• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.21 no.4
• /
• pp.374-383
• /
• 2020

This study verified the difference in the influence on the value principles held by the consumers while examining the influence of the characteristics of the online shopping mall on the purchase intent by using a TAM2 model. First, the characteristics of online shopping malls were proven to have a positive effect on the perceived ease of use and perceived utility. Second, a look at the effect of the online shopping mall characteristics on the emotional response shows that only the system quality and product quality variables had a positive effect on the emotional response. Third, the perceived ease of use, perceived utility and emotional response of online shopping mall users had a positive effect on their perceived value. Fourth, multi-group analysis was conducted to examine the difference between utilitarian goods and hedonic goods by categorizing what was purchased at online shopping malls. The results showed differences between the groups. This study is attempted to investigate various influencing factors on consumers' intention to revisit online shopping malls. In addition, the author also attempted to understand the behavior of online shopping mall visitors by dealing with more than the technical attributes and emotional aspects of shopping malls.

• Journal of Korea Water Resources Association
• /
• v.40 no.7
• /
• pp.503-510
• /
• 2007

In the area of such a nature-friendly stream improvement, it is not established yet which engineering method is suitable for stream environment, due to lack of technology. Therefore, although nature-friendly stream improvement was done with expensive engineering method, the effect has not been fully confirmed, which results from the absence of overall valuation tool of stream improvement. In this regard, it is necessary to develop and apply comprehensive and diverse valuation methods covering stream functions to the analysis of stream improvement. In this study, we collected data from years' of monitoring on the Gyeongcheon river, which is located in Sunchang-eup, Jeollabuk-do and recently underwent an nature-friendly stream improvement work. Based on the data, we developed a series of valuation methods such as stream naturalness evaluation, life cycle evaluation, amenity evaluation, and economic benefit analysis to consider the environmental function of stream from a comprehensive perspective. Stream naturalness evaluation is a quantitative analysis of how natural a stream is, and includes additional valuation items such as ecosystem and water quality for the purpose of overall valuation, unlike existing research focusing on physical elements and structural characteristics of a stream. We developed a method of stream valuation with life cycle assessment to river reorganization project. Amenity evaluation method was developed as a means to analyze residents' satisfaction with stream improvement through questionnaires. Economic benefit analysis was developed as a means to determine the attributes of environmental water supply, ecosystem, river maintenance, and water quality and predict economic benefits using contingent valuation method (CVM) and multi-attribute utility analysis (MAUA) method in order to analyze economic benefits brought in by stream improvement. It is considered that the four methods developed in this study make possible to conduct an overall and quantitative analysis of stream improvement.

• Korean Journal of Food Science and Technology
• /
• v.32 no.3
• /
• pp.668-673
• /
• 2000

The influence of storage atmosphere on ethylene production, quality attributes and storage injury of 'Tsugaru' apples was investigated. Apples were stored in 1% $O_2+1%\;CO_2,\;1%\;O_2+3%\;CO_2,\;3%\;O_2+1%\;CO_2,\;3%\;O_2+3%\;CO_2$ and air at $0^{\circ}C$ for 5 months. Ethylene production was more suppressed by 1% $O_2$ than 3% $O_2$ atmospheres regardless $CO_2$ levels. The loss of flesh firmness and the decrease of titratable acidity were not significantly different among the storage atmospheres until 3 months of storage but more retarded by 1% $O_2$ than 3% $O_2$ atmospheres thereafter. Soluble solid content was unaffected by the storage atmosphere, but the content tended to be increased until 2 months of storage and then not varied. Ethanol content increased up to a peak level followed by a gradual loss during storage in CA but increased continuously in air. In the sensory evaluation after storage for 5 months, hardness, tartness and overall acceptability of apples stored in 1% $O_2$ atmospheres were significantly higher than those stored in the others. There was no fruit injury or off-flavor production resulting from the 1% $O_2$ atmospheres. The incidence of bitter pit was reduced as storage $O_2$ level decreased. The results show that the optimum conditions of CA storage for 'Tsugaru' apples are $0^{\circ}C$ and 1% $O_2+1{\sim}3%\;CO_2$.

