• KSBB Journal
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• v.20 no.2 s.91
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• pp.106-111
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• 2005

The functional relationship between the number of mole of an i-fatty acid (Si) included in fish oil and the hydrolysis time(t) was expressed as a mathematical model, $S_i=-{\alpha_i}1n(t)+\beta_i$. The average errors of calculated values on the basis of the measured values were distributed in the range of less than $5\%$ for all the 15 fatty aids composing of fish oil. The equation of hydrolysis rate of each fatty acid was deduced as $v_i={\gamma_i}exp(\frac{S_i}{\alpha_i})$ from the above-mentioned $S_i=-{\alpha_i}ln(t)+{\beta_i}$. Therefore the hydrolysis yields of fatty acids were analyzed using the equation of $S_i\;Vs.\;t.$. The 15 fatty acids were categorized into 4groups from the view point of hydrolysis yield. The hydrolysis yields of the first group, including C14:0, C16:0, C16:1, C18:0, C18:1 (n-7) and 1l8:1 (n-9), were higher than $70\%$ at 48 hr of hydrolysis. Those of the second group, C20:1, C22:1, C18:3, C20:4 and C20:5, were distributed from $40\%,\;to\;60\%$, and third group were around $30\%$. The final group containing only C22:6 was very hard to be hydrolyzed and the yield was less than $20\%$ at the same time.

• Management & Information Systems Review
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• v.28 no.4
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• pp.175-197
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• 2009

Numerous researches related to internet shopping malls have been researched by numerous researchers. Such as, establishing criteria to evaluate service quality of electronic commerce, identifying factors affecting successful internet shopping mall operation, and examining relationships among the factors in electronic commerce based shopping mall needed to be focused on. However, most researches that have been undertaken only consider the service quality model or basic functional dimension. In accordance with this indispensability, the integrated structural relationship among variables, which are potentially inherent in customer's perception and affect personnel royalty on internet shopping mall needs to be acknowledged. The purpose of this study is to examine which factors should be able to facilitate performance of internet shopping mall. Based on the relevant literature, it has been empirically analyzed how corporate image, system quality, service quality and delivery quality affect customer satisfaction as well as customer royalty. The research's problem is that it was tested with data collected from 212 respondents. This study developed and empirically analyzed a model representing the relationship by using the Structural Equation Model. The major findings of this study are, firstly, that the higher corporate image is positively affecting the system quality and delivery quality. Secondly, the higher delivery quality is positively affecting the service quality. Thirdly, the higher service quality is positively affecting the customer satisfaction. Finally, the higher customer satisfaction is affecting the customer royalty.

• Asian Pacific Journal of Cancer Prevention
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• v.14 no.3
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• pp.1905-1909
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• 2013

Objective: The aim of the current study was to evaluate changes in treatment outcomes in terms of health-related quality of life (HRQoL) and symptom burden at zero, one, three, and six months after an initial diagnosis of colorectal cancer. The demographic and clinical characteristics that account for outcome changes in patients were investigated using a repeated measures framework. Methods and Materials: A cohort study was performed of 134 colorectal cancer patients followed from diagnosis to 6 months post-treatment in Central Taiwan. HRQoL and symptoms were assessed at diagnosis and one, three, and six months thereafter. The Functional Assessment of Cancer Therapy-Colon (FACT-C) questionnaire, VAS pain, and the Memorial Symptom Assessment Scale (MSAS) were used for data collection. A generalized estimating equation (GEE) was applied for statistical analysis. Results: The majority of the patients were male (55%) and married (91.5%). The mean age was 60.4 years (SD = 11.71). Most were diagnosed stage III and IV colorectal cancer (54.5%). All underwent surgery; some also received chemotherapy (CT) or concurrent chemoradiation therapy (CCRT). The results of the GEE showed that overall, the HRQoL, pain, and symptoms of the patients significantly improved over the treatment period. Patients with stage IV disease who had received surgery and CCRT showed the worst HRQoL. Females, patients with comorbidity, and stage IV patients had higher pain scores over time. Female and stage IV patients had more severe physical symptoms, whereas stage II and IV patients had worse psychological symptoms over time. Conclusion: The patients' HRQoL, pain, and symptoms significantly improved over the 6-month treatment period. Certain patient and clinical variables accounted for changes in treatment outcomes regarding HRQoL and symptom burden in colorectal cancer patients.

