• Journal of Cadastre & Land InformatiX
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• v.48 no.2
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• pp.121-135
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• 2018

The ministry of land, Infrastructure and transport has revised the "National Land Planning and Utilization Act" in 2012. As a result, the regulation of floor area ratio for land covering two or more zoning area has been changed. This study conducted an analysis of the policy effects of changes in the criteria for the application of the floor area ratio by revising the "National Land Planning and Utilization Act". Land covering two or more zoning area means a street side commercial area and street side residential area that is generally understood. This study analyzed the policy effects in Gangnam-gu which has relatively large areas of street side commercial area and street side residential area. The 468 office building transaction cases were analyzed in Gangnam-gu from 2007 to 2017. The result shows that the office building, which has received incentive for policy changes, reported a 19.08% rise in price compared to the one that did not. It means that the economic effects of change of application standard were significant. The existing policy also served as a restriction on land use by landowners, which in turn contributed to the devaluation of the asset's intrinsic value. Therefore, this study may have contributed to the rational use of land and to provide an empirical basis for the change in policy to be assessed for its intrinsic value.

• The Journal of the Korea Contents Association
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• v.21 no.5
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• pp.918-940
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• 2021

In this study, the concept of eXtended Reality Devices(XR) is defined, how it is applied by industry and how it will develop in the future, and based on the expanded integrated technology acceptance theory and innovation resistance, We tried to confirm through empirical analysis how the influencing variables affect. We carry out the analysis of the hypotheses using PLS Structural Equation Modeling. According to the empirical analysis results, this study confirms that innovativeness has a significant effect on UTAUT2's acceptance variables(performance expectation, effort expectation, hedonic motivation, price value) for XR devices, and these variables affect attitudes and acceptance of XR. and the pace of change of XR has a significant effect on perceived risk, and the perceived risk perceived by consumers mediates the pace of change and innovation resistance, and has a significant effect on innovation resistance. and innovation resistance to XR devices had a significant negative effect on acceptance. This study has its meaning because it found out that it deals expansively and comprehensively with personal innovation, the UTAUT2's acceptance variables, and the effects of perceived risk factors mediating the pace of change and resistance to innovation. In addition, it suggests that in order for innovative technologies such as XR to advance to the stage of market expansion, it is important to present strategies to reduce resistance to new technologies as much as the value to be provided to consumers.

• Journal of Korean Society of Transportation
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• v.19 no.4
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• pp.19-33
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• 2001

In the developed countries, traffic noise is one of most serious problems faced by people's lives. So the importance of the traffic noise is quite well recognized by the infrastructure planners as well as the people. The traffic noise is valued in monetary terms in some countries and it is reflected in estimating the net present value or benefit/cost ratio. On the contrary, the effects of traffic noise are not reflected in the assessment of infrastructure in most cases in Korea. However, as the income level has been increasing, more people have been becoming to put more importance on their living conditions. The purpose of this paper is to estimate the value of traffic noise in the Seoul metropolitan area. The housing price were surveyed to use the quasi-hedonic price technique. By this way, two housing prices at the same floor level in different 128 complexes in the Seoul metropolitan area were surveyed. the actual traffic noise level was also measured. The differences of housing prices and noise levels were analyzed using the various types of regression models. The value is quite different by size of house. The value of large house is higher than that of small house. Since the income level of people in large house is higher than that in small house. it might be said that value of traffic noise for high income people is higher than that for low income people. Moreover, the increase of 1dB(A) noise affects the house price by about 0.3% in Seoul metropolitan area.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1518-1524
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• 2016

This study was performed to minimize quality degradation of concentrated strawberry puree after $90^{\circ}C$ for 5 min by heat treatment with citric acid (CA) and acidic sodium metaphosphate (ASM) as pH modifiers. The highest color value was 1% CA+1% ASM (13.027), followed by 1% CA (9.539) and control (6.905). Anthocyanin contents were also 1% CA+1% ASM (3.049 mg/100 g), 1% CA (1.140 mg/100 g), and control (0.757 mg/100 g) in sequence. The DPPH radical scavenging activities of control, 1% CA, and 1% CA+1% ASM were 58.148, 72.638, and 83.736%, respectively. The color values, anthocyanin contents, and DPPH radical scavenging activities were significantly different at P<0.05 between control and 1% CA+1% ASM treatment. For the results of overall preference for hedonic test, there was no significant difference at P>0.05 among the three samples. During heat treatment, quality degradation of concentrated strawberry puree was reduced by 1% CA+1% ASM treatment, which is expected for new acidulants.

