• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.11
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• pp.777-787
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• 2020

With the development of the Internet and the spread of mobile devices, the online market is growing rapidly. As the number of customers using online shopping malls explodes, research is being conducted on the analysis of usage behavior from customer data, personalized product recommendations, and service development. Thus, this paper seeks to analyze the overall process of online shopping malls through process mining, and to identify the factors that influence users' purchases. The data used are from a large online shopping mall, and R was the analysis tool. The results show that customer activity was most prominent in categories with event elements, such as unconventional discounts and monthly giveaway events. On the other hand, searches, logins, and campaign activity were found to be less relevant than their importance. Those are very important, because they can provide clues to a customer's information and needs. Therefore, it is necessary to refine the recommendations from related search words, and to manage activity, such as coupons provided when customers log in. In addition to the previous discussion, this paper proposes various business strategies to enhance the competitiveness of online shopping malls and to increase profits.

• International Journal of Highway Engineering
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• v.20 no.3
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• pp.1-9
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• 2018

PURPOSES : In order to evaluate a crack resistance at cold joint, sealing tape was adopted to apply at cold joint instead of typical tack coat material(RSC-4). The sealing tape was made by hot sealing material. The crack resistance as function of environmental and traffic loading was measured with visual observation. METHODS : In this study, the crack resistance was evaluated as function of environmental and traffic loading. The freeze-thaw method was adopted for environmental loading of asphalt pavement. condition. The damage of cold joint under freeze-thaw action is initiated by ice expansion load and accelerated by the interfacial damage between new and old asphalt pavement. The traffic loading was applied with wheel tracking machine on the cold joint area of the asphalt pavement for 3 hours at $25^{\circ}C$. The evaluation of crack resistance was measured with visual observation. The freeze-thaw results shows that the sealing tape was significantly increased the crack resistance based on. RESULTS : To estimate the crack resistance at cold joint area due to the environmental loading, the Freeze-thaw test was conducted by exposing the product to freezing temperature(approximately $-18^{\circ}C$) for 24 hours, and then allowing it to thaw at $60^{\circ}C$ for 24 hours. The tack coat material(RSC-4) was debonded after 21 cycles of the Freeze-thaw test. The first crack was observed after 14 freeze-thaw cycle with RSC-4 material. But, the sealing tape was not debonded after 24 cycle test. Also, the sealing tape shows the better performance of the crack resistance under the traffic loading with wheel track test. The crack was generated the under traffic loading with RSC-4(tack coating), however, the crack was not shown with sealing tape. It indicates that the sealing tape has a strong resistance of tensile stress due to traffic loading. CONCLUSIONS :Based on limited laboratory test result, a performance of crack resistance using the sealing tape is better than that of general tack coat material(RSC-4). It means that the sealing tape is possible to extend a pavement service life because the crack, one of the main pavement distresses, will be delayed.

• Science of Emotion and Sensibility
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• v.15 no.4
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• pp.503-516
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• 2012

According to the researches of robot and software agent until now, computational emotion model is dependent on system, so it is hard task that emotion models is separated from existing systems and then recycled into new systems. Therefore, I introduce the Engine of computational Emotion model (shall hereafter appear as EE) to integrate with any robots or agents. This is the engine, ie a software for independent form from inputs and outputs, so the EE is Emotion Generation to control only generation and processing of emotions without both phases of Inputs(Perception) and Outputs(Expression). The EE can be interfaced with any inputs and outputs, and produce emotions from not only emotion itself but also personality and emotions of person. In addition, the EE can be existed in any robot or agent by a kind of software library, or be used as a separate system to communicate. In EE, emotions is the Primary Emotions, ie Joy, Surprise, Disgust, Fear, Sadness, and Anger. It is vector that consist of string and coefficient about emotion, and EE receives this vectors from input interface and then sends its to output interface. In EE, each emotions are connected to lists of emotional experiences, and the lists consisted of string and coefficient of each emotional experiences are used to generate and process emotional states. The emotional experiences are consisted of emotion vocabulary understanding various emotional experiences of human. This study EE is available to use to make interaction products to response the appropriate reaction of human emotions. The significance of the study is on development of a system to induce that person feel that product has your sympathy. Therefore, the EE can help give an efficient service of emotional sympathy to products of HRI, HCI area.

