• Journal of Korean Society of Environmental Engineers
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• v.38 no.2
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• pp.71-78
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• 2016

The study of water environment system in Changnyeong-Haman weir section using a statistical analysis has been conducted. Statistical analyses used in this study were the correlation analysis, the principal components, and the factor analysis. The purpose of the study is to establish better understanding of relationships between water quality factors in the Changnyeong-Haman weir section which can provide useful information to manage Nakdong river. According to correlation analyses on COD and TOC, it revealed that the value of correlation coefficient was 0.844. Furthermore, the results from the principal component analysis categorized the water quality factors into three factor groups, the first principal factor group included COD, TOC, BOD, pH, water temperature (WT). And, it was observed that the concentration of cyanobacteria in the water body decreased, while the concentrations of the diatoms and the green algae increased after the events of rainfall.

• Korean Journal of Adult Nursing
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• v.13 no.3
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• pp.486-495
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• 2001

The purpose of this study was to develop a Quality of Life(QOL) scale for breast cancer patients in Korea and to test the validity and reliability of the instrument. To achieve the purpose of the study, a questionnaire was developed to interview 10 breast cancer patients and distributed to 155 patients with breast cancer in Korea. For data analysis, SPSS WIN 8.0/PC were used. Item analysis and factor analysis were carried out to test validity of the QOL scale. Cronbach's ${\alpha}$ and Guttman split half coefficient were used to test reliability of the scale. The results were as follows; As a result of the item analysis, 27 items were selected from the total of 34 items. 6 factors were selected by factor analysis. Six factors were labeled as 'response to cancer diagnosis and treatment', 'family well-being', 'physical concerns', 'psychological well-being', 'spiritual well-being', and 'economic concerns'. Six factors were explained by 72.236% out of the total variance. The first factor explained 20.738% and the second factor explained 16.593%, which were major factors for Korean breast cancer patients. Chronbach's ${\alpha}$ coefficient of the tool was .9120, and Guttman split-half coefficient was .8148. The scale was identified to be a tool with a high degree of reliability and validity. Therefore, this scale can be effectively utilized for assessment of Quality of Life of patients with breast cancer in Korea.

• Journal of the Korean Dietetic Association
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• v.13 no.1
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• pp.15-29
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• 2007

This study was designed to : (a) investigate the present situations of a college union foodservice and suggest authority on establishing new college foodservice, (b) estimate the service quality attributes as perceived by students, (c) identify the effecting factor to customer satisfaction, and (d) formulate the plans and marketing strategies for the increasing usage rate of the foodservice in the future. The questionnaire that developed by interviewing student were conducted with 305 male and female students, who were registered for daytime classes. A total of 284 were usable and data was analyzed by the SPSS(ver. 11.0) for the descriptive analysis, factor analysis, reliability test, multiple regression analysis, t-test, and $x^2$. The decrease in the usage rate of college foodservice by the respondents were influenced most by the 'taste of meal' and next by the 'distance'. The service quality attributes of foodservice currently under operation were evaluated above the average only for the 'price' while evaluated generally to be in the lower level of the average or under for others. As the overall level of satisfaction with the college union foodservice, most of the respondents showed the 36% for the ‘dissatisfaction’ and dissatisfied at 54.4%. Two service quality dimensions,"food . sanitation . service" and "price and comfortable environment" were derived from factor analysis and the reasons for decreasing usage rate of the college foodservice both the nearly located group from college union foodservice(NG) and the far away located group from college union foodservie(FG) indicated the ‘poor taste’ and the 'far distance', and the 'evaluation of students' dining room showed a low rating for the factor of "food . sanitation . service". "food . sanitation . service" was analyzed to have more influence to the overall customer satisfaction.

