• Journal of Distribution Science
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• v.5 no.2
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• pp.101-117
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• 2007

Recently, in the process of distribution industry's growth, distribution environment is changing rapidly by appearance of new business condition and strategy of multiple store. According to the intensification of competition, recently large discount stores are developing private brand(PB) products for the purpose of product differentiation and profitability. But after the economic crisis in 1997, young housewives and salaried man's that have rational and practical buying pattern become the core consumer's in the large discount stores. Hence low price strategy is not new things for the consumer's anymore. In addition to, acquiring new consumer, many discount stores are establishing new stores at the rural area. But they undergo hardships of establishing new stores at the rural area because of disparity consumer's behavior, income level and consumption's pattern among regions. So, when they try to establish new stores, they need to know consumer's behavior at the region. Therefore the purpose of this study is to analyze preference property for the private brand(PB) of large discount stores in Gyeonggi-Do.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.12
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• pp.1762-1768
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• 2016

The objective of this study was to investigate the physicochemical properties of rice flour at different degrees of milling (DOM) and their influence on cooking, color, textural, and sensory properties of rice noodles. Higher DOM flour resulted in higher value of lightness and lower value of yellowness. Transition temperatures of rice flour were not significant, whereas the enthalpy of gelatinization increased with an increase in milling degree. Rice noodles were prepared with rice flours of DOM, and their quality and sensory properties were investigated. Cooking properties of rice noodles were not affected by DOM; however, color values were affected by DOM. In textural properties, values of hardness and chewiness of rice noodles were significantly reduced with an increase in milling degree. The sensory scores for overall acceptability, appearance, and texture were highest in higher DOM noodles (DOM 10% and DOM 12%).

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.3
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• pp.448-458
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• 2010

Kenaf has a rigid and rough touch that inhibits the use of it as a textile material; therefore, this study developed a novel textile material using kenaf. Kenaf and cotton were blended in the ratio of 3:7 and manufactured as 20' spun yarn that was compared to 20's spun yarn made of 100% cotton. Both kenaf/cotton-blended and 100% cotton spun yarn were constructed as plain woven and knitted fabrics. Four kinds of fabrics were prepared as follows. Plain kenaf/cotton-woven fabrics, plain cotton-woven fabrics, kenaf/cotton jersey, and cotton jersey. A cellulase washing process was carried out to reduce the character of kenaf/cotton-blended fabrics, rigid, and rough touch. All fabrics were pretreated with NaOH. NaOH at the concentrations of 0, 0.25, 1.25, and 2.25mol/L, and cellulase at concentrations of 0, 1, 3 and 5g/L were used since the pretreatment of NaOH has a higher efficiency of weight loss than $Na_2CO_3,\;K2CO_3$ and Triton X-100. The ratio of weight loss, tensile strength, stiffness, drape property, and surface appearance were measured in order to evaluate the efficiency of the washing treatment on fabrics. Kenaf/cotton-blended fabrics exhibited more rigid and rough features than cotton fabrics. A cotton jersey showed significant differences in the degree of stiffness and drape properties. When all fabrics were treated with 1.25mol/L of NaOH and 3g/L of cellulase, kenaf/cotton-blended fabrics showed a higher retention ratio of tensile strength than cotton fabrics after washing despite the increased weight l08s of kenaf-blended fabrics compared to cotton fabrics. The ratio of weight loss for all fabrics was well correlated with flexibility. The washing treatment process made woven fabrics more flexible than knitted fabrics, because the stiffness of woven fabrics made the rubbing actions stronger. Kenaf/cotton-blended fabrics showed a significantly higher ratio of weight loss and more reduction in stiffness than cotton fabrics after the washing treatment. This might be due to the lack of cohesiveness and easy elimination from fabrics. The drape property of kenaf-blended fabrics was superior to cotton fabrics.

