• Journal of Platform Technology
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• v.6 no.2
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• pp.10-18
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• 2018

The purpose of this study was to empirically analyze relations between color changes in the product specification and demand changes with price elasticity in the Chinese mobile phone market. In previous studies on price elasticity, the usual analysis units were product categories or SBU within a given product category. Unlike them, the this study set an analysis unit of price elasticity to focus on colors, which are investigated in the research fields of experiential marketing, aesthetic marketing, and cognitive psychology. Actual sales data according to the mobile phone price changes by the color were based on the sales volume of a sales agency at China's largest B2C site. The findings were as follows: first, price elasticity according to the six colors was higher than the absolute value of 1, which means that demands made flexible reactions to price changes. Secondly, there were differences in price elasticity according to the colors. Aroma white color made the smallest increase in sales volume at the same price discount, whereas diamond color made the biggest increase in sales in the same price discount scope. These findings indicate that more profit can be generated in mobile phone sales in China by setting different price discount or increase rates according to colors or producing different amounts of mobile phones according to colors. Distributors or sales agents can have a chance for higher profit by ordering and selling mobile phones in certain colors than others from mobile phone manufacturers. The academic findings indicates that there are differences in preference and price elasticity according to colors under the mobile phone category in the Chinese market, which means that the present study made an academic contribution by proposing a microscopic analysis unit for product price elasticity and expanding its concept.

• Korea journal of population studies
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• v.34 no.1
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• pp.159-178
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• 2011

Korea has been widely recognized as the most successful country for reversal of the rise in sex ratio at birth (from the mid-1980s to the mid-1990s) in a short period of time. However, unusually high sex ratios at birth are still observed in most regions as parity increases. Given that imbalanced sex ratios at high birth orders are mostly due to son-selective abortion, it still remains questionable whether son-selective reproductive behavior has vanished in Korea. The main purpose of this study is to analyze the pattern of changing trends and socioeconomic differentials in sex ratio at birth. Micro-data from birth registration for 2009 are utilized. Attention is focused on analyzing sex ratios at birth in Youngnam region according to age of mother, parity, educational attainment of parents, and occupation of parents. A series of simulations are also conducted in this paper to show how prenatal sex screening and son-selective abortion have affected the level of sex ratio at birth for years 1994, 2005 and 2009.

• Food Science and Preservation
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• v.24 no.2
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• pp.294-302
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• 2017

The purpose of this study was to investigate the quality characteristics, antioxidant activities and sensory properties of sponge cake with cabbage powder (CP). Physicochemical and sensory properties of sponge cake with different amount (0%, 5%, 10%, and 15%) of CP were examined. As the increase in the amount of CP addition, the specific gravity and baking loss rate were increased, whereas the color of the cake crumb and crust, volume index and specific volume were decreased (p<0.05). The symmetry and uniformity index of the sponge cake were not affected by the addition of CP (5-15%) (p<0.05). The hardness was significantly increased while by CP addition cohesiveness was decreased (p<0.05). The springiness, gumminess and brittleness were not changed by CP addition (p<0.05). The total polyphenolic, DPPH radical scavenging activities and reducing power were significantly increased by addition of CP at high concentrations (p<0.05). In the sensory evaluation, addition of CP significantly degraded the panel preference related to the color, flavor and texture of the sponge cake. However, the highest point were given to sponge cakes containg 5-10% of CP in taste and overall acceptance (p<0.05). These data suggested that adding 5% of CP is the optimal concentration overall for making sponge cake. However, the sponge cake with 10% of CP is recommended in order to maximize antioxidant activity, the sponge cake was the best when contained 5% CP and the sponge cake prepared with the addition of 10% CP was recommended to use due to its advantages in functional property.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.516-523
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• 2005

