• 경영정보학연구
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• 제8권1호
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• pp.159-179
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• 2006

정보통신 기술의 발달과 IT 아웃소싱의 확대로 인터넷접속 서비스, 응용프로그램 서비스, 컨텐츠 서비스, 저장 서비스 등 다양한 종류의 가입형 정보통신 서비스가 제공되고 있다. 시장의 성숙과 산업 간 융합에 따른 경쟁의 심화로 인하여, 이들 서비스 제공기업들에게 있어서 기존 고객을 유지하고 경쟁사 고객의 전환을 유도하기 위한 고객 관리가 중요한 과제가 되고 있다. 본 연구에서는 가입형 정보통신 서비스 제공 기업들의 효과적인 고객 관리를 위하여, 서비스 구매 후의 고객 선택(기존 서비스의 계속적 이용 또는 다른 서비스로의 전환)에 영향을 미치는 요인들을 영향의 주체와 영향의 성격에 따라 Holding 요인, Defect 요인, Inducement 요인, Hurdle 요인으로 유형화하고 이를 바탕으로 가입형 정보통신 서비스의 구매 후 고객선택모형을 제시하였다. 또한, 제시된 모형의 활용 방안을 초고속 인터넷 서비스를 중심으로 제시하였다. 이러한 고객선택모형의 활용은 기술의 급속한 발전과 다양한 대체 서비스의 출현으로 빠른 수명 주기를 보이는 가입형 정보통신 서비스 시장에서 효과적인 고객 관리를 통한 경쟁 우위의 확보에 기여할 수 있을 것이다.

• 한국전기전자재료학회논문지
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• 제30권11호
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• pp.722-727
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• 2017

Transparent ZnS ceramics were synthesized by hydrothermal synthesis ($180^{\circ}C$ for 70 h), and were sintered by a hot press process at $950^{\circ}C$. To confirm the optical properties of the ZnS ceramics after sintering for various sintering holding times, we performed X-ray diffraction analysis, scanning electron microscopy, and Fourier-transform-infrared spectroscopy. The ZnS nanopowders was found to be single-phase (cubic) without any hexagonal phase. However, the hexagonal phase is formed and increases in content with increasing sintering holding time. The density of the ZnS ceramics was above 99.7%, except for the unsintered one. The ZnS ceramics showed high transmittance (~70%) when sintered for more than 2 h.

• 한국도서관정보학회지
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• 제39권4호
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• pp.377-395
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• 2008

본 연구의 목적은 Burton & Kebler의 문헌이용률 감소법칙을 적용하여 과학기술분야 학술잡지의 이용가능기간 즉 시간이 경과함에 따른 이용확률을 밝혀냄으로써 과학기술분야 잡지의 가치를 측정하고, 도서관이 이용자가 필요로 하는 정보를 제공하기 위해서는 어떤 잡지의 무슨 연도, 무슨 권호까지 소장해야 하는가를 결정하는데 도움이 되고자 하는 것이다. 국내 연구자들이 1991-2005년(15년간) 동안에 SCI 학술지에 발표한 과학기술분야 논문 126,425편 중에서 인용문헌 2,351,419건을 대상으로 과학기술 4개 주제(수학 4개, 물리학 12개, 화학 12개, 공학 14개)분야로 나누어 분석하였다. 분석 결과, 인용나이는 수학이 20-29년, 물리학, 화학, 공학이 각각 8-11년이었다. 평균 반감기는 수학이 11.22년, 물리학이 7.5년, 화학이 8.4년, 공학이 8.88년이었다.

• 한국결정성장학회지
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• 제28권2호
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• pp.91-97
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• 2018

Indium hydroxide 분말이 침전법으로 제조되었다. 반응온도($150{\sim}250^{\circ}C$)와 각 반응온도에서의 유지시간(1~72 h)이 실험 변수로 사용되었다. 각각의 제조된 분말을 X-선 회절 분석기(XRD)와 투과전자현미경(FE-TEM), BET를 통해 입자크기, 미세구조 및 결정상을 관찰하였다. 본 연구에서는 침전법에 의해 제조된 Indium hydroxide가 열처리 시 반응온도와 각 반응온도에서의 유지시간에 따라 어떻게 Indium oxide로 상전이 거동을 하는 지를 고찰하였다.