• Applied Biological Chemistry
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• v.45 no.4
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• pp.207-211
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• 2002

This study was conducted to increase the shelf life of grape by edible coating material such as methyl cellulose (MC) with antimicrobial substances, n-capric acid isopropyl ester (ci) and sodium nitrate (sn), added by spraying method. The quality changes of packaged grapes with wrapping PE film on EPS tray were investigated for 16 days at $30{\circ}C$. The shelf-lives of C and MCci based on the weight reduction ratio of 7% were 6 days and 9 days, respectively. The reduction rate of acidity of C was higher value than those of treatments during 18 days of storage at $30{\circ}C$. The vitamin C reduction ratios of C, MCsn and MCci were 64.8, 51.5 and 49.8%, respectively, after 16 days at $30{\circ}C$. The reduction rates of firmness of C, MCsn and MCci after 16 days at $30{\circ}C$ were 44.2, 26.5, and 23,2%, respectively compared to that of initial storage grapes. The additions of ci and sn had much affected the reductions of bacteria and yeast counts especially early stage of storage. The hedonic sensory evaluation scores of MCci and MCsn had higher values than those of MC.

• The Journal of Industrial Distribution & Business
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• v.10 no.3
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• pp.59-72
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• 2019

Purpose - Blockchain technology, which has the characteristics of credibility, security, integrity and decentralization, has brought innovation to internet platforms that mediate peer to peer transactions, as well as changes to the contents distribution services. Blockchain-based copyright distribution platforms can solve problems which have been articulated on prior internet social networks: increased market dominance of platform business because of centralization with no reward to creators who upload on platforms, and lack of fairness, such as unfair profit distribution between the copyright holder and businesses. With this background, the current research confirmed the factors that affect the intention of usage and behaviors, targeting potential users of blockchain-based copyright distribution platforms. Research design, data, and methodology - Centered around the UTAUT2 Model, the research model was designed with 'Perceived Security' added as Construct, and 'Age' and 'Knowledge Level' added as moderating variables. For data, 607 responses were collected by an online survey, and 601 responses were included in the final analysis. We analyzed the research model and sample by using SPSS 23.0 and AMOS 23.0 on the collected responses. Results - First, results of research on whether Constructs make positive effects on Intention of use is: social influence, facilitating conditions, habit, and perceived security had positive effects on intention of use, and performance expectancy, effort expectancy, hedonic motivation, and economic value did not. Second, results of the research on whether facilitating condition, habit, and intention of use made an impact on using behaviors, it was shown that only habit and intention of use made positive effects. Third, in two groups divided by age above or under 40, group effort expectancy, intention of use, habit, and intention of use had controlling effects, and facilitating condition, intention of use, perceived security, and intention of use had effects in both groups. Conclusions - The research shows that no matter how great a blockchain-based platform is, if advantages of blockchain are not proved in various industries and utilized in real life like the internet, blockchain-based distribution systems will develop slowly. Rather than a short-term inducement emphasizing technology, there is a need for a strategic approach that can foster the environment.

• Food Science and Preservation
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• v.23 no.2
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• pp.188-193
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• 2016

Black tea is rich in phenolic antioxidants that has shown diverse health benefits such as protection against cardiovascular diseases and cancers. Thus, it is rational to incorporate black tea into suitable food products such as sponge cakes to enhance their nutritional and functional qualities. The aim of this study was to investigate the effect of the addition of black tea powder (BTP) on the quality of sponge cake. The pH of cakes ranged from 7.00~7.17, with no remarkable differences. Height decreased while baking loss rate and hardness significantly increased with increases in the content of BTP in the formulation (p<0.05). For crumb color values, $L^*-value$ decreased while $a^*$ and $b^*-values$ increased as a result of BTP substitution. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with increases in the content of BTP which were well correlated. Hedonic sensory results indicated that sponge cakes supplemented with 2~4% BTP obtained the most favorable acceptance scores. On the basis of the overall observations, sponge cakes supplemented with 2~4% BTP were found to be benefit from the functional properties of BTP, without compromising on consumer acceptance.

