• 제목/요약/키워드: Liking

검색결과 219건 처리시간 0.022초

EXISTENCE OF SOLUTIONS FOR GRADIENT TYPE ELLIPTIC SYSTEMS WITH LINKING METHODS

  • Jin, Yinghua;Choi, Q-Heung
    • 충청수학회지
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    • 제20권1호
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    • pp.65-70
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    • 2007
  • We study the existence of nontrivial solutions of the Gradient type Dirichlet boundary value problem for elliptic systems of the form $-{\Delta}U(x)={\nabla}F(x,U(x)),x{\in}{\Omega}$, where ${\Omega}{\subset}R^N(N{\geq}1)$ is a bounded regular domain and U = (u, v) : ${\Omega}{\rightarrow}R^2$. To study the system we use the liking theorem on product space.

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공익광고캠페인의 호감도와 몰입의 관계에서 자기조절체계의 매개효과 (Mediating Effects of Self-Regulatory System between Ad Liking and Emotional Engagement in Public Service Announcements)

  • 양병화
    • 디지털융복합연구
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    • 제16권5호
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    • pp.199-206
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    • 2018
  • 본 논문은 공익광고캠페인에서 청중의 호감적 태도와 정서적 몰입 간의 관계를 매개하는 자기조절체계의 효과를 다루었다. 이를 위해 먼저 여러 유형의 정서적 유인가를 지닌 공익캠페인을 자극으로 선정하고 이들 공익캠페인에 대한 평가와 실천의도를 측정하였다. 연구 참여자는 70명의 대학생이었고 평균 연령은 22.49(SD=3.22)이었다. 연구결과, 공익캠페인에 대한 호감도는 정서적 몰입에 긍정적 영향을 주고, 정서적 몰입은 다시 캠페인 실천의도에 영향을 주었다. 특히 본 연구결과는 향상 초점 체계는 캠페인에 대한 호감도와 몰입의 관계를 유의미하게 매개하는 반면, 방어 초점 체계는 호감도와 몰입의 관계를 매개하는 효과가 상대적으로 미약한 것으로 나타났다. 본 연구의 결과는 사회적 이슈를 설득할 목적의 공익캠페인이 청중에게 성취감과 자기향상의 열망과 같은 긍정적 메시지를 전달할 때 효과적일 수 있음을 시사한다.

상업적 김치에 대한 싱가포르 대학생의 인식 조사 (A Survey on Singapore University Students' Perceptions of Korean Commercial Kimchi)

  • 한재숙;한경필;이진식;김영진
    • 동아시아식생활학회지
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    • 제17권4호
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    • pp.490-498
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    • 2007
  • The purpose of this study was to investigate the perception of Korean kimchi in Singapore. A questionnaire was given to male 236(43.0%) and female 313(57.0%) college students residing in Singapore. The results are as follows: 86.9% of the participants answered that kimchi is Korean in origin, and 48.7% had eaten kimchi. Also 75.2% of the males and 65.2% of the females had purchased commercial kimchi at restaurants(p<0.05). Regarding the primary reason they purchased commercial kimchi, 62.1% responded 'its taste'(male 58.1%, female 65.0%), also 47.6% stated the package size was 50g(male 44.8%, female 49.7%). Among the kimchi they had experienced, 86.7% had eaten Baechu kimchi, 31.0% Mu kimchi and 30.9% Oi kimchi(males : 82.2% Baechu kimchi, 30.9% Oi kimchi, and 27.4% Mu kimchi, females: 90.0% Baechu kimchi, 33.6% Mu kimchi, and 26.2% Oi kimchi respectively). For their kimchi preference, 67.0% preferred Baechu kimchi, 9.4% Oi kimchi, and 7.1% Mu kimchi(males: 63.4% Baechu kimchi, 12.9% Oi kimchi and 5.4% Mu kimchi, females: 69.5% Baechu kimchi, 8.4% Oi kimchi and 6.9% Mu kimchi, respectively). After having eaten kimchi, 19.3% answer it tasted good, and the primary reason for liking kimchi, 'spicy and hot taste'(51.3%), The main reasons for not liking kimchi were the odor(garlic, ginger, anchovy juice, etc) and too spicy, respectively. Regarding improvements for its expanded consumption 32.0% answered 'not to improve', 18.0% answered 'don't make it too hot', 17.6% answered 'don't make it too salty', and 9.4% answered 'don't make it over-ripe'. For the overall perception of kimchi, the answer with the highest mean(3.95) was 'kimchi is a good side dish with cooked rice', which was significantly different than 'kimchi is delicious'(M=3.14, p<0.05).

