• 한국유체기계학회 논문집
• /
• 제10권6호
• /
• pp.50-56
• /
• 2007

In this study, we have performed some experimental works on the effects of variation of low, middle and high turbidity for understanding of optical characteristics which is very important factor for the turbidity measurement. The various output frequencies were obtained by the experimental apparatus which consist of detectors, a light source, a frequency counter and so on. From the result of analysis of these frequencies, Firstly, The difference of signal value for each degrees of low turbidity was the smallest of three scopes around the Nephelometric position. Second, the characteristics of each degrees of middle turbidity was proved that signal values of all degrees were larger those of low turbidity but the difference of each signal value of the forward direction was smaller than that of the backward direction. Third, the characteristics of each degrees of high turbidity was proved that though similar to the characteristics of middle turbidity, each signal value of all degrees was larger and the difference of each signal value of all degrees was smaller than those of low and middle turbidity

• 한국산학기술학회논문지
• /
• 제22권5호
• /
• pp.453-464
• /
• 2021

본 연구는 광교신도시의 지리적.풍수적 특성이 주거만족도에 미치는 영향과 주거가치가 유의미한 매개효과를 하는지 분석하는 데 목적이 있다. 본 연구결과를 기초자료로 이론적, 제도적, 실무적 함의를 제시하는 데 의의가 있다. 이를 위해 광교신도시 거주민을 대상으로 설문주거만족도에 영향요인을 조사를 한 한 결과, 지리적·풍수적 특성은 주거가치와 만족도에 정(+)의 유의한 영향관계를 보였으며 주거가치도 유의한 매개효과를 나타냈다. 또한 전문적 풍수적 특성요인보다는 일반적 지리적 특성요인이 주거가치나 주거만족도에 미치는 영향력이 상대적으로 크게 나타나 일반 거주민에 익숙하고 더 유의한 요인인 것으로 확인되었다. 본 연구는 주거만족에 영향요인으로 풍수적 특성요인과 지리적 특성요인을 종합적으로 고려하였다는 데 연구 차별성이 있다. 또한 이런 분석 결과를 기초 자료로 신도시 개발 및 주거만족도 제고를 위한 정책설계 시 제도적, 실무적 시사점을 제시하였다는 데 연구 의의가 있다.

• 한국컴퓨터정보학회논문지
• /
• 제24권6호
• /
• pp.45-55
• /
• 2019

The purposes of this paper is to draw a conclusion on the impact of the characteristics of economic cooperation between china and south korea on customer value and enterprise performance in the korean electronics industry. In this paper, product reliability and product innovation are especially used as analytical factors, and this paper used a survey of 293 internal employees working in the electronics industry for analyze, and structural equation model(SEM) was used to analyze the data. The results of the research analysis are summarized as follows. First, it was found that the characteristic of economic cooperation in the research model has a significant effect on the product reliability. Second, it was found that the characteristics of economic cooperation have a significant effect on the products innovation. Third, the products reliability has a significant impact on customer value, while the products innovation has not affected customer value. Finally, it was found that the customer value of the korean electronics industry also has a significant impact on the Enterprise performance. As a good development alternative to this research, there is the ultimate goal of hoping that corporate managers will help to create new good values. To this end, we hope it will be helpful as we have made necessary suggestions to establish the desired direction of the Korean electronics industry operator.

• 산경연구논집
• /
• 제10권3호
• /
• pp.45-58
• /
• 2019

Purpose - The purpose of this study was to investigate the effects of the chatbot's characteristics (ease of use, social presence, playfulness, usefulness) on service value, customer satisfaction and reuse intention when consumers purchased fashion products in the mobile shopping environments. Research design, data, and methodology - Data were collected from Korean consumers from ages 20 to 59 who have experienced using chatbot in a mobile shopping for fashion products. After a pilot survey to 53 customers, the preliminary questionnaire was revised for the final test, and the final questionnaire was administered to 1500 customers. Out of these, 300 were collected. After deleting 48 incomplete ones, 252 questionnaires were used in the statistical analysis. Frequency analysis and exploratory factor analysis using SPSS 23.0 and confirmatory factor analysis and structure equation analysis using AMOS 18.0 were employed for data analyses. Results - First, four factors were extracted for the chatbot's characteristics: ease of use, social presence, playfulness and usefulness. Second, regarding the effect of chatbot's characteristics on service value when purchasing fashion products in the mobile shopping environment, ease of use, playfulness and usefulness of chatbot significantly affected service value. Social presence did not have significant effects on service value. Third, in terms of the effect of the chatbot's characteristics on customer satisfaction when purchasing fashion products in the mobile shopping environment, social presence, playfulness and usefulness of chatbot significantly had an effect on customer satisfaction. Ease of use did not have a significant effect on customer satisfaction. Fourth, service value of chatbot when purchasing fashion products in mobile shopping environment was found to have an effect on customer satisfaction with chatbot. Fifth, service value of chatbot on reuse intention when purchasing fashion products in the mobile shopping environment was found to have an effect on reuse intention of chatbot. Sixth, customer satisfaction with chatbot had a significant impact on the reuse intention of the chatbot when purchasing fashion products in the mobile shopping environment. Conclusions - The present study provide dimensions on the chatbot's characteristics and these may provide helpful data for further studies in this area and for marketers as well.

