• 한국식생활문화학회지
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• 제29권5호
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• pp.454-463
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• 2014

This study compared the texture characteristics and consumer acceptance of cooked wheat noodles produced in four countries, which were Korea, Japan, China, and Italy. Noodle types were selected after FGI (focus group interview). Eleven noodles were studied, and they were categorized into four types: udon, fried udon, oriental noodles of various thickness, and pasta. Color was measured as L (lightness), a (redness), and b (yellowness) values using a colorimeter. Lightness decreased when noodles were cooked, whereas redness and yellowness of cooked noodles were unchanged. Texture properties of wheat noodles in terms of hardness, springiness, cohesiveness, and chewiness were measured using the Rheometer. Italian spaghetti (spgt_IL), Korean fried udon (yk_udng_KR) had highest values for hardness. Korean udon had the highest value for springiness, whereas Chinese medium noodle (mid_CN) had the lowest value (p<0.05). Chinese thick noodle (thick_CN) and fettuccine (fettc_IL) showed lower hardness but higher springiness. Cohesiveness was significantly higher for Japanese udon (udng_JP), Chinese medium noodle (mid_CN), and Chinese thick noodle (thick_CN), whereas values for Korean thin noodle (thin_KR) and Korean fried noodle (yk_udng_KR) were significantly low (p<0.05). Spaghetti (spgt_IL) showed significantly high values for chewiness (p<0.05). For overall acceptability, thick Korean noodle showed the highest score with a level of 'slightly like'. Taste and texture attributes were highest among all noodles, and its high scores for chewiness and smoothness might contribute to its overall acceptance. Korean thick noodle, Korean udon, and Japanese udon were not significantly different from Korean or Japanese thin noodles. Japanese fried noodle (yk_udng_JP) showed the lowest acceptance among noodles in terms of color, flavor, taste, and texture. Chinese thick and medium noodles showed lower scores for overall acceptability, whereas chewiness was not significantly different from other noodles. Spaghetti and fettuccine showed lower scores in terms of overall acceptability, taste, texture, springiness, and chewiness.

• 한국식생활문화학회지
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• 제29권6호
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• pp.567-576
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• 2014

Bulgogi (Korean-traditional barbequed beef) is one of the most globally well-known Korean foods. Though various attempts have been made to promote bulgogi, studies are limited understanding mostly to US consumers or foreigners who reside in Korea. China, the world's most populous country, has the biggest market potential in the world. The purpose of this study was to understand reasons of liking or disliking bulgogi products in Chinese consumers who reside in China in comparison to Korean consumers. The bulgogi used in this study differed in its main marinating ingredients. Check-all-thatapply (CATA) questionnaire was used to collect the reasons why one liked or disliked the given bulgogi product. CATA result showed that even for the same product, Korean and Chinese consumers liked or disliked it for different reasons. In particular, unlike Koreans, Chinese consumers reported sweet taste and garlic flavor as reasons for disliking the samples with high amounts of sugar and garlic, respectively. This seemed to be the result of differences in familiarity of consumers to certain tastes and flavors. The results imply the influence of culture in consumer preferences.

• 패션비즈니스
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• 제17권6호
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• pp.111-124
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• 2013

The purpose of this research was to conduct a comparison analysis of color in the characteristics and image of Korea/China/Japan airline uniforms. Research subjects for this research included 19 Korean, Chinese and Japanese airlines servicing the Incheon International Airport in South Korea. The analysis methods are based on the Munsell Color Order System and PCCS (Practical Color Coordinate System) tone classification in order to examine the color characteristics. For the color image analysis, the present research performed a positioning on Shigenobu Kobayashi's color images scale with adjectives in order to compare the resulting differences. As a result of the analysis, this research discovered the following; First, achromatic colors were found to be used most frequently in flight attendant uniforms of Korea/China/Japan. In Korean flight attendant uniforms, YR/Y, GY and B/PB/P; in Chinese, R/PB, RP, YR/Y/GY and BG/P; in Japanese, RP, R/P/PB and Y/BG were found in order. As for the main uniform colors, Korean flight attendant uniforms were found to be in the colors YR, and R/GY/B/P; Chinese flight attendant uniforms, R, PB, and P/B; and Japanese flight attendant uniforms, R, BG, B, RP and N. Second, Korean flight attendant uniforms used W and It most frequently; China flight attendant uniforms, W; and Japanese flight attendant uniforms, W and v. Regarding the main colors, Korean flight atteddant uniforms used lt/g and v/p; Chinese flight attendant uniforms, v, dp and s/d/dkg; and Japanese flight attendant uniforms, v/dkg and Bk. Third, after positioning each country's uniform color combination bars on the Kobayashi image scale, Korean flight attendant uniforms showed classic images along with casual/pretty/elegant/chic images; Chinese flight attendant uniforms displayed, casual images as well as, dynamic/gorgeous/chic/cool casual/dandy images; and finally, Japanese flight attendant uniforms converyed dandy images along with casual/gorgeous images. This research findings indicate that Korea/China/Japan airlines' flight attendant uniforms seek for differentiated image establishment by reflecting their own CIs and unique national cultures in the uniform color marketing.

