• Culinary science and hospitality research
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• v.9 no.2
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• pp.22-32
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• 2003

The cheese cakes of three family restaurants (A, B, and q were compared for water activity, Brix, free sugar contents, color difference, viscosity, and sensory evaluation. The carbohydrate contents of cheese cake made in B is higher than the others. However, the products in C have the highest values for the crude protein contents. In viscosity, the products in C have the lowest values in cutting strength and compression strength. In order to measure the quality of cheese cake for different family restaurants, 83 undergraduate students were selected. It is found that they like the products in A better than those in Band C for aroma, sweetness, and taste. The results suggest that the taste is the most important factor for quality, and the aroma is the secondary effective factor.

• The Korean Journal of Food And Nutrition
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• v.15 no.3
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• pp.209-214
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• 2002

This study was carried out to investigate the physicochemical properties of aloe added bagel. The result of sensory evaluation showed that addition of the aloe powder above 1% was not advisable because of its bitterness. freeze dried aloe powder(0, 1%, 0.5%, 1%) was added to bagel and chemical compositions of doughs were evaluated. The ash content of control was 0.444% and each of the samples(0.1%, 0.5%, 1%) was 0.472%, 0.553%, and 0.633% respectively. Although the ash content of dough increased gradually according to the addition of aloe powder, the volume of the bagel was not affected much. As the amount of the aloe powder was changed, the water absorption rate, the extensibility, and the viscosity of the dough were affected. The physical characteristics of dough were as follows: 1) The water absorption rate of the dough was gradually decreased from 65.3% at control, to 65.2% at 0.1%, 64.2% at 0.5%, 63.5% at 1% each by farinograph. 2) The extensibility of the dough was significantly declined at 1% by extensograph; from 20.7cm at control, to 20.3cm at 0.1%, 18.8cm at 0.5%, and 16.4cm at 1% each. 3) The top viscosity of the dough was sharply declined between 575 B.U at control and 515 B.U at 0.1%, afterwards, 480 B.U at 0.5%, 475 B.U at 1% each by viscograph. Considering the result of the test, aloe added bagel could promote physicochemical properties of dough as well as health effects.

• Restorative Dentistry and Endodontics
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• v.27 no.3
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• pp.239-248
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• 2002

이 연구의 목적은 와동의 형태가 굴곡강도와 탄성계수 등 복합레진의 물리적 성질에 미치는 영향을 평가하는 것이다. 복합레진은 Clearfil$^{TM}$ AP-X(Kuraray, Japan)와 Esthet-X$^{TM}$(Dentsply, USA)가 이용되었으며, 상아질 접착제는 Clearfil$^{TM}$ SE Bond(Kuraray, Japan)와 Prime & Bond NT$^{TM}$(Dentsply, USA)를 사용하였다. 대조군의 시편은 split steel mold(25mm$\times$2mm$\times$2mm) 내에 상기 2종류의 복합레진을 충전하여 2개의 대조군 시편을 제작하였으며, 2.4 및 3.4의 C-factor를 부여하기 위한 유리 모형와동을 제작하고, 와동 내에 상기 2종류의 복합레진을 충전하기 전 유리와동의 내면은 sandblasting 처리하고 각각의 복합레진과 동일회사 제품의 상기 상아질 접착제로 처리한 후, 복합 레진을 각각 충전하여 4개의 실험군을 제작하였다. 제작된 실험군 시편은 저속 diamond saw로 충전된 복합레진 부위의 중심부를 통과하도록 절단하여 레진기둥(25mm$\times$2mm$\times$2mm)이 되도록 제작하였다. 제작된 시편을 37$^{\circ}C$의 증류수에 24시간 동안 보관 후, 만능시험기(EZ Test, Shimadzu, Japan)를 이용하여 분당 1mm의 crosshead speed로 3점 굴곡강도를 측정하였다. 또 Linometer(R&B, Korea)를 이용하여 복합레진의 중합수축량을 측정하였으며 굴곡강도측정 후 시편의 파단면은 주사전자현미경(S-2300, Hitachi, Japan)을 이용하여 관찰하였다. 실험결과의 통계분석은 95% 수준의 one-way ANOVA/Tukey's test를 이용하여 결과를 얻었다. 실험에 이용된 2종류 복합레진의 굴곡강도와 탄성계수는 C-factor치 증가에 따라 감소하였으며, 파단면 또한 C-factor의 증가에 따라 더 불규칙해지는 양상을 나타내었다. 본 실험의 결과 hybrid형 복합레진이 micro-hybrid형 복합레진에 비해 C-factor의 영향을 더 많이 받는 것으로 나타났으며, 와동의 C-factor증가가 굴곡강도나 탄성계수와 같은 복합레진의 물리적 성질을 저하시킨다는 것을 의미하였다.

• Archives of design research
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• v.15 no.4
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• pp.139-148
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• 2002

This study deals with the occurrence and application of 'Fun' as a linguistic function through form-giving. As a linguistic function, Fun could be defined, in a broad sense, as an emotion of desire when in relation to artifacts, and, in a narrow sense, as a physical or mental response when a person discovers unexpected information or artifacts. Hence, the occurrence of 'Fun' could be an analogy of a removal of a 'mental block' from using (or perceiving) artifacts. As an aspect of cognitive psychology, the context of form-giving, which has meanings in both artifact and design activity, will deal with an important factor of form-giving. From that, the elements of the context and the transformation of the elements are suggestive of 'Fun-oriented form-giving'. Hence, this study will show how to deal with that elements, what is required condition on it, 'Fun' in form-giving, and the Mechanism of Occurrence of 'FUN' based on this study, will be expected to apply them for product-concept effectively and Form-Giving fashionably.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.4
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• pp.163-173
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• 2014