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브랜드 인지여부 및 친밀도가 시판 약주의 소비자 기호도에 미치는 영향 (Effect of Brand Recognition and Familiarity on Consumer Preferences for Commercial Rice Wines (yakju))

  • 이승주
    • 한국식품과학회지
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    • 제43권1호
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    • pp.23-29
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    • 2011
  • 서울시내 거주의 20대에서 40대 남녀 104명을 대상으로 시판 약주 10종에 대해 브랜드 친밀도를 조사하고, 브랜드정보 비노출 및 노출시의 소비자 기호도와 구매의사 정도를 파악하였다. 브랜드 친밀도 조사에서는 'baekse' 제품이 가장 높은 브랜드 친밀도를 나타내었고 다음으로 'cheongo', 'chrys', 'sooguk' 제품이 60% 이상이 "들어본 적 있다" 이상으로 응답하여 중간 정도의 인지도를 나타냈다. 그 외의 제품은 인지도가 매우 낮은 것으로 나타났다. 제품의 브랜드와 제조사 정보가 제공된 상태에서 평가가 이루어질 경우 전반적으로 브랜드 친밀도가 높은 제품에서 유의적인 점수 상승으로 나타났다. 브랜드 인지도가 낮은 제품의 경우 브랜드 노출여부가 평가에 영향을 미치지 않았다. 또한 전반적인 약주제품의 기호도가 낮게 나타난 점을 감안하여 향후 약주 관련 제품의 기호도 제고를 위한 제품 최적화 연구 및 브랜드 인지도 개선이 필요한 것으로 여겨진다.

산채나물의 관능적 특성에 근거한 소비자 기호도 유도 인자 분석 (Sensory Properties and Drivers of Liking Sanchae namul (seasoned dish with wild edible greens))

  • 양정은;이지현;김다윤;최은옥;정라나
    • 한국식품조리과학회지
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    • 제30권2호
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    • pp.200-211
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    • 2014
  • This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.

Influence of Computer Attitude on Critical Thinking Disposition

  • Kim, Jung Ae;Kim, Ju Ok
    • International journal of advanced smart convergence
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    • 제9권1호
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    • pp.1-9
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    • 2020
  • This study was conducted to investigate the effects of computer attitudes such as anxiety, confidence, preference, usefulness, and computer literacy on their critical thinking ability, targeting college students at unspecified university universities. The period of data collection was from January 10, 2020 to January 17, 2020. A total of 213 people participated in the study. For data analysis, SPSS 18.0 was used for frequency analysis, Pearson correlation, x2 square, and simple regression analysis. As a result of the analysis, the difference of interests under the statistical significance level among general characteristics was Gender (x2=55.7***, p<0.001), Age (x2=407.5***, p<0.001), Resident (x2=127.5***, p<0.001) Family (x2=289.4***, p<0.001). In the simple regression analysis, computer liking (t=2.102, p<0.05) and computer use ability affected Truth seeking (t=-6.319, p<0.01), computer use ability was affecting analyticity (t=-5.630, p<0.01), computer use ability was affecting systematicity (t=-2.545, p<0.05), computer use ability was affecting maturity under statistical significance (t=-2.583, p<0.05). In conclusion, this study suggests that computer liking and computer use ability affect the sub-factor components of critical thinking disposition, truth seeking, analyticity, systematicity, and maturity, therefore the emphasis of this study is to emphasize that it is desirable to use the computer as a medium of learning based on computer literacy rather than worrying about excessive computer use.

K-POP 특성이 한류콘텐츠 호감도와 청취의도 및 한국제품 구매의사에 미치는 영향: 중국소비자를 대상으로 (The effect of K-POP characteristics on the liking of Korean Wave content, the intention of listening and the purchase intention of Korean products: Targeting Chinese consumers)

