• KIEAE Journal
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• 제11권2호
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• pp.3-8
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• 2011

This study was carried out for analysing the relationship of environmental factors and the reduction rate of land compensation of six urban development projects near waste landfill sites located in the Seoul metropolitan area. For a close investigation, 24 variables were selected but only 4 environmental variables were identified to have high correlation to the reduction rate of compensation. These are fine particles(PM10), bad smell, the ratio of a greening zone of land and park, and the distance in straight line from the landfill site. Two variables-PM10 and bad smell-were found to have an effect on the average reduction rate of land compensation by correlation analysis. On the other hand, the ratio of a greening zone and the distance in straight line from the landfill site have been rejected for the significance test. The result of regression analysis of six models for the search of affecting variables on the reduction rate of compensation is that PM10 and bad smell have the impact ratio of more than 0.5. But the ratio of greening zone and the distance from the landfill are not significant factors, having the impact ratio of 0.025~0.045 except one model.

• 한국수산과학회지
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• 제54권5호
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• pp.714-723
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• 2021

This study investigated the quality characteristics of anchovy Engraulis japonicus sauce added with onion to improve flavor, reduce salinity, and enhance the antioxidative activity. 4 samples were prepared to find the proper amount of onion, including a control group without onion and 3 samples with different amounts of onion: 10% (Fs-10), 20% (Fs-20), and 40% (Fs-40). The samples were collected at intervals of 15 days while fermenting at 25℃ for 60 days. As the amount of added onion increased, the browning index decreased, and the flavor of anchovy sauce was enhanced. The composition of amino acids showed high content of glutamate and alanine that can improve the overall taste. In the free radical scavenging activity test, the Fs-40 group showed the highest value, 74.72%, compared to 10.98% of the control in the antioxidative activity. When evaluating overall preference such as color, fishy smell, flavor with richness, and overall acceptability, the control was rated the lowest, while the Fs-40 was rated the highest and was recognized for its overall excellence. Adding onion not only reduced salinity and increased antioxidant activity but also improved overall sensory properties by adding richness and minimizing fishy smell.

• 한국의류학회지
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• 제46권2호
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• pp.219-231
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• 2022

This study sought to typify incontinence symptoms and how women over sixty perceive incontinence panties and pads. The study uses Q methodology to analyze the perception of these products by type. The research utilized Q methodology and the QUANL pc program for analysis. Type 1 was a type of depression and anxiety due to incontinence. Type 1 was a type of thinking that incontinence was hidden from others. Type 2 was a smell-sensitive reclusion. Type 2 was most concerned about smell, as people sometimes avoid interpersonal relationships because of urinary incontinence. Type 3 was function-oriented toilet frequently. Type 3 was recognizing that the absorption function of incontinence products is important, as the toilet is frequently used. Type 3 mainly wore underwear among incontinence products and thought that incontinence was not hidden from others. In the case of incontinent women, products that prevent others from feeling the smell of urine were considered important. Future studies should expand on this study's work to analyze practical, currently-existing incontinence products.

• 한국의류산업학회지
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• 제25권5호
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• pp.643-650
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• 2023

This study aimed to unveil the causality between the emotional marketing of aesthetic salons and brand awareness/relationship continuity in Chinese female consumers. For data collection, a self-administered questionnaire survey was conducted among adult women in their 20s or older in Liaoning Province, China, from February 2 to 18, 2023, using WeChat. From a total of 431distributed questionnaires, 393 copies were collected. Then, 369 copies, excluding 24 poorly answered ones, were used for the final analysis. The collected data were analyzed using SPSS 25.0 and the summary of the results of the study is as follows. First, in emotional marketing, sight, smell, hearing, and taste had a positive(+) influence on both cognitive and affective experiences. Second, in emotional marketing, sight, smell, and taste displayed a positive(+) effect on relationship continuity. Third, in brand awareness, both cognitive and affective experiences showed a positive(+) effect on relationship continuity. Collectively, this means that the higher the cognitive and emotional marketing of brand awareness, the higher the relationship continuity persistence. This study confirmed the causality among the emotional marketing of aesthetic salons, brand awareness, and relationship continuity; sight and taste were key factors that influenced brand awareness and relationship continuity. In addition, hearing and smell were important, influencing the relationships among variables.

• 한국치위생학회지
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• 제11권6호
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• pp.843-852
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• 2011

