• 무역상무연구
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• 제20권
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• pp.3-22
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• 2003

The CISG has been effective since January 1,1988. Even if both parties of international sales contract are located in ratifying countries, the CISG does not apply to certain excluded transactions. The CISG does not apply if the parties have opted out of the CISG. When the parties opt out, they usually agree on the law that is to replace the CISG. In the context of international sales, the frequent and difficult choice of law problems will arise when the CISG applies to a transaction but does not resolve all the legal issues before the tribunal. So this article deals with the question. What should we select the applicable law in such situations? (1) For products liability issues excluded from the CISG by article 4 and 5, the court should apply the substantive law of the market state and the statute of limitations law of the forum, (2) For validity issues excluded from the CISG by article 4(a). the court should apply the UNIDROIT Principles when its rules resolve the issue.

• 한국식품과학회지
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• 제54권3호
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• pp.362-368
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• 2022

CATA 방법을 이용하여 저장용기를 달리하여 숙성한 증류식 소주와 시판 제품의 감각 특성을 파악하고 소비자 기호도를 조사하였다. CATA 용어의 총 합을 분석한 결과 총 21가지 특성 중 14가지 특성에서 빈도수 차이가 10 이상으로 나타났으며, 11가지 특성에서 시료간의 유의적인 차이가 존재한 것으로 나타났다. 대응 분석 결과 F1상에서 오크 숙성 시료가 양의 방향으로 분포하였으며, 나머지 시료가 음의 방향으로 분포하여 오크 숙성에 의한 증류식 소주의 감각특성의 차이를 확인하였다. 전반적으로 오크숙성과 관련 특성이 높게 나타난 JRJ, 6RO, 18RO가 기호도 평가에서 전반적으로 높은 평가를 나타내었다. 기호도와 감각 묘사용어 빈도수 합의 관계를 살펴보면, 단향, 과일맛, 단맛의 경우 기호도에 긍정적인 영향을 미치며, 알코올향, 아세톤향, 쓴맛은 부정적인 영향을 미치는 것을 알 수 있다. 스테인레스 스틸과 옹기 같은 숙성용기와 숙성기간에 따른 감각특성의 차이는 CATA 평가를 통해서는 뚜렷한 차이를 확인하지 못 하였다. 향후 CATA 조사 인원 확대 및 다양한 감각평가 방법의 적용을 통해 이러한 차이도 파악이 가능하리라 여겨진다.

• 한국식생활문화학회지
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• 제37권2호
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• pp.133-142
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• 2022

The purpose of this research was to examine the preferences of five traditional Korean drinks and analyze the factors affecting the preferences of children aged 7-12 in Korea, Vietnam, and China. The samples used in a sensory test were omija-cha, yuza-cha, sujeonggwa, sikhye and misutgaru. The test was performed to examine the overall, appearance (color), odor, taste and mouth-feeling and a sweetness intensity using 5 point hedonic scale (1=dislike extremely, 5=like extremely) and, check-all-that-apply (CATA) method was performed to determine preference and non-preferences factors. The preference of all samples except sujeonggwa showed significant differences in all items of the preferences (p<0.001). Almost items of the preference was rated more than 4 points in Chinese and Korea children. The sweetness intensity showed also significant differences in all items of the preferences except sujeonggwa (p<0.001), and evaluated as not sweet-appropriate with the score between 2 and 3 points. Sweetness, color, mouth-feeling, familiar flavor and healthy feeling was selected for the factors affecting the preferences. In conclusion, the result of this study determine the preferences and the affecting factors for the traditional Korean drinks in children of Korea, Vietnam, and China.

• 한국식품조리과학회지
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• 제31권5호
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• pp.623-634
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• 2015

This study was performed to analyze the JAR (Just-About-Right) Rating and CATA (Check-All-That-Apply) Method for commercial Yugwa (Korean oil pastry products) containing Baeknyeoncho (Opuntia ficus-indica var. saboten). The survey was conducted with 50 participants, and five kinds of Yugwa samples (Control, B-YG, B-RY, B-WY and B-GB) were used. According to the results of the study with these samples, the B-RY sample received the highest score in 'Try again (6.30/9)' and 'Recommend (6.24/9)'. The Control Sample, which was the traditional Yugwa, received the second highest score (Try again: 5.62/9, Recommend: 5.70/9). The liking attributes for these samples were related to eating convenience, familiar taste, traditional type and size. These findings suggest that the factors to be considered in the development of commercial Yugwa are the maintenance of traditional taste and familiarity in an easy-to-eat size for consumers.

