프로바이오틱스 안전성 평가를 위한 항생제 저항성 유전자의 생물정보학적 분석법 비교

곽우리,김병용 한국유산균프로바이오틱스학회 2022 Current Topic in Lactic Acid Bacteria and Probioti Vol.8 No.1

The detection of the genome-based antibiotic resistance gene is an essential analysis process for the purpose of verifying the safety of probiotic strains, including lactic acid bacteria. In this study, 4 analysis platforms (AMRFinderPlus, staramr, rgi, ABRicate) were used for cross-comparison of 782 genomes corresponding to 19 kinds of probiotic species notified as functional foods. As a result of the analysis, the relatively fewest number of antibiotic resistance genes were detected in strains belonging to the order Lactobacillales, and antibiotic resistance genes were detected in 322 genomes used in the case of 2 types of Enterococcus genus. In addition, the presence and type of antibiotic resistance gene detection showed a lot of difference even for the same genome sequence depending on the database and analysis algorithm used by the analysis platform. These results can be confused in evaluating the potential for transmission of antibiotic resistance genes inherent in specific lactic acid bacteria and predicting potential risks that may occur in the future. Accordingly, it is judged that the antibiotic resistance gene-related analysis criteria need to be established more clearly and specifically in the safety evaluation of probiotic bacteria.

A Study of Bubble Tea Shop Design Requirements and Direction - Focusing on Bubble Tea Brand in The Chinese Market -

곽우,최경란 한국전시산업융합연구원 2023 한국과학예술융합학회 Vol.41 No.4

Bubble tea, as an emerging tea-drinking method, by 2020, the number of bubble tea shops in China reached 500,000, with a market size of more than 100 billion RMB. Bubble tea has become a part of many young people's lives, forming a new tea culture and integrating it into daily lifestyles. So in the future, bubble tea culture will have greater development. Bubble tea shops are places of direct contact with consumers, providing a powerful display platform for brands to convey their brand image, culture and product features. From the brand's point of view, to maintain a higher market share, more money will be invested to improve the brand shop design. In this paper, we have studied the Bubble Tea shops through on-site surveys, we conducted the initial on-site survey test on April 21st (Friday) and April 22nd (Saturday), 2023, and the first formal on-site survey was conducted from April 26th to May 7th, the second formal on-site survey was conducted from May 14th to May 28th. By observing the customer's consumption behavior and mode, collating and analyzing the data from the field survey, we summarized the customer's demand for the bubble tea shop, the customer's primary demand is to enjoy the delicious bubble tea, as well as the quality of the raw materials of the bubble tea and the production process of cleanliness and hygiene, comfortable, pleasant shop environment is also an important demand of the customer. Nowadays, customers also have higher level needs, health needs, social needs and emotional needs. According to the customer demand we summarize and analyze the requirements and direction of the bubble tea shop design, in the shop environment design, design a reasonable interior layout, and choose the color and material in line with the brand image. In logo and display design, integrate the brand's logo and visual elements into the shop design to ensure brand consistency. At the same time, with the increase in takeout customers, the design requirements and direction of future bubble tea shops need to give more consideration to digital experience and convenience and optimize the digital experience. Set up a takeout waiting area to improve the customer experience.

잣나무의 花粉生産量에 關한 硏究

郭禹基 江原大學校 林科大學 演習林 1984 演習林硏究報告 Vol.4 No.-

Research on Brand Design Trends under the Changing Tea Culture - Focusing on Bubble Tea Brand in the Chinese Market -

