• Journal of the Korea Academia-Industrial cooperation Society
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• v.9 no.1
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• pp.202-213
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• 2008

This study set up a relational model and an assumption concerning how consumer innovativeness could affect the usage motive of digital photos and the usage intention of digital photo printing service, by utilizing the theory of Uses and Gratification(U&G) and Technology Acceptance Model(TAM) so as to cope with the changes in market environment and to construct a new business model. The results fur the study were as below First, innovativeness had a positive effect on convenience, entertaining element and sociality in the relational model of overall innovativeness and usage motive of digital photos. Second, it has been noted that innovativeness had a positive effect on the usage intention of digital photo printing service in the relational model between overall innovativeness and its usage intention. Third, it has been demonstrated that convenience, entertaining element, economic feasibility and sociality had a positive effect on its usage intention in the relational model between overall usage motive of digital photos and the usage intention of digital printing service

• Journal of Environmental Health Sciences
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• v.43 no.3
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• pp.214-222
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• 2017

Objectives: A hospital is a complex building that serves many different purposes. The indoor environment in a hospital plays a major role in patient well-being and the work efficiency of the hospital staff. This study was conducted to evaluate overall comfort in two major hospitals over the course of one year. Methods: Various indoor environmental conditions were measured in two general hospitals for one year (April 2014 to April 2015). Monitoring alternated between the hospitals at one month per respective monitoring session. The indoor air temperature, relative humidity (RH), mean radiant temperature and air velocity were measured in order to calculate the predicted mean vote (PMV). Carbon dioxide concentration, noise level and illumination level were concurrently measured and applied to the overall IEQ acceptance model for the hospitals (IEQh). Results: The IEQh at the two general hospitals was different at five spaces within a building. The IEQh for summer and winter were significantly different. Real-time IEQh demonstrated that indoor comfort was affected by the hospital's operating hours due to operation of the HVAC system. The percentage of indoor comfort in the hospitals was higher using PMV than IEQh. Conclusion: IEQh in the hospitals was different at locations with different purposes. Indoor comfort assessment using IEQh was stricter than with PMV. Additional research is needed in order to optimize the IEQh model.

• Korean journal of food and cookery science
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• v.30 no.2
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• pp.146-152
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• 2014

This study surveyed consumers' sensory liking ratings of 3 types of developed brown rice products (brown rice nut waffles, Kimchi and tuna rice ball, sweet red-bean paste rice ball) and analyzed the drivers for liking or disliking the brown rice products. Each brown rice product had a brown rice to brown rice powder ratio of either: 100:0; 80:20; or 50:50. Forty consumers evaluated the acceptance of brown rice products on a 9-point hedonic scale and gave comments regarding liking or disliking each product. The results of the preference investigation analysis showed subjectivity depending on the brown rice product and the respondents' genders and ages. For brown rice nut waffles was affected by gender, age, and brown rice powder mixing ratio (p < 0.05). The variables "liking the aroma"; "liking the delicate flavor"; "liking the chewiness"; "liking the moistness"; "liking the softness"; "liking the harmony"; "liking the aftertaste" and "overall acceptability" did not differ significantly with the Kimchi and tuna rice ball. For the sweet red-bean paste rice ball product, the rates of liking the chewiness, stickiness, moistness, and softness of the 0% brown rice powder mix were all higher (p < 0.05) than were the rates of liking those same qualities in the 50% brown rice powder mix. Among all brown rice products, there were high correlations between the overall acceptability, liking the saltiness, liking the aroma, and liking the harmony. A preference investigation analysis showed that the brown rice product fillings were key factors to the products' overall acceptability.

