• (The) Korean Journal of Advertising
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• v.27 no.3
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• pp.7-25
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• 2016

According to recent studies, the location of visual information has a significant impact on consumers' interpretation and judgment in various contexts. In particular, vertical positioning is relevant to the perception of weight: consumers tend to interpret that products are heavier when information is placed at the bottom of a page or section rather than the top. This is due to the common perception that heavy things would sink to the bottom and light things would float up. Consistent with this research stream, the current study investigates how the vertical location of freebie information influences promotion evaluation. We hypothesize that consumers assume that the complimentary product is heavier when the information about it is displayed at the bottom compared to when the information is displayed at the top. Two experiments were conducted. In experiment 1, we show how the location of "get one free" information impacts the evaluation of the sales promotion in a "Buy two and get one free" context. When the complimentary information was displayed below rather than above the main product information, consumers evaluated the sales promotion more favorably. Experiment 2 tests the generalizability of the vertical location effect by using a different type of information and product: a visual picture of vitamin tablets rather than the numeric information as in Experiment 1. The dependent variable was also extended to the perceived amount of the promoted product. We suggest the boundary condition that the proposed effect is moderated by the presence or absence of an explicit message about the amount. Without an explicit message about the amount of the product, the results were similar to those of experiment 1 in that consumers perceived that the product offered a greater amount when the complimentary information was displayed at the bottom rather than at the top. However, the location effect disappeared with an explicit message about the amount. This confirms the moderating effect that presenting an explicit message about the amount is a crucial boundary condition for location effect in a value added promotion. Marketers can use this knowledge to formulate strategies in a variety of sales promotion conditions.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.9 no.2
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• pp.163-173
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• 2014

Budget for social welfare social welfare with a sharp increase in business is to be expanded in various fields. At this point, do the social welfare policies of local governments and assistance projects supported by the Seoul Metropolitan Government's justification and rationale for concluding that we need clarity, and welfare economics point of this study is related to social welfare spending budget and other areas in Seoul quantitative effects of the economic effects were investigated. Social welfare policy for the achievement of corporate and personal consumption spending behavior is continuously and directly or indirectly derived thereby, and Seoul Industry Input-Output Tables in this study to re-create the social welfare spending as the economic effects of production, value added, employment, work and how do you contribute to the quantitative estimation of suggested. Municipal social welfare spending in Seoul by the annual production of 10.02 trillion won sikimyeo caused, directly or indirectly Article 6 billion in 4936 to spread the value was analyzed. In addition, employment and 203,430.3 132,992.3 people letting people was estimated to generate employment. These results suggest that social welfare spending and social spending in the atmosphere is recognized as a social and financial pressures caused controversy at the present time factor in the welfare sector and the government's social welfare policy in Seoul, intervention and support and assistance of the the validity of the justification debate eventually be supported through empirical analysis depends on whether we believe in, and for this study it as a basis for presenting the fundamental study has its significance. In addition, Korea is not a welfare budget is spent volatile social and economic impact on a variety of industries that derive a significant number were found in this study, continued political support and social consensus through research is needed.

• Journal of Fashion Business
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• v.9 no.6
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• pp.160-174
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• 2005

Despite the decrease in the number of children due to low birth rate, the domestic children's apparel market has been achieving steady growth as family income is rising thanks to more opportunities for working women, parents spend more on their children, and they prefer brand products that make their children look special. In addition, the market is suffering from hard competition as large enterprises have joined the race. The present study purposed to survey the children's apparel market in Korea, which is in a transitional period, and to contribute to the development of the market with Korean brands. For this purpose, we analyzed the characteristics of children's apparel brands in the 21st century based on the current state of the domestic children's apparel market and, based on the findings, forecasted the future trend of children's apparel brands, suggested improvements for expected problems, proposed standards for coping with changes such as diversification, high quality and differentiation in the children's apparel market, and provided consumers with information on how to purchase products. According to the result of analyzing the characteristics of children's apparel brands in the 21st century, brands are categorized largely into four types - life cultural brands, functional product brands, character brands and brands advancing to China. Life cultural brands equipped with all necessities for children are expanding, and with the deepening social problems of environmental pollution and the reduction of the child population, functional products made of environment-friendly materials are spreading widely, targeting infants and children. Furthermore, for extending age targets and diversifying products, children's apparel is using characters. The use of characters is expected to have a considerable effect on the growth of brands because children are more subjective as consumers than before and they are more easily persuaded with characters. Domestic children's apparel brands advancing to China have a high expectation of success in overcoming the limitation of the local market that has reached its peak and growing into global brands. Korean apparel makers are struggling to overcome the depressed domestic market, to recover consumers' consumption, to cope with market opening, to pursue high value of sensibility and to expand the seniors' market, etc. In this situation, future trends of children's apparel brands will be the expansion of family brands, brand totalization, quality price, niche market (pre-teen market), etc. In response to these trends, we made the following suggestions for improvement. 1. Children's apparel brands are evolving into family brands as well as into total brands through voluming. Today, however, apparel makers are advancing to the children's apparel market with the concept of adults' apparel and, as a result, children's apparel is merely adults' apparel of reduced size, having problems in design, color and materials. Thus, apparel makers must develop design considering the wide range of size and the characteristics of children's apparel, strengthen sourcing abilities to create revenues, and make thorough survey of customers to find common denominators between adults' apparel and children's apparel considering that characteristic that the target class is different from the buyer class. Furthermore, they must make active investments in human resources, develop outstanding products through advanced planning and design, and support marketing techniques and management systems to stores. 2. As the declining birth rate will continue to have a negative effect on the market, it may be difficult to expand the market size but there is still a margin for growth through high-sensibility and high-quality products. The competitiveness of brands is determined by their market shares. Accordingly, concepts should be specialized according to lifestyle, customers' diverse needs should be satisfied, and cross-coordination should be achieved within a brand. 3. Considering Korean parents who do not spare investment in their children despite shrinking consumption, functional products must be high value-added goods that can enhance efficiency. However, in the current situation of the infants' apparel industry where a textile manufacturer supply its products to multiple brands, it is difficult to develop unique products only based on materials. Thus, it is considered urgent to appeal to consumers not by relying on materials only but by finding methods of applying their own characters to children's dress.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.106-115
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• 1977

