• The Journal of the Institute of Internet, Broadcasting and Communication
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• v.23 no.6
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• pp.109-117
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• 2023

Recently, interest in metaverse, which creates new value in the real world, has increased. In order to make it easy to experience such a metaverse, we have developed an experiential metaverse AR game in which users take the lead in exploring the environment and enjoying content based on landmarks. Important features of the metaverse include connectivity with the real world, interactivity, and digital currency. The game seeks to extend daily life through AR and satisfies interaction through real-time chat and team competition. Finally, digital currency is built through a store system. It is implemented as a mobile game and can be accessed at any time if there is a smartphone, increasing accessibility.

• Journal of Distribution Science
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• v.21 no.12
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• pp.127-140
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• 2023

Purpose: In a situation where the local economy and alley economy are stagnant, efforts to revitalize the role of small business owners need a virtuous cycle system through consumers' consumption power, not just cash support. Research design, data, and methodology: The study site focuses on Daedeok-gu, the first to introduce local currency as a policy. In the case of the store survey, 254 stores out of 300 stores registered with local currency were analyzed, and the consumer survey was conducted on 1,394 out of 1,500 local people using local currency. Statistical analysis was performed using the SPSS. Result: As a result of time-series checking whether local economic activities are carried out smoothly due to the nature of the local currency, the average daily sales of Daedeok-gu increased by 388,980won compared to 2019. This proved through empirical research in the region that local currency played a priming role in bringing opportunities and rehabilitation to the local commercial districts and small business owners. Conclusions: In the monetary function of simply buying and selling value through payment, points supported as incentives can be used as local currency while inducing direct participation in solving social problems, and the concurrent effect of causing problem-solving and regional economic vitality began to sprout.

• Journal of the Korean Society of Industry Convergence
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• v.27 no.4_2
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• pp.991-999
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• 2024

This study is based on research on a magnetic induction amplification power generation system using quantum fluctuations, and aims to confirm the similarity to the meissner effect through quantum analysis using magnets and suggest the possibility of utilizing alternative energy. Research was conducted on increasing the efficiency of motors based on the similarity between magnetic quantum array experimental devices and the superconductor phenomenon. It was confirmed that the experimental device that arranged the quantum of magnetism rotated by canceling out the magnetism by having a resistance value of "0", which is not a general characteristic of magnetism that generates attractive force. This is an observation of the similarity between the superconductor phenomenon and the meissner effect, and it was confirmed that material synthesis or temperature had little effect. This study confirmed that the efficiency is more than 20 times that of existing power on average. Therefore, this study suggests that there is a possibility of commercialization of an Energy Harvesting System (EHS) that can produce and store energy.

• Food Science and Preservation
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• v.18 no.5
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• pp.786-794
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• 2011

To investigate the sanitary-quality level of commercial kimchi in South Korea, the pH, acidity, and microbial-flora changes in the kimchi were determined. Samples of kimchi produced by three different manufacturers (a small grocery store, a small/medium-sized enterprise, and a large food company) were collected. Freshly made kimchi was purchased and fermented at $10^{\circ}C$ for 10 days. The pH of the commercial kimchi on the purchased day was approximately pH 5.8, and that on the $10^{th}$ day of fermentation was ${\simeq}pH$ 4.1. The kimchi purchased from a large company showed a more rapid decline in pH level during fermentation. The saltiness of the kimchi purchased from a medium-sized company was slightly higher than those of the other commercial kimchi samples. The saccharinity index of the kimchi produced by a small grocery store was higher than those of the other samples, and its value deviation was also higher than those of the other commercial kimchi samples. A higher total viable-cell count and a higher lactic-acid bacteria (LAB) count were detected in the kimchi from the large food company at the beginning of fermentation compared to the samples of the two other kimchi manufacturers. The highest cell numbers of gram-positive bacteria (except LAB) and coliform bacteria were detected from the small-grocery-store kimchi, but the coliform bacteria count gradually decreased during fermentation although such bacteria were still detected until the $10^{th}$ day of fermentation. In contrast, coliform bacteria were not detected in the samples from the medium-sized and large food companies. Yeast, which is detected in over-ripened kimchi, was detected in the unfermented kimchi from the small grocery store, which had a below-0.36% acidity level. The gram-positive bacteria (except LAB) that were detected in all the tested commercial kimchi samples were determined to be Bacillus spp., and the gram-negative bacteria were determined to be Escherichia coli, Enterobacter spp., Sphingomonase spp., and Strenophomonas spp. The proportions of all the aforementioned bacteria in the kimchi samples, however, were different depending on the samples that were taken. These results indicate that a more sanitary kimchi production process and a more systematic kimchi production manual should be developed to industrialize and globalize kimchi.

