• Management & Information Systems Review
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• v.36 no.4
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• pp.103-116
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• 2017

The objective of this study is to examine the effect of the serve employee which is thought as important but has not been studied almost on the response actions to the customer and organization. we tried provide the administrative implications for the black consumer management. This study built a exploratory empirical model that there is causal relationship of the service sector employee on the attitude to the customer and organization on the base of the exploratory consideration. To test hypotheses empirically, the questionnaire data were collected from 262 members of service sector in Busan and was analyzed by using Regression Analysis. Results of empirical analysis are as follow. 1) perceived black consumer behavior which service sector employee has the significant positive effect on the misbehavior to the customer. looking in detail, repetitiveness, insistence, deception, excessiveness are significant positive effect on the misbehavior to the customer. 2) perceived black consumer behavior which service sector employee has the significant positive effect on the misbehavior to the organization. looking in detail, excessiveness only have a positive effect on the misbehavior to the organization. 3) The significance of this study indicates that encourage plays a role as moderating variable influencing the relationship between perceived black consumer behavior and employee misbehavior. Specifically, The significance of this study indicates that encourage plays a role as moderating variable influencing the relationship between perceived excessiveness which the demension of the black consumer behavior and employee misbehavior. Lastly, this study suggested the implication of the result, the limitation and the direction of future study. The results of this study provide suggestion to the company.

• Korean journal of food and cookery science
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• v.29 no.6
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• pp.699-707
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• 2013

This study was conducted to examine the effects of Cheonggukjang powder made using black foods on liver function and lipid composition in streptozotocin(STZ)-induced diabetic rats. The experimental animals were divided into 5 groups and fed the following for 7 weeks; normal diet(control), STZ+normal diet(Diabetic), STZ+50% soybean Cheonggukjang supplementation(DSC), STZ+44.5% yakkong Cheonggukjang supplementation(DYC), and STZ+supplementation with 50% yakkong black food(black rice, black sesame seeds, and sea tangle) Cheonggukjang(DYCB). The results showed that the body weight gain and food efficiency ratio of the STZ-induced diabetic groups were significantly lower than those of the control group. In the Diabetic group, glutamic oxaloacetic transaminase(GOT) and glutamic pyruvic transaminase(GPT) activities and total bilirubin content in serum were significantly greater than those in the control group. However, supplementation with Cheonggukjang reduced these values. In the Diabetic group, the triglyceride, total cholesterol, and low-density lipoprotein(LDL)-cholesterol contents in the serum and liver tissue, as well as the atherogenic index(AI) and cardiac risk factors(CRF) were significantly higher than the corresponding values in the control group, although the high-density lipoprotein(HDL)-cholesterol and phospholipid contents were significantly lower than those in the control group. However, supplementation with Cheonggukjang normalized the changed lipid composition in the STZ-induced diabetic rats. Further, yakkong Cheonggukjang and black food contaning yakkong Cheonggukjang normalized AI and CRF.

• Korean Journal of Food Science and Technology
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• v.52 no.2
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• pp.138-143
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• 2020

Black chokeberry (Aronia melanocarpa) has been suggested to exert antioxidant and anti-inflammatory effects due to its high polyphenol content. However, the mechanisms underlying the effects of black chokeberry on the alterations of nuclear factor E2-related factor 2 (NRF2) and nuclear factor κB (NF-κB) in macrophages have not been thoroughly studied. In this study, we investigated the protective effects of polyphenol-rich black chokeberry extract (CBE) against lipopolysaccharide (LPS)-induced oxidative stress and inflammation in RAW 264.7 macrophages. CBE significantly attenuated the increase of cellular reactive oxygen species (ROS) levels and the nuclear translocation of NRF-2 in LPS-stimulated macrophages. The mRNA abundances of Nrf2 and its downstream antioxidant genes were significantly decreased in LPS-stimulated macrophages. The LPS-induced mRNA expression of proinflammatory cytokines was significantly inhibited by reducing the nuclear translocation of NF-κB by CBE. These data suggest that black chokeberry may be used for the prevention of oxidative stress and inflammation-associated disease.

• Journal of Climate Change Research
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• v.4 no.1
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• pp.41-49
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• 2013

Recent findings have revealed that black carbon is one of the substantial materials affecting climate change along with greenhouse gases. Usually, black carbon is generated by incomplete combustion of biomass and deposited on snow and ice surface, resulting in increasing adsorption of radiant energy and accelerating ice melting. However, it is still questionable what the emission characteristics of black carbons from biomass combustion is. We investigated the emission characteristics of black carbon generated from a wood stove in this study. We found that the emission of black carbon was highly dependent upon combustion temperature and the amount of combustion air supplied. The emission factors were 1.01 g-BC/kg-Oak for fireplace wood burning under incomplete combustion, 0.37 g-BC/kg-Oak for fireplace wood burning under complete combustion and 0.29 g-BC/kg-Oak for small wood-stove burning.

• Journal of the Korea institute for structural maintenance and inspection
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• v.28 no.1
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• pp.82-89
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• 2024

Black ice is very difficult to recognize and reduces the friction of the road surface, causing automobile accidents. Since black ice is difficult to detect, there is a need for a system that identifies black ice in real time and warns the driver. Various studies have been conducted to prevent black ice on road surfaces, but there is a lack of research on systems that identify black ice in real time and warn drivers. In this paper, an real-time image-based analysis system was developed to identify the condition of asphalt road surface, which is widely used in Korea. For this purpose, a dataset was built for each asphalt road surface image, and then the road surface condition was identified as dry, wet, black ice, and snow using deep learning. In addition, temperature and humidity data measured on the actual road surface were used to finalize the road surface condition. When the road surface was determined to be black ice, the salt spray equipment installed on the road was automatically activated. The surface condition recognition system for the asphalt concrete pavement and black ice automatic prevention system developed in this study are expected to ensure safe driving and reduce the incidence of traffic accidents.

