• Journal of Distribution Science
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• v.11 no.7
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• pp.39-45
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• 2013

Purpose - The paper aims at testing the moderating effect of individualism dimension of culture on consumer behavioural intention about bank services in Nigeria. Research design, data, and methodology - A survey was conducted with a sample of five hundred and fifty five bank customers drawn from various retails banks. Using Statistical Package for Social Sciences and Analysis of Moment Structure, combinations of descriptive and inferential statistics were performed. Invariance test and multiple-group analysis were conducted in order to assess the moderating effect. The invariance test was necessary to confirm the equivalence of constructs so that any difference detected thereafter could be related to moderating effect. Results - The results show that individualism has a significant moderating effect on the relationship between technical quality, perceived value and corporate image on the one hand, and behavioural intention on the other. However, individualism does not moderate the association between functional quality and behavioral intention. Conclusions - It is recommended that the bank policy makers should take necessary step to enhance the customer perception of technical quality, perceived value and corporate image with respect the retail bank services.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.5
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• pp.2249-2253
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• 2011

This paper analyzed the problems of the Korean output regulation in the relevant band through an analytic comparison of the current trend of each country and their standard values concerning the technical standard of low power u-IT equipments. In connection with the standard value of technical values of each country, which has been proposed in the registration of the appropriate electric wave, the paper aims to propose the standard value that could actually be introduced for suitable low power u-IT installations in Korea. Provided that the Korean standard may be upgraded based on the tolerances of technical standards proposed in this paper, this is expected to be committed to the distribution and advancement of low power u-IT equipments; and further, it is anticipated to be prepared with competitiveness not only in the Korean communications market, but also in the international communications market.

• Journal of Korean Academy of Nursing Administration
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• v.16 no.4
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• pp.497-506
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• 2010

Purpose: The purpose of this study was to examine the causal relationships among quality of health care service, service value, satisfaction and loyalty as perceived by hospital inpatients. Methods: A survey using a structured questionnaire was conducted with 654 hospital inpatients. Analysis of the data was done with both SPSS Win 17.0 for descriptive statistics and AMOS 18.0 for the structural equation model. Results: The modified model yielded Chi-square=7.96 (p=.019), df=2, $x^2$/df=3.98, GFI=.99, AGFI=.96, RMSEA=.07, NFI=.99, CFI=.99, TLI=.98 and showed good fit indices. Three dimensions of quality had significant direct effects on service value. Functional quality, technical quality and service value had significant direct effects on customer satisfaction. Technical quality, service value, and customer satisfaction had significant direct effects on customer loyalty. Conclusion: These results suggest that quality of health care is an important element in service value, and through both quality and service value, customer satisfaction and customer loyalty can be enhanced. Further study with a larger sample from various hospitals and a longitudinal design is necessary.

• Korean journal of food and cookery science
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• v.27 no.3
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• pp.95-104
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• 2011

This study was conducted to investigate the effect of red wine on the quality properties and sensory score of seasoned pork meat. Pork meat was treated with 25% water (control), 20% water and 5% red wine (RW5), 15% water and 10% red wine (RW10), or 10% water and 15% red wine (RW15). The moisture, crude protein, crude fat, $L^*$ value, springiness, cohesiveness, gumminess, chewiness, and VBN content were not significantly different among the samples. Cooking yield, moisture retention, and fat retention were significantly higher in the RW5, RW10, and RW15 (p < 0.05) compared to those in the control. The $a^*$ value of RW5 was the highest among the samples, and the $b^*$ value increased significantly in the control and RW5 (p < 0.05). The hardness of the control was the highest among all samples (p < 0.05). The pH was significantly lower in RW5, RW10 and RW15 (p < 0.05) compared to that in the control. The TBARS value and total bacteria were significantly lower in RW5, RW10, and RW15 (p < 0.05) compared to those in the control. Adding red wine altered the fatty acid and free amino acid of cooked seasoned pork. These results suggest the possibility that red wine could be used an additive to improve the quality of cooked seasoned pork.

• Korean journal of food and cookery science
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• v.31 no.4
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• pp.423-430
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• 2015

This study was carried out to investigate the effects of dandelion leaf, root and whole part extracts on the physicochemical characteristics of pork patties stored at $4^{\circ}C$ for 10 days. Four types of pork patties were evaluated: ice-water-added (T0), dandelion leaf extract (T1), dandelion root extract (T2) and dandelion whole part extract (T3). The pH decreased significantly during storage, but increased after 10 days of storage. The pH was highest in T0 during storage. The L value of T0 increased whereas T1, T2 and T3 did not significantly changed during storage. The a value decreased with a longer storage period, and the a values for T1, T2 and T3 were higher than that of T0 during storage. The b value did not change significantly during storage. The TBARS increased with a longer storage period, and the values for T0, T1, T2 and T3 were 0.87, 0.29, 0.47 and 0.31 mg MA/kg, respectively, after 10 days of storage. The VBN content value of T0 increased, but those of T1, T2 and T3 did not significantly change during storage. The water holding capacity of T0 decreased, but those of T1, T2 and T3 did not significantly change during storage. Cooking loss increased during storage and that of T0 was higher than those of T1, T2 and T3. Hardness and chewiness decreased while springiness and cohesiveness increased during storage.

