• Title/Summary/Keyword: 다음카페

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Development of Analysis Method of Caffeine and Content Survey in Commercial Foods by HPLC (HPLC를 이용한 카페인의 분석법 개발 및 시판 식품중 함유량 조사)

  • Kim, Hee-Yun;Lee, Young-Ja;Hong, Ki-Hyoung;Lee, Chul-Won;Kim, Kil-Saeng;Ha, Sang-Chul
    • Korean Journal of Food Science and Technology
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    • v.31 no.6
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    • pp.1471-1476
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    • 1999
  • A simple and practical method for determination of caffeine in foods was developed. The analysis of caffeine was performed by reverse phase high performance liquid chromatography using a ${\mu}-Bondapak\;C_{18}$ column at isocratic condition with methanol-acetic acid-water(20 : 1 : 79) on UV detector at 280 nm. The clean-up and extraction of caffeine in samples were based on a simple pretreatment using a Sep-Pak $C_{18}$ cartridge. Recovery rates obtained with this method for cider, candy, cookie, milk, ice cream and persimmon leaf tea were 99.23%, 99.50%, 99.17%, 99.37%, 98.93% and 99.10% respectively. And the detection limit of caffeine was $0.1\;{\mu}g/mL$. With this method, the range of caffeine contents extracted from coffee, green tea, black tea, Oolong tea(tea bag), soft drinks, ice cream, milk and commercial confectionery were $3.38{\sim}37.50\;mg/g,\;16.30{\sim}26.10\;mg/g,\;10.80{\sim}16.65\;mg/g,\;11.25\;mg/g,\;0.06{\sim}0.11\;mg/g,\;0.04{\sim}0.44\;mg/g,\;0.04{\sim}0.39\;mg/g\;and\;0.10{\sim}1.80\;mg/g$, respectively. But caffeine was not detected in the other tea such as Acanthopanax sessiliflorum tea, Angelica gigas tea, Angelica tea, Arrow root tea, Duchu'ng tea, Dunggulle tea, Ganoerma lucidum tea, Ginger tea powder, Persimmon leaf tea, Ssanghwa tea and Cocoa mix powder.

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The Market Segmentation of Coffee Shops and the Difference Analysis of Consumer Behavior: A Case based on Caffe Bene (커피전문점의 시장세분화와 소비자행동 차이 분석 : 카페베네 사례를 중심으로)

  • Yu, Jong-Pil;Yoon, Nam-Soo
    • Journal of Distribution Science
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    • v.9 no.4
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    • pp.5-13
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    • 2011
  • This study provides analysis of the effectiveness of domestic marketing strategies of the Korean coffee shop "Caffe Bene". It bases its evaluation on statistical outputs of 'choice attributes,' "market segmentation," demographic characteristics," and "satisfaction differences." The results are summarized in four points. First, five choice attributes were extracted from factor analysis: price, atmosphere, comfort, taste, and location; these are related to coffee shop selection behavior. Based on these five factors, cluster analysis was conducted, with statistical results classifying customers into three major groups: atmosphere oriented; comfort oriented; and taste oriented. Second, discriminant analysis tested cluster analysis and showed two discriminant functions: location and atmosphere. Third, cross-tabulation analysis based on demographic characteristics showed distinctive demographic characteristics within the three groups. Atmosphere oriented group, early-20s, as women of all ages was found to be 'walking down the street 'and 'through acquaintances' in many cases, as the cognitive path, and mostly found the store through 'outdoor advertising', and 'introduction'. Comfort oriented group was mainly women who are students in their early twenties or professionals, and appeared as a group to be very loyal because of high recommendation to other customers compared to other groups. Taste oriented group, unlike the other group, was mainly late-20s' college graduates, and was confirmed, as low loyalty, with lower recommendation activity. Fourth, to analyze satisfaction differences, one-way ANOVA was conducted. It shows that groups which show high satisfaction in the five main factors also show high menu satisfaction and high overall satisfaction. This results show that segmented marketing strategies are necessary because customers are considering price, atmosphere, comfort, taste, location when they choose coffee shop and demographics show different attributes based on segmented groups. For example, atmosphere oriented group is satisfied with shop interior and comfort while dissatisfied with price because most of the customers in this group are early 20s and do not have great financial capability. Thus, price discounting marketing strategies based on individual situations through CRM system is critical. Comfort oriented group shows high satisfaction level about location and shop comfort. Also, in this group, there are many early 20s female customers, students, and self-employed people. This group customers show high word of mouth tendency, hence providing positive brand image to the customers would be important. In case of taste oriented group, while the scores of taste and location are high, word of mouth score is low. This group is mainly composed of educated and professional many late 20s customers, therefore, menu differentiation, increasing quality of coffee taste and price discrimination is critical to increase customers' satisfaction. However, it is hard to generalize the results of study to other coffee shop brand, because this study have researched only one domestic coffee shop, Caffe Bene. Thus if future study expand the scope of locations, brands, and occupations, the results of the study would provide more generalizable results. Finally, research of customer satisfactions of menu, trust, loyalty, and switching cost would be critical in the future study.

