• 한국컴퓨터정보학회논문지
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• 제23권5호
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• pp.47-53
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• 2018

This study is aimed to determine types of job values which is searched by 242 university student in Gwangju, to study characteristics of each type, and to analyze key competency of each type. The data were analyed with PASW 18.0 using frequency analysis, k-mean cluster analysis, crosstabs and one-way ANOVA. According to findings, first of all, university student types of job values are divided into 4 groups; a type of intrinsic job values(27.7%), a type of active job value(32.2%), a type of external job value(12.4%), a type of passive job value(27.7%). Secondly, the type of job values showed statistically significant difference only in the monthly allowance of socio-economic variables. Thirdly, the type of job values showed statistically significant difference 'communication', 'mathematics', 'problem solving', 'self development', 'resource management', 'interpersonal skills', 'technical ability', 'understanding organizations' and 'work ethics'.

• 통합자연과학논문집
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• 제5권3호
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• pp.157-162
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• 2012

Measurement error is one of main source of error in survey. It is generally defined as the difference between an observed value and an underlying true value. An observed value with error may be expressed as a function of the true value plus error term. In some cases, the measurement error variance may be also a function of the unknown true value. The error variance function can be rewritten as a function of true value multiplied by a scale factor. This research explore methods for estimation of the measurement error variance based on the data from complex sampling design. We consider the case in which the variance of mesurement error is a linear function of unknown true value, and the error variance scale factor is small. We applied our results to the U.S. Third National Health and Nutrition Examination Survey (the U.S. NHANES III) data for empirical analyses, which has replicate measurements for relatively small subset of initial respondents's group.

• Food Science and Biotechnology
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• 제17권1호
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• pp.66-71
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• 2008

A total of 284 milled rice (MR) marketed in Korea were analyzed for grading characteristics (head rice, broken kernels, chalky kernels, and damaged kernels%), color characteristics (L-, a-, b-values, and whiteness), protein content (%), and the cooked rice (CR) sensory quality to investigate the key characteristics affecting the overall sensory quality of rice marketed in Korea. Relatively high correlation with the overall sensory quality of the CR was found in color characteristics such b-value of the CR (r=-0.779) and MR (r=-0.545), the a-value of the CR (r=0.513), and the whiteness (r=0.298) of the MR, compared to protein (r=-0.150), and the moisture (r=0.158) contents of the MR and the percentage of head rice (r=0.195). Partial least squares (PLS) regression of the CR b-value with various characteristics of the MR showed that CR b-value was increased with MR b-value effectively, followed by protein content, damaged kernels, chalky kernels, and colored kernels of MR while it was decreased with whiteness and moisture content for the MR.

• Journal of Korean Dental Science
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• 제8권1호
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• pp.1-9
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• 2015

Purpose: To evaluate the effectiveness of temporomandibular joint (TMJ) disorder follow-up and determine the factors that affect the TMJ bone scan hot spot numerical value (bone scan value), and to compare this value to the diagnosis of patients with temporomandibular joint disorders (TMD), their treatment options, and the resolution of their symptoms. Materials and Methods: A retrospective cohort study was performed on 24 patients (four males, 20 females) who received TMD treatment in the Section of Dentistry, Seoul National University Bundang Hospital (Seongnam, Korea) from 2007 to 2014. An analysis of the significance test and correlation between TMD diagnosis, treatment options, a baseline the Research Diagnostic Criteria for Temporomandibular Disorders (RDC/TMD) questionnaire, treatment before and after the clinical examination and subjective progress, and TMJ bone scan value change were completed by using SPSS version 12.0. Result: Although only 14 patients had bony factors that caused TMD, the average pre-treatment bone scan value of the all patients was $4.29{\pm}0.31$, which is higher than the finding for osteoarthritis (3.88), and reduced post-treatment bone scan value was found to be without a statistically significant difference (P=0.056). After the treatments, clinical symptoms in 18 patients disappeared, and six patients did not require additional treatment, although they still displayed subjective symptoms. It was observed that the higher the pre-treatment bone scan value, nonspecific physical symptoms, chronic pain index, characteristic pain intensity, disability score, were, the lower the post-treatment bone scan value was. And this reduced post-treatment bone scan value tendency was not shown with the pre-treatment depression index, but there was not a statistical difference. Conclusion: The post-treatment TMJ bone scan value tended to be insignificantly reduced in the 24 patients whose clinical symptoms were improved (P=0.056). Moreover, the TMJ bone scan value showed no relation to the TMD type or its related symptoms.

