• Proceedings of the Materials Research Society of Korea Conference
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• 2007.11a
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• pp.71.1-71.1
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• 2007

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.4
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• pp.317-324
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• 2017

The purpose of this study was to provide basic data on the genetic and environmental effects of stickiness in glutinous rice varieties. In our study, we analyzed the genotype-by-environment ($G{\times}E$) interactions of the stickiness using six glutinous rice varieties under six environmental conditions. AMMI (Additive Main Effects and Multiplicative Interaction) analysis results showed that genotype (variety, G), environment (cultivation region, E) and $G{\times}E$ interaction were highly significant (P < 0.001). Among all the variations of stickiness for glutinous rice varieties, the environmental effect was 24.5%, the genetic effect was 37.1%, and the $G{\times}E$ interaction effect was 28.9%. From the AMMI analysis, the IPCA1 scores of Aranghangchal (G6, IPCA1: 3.85) and Hwaseonchal (G4, IPCA1: -5.24) was lower than other varieties. On the other hand, the Sangjuchal (G1, IPCA1: -61.23) and Boseogchal (G2, IPCA1: 41.21) were highly affected by environmental effects. In this study, there were large differences in stickiness according to region of cultivation. In the future, it is considered that a precise study should be carried out on the environmental factors that may increase the stickiness of glutinous rice varieties.

• Journal of Pharmaceutical Investigation
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• v.18 no.1
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• pp.5-8
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• 1988

Physical properties of oral adhesive tablets prepared with four kinds of gums for topical or systemic drug delivery were investigated. Oral adhesive tablets containing 5mg of brilliant blue(BB) were prepared from direct compression. Viscosity of 2% gum solutions, water absorption, fracture resistance, stickiness of tablets, and dissolution of BB in pH 6.8 dissolution medium were tested. Acacia showed good stickiness and fracture resistance, and tragacanth showed good retarding effect on the release of BB from tablets. Therefore, tablets with varing ratios of acacia and tragacanth were prepared and their physical properties were examined. In conclusion, it was possible to obtain some adequate properties by compounding acacia and tragacanth.

• International journal of advanced smart convergence
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• v.11 no.3
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• pp.85-92
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• 2022

Known as "The Ninth Form of Art", video game is a form of hypermedia art rising in response to the rapid development of modern technology, with millions of fans worldwide. From the perspective of the game market, those games that have high stickiness and a long operating cycle usually have abundant doujin works. As a spontaneous behavior of the players, doujin culture reflects the players' feelings towards and perception of the games, and it reacts upon the original game while relying on it, exerting a far-reaching influence on the operation of game products. We try to analyze the influences of doujin culture on game operation performance, hoping to provide game operators with some useful ideas.

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.463-469
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• 2008

To make of basic date for the progressive global brand of Korean rice, we compared with characteristics of Calrose and two Korean rice cultivar, Chucheongbyeo(medium-late maturing cultivar) and Odaebyeo(early-maturing cultivar). General characteristics of rice, pasting property of rice flour by Rapid visco Analyser, determination of optimal ratio of water to rice for cooking by electric and pressure cooker and eating quality(sensory evaluation) of Calrose with that of Korean rice cooked at the optimal cooking conditions were measured. One kernel length of Calrose, Chucheongbyeo and Odaebyeo were 6.00, 4.73 and 5.22 mm, respectively. Calrose showed higher viscosity(195 RVU) in all parameters than Korean rices(Chucheongbyeo 176 RVU, Odaebyeo 178 RVU), of which the values were similar. These data imply that the properties of starch of Calrose may be different from that of Korean rice. In general, it is agreed, in Korea and Japan, that the balance of hardness and stickiness of cooked rice is very important. However, stickiness and overall eating quality for cooked Calrose was significantly poorer than Korean rices. Cooked Calrose did not significantly different in hardness, stickiness and overall eating quality compared with those of Korean rices. Calrose cooked with the ratio of water to rice of 1.4 with electric cooker was less sticky than Korean rices and thus was poorer in eating quality compared with Korean counterparts. Calrose cooked with the ratio of water to rice of 1.3 with pressure cooker had the same eating quality with Korean rices.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.4
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• pp.381-388
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• 2018

Various characteristics of Opuntia humifusa (O. humifusa) extract solution obtained under low temperature and reduced pressure were examined and cosmetic essences using the extract solution as a humectant were prepared. The O. humifusa extract solution represented very small surface tension (25 mN/m) and contact angle ($8^{\circ}$), compared with other humectants such as glycerine and 1% hyaluronic acid solution. Also, the viscosity and stickiness of the extract solution were very low. The O. humifusa extract solution made it possible for a small amount of oil to be dispersed stably in water without any surfactant. Unlike other humectants, the viscosity and stickiness of cosmetic essences were reduced as the extract solution content in formulation increased. These results show that the O. humifusa extract solution obtained under low temperature and reduced pressure can be used as a natural humectant that provides moisturizing property and less sticky feeling.