• 한국축산식품학회지
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• 제40권3호
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• pp.311-322
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• 2020

This study was undertaken to evaluate the impact of Chinese cinnamon powder (w/w), at the levels of 0.5%, 1.5%, and 2.5% and control (without additive) on ground lamb meat quality. The samples were stored at 4℃ and examined for pH, color, lipid oxidation (thiobarbituric acid reactive substances) and total viable counts (TVC). The results demonstrated that pH values were declined with the increase of Chinese cinnamon levels compared to control group. The L* values throughout the storage were significantly higher (p<0.05) in the control group than in other treatment groups, while a* values were decreased with the increase of Chinese cinnamon levels. The addition of Chinese cinnamon powder strongly inhibited (p<0.05) thiobarbituric acid reactive substances (TBARS) and TVC in all treated samples. It can be concluded that Chinese cinnamon powder in lower concentration 0.5% has the ability to maintain the quality of ground lamb in comparison with other treated samples.

• Journal of Ginseng Research
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• 제21권3호
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• pp.196-200
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• 1997

The headspace volatiles of the Korean ginseng and the Chinese ginseng were extracted using the SepPak Cl8 cartridge (Wasters Co.) and were analyzed using GC/MSD. The overall GC pattern of the headspace volatiles of the Chinese ginseng was similar to that of the Korean ginseng, but the composition ratios of the two major components, $\beta$-panasinsene to $\beta$-muurolene, were quite different between them. The composition ratios of $\beta$-panasinsene to $\beta$-muurolene of the Korean red and white ginseng were 1.02$\pm$0.28 (n=19) and 1.49$\pm$0.55 (n=14) , respectively. However the com- position ratios of the Chinese red and dried ginseng were 0.58$\pm$0.19 (n=41) and 0.57$\pm$0.17 (n=28), repetitively, which were significantly lower than those of the Korean ginseng at I% level. The composition ratio of the two major headspace volatile components, $\beta$-panasinsene to ${\gamma}$-muurolene, is thought to be as a useful indicator for differentiating the Chinese ginseng with the Korean ginseng.

• 한국수학교육학회지시리즈A:수학교육
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• 제43권4호
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• pp.337-347
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• 2004

Korea and China have maintained close relationships since the ancient times along with Japan, which also shares the common Chinese culture. The three major players in Northeast Asia have been recognizing their increasing importance in politics, economy, society, and culture. Considering those relationships among the three countries, it's necessary to compare and investigate their mathematics terminology. The purpose of this study is to investigate the similarities and differences between the terminology of school mathematics in Korean, Chinese and Japanese. The mathematics terms included in the junior high school of Korea were selected, and the corresponding terms in Chinese and Japanese were identified. Among 133 Korean terms, 72 were shared by three countries, 9 Korean terms were common with China, and the remaining 52 Korean terms were the same as Japanese terms. Korea had more common terms with Japan than China, which can be explained by the influences of the Japanese education during its rule of Korea in the past. The survey with 14 terms which show the discrepancy among 3 countries were conducted for in-service teachers and pre-service teachers. According to the result of the survey, preferred mathematics terms are different from one group to the other, yet the Korean mathematics terms were more preferred in general. However some terms in Chinese and Japanese were favored in certain degree. This result may provide meaningful implications to revise the school mathematics terms in the future.

• 비교문화연구
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• 제39권
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• pp.177-190
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• 2015

This study investigates the difference of the cognitive approach of Korean and Chines of the space direction that modern Chinese space phrase 'N+shang'. For this, we defined the spatial meaning of the noun 'N' and space noun 'shang' then investigate the conditions when 'N+shang' means 'the substance interior direction' and 'the substance exterior direction'. Also via 'lou+shang', we conducted the survey to Korean and Chinese students in order to see the what kind of cognitive differences be shown when they approach and translate the space direction of 'N+shang' structure. As a result of the survey, we were able to find cultural difference of spatial approach of 'N+shang' between these two countries, Korean select the cognitive inference path; from the substance external direction to internal direction while Chinese select from internal to external.