This study was performed to investigate dietary behaviors and consumption of health food in cancer patients. The subjects were 163 cancer patients recruited from the general hospital in Seoul, Korea. The data were obtained by the structured self administered questionnaire. The mean age of subjects was 51 years. Most of subjects didn't eat the visual fat of meat and chicken skin. The mealtime of the subjects was generally regular and most of subjects had breakfast. The subjects of this survey liked to eat foods with sweet taste but disliked to eat hot, salty and sour taste ones. The preference for fish, marine products and vegetables was high but that for instant foods and frying foods was very low. Most of subjects consumed the foods that is generally known as anticancer foods such as vegetables and fruits. On the other hand, most of subjects didn't intake butter, margarine, and frying foods that is known as risk factors of cancer. The majority of subjects$(84.7\%)$ consumed the health food The main reasons for taking health foods by subjects were to cure disease$(58.0\%)$, to prevent disease$(45.3\%)$, to supply nutrients$(39.3\%)$, to maintain the mental state$(12.7\%)$ and to recover fatigue$(10.7\%)$. Majority of subjects$(66.0\%)$ spent money more than 200,000 won/month to buy health foods. The purchasing channels of health foods by subjects were recommendation by family or friend$(64.0\%)$, by physician/pharmacist$(18.0\%)$ and by nutritionist or dietician(6.0), and advertisement through TV or radio$(12.0\%)$. The types of taking health foods of the subjects were vegetable extracted food$(60.0\%)$, mushrooms$(51.3\%)$, Lactobacillus food$(25.3\%)$, enzyme food$(22.6\%)$ calcium containing food$(20.0\%)$ and so on. The results of the current study show that although many cancer patients already practice healthy dietary behaviors, there is a substantial proportion who do not and most of cancer patients consume health foods.' Further intervention is needed to explore the effect of health foods in cancer patients

• Food Science and Preservation
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• v.20 no.3
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• pp.348-355
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• 2013

This study was conducted to analyze the sensory profiles of commercial rice cookies and snacks in the market and to provide fundamental data on the development of rice cookies and snacks. The sensory characteristics of 10 kinds of Korean commercial rice cookies and snacks were evaluated using a sensory test and were analyzed via quantitative description analysis (QDA) and principal component analysis (PCA), depending on their rice contents and processing methods. The rice cookies and snacks with less than 30% rice contents and that were fried were preferred, and their grainy attribute was related to the preference for them. Then 27 kinds of commercial rice cookies and snacks from three countries, Japan, the U.S.A. and China, were also evaluated and compared with those from Korea. While the Korean commercial rice cookies and snacks were sweet, grainy and crispy, those of Japan were not sweet and instead, were salty and crispy.

• Journal of Life Science
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• v.27 no.4
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• pp.408-416
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• 2017

This research aimed to identify the diversity and the distribution of invasive alien plant species in the metropolitan city of Busan, South Korea. According to our results, we discovered 10 species of invasive alien plants distributed in Busan, demonstrating that this urban area has a high domestic plant diversity. A cluster analysis identified that the dominant communities of Aster pilosus, Lactuca serriola, Ambrosia artemisiifolia, Rumex acetosella and Solanum carolinense were highly similar in species composition. Different species of invasive alien plants tended to occur together in dominant communities, indicating their preference for shared habitats. The most extensively distributed species in Busan were Lactuca serriola (16 districts), followed by Ambrosia artemisiifolia (11 districts), Aster pilosus (11 districts) and Rumex acetosella (10 districts). The administrative districts with the most diverse invasive alien plants were Gangseo-gu (8 species) and Buk-gu (8 species), which are both areas with high human interference and diverse habitats. Additional environmental information was collected for these species' habitats in Busan. The results of this research can be used to assess the current status of invasive alien plants in Busan and can provide basic data useful for effectively controlling and preventing the spread of invasive plants.

• Journal of Science of Art and Design
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• v.2
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• pp.42-89
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• 2000

Industrial ceramic of Korean industrial design, especially tableware show different characteristics in their forms between 1940s-1960s, and 1970s-1990s. The shift of such changes can be verified objectively by module measurement. The validity of the results applying this method is supported by the investigation of the change of aesthetic modes in Korean society. The most obvious change in the figurative characteristics of tableware is in the outline of their external shapes. 'Module' is used to describe and analyze the changes of such an external shape more strictly as the objective method and measuring the module is employed. This method was developed by the combination of the method analyzing figurative art works by Re Corbuise who uses 'module' with Hambidge's method to describe and analyze the works by means of the golden section. The shift of flgurative changes of tableware could be examined objectively and elaborately by such a newly developed method. The industrialization of tableware production in Korea was begun in 1940s. Then its design was not activated, but as the society has been stabilized through the liberation and civil war, design was settled in 1960s. After that, the design has played the essential roles in 1970s. And as the importance of design in producing goods has been recognized according to the economic growth. The design of tableware shows a remarkable difference based on 1960s and 1970s in such an economic growth. It is resulted from the scientific data analysis of the design since 1940 without any preference. According to the results which analyze the external shapes of tableware for last 50 years, the tableware designs show much differences between 1940s-1960s, and 1970s-1990s. The figurative changes of Korean tableware show the similar trends to the transitional aspects of the society. Design is the manifestation of aesthetic modes which have been developed in a close relationship to society and especially economy. In Korea the development of design was initiated by the economic growth and the Korean aesthetic modes were also changed with the economic growth. The transitional shift of aesthetic modes shown in the figurative characteristics of tableware which are divided on the basis of 1960s and 1970s was peak in 1970s with the development of economy and design started in 1960s.

