• Journal of the Korean Society of Costume
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• v.59 no.3
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• pp.42-54
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• 2009

The purpose of the study was to grasp problems through a basic survey of actual conditions of the Korean traditional costume industry and to grope a plan to settle the problems. The results were as follows. Operating Status: Rates of the companies' establishment were reduced in 2000s and their sales were also reduced. Status of Goods Development: Korean traditional costume manufacturers and Korean traditional costume textile fabric companies had the highest rate in non-trademark production. Korean traditional costume textile fabric companies and Korean traditional costume rental companies had high rate in self-design. However, Korean traditional costume manufacturers used textile companies' catalogue with the highest rate. Status of Demand and Supply in Human Resources: In human resources needing most, Korean traditional costume manufacturers were tailors, Korean traditional costume textile fBbric companies were salespersons and Korean traditional costume rental companies were designers. Status of Management and Marketing: Causes of difficulties in management were the market slump and the spreading of products made in China. They had a direct publicity through people around mainly. Therefore, it was urgently necessary to introduce special marketing methods. In an investment plan within three years in the future, about 70% did not have an investment plan. Opinions for Promotion of Korean traditional costume: In the government's support policy they wanted, construction of social atmosphere for Korean traditional costume-wearing and Korean traditional costume related educational support had the highest rate. Most of the companies answered that specialized Korean traditional costume agencies were necessary.

• Food Science and Industry
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• v.53 no.2
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• pp.183-199
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• 2020

Traditional food is the basis of Korean food, but in the process of industrialization, Japanese soybean fermented product making method became standardization process of Korean soybean fermented product as a factory type. As a result, traditional fermented food was pushed behind the industrialization. At present, there is anxiety in the development of the fermented soybean product industry due to the gap in management level between the manufacturers, the decrease in consumption of Jangryu due to changes in dietary life, and the negative image as high salt food. In order to overcome these problems and lead continuous growth, governmental industrial development policies such as traditional liquor and Kimchi are inevitably needed. By laying the legal and institutional foundation and making good use of it in industry, it will be the foundation for continuous development in the market where fierce competition is accelerated.

• Journal of Distribution Science
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• v.15 no.3
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• pp.39-47
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• 2017

Purpose - The purpose of this study is to measure the effect of brand awareness by color marketing to purchase and revisit intentions in Traditional Markets. Research design, data, and methodology - For this study, 5 point Likert-scale was used based on previous research. Used SPSS ver.22, factor analysis and Cronbach's alpha, regression and correlation were tested. 254 samples were used for the analysis. Results - The three attributes of color marketing(symbolism, identifiability, association) exerted significant effects on brand awareness of traditional marketing explained 38.7% of the variance. Thus, , , and were supported. However, was not supported. Conclusions - Colors play important roles in establishing new images in consumers' minds. The visual sense affects emotions and attitudes and most of the visual sense is affected by colors. Colors that we see move people's heart and induce atmospheres thereby greatly affecting humans' physical and mental activities. To increase traditional market brand awareness, it is necessary for traditional markets to display a level of attractiveness through the use of colors and visuals. So to use color marketing in traditional market is very important for brand awareness which can cause purchase and traditional market revisit intension.

• Biomolecules & Therapeutics
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• v.23 no.5
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• pp.421-427
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• 2015

Imperatorin has been known to exert many biological functions including anti-inflammatory activity. In this study, we investigated the inhibitory effects of imperatorin on the production of inflammatory mediators in mouse bone marrow-derived mast cells (BMMC). Imperatorin inhibited degranulation and the generation of eicosanoids (leukotriene $C_4$ ($LTC_4$) and prostaglandin $D_2$ ($PGD_2$) in IgE/antigen (Ag)-stimulated BMMC. To elucidate the molecular mechanism involved in this process, we investigated the effect of imperatorin on intracellular signaling in BMMC. Biochemical analyses of the IgE/Ag-mediated signaling pathway demonstrated that imperatorin dramatically attenuated degranulation and the production of 5-lipoxygenase-dependent $LTC_4$ and cyclooxygenase-2-dependent $PGD_2$ through the inhibition of intracellular calcium influx/phospholipase $C{\gamma}1$, cytosolic phospholipase $A_2$/mitogen-activated protein kinases and/or nuclear factor-${\kappa}B$ pathways in BMMC. These results suggest that the effects of imperatorin on inhibition of degranulation and eicosanoid generation through the suppression of multiple steps of IgE/Ag-mediated signaling pathways would be beneficial for the prevention of allergic inflammation.

• Journal of Life Science
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• v.22 no.3
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• pp.318-323
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• 2012

This study involved observation of the inhibitory effect of 70% EtOH and water extracts from Doinseunggitang on melanin synthesis, tyrosinase activity, and western blotting using B16F10 melanoma cells. Doinseunggitang extracts inhibited melanin synthesis and tyrosinase activity in a dependent manner. As a result, it was found that Doinseunggitang 70% EtOH extracts inhibit melanin synthesis and tyrosinase activity, respectively, by 40% and 51%. In addition, western blotting analysis showed that 70% EtOH extracts inhibited tyrosinase, MITF, TRP-1, and TRP-2 expression. These results show that 70% ethanol extracts of Doinseunggitang could be developed as a skin whitening material in cosmetics.