• 한국조리학회지
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• 제24권1호
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• pp.1-12
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• 2018

This study tried to understand what emotional consumption value of dessert cafe is and to examine the difference between satisfaction and subjective well - being concept. In addition, this study tried to test hypotheses through empirical analysis by establishing research hypotheses on how affective consumption value affects satisfaction and subjective well - being, and how satisfaction and subjective well - being influence loyalty. Data collection was conducted from September 10, to October 10, 2017, and 210 questionnaires were distributed. 200 valid data were used for the analysis except the questionnaires that did not meet the research purpose. The results of the analysis were as follows. First, only the hedonic consumption value of the dessert cafe had a significant effect on satisfaction, whereas the aesthetic consumption value and symbolic consumption value had no significant effect on satisfaction. Second, the hedonic consumption value and symbolic consumption value had a significant effect on subjective well - being. On the other hand, aesthetic consumption value did not had a significant effect on subjective well - being. Third, the satisfaction and subjective well-being of dessert cafe had a significant effect on loyalty. The result of this study is meaningful in establishing a strategy of differentiating dessert cafe to grasp the satisfaction of dessert cafe and emotional consumption value which increases subjective well-being and thereby maintain loyal customers.

• 한국식품영양과학회지
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• 제30권3호
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• pp.388-394
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• 2001

This study was conducted ton investigate the mineral contents of commercial baby foods. Samples were classified into 4 groups; powdered formula, baby juice product (domestic), juice and paste products (imported) and soymilk-based formula. We analyzed Ca, P, Mg, Na, K, Fe, Cu, Zn contents by atomic absorption spectrophotometer after dry-ashing. The difference of analyzed value versus labeled value and Ca/P ratio of analyzed value were calculated. The difference (%) of analyzed value on the labeled value was Ca: 98.6, P: 121.8, Mg: 146.1, Na: 87.4, K: 104.3, Fe: 104.8, Cu: 120.2, Zn: 109.8 in powdered formula, Mg showed the highest difference among the elements. The Ca/P ratio of powdered formula was 1.41 (1.70-1.99). Baby juice products (domestic) were fortified Ca, Fe and the difference (%) of analyzed value on labeled value of Ca and Fe contents was 131.8, 110.2, respectively. The Ca/P ratio of these was 2.36 (1.64-3.71). Differently the domestic products, imported juice and paste products were not fortified Ca, Fe and its Ca/P ratio was 0.38(0.14-0.59). The difference (%) of analyzed value on the labeled value was Ca: 110.2, Mg: 179.5, Na: 83.7, K: 87.8, Cu: 107.8, Fe: 219.8, Zn: 100.5, P: 126.6 in soymilk-based formula, Fe showed the highest difference among the elements. The Ca/P ratio of soymilk-based formula was 1.17 (1.04-0.39).

• 한국식품조리과학회지
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• 제23권1호통권97호
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• pp.124-139
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• 2007

This study was conducted to evaluate the degree of value assigned to traditional Korean foods by residents from the Kyunggi(n=582) and Kangwon(n=189) areas of Korea. We determined the degree of value for 13 items classified as traditional Korean foods by asking subjects to score the items based on a 5 point Likert scale. Based on the total scores, resident in Kyunggi assigned Kimchi the high degree of value. Next was Tteok, then Eum-cheong, Jang, Hankwa, Muk, Bap, Jeon, Namul, and Guk, respectively. In the Kangwon area, the total scores showed that Kimchi also had the highest degree of value, followed by Tteok, Jang, Hankwa, Eum-Cheong, Muk, Bap, Namul, Jeon and Myeon, respectively. The female residents in Kyunggi gave Kimchi a higher degree of value than the male residents'. Also, subjects with overall higher positive perception of traditional foods had a higher degree of value for Kimchi. Relative to age, ther was a trend showing older subjects had a higher degree of value for Kimchi than Younger subjects. In the case of the head of the family, residents of the Kangwon area showed a trend toward a high degree of value for Kimchi. The residents in Kyunggi, compared to the residents in Kangwon, evaluated the Jang food group as inexpensive foods(p<0.05). However, there was no significant difference between the residence areas for the total score of the items. Overall, the resident's evaluation of the degree of value traditional Korean foods increased with increasing age.

