• Food Science and Biotechnology
• /
• v.15 no.1
• /
• pp.1-4
• /
• 2006

The biological qualities of green, black, and oolong teas were monitored by observing their microbial decontamination and insect disinfestation following gamma irradiation (0-10 kGy) and fumigation (MeBr or $PH_3$) during 6-month storage at room temperature. Plodia interpunctella Hubner was found as an important quarantine pest in teas used. In a comparative study, both treatments were found to be effective in disinfecting the stored samples. An irradiation dose of 5 kGy was sufficient to control all microorganisms related to the quality of teas, while fumigation with methyl bromide and phosphine showed no appreciable decontamination effect on the microorganisms. As a result, irradiation was found an effective alternative to fumigants for the improvement of biological tea qualities during storage.

• Journal of the Korea Safety Management & Science
• /
• v.11 no.1
• /
• pp.155-164
• /
• 2009

Recently there has been many researches of performing arts, the concepts of performance products or mechanism have been gradually established. However, compared to the research of public performance itself, the research of its consumer still stays on the basic stage and it is difficult to apply to the business. Therefore the needs of the related research has continued being insisted among the staffs. This study raises points that the recent performance business still focuses on providers. Moreover it notices the urgent needs of the consumer orientation strategies and the changes of marketing in the performance business. Therefore it needs to understand the performance consumers and to research how they can be satisfied with the performance according to their types. This dissertation, thus, is to find out the evaluation method of theatre service qualities and the relations between the theatre service qualities by size and customer satisfactions to suit for the customer oriented marketing paradigm, and to present a suggestion that requires for establishment of service marketing strategies for theatre, the place for performing arts.

• Journal of Broadcast Engineering
• /
• v.8 no.4
• /
• pp.339-350
• /
• 2003

The Part 7 of MPEG-21, called Digital Item Adaptation, aims at an interoperable transparent access of multimedia contents in heterogeneous environments. This standard facilitates the development of Universal Multimedia Access (UMA) systems, which adapt the rich multimedia contents to provide user the best possible presentation under the constraints of various terminals and network connections. Content adaptation has two major aspects: one is modality conversion that converts content from one modality (e.g. video) to different modalities (e.g. image) the other is content scaling that changes the titrates (or qualities) of the contents without converting their modalities. At the output of adaptation process, the highly-subjective qualities of adapted contents nay vary widely with respect to point-of-views of different providers and different users. So, user should have some control on the adaptation process. In this paper, we describe two description tools of user characteristics, the presentation priority preference and the modality conversion preference, which allow user to have flexible choices on the qualities and modalities of output contents. We also present a systematic approach to integrate these user preferences into the adaptation process. These description tools are developed in the process of MPEG-21 standardization.

• Korean Institute of Interior Design Journal
• /
• v.17 no.4
• /
• pp.50-57
• /
• 2008

Futurism can be defined as a movement in the early 20th century founded by Italian writer Marinetti apposing to traditional and conservative art. Though its life as a movement seemed to be fairly short, it can be said that the very essence of futurism can be seen whenever there is radical change in our society such as the information revolution. Even though the information revolution has brought us many positive improvements our life including art and design, lately there are also discussions about the defects in our life. Ron Arad may be considered as a designer and artist whose intentions and expressions are very similar to those of futurism. This study investigates concepts, meanings, and expressions of futurism in art history and then those of Ron Arad's shown in interior design projects. By examining selected project examples the author defined that rather than optimistic viewpoints, avant-garde and technological aspects were found to be strong in symbolic qualities. As for expressive qualities, dynamism and continuity appeared to be Ron Arad's unique expressions, very similar to those of futurism on the other hand, purity and temporarily were found less. It is hoped that the study may be a help in better understanding futuristic qualities of Ron Arad, one of the radical and experimental designers of our age.

• Korean journal of food and cookery science
• /
• v.29 no.1
• /
• pp.73-79
• /
• 2013

The purpose of this study was to examine the level of importance of service quality provided by restaurant when industry meal service recipients used the restaurant. Additionally, the purpose was to compare the level of satisfaction on the respective service qualities of company cafeteria and outside restaurant. The level of relative importance and satisfaction of service quality attributes are comparatively analyzed using the Important-Performance Analysis (IPA) of customers in order to provide basic information on the direction of marketing to efficiently operate company foodservice facilities. Restaurant service qualities were divided into the six factors of hygiene, convenience, food, environment, subsidiary services and food distribution process. The results revealed that the 'environment' of both company cafeteria and outside restaurant was needed to improve as quickly as possible. Additionally, it was found that the level of satisfaction was higher in the 'food' and 'environment' factors when using company cafeteria and outside restaurants, which would become an important attribute for the company foodservice recipients to use outside restaurants than using company cafeteria. Accordingly, it could be said that company cafeteria will need further control of the 'food' and 'environment' factors.

