• 한국콘텐츠학회논문지
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• 제9권7호
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• pp.294-303
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• 2009

본 연구의 주목적은 UCC 서비스의 콘텐츠 품질이 사용자 만족과 지속이용의도에 미치는 영향관계를 규명해 보는 것이다. 이러한 연구목적을 달성하기 위해 선행문헌에 관한 종합적인 고찰 결과를 토대로 UCC 서비스의 콘텐츠 품질로 정확성, 완전성, 다양성, 유희성, 적시성 등의 다섯가지 요인을 도출하였고, 이들 UCC 서비스의 콘텐츠 품질 요인들이 사용자의 만족을 거쳐 지속이용의도를 형성하게 되는 구조적 관계에 관한 연구모형과 가설을 수립하였다. UCC 서비스 이용자 315명을 대상으로 한 본 연구의 실증분석 결과를 요약해 보면 다음과 같다. 첫째, UCC 서비스의 콘텐츠 품질 중 완전성, 다양성, 유희성, 적시성 둥의 네가지 요인이 사용자 만족에 긍정적인 영향을 미치는 것으로 나타났다. 둘째, UCC 서비스의 콘텐츠 품질 중 정확성, 완전성, 유희성, 적시성 등의 네가지 요인이 지속이용의도에 긍정적인 영향을 미치는 것으로 밝혀졌다. 마지막으로, UCC 서비스에 대한 사용자 만족은 지속이용의도에 긍정적인 영향을 미치는 것으로 나타났다. 이러한 연구결과를 통해 향후 UCC 서비스 운영자에게 실무적, 관리적 측면에 시사점을 제공해 줄 수 있을 것으로 기대된다.

• 디지털콘텐츠학회 논문지
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• 제10권2호
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• pp.333-340
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• 2009

웹2.0시대에서 디지털 콘텐츠는 주요 문화주체로 부상되었고 디지털 콘텐츠 기술 산업은 그 범위나 부가가치가 확장되고 있다. 멀티미디어 영상세대에게 소비지향적인 콘텐츠의 무분별한 확산을 막고 콘텐츠 산업을 교육적 또는 산업적 문화적 측면으로 향상된 산업으로 부상시켜서 교육콘텐츠를 교육과 오락의 의미가 향상된 전략적 상품으로 특화시켜야 한다고 본다. 이에 따라 본 연구에서는 에듀 게임 콘텐츠가 소비자에게 어떻게 소통되고 있는지에 대한 사용자의 특성을 남성과 여성 집단으로 나누어 분석하였다. 효율적 학습을 위한 모바일 플랫폼 콘텐츠로 확보하기 위한 사용자변화에 따른 에듀 게임 활용을 통해 에듀 게임의 확장성을 위한 발전요인을 추출하여 에듀 게임 콘텐츠 개발 특성에 대한 방향성을 제시한다.

• 한국재난정보학회 논문집
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• 제14권4호
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• pp.387-398
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• 2018

연구목적 : 한국과 일본의 재난안전마을 관련 운영 컨텐츠 사례를 조사 및 분석하여 농촌지역 특성에 맞는 재난안전마을 구축사업 시 적용하기 위함이다. 연구방법 : 한국과 일본의 재난안전마을 관련 사업 컨텐츠 현황을 주민참여, 구조적, 법 제도 환경적으로 분류하여 조사 및 분석을 통해 특성을 살펴보았으며 농촌지역 특성에 맞는 재난안전마을 컨텐츠(안)을 제시하였다. 연구결과 : 주민참여 컨텐츠는 유관기관과 연계한 기초안전교육, 심폐소생술 교육, 대피소 생활 체험 훈련, 대피 훈련, 농촌활동과 재난활동 병행 훈련, 마을 안전지도 만들기 등이 있으며 법 제도 환경적 컨텐츠는 재난안전마을 구축을 위한 법, 조례 제정, 전문가 파견제도, 풍수해보험 제도, 마을만들기 기금조성을 위한 펀드 제도 등을 제시하였다. 또한 구조적인 컨텐츠는 자립형 대피소, 무선 대피 안내 방송시스템, 하천재해 방재시스템, 재난안전 안내 표지판, 마을안전지도 표지판 제작, 방재공원 구축 등을 제시하였다. 결론 : 법 제도 환경적 컨텐츠는 법/제도 마련을 위한 기반 구축이고 구조적 컨텐츠는 안전성을 확보하는 것과 더불어 농촌지역 환경을 고려한 친환경 공법을 활용하여 설치해야 한다. 또한 주민참여는 농촌마을의 주민의 연령, 특성, 환경 등 다양한 항목을 고려하여 컨텐츠를 활용해야 한다.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2005년도 추계학술대회 논문집 Vol.18
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• pp.130-131
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• 2005

