• 제목/요약/키워드: 5 Characteristic-Factors

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좌섬요통 환자의 12경맥 전위측정 연구 (Differences in electric potential of meridian system -Comparing electrical potentials of patients with Lumbago due to strain and contusion-)

  • 최환수;남봉현
    • Journal of Acupuncture Research
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    • 제21권5호
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    • pp.101-111
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    • 2004
  • Objective : Assuming that the characteristic of meridian system has been similar to this of electric potentials in human body and that measurements of electric potential at well(井穴) and sea (合穴) points in branches of the twelve meridians(WSBTM) will be representative of measurements of the twelve meridians, to measure the electric potentials of 13 patients with Lumbago due to strain and contusion(좌섬요통<挫閃腰痛>, LSC), to find out the characteristic of meridian system in patients with LSC. Methods : Electric potentials of well and sea points in the meridians in twenty one patients with the pain in the lion diagnosed as LSC were repeatedly measured by physiograph(PowerLab). Measurements of those electrical potentials were analyzed by factor analysis. Results : The electric potentials of WSBTM at the left side were divided into four factors. On the other hand those at the right side Were divided into four factors. Conclusion : In conclusion, their electrical potentials at the left and right side were factors which are different from each side. Thus electrical potentials of well and sea points might be the representative meridian to show their characteristics.

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치과기공소 근무자의 직무관련 요인과 직무만족 및 조직몰입과의 상관관계 (Relationship among Job Characteristics, Jod Satisfaction and Organizational Commitment of Dental Technicians)

  • 한창식
    • 대한치과기공학회지
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    • 제10권1호
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    • pp.89-111
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    • 1988
  • 치과기공소 근무자들의 직무관련 요인과 직무만족 및 조직몰입간의 상관관계를 구명하고저 대한 치과기공사 협회에 가입된 치과기공소에서 1987년 2월 6일부터 2월 27일 사이에 종사한 근무자 504명을 대상으로 우편을 이용한 설문조사 결과는 다음과 같다. 1. 일반적 특성 요인군과 직무만족 요인군간의 정준상관관계는 Rc=0.48로 통계학적으로 유의하였으나, 일반적 특성요인군과 조직몰입 요인군간의 정준상관관계는 Rc=0.37로 통계학적으로 유의하지 않았다. 2. 직무관련 요인군과 직무만족 요인군간의 정준상관관계는 Rc=0.69로 높았으며, 직무관련 요인 중 급여적정성, 승진기회, 부가급부 적정성 등이 통계학적으로 유의하게 영향을 미치는 요인이었다. 3. 직무관련 요인군과 조직몰입 요인군간의 정준상관관계는 Rc=0.61로 높았으며, 직무관련 요인 중 급여 적정성, 기술습득기회, 업무 중요성 등이 통계학적으로 유의하게 영향을 미치는 요인이었다. 4. 직무만족에 통계학적으로 유의하게 영향을 미치는 직무관련 요인은 일반특성에 따라 달랐다. 즉 연령, 경력, 직무 등의 경우 급여 적정성으로 동일하였으나 성, 재직기간, 자격증 유무의 경우에서는 부가급부 적정성, 거래처와의 관계로 직무관련 요인이 달랐다. 5. 조직몰입에 통계학적으로 유의하게 영향을 미치는 직무관련 요인은 남자의 경우 급여 적정성인 반면 여성의 경우 부가급부 적정성, 30세 미만 근무자의 경우 업무중요성인 반면 30세 이상 근무자의 경우 급여 적정성, 경력은 5년 미만 근무자의 경우 급여 적정성인 반면 5년 이상 근무자의 경우 단조로움 등으로 일반특성에 따라 달랐다. 6. 치과기공소 근무자의 직무만족 및 조직몰입에 가장 큰 영향을 미치는 직무관련 요인은 급여 적정성이었다.

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맥주의 향미형성에서 본 회분발효조건의 평가 (Evaluation of Batch Fermentation Conditions on Beer Flavor Development)

  • Pack, M.Y.
    • 한국미생물·생명공학회지
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    • 제3권1호
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    • pp.23-29
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    • 1975
  • 맥주의 재래식 나분발효에 따른 5가지 조건, 즉 발효기간, 변온, 자동교반, 성층, 피포현상 가운데, 한가지 조건씩을 실험적으로 변경시켜 맥즙을 발효하고, 생성된 맥주를 개스크로마토 그래피로써 분석해 본 결과, 이상의 5가지 발효조건이 모두 맥주의 향미형함에 필요하다는 것을 알았다.

