• The Journal of the Korea Contents Association
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• v.9 no.10
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• pp.268-273
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• 2009

Recently, the cases of communications between the applications and interaction applications using the Web services in the implementation of the business logics among the enterprises are generalized. Therefore the needs for the more efficient business models are expanded. According to the vigorous usage of the Web services, the selection of the services which guarantee the optimum level of service quality among the various Web services is also important. Another trend of the industrial world is to apply the service sciences to the enterprise business together with the extension of the service industry. In this paper a business model which considers the quality aspect of the Web services is proposed. And the methods to apply the service sciences to this model are proposed.

• International Journal of Contents
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• v.15 no.2
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• pp.44-52
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• 2019

This paper uses Delphi Method and statistics provided by the State Administration of Market Regulation of China, attempts to develop the scale index of language service industry in China. Coupled with practical investigation and theoretical framework of SCP paradigm, a deep analysis on market behavior, market structure, and market performance of the industry have been explored. First, the study indicates that the scale index of Chinese language services industry has experienced an upward trend from 10.481million RMB in 2008 to 351.403 million RMB in 2017. Second, majority of language services enterprises are situated in Chinese coastal provinces and there are variations in demand for language services. Third, the standardization of language services are minimal while most of the talents involve a single discipline background. Fourth, most enterprises utilize language tools while there is lack of technological innovation for utilization of language resources and enhancement of service quality. The author mainly suggests four strategies which include: cultivating multilingual services, strengthening the development of industrial informatization and technical innovation, and optimizing the industrial talents structure while also adjusting for industrial distribution and regional coordination, which propose the meaningful implications for the development of language service industry in China.

• Proceedings of the Korea Contents Association Conference
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• 2014.06a
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• pp.207-208
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• 2014

• Review of Korea Contents Association
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• v.15 no.3
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• pp.34-39
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• 2017

• The Journal of the Korea Contents Association
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• v.9 no.7
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• pp.233-240
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• 2009

The purpose of this study is to suggest plans to enhance client satisfaction through improving the quality of hospital administration services. For accomplishing the purpose, we conducted empirical research with classifying hospital administration services into administrative staff service, medical staff service, facility service, and institutional service. Based on the results of this study, suggestions were made as follows for improving the quality of hospital administration services. First, in administrative staff service, detailed explanations should be provided about the items of medical bills, and patients' waiting time should be reduced through fast processing and smooth cooperation among departments. Second, in medical staff service, the process of medical service should be simplified for the accurate observance of appointment schedules, and the time to start outpatient service and the time to complete the discharge process should be earlier than now. Third, in facility service, convenient facilities and resting places should be prepared, parking facilities should be expanded, and menus should be improved for clients. Fourth, in institutional service, detailed medical service costs contents should be disclosed and plans should be made for the efficiency of services.

• The Korean Journal of Food And Nutrition
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• v.29 no.1
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• pp.19-26
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• 2016

Mulberry (oddi) is one of the most popular functional foods with many physiological components. This study investigated and compared the nutritional compositions and physiological activities of four mulberry fruits from Morus albo L. including Cheongilppong, Iksuppong, Suwonppong and Cheongsuppong (a new cultivar from Chungcheongbuk-do). To analyze the nutrient contents, mulberry fruits were freeze-dried. The results showed that the proximate compositions of the four mulberry cultivars ranged from 9.61~14.11% for moisture, 8.28~11.90% for crude protein, 3.70~4.86% for crude ash, 4.28~5.54% for crude lipid and 7.46~10.78% for crude fiber. The above proximate contents of mulberry cultivars were not significantly different. However, Cheongsuppong had the highest content of reducing sugar, 74.7%. Chungsuppong and Iksuppong showed higher contents of total polyphenol and anthocyanin than other mulberry cultivars, while all mulberry cultivars showed high antioxidant activities. Hypoglycemic effect had a slightly higher level in Suwonppong and Cheongsuppong than in the other samples. Taken together, the new cultivar "Cheongsu" oddi can be suggested as a potential source of functional food.

• Journal of Korean Society of Archives and Records Management
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• v.11 no.1
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• pp.93-112
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• 2011

This study investigated whether search terms analysis of archival Web sites could be utilized effectively for archival information services. The focus was on designing a methodology which brings the search terms analysis and development of archival information services closer, especially for the contents services. The data were collected from the Presidential Archives because it can be characterized as a public archives as well as subject archives. It also tends to draw interests from a broad range of general public. The analysis was conducted with respect to three dimensions: (1) general search terms; (2) names of individual president; (3) subject categories of search terms. The results of search terms analysis have a number of practical implications for developing archival information services including contents services, decision on the menu of the Web sites, exhibition, and education.

• The Korean Journal of Food And Nutrition
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• v.35 no.5
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• pp.343-352
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• 2022

Low alcohol (6%) wines were manufactured using Campbell Early. To develop the sterilization process of low alcohol wines, red wines were heat sterilized, and rose wines were nonthermal sterilized by concentration using potassium metasulfite and potassium sorbate. Samples were stored at 25℃ and quality characteristics were investigated by period. Results of this study revealed the pH of the samples after sterilization ranged from 3.15 to 3.19, and the total acidity of wines ranged from 0.011 to 0.024%. The free SO₂ contents of wines ranged from 13.00 to 29.678 mg/L, and the total SO₂ contents of wines ranged from 47.50 to 121.00 mg/L. L (lightness) of wines decreased whereas a (redness) and b(yellowness) increased. The hue value of wines ranged from 0.52 to 1.03, and decreased significantly(not including rose sweet wines). The color intensity of red and rose dry wines after sterilization increased, whereas red and rose sweet wines decreased. The DPPH radical scavenging activity of red wines and rose wines ranged between 75.50 to 89.23%, and 36.60 to 56.54%, respectively. The total polyphenol contents were 57.51~182.63 mg%. Results of this study provide scientific information to establish the sterilization process of low alcohol wines.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.425-435
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• 2023

This study investigated quality characteristics and functionality of rose sparkling wine that were manufactured by secondary fermentation after inoculation of yeast strains. The pH of the samples ranged from 3.96 to 4.05 and total acidity ranged from 0.23 to 0.32%. The alcohol contents of wines ranged from 6.4 to 6.6% and the CO₂ pressure ranged from 2.0 to 2.6 bar. The brightness of rose wines ranged from 84.72 to 87.36, the redness from 9.28 to 14.15, and the yellowness from 9.50 to 19.20. The hue value of wines ranged from 1.137 to 1.513 and color intensity ranged from 0.724 to 0.882. Aroma analysis identified 14 alcohols, 22 esters, 4 ketones, 4 acids, and 17 miscellaneous compounds. The total tannin contents and total polyphenol contents of wines were 11.28~12.43 mg% and 24.79~28.20 mg%, respectively. The DPPH radical scavenging activity of wines ranged 63.33 to 67.89% and the ABTS radical scavenging activity of wines 82.16~86.06%. The results of this study provide a basis for establishing the brewing process of rose sparkling wines yeast strains.

• The Journal of the Korea Contents Association
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• v.12 no.5
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• pp.206-212
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• 2012

Residents of the municipalities in administrative services are recognized as active objects and active customers who purchase the public services. This study analyzes, by quantitative approach of surveys, the residents' awareness of the quality of five policy content areas. The results show that awareness of the quality of the five contents areas is substantially below average. Lessons and implications of this study for management leadership are presented.