• The Journal of Society for e-Business Studies
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• v.25 no.4
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• pp.33-60
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• 2020

Along with the rapid advance in internet technologies, ubiquitous mobile device usage has enabled consumers to access real-time information and increased interaction with others through various social media. Consumers can now get information more easily when making purchase decisions, and these changes are affecting the brand landscape. In a digitally connected world, brand image is not communicated to the consumers one-sidedly. Rather, with consumers' growing influence, it is a result of co-creation where consumers have an active role in building brand image. This explains a reality where people no longer purchase products just because they know the brand or because it is a famous brand. However, there has been little discussion on the matter, and many practitioners still rely on the traditional measures of brand indicators. The goal of this research is to present the limitations of traditional definition and measurement of brand and brand image, and propose a more direct and adequate measure that reflects the nature of a connected world. Inspired by the proverb, "A man is known by the company he keeps," the proposed measurement offers insight to the position of brand (or brand image) through co-purchased product networks. This paper suggests a framework of network analysis that clusters brands of cosmetics by the frequency of other products purchased together. This is done by analyzing product networks of a brand extracted from actual purchase data on Amazon.com. This is a more direct approach, compared to past measures where consumers' intention or cognitive aspects are examined through survey. The practical implication is that our research attempts to close the gap between brand indicators and actual purchase behavior. From a theoretical standpoint, this paper extends the traditional conceptualization of brand image to a network perspective that reflects the nature of a digitally connected society.

• Journal of Korean Society of Environmental Engineers
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• v.34 no.6
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• pp.414-420
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• 2012

In an effort to commercialization of energy saving aeration apparatus, panel-type aeration membranes were prepared from polyurethane sheet of J company in Korea having tensile strength higher than $400kg_f/cm^2$ with thickness of 0.5mm. Micropores of 100 m size were made by poring technique utilizing needles. From lab-tests in 450 L water tank at temperature of $20^{\circ}C$, the performance of aeration panels at 40 L/min aeration rate showed 5 mg/L DO in less than 3 minutes approaching saturation point of 8 mg/L within 8 minutes. The results show very high efficiency with $K_{La(15)}$ ($16.34hr^{-1}$), Standard oxygen transfer efficiency (SOTE 54.7%) and Standard aeration efficienct (SAE 7.88 kg/kwh). Other pilot scale test in a $2m^3$ water tank with water temperature ($19^{\circ}C$) and aeration rate (30 L/min) showed DO exceeding 5 mg/L within 8 minutes along with $K_{La(15)}$ ($5.8hr^{-1}$), SOTE (42.1%) and SAE (6.41 kg/kwh). These efficiencies represent 2~2.5 times higher than conventional aeration devices. Especially, the achievement of higher Oxygen Transfer Rate indicate higher commercial viability. Conventional aeration devices when applied to clean water and wastewater frequently cause problems due to differences in actual Oxygen Transfer Rate. Our actual tests with $40^{\circ}C$ animal farm wastewater resulted very high efficiencies with Oxygen transfer efficiency ($OTE_f$ 22.1%) and $OTE_{pw40}$ (39.6%).

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.8
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• pp.1175-1181
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• 2005

The purpose of this study was to investigate the effects of green vegetable (kale) juice powder supple-mentation on lipid profiles, plasma homocysteine, folate and vitamin $B_{12}$ in rats fed cholesterol (Chol. ) or Chol. free diet. 7-week old male Sprague Dawley rats (n=40) were divided into 4 groups, and experimental diets containing control diet group (CO), control diet plus 0.5 wt$ \% $ Chol. (CC), control diet added with 5 wt$ \% $ kale (KO), control diet added with 5 wt$ \% $ kale plus 0.5 wt$ \% $ Chol. (KC) were fed for 8 wks. Plasma homocysteine level was examined by amino acid analyzer and serum folate and vitamin $B_{12}$ level were measured by com-petitive radioimmunoassay methods. In various serum lipid profiles, TG level was lower in kale juice powder groups (KO, KC) compared to the corresponding groups (CO, CC) (p<0.001). In Chol. supplemented groups (CC, KC), HDL-Chol. level was lower (p<0.001) and LDL-Chol. level was higher (p<0.05) than Chol. free diet. HDL-Chol. level was higer (p<0.05) in kale juice powder groups. HDL/LDL ratio was lower in Chol. supplemented groups (CC, KC) and tended to be higher in kale juice powder groups (KO, KC) Serum folate and vitamin $B_{12}$ levels were not affected by dietary Chol. and kale juice powder supplementation. Plasma homocysteine level was not affected by dietary Chol. and kale juice powder supplementation, too. Serum folate level was positively correlated with serum vitamin $B_{12}$ level (r=0.5632, p<0.001), but plasma homocysteine level was not significantly correlated with any serum folate, vitamin $B_{12}$ and Chol. levels, respectively. In summary, kale juice powder supplementation have improved serum lipid profiles by increasing the HDL level and decreasing the TG level and have not altered homocysteine level under the sufficient supply of folate and vitamin B complex relating with the homocysteine metabolism.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.352-363
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• 2002