• 한국정보기술응용학회:학술대회논문집
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• 한국정보기술응용학회 2006년도 춘계학술대회
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• pp.437-462
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• 2006

The objective of this study is to investigate what factors influence a major role in building trust on Internet shopping mall and to examine whether these factors on trust have differences between Korean and Chinese users. Based on relevant literature review, this study posits six factors of transaction security, perceived reputation, Perceived size, interactivity, propensity of trust, and familiarity as key determinants of trust in internet shopping mall. Analysis of 470 responses(Korean: 320 users, Chinese: 150 users) of survey questionnaire indicates the following; First, in terms of the relationship between influencing factors and the trust, five factors of transaction security, perceived reputation, perceived size, interactivity, and propensity to trust have a significant positive effects on the trust. Second, the differences between Korean and Chinese users are transaction security, perceived size, and familiarity. In conclusions, we suggested the factors to create user trust in internet shopping mall. Also we suggested differences in the determinant factors between Korean and Chinese users, and discussed some policies to build the trust in each user types.

• 대한지역사회영양학회지
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• 제22권1호
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• pp.22-39
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• 2017

Objectives: This study was conducted to investigate the nutritional status and dietary behavior of Korean and Chinese elementary school children using Nutritional Quotient (NQ). Methods: The survey was conducted by distributing questionnaires to the parents of the child, after selecting four elementary schools located in Pusan city of Korea and three elementary schools located in Luoyang city, Henan Province of China, from Grade 1 to Grade 6 in each school. Results: The NQ scores of Korean children and Chinese children were 64.99 and 66.57, respectively, which did not show a statistically significant difference. Korean children significantly showed higher diversity score (p<0.001) than Chinese, but Chinese children significantly showed higher moderation (p < 0.001), regularity (p < 0.001) and practice score (p < 0.01) than Korean. NQ grades showed a statistically significant difference. According to food security of the household, NQ scores of the Chinese children of secure household were significantly higher than those of food insecurity household (p < 0.01). In particular, it showed a significant difference in the practice (p < 0.001), moderation (p < 0.05) and regularity score (p < 0.05). Korean children's NQ score showed a significant correlation with the score of following the Dietary Guidelines of parents, but Chinese did not show such a correlation. Conclusions: There were differences in children's dietary behaviors and parents' impact to children's dietary attitude between Korean and Chinese. NQ developed for Korean could be successfully applied to Chinese.

• 복식
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• 제34권
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• pp.79-89
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• 1997

Comparison of Korean shroud with Chinese shroud are as follows. 1. Taetae Simeui P'oo Hansam Ko, Mal, Nukpaek, Kwatu, Ch'ungi Po-kkon Myokmok Ri Aksu Mo and Om were used the most inchina. However Mangkon Tapho Tanko Sotae Ri and Kop'o were used more widely in Korea. 2. The cloths of Chinese shroud were p'o, Paek and Kyun but those of the orean were paek Chu Chung and P'o The colors of the chinese and Koean shroud was Hyun Hun and white. 3. The size of the Cinese shroud is as follows. The size of the Ch ungi ws si-milar tothe size of jujube kernel the len-gth of Myokmok was one Ch'ok two Ch'on or one Ch'ok five Ch'on the length of Aksu was one Ch'ok two Ch'on and its width was five Ch'on. The chil of Mo reached the hands and the length of Sw-ae was three Ch'ok and the length of Om ws five Ch'on. the size of the Korean shroud was the same as Chinese shroud except that the size fo Myokmok and the lenth of Chil and Swae was seven Ch'ok respectively,. 4. In Korean and Chinese shroud Aksu was tied by the strings at two corners Myokmok was teid by the strings of four corners. The tip of the Om was divided and Mo wrapped the shole body. 5. The clothes of Soryom was nineteen Ch'ing in Korean and chinese shroud. The clothes of Taeryom in Kun were one hundred Ch'ing in the chinese and ninety Ch'ing in the Korean shroud. The imple-ment of Soryom were Kum Kyo Sangeui Saneui Ch'im Yok and Kyon in the Chinese shroud and were Kum Kyo Sangeui Saneui Ch'im Yok Kyonand Sinmyon in the Korean shroud. In the case of the implement of Taeryom the Chinese shroud had Kum Kyo Sangeui Saneui Ch'im and Yok the same as Korean shroud.