• 응용통계연구
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• 제22권6호
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• pp.1143-1152
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• 2009

A canonical correlation analysis(CCA)-based method is proposed for prediction of future climate change which combines information from ensembles of atmosphere-ocean general circulation models(AOGCMs) and observed climate values. This paper focuses on predictions of future climate on a regional scale which are of potential economic values. The proposed method is obtained by coupling the classical CCA with empirical orthogonal functions(EOF) for dimension reduction. Furthermore, we generate a distribution of climate responses, so that extreme events as well as a general feature such as long tails and unimodality can be revealed through the distribution. Results from real data examples demonstrate the promising empirical properties of the proposed approaches.

• 대기
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• 제11권2호
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• pp.6-12
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• 2001

The East Asian monsoon is generally accompanied with the quasi-stationary front along the northern and northwestern periphery of the subtropical anticyclone in the boundary zone of the polar cold air mass and the tropical warm air mass. The rainy season in Korea has been called as Changma since the middle of 1500s. In meteorology, the rainy season with the quasi-stationary front, the Changma front, during the early summer has been defined as the Changma since 1905. The difference of meaning on Changma between meteorologists and the general public sometime does give a confusion. For example, the heavy rainfall event after the retreat of Changma is recognized as Changma by the general public, but not by most of meteorologists. The decision of the onset and retreat dates of Changma among the meteorologists is also ambiguous because of different viewpoints on the definition of Changma. In this study we survey the etymology and definition of Changma.

• 대한간호학회지
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• 제20권1호
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• pp.5-15
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• 1990

The purpose of this study was to identify the degree of family function and to determine factors influencing family function. The subjects for this study were 451 adults and high school students among the general population from J city. Data were collected by questionnaire from Sept. 1 to Nov. 30, 1989. The measurement tool was the Family Function Questionnaire(APGAR) developed by Smilkstein. Data were analysed by statistical methods including Mean, S.D. t-test and ANOVA. The following results were obtained : 1. The mean Family APGAR score was 5.70$\pm$0.11, in a range from 0-10. 2. Scores from 0 to 6, which fall into the dysfunctional family range, were recorded for 266 families(59.6%) 3. Significant variables among general characterisics influencing family function were age, sex, marital status, educational levels. monthly income and occupation(p＜.001). 4. Significant variables among family characteristics influencing family function were family life cycle (p＜.01), utilization of family resources(p＜.01) and family atmosphere( p＜.001).

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제6권11호
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• pp.87-96
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• 2000

With the change of funeral customs, funeral facilities in general hospitals are prevailing in recent years. In order to cope with this change, many funeral facilities are built in hospitals in significant sizes. Architectural considerations for funeral facilities are to be developed. In this research, based on the case analysis of the funeral facilities which are in operation, characteristics of spatial composition in those facilities are analyzed from the viewpoint of users and the result is organized in to a set of proposed guidelines for their space design. The analysis includes definition and classification of functional space, plan type, circulation and spatial atmosphere.

• 동아시아식생활학회지
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• 제20권4호
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• pp.596-605
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• 2010

The purpose of this study was to measure consumers' recognition of service quality in Korean restaurants, and to compare the differences in perceived service quality according to consumers' general characteristics. Self-administrated questionnaires were completed by 1,494 subjects and data were analysed by frequency, factor, reliability, and subjected to t-test and one-way ANOVA. The major results of this study can be outlined as follows: Factor analysis on perceived service quality resulted in 4 factors: staff service (5 variables), menu quality (4 variables), price and value (4 variables) and atmosphere and convenience (5 variables). Cronbach's alpha values for the reliability were over 0.8 for all the factors. The mean value in the elicited factors was indicated to be in order of menu quality ($4.73{\pm}1.19$), atmosphere and convenience ($4.57{\pm}1.09$), price and value ($4.55{\pm}1.15$), and staff service ($4.46{\pm}1.12$). Also, a significant difference was shown in service quality, which was perceived according to consumers' general characteristics. A higher mean value in perceived service quality was shown in women than in men, in the older than in the younger, in people with a high frequency of visiting Korean restaurants than those who do so with low frequency, and in people with high cost expenditure when visiting than those with low cost expenditure. In terms of region, the mean value in perceived service quality was significantly lower for consumers in the Gwangju region than in other regions.

• 대한지역사회영양학회지
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• 제19권1호
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• pp.60-70
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• 2014

The purpose of the study was to examine job satisfaction, work performance, work satisfaction, perceived needs and self-evaluation of knowledge and skills of nutrition teachers. Survey questionnaire was administered to 106 nutrition teachers in schools of Gyeonggi area. Subjects were categorized into high- or low-job satisfaction group, and study variables were examined by job satisfaction group. Overall job satisfaction was high, with a mean score of 14.9 out of 20. High-job satisfaction group had more favorable perception regarding human relations and workplace atmosphere compared to the counterparts (p < 0.001). Work performance, examined by 12 items, was not significantly different between the two groups. However, satisfaction regarding specific work of nutrition teachers was significantly different by job satisfaction (p < 0.001). High-job satisfaction group responded that they had more knowledge and skills in areas such as food purchase management, food sanitation and safety management, equipment and facility management, nutrition education, nutrition counseling (p < 0.01), and general management & marketing (p < 0.05). High-job satisfaction group also indicated that nutrition teachers need to have more knowledge and skills than the counterparts, regarding food purchase management (p < 0.001), nutrition education (p < 0.01), nutrition counseling, general management and marketing, and teaching practices (p < 0.05). In addition, study results showed significant positive correlations among study variables. This study suggested that job satisfaction of nutrition teachers might be increased by having favorable human relations and workplace atmosphere, increasing satisfaction with specific work of nutrition teachers, and by increasing the knowledge and skills required for the work of nutrition teachers.