• 한국식품영양학회지
• /
• 제21권4호
• /
• pp.457-462
• /
• 2008

Physicochemical and sensory characteristics of the jam with various levels of resistant starch were investigated in this study. Water content of RS20(20% resistant starch) jam had significantly the highest value of all(p<0.05) and RS5 showed significantly the highest value in sweetness. The value of pH were increased with increasing levels of the resistant starch in jam preparation. The Hunter L and a values of RS20 had the highest value among all groups. The hardness of jam was increased as the contents of the resistant starch was increased. Results of sensory characteristics of RS20 showed significantly higher values in strawberry aroma, sweetness, after taste and chalky and showed significantly lower values in strawberry flavor, spreadability, redness and glossiness than those in the other sample groups at p<0.05. Strawberry flavor, spreadability, redness and glossiness of RS5 had the largest values at the significant level(p<0.05).

• 한국식생활문화학회지
• /
• 제31권2호
• /
• pp.178-187
• /
• 2016

The principal objective of this study was to investigate the quality characteristics of Yukwa prepared with chlorella powder. The tested concentrations of chlorella powder were 0, 1, 2, and 3%. As more chlorella powder was added, spread ratio, moisture content, and volume increased, whereas L-value and a-value decreased and b-value increased. The hardness of Yukwa made with 3% chlorella powder was highest among the samples. The results of the sensory evaluation test show that Yukwa with 1% chlorella powder was significantly more preferable in term sof overall acceptability. The acid value and peroxide values were lower in Yukwa prepared with chlorella powder than the control. Yukwa prepared with chlorella powder showed strong inhibition of lipid oxidation. Thiobarbituric values were lower in Yukwa prepared with 2% chlorella powder compared to Yukwa prepared with 1% and 3% chlorella powders and control Yukwa. These results suggest that chlorella powder can be applied to Yukwa for high quality and functionality.

• 한국식품조리과학회지
• /
• 제18권6호
• /
• pp.661-669
• /
• 2002

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

• 한국항공운항학회지
• /
• 제31권4호
• /
• pp.45-55
• /
• 2023

This paper calls attention to the central problem of the influence of identifying the determinants of airport duty-free store customers perceived innovativeness, pursuit benefits and value-congruency on the behavioral intention. The data is completed with 307 adults with purchasing experience of airport duty-free store O2O integration service which brings sufficient convenience to consumers. The content analysis results show that the influence factors of innovation characteristics, consumer pursuit benefits and value-congruency affect the behavioral intention in various aspects. The result suggests that we should upgrade the innovate functionality and improve the service quality based on consumer needs. Finally, this study discusses implications for theory and practice, indicates limitations, and concludes with some suggestions for future research.

• 복식문화연구
• /
• 제26권3호
• /
• pp.427-449
• /
• 2018

The current study aimed to segment Mongolian female consumers based on luxury consumption values and to compare lifestyle, demographic characteristics, purchase behavior, and perceived brand personality among the segments. The survey was administered to consumers who had purchased luxury products in Ulaanbaatar, Mongolia. A total of 184 surveys were used for data analysis. Exploratory factor analysis revealed five luxury values: quality value, hedonic value, conspicuous value, social value, and unique value. Using the five luxury values, clustering analysis was conducted, showing that there were four distinct segments: passive shoppers, showoffs, rational value groups, and hedonists. ANOVAs and chi-square analyses revealed that these four segments differed in consumption values, demographic characteristics, lifestyle dimensions (including appearance consciousness, leisure orientation, life enjoyment, and achievement orientation), and purchase behavior (including purchase frequency, price of products purchased, and product selection criteria). Moreover, value segments showed differences in five dimensions of luxury brand personality: sincerity, professionalism/attractiveness, excitement, materialism, and sophistication. The results suggest that consumption values serve as a significant basis for segmentation. Furthermore, the current study indicates that value segments can be described as consumers' perceived brand personality. The study concludes with a discussion of the results, theoretical and practical implications, and limitations.

• The Journal of Asian Finance, Economics and Business
• /
• 제8권3호
• /
• pp.967-976
• /
• 2021

This study aimed to investigate the mechanism by which service companies transfer their services overseas and create new value while interacting with local characteristics. A narrative analysis method was used in a case study of Ajisen Ramen, a Japanese service company that created a Japanese-style ramen restaurant, which experienced rapid growth in China. This study analyzed the restaurant as global service innovation and constructed a causal mechanism to explain the resulting rapid growth. In the pre-entry stage, the tangible value source core service facilitated its successful overseas transfer. In the post-entry stage, value source core service standardization and value sharing were interrelated and locally accepted factors. Knowledge of the local characteristics influenced the local storefront format that allowed contact with local customers. This local front format made it possible to offer local customers new value. The global service innovation mechanism developed through this study reflects a causal diagram that correlated the theoretical concepts of these events.