• 한국콘텐츠학회논문지
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• 제21권9호
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• pp.333-346
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• 2021

본 연구는 중국 소비자들을 대상으로 디지털 문화콘텐츠의 특성, 지각된 가치와 위험이 고객만족도 및 구매 의도에 미치는 영향을 분석하여 향후 디지털 문화콘텐츠 발전에 일조하는데 있다. 온라인 설문조사를 통해 총 328부 설문지를 수집하여 실증분석을 실시하였다. 연구의 분석 결과는 다음과 같다. 첫째, 디지털 문화콘텐츠의 특성인 창작성을 제외하여 오락성과 상호작용성은 고객만족도와 구매의도에 모두 유의한 정(+)의 영향을 미친다. 둘째, 지각된 가치는 고객만족도와 구매의도에 유의한 정(+)의 영향을 미치는 반면에 지각된 위험은 고객만족도와 구매의도에 영향을 미치지 않는다. 셋째, 오락성, 상호작용성, 지각된 가치 3가지 요인과 구매의도 간에 고객만족도는 부분 매개효과를 미친다. 따라서 디지털문화콘텐츠의 발전을 촉진하기 위해 내용 오락성, 내용 생산자 및 서비스 제공자 간의 의사소통 개선, 그리고 고객의 소비과정 중에서 실제 느끼는 효용 및 가치를 높임을 통해 만족도를 향상시켜서 구매행동을 추진하게 되는 것이다.

• 한국조리학회지
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• 제22권8호
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• pp.99-108
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• 2016

This study was conducted to investigate the effect of Chinese artichoke powder on the physicochemical properties and the sensory characteristics of yanggaeng. According to the increasing contents of Chinese artichoke powder, the $^{\circ}Brix$ value and pH levels of yanggaeng were significantly decreased whereas the moisture contents of yanggaeng was significantly increased. The result of color measurement shown that L value of groups containing Chinese artichoke powder was lower than that of control group, but a value and b value of groups containing Chinese artichoke powder were higher. Texture measurement score in terms of cohesiveness, chewiness, and brittleness for yanggaeng were significantly decreased according to the levels of added Chinese artichoke powder content. The contents of total polyphenol, DPPH radical scavenging activity, and NSA of groups containing Chinese artichoke powder were higher than those of control group. As Chinese artichoke powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of appearance, odor, taste, texture, and overall preference of groups with 2% and 4% of Chinese artichoke powder did not show any significantly differences when compared to the control group. Based on these findings, current study suggest that addition of 4% Chinese artichoke powder was the best substitution ratio for yanggaeng.

• 대한용접접합학회:학술대회논문집
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• 대한용접접합학회 2006년 추계학술발표대회 개요집
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• pp.228-230
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• 2006

• 한국식품영양과학회지
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• 제30권3호
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• pp.426-431
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• 2001

We made the Toha-jeot added cabbage kimchi with Toha-jeot, which is salt-fermented Toha shrimp in Korean traditional fermented food. The physicochemical characteristics of cabbage kimchi for 5 week fermentation at 4$^{\circ}C$ were observed. The salt content was 2.10~1.50% during the fermentation period. The salt content decreased rapidly during the first week, stayed the same level until the 4 week and then decreased after the 4 week. The pH of control kimchi and Toha-jeot added cabbage kimchi were 5.69, 5,64, respectively on preparation day. The rate of decrease of pH of Toha-jeot added cabbage kimchi was slow as the fermentation processed. The total acidity of the two kinds of kimchi was increased. The total acidity was higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the later stage of fermentation. The contents of total sugar and reducing sugar were higher from Toha-jeot added cabbage kimchi than control cabbage kimchi at the early stage of fermentation. The total sugar and reducing sugar contents of the two kinds of cabbage kimchi were decreased gradually as the fermentation processed. The ascorbic acid contents of the two kinds of kimchi were decreased slightly at the early stage of fermentation and then increased from 2 to 4 week, while there was no further change at 5 week.

• 동아시아식생활학회지
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• 제24권1호
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• pp.116-125
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• 2014

This study was performed to evaluate the antioxidant activities as well as quality and sensory characteristics of Rubus coreanus wine sauce prepared with different amounts of Rehmannia Radix Preparata concentrate (RPC, 0, 0.5, 1.0, 1.5 %). Moisture content, salinity and acidity of control were 83.84%, 0.57% and 0.10%, respectively. Sugar content of control was 15.6 $^{\circ}Brix$. Acidities, and reducing sugar contents of sauces increased according to the added amount of RPC, whereas pH and color values of lightness, redness and yellowness in the Hunter color system of sauces decreased. Viscosity of sauces added with RPC significantly increased, compared to that of control. Total phenol contents of sauces increased according to RPC amount. Antioxidant activities such as DPPH and hydroxyl radical scavenging activities improved according to the amount of RPC, due to the increased amount of total phenol contents. Sensory results showed that the overall-preference scores were highest in sauces containing 0.1% RPC. Based on these results, it was suggested that 1.0% RPC addition to sauce is the most suitable to improve quality.

