• Transactions on Electrical and Electronic Materials
• /
• v.15 no.4
• /
• pp.226-229
• /
• 2014

In this study, lead-free $(Ba_{0.85}Ca_{0.15})(Ti_{1-x}Zr_x)O_3$ ceramics and a bimorph-type piezoelectric actuator were fabricated using the normal oxide-mixed sintering method, and their dielectric properties, microstructure, and displacement properties were investigated. From the results of X-ray diffraction, the pattern of the specimen has a pure perovskite structure. In addition, no secondary impurity phases were found. The excellent piezoelectric coefficient of $d_{33}=454pC/N$, the electromechanical coupling factor $k_p=0.51$, the dielectric constant ${\varepsilon}_r=3,657$, the mechanical quality factor $Q_m=239$, and $T_c$(Tetragonal-Cubic) =$90^{\circ}C$ were shown at x= 0.085. ${\Delta}k_p/k_p20^{\circ}C$ and ${\Delta}f_r/f_r20^{\circ}C$ showed the maximum value of -0.255 and 0.111 at $-20^{\circ}C$ and $80^{\circ}C$, respectively. The maximum total-displacement was $60{\mu}m$ under the input voltage of 50 V. As a result, it is considered that lead-free $(Ba_{0.85}Ca_{0.15})(Ti_{1-x}Zr_x)O_3$ ceramics is a promising candidate for piezoelectric actuator application for x= 0.085.

• Korean journal of food and cookery science
• /
• v.26 no.5
• /
• pp.649-654
• /
• 2010

This study investigated the recognition of and preference for consumer root vegetables for the improvement of fresh-cut root vegetable quality. The questionnaires consisted of questions on general preference, purchasing locations and quality factors. Answers to 286 questionnaires were analyzed both descriptively and quantitatively using SPSS for Windows (Version 14.0). The principal results were as follows: 37% of the respondents preferred potatoes to other root vegetables; 52% purchased at wholemarket. Most consumers preferred fresh-cut root vegetables; 56% were un-satisfied with fresh-cut vegetables quality as high quality agents. The most considered factor in purchasing fresh-cut root vegetables was shape/appearance.

• Fashion & Textile Research Journal
• /
• v.11 no.4
• /
• pp.549-555
• /
• 2009

The purpose of this study was to investigate the effects of service quality on consumer satisfaction and loyalty according to clothing involvement at internet shopping mall. Data were obtained from 400 college students living in Busan. Data were analyzed by factor analysis, reliability analysis, cluster analysis, t-test and regression analysis using SPSS WIN 14.0. The results indicate that companies of shopping mall striving for consumer loyalty should focus primarily on satisfaction and service quality perceived by consumer at Internet. The effects of clothing involvement on the association of consumer loyalty, satisfaction and perceived service quality are significant. This finding provides the information being efficient to develop marketing implications related to internet shopping mall.

• Culinary science and hospitality research
• /
• v.14 no.4
• /
• pp.269-282
• /
• 2008

Quality is recognized as one of the key components of business strategies. In this respect, this study aims to investigate quality factors that influence customer satisfaction and loyalty in Korean Tofu restaurants and promote the quality improvement in their service operations. The experimental data were collected from the questionnaire answered by 130 customers in Seoul and Kyonggi area. They were statistically analyzed using SPSS Win.12.0. For statistical analysis, frequency, factor analysis, reliability analysis, and regression analyses were conducted. The results of the analyses show that two dimensions such as "empathy" and "IT use" influence the satisfaction of customers. "Empathy", "tangibles", "well-being food", and "customer satisfaction" were identified as critical factors influencing the loyalty of customers.

• Journal of Distribution Science
• /
• v.19 no.2
• /
• pp.37-44
• /
• 2021

Purpose: O2O (Online to Offline) is an internet-based platform. The purpose of this study is to confirm the effect of service quality of O2O food delivery service on service satisfaction, and whether customer orientation mediates the relationship between service quality and service satisfaction. Research design, data and methodology: This paper surveyed Chinese consumers using the O2O food delivery platform through a questionnaire technique. Smart PLS 3.0 was used to verify the hypothesis of this study. PLS is characterized by the advantage of minimizing measurement errors and maximizing the influence of each factor. Results: It was confirmed that O2O food delivery companies need to increase service quality (information quality, product quality, and social quality, system quality) in order to obtain customer satisfaction. Additionally, the perceived customer orientation was found to completely mediate the relationship between perceived service quality (information quality, product quality) and perceived service satisfaction. Conclusions: The service level of the O2O delivery company to the customer's request when a problem occurs in the customer's order must be raised to increase the customer's satisfaction. For example, timely response to customer inquiries and timely feedback of delivery information to customers during the delivery process should improve the quality of after-sales service.