• Journal of Agricultural Extension & Community Development
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• v.25 no.1
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• pp.31-44
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• 2018

This is a case study on "the Project for Production Facility and Technical Support of Processed Seed-Potato (2008-2010)" based on the Value Chain Analysis (VCA) used to create and plan International development cooperation projects. The project is the earliest model of Creating Shared Value (CSV) in the agricultural sector. For the case analysis, a framework was established to assess the effectiveness and impact of the CSV project based on the main factors of the VCA. As a result of the assessment, project participation by OSI was able to increase the overall utility by developing the Vietnamese potato processing industry and meeting consumer demand. Furthermore, it formed a business model to promote win-win cooperation and upgraded the value chain of the potato industry. In addition, it contributed to the improvement of incomes and the quality of life of farmers and communities by providing technical guidance and purchase of contracts, as well as labor division and cooperation with other activity supporters.

• Journal of the Korea Safety Management & Science
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• v.2 no.4
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• pp.139-151
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• 2000

Developing a new commercial product, it is need to connect the end users demand of quality to the industrial technology of company. For this reason, this study is to build up the users demand for the imminent marketing product of a certain company by Analytic Hierarchy Process, analyze quantitatively users subjective thoughts collected by Group Consensus, calculate the added-value of users demands and verify the consistency of users opinions by consistency-exponential-calculation. The added value obtained by this method is substituted into a user-demand item of Quality Function Deployment. And, the technical characteristic data transferred from the extracted essential factor for developing and manufacturing a new product is substituted into a technical characteristic item of QFD. The faculty of quality is firstly finished by this procedure. But, because the relation a technical characterization with users demand do not be known in new product, Wassermans method was introduced for the correlation users demand with technology and for the processing and marketing of a new product. The all assumption on this thesis was based on the reliable real data of a certain company.

• Archives of design research
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• v.6 no.1
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• pp.73-86
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• 1993

The development of Korean textile industry has continued for the early industrialization. But a change in situation of circumstances, textile industry undergoes hard times. To overcome the barrier, therefore, technical development and design innovation are needed to make high value added product. This paper try to put to practical use of the silk weighting process technique(WPT). First, we investigate the technical trend of WPT to summarize the theory, and examine the feasibility of technical development. Second, the application of Graft process to silk textile is examined to know whether it is possible as an practical use. Next, we present the practical way of WPT using MAA monomer through experiment. The results are as follow. 1) Considering the lack of silk yarn. Graft process is appropriate new technique to make the value added product, and fine quality. 2) Studing textile goods, it need inter-displlinary co-work not only fiber engineering scope because textile goods is closely related with fashion industry. 3) MAA monomer used in this paper is more excellent then other monomer because it has good weighting effect and does not harm to the nature of textile. 4) MAA WPT is good for silk textiles of ladies jacket and neck-tie.

• Structural Engineering and Mechanics
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• v.59 no.3
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• pp.475-502
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• 2016

Nanobeams are widely used as a structural element for nanodevices and nanomachines. The development of nano-sized machines depends on proper understanding of mechanical behavior of these nano-sized beam elements. Small length scales such as lattice spacing between atoms, surface properties, grain size etc. are need to be considered when applying any classical continuum model. In this study, Eringen's nonlocal elasticity theory is incorporated into classical beam model considering the effects of axial extension and the shear deformation to capture unique static behavior of the nanobeams under continuum mechanics theory. The governing differential equations are obtained for curved beams and solved exactly by using the initial value method. Circular uniform beam with concentrated loads are considered. The displacements, slopes and the stress resultants are obtained analytically. A detailed parametric study is conducted to examine the effect of the nonlocal parameter, mechanical loadings, opening angle, boundary conditions, and slenderness ratio on the static behavior of the nanobeam.

• International Journal of Naval Architecture and Ocean Engineering
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• v.6 no.4
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• pp.1148-1159
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• 2014

Different procedures for estimation of the extreme global wave hydroelastic responses in ships are discussed. Firstly, stochastic procedures for application in detailed numerical studies (CFD) are outlined. The use of the First Order Reliability Method (FORM) to generate critical wave episodes of short duration, less than 1 minute, with prescribed probability content is discussed for use in extreme response predictions including hydroelastic behaviour and slamming load events. The possibility of combining FORM results with Monte Carlo simulations is discussed for faster but still very accurate estimation of extreme responses. Secondly, stochastic procedures using measured time series of responses as input are considered. The Peak-over-Threshold procedure and the Weibull fitting are applied and discussed for the extreme value predictions including possible corrections for clustering effects.