디지털 미디어의 융합과 광고 콘텐츠

김일석(주저자) ( Il Seok Kim ) 한국정보디자인학회 2015 정보디자인학연구 Vol.25 No.-

The development of digital technology gave effect throughout society and culture, and now also as progressive development. Now digital technology and equipment in the life of modern society that we enjoy now established itself as an essential element for maintaining a common life. And advertising have become everyday in the lives of modern people are having a lot of influence. It is fused with traditional media is exposed to the public in a more diverse look. Especially due to the development of information and communication technologies and the internet speed is going faster while increasing trend utilizing interactive advertising capabilities, using a variety of advertising has been increasing content of the web also. The aim of this study is to investigate about the flow of change and this causes changes in the digital information age advertising. Methods to first learn about the situation of previous research data and changes the digital age through literature, appearing here are fused with traditional media to evaluate the presented new advertising techniques. Finally, the current variety of advertising content and grab the attention of consumers. To catch the attention of consumers in such a situation how advertising content through storytelling that can captivate the senses do the deployment is key. In addition, in the era of digital sensibility consumers will be aware that the more important and emotional experience rather than purpose and function.

광고에서 표상되는 에로티시즘 심리에 관한 고찰

김일석 ( Kim Il-seok ) 한국디자인트렌드학회 2008 한국디자인포럼 Vol.21 No.-

Advertising that appear in the visual vocabulary of symbols on the front page of the psychological eroticism appeal is the way. In the eroticism representation of advertising and product advertising to attract the attention of consumers, or above, sales and the actual effect, the action tends to have a scientific sociology in the United States have demonstrated a lot of research. That the source of the expression of eroticism, sexuality voluptuous, sensuous, emotional and unconscious, as Freud said that represented a subtle expression in the language is more effective than the visual representation. There`s always an accident behave human and psychological factors are needed. Therefore, through the Mass Media to the public with ads, the ad spending of the features that you are trying to organize as part of social psychology research as the role of advertising psychology can be very big. This study, based on the psychology of the human psychology of advertising has evolved through the study of eroticism, and more in-depth analysis of eroticism in terms of ad that appears in The aim is to understand and want to access. Through the literature of psychological research and advertising ad cases of eroticism based on the theoretical insights and presents for the eroticism ads.

엘크 사슴육의 물리화학적, 지방산 조성 및 관능적 품질 특성

김일석,진상근,하경희,박석태,곽경락,박정권,강양수,Kim Il-Suk,Jin Sang-Keun,Hah Kyung-Hee,Park Seok-Tae,Kwuak Kyung-Rak,Park Jung-Kwon,Kang Yang-Su 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.1

This study was carried out to evaluate the quality characteristics on the two different muscles (Loin; T1, Ham; T2) from the Cervus elaphus andadensis (Elk deer). The water content and shear force of T1 were lower than that of T2. The protein content and water holding capacity were lower in T2 compared to the T1. In meat color, $L^*,\;a^*\;and\;b^*$ values were not different between T1 and T2. In the texture properties, there were significantly (p<0.05) differences in hardness, adhesiveness, gumminess and brittleness, but cohesiveness and springiness were not different significantly (p<0.05). In fatty acid analysis, myristic acid and linoleic acid of T2 were high (p<0.05) as 5.06 and 10.37% respectively, while palmitoleic acid of T1 were significantly (p<0.05) higher than that of T2. SFA and UFA were not different between the T1 and T2, although EFA of T1 was significantly (p<0.05) higher than that of T2. In sensory evaluation, acceptability of T2 in fresh meat showed the slightly high, but that of T2 in cooked meat was slightly low score. All samples were not significantly different in overall acceptability.

통합영상방식의 "통행료수납시스템" 개발 연구

김상술,권재석,황일석,이병윤,정대형,Kim, Sang-Sul,Gwon, Jae-Seok,Hwang, Il-Seok,Lee, Byeong-Yun,Jeong, Dae-Hyeong 대한교통학회 2013 교통 기술과 정책 Vol.10 No.1

전시산업 활성화를 위한 전문 인력 양성 및 인프라구축방안 연구

김일석 ( Il Seok Kim ),김경훈 ( Kyung Hoon Kim ) (사)한국전시산업융합연구원 2010 한국과학예술융합학회 Vol.6 No.-

The previous strategies for national development focused on manufacturing industries represented by industrial production and textile & automotive industries; however the paradigm has recently shifted to knowledge-based industries such as financial, IT and exhibition industries. Especially the exhibition industry has stood out as a representative high value-added industry which can contribute to economic development and employment. This study identifies the current status and problems of domestic and overseas exhibition industry; analyzes the problems of education system and cultivating professional workforce offered by trade, exhibition and convention related courses of domesticuniversities, which mainly deal with administration and theories; and proposes the desirable direction to which future training courses of exhibition experts should go. The study intends to visualize the proper orientation which domestic exhibition industry should pursue by suggesting training methods to cultivate necessary experts in order to cope with the rapidly changing trend in exhibition industry market, that is, the market continues to become more multiplied and cutting-edge.

인터넷 광고의 마케팅과 크리에이티브에 관한 고찰

김일석 ( Il Seok Kim ) 한국정보디자인학회 2009 정보디자인학연구 Vol.13 No.-

The modern era of digital information that is based on. The Internet`s leading digital culture through a cultural transformation of the space as a social and cultural change, and gave a lot of influence. Impact of the Internet and mobile media, compared to the traditional four media and further increased by increasing the size of Internet advertising is expected to grow, In addition, DMB, IPTV and online, including the rapid diffusion furnace area of the new advertising market is likely to grow even more. This enabled the prediction of the future Internet advertising market will make the result. The new media and new communication and marketing through online advertising to explore. And Internet advertising creative element against the direction of research and development and with the visual impact of successful marketing is a more logical approach to the theory, typed the visual impact of the Internet advertising and to recognize and overcome this problem for the proposed improvements to the direction of the purposes.