• The Korean Journal of Food And Nutrition
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• v.26 no.2
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• pp.208-215
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• 2013

This study for add functional nutrition ginseng to make consomm$\acute{e}$ soup of beef. consomm$\acute{e}$ soup of beef added to the supplementary materials, the moisture content of ginseng (75.34%), crude protein 2.78%, crude fat 0.53%, ash 0.018%, respectively. Consomm$\acute{e}$ soup beef cone with the addition of solid content and viscosity measurements, the results showed BCG0 3.34% viscosity ginseng 0% 2.26 acid group most were lower. The sweetness of the control group, 0% added ginseng lowest measured pH is 6.53, and 4.13 BCG12 the lowest amount was measured. Consomm$\acute{e}$ soup beef cone with the addition of lightness was lower as the control group BCG0 34.21, redness BCG0 14.44 as the highest value, respectively. Yellowness decreased significantly (p<0.001) between the amount of ginseng have more and more each sample. Turbidity was decreased with increasing the amount of ginseng. Ginseng added 6% BCG6 symbols from color BCG9 5.10 the highest rating, and flavor 5.40 as the highest rating was 9% added BCG9 5.70 overall acceptability overall acceptance was rated the highest. Strength ginseng 0% added in the control group showed the highest intensity of 6.4, dark brown. Savory flavor 0% added ginseng BCG0 showed the lowest intensity to 4.4. Consomm$\acute{e}$ soup when you try to synthesize the results of all the experiments, the addition of ginseng considered the best addition to the 9%, and the addition of more than 12% of ginseng reducing rather symbols that suggest.

• Culinary science and hospitality research
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• v.22 no.3
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• pp.1-10
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• 2016

The study was conducted to evaluate the effect of substitution of flour with Suaeda asparagoides(at the levels of 0%, 2%, 4%, and 6%) on the characteristics of sponge cake. The specific gravity of batter increased significantly as the content of Suaeda asparagoides increased. The specific volume and baking loss rate of cake decreased significantly as the content of Suaeda asparagoides increased. The volume and weight of batter increased significantly as the content of Suaeda asparagoides increased. Texture analysis showed that the control had the lowest hardness and highest springiness. According to sensory evaluation, the experiment groups scored higher points in texture acceptance than the control. Above all, the 2~4% samples scored the highest points in aroma, taste, appearance, and overall acceptance.

• Korean Journal of Human Ecology
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• v.22 no.5
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• pp.519-528
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• 2013

To evaluate the effect of Ulmus devidiana powder, muffins with Ulmus devidiana powder were made after supplementation with Ulmus devidiana powder(0, 5, 10 and 15%(all w/w)). Proximate composition of Ulmus devidiana powder was 7.49% moisture, 2.33% crude protein, 0.84% crude lipid, 66.74% carbohydrate, 14.09% crude fiber and 8.5% crude ash. The sample with 15% of Ulmus devidiana powder showed significantly lower volume compared to other groups. The symmetry of the sample with 5% of Ulmus devidiana powder was significantly lower than that of control group. No significant uniformity changes were observed. The height and baking loss rate of muffins with 15% Ulmus devidiana powder showed lower than that of other groups. But the weight of muffins with 15% Ulmus devidiana powder showed heavier than that of other groups. In color, L value and b value of muffins were decreased as the increase of the Ulmus devidiana powder. a value of muffins with Ulmus devidiana powder were higher than that of the control group. Hardness, gumminess and chewiness of groups with Ulmus devidiana powder were increased significantly as the increase of the amount of Ulmus devidiana powder. No changes of springness and cohesiveness were observed. Color, hardness, root odor and bitter taste intensity increased significantly with the increased addition of Ulmus devidiana powder. Acceptance of appearance, taste and overall acceptability of groups with 10% of Ulmus devidiana powder were significantly higher than that of the control group. As a result, 10% of Ulmus devidiana powder will be ideal to make muffins.

