• Journal of Fashion Business
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• v.12 no.2
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• pp.59-71
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• 2008

The purpose of this thesis is to analyse the style, color, and items of '06-07 F/W women's street fashion in Dalian. The cultural, racial and geographical uniqueness, asks for the analysis, based on the individual local area on the part of Korean fashion company desiring to launch into China fashion market. I would contribute to the understanding the preference of fashion in northeastern area, thereby, affording a fundamental resources for designing strategies for Korean fashion brands in China. The period of investigation is about 15 weeks from 23 Sep. 2006 until 6 Jan. 2007, with combined use of camcorder and digital camera. The site was Victory Shopping Plaza, in center of City, also with Mycal, Ansung, Dasang department store situated in the Economic Development Zone. Finally, 900 photos were selected for analysing. The result of this study are as follows: 1. Preferred clothing styles are jean casual 45.4%(409), sports casual 16.3%(147), character casual 8%(72), feminine 20.6%(185), Classic 9.7%(87). Compare to the former study about Spring, Sports casual showed dominant rate about 36.0% in casual style. In Winter, however, the preference were changed from sport casual to jean casual. 2. Preferred clothing items are parka/padding coat 32.3%(291), jumper 31%(279), T-shirts 16%(144) and jacket 7.5%(67) for tops, pants 91.8%(826) and skirts 8.2%(74) for bottoms. In the pants, straight pants 78.4%(648), bell bottom pants 10.9%(90), capri pants 7.4%(61), cargo pants 2.9%(24), bermuda pants 0.4%(3) were listed respectively. In the skirts, A-line skirt 51.3%(38), pleats skirt 25.7%(19), flare skirt 12.2%(9), semi-tight skirt 8.1%(6), tight skirt 2.7%(2) were listed. Finally the skirt length midi 75.7%(56), mini 18.9%(14) and maxi 5.4%(4) were listed. 3. Preferred colors are red 21.8%(196), white 21.6%(194), black 16.4%(148), yellow 10.0%(90), beige 9.3%(84), green 7.9(71) and blue 6.3%(57) for tops, and black 40.8%(367), blue 37.7%(339), gray 4.6%(41), white 4.3%(39) etc. for bottoms.

• Food Science of Animal Resources
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• v.32 no.5
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• pp.669-677
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• 2012

The objective of this study was to analyze the flavor pattern of different varieties of cheeses. Four of the each following cheese varieties such as shred type pizza cheese, Cheddar cheese, Mozzarella block cheese, and white mold-ripened cheeses, stored at $4^{\circ}C$ during 2 wks were examined before and after cooking at $70^{\circ}C$ and $160^{\circ}C$. Flavor patterns of these cheeses were analyzed using an electronic nose system based on mass spectrometer. All data were treated by multivariate data processing based on discriminant function analysis (DFA). The results showed the discriminant model by DFA method. Data revealed that flavor patterns of pizza cheeses were well separated as storage prolonged and obviously discriminated as the higher the cooking temperature. The result of pattern recognition analysis based on discriminant function analysis showed that new brand of pizza cheese produced by Imsil Cheese Cooperative was located at middle between the flavors of the imported brands of pizza cheese and those of domestic brand of pizza cheeses. Imsil cheese has a unique flavor pattern among other variety of cheeses. Application of pattern recognition analysis by electronic nose might be useful and advanced technology for characterizing in flavor pattern of cheese products from different origins and different categories of cheeses.

• Analytical Science and Technology
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• v.23 no.4
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• pp.423-428
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• 2010

In this study, VOCs of black gel pen inks was screening to identify individual characteristic of gel pen inks. Detected VOCs was total 20 species(isopropylalcohol, 2-methyl-2-propanol, 2-butanone, hydrazinecarbothioamide, benzeneacetic acid (ethyl ester), benzeneacetic acid, dimethoxymethy-silane, 2,2-dimethoxybutane, tetrahydro-2-methyl-furan, 1,2-ethanediol, silicic acid (tetramethyl ester), 1,2-propanediol, propyleneglycol, 3-ethyl-3-hexanol, 1,1-dipropoxy-propane, 2-butoxy-ethanol, 2,2'-oxybisethanol, 1-butyl-benzene, 2-pyrrolidinone, 2-(2-butoxyethoxy)-ethanol). We detected 2,2-dimethoxybutane (3.02~47% ratio) and tetrahydro-2-methyl-furan (1.19~52.19% ratio), 1,2-ethanediol (52.83~95.84% ratio). In case of manufacturer, manufactured ink was able to discriminate between Japan and Korea by distinct characteristics (Japan: 1,2-ethanediol, 52.83~95.84%, Korea: 1,2-propanediol, 76.17~93.51%). The results of this study indicated that distinct characteristic about manufacturers and brands could make a classifring tool of inks for identification of between gel pen inks.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.11
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• pp.1510-1519
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• 2007

