• 한국IT서비스학회지
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• 제20권4호
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• pp.1-21
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• 2021

At a time when the e-commerce market is experiencing accelerated growth, with advancements in information and communications technology (ICT), the problems of distribution of counterfeit products and consumer confusion caused by non-face-to-face purchases have increased. Hence, amid intensifying competition, it has become important for e-commerce companies deliver product information more efficiently, provide differentiated services, and secure credibility for consumers by reducing consumer damage from buying counterfeit products. However, even though consumer confusion and the inadvertent purchase of counterfeit products are intensifying in such a market scenario, there are no services that aim to solve such problems. This study examines the conventional e-commerce industry in South Korea through a political, economic, social, and technological (PEST) analysis, based on in-depth interviews with consumers, to derive the pain and gain points of the industry. As a result, the inherent problems of the e-commerce industry were revealed. Through a service value network perspective, services aimed at resolving such issues were derived, and the e-commerce business ecosystem needed to solve this problem was deduced. The findings revealed that the artificial intelligence-based service support platform has become a major driving force within the e-commerce innovation ecosystem by enabling a new way to create and secure value using ICT. This entails a new exchange mechanism and transaction architecture and a new organizational structure that breaks the barriers between industries.

• 한국정보통신학회:학술대회논문집
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• 한국정보통신학회 2014년도 춘계학술대회
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• pp.287-290
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• 2014

전국의 학교 급식 및 군 급식 등 대규모 농축수산물의 물류가 이루어지고 있으나, 안심 농축수산물에 대한 물류정보가 거짓표시 되어 안전한 식품공급에 사회적인 이슈가 되고 있다. 외국산 저 품질 축산물을 국내산 고품질 축산물로 둔갑시키고, 일반 농산물을 친환경 농산물로 속이고, 오염된 채소류를 신선한 채소류로 속여서 학교 및 집단급식소에 식자재로 납품하고 있다. 본 논문에서는 부정 농축수산물의 물류정보에 대한 보안 방법과 부정 농축수산물 피해로 인한 법적인 책임소재 증거자료로 e-Discovery시스템을 적용하여, 책임 소재와 피해 보상에 대한 연구가 필요하다.

• 한국식품조리과학회지
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• 제32권6호
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• pp.811-817
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• 2016

Purpose: People have long been interested about antioxidant nutrients such as vitamin A and E to stay in healthy states. This present study provides trustworthy nutritional information and evaluates vitamin A and E contents in emphasized food items. Methods: Vitamin A or vitamin E emphasized foods including beverage, cereal, snack, chocolate product, other cocoa products, and sugar products were analyzed. The contents of vitamin A, E in samples were examined by high performance liquid chromatography. Vitamin A and vitamin E contents were compared with the labeled value indicated on the nutrition label. Results: Vitamin A (n=18) value ranged from 90% to 248% and vitamin E (n=20) value ranged between 96-413% of labeled value. Analyzed samples ranged more than 80% of the labeled value, which complied with food labeling rules. Conclusion: Providing accurate information for nutrition label is essential to confirm nutrient contents in foods. It will help to decide the adequate level of nutrient intake. Therefore, the nutrition labeling system should be supervised continuously with regular monitoring analysis.

• 한국IT서비스학회지
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• 제19권6호
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• pp.15-29
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• 2020

Facing the era of intelligence, the demands for changes of e-Government system appears to be rising upon the development of AI, VR, IoT and other new technologies. However, it also comes with the increasing possibility of mobile digital divide among regions, ethnicities and social classes. As the e-Government Service is only available for specific groups, the national government should proactively build an information environment to promote the convenient access and use of e-Government Service comprehensively by all the people. In the light of the sociodemographic characteristics, this study tests whether the difference is statistically significant involving the mobile digital divide between different groups with the analysis of variance, while determining the relationship between the mobile digital divide and the usage intention of e-Government Service through multiple regression analysis. The main findings of this study are as follows. First, there are differences and statistical significance between groups of different ethnicities and regions on accessibility with electronic products and networks. Second, there are obvious differences and statistical significance between groups of different ages, educational levels and ethnicities on the competency and usability of electronic products and networks. Third, the accessibility to electronic products and networks has no effect on the usage intention of e-Government Service, while the competency and usability of electronic products and networks have a strong positive impact on the usage intention of e-Government Service. The author hopes that the research findings of this paper can provide reference suggestions and opinions for bridging the digital divide among regions in China and promoting the popularization of the e-Government Service.