• Journal of the Korean Home Economics Association
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• v.47 no.6
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• pp.11-20
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• 2009

The purpose of this study was to investigate the perception and utilization of salted seafood in Korean women. We also asked them about their opinions on how to increase the production range of popular salted seafood. Data were collected from 1,137 women and were analyzed with SAS 9.1 program. Women aged between 40 and 59 had higher positive perception of salted seafood than women aged between 20 and 39. The older age group (i.e. 40 to 59) believed that the production of salted seafood, such as like as Kimchi and soy sauce, should be globalized because of their taste and nutritional value. However, the younger age group (i.e. 20 to 39) had negative perceptions of salted seafood because of their unhygienic production and excess amount of salt. Women aged 50 and over used salted seafood frequently as a side dish or seasoning to make Kimchi, stew, or soup. The younger age group preferred to purchase a small package (200g or less) of salted seafoods from the grocery store instead of preparing it themselves. When purchasing salted seafood, they considered the taste, manufacturer, and expiration date. Finally, all interviewees agreed on the importance of salted seafood as part of traditional Korean cuisine, and wanted to see further local development. However, manufacturing and packaging processes need to be standardized, and hygiene and nutritional contents should be improved in order to achieve good quality local production. To succeed and develop high quality salted seafood, younger consumers need to be enticed with better nutritional value, taste, and hygienic production. Furthermore, the production range of popular salted seafood needs to be expanded beyond Kimchi and Soy Sauce. Hence new recipes are needed.

• Korean Journal of Community Nutrition
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• v.16 no.2
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• pp.227-238
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• 2011

To investigate recognition and use of nutrition labeling on eating-out menus, self-recorded questionnaire was surveyed for 641 consumers who visited hamburger and pizza restaurants in Daejeon from May to July, 2010. Subjects were women of 51.3% and 92.9% aged 10s or 20s. Use frequency of hamburger and pizza restaurants was 2-3 times a month with 56.9%. Of subjects 41.0% knew nutrition labeling mandates of eating-out menus, 64.6% have seen nutrition labels of menus, and 44.5% read nutrition labels when purchasing. Among subjects who read nutrition labels, 67.0% (29.8% of total) referred to it when menu purchase and 60.4% (26.9% of total) experienced changing menu. The ratio of reading nutrition labels was different among gender, diet trial frequency and monthly eating-out cost. Reasons for not reading labels were "not interested in" or "never heard about" for 57.0%, and "not noticeable" for 28.7%. The ratio who read correctly all 3 pieces of information, such as calorie amount, daily value, and way of using daily value was 39.2%. Average number of correct reading was 2.13, which was different among gender, marital status, having children, diet trial frequency, monthly eating-out cost, the restaurants use frequency, and accompanying person. Many subjects wanted to be additionally provided with cholesterol and transfat. Therefore, practical and differentiated consumer educations considering consumer features are required for better nutrition labeling usage. Government's regulatory efforts and voluntary effort of eating-out companies, such as adding nutrients on labels and improving labeling places, are also necessary.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.417-428
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• 2011