This comparative study analyzes and compares tight skirt sewing methods which are found in the clothing configuration reference text books available in contemporary universities and which are used in commercially-available domestic consumer products. The study samples included 15 text books and 12 tight skirt consumer products of different brands on sale at three department stores in Seoul each of which had a belt, a back-centered zipper, and back double slits. The findings of the study are summarized as follows: First, text books mainly show very basic sewing methods of using zippers on both sides of the straight-lined waist belt. This indicates that it is necessary for such methods to be complemented so that they cover a recent variety of designs, materials, and sewing machines. For consumer products, the main sewing method is to use a curved waist belt and a console zipper in silhouette running across half the hipbone. Second, consumer products employ three different types of cutting and sewing methods for putting an inseam on the center of the back slit part: to leave the whole inseam hemmed in the back center, to cut the left side of the inseam to the upper part of the back slit, and to cut the inseam to both the upper parts of the back slit. However, a method shown in most of the sampled text books is to cut the inseam of the back center to both the upper parts of the back slit. Third, the way of finishing a bottom edge hem in the text books is to do slip-stitch, herringbone stitch, and slinting hemming, in order after doing over-lock stitch, or to cut the hem on the bias and then slip-stitch, while for the consumer products the most frequently used sewing method is to finish the bottom edge hem by doing secoui-stitch. Finally, while in the text books the method of stitching darts and tucks is used for lining, the main lining method used in consumer products is to make tucks only. Also in the way of stitching the side seams of lining or the seams of the back center, there is a difference between the two sample groups of text books and the consumer products: while the former suggests using both open seams and over-lock stitch, the latter is found to finish the seams using an over-lock stitch only.

• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.11
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• pp.1554-1564
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• 2007

In apparel industry, the production of clothing for the global market, has it#s origin in its characteristics depending on hands on working style, according to the globalization of a fashion industry. These days, however, the globalized production is unable to keep pace with the short cycle of production due to the unpredictable change of the taste or demands in the local area, as a result, the industry has come to take a focus on the production and consumption in the circumscribed region. In this stream, the northeastern area, specially, Dalian which is renowned for a center of fashion was designated as a city of this study as a representative. The cultural, racial and geographical uniqueness, asks for the analysis, based on the individual local area on the part of Korean fashion company desiring to launch into China fashion market. The purpose of this thesis is to analyse the style, color, and items of street fashion in Dalian. I would contribute to the understanding the preference of fashion in northeastern area, thereby, affording a fundamental resources for designing strategies for Korean fashion brands in China. The period of investigation is about 5 weeks from 14 May 2006 until 18 June 2006, with combined use of camcorder and digital camera. The site was Victory Shopping Plaza, in center of city, also with Mycal, Ansung, Dasang department store situated in the Economic Development area. The result of this study are as follows: 1. Preferred clothing styles are casual styles(68%) rather than formal styles(32%). In the casual styles, sports casual(36.0%), character casual(29.5%), jean casual(2.6%) were listed. All kinds of clothes are tightly fitted due to the stretched fabric and knit fabric. 2. Preferred colors are white(31.1%), red(16.6%), black(15.8%) khaki(7.8%) and blue(7.6%) for tops, and black(34.6%), blue(27.2%), white(15.4%), brown(14.6%) for bottoms. 3. Preferred clothing items are T-shirt(36.5%), jumper(33.6%), jacket(20.0%), blouse(8.7%), etc.(1.2%) for tops, pants(91.4%), skirts(8.6%) for bottoms. In the pants, cigarette pants(34.6%), bell bottom pants(21.0%), cargo pants(19.9%), straight pants(15.9%) were listed respectively. In the skirts, flare skirt(3.9%), tight skirt(2.2%), semi tight skirt(1.7%), pleats skirt(0.8%) were listed.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.62 no.2
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• pp.79-86
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• 2017

This study was conducted to analyze seasonal and annual variations in rice quality and factors affecting the quality, for quality evaluation of the brand rice varieties produced in Jeonnam region. Coefficient of variation (CV) values for the seasonal variation in the rice quality were 3.1% in Toyo value, 2.1% in whiteness, 1.6% in protein content, 1.0% in moisture content, and 0.4% in head rice ratio. Quality characteristics of the brand rice varieties generally showed a decreasing tendency after April, as the months progressed. CV values for the annual variation in the rice quality were relatively high at 5.6% in protein content and 5.2% in Toyo value whereas those for whiteness and head rice ratio were relatively low, at 2.7% and 1.8%, respectively. Palatability and protein content showed high correlations with minimum air temperature, sunshine hours, rainfall, and daily temperature range. Head rice ratio had a negative correlation with daily temperature range whereas chalky rice ratio had a positive correlation with rainfall. Based on these results, we formulated a multiple regression equation to estimate palatability of cooked rice using protein content, whiteness, head rice ratio, and moisture content as follows: y = - 6.71a + 2.27b + 1.29c + 0.51d - 15.34 ($R^2$=0.51*) (y: palatability of cooked rice, a: protein content, b: moisture content, c: whiteness, d: head rice ratio).

