• Journal of the Korean Society of Food Culture
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• v.13 no.3
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• pp.183-189
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• 1998

Consumption and general views of housewives in Inchon on commercial kochujang(fermented red pepper-soy paste) were surveyed by questionnaires in June through August, 1997. Respondents considered the taste (88.1%) as the most important factors to determine the quality of kochujang and preferred hot(621%) and bright red colored kochujang(70.6%) with fine red pepper powder Eighty seven percent of respondents preferred the traditional kochujang to the commercial one mainly due to the taste and the reliability to the materials kochujang. Especially all housewives at the age of sixty and over preferred traditional kochujang and those at twenties had a higher preferrence for the commercial one compared to other age groups. While 51.4% of the respondents consumed both e traditional and commercial kochujang, 16.2% and 32.5% did only commercial and traditional kochujang, respectively. Consumption of commercial kochujang decreased with age and main food with it was pan fried dishes(33.7%). Convenience(76.6%) was the major reason for purchasing commercial fried and most respondents(44.1%) selected the special brand from the previous experience of their own. Problems to be improved in commercial kochujang were better taste(31.3%) and development of diverse usage(62.4%).

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.573-582
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• 1997

The purpose of this study is to establish the one serving size of Korean Processed Food. Defining the one serving size is very important for nutrition labeling and foodservice operation, because the one serving size is used to set up a proper portion by each foodservice operation. The basic data of 200 items were collected through three methods. Searching many cookbooks, exploring the commercial and noncommercial foodservices -6 industrial foodservices, 100 nationwide elementary school foodservice recipes analysis, and 3 hospital foodservice systems as the samples - moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes of processed foods showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by three research methods were presented item by item. The results obtained were: 1. The Korean Processed Foods were dried and sugar adding and soused foods, and many of them used the natual processing methods. 2. There were wide varieties in the classification of main dishes, but many of them were cereals, noodles, and sugar products. One serving size of noodles were around $50{\sim}100\;g$, cereals were $20{\sim}40\;g$, which means the one serving size can be differenciated by the food usage. 3. According to the Food classification of side dishes, many of them were as following; natural dried foods, processed fish products, salted or sugar added foods, seasoned foods and sugar products. Moreover the Types of cooking in side dishes were almost culinary vegetables, teas, health foods and condiments, and soused fish products. 4. About desserts, they were almost teas and sugars, and the Types of cooking were teas, health foods and seasonings. 5. We can conclude that almost Korean Processed foods used the drying and soused processing methods for long-time preservation, but it can make the higher content of any special elements, such as sodium or carbohydrates.

• Journal of the Korean Society of Food Culture
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• v.12 no.5
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• pp.509-517
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• 1997

The purpose of this study is to establish the one serving size of Korean Indigeneous Food. Serving size is necessary to make Nutrition Labeling which is required to export Korean food product especially to the United States of America. The basic data of 100 food items were collected through searching traditional and recent cookbooks. 4 industrial foodservices as noncommercial foodservice and 30 traditional ethnic restaurants and 12 gourmet restaurants in hotels as commercial foodservlce were explored to collect the data of actual serving size of each items. Moreover, experimental cooking and sensory evaluation by trained panels were conducted to assess quantity preference of selected food items. All data were rearranged through food type, that is, main dish, side dish, dessert and health food. One serving sizes showed wide variety according to the different menus that include selected food items. Therefore, means and ranges of serving size by four research methods were presented item by item. There were wide differences in intakes of main dishes, for example, noodles were around $50{\sim}100g$, cereals were 20 g, which means the one serving size can be differenciated by the food usage. In intakes of side dishes, average of side dishes were $20{\sim}30g$, but Kimches, the first traditional Korean food, were $30{\sim}50g$, and the other condiments, pepper paste and soy paste were $5{\sim}10g$. About desserts, liquid types were around 200 g, the other sugars were $10{\sim}20g$, the kind of teas were almost $2{\sim}3g$. The health foods-many kinds of that were Ginseng-were averaged 20 g; but dried mushrooms were around 2 g.

