• 산업경영시스템학회지
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• 제24권65호
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• pp.11-22
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• 2001

Recently, many studies on the supply chain management have been published due to increasing attention placed on the design and performance analysis of the supply chain as a whole. Using the Beer distribution game introduced in Sterman[1995], we develop a simple order-up-to-R inventory model to minimize sum of the inventory holding cost and shortage cost under probabilistic demand. We show that performance of the model is robust through extensive simulation experiment. Applying the model to serially connected supply chain, we observe that, if the unit shortage cost is relatively high, R value computed independently is an optimal solution.

• 한국콘텐츠학회논문지
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• 제20권3호
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• pp.379-389
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• 2020

본 연구의 목적은 중국 지역 대표 브랜드 칭다오 맥주의 브랜드 자산인 브랜드 인지, 브랜드 이미지, 지각된 품질이 매개변수인 소비자 만족도를 기반으로 브랜드 충성도에 미치는 영향을 밝히는데 있다. 이를 위해 2019년 10월 21일부터 11월 3일까지 14일 동안에 중국에 칭다오 맥주를 먹은 경험이 있는 중국 소비자 대상으로 설문조사를 진행되었다. 응답자 답을 SPSS 25번전으로 회귀분석을 진행하였다. 칭다오 맥주의 브랜드 자산, 소비자 만족도와 브랜드 충성도의 영향관계를 검증하기 위해 3가지 가설을 설정하였다. 분석결과는 첫째, 칭다오 맥주의 브랜드 자산은 소비자 만족도에 정(+)의 영향이 미친 것이다. 그리고 브랜드 자산은 브랜드 충성도에 도 정(+)의 영향을 미친다. 마지막으로 소비자 만족도는 칭다오 맥주의 브랜드 자산이 브랜드 충성도에 영향을 미치는데 매개효과를 있다고 나타났다.

• Applied Microscopy
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• 제40권2호
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• pp.117-123
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• 2010

본 연구에서는 의생물 시료에 대해 정량적 전자토모그래피의 기본 전제 조건인 Beer's law를 실험적으로 검증하였다. 시료는 의생물 시료와 비슷한 흡수계수를 갖는 카본 지지막과 latex sphere의 시료를 선택하였으며, 연속적으로 기울어진 TEM 이미지를 획득하였다. 우선, 전자토모그래피를 수행하여 카본 지지막과 latex sphere의 기본 상태를 파악하였다. Beer's law의 검증을 위해 각각의 물질에 대해 경사각 기울기에 따라 입사빔의 강도와 투과빔의 강도의 변화를 측정하여 회귀분석을 수행하였으며, 그 결과 RMS값 0.976의 범위에서 선형적인 관계를 확인할 수 있었다. 또한 Beer's law를 이용하여 카본 지지막과 latex sphere에 대한 각각의 상대적인 흡수계수를 구했으며, 그 값은 대략 1.71(5)/${\mu}m$과 2.67(6)/${\mu}m$으로 경사각 기울기에 대하여 일정하게 유지됨을 알 수 있었다. 따라서, 정밀한 실험조건에서 입사빔의 정보를 유추할 수 있다면 의생물 시료에 대해 엄밀한 Beer's law가 성립하는 정량적인 전자토모그래피가 수행될 수 있을 것으로 기대된다.

• 항공우주시스템공학회지
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• 제17권4호
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• pp.18-27
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• 2023

본 논문에서는 열해석의 하중조건으로 레이저 열원을 설정하여 반사경의 구조-열-광학 성능 분석을 수행하였다. 레이저 열원 모델은 가우시안 빔을 바탕으로 반투명한 소재를 고려한 Beer-Lambert 법칙을 적용하여 하중조건으로 선정하였으며, 반사경만의 성능 분석을 위하여 기구부는 고려하지 않았다. 열변형해석을 수행하여 반사경 표면의 온도 변화로 인한 열응력과 열변형 데이터를 얻었다. 열변형에 의한 반사경 표면의 변위 데이터를 Zernike 다항식에 피팅하여 파면오차를 계산하였으며, 이를 통해 고에너지 레이저가 반사경으로 입사될 때 반사경의 광학 성능을 예측할 수 있었다.

• 보건교육건강증진학회지
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• 제29권2호
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• pp.47-58
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• 2012

Objectives: The purpose of this study is to analyze contents of beer advertisements in Korea. Research has suggested the influence of alcohol advertisements on viewer's drinking behavior, attitude, and expectancies. Korea's policy on alcohol advertising relies on limited government regulation and self regulation among alcohol industries. This study is expected to lay a foundation for further discussion on regulating alcohol advertising in Korea. Methods: A total of 81 beer advertisements broadcasted between 2008 and 2011 were analyzed. The contents were categorized into themes (22 themes were used), models, and presentation techniques. Results: The themes most frequently appeared in beer advertisements were quality (66.7%), relaxation (44%), camaraderie (41%), and individuality (39.5%), respectively. Analysis of models revealed that most advertisements had more than three models (64.2%), and most of them were in their 20s (68%). As much as 82% of advertisements used celebrity models. Analysis on presentation techniques showed that 91.4% displayed drinking scenes, and 27% displayed gulping down the whole bottle or the glass. Finally, about 10% of ads showed drinking in hazardous situations such as during water sports. Conclusion: The results of the study reflect the minimal regulation of alcohol advertising in Korea. The need for joint effort by legislators, researchers, alcohol industries, and advertising agencies is discussed in order to establish healthier drinking environment.

