• 한국의류학회지
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• 제19권2호
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• pp.216-229
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• 1995

The main purpose of this study was to develop and validate a scale for measuring situation\ulcornerspecific anxiety that consumers experience while shopping for ready\ulcornerto-wear clothes. A 92 five-point items, Likert type scale, entitled the RMCCAS(The Ready\ulcornerMade Clothes Consumer Anxiety Scale) was developed and administered to 354 female college students. Data collected were subjected to a series of statistical analysis: item analysis, factor analysis, estimation of validity and reliability and descriptive statistics. A second-order factor analysis conducted to 15 factors obtained from a first-order factor analysis yieled three factors; Fitness of Fashion and Design to indiviuality and time(scale 1), Reliance on Price and Quality including Suitableness of Material and Color(scale 2), and Practicality in Dressing and Maintaining(scale 3). Obtained concurrent validity of the RMCCAS subscales with the trait anxiety were .056(subscale I), .082(subscale 2), .033(subscale 3), and .050(total scale). that with state anxiety were .421(subscale I), .217(subscale 2), .198 (subscale 3), and .407(total scale); that with the CP AS were. 721(subscale 1), .789(subscale 2), .570(subscale 3), and .841(total scale). All of the obtained coefficients of Cronbach alpha, split\ulcornerhalf reliability, and test-retested reliability over an interval of. 8 weeks were above .80. Besides, descriptive data from the RMCCAS satisfactorily supported conditions required for the normal distribution of obtained scores. In conclusion, a close exa:nination of validity, reliability, and descriptive statistics of the RMCCAS indicates that three subscales including the scale have a resonable scaling-prop\ulcornererties. Further research is suggested for obtaining norms for more representative target samples and for tapping the possibility of using subsea Ie 2 as a unidimensional measure .

• 노동경제논집
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• 제29권2호
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• pp.67-116
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• 2006

본 연구는 대표치가 아니라 임금분포 자체를 분석대상으로 하여 그것을 고용구조적 견지에서 다양한 기술통계적 방법과 반모수적 계량분석 방법을 활용하여 분석하였다. 한국 제조업의 대표적 임금분포는 형태상 상당한 차이를 가지는 후진형, 중진형, 그리고 선진형 분포로 구별된다. 분포 형태의 차이는 그것을 구성하는 노동유형 분포와 가중치의 차이로 규정되고, 노동유형 분포를 사용한 다양한 기술통계적 분석을 통해서 유형 차이의 발생 이유가 명백히 된다. 그러나 기술통계 분석은 개별 속성변수들의 영향이 혼재된 복합적 결과라는 한계점을 가진다. 이 문제는 비례적 해저드함수를 활용한 반모수적 추정, 그리고 변수 변화의 한계효과를 함수 차원이 아니라 추정된 함수가 가져오는 분포 차원에서 평가하는 방법으로 해결된다. 한계분석의 결과로서 후진형, 중진형, 그리고 선진형 분포에 영향을 미치는 속성변수의 공통적 특징과 차이점, 그리고 영향의 강도가 밝혀진다.

• Food Quality and Culture
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• 제3권2호
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• pp.64-68
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• 2009

This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant's age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.

• 한국식품영양학회지
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• 제26권3호
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• 패션비즈니스
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• 제15권5호
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• pp.55-68
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• 2011

The purpose of this research is to study the visual characteristics of domestic national men's wear brand logos. For this purpose, 80 of national men's wear brands were selected from '2010/2011 Korea fashion brand Annual' For analysis, they were classified into three categories: logo types composed only with logomark or symbol and logomark together. Types of symbol were classified into word symbol, descriptive symbol, and abstractive symbol. And the used typefaces were classified into serif and san serif and acromatic and cromatic The results are as follows: The visual characteristics of domestic national men's wear brand logos, there were more brands that used logomark with symbol together than logomark only. And the type of symbols were appeared descriptive symbol(32% ) that meaned the men's power, nobleness and royalty. In domestic national men's wear brands, color of logos were more frequently used acromatic color as black and grey than cromatic color. Among the cromatic colors were more appeared to a kind of blue and green. And the used typefaces were the more frequently used to serif typeface of capital. As a result, the visual characteristics of domestic national men's wear brand logo were that they used the brand logos composed of descriptive logomark with symbol together, black serif typeface the most. From this results, we could find that visual stragety of domestic national men's wear brand logos had the tendency to emphasize the function of conveying information, brand concept that men's wear. The specific and continuous following research in which psychological factor of consumer reflected was requested as a measure to seek brand logo that aid to establish brand power and reinforce brand image.

• 한국식품과학회지
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• 제42권1호
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• pp.119-123
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• 2010

쌀을 주원료로 누룩 원료만을 교체하여 제조한 약주의 경우도 시료별 다양한 관능특성을 나타내어 누룩 원료 사용 변화를 통한 관능특성 다양화가 가능한 것으로 나타났다. 선행연구(20)에서 떫은맛, 쓴맛, 곰팡이냄새, 유기용매 냄새는 기호도 저해 요인으로 나타났고 누룩향미에 대해서는 상반된 의견이 나타났다. 따라서 본 묘사분석 결과 바람직한 관능특성을 나타낸 누룩의 원료로 찹쌀, 찹쌀흑미, 멥쌀, 쌀보리, 메밀, 현미를 선정하고 흑미의 경우 신맛은 높았으나 전반적인 패널의견에서 가장 높은 기호도를 나타내어 선정에 포함하였다. 향후 선정된 7종의 곡물을 바탕으로 미생물 분리 및 동정을 통해 우수 균주를 선발하고 이를 통해 누룩 원료 및 미생물 다양화에 기여하고자 한다.

