• 대한화학회지
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• 제67권2호
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• pp.129-136
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• 2023

Osteoarthritis is to the abnormality of the inflammatory response of joint tissue caused by various causes such as aging, and muscle loss. In this study, the activity in joint inflammation was verified using SKBE, a plant extract, and the expression levels of arthritis-inducing proteins including MMP-1, MMP-3, MMP-13, and collagen type II in vitro were compared and analyzed. Furthermore, we synthesized α-spinasterol, an active ingredient of SKBE, by the previously reported synthesis method and these findings could provide a new starting point for the development of treatments for osteoarthritis.

• 한국의류학회지
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• 제31권9_10
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• pp.1333-1341
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• 2007

The purposes of the present study were to investigate the impact of a apparel brand and an ingredient brand on evaluation(perceived quality, favorable attitude, purchase intention) of apparel products, and to examine the differences in evaluations toward apparel products allied with ingredient brands between groups divided by product knowledge and leisure involvement. The subjects were 235 men and women aged 20 to 40. Two-by-two factorial design were employed. A series of ANOVA were used to determine if significant differences existed in evaluations of apparel products. There was a significant interaction effect of an apparel brand and an ingredient brand on evaluations of apparel products. Empirical results showed that ingredient brands would improve the consumers' perceived quality, favorable attitude and purchase intention toward apparel products. In addition, the results indicated that the respondents that had high leisure involvement and high product knowledge were more likely to evaluate apparel products based on the ingredient brand of the products. However, the respondents that had low leisure involvement and product knowledge were more likely to evaluate apparel products based on the host brand of the products.

• 대한한의학원전학회지
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• 제34권2호
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• pp.45-62
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• 2021

Objectives : To study the characteristics and meaning of the division pharmaceutical method in the Donguibogam through analysis of formulas that apply such method. Methods : Each formula applying the division method within the Donguibogam was analyzed Results & Conclusions : In the Donguibogam, medicinals to which the division pharmaceutical method was applied were baizhu[白朮], cangzhu[蒼朮], zhiqiao[枳殼], wuzhuyu[吳茱萸], xiangfuzi[香附子], chuanlianzi[川練子], huangbo[黃柏], etc. Formulas where this method was used were few, while the four methods that were used, together with the Center represents the principle of the five phases. The formulas that applied the division method usually did not adopt the tablet or decoction form, which means they were meant to treat slowly, treating deficiency or stagnation diseases due to problems in the middle-lower body such as the Spleen, Liver and Kidney. It could be said that compared to other more common formulas, this was a unique method. The division pharmaceutical method allows for usage of a wider variety of processing methods compared to single ingredient formulas, while there is lower chance of interference among the different types of processing. Another benefit is that the properties of the main medicinal ingredient could be preserved as much as possible. In addition, the division method allows for the main ingredient and the processed ingredient to interact exclusively, after which the processed medicinal is eliminated leaving only the main ingredient. This allows for maximum improvement of the main ingredient. The division method includes the principles of formula composition as well, whose concept could be positioned between single ingredient formulas and common formulas.

• 한국식품영양과학회지
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• 제27권4호
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• pp.618-624
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• 1998

This study was conducted to standardize ingredient ratios of wooung kimchi. The ingredient ratios of model wooung kimchiwere determined by the survey in Pusan and Kyungnam province and using the literatures including cooking books. Several kinds of wooung kimchi were prepared by adjusting the ingredient ratios fo the model wooung kimchi within standard deviation. The wooung kimchi with different ingredient ratios were fermented for 6 days at 15$^{\circ}C$. The chemical, microbial and sensory properties of the wooung kimchi were investigated. There was little change in pH but the counts of lactic acid bacteria were decreased, as the ratio of pickled anchovy juice became high. The wooung kimchi adding 9.4% pickled anchovy juice obtained high score in appearance and overall acceptability. The counts of lactic acid bacteria were increased in wooung kimchi adding 5% red pepper powder, and there was obtained better result in appearance, texture and overall acceptability than the other groups. The activity, reducing sugar and counts of lactic acid bacteria were increased, as the ratio of glutinous rice paste became high. The wooung kimchi including 6% glutinous rice paste showed the highest score in overall acceptability. The fermentation process of wooung kimchi accelerated, as the ratio of garlic became high. The wooung kimchi adding 3% garlic showed good appearance and acceptability. In addition to these, the addition of 1.3% ginger ehhanced the appearance, texture and overall acceptability fermented anchovy juice, 5.0% red pepper powder, 6.0% glutinous rice paste, 3.0% crushed garlic and 1.3% crushed ginger.

• 통상정보연구
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• 제18권1호
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• pp.179-208
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• 2016

본 연구는 시장의 후발주자가 선발우위를 극복하기 위한 전략적 수단으로 사용할 수 있는 요소브랜딩전략의 효과를 살펴보고자 한다. 구체적으로 브랜드성분의 원산지정보와 요소브랜딩제품의 제시된 가격수준이 소비자 평가에 미치는 영향에 관해서 연구하고자 한다. 본 연구는 실험연구로 진행되었으며, 총 400명의 피험자를 대상으로 2개의 실험을 실시하였다. 연구결과, 연구1에서는 요소브랜드의 시장지위 및 원산지정보는 소비자의 요소브랜딩 제품 평가에 유의한 영향을 미치는 것으로 나타났다. 연구2에서는 시장진입순서와 요소브랜드의 원산지정보가 소비자의 요소브랜딩 제품에 대한 평가에 미치는 영향은 제시되는 제품의 가격수준에 의해 조절되는 것으로 나타났다. 본 연구의 내용은 후발브랜드의 선발우위 극복을 위한 전략적 방안을 제안하고, 후발기업의 브랜드 운용전략에 대한 시사점도 제시하고 있다.

