• 대한가정학회지
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• 제48권3호
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• pp.125-134
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• 2010

The purpose of this study was to analyze the characteristics and images of colors in the stewardess's uniforms. For this study, 530 color samples were selected by extracting digital color data by using the Eyedropper Tool of Photoshop 7.0. The RGB color data were transformed into H V/C and the attributes of colors and tones were analyzed. The color images were analyzed with the color image scales of IRI and Shigenobu Kobayashi. As a results, purple-blue(21.7%), neutral(20.9%), red(17.9%) and yellow(10.8%) were found to be the most frequently used colors. In the tone analysis, vivid tone(18.7%) occupied high frequency and the next orders were white(17.4%), dark grayish(12.8%), light(8.5%), dark(8.1%). The color images were focused on dynamic, modern, casual, gorgeous, classic, elegance images in the color image scales of IRI and Kobayashi.

• 유통과학연구
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• 제12권10호
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• pp.99-108
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• 2014

Purpose - The goals of this study are the following. First, this study focused on customer satisfaction of in-flight service. Specifically, in-flight duty free items were considered because of their potential value related with the differentiated strategy of airline companies. Second, this study analyzed feasible strategies that would fence off the aversive attitudes of consumers toward innovation regarding in-flight duty free items. Third, this study strived to discover implicit routes related with the reactions of of consumers to innovation. Fourth, the construal level theory was applied to the context of in-flight service. Psychological distance is expected to promote acceptance of innovation for duty free items. Research design, data, and methodology - This study consisted of three experiments. All data were collected through the participation of university students. First, the experiment employed a 2×2 between-subject design. The first independent variable was temporal distance (long vs. short of navigation time). The second independent variable was innovativeness (innovative duty free items vs. typical items). Further, experiment 2 involved a 2×2 between-subject design. The first independent variable was social distance (typical vs. atypical stewardess image). The second was innovativeness that was based on a pattern similar to that of the prior experiment. The third experiment involved a 2×2×2 design. The first and second independent variables were temporal distance and item innovation, respectively, based on the method of experiment 1. The third independent variable was cognitive depletion (depletion vs. control condition). Results - Experiment 1 demonstrated that the innovation of duty free items would need to consider the journey time of the airline. Specifically, innovative items were preferred in case of a long journey; typical items, however, were liked in a short journey. Further, experiment 2 demonstrated that, in spite of a short journey, innovative items would be preferred if an atypical stewardess was serving. An atypical stewardess was linked with social distance, and the psychological effects would activate a creative and flexible mindset that would fit with innovative duty free items. The final experiment was accomplished for the examination of cognitive processing of psychological distance on innovation-acceptance. Specifically, if the effects were related with systematic processing, then cognitive effort would be needed. In contrast, if they were related with heuristic processing, then such efforts would not be required. The same pattern appeared under both cognitive depletion and control condition; therefore, the effects of psychological distance were implied to be heuristic processing. Conclusions - Managers need to consider the navigation time, stewardess concepts, and depletion of consumers as important factors for innovative strategy regarding in-flight service. Longer journeys are more successful for innovative trials. Further, a more atypical stewardess image is more successful for atypical service. Long navigation and unfamiliar stewardesses may activate creative and flexible thinking. Further, cognitive depletion of consumers is not a dominant factor of psychological distance effects, because the effects are not related with systematic processing, but with heuristic processing.

• 한국전문물리치료학회지
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• 제8권1호
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• pp.59-75
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• 2001

The purposes of this study were to investigate risk factors of low back pain in civil airmen and to use this information as basis for the back rehabilitation. Subjects of this study were randomly selected 276 civil airmen who had been employed at four airports in Seoul. These data were analyzed by $X^2$ test, t-test, ANOVA, and multiple logistic regression using SAS. The results were as follows: 1) The prevalence of low back pain among 276 civil airmen was 64.9%. 2) The most common cause of low back pain was load lifting (stewardess), long sitting (aircrew A), and long sitting plus training (aircrew B). 3) There were no statistically significant associations among age, height, body weight, and low back pain. 4) No statistically significant relationships were found among the average monthly working time, total working time, average monthly rest time, working year and low back pain. 5) There was statistically significant relation ship between abnormal posture and low back pain (p<.01). 6) There was statistically significant relation ship between fatigue and low back pain among stewardess and aircrew B. 7) There was a statistically significant relationship between job satisfaction and job-related stress (p<.05). 8) In stewardess, higher satisfaction score was associated with less likelihood of low back pain (odds ratio = .80). The results of this study indicate that civil airmen developed chronicity of low back pain due to unfit seat, poor habitual posture, fatigue symptom, and stress or other risk factors. Therefore, there is a need to improve the working environment for the prevention of posture-related low back pain.

