• Journal of Digital Convergence
• /
• v.12 no.4
• /
• pp.201-211
• /
• 2014

This study is to identify whether a difference exists between factors that influence the time when independently owned nail shops and franchises commence business. Futhermore, we set out to investigate the criteria for nail shop owners use when selecting franchise nail shops with a relatively high level of customer satisfaction and performance, to discuss the necessity of a franchise agreement. An actual analysis has revealed that there is a difference in factors that influence management at the time of and after the inception of independently owned shops and franchise nail shops. Business performance of franchise shops, as a result of evaluating customer satisfaction or monthly sales, turns out to be higher than independently owned shops. The criteria for selecting franchise stores includes intensity of competitiveness in the same business district, accessibility, ability to keep up with current trends, directors' skills, color scheme, excellence of company logo, interesting interior, reasonable prices compared to the level of cosmetic procedure and efforts to motivate employees. Overall, the deciding factor enabling shops to operate continuously is constant supervision from the headquarters of the franchise company.

• Journal of Soil and Groundwater Environment
• /
• v.14 no.2
• /
• pp.45-53
• /
• 2009

A quick and simple detection method of explosive compounds in environmental matrix (soil and water) can provide a screening step which reduces the number of unnecessary samples and the cost of expensive laboratory analysis at a site investigation. A commercially available EXPRAY$^{(R)}$Explosives Field Detection Kit (EXPRAY) was used to determine the minimum detection concentration and to test the possibility of semi-quantitative analysis of 14 explosive compounds using standard solutions. The results showed that EXPRAY could detect 5 explosive compounds, TNT, RDX, HMX, Tetryl, and TNB, out of 14 US EPA designated explosives. The minimum detection limit of the nitramine explosives was 14 ng/$^2$ for HMX and RDX. EXPRAY was more sensitive to nitroaromatics than the nitramines and the minimum detection limits per unit area (mm$^2$) for Tetryl, TNB, and TNT, were 3 ng, 3 ng, and 0.3 ng, respectively. The semi-quantification of 5 explosive compounds in an order ofmagnitude could be achieved by the intensity of developed color only when EXPRAY was applied on the standard solutions under controlled laboratory conditions. With contaminated soil samples, however, only the presence and type of explosive compounds was identified. Therefore, EXPRAY is an economic and sensitive method that can be used in a screening step for the identification of explosives in the field samples.

• Science of Emotion and Sensibility
• /
• v.12 no.3
• /
• pp.317-324
• /
• 2009

The aim of this study was to determine whether or not cardiovascular reactivity parameters serve as good indicators in identifying differential emotion in children. The study particularly focused on five emotions(i.e., happiness, sadness, anger, stress, and boredom), thus, study participants were introduced to a combination of music, color, stories, and dolls to induce complex emotions. During the experiment, corresponding cardiovascular reactivity in response to the conditioned stimuli were recorded on physiological parameters including HR, RSA, HRV, HF HRV, LF HRV, and FPV. After the cardiovascular reactivity responses were measured, participants rated on the types and intensity of emotions they had experienced during the emotional stimuli exposure. Results on psychological response show that four emotions except for stress were appropriately and effectively induced participants by emotional stimuli. Findings of physiological responses suggest that, except for RSA, all of the physiological indicators show significant differences among five emotions. This indicates that children' emotions can be measured and differentiated by cardiovascular reactivity, or in other words, emotion specific responses have the ability to distinguish different emotions in children.

• Journal of the East Asian Society of Dietary Life
• /
• v.21 no.1
• /
• pp.68-73
• /
• 2011

Total anthocyanin and color intensity contents of wild grape wine were $4.3{\pm}0.3%$ and $10.2{\pm}0.8%$, respectively. The contents of total phenols and flavonoid in wild grape wine were $18.8{\pm}3.9$ mg/100 g, $0.5{\pm}0.2$ mg/100 g, respectively. Total mineral content in wild grape wine was $22.6{\pm}0.2$ mg/100 g and the 10 minerals of the potassium content ($5.3{\pm}0.2$ mg/100 g) was the highest. Electron donating abilities of wild grape juice at concentration of 1,000 ${\mu}L/mL$ were $90.4{\pm}1.8%$. Reducing power of wild grape wine at concentration of 1,000 ${\mu}L/mL$ were 0.932. The electron donating abilities and reducing power were increased significantly by increased the sample concentration in the reaction mixture. The nitrite scavenging ability was dependent on pH of reaction mixture and sample concentration. The nitrite scavenging ability of wild grape win was $76.3{\pm}1.3%$ at concentration of 1,000 ${\mu}L/mL$ under pH 1.2.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.11 no.3
• /
• pp.5-10
• /
• 1982

With different salt concentration (18, 22, 26 & 30%), the changes of the chemical components for fermentation of the Korean native and modified soy sauce were investigated. Color intensity (absorband and pH were lower in the modified soysauce than in the native one. Total nitrogen content was high in the modified soysauce and with the lower salt concentration. Reducing sugar and total nitrogen were produced more in the modified soysauce. Reducing sugar attained to the maximum content at 4 wee and thereafter decreased. Total volatile acid in the higher salt concentration was produced much in the initial stage and decreased until 4 weeks, but slowly increased thereafter. Acetic acid showed the higher yield in the modified soysauce. Butyric acid and propionic acid were produced 18 and 19 times more the native soysauce than in the modified soysauce, and those were produced much with the lower salt concentration.

