• Human Ecology Research
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• 제54권4호
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• pp.405-414
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• 2016

The rapid change of consumer expectations in shopping environments has required retailers to actively adopt omni-channel services, however, limited research exists on the topic. We identify the effect of consumer's utilitarian shopping value on expectations for omni-channel services. An online survey was conducted on 176 subjects who had experience using omni-channel services. We employed Unified Theory of Acceptance and Use of Technology (UTAUT) as our theoretical model to explore the mechanisms of consumers' acceptance of omni-channel services in fashion. We used SPSS ver. 22.0 and AMOS ver. 22.0 programs to analyze data. The results indicate that utilitarian shopping value has a positive effect on performance expectancy, effort expectancy, and social influence for omni-channel services. Performance expectancy for omni-channel services also has a positive effect on the purchase intentions of fashion products. Effort expectancy for omni-channel services also positively increases the purchase intentions of fashion products. Last, the social effect of omni-channel services has a significant positive effect on purchase intention. All the hypotheses were supported. The research findings can provide the fashion distribution industry with useful basic data to understand the needs of consumers who use multi-channels when establishing a new channel or marketing strategy.

• 한국식품과학회지
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• 제18권6호
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• pp.475-478
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• 1986

RP-HPLC방법에 의해 무우 속에 존재하는 MTBI의 함량을 정량적으로 측정 해 본 결과 10n moles/ml와 120 nmoles/ml사이에서 좋은 직선적인 상관관계(r=0.9997)를 나타내었으며, 편리하고 정확(오차 5%내외)하며 재현성(recovery 99%)이 높았다. 또, MTBI는 알카리용액 중에서는 서서히 분해되었으나 산성용액 중에서는 매우 빠르게 분해되었으며, 이 결과는 231nm에서 UV흡광도가 서서히 감소하는 결과와도 일치하였다. 한편, MTBI는 유기용매(65% acetenitrile)에서 비교적 안정하였다. 또한. 한국산 생무우 중에 함유된 MTBI는 최적추출조건을 PH8.5에서 1분내에 분석하였을때 $210\sim420{\mu}moles/100g$ 정도이었다.

• 한국염색가공학회지
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• 제7권3호
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• pp.11-14
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• 1995

열처리 온도를 각각 다르게 한 Poly(ethylene terephthalate)에 반응기 내의 처리 조건이 서로 다른 두 가지 플라즈마 장치를 사용하여 산소 저온 플라즈마 처리를 했다. 열처리 온도가 플라즈마 감량에 미치는 영향은 열처리 온도가 증가함에 따라 결정화도도 증가하지만 감량율은, 열처리 온도가 16$0^{\circ}C$까지는 감소하다가 16$0^{\circ}C$ 이상에서는 증가하는 경향을 보이며, 분산염료에 의한 Poly(ethylene terephthlate) 섬유의 염색특성과 유사한 거동을 나타냈다.

• 한국가정과교육학회지
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• 제16권4호
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• pp.9-26
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• 2004

