• Journal of the Korean Society of Food Culture
• /
• v.39 no.2
• /
• pp.96-105
• /
• 2024

The domestic artificially sweetened beverage market has grown rapidly in recent years, and sodas have led this growth. This study investigated consumer food purchasing behavior of artificially sweetened sodas in terms of the food health stereotypes of "vice" and "virtue"; used to denote unhealthy and healthy food purchases, respectively. The study was conducted using consumer panel data collected by the Rural Development Administration from 2017 to 2020. Given the semi-continuous nature of artificially sweetened soda purchases, Cragg's two-part model was used for the analysis. The probability of purchasing artificially sweetened sodas increased as expenditure on snacks (a vice food category) increased. However, of those panelists who purchased artificially sweetened sodas, expenditure on artificially sweetened sodas decreased with expenditure on snacks and increased with expenditure on fruits (a virtue food category). These results suggest that vicious-lifestyle consumers choose artificially sweetened sodas when they regulate eating habits, whereas virtuous-lifestyle consumers increase artificially sweetened soda expenditure for hedonic consumption to reduce guilt based on a sensible trade-off effect.

• Korean Journal of Food Science and Technology
• /
• v.29 no.1
• /
• pp.150-155
• /
• 1997

The twenty strains of Lactobacillus genus were tested for the optimal sponge fermentation of soda cracker. The six strains such as L. brevis, L. delbrueckii, L. fermentum, L. leichmanii, L. plantarum and L. sanfrancisco were selected because these strains did not smell off-flavor and showed the high value of TTA (total titrable acidity) after the fermentation. The selected strains consisted of the five strains of L. brevis, L. delbrueckii, L. fermentum, L. leichmanii and L. plantarum that mainly inhabited soda clacker and L. sanfrancisco that existed in San Francisco bread. The lactic acid bacteria were inoculated to the medium containing 10% wheat flour and then pH, TTA, acetic acid and lactic acid were measured during the sponge fermentation. The four strains of L. brevis, L. delbrueckii, L. fermentum and L. plantarum were used for the mixed lactic acid bacteria of sponge fermentation because the TTAs of L. brevis, L. fermentum and L. plantarum were higher than those of other lactic acid bacteria and L. delbrueckii rapidly produced organic acids and a large amount of acetic acid. Among the combination of L. brevis, L. fermentum, L. delbrueckii and L. plantarum, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum showed the highest TTA, the lowest pH and the largest amount of acetic acid. Therefore, the mixed lactic acid bacteria of L. brevis, L. fermentum and L. plantarum were used for optimal sponge fermentation of soda cracker.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.35 no.5
• /
• pp.62-71
• /
• 2003

This study was carried out to develop the bio-chemical pulping method to enhance the energy saving and decrease the capital cost through the soda pulping under atmospheric pressure ($100^{\circ}C$). Nonwood substrates, rice straw, were pretreated by white-rot fungi, Pleurotus cornucopiae. Several basic pieces of data that can be applied in soda pulping were acquired. The results of this study were as follows. Under the conditions without any nutrients or with glucose, N and glucose + N, the weight losses of rice straws inoculated by Pleurotus cornucopiae were 12.1∼32.6 %, 12.0∼26.3 %, 13.0∼25.4 % and 15.3∼24.7 % for 5, 10, 15, 20, 25 and 30 days incubation periods respectively. The more the fungal incubation was extended, the more the weight losses were gained. The yield of untreated rice straw was 54.8 % after pulping. When any nutrients was not added or glucose, N and glucose ＋ N were added for the pretreatment, the total yields were ranged to 57.3∼42.9 %, 51.0∼43.3 %, 51.7∼43.9 % and 52.1∼46.1 % for 5 different incubation periods respectively. The yields were gradually decreased based on the extending of the incubation periods. The physical properties of the rice straw soda pulp without fungal treatment, the density, breaking length, burst index, tear index and folding endurance were 0.24g/㎤, 2.32 Km, 0.91 kPaㆍ$m^2$/g, 46.7 mNㆍ$m^2$/g and 21 times, respectively. In the case of pretreatment without any nutrients or with glucose, N and glucose + N as nutrients, the density was 0.24g/㎤, the breaking length was 3.30∼6.46 Km, the burst index was 1.36∼3.01 kPaㆍ$m^2$/g, the tear index was 33.0∼57.0 mNㆍ$m^2$/g and the folding endurance was 14∼381 times at most incubating periods, when pulping was done. The physical properties were increased as the incubation duration was extended. Especially, when N and glucose ＋ N were added, the physical properties showed superior results during each incubation period.

• Journal of the East Asian Society of Dietary Life
• /
• v.9 no.4
• /
• pp.501-513
• /
• 1999

