• Korean Journal of Human Ecology
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• v.13 no.6
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• pp.943-957
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• 2004

The purpose of this study is to 1) understand the importance of brands, which are known as one of the key purchasing points to consumers today; 2) 10 clearly clarify the various attributes of goods well-known to consumers; 3) to research the effect of the goods attributes on brand attitude. We examined 465 consumers to understand a purchase or a shopping habit with national and non-brand. The study used SPSS 11.0 package for a data analysis. Then using varimax rotation, we employed a factor analysis to analyze the data and obtain Cronbach ${\alpha}$ value. For more specific data analysis, we conducted t-test, regression analysis, and x2 analysis. The results are as followings: 1. The goods attribute is classified into product attribute, shop attribute, and price attribute. The product attribute is divided into wearability, labeling of size and quality, aesthetic expression, brand expression-harmony, textile-suitability, manageability and product assortment. The shop attribute is into shop environment, shopping convenience, promotion, salesperson service, convenience of location, shop's reputation. The price attribute is into price reasonability, price value, price economy, and price information. 2. The product attribute is different, by national and non-brands, in wearability, labeling of size and quality, brand expression-harmony, textile-suitability, manageability. The shop attribute had a significant difference in environment of shop and its reputation, and the price attribute had one only in price economy. 3. The brand attitude was affected by wearability, aesthetic expression, shop environment, price value, and price information. 4. Also, there exists a difference by demographic variables(age, job, academic background, marriage, income level) in brand attitude. For example, national brands have its consumers with the following variables: higher education, higher income, professional job, over 20s, and married.

• Journal of Ceramic Processing Research
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• v.20 no.2
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• pp.158-163
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• 2019

Er3+/Yb3+-codoped NaLa(MoO4)2 colloidal nanocrystals were synthesized by pulsed laser ablations in de-ionized water and sodium dodecyl sulfate (NaC12H25SO4, SDS) aqueous solution for up-conversion (UC) luminescence bio-labeling applications. The influences of the SDS molecules on the crystallinities, crystal morphologies, crystallite sizes, and UC luminescence properties of the prepared Er3+/Yb3+-codoped NaLa(MoO4)2 colloidal nanocrystals were investigated in detail. Under a 980-nm excitation, the Er3+/Yb3+-codoped nanocolloidal NaLa(MoO4)2 suspension exhibited a weak red emission near 670 nm and strong green UC emissions at 530 and 550 nm, corresponding to the intra 4f transitions of Er3+ (4F9/2, 2H11/2, 4S3/2) → Er3+ (4I15/2). When the SDS solution was used, a smaller average crystallite size, narrower size distribution, and enhanced UC luminescence were observed. These characteristics were attributed to the amphoteric SDS molecules attached to the positively charged Er3+/Yb3+-codoped NaLa(MoO4)2 colloidal nanocrystals, effectively occupying the oxygen defect on their surfaces. The Er3+/Yb3+-codoped nanocrystalline NaLa(MoO4)2 suspension prepared in the SDS solution exhibited a remarkably strong green emission visible to the naked eyes.

• ETRI Journal
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• v.37 no.5
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• pp.1023-1031
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• 2015

In infrared (IR) images, near targets have a transient distribution at the boundary region, as opposed to a steady one at the inner region. Based on this fact, this paper proposes a novel IR target extraction method that uses both a weighted information entropy (WIE) and an adaptive opening filter to extract near finely shaped targets in IR images. Firstly, the boundary region of a target is detected using a local variance WIE of an original image. Next, a coarse target region is estimated via a labeling process used on the boundary region of the target. From the estimated coarse target region, a fine target shape is extracted by means of an opening filter having an adaptive structure element. The size of the structure element is decided in accordance with the width information of the target boundary and mean WIE values of windows of varying size. Our experimental results show that the proposed method obtains a better extraction performance than existing algorithms.