• Korean Journal of Food Science and Technology
• /
• v.35 no.1
• /
• pp.28-32
• /
• 2003

As part of studies on the high quality dunggule tea, made of Polygonatum odoratum root with different growth year were analyzed for their flavor compounds. The quality attributes related to flavors were compared between raw and roasted samples which were treated at $130^{\circ}C$ for 15 min. Free sugars in the roots were mainly composed of fructose ($3.59{\sim}4.83%,\;d.b.$), sucrose ($1.78{\sim}2.49%$), and glucose ($1.60{\sim}1.80%$). Threonine ($1,239{\sim}1,444\;mg/100g,\;d.b.$), arginine ($589{\sim}689$), histidine ($289{\sim}370$) were three major free amino acids. The root grown for three years showed the highest content in total free sugar and amino acids (p<0.05). There was negligible difference in proximate composition and Hunter's color parameter depending on the growth year of the roots. However, sensory scores on color, taste and aroma were highest in 3 years' root, which is found most suitable for the preparation of dunggule tea. The roasting of 3 years old root significantly reduced the content of fructose and sucrose (p<0.01). It caused most apparent changes in the decreasing amount of threonine and in the decreasing rate of lysine, showing the significant decrease in total free amino acid content (p<0.01).

• Korean journal of communication and information
• /
• v.55
• /
• pp.140-163
• /
• 2011

This study analyzed the contents of letters-to-the-editor and the characteristics of the letters' writers, featured in three major newspapers, Chosun Ilbo, Dong-a Ilbo and Hankyoreh, in Korea from 1997 to 2009. Additionally, based on whether the letters contained the feedback function or not, it scrutinized the attributes of the letters-to-the-editor. The results indicated that the role of letters-to-the-editor has changed from a space for showing merely personal dissatisfactions or complaints into a space for expressing the reader's opinions about various issues. The study also showed that the proportion of writers who have specialized jobs and are members of civic groups steadily increased. It seems to tell that the quality of the letters was improved accordingly, because they could give in-depth opinions about the matters in which the society were interested. The feedback function of the letters was also gradually more activated for those years, and it could be thought as another evidence supporting the quality improvement of the letters, which were supposed to form the healthful public opinion. However, the writers' residential districts are heavily concentrated on the region surrounding Seoul, the capital of Korea. The study suggested that the newspapers should develop tools to overcome such defects.

• Korean Journal of Human Ecology
• /
• v.19 no.6
• /
• pp.1095-1102
• /
• 2010

Soy sprouts with Pungsannamulkong stored in covered polypropylene container with water(PCSS) or polypropylene film bag without water(PBSS) at $4^{\circ}C$ for 7 days. Changes in weight, instrumental textural hardness, color values and sensory attributes of soy sprouts were evaluated after 2, 4 and 7 day storage. Storage caused slight weight losses in PBSS, but not in PCSS. In the courses of storage the hardness of the heads decreased, while the stems maintained their hardness. The effect of storage periods on surface color changes were also determined. The stems of soy sprouts in PCSS had higher L values when stored for over 2 days. The b values of the stems in both PCSS and PBSS increased after over 2 day storage. The higher b values in the stems were found when kept in PBSS for 2 or 4 days, indicating more yellowish color. On the other hand, the heads and stems of soy sprouts had light green color. The soy sprouts in PCSS became greener with storage, but there was only small increase in greenness. Sensory panels perceived that the overall acceptability of soy sprouts decreased with storage. The overall acceptability of soy sprouts when kept in PCSS for 7 days were not as good as that of soy sprouts in PCSS for 4 days, although soy sprouts in PCSS had a significantly higher overall acceptability than those in PBSS when stored over 4 days(p<0.05). Therefore, PCSS could be possible to keep soy sprouts with good overall acceptability when stored 4 days at $4^{\circ}C$.

• Journal of Korean Society of Forest Science
• /
• v.90 no.5
• /
• pp.650-662
• /
• 2001

The growth and yield models for five different kinds of natural forest types were systemically developed in the natural Broadleaved-Korean pine Forests in Northeast China. The data were collected from 359 temporary plots and 58 permanent plots with area ranged from 0.06 ha to 1.0 ha, ranging in stand age from 43 to 364 years. The Site Class Index (SCI) was introduced to evaluate site quality and the Crown Competition Factor (CCF) was selected as a measure of stand density for the mixed natural forest. The Chapman-Richards function was adopted to develop SCI equation and height-diameter curve. The Schumacher growth function was selected as base model to develop the DBH, basal area, and stand volume growth models by using re-parameterized method. In modeling mean DBH and basal area growth, it was found that the asymptotic parameter A of Schumacher function was exponentially related to site quality (SCI) and stand density (CCF). The rate parameter k was related to stand density and it was independent of SCI. Several validation measures for predicted stand variables were evaluated in the growth and yield models using independent data sets. The results indicated that relative mean errors (RME) in predicted stand attributes were less than ${\pm}5%$ and the estimated precision values of the stand variables were all greater than 95%.