To promote use of nutrition labels, degrees of awareness, use, and satisfaction of nutrition labeling on eating-out menus were investigated by a self-recorded questionnaire from May to July 2010 in 629 participants who visited four bakery chains (n=409) and three ice-cream chains (n=220) located in Daejeon. Of the subjects 53.4% were female, 68.8% aged 20~29 years, and 59.3% visited bakery or ice-cream stores 1~3 times per month. Only 38.2% of participants had knowledge of nutrition-labeling mandates for eating-out menus, and 74.9% had seen labels before in bakery and ice-cream stores. Most subjects understood calorie amount and daily value of sodium very well, but they failed to understand the meaning of daily value. Only 21.2% of the subjects understood nutrition label information completely. Of the participants, 46.7% read nutrition labels in bakery or ice-cream stores when purchasing. Among the subjects who read the labels, 77.2% (36.1% of total subjects) referred to the label information when selecting a menu and 46.9% (21.9% of total subjects) had experienced altering their menu choice based on the information. Exactly 53.3% of subjects answered they did not read nutrition labels since they were not interested or had no time, or because the labels were not noticeable. Satisfaction of the place, timing, and format of nutrition labels at bakery and ice-cream stores fell below average overall. Many subjects wanted trans fat and cholesterol to be added to the labels. In conclusion, degrees of perception, use, and satisfaction of nutrition labels at bakery and ice-cream stores were still low. More effective publicity and consumer education about nutrition labeling will be necessary, and bakery or ice-cream companies should make efforts to improve nutrition labeling such as providing format and place.

• Journal of the Korean association of regional geographers
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• v.10 no.1
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• pp.158-176
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• 2004

The purpose of this paper is to clarify the distribution system and the spatial characteristics of sales for the internet shopping mall on the basis of its off-line presence. The distribution system of this internet shopping mall is divided into the goods selection process and the product delivery process to consumers according to the function and role of the distribution center which is performed by cooperative companies. The internet shopping mall uses a different distribution system from the off-line department store, outsourcing the delivery process to door-to-door delivery companies in order to reduce costs and to increase the speed of delivery. Sales in the internet shopping mall are concentrated in the delivery unit area where the main office is located. Accordingly, in the case of the internet shopping mall based on an off-line presence, the mail-order business does not fully overcome the limitations arising from space. Also, the main factors influencing the value of sales, according to the area, are the number of women aged 20 to 49 and the distances involved.

• Journal of Sericultural and Entomological Science
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• v.6
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• pp.18-27
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• 1966

This treatise was sat up as a basic study of the artificial diets of silk worm, both nursed and wild, by storing the natural leaves in defarmentizing solution and the results obtained were as followings. 1. Defarmentizer C, a kind of defarmentizer, was developed by the author in order to store any natural diet by soaking them in the solution. 2. The defarmentizer was workable for aerophobic bacteriums, but was not effectable for aerophilic bacteriums or fungus. 3. The defarmentized diet could feed silk worm during winter season. 4. The storing method has found the importance of growthness of the diet leaves and the perfect riped leaves were found as the best condition for the purpose. 5. The perfect riped leaves were softened properly during the soaking to be fed for silk worm. 6. The defarmentizing solution has held almost the same pH value of protein isoelectric point so that the protein extraction be ceased during the soaking process. 7. The utilization of defarmentizer has found an economical value. 5. The analytical results of various wild plant leaves were found to be usable as the artificial diet mixture for general silkworm.

• Journal of the Korean Home Economics Association
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• v.26 no.1
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• pp.21-31
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• 1988

The main problem of consumer behavior is choice since the outcome of me of a choice can only be known in the future, consumers are forced to deal with the risks of und\certainty. So, perception of risk is pivotal aspect of consumer behavior. This study was designed to investigate the relationships between purchasing behavior of textile and perceived risk. Data were obtained from 276 housewives. ANOVA, x2-test were employed to analyse the data. The result were : 1. general features of textile purchase behavior are as follows. Blend wools and pure wool products are prefered. Fall is the major season in purchasing textile. Wholesalers, department stores and agent stores are prefered. Purchasing decision making process independent upon not only textile itself but the practice value of the textile. Purchasing textile, married young women depend on outward shape of the textile, middle and old aged groups depend on the economic value of the textile and the credibility of the stores. 2. Perception of risk is relatively high in the preference of store, color/design, and psycological uncertainty. But the perceived risks is relatively low in brand, price and social credibility. 3. There is significant relationship between the recognition rate of risk and the sensitiveness of the consumer. In addition, there are strong relationship between the risk rate and the preference of shop, brand, and price. On the other hand, there are no significant relationship between the color, design, and sociopsyco-logical risk and demographic variables. 4. The perceived risk of consumer would be a key stone to grasp the consumer behavior. The product company needs to provide full information which could reduce the perceived risk of consumer. there attitude would help for the mutual interests. In the future research, we need to develop the precise methods for finding variables on the perceived risk during the process of making purchase intention.