• Management & Information Systems Review
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• v.33 no.2
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• pp.301-315
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• 2014

The purpose of this study is to estimate the economic value of the Kumjung Mountain, using a Individual Travel Cost Model(ITCM). This paper compares Poisson and negative binomial count data models to measure the tourism demands. Interviewers were instructed to interview only individuals. So the sample was taken in 700. A dependent variable that is defined on the non-negative integers and subject to sampling truncation is the result of a truncated count data process. The results suggest that the truncated negative binomial model is improved overdispersion problem and more preferred than the other models in the study. This study emphasizes in particular 'travel cost' that is not only monetary cost but also including opportunity cost of 'travel time'. According to the truncated negative binomial model, estimates the Consumer Surplus(CS) values per trip of about 60,669 Korean won and the total economic value was estimated to be 252,383 Korean won.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1453-1459
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• 2016

Yacon syrup, which contains fructooligosaccharides (FOS), was used as a substitute for sugar to make functional healthy sponge cake. Regarding characteristics of sponge cake with various yacon syrup concentrations, height and volume decreased while moisture content increased with increasing yacon syrup concentration. Sponge cake with increasing yacon syrup content showed a greater green-yellowish color. Springiness, cohesiveness, hardness, and brittleness decreased with increasing yacon syrup concentration. Hardness values of cakes made with 100% sugar (YS 0) and yacon syrup substitute for 10% sugar (YS 10) were not significantly different. Overall acceptance of sponge cake decreased with increasing yacon syrup content, whereas those of YS 0 and YS 10 were not significantly different. For storage period, moisture content of sponge cake with increasing yacon syrup concentration decreased during storage, whereas the decreasing moisture content was less than that of YS 0. The color of sponge cake with various yacon syrup concentrations did not change significantly during storage. Springiness and cohesiveness decreased during storage. Hardness increased with storage period, whereas that of sponge cake made with yacon syrup was lower than that of YS 0. In conclusion, sponge cake made with YS 10 is the best to make sponge cake with high consumer acceptance, reduced sugar content, and FOS.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.12
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• pp.1682-1688
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• 2007

The effects of cultivar and DAPs on the lignin content and dyeability of the kenaf fibers were investigated. Four kenaf fiber samples were prepared from two cultivars, Tainung 2 and Everglades 41, and their 60 and 120 DAPs(days after planting) for the experiments. The lignin contents of the kenaf fibers of Tainung 2(T2) and Everglades 41(E41) were $11.29{\sim}12.78%$. Both T2 and E41 kenaf fibers had comparable amount of lignin, and klason lignin of the fibers was $2.5{\sim}3$ times as much as much as acid-soluble lignin. In both T2 and E41, 120 DAPs kenaf have 1% more lignin than 60 DAPs kenaf. The moisture regains of the four kenaf fiber samples were almost the same as $10.25{\pm}0.05%$. The absorbances of residual solution after dyeing for $1{\sim}180$ minutes with Red 81 at maximum wavelength 520 nm and Green 26 at 600 nm were measured. Comparing to Green 26, the dyeing rate of Red 81 was rapid and equilibrium state was reached in 12 minutes. The CIE $L^*,\;a^*, \;b^*,\;{\Delta}E$ and K/S values of the kenaf fibers dyed with Red 81 and Green 26 were measured as well. The dye exhaustion ratio of 60 DAPs kenaf was higher than that of 120 DAP.

• Science of Emotion and Sensibility
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• v.16 no.3
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• pp.351-362
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• 2013

This study aims to investigate the characteristics of Chinese consumers, who are growing up as the global biggest consumption market, according to G sensibility types, and to provide the data base for China market by analyzing the consuming pattern per sensibility and the preferred color. For the investigation, the survey on G sensibility and consuming pattern was conducted for consumers in four cities of China. As a result of classification of G sensibility types, it was found that Chinese consumers tended to behave in accordance with their values and identities and the most general type in them was G1 pursuing the reasonable and logical consumption, unlike Korean consumers who tended to be shown as G3 for the most general type according to the preceding study. As to characteristic of consumption, Chinese consumers preferred to purchase clothes from the department store, and in case of G2 type, the characteristics was corresponded with Actionist's character which shows the wide range of behavior and high-consumption, by preferring the road-shop next to the department store. Chinese consumers tended to purchase the clothes on the basis of their preferred colors, and especially it was shown that achromatic color was very commonly preferred. Also the black color was on the highest preference, and white, dark gray and light gray were followed. Meanwhile, in chromatic color, it was found that brown, orange, red and blue were preferred in order, and in case of G4, it was found that they preferred more various colors compared to the other types. This result could be used as the data base for the marketing strategy of fashion design industry and the related companies, as well as the new communication method for the consumers.

