• 한국컴퓨터정보학회논문지
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• 제13권7호
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• pp.291-305
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• 2008

모바일 기술의 진화는 전통적인 음악 산업의 보완과 새로운 음악시장의 확대는 물론이고 음악시장에 새로운 패러다임을 만들어 가고 있는 등 음악 산업에 막대한 영향을 미치고 있다 그러나 현재까지의 모바일 음악콘텐츠에 관한 연구는 모바일 콘텐츠 전반에 대한 분석에 치중되어 있어서 실질적으로 모바일 음악콘텐츠 상품을 개발하고, 서비스를 제공하는 기업들에게 유익한 자료를 제공해 주기 어려웠다. 따라서 본 연구는 음악콘텐츠를 생산, 유통, 판매하는 기업의 입장에서 소비자들의 어떤 요인이 모바일 음악콘텐츠 상품의 지속적 사용에 영향을 미칠지에 대하여 연구 및 분석하였다. 모바일 음악콘텐츠 지속적 사용에 영향을 미치는 요인에 대한 구체적인 분석을 하기 위해 모바일 음악콘텐츠를 벨소리 콘텐츠, 통화연결음 콘텐츠, 음악전곡다운로드 콘텐츠 3가지 유형으로 분류하고, 각 유형별로 지속적 사용에 영향을 미치는 요인을 분석하였다. 연구결과는 첫째, 벨소리콘텐츠의 경우 이용경력, 차별성, 편재성이 인지된 용이성에 영향을 미치고 신뢰성, 보안성, 맞춤성이 인지된 유용성에 영향을 미치며, 인지된 용이성은 인지된 유용성과 지속적 사용에 영향을 미치며, 인지된 유용성은 지속적 사용에 영향을 미치는 것으로 나타났다. 둘째, 통화연결은 콘텐츠의 경우는 인지된 용이성이 지속적 사용에 영향을 미치지 않는 것을 제외하고는 벨소리콘텐츠의 결과와 동일하게 나타났다. 셋째, 음악전곡 다운로드의 경우 이용경력, 복제가능성, 신뢰성이 인지된 용이성에 영향을 미치고, 이용경력 맞춤성이 인지된 유용성에 영향을 미치며, 인지된 용이성과 인지된 유용성이 지속적 사용에 영향을 미치는 것으로 나타났다.

• 감성과학
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• 제10권2호
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• pp.177-186
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• 2007

골프의 대중화가 이루어짐에 따라 다양한 연령대가 골프웨어 시장에 흡수되면서 기존의 $50{\sim}60$대 고객 뿐 아니라 $30{\sim}40$대 전문직 종사자들과 20-30대의 젊은 새로운 소비자층이 형성되어 골프웨어에 대한 소비자의 요구도 다양화되어 가고 있다. 본 연구는 골프웨어에 대한 새로운 소비자 요구를 조사하고 분석하여 다양하고 폭넓어진 골프웨어 시장에서 차별화된 상품개발과 기획에 반영할 수 있는 자료를 제공하고자 하였다. 본 연구의 조사 대상자는 대전지역에 위치한 골프 연습장을 이용하고 있는 20세 이상의 남녀 150명으로 하였다. 조사방법은 설문지법(Questionnaire method)으로 설문지의 내용은 남녀 골프 참가자들의 인구 통계학적 특성과 운동습관 및 태도에 관한 문항, 현재 착용 중인 골프웨어의 특성에 관한 문항, 골프웨어에 대한 소비자 요구 사항 문항으로 총 45문항을 개발하여 조사를 실시한 결과. 다음과 같은 결론을 도출하였다. 조사대상자 들이 현재 착용하고 있는 골프웨어에 대한 특성을 살펴 본 결과, "착용쾌적감이 좋다", "신축성이 있어 활동적이다", "사이즈가 전반적으로 잘 맞는다", "촉감이 좋다"의 문항들에서는 3.5점 이상의 높은 평점을 나타냈으나, "적당한 가격이다", "보푸라기가 잘 생기지 않는다", "세탁후 수축, 신장, 탈색, 이염이 잘 일어나지 않는다"등의 문항들은 3점이하의 비교적 낮은 평가 결과를 나타내었다. 골프웨어에 대한 소비자 요구사항을 파악하여 제품개발에 반영할 수 있도록 하기 위하여 21개의 소비자 요구사항을 추출하였다. 골프웨어에 대한 소비자의 요구사항 중 "착용감"이 가장 중요하게 고려되는 항목으로 나타났으며, 그 다음으로는 "흡수성", "촉감", "신축성", "차외선 차단", "사이즈"등의 순으로 중요하다고 응답하였다. 골프웨어에 대한 소비자의 요구사항이 어떤 차원으로 구성되어 있는가를 밝히기 위해 요인분석을 실시한 결과, 유행/디자인 특성요인, 섬유소재 특성요인, 위생성능 특성요인, 체형보정 특성요인 등 4개의 요인이 추출되었다.

