• Asia-Pacific Journal of Business
• /
• v.14 no.4
• /
• pp.115-128
• /
• 2023

Purpose - Due to the spread of COVID-19, non-face-to-face transactions are widely growing. In particular, the development of streaming and network technology has rapidly grown the one-person broadcasting market, an influencer market using YouTube and Instagram. However, prior research on the influencer in Mogolian market is very scarce. Therefore, this study aims to identify the factors influencing consumer purchasing behavior in Mongolian market. Design/methodology/approach - We tested a research model of our study through the analysis using survey data of experienced users in Mongolian influencer market. In this study, reliability test and factor analysis, multiple regression were conducted using SPSS. Findings - We found that the characteristics of an influencer and contents in Mogolian market are positively related with brand reliability and contents authenticity, respectively. In addition, the brand reliability and contents authenticity are positively associated with the customer's purchase intention. Research implications or Originality - Since it is the first study of the influencer market in Mongolia, it is expected that it will serve as a guide study for the follow-up studies in the future and serve as a reference for the strategic direction of related companies.

• Journal of Digital Contents Society
• /
• v.10 no.2
• /
• pp.333-340
• /
• 2009

In the era of Web 2.0, the digital contents are becoming major cultural subjects and the scope and added value of digital content technology industry keep increasing. In order to prevent thoughtless expansion of consumption oriented contents to the multimedia motion picture generation and promote the contents industry in educational, industrial or cultural aspect, educational contents should be specialized as strategic products with increased educational and entertaining meaning. As a result, this study analyzed characteristics of users regarding how educational game contents are distributed to consumers by both male and female group. Then, it extracted development factors for expansion of educational games and presented direction to educational game contents development by using educational games according to changes in users in order to secure mobile flat form contents for effective learning.

• Journal of the Society of Disaster Information
• /
• v.14 no.4
• /
• pp.387-398
• /
• 2018

Purpose: The purpose of this study is to promote the disaster safety village establishment project that fits the characteristics of rural areas by investigating and analyzing the operation cases of contents with regard to disaster safety villages in Korea and Japan. Method: The contents of project related to disaster safety villages in Korea and Japan were classified into resident participation contents, structured contents and unstructured contents, for examining the characteristics of such contents through investigation and analysis, and the contents (draft) of disaster safety village that fitted the characteristics of rural areas were presented. Result: The contents of resident participation include basic safety education, CPR education, life experience training of evacuation shelter, evacuation training, concurrent training of farming activity and disaster activity and creating a village safety map in connection with competent authorities. The enactment of an act and an ordinance for the establishment of disaster safety village, expert dispatch system, storm and flood insurance system and funding system to raise the fund for establishing a village were presented as unstructured contents. In addition, the production of self supporting evacuation shelter, wireless evacuation announcement system, disaster prevention system for a river, emergency evacuation sign, village safety map sign and the establishment of disaster prevention park were presented as structured contents. Conclusion: The unstructured contents are the establishment of foundation for preparing laws and institutions and the structured contents should be installed by utilizing eco-friendly methods in consideration of the environments of rural areas along with securing the safety. Moreover, resident participation should utilize the contents by considering various items such as age, characteristics and environments of residents in rural villages.

• Journal of the Korean Society of Food Culture
• /
• v.31 no.4
• /
• pp.348-356
• /
• 2016

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 2005.11a
• /
• pp.130-131
• /
• 2005

In the era of submicron devices, super ultra thin gate oxide characteristics are required. Titanium silicide process has studied gate oxide reliability and dielectric strength characteristics as the composition of gate electrode. In this study the author observed process characteristics on MOS structure. In view point of the process characteristics of MOS capacitor, the oxygen & Ti, Si2 was analyzed by SIMS analysis on before and after annealing with 1,2 step silicidation, the Ti contents[Count/sec]of $9.5{\times}1018$ & $6.5{\times}1018$ on before and after 2'nd anneal. The oxygen contents[Count/sec] of $4.3{\times}104$ & $3.65{\times}104$, the Si contents[Count/sec] of $4.2{\times}104$ & $3.7{\times}104$ on before and after 2'nd anneal. The rms value[A] was 4.98, & 4.03 on before and after 2'nd anneal.