• 한국구조물진단유지관리공학회 논문집
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• 제18권4호
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• pp.107-117
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• 2014

본 연구는 실제 구조진단 사례에 기초하여 재료와 형식 및 공용기간에 따라 교량의 응답, 충격계수, 고유진동수 및 각 특성의 해석값/계측값 비 등에 관한 기술통계를 분석하고 주재료에 따른 T-검정과 구조형식 및 공용기간에 따른 분산분석을 통해서 요인 부집단 수준 간동질성 검정 및 다중비교분석을 수행하였다. 본 연구 결과는 응답 분포의 중심값, 산포도, 대칭성 등 통계적 특성 및 비교분석 집단 간 동질성 식별을 위한 참조값을 제공하며, 이것은 내하력 평가 등 구조 진단과 설계에서 엔지니어들이 취득한 계산 또는 계측값의 타당성을 비교검토하고 데이터베이스를 활용하는 등의 공학적 판단을 하는데 실제적으로 유용한 정보를 제공할 것으로 기대된다.

• Safety and Health at Work
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• 제5권2호
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• pp.60-65
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• 2014

Background: To elucidate the relationship between safety culture maturity and safety performance of a particular company. Methods: To identify the factors that contribute to a safety culture, a survey questionnaire was created based mainly on the studies of $Fern{\acute{a}}ndez-Mu{\tilde{n}}iz$ et al. The survey was randomly distributed to 1000 employees of two oil companies and realized a rate of valid answer of 51%. Minitab 16 software was used and diverse tests, including the descriptive statistical analysis, factor analysis, reliability analysis, mean analysis, and correlation, were used for the analysis of data. Ten factors were extracted using the analysis of factor to represent safety culture and safety performance. Results: The results of this study showed that the managers' commitment, training, incentives, communication, and employee involvement are the priority domains on which it is necessary to stress the effort of improvement, where they had all the descriptive average values lower than 3.0 at the level of Company B. Furthermore, the results also showed that the safety culture influences the safety performance of the company. Therefore, Company A with a good safety culture (the descriptive average values more than 4.0), is more successful than Company B in terms of accident rates. Conclusion: The comparison between the two petrochemical plants of the group Sonatrach confirms these results in which Company A, the managers of which are English and Norwegian, distinguishes itself by the maturity of their safety culture has significantly higher evaluations than the company B, who is constituted of Algerian staff, in terms of safety management practices and safety performance.

• Korean Journal of Acupuncture
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• 제30권1호
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• pp.1-8
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• 2013

Objectives : The purpose of the present study was to examine statistical methods used in articles published on the Korean Journal of Acupuncture from 2007 through 2012. Methods : Statistical methods and statistical packages used in original articles applied with descriptive statistics or inferential statistics were organized. Results : Out of a total of 195 original articles, 18 articles used descriptive statistics only and 177 articles used inferential statistics. 142 articles used 12 types of statistical packages. SPSS was used most at 97 times(63.4%). The number of descriptive statistical methods used was a total of 417 and among them 193 were presented as tables(46.3%) and 224 were presented as graphs(53.7%). The number of inferential statistics applied was a total of 256 and analysis of variance was used most at 90 times(35.2%). The number of parametric statistical methods used was a total of 170(75.6%) and that of nonparametric statistical methods used was a total of 55(24.4%). Analysis of variance and two sample t-test were most employed in both clinical and non-clinical research. The number of multiple comparison methods applied was a total of 67 and the number of Scheffe methods among them was most at 26 times(37.7%). Conclusions : In the present study, statistical methods used in the journal over the last six years were examined. The result of this study is considered to be a basic material to be referred to when evaluating the quality of the medical journal.

• 한국기록관리학회지
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• 제18권2호
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• pp.189-214
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• 2018

기록물 기술은 기록관리 전문가의 창작과 편집 과정이며, 그 결과로 생산된 기록 레코드는 이용자가 기록을 효과적으로 이용하기 위한 밑거름이 된다. 그리고 기록물 기술을 위해 보급되는 다양한 기술 표준은 기록 레코드의 내용과 구조를 규정하는 중요한 도구에 해당된다. 본 연구에서는 기록물 기술표준의 특징을 데이터 모형의 구조 측면에서 분석하고, 기록물 기술표준인 ISAD(G)와 문화자원 분야의 도메인 온톨로지인 CIDOC CRM을 시범적으로 연계하였다. 연계에 앞서 ISAD(G)를 데이터 구조 측면에서 분석했으며, 분석 결과를 CIDOC CRM에 맵핑하였고, 연계 플랫폼으로는 KARMA를 활용하였다. 그 결과 온톨로지 기반의 맵핑 방식에 대한 이해와 이벤트 기반 CIDOC CRM에 대한 인식 제고 및 CRM 연계온톨로지의 개발, ISAD(G)의 기존 기술요소 값에 대한 재구조화가 필요하다는 판단을 하였다.