N-Carbamoylglycine 및 N-Salicylideneaniline과 Metal ions들에 의한 발광 세기의 변화

김지웅,김영해,Kim, Ji Ung,Kim, Yeong Hae 대한화학회 2002 대한화학회지 Vol.46 No.6

We have used PET chemosensors in the determination of N-carbamoylglycine. When N-carbam-oylglycine reacts with complex already made by the fluorophore and metal ion, the luminescence intensity can be changed and this phenomenon can be utilized in quantification. We used three metal ions, $Zn^{2+}$, $Ni^{2+}$, $Cu^{2+}$ and in order to investigate selectivity an acetic acid was used. $Ni^{2+}$ ion showed change in the eT mechanism by the anions. $Cu^{2+}$ ion showed the ability to distinguish N-carbamoylglycine from an acetic acid and it is noteworthy that $Zn^{2+}$ ion can change luminescence sensitively according to concentration. 본 실험은 N-Carbamoylglycine의 농도 결정에 PET sensor를 응용한 것이다.N-Carbamoylglycine이 금속 이온에 리간드로 작용하면서 착물을 만들고 있는 fluorophore의 luminescence intensity를 변화시킬수 있고 이를 통해 농도결정에 이용할 수 있다. 사용한 금속이 온은 $Ni^{2+}$, $Cu^{2+}$ 그리고 $Zn^{2+}$이며 비교대상으로 아세트산을 사용하여 선택성을 확인하였다. $Ni^{2+}$ 이온은 음이온 리간드에 의해서 eT mechanism 변화를 보여주었으며 , $Cu^{2+}$이온은 아세트산과 N-Carbamoylglycine을 구별하는 선택성을 가지고 있으며, $Zn^{2+}$이온은 매우 예민한 luminscence intensity 변화를 일으키는 것으로 나타났다.

귀어인의 사회경제적 특성에 관한 연구

김지웅(Ji-Ung KIM),김종천(Jong-Cheon KIM) 한국수산해양교육학회 2020 水産海洋敎育硏究 Vol.32 No.6

This study analyzed the socioeconomic characteristics of the urban-rural migrants returning to fishing village. The overall sample consisted of 1,032 respondents. and interviews were conducted in four areas(the process of preparation, type of business, economic environment, and harmony with local residents). The results revealed that the migrants to fishing village mainly had U-turn type returning to the place where they were born, and showed high dependence on family, relatives and acquaintances. In business type, they mainly entered small scale fishery businesses that require small investment and low entry barrier. In economic environment, they were in unstable income situation and the unstable economic foundation was the main factor that lead to abandonment of settling in fishing village. In aspect of harmony with local residents, they generally formed a favorable relationship based on regionalism.

수산물 선호도에 의한 시장세분화와 친숙시장 형성과정에 관한 연구

김지웅 ( Ji-ung Kim ),장영수 ( Young-soo Jang ) 한국수산경영학회 2016 수산경영론집 Vol.47 No.3

The purpose of this research paper is to segment seafood market and find the factor and process that divide the segment market. Cluster analysis and in-depth interview was performed to identify meaningful segment market. The result of the research found three segment market such as seafood integration familiarity group, domestic seafood familiarity group, seafood unfamiliarity group. Seafood integration familiarity group is active consumer that consume both domestic and imported seafood at home. This group have high preference and familiarity about seafood. Seafood familiarity group purchase imported seafood for the reason that imported seafood is cheaper than domestic seafood and have similar quality level. Domestic seafood familiarity group consume mostly domestic seafood and not purchase imported seafood for the reason that imported seafood have low quality and safety. This group have high preference and familiarity about seafood. Seafood unfamiliarity group is low preference group about seafood and seldom eat at home. This study found that the main factor that divide segment market is seafood familiarity that formed by experiencing seafood in youth and seafood familiarity is main factor that determine consumption degree of seafood at home.

20대 소비자의 광어·연어 소비성향 비교에 관한 연구 -표적집단면접(FGI)을 중심으로-

김지웅 ( Ji-ung Kim ),박지현 ( Ji-hyun Park ),강효슬 ( Hyo-seul Kang ) 한국수산경영학회 2019 수산경영론집 Vol.50 No.3

The purpose of this study is to analyze the differences by comparing consumption tendency of the Flatfish and Salmon using focus group interview (FGI). The FGI was conducted on university students in their 20s, with a total of 38 respondents surveyed in seven focus groups. Flatfish was recognized as a food in the form of popular sliced raw fish and had customer image that fit for middle-aged men in their 40s and 50s while eating with alcohol. 20s were perceived to be out of date with their age group as flatfish was considered old fish that did not match their age. In addition, they felt low accessibility to flatfish. Salmon was perceived by 20s as a food with a higher appeal than flatfish. Salmon has been creating a brand identity in their 20s and 30s for fashionable and trendy food that appealed to younger generations. They considered characteristics of salmon high in intangible value, such as something sophisticated, trendy, and beautiful. 20s consumed various forms of salmon including salmon sushi, salmon bowl, and salmon fillet, and they perceived it as a psychologically close food that can be easily accessible. In this study, the color of species (orange color of salmon), accessibility, restaurant image, and social media exposure were found to influence the consumption patterns of two species.