Since the 1990s, the brand has established itself as an important factor to consumers. Consumers is affected by not only the product's physical properties and functions but also the sensitivity associated with the consumption or the product itself. Thus, Many studies has been very active because of the increased interest to the brand that is recognized as one of the intangible assets that create value for the company. The purpose of this paper is to provide the result of methodical analysis about the relationship among leading variables that affect on brand loyalty. Concretely, by methodically defining the relationship among perceived brand quality, customer satisfaction and brand trust, that is leading variable which affect on brand loyalty, focused on frequently used oil companies, this paper would suggest scientific and practical implications through draw a conclusion that this relationship contributes on brand loyalty. The results of empirical test are as follows. Customer perceived brand quality based on fuel quality, positively influence on customer satisfaction and brand trust. Then, customer satisfaction and brand trust positively influence on brand loyalty. According to the results of this study in the oil market, customer cannot distinguish fuel product quality itself among oil companies. Therefore it is strongly suggested that oil companies build and maintain brand loyalty on the basis of perceived brand quality, customer satisfaction and brand trust.

• Journal of Consumption Culture
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• v.15 no.2
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• pp.143-169
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• 2012

Consumption is the most important cultural keyword in the modern society. This study tried an exploratory comparison of consumer culture of Korea, USA and Sweden in response to the needs on cultural comparison research perspective. Triandis's cultural dimensions were adopted to explore each country's cultural characteristics. A qualitative in-depth interviews were conducted to consumers who lived both in Korea and USA, or in Korea and Sweden, which enabled them to get familiar with each country's consumer culture. The research found that the culture is projected to the consumer culture in a micro domain. The individualism allowed consumers in USA and Sweden to be unconscious of other's eyes. But collectivism in Korea made Korean consumers locked in other's judgement. In contrast, in a macro domain of consumer culture such as donation and pro-environmental consumption, consumption practices were in a dissonance with their cultural orientation, where includes interaction with society and environment. In addition, in a post-materialistic society, symbolism of consumption goods gets weakened and experiential consumption evolves with a transition from mass consumption society to plural culture society. Lastly, consumer culture functions as a creative mechanism of new culture by consumer's reflexive planning, which is one of the clues of an autonomous consumer culture. This study tried to explore the consumer culture of Korea, USA and Sweden as an exploratory trial for the comparison of consumer cultures. To increase empirical consumer culture study, refined questionnaire item pool is to be extracted through various exploratory researches, which can be utilized commonly in various cultures. Moreover, an additional research is in need about a consumer culture in a macro domain and experiential consumer culture in a post-materialism society.

• The Journal of the Korea Contents Association
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• v.13 no.11
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• pp.815-828
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• 2013

Recently internet shopping malls provide newer and more varied goods and services to meet the demand of their customers. And as new companies enter the on-line shopping mall business, competition in this specific market is getting stiffer. Therefore, to keep a more sustained relationship with their customers, internet shopping malls need to satisfy their customers with their goods and services and to make them loyal customers. Unlike bricks-and-mortar stores in real life, This study also aims to propose an on-line physical environment model, and to develop the existing on-line research into a physical environment. The physical environment is measured on the four dimensions and 4 measurement units and the on-line physical environment, trust, and purchasing decisions are also explained. This study makes contributions as follows. First, online physical environments contain theoretical syntheses and operational definition. Second, this study finds that trust is an important part of an on-line transaction. Third, this study provides an insight into some of the factors preceding purchasing decisions. Lastly, this study finds that the consumer's comprehension of the on-line environment has a considerable influence on trust and purchasing decisions.

• Journal of the Korean Society for Precision Engineering
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• v.11 no.5
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• pp.5-11
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• 1994

현대산업사회의 발달에 따라 제품의 고기능화, 고성능화, 고부가가치화의 경향이 현저하여지고 그에 따른 기계 및 전자분야의 눈부신 발전은 고정도 부품의 제작을 위한 초정밀 가공기술 및 초정밀 측정기술의 발전에 더욱 박차를 가하여 왔다. 그 중에서 정밀측정기술은, 설계정보로 주어진 Criterion에 대한 적부 판정이라는 종래의 계측개념에서 탈피하여, 제품의 종합적인 가치평가이외에도 창조과정의 중요한 역할을 담당하는 주요기술로서 개념이 자리를 굳히고 있다. 즉 물리량의 검출에 의한 적부검사 및 가동에의 Feedback 정보제공이라는 단순한 역할에서, 고도의 정보처리기술의 도입에 의한 적절한 요구사항의 처리에 의하여 기술전략, 가공 및 조립, 보수 및 관리, 설계 및 개발, 판매전략 등에 그 정보가 적극적으로 활용 되게 되었다.

• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.8 no.6
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• pp.9-14
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• 2008

Intentional city bands and public radio frequencies could reduce the internet transmission speed on the wired lines because AM and HF band are overlapping on the xDSL up and down data steam by way of the wired transmission lines. We were designed the adaptive common mode rejection circuit with 2 way amplifier against public radio frequency. Specially our circuits were applied for power and signal lines. We could reduced the common mode rejection up to 30dB and increased the up stream speed around 1.8 times using a our developed equipments. Also it could expanded the transmission distance up to 1.7 times than old lines.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.10
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• pp.4847-4854
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• 2013

It can be said that nowadays, customers don't recognize that only good quality products as selection attribute regarding products quality can satisfy them. The case in service industries is also the same. Service quality is most affected by the criteria that customers themselves evaluate. Customers who are not satisfied with services provided institutions will disregard them. In consequence, this will affect their profitability. Collected questionnaires were analyzed using SPSS v.15 for the concrete proof analysis and the results are as follows. First, Service quality works as an important factors on customer's behavior. Second, Relationship quality serves as a mediated role between service quality and customer's behavior.