• 감성과학
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• 제21권3호
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• pp.3-16
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• 2018

빛이 제품의 디자인 조형 요소로 적극적으로 사용되고 있는 추세에 반해, 제품 구매의 주체인 고객이 소구하는 제품의 빛 디자인에 대한 체계적인 연구가 요구되고 있다. 제품의 빛과 관련 연구는 특정 소구 감성을 달성하기 위한 최적 조명 조건을 도출하는 제한되어 새로운 디자인 요소로써 빛에 소구되는 감성적 효과에 대해 우선 분석이 진행될 필요가 있다. 본 연구는 제품의 빛에 대해 고객이 소구하는 감성의 종류가 무엇인지 탐색하는 것을 목적으로 하였는데, 특히 제품의 주요 디자인 요소로써 빛을 활용하고 있는 냉장고 제품을 대상으로 하였다. 소구 감성을 도출하기 위해 다지선다형 선택지와 단답형 주관식 문항을 혼합한 통합연구법을 적용하였다. 실험에서는 조명의 색과 배치가 다른 비슷한 형태의 냉장고 이미지 서너 개씩 그룹화하여 총 12종의 자극물 그룹을 구성하였다. 그리고 참여자(N = 50)로 하여금 각 그룹 별로 선호하는 냉장고 이미지를 선택하도록 하고 그 이유에 대해 단답형 주관식 설문을 작성하게 하였다. 그 결과 총 1,035개의 어휘가 수집되었으며, 위 어휘들은 유의어 관계에 의해 총 29종의 어휘그룹으로 정리되었다. 어휘 그룹은 다시 네 가지의 감성 카테고리 - 추상적 인상, 조명의 객관적 특성, 공간과 내용물의 인지, 시각적 편안함 - 으로 최종 분류된 후 네 가지 카테고리 간의 연관성을 기반으로 냉장고 조명에 소구하는 감성과 조명의 객관적 특성 간의 관계 모델을 제안하였다. 본 연구는 탐색적 방법을 이용해서 새로운 디자인 요소가 가져다줄 수 있는 감성적 가치를 발굴하고 이를 평가 척도로 활용하는 과정을 제시하였다는 데에 의의가 있다.

• 한국축산식품학회지
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• 제32권1호
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• pp.54-61
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• 2012

Makgeolli lees is a by-product of the makgeolli brew processing. Makgeolli lees contains high levels of fibers, which can be separated and used to develop foods rich in dietary fibers. The purpose of this study was to determine the effect of makgeolli fibers (0-4%) on proximate composition, caloric content, pH, color, cooking yield, textural profile, and sensory characteristics of chicken-emulsion sausages. The moisture content of 1, 2, and 3% makgeolli lees fiber-amended product was higher than the control, while that of the 4% product was not. Total calorie estimates of makgeolli lees fiber-amended sausages were lower than the control, except for in the case of the 4% treatment. Moreover, chicken sausages supplemented with makgeolli lees fiber had higher cooking yields and improved textural properties. Chicken emulsion sausages prepared with makgeolli lees fiber had improved overall acceptability, and the best results of sensory characteristics were obtained for the emulsion sausages containing 2% makgeolli lees fiber.

