자연의 아름다움과 고급스러움이 공존하는 마임 비에타 쇼룸 제안 -오감 (시각, 청각, 후각, 촉각, 미각)을 중심으로-

김보현,이서연,은다솜,엄연정,이진민,장미정,이성애 숙명여자대학교 산업디자인연구소 2017 숙명디자인학 연구 Vol.24 No.-

본 연구는 국내 브랜드 ‘마임'의 뷰티와 연계한 뷰티 쇼룸을 제안함에 있어서 공간속에 오감을 담아내는 일련의 프로세스를 밝히는데 목적이 있다. 이는 브랜드가 소유하고 있는 다양한 감각과 가치가 결여된 채 시각적 요소만이 담긴 브랜드 뷰티 쇼룸이 대다수를 차지하는 오늘날, 이에 대한 문제를 해결하기 위해 ’융합 연출 디자인'적 시점에서 폭넓게 바라보고 브랜드의 정신과 오감의 결합을 통해 이를 해결하고자 하였다. 이에 본 연구는 2017년 3월~6월 15주간 숙명여대 환경디자인학과 <융합연출 디자인>수업에서 진행된 수업의 결과물로서 산학 연계된 화장품 브랜드의 쇼룸디자인 개발 프로세스를 제안한다. 또한 본 연구의 범위는 오감을 담고 있는 뷰티 쇼룸(4D)이 되기까지의 과정 전체로 한다. 그 결과, 마임 뷰티쇼룸은 공간 디자인과 오감을 융합하여 영상에서 공간에 이르기까지 오감의 조화와 브랜드의 정신을 녹여내고 확장시켰다. 끝으로 본 연구는 뷰티 쇼룸 공간 디자인을 제안함에 있어서 오감을 활용하여 통합된 시점에서 그래픽·제품·공간을 개발 및 제시한 것에 의의가 있다. 또한 향후 이와 관련된 쇼룸 공간 개발에 있어서 기초 자료로 활용될 것으로 기대된다.

숙명박물관 브랜드 프로모션을 위한 통합적 브랜드 개발 -2D, 3D, 4D 디자인 프로세스를 중심으로-

길혜경,김보현,오정은,이서연,이지원,이진민,장미정,이성애 숙명여자대학교 산업디자인연구소 2017 숙명디자인학 연구 Vol.24 No.-

본 연구는 여성생활사 중심의 유물 박물관인 숙명박물관의 인지도와 브랜딩의 문제를 해결하기 위해 브랜드·스페이스·마케팅을 활용한 통합 브랜드 개발 프로세스를 제안하는데 목적이 있다. 아울러 본 연구는 박물관의 브랜드를 프로모션하고 그래픽, 제품, 공간의 통합 브랜드를 구축하는 일련의 프로세스를 밝히는데 목적이 있다. 이에 본 연구의 시간적 범위는 2017년 3월부터 6월까지 총 15주간 숙명여대 환경디자인학과 <브랜드·스페이스·마케팅>수업에서 진행된 수업의 결과물로서 4개 팀 중, 1개 팀의 작업물로 한다. 본 연구의 대상적 범위는 ‘숙명여자대학교 숙명박물관'의 2D~4D까지의 전반으로 설정한다. 그 결과, 제품부터 공간까지 숙명박물관의 통합된 브랜딩은 일 관성과 객관성, 스토리성을 얻을 수 있었다. ’숙명박물관'은 학교의 박물관이라는 장점을 극대화시켜 가치와 스토리를 부여하고 하나의 브랜드로 리뉴얼했다는 점에서 의의가 있다. 또한 향후 보편적인 박물관들의 차별화된 브랜드 개발의 참고자료로 활용될 수 있을 것으로 기대하며 브랜드 개발에 있어서 G·I, P·I, S·I의 통합 브랜드 메뉴의 기초 자료로 활용될 것으로 사료된다.

