• The Journal of the Korea Contents Association
• /
• v.17 no.4
• /
• pp.645-654
• /
• 2017

The purpose of this study is to compare the types and capabilities of smartphone apps related to tea, coffee, wine and beer. As a result of examining the capabilities of 200 tea, coffee, wine and beer apps from Apple App Store, 17 types of capabilities were identified. The study found no significant difference in the capabilities of tea and coffee apps, but there was a significant difference in the capabilities of tea and wine apps, and tea and beer apps (p<0.01). Entertainment-oriented apps take up a higher proportion of tea-related apps while wine apps, provide a higher proportion of consumer usability-oriented apps such as finding information about wine, writing notes about wine characteristics, finding nearby shops/cafes. In order to increase practical use of tea-related apps, this study proposes capabilities of coffee, wine, and beer apps as examples and presents app menu to promote development of tea-related apps.

• The Journal of Advanced Prosthodontics
• /
• v.9 no.5
• /
• pp.387-393
• /
• 2017

PURPOSE. Beverages may affect the translucency of esthetic dental restorative materials.The aim of the present study was to investigate the effects of coffee and red wine on the translucency of a PICN material with two translucency levels, and finished with different methods. MATERIALS AND METHODS. 2M2 high translucent and translucent VITA Enamic hybrid ceramic blocks were investigated. Rectangular specimens with the dimensions of $12mm{\times}14mm{\times}2mm$ were prepared. The specimens were finished and polished with different methods as suggested by the manufacturer. The translucency parameters of the specimens were evaluated before and after 24 hours, 7 days, and 28 days immersion in distilled water, coffee and red wine. Translucency parameters were measured using a portable spectrophotometer. RESULTS. At the end of 28 days, there was no statistically significant difference between the groups of specimens kept in coffee (P>.05). In the red wine groups, there was a statistically significant difference between the control group and all other groups (P<.05) at the end of 28 days. CONCLUSION. The translucency of hybrid ceramic for a restoration may not be important regarding the effects of coffee on translucency change because the specimens with different translucencies and finishing methods that were immersed to coffee had similar translucency parameters at the end of 28 days. The translucency of hybrid ceramic may be important in the case of red wine, however, since the results showed that highly translucent specimens exposed to red wine demonstrated better translucency parameters than specimens made from translucent blocks at the end of 28 days.

• Food Science and Preservation
• /
• v.30 no.4
• /
• pp.703-715
• /
• 2023

This study was conducted to investigate the fermentation characteristics and anti-obesity effects of acetic acid fermentation products of coffee wine. The live cell counts, soluble solids, pH and total acidity of the acetic acid unfermented coffee wine (AUFCW; day 0, before fermentation) were 6.35 log CFU/mL, 8.10 °Brix, 3.88, and 1.29%, respectively, while the acetic acid fermented coffee wine (AFCW; day 15, after fermentation) were 4.40 log CFU/mL, 8.57 °Brix, 3.07, and 7.45%, respectively. Pancreatic lipase inhibitory activity tended to increase as the acetic acid fermentation period increased. The anti-obesity effects of AFCW on 3T3-L1 cells, which was induced by MDI, were evaluated based on the lipid accumulation rate, leptin expression, and fat production-related gene expression (PPAR-γ and SREBP-1c) at the mRNA level. In the case of AFCW, the lipid accumulation rate and leptin expression were decreased to 69.37% and 50.20% at a concentration of 200 ㎍/mL, respectively, and the expression levels of PPAR-γ and SREBP-1c at the mRNA level were decreased to 79.89% and 48.81%, respectively. These results indicate that anti-obesity effect of acetic acid fermentation products could be increased by acetic acid fermentation of coffee wine.

• Journal of Korea Entertainment Industry Association
• /
• v.13 no.4
• /
• pp.39-51
• /
• 2019

This study was tested on Ratafia Champagne Trouillard 1947 of old fortified wine and analyzed differences from existing wines. Old fortified wine in Champagne, France and blanding is Pinot Noir, Chardonnay and Pinot Meunier. Alcohol level is 18% and test date is Feb. 15-21, 2019(six days of decanting period/15 p.m. on the last tasting day). Tester is composed of one FICB grand commander one KOV Finland commander. The wine opening was tested for two blades after wire removal and the decanting time was applied to the calculation formula of 2019(this year)-1947(vintage year)/12=6 days set in this study. Aroma smelled like cherries, fruits, soy sauce and licorice and bouquet was identified in five stages. The first stage was presented with the smell of pot, the second stage was light coffee, the third stage smell of fruit and flowers, the fourth stage smell of wild honey and the fifth stage smell of refined brandy. Then, the test was analyzed in seven stages. This study has the following implications: First, the new concept of old wine was applied to fortified wine. Specific computational formulas for the decanting period were derived. The decanting presented five steps of aromas and bouquet. Wine testing has been expanded from the previous five to seven levels. A new taste of Champagne old fortified wine was analyzed.