In order to study the baking properties of various composite flours, naked barley flour, corn flour, potato flour, and sweet potato flour were added to the hard wheat flour respectively in a ratio of 3 : 7. Using above composite flours, effects of glyceryl monosterate (GMS), sodium stearyl lactylate (SSL), calcium stearyl lactylate (CSL), xanthan gum (XG) and polysaccharide (PS) were also examined in terms of sedimentation test, viscosity by amylograph and baking test. The results are as follows: 1) Sedimentation value decreased in the order of hard wheat flour (58), corn flour (47), potato flour (46), sweet potato flour (33). and barley flour (23). Significant effects of additives were observed for all of flours as well as for the composite flours. The most prominant result of additives was obtained with the composite flour of barley and wheat. Among the additives, mixtures of GMS and SSL at 1% final concentration and that of GMS and SSL at the same concentration increased the sedimentation value considerably. No sedimentation measurement, however, was possible for XG since the compound was precipitated by acid during experiment of sedimentation. 2) Effects of additives on the viscosity were determined by amylograph. The mixtures of GMS 1%+SSL 1% and GMS 1%+CSL 1% increased gelatinization point,maximum viscosity and cooling viscosity. GMS 1%+XG 1% or GMS 1%+PS 1% showed less effects. 3) GMS 1%+CSL 0.5% increased the specific loaf volume of bread produced from the composite flour of naked barley and wheat, and appearance, taste and texture of the product were very similar to those of the standard bread produced from wheat flour. GMS 1%+SSL 0.5%, however, increased the loaf volume of bread produced from the composite flours of corn, potato and sweet potato, and wheat. No effects were obtained with XG and PS, except slight improvement of the texture of bread. 4) No specific loaf volume of bread produced from the composite flour of barley and wheat was increased when 1% of SSL, CSL, XG or PS was used separately.

• Culinary science and hospitality research
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• v.20 no.2
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• pp.183-198
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• 2014

This study aims to suggest useful information for tteokbokki franchise businesses to enter foreign markets by market testing and surveying preferences of foreign consumers with various kinds of tteokbokki. For this research, a survey was conducted from July 16 to August 20, 2012, targeting the people who live in Beijing, Tokyo, Singapore. The data was collected and analyzed using SPSS for Windows Version 18.0. The relationship between the general details of consumers and the results of the market test were analyzed using canonical correlation analysis. Research results and utilization plans are expected to use for improving the image of the country and ripple effects on exporting agricultural and fishery products, along with the effect of increasing spread of overseas personnel export and domestic Korean overseas supply of cultural content. Nurturing restaurant franchise business, creating jobs, and contributing to the increase in the income of the rural economy are also expected. Fermented tteokbokki franchise business should create new added value. The development of fermented tteokbokki will build a new culture of consumption, expand consumption, academic cooperation and joint technology development, and activate employment linked. Consequently, it is necessary to understand eating habits of local consumers from a variety of perspectives such as texture, taste, and colors of sauce when globalizing Korean food.

• Korean Journal of Crystallography
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• v.17 no.1
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• pp.24-32
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• 2006

The microwave dielectric properties of $Zn_3Nb_2O_8\;with\;V_2O_5$ addition were investigated. The addition of $V_2O_5$ enhanced the sinterability of $Zn_3Nb_2O_8$, which resulted in high density of $Zn_3Nb_2O_8$ ceramic greater than 95% of the theoretical value when sintered at $900^{\circ}C$ for 4 hours. X-ray diffraction analysis of sintered $Zn_3Nb_2O_8$ ceramic showed no second phase with $V_2O_5$ addition. Dielectric permittivity(${\varepsilon}_r$) and quality factor($Q{\times}f$) varied with both density at different sintering temperature and $V_2O_5$ addition. Dielectric permittivity, quality factor and temperature coefficient($T_{cf}$) of the two mole of $V_2O_5\;added\;Zn_3Nb_2O_8$ that was sintered at $900^{\circ}C$ were 21.4, 40,000, $-54ppm/^{\circ}C$, respectively.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.6
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• pp.608-614
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• 2003