• 한국의류산업학회지
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• 제8권3호
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• pp.357-362
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• 2006

This study is to evaluate the objective sensibility of the commercial lining fabrics. Five kinds of the linings were collected by adding taffetas with four kinds of fibers (polyester, nylon, rayon, and acetate) to one polyester stretch fabric. The six basic mechanical and hand properties were studied by using KES-FB system (Kawabata Evaluation System). The result of measuring the mechanical properties shows that polyester has high bending rigidity (B), that polyester-stretch has a high value of linearity of load-extension curve (LT), tensile energy (WT), tensile resilience (RT), and coefficient of friction (MIU) and a low value of bending rigidity(B), shear property, and geometrical roughness (SMD). The nylon has a high value of bending rigidity (B), shear property, and compression resilience (RC). The rayon has a high value of coefficient of friction (MIU) and linearity of compression-thickness curve (LC) and a low value of shear property, and the acetate has a low value of shear property. The result of hand value shows that polyester, nylon, and acetate are a high value of KOSHI (stiffness), NUMERI (smoothness), and FUKURAM (fullness & softness), and they feel stiff and massive, that rayon has a low value of NUMERI and FUKURAMI. The total result of hand value shows that polyester taffeta and polyester stretch fabric are about the same as the best material for the lining of a woman's dress for spring and summer, and the next thing is acetate, but nylon and rayon are somewhat inferior materials. This provides a fundamental data for the comfortable clothing production of a higher value-added product through the study on the mechanical and hand properties of the lining as well as the right side of fabrics.

• International Journal of Quality Innovation
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• 제7권1호
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• pp.128-160
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• 2006

With the globalization of economy, industries are facing increasingly greater challenges. Business integration, both internally and externally, is undoubtedly an important topic. However, how does an enterprise create its own value will be the key to an enterprise's success in the future. Therefore, this study bases on the evaluation of company value to assess the key factors and competitive strategies of an enterprise. Yet, only with stable enterprise performance can the company value be correctly evaluated. This will be an important issue for enterprise performance and business strategy. Subject of this study are mainly small and medium-sized (enterprises (SMEs). Model construction for SME value assessment is established through the system dynamics approach. Scholars' opinions on literature validation and application of Delphi Method are explored through literature review on local and foreign studies, in order to compile the relevant perspectives and indices for enterprise value creation. Hence model construction of the value creation system is established, and the correlation between the perspectives and related factors is explored to understand the overall dynamics model of SMEs' value creation system. Consequently, a research method based on the system dynamics perspective is provided for the study of enterprise value creation is provided, as policy reference for improvement of decision-making and value creation.

• 산업경영시스템학회지
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• 제38권1호
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• pp.131-142
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• 2015

It is difficult to make an accurate estimate of the economic value and effects on societal economy of Nano-technologies. This research measures an economic value of Nano-technologies quantitatively and analyzes its influences on societal economy. This paper chooses some major industries as analysis targets and adapts the DEFRA comparative methodology model which has been developed in the UK and recommended by OECD. For this reason, some industries which are in range of economic value assessment were investigated and related data were collected. Also, the economic value and societal influences of Nano-technologies were calculated, through the procedure of the model. In addition, this study conducts a questionnaire to experts for the validity of measurement results and procedures. This paper suggests a guideline for economic value and effects on societal economy of Nano-technologies assessments through quantitative Defra comparative methodologies.