• Journal of Information Technology Services
• /
• v.20 no.4
• /
• pp.35-52
• /
• 2021

Nowadays data-based decision making is emerging as the center of the business environment paradigm, but many companies do not have data-driven decision-making systems. It has also been studied that using an expert's intuition in decision making can be more efficient in terms of speed and cost, compared to analytical decision making. The goal of this study is to analyze customer churn factors using a group of experts within a financial company from the viewpoint of decision-making efficiency. We applied a debit card 'A', product of the National Credit Union Federation of Korea. The churn factors of all the financial expert groups were examined. Also. the difference in each group (management support, card recruitment, customer service group) was analyzed. We expect that this study will be helpful in the practical aspects of managers whose environments is lack data-oriented infrastructure and culture.

• Korean journal of food and cookery science
• /
• v.18 no.6
• /
• pp.644-654
• /
• 2002

Brown color characteristics and antioxidizing activities were investigated for Doenjang under different processing conditions. Doenjang A was prepared directly from Meju and saline solution whereas Doenjang B was Prepared after separating soy sauce by soaking for 45 days. Both Doenjangs were aged for up to 180 days. Antioxidizing activity was studied in relation to the brown color characteristics using fat-soluble extract and water-soluble extract of Doenjang. The intensity of brown color was higher in the water-soluble Doenjang extract than the fat-soluble Doenjang extract. In the UV-VIS scanning spectra, water-soluble Doenjang extracts showed significant changes as the aging proceeded, but fat-soluble Doenjang extract did not. Antioxidizing activity of fat-soluble Doenjang extract increased as the aging period extended; however, no significant difference was detected in the water-soluble extract. Overall, Doenjang A showed higher contents of amino acids, reducing sugar, brown color, and antioxidizing activity, and the antioxidizing ability was higher in water-soluble Doenjang extract rather than in the fat-soluble Doenjang extract.

• Culinary science and hospitality research
• /
• v.8 no.1
• /
• pp.55-69
• /
• 2002

Sedum Sarmentosum Bunge has been used as medical material and food in Korea. To upgrade it's value as a materials of beverage, I research and analysed nutritive substance and taste. Inorganic components content was included in the order of Ca, mg, P, K, Na, in line, and there were little Fe, Cu, Zn. It appeared much Ascorbic acid contents in May sample for March sample, but it was included less than other Green Vegetables. Chlorophyll contents decreased about 37.8% and 37.6% to the first each contents after seven days resulting measuring May sample and March sample in room temperature. There was much difference in appearance. Sedum Sarmentosum Bunge included a little polyphenol contents. Polyphenol contents decreased a little in five days in May sample and March sample. I measured phenol compounds of garlic acid, vani11ic acid, caffeic acid, p-coumaric acid, ferulic acid, most of consisted in corrected forms. Fragrance components were confirmed 9 kinds in March sample, 11 kind in May sample the common components in May sample and March sample were 7-octen-4-o1.

• Korean journal of food and cookery science
• /
• v.18 no.6
• /
• pp.557-561
• /
• 2002

The changes in some chemical and physical properties of fresh or rancid soybean oil by the treatment with sweet potato, potato, burdock, and carrot were investigated. The results of the study were as follows: The specific gravity of the soybean oil increased by heating and decreased by the addition of sweet potato, burdock and carrot into the oil. The chromaticity of soybean oil increased by heating and treatment with above vegetables having antioxidant activity. To investigate the antioxidant effects of above vegetables during heating, anisidine value (AV) and DPPH (1,1-diphenyl-2-picrylhydrazyl) electron donating ability were measured. The AV of oil decreased by heating with sweet potato in fresh or rancid oil. The DPPH value decreased by heating with sweet potato and carrot, of which the antioxidant activity were similar to that of 0.02 ∼ 0.05 mg of dl-${\alpha}$ -tocopherol.

• Restorative Dentistry and Endodontics
• /
• v.27 no.2
• /
• pp.158-174
• /
• 2002

The aim of this study was to investigate the effect of light irradiation modes on polymerization shrinkage, degree of cure and microleakage of a composite resin. VIP$^{TM}$ (Bisco Dental Products, Schaumburg, IL, USA) and Optilux 501$^{TM}$ (Demetron/Kerr, Danbury, CT, USA) were used for curing Filtek$^{TM}$ Z-250 (3M Dental Products, St. Paul., MN, USA) composite resin using following irradiation modes: VIP$^{TM}$ (Bisco) 200mW/$\textrm{cm}^2$ (V2), 400mW/$\textrm{cm}^2$ (V4), 600mW/$\textrm{cm}^2$ (V6), Pulse-delay (200 mW/$\textrm{cm}^2$ 3 seconds, 5 minutes wait, 600mW/$\textrm{cm}^2$ 30seconds, VPD) and Optilux 501$^{TM}$ (Demetron/Kerr) C-mode (OC), R-mode (OR). Linear polymerization shrinkage of the composite specimens were measured using Linometer (R&B, Daejeon, Korea) for 90 seconds for V2, V4, V6, OC, OR groups and for up to 363 seconds for VPD group (n=10, each). Degree of conversion was measured using FTIR spectrometer (IFS 120 HR, Bruker Karlsruhe, Germany) at the bottom surface of 2 mm thick composite specimens V2, Y4, V6, OC groups were measured separately at five irradiation times (5, 10, 20, 40, 60 seconds) and OR, VPD groups were measured in the above mentioned irradiation modes (n=5 each). Microhardness was measured using Digital microhardness tester (FM7, Future-Tech Co., Tokyo, Japan) at the top and bottom surfaces of 2mm thick composite specimens after exposure to the same irradiation modes as the test of degree of conversion(n=3, each). For the microleakage test, class V cavities were prepared on the distal surface of the ninety extracted human third molars. The cavities were restored with one of the following irradiation modes : V2/60 seconds, V4/40 seconds, V6/30 seconds, VPD , OC and OR. Microleakage was assessed by dye penetration along enamel and dentin margins of cavities. Mean polymerization shrinkage, mean degree of conversion and mean microhardness values for all groups at each time were analyzed using one-way ANOVA and Duncan's multiple range test, and using chi-square test far microleakage values. The results were as follows : . Polymerization shrinkage was increased with higher light intensity in groups using VIP$^{TM}$ (Bisco) : the highest with 600mW/$\textrm{cm}^2$, followed by Pulse-delay, 400mW/$\textrm{cm}^2$ and 200mW/$\textrm{cm}^2$ groups, The degree of polymerization shrinkage was higher with Continuous mode than with Ramp mode in groups using Optilux 501$^{TM}$ (Demetron/Kerr). . Degree of conversion and microhardness values were higher with higher light intensity. The final degree of conversion was in the range of 44.7 to 54.98% and the final microhardness value in the range of 34.10 to 56.30. . Microleakage was greater in dentin margin than in enamel margin. Higher light intensity showed more microleakage in dentin margin in groups using VIP$^{TM}$ (Bisco). The microleakage was the lowest with Continuous mode in enamel margin and with Ramp mode in dentin margin when Optilux 501$^{TM}$ (Demetron/Kerr) was used.