• Fashion & Textile Research Journal
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• v.24 no.1
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• pp.117-126
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• 2022

This study aims to analyze the sizing information of women's ready-to-wear pants as indicated on online retail websites and to suggest better sizing communication that can assist customers in making successful apparel size selections. We gathered size specifications and size reference information for basic straight pants from 34 online apparel retail websites. Although the Korean standard recommends labeling the body dimension-based sizing code and specification, most websites preferred to use various types of sizing codes. Body measurements were only used by a few websites, and garment dimension descriptions were the most common method to indicate product size. Many websites provided size reference information through customer review boards and fit model images, however, there was insufficient body size information to allow customers to infer the fit of their body type. When using the size guidance tools, the major data input points were stature and weight measurements. However, the waist measurements of pants sizes guided only by stature and weight values revealed inconsistent ease allowance for corresponding body size populations, especially in the overweight group. Based on our findings, we propose a more effective method of communicating the size information of pants online. We expect that this will contribute to the efficiency of online apparel product display and build a better shopping environment that satisfies both sellers and consumers.

• Journal of KIISE
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• v.42 no.4
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• pp.475-482
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• 2015

Developing a high-performance Semantic Role Labeling (SRL) system for a domain requires manually annotated training data of large size in the same domain. However, such SRL training data of sufficient size is available only for a few domains. Performances of Korean SRL are degraded by almost 15% or more, when it is directly applied to another domain with relatively small training data. This paper proposes two techniques to minimize performance degradation in the domain transfer. First, a domain adaptation algorithm for Korean SRL is proposed which is based on the prior model that is one of domain adaptation paradigms. Secondly, we proposed to use simplified features related to morphological and syntactic tags, when using small-sized target domain data to suppress the problem of data sparseness. Other domain adaptation techniques were experimentally compared to our techniques in this paper, where news and Wikipedia were used as the sources and target domains, respectively. It was observed that the highest performance is achieved when our two techniques were applied together. In our system's performance, F1 score of 64.3% was considered to be 2.4~3.1% higher than the methods from other research.

• Journal of Nutrition and Health
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• v.54 no.5
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• pp.560-572
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• 2021

Purpose: In this study, the serving size of home meal replacement (HMR)-soups (Guk, Tang) and stews (Jjigae) available in the Korean market was investigated, and an evaluation of the nutrition per serving was conducted based on the nutrition labeling. Methods: The market research was conducted from March to August 2021 on products sold on the internet, convenience stores, supermarkets, and hypermarkets. A total of 370 products were investigated and classified into 3 types: Guk (n = 129), Tang (n = 132), and Jjigae (n = 109). Results: An analysis of the survey revealed that 72.9% of Guk, 71.2% of Tang, and 79.8% of Jjigae had labels with servings per container, and 89.2% of Guk, 91.7% of Tang, and 99.1% of Jjigae had labels with nutrition facts. The nutritional evaluation per serving of Guk, Tang, and Jjigae was conducted for 259 products (87 Guk, 86 Tang, and 86 Jjigae) having labels containing both the servings per container and nutrition facts. The average serving size of Tang was 367.6 g, which was significantly higher than Guk (325.3 g) and Jjigae (305.1 g) (p < 0.001). The calorie content of Jjigae (171.4 kcal) and Tang (162.3 kcal) was significantly higher than Guk (90.8 kcal) (p < 0.001), and the protein content was the highest in Tang (16.3 g) (p < 0.001). The sodium content per serving of Jjigae (1,479.0 mg) was significantly higher than Guk (1,073.3 mg) and Tang (959.8 mg) (p < 0.001). The percent daily value per serving of all three types was less than 10% on average for calories and 15-30% for protein, whereas for sodium showed an average of around 50% (48-74%). Conclusion: The serving size and nutritional value per serving of the HMR-soups and stews found in this study can be used as basic data to establish the reference serving size.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.509-517
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• 1997

The purpose of this study is to establish the one serving size of Korean Indigeneous Food. Serving size is necessary to make Nutrition Labeling which is required to export Korean food product especially to the United States of America. The basic data of 100 food items were collected through searching traditional and recent cookbooks. 4 industrial foodservices as noncommercial foodservice and 30 traditional ethnic restaurants and 12 gourmet restaurants in hotels as commercial foodservlce were explored to collect the data of actual serving size of each items. Moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by four research methods were presented item by item. There were wide differences in intakes of main dishes, for example, noodles were around $50{\sim}100g$, cereals were 20 g, which means the one serving size can be differenciated by the food usage. In intakes of side dishes, average of side dishes were $20{\sim}30g$, but Kimches, the first traditional Korean food, were $30{\sim}50g$, and the other condiments, pepper paste and soy paste were $5{\sim}10g$. About desserts, liquid types were around 200 g, the other sugars were $10{\sim}20g$, the kind of teas were almost $2{\sim}3g$. The health foods-many kinds of that were Ginseng-were averaged 20 g; but dried mushrooms were around 2 g.