• 환경위생공학
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• 제5권2호
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• pp.53-62
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• 1990

There has been considerable organisms the most indicative of the sanitary quality of food products. Of the suggested indices of sanitary quality of foods are coliform organism and SPC. In addition to the usual index organisms on fish products it is also necessary to determining the sanitary quality The authors have tested with 282 fish products (spring : 39, summer : 109, autumn : 112, winter . 22) 1. The range of microbial organism in fish products are as follows Spring : SPC is $13{\times}10^3\; to\; 50{\times}10^8/g$, coliform group is $16{\times}10^2\; to\; 48{\times}10^8/g$ and 2. coli is 50 to $22{\times}10^4/100g$. Summer : SPC is 70 to$64{\times}10^9/g$. coliform group is 25 to $26{\times}10^8/g$ and E. coli is 20 to $22{\times}10^4/100g$. Autumn : SPC is $10{\times}10^3\; to\; 46{\times}10^8/g$, coliform group is 200 to $20{\times}10^5/g$ and E. coli is 20 to $22{\times}10^4/100g$. Winter : SPC is $30{\times}10^3\; to\;30{\times}10^8/g$. coliform group is $21{\times}10^2\;to\;16{\times}10^3/g$ and E. coli is 20 to 790/100g. Salmonella and Staphylococcus species were not in 282 fish products.

• 대한수학회보
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• 제45권1호
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• pp.45-52
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• 2008

We show that certain polygonal products of any four groups, amalgamating central subgroups with trivial intersections, have Property E. Using this result, we derive that outer automorphism groups of polygonal products of four polycyclic-by-finite groups, amalgamating central subgroups with trivial intersections, are residually finite.

• 한국운동역학회지
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• 제17권4호
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• pp.191-200
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• 2007

The purpose of this study was to analyze the foot-pressure distribution of trekking boots for assessing their functionality. Subjects participated in this study included 10 university male students who had no injury experience in lower limbs and a normal gait pattern. The size of all subjects was 270mm. Five models of trekking boots, most popular in Korea (A, B, C, D & E company), were selected for the test. Using the PEDAR-X system and PEDAR-X insoles, 5 different walking stages were analyzed for the foot-pressure distribution: (a) straight gait; (b) $45^{\circ}$ turn gait; (c) $25^{\circ}$ uphill gait; and (d) $25^{\circ}$ downhill gait. Results of the foot-pressure distribution and functionality on each stage were as follow; 1. Straight gait - In case of Max ground reaction force, mean plantar pressure and Max plantar pressure, there was not a distinct tendency; however, products manufactured by E and A company showed relatively lower pressure distribution. 2. $45^{\circ}$ turn gait - In Max ground reaction force, mean plantar pressure and Max plantar pressure, there wasn't a distinct tendency; however, products manufactured by E and A company showed relatively lower pressure distribution. Results also revealed that the products manufactured by E and A company were superior to those by other companies in terms of functionality. 3. $25^{\circ}$ uphill gait - In Max ground reaction force, mean plantar pressure and Max plantar pressure, there wasn't a distinct tendency; however, products manufactured by E and C company showed relatively lower pressure distribution. Results also revealed that the products manufactured by E and C company were superior to those by other companies in terms of functionality. 4. $25^{\circ}$ downhill gait - In Max ground reaction force, Mean plantar pressure and Max plantar pressure, there wasn't a distinct tendency; however, products manufactured by E company showed relatively lower pressure distribution. Results also revealed that the products manufactured by E company were superior to those by other companies in terms of functionality. Overall, five pairs of trekking shoes selected in this study showed the excellent performance in several conditions. The findings above may provide us with the important criteria for choosing trekking boots.

