• Proceedings of the Membrane Society of Korea Conference
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• 1997.06a
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• pp.207-231
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• 1997

The use household water purifier is continuously increasing due to the distrust of the piped, rap water, which may be caused by the deterioration of water quality and water supply facilities in Korea. The water purifier distributing in the domestic market is the membrane type that composes of membrane as a basic filter, sediment filter as a prefilter and activated carbon filter instead of one purifying water system. The membrane type using as a water cleaning system is mainly the method of micro filtration(NIF) as well as ultra filtration(UF) and reverse osmosis(RO). The types of MF and UF are using to remove suspended solids and virus, and RO is using to remove ionic compound in chemical organic compounds. At the beginning the household water purifier was imported as end-product or assembled by only importing module from small businesses in Korea. Therefore, people was hard to confide in the product quality because the sales policy and management of water purifier by small business were not effectively organized. However, the defects of water purifier having up to now ate improving by the efforts of special branches of water purifier and large enterprises, and new great products are developing and producing. To develop the best quality product of water purifier in Korea, it should be considered seasonal water characteristrics rather than any other condition. For example, the water purifier can be affected by the water temperature change, increase of suspended solids in the rainy season and inflow of raw water having concentration in a dry season. The subject we have to investigate in the future is to develop the water purifying system adaptable in Korea which can treat the water quality using close analyses of local and seasonal water characteristics.

• Journal of the Korean Society of Costume
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• v.55 no.4 s.94
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• pp.1-15
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• 2005

For every country, the flag is a major symbol that represents the country. Establishing image though the use of the country's symbol is more important for achieving national competitiveness in this global age. In Korea, Taekuki has not been actively applied to fashion products, however Korean people began to realize the Taekuki as a motif of fashion with 2002 World Cup. Thus, research on fashion product development applying Taekuki is needed. This research developed designs for fashion product development applying Taekuki. In addition, through suggesting various applied motives, this research explored the product possibility of global fashion design that represents Korean identity and fashion. For research method, after research on fashion design process, design development was progressed according to the 4-phases that comprehends processes previous researchers presented. First, in the problem recognition phase, background on the introduction of Taekuki to products and Taekuki fashion during 2002 World Cup was analyzed. Then, the need and possibility of fashion product development applying Taekuki's formative characteristics were found. Second, in research and analysis phase, meaning and history of Taekuki as well as flag fashion product developments in the U.S. and England examples were reviewed. Also, individual interviews with experts and consumers were conducted to collect qualitative data regarding product and design direction. Third, in idealization for problem solving phase, 62 designs including 43 apparels and 19 accessories were emerged. Finally, in evaluation phase, 40 university students majoring design evaluated designs' creativity, function, uniqueness, symbol, aesthetics, and harmony. Through this research, it is expected that fashion products applying Taekuki will be formly established as a fashion item. Furthermore, it is also expected that product development in other categories, brand planning, and product development using other national symbols such as name, anthem, and flower will be followed.

• The KIPS Transactions:PartB
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• v.16B no.6
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• pp.497-502
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• 2009

In this paper, we introduce an automatic product feature extracting system that improves the efficiency of product review analysis. Our system consists of 2 parts: a review collection and correction part and a product feature extraction part. The former part collects reviews from internet shopping malls and revises spoken style or ungrammatical sentences. In the latter part, product features that mean items that can be used as evaluation criteria like 'size' and 'style' for a skirt are automatically extracted by utilizing term statistics in reviews and web documents on the Internet. We choose nouns in reviews as candidates for product features, and calculate degree of association between candidate nouns and products by combining inner association degree and outer association degree. Inner association degree is calculated from noun frequency in reviews and outer association degree is calculated from co-occurrence frequency of a candidate noun and a product name in web documents. In evaluation results, our extraction method showed an average recall of 90%, which is better than the results of previous approaches.