• Journal of the East Asian Society of Dietary Life
• /
• v.13 no.2
• /
• pp.136-144
• /
• 2003

This study was conducted to investigate the effect of 0.5% calcium lactate(CaL) on the fermentation of dough and quality and shelf-life of bread. Calcium lactates(CaL-A and CaL-P) were prepared from ash of black snail which contained shell and tissue together(ABS) and powder of the snail(PSB). pH of dough with the CaLs were higher than that of the control md, volume of the dough, loaf volume of bread were lower than those of the control products. But the volumes were almost the same when the pH of the dough were adjusted to pH 5.5. Mean calcium contents of treated bread (39.36~49.70 mg/100 g) were higher than that of control products(13.43 mg/100 g). There was no difference in Hunter $L^{*}$, $a^{*}$, $b^{*}$ values between the control and the treated group. Hardness and gumminess of CaL-A treated bread were the highest, but springiness and cohesiveness were the lowest. All the attributes showed no difference in case of pH adjustment(pH 5.5). The smaller pore and larger air cell with rough surface were observed in the CaL treated bread by SEM analysis. Sensory scores of CaL treated bread showed relatively lower values than those of the control products, but the scores increased by pH adjustment. The shelf-life of bread with CaL-P and CaL-A at 2$0^{\circ}C$ were 4 and 3 days, respectively, while that of the control group 1 day.day.y.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.280-295
• /
• 2013

This study analyzes the differences to examine which education is more effective for practical cooking skills. A survey was conducted on the 4 year university students majoring in culinary arts to examine the recognition levels of culinary practice education for the purpose of searching for an improvement plan for culinary education. The results are as follows. Seniors recognize the importance of learning theory, while the classes offered now are focusing on getting cooking certificates. The students approach cooking not only for eating food but also for the arts, showing increased interests in 'creative food' and 'fusion food.' In class, they feel the necessity of establishing a standard for a fair assessment and English skills for the globalization of food service. Hereupon this study recognizes the current state of culinary education service, draws factors which decide the quality of culinary arts education, and examines student satisfaction with theoretical education, practical education, assessment, and external education by using a factor analysis of twenty quality attributes. Through the development and application of various programs, operation of open practice classes and culinary organization reflecting social changes in learning courses, the culinary arts education is considered to be more vitalized. In this respect, this study introduces four measures which were designed to facilitate the education of highly-skilled human resources in the culinary field.

• Culinary science and hospitality research
• /
• v.19 no.5
• /
• pp.110-120
• /
• 2013

Five types of kiwi jelly were prepared with different rates of pressed kiwi juice and carrageenan, and their quality characteristics such as chemical composition, saccharinity, color, texture, and sensory attributes were measured. There were no significant changes in moisture, crude lipid, carbohydrate, but significant differences were shown in crude ash, crude protein, pH, and acidity. The pH decreased and acidity increased as the amount of added kiwi juice increased. The saccharinity of kiwi jelly increased with increased amount of added kiwi juice. Additionally, the total phenolic content, DPPH radical scavenging activity and content increased with increased amount of added kiwi juice. The hardness, gumminess, and chewiness increased with increased levels of carrageenan. As the amount of added carrageenan increased, the L values of kiwi jelly decreased. Based on the sensory evaluation test, kiwi jelly, JKJ(Jeju Kiwi Jelly)-3 was the best in the flavor, sweetness, texture, and overall acceptability. The chemical composition of JKJ-3 was as follows : moisture $75.1{\pm}0.5%$, carbohydrate $24.2{\pm}0.5%$, crude protein $0.29{\pm}0.05%$, and crude ash $0.44{\pm}0.02%$. The kiwi jelly, JKJ-3 of overall acceptability values in the sensory test for flavor, sweetness, hardness, texture and overall favorite were 3.65, 3.35, 3.35, 3.50 and 3.60, respectively, with the addition of 20% pressed kiwi juice and 2.3% carrageenan.