• Polymer(Korea)
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• v.37 no.2
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• pp.240-248
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• 2013

The curing behaviors of diglycidyl ether of bisphenol A (DGEBA) with mercaptan hardener were studied by the comparison with amine-adduct type hardener. Curing behaviors were evaluated by DSC at dynamic and isothermal conditions. In the DSC, the dynamic experiments were based on the method of Kissinger's equation, and the isothermal experiments were fitted to the Kamal's kinetic model. Activation energy of epoxy/amine-adduct type hardener was ca. 40 kcal/mol. As the functional group of mercaptan hardener, -SH increased, on epoxy/mercaptan hardeners, the activation energies decreased from 28 to 19 kcal/mol. Epoxy/amine-adduct type hardener was initiated at $90^{\circ}C$ or higher. However, epoxy/mercaptan hardeners reduced the initiation temperatures below $80^{\circ}C$ and shortened the durations of curing reaction within 10 min. We found out that the reaction kinetics of epoxy with mercaptan hardener followed the autocatalytic reaction models, and the maximum reaction rates were shown at the conversions of 20~40%.

• Korean Chemical Engineering Research
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• v.52 no.4
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• pp.530-537
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• 2014

Moisture is a major factor causing the deteriorative physical change, microbial growth, and chemical reaction of the products. In this study, the moisture absorbing composite films have been prepared with moisture absorbing material of polyacrylic acid partial sodium salt (PAPSS) impregnated on LLDPE polymer for the functional packaging applications. The results showed that PAPSS impregnated film illustrated uniformly dispersed PAPSS particles in the LLDPE polymer matrix. The transparency of the PAPSS impregnated film decreased slightly at higher PAPSS concentrations. An increase in the PAPSS content for moisture-absorbing films showed a similar decrease in tensile strength, percent elongation at break, and tear strength. Their values of films impregnated with PAPSS of 0.5, 1, and 2% showed no significant difference. Meanwhile, 4% PAPSS films significantly decreased the values of mechanical properties compared to the films impregnated with different PAPSS levels. Values of the oxygen permeability and water vapor permeability for PAPSS impregnated films decreased significantly with greater PAPSS. The results indicate that 4% PAPSS impregnated in LLDPE films had high affinity of moisture absorbencies compared to the other films. The mathematical equation that best described the moisture sorption isotherm of each film sample was the GAB equation at $25^{\circ}C$. The crystallization and melting temperatures of PAPSS films were influenced by the addition of PAPSS material, but showed good thermal stability.

• Preventive Nutrition and Food Science
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• v.12 no.1
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• pp.35-39
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• 2007

This study was conducted to investigate the effects of soil selenium (Se) supplementation level on Se contents of green tea and milk vetch. Four different concentrations of sodium selenite ($Na_2SeO_3$) solutions (0.0, 3.3, 33.0 and 165.0${\mu}g/mL$) were prepared and one liter of each solution was well mixed with 10 kg of compost (cowpea soil) to give four different levels of Se-containing soil: $T_1$, 0; $T_2$, 33; $T_3$, 330; $T_4$, and 1,650${\mu}g$/100 g soil. Green tea plants and milk vetch were individually cultivated in those soils for 60 days. Se contents of freeze-dried green tea leaves were 6.87, 10.40, 12.04, and 20.19 ${\mu}g/g$, respectively; all of which were significantly different (p<0.05) from the others except for $T_2$ and $T_3$. The results showed that Se-contents of green tea leaves were increased 1.5$\sim$2.9 times as the Se level in the soil increased. Regression equation between Se contents in green tea (Y) and soil Se supplementation level (X) was: Y=0.007X＋8.857. However, Se contents in the milk vetch were increased significantly (p<0.05) more with the same treatments $T_3$ (74 ${\mu}g/g$) and $T_4$ (187$\mu$g/g) in comparison to those at $T_1$ (5.0 ${\mu}g/g$) and $T_2$ (12.0$\mu$g/g). The increases ranged from approximately between 2.4 to 37.4 times that of the control group. Regression equation between Se contents in milk vetch (Y) and soil Se supplementation level (X) was: Y=0.1063X＋15.989. The large difference of Se contents between green tea leaves and milk vetch would be attributed by the difference of protein contents between the 30% or higher protein-content of legumes and 15$\sim$20% protein of shrubs. The present study clearly indicates that green tea leaves and milk vetch can be enriched in selenium by supplementing the soil with Se. Therefore, Se-enriched green tea or milk vetch powder could be utilized as functional foods in Se-fortified green tea drinks or salads, or as food additives to enhance the daily intake of Se.

