• Transactions of the Korean Society of Automotive Engineers
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• v.11 no.3
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• pp.48-57
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• 2003

A cylindrical constant volume combustion chamber was used to investigate the flow characteristics at spark plug and the combustion characteristics of homogeneous charge methane-air mixture under various initial pressure, excess air ratio and ignition times in quiescent mixture. The flow characteristics such as mean velocity and turbulence intensity was analyzed by hot wire anemometer. Combustion pressure development measured by piezoelectric pressure transducer and flame propagation acquired by ICCD camera were used to investigate the effect of initial pressure, excess air ratio and ignition times on pressure, combustion duration, flame speed and burning velocity. Mean velocity and turbulence intensity had the maximum value at 200 or 300ms and then decreased to near 0 value gradually after 3 seconds. Combustion duration, flame speed and burning velocity were observed to be promoted with excess air ratio of 1.1, lower initial pressure and ignition time of 300ms.

• Korean journal of food and cookery science
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• v.29 no.3
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• pp.233-239
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• 2013

This study was conducted to investigate rheological and sensory characteristics of Sulgidduk added with Astragalus membranaceus powder. The moisture content of the Sulgidduk ranged from 42.03% to 43.38%. The addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the pH value, but did not change $brix^{\circ}$ values of the samples. the addition of Astragalus membranaceus powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). For the textural characteristics, the addition of Astragalus membranaceus powder decreased the hardness and springiness. In sensory evaluation, the addition of 1.5% Astragalus membranaceus powder had the best score in taste and overall preference. Therefore, this results suggest that adding 1.5% Astragalus membranaceus powder could be applied for making Astragalus membranaceus Sulgidduk.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1994.11a
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• pp.139-142
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• 1994

Ceramic filter using energy trapping pheonomenon is used bandpass filter at high frequency. In this paper, we analyzed theoretically ceramic filter characteristics of TS vibrational mode and also investigated experimentally it. The ceramic plate is PZT-4 poled in the thickness direction of Valpey Fisher Co. and electroded with two pairs. We analyzed the characteristics in appling to the all constant of ceramic and electrode material each other and vibrational mode. We also measured resonant frequency and bandpass width of the ceramic filter changing the thickness of ceramic plate and electrode spacing. Comparing of falter characteristics, theoretical value nearly corresponded with experimental value. So we saw that we can expect filter characteristics changing the thickness of ceramic plate and electrode spacing.

• Korean journal of food and cookery science
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• v.15 no.2
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• pp.163-170
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• 1999

To investigate the effect of adding sugars and lipids on characteristics of cooked rice, the solubility, swelling power, blue value, amylogram and sensory evaluation characteristics of cooked rices with 0.5, 1.0, 1.5, 2.0% level of sugars and lipids additives were measured. The solubility, swelling power and blue value of cooked rice with sugars were increased as the more sugars were added. Those parameters of the cooked rice with isomalto oligosaccharide were higher than sucrose. The solubility decreased as the more lipids were added. The swelling power decreased as the more lipids were added. As the result of amylograph analysis, addition of isomalto oligosaccharide accelerates the gelatinization and retards the retrogradation. In sensory evaluation, the cooked rice with 0.5% level of sucrose and isomalto oligosaccharide were showed better acceptability than the others. In conclusion, the additions of sugars and lipids affect characteristics of cooked rice. Especially, the cooked rice with 0.5% isomalto oligosaccharide was showed the best physiochemical and sensory properties.

• Journal of The Korean Society of Agricultural Engineers
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• v.46 no.3
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• pp.43-54
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• 2004

For a given watershed that consists of urbanized areas, it was essential to predict how the runoff characteristics, such as runoff peak and volume, and travel time, change with time far planning and designing various kinds of hydraulic facilities with given recurrence interval. In this study, Mushim stream watershed was simulated using HEC-HMS model to get runoff characteristics of an urbanization basin. The results was showed that runoff was increased $1794.20{\sim}2104.65\;m^{3}/s$> and $1751.90{\sim}1961.30\;m^{3}/s$ according to the increased of rainfall and CN value recurrence interval in years. Observed storm was increased $497.91{\sim}581.71\;m^{3}/s$ and $506.57{\sim}537.01\;m^{3}/s$ for increased of CN value and impervious area. This paper is also possible to evaluate the effect of urbanization quantitatively.

• The Journal of Information Technology
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• v.8 no.3
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• pp.51-56
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• 2005

In this paper, we describe a study on the relationship between spectral sensitization and photographic characteristics of color paper. The photographic emulsion used in this study is a green-sensitizing emulsion. U.V maximum absorption peak value of 9-phenyl-5,5'-diphenyl-3,3'-bis(3-sulfopropyl)benzoxazolo carbocyanine triethyl ammonium salt was observed 507nm, and wedge spectrograms maximum peak value of color paper added dye to photographic emulsion was shown 553nm. As compared with the absorption peak of the dye in methanol solution, the sensitizing peaks of 9-phenyl-5,5'-diphenyl-3,3'-bis(3-sulfopropyl)benzoxazolo carbocyanine triethyl ammonium salt have red shifts of 46nm. The photographic characteristics of green-sensitizing emulsion were obtained contrast(2.6), speed(48-57), fog(0.08). Therefore, benzoxazolo carbocyanine dye is of industrial importance as green-sensitizing dye in the spectral sensitization of photographic emulsion.

