• Culinary science and hospitality research
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• v.14 no.2
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• pp.30-45
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• 2008

The objective of this study is to examine how the factors influence each other by determining the appropriate measurement standard in fast food restaurants based on the evaluation of attributes, perceived pricing, value, satisfaction and intention of revisit, and present an effective marketing strategy for fast food restaurants based on the analytical results by patrons and market segmentations. The study surveyed 195 subjects and processed the result using SPSS for Win. V. 12.0. For statistical analysis, Frequency, Factor Analysis, Reliability Analysis, and Regression Analysis were put into operation. As a result of the Factor Analysis of the evaluation of attributes, 3 factors have been extracted. The results showed that restaurant attribution evaluation had a positive effect on the perceived value($R^2adj=0.357$, p=0.000), satisfaction($R^2adj=0.346$, p=0.000) and intent of revisiting($R^2adj=0.389$, p=0.000); perceived pricing had a positive affect on the perceived value($R^2adj=0.464$, p=0.000), satisfaction($R^2adj=0.113$, p=0.000) and intention of revisit($R^2adj=0.276$, p=0.000); perceived value had a positive affect on satis-faction($R^2adj=0.327$, p=0.000) and intention of revisit($R^2adj=0.515$, p=0.000); and satisfaction had a positive affect on intention of revisit($R^2adj=0.442$, p=0.000).

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.457-462
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• 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).

• Proceedings of the Korea Concrete Institute Conference
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• 2002.10a
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• pp.239-242
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• 2002

This study is intended to investigate the relationship between rebound value of P type schmidt hammer and the compressive strength with various aggregates, and a series of experiments about early strength quality control by P type schmidt hammer was performed. According to the results, the compressive strength of concrete using basalt and limestone aggregate is higher by 3% and lower by 4% than that of concrete using granite aggregate respectively. Concrete using basalt and lime stone aggregate show high rebound value in vertical strike. Estimation of the compressive strength does not show differences in horizontal strike, but the compressive strength is estimated high in order of granite, basalt and limestone aggregate in vertical strike. A good correlation between the rebound value of schmidt hammer and the compressive strength is confirmed regardless of aggregate types, so it could be possible to control the quality of concrete by P type schmidt hammer test when basalt and limestone aggregates are used at the same time.

• Journal of Chest Surgery
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• v.23 no.2
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• pp.245-252
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• 1990

To see the change of pulmonary arterial pressure after mitral valve replacement, postoperative cardiac catheterization and echocardiographies were performed in 12 patients of mitral valvular disease with pulmonary hypertension[systolic pulmonary arterial pressure>50 mm Hg]. The mean follow-up duration was 35.4[range: 15-47] months per patient. The following results were obtained. 1] Preoperative systolic pulmonary arterial pressure value of 66.17\ulcorner10.73mmHg decreased significantly to 29.17\ulcorner6.86mmHg postoperatively[p<0.01]. 2] Preoperative Pp/Ps value of 0.67\ulcorner0.13 decreased significantly to 0.28\ulcorner0.06 postoperatively[p<0.01]. 3] Preoperative PAWP value of 29.00\ulcorner4.02mmHg decreased significantly to 9.92\ulcorner4.27 mmHg postoperatively[p<0.01]. 4] Preoperative LAD value of 5.58\ulcorner1.20cm decreased significantly to 4.37\ulcorner0.67cm postoperatively [p<0.01]. In conclusion, pulmonary arterial hypertension secondary to mitral valvular disease could be reduced to normal range after successful mitral valve replacement.

• Journal of Environmental Health Sciences
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• v.14 no.1
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• pp.47-53
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• 1988

This study was performed to investigate a seasonal and vertical variation of the nutrients, water temperature, pH, DO, BOD, COD in Sukchon lake from May 1985 to Jan. 1986. The results were as follows. 1. Vertical descent of water temperature was the remarkable situation on Jul. and difference between surface layer and bottom layer was 3.5$\circ$C. 2. The value of pH was average 8.0 in both lake. The value of pH in the winter was average 7.6, and Summer was average 8.3. 3. The contents of dissolved oxygen was the highest value (13.0mg/l in surface layer on Jan. and the lowest value (8.1mg/l in bottom layer on Ul. 4. The contents of PO$_4$-P, NH$_3$-N, NO$_3$-N and T-N were 0.03~O.17mg/l 0.12~0.34mg/l 0.36~0.91mg/l and 0.76~1.37mg/l respectively.

• Journal of the korean academy of Pediatric Dentistry
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• v.40 no.3
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• pp.223-232
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• 2013

There are many problems in evaluating study results by p value in null hypothesis testing for dental research. It is a logical fallacy to conclude that the null hypothesis is true when the it is not rejected. There are much serious misunderstanding about p value, and researchers should be cautious about interpreting p value in writing papers. As alternatives to complement or replace the null hypothesis significance testing, effect size, confidence interval, and Bayesian statistics are introduced.