• 한국HCI학회:학술대회논문집
• /
• 2008.02a
• /
• pp.19-26
• /
• 2008

This paper is related to a new technology allowing a user to have a 360 degree viewpoint of the virtual wearing object, and to an object VR(Virtual Reality)-based 2D virtual textile wearing system using viewpoint vector estimation and textile texture mapping. The proposed system is characterized as capable of virtually wearing a new textile pattern selected by the user to the clothing shape section segmented from multiview 2D images of clothes model for object VR, and three-dimensionally viewing its virtual wearing appearance at a 360 degree viewpoint of the object. Regardless of color or intensity of model clothes, the proposed system is possible to virtually change the textile pattern with holding the illumination and shading properties of the selected clothing shape section, and also to quickly and easily simulate, compare, and select multiple textile pattern combinations for individual styles or entire outfits. The proposed system can provide higher practicality and easy-to-use interface, as it makes real-time processing possible in various digital environment, and creates comparatively natural and realistic virtual wearing styles, and also makes semi -automatic processing possible to reduce the manual works to a minimum. According to the proposed system, it can motivate the creative activity of the designers with simulation results on the effect of textile pattern design on the appearance of clothes without manufacturing physical clothes and, as it can help the purchasers for decision-making with them, promote B2B or B2C e-commerce.

• Culinary science and hospitality research
• /
• v.20 no.1
• /
• pp.18-26
• /
• 2014

The purpose of this study is to develop value-added functional gruel by adding fresh burdock & burdock powder. For burdock, we put fresh burdock(1.0, 2.0, 3.0, 4.0%) and burdock powder(0.3, 0.6, 0.9, 1.2%) into burdock gruel and get results from mechanical tests and sensory tests. Moisture content of fresh burdock gruel increased with more addition of fresh burdock, while burdock powder gruel had less moisture content as the addition of burdock powder increased. Lightness and pH decreased in both groups as more amount of burdock was added. From the result of an attribute difference test, 4% fresh burdock gruel showed the strongest burdock flavor and astringent taste. Among the burdock powder groups, the gruel added with 1.2% burdock powder scored the highest point in color intensity, graininess, savory taste, astringent taste, thickness and aftertaste. For overall acceptability, the gruel added with 3% fresh burdock scored the highest point and the gruel added with 0.6% burdock powder was the highest among the burdock powder groups. Based on the results of this study, the gruel added with 0.6% burdock powder and the gruel added with 3% fresh burdock were the optimum for their good characteristics and overall acceptability when produced.

• Journal of Food Hygiene and Safety
• /
• v.26 no.3
• /
• pp.242-247
• /
• 2011

A greening phenomenon has been observed in some plant foods such as chestnut, sweet potato, burdock, and others during processing. The formation of the pigments was postulated as reactions of primary amino compounds with chi orogenic acid or caffeic acid ester, yielding acridine derivatives. Acridine derivatives have been regarded as mutagenetic agents. For the reason, the bacterial reverse mutation test was carried out to evaluate the genotoxicity of green pigment using Salmonella typhimurium TA98 and TA100. Alanine, arginine, aspartic acid, glycine, lysine, and phenylalanine were reacted repectively with chlorogenic acid to synthesize model compound. Green pigment was extracted from sweet potato. Maximum concentration of 2 and 50 mg/plate was tested for the synthetic green pigments and extracted green pigment respectively, taking bacterial survival, solubility, and color intensity into consideration. There was no signigicant increase in the reverse mutation either with or without S9 activation system by any test material. Though further studies with other genotoxicity test system are necessary, both synthetic and sweet potato green pigments seemed not to cause mutation despite the acridine moiety in their structures.

• Korean Journal of Food Science and Technology
• /
• v.5 no.2
• /
• pp.84-88
• /
• 1973

The antioxidant activity of some extracts from various stages of a Mailard type browning reaction mixture, a 0.2 M glucose + 0.2 M glycine solution heated at $100^{\circ}C$, was determined, using edible soybean oil as a substrate. The activity was compared with the length of reaction times, and also with the intensity of color of the reaction mixture at various stages. The absorbance, at $490\;m{\mu}$, of the reaction mixture appeared to increase almost in proportion to the length of the reaction times. All the extracts from the reaction mixture exhibited considerable antioxidant activity. However, unlike the Absorbance of the reaction mixture, the antioxidant activity of the extracts from the reaction mixture did not appear to increase in proportion to the length of the reaction times. The activity of the extract from the reaction mixture heated for 30 hours was indeed greater than that of the extract from the reaction mixture heated for 2 hours, but the difference of the activity was not so great as one might expect. The results appear to indicate that most of effective antioxidative compounds formed during the Mailard type browning reaction could not be brown-colored pigments formed during the reaction.

• The Korean Journal of Mycology
• /
• v.27 no.5 s.92
• /
• pp.322-327
• /
• 1999

Five white fruitbodies of Ganoderma lucidum found from two different mushroom farms, and the characteristics of atypical fruiting structure formation of these strains were described. The white fruitbodies were spontaneously generated on Quercus-log during the cultivation. They did not differentiate to the normal fruitbodies with pileus, hymenium, stipe and coloration, and fruitbodies remained non-laccateed even after 3 months. Dikaryotic mycelia isolated from the five white fruitbodies differed from wild-type strains in the mycelial growth rate, colony color, and the capacity of atypical fruiting structure (AFS) formation on agar media. These white mutants readily induced brown colored AFSs on the colonies under ventilation and illumination conditions. Both isolates Gl-010 and Gl-011 that were obtained from a normal and white fruitbody, respectively, did not form AFSs in the dark and/or under black light blue (BLB) light illumination, but induced under the visible light. They required dim light for the AFS formation, and the AFS formation was inhibited up to $0.5{\mu}mol\;m^{-2}\;S^{-1}$ in light intensity. However, the other four isolates induced AFSs even in the dark and BLB illumination, although their parent strain, isolate Gl-030, did not form AFSs under any light conditions. The monokaryotic mycelia derived from basidiospores of the AFSs of the white mutants were compatible with the original culture (dikaryon) on a dual culture.