• Asia Marketing Journal
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• 제6권2호
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• pp.3-22
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• 2004

기존 연구에서는 주로 유통업자 브랜드와 제조업자 브랜드는 경쟁관계로 보았다. 하지만 본 연구에서는 유통업자 브랜드가 제조업자 브랜드를 소재 브랜드로 사용하면 유통업자 브랜드에 대한 소비자들의 저품질 인식을 변화시킬 수 있다는 측면을 이론적, 실증적으로 밝히고자 하였다. 연구결과 유통업자 브랜드가 제조업자 브랜드를 소재 브랜드로 사용하면 지각된 품질과 구매의도가 향상되는 것으로 나타났다. 그리고 제조업자 브랜드와 제품의 일치 정도가 중간일 때 소비자가 가장 긍정적인 반응을 보이는 것으로 나타났다. 이 관계에서 기능적 위험이 조절변수 역할을 하는 것으로 나타났는데 기능적 위험이 높을 때는 소비자들이 유통업자 브랜드와 제조업자 브랜드의 높은 일치성의 경우에 더 좋은 반응을 나타냈으며, 기능적 위험이 낮을 때는 중간정도 일치할 때 더 좋은 반응을 나타냈다.

• 한국가금학회지
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• 제45권2호
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• pp.73-79
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• 2018

본 연구의 주제는 대체원료를 옥수수와 대두박을 대신해 첨가될 때의 원료가격들의 변화와 대체원료의 적정한 가격을 판단할 수 있는 방법을 제시하는 것이다. 옥수수과 대두박 그리고 대체원료의 가격 변화는 각각의 원료사료들의 영양소 함량과 가격 및 대체원료의 첨가량을 바탕으로 계산된다. 원료사료의 가격 변화 계산에 필요한 각 원료사료들의 대체가는 대체원료를 사용함으로써 새로 추가되거나 제외되는 영양소의 함량들을 %로 표현한 것을 의미한다. 본 계산에서 사료가격의 순변화는 질소보정 외관상 대사에너지(Nitrogen-corrected apparent metabolizable energy), 표준회장가소화(Standardized ileal digestible) 라이신(Lys), 메티오닌(Met), 트레오닌(Thr) 및 트립토판(Trp) 그리고 총 칼슘(Total Ca)과 가용인(Available P) 함량을 바탕으로 계산하였다. 계산 결과, 옥수수주정박 단위무게당 새로 첨가되거나 제외되는 원료사료들의 함량에 대한 방정식은 다음과 같다: 1 ${\times}$ 옥수수주정박 + 0.0334 ${\times}$ 대두유 + 0.0182 ${\times}$ 석회석 = 0.8893 ${\times}$ 옥수수 + 0.13 ${\times}$ 대두박 + 0.0004 ${\times}$ 라이신 + 0.0022 ${\times}$ 메티오닌 + 0.0005 ${\times}$ 트립토판 + 0.0028 ${\times}$ 트레오닌 + 0.0264 ${\times}$ 제2인산칼슘 위 식과 원료사료들의 가격을 이용하여 옥수수주정박을 각 원료사료의 에너지와 영양소함량을 고려하여 15% 정도 옥수수와 대두박을 대체시 옥수수주정박의 가격은 270원/kg으로 계산되었다. 결론적으로 본 연구에서 이용한 엑셀기반 계산 프로그램은 육계 사료에서 대체원료의 경제적 가치를 판단할 때에 도움이 될 수 있을 것으로 사료된다.

• 대한한방소아과학회지
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• 제22권3호
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• pp.63-73
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• 2008

Objectives : The purpose of this study is to analyze the baby moisturizers and give information about basis of herbal moisturizer. Methods : We selected 243 goods by searching with keywords as "baby moisturizer" at 6 major web search engines, 12 web shopping malls in Korea. 10 items were evaluated under three evaluation criteria such as type of product, ingredient and function of goods. Results : Study resulted that the most type of moisturizers were lotion type. 80% of the products contained medical agents. Ingredients of medical agents were herbal medicine, aroma oil, vitamin and extract. The moisturizer for atopic dermatitis contained ceramide about half. The ingredient of herbal medicine existed usually as excipients, not as active ingredient. Conclusion : It is necessary to study and develop new products contained herbal medicine as active ingredient based on the oriental medical theory.

• 한국기계가공학회지
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• 제16권3호
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• pp.107-112
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• 2017

The purpose of this study was to develop an extractor to improve the effective ingredient of propolis. In order to improve the performance of conventional alcohol extraction at room temperature, a striking-type extractor used with a sprayed mist (alcohols, 95% alcohol) was developed for use at $40^{\circ}C$. Extraction of the effective ingredient of propolis was tested, and the resulting material was analyzed using a device. The extraction test of the mist spraying method indicated that the level of flavonoid was 1.56%, which is 1.5 times the 1.04% shown in existing data from a conventional stirred extractor. In addition, the extraction time can be reduced by half and the cost reduced by about 12.7% per year. It is confirmed that the extractor developed with a sprayed mist (alcohols, 95% alcohol) appears effective at the low temperature.

• 식품과학과 산업
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• 제49권3호
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• pp.17-28
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• 2016

The concerns over obesity and obesity-related health problems are increasing as many consumers relate these health problems with sugar. The demand for sugar reduction is also rising and regulatory movement by governments including Korea is driven to reflect such demand. For the past decades, there have been diverse development and marketing of various sweeteners to substitute sucrose and high fructose corn syrup. Low caloric alternative sweeteners can be divided into high intensity sweeteners that have greater sweetness potency compared to sucrose, and low intensity sweeteners such as polyols, oligosaccharides and rare sugars that have less sweetness potency. This paper discusses representative low caloric alternative sweeteners, their market and trend.