• 한국식생활문화학회지
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• 제29권6호
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• pp.567-576
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• 2014

Bulgogi (Korean-traditional barbequed beef) is one of the most globally well-known Korean foods. Though various attempts have been made to promote bulgogi, studies are limited understanding mostly to US consumers or foreigners who reside in Korea. China, the world's most populous country, has the biggest market potential in the world. The purpose of this study was to understand reasons of liking or disliking bulgogi products in Chinese consumers who reside in China in comparison to Korean consumers. The bulgogi used in this study differed in its main marinating ingredients. Check-all-thatapply (CATA) questionnaire was used to collect the reasons why one liked or disliked the given bulgogi product. CATA result showed that even for the same product, Korean and Chinese consumers liked or disliked it for different reasons. In particular, unlike Koreans, Chinese consumers reported sweet taste and garlic flavor as reasons for disliking the samples with high amounts of sugar and garlic, respectively. This seemed to be the result of differences in familiarity of consumers to certain tastes and flavors. The results imply the influence of culture in consumer preferences.

• 한국식생활문화학회지
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• 제37권1호
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• pp.73-80
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• 2022

The purpose of this study was to evaluate cookies prepared with five different quantities (0, 5, 10, 15, and 20%) of watermelon powder (WP). This study analyzed quality characteristics, consumer liking, and CATA (check-all-that-apply) of the samples. The density and pH of the cookie dough and the L-value of the cookies tended to decrease as the amount of watermelon powder increased (p<0.05), whereas the spread factor, a-value, and hardness of the cookies tended to increase as the amount of watermelon powder increased (p<0.001). The b-value tended to increase up to WP10, but it tended to decrease from WP15 (p<0.001). The results of the evaluation of consumer liking showed that overall liking was the highest for WP5 and lowest for WP20 (p<0.05). In the analysis of the CATA survey, the main reasons for liking for all the samples were 'Appearance', 'Color', 'Sweet taste', 'Nutty odor/flavor', 'Crispiness', and 'Familiarity'. WP5 showed the most diverse reasons for being liked. The common reason for disliking samples with the addition of watermelon powder was 'Residual feel in the mouth'. In the correspondence analysis, attributes of 'Stale taste', 'Clean taste', 'Softness', 'Familiarity', 'Moistness', 'Color', 'Blandness' were detected in the WP0 and WP5. The results indicate that WP5 with a 5% supplementation of watermelon powder is appropriate for improving the quality and consumer acceptability of the cookies.

• The Journal of Asian Finance, Economics and Business
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• 제8권2호
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• pp.15-23
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• 2021

This study investigates the presence of the day-of-the-week anomaly in exchange rate for 30 developing countries with free floating exchange rate regimes using daily data from January 2, 2011 to December 31, 2019. First, we apply the GARCH panel to estimate the intraday effect for all the sampled countries. Second, we run poolability test to check whether the coefficients of the GARCH panel are the same for all countries sampled. The result of poolability test rejects the homogeneity assumption. This implies that our sample countries contain heterogeneity. Third, we apply mean-group estimation by averaging the coefficients for all individual GARCH estimations. Fourth, we divided our sample of developing countries into three groups based on capital restriction index for the reason that the effect of monetary policy on the exchange rate depends on the degree of capital account liberalization. The empirical evidence for the return equation suggests that Mondays are connected with lower volatility whereas Thursdays experiences higher return compared to Tuesdays. The lowest estimated coefficient for full sample, group 1 and group 2, is Friday, but for group 2 is Thursday. We find similar result for the volatility equations, which show that Monday returns are lower compared to Tuesday.

• 한국식생활문화학회지
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• 제36권3호
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• pp.247-255
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• 2021

Today, energy bars are consumed not only as snacks but also as meal replacement foods. Convenience and nutritional supplementation are the main factors accounting for the increasing use of energy bars. Two hundred Chinese customers who attended the China Fisheries & Seafood Exposition in China, and had no inhibitions about consuming cereal bars were selected. The questionnaire was composed of CATA choices that selected both the reasons for liking and disliking four different types of cereal bars, namely topokki flavor (hot pepper paste), seaweed flavor, kimchi flavor, and ginseng flavor cereal bars with 10% of dried anchovy content produced by BadaOne Co. (Seoul, Korea). The purpose of the study was to investigate Chinese consumer's attitudes and acceptance of different flavored cereal bars containing protein and calciumrich anchovy. For the selected Chinese customers, the acceptance score for the seaweed flavor was the highest, followed by topokki, red ginseng, and kimchi. The acceptance for the topokki flavor was higher than for seaweed for the attributes of color except for general acceptance, flavor, aroma, and texture. The results of the survey showed that the acceptance of kimchi was the lowest, contrary to earlier predictions. The results of the Check All That Apply (CATA) analysis showed that the reasons for liking the seaweed & anchovy flavor were the most diverse, and there was no reason chosen for disliking this flavor. The reasons for liking this flavor were listed as sweet flavor, healthy, seafood flavor, malty flavor, texture, new/unique, and umami. In the case of topokki and kimchi, the reason for disliking the flavor was umami, and in the case of red ginseng, the ginseng flavor was the reason for both likes and dislikes. CA analysis showed that both the flavor and emotional factors were positive for seaweed & anchovy and topokki, but negative for red ginseng. As a result, seaweed & anchovy flavor, which is familiar to the Chinese people, should be the first cereal bar considered for a launch.

