• Journal of the Speleological Society of Korea
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• no.89
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• pp.34-36
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• 2008

A total of 19 commercial facilities and 6 agricultural product stores are operated. Among the commercial facilities, restaurants accounted for the greatest portion. Most commercial facilities and agricultural product stores have been owned and run by a local resident.

• Journal of Industrial Convergence
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• v.15 no.1
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• pp.9-15
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• 2017

This study aims to present a direction for the efficient TV commercial marketing strategy at the market by analyzing the relationship between technology and the smart-phones' TV commercial especially 'iPhone series' and 'galaxy S series'. As the results of the factor analysis of the hardwares, slogans and TV commercial for the target smart-phones, TV commercial is the way of the expression for the technology through the meaning of the value. And the meaning of value is defined by reclassifying the expression technique of each scene of TV commercial into nouns and adjectives. Setting a slogan is very important because it is making memorable motto or phrase for the consumer and it decide the image of the product. So the correct configuration of the slogan is a keystone that is important for creating a TV commercial and has a profound impact on product image formation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1323-1329
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• 2008

For the development of new products using salmon, development of seasoned salmon powder was attempted and its characteristics were also examined. In the seasoned salmon powder prepared in this experiment (product P), the proximate composition was 42.1% moisture, 30.3% protein, 18.9% lipid, and 6.2% ash, and the Hunter color value showed 68.14 for the lightness, 7.86 for the redness, 19.13 for the yellowness and 35.12 for the color difference. TCA soluble-N content of product P was 360 mg/100 g, which is higher than that of commercial product (234 mg/100 g). In taste values, total value was 2.2 times higher in product P than in commercial product, and their major free amino acid was only glutamic acid. In both product P and commercial product, the major fatty acids were 16:0, 18:1n-9, 18:2n-6, and 22:6n-3. Total content of amino acid was higher in the product P (29.05 g/100 g) than in commercial product (20.79 g/100 g), and their major amino acids were aspartic acid, glutamic acid, leucine, and lysine. The results of sensory evaluation on the taste, color, and flavor showed that product P was superior to commercial product.

• Korean journal of food and cookery science
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• v.19 no.3
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• pp.318-323
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• 2003

This study was aimed at investigating the physicochemical characteristics of a freeze-dried soybean paste block with sea mustard. In the proximate composition, the crude protein, lipid and ash contents were higher in the product prepared with commercial doenjang than in a green tea product, whereas the carbohydrate content was high in the green tea doenjang than in the commercial product. There was a rich composition of free amino acids, alanine, phenylalanine, hydroxyproline, valine, leucine, isoleucine and lysine in both products. The majoity of the free amino acids were more abundant in the green tea doenjang product than in the commercial doenjang product. There were no differences between the two products in the total saturated, mono- and polyunsaturated fatty acids. The order of the abundance of the fatty acid contents in both products were linoleic acid, oleic acid and palmitic acid. The major of the organic acid in both the commercial soybean paste product and the green tea product was oxalic acid, followed by tartaric acid and citric acid. In the sensory evaluation test, the taste, color and overall acceptability were not significantly different between both products, but the odor was significantly higher in the commercial product than in the green tea product. The freeze-dried doenjang product could be convenient for cooking nutritious sea mustard soup, without tedious preparations for a husband and wife that are both working.

• Korean Journal of Computational Design and Engineering
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• v.13 no.3
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• pp.175-186
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• 2008

For the success to PLM in manufacturing industries, the creation, management and coordination of all product-related information are essential, and the exchange of product information and data has become an important part of the product development. In this paper, we define the neutral schema, and it refers to PLM Services. Based on this neutral schema, we develop the PLM Integrator to exchange product information and data between diverse heterogeneous systems including PDM systems. We apply the PLM Integrator developed in this paper to commercial PDM systems such as SmarTeam, Teamcenter Engineering and MEMPHIS which is a data exchange middleware system for VR applications. By implementations, exchanges of product information and data can be done without loss of information. Also, the PLM Integrator can upload and download product information, data and related files. The result of this paper can not only reduce unnecessary efforts for data exchanging between different information systems including PDM/PLM systems but also provide a collaborative environment for PLM.