곽우,최경란 한국전시산업융합연구원 2023 한국과학예술융합학회 Vol.41 No.5

Throughout history, tea culture has gone through different changes, and the evolution of Chinese tea culture is closely related to socio-economic development. In today's society, tea culture has become more popular and commercialized with the emergence of teahouses, tea brands, and other commercial entities dedicated to attracting more consumers and offering a choice of different tea varieties. The popularization of the internet and digital media has allowed tea culture to spread more widely. Tea brands interact with consumers through digital channels such as social media and e-commerce platforms, offering online ordering and delivery services, which strengthens the connection between brands and consumers and provides new ways to spread tea culture. Modern tea culture has evolved towards commercialization and fast-paced development, and the fast-paced lifestyle of modern society has influenced the evolution of tea culture. People no longer have much time to participate in traditional tea ceremonies and prefer to seek convenient, ready-to-drink tea beverages. The rise of modern tea drinks, such as bubble tea, fulfills people's pursuit of an efficient and convenient lifestyle, making tea culture compatible with modern life. Through the method of cultural analysis and STEEP analysis, this paper summarizes the following characteristics through the STEEP analysis of Bubble Tea: the brand design tends to be youthful, online media publicity becomes the focus, and the publicity methods and styles become more diversified. According to the characteristics analysis, the trend theme of the bubble tea brand design is derived, and the trend of the bubble brand design is analyzed from three aspects: online applications, offline stores, and products, which points out the direction for the future development of the bubble brand.

전자상거래를 배경으로 한 중국 신선농산물 콜드체인 물류 서비스 품질에 관한 연구

곽우함,박근식 한중경제문화학회 2023 한중경제문화연구 Vol.24 No.-

With the annual increase in the production and distribution of fresh agricultural products and the rapid development of China’s e-commerce business circle, while the huge online transactions need the support of offline logistics services, a series of problems such as violent screening in the logistics industry still need to be solved. Therefore, how to improve the quality of logistics services and make consumers satisfied is an urgent problem for the licensee. Based on the SERVQUAL service quality evaluation model and LSQ logistics service quality model, an evaluation model of the impact of fresh agricultural cold chain logistics service on customer satisfaction was constructed from four dimensions of reliability, visibility, information and service flexibility. This paper clarifies the relationship between consumer satisfaction and provides a basis for improving cold chain logistics service quality, including studying the evaluation of consumers’ purchase of fresh products on the Internet and establishing logistics service quality indicators. In this study, the analysis results generally have a significant impact on logistics service quality (+) and customer satisfaction. According to the characteristics of consumers, the impact of cold chain service quality on customer satisfaction may vary.

괴산지역 내 귀리(다크호스)의 파종시기가 생산량 및 영양소 함량에 미치는 효과

지윤광, 박성준, 장연, 김덕순, 곽우기, 최성호 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-

본문 참고

직장인의 건강인식에 영향을 미치는 요인

송기환,곽우해,유인상,박노원,오정열 대한가정의학회 1998 Korean Journal of Family Medicine Vol.19 No.2

네트워크 스위치 디자인에서 나타나는 그래프의 이론적 특성

박종호,곽우람,장수영 대한산업공학회 2009 대한산업공학회 춘계학술대회논문집 Vol.2009 No.5

In the network switch development, there are many optimization issues. This paper deals with the configuration of design issues. We discuss the issue as how to configure the switch to minimum cost with a given chipset and redefine the problem as to configure it with the minimum number of crossbar switches connected within 2 hops. This issue is combinatorial optimization problem and we formulate this problem to mathematical model(MIP). We"ve derived several interesting properties of the graphs representing the solutions of the problem.

구간그래프에서 주문통합 최대 선택 문제의 복잡도 규명

장준호,곽우람,장수영 대한산업공학회 2008 대한산업공학회 추계학술대회논문집 Vol.2008 No.11

In this paper, we consider max selection of order consolidation problem where either a single or a pair of orders which satisfies specific conditions can be grouped in a batch. The objective of the problem is to maximize the number of batches filled up to its capacity λ. We prove that this problem is NP-complete for interval graph.

산업공학의 서비스 과학에의 기여를 위한 서비스 정의

전혜민,곽우람,장수영 한국경영과학회 2007 한국경영과학회 학술대회논문집 Vol.2007 No.11

As the service industry continues to grow in importance, a new research field called service science has formed so as to conduct more comprehensive and scientific analysis of service. However, much further research is required until we can develop the common terminology and methodology for service design and improvement. A foundational step toward this is giving a lucid definition to service which reflects the intrinsic qualities of it. Many of the service definitions mentioned in existing studies had the limitation that they considered service as the residual from physical products, or tried to conceptualize service based on some characteristics. In this paper we compare and analyze existing studies, discuss about the essential nature of services, and suggest a more comprehensive investigation into service.