• The Journal of the Korea Contents Association
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• v.12 no.4
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• pp.10-19
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• 2012

Seamless streaming of multimedia content that ensures Quality of Service over heterogeneous networks has been a desire for many multimedia services, for which the multimedia contents should be adapted to usage environments such as network characteristics, terminal capabilities, and user preferences. Scalability in video coding is a good feature to meet the requirement of heterogeneous networks. In this paper, we propose a dynamic adaptation scheme of H.264/AVC SVC bit-stream using the MPEG-21 Digital Item Adaptation (DIA) tool. MPEG-21 DIA framework provides systematic solutions in choosing an adaptation operation to given conditions and supports interoperable video adaptation. The experiment results show that the proposed adaptation scheme provides QoS-enabled delivery and consumption of SVC with time-varying constraints of network, terminal, and user preference, in a robust and efficient way. In particular, the proposed adaptation scheme is proved to work well with very low delay under the condition that the variation rate of the given network bandwidth is upto 62%.

• Journal of the Korean Operations Research and Management Science Society
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• v.36 no.4
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• pp.43-61
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• 2011

We first develop a value ecosystem framework to model the SDP(Service Delivery Process) of web services. Since the web service has been evolving from the basic web architecture (e.g., traditional world wide web) to a prosuming platform based on virtualization technologies, the proposed framework of the value ecosystem focuses on capturing the key characteristics of SDP in each type of web services. Even though they share the basic elements such as PP(Platform Provider), CA(Customization Agency) and user group, the SDP in the traditional web services (so-called Web1.0 in this paper) is quite different from the most recent one (so-called Web2.0). In our value ecosystem, users are uniformly distributed over (0, ${\Delta}$), where ${\Delta}$��represents the variety level of users' preference on the web service level. PP and CA provide a standard level of web service(s) and prosuming service package, respectively. CA in Web1.0 presents a standard customization package($s_a$) at flat rate c, whereas PP and CA collaborate and provide customization service with a usage-based scheme. We employ a multi-stage game model to analyze and compare the SDPs in Web1.0 and Web2.0. Our findings through analysis and numerical simulations are as follows. First, the user group is consecutively segmented, and the pattern of the segmentations varies across Web1.0 and Web2.0. The standardized service level s (from PP) is higher in Web1.0, whereas the amount of information created in the value ecosystem is bigger in Web2.0. This indicates the role of CA would be increasingly critical in Web2.0: in particular, for fulfilling the needs of prosuming and service customization.

• The Journal of Asian Finance, Economics and Business
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• v.4 no.2
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• pp.75-80
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• 2017

Hand phones are standard paraphernalia among university students. Factors that motivate them to own the gadget would be of interest to both the students as well as marketers. Hand phone usage is an unexamined field in academic literature, this exploratory study attempts to investigate student purchasing motives in cellular phone markets. It also intends to know the student's satisfaction with the different services and its future impact on socio economic changes. In this study, undergraduates (n=336) were requested to specify their purchase criteria of hand phone. The instrument used in the study to collect feedback from the respondents contains a combination of open-ended and scaled questions, and some background demographics. The study employed content analysis, Pearson's correlation, and t-tests as the primary tools to analyze the responses. Results show that brand was rated as the most important factor in student purchase decisions. Other factors, arranged in decreasing order of importance comprise price, product quality, features, durability, availability, promotion, and post purchase service. Brand and price correlated significantly. It is also observed that there is very little difference regarding preference between brand and price in purchasing a hand phone. Marketers may formulate suitable strategies out of the findings to promote hand phones to university undergraduates in Malaysia by emphasizing at brands and price.

• Journal of the Korean Society for information Management
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• v.23 no.3 s.61
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• pp.91-125
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• 2006

Recent advancements in information technology and the Internet have caused an explosive increase in the information available and the means to distribute it. However, such information overflow has made the efficient and accurate search of information a difficulty for most users. To solve this problem, an information retrieval and filtering system was developed as an important tool for users. Libraries and information centers have been in the forefront to provide customized services to satisfy the user's information needs under the changing information environment of today. The aim of this study is to propose an efficient information service for libraries and information centers to provide a personalized recommendation system to the user. The proposed method overcomes the weaknesses of existing systems, by providing a personalized hybrid recommendation method for multimedia contents that works in a large-scaled data and user environment. The system based on the proposed hybrid method uses an effective framework to combine Association Rule with Collaborative Filtering Method.