• Korean Management Science Review
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• v.15 no.1
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• pp.97-115
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• 1998

This study aims to develop the methodology based on the AHP(Analytic Hierarchy Process) of evaluation for commercial paper. commercial paper is the ma product of merchant banks. commercial paper evaluation is annually performed by the credit-evaluation agency. Credit evaluation is performed by the informal judgemental system, which has potential to induce serious inconsistencies in decision-making. We present an objective scoring model which does not suffer from the weakness of the subjective judgement system. The model used is illustrated by analyzing the commercial paper evaluation for the 3 motor-companies(H, K and S motors).

• Journal of Microbiology and Biotechnology
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• v.23 no.12
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• pp.1717-1725
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• 2013

Traditional soybean paste from Shandong Liangshan and Tianyuan Jiangyuan commercial soybean paste were chosen for analysis and comparison of their bacterial and fungal dynamics using denaturing gel gradient electrophoresis and 16S rRNA gene clone libraries. The bacterial diversity results showed that more than 20 types of bacteria were present in traditional Shandong soybean paste during its fermentation process, whereas only six types of bacteria were present in the commercial soybean paste. The predominant bacteria in the Shandong soybean paste were most closely related to Leuconostoc spp., an uncultured bacterium, Lactococcus lactis, Bacillus licheniformis, Bacillus spp., and Citrobacter freundii. The predominant bacteria in the Tianyuan Jiangyuan soybean paste were most closely related to an uncultured bacterium, Bacillus licheniformis, and an uncultured Leuconostoc spp. The fungal diversity results showed that 10 types of fungi were present in the Shandong soybean paste during the fermentation process, with the predominant fungi being most closely related to Geotrichum spp., an uncultured fungal clone, Aspergillus oryzae, and yeast species. The predominant fungus in the commercial soybean paste was Aspergillus oryzae.

• Korean Journal of Computational Design and Engineering
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• v.14 no.4
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• pp.254-260
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• 2009

Most commercial PDM (product data management) systems, which have been released recently by overseas famous software vendors, are still expensive and heavy to apply to small and medium enterprises (SMEs). Proposed in this paper are an architecture and functions of collaborative BOM (bill-of-material) management system (cBOM-MS) which supports the internal BOM management by BOM Navigator, provides SMEs with constructing the collaborative BOM via Collaborative BOM Portal, and proposes an interface to extract BOM automatically from commercial CAD systems. In the design of cBOM-MS, BOM Navigator and cBOM Portal are positioned separately to reinforce the information security about product data during product development process.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.32 no.1
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• pp.33-40
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• 2000

The effectiveness of silica-based microgels prepared through the reaction of sulfuric acid and sodium silicate as a component of Compozil system has been evaluated . Silica based microgels with better performance in retention and drainage than a commercial colloidal silica sol have been successfully prepared. Silica gels with the highest charge density were obtained when product pH was controlled to 9. And highly charged silica-based microgels showed greater retention and freeness performance than a commerical product. In particular the difference in retention, turbidity , and freeness between these microgels and a commercial product was eminent at low addition rate. The effects of reaction conditions including reaction temperature, process water quality and feeing rate on product efficiency in improving retention and drainage were also investigated and discussed.

• Journal of Industrial Convergence
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• v.1 no.2
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• pp.3-15
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• 2003

Many researches have concluded that product advantage or superiority is the most important factor for the commercial success of new products. However, the specific dimensions of product advantage have not been studied as yet. In order to know what kind of product attributes have been major determinants of commercial success, telecommunications winning products from 1985 to 1997 in the Korean market were examined. As results of the analysis, the determinants are classified into function, aesthetics, economy, safety, usability, reliability, brand image, assurance, distribution channel, advertisement, DEF(design for the environment). This study augmented the data set through questionnaire survey to marketing professor in University. The results will be a cue to future of new product development.