In the era of submicron devices, super ultra thin gate oxide characteristics are required. Titanium silicide process has studied gate oxide reliability and dielectric strength characteristics as the composition of gate electrode. In this study the author observed process characteristics on MOS structure. In view point of the process characteristics of MOS capacitor, the oxygen & Ti, Si2 was analyzed by SIMS analysis on before and after annealing with 1,2 step silicidation, the Ti contents[Count/sec]of $9.5{\times}1018$ & $6.5{\times}1018$ on before and after 2'nd anneal. The oxygen contents[Count/sec] of $4.3{\times}104$ & $3.65{\times}104$, the Si contents[Count/sec] of $4.2{\times}104$ & $3.7{\times}104$ on before and after 2'nd anneal. The rms value[A] was 4.98, & 4.03 on before and after 2'nd anneal.

• 한국식생활문화학회지
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• 제31권4호
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• pp.348-356
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• 2016

The purpose of this study was to investigate the chemical contents (sugar, nitrogen, and amino acids) and sensory characteristics of traditional soy sauce according to three different methods. The samples were taken from four different periods (0, 20, 40, and 60 days after fermentation). Total sugar contents increased in all groups according to ripening period, and Gyupjang (G) showed the highest sugar content among the groups. Total nitrogen and amino acid contents of all groups increased after 60 days of ripening, and Gyupjang (G) and Gyupjang mixed with salt water (SG) had higher total nitrogen content compared to Chungjang (S) at the same period. The results from the sensory evaluation show that preferable sensory characteristics, such as color preferences, sweetness, umami taste, and overall preference, were significantly higher in Gyupjang (G) and Gyupjang mixed with salt water (SG) than in Chungjang (S). Preferable sensory characteristics had significantly high positive correlation with most amino acids, total nitrogen, and sugar contents, except for glutamine. Based on the significant difference in preferable sensory characteristics between Gyupjang mixed with salt water (SG) and Chungjang (S), Gyupjang mixed with salt water (SG) can be used to improve sensory characteristics. This research implies that adding salt water during the manufacturing Gyupjang process is advisable to yield high quality soy sauce.

• 동아시아식생활학회지
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• 제23권6호
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• pp.768-777
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• 2013

Physicochemical characteristics and analysis of functional constituents of mulberry (Morus alba L.) fruit juices were investigated according to four different mulberry cultivars, including iksuppong, daeseongppong, cheongilppong and kwasangppong. Among the four mulberry cultivars examined, the small-sized cheongilppong had higher soluble solid content and lower titratable acidity, whereas the big-sized daeseongppong had higher titratable acidity and lower soluble solid content than other mulberry cultivars. Cheongilppong had higher contents of fructose and glucose, while daeseongppong had higher contents of citric and malic acids than the other mulberry cultivars. Kwasangppong had higher contents of two anthocyanins, cyanidin 3-glucoside and cyanidin 3-rutinoside, while cheongilppong had lower contents of two anthocyanins than the other mulberry cultivars. Daeseongppong had higher contents of resveratrols, flavonoids and moracin, whereas cheongilppong had higher levels of protocatechuic, chlorogenic and caffeic acids than the other mulberry fruits. Of the four mulberry cultivars, daeseongppong and cheongilppong had higher contents of GABA and DNJ, respectively, than the other mulberry cultivars. These results provide useful information to food technologists for the development and standardization of high quality mulberry juices as well as their processed foods.