본 연구의 목적은 9학년 기술 $\cdot$ 가정 교과서에 있는 $\ulcorner$진로 탐색과 직업윤리$\lrcorner$ 단원의 효율적인 지도를 위하여 학생활동 중심의 진로 탐색 프로그램을 개발하여 적용해 봄으로써 그 프로그램이 학생들의 진로성숙에 얼마나 효과적으로 작용하였는지를 알아보는데 있다. 그 프로그램의 내용은 진로탐색 시기에 있는 중학생들이 스스로 뚜렷한 삶의 목표를 정하고, 자신과 직업세계에 대한 올바른 이해를 바탕으로 한 합리적인 진로 탐색 과정을 거친 후에 비로소 진로계획을 수립할 수 있도록 돕는 것이다. 이를 위해 경상남도 진주시 소재의 중학교 3학년 4개 학급 137명을 연구대상으로 선정하여 실천학급 2학급과 통제학급 2학급으로 구분하였다. 연구절차로 실험집단을 대상으로 14회의 진로탐색프로그램을 실시하였고, 그 결과는 다음과 같이 나타났다. 첫째 기술 가정 9학년 교과서의$\ulcorner$진로의 선택과 직업윤리$\lrcorner$ 단원에 적용한 학생활동 중심 진로탐색 프로그램이 진로성숙도 태도 영역 향상에 효과가 있었는지를 사후 검사하고 그 차이를 검증한 결과, 실험집단이 계획성, 일에 대한 태도 요인에서 통제 집단에 비해 통계적으로 유의한 차이가 나타났다. 둘째, $\ulcorner$진로의 선택과 직업윤리$\lrcorner$단원에 적용한 학생활동 중심 진로탐색 프로그램이 진로성숙도 능력 영역 향상에 효과가 있는지를 사후 검사를 하고 그 차이를 검증한 결과. 역시 실험집단이 직업에 대한 지식. 정보탐색, 자기이해 요인에서 통제집단에 비해 통계적으로 유의한 차이가 나타났다. 결론적으로 본 연구에서 $\ulcorner$진로의 선택과 직업윤리$\lrcorner$단원에 적용한 학생 활동 중심진로탐색 프로그램이 진로성숙도에 미치는 영향을 살펴본 결과 진로성숙도 태도영역의 독립성과 능력영역의 의사결정요인을 제외한 모든 요인들에서 통계적으로 유의미한 차이를 보였으므로 진로탐색프로그램은 학생들의 진로 성숙도 향상에 효과가 있다고 본다. 다만 진로탐색 프로그램 실시 사전-사후 검사의 독립 표본 t-검정 결과 독립성 요인과 의사결정 요인은 프로그램의 효과가 적었다. 따라서 본 진로탐색 프로그램을 $\ulcorner$진로의 선택과 직업윤리$\lrcorner$단원에 적용할 때, 자기 스스로 진로를 탐색하고 선택하는 독립성 요인과 의사결정 요인의 활동을 좀 더 보강하여 실시할 것을 권한다.

• 한국식품과학회지
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• 제18권5호
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• pp.345-350
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• 1986

4종과 콩과 6종의 식물에서 추출한 사포닌을 methyl-5H-pyrido[4, 3-b] indole(T-p-2), 3-amino-1-methyli-midazo[4, 5-f] guinoline(MeIQ) 및 Aflatoxin $B_1$을 이용하여 Salmonella typhimurium TA 98로서 돌연변원성 억제효과를 검토하였다. 콩과 팥의 사포닌(2.0 mg/plate)은 aflatoxin $B_1$에 좋은 효과를 나타내었고 6종의 식물의 사포닌을 대부분 돌연변이원성 억제효과가 우수하였다. 식물에서 추출한 사포닌 중 토란, 우엉 그리고 인삼사포닌은($1.0{\sim}2.0\;mg/plate$)은 MeIQ에 현저한 효과를 나타내었고, 특히 인삼과 칡의 사포닌은 우수한 돌연변이원성 억제효과를 나타내었다. Aflatoxin $B_1$에 대한 돌연변이원성 억제효과는 더덕을 제외한 식물성 사포닌은 좋은 효과를 나타내었다.

• 한국식품과학회지
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• 제9권2호
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• pp.144-152
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• 1977

새로이 육종(育種)된 통일계(統一系) 찹쌀 7계통(系統)과 재래(在來) 찹쌀(Olchal) 1종(種)에 대해서 이들의 이화학적성질(理化學的性質) 및 조리가공특성(調理加工特性)을 조사한 결과는 다음과 같다. (1) 통일계(統一系) 찹쌀 7종(種)에서 분리(分離)한 전분(澱粉)의 호화온도(糊化溫度), blue value, alkali mumber는 표준 재래(在來) 찹쌀의 그것과 비슷하였다. 이들의 팽화력(膨化力)은 통일계(統一系) 찹쌀의 3계통(系統)이 대조 재래(在來) 찹쌀 전분의 그것보다 다소 약한 편이나 기타 4계통(系統)은 비슷하였다. (2) 10종의 시료쌀로 지은 밥의 pH는 $6.54{\sim}6.60$이었다. (3) 통일계(統一系) 찹쌀밥의 호화도(糊化度)는 재래(在來) 찹쌀의 그것에 비하여 낮은 펀이나, 노화도(老化度)는 반대로 다소 높은 편이다. (4) 통일(統一)쌀밥의 기호도를 높이기 위하여 각종 통일 찹쌀과 혼합취반(混合炊飯)한 결과 6%의 혼합율(混合率)이 가장 우수하였으며, 수응력(受應力)시험에서 Akibare쌀밥과 유의차가 없었다. 통일(統一)쌀에 재래(在來) 찹쌀을 $4{\sim}9%$ 혼합(混合)하여 밥을 지을 때도 그 수응력(受應力)이 향상된다. (5) 통일계(統一系) 찹쌀의 가공적성(加功適性)을 검토하기 위하여 이것으로 인절미, 약식, 미싯가루, 튀밥 및 유과등을 제조하여 재래(在來)찹쌀로 만든 그것과 수응력(受應力)시험을 실시한 바 인절미, 튀밥, 유과에 있어서는 재래(在來) 찹쌀에 비하여 약간 떨어지는 경향이고 약식, 미싯가루의 경우는 하등의 차이가 없었다.