• Journal of Distribution Science
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• v.16 no.8
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• pp.63-68
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• 2018

Purpose - Lettuce (Lactuca sativ L.) is one of the economically important vegetable crops, which worldwide market value is over 100 billion U.S. dollar. In Korea, about 89.7 kilo ton of lettuce was produced in 3400ha in 2016, recoded as No. 1 vegetable crop in domestic green house production. However, recently, domestic lettuce production and cultivation areas are all getting decreased. Thus, novel approaches are needed to be implemented to revive the production. Research design, data and methodology - In this review paper, we first prioritized the end-user traits which are imperative to positively stimulate the domestic lettuce market and discussed relevant genomics strategies. Especially, we assessed a possibility whether school meal program would be a potential niche market. Results - The genomics technologies, which become widely applied in the crop biotechnology since 2008 when next generation sequencing method was developed, may be a good solution in the crop improvement, efficiently gathering valuable information of agriculturally useful traits. Significantly, in lettuce, the high quality whole genome sequence, based on Lactuca sativa cv. Salinas, is publically available and this genomics platform, thus, would be implemented in lettuce breeding program to innovate relevant end-user traits both for the farmers and customers, including the disease resistance to the Fusarium wilt, productivity under hot weather conditions, various nutritional qualities and so forth. These improvements will boost domestic lettuce industries in the near future. Conclusions - Due to the nutritional distinctions comparing to the western style lettuces, domestic leaf lettuces could be one of the important vegetables in the school meal programs. To make it happen, we would better devise diverse recipes to make a salad with it, instead of only using as a wrap vegetable. Meanwhile, novel lettuce varieties need to be developed, which are favorable to the students and also easy to be handled with while processing. Overall, to achieve international competence in the lettuce industries, we need to create elite lettuce varieties that satisfies domestic farmers as well as customers, suitable to various niche markets, such as school meal program. Thus, efficient breeding programs using genomics approaches should be established in advance and careful monitoring on the preference of the related customers for a niche market be continued persistently.

• Journal of the Korean Institute of Traditional Landscape Architecture
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• v.37 no.3
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• pp.119-126
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• 2019

For this purpose, research was made to look into the style, material, organization, and legal as well as institutional system of the bonsai industry in the three countries. In order to understand what significance it has and how it has changed historically, related literature was surveyed and questionnaires were distributed to the concerned people to collect the data needed for them to plan bonsai industry. The results of the survey are as follows. Analysis of awareness of bonsai culture, respondents replied that the motive and purpose of bonsai is because they like flower trees, and the technical information about bonsai is usually obtained by visits to bonsai gardens. The analysis revealed that respondents usually join more than one bonsai club and are active more than once a month, which means longer than 4 hours each month, and their activities are more frequently in the metropolitan area. From the analysis of preference for bonsai culture, it was made known that the favorite bonsai size is less than middle one(20~50cm), the characteristics of the favorite species are beauty. A research and analysis of bonsai-related technical education found that bonsai is trimmed manually in general, bonsai experts are usually kept in contact with, and the bonsai technique is learned through interaction with the experts.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.47-51
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• 2003

To evaluate the quality of commercial ginger tea, we compared physicochemical (sugar content, pH, acidity, color, viscosity, transparancy) and sensory (7-point scoring test, 18 experienced panel members) characteristics of commercial ginger tea with home-made one. Additionally, we assessed the opinion of Food and Nutrition specialists, about commercial ginger tea. Questionaires were hand delivered to 530 subjects consisted of University students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Youngin, Taejon, Chungju, Taegu, Kwangju, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, ANOVA, $\chi$$^2$). The questionaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Commercial ginger tea was lower in transparancy, Hunter color (L and b value) and viscosity than home-made one. However, commercial tea was not significantly different in sugar content, pH, acidity and Hunter color a value compared to home-made one. Also, among sensory attributes, over-all preference and flavor, sweetness were not significantly different between commercial and home - made one, However, scores of color, taste and pungency of home-made ginger tea were significantly higher than commercial one (p<0.05). Factors to be improved for commercial ginger tea were in the order of ginger content (28.6%), flavor (25.2%) and sweetness (24.5%).