• Journal of the Korean Society of Clothing and Textiles
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• v.31 no.8
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• pp.1231-1239
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• 2007

The purpose of this study was to investigate consumer's behaviors on the laundering of baby's clothing according to washing machine types. The subjects were 255 consumers with babies(0-2 years) in Korea. The data were collected with a self-administered questionnaire and analyzed by Chi-square test and multiple response analysis, and SPSS 12.0 statistics package was used. Consumers were separated into two groups according to washing machine types with general pulsator type and drum-type. Consumer's behaviors between general pulsator type group and drum-type group of washing machines were also examined. The results of this study were as follows. In the consumer satisfaction for washing machine, mostly drum-type group of consumers were satisfied with their washing machines. As the reasons of washing machine's dissatisfaction, noise, washing time and low washing efficiency were high in the pulsator type group, and washing time, noise and high price in the drum-type washing machine group. The consumers concerned about separation of clothing and laundering label while they washed laundry by washing machine. However, they didn't separate clothing because the small volume of laundry and a long washing time. The most interest and required thing of consumers was complete rinsing without any detergents used in washing as well as the removal of soils for baby's clothing regardless of two washing machine types. And they complained food soils like milk and mother's milk etc. were not completely removed by washing machine. As a whole the washing frequency of baby's laundry was once per a day and the rinsing also more than three times per a laundry. Most of the consumers used a private detergents for baby's clothing(detergents for baby's clothing only), and preferred to the high or boiled temperature washing as a desirable baby's laundering. There were significant differences between general pulsator type group and drum-type group of washing machines on the laundering of baby's clothing in this study.

• Science of Emotion and Sensibility
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• v.20 no.1
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• pp.3-16
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• 2017

With the development and proliferation of three-dimensional(3D) printers, consumers in modern society can now print products of what they want three-dimensionally at home. However, consumers themselves would have to produce digital design maps that are compatible with 3D printers and to set up the optimum printing quality and temperature, as well as to pay for maintenance and repair of 3D printers and to respond to any possible lawsuits related to intellectual property right about designs in order to make possible consumer-tailored manufacturing through 3D printing. However, in reality, since it is very difficult for consumers to respond to these issues, it is necessary to develop services that perform 3D printing on behalf of consumers in the desired direction. Motivated by this objective, this study investigated user experiences on Shapeways(www.shapeways.com), which is a global online 3D printing product and sales companies, from many viewpoints in order to obtain insight into 3D printing services and modes which were preferred by consumers. The study result showed that quantitative evaluations on usability, search process, price adequacy, re-visit intention, diversity of design, and satisfaction of design was scored low overall. Furthermore, this study acquired insight about consumer-tailored 3D printing services through constructive suggestions on multi-language support, openness of manufacturing process, simultaneous operation of online and offline sites, design-oriented consumer-tailored manufacturing service, services that ensure delivery safety and product durability, and surface finishing services. This study is expected to provide a wide range of opinions not only on 3D printing service platform development but also on related industry and research.

• Korean Journal of Food Science and Technology
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• v.43 no.4
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• pp.426-431
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• 2011

In this study, we set an optimum blanching condition as a pretreatment condition to freeze welsh onion (Allium fistulosum L.) for the purpose of preserving the cooking material for long-term usage. With higher blanching temperature and longer processing time, the Hunter color values and the hardness of welsh onion tended to decrease, which confirmed softening of the tissue. Compared to before blanching, total bacterial counts decreased to near 2 log scale, whereas coliforms were not detected or decreased to a 1-2 log scale. Blanching by heating at 100$^{\circ}C$ for 5 min decreased peroxidase inactivity to more than 94%, whereas only 47% of the inactivity was achieved at 80$^{\circ}C$ for 1 min. The sensory evaluation for the blanched and defrosted welsh onion showed that the group blanched at 80$^{\circ}C$ for 1 min was preferred significantly (p<0.05).