• Proceedings of the KSR Conference
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• 2008.11b
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• pp.1703-1709
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• 2008

The TTX(Tilting Train eXpress) has tilting mechanism that is not existed in the previous train. So, the characteristics of suspension will be different from others. For this reason, TTX needs to be investigated about the suspension in contrast with the previous suspension system. The 2nd damping ratio is very important for a tilting mechanism. Proper value of suspension characteristics should be suggested for the tilting train. In this paper, the optimization of suspension systems for TTX model is introduced by using Design of Experiments (DOE) which is the design of all information-gathering exercises where variation is present. At first, the dynamics model is made for evaluating characteristics of suspension system. Second, using evaluated value, suspension characteristics are analyzed for sensitivity analysis. Finally, using the result of a sensitivity analysis, the suspension systems are optimized.

• The Journal of Asian Finance, Economics and Business
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• v.8 no.3
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• pp.1275-1286
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• 2021

The purpose of this study is to employ the theory of consumption value and consumers' innovative personality characteristics to explain the adoption of new personal electronics devices in Vietnamese market. This study adapts a quantitative survey-based approach to test hypotheses about relationship between consumption value, product specific innovativeness and new product adoption. The study uses a quantitative data set of 915 consumers who owned one mobile electronic device at least in Ho Chi Minh city, one of the biggest cities of Vietnam. The data was collected through personal interview and convenient sampling method. The conceptual model was tested using PLS structural equation model. The findings of this study suggest that both consumption value and product specific innovativeness influence the adoption of new electronic products. The results also reveal that product specific innovativeness mediates the relationship between consumption value and new product adoption. The study further identified that consumption value was taken as a second-order multidimensions construct with five components, namely functional value, epistemic value, economic value, social value and emotional value. As a result, the research suggests some implications to enhance marketers' capabilities to develop strategies for launching new hi-tech products in an emerging market as Vietnam.

• The Journal of Economics, Marketing and Management
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• v.11 no.3
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• pp.11-23
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• 2023

Purpose: This study empirically studied the effects of the perceived value of education and training on SME cooperative on job performance. Research design, data and methodology: From November 7 to 9, 2022, a survey was conducted targeting members and executives of SME cooperatives in their 20s and 60s across the country, and a total of 217 people were used for the final analysis. Verification of the research model was performed using SPSS & AMOS. Frequency analysis was conducted to examine the sample characteristics. Results: First, perceived value (functional value, service performance value, emotional value, convenience value) did not have a significant effect on organizational commitment. Second, perceived value (functional value, service performance value, emotional value, convenience value) were found to have a significant positive (+) effect on job satisfaction. Third, job satisfaction was found to have a significant positive (+) effect on organizational commitment. Fourth, organizational commitment was found to have a significant positive (+) effect on job performance. Fifth, job satisfaction was found to have a significant positive (+) effect on job performance. Conclusions: These results suggest that the perceived value of SME cooperative education and training can affect organizational commitment and job performance through job satisfaction, so it is necessary to strengthen online education and training to meet the emotional response of training subjects along.

• Journal of Internet of Things and Convergence
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• v.7 no.4
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• pp.85-94
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• 2021

This study verified what differences in screen golf content characteristics, intention to reuse, customer satisfaction and economic value experienced by consumers according to the image feeling, expression method, and image color provided by screen golf graphic content. In addition, the purpose of this study was to analyze what kind of influence the content characteristics of screen golf have on the economic value and what kind of influence the intention to reuse and customer satisfaction have in this process. From September 1, 2021 to September 30, 2021, a survey of 225 copies of consumers using the screen golf course was conducted. For data processing, frequency analysis, factor analysis, reliability analysis, cluster analysis, chi-square analysis and 3-step mediated regression analysis were performed. The research results are as follows. First, the preferred image feeling showed a high level of clean and sophisticated feeling and the preferred expression method showed a high realistic image. In addition, the preferred image color showed a high level of green color. Second, there were differences in competitiveness, ease of use, sense of solidarity and realism according to the degree of consideration of graphic content and differences in consumer's intention to reuse, customer satisfaction, and economic value. Third, in the relationship between screen golf content characteristics and economic value, customer satisfaction and re-use intention had a mediating effect. Through this study, by providing basic data to derive the graphic design model of screen golf, the operating entity suggested a way to improve economic benefits and tried to contribute to the growth of the screen golf industry.