• 산림경영
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• s.216
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• pp.66-69
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• 2015

• 산림경영
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• s.216
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• pp.70-71
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• 2015

• TTA Journal
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• s.89
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• pp.184-188
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• 2003

• KOREAN POULTRY JOURNAL
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• v.4 no.11 s.37
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• pp.81-85
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• 1972

• Management & Information Systems Review
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• v.34 no.1
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• pp.81-101
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• 2015

This study considered eWOM communication not as persuasion process but as diffusion process and identified factors affecting eWOM spread. eWOM diffusion process can be divided into initial transmitting process and retransmission process. The current study analyzed the effects of informational traits(level of agreement, vividness, neutrality) of eWOM on the intention to retranmit eWOM and moderating effect of eWOM involvement. Research sample was gathered from young people because they are familiar with online communication process. Statistical analysis showed informational traits of eWOM all had a significant effects on the credibility of eWOM, credibility of eWOM influenced on the intention to retransmit eWOM significantly, and eWOM involvement moderated the relation between information traits of eWOM and the intention to retransmit eWOM. And then academic and managerial implication was discussed based on these findings.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.9
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• pp.492-498
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• 2017

This study examined the bending performance of high strength and seismic purpose reinforcing bars experimentally with various parameters. For the experimental approach on the bending performance, the specimens were prepared with parameters, such as steel grades, diameters of reinforcing bars, and bending angles of reinforcing bars. Tensile strength tests on the reinforcing bars, the bending tests and re-bending tests, and the second tensile strength tests on the re-bended reinforcing bars were conducted. According to the test results on high strength and seismic purpose reinforcing bars, defects did not appear when the yield strength of the reinforcing bar was 500 MPa or less and the diameter was D13 or less, even when the first bending process was performed with a $135^{\circ}$ bending angle and a $2d_b$ inner radius. The bending performance decreased asthe strength and diameter of the reinforcing bars was increased. In addition, there was no significant difference between the general reinforcing bars and seismic purpose-reinforcing bars.

• Journal of Korean Society of Transportation
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• v.31 no.4
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• pp.58-66
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• 2013

Due to the characteristics of urban freeways such as heavy traffic and high speed, work zone on urban freeways causes the increase of not only the likelihood of crash occurrence but also traffic congestion caused by lane drop, lane change, acceleration/deceleration, and etc. This paper aims to determine the proper length of transition area that satisfies two criteria, mobility and safety, to make the operation of work zone more efficient. For the analysis, three different scenarios were developed by the number of lanes and the proper length of transition area were determined by changing the length from 100m to 500m in 100m increments. The results showed that the proper length of transition area for 3- and 4-lane freeways is 300m, whereas the proper length of 2-lane freeways is 200m. The results indicated that the different length of transition area based on the number of lanes is more desirable and efficient.

• Korean Journal of Microbiology
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• v.53 no.3
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• pp.170-179
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• 2017

Tea is the most popular beverage in the world. In fact, there are mainly three different kinds of tea (Green tea, black tea, and post-fermented tea). Post-fermented tea is produced by the microbial fermentation process using sun-dried green tea leaves (Camellia sinensis) as the raw material. Chungtaejeon was a traditional tea introduced in the age of the ancient three states and is the only "Ddeok-cha or Don-cha" culture in the world that survived on the southwestern shore of Republic of Korea. In this study, the structures of the bacterial community involved in the production of oriental traditional post-fermented tea (Chungtaejeon) were investigated using 16S rRNA gene analysis. The 16S rRNA gene analysis of dominant microbial bacteria in post-fermented tea confirmed the presence of Pantoea sp., and Klebsiella oxytoca. Phylogenetic analysis suggested that the taxonomic affiliation of the dominant species in the post-fermented tea was ${\gamma}$-proteobacteria. As a result of the microbial community size analysis, it was confirmed that the size of the microbial communities of Chungtaejeon was the largest compared to other teas

• Journal of the Institute of Electronics and Information Engineers
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• v.49 no.12
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• pp.3-9
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• 2012

In this paper, we present novel analysis results of sonar communication using parametric array. We consider transducer diameter, primary frequency, difference frequency and acoustic power as analysis parameters of communication performance. We calculate theoretical BER(Bit Error Rate) and channel capacity of MIMO(Multi Input and Multi Output) communication system. By considering practical parameters, we obtain optimum difference frequency generation condition. The obtained primary frequency is 560 kHz, difference frequency 45kHz and acoustic power is 28.05Watt. For BER of $10^{-4}$, the range gain of parametric array communication is 3.35km compared to primary frequency communication. For channel capacity of 10bps/Hz, the SISO and $2{\times}2$ MIMO communication range of parametric array communication are 3.8km and 3.98km respectively, while primary frequency communication range is 0.83km.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.47-52
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• 1988

The chemical composition of 13 different Korean green tea products made from various kinds of tea trees and processing methods was analyzed. The distinct changes in the chemical composition noticed by the harvesting time of tea leaves. The content of crude protein decreased and the contents of crude fat and crude fiber increased as the harvesting runs proceeded. The contents of tanic substances and total sugar tended to increase while caffein content decreased as the runs proceeded. The contents of some organic acids reached to the maximum at the second run of harvest. Steamed leaves had higher chlorophyll content than roasted one, and it resulted in the brighter green and more yellow color of steamed tea products.