• Journal of Digital Convergence
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• v.13 no.5
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• pp.195-204
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• 2015

This paper CTQ(Critical to Quality) to draw, aim to derive a key quality factor reflects the customer's requirements by utilizing the QFD technique for sparkling water purifier device that combines the new module. Tasting participants, consumers and New Module device intended for developers who develop and conduct a survey and FGI (Focus Group Interview) VOC(Voice of Customer) to draw, drawn by the EC through the developer VOC and EC (Engineering Characteristic) and charts the relationship between the phases was prepared HOQ(House of Quality). Sparkling water purifier through the HOQ chart certain taste, sound, running water, CO2 cylinder replacement cycle, we obtain results that element is an important quality factors such as ease of use. These factors are closely related to each component regulators and Module device (mixing) associated with the taste of water, booster pumps, and deliver results that the solenoid is considered the most critical part.

• Journal of Korean society of Dental Hygiene
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• v.21 no.6
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• pp.703-710
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• 2021

Objectives: The purpose of this study was to confirm the influence of commercially available carbonated water on denture resin by confirming the changes in the denture surface and adhesion of bacteria. Methods: Carbonated water available in the domestic market was used on specimens made of prosthetic resins. The top four products with respect to sales performance was deposited for 30 min, 24 h, and 48 h over the study groups and over one control group. The surface roughness was measured. Candida albicans was inoculated and cultured over these dentures at 37℃ on the study groups of 1 h, 24 h, and 48 h, and the number of colonies formed was measured. Results: As a result of comparing the surface roughness between groups by immersion time, the difference between groups was confirmed at 48 hours. The Trevi group showed a larger Rz than the Samdasoo group. As a result of comparing the surface roughness by time in each group, statistical significance was shown in the Ra value of the Seagram and the Rz value of the Chojung sparkling water (p<0.05). The Ra value of the Seagram was higher for 48 h than for 30 min, and the Rz value of the Chojung sparkling water was higher at 48 h than at 30 min (p<0.05). Candida albicans concentration increased over the course of immersion. Conclusions: It was confirmed that longer the specimen of the denture resin was immersed in carbonated water, more the surface roughness was affected and higher the number of attached bacteria.

• Proceedings of the Korea Contents Association Conference
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• 2016.05a
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• pp.113-114
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• 2016

최근 젊은 층을 중심으로 웰빙과 다이어트가 트렌드로 자리 잡으며 탄산음료보다 설탕과 인공첨가물 등이 첨가되지 않은 탄산수의 소비량이 급증하고 있다. 이에 국내 탄산수 시장이 엄청난 성장세를 보이고 있으며 국내 외 탄산수 브랜드간의 경쟁이 치열해 지고 있다. 이러한 시장에서 경쟁력을 확보하기 위해서 소비자의 구매 욕구를 결정하는 중요한 요소인 패키지 색채의 연구가 필요하다. 본 연구는 현재 국내에서 유통되고 있는 국내 외 탄산수 각각 5개를 지정하여 패키지의 주조색과 보조색을 구분하고 비교분석하였다. 분석결과 한색계열의 색채를 주로 사용하는 국내 탄산수 패지키는 다양한 색채를 사용하는 수입 탄산수 패키지보다 주목성이 떨어짐을 알 수 있었다. 본 연구의 결과가 국내 탄산수 패키지 디자인의 경쟁력 강화에 도움이 되기를 기대한다.