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Effect of Caffeine and Vitamin E on the Lipid Composition of serum and Liver in Cholesterol-fed Rats (콜레스테롤 식이로 사육한 흰쥐의 혈청 및 간지질 성부에 미치는 카페인 및 비타민 E의 영향)

  • Cho, Soo-Yeul;Park, Mi-Lee;Park, Won-Hak;Jeong, Jae-Hong
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.18 no.1
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    • pp.53-61
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    • 1989
  • This experiment was undertaken to investigate the effect of caffeine and vitamin E on the lipid composition of serum and liver in cholesterol-fed rats. Thirty-five male rats of Sprague-Dawley strain weighing about $120{\pm}10\;g$ were divided into 5 groups, each group receiving a different diet for 6 weeks. i.e. basal diet (Basal group), basal diet supplemented with 1.0% cholesterol (Basal+Chol. group), basal diet supplemented with 1.0% cholesterol and 0.25% caffeine (CF group), basal diet supplemented with 1.0% cholesterol and 400ppm vitamin E (VE group), and basal diet supplemented with 1.0% cholesterol and caffeine plus vitamin E (CF+VE group). Net weight gain was significantly depressed only by caffeine supplementation. Serum total lipid was significantly decreased in VE and CF+VE groups. Serum total cholesterol and HDL-cholesterol were slightly increased by caffeine supplementation, whereas triglyceride (TG) was significantly decreased in CF, VE and CF+VE group. Contents of crude lipid and TG in liver were significantly reduced by supplementation of vitamin E. No differences in liver cholesterol were found among experimental groups. Histologically, Basal+Chol. group showed a spotty necrosis, including a profuse fine microvaculoar lipid accumnlation. CF group exhibited a mild inflammatory infiltration, as well as macro- and microvacuolar lipid accumulation. But those were regenerated by supplementation of vitamin E.

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Changes in Major Chemical Constituents of Green Coffee Beans during the Roasting (커피 원두의 배전공정중 변화되는 주요 화학성분에 대한 연구)

  • Kim, Kwan-Jung;Park, Seung-Kook
    • Korean Journal of Food Science and Technology
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    • v.38 no.2
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    • pp.153-158
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    • 2006
  • Changes in contents of amino acids, caffeine, trigonelline, chlorogenic acid, and monosaccharides in green coffee beans during roasting were investigated. During roasting, amino acid contents of Arabica and Robusta coffees decreased by 30%, among which cysteine, serine, lysine, and arginine contents markedly decreased, whereas those of glutamic acid, glycine, alanine, valine, isoleucine, leucine, and phenylalanine slightly decreased or increased. Caffeine contents of Arabica and Robusta were 1 and 2%, respectively, and remained unchanged during roasting. Trigonellin content of Arabica (0.87%-0.90%) was slightly higher than that of Robusta (0.74%), and 50 to 65% trigonellin degraded when green beans were heavily roasted. Chlorogenic acid levels of Robusta and Arabica were 4.82, and 4.38-4.66%, respectively. About 90% chIorogenic acid degraded with heavy roating. Total monosaccharide contents of Arabica and Robusta were 38.1-38.7 and 37.7%, respectively, and gradually decreased with roasting.

A Survey on Internet Usage among Young Mongolian (몽골인의 인터넷 사용실태에 관한 연구)

  • Park, Cheol;Nam, Hyeong-Gyun
    • 한국경영정보학회:학술대회논문집
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    • 2008.06a
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    • pp.377-382
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    • 2008
  • 몽골은 우리나라에 중요한 시장이자 교역국이다. 본 연구는 몽골인들의 인터넷 사용실태를 분석해 보고자 하였다. 이를 위해 울란바타르에 거주하는 몽골대학생461명을 대상으로 설문조사를 실시하였다. 그 결과 그들은 인터넷을 평균 4.3년 정도 사용하였고, 일주일에 평균 4.6회 인터넷에 접속하며, 하루 평균 2시간 정도 사용하는 것으로 나타났다. 인터넷은 주로 인터넷카페에서 이메일, 정보탐색, 채팅 목적으로 사용하는 빈도가 높았다. 현재 인터넷사용의가장 큰 문제점으로 느린속도(53.6%)를 다음으로, 비싼 사용료(20.8%)를 지적하였다. 전체응답자의 72%가 인터넷 쇼핑을 해본 경험이 없었다. 이러한 결과는 남녀별로, 연령별로, 월평균 용돈 수준별로 약간의 차이를 보였다. 결론적으로 몽골의 young age group의 인터넷 사용은 매우 보편화되어 있으며, 앞으로 인프라가 구축되는 대로 다양한 인터넷 서비스의 잠재고객이 될 것으로 보인다.

