• Journal of the East Asian Society of Dietary Life
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• v.15 no.3
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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.

• Journal of Life Science
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• v.22 no.8
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• pp.1077-1084
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• 2012

This study investigated the effects of Origanum majorana essential aroma therapy on electrical activity in the brain as evaluated by an electroencephalogram (EEG). The subjects were 29 healthy female young adults, and their sleep quality was assessed by using the Pittsburgh Sleep Quality Index. EEG electrodes were attached at the frontal, temporal, occipital, and parietal lobes according to the international 10-20 system. Subjects were exposed to organic Origanum majorana essential aroma (50 ${\mu}l$) for a period of 3 minutes each before, during, and after aromatherapy. Subjects with good sleep quality showed that Origanum majorana essential aroma increased the theta power at the frontal and temporal lobes of both cerebral hemispheres, the left parietal lobe, and the right occipital lobe. Furthermore, Origanum majorana essential aroma decreased the alpha power at the left occipital lobe and the beta power at the right temporal lobe. On the other hand, subjects with poor sleep quality showed an increase in the theta power at the temporal lobe of both cerebral hemispheres and a decrease in the alpha power at the left parietal lobe by Origanum majorana essential aroma therapy. It is concluded that Origanum majorana essential aroma therapy diminishes the state of wakefulness in the brain; alpha and beta powers were both decreased in the subjects with good sleep quality, but only alpha power was decreased in the subjects with poor sleep quality. Moreover, Origanum majorana essential aroma therapy has a sleep-inducing effect in both subjects with good sleep quality and poor sleep quality.

• Journal of the Korean Recycled Construction Resources Institute
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• v.2 no.2
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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..

• Journal of Korean Society for Quality Management
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• v.38 no.2
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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.

• Proceedings of the Safety Management and Science Conference
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• 2013.04a
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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.

• Journal of the Korean Society of Food Culture
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• v.33 no.6
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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.

• Journal of the Korean Society of Clothing and Textiles
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• v.23 no.4
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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.

• Food Science and Preservation
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• v.5 no.1
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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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• v.18 no.2
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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.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.15 no.2
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• pp.55-60
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• 2009

Gochujang was prepared and fermented in 20 L new and reused Onggis, stainless and plastic containers. Quality attributes of the Gochujang were analyzed during the fermentation at room temperature. The microporous Onggicontainers, were found to promote the fermentative microbial growth, helping to create the desirable condition for good quality Gochujang. Reused Onggi resulted in Gochujang with higher content of amino nitrogen and free amino acids, and lower reducing sugar than new Onggi, which provided good sensory qualities in odor, taste and overall acceptability.