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Study of Retention in Micellar Liquid Chromatography on a C18 Column on the Basis of Linear Solvation Energy Relationships

  • Tian, Minglei;Row, Kyung-Ho
    • Bulletin of the Korean Chemical Society
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    • 제29권5호
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    • pp.979-984
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    • 2008
  • In this study, 8 solutes (aniline, caffeine, p-cresol, ethyl benzene, methylparaben, phenol, pyridine, and toluene) have been tested in terms of linear solvation energy relationships (LSER). Several micellar liquid chromatography (MLC) systems using cationic surfactant cetyltrimethylammonium bromide (CTAB) and a mixture of water with (methanol, n-propanol, and n-butanol) modifiers were characterized using the LSER solvation parameter model. The effects of the surfactant and modifier concentration on the retention in MLC were discussed. LSER model had demonstrated high potential to predict retention factors with high squared correlation coefficients ($r^2$ > 0.99). A comparison of predicted and experimental retention factors suggests that LSER formalism is able to reproduce adequately the experimental retention factors of the solutes studied in the different experimental conditions investigated. This model is a helpful tool to understand the solute-surfactant interactions and evaluate the retention characteristic of micellar liquid chromatography.

Prediction of karst sinkhole collapse using a decision-tree (DT) classifier

  • Boo Hyun Nam;Kyungwon Park;Yong Je Kim
    • Geomechanics and Engineering
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    • 제36권5호
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    • pp.441-453
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    • 2024
  • Sinkhole subsidence and collapse is a common geohazard often formed in karst areas such as the state of Florida, United States of America. To predict the sinkhole occurrence, we need to understand the formation mechanism of sinkhole and its karst hydrogeology. For this purpose, investigating the factors affecting sinkholes is an essential and important step. The main objectives of the presenting study are (1) the development of a machine learning (ML)-based model, namely C5.0 decision tree (C5.0 DT), for the prediction of sinkhole susceptibility, which accounts for sinkhole/subsidence inventory and sinkhole contributing factors (e.g., geological/hydrogeological) and (2) the construction of a regional-scale sinkhole susceptibility map. The study area is east central Florida (ECF) where a cover-collapse type is commonly reported. The C5.0 DT algorithm was used to account for twelve (12) identified hydrogeological factors. In this study, a total of 1,113 sinkholes in ECF were identified and the dataset was then randomly divided into 70% and 30% subsets for training and testing, respectively. The performance of the sinkhole susceptibility model was evaluated using a receiver operating characteristic (ROC) curve, particularly the area under the curve (AUC). The C5.0 model showed a high prediction accuracy of 83.52%. It is concluded that a decision tree is a promising tool and classifier for spatial prediction of karst sinkholes and subsidence in the ECF area.

3차원 인체형상자료를 이용한 겨드랑둘레선의 형태특성 및 유형 (Characteristics and Classification of Armscye Circumference using 3D Scan Data)

  • 최경미;박선미;남윤자;전정일;류영실
    • 한국의류산업학회지
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    • 제12권1호
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    • pp.80-85
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    • 2010
  • The purpose of this study was to examine the characteristics of armscye circumference which will be used to develop total contents for the apparel industry. The subjects of this study were 16- to 49-year-old women whose 3D body shape data were analyzed. 72 length and length-ratio measurements were taken to each subject' armscye circumference. The used analysis methods are descriptive statistics, principal component analysis, and cluster analysis. The results are follows; 1. Considering the Length of armscye circumference, the result of principal component analysis were extracted 3 factors and those factors comprised 95% of total variance. As the result of the cluster analysis of factor scores, subjects were classified into 4 cluster by their size characteristic. 2. Considering the length-ratio of armscye circumference, the result of principal component analysis were extracted 5 factors and those factors comprised 96.45% of total variance. As the result of the cluster analysis of factor scores, subjects were classified into 5 cluster by their shape characteristic. So that, this research could be useful to manufacture garment which reflected 3D body figure and improved fitting.

소스(Sauce)의 인식과 기호도 및 품질요인에 대한 평가분석 (An Evaluation of the Recognition, Preferences and Quality Factors on Sauces)

  • 김현덕;이연정;한재숙
    • 동아시아식생활학회지
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    • 제12권3호
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    • pp.197-209
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    • 2002
  • This study was performed to investigate and analyze the level of recognition, preferences and quality factors of sauces. A total of 1,340 subjects, 660 males and 680 females in the Daegu and Kyeongbuk areas participated in a questionnaire for this study. The results were summarized as follows: Among the respondents, 41.1% answered that they learned about the sauces from a western style restaurant. 73.4% of the respondents suggested that the taste and the quality of sauces had an influence on their preferences of western dishes. 51.2% of the respondents recognized that sauces are mainly used when baking and broiling; it was widely known that demiglace sauce is used on steaks. The preferred colors of sauces from most popular to least popular were brown, blond, white, yellow and red. The overall favorite stock material of demiglace sauce was beef bone. Foods that were preferred to be served with sauces were found to be beef, pea seafood, fish, shellfish, poultry and cereals from most preferred to least preferred. The favorite sauces were brown stock sauce, tomato sauce, liquor sauce, and cream sauce from most preferred to least preferred. The oil and butter sauces were preferred the least. Using a scale of 1 to 5 with 5 being the highest, the respondents rated the way sauces were cooked as the most important the quality-determining factor, with a mean value of 4.31. The raw ingredient as the most important factor was rated 4.45. Among sensory factors, the respondents agreed taste was that the most important characteristic, with a mean value of 4.65. 36.0% evaluated the overall quality of sauces as good and 47.0% as ordinary when served with western dishes. 44.1% of the respondents stated that the taste is was the topmost characteristic that needed to be improved, and that flavor and color were next in order.