• 기술경영경제학회:학술대회논문집
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• 기술경영경제학회 1997년도 제11회 하계학술발표회 논문집
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• pp.307-329
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• 1997

Nowadays the whole World is overwhelmed by the wave of Information Technology. In particular, in this Information & Communication Era such advanced countries as United States, Germany, and France are now launching and preparing Government levels Information Technology Policy and Strategies in order to keep their information initiative and superiority. Ever since 1993 when the US government have been advocating m as well as NPR, the US is concentrating their all energies and efforts on the redeem of their former national competitiveness which was snatched up to Japan, meanwhile also Japanese government, who has announced NEW SOCIETY CAPITAL CONSTRUCTION PROGRAM in 1994 to be completed by 2010, is trying to do their whole national endeavors to enter into the highly enhanced information society. Recently also our Government enacted the LAW of INFORMATION TECHNOLOGY PROMOTE & EXPEDITE in 1995 then sequently in the next year announced its detailed enforcement regulations, targeting at one of the leading countries with highly advanced Information Technology. The concept of Internet which takes the concept of Internet into the inner side of the industries has been, since implemented in 1995, showing really the rapid growth and at the same time it is highlighted onto the next generations Information-network. The merits of Internet, representing as the affordable cost, continuous standardization, various functionalities of multimedia excellent expansibilities, easy interface is the most adequate choice as a newest method for our country that announce to be one of leading countries in the realization of Information Technology and expects immediate effect on the construction of Internet in the level of whole country. In an effort to construct the nations level of Internet by firstly the build-up and connection of each central and each local government level of internet, a few methods for nation levels internet build-up are here studied and described, while in the beginnings stage through both e-mails and internet home pages the nation level of internet can be established in stages. The construction of Internet in the level of the nation is not an issue of simple option but an essential and inevitable choice for the survival in 2000s and as well the jump-up and penetration onto the real advanced country in the New Era.

• 대한지역사회영양학회지
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• 제9권4호
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• pp.464-471
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• 2004

For the purpose of developing ‘Web-Based Nutritional Education Program’, this study did instructional analysis, analysis of entry behaviors and learner characteristics to select instructional contents for nutritional education program for junior/senior high school students. Survey questionnaires were distributed from October 21, 2002 to October 26, 2002 to a total of 564 junior/senior high school students in Seoul. The total number of questionnaires collected and used in our study was 479, which is 84.9% of the total questionnaires distributed. As a result of the curriculum analysis of ‘Technology-Home economics’, subjects related with ‘food and nutrition’ in the 7$^{th}$ educational course study result, lessons including the contents of food and nutrition were ‘nutrition and meal of adolescent’ in 7th grade, ‘family meal management’ in 9th grade and ‘practice of home life’ in 10th grade. According to the curriculum analysis, ‘nutrition’ and ‘food’ were chosen for the superior subjects of nutrition education program and four subordinate subjects per superior one were developed. Then, entry behaviors and learner characteristics were analyzed： life characteristics, internet usage, anthropometrics data and nutritional knowledge. Students were interested in using computer and preferred passive activity to dynamic activity. According. to the analysis of internet usage, WBI for students should composed active parts such as game, moving image, immediate reply and follow-up bye-mail, bulletin board and com- munity activity. Students’ BMI were in normal range but they were lacked nutritional knowledge. We wrote performance objectives that were specific behavior skills to be learned, the conditions under which they must be performed and the criteria for successful performance. The next step for developing the WBI nutrition education program would be based on the results mentioned above.