• Korean Journal of Adult Nursing
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• v.28 no.6
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• pp.646-658
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• 2016

Purpose: The aim of this study was to test the validity and reliability of the Korean version of the Quality of Nursing Work Life (QNWL-K) scale. The scale measures the reported quality of the nurse' work life among Korean nurses. Methods: The QNWL-K was developed through forward-backward translation techniques. An internal consistency reliability and construct validity using exploratory analysis were conducted using SPSS/WIN (21.0). Survey data were collected from 309 nurses who worked in two tertiary hospitals, four general hospitals, and two hospitals in Seoul and Gyeonggi, South Korea. Results: Factor analysis results of the revised QWNL-K demonstrated that it has a four-factor structure (work context, support systems for home/work life, work design, and staffing) that supports construct validity. Factor loadings of the 36 items ranged from .30~.77. The QNWL-K showed reliable internal consistency from Cronbach's ${\alpha}$ for the total scale of .93. Conclusion: The findings support that the QNWL-K has satisfactory construct validity and is a reliable measure of nursing work life in Korea.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2002.07b
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• pp.682-685
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• 2002

The $0.96MgTiO_3-0.04SrTiO_3$ ceramics with $B_2O_3$(10wt%) were prepared by the conventional mixed oxide method. The structural properties were investigated with sintering temperature by XRD. According to the X-ray diffraction pattern of the $0.96MgTiO_3-0.04SrTiO_3$ ceramics with $B_2O_3$(10wt%), the ilmenite $MgTiO_3$ and perovskite $SrTiO_3$ structures were coexisted and secondary phase of the $MgTi_2O_5$ were appeared. In the case of $0.96MgTiO_3-0.04SrTiO_3+B_2O_3$(10wt%) ceramics sintered $1225^{\circ}C$, dielectric constant, quality factor and temperature coefficient of resonant frequency were 19.82, 62,735GHz, $-2.983ppm/^{\circ}C$, respectively.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2002.05c
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• pp.112-116
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• 2002

The $0.95MgTiO_3-0.05SrTiO_3$ ceramics with $V_2O_5$(10wt%) were prepared by the conventional mixed oxide method. The structural properties were investigated with sintering temperatue by XRD. According to the X-ray diffraction pattern of the $0.95MgTiO_3-0.05SrTiO_3$ ceramics with $V_2O_5$(10wt%), the ilmenite $MgTiO_3$ and perovskite $SrTiO_3$ structures were coexisted and secondary phase $MgTi_2O_5$ were appeared. In the case of $0.95MgTiO_3-0.05SrTiO_3$ ceramics with $V_2O_5$(10wt%), dielectric constant, quality factor and temperature coefficient of resonant frequency were 15.84~18.28, 12627~23138GHz, -21.414~1.568$ppm/^{\circ}C$, respectively.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.13 no.12
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• pp.1011-1016
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• 2000

The (1-x)MgTi $O_3$-xSrTi $O_3$(x=0.02~0.08) ceramics were fabricated by the conventional mixed oxide method. The sintering temperature and time were 125$0^{\circ}C$~1375$^{\circ}C$ and 2hours. The structure and microwave dielectric properties were investigated with sintering temperature and composition ratio. From the X-ray diffraction patterns, the cubic SrTi $O_3$and hexagonal MgTi $O_3$structures were coexisted in the (1-x)MgTi $O_3$-xSrTi $O_3$(x=0.02~0.08) ceramics. The dielectric constant($\varepsilon$$_{r}$) was increased and the temperature coefficient of resonant frequency($\tau$$_{f}$)was decreased with addition of SrTi $O_3$. The temperature coefficient of resonant frequency($\tau$$_{f}$) was gradually varied from negative value to positive value with increasing SrTi $O_3$. In the case of 0.96MgTi $O_3$-0.04SrTi $O_3$ceramics sintered at 130$0^{\circ}C$, the dielectric constant, quality factor and temperature coefficient of resonant frequency were 20.5, 5918(at 7.33GHz) and +10ppm/$^{\circ}C$, respectively.y.y.y.

• Journal of Nutrition and Health
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• v.29 no.6
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• pp.651-660
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• 1996