  • 유승엽
    • 디지털융복합연구
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    • 제15권9호
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    • pp.201-210
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    • 2017
  • 본 연구는 중국소비자를 대상으로 K-POP 특성이 한류 콘텐츠 호감도와 청취의도 및 한국제품 구매의사에 미치는 영향을 알아보았다. 이를 위해 K-POP 특성을 음악적 특성과 스타(가수)특성으로 구분하여 연구를 진행하였다. 연구결과 첫째, K-POP 특성중 음악적 특성과 스타(가수) 특성 모두가 한류 콘텐츠 호감도에 유의미한 영향을 미쳤다. 둘째, K-POP 특성중 음악적 특성과 스타(가수) 특성 모두가 K-POP 청취의도에 유의미한 영향을 미쳤다. 셋째, K-POP 특성중 음악적 특성과 스타(가수) 특성 모두가 한류 콘텐츠를 통한 한국제품 구매의사에 유의미한 영향을 미쳤다. 다만, K-POP 특성중 음악적 특성보다는 스타(가수)특성의 상대적 영향력이 높은 것으로 나타났다. 본 연구결과는 중국소비자를 대상으로 K-POP 소비증진방안을 마련하는데 유용한 자료가 될 것이다.

일부 초등학교 5,6학년생의 채소 선호도와 영양지식 및 건강관련 요인과의 관련성 (Vegetable Preferences and Their Associations with Nutritional Knowledge and Health-Related Variables in 5th and 6th Grade Schoolchildren)

  • 정은정;이수현;안홍석
    • 대한영양사협회학술지
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    • 제15권2호
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    • pp.83-96
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    • 2009
  • With recent increases in demand for women's social participation, children have tended to favor western-style foods and dislike vegetables (Veg.). The objective of this study was to evaluate dietary behavior and Veg. intake in 612 elementary school children (339 boys; 273 girls) in Gyeonggi-do. 66.5% of the subjects reported that they liked Veg. The most frequent reason given for this preference in Veg. liking group was that vegetables were 'delicious' (35.6%), followed by 'nutritious' and 'frequent intake'. The most frequent reason given for disliking Veg. in the Veg. disliking group was that vegetables are 'not delicious' (94.6%). Approximately half of the subjects had correct knowledge about vegetables. The total score of general nutrition knowledge was 7.7 points (a perfect score is 10 points) and the majority of students generally had good dietary behaviors. The Veg. liking group scored higher on knowledge about Veg., general nutritional knowledge, dietary behavior, and Veg. preference than did the members of the Veg. disliking group (p<0.001). The 'active' group had the highest score for dietary behavior (p<0.001), and the scores for dietary behavior and Veg. preference increased with increasing self-rated health status (p<0.001). The score of normal BMI group for nutritional knowledge about Veg. was higher than that of the underweight group (p<0.05). The higher self-rated academic score group showed higher on knowledge about Veg., general nutrition knowledge, dietary behavior (p<0.001) and Veg. preference (p<0.05). Dietary behavior and preference of Veg. were positively correlated with nutritional knowledge. To improve health by increasing Veg. intake, education about the nutritional importance of Veg. should be needed, and continuous nutritional education is recommended to foster good food habits and Veg. preferences in children.

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국내 스크럽 의료복 현황과 디자인 선호도 조사를 통한 스크럽 의료복 디자인 개발 (Design Development through the Survey of Design Preference and the current Scrub Uniforms of Hospital Medical Staff)

  • 김소영;김민영
    • 한국의상디자인학회지
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    • 제16권4호
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    • pp.99-116
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    • 2014
  • The purpose of this study was to examine the state of scrub wearing among scrub uniforms medical staff. The results of the research is the following. First, As for the state of scrub uniforms, they wore scrubs only while they gave medical treatment and took care of routine work. Regarding the design of their current scrubs, type 1 was dominant, and the most common color was dark sky blue. Second, Concerning considerations for scrub design, they answered that scrubs should be designed to give no inconvenience during job performance. As for the image, they placed the most importance in a clean image due to hygiene. In relation to preference for color, pattern and materials, they had the most preference for dark blue, no pattern and materials that would not easily be contaminated. Third, As to preference for the length of the top, they were most fond of hip length, and short sleeves were their favorite length of sleeve. Concerning the design of the front and the back of the top, they had a liking for a box style with no straight cutting line. As for the design of the neckline, hem and pocket of the top, they had the most preference for round neckline, square bottom and round patch pocket respectively. Fourth, when the design preference of the respondents was analyzed, there were a difference between the men and the women in preference for neckline design. The women had a liking for round neck, whereas the men were fond of V neck. And the women showed a higher preference for rubber waistband than the men for the waist design of the pants. No gender differences were found in preference for color, pattern and the length of the top.