This study was conducted to investigate the quality characteristic of bread added with 0, 2, 4 and 8% liquid calcium acetate(LCA-breads) to the dough prepared with brown rice, vinegar and ash of black snail replacing wheat flour. The pH of the dough was 5.38 in control and 5.39∼5.42 in the LCA-broads, which showed that the higher the content of LCA, the higher the pH. There was no big difference of the baking loss between control (10.73%) and LCA-breads(10.11∼10.81%). The loaf volume index was 7.12 in the control, 7.18 in the 2% LCA-bread, while the index was 6.22 in the 4% LCA-bread, 5.80 in the 8% LCA-bread. Calcium content was 16 mg% in the control, 30, 60 and 120 mg% in 2, 4 and 8% LCA-bread, respectively. The hardness, gumminess and brittleness of LCA-breads were higher, while springiness and cohesiveness were lower than that of the control. In the LCA-breads, $L^{*}$ values were lower and $b^{*}$ value was higher than those of the control, while there were no significant difference in af values. Increasing the LCA, air cells were bigger and irregular, and starch matrix was unstable. There were no significant difference in sour and bitter taste. The scores of stickiness of the 2∼4% LCA-breads were similar to that of the control and higher in the 8% LCA-bread. The scores of the flavor and overall taste in the LCA-breads were similar to the control, while the values were lower in the 4∼8% LCA-breads. The shelf-life evaluated by the number of moldy spots was not different between the control and 2% LCA-bread, while it was extended two times in 4% and three times in the 8% LCA-bread.ead.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.9 no.2
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• pp.260-265
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• 1999

$SiC/Si_3N_4$ composites were prepared by mixing ${\alpha}-Si_3N_4$ powder to $\alpha$-SiC powder in the range of 10 to 30 vol% with 10 vol% interval. 6 wt% of $Al_2O_3$ and $Y_2O_3$ were also added respectively as sintering aids. Then, pressureless sintering was performed at 1,78$0^{\circ}C$ for 2 hours in $N_2$ gas. In the case of adding 20 vol% of ${\alpha}-Si_3N_4$ powder, the relative desity to theoretical value and the flexutal strength were 92 % and 3,560 MPa, respectively. The smallest relative worn amount thereof was $2.68{\times}10^{-3}\;mm^2$ for 20 vol% ${\alpha}-Si_3N_4$. The composite containing 30 vol % of ${\alpha}-Si_3N_4$ powder showed the highest fracture toughness $(K_{1c})$ of $4.9\;MN/m^{3/2}$, although the reduction of the wear resistance due to the effect of the pores was observed.

• Journal of the Korean Applied Science and Technology
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• v.34 no.1
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• pp.50-57
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• 2017

Zinc oxide is, one of metal oxide semiconductor, harmless to human and environment-friendly. It has excellent chemical and thermal stability properties. Wurtzite-zinc oxide is a large band gap energy of 3.37 eV and high exciton binding energy of 60 meV. It can be applied to various fields, such as solar cells, degradation of the dye waste, the gas sensor. The photocatalytic activity of zinc oxide is varied according to the particle shape and change of crystallinity. Therefore, It is very important to specify the additives and the experimental variables. In this study, the zinc oxide were synthesized by using a microwave assisted hydrothermal synthesis. The precursor was used as the zinc nitrate, the pH value was controlled as 11 by NaOH. Surfactants are the ethanolamine, cetyltrimethylammonium bromide, sodium dodecyl sulfate, sorbitan monooleate was added by changing the concentration. The composite particles had the shape of a star-like, curcular cone, seed shape, flake-sphere. Physical and chemical properties of the obtained zinc oxide was characterized using x-ray diffractometer, field emission scanning electron microscopy, thermogravimetric analysis and optical properties was characterized using UV-visible spectroscopy, photoluminescence and raman spectroscopy.

• The Korean Journal of Food And Nutrition
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• v.28 no.3
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• pp.478-485
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• 2015

This study was conducted to investigate the effects of ramie leaf powder on the quality characteristics of pork patties. The moisture, crude protein, crude fat, and crude ash in freeze-dried ramie leaf powder were found to be 4.67% (w/w), 25.61% (w/w), 6.66% (w/w), and 16.88% (w/w), respectively. Pork patties were prepared by adding varying amounts of ramie leaf powders up to 1.5% (w/w) of the pork patty formulation. The moisture contents of meat patties containing ramie leaf powder were lower than that of the control patty, but there was no significant difference in pH values between the patties. With increasing amounts of ramie leaf powder, chromaticity decreased in brightness ($L^*$) and redness ($a^*$), but increased in yellowness ($b^*$) in the raw patties. In texture analysis, hardness, springiness, cohesiveness, and chewiness of the pork patties increased as more ramie leaf powder was added to the pork patties. Thiobarbituric acid reactive substances (TBARS) values increased during storage in pork patties without ramie leaf powder, but those formulated with ramie leaf powder showed lower TBARS values than those in the control groups. Sensory panels determined that pork patties containing 0.5% ramie leaf powder had higher scores for overall acceptability.