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소수력 발전소에 적용하는 유도발전기의 동작 특성 (A Study on the Operation Characteristic of Induction Generator in the Small Hydropower Plant)

  • 김영국;김종겸
    • 전기학회논문지
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    • 제62권5호
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    • pp.632-638
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    • 2013
  • In this study, we described voltage fluctuation characteristics of distribution line during starting and normal operation condition of the small hydro generators. Based on these theories, we scrutinized the starting and operating characteristics of induction generators installed in two small hydro power plants that is connected to the distribution line and researched necessary factors when selecting the generator type. The type of turbines and capacity of generators are different. One is below 1,000kW and the other is above 1,000kW. Two generators are tested during starting, and it acts as motor not generator at the instant that the machine is connected to the grid. After connecting to the grid, the machine rotates above synchronous speed before converting to the generator mode. Therefore the characteristic of the generator during starting is same as it of motor.

A Study on the Factors that Affect the Negotiation of Technology Trading for Promotion of Technology Transfer Commercialization

  • Kim, Wanki
    • 유통과학연구
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    • 제12권1호
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    • pp.35-46
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    • 2014
  • Purpose - This Study aims to promote technology transfer commercialization and ultimately make contribution towards enhancement of the success rate of commercialization of technology transfer at national level by deducing the factors that impart influence on the negotiation at the time of technology trading between the seller and buyer of technology of public research institutions subjected to transfer and sales. Research design, data and methodology - This Study deduced 5 research hypotheses through preceding researches related to technology transfer commercialization related technology marketing for technology trading negotiation. This Study was conducted by verifying the hypotheses through multiple regression analysis. Results - As the result of the Study, the research hypothesis H1, 'Promotion of commercialization of technology transfer trading will be affected in accordance with the innate characteristic factors of the technology', and H5, 'Promotion of commercialization of technology transfer trading will be affected in accordance with the mutual factors of the parties of the technology trading', among the 5 research hypotheses were chosen. Conclusions - It was found that the technology seller must be able to demonstrate technological value of the technology being sold in order to successfully conclude technology transfer trading negotiation and mutual understanding and harmonious communication between the parties.

경기 안산지역 학교급식 조리종사원의 업무특성에 대한 만족도 (Job Satisfaction of School Food-Service Employee in Ansan Gyoeng-gi Do)

  • 곽은미;이승교
    • 한국지역사회생활과학회지
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    • 제20권2호
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    • pp.263-274
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    • 2009
  • The objective of this study is to verify work satisfaction of school food-service employee, of their job characteristics. Subjects were comprised 9 elementary schools, 11 middle schools, and 3 high schools in Ansan city. Data were analyzed 203 questionnaires for frequency, means, one-way ANOVA, $Scheff{\acute{e}}$ test, t-test, and Pearson correlation using SPSS PC Package. Most of the respondents were high school graduate(91.1%), under one million won salary(41.9%), and non license holder(60.6%). Working conditions were part-time job(41.9%), unlimited contractors(51.2%), and 3-5 years of working experience(21.7%). Measure of overall job satisfaction by Likert-type 5 scale, satisfaction of work operation attitude was 3.55 points and work characteristic duty of 4.32 points. The certificate qualified and elementary school's working posture were more satisfied their work attitude than other groups(p<0.05). Salary satisfaction score showed 2.64 points, but the work esteem satisfaction showed 3.34 points. The factor of working circumstance and potentiality satisfaction was only 2.61 points, but interpersonal connection and communication satisfaction was 3.50 points. Between job satisfactions factors, they were highly correlated with each other. The pride and characteristic duty of the work showed the strongest correlated(p<0.001). The satisfaction score of work operation attitude were significantly correlated with characteristic duty(p<0.001), work esteem, interpersonal relationships and communication(p<0.01). With this results, work satisfaction of food service employees showed a relatively high to perform a job task characteristics and work attitudes. However, the working environment and growth in salaries satisfaction were low. A set of duties must be paid according to the labor intensity. As removing the disturbing factors, the improvement in the quality of the feed will be able to expect substantial effects.

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