• 한국의류산업학회지
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• 제22권3호
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• pp.310-322
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• 2020

This study investigated the classification and characteristics of augmented reality (AR) content of fashion brands. The AR contents of fashion brands were classified according to user participation space and content delivery method. Based on these types, eight case studies were conducted, along with a discussion of AR characteristics in terms of presence, interactivity, and immersion. The results showed that AR content could be divided into four types: offline visit-external information type, offline visit-internal experience type, online utilization-external information type, and online utilization-internal experience type. It was also found that there were differences in characteristics for each type of AR content. First, the offline visit-external information type requires various new content that can provide entertainment immersion to users. Second, the offline visit-internal experience type requires a powerful inducement for users to visit a specific space providing AR content and to participate in augmented environments. Third, the online utilization-external information type needs a series of AR content that can consistently incite users' curiosity about brands and products. Fourth, the online utilization-internal experience type needs effective content to improve users' shopping experience with the virtual fitting of fashion accessories, such as eyewear, hats, jewelry, and watches. Accordingly, fashion companies should create contents that can provide appropriate presence, interactivity, and immersion by AR type.

• 경영과학
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• 제25권1호
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• pp.123-138
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• 2008

Recently, DMB service markets experience a rapid change with terrestrial DMB test-broadcasting for the nation-wide coverage and paid interactive data broadcasting being offered utilizing TPEG and BIFS technologies. This warrants a reexamination of a consumers' adoption intentions for DMB service. This paper uses a survey data set to analyze DMB adoption intentions and the choice between terrestrial DMB and satellite DMB services according to preferred contents and other media usage characteristics. Empirical results show that consumer who prefer TV, music, and movie contents are more likely to adopt DMB service, whereas consumers with high intentions for HSDPA subscription are less likely to adopt DMB service. This implies that continuing development of killer application and the analysis of substitutes or complements of other media are crucial for the increase of DMB adoption intentions. It is found that the more consumers prefer sports, movies and entertainment/game and put higher values in the quality of the contents, the more likely they adopt satellite DMB service. Meanwhile, the more consumers prefer TV, drama and news contents, and are sensitive to the subscription fees, they are more likely to adopt terrestrial DMB service. Therefore, it seem that consumers' DMB adoption between terrestrial and satellite services is crucially related with types and characteristics of contents offered.

• 동아시아식생활학회지
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• 제22권3호
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• pp.350-356
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• 2012

The purpose of this study was to make Korean yaksun chicken sauce with milk vetch roots and angelica roots. Four different amounts of angelica roots were added to chicken sauces, and general characteristics were measured. The pH values of sauces increased with decreasing Angelica root content. On the other hand, sugar contents, solid contents, and lightness of sauces decreased with decreasing Angelica root content. In a palatability test, sauces with 1 g and 2 g of angelica roots scored high in color, taste, flavor, and overall acceptability. Microbial cell counts of sauces were not significantly different according to the amount of angelica roots. Further, hydroxyl radical scavenging activities and polyphenol contents of sauces were not significantly different except for those of sauces with 1 g of angelica roots. Lastly, flavonoid contents of sauces significantly decreased with decreasing amount of angelica roots.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 1998년도 춘계학술대회 논문집
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• pp.219-222
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• 1998

In this study, The water tree characteristics were investigated when crosslinking coagent was added in XLPE/EnBA blends. When XLPE was blended with EnBA, there was a decrease of water tree length as an increase of nBA contents in XLPE/EnBA20 blends. The effect of crosslinking coagent. A was better than those of other crosslinking coagents B, C and D in water tree retardation. In case of XLPE/EnBA/Crosslinking coagent blends, water tree length was increased as the crosslinking coagents were increased from 0.2 to 2 phr in 2.0 phr DCP content. To clarify the effects of crosslinking coagent, the DCP contents were changed from 1.5 to 2.0 par in the same crosslinking coagent contents. Then, there was a decrease of water tree length as an increase of crosslinking coagent contents in 1.5 and 1.8 phr DCP contents.