• Journal of the Korea Fashion and Costume Design Association
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• v.24 no.4
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• pp.27-39
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• 2022

The purposes of this study were to develop cultural fashion products using Baekje traditional culture, and to examine the effects of product image and evaluative criteria on the purchase intention of cultural fashion products using Baekje traditional culture. The subjects were 500 adult consumers from their 20s to 50s. The research method was a survey, and the instruments were four stimuli, which were developed using Baekje traditional culture, and the questionnaire, consisted of product image, evaluation criteria, purchase intention of cultural fashion products, and the subjects' demographic characteristics. For data analysis, descriptive statistics, Cronbach's α, factor analysis, and regression analysis were performed. The results of this study were as follows. First, four handkerchief designs were developed as cultural fashion products, based on the results of a preliminary investigation of consumer behaviors toward cultural fashion products and thier preference of Backje relics. Second, three factors (attractiveness, uniqueness, and gentleness) emerged for images of cultural fashion products. Third, four factors (design characteristics, tourism characteristics, cultural symbolism and practicality) emerged for the evaluation criteria for cultural fashion products. Fourth, three image factors had significant positive effects on purchase intention. Especially, attractiveness had a greater effect than others. Fifth, the four evaluative criterion factors also had significant positive effects on purchase intention. Design characteristics had the greatest effect, followed by tourism characteristics, cultural symbolism, and practicality in order.

• Asian-Australasian Journal of Animal Sciences
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• v.14 no.10
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• pp.1470-1476
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• 2001

Kou Woan Lao is an oriental-style dairy product, which is coagulated by milk-clotting enzyme from the culture filtrate of lao-chao. The product appears smooth, sweet, slightly wine flavour, and the flavour differs from yogurt. The aim of this study was to search for the optimum model to shorten the period of manufacture, and to improve the quality of Kou Woan Lao. A response surface design was used for studying the effects of addition of carrageenan, locust bean gum, and culture filtrate from lao-chao on the curd firmness, viscosity, and syneresis. Results indicated that the best rheological property, preservative quality and acceptability of Kou Woan Lao could be obtained by the combination of 0.22% carrageenan, 0.21 % locust bean gum and 12% culture filtrate from lao-chao. The curd firmness, viscosity and syneresis of resultant product were 29.3 g, 21,347.7 cps, and 8.92%, respectively and the microstructure of the curd revealed a relatively complete three-dimensional spider web-like structure.

• Journal of the Korea Safety Management & Science
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• v.13 no.2
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• pp.137-146
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• 2011

The main objective of the present paper is to conduct a depth analysis of the structural relationship among cooperation of manufacturing corporations, their development of new products and performance in view of an empirical study. The findings of this study could be summed up as follows: First, from the analysis of relationship between cooperation of manufacturing corporations and development of new products, it was found out that there is a positive relationship among such factors of new product development as development process, organizational culture and substructure when cooperation among corporations becomes intensive. Second, the analysis of relationship between development of new products and financial outcomes showed that the factors of new product development like organizational culture and substructure do influence financial performance, while the development process don't. Third, in terms of relationship between factors of new product development and non-financial performance, it was analyzed that non-financial performance can be affected by such factors of new product development as development process, organizational culture and substructure.

• Fashion & Textile Research Journal
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• v.16 no.4
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• pp.511-519
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• 2014

The aim of this study is to develop fashion cultural product designs in order to promote the Iksan region by using motifs from the Mireuksaji, Iksan's most representative archeological site of Baekje culture. The fashion cultural products designs developed by applying cultural resources can be effective at enhancing our cultural identity. Adobe Illustrator CS4 and Adobe Photoshop CS4 were used to reconstruct motifs from the Sumakse tiles and the bronze horse figure in the Mireuksaji Museum. The Iksan brand slogan "Amazing Iksan" was combined with the bronze horse to emphasize the local cultural identity. The motifs from the Mireuksaji were modified and stylized to make different patterns and these patterns were repeated in various ways to be applied to necktie and scarf designs. The motifs for necktie designs were double-row chrysanthemum tiles and phoenix tiles, and the motifs for scarf designs were the double-row lotus tiles and the bronze horse artifacts. Different colorways were chosen and the value of each color was displayed in the CMYK percentages. As a result, eight necktie designs and twelve scarf designs were proposed. The motifs and patterns developed in this study can be used to introduce Iksan's distinct history as the birthplace of Baekje culture. It is also expected that the result of this study can advance the promotion of Korean traditional culture internationally.