• 한국세라믹학회지
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• 제47권6호
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• pp.598-602
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• 2010

When metal oxides are added into crystalline glaze, colors of glaze and crystals are similar as colorants generally. But the case of NiO in zinc crystalline glaze is different from general color development. When NiO is added to zinc crystalline glaze it can develop two or three colors. The active use of color development mechanism by adding NiO to the zinc crystalline glaze to control color of the base glaze and crystal with stability is investigated. This report is expected to contribute to the ceramic industry in improving application of zinc crystalline glaze. For the experiment of NiO, the quantity of NiO additives is changed to the base glaze for the most adequate formation of willemite crystal from previous research and firing condition: temperature increasing speed $5^{\circ}C/min$, holding 1 h at $1270^{\circ}C$, annealing speed $3^{\circ}C/min$ till $1170^{\circ}C$, holding 2 h at $1170^{\circ}C$ then naturally annealed. The samples are characterized by X-ray diffraction (XRD), UV-vis, and Micro-Raman. The result of the procedure as follows; Ni substitutes for Zn ion then glaze develops blue willemite crystals, as if cobalt is used, on brown glaze base. When NiO quantity is increased to over 5 wt%, willemite size is decreased, and the density of the crystal is increased, at the same time $Ni_2SiO_4$ (olivine) phase, the second phase, has been developed. The excessive NiO is reacted with silicate in the glass then developed green $Ni_2SiO_4$ (olivine), and quantity of $Ni_2SiO_4$ (olivine) is increased as quantity of willemite is decreased. It is proved to create three colors, blue, brown and green by controlling the quantity of NiO to the zinc crystalline glaze and it will improve the multiple use of colors to the ceramic design.

• Asian-Australasian Journal of Animal Sciences
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• 제25권4호
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• pp.541-551
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• 2012

The effects of dietary additives and holding time on resistance and resilience of broiler chickens to Clostridium perfringens challenge were investigated by offering four dietary treatments. These were a negative control (basal), a positive control (Zn-bacitracin) and two dietary additives, mannanoligosaccharides (MOS), and acidifier. Two holding times included (a) immediate access to feed and water post hatch (FED) and (b) access to both feed and water 48 h post hatch (HELD). Chicks fed Zn-bacitracin had no intestinal lesions attributed to necrotic enteritis (NE), whereas chicks fed both MOS or acidifier showed signs of NE related lesions. All dietary treatments were effective in reducing the numbers of C. perfringens in the ileum post challenge. The FED chicks had heavier body weight and numerically lower mortality. The FED chicks also showed stronger immune responses to NE challenge, showing enhanced (p<0.05) proliferation of T-cells. Early feeding of the MOS supplemented diet increased (p<0.05) IL-6 production. The relative bursa weight of the FED chicks was heavier at d 21 (p<0.05). All the additives increased the relative spleen weight of the HELD chicks at d 14 (p<0.05). The FED chicks had increased villus height and reduced crypt depth, and hence an increased villus/crypt ratio, especially in the jejunum at d 14 (p<0.05). The same was true for the HELD chicks given dietary additives (p<0.05). It may be concluded that the chicks with early access to dietary additives showed enhanced immune response and gut development, under C. perfringens challenge. The findings of this study shed light on managerial and nutritional strategies that could be used to prevent NE in the broiler industry without the use of in-feed antibiotics.

• Asian-Australasian Journal of Animal Sciences
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• 제26권5호
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• pp.723-731
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• 2013

This study provides a comparative analysis of the effects of pre-slaughter penetrative and non-penetrative stunning and post-slaughter stunning on meat quality attributes in longissimus lumborum (LL) and semitendinosus (ST) muscles in heifers. Ten animals were assigned to each of four treatment groups: i) animals were subjected to conventional Halal slaughter (a clean incision through the structures at the front of the upper neck - the trachea, oesophagus, carotid arteries and jugular veins) and post-cut penetrating mechanical stun within 10 to 20 s of the neck cut (Unstunned; US); ii) high power non-penetrating mechanical stunning followed by the neck cut (HPNP); iii) low power non-penetrating mechanical stunning followed by the neck cut (LPNP); and iv) penetrative stunning using a captive bolt pistol followed by the neck cut (P). For each carcass, muscle samples were removed within 45 min of slaughter, portioned and analysed for pH, cooking loss, water holding capacity (WHC), tenderness (WBS), lipid oxidation (TBARS) and color, over a two week storage period. Stunning did not affect pH and cooking loss. Significant differences in water holding capacity, tenderness, lipid oxidation and color were present at different storage time points. HPNP stunning resulted in lower WHC and color values, particularly lightness ($L^*$), higher TBARS values and peak force values compared with those stunned using LPNP, P and US. These adverse effects on quality were mostly encountered in the ST muscle. In conclusion, the meat quality achieved using P, LPNP and US treatments was comparable, and no treatment stood out as considerably better than another.