• Korean Journal of Materials Research
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• v.23 no.3
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• pp.155-160
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• 2013

ZnO thin films co-doped with Mg and Ga (MxGyZzO, x + y + z = 1, x = 0.05, y = 0.02 and z = 0.93) were prepared on glass substrates by RF magnetron sputtering with different sputtering powers ranging from 100W to 200W at a substrate temperature of $350^{\circ}C$. The effects of the sputtering power on the structural, morphological, electrical, and optical properties of MGZO thin films were investigated. The X-ray diffraction patterns showed that all the MGZO thin films were grown as a hexagonal wurtzite phase with the preferred orientation on the c-axis without secondary phases such as MgO, $Ga_2O_3$, or $ZnGa_2O_4$. The intensity of the diffraction peak from the (0002) plane of the MGZO thin films was enhanced as the sputtering power increased. The (0002) peak positions of the MGZO thin films was shifted toward, a high diffraction angle as the sputtering power increased. Cross-sectional field emission scanning electron microscopy images of the MGZO thin films showed that all of these films had a columnar structure and their thickness increased with an increase in the sputtering power. MGZO thin film deposited at the sputtering power of 200W showed the best electrical characteristics in terms of the carrier concentration ($4.71{\times}10^{20}cm^{-3}$), charge carrier mobility ($10.2cm^2V^{-1}s^{-1}$) and a minimum resistivity ($1.3{\times}10^{-3}{\Omega}cm$). A UV-visible spectroscopy assessment showed that the MGZO thin films had high transmittance of more than 80 % in the visible region and that the absorption edges of MGZO thin films were very sharp and shifted toward the higher wavelength side, from 270 nm to 340 nm, with an increase in the sputtering power. The band-gap energy of MGZO thin films was widened from 3.74 eV to 3.92 eV with the change in the sputtering power.

• Food Science and Preservation
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• v.20 no.5
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• pp.621-627
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• 2013

This study was conducted to investigate the effect of Curcuma longa L. powder (CLP) on the quality characteristics of a dumpling shell. Dumpling shell samples were prepared with wheat flour and different amounts of CLP were added to them, after which their instrumental characteristics and sensory evaluation were investigated. The gelatinization temperature of the CLP-wheat flours composite increased, whereas its initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min and maximum viscosity all fell with the increasing CLP content, as measured via amylography. As increasing amounts of CLP were added, the L value decreased, whereas the a and b values increased. With regard to the textural characteristics, the CLP additive became harder, more cohesive and adhesive, and less springy. The DPPH free radical scavenging activity increased significantly as the CLP content increased (p<0.05). Overall, the dumpling shells with 3% CLP were preferred over the other samples, as tested via sensory evaluation.

• Journal of the Korean Magnetics Society
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• v.24 no.2
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• pp.46-50
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• 2014

The crystallographic properties and cationic distribution of $M_{0.2}Fe_{2.8}O_4$ (M =Mn, Ni, Cu) and $Fe_3O_4$ thin films prepared by sol-gel method have been investigated by X-ray diffraction (XRD) and conversion electron M$\ddot{o}$ssbauer spectroscopy (CEMS). The ionic valence, preferred site, and hyperfine field of Fe ions of the ferrites could be obtained by analyzing the CEMS spectra. The $M_{0.2}Fe_{2.8}O_4$ films were found to maintain cubic spinel structure as in $Fe_3O_4$ with the lattice constant slightly decreased for Ni substitution and increased for Mn and Cu substitution from that of $Fe_3O_4$. Analyses on the CEMS data indicate that $Mn^{2+}$ and $Ni^{2+}$ ions substitute octahedral $Fe^{2+}$ sites mostly, while $Cu^{2+}$ ions substitute both the octahedral and tetrahedral sites. The observed intensity ratio $A_B/A_A$ of the CEMS subspectra of the samples exhibited difference from the theoretical value. It is interpreted as due to the effect of the M substitution for A and B on the Debye temperature of the site. The relative line-broadening of the B-site CEMS subspectra can be explained by the dispersion of magnetic hyperfine fields due to random distribution of M cations in the B sites.

