• Journal of Fashion Business
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• v.16 no.1
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• pp.83-102
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• 2012

The instant trend of mobile functionality in the digital age is performing a mediating role of promoting the hybrid tendency in fashion and cosmetics industry. Consumers' needs, which are getting complex and diversified along with development in scientific technology, are requiring product of technology equipped with multi-tasking function in the whole industry. The social and cultural factors, which are shown in cosmetics due to the instant trend of mobile functionality, came to be known on the basis of a ground for classification caused by a change in nomadic lifestyle and by the advance in scientific technology. The irst, The mobile functionality, which is being developed in fashion in the digital age, was indicated to be types such as mobility, one-off, and unity. Second, Even the types of mobile functionality, which are also being developed in make-up and cosmetics in digital age, were indicated to be mobility, one-off, and unity. Third, The trend caused by mobile functionality in fashion was consistent with a type in mobile functionality, which is being developed in cosmetics, thereby having been indicated to be the same type. This implies that there is the same type through independent trend in each sphere even while fashion and cosmetics organically function in the middle of the whole frame, which expresses a human being's external beauty, and implies that even the cosmetics are influenced by fashion. Swift-type beauty product, which is thrown away within one week lengthily and after being used once, are being launched diversely. This quick product can be said to be product that best reflected the characteristic of digital age. However, at this point of time that fast fashion and instant cosmetics, which are thrown away in the wake of being worn easily, are overflowing, the clothing and product with perfection, which has philosophy and thinking of being put more devotion, exert more value and are felt to be necessary.

• Journal of Ginseng Research
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• v.41 no.4
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• pp.524-530
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• 2017

Background: Panax ginseng is a physiologically active plant widely used in traditional medicine that is characterized by the presence of ginsenosides. Rb1, a major ginsenoside, is used as the starting material for producing ginsenoside derivatives with enhanced pharmaceutical potentials through chemical, enzymatic, or microbial transformation. Methods: To investigate the bioconversion of ginsenoside Rb1, we prepared kimchi originated bacterial strains Leuconostoc mensenteroides WiKim19, Pediococcus pentosaceus WiKim20, Lactobacillus brevis WiKim47, Leuconostoc lactis WiKim48, and Lactobacillus sakei WiKim49 and analyzed bioconversion products using LC-MS/MS mass spectrometer. Results: L. mesenteroides WiKim19 and Pediococcus pentosaceus WiKim20 converted ginsenoside Rb1 into the ginsenoside Rg3 approximately five times more than Lactobacillus brevis WiKim47, Leuconostoc lactis WiKim48, and Lactobacillus sakei WiKim49. L mesenteroides WIKim19 showed positive correlation with b-glucosidase activity and higher transformation ability of ginsenoside Rb1 into Rg3 than the other strains whereas, P. pentosaceus WiKim20 showed an elevated production of Rb3 even with lack of b-glucosidase activity but have the highest acidity among the five lactic acid bacteria (LAB). Conclusion: Ginsenoside Rg5 concentration of five LABs have ranged from ${\sim}2.6{\mu}g/mL$ to $6.5{\mu}g/mL$ and increased in accordance with the incubation periods. Our results indicate that the enzymatic activity along with acidic condition contribute to the production of minor ginsenoside from lactic acid bacteria.

• Preventive Nutrition and Food Science
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• v.18 no.3
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• pp.157-162
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• 2013

The purpose of this study was to investigate the effects of the ethanol extract of Cynanchum wilfordii (ECW) on the blood lipid profile of hypercholesterolemic rats. Thirty 7-week-old male Sprague-Dawley rats were allowed free access to either a normal diet (AIN-93 diet), or 1% high-cholesterol diet with or without 0.5% or 1% ECW for 5 weeks. After sacrifice, the rat serum lipid profile was analyzed. The diets containing ECW decreased body weight gains compared to the normal diet. Serum HDL-cholesterol levels of ECW-fed groups were significantly increased in the hypercholesterolemic groups and normal groups (P<0.05). When 1% ECW was fed to the normal group, total cholesterol level was increased. Moreover, treatment of ECW in hypercholesterolemic groups yielded a dose-dependent and highly significant decrease in the atherogenic index as compared to the control. These results suggest that intake of Cynanchum wilfordii may help reduce the risks of hypercholesterolemia by increasing blood HDL-cholesterol and lowering the atherogenic index.

• 한국약용작물학회:학술대회논문집
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• 2011.09a
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• pp.246-247
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• 2011

• Journal of the Korea Furniture Society
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• v.27 no.3
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• pp.197-202
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• 2016

One of the conspicuous changes in kitchens is that kitchen space is more economically constructed than ever before giving more considerations to functionality. At the same time, eco-friendliness begins enjoying more attention for health and well-being reasons. Which is more important between functionality and eco-friendliness is a matter of personal taste and judgement. But eco-friendliness has become one of the more critical criteria for users to choose kitchen furniture. This paper examines the design trends of Contemporary kitchen furniture from the perspective of functionality and eco-friendliness. Results show that, as has been expected, many of kitchen furniture items manufactured by major furniture businesses have been found more functional and more eco-friendly than before the research period. I expect this trend to continue long into the future.