• 한국주조공학회지
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• 제18권4호
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• pp.383-388
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• 1998

Effects of $CaCN_2$ addition on the grain refinement in the AM60 magnesium ingots were investigated. The effects of the $CaCN_2$ are estimated with different inoculation temperatures, inoculation contents, and holding time to find out the optimum condition. AM60 alloy was melted in the low carbon steel crucible by cylindrical electric furnace under an argon atmosphere. The melting and casting apparatus is specially designed for magnesium alloys. The grain size of AM60 magnesium alloy decreased significantly with an increase in $CaCN_2$ content and, at 0.8 wt% $CaCN_2$ or more, grain size becomes constant at about $85 {\mu}m$. The optimum condition was obtained in the 0.8 wt% $CaCN_2$ for holding molten metal of 30 min. at the temperature of $710^{\circ}C$. The tensile properties of AM60 magnesium alloys were improved due to grain refinement by addition of $CaCN_2$. In the optimum condition, the yield strength, tensile strength and elongation were ${\sigma}_{0.2}=107 MPa$, ${\sigma}_{T.S}=234 MPa$ and e=14.2%. The variation of stress with strain obeyed the relationship of the ${\sigma}=K{\varepsilon}^n$. The strain-hardening exponent, n and strength coefficient, K obtained in the 0.8 wt% $CaCN_2$ added AM 60 magnesium alloy were n=0.21 and K=390 MPa.

• 대한한방내과학회지
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• 제20권1호
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• pp.222-231
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• 1999

Uwhangchungsimwon(UC) has been used in the treatment of a wide variety of conditions including stroke, hypertension, arteriosclerosis, autonomic imbalance, mental instablity, etc in Korean traditional hospitals, In particular it is often initialy chosen for emergency care of acute stroke. The aim of this study was to evaluate the effect of UC on cerebral hemodynamics. Using transcranial Doppler ultrasound, we studied changes of mean flow velocity and pulsatility index(PI) of middle cerebral arteries (MCAs) from 11 health young volunteers who were administrated with 1 pill UC and 11 health controls who were not. We obtained hypercapnia with breath-holding and evaluated cerebrovascular reactivity with breath-holding index(BHI). Systolic blood pressure, diastolic blood pressure, and heart rate were measured using ambulatory blood pressure monitoring(ABPM). In UC administration group, the evaluation was performed during basal condition. and repeated at 20, 40, and 60 min after administration. In controls, the evaluation was performed at corresponding time intervals. Mean flow velocity in middle cerebral artery, systolic blood pressure, diastolic blood pressure, and heart rate did not change during the observation period and were not different between these two groups. However, administration of UC was associated with decreases in PI by $3.6{\sim}12.4%$ in BHI by $17.9{\sim}24.8%$ compared with pre-administration period. Decreases in PI and BHI with UC were significantly different compared with control group (p<0.05). These results indicate that UC decreases PI and BHI in cerebral artery, which is due to a dilation of cerebral resistance vessels.

• Asian-Australasian Journal of Animal Sciences
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• 제30권7호
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• pp.1021-1028
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• 2017

Objective: The objective of this study was to evaluate the effects of ageing time of lamb loins prior to freezing on technological characteristics and oxidation stability of coarse ground lamb loin sausage using in a model system. Methods: Lamb loins (M. longissimus lumborum, n = 25) were aged at $-1.5^{\circ}C$ for 0, 1, 2, 3, and 8 wk and then frozen for the remaining days (a total of 30 wk). The aged/frozen/thawed lamb loins were ground, and model sausages were formulated with 75% aged/frozen/thawed lamb loin, 25% water, 1.5% sodium chloride (NaCl) and 0.3% sodium tripolyphosphate. The pH and thaw/purge loss of aged/frozen/thawed lamb loins were evaluated, and protein functionality (protein solubility and emulsifying capacity), water-holding capacity and textural properties of model sausages were determined. Cooked model sausages were vacuum-packaged in a plastic bag and displayed under continuous fluorescent natural white light ($3^{\circ}C{\pm}1^{\circ}C$). Colour and lipid oxidation of the cooked model sausages were evaluated on 0 and 21 d of display storage. Results: Ageing prior to freezing had no impact on pH and purge/thaw loss of lamb loins and the colour of cooked sausages (p>0.05) made from the loins. Lamb loins aged for at least 3 wk prior to freezing numerically improved total and myofibrillar protein solubilities (p>0.05) and emulsion activity index (p = 0.009) of meat batter, but decreased cooking loss (p = 0.003) and lipid oxidation (p<0.05) of model sausages. Conclusion: This study suggests that post-mortem ageing of raw meat prior to freezing could improve water-holding capacity and lipid oxidative stability of sausage made from the meat.