컨조인트 분석을 활용한 양식장 HACCP 인증 선호도 분석

김지웅 ( Ji-ung Kim ),박지현 ( Ji-hyeon Park ) 한국수산경영학회 2020 수산경영론집 Vol.51 No.2

The purpose of this study is to analyze consumer preference for fish farm HACCP certification using conjoint analysis. This study used raw flatfish product to evaluate the fish farm HACCP. In this study, 500 consumers were surveyed using panel survey and stratified sampling. In the recognition analysis, the farm HACCP certification system was found to be highly recognized by consumers. It can be seen that the brand assets accumulated by existing food and agricultural HACCP certification were transfered to the fish farm HACCP and absorbed. Consumers perceived fish farm HACCP certification as similar one with existing food and agricultural HACCP. Conjoint analysis evaluated three levels factors. The attributes and levels evaluated were : price(25,800 won, 28,400 won, 31,000 won), certification(fish farm HACCP, seafood traceability, and non certified), and origin(domestic, JEJU, and WANDO). The important levels were in order of price(40.8%), certification(30.2%) and origin(29.0%). We found that consumers give higher utility to fish farm HACCP certification compared with non certified and seafood traceability certification. Market simulation results showed that the fish farm HACCP product has 12%p higher market share than non certified products. Seafood traceability certification showed 4.6%p higher market share than non certified products.

능동형 오샘플 제거 알고리즘을 탑재한 계전기 적용 사례

김지웅(Ji-ung Kim) 대한전기학회 2014 대한전기학회 학술대회 논문집 Vol.2014 No.11

초미세립 CP Titanium과 초미세립 Ti-6V-4Al합금의 마찰교반 용접부 미세조직에 비교 연구

Ji-Ung Kim(김지웅),Jae-Deuk Kim(김재득),Chang-Keun Chun(천창근),Sungwook Kim(김성욱),Yeong-Do park(박영도) 대한용접·접합학회 2020 대한용접학회 특별강연 및 학술발표대회 개요집 Vol.2020 No.11

A study on the Corrosion Properties of a Dissimilar Self-Piercing Rivet with CFRP-Steel joints

Ji-Ung Kim(김지웅),Jin-Hee Bae(배진희),Chanyoung Jeong(정찬영),Dong-Hyuck Kam(감동혁),Cheolhee Kim(김철희),Yeong-Do Park(박영도) 대한용접·접합학회 2021 대한용접학회 특별강연 및 학술발표대회 개요집 Vol.2021 No.5

Self-Piercing Rivet (SPR) is able to joint several kinds of metal and non-metal supports together as new performing technology. The combined effect of joint configuration and environmental conditions could have detrimental effects both a corrosion and a mechanical behavior with dissimilar material SPR joints. The corrosion properties of a Self-Piercing Rivet joint of carbon fiber reinforced plastic (CFRP) laminate and galvannealed steel (590 MPa) joint by an Almac-coated rivet were investigated. The aiming of this experiment, dissimilar joints were exposed to salt-spray environmental conditions according to KS D 9502 standard that is a neutral salt-spray method for 60 days. Furthermore, it was conducted to both open-circuit potential test and potentio-dynamic test in 3.5 wt% NaCl solution. Meanwhile, the tests of tensile shear were carried out in order to evaluate the mechanical performances of the riveted joints during the salt spray exposition. The results show that the mechanical performance of the SPR joints progressively was decreased as function of increasing exposure time. The corrosion behavior was confirmed by the SEM/EDS analysis after the exposure of the joint in the chamber.

수산식품산업의 산업조직론적 분석

김지웅(Ji-Ung KIM),장영수(Young-Soo JANG) 한국수산해양교육학회 2018 水産海洋敎育硏究 Vol.30 No.5

The purpose of this study is to examine how the basic condition(supply of raw material, consumer demand) of seafood processing industry influences on market structure, market behavior and market performance from the view point of industrial organization theory. This study surveyed seafood processing company(red snow crab, alaska pollock, seasoned squid and salted mackerel) in Gyeongsangbuk-do, Korea. The result of study are as follow. First, The material supply structure influences on competitive structure and entry barriers. Second, The change of raw material supply environment influences on market performance. The decrease of raw material supply leads to increase of material price and it leads to decrease in sales & profit. Third, The change of demand influences on market structure. The market with increasing demand leads to the entry of new companies. Forth, The change of demand influences on market behavior(purchase of raw material, production strategy) and it leads to market performance.

Z세대의 명란 소비 특성에 관한 연구 -표적집단면접(FGI)을 중심으로-

김지웅(Ji-Ung KIM),황규리(Gyu-Ri HWANG),김소라(So-Ra KIM),이정필(Jung Phil LEE) 한국수산해양교육학회 2022 水産海洋敎育硏究 Vol.34 No.3

The purpose of this study is to analyze the consumption characteristics of cod roe in Generation Z. In this study, a total of 50 Generation Z people were interviewed by using focus group interview, which is a qualitative research method. In this focus group interview(FGI), it was found that Generation Z is a generation with very little experience in consuming salted pollock roe at home since childhood, and has a very low level of familiarity with it. In this study, it was found that Generation Z formed a dual image of salted pollock roe, the one is traditional salted pollock roe type which is eaten by middle-aged and older people and the other one is dishes containing salted pollock roe(pollock roe pasta etc) eaten by the younger generation in their 20s and 30s. It was analyzed that they had a negative attitude and low purchase intention for the traditional type salted pollcok roe on overall attributes such as appearance, taste and smell. But they positively evaluated the attributes of dishes containing salted pollock roe and had a high purchase intention. The factors impeding the consumption of pollack roe were the repulsive appearance, high price, salty taste and fishy smell, lack of experience in eating, lack of accessibility, limited cooking methods, and lack of awareness. These factors can be seen as a result of symbolizing that the traditional salted pollock roe has characteristics that are not suitable for Generation Z. In this study, based on these results, a new product change direction of salted pollock roe was suggested.