Objectives : The aims of the study were to examine perceived oral malodor and self-reported need for oral and dental care among patients receiving oral prophylaxis services and provide guidelines for developing educational programs(toothbrushing method and tongue cleaning) for oral hygiene and oral malodor prevention. Methods : The survey was administered to a sample of 462 receiving voluntary oral prophylaxis service in a dental laboratory at the J School of Public Health in Korea. The subjects were asked a range of questions related to the degrees of perceived oral malodor and concern for oral health status, as well as their demographic information and need for oral and dental treatment. Univariate analyses using Chi-square and T-test with a P-value of .05 were performed using SPSS Version 12.0 for Windows. Results : 1. Male participants reported "moderately concerned for bad breath and smell" and "I don't care bad breath and smell" 39.1% and 26.2% respectively, while more female participants were concerned for oral malodor. "moderately concerned for malodor" and" highly concerned for malodor" 41.1% and 28.5%(p<.05). a significant difference among age groups was found. 19% of young adults (less than or equal to 29 years of age) reported "highly concerned for bad breath and smell" while 36.4% of older adults (greater than or equal to 50 years of age) reported "highly concerned for bad breath and smell"(p<.05). 2. 12 non-smoking participants (3.7%) and 15 smoking participants (10.8%) reported that they have perceived bad breadth and smell (p<.05). 3. Smoking participants reported a higher degree of need for oral malodor treatment than that of non-smoking participants 88.5% and 82% respectively(p<.05). 4. The participants who did regular toothbrushing more than 3 times a day reported "no malodor", 77 % as compared to 66.7% of the participants who did regular toothbrushing 2 times a day. Toothbrushing 2 times a day reported either "moderate malodor" or "sever malodor"(p<.01). Participants with more frequent toothbrushing reported less oral and breath odor as compared participants with less frequent toothbrushing. Conclusions : The study suggested that there is a need to oral prophylaxis for prevention and toothbrushing and tongue cleaning method oral malodor care and oral health status.

• 한국식품영양학회지
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• 제19권3호
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• pp.288-295
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• 2006

본 연구는 탁주의 침전과 이취 발생 억제 등 품질개선을 위해 실시하였는데 고형물의 침전 속도가 가장 낮은 검류를 선택하여 이를 탁주 발효에 적용, 대조구와의 발효 양상 및 탁주의 품질을 서로 비교하였다. 우선 실험에 사용한 검류 중 carrageenan이 가장 좋은 효과를 나타내었는데 침전량이 가장 적고 침전 속도도 가장 느린 것으로 나타났다. 알코올 생성에 대해서는 carrageenan의 경우가 대조구보다 좋은 발효 양상을 보였으며 2${\sim}$4일 사이에 왕성하게 일어났다. 탁주의 산도는 2일째까지 산도가 많이 증가하고 그 이후에는 적게 증가하였으며 carrageenan의 경우 대조구보다 산도가 낮게 나타났다. 알코올 발효 과정의 fusel oil의 생성이 관해서는 carrageenan을 첨가한 경우(0.046${\sim}$0.113${\mu}$l/ml의 범위) 대조구보다 1.6배${\sim}$3.2배 낮게 나타났다. 효모 생육은 carrageenan을 첨가한 경우 효모 증식에 도움이 되는 것으로 나타났다. 탁주의 관능 평가에서는 carrageenan을 첨가한 것이 대조구보다 우수한 것으로 나타났다. 탁주의 저장 중 발생하는 이취(nasty smell)는 대조구는 저장 2일째부터, carrageenan을 첨가한 경우는 6일째부터 이취가 감지되었다. 결론적으로 탁주의 저장 중 침전과 이취의 발생 억제는 carrageenan을 첨가하므로 해결할 수 있을 것으로 생각되었다.

• 동아시아식생활학회지
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• 제27권5호
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• pp.491-499
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• 2017

본 연구에서 시판 생막걸리의 이화학 성분과 관능적 특성을 살펴보고, 특히 휘발성 성분과 향미 묘사용어와의 상관관계를 분석하였다. 이화학 성분은 우리술 품평회에서 입상한 생막걸리의 알코올, 환원당 함량이 유의적으로 높게 나타났고, 색도가 낮게 나타났다(p<0.05). 또한 휘발성 성분에서 입상한 생막걸리의 ethyl myristate의 함량이 2.4배 낮게 나타났다(p<0.05). 전체 15종 생막걸리의 묘사용어는 총 24개(외관2개, 향 10개, 맛 8개, 질감 4개)의 용어가 개발되었다. 입상주의 관능적 특성은 단내, 배향, 요구르트향, 알코올향, 알코올 향미, 탄산감이 주로 발현되었으며, 구수한 향/향미, 누룩향은 적게 나타났다. 생막걸리에 함유된 휘발성 성분과 묘사 용어 중 향에 관한 항목과의 상관분석 결과, ethyl lactate가 복분자향(r=0.840), 배향(r=0.723)과 높은 양의 상관관계를 보였다(p<0.01). 본 연구에서 도출된 소비자들이 선호하는 이화학 특성과 관능적 특성(단내, 복분자향, 배향, 요구르트향 등)이 생막걸리의 품질특성에 잘 반영된다면 막걸리의 소비 활성화에 기여할 것으로 사료된다.

• 기술사
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• 제16권4호
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• pp.44-48
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• 1983

• 대한화장품학회지
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• 제8권1호
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• pp.3-8
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• 1980

• Journal of Acupuncture Research
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• 제30권5호
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• pp.169-174
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• 2013

Objectives : This study was accomplished to find out clinical features of knee pain of female after menopausal and their recognition of moxibustion treatment. Methods : Before and after 8 times moxibustion treatment(mostly 2 times a weak), survey was done. Moxibustion treatment was done on painful location, 3 times per each point. Results & Conclusions : Other symptom with Knee pain was Click 30.8 %, stiffness 25.6 %, press pain 16.7 %, swelling 14.1 %, fever 5.1 %, none 7.7 %. VAS of moxibustion treatment is significantly increased after treatment. Expectation of moxibustion treatmen is not. "Bad smell" is the first cause of evasion of moxibustion therapy. It should have been considered to reduce bad smell in development of moxibustion.