The purpose of this study was to analyze health-related habits, weight control experience and body composition of 344 female students visiting nutrition counselling office. Dietary habits of the subjects were assessed by means of interview with questionnaire and nutrient intakes were evaluated by the simple dietary assessment method. Weight and height were measured to get body mass index(BMI) and waist-hip ratio and their body composition were measured by Inbody 3.0. The obtained results were as follows: 1) Among students, 14.5% were exercising on a regularly basis, of which the exercises were walking and gymnastic exercise(22.1%), jogging(14.1%), and rope-skipping(4.7%), 48.4% of students were little drinking and 30.5% were once a week and smokers were 4.1%. 2) 28.3% of students were little having breakfast and 15.1% were once or twice a week. Two third of total students were not having breakfast regularly. Also only 59.6% of students were having dinner everyday, which means many of them were even skipping dinner. The reasons why they were not having breakfast were because they don't have enough time to eat(66.0%) and for a diet(2.8%) and the reasons for skipping dinner were because they were not hungry(23.0%), for the weight loss(18.2%). It was shown that they would skip dinner rather than breakfast for a weight control. 51.6% of students were taking snack 1~2 times a day and 5.3% were having little snack. 55.4% of students were dining out once a day and 15.4% more am 2 times a day. 3) 46.7% of students were already experiencing weight control before visiting the counselling office. 78.5% of students tried on one kind of weight control method, 11.4% on two kinds, and 10.1 % on more than three kinds. The method they tried for a weight control most was the one food diet using egg, fruits and beans, which is the most popular among them, and the next were an aerobic exercise(23.6%). a diet tried by a famous entertainer (15.5%), and the fasting(14.5%). 4) The average BMI was 21.2 and the body fat rate was 28.1%. As a result of grouping BMI, 12.8% were underweight 67.6% normal weight 11.6% overweight and 8% obesity. Less than standard for the body fat rate were 0.6%, 50.6% standard, 48.5% more than standard. 49.2% of students as normal weight on a BMI were assessed the so-called "skinny obesity. 50% of consulted students situated fat intra-abdominally at the umbilical level(WHR>0.8). 5) The energy intake was 76.6$\pm$17.8% of RDA and constituent ratio of carbohydrate, fat and protein were 64.2$\pm$5.2%, 21.6$\pm$3.7% and 14.3$\pm$2.3%, respectively, which is little over of 20% of recommended ratio of fat. Protein and niacin intake were more than 90% of RDA and riboflavin and vit. C were taken more than 100% of RDA. But Fe intake was 69.4$\pm$19.3%, Ca 76.6$\pm$23.6%, which were the least constituents. There was not remarkable significance between energy intake and nutrient density based on the groups of underweight, normal weight, overweight and obesity of BMI. 6) It was shown that body fat rate had remarkably significant correlation(p<0.000) with BMI(r=0.760) and WHR(r=0.817) respectively, but body fat rate was more correlated with WHR than with BMI. There was not much significant difference between body fat rate and WHR whether they exercised or not. However. BMI was significantly higher in the exercise group because one who showed higher BMI started to exercise since they looked fat in appearance and perceived as they were fat. fat.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.84-90
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• 1998