• The Research Journal of the Costume Culture
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• v.24 no.5
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• pp.600-616
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• 2016

The purpose of this study was to investigate the effects of power blog self-presentation and on-line shopping mall reviews on the word of mouth (WOM) effect and apparel purchasing behavior. Consumers living in Seoul and Gyeonggi received questionnaires. There were 303 usable forms that could be analyzed by descriptive statistics, factor analysis, Cronbach's alpha, and regression analysis. The results were as follows: There was a significant effect of power blog self-presentation such as interactivity, media effect, and business intention on information acceptance through WOM. Power blog self-presentation, such as interactivity and business intention, affect information delivery by WOM significantly. There was a significant effect of review consideration, such as agreement, usefulness, enjoyment, and purity, on information acceptance of WOM. Reviews describing enjoyment, purity, and usefulness affect information delivery of WOM significantly. Business intention, media effect, and purity directly affect apparel-purchasing behavior, and affect the WOM effect as a mediator variable and then purchasing behavior. Whereas, interactivity, overstatement, and enjoyment affect the WOM effect as a mediator variable, and then affect overall purchasing behavior. Therefore, fashion firms consider active interaction with power blog visitors and promote the way of enjoying with fun through review of apparel on-line shopping mall when they try to implement viral marketing with WOM effect.

• Korean Journal of Food Science and Technology
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• v.47 no.1
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• pp.132-135
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• 2015

The feasibility of incorporating cranberry powder (CP) as a value-added food ingredient in cookies was investigated. The moisture content and spread ratio of cookies increased significantly with increasing levels of CP (p<0.05). Lightness and yellowness decreased, whereas redness increased significantly with higher amount of CP. The use of CP significantly decreased the hardness of cookies while 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging activity was significantly elevated. The consumer acceptance test indicated that the addition of CP up to 4% had a favorable effect on the consumer preferences in most attributes. Based on the overall observations, cookies with 4% CP can take advantage of the functional properties of CP without sacrificing consumer acceptability.

• Journal of Families and Better Life
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• v.20 no.2
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• pp.147-159
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• 2002

The purpose of this study is to investigate children's perceptions of their own peer status and the variables that affect the perception. Four hundred boys and girls in grades five and six participated in this study. The participants were sampled from elementary schools located in two cities in Cheon-buk Province. Out of the 400 self-report questionnaires filled by the participants, 380 were used for the data analyses. The methods of analyses included basic descriptive categorical analysis (frequencies, means, percentages) as well as t-test, one way ANOVA, and multiple regressions. To summarize major findings from the analyses; first, a significant difference was found in children's aggression by father's job and mother's age, in children's popularity by school GPA, father's education, mother's education, and fathers job, and in children's isolation by father's age, father's education, mother's education, and father's job. Second, children's aggression was significantly dependent upon self-esteem, loneliness, family harmony, and family communication. Children's popularity was related with school grade, name satisfaction, body satisfaction, self-esteem, number of close friends, loneliness, family harmony family communication, parental love and acceptance, and perceived closeness to mother. Children's isolation was significantly associated with school grade, body satisfaction, self-esteem, number of close friends, loneliness, family harmony, family communication, parental love and acceptance, and perceived closeness to mother Third, according to the multiple regression analyses, it was found that highly aggressive children tend to report less family harmony, more loneliness, and a larger number of friends. Also, highly popular children tend to report less loneliness, larger number of friends, strong family harmony, and higher academic achievement. On the other hand, highly isolated children tend to perceive weak family harmony, more loneliness, and lower body satisfaction. Lastly, the overall peer status indicator depended significantly on family harmony, loneliness, self-esteem, academic achievement, body satisfaction.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.2
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• pp.296-301
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• 2015

The effects of pine needle powder (PNP) on the physicochemical characteristics of tofu were investigated, and consumer acceptance test was conducted. The pH, moisture content, and lightness and yellowness significantly decreased with increasing PNP concentration from 0 to 0.8% (P<0.05). Hardness increased significantly with increasing PNP concentration (P<0.05). Antimicrobial effects of PNP incorporated into tofu were also investigated. Antioxidant activities of control and produced tofu were compared based on 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and total polyphenol contents. DPPH radical scavenging activity and total polyphenol contents increased significantly (P<0.05) and were well-correlated. Tofu with 0.2% PNP is recommended (with respect to overall preference score) for taking advantage of the functional properties of PNP without sacrificing consumer acceptability.