In order to investigate consumption pattern and image of beverage, this study was performed by using questionnaire based on stratified random sampling about 200 students from September 6, 1999 to September 18, 1999. The result was as followings: 1. For the reasons of each beverage consumption, coke, soda pop and sport drinks were for quenching thirst. And coffee and juices were for dessert and milk.yoghurts, dietary beverages, green tea and ginseng tea were for health. 2. For the priority in selecting each beverage, trademark was dominant factor for choosing coke. And the dominant factor of choosing milk.yoghurts and ginseng tea was nutrition and in case of other beverages taste was the first factor. 3. For the place of taking beverages, coffee, coke and sport drinks were mainly consumed in school and milk.yoghurt and juices in home. 4. The college students loved or liked milk.yoghurt and juices, and they liked or enjoyed coke, soda pop, sport drinks and green tea moderately, and enjoyed ginseng tea and black tea moderately or disliked them. 5. For the frequency of each beverage, many of them consumed coffee and milk.yoghurt once or twice a day. and consumed coke. soda pop. sport drinks and juices once or twice a week. And they answered that they did not consume dietary beverages, green tea, ginseng tea and black tea so often. 6. There was significant correlation with frequency of drinking and preference score of beverage. 7. For the consumption of the Korean traditional beverages, more than 50% of the subjects had no experience in taking sangwha tea, omiza tea, and Kugiza tea. Among them, many answered that they would try the Korean traditional beverages, if they had an opportunity, and that their price was moderate. 8. The results from the analysis of the image of those beverages were as followings; \circled1 Coffee, coke, sport drinks and dietary beverages had a modern image and green tea, ginseng tea and black tea had a traditional image. \circled2 Coke, sport drinks and ginseng tea had a manly image and juices, dietary beverages, green tea and black tea had a womanlike image. \circled3 The students recognized coffee, coke, milkㆍyoghurt, sport drinks, juices, dietary beverages and green tea to be daily and catholic. \circled4 Milkㆍyoghurt, juices, dietary beverages, green tea, ginseng tea and black tea were recognized to be good for health and coffee and coke bad for health. \circled5 Coffee, coke, soda pop, sport drinks, juices and green tea were slightly concerned with a change. \circled6 Coke, soda pop and sport drinks had a dynamic image and coffee, juices. green tea, ginseng tea and black tea had a little static image.

• The monthly packaging world
• /
• s.212
• /
• pp.75-79
• /
• 2010

• Proceedings of the KIEE Conference
• /
• 1999.07d
• /
• pp.1729-1731
• /
• 1999

The effect of Na on the structural and electrical properties of CIGS films were studied and their effects on the CIGS/Mo thin film solar cells were investigated. Soda-lime glass and Corning glass were used as substrates to compare the effect of Na diffusion into CIGS film. The resistivity of CIGS films was not changed in the Cu-poor region due to diffusion of Na from soda-lime glass but was mainly determined by the surface resitivity controlled by excess Na.

• International Journal of Precision Engineering and Manufacturing
• /
• v.4 no.1
• /
• pp.30-36
• /
• 2003

Brittle materials such as glasses and ceramics, which are very weak under impact loading, show fragile failure mode due to their low fracture toughness and crack sensitivity. When brittle materials are subjected to impact by small spheres, high contact pressure occurs at the impacted surface causing local damage on the specimen. This damage is a dangerous factor in causing the final fracture of structures. In this research, the crack propagation process of soda-lime glass by the impact of small spheres is explained and the effects of several constraint conditions for impact damage were studied by using soda-lime glass; that is, the effects for the materials and sizes of impact ball, thickness of specimen and residual strength were evaluated. Especially, this research has focused on the damage behavior of ring cracks, cone cracks and several other kinds of cracks.

• 한국신재생에너지학회:학술대회논문집
• /
• 2009.06a
• /
• pp.16-18
• /
• 2009

CIGS 박막태양전지는 박막태양전지 중 최고 효율(20%)을 보이는 태양전지로 각광받고 있다. 이러한 고효율 태양전지는 Soda-lime glass 를 기판으로 사용한 경우로 기판과 CIGS층의 열팽창계수가 비슷하고 또 나트륨이 CIGS 성장시 확산하여 광흡수층에 유익한 영향을 준다고 알려져 있다. 본 실험에서는 나트륨이 함유된 소다라임유리와 거의 포함하고 있지 않은 코닝유리를 기판으로 사용하여 CIGS 광흡수층의 차이를 분석하였다. SIMS, SEM분석결과 소다라임유리의 CIGS Mo 부근과 표면부위에 Na 농도가 높으며, grain 크기가 코닝에 비해 작음을 알 수 있었다. 전기적 특성은 소다라임유리기판의 경우 p-type 농도가 코닝유리기판에 비해 약 $10^5{\sim}10^6$천배가량 높음을 확인하였다. 셀특성또한 코닝 11%, SLG는 16%로 효율차이가 발생하였으며 이는 나트륨으로 p-type 전도도가 향상되어 효율이 개선되는 것으로 판단된다.

• Journal of the Korean Ceramic Society
• /
• v.18 no.2
• /
• pp.112-118
• /
• 1981

A study was made on the processing of domestic blast furnace slag by flotation and chemical purification for the use of slag as a raw material in making soda lime glasses. Feasibility study has been made for the use of reprocessing slag as a source material for both coloring and chemical components (such as CaO, $Al_2O_3$, MgO and etc.) in the glass making process. Chemical composition of chemically purified slags ranges; $SiO_2$ 34.5~37.5, $Al_2O_3$, 16.2~14.1, $Fe_2O_3$ 0.33~0.14, CaO 34.5~38.8, MgO 4.0~5.2, NmO 0.16~0.39, $TiO_2$ 0.23~0.35, S 0.08~0.42, ignition loss 3.3~8.4 and others 0.48~0.51%. It was found that either amber or greenish color could be easily obtained with the addition of salg up to 24%, however the slag addition to glass batches much impaired the transmitancy of glass products, thus a glass made with 7% slag addition showed 82% in transmitancy value at 510 nm.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2001.04a
• /
• pp.1052-1055
• /
• 2001

In micro-drilling of brittle materials including glass, cracks occur at the exit surface. In drilling glass, the main type of crack is cone crack. Cone crack is generated by thrust force acting at the bottom surface of the workpiece. Cone crack size could be reduced by changing cutting conditions, but cone crack still existed. Two methods were proposed to prevent crack formation and perfect hole shapes were obtained. One method is attaching two glass plates with water and the other method is constraining two glass plates. The proposed methods eliminated tensile stress acting on the exit surface of glass and prevented crack propagation.