A research was carried out to determine the formation, contents in foods, and antioxidative effects of conjugated linoleic acid (CLA). CLA was known as a mixture of positional isomer of linoleic acid (LA), that was included in milk, meat, and fish. The formation of CLA from methyl linoleate and soybean oil (SBO) storecd at 20${\pm}$1$^{\circ}C$ was higher than at 40${\pm}$1$^{\circ}C$, and CLA formation from methyl linoleate stored at 20${\pm}$1$^{\circ}C$ was over 13 times higher than early amounts(188 ppm) and was higher than that from SBO. In edible vegetable oils, the content of CLA were the highest in canola oil (CAO, 348 ppm) but were decreased during storage at 40${\pm}$1$^{\circ}C$, while the content of CLA in cotton seed oil (CSO) were 292 ppm, which increased dramatically (1322 ppm) during 28 days of storage at 40${\pm}$1$^{\circ}C$. Because the peroxide value (POV) of CSO at that time was very low (10.05 meq/kg $.$ oil), CLA occurrence of CSO was shown to be very available during storage at temperature. CLA content of milk from a market ranged 293∼2148 ppm, which depended on the manufacturing, companies. In meat, the CLA content was very high in pork (2379 ppm), and among fishes, that of spanish mackerel was the highest (1040 ppm, almost same as beef, which increased greatly (2039 ppm) during boiling with seasoning. Antioxidative effect of CLA on SBO was almost same as that of BHT until 7 days of storage at 40${\pm}$1$^{\circ}C$, but decreased greatly after that period. In case of com oil (CNO), antioxidative effects of CLA were higher than those or BHN and tocopherol, suggesting that the effect was different depending on the kinds of oils used as substrates. During heating at 180${\pm}$1$^{\circ}C$, antioxidative effect of CLA on SBO appeared almost same as those or BHT and tocopherol, and it was also shown greater effects in heating at high temperature (180${\pm}$1$^{\circ}C$) than at low temperature(40${\pm}$1$^{\circ}C$).

• Tuberculosis and Respiratory Diseases
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• v.47 no.3
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• pp.374-382
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• 1999

Background: The aim of this study was to investigate etiologic factor, treatment, prognosis of spontaneous pneumothorax (SP). Material and Methods: The medical records of 225 cases of SP experienced at Kyungpook University Hospital from Jan. 1996 to Dec. 1997 were retrospectively analyzed. Results: The patients were 128 primary SP and 97 secondary SP. The mean age was $30{\pm}15.5$ years in primary SP and $51{\pm}7.4$ years in secondary SP. The ratio of male to female was 8:1 in primary SP and 5.5:1 in secondary SP. Smoker was more common in seconday SP (71.1 %) than primary SP (34.4%). About 70% of patients with primary and secondary SP was underweighted. The previous history of SP was present in 28.9% and 25.8% of primary and secondary SP, respectively. The main underlying lung diseases in secondary SP were inactive tuberculosis (68%), active tuberculosis (12.4%) and COPD (11.3%). Tube thoracostomy was performed in 96.8% and 97.9% of primary and secondary SP, respectively. The duration of chest tube insertion was longer in seconday SP ($18.2{\pm}19.59$ days) than primary SP ($7.5{\pm}6.57$ days). The open thoracotomy were performed in 22.7% and 10.3% of primary and secondary SP, respectively. The most com- mon indication of open thoracotomy was recurrence in primary SP and persistent air leak in secondary SP. During following-up of $17{\pm}7.8$ months, the recurrence rate in patients with conservative treatment was 16.5% and 11.8% of primary and secondary SP, respectively. The recurrence was most common within 1 month after discharge. Conclusion: Greater attention and research about SP are necessary for more efficient patient care.

• Journal of Korean Academy of Nursing
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• v.13 no.3
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• pp.61-74
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• 1983

