• Journal of the Korean Geotechnical Society
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• v.35 no.2
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• pp.29-36
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• 2019

There always exist the spatial variations of material properties such as a shear wave velocity in a dam and between same type dams. These uncertainties cause those in evaluation of a shear wave velocity profile of a dam and should be considered in determining the shear wave velocity profile for a rockfill zone of a fill dam. In this paper, these uncertainties of a shear wave velocity in the rockfill zone of the fill dam in Korea are evaluated. And the shear wave velocity profile model considering these uncertainties in rockfillzone is proposed using the method based on Harmonic wavelet transform. The proposed shear wave velocity profile model is compared with Sawada-Takahashi model widely used for evaluation of a shear wave velocity profile of a rockfill zone of fill dams.

• Korea Trade Review
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• v.44 no.6
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• pp.151-168
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• 2019

This study aims to investigate the determinants that can influence customer satisfaction and loyalty. Compared to some of the determinants that have been investigated by other scholars before, this study also includes a new approach to mobile food-ordering that has only appeared within the Chinese fast-food industry in recent years. It is very important to test if the convenience of mobile ordering services can influence customer satisfaction, as more and more customers are using mobile apps to order food, especially in the 4th Industrial Revolution Era. Research data mostly was collected from customers who visited one of five famous Western fast-food restaurants (KFC, McDonald's, Pizza Hut, Subway, and Burger King) in China. The results show that not only price, service quality, food quality, and the physical environment can significantly affect customer satisfaction but also the convenience of mobile ordering services, a new determinant accompanied by the fast development of IoT technology.

• The Korean Journal of Food & Health Convergence
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• v.8 no.4
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• pp.23-30
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• 2022

This study aims to analyze the premium hamburger market, which has recently become popular, the effect of the importance of the customer selection attribute of premium hamburgers on customer satisfaction, and the effect of customer satisfaction on repurchase intention. Existing research has focused on the importance of the selection attributes of premium hamburgers. Quality, convenience, experience, and presentation visuals were selected as customer selection attributes. This study analyzed 158 customers who had purchased and tasted premium hamburgers. To verify reliability and validity, a confirmatory factor analysis and discriminant validity analysis were performed, and a path analysis was carried out using structural equation modeling. The results showed that the quality, convenience, experience, and presentation visuals of premium hamburgers had a statistically significant effect on satisfaction. Moreover, satisfaction was verified to have a significant effect on repurchase intention. Customers' preference for premium burgers will continue to increase, thanks to the growth in national income, single-person families, and healthy food wellness. It was empirically proven that the selection attributes of premium burgers have a statistically significant effect on customer satisfaction and that satisfaction significantly affects repurchase intention. This study broadens the research horizon and has practical implications.

• Food Science and Preservation
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• v.31 no.3
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• pp.408-422
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• 2024

This study analyzed the factors that influence menu choices through eye-tracking and questionnaires in menu design. Demographic data of subjects coincided with choosing a menu and eye-tracking data. Hot Crispy Chicken Burger is the most popular menu. The study found that regardless of the selected menu, the menu name (35.5 seconds), price (21.6 seconds), and image (16.0 seconds) were viewed the longest, followed by country of origin (8.81 seconds), calories (4.6 seconds), and special indications (p<0.05). The menu name and image were checked more frequently, while calorie information was checked less often. As a result of analyzing various factors that influence menu selection through, Consumer experience and image greatly influenced menu choices. Therefore, if you want to receive a menu selection, it is considered effective to make good use of the menu name and image. In results of principal component analysis (PCA) by gender showed. Men had the longest price in the fixation duration. But, for females, there was a significant difference in gaze fixation when they took the exam, with menu names and special indications being important selection criteria. Since the results show that selection criteria and information acquisition methods differ depending on gender, this research is thought to be able to suggest directions for menu design.

• Computers and Concrete
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• v.18 no.5
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• pp.1041-1051
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• 2016

In this study, the construction of a reinforced concrete bridge pier was analyzed from durability point of view. The goal of the study is to analyze the crack iniation condition due to construction and present some recommendations for construction conditions of the reinforced concrete bridge pier. The bridge is located at the western port area of Shenzhen, where the climate is high temperature and humidity. To control the cracking of concrete, a construction simulation was carried out for a heat transfer problem as well as a thermal stress problem. A shrinkage model for heat produced due to cement hydration and a Burger constitutive model to simulate the creep effect are used. The modelling based on Femmasse(C) is verified by comparing with the testing results of a real underground abutment. For the bridge pier, the temperature and stress distribution, as well as their evolution with time are shown. To simulate the construction condition, four initial concrete temperatures ($5^{\circ}C$, $10^{\circ}C$, $15^{\circ}C$, $20^{\circ}C$) and three demoulding time tips (48h, 72h, 96h) are investigated. From the results, it is concluded that a high initial concrete temperature could result in a high extreme internal temperature, which causes the early peak temperature and the larger principle stresses. The demoulding time seems to be less important for the chosen study cases. Currently used 72 hours in the construction practice may be a reasonable choice.