• Journal of the East Asian Society of Dietary Life
• /
• v.23 no.6
• /
• pp.768-777
• /
• 2013

Physicochemical characteristics and analysis of functional constituents of mulberry (Morus alba L.) fruit juices were investigated according to four different mulberry cultivars, including iksuppong, daeseongppong, cheongilppong and kwasangppong. Among the four mulberry cultivars examined, the small-sized cheongilppong had higher soluble solid content and lower titratable acidity, whereas the big-sized daeseongppong had higher titratable acidity and lower soluble solid content than other mulberry cultivars. Cheongilppong had higher contents of fructose and glucose, while daeseongppong had higher contents of citric and malic acids than the other mulberry cultivars. Kwasangppong had higher contents of two anthocyanins, cyanidin 3-glucoside and cyanidin 3-rutinoside, while cheongilppong had lower contents of two anthocyanins than the other mulberry cultivars. Daeseongppong had higher contents of resveratrols, flavonoids and moracin, whereas cheongilppong had higher levels of protocatechuic, chlorogenic and caffeic acids than the other mulberry fruits. Of the four mulberry cultivars, daeseongppong and cheongilppong had higher contents of GABA and DNJ, respectively, than the other mulberry cultivars. These results provide useful information to food technologists for the development and standardization of high quality mulberry juices as well as their processed foods.

• Korean Management Science Review
• /
• v.25 no.1
• /
• pp.123-138
• /
• 2008

Recently, DMB service markets experience a rapid change with terrestrial DMB test-broadcasting for the nation-wide coverage and paid interactive data broadcasting being offered utilizing TPEG and BIFS technologies. This warrants a reexamination of a consumers' adoption intentions for DMB service. This paper uses a survey data set to analyze DMB adoption intentions and the choice between terrestrial DMB and satellite DMB services according to preferred contents and other media usage characteristics. Empirical results show that consumer who prefer TV, music, and movie contents are more likely to adopt DMB service, whereas consumers with high intentions for HSDPA subscription are less likely to adopt DMB service. This implies that continuing development of killer application and the analysis of substitutes or complements of other media are crucial for the increase of DMB adoption intentions. It is found that the more consumers prefer sports, movies and entertainment/game and put higher values in the quality of the contents, the more likely they adopt satellite DMB service. Meanwhile, the more consumers prefer TV, drama and news contents, and are sensitive to the subscription fees, they are more likely to adopt terrestrial DMB service. Therefore, it seem that consumers' DMB adoption between terrestrial and satellite services is crucially related with types and characteristics of contents offered.

• Fashion & Textile Research Journal
• /
• v.22 no.3
• /
• pp.310-322
• /
• 2020

This study investigated the classification and characteristics of augmented reality (AR) content of fashion brands. The AR contents of fashion brands were classified according to user participation space and content delivery method. Based on these types, eight case studies were conducted, along with a discussion of AR characteristics in terms of presence, interactivity, and immersion. The results showed that AR content could be divided into four types: offline visit-external information type, offline visit-internal experience type, online utilization-external information type, and online utilization-internal experience type. It was also found that there were differences in characteristics for each type of AR content. First, the offline visit-external information type requires various new content that can provide entertainment immersion to users. Second, the offline visit-internal experience type requires a powerful inducement for users to visit a specific space providing AR content and to participate in augmented environments. Third, the online utilization-external information type needs a series of AR content that can consistently incite users' curiosity about brands and products. Fourth, the online utilization-internal experience type needs effective content to improve users' shopping experience with the virtual fitting of fashion accessories, such as eyewear, hats, jewelry, and watches. Accordingly, fashion companies should create contents that can provide appropriate presence, interactivity, and immersion by AR type.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
• /
• 1998.06a
• /
• pp.219-222
• /
• 1998

In this study, The water tree characteristics were investigated when crosslinking coagent was added in XLPE/EnBA blends. When XLPE was blended with EnBA, there was a decrease of water tree length as an increase of nBA contents in XLPE/EnBA20 blends. The effect of crosslinking coagent. A was better than those of other crosslinking coagents B, C and D in water tree retardation. In case of XLPE/EnBA/Crosslinking coagent blends, water tree length was increased as the crosslinking coagents were increased from 0.2 to 2 phr in 2.0 phr DCP content. To clarify the effects of crosslinking coagent, the DCP contents were changed from 1.5 to 2.0 par in the same crosslinking coagent contents. Then, there was a decrease of water tree length as an increase of crosslinking coagent contents in 1.5 and 1.8 phr DCP contents.

• Journal of the East Asian Society of Dietary Life
• /
• v.22 no.3
• /
• pp.350-356
• /
• 2012

The purpose of this study was to make Korean yaksun chicken sauce with milk vetch roots and angelica roots. Four different amounts of angelica roots were added to chicken sauces, and general characteristics were measured. The pH values of sauces increased with decreasing Angelica root content. On the other hand, sugar contents, solid contents, and lightness of sauces decreased with decreasing Angelica root content. In a palatability test, sauces with 1 g and 2 g of angelica roots scored high in color, taste, flavor, and overall acceptability. Microbial cell counts of sauces were not significantly different according to the amount of angelica roots. Further, hydroxyl radical scavenging activities and polyphenol contents of sauces were not significantly different except for those of sauces with 1 g of angelica roots. Lastly, flavonoid contents of sauces significantly decreased with decreasing amount of angelica roots.