• 한국콘텐츠학회논문지
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• 제14권12호
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• pp.683-693
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• 2014

본 연구는 항공위기와 관련하여 언론을 통해 어떠한 위기 스토리텔링이 형성되는지 신문기사를 분석하여 살펴보고 이러한 스토리텔링이 고객들의 기업에 대한 평가에 어떠한 영향을 미치는지에 대해 고찰하고자 하였다. 이를 위하여 질적인 방법인 내용분석을 통해 스토리텔링 구조를 파악한 뒤 설문조사를 실시하여 실제 공중들의 평가는 어떠한지 살펴보았다. 그 결과 대상 기사의 10% 정도가 승무원들의 영웅적인 활약상에 대해 긍정적으로 보도하고 있었으며, 메시지는 '눈물, 침착, 영웅, 민첩한 대처, 헌신, 유감, 기타'로 유형화되었고, 승무원들의 영웅적인 활약상에 대한 기사들은 영웅신화의 분리, 입문, 회귀의 이야기구조를 형성하고 있는 것으로 나타났다. 그리고 위기 상황에서 승무원들의 헌신적인 활동은 기업의 위기대처 능력의 평가와 기업이미지에 긍정적인 영향을 주는 것으로 조사되었다.

• 한국가정과학회지
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• 제9권2호
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• pp.43-52
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• 2006

This study has been conducted to find out the characteristics of the form and the color of make-up in Oriental traditional plays by comparing the characteristics of Hahoe masque, which is one of Koran traditional plays with those of Chinese Peking Opera and Japanese Noh plays. The object of the study was confined to the make-up of women players. The distinguished characteristics of women make-up of oriental traditional plays are as followings. First, the make-up of woman players in Korean Hahoe masque adopts mask make-up and expresses the mental state of players very realistically. Second, the women players in Chinese Peking Opera wear face make-up and it is beautifully expressed but not exaggerated. Third, most of Japanese Noh players wear face make-up. However, only women players wear mask make-up so that they might express non-realistic mood. Overall, the women players in Korean Ha-hoe masque adopt mask make-up, Chinese Peking Opera face make-up, and Japanese Noh both mask and face make-up.

• 한국조리학회지
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• 제22권8호
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• pp.67-77
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• 2016

This study investigated the physicochemical, antioxidative activity, and sensory characteristics of yanggaeng prepared with various amounts of peach powder. According to the results, the pH of yanggaeng was decreased significantly by addition peach powder, but total titratable acidity of yanggaeng was increased significantly by addition peach powder. The sweetness ($^{\circ}brix%$) and moisture content of groups by the addition of peach powder were lower than those of control group. At the result of color measurement, L value of groups by the addition of peach powder was lower than that of control group, but a value and b value of groups by the addition of peach powder were higher. Texture measurement score in terms of hardness and brittleness for yanggaeng were increased significantly by addition peach powder. The contents of DPPH radical scavenging activity, and ABTS radical scavenging activity of groups by the addition of peach powder were higher than those of control group. As peach powder increased, antioxidative activity also became bigger. Sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 4% and 6% peach powder were higher significantly when compared to the control group.

• 한국가스학회지
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• 제17권6호
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• pp.73-82
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• 2013

현대사회의 산업발전과 새로운 기술개발로 다양한 화학제품이 생산되어 인류생활을 윤택하게 하였지만 일부 화학물질은 국민의 안전과 환경에 많은 위험을 주고 있으며, 이들의 운송, 저장, 취급 등의 안전관리 문제가 대두되고 있는 실정이다. 특히, 도로운송 위험물은 사고빈도가 높아서 체계적인 안전관리시스템이 필요하다. 따라서 본 연구에서는 국내 운송위험물의 현황, 관련법 및 문제점을 파악하고, 국제운송위험물규칙(UN-RTDG)과 비교 검토하여 선진화된 안전관리 정책제언과 도로운송 위험물 분류표준화 방안 및 통일된 운송위험물 표시를 제시하였다. 이와 같은 선진화된 위험물질 안전관리에 의해 사고예방 및 대응을 최적화하여 인류의 건강과 환경보호에 기여할 것이다.

• 동아시아식생활학회지
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• 제23권5호
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• pp.577-585
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• 2013

This study investigated the physicochemical and sensory characteristics of rice pound cake prepared with various amounts of blueberry powder. The weight of rice pound cakes with additions of 2~8% blueberry powder increased from 418.58 to 420.50 g. The volume and specific loaf volume of rice pound cakes prepared by adding blueberry powder were lower than those of the control. The baking loss rate for the control was 7.72% and that of rice pound cakes prepared by adding blueberry powder decreased by 6.98~6.56%. The moisture contents of rice pound cakes added with blueberry powder were higher than the control. The pH levels for rice pound cakes prepared with blueberry powder ranged between 6.47 and 7.58 and that of the control was 8.11. The microstructural observation by scanning electron microscopy (SEM) showed well developed air cells of control. DPPH radical scavenging activity of the control group was 13.6%, whereas pound cakes prepared by adding blueberry powder ranged from 35.2~78.8%. The "a" value of redness was increased, but L and b value were decreased significantly by additions of blueberry powder. The full textural properties of rice pound cakes were being significantly increased by additions of blueberry powder. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference for pound cakes showed that 4~6% of substituted sample groups were higher than those of others. The results of this study suggest that additions of 4~6% blueberry powder was the best substitution ratio for rice pound cakes.

