• Proceedings of the KSME Conference
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• 2008.11a
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• pp.287-292
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• 2008

The applicability of stainless steel type 316N to the PZR surge-lines of OPR1000 and APR1400 is investigated. So far, strainless steel type 347 has been used for the OPR1000 surge-lines. The degree of improvement in the leak-before-break(LBB) and component design margin is evaluated when stainless steel type 347 is substituted by type 316N. For the study, the tensile and J-R tests on type 316N and type 347 stainless steels were performed at 316 and the microstructure of both types was examined. Stainless steel type 316N shows the higher values on the stress-strain curves, J-R curves and stress intensity, Sm, compared to those of type 347. Therefore, stainless steel type 316N ensures the higher LBB and component design margins. As a result, this study shows that stainless steel type 316N could substitute type 347 for the surge-lines of OPR1000 and APR1400.

• The Journal of the Korea Contents Association
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• v.18 no.5
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• pp.635-646
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• 2018

This study applied Q methodology to graduate students of food service management department in Seoul to grasp subjective perception of customers using Michelin guide restaurant. Six types of analysis result were obtained. Specifically, the first type (N = 3): Restaurant hygiene-seeking type, the second type (N = 6): Restaurant taste-seeking type, the third type N = 5): Select Restaurant Compare Prices type, 4th type (N = 3): Pursuing taste for restaurant price type, 5th type (N = 2) Restaurant full service select type, and 6th type (N = 3): Restaurant menu configuration Select. In the future, the research on the Michelin guide restaurant will be revised and supplemented with more detailed Q methodological questions and analytical techniques based on many documents and empirical studies, to analyze the various opinions of respondents more concrete and objectively.

• The Journal of the Korea Contents Association
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• v.17 no.4
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• pp.36-47
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• 2017

This study was carried out by practical method in a subjectivity study accessible in-depth, in sloughing off old habit of functional quantity analysis about medical-information advertising. The perception pattern come out in this study were divided into five types in Q-methodology. The result is as follows ; it is divided into 1[(N=4) : Interest Type], 2[(N=3) : comparison Type], 3[(N=3) : Product-focus Type], 4[(N=3) : Disbelief Type], 5[(N=2) : Improvement Type]. In conclusion, this study is to ascertain acceptance behavior about Reception Type on medical-information advertising ; to offer a developmental suggestion about it.

• The Journal of Korean Society of Virology
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• v.27 no.2
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• pp.257-260
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• 1997

Adenoviruses are icosahedral virions containing double-stranded linea DNA. They are 70 nm to 90 nm in diameter and capsid is composed of 252 capsomeres. Several members of this group, including types commonly associated with respiratory disease in man, are capable of producing malignant tumors in young hamsters and a few types have been shown to be oncogenic in young rat. Previous report involving effect of caffein on transformation induced by Adenovirus type 12 [9] has been carried out. The present report represents a continuation of previous study. To obtain evidence concerning the effect of MNNG (N-methyl-N'-nitro-N-nitroguanidine) on transformation, investigation of adenovirus type 12 of this group was undertaken. For practical consideration it was desirable to investigate the effect of MNNG on the adenovirus type 12 induced transformation in L cell. Results were as following 1. Adeno virus type 12 induced transformation was enhanced in the presence of MNNG. 2. Yields of adeno type 12 virus in L cell were slightly inhibited by treatment of MNNG.

• The Journal of the Korea Contents Association
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• v.19 no.6
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• pp.347-358
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• 2019

This study used Q methodology for analogizing culinary arts major students' subjectivity through their participation of one of restaurant start-up experience program, called pop-up restaurant. The study tried to figure out particular structure of among students' responses and noticed five distinctive types. There were Increase learning effect type(Type 1, N=4), Collaboration of members importance type(Type2, N=8), Marketing PR need type(Type3, N=6), Restaurant business plan type(Type4, N=4), Industry work experience required type(Type5, N=3). The study also revealed that each type contained diverse characteristics figures in their own. The research finding could be used as fundamental source of future similar research but in other research methodology in the format of difference among students or diverse measuring point of time frame.

• The Journal of the Korea Contents Association
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• v.12 no.1
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• pp.386-399
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• 2012

This study was carried out by practical method in a subjectivity study accessible in-depth, in sloughing off old habit of functional quantity analysis about policy of dental treatment. The perception pattern come out in this study were divided into four types in Q-methodology. The result is as follows ; it is divided into 1[(N=11) : Extension Policy Type], 2[(N=13) : Institutional Improvement Type], 3[(N=5) : Image Improvement Type], 4[(N=14) : Treatment Focus Type], 5[(N=5) : Efficient Access Type], 6[(N=10) : Developmental Demand Type]. There are four types of fire fighter images. In conclusion, this study is to ascertain acceptance behavior about Reception Type on policy of dental treatment ; to offer a developmental suggestion about it.