• Food Science and Preservation
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• v.17 no.2
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• pp.243-249
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• 2010

We examined sensory characteristics to obtain the optimal conditions for doenjang preparation, using response surface methodology (RSM) to evaluate addition of sage (Salvia officinalis L.) powder to, and the salinity of, doenjang. We aimed to develop a new variety of doenjang linking traditional Korean doenjang preparation with the physiological functionalities of sage. Color values were 1.20-2.70, flavor values 1.60-3.20, taste values 1.40-3.50, texture scores 1.60-3.50, and overall preference values 1.60-3.05, with the differences depending on experimental variations in preparation. Analysis of a reaction surface formed by a quadratic regression equation found that the R-squared values for overall preference, texture, taste, flavor,and color were 0.11-0.41, thus relatively low and insignificant, being less than 5%. In sensory tests, the color value was 2.91 when the salinity was 21.50%, and sage powder was added to a concentration of 3.10% (all w/w). The flavor score was 3.21 when the salinity was 22.52% and sage powder concentration was 3.68%. The taste value was 2.87 when the salinity was 8.62% and sage powder concentration was 4.46%. The texture score was 2.88 when the salinity was 8.00% and sage powder concentration was 6.06%. The overall preference score was 2.74 when the salinity was 20.40% and sage powder concentration was 2.66%. Although this preparation method is new to Koreans, doenjang with added sage was associated with higher sensory scores than traditional doenjang, confirming the possibility of development of a novel functional doenjang.

• Journal of Korean Society of Transportation
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• v.25 no.6
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• pp.141-157
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• 2007

This paper evaluates the effects of privatization and deregulation on the firm-specific efficiency and total factor productivity (TFP) growth in the Korean and Japanese railways. Using a stochastic frontier approach and a generalized translog functional form, the paper specifies the equation system consisting of a multiproduct variable cost function and input share equations which is estimated with Zellner's iterative seemingly unrelated regression and the corrected least squares method. The Korean and Japanese railway firms are assumed to produce three outputs (Shinkansen passenger-kilometers, incumbent railway passenger-kilometers, ton-kilometers of freight) using three input factors (labor, fuel, maintenance and rolling stock). A monetary value of the ways and fixed installations held by the railroad firm is also included as a quasi-fixed input. The empirical results indicate that the average estimate of cost inefficiency is 2.57% for the total sample and on the average, JNR and JR Kyushu are found to be worst efficient while the most efficient railway firm in the sample is JR West. Also the cost efficiency levels of seven JRs have been improved after the reform and privatization of JNR. The findings also indicate that TFP growth of the privately-owned JRs are higher than those of the government-owned KNR and JNR. Three-island JRs and JR Freight have slightly higher TFP growth than Honshu JRs as well. Thus, the results suggest that managerial autonomy and increased competition via deregulation have improved efficiency and TFP growth.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.5
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• pp.721-729
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• 2013

To improve the quality and functionality of the low salt squid Jeot-gal, extracts from three types of medicinal and edible plants (bay leaf, green tea, pine needle) were added. The quality characteristics, bioactivities, and shelf-lives of these preparations were determined at three different fermentation temperatures. The pH decreased more rapidly at higher temperatures, while the amount of volatile basic nitrogen (VBN), total viable cells, and amino nitrogen ($NH_2$-N) increased. The shelf-lives of Jeot-gal with natural plant extracts at $10^{\circ}C$ were 34~35 days, similar to the control. The major free and compositional amino acids of Jeot-gal were glutamic acid, proline, and alanine, while the major nucleotides (and related compounds) were hypoxanthine and inosine. In bioactivity assays, samples supplemented with plant extracts showed higher bioactivities than the control. The DPPH radical scavenging activity of ethanol extracts from Jeot-gal were stronger than the water extracts; in contrast, the water extracts were stronger for hydrogen peroxide scavenging activity. However, superoxide dismutase (SOD)-like activity and ${\beta}$-glucuronidase inhibitory activity were moderately low at 20 mg/mL. Based on sensory evaluation results, the quality of low salt squid Jeot-gal with natural plant extracts is similar to the control. Therefore, low salt squid Jeot-gal with natural plant extracts can be commercialized as a functional fermented food.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.9
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• pp.5989-5997
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• 2015

The purpose of this study is to identify consumers' perceived consumption values and to examine the causal relationship between perceived consumption values, brand identification, emotional Absorption and behavioral commitment. Undergraduate students(N=210) were participated in the survey and the structural equation modeling was utilized for data analysis. The results of this study show that; first, psychological value and personality value have positive effects on brand identification but there was no significant relationship between functional value and brand identification; second, brand identification have positive effects on emotional commitment and behavioral commitment; third, the relationship between emotional commitment and behavioral commitment was not significant; fourth, the effect of psychological value on brand identification was higher than the effect of personality value on brand identification. Based on these results, several recommendations for company are discussed and future research directions are outlined.