• The Journal of Asian Finance, Economics and Business
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• 제8권7호
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• pp.635-646
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• 2021

The objectives of this research are to establish and confirm the human resources competency components for listed companies in the Stock Exchange of Thailand. The sample group used in this research includes the company president, business owner, managing director, assistant managing director, general manager or human resources manager of 140 listed companies. The research instrument is a scale-estimated questionnaire. The obtained data were subjected to principal component analysis and were analyzed for the rotation of the perpendicular component using the Varimax method. Results were generated through the analysis of eight components, consisting of decision-making, creativity, strategic thinking, relationship and communication, teamwork, adaptability, self-management, and motivation. The research results demonstrate important components in human resource performance that are critical to the successful development of organizations. Organizations can apply these components to the development of human resource competencies in accordance with the operations that need to be adjusted to suit the changes that occur. These rapidly-changing conditions are important factors that can be studied and developed into variables and components that affect human resource performance in the future. As a result, organizations need to adjust to be well prepared to face problems and challenges in the harsh competitive environment in the future.

• 대한한의학회지
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• 제32권4호
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• pp.139-148
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• 2011

Objective: The purpose of this study was to investigate the effect of food intake on the Fourier components of radial pulse wave. Methods: Thirty-one healthy male subjects participated in this study. Radial pulse was measured using 3 dimensional pulse imaging system (DMP-3000) before, right after, 40 minutes after, 80 minutes after and 120 minutes after food intake. Fourier transform was performed and the frequency and amplitude of Fourier components were analyzed. Results: 1. The frequency and the amplitude of Fourier components of radial pulse wave increased significantly after food intake. 2. The frequency of Fourier components increased right after food intake and then gradually decreased as time passed, however the amplitude of Fourier components increased and maintained certain levels and patterns throughout the experimental period of 120 minutes. 3. The change ratios of the frequency and the amplitude of Fourier components after food intake varied with the pulse measuring locations. Conclusions: Food intake exerts an influence on radial pulse wave, resulting in increase of frequency and amplitude of Fourier components. The change ratios of the frequency and the amplitude of Fourier components after food intake varied with the pulse measuring locations.

• 제어로봇시스템학회:학술대회논문집
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• 제어로봇시스템학회 2003년도 ICCAS
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• pp.2217-2220
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• 2003

It is known that an EEG is characterized by the unique and personal characteristics of an individual. Little research has been done to take into account these personal characteristics when analyzing EEG signals. Often the EEG has frequency components which can describe most of the significant characteristics. These combinations are often unique like individual human beings and yet they have an underlying basic characteristics as well. We think that these combinations are the personal characteristics frequency components of the EEG. In this seminar, the EEG analysis method by using the Genetic Algorithms (GA), Factor Analysis (FA), and the Neural Networks (NN) is proposed. The GA is used for selecting the personal characteristic frequency components. The FA is used for extracting the characteristics data of the EEG. The NN is used for estimating the characteristics data of the EEG. Finally, in order to show the effectiveness of the proposed method, classifying the EEG pattern is carried out via computer simulations. The EEG pattern is evaluated under 4 conditions: listening to Rock music, Schmaltzy Japanese ballad music, Healing music, and Classical music. The results, when personal characteristics frequency components are NOT used, gave over 80 % accuracy versus a 95 % accuracy when personal characteristics frequency components are used. This result of our experiment shows the effectiveness of the proposed method.

• 한국생활과학회지
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• 제3권1호
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• pp.51-58
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• 1994

The rapid development of science and technology has brought about a quantitative expansion and a decrease of practical life span of information. Food science, a kind of life science and practical science, can not be an exception. Analysis of food components is the fundamental basis of the Food Science. So I would like this to be of some help to the following researches through the quantitative and qualitative analysis of the contents of the food analysis research papers in food science related Korean journals. Five hundred seventy four research papers published from 1984 to 1993 in the three journals, that is, Korean Journal of Food Science & Technology. The Korean Journal of Nutrition, The Korean Journal of Home Economics, which is three major journals read by people in Home Economics area are analyzed in this study. The method applied in this study is content analysis. Followings are the results of the content analysis : 1) When categorize the material foods into food groups, cereal group is analyzed most often(15.8%), followed by fish and shellfish group(12.4%), oil and fat group(11.8%). The least often analyzed food group is egg group. Among the food soybean is most often analyzed(6.0%), followed by polished rice(3.7%), glutinous rice(2.2%), cabbage(2.1%) and human milk(1.8%). 2) About the analyzed food components, the general components such as moisture, crude protein, crude fat, carbohydrate and ash has been analyzed very often but the trace nutrients such as vitamins and minerals has scarcely been analyzed. 3) The method used in the food components analysis is usually AOAC(Association of Official Analytical Chemist, USA). HPLC was applied to the analysis of many food components like amino acids, fatty acids, vitamin A, thiamin, riboflavin, niacin, vitamin C and vitamin E.

