• Journal of the Korean Society for Railway
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• v.19 no.4
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• pp.539-546
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• 2016

It is over 12 years since the launch of Korea Train eXpress (KTX) services. Demand for the KTX has been on the increase continuously but few studies have been produced related to this phenomenon. KTX passenger demand has been constantly increasing due to influencing factors such as the expansion of network, rise of oil prices, etc. In this study, our main focus is to verify that there are other types of elements that are causing an increase in KTX demand; our approach looks at changes in social and psychological aspect that have occurred due to the reduction of travel time and cost, as well as the imposition of a five-day workweek. In other words, we considered diffusion theory in the marketing area, which affects product selection and purchasing attitudes, as a key factor that is causing passenger demand to increase. That is to say that it is hypothesized that the demand for travel on the KTX has increased due to the train's utility, which is spread by the diffusion effect Therefore, the Bass diffusion model was applied to explain the dramatic increase in KTX passenger demand. Based on this foundation, it was also discussed how certain marketing strategies that incorporate the diffusion effect should be considered variously for sustainable management of rail transportation, while considering a steady passenger demand.

• Applied Chemistry for Engineering
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• v.31 no.6
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• pp.596-602
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• 2020

Blending process of adhesive production has a cooling process to cool down the temperature of the solution which was heated up to 76 ℃ with a mineral insulated (MI) cable by 30 ℃ at room temperature. Using a MI cable in the adhesive production process makes the production inefficient because it takes about 10 h for the cooling process. If a jacketed vessel is used instead of the MI cable, it would shorten the cooling downtime without any additional cooling system by using cold water. However, there are various types of jacketed vessels, and thus the most suitable type should be found before set up. In this study, we designed the optimized jacketed vessel for the adhesive production process by calculating the cooling downtime, which impacts production efficiency, as a function of the jacket types using computational fluid dynamics. As a result, the cooling performance of the plain jacket was 32.7% superior to that of the half-pipe coil jacket with the same height. In addition, the plain jacket with 60% spiral baffle reduced the cooling downtime and operating time by 80.4% and 25.1%, respectively.

• The Journal of the Korea Contents Association
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• v.22 no.2
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• pp.695-709
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• 2022

This study examined the mothers' stress level as it related to meal preparation and a change in food consumption during the Covid-19 pandemic. I asked mothers about the difficulties related to meal preparation, changes in food consumption, and their interest in food and health information using in-depth research methods. As a result, food delivery and online food consumption have markedly expanded as eating out has decreased. Mothers tried to serve fresh food at home because they perceived delivery food as unhealthy. They stick to it more vigorously with their younger children. As the result of analysis on determinants of food consumption, their interest in organic food is higher when mothers' ages are younger with higher income. However, mothers with a low level of education tend to be uninterested in it. Therefore, the ages of the children and mothers, household income, and education levels all had an effect on food consumption behaviors.

• The Journal of the Convergence on Culture Technology
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• v.7 no.4
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• pp.397-404
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• 2021

The web-based crowdfunding platform provides small-cap companies the opportunity to reduce financial risks and to reliably produce new products through pre-orders. Meanwhile, crowdfunding projects are also helping companies as a channel to test new products before mass production. Despite these advantages, from the point of view of businesses and consumers, it is true that web-based crowdfunding platforms have limitations in the retail environment. For example, the limited social elements of a web-based platform are somewhat in conflict with the basic characteristics of crowdfunding projects - which inevitably demand high social influences for the success. As such, understanding the mechanisms of social factors of crowdfunding platforms from the consumers' perspective is important. Therefore, in this study, we empirically tested the effect of social factors of crowdfunding platform on consumer participation and evaluation. Based on the Social Influence Theory and Social Presence Theory, we developed a conceptual framework where the social group size and social presence of other backers were the independent variables and the purchaser's intention to participate as the dependent variable. In the results, the size of the social group size and the perceived social presence have a significant positive effect on purchaser's participation intent. In addition, the social presence had a greater influence on the purchaser's intention to participate than the size of the sponsor's social group. We believe that our findings contribute to the extant literature by empirically demonstrating the valid effect of social factors of crowdfunding platforms on consumer evaluations.