• Fashion & Textile Research Journal
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• v.9 no.6
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• pp.645-650
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• 2007

Three hundred of women between twenty and over seventy living around Andong, Sangju, Youngju and northern part of Kyungsang Province replied consumer research on industrialization of traditional clothing products in that area. An age distribution of the women is 60 people (20.0%) between 20 and 34 years old, 147 people (49.1%) between 35 and 54 years old, 93 people (27.9%) over 55 years old and the subject of study included in middle-aged and old-aged is 77.0%. A direct questionnaire and enclosed questionnaire are used to measure. The questions consist of questions about current circumstances of traditional clothing production, features of natural fabrics in the northern part of Kyungsang Province, distributive process, features classified by kinds, directions of development and economic conditions of natural fabrics. Andong has a traditionally unique culture throughout Korea. If Andongpo are developed as clothing fabrics harmonized beauty of tradition with modern characteristics, fashion business in the northern part of Kyungsang Province will be improved. In addition, encouraging majority of the young to participate in this movement is regarded as beneficial for the reinforcement of competitiveness against other regions and public relations of the region. As one of the solutions to development of this traditional clothing business, its own program made by industry-academic cooperation for the development of clothing products which is suitable for traditional fabric in Andong should be implemented.

• Journal of Global Scholars of Marketing Science
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• v.7
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• pp.1-23
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• 2001

Two of most important industries in Changwon, the distribution industry and the construction industry have been threatened by the recent economic downturn. Rehabilitating plans for traditional markets tend to focus on renovation of facilities rather than on the managerial solution. Traditional market plays vital roles as a social safety net and a source of development of regional economy. Modernization of facilities and differentiation of business areas are two most important issues for the revitalization of the traditional market. Traditional markets should adopt a strategy which can make a difference in characteristics of the market, regional culture, regional industry and consumer behavior of the region. Purposes of this study are: first, to understand characteristics of traditional markets in Changwon, second, to draw implications for administrative and financial supports for traditional markets in Changwon.

• Journal of Global Scholars of Marketing Science
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• v.7
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• pp.25-53
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• 2001

Two of most important industries in Changwon, the distribution industry and the construction industry have been threatened by the recent economic downturn. Rehabilitating plans for traditional markets tend to focus on renovation of facilities rather than on the managerial solution. Traditional market plays vital roles as a social safety net and a source of development of regional economy. Modernization of facilities and differentiation of business areas are two most important issues for the revitalization of the traditional market. Traditional markets should adopt a strategy which can make a difference in characteristics of the market, regional culture, regional industry and consumer behavior of the region. Purposes of this study are: first, to understand characteristics of traditional markets in Changwon, second, to draw implications for administrative and financial supports for traditional markets in Changwon.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.6
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• pp.49-56
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• 2015

To investigate fiber orientation of Korean traditional paper, Hanji, the fiber arrangements on the surface and cross section of Hanji were observed by scanning electron microscope (SEM). The surface observation showed that the fibers of traditional paper were arranged in vertical and horizontal directions, and those of ssangbal sheet forming were arranged more in vertical direction. The fibers of machine made Hanji and copying paper were usually arranged in vertical direction. As for the observation of cross section of traditional paper, fibers arranged in horizontal direction tended to be increased with the increase of thicknesses. The thick traditional paper have cracks in the middle part of structural section of paper. They were larger in cross section in horizontal direction than in vertical direction. The horizontal arrangement of traditional paper seemed to be about 8% to 14% higher to the vertical arrangement, which is very lower to other papers.

• Korean Journal of Food Science and Technology
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• v.38 no.5
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• pp.659-667
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• 2006

In order to standardize the manufacturing processes of Hahyangju, a traditional Korean liquor, 29 yeast strains were isolated from traditional Nuruk. Strain N8 exhibited a particularly strong resistance to sugar. Strains HA2, HA3 and HA4 grew successfully in medium containing 10% ethanol. In comparison with the growth exhibited by these strains when grown in a yeast malt extract medium, the ethanol production rates for the three strains were 10.8%, 10.45%, and 10%, respectively in a yeast malt extract medium containing 25% glucose. Based on these results, HA3 was the strain selected for use in the manufacturing processes of Hahyangju and it was identified as a Saccharomyces cerevisiae strain with 97% ITS sequence similarity. The use of Saccharomyces cerevisiae HA3 causcd a decrease in the lactic acid content, acidity and growth of lactic acid bacteria in the fermentation mash. Following thc addition of Saccharomyces cerevisiae HA3 to the manufacturing process of Hahyangju, the second fermentation mash showed a 22% increase in the alcohol production rate associated with traditional fermentation; however, the amino acidity, pH and reducing sugar content showed little change. Sensory evaluation of Hahyangju fermented with S. cerevisiae HA3 also showed better scores than Hahyangju mashed by the traditional method.