• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.8
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• pp.1403-1414
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• 2010

Consumer decisions and responses about the price to pay vary. Some consumers might decide the appropriate price range prior to shopping, while others compare and evaluate prices. Especially, consumers can have different reference points for price evaluation based on various price searching behavior that represent heterogeneous responses for prices in the clothing purchase decision-making process. This research identifies how consumers evaluate the price and helps explain their decision-making based on price searches. By analyzing qualitative research, we found that consumers recalled price information as a representative indicator and product level price information through the internal search. Their level of internal references can be an important factor affecting price evaluations. In addition, each consumer groups were subdivided into high and low external searching. The four types of responses to price were classified in the price search process and the identified differences in the price evaluation. Therefore, pricing strategy needs to be differentiated for these various consumer types.

• 한국신재생에너지학회:학술대회논문집
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• 2009.06a
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• pp.857-860
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• 2009

This report examines the economic feasibility of a commercial 50,000 barrel per day direct/indirect coal liquefaction (DCL/ICL) facility to produce commercial-grade diesel and naphtha liquids from medium-sulfur bituminous coal. The scope of the study includes capital and operating cost estimates, sensitivity analysis and a comparative financial analysis. Based on plant capacity of 50,000BPD, employing Illinois #6 bituminous coal as feed coal the total capital cost appeared $3,994,858,000(DCL) and $4,942,976,000(ICL). Also, the internal rate of return of DCL/ICL appeared 13.27% and 12.68% on the base condition. In this case, coal price and sale price of products were the most influence factors. And ICL's payback period(6.8 years) was longer than DCL's (6.6 years). According to sensitivity analyses, the important factors on DCL/ICL processes were product sale price, feed coal price and the capital cost in order.

• Journal of the Korean Society of Food Culture
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• v.19 no.6
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• pp.587-597
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• 2004

Application of pheasant and soybean extracts to improve the quality of baechu kimchi was attempted. Pheasant and soybean extracts at various combinatory concentrations were added into baechu kimchi and fermented for 24 days at $10^{\circ}C$. Assay was performed on salinity, acidity, bacterial growth, sensory evaluations, and physical properties. The pH decreased, and acidity increased by fermentation time. The optimum pH 4.2 was reached within $12{\sim}15\;days$, and optimum acidity was reached within $6{\sim}9\;days$. The number of lactic acid bacteria was increased by fermentation time. Score of intensity characteristics in color. crispness carbonated taste, and overall quality were higher for the pheasant and soybean extracts added baechu kimchi(B) than for the control product(S). The result of L and a value of baechu kimchi were Higher in treatment than in control as fermentation time increased. The hardness of baechu kimchi with pheasant and soybean extracts(B) were higher than those of control(S).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.8
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• pp.3070-3075
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• 2010

Through Web 2.0 days, the end users express their opinions and thoughts for blogs and community spaces on the Internet. These opinions and thoughts are used to purchase products, however, users only refer to a few comments not overall opinions. Opinion Analysis System is an opinion search, developed from a natural language search, which analyzes the product's positive or negative evaluations using opinions of products and services on the Internet. In this paper, we suggest a syntactic analysis and inverse processing system that studies and processes 'Positive', 'Negative', 'Neutral' in addition to 'Inverse' information to analyze 'positive' or 'negative' for the core of sentences in Opinion Analysis Service.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.5
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• pp.400-408
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• 2001

The mushroom pickles were prepared as a processed mushroom product. The changes in pH, total acidity, brix. color and texture of the mushroom pickles (Lentinus edodes, Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii) were measured during storage at 4$^{\circ}C$. In addition, sensory evaluations on the mushroom pickles were performed. While the pH of Lentinus edodes and Pleurotus ostreatus pickles declined slowly, the pH of Agaricus bisporus and Pleurotus eryngii pickles declined rapidly during storage. The total acidity of Lentinus edodes pickles rose slowly, while the acidity Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii pickles rose rapidly. As for the color of mushroom pickles, "L" , "a" and "b" values changed slightly. The changes in texture were determined by a rheometer Hardness, cohesiveness, springiness, gumminess and brittleness of Lentinus edodes pickles were lower than those of the other mushroom pickles. In the sensory evaluation of mushroom pickles, Lentinus edodes showed higher acceptability ratings than the other mushrooms in taste, color, clearness, texture and overall acceptability. This study showed that among the mushrooms tested, Lentinus edodes was the most acceptable mushroom pickle for storage.