Acoustic and Magnetic Stimuli-Based Three-Dimensional Cell Culture Platform for Tissue Engineering

Seo Ju Yeon,Park Song Bin,김서연,Seo Gyeong Jin,Jang Hyeon-Ki,이태진 한국조직공학과 재생의학회 2023 조직공학과 재생의학 Vol.20 No.4

In a conventional two-dimensional (2D) culture method, cells are attached to the bottom of the culture dish and grow into a monolayer. These 2D culture methods are easy to handle, cost-effective, reproducible, and adaptable to growing many different types of cells. However, monolayer 2D cell culture conditions are far from those of natural tissue, indicating the need for a three-dimensional (3D) culture system. Various methods, such as hanging drop, scaffolds, hydrogels, microfluid systems, and bioreactor systems, have been utilized for 3D cell culture. Recently, external physical stimulation-based 3D cell culture platforms, such as acoustic and magnetic forces, were introduced. Acoustic waves can establish acoustic radiation force, which can induce suspended objects to gather in the pressure node region and aggregate to form clusters. Magnetic targeting consists of two components, a magnetically responsive carrier and a magnetic field gradient source. In a magnetic-based 3D cell culture platform, cells are aggregated by changing the magnetic force. Magnetic fields can manipulate cells through two different methods: positive magnetophoresis and negative magnetophoresis. Positive magnetophoresis is a way of imparting magnetic properties to cells by labeling them with magnetic nanoparticles. Negative magnetophoresis is a label-free principle-based method. 3D cell structures, such as spheroids, 3D network structures, and cell sheets, have been successfully fabricated using this acoustic and magnetic stimuli-based 3D cell culture platform. Additionally, fabricated 3D cell structures showed enhanced cell behavior, such as differentiation potential and tissue regeneration. Therefore, physical stimuli-based 3D cell culture platforms could be promising tools for tissue engineering.

A Cross Cultural Study Regarding Motivations for Visiting Ethnic Restaurants

Jang, Seo-Yeon,Chernbumroong, Sainatee,Kim, Yeong-Gug KNU The Institute of ManagementEconomy Research 2019 Asia-Pacific Journal of Business Vol.10 No.1

Asian food and the Asian restaurant market have grown rapidly in the international market. It has become one of the major trends in the restaurant industry in the world. However, there has been little attempt to develop a scale for measuring customer's motivation to experience Asian restaurants, and cross-cultural approaches are very rare. From this point of view, this study examined an instrument to measure motivation to visit Asian restaurants developed by Jang and Kim (2015), which was originally developed based on UK customers, by applying the population from another cultural background, Thailand. A total of 308 valid responses were obtained in Thailand. CFA was performed with a Thai sample to test internal and external consistency of the scale with another population, and a comparison was made between UK and Thai customers.

Changes in nutritional compositions and physicochemical properties of mustard leaf (Brassica juncea) kimchi during fermentation periods

Seo-Yeon Park,Hye-Lim Jang,Jong-Hun Lee,Myung-Jin Hwang,Youngmin Choi,Haengran Kim,Jinbong Hwang,Dongwon Seo,Sanghe Kim,Jin-Sik Nam 한국산업식품공학회 2016 학술대회 및 심포지엄 Vol.2016 No.04

Nutritional and physicochemical changes of mustard leaf kimchi were examined during fermentation periods up to 3 months. As the fermentation processed, pH decreased, and titratable acidity gradually increased. The crude ash and protein contents increased during fermentation, but crude lipid content was significantly reduced from 5.97 to 5.07%. Crude fiber and carbohydrate showed no distinct changes. Dietary fiber contents were slowly changed between control and 1 month fermentation sample, and were maintained thereafter. The major free sugars of mustard leaf kimchi were fructose and glucose, and the amount of them were significantly decreased at the end of fermentation stage. Lactic acid showed a dramatic increase and reached its maximum at 3 months. All kimchi contained 20 amino acids; in particular, glutamic acid was the highest in mustard leaf kimchi. Amino acid contents fluctuated during fermentation. Except for calcium and selenium, the content of other ingredients (Fe, K, Mg, Na, and Zn) increased with prolonged fermentation time. Fermentation promotes a significant increasing in the content of linoleic acid and DHA. The highest antioxidant vitamins (β-carotene, tocopherol) contents were determined at mustard leaf kimchi fermented for 2 months. The results will provide fundamental data for proposing an appropriate fermentation periods to promote quality of kimchi