• Food Science and Biotechnology
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• 제15권1호
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• pp.152-157
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• 2006

Enterobacter sakazakii, designated as an unique microbial species in 1980, may cause bacteremia, necrotizing enterocolitis and infant meningitis. The distribution and the thermostability of E. sakazakii in unprocessed ready-to-eat (RTE) agricultural products of 252 and in 25 powdered infant formulas (PIF) were analyzed. Eighty one, 50, 43, and 47% of brown rice, pumpkin, potato, and carrot samples, respectively, had aerobic plate counts (ARC) in the range of 5 log CFU/g or more. Almost all the other products sampled had APC of approximately 2 log CFU/g. Fifty three, 75, 67, and 68% of banana, pumpkin, soybean, and carrot had Enterobacteriaceae counts approximating 3 log CFU/g. Sixty six percent of the brown rice tested had Enterobacteriaceae counts approximating 5-6 log CFU/g. E. sakazakii was isolated from 3/25(12%), 4/23(17%), 1/24(4%), and 1/27(4%) of PIF, brown rice, laver, and tomato samples, respectively. D-values were 3.52-4.79 min at 60 and $D_{60}-values$ were similar as the isolates reported. Thermal inactivation of four thermovariant E. sakazakii strains during the rehydration of PIF with hot water were investigated. At $50^{\circ}C$, the levels of E. sakazakii decreased one log CFU/g for 4-6 min and thereafter the levels remained stable for 20 min. At $60^{\circ}C$, inactivation by about 2 log CFU/g occurred for 20 min. Therefore, the unprocessed agricultural products might be a source of contamination for PIF when used as an ingredient after drying and pulverization. Rehydration of PIF for infant feeding with a water temperature of $60^{\circ}C$ rather than $50^{\circ}C$, as recommended by the manufacturers, may be helpful in the reduction of potential E. sakazakii risk.

• 한국축산식품학회지
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• 제41권2호
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• pp.224-236
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• 2021

The objective of this study was to investigate the effects of quality grade (QG) on the physicochemical composition and eating quality attributes of pork belly and shoulder butt. Seventy-two growing-finishing crossbred pigs were slaughtered and their carcasses were graded according to the Korean pork carcass grading system. Based on the grading criteria, the carcasses were classified into: QG 1+ (n=23), QG 1 (n=23) and QG 2 (n=26) groups. At 24 h postmortem, belly and shoulder butt cuts were collected from the QG groups and used for analysis of meat quality, flavor compounds and eating quality attributes. Results showed that the variation in fat content among QG was approximately 2% in the both cut types. The QG showed no effects on all the quality traits: cooking loss, pH and color of the belly or shoulder butt (p>0.05). Thirty-five flavor compounds comprising mainly fatty acids oxidation/degradation-derived products (e.g., aldehydes) and only few Maillard reaction-derived products (e.g., sulfur-and nitrogen-containing compounds) were identified. However, the QG showed a minor effect on the flavor profiles in both the belly and shoulder butt. Regarding the sensory quality, no effects of the QG were found on all the eating quality attributes (color, flavor, juiciness, tenderness and acceptability) for both the belly and shoulder butt cuts (p>0.05). Thus, it may be concluded that the current pork carcass grading standards do not reflect the real quality and value of the belly and shoulder butt cuts.

• 마케팅과학연구
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• 제17권2호
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• pp.99-110
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• 2007

The widespread use of self-service concepts in retailing has resulted in increased attention to the design of retail environments and to stimuli operating at the point of sale. One such merchandising technique, the "bundled presentation", i.e., related products are presented in close proximity to each other, is widely used by retailers but has rarely been investigated by academic consumer researchers. This study presents the results of a field experiment into the effects of presenting products in their usage context. Customers' attitudes towards the same product displayed in different ways are compared with each other. The results show that related products, i.e., products that are used together, should be presented in a coordinated display. Furthermore, the bundled presentation enhanced consumers' attitudes of the product when they saw it first in a bundled presentation and then evaluated it in front of a traditional presentation.