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.90-100
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• 1997

Objectives of this study were to investigate the acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of sensory evaluation. Based on th basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their physicochemical and nutritional properties. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. The Findings from these experiments are summarized as follows: 1. As the percentage of the liver was increased, outer color of experimental sausages were significantly decreased. 2. The hardness, gumminess, chewiness were significantly decreased as the amount of liver increased. 3. Sausages containing 30% pork liver had best acceptability after swallowing. 4. The flavor and taste of liver in experimental sausages were significantly increased by adding liver. In summary, sausages containing 30% pork liver had best acceptability for consumption in terms of the indices measured in this study.

• Journal of The Korean Digital Architecture Interior Association
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• v.13 no.4
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• pp.25-32
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• 2013

The green building is one of biggest factors to go the goal of energy saving and environmental conservation, reduction of energy consumption, friendly energy technology, recycling of resource, and environmental pollution reduction technology. The purpose of these green buildings realized by the energy-saving technology such as the exterior materials or curtain wall system. The curtain wall system is a element that come to insulated portions of building envelope that results in heat loss. The purpose of this paper is to carried out mock-up tests for exterior wall used in autoclaved lightweight concrete panels in green building practices. Mock-up test execute a mixed process between standard test procedure and complex test procedure based on AAMA 501(American Society for Testing and Materials) and ASTM 283, ASTM 330(American Society for Testing and Materials). In results, tests meet the requirements that grant values in steps of procedures provided on ASTM and AAMA. ALC panel is suitable for a exterior wall product to be gratified thermal cycling performance and structural capacity, deflection(H/200) and lateral displacement(H/50), for curtain walls.

• 제어로봇시스템학회:학술대회논문집
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• 1999.10a
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• pp.177-180
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• 1999

Nowadays, one of the major technical issues in manufacturing is to create an environment to promote collaboration among diverse engineering activities. Collaborative engineering is an innovative approach integrating widely distributed engineering activities through promoting information sharing and actual collaboration. It requires close interactions among developers, suppliers and customers, and consideration of entire product life cycle from concept to disposal. A carefully-designed operating system is crucial for successful collaboration of many different activities in a Networked Virtual Manufacturing System(NVMS). High extensibility, flexibility and efficiency ale the key characteristics requested of an operating system to handle the complexity of the NVMSs. In this paper, we propose a model of the operating system for collaborative engineering using concurrent quasi-procedural method(QPM). QPM is a goal-driven data management technique for distributed and parallel computing environments. It is to be applied to the evaluation of activities to be executed, validities of input data, execution path of activities for a needed output, and expected to greatly improve the productivity of operations by preventing redundant evaluations. Collaboration among many different engineering activities in NVMSs is to be performed by the network of agents that encapsulate the capabilities of both users and their tools.

• Journal of the Korean Wood Science and Technology
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• v.26 no.1
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• pp.14-18
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• 1998

A low density polyethylene(LDPE) was examined as an additive in phenol-formaldehyde(PF) resin adhesive for bonding radiata pine plywood. The LDPE was supplied by the commercial manufacturer. The LDPE was compared to a commercial filler commonly used in structural plywood adhesives in the United States. The adhesive mixes were made by following the recommended procedure of Georgia-Pacific Resins Inc.. using plywood-type PF resin. A total of 48 three-ply plywoods. 6.3 mm nominal thickness and 30 by 30 em in size, were made at two press times (4 and 5 min). two press temperatures (150 and $160^{\circ}C$) and 30 minute assembly times for four adhesive mixing types. Evaluations of the LDPE addition were carried out by performance tension shear tests after two cycle boil aging tests on plywood per the U.S. Product Standard PS I-83. After accelerated-aging tests. plywoods were exhibited no delamination. The test results included tension shear strength and estimated wood failure values. The plywood test results support the use of polyethylene as an additive in plywood adhesives.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.370-376
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• 2015

In this study, we compared the organoleptic and other qualities of fermented milk containing 10 or 15% purple carrot extract that had either been previously fermented with Aspergillus oryzae or not fermented. Fermentation characteristics, pH, chromaticity, viscosity, viable cell counts, and sensory evaluations were measured. The pH and acid values did not differ between purple carrot extract fermented with Aspergillus oryzae and non-fermented extract. Viable cell counts were significantly higher in 15% purple carrot extract fermented with Aspergillus oryzae compared to the control after fermentation. Regarding characteristic changes, purple carrot extract fermented with Aspergillus oryzae group showed a lower red value but higher yellow value compared with non-fermented purple carrot extract due to heat-sterilization. Both fermented and non-fermented extract groups showed significantly increased viscosity compared to control. In the sensory evaluation, 15% purple carrot extract fermented with Aspergillus oryzae showed the highest score. In conclusion, addition of 15% purple carrot extract fermented with Aspergillus oryzae resulted in a superior fermented milk product.