• 동아시아식생활학회지
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• 제15권3호
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• pp.300-305
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• 2005

Along with development of modem medicine, the average life span has been increased but diseases of lifestyle such as cancer, obesity atheroscerosis, cardiac disorder become social issues. This study was designed to examine the availability of the functional food by adding chitosan-oligosaccharide to Korean traditional food, Soybean Dasik. For the study, 0, 30, 50 and $70\%$ of chitosan-oligosaccharide power that contains $23\%$ of chitosan-oligosaccharide were added to soybean Dasik in proportion to the total powder weight These were compared with the Soybean Dasik itself in relation to the physicochemical characteristics, sensory evaluation, and mechanical characteristics. The results of the research are as follows. Physicochemical characteristics showed that chitosan-oligosaccharide soybean Dasik had less ash, K, and Mn. As for the result of sensory evaluation, Dasik added $0\%$ chitosan-oligosaccharide was evaluated very good in its color. Sweetness and softness was good on $0\%\;30\%\;and\;50\%$ ones, while moistness and overall quality on $30\%\;and\;50\%$ ones. As the test results of mechanical characteristics, the chitosan-oligosaccharide soybean Dasik was good for hardness, cohesiveness, gumminess, and brittleness, especially on $0\%\;30\%\;and\;50\%$ ones. Springiness was good in all groups. In color, L value of chitosan-oligosaccharide soybean Dasik decreased but a and b values increased as the substitution percentage increased Therefore, the right amount of addition fit for the production properties was $30-50\%$ chitosan-oligosaccharide of total powder weight.

• 생명과학회지
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• 제22권8호
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• pp.1077-1084
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• 2012

아로마 향기요법에서 마조람(Origanum majorana)향이 여성의 뇌기능에 미치는 효능을 살펴보기 위해 뇌파 변화를 살펴보았다. 본 연구에서는 신체적으로 건강한 20대 여자 성인(29명)을 대상으로 검증된 수면장애 조사를 통하여 수면질을 조사하여 수면에 문제를 가진 대상자를 선별하고 마조람 향기요법을 실행하여 뇌파의 변화를 분석하였다. 10-20 국제법에 의하여 전두부, 측두부, 후두부, 두정부에 뇌파 전극을 부착하였다. 마조람(50 ${\mu}l$)를 사용하여 향기요법 전 3분, 향기요법 중 3분, 그리고 향기요법 후 3분씩 나누어서 뇌파 검사를 시행하였다. 결과에서 수면질이 좋은 여자에게 마조람향이 뇌파에 미치는 영향은 양쪽 대뇌반구의 측두부, 좌측 전두부와 두정부, 우측 전두부와 후두부에서 세타파를 증가시키고, 좌측 후두부에서 알파파를 감소시키며, 우측 측두부에서 베타파를 감소시켰다. 또한 수면질이 나쁜 여자에게 있어서 양쪽 대뇌반구의 측두부와 우측 전두부에서 세타파가 증가되었으며, 알파파가 좌측 두정부에서 감소되었다. 결론적으로 마조람 에센셜 향기요법은 수면질이 좋은 여자에게 알파파와 베타파를 감소시킴으로써, 수면질이 나쁜 여자에게는 알파파 감소를 통하여 각성 상태에서 벗어나게하고, 수면질이 좋은 사람뿐만 아니라 수면질이 나쁜 사람에게도 세타파의 증가를 통하여 수면을 유도하는 긍정적인 뇌기능 효능이 있었다.

• 한국건설순환자원학회논문집
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• 제2권2호
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• pp.76-82
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• 2006

High-strength, High-durability concrete appearance was embossed by benevolence who quality for each raw material that become factor that is direct in concrete manufacture and the special quality is very important and request properties of matter were also strengthened more. Specially, natural resources of good quality were abundant past in occasion of aggregate and unlike concrete request strength past that the importance was less relatively the quality enemy than cement because is also not big, importance of aggregate quality great veried as concrete strength and request properties of matter about durability are strengthened more on extreme displacement. Mixing four who is original and mixs special quality examination of domestic three Four-Stick Games by Chaechwiwon and age Four-Stick Games and crushed sand examined concrete quality characteristic that use mortar and concrete quality characteristic, special quality of North Korea sun guardian mountain three Four-Stick Games that is imported from the North Korea, North Korea sun guardian mountain three Four-Stick Games etc..

• 품질경영학회지
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• 제38권2호
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• pp.202-211
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• 2010

Many Asian countries operate the national quality award systems. Most of the evaluation criteria of the award systems are generally based on the MalCom Baldrige National Quality Award System of U.S.A. which started since 1987. But their operation systems for awards are different by countries. Comparing the differences among them can give a good benchmark for Korean Quality Award systems. There are poor empirical results that the Korean Quality Awards systems improve the performances of the organizations awarded. This paper proposes some suggestions for the effective operations of Korean quality award systems through the comparison among Asian countries' awarding systems.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2013년 춘계학술대회
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• pp.69-81
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• 2013

It can be said that nowadays, customers don't recognize that only good quality products as selection attribute regarding products quality can satisfy them. The case in service industries is also the same. Service quality is most affected by the criteria that customers themselves evaluate. Customers who are not satisfied with services provided institutions will disregard them. In consequence, this will affect their profitability. Collected questionnaires were analyzed using SPSS v.15 for the concrete proof analysis and the results are as follows. First, Service quality works as an important factors on customer's behavior. Second, Relationship quality serves as a mediated role between service quality and customer's behavior.