• Design Convergence Study
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• v.14 no.4
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• pp.181-192
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• 2015

The layout includes various functions not only arrangement, connection, division of information but also affordance and information recognition as the important element that determine the whole structure of information. Recently, the layout of web interface design was gradually changing from the concept of the original Z-layout to F-layout, whereas, it is being changed again into the split layout as the transform of Z-layout. However, there can be lack of grounds as to the reason of the change of layout. Therefore, it needs to study on how the functional difference between the F-layout and Z-layout affects user experience. In this study, we conduct the study on the effect of each layout type on the user experience focusing on the product description of web-page by user test. The user test have shown that the user has better feeling on the split layout based on the Z-layout than F-layout. The Z-layout also has more advantages on the formation of the favorable attitude of user in efficiency, accessibility and concentration. This result is consistent with the trend of web-design to change into the split layout based on the Z-layout and we provided the objective reasons for the effective web-design layout by user test.

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.82-89
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• 1997

Monascus anka produces biologically active materials, and liquid M. anka koji was employed for preparing fermented hot pepper soybean paste (kochujang). Three kinds of koji (M. anka, Aspergillus oryzae and mixed koji) were used to prepare kochujang, and changes of physicochemical characteristics were examined during fermentation. A. oryzae koji showed the highest ${\alpha}-amylase$ and protease activities; whereas, M. anka koji showed the highest ${\beta}-amylase$ activity in liquid koji. Water content of kochujang continuously decreased, whereas viscosity increased during fermentation. The water content and viscosity was 46% and $1.4{\times}10^5\;cP$, respectively after 40 days of fermentation. The pH of kochujang with M. anka and/or A. oryzae koji was $4.63{\sim}4.65$ in the beginning and was between 4.53 and 4.67 after 40 days of fermentation. L-, a- and b-values decreased rapidly during fermentation until 20 days of fermentation. After 40 days, L- and b-values of kochujang prepared with M. anka koji showed lower values than A. oryzae, and a-value showed higher values as the amount of M. anka koji increased. Ammoniacle nitrogen content continuously increased during fermentation. Amino nitrogen content was the highest, 241.2 ㎎%, and ammoniacle nitrogen was the lowest, 97.2 ㎎%, in kochujang prepared with A. oryzae. However, amino and ammoniacle nitrogen content showed no difference between M. anka and A. oryzae koji kochujang. Kochujang prepared with M. anka koji showed a potential that kochujang can be manufactured lower level of red pepper than previously used.

• Journal of agricultural medicine and community health
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• v.31 no.1
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• pp.21-34
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• 2006

Objectives: The purpose of this study was to investigate the knowledge, attitude and practice toward sanitary administration of the new restaurateurs, to carry out the sanitary management of business for improvement of sanitary level, and to provide basic data which were necessary for sanitary education of the restaurateurs. Methods: The self-recording survey on the attitude and the knowledge toward the sanitation, the sanitary administration, and its education was conducted against new 393 restaurateurs by the administrative division of Gwangju city in charge of the food industry which put in the regular sanitary education annually for the new restaurateurs. Results: In regard to food sanitation, some 87.9% to 94.4% got the right knowledge about the reason and precaution of food poisoning, storage methods of frozen or cold food, and the disposal of product after expiration of validity term. But it was about 56.0% to 63.0% who knew right about the cause and the major precaution of food poisoning, storage temperature in the refrigerator. 30.6% of the subject placed an emphasis on personal sanitation of the workers as the most important thing in the sanitary management. 83.6% replied that it was necessary to improve the sanitary level. Concerning the health examination, 78.3% replied it was needed. 76.4% pointed the need for education, but respondents with higher educational level less emphasized its needs. It was most frequently pointed out by 71.6% restaurateur's poor awareness about it. 36.7% indicated the environmental sanitation like facilities in the restaurants as the first thing to be improved. The rate of personal sanitation was 43.7%. Conclusions: To improve the poor sanitary conditions of the food service business, it was recommended to offer institutional backing and financial aid from administrative office, to encourage restaurateurs to take pride in their job, and to conduct the sanitary education effectively by the technical education institution.