• Asian-Australasian Journal of Animal Sciences
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• v.15 no.4
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• pp.602-609
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• 2002

Lao-chao is a traditional Chinese fermented rice product with a sweet and fruity flavor, containing high levels of glucose, a little alcohol and milk-clotting characteristics. In order to optimize commercial production of lao-chao, Rhizopus javanicus and Saccharomyces cerevisiae were selected as the mold and yeast starter, respectively. A commercial mixed starter (chiu-yao) was used as control. Fermentation of the experimental combination revealed a sharp drop in pH (to 4.5) on the fourth day, remaining constant thereafter. Content of reducing sugars gradually decreased throughout the entire fermentation period. Of the free amino acids, higher quantities of alanine, leucine, proline, glutamic acid, glutamine and $NH_3$ were noted. For sugars, glucose revealed the highest concentration, while organic acid levels, including those for oxalic, lactic, citric and pyroglutamic acid, increased throughout the fermentation period. Twenty-one compounds were identified by gas chromatography from aroma concentrates of the lao-chao culture filtrate, prepared using the headspace method. For the flavor components, higher quantities of ethanol, fusel oil and ester were determined in both culture filtrates. In regard to the evaluation of yogurt-like product, there were significant differences in alcoholic smell, texture and curd firmness.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.410-415
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• 2010

Banchandeungsok is a book written by a person who lived in the Cheongju area located in northern Chungcheong Province. The literature is regarded as a useful source for showing types of local food in the 1910s, so it was purchased by the National Folk Museum in 2007. The writer categorized dishes described in the recipe section of the book into side dishes, snacks, rice cakes, drinks, and miscellaneous. Following this, each category was distinguished by the name of the dish, the main material, the side material, and the cooking method is presented in tables. Thus, the food culture of Chungcheong Province was arranged based on the above categorized contents. The material from the product and the outside which grow spontaneously divided with the product which flows. The case which is a product the outside, went through what kind of process and could flow toward Sangshin village in Cheongju area probably, to observe tried. The area and time were clear Eumsikdimibang and Gyuhapchongseo Jusigui with comparisons. So tried to observe the time of 1910's Cheongju area culture Dietary life time and a regional feature.

• The Research Journal of the Costume Culture
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• v.22 no.1
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• pp.158-166
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• 2014

Apparel design is an economic activity to create values for users over the value chain of a product. In this paper, the contribution of apparel design is defined as the enhancement of users' perceived values by improving users' experience of products. In this context, the value of a product corresponds to compensation for experience or a promise for experience of a product. Experience can be sensory or psychological benefits to users. To evaluate the value of apparel design, the researcher identified and analyzed the apparel design parameters affecting users' experience and benefits of products such as macro-, micro-environmental factors, value chain factors, apparel designer factors, and user factors. For an analytical modeling of the values of apparel design, this paper introduces the concept of a utility function from economics. In economics, utility is a measure of desirability or satisfaction that can be correlative to need or desire. The measure of value can be found in the price which a user is willing to pay for the fulfillment or satisfaction of need or desire via the experience of a product.

• Plant Disease and Agriculture
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• v.1 no.1
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• pp.19-29
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• 1995

A microbial product composed of three antagonistic fungal isolates (Aspergillus sp., Penicillium sp. and Trichoderma sp.) and three bacterial isolates (Arthrobacter sp., Bacillus sp., and Pseudomonas sp.) was tested for the control of Pythium blight caused by Pythium sp., brown patch by Rhizoctonia solani (anastomosis group(AG) 1-1) and large patch by R. solani (AG 2-2) of turfgrasses. Cultures of the antagonistic fungi and bacteria varied in the effectiveness in reducing disease severity of Pytium blight and brown patch on bentgrass. The antagonistic fungal and bacterial isolates were mixed and cultured at 20-$25^{\circ}C$ for 3 days in a growth medium, and the diluted solution of the microbial culture was applied under the field conditions after inoculation of the above turfgrass pathogens. The treated turfgrass was incubated at 28$^{\circ}C$ in a growth chamber. In this experiment, Pythium blight was almost completely controlled and brown patch was slightly decreased by the microbial product, while no control was observed in large patch of zoysiagrass. In zoysiagrass treated with the microbial culture, thatch accumulation was notably reduced.

• Journal of the Korean Society of Food Culture
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• v.27 no.4
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• pp.331-339
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• 2012

The study examined the moderating effects of the relationship among purchase motivation, satisfaction, and loyalty in a farmer-to-consumer direct market. Data were collected from 426 consumers of direct sale agricultural products who visited nine rural villages across the country. The SPSS 15.0 and LISREL 8.80 statistical package were used for frequency, reliability, exploratory factor, confirmatory factor, and path analysis. Results showed that 'product factor', 'experience factor' and 'economic factor' among purchase motivation had positive effects on satisfaction and satisfaction had positive effects on loyalty. The analysis also indicated that gender moderated the relationship among purchase motivation, satisfaction, and loyalty. Whereas product and economic factors among purchase motivations had positive effects on satisfaction in the male group, product and experience motivation were important factors for female group. These results could enable direct sales marketers to develop marketing techniques to expand farm sales.

• The Research Journal of the Costume Culture
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• v.16 no.1
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• pp.145-157
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• 2008

The purpose of this study was to examine the effect of interactivity on consumers' mental imagery, attitude toward a product, confidence in evaluation and purchase intention. The proposed model was examined by conducting an experiment using mock apparel websites. A total of 1,009 female college students enrolled at a major midwestern university in the USA participated in the experiment. A structural equation model was used to test the model. The results of the study indicate that interactivity positively influenced mental imagery, attitudes toward a product imagery, and confidence in evaluation. The structural equation model also revealed that mental imagery positively influenced attitude toward a product and confidence in evaluation. Finally, the results show that attitude toward a product and confidence in judgment positively affected purchase intention. The study provides valuable theoretical perspectives which aide in the understanding of the effect of interactivity on consumers' cognitive and behavioral responses, and helps retailers develop effective marketing strategies.