• Journal of radiological science and technology
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• v.10 no.1
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• pp.43-47
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• 1987

Authors have tested on the characteristics, image qualities and clinical applications of Konica Hi-ortho X-ray film MGH. The results are as followed; 1. The speeds of KM/MG, MGH were as about 2.7 times, and those of KR/MG, MGH were as about 4.5 times as compared with LT-II/A and the tube voltage influenced upon KM/MG, MGH over 80 kVp, upon KR/MG, MGH over 90kVp. 2. Good image definition by the detection of Burger Phanton KM/MGH, KM/MG, and LT-II/A, and good I.Q. values by the detection of Hawlet Chart LT-II/A, KM/MGH, and KM/MG in that order. Therefore, MGH film could reduce the patient dose steeply, and furthermore, provide high image quality by the high contrast and then, it will be very useful to abdominal angiography and cerebral angiography.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.126-130
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• 1994

This study was to investigate the amount of protein and essential amino acid in 19 fast-foods. fast-food samples were freeze dried, then assayed for protein and eight essential amino acids by Kjeldahl and amino acid autoanalyzer method. A.S.(amino acid score) based on FAO/WHO(1973) provi-sional Pattern & C.S.(chemical score) based on whole e99 Pattern(1972) were calculated from the amount of essential amino acid of fast-foods. The 1st limiting amino acid of the tested fast-foods was found to be SAA based on both whole e99 Pattern& FAO/WHO Provisional Pattern.

• Asian-Australasian Journal of Animal Sciences
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• v.27 no.10
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• pp.1487-1492
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• 2014

This research applied and evaluated a polymerase chain reaction-restriction fragment length polymorphism (PCR-RFLP) using cytochrome b gene to detect pork contamination in meatballs from local markets in Surabaya and Yogyakarta regions, Indonesia. To confirm the effectiveness and specificity of this fragment, thirty nine DNA samples from different meatball shops were isolated and amplified, and then the PCR amplicon was digested by BseDI restriction enzyme to detect the presence of pork in meatballs. BseDI restriction enzyme was able to cleave porcine cytochrome b gene into two fragments (131 bp and 228 bp). Testing the meatballs from the local market showed that nine of twenty meatball shops in Yogyakarta region were detected to have pork contamination, but there was no pork contamination in meatball shops in Surabaya region. In conclusion, specific PCR amplification of cytochrome b gen and cleaved by BseDI restriction enzymes seems to be a powerful technique for the identification of pork presence in meatball because of its simplicity, specificity and sensitivity. Furthermore, pork contamination intended for commercial products of sausage, nugget, steak and meat burger can be checked. The procedure is also much cheaper than other methods based on PCR, immunodiffusion and other techniques that need expensive equipment.

• Journal of Korean Neurosurgical Society
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• v.59 no.5
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• pp.466-470
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• 2016

Objective : To determine imaging features that may separate adamantinomatous and papillary variants of craniopharyngiomas given that tumors with adamantinomatous signature features are associated with higher recurrence rates, morbidity, and mortality. We specifically reviewed calcification on CT, T1 bright signal intensity, and cystic change on T2 weighted images for differentiating these two types. Methods : We retrospectively reviewed the MRI and CT studies in 38 consecutive patients with pathologically proven craniopharyngiomas between January 2004 and February 2014 for the presence of calcification on CT scans, bright signal intensity on T1 weighted images, and cystic change on T2 weighted images. Results : Of the 38 craniopharyngiomas, 30 were adamantinomatous type and 8 were papillary type. On CT scans, calcification was present in 25 of 38 tumors. All calcified tumors were adamantinomatous type. Twenty four of 38 tumors had bright signal intensity on T1 weighted images. Of these 24 tumors, 22 (91.7%) were adamantinomatous and 2 were papillary type. Cystic change on T2 weighted images was noted in 37 of 38 tumors; only 1 tumor with papillary type did not show cystic change. Conclusion : T1 bright signal intensity and calcification on CT scans uniformly favor the adamantinomatous type over papillary type of craniopharyngioma in children. However, these findings are more variable in adults where calcification and T1 bright signal intensity occur in 70.6% and 58.8% respectively of adult adamantinomatous types of craniopharyngiomas.

• Korean Journal of Community Nutrition
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• v.21 no.2
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• pp.140-151
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• 2016

Objectives: This study was performed to examine the consumption patterns of convenience food at convenience stores, dietary habits, and perception as well as knowledge of food additives among university students. Methods: Subjects were 352 university students in Cheongju, Korea, and data was collected by a self-administered questionnaire. They were divided into three groups according to the frequency of consumption of convenience food at convenience stores: 79 rare (${\leq}1$ time/month), 89 moderate (2-4 times/month) and 184 frequent (${\geq}2$ times/week). Results: More subjects from the frequent consumption group lived apart from parents (p<0.001) and possessed more pocket money (p<0.01). Frequent consumption group consumed noodles, Kimbab, and sandwich & burger significantly more often (p<0.001, respectively) than others. In addition, frequent consumption of convenience foods at convenience stores was associated with frequent breakfast skipping (p<0.05), irregular meal time (p<0.01), snacking (p<0.05), and eating late night meal (p<0.001). More from the rare consumption group had heard about food additives previously compared to the frequent consumption group (79.7% vs. 63.6%, p<0.01). Frequent consumption group showed significantly higher score than did the rare consumption group for the following questions: monosodium glutamate is harmful to your health (p<0.05), food additives are necessary for food manufacturing (p<0.005), food additives need to be labeled on products (p<0.05), there is no food additive at all if labeled as no preservatives, no coloring, and no added sugar (p<0.05). There was a significant difference in degrees of choosing products with less food additives depending on the consumption pattern. Conclusions: Our results provided a better understanding of the factors associated with frequent consumption of convenience foods at convenience stores among university students and will be useful to develop a nutrition education program for those who are more prone to consume convenience foods.