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On Extracting a Community in the Blog World (블로그 월드를 위한 커뮤니티 추출 방안)

  • Jung-Hwan Shin;Sang-Wook Kim;Seok-Ho Yoon
    • Proceedings of the Korea Information Processing Society Conference
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    • 2008.11a
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    • pp.283-285
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    • 2008
  • 블로그 월드에는 동일한 주제와 관련된 포스트들에 공통적으로 관심을 보이는 블로거들이 존재한다. 본 논문에서는 이러한 블로거들의 집합을 블로그 커뮤니티(blog community)라 정의한다. 블로그 커뮤니티는 타겟 마케팅, 양질의 정보 공유, 블로그 월드의 활성화 등 다양한 블로그 비즈니스 정책을 수립하는데 활용될 수 있다. 그러나 블로그 커뮤니티는 카페 등과 달리 멤버쉽으로 운영되는 집단이 아니기 때문에 커뮤니티에 속하는 멤버를 쉽게 파악할 수 없다. 본 논문에서는 주어진 주제와 관련된 블로그 커뮤니티를 추출하는 효과적인 방법을 제안한다. 먼저, 주어진 주제에 대한 시드 포스트들을 선택하고, 이 시드 포스트들을 통해서 주제와 관련된 블로거들을 선택한다. 다음으로, 선택된 블로거들을 통해서 주제와 관련된 포스트들을 선택한다. 위와 같은 과정을 반복해 나가면서 블로그 월드에 존재하는 주어진 주제와 관련된 모든 블로거들을 선발한다. 실제 블로그 데이터를 이용한 실험을 통하여 제안하는 방법의 우수성을 검증하였다.

Analysis of University Student' Perception of Coffee Shop Prices through Price Sensitivity Measurements (가격민감성 측정 기법을 이용한 대학생의 커피전문점 가격에 대한 인식 분석)

  • Kim, Hyun-Ah
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.41 no.8
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    • pp.1182-1189
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    • 2012
  • The purpose of this study was to analyze university student' perception of the price of coffee shops using price sensitivity measurements. The questionnaires were distributed to 640 university students in Changwon, Korea from March 13 to April 8, 2011. A total 571 were used for the final analysis, which excluded improperly-completed questionnaires. The results of this study were as follows. Indifference prices (IDPs) were \2,200 for on-campus coffee shops and \2,850 for off-campus coffee shops. The optimum price points (OPP) were \2,300 for on-campus coffee shops and \2,850 for off-campus coffee shops. The price stress range (PSR) was \100 (\2,200~2,300) for on-campus coffee shops and \0 (\2,850~2,850) for off-campus coffee shops. The point of marginal cheapness (PMC) was \1,100 for on-campus coffee shops and \1,500 for off-campus coffee shops, whereas the point of marginal expensiveness (PME) was \3,600 for on-campus coffee shops and \4,100 for off-campus coffee shops. The ranges of acceptable prices (RAP) were \2,500 (\1,100~3,600) for on-campus coffee shops and \2,600 (\1,500~4,100) for off-campus coffee shops. On the basis of IDP percentage, university students were more sensitive to off-campus coffee shops than on-campus coffee shops. In contrast, on the basis of PSR and RAP, university students were more sensitive to on-campus coffee shops than off-campus coffee shops. Therefore, the price increase for an americano should be recommended to be from \1,100 to \3,600 for on-campus coffee shops and from \1,500 to \4,100 for off-campus coffee shops. The manager of on-campus coffee shops should be careful when increasing the prices, and the manager of off-campus coffee shops should make it possible for customers to perceive service quality.