• 한국조리학회지
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• 제20권4호
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• pp.14-26
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• 2014

야콘 가루를 0, 3, 6, 9, 12% 첨가하여 머핀을 제조한 다음 품질특성을 비교하였다. 야콘 가루 첨가 머핀의 비중은 대조군보다 야콘가루 첨가량이 많을수록 유의적으로 높았다(p<0.001). 머핀의 높이는 대조군보다 야콘 가루 3% 첨가군이 가장 높았으며 야콘 가루 12% 첨가군이 가장 낮게 나타났다(p<0.001). 머핀의 중량은 대조군과 야콘 가루 첨가군간의 유의적인 차이가 없었으며 부피는 야콘 가루 3%와 6% 첨가군은 대조군과 유의적인 차이가 없었다(p<0.01). 머핀의 비용적은 야콘 가루 첨가량이 증가할수록 감소하였고(p<0.05) 굽기손실율은 시료간의 유의적인 차이는 없었다. 머핀의 수분함량은 야콘 가루 첨가량이 많을수록 증가하는 경향을 보였고(p<0.001) 머핀의 pH는 야콘 가루 첨가량이 증가할수록 감소하였다(p<0.001). 머핀의 DPPH 라디컬 소거능은 대조군의 전자공여능은 21.45%였으며 야콘 가루 첨가군은 57.23~85.46%로 대조군보다 높게 나타났다(p<0.001). 머핀의 색도 측정결과 야콘 가루를 첨가할수록 명도 L값과 황색도 b값은 감소하고 적색도 a값은 증가하는 경향을 보였다(p<0.001). Texture 측정결과 경도(Hardness)와 씹힘성(Chewiness)은 대조군과 야콘 가루 첨가군 사이에 유의적인 차이가 없었다. 탄력성(Springiness), 응집성(Cohesiveness)과 부서짐성(Brittleness)은 대조군보다 야콘 가루 첨가군이 낮은 값을 보였다. 머핀의 관능검사 결과 외관, 질감, 맛과 전반적인 기호도에서 야콘 가루 6%, 9% 첨가군 순으로 높게 나타났다. 이상으로 머핀에 대한 이화학적, 조직감, 항산화 활성 및 관능적 특성을 고려할 때 야콘 가루 첨가량은 6~9%가 가장 적당할 것으로 판단된다.

• 한국조리학회지
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• 제18권4호
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• pp.255-265
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• 2012

본 연구는 블루베리즙을 요구르트 드레싱에 첨가하여 이화학적 및 관능적 특성을 평가하였다. 블루베리즙 첨가 요구르트 드레싱의 유기산 분석 결과 citric acid, malic acid와 succinic acid는 블루베리즙 첨가량이 증가할수록 높았다(p<0.001). 반면 tartaric acid, lactic acid와 acetic acid는 대조군이 블루베리즙 첨가군보다 높게 나타나 시료간의 유의적인 차이가 있었다. 요구르트 드레싱의 pH 측정 결과 대조군이(3.75) 블루베리 첨가군(3.68~3.48)보다 더 높게 나타났다(p<0.001). 요구르트 드레싱의 당도는 대조군이 15.86 brix%로 가장 높았고 블루베리즙 첨가량이 증가할수록 당도가 감소하였다(p<0.001). 블루베리즙 첨가 요구르트 드레싱의 DPPH radical 소거활성은 대조군이 26.44%였으며 블루베리 첨가군이 63.16~87.46%로 높게 나타났다(p<0.001). 색도 측정 결과 블루베리즙을 첨가할수록 명도 L값과 황색도 b값은 감소하고 적색도 a값은 증가하는 경향을 보였다. 드레싱의 점도는 대조군이 2386.67 cP였으며 블루베리 첨가군은 8348.00~10523.00 cP로 대조군보다 약 3.5배~4.4배 정도 더 높게 나타났다(p<0.001). 관능검사 결과 블루베리즙 20% 첨가군이 6.60으로 가장 높았고 대조군보다 블루베리즙 첨가 요구르트 드레싱의 기호도가 더 좋게 평가되었다(p<0.001). 이상으로 블루베리즙 첨가 요구르트 드레싱 제조 시 블루베리즙 첨가량은 20%가 가장 적합하리라 사료된다.