• Journal of the Korean Ceramic Society
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• v.32 no.1
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• pp.140-144
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• 1995

The role of Mn on the PTCR characteristics of La-doped BaTiO3 ceramics was studied. The calculated Ns value was increased with Mn concentration and consequently pmax and pmin were increased. The behavior of pmin was explained by the Jonker's theory, and Ns value of 6.35×1017m-2 was well agreed with the theoretical estimate of Jonker's. The value state of Mn was measured by ESR, and changed around Tc from ＋3 in tetragonal phase to ＋2 in cubic phase. Therefore, the amount of electron trap increased at Tc led to the great improvement of PTC R characteristics.

• Proceedings of the Korean Society of Precision Engineering Conference
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• 1996.04a
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• pp.97-101
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• 1996

In this paper, We have studied internal quality incluiding chemical compositions, microscopic structrue and nonmetalic inclusion of test materials. We have analyzed dynamic characteristics of cutting resistence including tensile strength value, hardeness value, impact value etcs. We have compared chip treatments of test materials. In analyzing internal quality, all of test materials have typical ferrite+pearlite structure. But, nonmetallic inclusion have oxide and sulfide inclusion in medium carbon steels, mainly sulfide inclusion is existed in S-free cutting steels. In Ca+S-free cutting steels, calcium aluminate and sulfide complex inclusion, had low-melting points, as deformation of sulfide and oxide inclusion is existed. machining characteristics, cutting resistence is maximum in Ca+S-free cutting steels, minimum in medium carbon steels. Chip treatements are excellent in S-free cutting steels, similar to the Ca+S free cutting steels and medium carbon steels.

• Korean journal of food and cookery science
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• v.19 no.6
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• pp.723-728
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• 2003

The sensory characteristics of cream soup containing 0, 25, 50, 75 and 100％ rice flour were investigated in order to develop a new processed food using rice. The Hunter L(lightness) value increased with the amount of rice flour, while the a(redness) value and b(yellowness) value decreased, significantly. The viscosity of rice cream soup significantly decreased with the increasing amount of rice flour. Based on the sensory evaluation, the cream soup samples with larger rice flour component showed a higher clean taste score, while those with the least rice flour resulted in higher darkness, viscosity, greasy taste, md softness. The overall acceptance was the highest in the cream soup with 75％ and 100％ rice flour. In terms of the color and viscosity, good correlations were observed between the sensory evaluation and the objective analysis. The overall acceptance showed a significant positive correlation with a clean taste, while there was a negative correlation with a greasy taste and the viscosity measured by a viscometer.

• Korean journal of food and cookery science
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• v.12 no.3
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• pp.320-330
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• 1996

This study was undertaken to investigate the effect of cereals on the physicochemical and ,sensory characteristics of Noti. Noti is one of Korean traditional pan-fried glutinous cereal cakes. In this case, Noti was made from the steamed glutinous Chinese millet flour. Acid value was not increased abruptly. TBA value was maintained, reducing sugar content was increased, and the average value of gelatinization degree was increased as compared with the first day that glutinous Chinese millet Noti was made during 90 day storage. Through sensory evalution, flavor, consistency(the inner part), and moistness were unfavorable according to the storage. The texture tended to increase depending upon the storage period. The hardness of glutinous Chinese millet Noti by Instron measurement was slowly increased. Cohesiveness and elasticity were increased during storage.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.4
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• pp.318-325
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• 2003

The purpose of this study was to investigate quality characteristics of Seolgidduk containing 0, 3, 5, 7 and 9％ Poria cocos Wolf powder during the storage at 2$0^{\circ}C$ by measuring water content, color value, texture and sensory characteristics. By increasing the amount of Poria cocos Wolf powder, water content of Seolgidduk did not show any significant difference during storage. Hunter color L value of Seolgidduk decreased, and a and b value increased significantly by increasing the amount of Poria cocos Wolf powder. The cohesiveness of Seolgidduk decreased but adhesiveness, gumminess and chewiness were not significantly different by increasing the amount of Poria cocos Wolf powder. 3％ Poria cocos Wolf added Seolgidduk was the highest in color, odor, taste, softness, moistness and overall preference from the sensory evaluation. Above results indicated that 3％ Poria cocos Wolf added Seolgidduk showed the best quality through sensory and texture analysis.