• Journal of the Korean Society of Clothing and Textiles
• /
• v.42 no.5
• /
• pp.871-883
• /
• 2018

This study tests consumer responses to online product recommendation service offered by a website. A product recommendation service refers to a filtering system that predicts and shows items that consumers would like to purchase based on their searches or pre-purchase information. The survey is conducted on 300 people in an age group between 20 and 40 years in a panel of an online survey firm. Data are analyzed using confirmatory factor analysis and structural equation modeling by AMOS 20.0. The results show that personalization quality does not have a significant effect on trust, but relationship quality and technology quality have a positive effect on trust. Three types of quality of recommendation service also have a positive effect on commitment. Trust and commitment are factors that increase service usage intentions. In addition, this study reveals the moderating effect of light users vs heavy users based on online shopping time. Light users show a negative effect of personalization quality on trust, indicating that they are likely to be uncomfortable to the service using personal information, compared to heavy users. This study also finds that trust vs commitment is an important factor increasing service usage intentions for heavy users vs light users.

• Journal of Korean Academy of Dental Administration
• /
• v.10 no.1
• /
• pp.22-32
• /
• 2022

This study investigated factors affecting care for elderly patients, management of systemic disease, infection management, improvement of medical care quality, and educational requirements, and provide basic data for quality care for elderly patients with systemic diseases. An online survey was conducted among dental hygienists working at dental institutions and data of 172 individuals were analyzed using the SPSS 21.0 program. Descriptive statistics was performed for general characteristics. For factor analysis by general characteristics, t-test and ANOVA were performed. For differences between groups Scheffe verification was performed. A correlation analysis between factors was performed using Pearson's correlation analysis, and a factor analysis affecting the improvement of healthcare quality was performed using multiple linear regression analysis. Care for elderly patients was 52.33/75, management of systemic disease was 12.65/17, and infection management was 96.92/130. Improvement of medical quality (institutional effort) was 22.87/35, and improvement of medical quality (personal effort) was 22.72/35. The most common educational needs were "necessary". Analysis revealed a positive correlation between factors.. Factors affecting improvement of medical quality (personal effort) were age, final academic background, place of work, and the presence or absence of annual medical examinations. The findings of this study indicate that there is a significant correlation between factors. For the qualitative care of elderly patients, education programs related to elderly characteristics, systemic diseases, and infection management should be actively conducted by dental hygienists, and interest and research on geriatric dental hygiene is needed, centering on associations and educational institutions.

• Asian-Australasian Journal of Animal Sciences
• /
• v.28 no.11
• /
• pp.1545-1550
• /
• 2015

c-MYC (v-myelocytomatosis viral oncogene homologue) is a transcription factor that plays important role in many biological process including cell growth and differentiation, such as myogenesis and adipogenesis. In this study, we aimed to detect MYC gene polymorphisms, their genotype frequencies and to determine associations between these polymorphisms and meat quality traits in Berkshire pigs. We identified a single nucleotide polymorphism (SNP) in intron 2 of MYC gene by Sanger sequencing, i.e., g.3350G>C (rs321898326), that is only found in Berkshire pigs, but not in other breeds including Duroc, Landrace, and Yorkshire pigs that were used in this study. Genotypes of total 378 Berkshire pigs (138 sows and 240 boars) were determined using Hha I restriction enzyme digestion after polymerase chain reaction. Observed allele frequencies of GG, GC, and CC genotypes were 0.399, 0.508, and 0.093 respectively. Statistical analysis indicated that the g.3350G>C polymorphism was significantly associated with $pH_{45min}$ and cooking loss (p<0.05), suggesting that g.3350G>C SNP can be used for pre-selection of $pH_{45min}$ and cooking loss traits in Berkshire pigs.

• Journal of the Korean Society of Food Culture
• /
• v.27 no.2
• /
• pp.225-232
• /
• 2012

This study was conducted to investigate the effects of acorn ($Quercus$ autissima carruther) powder on the antioxidant activity and quality characteristics of cookies. Cookies were prepared with different amounts of acorn powder (at ratios of 0, 0.5, 1, 3 and 5% to total flour quantity). Antioxidant activity was estimated based on DPPH free radical scavenging activity and total phenol content in acorn powder and cookies. To analyze quality characteristics, bulk density, pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations were measured. Loss rate, a values, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing acorn powder content (p<0.01), whereas pH of the dough, L values and b values of the cookies significantly decreased with increasing acorn powder content (p<0.01). The results of sensory evaluation (appearance, taste, flavor, texture and overall preference) demonstrate that the 3% acorn cookie group showed the highest degree of preference among all items of added acorn powder. From these results, we suggest that acorn is a good ingredient for increasing the consumer acceptability and functionality of cookies.

• Progress in Medical Physics
• /
• v.17 no.1
• /
• pp.54-60
• /
• 2006

In order to apply the TRS-398 dosimetry protocol developed by IAEA we directly calculated the quality correction factors for high energy photons. The calculations were peformed for seven commercial cylindrical chambers (A12, IC70, N23333, N30001, N30006, NE2571, PR06C/G). In comparison with quality correction factors given by TRS-398 our results were in good agreement within ${\pm}0.3%$ (maximum ${\pm}0.3%$) for all chambers and photon qualities.