• Journal of the Korean Society of Food Science and Nutrition
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• v.11 no.1
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• pp.1-6
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• 1982

Fermented anchovy pickle isone of the favorite sea food in Korea made from anchovy (Engraulis japonica) and salt. Lipid oxidation and proteolysis in the salted anchovy were rapidly occured at the early stage of ripening and the rate of proteolysis seemed to be sligtly delayed with the ripening. The major fatty acids in the raw anchovy were saturated of acids $C_{16:0}$, $C_{18:0}$ and $C_{14:0}$ while most of unsaturated acids were $C_{22:6}$, $C_{18:1}$and $C_{16:1}$ and they marked 30.8% ana 48.7% to the total fatty acids, respectiyely. When the pickle was ripened for 91 days, $C_{14:0}$$C_{16:0}$ acids were greatly increased, whereas $C_{22:6}$, $C_{20:5}$ and $C_{20:1}$acids were decreased. The main fatty acids of lipids of the anchovy pickle were $C_{16:1}$ and $C_{18:1}$ (30%). Amino acid composition of the HCl hydrolysates of raw anchovy showed big·her contents of glutamic acid, Iysine, aspartic acid, leucine and alanine while the contents of tryptophan, methionine, tyrosine, serine and phenylalanine were the lower. In free amino acid composition, the raw anchovy contained much of histidine, alanine, leucine, Iysine and arginine, and the anchovy pickle ripened for 91 days showed higher levels in the contents of lysine, leucine, glutamic acid, alanine and aspartic acid. In the ripened anchovf pickle aspartic acid, glycine, glutamic acid, isoleucine and valine incressed whereas thistidine decreased.

• Food Science and Preservation
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• v.24 no.7
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• pp.923-933
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• 2017

This study was carried out to examine the quality characteristics of Doenjang manufactured with or without soaking Meju in brine according to salt concentrations (8 and 12%) during fermentation for 6 months. The moisture content and salinity of Doenjang fermented for 6 months were 54.9-60.3% and 7.8-12.5%, respectively. Doenjang using soaking Meju in brine had higher pH and lower titratable acidity than that using non-soaking Meju. The reducing sugar content in all samples was increased until 2 months and then decreased regardless of soaking Meju, especially that of non-soaking 8% Doenjang was the highest. The 8% low-salt Doenjang was shown the highest amino-type nitrogen content, especially the soaking Doenjang was higher than the non-soaking Doenjang. ${\alpha}$-amylase activity of all samples during fermentation were continuously decreased from 0.91-0.94 Unit/g to 0.01-0.06 Unit/g, especially the 8% soaking Doenjang was shown the highest activity after 2 months. Total bacterial count of the soaking Doenjang at the 6 months was in range of 7.8-8.0 log CFU/g and that of the non-soaking Doenjang was in range of 7.2-7.5 log CFU/g. By taste analysis, the 8% soaking Doenjang was shown the similar taste pattern with commercial Doenjang. In conclusion, the 8% low-salt Doenjang manufactured with soaking Meju in brine was a suitable concentration in order to reduce salt intake.

• Sijohaknonchong
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• v.23
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• pp.71-105
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• 2005

Toson-Shibigok(Twelve Songs of Toson) which T'oegye, Yi Hwang, composed has received a lot of attention in terms of its educational implications. These implications have become the essential part of Gojeon Sigas(classic songs and poems), and solid evidence has also been accumulated in the literature. Therefore, the purposes of this study are twofold, that is 1) to explore the impact of T'oegye's fundamental structure of the first education at that time and 2) describe how these educational attitudes will eventually yield meta- educational values. What T'oegye meant by fundamental structure of the first education was that Sijos originated from his own experience should be the vital part of teaching method. One can say that T'oegye's teaching method is more integrative than that of modern literature education in that it includes songs. Not only using his own teaching method, but T'oegye tried to demonstrate his own literary structure to his colleagues and the future generations. In the end, Meta-Education which comprises the heart of recent educational theories well reflects Toegye's theoretical propositions. Rather than giving practical knowledge, his method offers the paradigms of thought patterns and shows the learners' attitudes in approaching the truth. Moreover, T'oegye's teaching method has become a good example to the future generations as well as his contemporary followers. In sum, although a lot of years have passed since he died, T'oegye's Sijo works and life still have invaluable impact on the field of education.