• Journal of Korean Society of Industrial and Systems Engineering
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• v.24 no.62
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• pp.79-87
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• 2001

Usability has become a primary factor in determining the acceptability and consequent success of consumer product. It is common that the product usability is evaluated by objective performance measures and/or subjective user preference measures. This study is concerned with objective evaluation of the product usability using 3-dimensional motion analysis. We evaluated car-audio position using 3-dimensional motion analysis. The parameters investigated in this experiment were height of car-audio, left-right angle, and front-end angle. The experimental results showed that the usability evaluation method using motion analysis was consistent with user's subjective assessment. This objective method can be applied to not only car-audio position evaluation but also various consumer products'usability evaluation.

• Journal of The Korean Society of Agricultural Engineers
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• v.54 no.5
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• pp.57-67
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• 2012

This paper presents the Multi Criteria Decision Making (MCDM) to evaluate water resources plan for agricultural reservoir. Preference Ranking Organization METHod for Enrichment Evaluations (PROMETHEE) and Analytic Hierarchy Process (AHP) were used to estimate weight and priority of alternatives to find out the most reasonable and efficient way of water resources assessment. The 6 criteria that both decision maker and beneficiary are satisfied have been identified to secure agricultural water resources and then the priority of 10 subcriteria was set. An enhanced PROMETHEE-AHP model was used to perform pairwise comparison and find out the priority of each alternative because the existing decision making model have uncertainty and ambiguity. Comparison analysis of decision making models was carried out to find a way of suitable decision making and validity of PROMETHEE-AHP model was suggested.

• Journal of Microbiology and Biotechnology
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• v.29 no.3
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• pp.392-400
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• 2019

Chondroitin, the precursor of chondroitin sulfate, which is an important polysaccharide, has drawn significant attention due to its applications in many fields. In the present study, a heterologous biosynthesis pathway of chondroitin was designed in a GRAS (generally recognized as safe) strain C. glutamicum. CgkfoC and CgkfoA genes with host codon preference were synthesized and driven by promoter Ptac, which was confirmed as a strong promoter via GFPuv reporter assessment. In a lactate dehydrogenase (ldh) deficient host, intracellular chondroitin titer increased from 0.25 to 0.88 g/l compared with that in a wild-type host. Moreover, precursor enhancement via overexpressing precursor synthesizing gene ugdA further improved chondroitin titers to 1.09 g/l. Chondroitin production reached 1.91 g/l with the engineered strain C. glutamicum ${\Delta}L-CgCAU$ in a 5-L fed-batch fermentation with a single distribution $M_w$ of 186 kDa. This work provides an alternative, safe and novel means of producing chondroitin for industrial applications.

• Journal of Information Processing Systems
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• v.16 no.6
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• pp.1281-1292
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• 2020

More and more cloud computing services are being applied in various fields; however, it is difficult for users and cloud computing service platforms to establish trust among each other. The trust value cannot be measured accurately or effectively. To solve this problem, we design a service-oriented cloud trust assessment model using a cloud model. We also design a subjective preference weight allocation (SPWA) algorithm. A flexible weight model is advanced by combining SPWA with the entropy method. Aiming at the fuzziness and subjectivity of trust, the cloud model is used to measure the trust value of various cloud computing services. The SPWA algorithm is used to integrate each evaluation result to obtain the trust evaluation value of the entire cloud service provider.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.419-425
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• 2009

This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.

• Journal of Global Scholars of Marketing Science
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• v.16 no.1
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• pp.143-160
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• 2006

The objective of this paper is to examine the country of origin effect of products made in the Republic of Korea. The study focuses on the questions of the sources of information in evaluating products; the evaluation of specific product dimensions by Malaysian consumers; and consumers' assessment of different product categories. It reports on the findings of a survey conducted in which 244 responses were obtained. The most common product information source was found to be through advertisements in television and radio.. Products made in Korea had been rated highly for its product style. Consumer electronics were generally found to be the popular preference of product category by Malaysian consumers. The managerial implications of our study are discussed and the limitations of the study are also examined.

• Asia Marketing Journal
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• v.13 no.2
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• pp.99-130
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• 2011