• Science of Emotion and Sensibility
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• v.18 no.4
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• pp.59-74
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• 2015

When product or service provides unexpectedness the user would be satisfied, and lately some mobile applications and web services provide those unexpectedness. However, unexpectedness itself can make negative effects such as decrease of the ease of use, still studies about mobile application are focused on satisfaction from the usability. Therefore, we would study experimentally user experience changes caused by unexpectedness using serendipity in mobile application UX, and observe how those changes to affect to user satisfaction. In other words, we observed the relationship between factors such as the unexpectedness caused by interactions of mobile application, the serendipity provided game, perceived newness, perceived ease of use, perceived usability, and satisfaction. As a result, the serendipity has positive effect to the perceived newness and negative effect to the perceived ease of use, and perceived newness and perceived ease of use affect to perceived usability positively, and all three factors are have positive effects to the use satisfaction.

• Journal of the Korean Society of Food Culture
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• v.20 no.4
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• pp.391-396
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• 2005

This study investigated the optimal amount of FDKP(Freeze Dried Kimchi powder) to be added in BFS(breakfast sausage) in order to develop a new Korean style processed food, which can be used as a useful export item. The results of the study suggested that BFSs prepared with FDKP were more favored than BFS without FDKP. The specific findings are as follows: The BFS added with 3% FDKP was favored most in color, taste, softness and overall acceptability by the trained sensory panels. However, in case of unbaked BFS, 9% addition of FDKP was found to have preferred color. Overall, this study suggests that 3% of FDKP was optimal for the newly developed Kimchi BFS. On top of that this study also showed possibility of standardization of product using Korean traditional Kimchi.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.7
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• pp.555-563
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• 2020

This study aimed to distinguish between predisposing factors influencing the entrepreneurial intentions of university and college students who completed an entrepreneurship education course and to empirically determine the relationship between entrepreneurial intention and entrepreneurial behavior. Since company foundation involves uncertainty, potential entrepreneurs are known to fear creating a new company. Entrepreneurship has been confirmed in advanced studies to not only reduce this fear but also positively influence one's entrepreneurial intention. This study presents a research model that connects entrepreneurship, entrepreneurial intention, and entrepreneurial behavior and verifies it via empirical analysis. It was confirmed as a result that entrepreneurial intention is positively influenced by actively engaging with changes of a certain product or service, problem-solving capability, resolving unexpected setbacks during company foundation, and expertise in the business field where the founded company belongs to. It was also confirmed that entrepreneurial intention has a positive influence on entrepreneurial behavior. In the conclusion of this study, importance and necessity of entrepreneurship education are discussed in order to essentially improve entrepreneurial intention and company foundation via entrepreneurship education.

• Journal of Animal Science and Technology
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• v.44 no.1
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• pp.55-60
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• 2002

Two experiments were conducted to investigate the effect of dietary supplementation of plant phytase (Phytazyme$^{(R)}$) in corn-soybean meal based diets on utilization of phytase-bound phosphorus in laying hens and evaluate nitrogen(N) digestibility and phosphorus(P) availability in breeders. In the experiment one, three levels of the Phytazyme$^{(R)}$(0.05, 0.1, and 0.2% of diet) were added to diets containing a half of control TCP level(0.96%) for 4 wks. Feed consumption, egg production rate, egg weight and eggshell quality were recorded weekly. At the end of experiment, 8 birds per treatment were sacrificed, liver weight were weighed and right tibiae were removed for determination of P content. The second experiment was conducted to evaluate the P availability and nitrogen digestibility in breeders fed same diets for 2 wks. Feed and excreta were collected to determine the P and N contents for the last three days of experiment two. Addition of Phytazyme$^{(R)}$ resulted in no effects on feed intake, egg product rate, egg weight and egg shell quality. P excretion decreased and its availability enhanced as phytase supplementation increased in diets. Dietary supplementation of Phytazyme$^{(R)}$ above 0.1% level in corn-soybean meal based diets did not have an adverse effect on production and decreased level of phosphorus in excreta.