• Korean Journal of Food Science and Technology
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• v.32 no.3
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• pp.706-712
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• 2000

The superoxide dismutase(SOD)-like activities for 26 kinds of herbs and spices and 10 kinds of instant curry products were determined by measuring their abilites to reduce nitroblue tetrazolium. All samples showed the SOD-like activities. Rosemary, cassia, tarragon, allspice, oregano, bay leaves, basil, marjoram, thyme and star anise had higher activities than $10^5\;unit/g$ and clove had highest activity of $232,143{\pm}19.989\;unit/g$. The SOD-like activities for 10 kinds of instant curry products were in the range of $400{\sim}700\;unit/g$ when measured after heat treatment at $100^{\circ}C$ for 10 min. The water extracts of spices, herbs and curries were obtained by heat treatments of $25^{\circ}C$ for 60 min or $100^{\circ}C$ for 10 min, and their nitrite scavenging activity was measured at different pH conditions(1.2, 4.2 or 6.0). The nitrite scavenging activities were higher at acidic pH. However, the effects were not different from two heat treatments. The water extracts from cassia, bay leaves, allspices, oregano, staranise, rosemary, clove and tarragan had high nitrite scavenging activity(>90%) when they were measured at pH 1.2, and those from clove was highest $(97.58{\pm}0.88%)$. The pure curry used as raw materials for instant curry products had the nitrite scavenging activity in the range of $50{\sim}60%$ at pH 1.2 and the activity was not changed during the aging period$(0{\sim}12weeks)$. The ten brands of instant curry products had the nitrite scavenging activities of $12{\sim}28%$ at pH 1.2

• Journal of Periodontal and Implant Science
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• v.32 no.4
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• pp.857-864
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• 2002

The aim of this study is to investigate the end of filaments of the different toothbrushes in the market through the stereomicroscope and to evaluate the % of rounded-end filaments considered to be acceptable. 9 brands, total 11 type toothbrushes were tested. 2 toothbrushes of each type which is marked as rounded-end filaments were tested. The toothbrushes which are not marked as rounded-end filaments were excluded. The domestic as well as foreign toothbrushes which are familiar to consumers were tested. 2 tufts of each toothbrushes were cut and examined by stereomicroscope using $40{\times}$ magnification. The procedure was carried out with blind-technique, and the digital photographs were taken. Besides the % of rounded-end filaments, total tufts number, material of the tuft, stiffness, and other special characteristics were recorded. By the classification of Silverstone and Featherstone, rounded-end filaments were examined and counted. The results shows that there are different range of rounded-end filaments according to the toothbrush types(17.7%-91.2%). Atman toothbrush has the most rounded-end filaments(91.2%) among the observed toothbrushes, and the Advantage Plus(Ora1-B) has the next(86.75%). E-Clean #411 has the least(17.70%) and E-Clean #410 of the same brand has also low % rounded-end filaments(20.60%). While G.U.M #409(Butler) has 67.90% rounded-end filaments, G.U.M #471 of the Same brand has comparative low 41.83% rounded-end filaments. 4 types of total 11 have the rounded-end filaments over 80%, however other 4 types have under even 50%. Considering that the correct brushing habit with a toothbrush which has rounded-end filaments can protect the gingival injury and tooth abrasion, it is thought that we dentists need to give the correct information about toothbrush to the patients

• Culinary science and hospitality research
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• v.17 no.2
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• pp.51-73
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• 2011

Companies are required to invest in numerous intial marketing costs for establishing brand power, thus, many companies in the foodservice industry are increasing their budgets on communication to strengthen their own brand equity components such as brand recognition, brand royalty, perceived quality and associated image using mass media that has not been used before. For this study, 617 samples were analyzed by such analytic methods as a frequency analysis, cross-tabulation, a factor analysis and a reliability analysis for validity, and a confirmatory factory analysis, a model adequacy evaluation, and a path analysis using AMOS 17.0. The hypothesis verification by the AMOS analysis has revealed that all hypotheses positively influenced contract foodservice brands, and the brand recognition of a university contract foodservice company has an impact on sincerity and refinement. Therefore, positive brand image formation encourages strong brand establishment between a university contract foodservice business and customers, and this study strongly suggests continuous further studies about constructing a positive brand image.

• Journal of Service Research and Studies
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• v.8 no.1
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• pp.13-26
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• 2018

Most product consists of various national components, and brand strategy using nationality images is prevalent in marketing field. Country of origin is meaningful consideration for decision making. The purpose is that how consumer evaluate the global brand depending on two-sided dimension of country of origin. This research aims to examine the interaction effect of two-sided country of origin and moderating effect of global identity. In study 1, two-way interaction effect of origin of brand and origin of production was significant with social prestige. In study 2, there-way ANOVA provided marginally significant main effect of origin of brand and global identity. Two-way interaction effect of origin of brand and production was significant with social prestige. Also two-way interaction effect origin of brand and global identity was significant with innovation and social responsibility. Three-way interaction of origin of brand, origin of production, and global identity was significant with social responsibility, this approved moderating effect of global identity. Results contribute to understanding global brands strategy using country of origin effect, and to adding new knowledge to the country of origin literature. Academic and practical implications, limitations, and future research directions were discussed.