In recent years, a new way of differentiating product design has emerged -better known as 'masterpiece marketing,' this is a strategy where famous art pieces are borrowed on to product designs. Because the recent trends of well-being and LOHAS have encouraged the consumers' desires to enjoy culture and live a more opulent lifestyle, famous and notable paintings have grown to be more of "approachable masterpieces" to the public. As a strategy intended to develop a new consumerism, while still prioritizing customers' values and their satisfaction, companies have been drawn to this new type of marketing. The current consumption society has converted renowned art pieces from simply works of 'high culture' to a further way of marketing, aimed to differentiate products and dominate the market. Though many products have had masterpieces applied to their designs and have been noticed for their marketability, there has been less systematic research done on the scientific background behind this marketing approach. This research focused on the art pieces' fundamental nature of inducing emotions in the viewer, and hypothesized about how the evaluation of a product may be influenced by the affect provoked by the art piece used. To be more specific, if art pieces with different levels of pleasure and arousal -the two axis of emotion suggested by existing research on emotion -were used on each product, the goal was to see how the different levels influenced the consumer's assessment of the products, focusing on product's type as well as the evaluation of their attributes. First, a pretest was done to verify the relationship between the emotion provoked by the art piece and the consumer's preference. There were two types of surveys, each with five drawings from the ten that were assumed to differ in levels of the two axis of emotion. The survey was composed of questions asking for positive emotion, negative emotion, level of arousal, and preference. The correlation between the measurements of positive and negative emotions was -0.792, so an integrated entry was used in the analysis by subtracting the measurement of negative emotions from that of positive emotions. The first hypothesis that paintings that provoke positive emotions will be more preferred than paintings that bring out negative emotions was supported; and through this research, paintings that were to be used for the products were selected. The second pretest was conducted to settle on an item that would be used in the research. Items meant to measure utilitarian and hedonic attributes of milk and chocolate, the two products to be used in the research, were extracted. Because milk is a utilitarian product with strong practical attributes while chocolate is a hedonic product with strong hedonic attributes, these two were selected to be used in this research. The first study was executed to see if there is a difference in attitude about products that have different painting on their designs, which either induces positive or negative emotions. It was also to verify whether this difference in attitude was mediated by the viewer's preference for the art piece. This study showed that when positive emotion inducing painting was used, the product was better evaluated compared to the product with a painting that provokes a negative emotion, thus supporting the second hypothesis. It was also supported that the effect of affect on product evaluation was mediated by preference for the art piece. The second study was done to see the influence of the level of arousal on the evaluation of the product's attributes. Art pieces that differ in the level of arousal were selected through the pretest, and later it verified the hypothesis that the level of arousal has an effect on the assessment of the attributes of the product. In the case of milk, a utilitarian product, the fourth hypothesis that a high-arousal painting will better evaluated for its hedonic attributes was supported, as well as the fifth, which hypothesized that a low-arousal painting will receive a higher assessment for its utilitarian attributes. However, for chocolate, a hedonic product, both fourth and fifth hypotheses were not supported. This study is significant for the following basis: first, it verified the importance of the emotion induced by the painting on the evaluation of the product's attributes, by applying a systematic and scientific method. Second, it expanded from the existing research on positive/negative emotions to confirm the additional influence of the state of arousal on product evaluation.

• Korean Journal of Environment and Ecology
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• v.9 no.2
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• pp.232-249
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• 1996

The purpose of this is to suggest objective basic data for the use development and conservation management of the national park through the quantitative analysis of the visual quality included in the physical environment of the Odaesan National Park, for this, spatial images structure of physical elements have been analyzed by factor analysis algorithm and degree of visual quality have been measured mainly by questionnaries. Result of this thesis can be summarized as follows. Factors covering the spatial image of the Odaesan National Park landscape have been found to be the pverall synthetic evaluation, physical, spatial, natural quality and, appeal factors such as the overall the synthetic evaluation, spatial and appeal yield high factor scores. As for the factors determining the degree of visual quality of clear of valley, peculiarity of configuration, natural of trail, harmony of suitable artificaial planting and temple.

• Journal of Fashion Business
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• v.20 no.6
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• pp.32-51
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• 2016

KakaoTalk has become a reputed mobile social network and an inseparable part of people's lives by leading the mobile industry in South Korea. However, there is a lack of studies in academia regarding perception of the consumers and assessment toward the mobile marketing and services by KakaoTalk. Based on the theoretical orientation of Elaboration Likelihood Model (ELM: Petty & Cacioppo, 1986) and electronic service quality (E-S-QUAL: Parasuraman, Zeithaml, & Malhotra, 2005), this study investigates the effects of information sources (Charles & Richard, 1988), and examines the consumer perception toward the service quality of KakaoTalk. A total of 209 responses were collected, using a self-administered survey in Seoul and Gyeonggi province, South Korea from March 2015 to June 2015. A seven-point Likert scale survey was developed to measure the information sources (i.e., argument quality, post popularity, and post attractiveness), electronic service quality (i.e., efficiency, fulfillment, privacy, and system availability), attitude (i.e., usefulness, preference, and overall attitude), and behavioral intention (i.e., like intention, share intention, and purchase intention). This study reveals a consensus that an online environment is different from the traditional retail context in terms of information source and service quality. Specifically, the results indicate that argument quality greatly impacts the attitudes of the individuals and their behavioral intention toward mobile shopping via social media channel. The most powerful factor among E-S-QUAL is "efficiency." This dimension of service quality influences the customer perception of usefulness and preference as well as share and like intention toward mobile shopping on KakaoTalk.

• The Korean Journal of Food And Nutrition
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• v.27 no.6
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• pp.1175-1181
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• 2014

This study was conducted to develop for the elderly food that is safe, well-shaped, and easy to chew and swallow, using gelification. Gelatin, which has low adhesiveness, thereby lowering the possibility of being swallowed wrongly into the respiratory track, was used as a viscosity agent for the gelification. Water and gelatin amounts were adjusted to facilitate breaking the food with the tongue. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in appearance (p<0.05), saltiness (p<0.05), sweetness (p<0.01), and overall quality (p<0.05). The optimum formulation of the Korean barbecue beef calculated by numerical and graphical method was 3.71 g of sugar and 19.53 g of soy sauce. Moisture content, hardness and adhesiveness of the Korean barbecue beef were 78.85%, 2.40, -1.87, respectively. The result shows that food for the elderly, which is easy to chew and swallow, using gelification will have sufficient competitiveness in terms of safety, taste, and preference. The development of food for the elderly that take into account the difficulties in chewing and swallowing among the elderly, reflects their preference, and has sufficient nutrients, is important to enable the elderly to enjoy their meals. Also, as the Korean society is getting older, it remains one of the biggest social challenges.