• The Journal of the Korea Contents Association
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• v.17 no.4
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• pp.510-519
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• 2017

Our world is communicating by digital network that transcends time and space. In such world of rich technology, people are longing for humanity and analog esthetic. 'Art' stimulates analog esthetic and 'design' is a good and easy tool to show personal esthetic preferences. This study is about the convergence of digital and analog art focusing on the researcher's artwork series. The series is derived from series. They are made by cut and deconstructed pieces from the original series. I assembled these pieces into another creation by using graphic editing programs. I looked into the succession cases of art and design collaborations and developed various design products with the assembled artwork images. Through this, I want to communicate more familiarly with the world widely connected to network viewers. There are already many fine artists making their artworks into design products. Collaboration with cultural art and commercial product provides win-win effect to artist, company, and consumer. It also creates innovative products and values. In this study, I try to design products from various fields using my artwork images, and research about how to promote the artist and art products effectively to the world.

• Science of Emotion and Sensibility
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• v.5 no.3
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• pp.21-28
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• 2002

In order to reflect emotion and sensibility of consumers to textile pattern design, the effect of design elements of block stripe pattern on sensitivity was investigated. The stimuli were manipulated with 4 design elements of value difference (3 levels), arrangement (2 levels), width (2 levels) and interval (3 levels). Among the 36 combinations, 27 stimuli, which showed independent sensibility results in the pretest, were adopted as final stimuli. Male and female university students (n=30) evaluated each sensibility subjectively using a questionnaire developed for this study. The effect of design elements on 12 sensibility dimensions drawn by factor analysis and the relationships between the physical quantities of each stimulus and the sensibilities were investigated. As the results of ANOVA for the effect of design elements on sensibility, there were more significant differences in sensibility in the orders of value difference, interval, width, and arrangement. The value difference showed the highest explanatory power. Looking at the sensibility differences according to the level of design elements, the narrower the width of the stripe, the more 'humble', 'clean', 'modern', 'simple', and 'comfortable', and the narrower the interval between stripes, the more 'impressive' and 'conservative' The smaller the value difference, the more 'luxurious', 'modern', 'humble', 'simple', 'soft', and 'clean'. Regression models to predict the 12 sensibilities showed higher values of goodness of fit except 'conservative', 'casual' and 'modern', which were all over 0.6. Based on these results, 2 design prototypes reflecting consumer's sensibility were presented.

• Journal of KIISE:Computing Practices and Letters
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• v.13 no.5
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• pp.252-259
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• 2007

With the rapid development of multimedia applications and wireless communication networks, consumer demand for video-over-wireless capability on mobile computing systems is growing rapidly. In this regard, this paper introduces YUV-aware instructions that enhance the performance and efficiency in the processing of color image and video. Traditional multimedia extensions (e.g., MMX, SSE, VIS, and AltiVec) depend solely on generic subword parallelism whereas the proposed YUV-aware instructions support parallel operations on two-packed 16-bit YUV (6-bit Y, 5-bits U, V) values in a 32-bit datapath architecture, providing greater concurrency and efficiency for color image and video processing. Moreover, the ability to reduce data format size reduces system cost. Experiment results on a representative dynamically scheduled embedded superscalar processor show that YUV-aware instructions achieve an average speedup of 3.9x over the baseline superscalar performance. This is in contrast to MMX (a representative Intel#s multimedia extension), which achieves a speedup of only 2.1x over the same baseline superscalar processor. In addition, YUV-aware instructions outperform MMX instructions in energy reduction (75.8% reduction with YUV-aware instructions, but only 54.8% reduction with MMX instructions over the baseline).

