact of a major economic disruption as the global financial crisis triggered by sub-prime mortgage problem in the US on R&D investment relative to the firm value. We find that R&D investment positively affects firm value and the squared term of R&D investment is found to be significant and negatively correlated with market value. This suggests the presence of nonlinear relationship like a reverse U-shape between R&D investment and market value in total sample and most of sub-samples. And we find firm characteristics and global financial crisis partially affect the contribution of R&D investment to market value in some of sub-samples.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.59 no.8
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• pp.1416-1422
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• 2010

$SF_6$ is the most commonly used insulating gas in electrical systems. But In these days $SF_6$ mixtures and alternative gas has been studied because of global warming. so although many studies have been carried out about binary gas mixtures with $SF_6$, few studies were presented about breakdown characteristics of $SF_6/N_2$ mixtures. At present study the breakdown characteristics of $SF_6/N_2$ mixtures in Non-uniform field was performed. In this paper, The simulation value are compared with experiment values. Streamer breakdown criterion was used for predicting breakdown voltage. For accurate simulation this simulation apply utilization factor using CST(computer simulation technology) EM $studio^{tm}$ program. AC breakdown experiments in non-uniform field was performed to compare with the breakdown simulation values. The pressure range of gas mixtures was 0.4 MPa to 0.7 MPa. The rod-plane was used and mixture ratio is $SF_6$ 20% : $N_2$ 80%. The gap lengths are 10mm to 70mm. As the pressure increase, this simulation value does not correspond to the experiment value. So this simulation need surface roughness factor. As a result of applying surface roughness factor this simulation decrease a relative error (|experiment value - simulation value| /simulation value).

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.148-158
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• 2017

This study was conducted to investigate the effects of adding gochujang addition to cookie dough on the quality characteristics of cookies. Cookies were prepared by replacing 0% 5%, 10%, 15% and 20% flour with gochujang. The gochujang pH, total soluble solid and salinity were $4.84{\pm}0.02$, $63.33{\pm}4.19%$ and $7.63{\pm}009%$, respectively. The moisture content in gochujang was $40.10{\pm}0.10%$, and the color values of gochujang was were as L-value $24.46{\pm}0.06$, a-value $10.18{\pm}0.13$, and b-value $7.44{\pm}0.10$. The pH values of cookies decreased according to the addition of gochujang. The values of density and loss rate in cookies were not-significantly different among the samples. Spread factor and moisture content of cookies increased with amounts of added gochujang. The salinity and total soluble solid content of cookies with gochujang were significantly higher than those of the control. L-value was significantly reduced, and a-value and b-value increased by adding gochujang. Total phenolic content and DPPH free radical scavenging activities were increased according to the amount of gochujang. For sensory evaluation, gochujang added cookies were more preferred in terms of color, softness and overall preference. Overall, these results indicate that adding 10% gochujang is desirable for making gochujang cookies.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.39-49
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• 2018

In this study, the traditional takju was manufactured using the finger root, which was recognized as a health functional ingredient, and analyzed the physicochemical and sensory quality characteristics according to the period of fermentation. The pH was significantly low(p<0.05) in all samples until the second day of fermentation, and the pH tended to increase again from the third day of fermentation. The pH value was decreased as the amount of finger root was decreased(p<0.05). The acidity of takju was significantly lower at 0.17~0.21 immediately after fermentation(p<0.05). The acidity of FR0 showed significantly the highest value(p<0.05). The sugar content of takju was significantly increased in all the samples until the 2nd day of fermentation(p<0.05). On the 7th day, it showed the lowest value at $11.01{\sim}12.63^{\circ}Brix$. The sugar content of FR0 was significantly lowest value(p<0.05). The alcohol content of takju was significantly increased as the fermentation proceeded, and the highest value was 11.90~13.50% at 7 days(p<0.05). The alcohol content of RF0 was significantly higher than other samples(p<0.05). As a result of organic acid analysis of finger root takju fermented for 7 days, citric acid(3.35%) showed the highest content of FR3(p<0.05). The content of fructose increased with increasing finger root amount (p<0.05). As a result of sensory evaluation of finger root takju, FR1 and FR2 samples tended to be lower in score than FR0, and FR3 showed the highest score. The overall acceptance value of FR0 was 7.5 and FR3 was 7.57.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1212-1219
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• 1999

The oils were extracted from the mixture of roasted(for 20 min at 190oC) perilla seeds(RPS) and roasted (commercially) peanuts(RPN) by solvent extraction(SE) and mechanical expression(ME). The effects of mixing ratio on physicochemical characteristics and oxidative stability of their oils were investigated. Yields of both SE and ME oils were increased as the RPN ratio in the mixture increased. In all the SE and ME oils, the major fatty acids were oleic, linoleic and linolenic acid, and total saturated fatty acids increased gradually, but total unsaturated fatty acids decreased gradually as the RPN ratio in the mixture was increased. The specific gravity and refractive index of both SE and ME oils decreased as the RPN ratio in the mixture was increased. Acid value, saponification value and iodine value of SE oils decreased as the RPN ratio in the mixture increased, whereas acid value and iodine value of ME oils decreased and saponification value increased. The colors of ME oils were darker brownish than SE oils. The oxidative stability of SE oils was decreased as the RPN ratio in the mixture increased, whereas that of ME oils was increased. Sensory evaluation of all the oils extracted from the mixture with various mixing ratio showed significant differences in flavor, taste, color and overall acceptance(p<0.01). The oil extracted from the mixture of the mixing ratio of 8:2(RPS:RPN) showed slightly higher preference regardless of extraction method.