• Restorative Dentistry and Endodontics
• /
• v.12 no.2
• /
• pp.17-23
• /
• 1987

The purpose of this study was to evaluate the sealing properties of endodontic cavity filling materials according to the time intervals after filling. Access cavities were prepared in extracted human premolar or molar teeth and filled with caviton, zinc oxide eugenol cement, zinc oxide eugenol cement with a base of gutta percha stopping and gutta percha stopping. After filling at the intervals of immediate, 2 days and 2 weeks the teeth were immersed for 2 weeks in 1% methylene blue solutions. Longitudinal sections were obtained from approximately center of teeth and the depth of dye penetration into the access cavities were observed by 10${\times}$macrolens. The following results were obtained. I. All the materials experimented showed varying depth of dye penetration. 2. Of the material tested, caviton showed the best marginal sealing qualities regardless of the time intervals after filling and the sealing properties of the gutta percha stopping was the worst. 3. Both in zinc oxide eugenol cement and zinc oxide eugenol cement with a base of gutta percha stopping, the fillings allowed to mature for 2 days in normal saline solution showed the best sealing properties and those with no maturing time revealed the worst sealing qualities. 4. The sealing qualities of zinc oxide eugenol cement with a base of gutta percha stopping revealed slightly lower depth of dye penetration than that of zinc oxide eugenol cements.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.43 no.5
• /
• pp.634-648
• /
• 2019

Self-service technologies (SST) are rapidly changing the way customers participate in the purchasing process. Academic literature has focused on the acceptance of SSTs. However, this study explored consumer's cognitive response and purchase intentions through service qualities of SST as well as how they are moderated by technology anxiety and other people's presence based on TAM3. An online survey collected 279 consumer panels. All responses were used for the analysis and analyzed statistically through SPSS 23.0. The results indicate that only enjoyment and control had a significant effect on warmth perception; however, all service qualities had significant effects on competence perception. The perceived warmth and perceived competence partially mediated the relationship between SST service qualities and purchase intention. The moderating effect of technical anxiety was shown to be significant in the relationship between perceived competence and purchase intention. In addition, technology anxiety had a moderating effect on the relationship between competence perception and purchase intention only in a public situation.

• Journal of the Korean Society of Food Culture
• /
• v.34 no.3
• /
• pp.308-315
• /
• 2019

This study examined the service quality attributes of the CVS (Convenient Store) packed meal products by applying the Kano model. The main survey was conducted by a research company using an online survey in the form of a self-administered questionnaire. The 499 samples were limited to customers who had experienced CVS packed meal products within the last months. A total of 14 service quality attributes of the CVS premium packed meal products were categorized as four attractive qualities, one must-be quality, three one-dimensional qualities and six indifferent qualities. According to the Better and Worse quotient designed by Timko, 'coupon and sales promotion event', 'healthy menu configuration', and 'balanced nutrition' had higher levels of the Better coefficient. On the other hand, 'hygiene and cleanliness', 'the delicious food', and 'fresh ingredients' showed a higher Worse coefficient. The results also suggest that each service quality attribute is not a single dimension but a complex attribute. As a result, this research suggests that marketing practitioners should immediately identify consumer's changing perception of quality to attract new customers and prevent existing customers from leaving in the CVS premium packed meal products segment.

• Food Science and Industry
• /
• v.49 no.2
• /
• pp.51-55
• /
• 2016

The needs to develop high value-added foods are expanding due to the trends of food market, such as importance of food security by enlarged international free trades and expanded market size for processed foods. However, our home country exhibits limit transport to development of new products and high-value added area compared to other advanced countries. For this reason Ministry of Agriculture, Food and Rural Affairs and Institute of Planning and Evaluation for Technology have launched "High Value-Added Food Technology Development Program" for improvement of value of food resources for practical use since 2013. The program contains research to increase the values of agricultural and animal resources and the construction of database. Main research topics are studies in pretreatment techniques to improve the values of agricultural and animal resources, improvement of acceptability, and processing qualities that would be engrafted on materializaton and commercialization technologies. In addition the construction of a consolidated database regarding the research achievements is included in the program. Currently, studies in processing qualities for about 30 food materials re under progress, being suitable for materialization, for examples drying, fermentation, grinding, heat-treatment, and so on. The research results are provided in public through the consolidated database website after reconstruction in the form of united database format. To date the database containing the about 300 of research contents for process qualities has been constructed.

• Journal of Korean Clinical Nursing Research
• /
• v.15 no.2
• /
• pp.37-46
• /
• 2009

Purpose: This study was to explore the meaning of masculinity in nursing by investigating how the male qualities are expressed in the culture of nursing wherein men represent a minority group. Methods: Connell's hegemonic masculinity theory (1987, 1995) and qualitative thematic analysis were used to conduct this study in which eight male nurses participated. Braun and Clarke's six stages of thematic analysis (2006) were used for data analysis. Results: The results indicated that masculinity in nursing meant 'soft masculinity' meeting the expectations of the discipline while keeping the male qualities intact. Male nurses were found to suppress their masculinity at earlier stages of their career and to make themselves more accommodating to the profession. However, males re-asserted their masculinity once they became more comfortable with their nursing work. Conclusion: In the field of nursing, masculinity was found to be subjected to stages of attenuating and consolidating which take place in succession. Consolidation of the male qualities was motivated rather unexpectedly by female colleagues. The results confirmed that the issue of gender in nursing is an important factor in recruiting and understanding male nurses in the future.