• Korean Journal of Environment and Ecology
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• v.32 no.3
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• pp.274-288
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• 2018

This study investigated the environmental factors and fish assemblage in 42 wetlands between spring and autumn of 2017 to evaluate the fish distribution and deduce the management strategy for improving biodiversity in created wetlands located at the Nakdong River basin. The investigation identified a total of 30 fish species and found that the most of wetlands were dominated by exotic fishes such as Micropterus salmoides and Lepomis macrochirus. Fish species such as Rhinogobius brunneus, Opsariichthys uncirostris amurensis, Zacco platypus were less abundant in the area with high density of Micropterus salmoides (static area) because they preferred the environment with active water flow. The pattern analysis of fish distribution in each wetland using the self-organizing map (SOM) showed a total of 24 variables (14 fish species and 10 environmental variables). The comparison of variables indicated that the distribution of fish species varied according to water depth and plant cover rate and was less affected by water temperature, pH, and dissolved oxygen. The plant cover rate was strongly associated with high fish density and species diversity. However, wetlands with low plant biomass had diversity and density of fish species. The results showed that the microhabitat structure, created by macrophytes, was an important factor in determining the diversity and abundance of fish communities because the different species compositions of macrophytes supported diverse fish species in these habitats. Based on the results of this study, we conclude that macrophytes are the key components of lentic freshwater ecosystem heterogeneity, and the inclusion of diverse plant species in wetland construction or restoration schemes will result in ecologically healthy food webs.

• Journal of the Institute of Electronics Engineers of Korea SD
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• v.47 no.2
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• pp.15-20
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• 2010

In this study, AZO (Al: 3 wt%) thin films have been prepared on PES Plastic substrates at various working pressure (5~20 mTorr), $O_2$ gas flow rate(0~3%) and the fixed substrate temperature of 200 f by using the RF magnetron sputtering and their optical and electrical properties have been studied. The XRD measurement shows that AZO thin films exhibit c-axis preferred orientation. From the results of AFM measurements, it is known that the lowest surface roughness (3.49 nm) is obtained for the AZO thin film fabricated at 5 mTorr of working pressure and 3% of $O_2$ gas flow rate. The optical transmittance of AZO thin films is measured as 80% in the visible region. We observe that the energy band gap of AZO thin films increases with decreasing the working pressure and the $O_2$ gas flow rate. This phenomenon is due to the Burstein-Moss effect. Hall measurement shows that the maximum carrier concentration ($2.63\;{\times}\;10^{20}\;cm^{-3}$) and the minimum resistivity ($4.35\;{\times}\;10^{-3}\;{\Omega}cm$) are obtained for the AZO thin film fabricated at 5mTorr of working pressure and 0% of $O_2$ gas flow rate.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.249-263
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• 2013

This study was performed to analyze the perception, preference and intake frequency of Jangachi(Korean Pickle) in order to develop low salt healthy Jangachi(Korean pickle). The findings are summarized as follows: The reason for eating Jangachi was 'Stimulation of appetite(47.8%).' The problem of commercial Jangachi was 'having high Na and sodium contents(59.1%).' The most influential improvement points for development of low-sodium Jangachi was 'Sanitarily distributed,' followed by 'not too salty,' 'low price,' and 'safe to store.' The important items of manufacture factor for making low-sodium Jangachi were safety(4.36 points), sanity, safekeeping and storage, and quality of ingredients. The important items of quality factor were taste(4.30 points), salinity, nutrition and temperature. The most preferred and frequently intake Jangachi was 'garlic Jangachi', followed by 'perillar leaf Jangachi', 'dried radish Jangachi', 'onion Jangachi', 'pepper Jangachi', 'garlic stem Jangachi', 'cucumber Jangachi', 'radish Jangachi', and 'soy leaf Jangachi'.

• Food Science and Preservation
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• v.17 no.6
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• pp.814-819
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• 2010

We investigated quality changes in dumpling shells prepared using various concentrations of Enteromorpha intestinalis powder(EIP). Dumpling shells were prepared by addition of 0%, 3%, 5%, 7%, and 9%(all w/w) EIP to the flour used in the basic formulation. The gelatinization temperature of the EIP-wheat flour composite increased whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min, and maximum viscosity, all fell with increasing EIP content, as measured by amylography. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of EIP. All of cooked weight, cooked volume, and water absorption of dumpling shells prepared with EIP were significantly greater than control values. In terms of textural characteristics, addition of EIP increased hardness, springiness, and chewiness, but decreased adhesiveness and cohesiveness. Sensory evaluation showed that dumpling shells prepared with 5% (w/w) EIP were preferred.