• The Journal of the Korea Contents Association
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• v.9 no.5
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• pp.50-60
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• 2009

Recently, the traffic card is gradually utilized and its several supplementary services have been significantly developed. Particularly, since it is possible to pay fees for buses, taxies, subways, parking and tollgates with only one traffic card, new payment method for economically processing has been focused. This paper presents a new receipt management system which allows possibly paying with several digital cards through PC interfacing terminals. The proposed system is mainly composed of three parts: terminals, middleware, and management servers. A terminal part includes processing module for payment/charging and credit/check/debit cards, etc and its operation is fulfilled through a middleware part. A main task of a middleware part is to connect a terminal part to managing servers through middleware applications. Additionally, processing of several receipt items and monitoring of the terminals to product statistical reports based on the processed result are carried out in the middleware. A management sever part is accomplished for collecting all of transaction histories against users and charging items over allowed province and managing statistical information. The proposed system is currently utilized in the Nam-GU district office and the Nam-GU district health center, Busan, S. Korea, respectively for testing its effectiveness. We conclude from this demonstration that the system is more useful and efficient than the previous processing method especially in that variable payment ways are provided and consumption burden is reduced.

• The Journal of the Korea Contents Association
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• v.9 no.8
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• pp.255-271
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• 2009

Since consumers have difficulty in acquiring information related to products in online, they are apt to use WOM(word-of-mouth). It seems to be more popular and acceptable methods to acquire information about products sold in online. In other words, consumers who visit the Internet shopping-mall can not make a purchase-decision immediately because they have no sufficient knowledge about products. To solve this problem, consumers make use of the service called "online review". The objective of this study is to verify how these reviews can influence attitude toward the message, product and several buying behaviors in the online. In particular, this study focus on the message's sidedness(positive or negative) and objectivity(objective or subjective), because it is expected that consumers are likely to behave differently according to the characteristics of online reviews. Thus, to measure consumer's attitude and buying behavior, this study was examined by 4 types of messages. The results of this study are as follows: First, in the positive-objective message, the message attitude has a stronger effect on purchase intention than other outcomes. Second, in the positive-subjective message, the message attitude has a stronger effect on revisiting intention than others. Third, in the negative-objective message, the message attitude has a stronger effect on purchase intention than others. Hence, it is said that online shopping-mall managers need to understand the effects of multidimensional online review.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.48 no.4
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• pp.411-416
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• 2015

Olive flounder Paralichthys olivaceus production has increased gradually in recent years, but prices have fallen. Thus, the development of a variety of processed foods incorporating olive flounder would help to increase the income of fishermen. This study was conducted to investigate the best method for olive flounder ball processing. Clean olive flounder were divided into five portions. Olive flounder meat (100 g with added egg white 39 g) was chopped and then mixed with 10 mL fresh cream and ingredients. The dough was molded into the shape of a ball. The olive flounder balls were then processed by two different methods. In the first method, the flounder ball was boiled in water for 3 min then vacuum-packed in polyethylene film and stored at $-20^{\circ}C$ for 7 days. After 7 days, the ball was thawed and heated in a microwave for 2 min (Sample-1). In the second method, the ball was vacuum-packed in polyethylene film without boiling and then stored at $-20^{\circ}C$ for 7 days before thawing and boiling in water for 3 min (Sample-2). After heating, both types of olive flounder balls were evaluated. Various factors (including the viable bacterial count, chemical composition, pH, hardness, thiobarbituric acid level, salinity, and free amino acid content) were measured, and a sensory evaluation was conducted. Based on the results of the sensory and hardness evaluations, Sample-1 was deemed to be superior to Sample-2.