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기술혁신성과 의복관여도에 따른 집단별 특성 분석: 스마트폰 패션 정보 애플리케이션 사용현황을 중심으로
강봉수 ( Bong Soo Kang ),성희원 ( Hee Won Sung ) 한국패션비즈니스학회 2014 패션 비즈니스 Vol.18 No.5
As the smart phone market grows rapidly, the significance of the application (app) market also increases. The purposes of this study were to identify market segments according to technological innovativeness and clothing involvement, and to compare the differences in lifestyles, benefits of fashion information app sought, and intention to use. The data were collected from smart phone users in their 10s to 30s in 2013, and a total of 292 data sets were analyzed. The findings of this study were as follows. The respondents were divided into three groups, innovative group, clothing involvement group, and passive group. Significant differences were found among three segments in terms of age, marital status, education level, and monthly income. With respect to five lifestyle factors, innovative group and clothing involvement group had higher mean scores for rational purchase, personal relationship, and personality pursuit than passive group. However, these two groups showed differences in brand pursuit factor. The benefits of the fashion information app were generated into two factors, information benefit and enjoyment benefit. Innovative group and clothing involvement group had higher values than passive group in these two factors. Finally, innovative group had the highest value on the intentionto use fashion information app. This study attempts to provide fundamental information about the potential market segment for managers or marketers developing fashion information apps.
한봉수(B . S . Han),권연주(Y . J . Kwon),성삼경(S . K . Sung) 한국축산학회 1992 한국축산학회지 Vol.34 No.2
This study was conducted to investigate the meat quality of hybrid pig. Babcock and Conventional crossbreed pig. The physical and functional characteristics of the two groups were observed. The results obtained are summarized as follows. The pH values of the two groups showed between 5.4 and 5.8, but a part of barrows of Conventional crossbreed pig group (12%) looked like PSE pork with a low pH value of 5.2 to 5.4. The salt extractable protein and the water-holding capacity of Babcock pig meat were higher than those of Conventional crossbreed pig. The emulsifying capacity of salt soluble protein from the two groups were similar. Babcock pigs had higher △E and a value than those of Conventional crossbreed pig. However, L value and b value of Babcock pig were lower than those of Conventional crossbreed pig. And the amount of total pigment of Babcock pig was higher than that of Conventional crossbreed pig. Babcock pigs had significantly more lean meat than that of Conventional crossbreed pigs in loin cut as well as in the whole fresh meat.
선박엔진의 Supply Unit용 SNCM420H의 절삭특성
최원식,성봉수,강창원,문희준,권주리,Choi, Won-Sik,Sung, Bong-Soo,Kang, Chang-Won,Mun, Hee-Joon,Kwon, Ju-Ri 한국생산제조학회 2010 한국생산제조학회지 Vol.25 No.5
SNCM420 steel is one of the cam shaft materials which are used in the supply unit for ship engine cam shaft. In this study the assessment of cutting behavior was conducted for the SNCM 420 steel and SM45C steel with various cutting conditions as depth of cut 0.5, 1.0, 1.5, 2.0mm and feed rate 0.1~0.3m/rev. The controlled chip was produced in feed rate 0.2, depth of cut 1.0 for SNCM420 and feed rate 0.2, depth of cut 2.0 for SM45C. There is no difference cutting force between SM45C and SNCM420 steels.