• 한국재료학회지
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• 제22권11호
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• pp.620-625
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• 2012

A general synthetic method to make $Fe_3O_{4-{\delta}}$ (activated magnetite) is the reduction of $Fe_3O_4$ by $H_2$ atmosphere. However, this process has an explosion risk. Therefore, we studied the process of synthesis of $Fe_3O_{4-{\delta}}$ depending on heat-treatment conditions using $FeC_2O_4{\cdot}2H_2O$ in Ar atmosphere. The thermal decomposition characteristics of $FeC_2O_4{\cdot}2H_2O$ and the ${\delta}$-value of $Fe_3O_{4-{\delta}}$ were analyzed with TG/DTA in Ar atmosphere. ${\beta}-FeC_2O_4{\cdot}2H_2O$ was synthesized by precipitation method using $FeSO_4{\cdot}7H_2O$ and $(NH_4)_2C_2O_4{\cdot}H_2O$. The concentration of the solution was 0.1 M and the equivalent ratio was 1.0. ${\beta}-FeC_2O_4{\cdot}2H_2O$ was decomposed to $H_2O$ and $FeC_2O$4 from $150^{\circ}C$ to $200^{\circ}C$. $FeC_2O4$ was decomposed to CO, $CO_2$, and $Fe_3O_4$ from $200^{\circ}C$ to $250^{\circ}C$. Single phase $Fe_3O_4$ was formed by the decomposition of ${\beta}-FeC_2O_4{\cdot}2H_2O$ in Ar atmosphere. However, $Fe_3C$, Fe and $Fe_4N$ were formed as minor phases when ${\beta}-FeC_2O_4{\cdot}2H_2O$ was decomposed in $N_2$ atmosphere. Then, $Fe_3O_4$ was reduced to $Fe_3O_{4-{\delta}}$ by decomposion of CO. The reduction of $Fe_3O_4$ to $Fe_3O_{4-{\delta}}$ progressed from $320^{\circ}C$ to $400^{\circ}C$; the reaction was exothermic. The degree of exothermal reaction was varied with heat treatment temperature, heating rate, Ar flow rate, and holding time. The ${\delta}$-value of $Fe_3O_{4-{\delta}}$ was greatly influenced by the heat treatment temperature and the heating rate. However, Ar flow rate and holding time had a minor effect on ${\delta}$-value.

• 대한영양사협회학술지
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• 제8권1호
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• pp.19-25
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• 2002

The purposes of this study were to : (1) identify the faculty and staffs' patronage behaviors, (2) evaluate customer perception and complaint on service quality attributes, (3) diagnose customer needs to construct scheme for building a new faculty foodservice. The qualitative method of this research was proceeded by interviewing 20 individuals. Most respondents considered that 'taste', 'atmosphere', 'clean and sanitation', and 'menu variety' were important rather than 'price' in general faculty foodservice. Therefore, 'taste', 'menu variety', 'atmosphere' were the most important service attributes for remodeling present faculty foodservice.

• 한국조리학회지
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• 제12권2호
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• pp.121-136
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• 2006

This study conducted a survey on 290 employees in 6 theme western restaurants, proposing differences in the menu planning of western food enterprises based on the factors that influence on the inside and outside of western restaurants as well as the theme industries in order to clear up the characteristics peculiar to and factors related to the menu planning of western food enterprises. The results are as follows. According to the results, even with same foodservice industries, they have to search for their own exclusive menu from a marketing aspect because of the full of ups and downs based on the dealing items: for six western restaurants by theme, it showed that there is a significant difference in marketing factors. Particularly, they have to plan these points- considered menu, given that general flavor is the most important point, followed by environment or atmosphere and service. In the result, it should not only apply the developed menu according to industries and dealing items differently, but also arrange a comfortable atmosphere and kind services, centering on health food in the select menu of mid and low prices verified above, through a sufficient location survey in advance and a firm preparation accompanied by consumers.

• 한국환경과학회지
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• 제7권1호
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• pp.27-35
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• 1998

The present study intends to investigate the transient response of an atmosphere /ocean general circulation model to a gradual Increase of atmospheric carbon dioxide. To detect the climatic change of the for 1% $CO_2$ run with increasing $CO_2$ and the control run with fried $CO_2$ are compared. From response of the surface air temperature due to the gradual increase of atmospheric carbon dioxide is slowly increased with latitudes and is clearly larger over continents than oceans. The annual goffal mean temperature is continuously increased with 0.03552 per one year with strong SIN ratio and distinguished from the natural variability The time dependent response of the gradual increasing $CO_2$ has the strong seasonal variability with small change In summer and large change in winter, and the strong regional In the Asian and the American continents. It has been suggested that the direct and the feedback processes in the climate systems should be investigated by the detailed sensitivity runs to get the meaninguul estimate of the $CO_2$ forced variability.