• Journal of Biosystems Engineering
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• v.38 no.2
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• pp.103-112
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• 2013

Background: The Korean government launched a project in 2008, where the amount of rice used as raw ingredient in rice-based foods in 2012 was planned to increase up to 10% (470,000 ton) of the total rice production through developing various new rice-based processed foods and their commercial manufacturing technology. Among the four major rice-based processed foods, rice cakes and noodles need rice flour as their main raw ingredient. Technology in rice flour utilization and manufacturing is far behind than the technology pertinent to wheat flour in many subject areas. Purpose: This review aims to provide information on rice flour utilization and manufacturing with some fundamental subjects in the area of size reduction. Results: A variety of food items including bread, noodle, cake, cookie, muffin, pre-mix, beverage, vinegar, surimi, and artificial meat have found rice flour as their raw ingredient. Rice bread made out of 100% rice flour has been developed and is now sold in retail stores. Various noodle products made from rice flour are also on the market. Issues on product definition and labeling regulation about rice flour content of the products were explored. Generalized grinding equations available in the literature were seldom used in practice; instead, it has been a general practice to develop empirical equations from test milling data. Introductory remarks on three popular particle size measurement methods (sieving, Coulter counter, light diffraction) were explained. Mathematical expressions frequently used to describe particle size distribution and to correlate cumulative quantity of particles with particle size were represented. Milling methods used in producing rice flour were described along with their advantages and disadvantages. Because of their profound effect on functional properties of the rice flour, four rice flour milling equipments used at both laboratory experiments and commercial manufacturing plants were discussed.

• Journal of the Korean Society of Costume
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• v.55 no.2 s.92
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• pp.116-128
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• 2005

The aim of this study is to understand problems with both fit and sizing system of gloves by analyzing the glove production industries with an emphasis on the sizing system, production measurement system, and general marking situation. Also, to suggest the basic raw materials for improving sizing system for gloves, actual glove control sizes were compared to the anthropometric data of the previous study Fifteen domestic production companies were participated in this study-Domestic glove production companies established their own sizing system by copying inter-national brand's glove sizing system or by their experience. The Korean Standard of gloves and the 1997 Korean Standard Anthropometrics Measurement for producing glove patterns are not considered because of its discordance with the reality of the required measurements. Domestic glove production companies used different size designation and labeling system. Size measurement unit also showed difference among the glove production companies. Some companies used 'cm', some used 'mm', some used 'inch' for the measurement unit. In general, companies produced 5 to 4 sizes in one design of glove and the production was the highest in M and L size. In 9 out of 15 companies preferred control size as hand length and hand circumference. For reference size, most of the companies preferred finger circumference, finger length, palm length, hand breadth, crotch height, and hand thickness. Actual glove sizes were compared to the anthropometric data of the previous study. The results indicated that most of the measurements of actual glove sizes were significantly larger than the anthropometric data.

• Nutritional Sciences
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• v.5 no.1
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• pp.41-46
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• 2002

This study was carried out to evaluate the adequacy of serving sizes of those packaged processed foods in Korea which are designed to provids one meal or snack for one person. There is a lack of data on reference serving sizes which are essential components in the nutrition information provided on food labels. After compiling the average weight of packaged processed foods available in the market in Korea, a questionnaire was formulated to evaluate the adequacy of the serving sizes on 56 packaged processed food items of 188products using 25 female university students as a consumer group. The results showed that 65.5% of the packaged processed foods had adequate serving sizes. In general, current packaged sizes for bread and carbonated drinks were found to be too large. The proposed reference serving sizes in this research appear to be somewhat different from the ones suggested by the Korean Nutrition Society s $7^{th}$ Recommended Dietary Allowances for Koreans and by the Food and Drug Administration (USFDA) in the U.S. The serving sizes suggested by the USFDA appear to be too large for beverages and too small for snack foods when these are applied to the Korean population. It is suggested that the size of beverages in the Korean market should be reduced, and smaller sub-packets of snacks (each for one serving) should be packaged in a larger pack, for ease of use of nutrition information by consumers as well as for the reduction of food waste. In the future, other representative population groups should be included in the determination of reference serving sizes.