• The Korean Journal of Food And Nutrition
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• v.30 no.5
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• pp.1096-1104
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• 2017

This study was carried out to investigate the characteristics of the quality of bread containing Red Ginseng Jung Kwa by-product, added in ratios of 0, 10, 20 and 30% of flour. It was found in dough and bread containing red ginseng Jung Kwa by-product that dough and loaf volume, specific loaf volume, baking loss, and pH decreased with an increasing amount of red ginseng Jung Kwa by-product. In addition, loaf weight and hardness were also reduced. In particular, hardness appeared to be 2.18 times higher for bread containing 30% Red Ginseng Jung Kwa by-product as compared to the amounts found in the control. For color, increasing the amount of Red Ginseng Jung Kwa by-product reduced the L value, whereas the a and b values were increased. In the sensory evaluation, the highest overall preference score was observed in the bread containing 20% red ginseng Jung Kwa by-product, whereas the lowest score was found in the control (no red ginseng Jung Kwa by-product added). It was concluded that pan bread containing red ginseng Jung Kwa by-product could be prepared with good acceptability, and that its optimum concentrate was found to be 20% of flour.

• Clean Technology
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• v.7 no.1
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• pp.51-63
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• 2001

In this study, PSA, known as the most economic process, was used to recover $CO_2$ from the power-plant flue gas. Activated carbon and zeolite molecular sieve 13X were used as adsorbent. Activated carbon has been deemed inadequated adsorbent for separating $CO_2$ from the flue gas. However, highly concentrated $CO_2$ could be obtained as a product on the activated carbon adsorbent using the new operating cycle modifying the rinse step. Also, the recovery of $CO_2$ was improved using double-layered adsorption column packed with the activated carbon and the zeolite 13X simultaneously. Adsorption column was filled with the activated carbon in the feed-end side, and the zeolite 13X in the product-end side. The recovery of $CO_2$ increased about 40% with only 25% zeolite, and increased 67% with 50% zeolite at the experimental conditions of 13% $CO_2$ concentration, 10 SLPM flow rate and 2.2 atm adsorption pressure.

• Food Science and Preservation
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• v.15 no.3
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• pp.477-482
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• 2008

The quality characteristics of Goami by-product under the mixed enzyme treatment condition of $\alpha$-amylase and cellulase have been compared, and found the highest amount of soluble solids and reducing sugars at the $\alpha$-amylase treated group (A), and the contents revealed to show gradual decrease with the increase of cellulase content. The amounts of total dietary fiber and total sugars did not show large difference by both of enzyme concentration. The result of sugar analysis revealed the presence of all $G{\sim}G5$ in all treatment groups, and the content of malto-oligosaccharide recorded the highest content of 2,200 mg% at the $\alpha$-amylase treatment group (A). When the quality characteristic of the hydrolyzed powders manufactured by the optimum hydrolysis condition was compared, no significant color difference was found between samples. Among the contents of dietary fibers, insoluble dietary fiber was found to present in the lowest content of 6.95% at the Goami flour (GF) and the Goami by-product powder (GBPP) and Goami by-product hydrolysate powder (GBPHP) resulted the similar content around 14% and the highest soluble dietary fibers content was found in Goami by-product hydrolysate powder (GBPHP), which was followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF), but the content variation was not large. The free amino acid was found to be highest in Goami by-product hydrolysate powder (GBPHP) followed by in the order of Goami by-product powder (GBPP) and Goami flour (GF). In the sugar analysis, the Goami by-product hydrolysate powder (GBPHP) was found with all $G{\sim}G5$ sugars by showing the highest amount of 1,800 mg% At the Goami by-product powder (GBPP), $G{\sim}G2$ sugars were detected with about 66 mg% and malto-oligosaccharides were not detected at the Goami flour (GF). Based upon the results, the functionality of Goami by-product hydrolysate powder (GBPHP) was found to be enforced compared to Goami flour (GF) and Goami by-product powder (GBPP), which allow us to expect it to be used as the various rice processing food source.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.23 no.2
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• pp.75-81
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• 2017