• Journal of Ginseng Research
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• v.33 no.4
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• pp.343-348
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• 2009

This study was conducted to produce a new red ginseng by steaming ginseng using a new pre-treatment method, so as to develop ginseng products with improved flavor and thereby expand ginseng's consumer base. The color parameters (Hunter value), free sugar contents, and ginsenoside contents of the powder from the dried red ginseng, and the sensory test of the semi-dried red ginseng and the decoction from the dried red ginseng, were measured to investigate the effect of acid (ascorbic acid or citric acid) impregnation pre-treatment on red ginseng. The powder from the acid-pretreated red ginseng became lighter and more yellow than the red ginseng that was not pre-treated, but the redness (avalue) of the powder from the acid-pre-treated red ginseng increased. The ginsenoside contents of $Rg_2+Rh_1$ and $Rg_3$ increased with the acid treatment. There was a significant difference in the color and sweetness of the semi-dried acidtreated and non-treated red ginsengs in the sensory test. As the results of the sensory test were expressed in the hedonic scale, however, there were significant differences in the degrees of bitterness, astringency, sourness, odor, and color of the red ginseng decollation. Especially, the acid-treated red ginseng extract tasted less bitter, which shows the potential of new red ginseng products with improved ginseng flavor.

• Food Science of Animal Resources
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• v.24 no.3
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• pp.238-245
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• 2004

The physicochemical properties and sensory characteristics of loins from crossbred Jeju black pigs from 4 different farms (Jl, J2, J3 and J4) were investigated. The approximate composition of loins were as follows; moisture 73.26∼74.75%, crude protein 22.78∼23.85%, crude fat 0.85∼1.81% and ash 1.23∼1.35%. The unsaturated fatty acid (60.21∼62.33%), pH (5.57∼5.70), water holding capacity (64.22∼69.40%), cooking loss (28.27∼30.45%), Hunter's L＊ (53.02∼55.64), a＊ (8.71∼9.87) and b＊ value (6.95∼7.29) of loins were not significantly different along the 4 samples (p>0.05). The crude fat contents and total amino acid (21.29%) of loin from farm J2 were higher than those from the others, and the hardness and chewiness were lower compared to those from farm Jl (p<0.05). The loin from farm J2 had a good score in sensory characteristics with regard to the taste (5.22), aroma (4.80), tenderness (5.30), juiciness (5.09) and palatability (5.33) of loins evaluated by the 7-point hedonic scale.

• Food Science and Preservation
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• v.24 no.8
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• pp.1053-1059
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• 2017

Burdock powder (BP) has shown diverse functional activities; thus, it seems a good way to increase its consumption by incorporating BP into suitable food products such as cookies. Studies were carried out on cookies prepared by incorporating BP (2%, 4%, 6%, and 8%) into wheat flour. The cookie dough and cookies were evaluated for their physical, chemical, and sensory characteristics. The pH and density of cookie doughs ranged from 6.70-6.85 and 1.19-1.21, respectively, with no remarkable differences. Moisture content and spread factor of cookies appeared to increase with higher content of BP in the formulation but did not show significant differences (p>0.05). For color values of cookie surface, $L^*$, $a^*$, and $b^*$-values significantly decreased as a result of BP substitution (p<0.05). The cookies became crispier as indicated by the reduction in the breaking strength value from 26.71 to 17.83 N. 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid (ABTS) radical scavenging activities were significantly increased (p<0.05) with higher substitution of BP, and they were well correlated. Hedonic sensory results indicated that cookies supplemented with 2% BP received the most favorable acceptance scores for all sensory attributes evaluated. Overall, cookies with BP could be developed with improved physicochemical qualities as well as consumer acceptability.