The proportion of people who contacted pulmonary T.B. in Korea has drastically decreased as a result of the incessant effort of the Korean government which adopted a policy of“drive out T.B.”as its foremost health policy. However, the proportion still remains relatively high com-pared with that of developed countries. This study attempts to find some means for guiding and educating college students who have T.B. in their health care by (1) first determining the effect if their self-concept and health beliefs on their behavior in regard to their disease and (2) then predicting the level of compliance of the new patients to the treatment suggested by the health specialist, before the commencement of the treatment. The subjects of this study consisted of 88 mald and female students at Y University who were diagnosed as minimal pulmonary T.B. patients and registered at the health clinic of Y University during the period between September 1, 1981 and March 31, 1953. Data were collected from them by means of questionnaire and interview. The instruments used for this study were (1) a part of Junghoon Choi's“Perceptual Orientation ,Scale”for measuring self-perception of patients and (2) Rosenberg's questionnaire for measuring patients' evaluation of self-esteem, and (3) an instrument for measuring patients' health beliefs which was developed by this researcher utilizing information available from references. The collected data were analyzed using descriptive statistics, chisquare test, Pearson correlation coefficient and t-test. The findings were as follows: 3. Test of hypotheses 1) Hypothesis 1: Patients with high self-concept will be high in health beliefs. For testing this hypothesis a calculation of Pearson correlation coefficient (r) between the patients' self-concept and their health beliefs was carried out. The result of this test was -. 0756 which was not significant at α=.05 and hence hypothesis 1 was not supported. 2) Hypothesis 2: Patients with a high self-concept will tend to be high in compliance with the suggested treatment. Again a Pearson correlaton coefficient was calculated between the two variaibles in the hypothesis. The calculated coefficient r was .1558 which was not significant at α=.05. Hence hypothesis 2 was rejected. 3) Hypothesis 3: Patients with high susceptibility will have a high compliance level. The correlation coefficient between the two variables was -.1975, which was significant at α=.05 but due to the negative sign hypothesis 3 could not be accepted. 4) Hypothesis 4: Patients who take their disease seriously will have a higher compliance level. The calculated correlation coefficient between the variables in this hypothesis was .1642 which was not significant at α=.05 and hence hypothesis 4 was rejected. 5) Hypothesis 5: Patients with a high sense of the benefit of treatment will have a high level of compliance. The computed correlation coefficient was .3129 which was significant at α=.05 and hence hypothesis 5 was acepted. 2. Findings from the correlation analysis were as follows: 1) Patients' susceptibility and their compliance to treatment was negatively correlated (r= -. 1975) which was significant at α= .05. This implies that as the patients' level of susceptibility increases their compliance level decreases. 2) Patients' susceptibility and their self-concept were negatively correlated (r= -. 1790) which was again singnificant at α=.05. The implication of this is that as the patients’self concept increases their susceptibility to disease decreases. 3) Patients' self-concept and their sense of benefit derieved from the treatment was positively correlated (r=.1970) which was significant at α=.05. That is, patients with a high self-concept perceived a great sense of benefit from the treatment. To summarize, patients who are low in susceptibility have a high level of compliance and self-concept.

• Journal of dental hygiene science
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• v.12 no.5
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• pp.451-458
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• 2012

The purpose of this study was to examine pervasive trends in oral cancer in different countries in an effort to discuss what to do to prevent cancer and drop a death rate. The materials of the study were selected from among articles of oral cancer by searching risk factor and epidemiology at a website (www.oraloncology.com). As a result of analyzing the selected literature, it's found that in our country, the percentage of oral cancer in total cancer dropped but the number of oral cancer patients was on the rise every year. In foreign countries, the number of oral cancer patients was on the increase as well, whereas the lethality dropped. In terms of demographic characteristics, the incidence rate of oral cancer was higher among men than women overall. The incidence rate of oral cancer was larger among older people. The major causes of oral cancer were smoking and drinking. To reduce the incidence rate of oral cancer, every possible institutional, administrative and legal measure should be taken to ensure of anti-smoking policies, and publicity of moderation in and abstinence from drinking should be reinforced. The additional causes of oral cancer were demographic characteristics by country and region. The incidence of oral cancer was under the influence of that was affected when the level of personal economy and education was low. Therefore it's important to redress social imbalance within a country and among countries to remove socioeconomic divide. As the oral cancer patients has increased every year, the incidence rate of it should accurately be grasped, and sustained research efforts should be made in consideration of demographic characteristics. Early diagnosis, public oral health education and preventive policies are all required to decrease the incidence rate of oral cancer.