Modified atmosphere packaging (MAP) of vacuum, 60% $N_2/40%$ $CO_2$, 100% $N_2$ and 100% $CO_2$ were examined to preserve fried fish cakes and extend their shelf life. When product packages in air were stored at 5, 10, and $15^{\circ}C$ with measurement in quality attributes, aerobic bacterial growth was found to be primary quality factor to determine the shelf life of the product. Huang's model was adopted to obtain the parameters for use in shelf life determination for a variety of packaging and storage conditions. Temperature dependence expressed in Arrhenius equation showed activation energies of 139.4 and 41.8 kJ/mol for inverse of lag time and growth rate of the microbial spoilage, respectively. MAP of 100% $CO_2$ could double the product shelf life at $10^{\circ}C$ compared to air package. High $CO_2$ concentration MAP at low temperature was found to be effective to prolong the shelf life.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.2
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• pp.155-161
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• 2021

This study was attempted to investigate natural materials with antimicrobial activity and to apply as natural preservatives in cosmetics. The disc diffusion method was used to search for nine species of natural antibacterial material for three species of skin pathogenic bacteria (Staphylococcus aureus, Escherichia coli, Pseudomonas aeruginosa) and Candida albicans. As a result of measuring the size of inhibition zone, Rhus Semialata gall (Gallnut) extract, Oak vinegar, and ε-polylysine were showed strongest antibacterial activities (> 10 mm). The Minimum Bactericidal Concentration (MBC) of gallnut and oak vinegar ranged from 10 to 20 mg/mL and from 20 to 40 mg/mL against five human skin pathogens. The MBC of ε-polylysine ranged from 0.5 to 2 mg/mL in fungus. The synergic effect of gallnut extract/oak vinegar mixture and gallnut extract/ε-polylysine mixture were evaluated by checkerboard test. Compared to when used alone, the MBC of gallnut extract/oak vinegar mixture were at 4 times lower concentration against E. coli, C. albicans, and A. brasiliensis. Also Furthermore, the MBC of gallnut extract/ε-polylysine mixture were at 4 times lower concentration against C. albicans and A. brasiliensis. It was confirmed that the combination of gallnut extract with oak vinegar or ε-polylysine resulted in synergistic antibacterial effect against three human skin pathogens. Thus, it is expected that gallnut extract and natural product mixture can not only demonstrate antibacterial synergies, but also be applied in cosmetics as a natural preservative system with a wide antibacterial spectrum.

• Journal of Korea Society of Digital Industry and Information Management
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• v.19 no.4
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• pp.155-162
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• 2023

This study analyzed the impact of negative information on co-branding, targeting co-branding consisting of a symbolic brand and a functional brand with similar brand assets. Through attribution theory, when consumers are exposed to negative information, they will infer the cause of the negative information. As a result, it was confirmed that when co-branding with a symmetrical symbolic brand and a functional brand, negative information has different effects on co-branding depending on the type. Negative information about the quality of co-branded products had a more negative impact on consumer attitudes than negative information about the iconic brand. It was confirmed that negative information about functional brands has a smaller impact than negative information about co-branding, but has a greater impact than negative information about symbolic brands. In addition, it was confirmed that negative information about the symbolic brand had a smaller negative impact on co-branding than negative information about the quality or functionality of the co-branded product.

• 한국정보디스플레이학회:학술대회논문집
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• 2004.08a
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• pp.1266-1269
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• 2004

This study focuses on the color characteristics of FFS (Fringe Field Switching). We use various methods to prove the high performance of color characteristics in the Fringe Field Switching mode. We have described a color performance of 15" XGA product by the viewing angle range using x, y parameters of CIE chromaticity diagram. And so we used the 2 dimensional analyzing to prove the color shift distribution by viewing angle.