• The Journal of the Korea Contents Association
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• v.19 no.12
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• pp.546-557
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• 2019

This study applied the Q methodology to customers using the Ethnick restaurant in Itaewon to understand subjective perceptions of customers using the restaurant. The purpose of the study is to characterize the subjective structure of the restaurant and to describe and analyze the characteristics of the types of subjective. As a result of type analysis, a total of five were derived. Type 1 (N=4) : Ethnic Food Preferred Type, Type 2 (N=5): Mainland flavour Seeking Type, Type 3 (N=3) : Food Material Sanitary Conditions Type 4 (N=6): The restaurant's Restaurant Service Preference Type, and Type 5 (N=2) : The mood sensibility type were analyzed to have various characteristics of each type. In future studies on Ethnick restaurants, we intend to modify and supplement the detailed Q methodological questions and analysis methods based on many literature and empirical studies to analyze the various opinions of the respondents in a specific and in-depth manner.

• Journal of the Korean Society of Costume
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• v.50 no.3
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• pp.87-104
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• 2000

The women's apparel sizing system, currently used in the Korean industry, does not reflect measurement differences associated with varying body types and age. Forty five body meaqsurements were taken on 560 subjects, whoes eages ranged from 18-24. STatistical analysis of the data was coducted by using frequences, crosstables, correlation, oneway ANOVA, Regressio analysis. The results of this study were as follow. 1. Average height of women in their early 20's is 160cm, average bust girth 82cm, average hip girth 90cm and average drop 809. The correlation between height and grth items were low and the correlation of length items in the superior and inferior body were shown to bo high respectively. 2. The average Rhrer index is 1.28 and they ussually seem to be in the thin and standard body group. 3. body types were divided by differences between hip and bust sizes. N type(medium hip), A type (large hip), H type(small hip). A classification by body type showed that N type made up 58% while a type made up 24%. 4. The garment sizes for women in their early 20's were developed. 5. The new basic blocks and garment sizes for women in their early 20's were developed as follows : Bust girth (1/2) = 76N, 76A, 79A type($\frac{1}{2}$B+ 4cm) 79N type($\frac{1}{2}$B+ 3.5cm) 82N, 85N type ($\frac{1}{2}$B +3cm) Hip girth($\frac{1}{2}$) =N type($\frac{1}{2}$H + 2~2.5cm) Atype($\frac{1}{2}$H +1.5~2cm) Waist girth($\frac{1}{2}$)=$\frac{1}{2}$W + 2-3cm Back length =extimated measure -0.5cm Front length=76A, N (Back length + 2.2cm) 79A, N(back length +2.7cm) 82N(Back length +3.2cm) 85N(Back length + 3.7cm) Sleeve length=Sleeve length +3cm.

• Journal of the Microelectronics and Packaging Society
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• v.24 no.4
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• pp.59-63
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• 2017

The n-type GaN semiconductor has excellent properties as a photoelectrode, but it has disadvantage that its reliability is deteriorated due to the photocorrosion because the oxygen reaction occurs on the surface. For this reason, there are fundamental attempts to avoid photocorrosion reaction of GaN surfaces by using the p-type GaN as a photoelectrode where hydrogen generation reaction occurs on the surface. However, p-type GaN has a problem of low efficiency because of its high resistivity and low hole mobility. In this study, we try to improve the photocurrent efficiency by activation process for the p-type GaN. The p-type GaN was annealed for 1 min. at $500^{\circ}C$ in $N_2$ atmosphere. Hall effect measurement system was used for the electrical properties and potentiostat (PARSTAT4000) was used to measure the photoelectrochemical (PEC) characteristics. Consequently, the photocurrent density was improved more than 1.5 times by improving the activation process for the p-type GaN. Also, its reliability was maintained for 3 hours.

• The Journal of the Korea Contents Association
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• v.20 no.4
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• pp.406-415
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• 2020

This study applies Q methodology that can extract subjective opinion or recognition structure for each single household whose Meal Kit products developed and marketed by catering companies according to the demographic structure that changes socially. Implications were analyzed. As a result of subjective recognition type analysis in this study, four types were derived, and each type was named according to its specificity as follows. Type 1 (N = 6): Appearance Assessment Purchase Type, Type 2 (N = 6): Price Comparison Purchase Type, Type 3 (N = 10): Brand Trust Purchase Type, Type 4 (N = 2) : Easy Cooking Purchase Type was analyzed for each unique feature type. In this study, we analyzed the subjective opinion or recognition structure of single-person households whose Meal Kit products are the main demand groups, and suggested the direction and improvement measures for future food product development and launch for single-person households through the analysis by type. The purpose of this study is to provide academic implications based on the analysis results.