• Journal of Aquaculture
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• v.17 no.4
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• pp.275-281
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• 2004

The present study was conducted to evaluate dietary requirements for essential fatty acids (EFAs) such as linoleic acid (LA, l8:2n-6), -lenolenic acid (LNA, 18:3n-3), or docosahexaenoic acid (DHA, 22:6n-3), eicosapentaenoic acid (EPA, 20:5n-3) and arachidonic acid (ARA, 20:4n-6) in juvenile eel Anguilla japonica cultured in a recirculating system for 16 weeks. The experimental diets contained 50% crude protein, 10% crude lipid and 3800 kcal/kg energy.Brown fish meal and blood meal were used as the main protein sources, while coconut oil, com oil and linseed oil were used as the lipid source to yield target fatty acids ratios. At the end of the trial, the effects of essential fatty acids supplementation on weight gain (WG), specific growth rate (SGR), feeding efficiency (FE), proximate composition andwhole body fatty acids contents were examined. WG, SGR, and FEof eels fed diet D2, D3, was significantly higher (P<0.05) than those of fish fed the other diets. Whole body HUFA concentration of eels fed D 1 was significantly lower (P<0.05) than those fed the other diets. HUFA/SFA (saturated fatty acids) ratio of whole body in eels fed diets D2, D3 and D6 were significantly higher than that of eels fed diet D1 (P<0.05).DHA/EPA ratio of whole body in eels fed diet D7was significantly higher than those fed the other diets; and eels fed diet D5 showed the lowest DHA/EPA ratio among all the dietary treatments (P<0.05).Based on the experimental results, we concluded that LNA (n-3) and LA (n-6) were necessary for optimum growth of juvenile eel, and the dietary requirement of LNA and LA were 0.35∼0.5% and 0.5∼0.65%, respectively.

• Journal of Intelligence and Information Systems
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• v.20 no.3
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• pp.59-76
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• 2014

The revolution of smart media such as smart phone, smart TV and tablets has brought easiness for people to get contents and related information anywhere and anytime. The characteristics of the smart media have changed user behavior for watching the contents from passive attitude into active one. Video is a kind of multimedia resources and widely used to provide information effectively. People not only watch video contents, but also search for related information to specific objects appeared in the contents. However, people have to use extra views or devices to find the information because the existing video contents provide no information through the contents. Therefore, the interaction between user and media is becoming a major concern. The demand for direct interaction and instant information is much increasing. Digital media environment is no longer expected to serve as a one-way information service, which requires user to search manually on the internet finding information they need. To solve the current inconvenience, an interactive service is needed to provide the information exchange function between people and video contents, or between people themselves. Recently, many researchers have recognized the importance of the requirements for interactive services, but only few services provide interactive video within restricted functionality. Only cooking domain is chosen for an interactive cooking video query service in this research. Cooking is receiving lots of people attention continuously. By using smart media devices, user can easily watch a cooking video. One-way information nature of cooking video does not allow to interactively getting more information about the certain contents, although due to the characteristics of videos, cooking videos provide various information such as cooking scenes and explanation for each recipe step. Cooking video indeed attracts academic researches to study and solve several problems related to cooking. However, just few studies focused on interactive services in cooking video and they still not sufficient to provide the interaction with users. In this paper, an interactive cooking video query service system with linked data to provide the interaction functionalities to users. A linked recipe schema is used to handle the linked data. The linked data approach is applied to construct queries in systematic manner when user interacts with cooking videos. We add some classes, data properties, and relations to the linked recipe schema because the current version of the schema is not enough to serve user interaction. A web crawler extracts recipe information from allrecipes.com. All extracted recipe information is transformed into ontology instances by using developed instance generator. To provide a query function, hundreds of questions in cooking video web sites such as BBC food, Foodista, Fine cooking are investigated and analyzed. After the analysis of the investigated questions, we summary the questions into four categories by question generalization. For the question generalization, the questions are clustered in eleven questions. The proposed system provides an environment associating UI (User Interface) and UX (User Experience) that allow user to watch cooking videos while obtaining the necessary additional information using extra information layer. User can use the proposed interactive cooking video system at both PC and mobile environments because responsive web design is applied for the proposed system. In addition, the proposed system enables the interaction between user and video in various smart media devices by employing linked data to provide information matching with the current context. Two methods are used to evaluate the proposed system. First, through a questionnaire-based method, computer system usability is measured by comparing the proposed system with the existing web site. Second, the answer accuracy for user interaction is measured to inspect to-be-offered information. The experimental results show that the proposed system receives a favorable evaluation and provides accurate answers for user interaction.