• Journal of Korean society of Dental Hygiene
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• v.4 no.2
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• pp.165-177
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• 2004

The purpose of this study was to analyze the influence of child's general property, mother's social and economic property, mother's knowledge and behavior in oral hygiene upon the appearance and treatment of child's primary tooth decay. For the purpose, oral examination was applied to one hundred three(103) small children who were at the age between four(4) and seven(7) and went to two(2) places of day care centers located in Seoul, and questionnaire was done to their mothers. The results of the study are as follows. 1. The number of children's dt is 1.55, the number of their ft is 1.42, dft index for primary tooth is 2,98, ft rate is 45.61%, and the higher child's age is, the higher their value is. 2. Mother's age, educational background, and occupation does not show significant difference with dft index for primary tooth. The higher mother's monthly average income is, the higher child's ft rate is. 3. dft index for primary tooth does not show significant difference according 10 mother's knowledge in oral hygiene. And, the child of mother using dental floss does show higher it rate in comparison with the one of mother who does not use dental floss, 4. Experience using dental clinic to treatment tooth decay does show significant difference with dft index for primary tooth. And experience using dental clinic for the purpose of oral examination and preventive treatment does show significant difference with ft rate. 5. From the result of multiple regression with dependent variable of dft index for primary tooth, there is no variable having significant influence. From the result of multiple regression with dependent variable of ft rate, explanatory variable is 43%, child's age, mother's occupation, mother's monthly average income, and experience using dental clinic to prevent tooth decay are significant explanatory elements. Through the above results, we can know that mother should practice positive behavior in oral hygiene for child to improve oral health. Under the reason, oral health education should be applied toward mothers as soon as possible, and governmental support should be followed so that mothers can participate in the education.

• Cartoon and Animation Studies
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• s.45
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• pp.215-233
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• 2016

Timelapse which was appeared Georges Mellieoseu in 1897 was not familiar to people and was not popular in film or broadcast industry in spite of long history. But about 5 years ago, timelapse has become distinguished in all around image art, because it show us aesthetic extraction of time and variation of color in Vimeo and Youtube which neve been seen before. So nowadays latest camera has come out with default menu which can shoot timelapse. But popularity of timelapse seem not development of cinematography technique or appearance of new function but production of image which reflects ages of present with fully accept digital media property. This study is approached from two formative characteristics. First it is strengthen of time which is showed timelapse and analog media from a comparison angle. Second, it is how to extend their sense and imitate images through resolution which can be possible high quality image and color especially with Raw data Through these methodology, this study defines correlation of character of digital media and artistic value of images in timelapse. And also it cleary assures the era of penetrating art has not only visual amusement as known but, also representative value of our ages and technology of media.

• 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 Convergence for Information Technology
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• v.9 no.2
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• pp.115-120
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• 2019

Chinese xian-xia films is a new genre that occurred through the fusion of the genre of martial arts and fantasy. This study analyzed the development of xian-xia films and the space aesthetics of xian-xia films through the miseenscene of the journey to the west films. In particular, the space for xian-xia in the films is divided into the human, urinary, heaven world and the space of conflict. It looks like the fantastic Middle Earth that Tolkien presented, however it is discriminatory in that it shows a highly Chinese appearance and overlapping world centered on the natural environment (the world of Mountains and Livers), such as mountains, deserts, caves, and grasslands, which usually appears in traditional martial arts history. Resently, the boom of journey to the west films is regarded as the change of the Chinese film industry under the influence of the development of IP (Intellectual Property) industry and the western fantasy genre in the 21st century China. This change marks the birth of the new Chinese fantasy "xian-xia" genre with the spirit of the present era that transcends the original world of journey to the west through the hybridization of the genre.

• Journal of the Korean Society of Costume
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• v.59 no.5
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• pp.83-100
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• 2009