• Culinary science and hospitality research
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• v.14 no.1
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• pp.152-160
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• 2008

The purpose of this study was to investigate the sensory characteristics of brown sauce made with different ratios of Jubak. In the brown sauce made from Jubak, the followings showed changes according to the amount of Jubak. The content of crude lipid increased, that of crude protein and moisture decreased, and that of crude ash and reduced sugar increased. Brown sauce made from Jubak contained more reduced sugar than general brown sauce, and the content of reduced sugar increased. pH increased from initial pH 4.32 to 5.42 respectively, and viscosity increased. The "L" value expressing brightness of samples had a tendency to increase with Jubak added. "a" value had a tendency to increase in case of no Jubak added, and "b" value had a tendency to decrease according to the amount of Jubak. In the sensory evaluation, color and flavor decreased and viscosity increased with the amount of Jubak. Overall, it was the highest in 0% Jubak. From the above results, an addition of 25% Jubak to brown sauce is recommended for commercial use.

• Journal of Families and Better Life
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• v.20 no.6
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• pp.69-79
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• 2002

The deteriorated apartments make a social problem in now a days. After all, a new alternative plan for deteriorated apartments such as the remodelling concept must be considered. This study aims to survey the perception levels among residents in deteriorated apartments relating to remodelling. It might be provide the basic data which could be used for the analysis of consumers in the future implementation of deteriorated remodelling projects. The analytical methods adopted in this study were factor analysis, 1-test, one-way ANOVA, post-hoc estimation(Scheffe test) by the SPSS 10.1 for Windows program. Through the factor analysis for the perception types regarding remodelling, the factors were named ‘function improvement orientation’ , ‘property value orientation’, ‘individual-household improvement orientation’, and ‘negative attitude to remodelling’. The analysis of the perception types regarding remodelling, by the family characteristics, socio-economic characteristics, residence characteristics, apartment block variables, resident's value orientation, and resident's satisfaction level, indicated that the perception degree of the ‘property value orientation’was the highest, followed by the ‘function improvement orientation’.

• 한국연소학회:학술대회논문집
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• 2015.12a
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• pp.65-68
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• 2015

Agreeable to the latest enviromental problem, CCS(Carbon Capture&Storage) technology is more significant. As these issues, Oxy-Combustion is one of the technology that realize the CCS technology and large scale field test proceeding at other places. The aims of this research were to evaluate the combustion characteristics of pressurized oxy-combusition that is attract attention as the next generation power plant. The experiments were conducted using a laboratory-scale pressuized oxy-combustor. The fuel used was low calorific value syn-gas that is mainly composed of CO(60%), $H_2$(27%). The burner was used co-axial burner, to investigate combustion characteristics, temperature in the reactor and the flue gas compositions were measured.

• Journal of the Korean Society of Clothing and Textiles
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• v.34 no.9
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• pp.1491-1503
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• 2010

This study examines the characteristics of consumers on the ambivalent clothing consuming behavior and the relationship of relevant variables. The data were obtained from 400 females over 20 years old who lived in the cities of Daejeon or Seoul in October in 2009. The values consist of four dimensions: success-oriented value, social value, family-oriented value, and individual value. Value-conscious consumption consists of two dimensions: emotional value-conscious consumption and functional value-conscious consumption. The aforementioned four dimensions of value have positive effects on ambivalent clothing consuming behavior. In addition, emotional value-conscious consumption has a significant relationship on all 5 types in ambivalent clothing consuming behavior. The findings of this study are expected to be used to find niche markets and establish advanced advertising strategies.

• The Journal of the Korea Contents Association
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• v.18 no.8
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• pp.109-117
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• 2018

The launch of internet-only banks has brought many changes. As the existing commercial banks and internet-only banks have started the infinite competition, the maintenance of relationships with customers or the creation of new customers is important. For this, it is meaningful to understand the aspect of customers' perception of value. Thus, this study conducted the empirical analysis on the attitude of the existing phone-banking users after the launch of internet-only banks. First, the reliability and mobility out of the characteristics of the existing mobile service of commercial banks had effects on the perceived switching value while the reactivity had no effects on it. Second, in the results of understanding the effects of diverse benefits from internet-only banks on the perceived value, the economic benefit and convenient benefit had positive(+) effects on the perceived switching value. Lastly, the perceived switching value had positive(+) effects on the use intention.