Verb Sensitivity of the English Dative Alternation: Experimental Evidence from Give-type Verbs

Seo Yeon Jang(장서연),Hanjung Lee(이한정) 담화·인지언어학회 2019 담화와 인지 Vol.26 No.4

The verb-sensitive approach to the English dative alternation proposed by Rappaport Hovav and Levin (2008) assumes that subtypes of alternating verbs differ in their association with two meanings- caused possession and caused motion. The purpose of this paper is to assess the empirical validity of this approach in comparison with that of the uniform multiple meaning approach, which takes all alternating verbs to have caused-possession and caused-motion meanings and to encode caused motion in the to-variant. We report two rating experiments designed to test speakers’ judgments of dative sentences which describe events of caused possession but do not involve caused motion. The results of the experiments show that to-dative sentences describing such events are judged invariably acceptable by speakers when factors of givenness and heaviness are controlled for. This evidence argues against the uniform multiple meaning approach and supports the proposal of the verb-sensitive approach that give-type verbs have only a caused-possession meaning independently of the variants in which they appear.

Understanding Rural Senior Tourist Behavior

Seo-Yeon Jang,Yong-Chan Sung,Yeong-Gug Kim 한국무역연구원 2013 貿易 硏究 Vol.9 No.6

Korean society is aging very fast with the senior population (those over 65) expected to increase to 11% in 2010. However, although the proportion of elderly people is growing and the market is becoming increasingly significant, senior tourism in Korea has not yet been widely researched relative to the private or public sectors, particularly in rural areas. Hence, this research aims to discover ways to expand social tourism for seniors in rural areas by identifying their characteristics, examining useful relationship among travel factors and suggesting strategies to the public sector in boosting senior tourism. A total of 450 respondents were surveyed, out of which 415 valid samples were used. Based on the results, this study identified three key motivational factors of senior tourists: "visiting new places," "escaping the everyday routine," and "being able to experience new things." Constraints included "financial consideration," "health" and "dietary consideration." Social tourism as serviced by the government was perceived by senior tourists in a negative way as there were expectations of greater financial subsidies in terms of government support for their travel expenses. The implications of social tourism for senior citizens in rural areas are discussed for the development of tourism policy and future research.

Local Community and the Destination Branding Strategies of DMOs

Jang, Seo Yeon(장서연),Kim, Yeong-Gug(김영국) 한국호텔외식관광경영학회 2014 호텔경영학연구 Vol.23 No.5

Changes in Fat-Soluble Components (Fatty Acids, Vitamin A, and Vitamin E) of Different Parts of Chicken by Different Cooking methods

Seo-Yeon Park,Hye-Lim Jang,Jong-Hun Lee,Myung-Jin Hwang,Junsoo Lee,Youngmin Choi,Sang Hoon Lee,Jingbong Hwang,Dongwon Seo,Jin-Sik Nam 한국식품영양과학회 2017 한국식품영양과학회 학술대회발표집 Vol.2016 No.10

Ethnic Restaurants, a Marketing Tool for Culinary Tourism? : An Exploratory Study on Relationship between Ethnic Restaurant Experience and Intention to Visit the Origin Country

Seo-Yeon Jang 한국무역연구원 2017 貿易 硏究 Vol.13 No.4

As culinary tourism becomes a trend in tourism, many countries pay attention to develop the gastronomic part of the attractions in destinations. Countries such as Thailand, Taiwan, Malaysia and South Korea support their ethnic restaurants abroad as one of marketing strategies to promote culinary related tourism. They believe that once people try to their food in their home country, they will have more favourable attitude to the ethnic food and culture of the food origin, and once they like the food, they will eventually visit the origin country of the food. This study explored this assumption, by testing relationship between people’s motivation to visit an ethnic restaurant and their intention to travel. Among ethnic restaurants, Asian restaurants were selected, and after examining the relationship between Asian restaurant visiting motivation and intention to travel, South Korea was selected as a destination for the comparison between those who had been to Korean restaurants and who had not been to among origin countries of Asian restaurants. The result shows that among motivations to visit Asian restaurants, desire to learn about something new and other cultures explains customers’ intention to travel to a country. This study was conducted in UK setting.