• Proceedings of the Korea Inteligent Information System Society Conference
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• 2004.11a
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• pp.211-220
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• 2004

This paper suggests a collaborative business process between the companies that each has a restricted physical branch in its own area and wants to extend globally sales and delivery service. The companies integrate their business processes for sales and delivery using a shared product taxonomy table. We also suggest a similar product finding algorithm to make the product taxonomy table that defines product relationships to exchange them between the companies. The main idea of the proposed algorithm is using a multi-attribute decision making (MADM) to find the utility values of products in a same product class of the companies. Using the values we determine what products are similar. It helps the product manager to register the similar products into a same product sub-category. The companies then allow consumer to shop and purchase the products at their own residence site and deliver them or similar products to another sites.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.11a
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• pp.207-208
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• 2023

Concrete bricks and hollow concrete block products manufactured using ordinary portland cement react with salt and carbon dioxide absorbed from the soil and atmosphere in the use environment, causing contamination such as efflorescence. This is due to the reaction between calcium hydroxide, a cement hydration product, and carbon dioxide, producing and eluting calcium carbonate. This study was a preliminary study to compare and evaluate the reduction of efflorescence in concrete bricks and hollow concrete block products manufactured using carbon dioxide reaction hardening cement. The purpose was to evaluate the efflorescence occurrence in products using ordinary Portland cement.

• Korean Journal of Community Nutrition
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• v.17 no.3
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• pp.312-320
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• 2012

The purpose of this study was to investigate the perception of the school dietitian on superior agricultural products (SAP) and the status of using superior agricultural products in school meals. Questionnaires were distributed to 185 school dietitians after face to face interview, and a total of 181 responses were used for analysis. 82.3% of the respondents were using SAPs in school meals and there was a significant difference between elementary school (95.1%), middle school (76.8%) and high school (66.7%) dietitians (p < 0.001). 85.2% of the dietitians, who were using SAP, were purchasing SAPs through electronic bidding, and the main reason of not using SAPs was the higher price of SAPs than that of general agricultural products. The good agricultural practices (GAP) product was considered the most appropriate agricultural products for school meals by the majority of respondents (66.9%), and organic products was the next (13.3%). In addition, the most important selection criterion for a SAP perceived by school dietitians was safety (58.0%), and the main reason of using SAPs in school meals, when two choices were allowed, was 'to provide healthful food to children' (98.9%). The major barriers to using SAPs in school meals (two choices were allowed) were 'too expensive' (73.5%) and 'unstable supply' (32.6). In conclusion, it was suggested that there should be an improvement in SAP supply and management systems to increase the use of SAPs in school meals.

• Journal of the Korea Fashion and Costume Design Association
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• v.13 no.1
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• pp.47-57
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• 2011

As the development of denim products using new differentiated materials plays an important role regardless of their target age groups, there is an increasing need for the development of premium denim designs for senior women using various materials. As part of the strategy to develop such a design for the senior generation, a market survey was performed regarding commercially available premium denim products in the market, and the current trends in the denim market were researched and analyzed to make use of the results in design development. In addition, a differentiated material, hybrid yarn using conjugated dyeing (HYCD) was applied to use several washing techniques capable of highlighting the unique features of denim clothing. The design of four items including a jacket, vest, capri pants and long pants were suggested. These items were differentiated from other products by emphasizing their details such as stitching and pockets. In light of the current consumer trend to select denim jeans on the basis of their fashion-ability (e.g., silhouette or color) rather than practicality or price, it is considered meaningful to develop high value added, premium jean products for the senior generation using diverse materials and details. At the same time, performing further studies designed to demonstrate the stability and reliability of the developed products through consumers' comparative assessment is required.

• Journal of the Korea Furniture Society
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• v.23 no.2
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• pp.110-121
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• 2012

With people's recent increasing interest in good design products, wood and metal products have gained great popularity. However, it was believed that it would be necessary to have a transformation to the manufacturing method based on digital data and equipments from existing analog-based manufacturing method, in order to meet consumers' demand. This study was aimed to seek for the possibility of mass-producing wood and metal products through the research on the type, usage and development conditions of digital data and the methods of utilizing digital equipments. As for research methods, the study analyzed the concepts and types of digital data through various internet and literature reviews and suggested perpetual calendar products as the final outcome of design development using computer data. Through this, the study summarized and organized actual design development processes by stage to provide basic data that could become the foundation of research on the design of wood and metal products using digital data. Through the outcome of this project, the following effects could be expected by developing wood and metal products through digital data. First, its accurate and precise process would help mass-produce complex forms of products and reduce their defective rate. Second, the compatible production of various types of digital equipments would lead to a cost reduction. Third, the diversity of design could be pursued by overcoming technical limitations. In order to satisfy the above expectation effects, such as realization of developing and producing various wood and metal products, there should be designers' creative experimental spirits, their active information exchange and cooperation with the companies concerned.