• Journal of Appropriate Technology
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• v.7 no.1
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• pp.2-25
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• 2021

This study evaluated gender preferences regarding the mechanical properties of polymers that are typically used as cooperative robot skin. Gender-based preferences of workers aged 20~30 and polydimethylsiloxane were examined according to the body parts which is most frequently in contact with the robot during operation. The factors influencing preference, i.e., stiffness and stickiness, as measured by strain rate and contact angle, respectively, were analyzed to compare gender-based differences. Female preferred stiffer materials with small strain rates while male preferred softer materials with large strain rates. As a result of evaluating mechanical properties of the materials to relate to gender-based preference, we found that female tended to prefer Dragon-skin with the lowest stickiness, and a low strain rate, during compressive creep tests. In contrast, male tended to prefer Ecoflex with high strain rate regardless of stickiness. Therefore, these results provide basis for material selection when considering cooperative robot skin.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.78-92
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• 2016

This study investigated the quality characteristics of white pan bread with banana addition. This analysis was through mixograph and stickiness of dough, fermentation rate, TPA, crumbScan image analysis, color, moisture contents and acceptance test. Mixograph peak time presented 4~5 minutes on every sample. However, CON, B10 and B20 sample presented more than 60%, and B30, B40 presented less than 60% at peak value (%). The result indicated that banana addition increased as the stickiness decreased. The fermentation rate generally increased, but the sample B40 decreased after 75 minutes. The result of crust and inside color, CON was the highest on lightness L value, B40 was the highest on both red a value and yellow b value. The result of pH showed that B40 was the lowest, and more banana addition made pH decreased. Thus, adding banana influences negatively on volume and cost of the product. The image analysis through crumbScan did not show any significant difference on crust thickness and distortion of crumb fineness. On the other hand, CON value was 774.33 that was the lowest, and B40 value was 927.66 which is the highest on the density of crumb fineness. Hardness showed a significant difference; B40 was the lowest, and Control was the highest. Moisture contents generally had a noticeable difference; CON value was the highest, and banana addition increased as the value decreased. At the result of acceptance test, one of the sensory tests, B20 showed the highest grade, and B40 showed the worst. Based on the above results of characteristic difference, banana addition could influence volume of the bread negatively.

• Management & Information Systems Review
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• v.34 no.2
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• pp.193-206
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• 2015

The purposes of this paper are to investigate the impact of managers' agency problem on asymmetrical behavior of SG&C and to examines whether or not the corporate governance mechanisms can have any moderating effects on Asymmetrical behavior of SG&C. To test empirically the above mentioned purposes, we gathered firm-year data of manufacturing firms from 2007 to 2012 and the sample firms are listed on the Korean Stock Exchange. The findings of this research are summarized as follows: Firstly, for those firms whose agency problems are high, the stickiness of SG&A increases as sales variation. The results imply that managers are not willing to reduce their perquisite consumption in proportion with sales reduction. Secondly, we investigate how corporate governance mechanisms influence the cost stickiness behaviors of SG&A for those firms whose agency problem are high(above the median value of free cash flow used as a proxy of agency problem). The results are that as the effectiveness of corporate governance mechanisms improve the cost stickiness of SG&A mitigation except for the insider ownership. These results show that agency problem has impact on the asymmetrical behavior of SG&A. And effective governance mechanisms have moderate effects on the reducing stickiness behavior of SG&A caused by agency problem.

• Journal of Convergence for Information Technology
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• v.10 no.11
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• pp.302-312
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• 2020

This study examined whether there is a difference in cost asymmetry between a corporate listed on KOSDAQ and a corporate listed on KOSPI, and whether there is a difference in cost asymmetry depending on the size of the listed corporate. In the previous study, cost asymmetry was examined only for listed corporate, but the difference in size between KOSDAQ-listed corporate and KOSPI-listed corporate was not examined. However, according to many studies, since the characteristics of corporate and firm risks are different between corporate listed on KOSPI and corporate listed on KOSDAQ, or even for listed corporate, such an impact may affect the decision-making of internal resource allocation. The analysis was conducted that there would be a difference in the impact. For this study, the results of analyzing the KOSPI and KOSDAQ markets from 2011 to 2019 using the cost behavior model of Anderson et al. (2003), There was a difference in cost behavior in the KOSPI and KOSDAQ markets. Overall, as in previous studies, Cost Stickiness was appeared. but in the case of the KOSPI market, Cost Stickiness was mitigated.It was found that corporate with large corporate size made the decision to dispose of idle resources more clearly when sales decreased. In addition, it was observed that the higher the foreign investor's ownership ratio, the KOSPI market, and the larger the corporate size, the more clearly the Stickiness of cost was mitigated. This study expands research on cost asymmetry and reveals that there is a difference between the KOSPI market and the KOSDAQ market, and between the size of the corporate, and has a differentiation from previous studies.