The purpose of this study was to examine and analyze the degrees and the influence factors of job satisfaction of dietitians working in hospitals in relation to performance of duty in their works and to provide effective management of hospital dietitians for high quality health and food service in hospital. The questionaire was prepared with reference to the previous studies on job satisfaction of dietitians working in hospitals throughout the nation. 201 dietitians in the country were surveyed. The period of research was from January 20 to February 28, 1995. The results are as follows. 1) In regard to the degree of job satisfaction of hospital dietitians, they showed the highest degree of job satisfaction in the relationships with fellow dietitians followed by worth and self-confidence, aptitude and interests, relationships with cooks, job stability, degree of recognition of the dietitians competence, supervision of the superiors, degree of application of professional knowledge, work load, wage level, degree of recognition of the importance of duty, cooperative relationships with load, wage level, degree of recognition of the importance of duty, cooperative relationships with doctors, degree of performance of clinical work, the number of dietitians, the prromotion system, and welfare system in that order. On the other hand, they showed the highest dissatisfaction with food service facilities. 2) The influence factors on job satisfaction are as follows. (1) Wage factor : Shorter weekday working hours and higher bonuses make greaster job satisfaction (R2=0.3115). (2) Working condition factor : Larger number of monthly holidays(R2=0.5142), shorter weekday working hours(R2=0.1077), longer previous food service experience and computer utilization (R2=0.1432) make greater job satisfaction. (3) Welfare factor : Welfare system (R2=0.4132) and promotion system (R2=0.1624) have to do with computer utilization. Job stability has to do with marital status and computer utilization (R2=0.1165). consequently, those married dietitians who use computers show higher job satisfaction. (4) Human relationship factor : Smaller mumber of patients receiving food makes greater job satisfaction (R2=0.1334). (5) Superivision factor : Shorter weekday working hours and larger number of monthly holidays make greater job satisfaction (R2=0.1709). (6) Achievement factor : Marriage, larger number of dietitians(R2=9.2293), age, larger number of monthly holiday, higher monthly wages and computer utiliazation (R2=0.1088) make greater job satisfaction. (7) Speciality factor : Marriage, longer current hospital tenure, higher position and working in seoul(R2=0.1142) make higher job satisfaction. (8) Job inclination factor : working in general hospitals rather than in oriental hispitals, working in seoul(R2=0.1776) and better bonuses(R2=0.1078)make greater job satisfaction. As a result, the following is suggested for the job satisfaction of hospital dietitions on the basis of this study : hospital dietitians can achieve miximum job satisfaction through smooth relationships with coworkers, and the responsible managers should improve welfare and working conditions for the job satisfaction of hospital dietitians.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2001.05c
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• pp.131-134
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• 2001

In this paper, the piezoelectric and dielectric properties as a function of x and a in $aPbZr_xTi_{1-x}O_3-(1-a)Pb(Mn_{1/3}Nb_{2/3})O_3$ + ywt%MgO is investigated. As a results, when a is 0.95 and x is 0.505, electromechanical coupling factor$(k_p)$, permittivity${\varepsilon}_33^T/{\varepsilon}_0$, piezoelectric strain constant$(d_{33})$ and mechanical quality factor$(Q_m)$ are 58 %, 1520, 272 pC/N and 1550, respectively. From XRD analysis, when x is 0.505, it is MPB which present rhombohedral and tetragonal phase in same quantity. Also, From SEM observation, when sintering temperature is $1150^{\circ}C$, grain size is about $2\;{\mu}m$. As a results added MgO dopant in the ternary piezoelectric ceramic, when MgO content is 0.1 wt%, $k_p$ increases to 63[%].

• Journal of the Korean Ceramic Society
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• v.22 no.2
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• pp.17-24
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• 1985

In the composition of $Pb(Mg_{0.15} W_{0.15})Ti_{0.35}-Zr_{0.35}O_3$ the effect of particle size on PbO vaporization were measured, . The initial step of discontinuous vaporization of unreated PbO during the calcining process was depended on the particle size. All additives $La_2O_3Nb_2O_5$ and $Al_2O_3$ inhibited the grain growth of the composition $Pb(Mg_{0.15} W_{0.15})Ti_{0.35}-Zr_{0.35}O_3$ +2wt% excess PbO. The dielectric and piezoelectric properties of the composition $Pb(Mg_{0.15} W_{0.15})Ti_{0.35}-Zr_{0.35}O_3$ were improved by the addition of 2wt% excess PbO and proper additive. The electromechanical planar coupling factor of 0.65 and mechnical quality factor of 390 could be obtained by adding 5wt% $Nb_2O_5$ to the composition 2wt% excess PbO+$Pb(Mg_{0.15} W_{0.15})Ti_{0.35}-Zr_{0.35}O_3$.