• 대한의용생체공학회:의공학회지
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• 제29권1호
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• pp.73-81
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• 2008

The purpose of this study is to observe the brain activity patterns during visual oddball tasks with two difficulty levels by the analysis of high-density event-related potential (ERP). Along with conventional statistical analysis of averaged ERP waveforms, we applied independent component analysis (ICA) for the individual, single-trial analysis and verified its effectiveness. We could identify multiple ERP components such as early visual components (P1, N1), and two components which seem to be important task-related components and showed difficulty-dependent variability (P2, P300). The P2 was found around central region at $180{\sim}220ms$, and the P300 was found globally at $300{\sim}500ms$ poststimulus. As the task became difficult, the P2 amplitude increased, and the P300 amplitude decreased. After single-trial ERPs were decomposed into multiple independent components (ICs), several ICs resulting from P2 and P300 sources were identified. These ICs were projected onto scalp electrodes and the projected ICs were statistically compared according to two task difficulties. For most subjects, the results obtained from single-trial/individual analysis using ICA gave the tendencies of amplitude change that are similar to the averaged ERP analysis for most subjects. The temporal pattern and number of ICs corresponding to ${\mu}$ rhythm was not dependent on the task difficulty. It seems that the motor response was not affected by the task difficulty.

• 한국언어정보학회지:언어와정보
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• 제14권2호
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• pp.131-157
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• 2010

This article reports an attempt to perform a similarity analysis on a collection of 25 culinary manuscripts in Chosun periods using a set of quantitative text analysis methods. Historical culinary texts are valuable resources for linguistic, historic, and cultural studies. We consider the similarity of two texts as the distributional similarities of the functional components of the texts. In the case of culinary texts, text elements such as food names, cooking methods, and ingredients are regarded as functional components. We derive the similarity information from the distributional characteristics of the two key functional components, cooking methods and ingredients. The results are also quantified and visualized to achieve a better understanding of the properties of the individual texts and the collection of the texts as a whole.

• 한국정보처리학회:학술대회논문집
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• 한국정보처리학회 2004년도 추계학술발표논문집(상)
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• pp.409-412
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• 2004

The technique and process for the acquisition of components by searching and testing the reusable components using Web Service in the CASE tools for component-based application development are proposed. The technique and process for the notice of components using Web Service in order to reuse developed components are also proposed. As using the technique and process, a repository does not need to construct and the reusability of components will rise because components are easily and efficiently searched using Web Service. Furthermore, it is easy to develop application through the plug-and-play of components which are acquired using Web Service, and errors of application by reused components will be minimized because proper components are acquired after pretesting reusable components in the analysis and the architecture phase.

• 한국연초학회지
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• 제3권1호
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• pp.20-24
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• 1981

This experiment was carried out to determine the relationships between maturity and content of the chemical components in flue-cured tobacco. The results were as follows : 1) Among the chemical components, the contents of total nitrogen, ammonia nitrogen, total alkaloids, nicotine, total volatile base, petroleum-ether extract, crude fiber, crude ash, water soluble ash, and chlorine decreased significantly, and those of total sugar, reducing sugar, and starch increased as leaf maturity progressed until the stage of ripeness, but, afterwards, a reverse tendency appeared. 2) There was a significant relationship between maturity and the contents of chemical components, such as total nitrogen, protein nitrogen, ammonia nitrogen, total volatile base, and the correlation coefficients of them were -0.743, -0.789, -0.797, and -0.642, respectively.

• 한국품질경영학회:학술대회논문집
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• 한국품질경영학회 1998년도 The 12th Asia Quality Management Symposium* Total Quality Management for Restoring Competitiveness
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• pp.287-292
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• 1998

As business looks towards the $21^{\st}$ century, a long-term strategy that focuses on global sourcing will be the vital factor in whether companies win or lose. At the same time, with electronic components, it is important to ensure stable quality and reliability, together with other important parameters. In order to achieve this, creating an effective mechanism of failure analysis and database management for electronic components is essential. The authors introduce the actual mechanism employed by NEC and explain the ideas and insight they have obtained from their experience.

• 패션비즈니스
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• 제18권4호
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• pp.138-152
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• 2014

The purpose of this study was to examine the impact of personal image on self-leadership. The experimental study showed relationship between the variables of personal image and self-leadership by using personal image questionnaires and a revised self-leadership questionnaire both extracted from the literature study. The results of this study are as follows. First, six factors of self-leadership were drawn as the reliability and validity of were verified. The factors of self-leadership and the components for personal images showed a significant correlation. Second, the satisfaction rates of the components for personal image showed significant effects on three factors(performed successfully imagination, self-set goals, as well as belief and assumption analysis) of self-leadership. Third, significant results were obtained from the analysis of differences in self-leadership according to the levels of satisfaction on the components of personal image. These are expected to have effects on self-leadership between the groups for some factors(performed successfully imagination, self-set goals, belief and assumption analysis, self-reward, self-cues).