• Korean journal of food and cookery science
• /
• v.23 no.6
• /
• pp.1003-1014
• /
• 2007

This research aimed to assess the relationships between restaurant production strategies, service systems, and business performance. The sample included 202 questionnaires collected from exclusive high-end hotels located in the Seoul area of Korea. The questionnaires were analyzed using SPSS 12.0. The hypotheses were verified by applying frequency analysis, reliability analysis, factor analysis, correlation analysis, and regression analysis. The results are summarized as follows. First, it was found that the F&B production strategies of the hotel restaurants had a positive (+) effect on business performance. Second, the F&B production strategies positively influenced the service system, and the service system had an effect on business performance.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.6
• /
• pp.963-971
• /
• 2007

This research aimed to determine the relationship between hotel restaurants' SCM activities and their results. The samples are included exclusive high-end hotels located in the seoul area. To analyze the data, frequency analysis, reliability analysis, factor analysis, and regression analysis were applied. Multiple regression analysis showed that SCM activities (${\beta}$=.342, p<.000), information sharing (${\beta}$=.136, p<.006), and cooperative activities (${\beta}$=.120, p<.015) had a significant impact on financial performance. The explanatory power of this model was 14%, and there was statistical significance in the regression model. SCM activities(${\beta}$=.221, p<.000), information sharing (${\beta}$=.475, p<.000), and cooperative activities (${\beta}$=.172, p<.000) also had a significant impact on non-financial performance, and the explanatory power of this model was 29%, with statistical significance in the regression model.

• Culinary science and hospitality research
• /
• v.13 no.4
• /
• pp.107-118
• /
• 2007

This research aimed to understand the relationship between comparative superiority elements of the supply chain activities for food supplies in the hotel industry. The samples are obtained from exclusive hotels located in the Seoul area. A statistic package program called SPSS was employed to conduct reliability analysis, factor analysis, t-test, correlation analysis, and multiple regression analysis. Results of a multiple regression analysis between supply chain management and food production strategies were as follows; company's characters and cooperative relations with suppliers had a significant impact on cost while quality was significantly affected by company's characters, information system, cooperative relations with suppliers, and supply chain activities. It was revealed that all factors had a significant impact on flexibility and delivery date.

• Textile Coloration and Finishing
• /
• v.11 no.3
• /
• pp.23-31
• /
• 1999

In order to investigate the detergency of the mixture of compact detergent and bleaching agent to fabric stained with a coffee and a red wine, respectively, and a japanese wet stained fabrics, to evaluation of detergency was studied under various washing conditions. In order to study the effect of alkaline agent addition on the detergency, the soda ash was added in the compact detergent system. The results are as follows : In a low temperature washing condition, the alkalinity of washing liquor effected more the removal of the composite stained fabrics than that of oilic stained fabrics. For the colored stained fabric such as red wine stained sample, the influence of the repeated washing treatment on the detergency was not significant factor. On the other hand, the influence of the repeated washing treatment for the coffee stained and japanese wet stained fabric on the detergency was gradually increased.

• Journal of dental hygiene science
• /
• v.22 no.3
• /
• pp.139-147
• /
• 2022

Background: Temporary crown resins are used prior to prosthesis placement, indicating the importance of aesthetics. The aim of this study was evaluate the color stability of various staining solutions according to the color of temporary crown resins using VITA Easyshade^Ⓡ V. Methods: The temporary crowns used were the powder-liquid type and included four shades. A total of 36 specimens were fabricated in the form of disks with a diameter of 1.8 mm and a depth of 2 mm. They were divided into four groups of nine each, and staining was performed for seven days by precipitation in 3 mL of three staining solutions composed of distilled water, black coffee, and red wine. Color and color stability evaluations were performed by a trained examiner using a digital spectrophotometer (VITA Easyshade^Ⓡ V). Color stability was analyzed using the ΔE value. Results: Because of the color stability evaluation using the ΔE value, the difference between three and seven days was significant in the specimen I and III groups (p<0.05). Further, post hoc analysis showed that the ΔE value of red wine was significant, indicating that the color stability in red wine was low. The ΔE values in group II between days three and seven were statistically significant (p<0.05). Post hoc analysis showed that distilled water, coffee, and wine had the highest ΔE values on day three. On day seven, the ΔE value for wine was significant, and the color stability was low. There was no significant difference in group IV according to the staining period and staining solution; therefore, color stability was high (p>0.05). Conclusion: This study showed that most temporary resin restorations exhibited color stability in the staining solution. The darker the color of the temporary resin restoration, the higher the color stability against extrinsic staining.

• Journal of Distribution Science
• /
• v.13 no.12
• /
• pp.23-31
• /
• 2015

Purpose - The purpose of this study is to determine consumers' awareness of hygiene and the perceived risks in the service areas of coffee shops and diners, or simply coffee shops. Research design, data, and methodology - A literature review was conducted on related publications, essays, and periodicals to find correlations among the variables. We developed a research model and hypothesis, and conducted empirical research for statistical data analysis. Results - The results satisfied adequacy standards, with GFI=0.926, AGFI=0.901, RMR=0.020, NFI=0.941, X²=403.197, and p-value=0.120. The results also displayed satisfied adequacy standards for the moderating effects of shop types, with GFI=0.998 (≥0.9 desirable), AGFI=0.998 (≥0.9 desirable), RMR=0.004 (≤0.05 desirable), NFI=0.999 (≥0.9 desirable), X²=1.572, and p-value=0.814 (≥0.05 desirable). Conclusions - A higher consumer hygienic awareness results in a better brand image. Moreover, greater perceived risk results in a worse brand image. Perceived risk is a vital determinant of brand image and it deeply influences customers' decisions to visit. Therefore, perceived risk is a vital determinant of forming a brand image and must be incorporated when devising strategies.