• 한국식생활문화학회지
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• 제19권6호
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• pp.667-677
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• 2004

This study was conducted to examine contents of mineral, viscosity in the Demi-glace with added quantity of Omija extracts. Firstly, The level of mineral content in order was K, Na, P, Ca, Mg, Fe, Zn, Mn, B. The more Omija extracts, Ca, Mg, Fe, Zn, Mn, B was increased, but K, Na, P was decreased. Secondly, Viscosity of control was 538.13cP at rpm 100, and the sauce added with Omija extracts was $464.80{\sim}578.00cP$. Regardless of Omija quantity there was Psedoplastic characteristic which showed apparent viscosity was decreased even though shear rate was increased. Thirdly, Sensory characteristics of Demi-glace sauces based on preference of 5 tastes, It was founded that 2% added Omija was the best, and 1%, 0%, 3%, 5% added Omija was next in order. Finally, Sensory intensities of Demi-glace sauces based on gender and occupation of the 5 tastes : As the sourness, bitterness, hotness, salines taste of all over was Omija added quantity was many more, appeared strong intensity, it was sensory intensities of 5% Omija added sauce was the highest. But sensory intensities of sweetness, Male showed 2% Omija added sauce, Female student and cook showed control was the highest.

• 환경영향평가
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• 제13권5호
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• pp.251-262
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• 2004

In order to investigate the geochemical characteristics of surface sediments in lower Yeongsan river system, sediment samples from the main stream of Yeongsan river, Gomakwon and Hampyeong streams were collected and analyzed for grain size and metal and organic carbon contents. The sediment types of the streams widely vary from pebble to mud. The metal contents in the sediments are mainly dependent on grain size of the sediments, geology around the streams and organic matter contents from the domestic sewage. Enrichment factor (EF) representing the degree of metal contamination in the sediments are relatively low in the study area. But, high Zn and Pb values seem to be from the study area, partly.

• 환경영향평가
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• 제7권2호
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• pp.135-143
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• 1998

In order to study the general characteristics of reservoir and stream sediments, various analysis tests were conducted. Water contents and ignition loss were measured to know the primary sediment characteristics. The COD, total phosphorus and nitrogen were contained for the determination of organic substance content. For the purpose of establishing the contamination degree of heavy metals, some heavy metal contents were investigated. In heavy metal contents, reservoir sediments showed somewhat higer value than stream sediments. As a result, the reservoir sediment content of all analysis items were higher than stream sediment.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1997년도 추계학술대회 논문집
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• pp.389-392
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• 1997

Glutaronitrile(GN) was introduced to diglycidyl ether of bisphenol A(DGEBA)/ 4,4'-methylene dianiline(MDA) system to improve toughness. Effects of GN contents on thermal decomposition of epoxy resin system were investigated. To study the characteristics of thermal decomposition, thermo-gravimetric analysis(TGA) and Kissinger equation were used. Thermal degradation temperatures were about 365$^{\circ}C$ regardless of GN contents. Activation energies of thermal decomposition in epoxy resin system were almost constant below 10 phr and decreased above 15 phr.

• 한국건축시공학회지
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• 제7권4호
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• pp.139-144
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• 2007

The purpose of this study is to analyze concrete characteristics by admixing agent and additive contents according to the change of unit-water to identify its effect on compressive strength. First of all, as for flesh concrete, overall unit-water showed a tendency to decrease as component inclusion rate of admixing agent was increased. In addition, air content showed a tendency to increase by increasing WR, WB, NP series admixing agent contents, on the other hand, the change of air content was gentle by around $1.5{\pm}0.5%$ for S, T, M series agents. Bulk density showed an inverse proportion to the change of air content. As for hardened concrete, expression rate of 3-day age compressive strength was generally decreased for S, T, WR, WB, NP, M series admixing agent component. Also, expression rate of 7-day age compressive strength showed an excellent record for S, M series agents, and expression rate of 28-day age compressive strength showed a tendency to increase more than plain on the whole.