• Structural Engineering and Mechanics
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• v.73 no.4
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• pp.427-436
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• 2020

The use of final IGS precise orbit and clock products for high-rate GNSS-PPP proved its effectiveness in capturing dynamic displacement of engineering structures caused by earthquakes. However, the main drawback of using the final products is that they are available after approximately two weeks of data collection, which is not suitable for timely measures after an event. In this study, the use of ultra-rapid products (observed part), which are available after a few hours of data collection, and rapid products, which are available in less than 24 hrs, are investigated and their results are compared to the more precise final products. The tests are designed such that harmonic oscillations with different frequencies and amplitudes and ground motion of a simulated real earthquake are generated using a single axis shake table and the PPP was used to capture these movements by monitoring time-change of the table positions. To evaluate the accuracy of PPP using ultra-rapid, rapid and final products, their results were compared with relative GNSS positioning and LVDT (Linear Variable Differential Transformer) data, treated as reference. The results show that the high-rate GNSS-PPP solutions based on the three products can capture frequencies of harmonic oscillations and dynamic displacement with good accuracy. There were slight differences between ultra-rapid, rapid and final products, where some of the tested events indicated that the latter two produced are more accurate and provide better results compared to the ultra-rapid product for monitoring short-term dynamic displacements.

• Microbiology and Biotechnology Letters
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• v.9 no.4
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• pp.253-261
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• 1981

Fermented foods available in Korea may be classified into four groups, namely, fermented soybean products, fermented cereal products, fermented vegetable products, and fermented fishery products based on raw materials used. The representative fermented foods based on soybean are Kanjang(soysauce), Doenjang(fermented soybean pastes), and Kochujang(red pepper added-fermented soybean paste). Such fermented products are made using Meju(functioning as a starter and prepared by fermentation of steamed soybean mash) as an essential ingredient, and used widely as a soup base and/or in seasoning side-dishes for everyday meals year around. Excepting Sikhae, all fermented products based on rice and other cereal grains are of alcoholic nature. Takju (Makgeolli) used to be made using rice as the major raw material, however, mainly due to the shortage of rice in recent years, other cereals, such as, barely, corn, and wheat flours are also used to replace rice today. Owing to such changes in the raw materials. the popularity of Takju has been somewhat reduced, yet it is still widely consumed in rural areas. Although Chungju is a popular rice wine with superior qualify over Takju, the amount consumed is considerably limited. The highest qualify rice wine, Bupju, in particular, is made by a low temperature fermentation using glutinous rice. Kimchi is an unique fermented vegetable product of long tradition in Korea. Although it was for consumption mainly in winter season serving as a source of vitamins, today it is widely used throughout the year. Except Kkakdugi and Dongchimi, all of the fermented vegetable products contain salted Korean cabbage as an essential item, while they abound in varieties depending on material composition and methods of processing, and also on seasons and localities Next to Kimchi in this category is Kkakdugi made of raddish in popularity and quantity consumed. The four groups of fermented food products described above are reviewed in some detail and evaluated in terms of their nutritional significances, processes and microorganisms involved. and their commercial potentials. Jeotkal (or Jeot) is a name given to all fermented products of fishery origin. A number of Jeot can be prepared by adding salt and allowing fermentation to the raw materials such as shrimp, anchovy octopus, clam, oyster, etc.

• Korean Journal of Organic Agriculture
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• v.10 no.1
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• pp.19-34
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• 2002

This study is to analyze the demand for organic farming products . The demand for organic farming products is increasing rapidly but the study to analyze the demand system by the methods of econometrics is not tried at all because there is no any formal statistical data about the demand. Therefore, this study tries to estimate the raw statistical data to expect the demand trends of organic farming products in the future. To analyze the demand functions of organic farming products such as rice, bean, apple, grape, beef, and park, this study uses AIDS model by using several assumptions and estimates the price and income elasticities of the demands. The results demonstrate that the demands of organic farming products will be increased in the future and the prices of organic farming products will be the key factor in the demand, In 2004, the quantity demanded of the organic grape will account for 3% of total grape market. As a result, consumer's concerns about organic farming products will be high and the demand for organic farming products will be increased. Thus, the reasonable price system has a significant influence on the market of organic farming products.

• Journal of Korean Society for Quality Management
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• v.30 no.2
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• pp.152-159
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• 2002

An acceptance sampling plan for products manufactured from a production process with variable fraction defective is developed. We consider a situation where defective products have short lifetimes and non-defective ones never fail during the technological life of the products. An acceptance criterion which guarantee the out going quality of accepted products is derived using the prior information on the quality of products. Numerical examples are provided.

• Korean Journal of Organic Agriculture
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• v.26 no.4
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• pp.559-570
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• 2018

The objective of this study is to investigate the satisfaction and the perception of school food service using environmental-friendly agricultural product of elementary, middle and high school students and parents. We surveyed related to satisfaction of school food service, perception of environmental-friendly agricultural product and perception of school food service using environmental-friendly agricultural product. As a result, the majority of students and parents want to expand the school food service using environmental-friendly agricultural product. Also It was analyzed that the use of environmental-friendly agricultural products would increase school food service satisfaction. In other words, the using environmental-friendly products in school food service experience positive effects thorough school food service, it will give a positive effect on the satisfaction of school food service. As a results of this study contribute to making policy about expansion school food service.