• 대한가정학회지
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• 제27권2호
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• pp.21-30
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• 1989

The U.S. response to increased international competition was examined in the present study in order to have more comprehensive understanding of the U.S. textile and clothing market. The method employed to conduct the study was the analysis of the written materials, interview with professionals, and the survey of the actual situations of the U.S. textile and apparel industries. The results are summarized as follows; 1. Official U.S. textile and apparel trade policy has been quite has been quite protective since 1950's. The protective trend has been embodied in Japan Cotton Textile Export Control (reciprocal trade agreement signed by the U.S. and Japan in 1957), Short Term Arrangement Regarding International Trade in Cotton Textiles, Long Term Cotton Textile Arrangement (1962∼1973), and Multi-fiber Arrangement (1974∼). Other governmental programs designed to improve the competitiveness of the U.S. textile and apparel industries include Long-term Textile and Apparel Products Export-expansion Program, and 807 Trade to take labor cost advantage. 2. Along with the quite protective governmental trade policy, the corporate responses have been made such as new sourcing mixes, investment in technology, specialization in the textile and apparel industries, and recent strategies pursued by retailer's. The apparel industry was subject to pressure from imports that increased at moderate levels, and the U.S. textile and apparel industries have made extensive efforts to adjust to the increasing competition from abroad. The textile and apparel industries have taken steps to increase labor productivity through automation, to speed management to create and introduce new products and new methods, and have lowered indirect overhead costs. Several industrywide promotion campaigns have attempted to establish a greater public awareness of international competition and to develop a preference for apparel produced in the United States. 3. Regarding these response of the U.S. and other situations of world textile and apparel trade market, much of the sense of crisis that pervades Korean textile and apparel industries has to do with the problem of adjusting government and corporate policy. Textile and apparel industry of Korea faces on going pressure to reduce costs, improve quality, increase service, develop new markets, diversify, and differentiate itself from its foreign competitors. The strategies that have been adopted in the past have generally worked in the past, but the time has come to adopt strategies that reflect present conditions. If this is not done, then we stand to lose large segments of these industries, which once lost will not easily be regenerated.

• Journal of Nutrition and Health
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• 제10권2호
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• pp.18-26
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• 1977

Among animals, the rabbit is known to be affected most sensitively by dietary changes and to be most susceptible to atherosclerosis. The exact reason is still unknown as to whether the primary cause is intrinsic (tissue itself) or extrinsic such as a blood factor which could be influenced by various dietary means. It is of utmost importance to check the nutritional quality of rabbit meat before it is accepted and adapted as a daily food item. To evaluate nutritional quality of rabbit meat, studies on various aspects of lipid components were carried out in comparison with other animal meats such as beef, pork and chicken also included in the study was the question whether the cooking and storage conditions influence the composition of fatty acids and cholesterol level. Some results and findings are listed below: 1. The content of linoleic acid (18 : 2), one of the essential fatty acids, was much higher in rabbit meat compared to the other meats. The Percentages of this Polyunsaturated fatty acids, was much higher in rabbit meat compared to the other meats. The percentages of this polyunsaturated fatty acid in terms of total fatty acids were $37.3{\pm}3.7$, 5.9, 14.5, and 21.9% for rabbit, beef, pork, and chicken respectively. The degree of unsaturation was high not only in meat but also in liver and adipose tissue of rabbit. The values of iodine number, the indication of degree of unsaturation, were known to be $102{\sim}107$, $32{\sim}47$, $46{\sim}67$, and $55{\sim}77$ for rabbit, beef, pork, and chicken respectively. Such a high proportion of this polyunsaturated fatty acid contained in rabbit meat could be harmful due to their Peroxidation effect. 2. A small amount of lower (short chain) fatty acids was isolated from rabbit tussues, which were not observed in other animal's tissues. The significance of this small amount of short chain fatty acids contained in rabbit meat remained an open question. 3. The concentration of total cholesterol in rabbit meat was similar to that of otherr but the content of esterified cholesterol was higher in rabbit meat. This was probably due to the perference of cholesterol to esterify with unsaturated fatty acids. By roasting the percentage of Polyunsaturated fatty acids was decreased while saturated palmitic acid was proportionally increased. 4 The composition of fatty acids were affected more by dry heat than moist heat. More research should be pursued to improve methods of preservation and storage to prevent possible peroxidation and rancidity problems of rabbit meat. In the meantime, the public should be informed to eat fresh rabbit meat and not to store it for a long period of time. This study was supported by the Ministry of Science and Technology in Korea.