In the 'Society of the Spectacle', Guy Debord argued that modern life was dominated by the commodity form and the false desires it engendered. He predicted in 1967 that culture would become the driving force in the development of the economy by the end of the century, He was sure when culture becomes nothing more than a commodity, it must also become the star commodity of the spectacular society. Fashion, the starriest of star commodities with its seductive fantasy approaches to the viewers occluding the commercial reality. From this point, the spectacular property of the modern fashion can be found. This study starts on the notion that the modern fashion is on the center of capitalist consumer culture and is constructed by spectacle. On this premise, the purpose of this study is analysing the attribute of 'spectacle' and 'keeping distance ￡Tom spectacle' in modern fashion expressed in fashion show, fashion media and fashion store. The fashion houses in the 1990s that recognised the commercial value of shock and spectacle were eager to employ young spectacularly visible named designers. They generated the publicity necessary for sales of perfume, cosmetics, bags and diffusion range of clothes through the visible fashion show and fashion media. In the fashion show and fashion media, fashion goods as the commodity both flaunts and disguises its commercial nature in spectacle. The spectacle on the fashion store is the process turning the commodity into image to arouse viewer's higher interest. In the fashion store, the appearance of the commodity such as space, display, package is considered more importantly than its 'utility value'. Meanwhile, the study also covered the innovative trial to evade the ubiquitous 'spectacle' in fashion area.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.6
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• pp.844-852
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• 2011

The purpose of this study was to determine the optimum chemical composition, color value, salinity, pH, total acidity, and texture for the production of short-term Green Gochujang using Cheongyang pepper powder and Meju powder. The results were as follows. The moisture content for Green Gochujang made from Cheongyang pepper powder was 33.50% for CON, and 27.21% for GG1. Crude fat and crude protein contents increased as the amount of added Meju powder increased (p<0.001). GG1 and CON contained 9.47% and 9.05% crude ash contents. Water activity was between 0.89 to 0.90. A higher amount of added Meju powder resulted in an increased color L value (p<0.001). CON showed the highest a value and b value compared to GG4, which had the lowest a and b values. Salinity was between 5.10% to 5.83%, which was lower compared to a former study. CON had a pH of 5.25, and GG4 had a pH of 6.06. Regarding total acidity, CON had a total acidity of 0.85, and GG4 had a total acidity of 0.44. Hardness value was highest in GG1 (1535.63), and lowest in CON (422.07) (p<0.001). GG1 showed the highest value in the adhesiveness property test, whereas CON showed the lowest value. GG1, which contained the highest amount of Cheongyang pepper powder showed the highest gumminess value (698.47). In an acceptance test, CON and GG3 showed the best appearance and scent value. GG3 received the highest interest in taste, texture, and overall quality. Through these results, GG3 made with 150 g of Chengyang Green pepper powder, 200 g of Meju powder, 600 g of starch syrup, 500 g of water, and 75 g of salt showed fine overall sensory interest, and therefore can be used for the production of fine Green Gochujang and Gochujang sauce.

• The korean journal of orthodontics
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• v.22 no.3 s.38
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• pp.557-578
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• 1992

Heat treatment which removes internal stress enhances the mechanical properties of the orthodontic arch wire. The main purpose of this experiment was to investigate the effects of the heat treatment on the mechanical properties of the Elgiloy wire. The Elfiloy wire, 0.016' X 0.022' and 0.018' X 0.025', were heat treated in an electric oven for 5, 10 and 15 minutes at selected temperatures between 300 and $900^{\circ}C$. Tensile strength and load deflection rate were measured to reveal the changes of mechanical property at various conditions, and each specimen was observed under metallurgic microscope. Also to trace the precipitation material due to overheat treatment, a qualitative analysis was carried out with EDS system. It was found that heat treatment at a low temperature caused an increase in the tensile strength and bending resistance, and a maintenance in the fibrous in the tensile strength and bending resistance, and a maintenance in the fibrous structure of both sizes of wire. The changes observed in properties and appearance were probably due to the relief of internal stresses incurred in the metal during cold working. In both sizes of wire the tensile strength and the bending resistance continued to decrease at high temperature, and the fibrous structure continued to disappear then was not observed at $900^{\circ}C$. The carbide precipitation founded in grain boundary at $750^{\circ}C$ probably was other elements carbide (Ni, Co) except Cr. The grain growth was observed at $1100^{\circ}C$. Optimum heat treatment for the 0.016' X 0.022' Elgiloy wire was 10 minutes at $500^{\circ}C$, and for the 0.018' X 0.025' Elgiloy wire it was 5 to 15 minutes at $500^{\circ}C$.