• 대한방사선기술학회지:방사선기술과학
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• 제30권2호
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• pp.153-159
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• 2007

PACS의 도입에 발맞추어 시작된 digital 의료영상은 현재 방사선 진단 및 치료 영역에서 일반화되었으며 특히 진단영역에서는 눈부신 발전을 거듭하고 있다. 치료영역에서의 digital image 구현은 상대적으로 느린 성장과정을 거쳐 오늘에 이르고 있다. 본 논문은 이러한 analog에서 digital로 변화하는 흐름을 인식하여 정도관리(Quality Assurance) 업무 중 mechanical check 부분을 digital image base 업무로 대체하여 수행하고, 기존의 육면체 또는 사각형틀의 개념을 탈피한 구형(球形)의 Spherical mechanical check device(SMCD) 고안하여 그 실용성을 실험하였다. Source(target)에서 image detecter 간의 거리가 항상 일정하고, Spherical mechanical check device(SMCD)의 중심까지 거리가 일정하다면 어느 방향에서 SMCD를 exposure하더라도 그 크기는 항상 일정하게 영상으로 표현 될 것이다. 이를 위해 정확한 반구(半球)를 2개 정밀 제작하여 그것을 합쳤을 때 정원(正圓)의 구(球)가 되도록 하였다. 이를 이용하여 radiation field와 light field의 일치도, radiation field 크기의 정확도($(5{\times}5,\;10{\times}10,\;15{\times}15\;cm)$), Collimator field 크기의 정확도($5{\times}5,\;10{\times}10,\;15{\times}15\;cm$), Gantry rotation isocenter check, Collimator rotation isocenter check, Room laser accuracy check, Collimator rotation angle check와 Couch rotation angle check 등 기존의 mechanical check를 digital image를 이용하여 실행할 수 있었으며, 기존의 Flat 또는 정육면체 형태의 mechanical check device로는 쉽게 하기 힘든 non-coplanar field에 적용되는 Gantry와 Couch가 동시에 rotation되었을 때 그 isocenter의 일치도를 real time으로 확인할 수 있었다.

• 대한방사선치료학회지
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• 제19권1호
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• pp.55-62
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• 2007

목 적: PACS의 도입에 발맞추어 시작된 디지털 의료영상은 현재 방사선 진단 및 치료 영역에서 일반화되었으며 특히 진단 영역에서는 눈부신 발전을 거듭하고 있다. 치료영역에서의 디지털 영상 구현은 상대적으로 느린 성장과정을 거쳐 오늘에 이르고 있다. 본 논문은 이러한 아날로그에서 디지털로 변화하는 흐름을 인식하여 정도관리(Quality Assurance) 업무 중 기계적 점검(Mechanical check) 부분을 디지털 영상 기반 업무로 대체하여 수행하고, 기존의 육면체 또는 사각형틀의 개념을 탈피한 구형(球形)의 Spherical type mechanical check device (SMCD)를 고안하여 그 실용성을 실험하였다. 대상 및 방법: 선원에서 영상 detecter 간의 거리가 항상 일정하고, SMCD의 중심까지 거리가 일정하다면 어느 방향에서 방사선으로 SMCD를 조사하더라도 그 크기는 항상 일정하게 영상으로 표현 될 것이다. 이를 위해 Polyester P.E 재질의 정확한 반구(半球) 2개를 자체 제작하여 그것을 합쳤을 때 정원(正圓)의 구(球)가 되도록 하였다. 결 과: SMCD를 이용하여 방사선조사면과 광조사면의 일치도, 방사선조사면 크기의 정확도($5{\times}5$, $10{\times}10$, $15{\times}15cm^2$), Collimator field 크기의 정확도($5{\times}5$, $10{\times}10$, $15{\times}15cm^2$), Gantry rotation isocenter check, Collimator rotation isocenter check, Room laser accuracy check, Collimator rotation angle check와 Couch rotation angle check 등 기존의 기계적 점검을 디지털 영상을 이용하여 실행할 수 있었다. 결 론: 기존의 Flat 또는 정육면체 형태의 기계적 점검 장치로는 쉽게 하기 힘든 non-coplanar field에 적용되는 Gantry와 Couch가 동시에 rotation 되었을 때 그 isocenter의 일치도를 실시간으로 확인할 수 있었다.