• Food Science and Preservation
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• v.16 no.3
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• pp.317-320
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• 2009

'Niitaka' (Pyrus pyriforia) has been the major cultivar of the Asian pear since the 1970s, and yielded about 70% of pear production in South Korea in 2002. When Chuseok (Korean Thanksgiving Day) is earlier than the fruit maturation period, farmers seek to advance the harvesting date to keep pace with the increase in consumer demand caused by the holiday. However, unripened fruit is of suboptimal marketable value because the flesh has a low soluble solid content, the fruit color is not attractive, and stone volume is high. Compost treatment can enhance soil microbial activity and affect soil chemistry, which may accelerate fruit maturation and allow an earlier harvesting date. Therefore, we examined the effect of 2 years of compost application on the fruit quality of Asian pear trees grown under conventional management conditions. The Hunter "L" and "a" values were higher in compost-treated fruit, which also showed greater sweetness and lower acidity than did conventional fruit. The stone volume was reduced and fruit calcium concentration was increased by compost treatment. Therefore, compost treatment may advance fruit harvesting owing to the increased marketability afforded by attractive skin color, sweetness, and reduced stone volume.

• Journal of Environmental Science International
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• v.20 no.9
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• pp.1087-1093
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• 2011

The mixotrophic marine ciliate Mesodinium rubrum possesses a highly modified algal endosymbiont as a nutrition source for the species. Accordingly, we assumed that the species can reflect the ecotoxicity on marine producer (as phytoplankton) and consumer (as zooplankton) both. A series of experiments were conducted to identify the potential of the species as a standard test species for marine ecotoxicological study. The comparison of species sensitivity on reference toxic materials was made using potassium dichromate for phytoplankton and copper chloride for zooplankton. The ciliate revealed the highest sensitivity on both reference materials among the seven test species including phytoplankton, benthic copepod and rotifer species. The toxicity end point of the species was 72hr-$EC_{50}$=1.52 mg/L (as potassium dichromate) estimated by population growth inhibition (PGI), which is more sensitive than the most sensitive phytoplankton Skeletonema costatum (72hr-$EC_{50}$=3.05 mg/L). As comparison to rotifer, it also revealed higher sensitivity on copper chloride; 72hr-$EC_{50}$=0.38 mg/L for ciliate and 48hr-$EC_{50}$=0.48 mg/L for rotifer. Also, the elutriate toxicity test of various ocean disposal wastes were conducted to identify the potential of ciliate toxicity test application using industrial waste sludges. The toxicity of leather processing waste sludge was highest on the ciliate, followed by dyeing waste sludge and dye production waste sludge as an increasing order of toxicity. 72h-$EC_{50}$ of ciliate PGI test was 1.83% and that of S. costatum 3.84% for leather waste sludge which showed highest toxicity. The toxicity test results also revealed that the highest sensitivity was observed on ciliate species on ocean disposed sludge wastes. Also, ciliate toxicity test well discriminated the degree of toxicity between sludge sources; 72h-$EC_{50}$ values were 1.83% for leather processing waste sludge, 16.75% for dye production waste sludge and 27.75% for textile production waste sludge. Even the laboratory culture methods of the species were not generally established yet, the species has high potential as the standard test species for marine toxicity test in terms of the dual reflection of phyto- and zooplankton toxicity from single test, sensitivity and test replicability.

• The Korean Journal of Food And Nutrition
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• v.17 no.3
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• pp.278-285
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• 2004

The effects of water, rye flour and vital gluten on the sensory properties of bread were studied by response surface methodology and sensory evaluations. A response surface model was used to evaluate the effects observed and to determine the optimum variations for rye bread. The study included 12 combinations of the following independent variables: Water(57, 62, 67%), Rye flour(0, 10, 30, 50%), and Vital gluten(0, 1, 3, 5%). Bread quality attributes determined were specific volume, color, texture, appearance, taste, chewiness, moisture, overall. Rye bread specific volume, sensory evaluation values and Instrumental testing results were significantly affected by variety (water, rye flour and vital gluten). Rye bread with a high specific volume was produced using water 67%, rye flour 10% and vital gluten 3%. Whereas, rye breads with a high overall sensory evaluation were water 62 %, rye flour 10 % and vital gluten 5%. And Specific volume predicted and overall preference also was shown high. It was shown that the experimental design used provided information about the rye bread of variation of water, rye flour and vital gluten and can be a useful supplement to standardized and optimized formulas in rye bread making. The results suggest that water, rye flour, vital gluten can be combined in rye bread making at various levels, contributing to optimize the functional properties of rye bread. These result represents that breads loaf volume related to directly consumer preference.