삼점검사 및 척도묘사분석을 이용한 국내산 및 수입산 목심의 관능적 품질특성

김일석,신대근,민중석,이상옥,장애라,진상근,이무하,Kim Il-Suk,Shin Dea-Keun,Min Joong-Seok,Lee Sang-Ok,Jang Aera,Jin Sang-Keun,Lee Mooha 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.4

To evaluate the sensory characteristics of domestic or imported chilled and frozen pork butts, six samples were purchased and investigated. Sixty panels of sensory evaluation were consisted of six groups by sex and age. In the appearance test, many panels preferred the domestic frozen butt A obtained good scores in fat color and fat attachment (p<0.001). In the age group, the 20's consumer preferred the domestic chilled pork butt of A company, whereas the 30's and 40's consumers preferred the imported frozen butt of A company. According to the results from the triangle test, the combinations of domestic frozen butt B and imported frozen butt A was the most significantly distinguished among the pairs of raw and cooked butts.

가공조건이 Pork Cutlet의 물리적 및 관능적 특성에 미치는 영향

김일석,민중석,이상옥,장애라,김동훈,진상근,이무하,Kim Il-Suk,Min Joong-Seok,Lee Sang-Ok,Jang Aera,Kim Dong-Hoon,Jin Sang-Kuen,Lee Mooha 한국축산식품학회 2004 한국축산식품학회지 Vol.24 No.4

The objective of the present study was to investigate the effect of processing conditions on the physical and sensory properties of pork cutlet produced from chilled pork loin (T1), the cured and massaged chilled pork loin (T2), the cured and massaged frozen pork loin (T3), frozen pork loin (T4), massaged frozen pork loin (T5). Water holding capacity (WHC) of pork cutlets were not significantly different among the treatments. In chilled pork loin, WHC of T2 were slightly higher than that of T1. T4 showed the lowest WHC among all treatment group. In meat color, CIE L$\^$*/, a$\^$*/. b$\^$*/ values in chilled pork loin were not significantly different between T1 and T2. L$\^$*/ values of T3 and T5 were higher than that of T4. a$\^$*/ values were not significantly different among the all treatments. T3 produced through the curing and massaging treatment showed the highest tenderness in shear force (p< 0.001), while force value (kg/㎤) of T4 were the highest among all treatments. Separation ratio of wheat dough from pork cutlet was highest (p.<0.001) in T4. In triangle test, T1 : T3 combination was higher than that of other pairs. No differences in acceptability of sensory evaluation were observed among T1, T2, T3, and T5 groups, while the frozen pork showed the lowest (p<0.001) acceptability. In conclusion, pork cutlets from T4 with the curing and/or massaging process showed similar acceptance than those from chilled pork loins, and this treatments may contribute to promote the consumption of frozen pork loins.

응용논문(應用論文) : 온라인과 바이럴 마케팅에 관한 고찰

김일석 ( Il Seok Kim ),박승배 ( Seung Bae Park ) 한국정보디자인학회 2008 정보디자인학연구 Vol.12 No.-

The rapid development of modern society, such as broadcasting and communications and to the era of digital information is going through. The development of digital culture in the form of exchange of information, broadcasting, as well as video, voice, text, and has brought many changes to the media. In addition, the advent of the information age and the role of the Internet to the masses to build a new form of consumer culture. Buy an existing product information through the TV or print the intentions of the companies Injection of the way, Current information on the Internet for information about their products through more active will be used to purchase the product. This was to change consumer purchasing patterns of consumers in the end, the process of technological progress and meet the Needs & Satisfy of this is the result of mutual effect gives. These waves of change in the market so far as to require a new paradigm, and come out by the same need for a new marketing techniques, collectively called online marketing. Therefore, one of the online marketing and based on word of mouth that analyzing of Viral marketing by the social impact and its effects, and companies will look out for the role.

건조시간을 달리하여 제조한 사슴고기 육포의 저장 중 품질 특성 변화

김일석,진상근,박기훈,김동훈,하경희,박석태,곽경락,박정권,강양수,Kim Il-Suk,Jin Sang-Keun,Park Ki-Hoon,Kim Dong-Hoon,Hah Kyung-Hee,Park Seok-Tae,Kwuak Kyung-Rak,Park Jung-Kwon,Kang Yang-Su 한국축산식품학회 2006 한국축산식품학회지 Vol.26 No.2

To determine the proper processing and storage conditions, physico-chemical, microbial and sensory properties of venison jerky under different dry times were measured during storage at $30^{\circ}C$ for 28 days. Samples were dried for 3 hr (T1), 4 hr (T2) and 5 hr (T3) at $75^{\circ}C$ in the smoke chamber, respectively. The pH of T1 was slightly lower than those of T2 and T3 as storage time increased. As dry and storage time increased, TBARS of T2 and T3 were significantly higher (p<0.05) than that of T1. In meat color, $L^*$ values of T3 showed slightly higher than those of T1 and T2, while at values were not clearly tendency by the passage of storage time. $b^*$ values of T2 and T3 were higher than that of T1. The water activity were significantly lower (p<0.05) in ,the order of T3<T2<T1. There was not significantly difference in texture among the treatments. The number of total plate counts (TPC) were below 4.45 $log_{10}$ CFU/g until 28 days and its number were accepted by sensory evaluation. In conclusions, T2 and T3 showed slightly high overall acceptability and lipid oxidative stability compared to T1 conditions. These results indicated that longer dry time ($4{\sim}5 hr$) of venison jerky would be better characteristics as compared to shorter dry time (3 hr) with increased storage time at $30^{\circ}C$.