• Journal of the Ergonomics Society of Korea
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• v.33 no.2
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• pp.135-142
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• 2014

Objective: This study aims to develop a new desk with a built-in bookholder and desktop-mounted sliding drawer for reducing stress of seated reading postures and to analyze its effect. Background: It is general for readers to bend their back and neck when reading books on desks, which may result in high back and neck postural stress. In addition, postures using vertically layered drawers positioned at the side of users may be awkward. Method: For reducing the postural stress, a new desk with a built-in bookholder and sliding drawer was developed based on a standard of KS G 4208 for student desk. The muscle activities of reading postures on both existing and new desks were measured using EMG, in which seven male and three female college students participated. The postural stress, and musculoskeletal discomfort and ease of usage for existing and new drawers were analyzed by RULA and questionnaire survey, respectively. Results: Compared to existing desk, the muscle activity for the new desk with a bookholder was reduced by 47% when reading books. In addition, musculoskeletal discomforts in the shoulder, neck and low back were significantly lower when using the new desk with a bookholder. Although the stresses for postures using the desktop-mounted sliding drawer and general drawer were not significantly different, the questionnaire survey revealed that the new desktop-mounted sliding drawer is easier to use. Conclusion: A new desk developed in this study significantly reduced postural stress and enhanced subjective preference when reading. Application: This would be useful when developing new desks with low postural stress.

• Journal of the Korean Home Economics Association
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• v.46 no.4
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• pp.47-59
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• 2008

With increasing numbers of immigrant workers in Korea, the supply of socially and culturally acceptable housing has become an important issue. The purpose of this study was to analyze the state of Goryo-in housing and domestic living conditions in metropolitan areas of Korea. This study will present essential information directly relevant to the establishment of practical housing policy for Goryo-in in Korea. Furthermore, data collected and analyzed here will enable comparative investigation with Goryo-ins who live in Russia and Central Asia. Using ethnographic methodologies, we examined 20 Goryo-in households in relation to their usage of domestic space. The following conclusion were established; 1). The most popular L D K(Living Dining Kitchen)type consisted of kitchen plus one or two bedrooms. The majority of households lived in quarters with separated kitchen and living room areas. 2). Most households had a washing machine in the bathroom due to a lack of space, and they regarded the bathtub and the drain hole of the bathroom as very necessary. The Goryo-ins interviewed preferred quarters with separate bathroom and toilet areas, in order to allow simultaneous use. 3). Their most preferred seating style was chairs, while making Kimchi at home was not very popular. 4). All respondents took their shoes off and wore slippers at home, while also indicating a preference for designated shoes space at the entrance to the house. 5) Half of the households had a carpet or mat in the bedroom or living room, both for keeping warm and aesthetic reasons. 6). All households had modified Ondol heating system and demonstrated satisfaction with this. The majority of Goryo-ins interviewed had a different living style compared to households in Russia and Central Asia which were related to less favorable economic conditions in Korea.

• BMB Reports
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• v.33 no.3
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• pp.249-255
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• 2000

The Haemophilus influenzae type b (Hib) has been a major cause of bacterial meningitis in children who are less than two years old. The variable (V) region repertoire of adult Caucasian antibodies (Abs) to Hib polysaccharide (PS) has been characterized well. The majority of adult antibodies against Hib uses VL that is derived from the Vk gene A2 and have arginine at the N region. In order to explore the possibility those antibody responses to Hib-PS is variable in various age groups, we examined the VL regions of the antibodies to Hib-PS in Korean adults and children. We immunized Korean adults (n = 8) and children (n = 39) with Hib tetanus conjugated vaccines, isolated RNAs from the peripheral lymphocytes, and amplified the A2-derived VL regions by RT-PCR. The PCR products were subcloned and sequenced. Forty-seven out of 54 independent clones from children used the $J{\kappa}2$, or $J{\kappa}3$ gene in preference. The adults, however, used all of the $J{\kappa}$ genes evenly. With respect to the amino acid sequences of variable regions, adult $A2-J{\kappa}$ recombinants have a germline sequence. But, the 76th codon (AGC) of child $A2-J{\kappa}2$ recombinants was substituted with CGC (arginine) in most cases (88 %) and 77 percent of child clones using the $A2-J{\kappa}3$ genes have isoleucine-109 at the junction of $J{\kappa}-C{\kappa}$ instead of threonine that is found in a germline sequence. These results suggest that the mechanism of antibody production in young children is different from that of adults.