• Journal of the Korean Applied Science and Technology
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• v.37 no.2
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• pp.183-191
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• 2020

This study monitored the rheological properties of jams manufactured using the black ginseng and black garlic. The conditions for mixing black jam were black ginseng (X₁, 30-54 g), black garlic (X₂, 75-135 g), pectin 4.5 g, apple paste 270 g, and fructo-oligosaccharide 360 g. The response surface analysis was performed with springiness, cohesiveness, chewiness, brittleness and gumminess. The R²s of the regression equation for springiness, cohesiveness, chewiness, brittleness and gumminess were recognized at a significant level of 5 to 10 %, with 0.8948, 0.9103, 0.9032, 0.9097, and 0.8561, respectively. The combination conditions of black ginseng and black garlic with the highest springiness of black jam were found to be 194.39% (springiness) with black ginseng 54.00 g and black garlic 105.83 g, while the conditions of black ginseng and black garlic mixing with the lowest springiness were found to be 164.11% with black ginseng 31.48 g and black garlic 119.43 g. The mixing conditions of black ginseng and black garlic with the highest cohesiveness of black jam and its consistency were 40.96% (cohesiveness) with black ginseng 48.85 g and black garlic 129.62 g, while black ginseng and black garlic combination conditions with the lowest cohesiveness were found to be 32.96% with black ginseng 50.06 g and black garlic 82.77 g. Black ginseng and black garlic mixing conditions, which have the highest chewiness of black jam, was 43.19 g (chewiness) from black ginseng 42.95 g and black garlic 106.83 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be the highest in black ginseng 32.10 g and black garlic 88.04 g to 16,874 g. Black ginseng and black garlic mixing conditions and their brittleness were found to be 678 g from black ginseng 50.53 g and black garlic 83.91 g. Black ginseng and black garlic mixing conditions and their gumminess were 14.06 g with black ginseng content of 32.91 g and black garlic content of 124.60 g. By examining the relationship between black ginseng/black garlic ratio and the rheological property of black jam from above results, it is believed that black jam can be produced for anyone to enjoy using health function material.

• 한국신재생에너지학회:학술대회논문집
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• 2008.05a
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• pp.513-513
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• 2008

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1349-1356
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• 2014

This study investigated the biological activities of 70% methanol extracts from black chokeberry and blueberry by measuring DPPH, superoxide anion and ABTS radical scavenging activities, metal chelating effect, reducing power, and nitrite scavenging activity. Extraction yields of black chokeberry and blueberry were 62.90% and 67.09%, respectively. Total polyphenol and total flavonoid contents were 117.20 mg/g and 32.50 mg/g for black chokeberry and 42.26 mg/g and 26.39 mg/g for blueberry, respectively. Black chokeberry had higher antioxidant activity than blueberry. DPPH and ABTS radical scavenging activities, nitrite scavenging activity, and metal chelating effect of black chokeberry were 98.29%, 96.68%, 97.64%, and 91.33%, respectively, at a concentration of 5 mg/mL, which were equal to those of ascorbic acid (positive control). These results suggest that black chokeberry has potent biological activities, and in the future, the availability of black chokeberry will increase in the field of value added food products.

• Journal of the Korean Electrochemical Society
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• v.19 no.3
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• pp.63-68
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• 2016

$Li_4Ti_5O_{12}$ is prepared through a solid-state reaction between anatase $TiO_2$ and $Li_2CO_3$ for the negative electrode active materials in quick-charging lithium-ion batteries. The small amount of carbon black (0, 0.5, 1.0, and 3.0 wt%) is added for the reduction of powder agglomeration during heat-treatment. As the amount of the added carbon black increases, the tap density of $Li_4Ti_5O_{12}$ powder gradually decreases. Furthermore, the $Li_4Ti_5O_{12}$ powder prepared with 1.0 wt% of carbon black shows the highest sieved fraction at the powder classification by 325 mesh standard sieve. The $Li_4Ti_5O_{12}$ powders with various contents of carbon black are almost same at the rate capability for the negative electrode materials in lithium-ion batteries.

• Korean Chemical Engineering Research
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• v.43 no.6
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• pp.756-760
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• 2005

In this study, the effect of $N_2$-plasma treatment on carbon blacks (CBs) was investigated by analyzing acid-base surface values and surface functional groups of CBs. The surface characteristics of the CBs were determined by fourier transformed-infrared (FT-IR) spectrometer, X-ray photoelectron spectroscopy (XPS), and Boehm's titration method. Electrochemical properties of the plasma-treated CBs-supported Pt (Pt/CBs) catalysts were analyzed by cyclic voltammetry (CV) experiments. From the results of FT-IR and acid-base values, $N_2$-plasma treatment at 300 W intensity on the CBs led to the formation of the free radical. The peak intensity was increased with increasing the treatment time due to the formation of new basic functional groups(such as C-N, C=N, $-NH_3{^+}$, -NH, and =NH) by the free radical. Accordingly, the basic values were increased by the basic functional groups. However, after a specific reaction time, $N_2$-plasma treatment could hardly influence change of surface functional groups of CBs, due to the disappearance of free radical. Consequently, it was found that optimal treatment time was 30 second for electro activity of Pt/CBs catalysts.