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중증근무력증(重症筋無力症)에 대(對) 임상적(臨床的) 연구(硏究) (The clinical study of Myasthenia Gravis)

  • 채병윤
    • 대한한의학회지
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    • 제17권1호
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    • pp.190-211
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    • 1996
  • Generally the Myasthenia Gravis is classified into two of hereditary factor and acquement. Aquired Myasthenia Gravis was Quite well known to be caused by the autoimmune mechanism. Not in accurateness, on the hereditary, acetylcholine receptor antibody was to be analyzed very high in their parents and brothers. Also Myasthenia Gravis is a chronic disease characterized by voluntary muscle weakness and fatigue. above all, ocular Myasthenia Gravis is characterized clinically by blepharoptosis and external ophthalmoplegia and to be showed abut 90% cases and so oriental medicine can not but deal with myasthenia gravis at blepharoptosis. Accordinglv 20 out patients with Myasthenia Gravis were clinical study and observation as to the sex, age, progress state of MG, blood type, history, main symptom, liking for warm and cool food and tepidity, state of pulse, treatment of acupuncture and administration of oriental medicine etc. The results were as follows. 1. There was investigaed on the frequency of attack for sex, age, oculus dexter, oculus sinister, oculus uterque. Among the 20 patients, the number of female were 60% with 12 cases and male were 40% with 8 cases, therefore it was the rate of 6 : 4. the patients under 10 ages and 40 ages were 20% with 4 cases, 10 ages and 50 ages were 15% with 3 cases, 20, 30, 60 ages were 10% with 2 cases. And then oculus uterque was 90% with 18 cases, oculus sinister was 10% with 2 cases and oculus dexter were none of them. 2. Stage I were 50% with 10 patients, stage $II_A$ were 30% with 6 patients and stage $II_B$ were 20% with 4 patients, on the clinical stage and too class I were 20% with 4, class II were 45% with 9, class III were 35% with 7, in the functional activity the patients with chest heavy were 15% with 3 and hyperthyroidism were 10% with 2. 3. Hospital which patients had used to before came to this hospital were 10 university hospital and 6 local clinic. 4. The duration of disease was from 3 months to 30 years, the patients suffering between 3 months and within 1 year were 25% with 5 cases, 1-2 years were 30% with 6 cases, therefore within 2 years were 55%. 4-5 years were 15%, over 7 years were appeared less than 10%. 5. In the main symptom, all of patients were appeared to be heavy in opening their eyes the patients with blephroptosis were 70% with 14 cases on the oculus uterque, oculus sinisterf and oculus dexter, there were 20% with 4 eases each other in the oculogyation incomplete. visual failing, ophthalmoxerosis, strabismus etc and indigetion, frequency of urine(feel hurt), mild stools(or diarrea), oversensitiveness etc. but in addition, all of the other were 10%. 6. In the distribution of blood type, 0 types were 45% with 9 cases, A types were 25% with 5 cases, B and AB types were 15% each other. 7. For the rates of patients of liking for warm and cool food or tepidity, patients of liking for warm food possess 45% with 9 cases, and cool food possess 35% with 7 and tepidity possess 20% with 4, and then most of patients liking for warm food were females and cool food were much more males than females. 8. Hyunsae(弦細) were 40% with 8 cases, Buhurl(浮滑) were 20% with 4 cases, Hyunsak(弦數) were 15% with 3 cases, and in addition, the others were 10%, among 7 types of pulses. 9. The patients with less than 1 week were 40% with 8 cases, and there were female most of them and over 4 weeks were 20% and 1-2weeks were 15%, in the duration acupuncture treatment. 10. 15 kinds of prescriptions were administrated with oriental medicine from 1 week to 20weeks 1_2 weeks were 25.71% with 9 cases, 3 weeks were 17.14% with 6 cases and 6 weeks were 11.42% with 4 cases and also Gamibaetaugunbitang(加味培土健脾湯) were 28.57% with 10 cases, Gamijeounyongtang(加味正容湯) were 14.28% with 5 cases, Gamibojoongyigitung (加味補中益氣湯), Gamiyinsamyangyoungtung (加味人蔘養榮湯) were 8.57% with 3 cases each other and also Gamisamgitung (加味蔘?湯), Gamisamuloajatung(加味四物五子湯) Gamigoudungum (加味鉤藤飮), etc were applied.

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