• Journal of the Korean Society for Precision Engineering
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• v.18 no.10
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• pp.93-100
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• 2001

The analysis and control of a new type unsymmetrical slotted self-bearing step motor for small angle control is presented. The motor actuator is used for both motor and bearing functionality without any additional coil windings or electromagnets for bearing functionality. A circular-arc, straight-line permeance model for the fringing effect is presented. An unsymmetrical slotted self-bearing step motor layout and control algorithm are described. A new control current generation method using the electromagnets layout geometry, which needs no additional current for bearing functionality, is proposed. As the result of this analysis the fringing effect largely influences on the system characteristics. especially in torque. Even if the bearing functionality is added into the motor functionality, it is shown that the magnitude of torque is not changed.

• Management & Information Systems Review
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• v.15
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• pp.37-50
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• 2004

Internet commerce has the potential to propel a company to 'break out' of existing strategic constraints and radically alter business processes, strengthen customer and supplier ties, and open up new markets. Therefore, many firms have rushed into internet commerce to conduct business more efficiently, create new business opportunities, and generate business value. The purpose of this study is to examine the relationship between the sales promotional functionality of internet shopping mall and its performance considering the characteristics of internet shopping mall's operational form as moderating variables. The results showed that the price functionality affects positive effects on the performance of shopping mall, and the characteristics of operational form can be considered as a significant moderating variables between the sales promotional functionality of shopping mall and the performance.

• Journal of Ginseng Research
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• v.37 no.3
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• pp.371-378
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• 2013

Serum and liver metabolites in rats fed red ginseng (RG) were analyzed by ultra-performance liquid chromatography-quadrupole time-of-flight mass spectrometry. The mass data were analyzed by partial least squares-discriminant analysis (PLS-DA) to discriminate between control and RG groups and identify metabolites contributing to this discrimination. The RG group was clearly separated from the control group on PLS-DA scores plot for serum samples, but not liver samples. The major metabolites contributing to the discrimination included lipid metabolites (lysophosphatidylcholine, acyl-carnitine, and sphingosine), isoleucine, nicotinamide, and corticosterone in the serum; the blood levels of all but isoleucine were reduced by RG administration. Not all metabolites were positively correlated with the health benefits of RG. However, the blood levels of lysophosphatidylcholine, which stimulate various diseases, and long-chain acylcarnitines and corticosterone, which activate the stress response, were reduced by RG, suggesting long-term RG might relieve stress and prevent physiological and biological problems.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.402-417
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• 2006

Research interest on functional food and phytochemicals has mainly focused on their health effects, mechanism of action and structure-activity relationship for the development of nutraceuticals. Considering the intake of phytochemicals via the normal diet, further information is required on changes in food functionality or individual phytochemicals that occur during the cooking or processing of foods, in order to increase the intake of these bioactive compounds, because many of the unit-operating procedures involved in cooking or food processing may result in physicochemical changes of food constituents. This study reviews the changes of selected phytochemicals, i.e. flavonoids, organosulfur compounds and carotenoids, or food functionality by major cooking or processing procedures such as heating, fermentation, and pH changes. In general, heating has a negative effect on food functionality, although in some cases, mild heating increases bioactive phytochemical contents. Some phytochemicals, including anthocyanins and catechins, are stabilized in lower pH conditions. The structures of phytochemicals, including isoflavones and catechins, are changed by fermentation. The loss of bioactive compounds may be decreased by recently developed cooking or processing methods such as microwave cooking or use of high hydrostatic pressure. However, the effects of cooking and processing procedures on food functionality and phytochemicals are so diverse and dependent on test conditions that further research efforts are needed to form accurate conclusions on the effects of cooking and processing of foods.

• Journal of Information Science Theory and Practice
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• v.8 no.4
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• pp.6-19
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• 2020

The objective of this research is to analyze which functions make up web-based as well as mobile social media services and messengers. Services are clustered by their functionality. A total of 640 individual functions were identified, while investigating altogether 44 selected services in their web and mobile versions. Applying content analysis, functions were assigned to the services. The services were ranked by the number of implemented functions, and the functions were ranked by their occurrence in the services. Cluster analysis was applied to classify the services according to their functionality. Facebook and VKontakte were found to be the ones with the most functions; the most frequently implemented functions are support, profile, and account-related. Cluster analysis revealed six classes for mobile and seven classes for web applications. There is a noteworthy difference regarding the functionality scope between web and mobile applications of the same services. An example for this is Mendeley with 38 functions in the mobile and 91 functions in the web version. This is the first empirical attempt at clustering social media services based on their functionality.