• 한국식생활문화학회지
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• 제33권6호
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• pp.550-557
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• 2018

This study examined the effects of the service quality of fine dining restaurants on the service value and customer satisfaction by targeting 310 customers with experience in using fine dining restaurants in Seoul. The results of this study are as follows. First, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on the service value. Second, the quality of the physical environment and interactions and the result of fine dining restaurants had positive (+) effects on customer satisfaction. Third, the service value had positive (+) effects on customer satisfaction. According to the result of this study, when customers visit fine dining restaurants, evaluations of the service quality, such as interior design, kindness, accessibility, pleasant environment, and good quality of food, are very important elements. The service quality has been verified to be a very important factor when evaluating fine dining restaurants. Overall, the result of this study can be used to develop measures for improving the service quality.

• 한국의류학회지
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• 제23권4호
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• pp.529-540
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• 1999

The purpose of this study is examine how price attitude and risk perception affect6 consumer's attitude to clothing discount stores. As for the methods of the research 313 female consumers who just finished shopping at discount stores were interviewed and questioned. The result is as the following. 1. The factors such as discount price inclination effective value inclination price-quality association and price-social grade association in the price attitude as well as social psychological risk and the risk of losing opportunity in the risk perception affected consumer's attitude to clothing discount store. 2. The domestic national brand discount store acquired the highest scores in all factors but discount inclination factor and low price inclination factor. No difference was seen between stores in terms of the risk perception. 3. The determining factors for repurchase intention were found to be store satisfaction and the attitude to clothing discount store. 4. The convenience of transportation the availability of exchange or repair the payment option the quality of the product and the attributes of the store e, g, good quality with relatively low price affected the store satisfaction. 5. Domestic national brand discount store showed higher score in 'good quality with relatively low price' than domestic casual brand discount store did. And difference between groups was found in repurchase intention, Conclusively most consumers using clothing discount stores are effective value-oriented.

• 한국식품저장유통학회지
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• 제5권1호
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• pp.49-56
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• 1998

The effects of the water extracts from thyme(TM) and tarragon(TG) on shelf-life and quality of kimchi were investigated by measuring the changes in pH, acidity, number of total microorganisms, number of Lactobacillii and Leuconostoc during fermentation at 1$0^{\circ}C$, and were tested for antimicrobial activities against Lactobacillus plantarum and Leuconostoc mesenteroides. TM and TG were extracted with water, ethyl ether, ethyl acetate and ethanol. Water, ethyl ether, ethyl acetate and ethanol extracts of TM showed antimicrobial activities against Lactobacillus plantarum and did not observed against Leuconostoc mesenteroides. On the other hand, water, ethyl acetate and ethanol extracts of TG showed antimicrobial activities against Leuconostoc mesenteroides and did not observed against Lactobacillus plantarum. The decrease of pH and the increase of acidity showed lower in kimchi prepared by adding water extracts from TM than in products from TG. The number of total microorganisms were also detected less in the kimchi prepared by adding water extracts from TM. And, the properties of barkless of kimchi measured instrumentally were higher for kimchi prepared by adding water extracts from TM, also maintaining good crispness. The optimal addition amounts of both TM and TG for good overall and spicy taste of kimchi were 0.03%. The results suggested the possible use of the extracts of TM and TG can be successfully used for the quality and extension of shelf-life of kimchi.

• Environmental Engineering Research
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• 제18권2호
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• pp.109-114
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• 2013

In Cukhe, a village located in the outskirts of Hanoi, Vietnam, people suffer from a shortage of high-quality water due to an arsenic contaminated supply water resource. We installed catchments, filters and settled tanks in the existing rainwater harvesting facility to improve water quality, and ten portable rainwater tanks to provide good-quality drinking water to the poor households and kindergartens in the dry season. The triple bottom line considerations, as well as the environmental, economic, and social impacts of the rainwater harvesting (RWH) systems are examined. RWH is a sustainable method to obtain good-quality drinking water at low cost and with little energy expenditure. Education of the system also encourages that continuation of the system and expansion can lead into economic prosperity, as the safe drinking water can be sold to the community. Hence, RWH is a unique proposal as sustainable drinking supply water for improving the lives and health of residents in Cukhe and other sites where water supply sources are contaminated.

• 한국포장학회지
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• 제15권2호
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• pp.55-60
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• 2009

20 L 들이 부피의 발효용기에서 고추장을 발효하면서 여러 가지 성분들을 분석하였고 4개월 발효후의 고추장의 관능적 품질을 평가하였다. 발효용기로는 새 옹기와 한번 사용한 옹기, 스테인레스, 플라스틱 용기를 사용하였고 발효 숙성은 외기조건에서 이루어졌다. 옹기가 가지는 통기성으로 인하여 발효 중 관여하는 미생물의 생육환경을 적절하게 조성하여 여러 가지 품질에 긍정적인 영향을 미치는 것을 확인할 수 있었다. 특히 옹기는 새 것보다는 한번 사용한 옹기에서 제품의 발효에 좋은 영향을 미쳐서, 높은 아미노태 질소, 유리아미노산함량, 적은 환원당 함량, 향, 맛 전체적인 수용도의 관능적 품질을 보여주었다.