• 한국의류산업학회지
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• 제16권5호
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• pp.800-810
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• 2014

In this study, the current status of product information of functional outdoor jackets in the hang-tags was investigated in perspective of consumer protection. Effectiveness and preferred alternatives to hang-tag information were also investigated. For the market survey, 1560 hang-tags from 676 functional outdoor jackets were investigated. For the effectiveness and preferred alternatives, 472 adults in their 20-60's were surveyed. The average number of hang-tags was 2.3 but 5.9% did not provide any product information. The contents included functional property of fabric; quality guarantee; brand introduction; product characteristics; instructions for care/usage; subsidiary material information, and they were different depending on end-use of jackets. Consumers strongly wanted explanations of the terms used in the hang-tag and could not accurately figure out the functions of the products from hang-tag information regardless of expression methods. The percentage of incorrect answer of 'figure/foreign language' method was extremely high. It is a noticeable feature of graph method that customers perceived that the graph was difficult to understand, but the percentage of correct answers was much higher than other methods, implying that graph method was possibly more useful at delivering accurate information to the customers who pursuit information. Customers strongly agreed to need of alternative methods and preferred an unified performance grade from selected functions based on the end-use of products. Customers also wanted to include the information of performance change after laundering. The results could provide practical insights to the consumers, companies, and the government to prepare proper guideline/policies for consumer protection.

• 한국식품조리과학회지
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• 제26권5호
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• pp.665-675
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• 2010

This study applied high-pressure extraction cooking, which has been proven superior in processibility and stock extraction, for the preparation of stock, which is widely used as a basic material of dishes, and examined the physicochemical and sensory properties of the extracted stock by adding salt. We observed changes in the chromaticity of brown stock according to salt content, and pH decreased with increased the salt content, suggesting that stock was acidified. Regarding the mineral content, Na was the highest, followed by K and P. Regarding total free amino acid content, the content of essential amino acids, enhancing free amino acids, and other amino acids also showed the highest level in S2, which contented 0.3% salt. In the sensory test, saltiness grew stronger with an increase in salt content, and overall palatability was highest in S2. Regarding ranking, preference was highest for S2. Utilize to data that study finding of above is actual in development for mass production of brown stock product licensed cooks' traditional mesh dipper technology quality that make mass production direction that change and normalizes product that can keep excellent taste and improve conservative property develop. Culture formation and our country foodservice industry development that reduce damage of informed people ashes through development of brown stock product that is changed in large quantity, and improve quality of food more positively contributing to reappear diversification of menu, systematization and taste of specialty store as well as can contribute in rationalization of informed people ashes purchase, personnel expense (labor power) curtailment, waste decrease etc. but is developed still more being utilized.

• 펄프종이기술
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• 제32권1호
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• pp.10-18
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• 2000

To improve the physical properties of OCC (Old Corrugated Container) fibers, we used the mechanical pre-treatment on the fibers before refining . The mechanical action in the Hobart mixer induced high shear and compression on the fibers, which resulted in changes of fiber internal structure, and microcompressions on the surface of the fibers. We evaluated the amount of mechanical treatment on the fibers by fiber curl index for convenience. Four different refining techniques were applied to the pre-treated fibers (valley beater, Kady mill, PFI mill, and Impact refining) to find the best combination of the pre-treatment and the refining methods. Conclusions were summarized as followed. 1. Mechanical pre-treatment in Hobart mixer for more than 1 hour caused the increase of curl index of OCC fibers, and increased breaking length, burst index, and tear index the handsheets more than 10 % in this experiment. 2. Kady mill and PFI mill refining were effective in keeping fiber length from shortening Kady mill and Valley beater refining straightened out the fiber curls, and reduced the curl index. 3. Valley beating reduced fiber length very fast and generated fines more than other refining methods. 4. To increase breaking length and burst strength while keeping tear strength , combination of mechanical pre-treatment and Valley beating were most effective.