• 한국환경보건학회지
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• 제44권4호
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• pp.348-359
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• 2018

Objectives: The purpose of this study was to investigate the relationship between frequency of alcohol drinking and blood mercury concentration in Korea. Methods: This was a cross-sectional study that used data from the Korean National Health and Nutrition Examination Survey. Among them, 3,174 persons were selected for the final study. Results: The concentration of mercury in the blood increased as the frequency of drinking soju or beer increased. Similarly, in the multiple-linear regression analysis model, the frequency of soju drinking was identified as an independent variable showing a statistically significant positive linearity (p<0.001). After controlling for confounding factors, comparing those drinking 'more than twice a week' with those who almost do not drink alcohol, the adjusted ORs for exposure to high concentrations of mercury were 3.24 (95% CI, 2.10-4.99) for drinking soju and 2.07 (95% CI, 1.33-3.22) for drinking beer. The interaction effect between 'soju drinking' and 'spicy pollack and seafood stew' was not statistically significant (p=0.098) for evaluating the interaction effect between the two variables. Conclusions: The concentration of mercury in the blood increased as the frequency of drinking of soju or beer increased. The higher the frequency of alcohol drinking, the more likely is the blood mercury to be included in the high-concentration group. The results of this study can be used as important scientific evidence for the field of environmental health related to alcohol drinking and blood heavy metal exposure in Korea.

• Journal of Microbiology and Biotechnology
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• 제17권2호
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• pp.297-304
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• 2007

The effect of yeast propagated at different aeration conditions on yeast physiology, fermentation ability, and beer quality was investigated using three strains of Saccharomyces cerevisiae. It was shown that yeast cells grown under continuous aeration conditions during propagation were almost two times higher as compared with discontinuous aeration conditions. The maximum of cell growth of all samples reached between 36 hand 48 h. The concentration of trehalose was increased under continuous aerated yeasts, whereas glycogen was decreased. It was also observed that the concentration of glycogen and trehalose in yeast cells had no direct effect on subsequent fermentation ability. The effect of yeast propagated under different aeration conditions on subsequent fermentation ability was different from yeast strains, in which the influence will be most pronounced at the first fermentation. Later, the yeasts might regain its original characteristics in the following fermentations. Generally, continuously propagated yeast had a positive effect on beer quality in subsequent fermentation. Hence, the concentration of aroma compounds obtained with yeast propagated under 6 1/h for 48 h aeration was lower than those grown under other aeration conditions in the bottom yeasts; in particular, the amounts of phenylethyl alcohol, ester, and fatty acids were decreased.

• Food Science and Biotechnology
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• 제17권4호
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• pp.739-744
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• 2008

The method of yeast propagation has an influence on yeast physiology, fermentation ability, flocculation rate, and taste stability of beer. In order to find optimal conditions for propagation, several parameters were investigated in combinations. The bottom brewing yeast grown at $10^{\circ}C$ indicated that a higher flocculation capacity during the $1^{st}$ fermentation. However, the taste stability and the aroma profile were not affected by parameters of propagation investigated. The beer quality was rather affected by storage duration. In addition, a correlation between tasting and chemiluminescence was found at the beer, which was produced using bottom brewing yeast. The propagation at $10-25^{\circ}C$ with addition of zinc ion indicated the best condition to improve fermentation ability, flocculation rate, and filterability for bottom brewing yeast, whereas the propagation at $30^{\circ}C$ with addition of zinc ion showed the best condition to increase fermentation ability for top brewing yeasts.

• 한국식품과학회지
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• 제45권2호
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• pp.142-147
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• 2013

Pale ale류에 속하는 수입산 시판 맥주 3종과 신제품 맥주를 대상으로 일반적 품질특성과 향기패턴 및 맛의 성향을 비교하였다. 그 결과 신제품은 4.35%의 알콜 함량을 나타냈으며 B.U.는 3.5, 색도는 34.43(EBC), sweetness는 $2.28^{\circ}P$, pH는 3.96, 총산은 5.21, 폴리페놀은 181.22 mg/L의 함량을 보였다. 전자코에 의한 향기패턴의 경우 시판 맥주와는 구분되어 다른 향기특성을 갖는 것으로 나타났으며, GC를 이용한 총 14종의 휘발성분 중 ethyl acetate, isobutanol, isoamyl acetate, isoamyl alcohol, ethyl hexanoate 함량의 차이를 보였고 그 외 물질들은 시판 맥주와 유사한 것으로 나타났다. 전자혀 분석에서는 시판 맥주에 비하여 NB의 신맛이 부족한 것으로 나타났으며 맥주의 주요한 쓴맛을 나타내는 성분 중 하나인 quinine을 정량 한 결과 시판 맥주에서의 농도는 1.5-1.8 mg/L 사이로 나타났다.

• 산업경영시스템학회지
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• 제23권54호
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• pp.111-117
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• 2000

In this study we analyzed the relationship between sensibility image and the needs to purchase, by studying the relations between the brand name of the beer which consumers recognize and the needs to purchase, and by extracting the sensibility image from the consumers about how they feel about the advertisement. For the survey we first chose 30 sensibility related adjectives from the preliminary survey and chose the 6 most selected sensibility related adjectives by showing beer advertisements from the 3 leading companies. In the main survey we used 7 point scale measurement to evaluate the sensibility scale in each advertisement using the 6 sensibility related adjectives we chose from the preliminary survey, such as cleanness, coolness, pleasantness, softness, easiness, and studied why they feel that way about the advertisement. We hope to contribute on establishing the advertising strategy of the company, based on sensibility image which the consumers are in favor of.