Hybrid Urbanscapes of PC Bangs and Their Socio-Spatial Effects on Human Bodies (피시방의 혼성적 도시경관과 인간 육체에 대한 사회-공간적 영향)

  • Lee, Hee-Sang
    • Journal of the Korean Geographical Society
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    • v.42 no.5
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    • pp.710-727
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    • 2007
  • This paper suggests an inquiry into the characteristics and implications of urbanscapes produced by Internet cafes, widely called PC Bangs in Korea, and their effects on the motions and boundaries of human bodies as cyborgs which exist in between actual and virtual spaces or between human and machine spaces in PC Bangs. The paper, which is organised into two main sections, first investigates the streetscapes of PC Bangs as electronic architectural spaces and suggests the urban electronic space of PC Bangs in terms of hypertext space. Then, it looks at the effects of PC Bangs on human bodies which exist as human-machine hybrids or cyborgs in PC Bangs. The paradoxical socio-spatial characteristics of PC Bangs as third, liminal or hybrid spaces between actual and virtual spaces or between human and machine spaces can be explained as follows. Firstly, there appear both nomadic and sedentary landscapes in that people in PC Bangs move in virtual spaces on the one hand, and are static in actual spaces on the other hand. Secondly, both open and closed spaces are shaped in that although PC Bangs act as open or public electronic spaces, they involve invisible social boundaries, forming the gendered space of masculinism. Thirdly, the boundaries of the human body are extended and are shrunk at the same time in that while the sensory boundaries of the body in PC Bangs are extended through electronic networks, its social boundaries are shrunk through the imaginary space of solipsism. Thus and finally, PC Bangs can be characterised not only as social spaces entailing embodied and gendered landscapes, but also as non-places involving the cyborg landscapes of human-machine connections.

The Development of Function Beverage from the Inner Skin of the Chestnut, Castanea crenate(I)- Analysis of Monosaccharides, Amino Acids and Caffeine Contents in Castanea crenata Tea Extract- (밤소껍질에서 기능성 음료의 개발(I)-밤속껍질차의 단당류, 아미노산 및 카페인 함량 분석-)

  • 전병관;이종률;지준명
    • The Korean Journal of Food And Nutrition
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    • v.13 no.3
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    • pp.226-234
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    • 2000
  • 본 연구에서는 밤차로부터 용출한 차액의 단당류, 아미노산 및 카페인을 시판중인 현미녹차와 결명자차의 차액과 비교분석함을써 밤차의 기능성 건강음료로 활용하기 위한 기초자료를 규명하였으며 그 결과는 다음과 같다. 1. 현미녹차의 차액에는glucose와 galactose약 20:1 정도의 비율로 검출되었으며 용출시간이나 용출온도에 따른 당류의 변화는 적다. 2. 밤차의 차액에는 glucose, galactose, mannose등이 약 100:1:10의 비율로 존재하여 용출시간이나 용출온도에 의한 변화는 적다. 특히 mannoxe는 천연에서 유리상태로존재하기 어려운 희귀한 유리당이다. 3. 결명자차 차액에서는 당류를 확인할 수 없을 정도로 낮은 농도를 나타냈으며 결명자차의 amino산 함량은 현미녹착나 밤속껍질차의 아미노산 함량에 의해 1.6~1/7에 지나지 않았다.4. 현미녹차의 차액 중 아미노산은 glutamic acid, aspartic acid, serine, methionine, alanine 등의 순서로 검출되었으며, 용출온도와 용출시간에 비례하여 농도가 증가하였고, 아미노산의 용출은 대부분 첫회에 이루어지고 있다는 것을 알 수 있었다. 5. 밤차의 차액 중에 아미노산은 alanine, asparagine, aspartic acid, proline, valine 등의 순으로 많이 함유되어 있고, alanine, asparagine, proline등은 현미녹차에 비하여 함유량이 많으며 glutamic acid, serine, methionine, glutamine 등은 상대적으로 소량 함유되어 있었다. 용출온도와 용출시간에 비례하여 농도가 증가하는 경향을 나타냈으며 아미노산의 요출은 대부분 첫회에 이루어지고 있다는 것을 알수 있었다. 6. 현미녹차는 카페인을 126~162 mg/L 정도로 다량 함유하고 있으나 밤차나 결명자차는 함유하지 않았다.

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Design and Evaluation of a Personalized Search Service Model Based on Web Portal User Activities (웹 포털 이용자 로그 데이터에 기반한 개인화 검색 서비스 모형의 설계 및 평가)

  • Lee, So-Young;Chung, Young-Mee
    • Journal of the Korean Society for information Management
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    • v.23 no.4 s.62
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    • pp.179-196
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    • 2006
  • This study proposes an expanded model of personalized search service based on community activities on a Korean Web portal. The model is composed of defining subject categories of users, providing personalized search results, and recommending additional subject categories and queries. Several experiments were performed to verify the feasibility and effectiveness of the proposed model. It was found that users' activities on community services provide valuable data for identifying their Interests, and the personalized search service increases users' satisfaction.