• 패션비즈니스
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• 제19권5호
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• pp.1-16
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• 2015

The appearances and geometry structures of knitted fabrics have important effects on their functions as textile fabrics. Structural design of the woven fabric, prior to the manufacturing processes in the weaving mill, often leads to a similar predictable appearance in the final outcome with the corresponding weave design. The increase of the employment of elastic textile yarns in knitting fabrics for comfort stretch or outdoor sports wear knit products has, however, resulted in difficulties in predicting the final appearance of the knit structure design. Due to the stretchability and exceptional recovery behavior of the elastic yarns such as polyurethane elastomeric yarns, the appearance of the final product often differs from the initial knit design. At textile CAD program for preparing tricot knit designs has been employed in this study to predict the two dimensional appearance of the design. The similarities between the designs and corresponding knit products seem to be acceptable for the two-dimensional textile CAD program in this study. However, when elastomeric yarns are partially employed in the polyester filament tricot product, a considerable amount of departure from the design is apparent due to the constriction and/or deformation of property differences in the elastomeric yarns and polyester filament yarns. Therefore, another purpose of this study is to measure the departure of the final tricot product from the initial tricot design, especially in the case employing elastomeric yarns in the knit structure together with regular polyester filament yarns. For measuring the three-dimensional departure, a 3D scanning system has been used for the mesh reconstruction of the fabric specimen. Hopefully, the result from this study will be used as a guide to modify and improve the current textile CAD program proposed for the two-dimensional simulation of the tricot.

• Korean Chemical Engineering Research
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• 제56권4호
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• pp.547-554
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• 2018

Torrefaction is the promising process of pretreating biomass materials to increase the quality of their energy, especially to upgrade the materials' grindability so that it is suitable for a commercial pulverizer machine. In this study, torrefaction of oak, bamboo, oil palm trunk, and rice husk was carried out under different torrefaction temperatures ($300^{\circ}C$, $330^{\circ}C$, and $350^{\circ}C$) and different torrefaction residence times (30, 45, and 60 minutes). Complete characterization of the torrefied biomass, including proximate analysis, calorific value, thermogravimetric analysis, mass yield, energy yield, and grindability properties (Hardgrove Grindability Index) was carried out. Increasing the torrefaction temperature and residence time significantly improved the calorific value, energy density (by reducing the product mass), and grindability of the product. Furthermore, for commercial purposes, the torrefaction conditions that produced the desired grindability properties of the torrefied product were $330^{\circ}C-30minutes$ and $300^{\circ}-45minutes$, and the latter condition produced a higher energy yield for bamboo, oil palm trunk, and rice husk; however, torrefaction of oak did not achieve the targeted grindability property values.

• 한국응용과학기술학회지
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• 제17권4호
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• pp.248-256
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• 2000

We investigated the property of formation of mono-vesicle(designated nano-some) with using of the combined co-emulsifiers and phospholipid. Nano-some was prepared with hydrogenated lecithin(HL) and diethanolamine cetyl phosphate(DEA-CP) by swelling reaction. Kojic acid and kojic dipalmitate could be made stabilization by nano-some system using microfluidizer(MF). Nano-some has a good affinity to skin by means of this system. The composition was compounded by 2% of hydrogenated lecithin (phosphatidyl choline contained with 75%, 0.5% of DEA-CP and 0.5% of diglyceryl dioleate (DGDO). To make nano-some, several conditions of MF have to be considered as follows. The optimum pH was 6.0. The pressure was 10,000psi and passage temperature was at $306^{\circ}C$. The nano-some base was passed to homogenize continually 3 times through MF. The Particle size distributions of the vesicles were with in $57{\sim}75.7nm$(mean 66nm) by measuring the Zetasizer-3000. Zeta potential of vesicles with 3 times passage through MF was -24.8mV. Formations for nano-some vesicle certificated photograph by scanning electric magnification (SEM). Stability of nano-some was very good for 6months. The turbidity was very good transparency compared nano-some with liposome. It was formed the mono vesicle in the opposite direction to be formed the multi-lamellar vesicle of liposome.