• Textile Coloration and Finishing
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• v.9 no.6
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• pp.33-41
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• 1997

This paper surveys the extraction condition of polygenetic natural dye, Sappan Wood and the effect of ash to the dyeability and fastness. The appropriate time for extracting Sappon Wood was 1hour. The pH was increased as the amount of ash increase. The pH was nearly invariable according to the time of ash solution, the extracting times and temperature. Absorbance of dyeing fabrics was about 480nm. From the result of K/S value determination of fabrics, 10g/$\ell$ quantity of ash was surfficient for treatment and the amount of Sappon Wood was in 100% o.w.f.. K/S value of fabrics pre-mordanted or post-mordanted were higher than that of fabrics simultaneous mordanted.K/S value was increased as pH of mordanting bath decrease and pre-mordanting and post-mordanting fabrics increased the amount of absorption (K/S value) compared with non-mordanted fabrics. It was found that pH of mordanting bath affected the amount of absorption and color change of dyed fabrics. Light fastness of fabric dyed was very poor and the fastness of fabric dyed was not influenced by the mordanting conditions and methods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.132-139
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• 2017

The purpose of this study was to obtain data for contribution of job characteristics (workload, autonomy, reward, community, fairness, and value) to job burnout (emotional exhaustion, and cynicism), and job engagement (vigor, dedication, and absorption) in foodservice dietitians. Our survey was administered to 393 school foodservice dietitians in the Busan area on February 11, 2014. The mean scores of nutrition teachers were significantly higher for autonomy (P<0.01), reward (P<0.05), community (P<0.01), fairness (P<0.001), and value (P<0.001) than unlimited period contract dietitians. The mean scores of high school dietitians were significantly higher for emotional exhaustion (P<0.01) and cynicism (P<0.001) than elementary school dietitians and middle school dietitians. Workload (r=-0.609, P<0.001), reward (r=-0.417, P<0.001), and fairness (r=-0.394, P<0.01) correlated significantly with emotional exhaustion. Reward (r=-0.324) and value (r=-0.423) correlated significantly (P<0.01) with cynicism. Value correlated significantly (P<0.01) with vigor (r=0.493), dedication (r=0.480), and absorption (r=0.460). Workload (${\beta}=-0.521$, P<0.001) had the highest negative influence on emotional exhaustion, whereas value (${\beta}=-0.325$, P<0.001) had the highest negative influence on cynicism. Value had the highest positive influence on vigor (${\beta}=0.392$, P<0.001), dedication (${\beta}=0.443$, P<0.001), and absorption (${\beta}=0.444$, P<0.001). Based on the results of this study, school management should plan job characteristics strategies to reduce workload and increase value for school foodservice dietitians.

• Korean journal of food and cookery science
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• v.28 no.4
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• pp.431-441
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• 2012

The purpose of this study was to determine the optimal mixing conditions, storage, and irradiation characteristics by two different amounts of cabbage powder and water in bread prepared with cabbage powder. A significant increase or decrease in dough pH (p<0.01), sweetness (p<0.05), water content (p<0.001), L-value (p<0.01), a-value (p<0.001), b-value (p<0.001), hardness (p<0.05), springiness, and chewiness (p<0.05) was observed. Sensory measurements showed a significant improvement in appearance, flavor, color, taste (p<0.05), texture, moisture (p<0.01), and overall quality (p<0.05). As a result, the optimum formulation obtained by numerical and graphical methods was 37.04 g cabbage powder and 385.3 g water. The optimized and control breads were irradiated and their DPPH radical scavenging activities and total plate counts were evaluated over 6 days. The result showed the antioxidant and antibiotic action of the bread with cabbage powder.

• Food Science of Animal Resources
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• v.25 no.2
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• pp.196-202
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• 2005

This study was carried out to investigate the effect of dietary Rhus verniciflua Stokes on the quality of Hanwoo (Korean cattle) beef during cold storage $(4^{\circ}C)$ after thawing. After 4 groups (3 heads/group) of 22 months-Hanwoo (Korean cattle) steen were fed a common basal diet with 0, 2, 4 and $6\%$ Rhus verniciflua Stokes (RVS) powder for 4 months prior to slaughter, samples of M semimembranous from 12 carcasses were stored at $-20^{\circ}C$ for 9 months. Crude fat was significantly lower in 4 and $6\%$ RVS treatments than in control (p<0.05). pH value was significantly higher in4 and $6\%$ RVS treatments than in control from 2 and 5 days (p<0.05). Thawing loss was not significantly different among the treatments but drip loss was significantly lower in 4 and $6\%$ RVS treatments than in control during storage (p<0.05). CIE $L^{\ast}$ value was significantly lower in RVS treatments than in control during storage (p<0.05) and CIE $a^{\ast}$ value was significantly higher in 4 and $6\%$ RVS treatments than in control (p<0..05). CIE $b^{\ast}$ value was significantly higher in control than in $6\%$ RVS treatment in 0 days (p<0.05) but it was significantly higher in $4\%$ RVS treatment than in control in 7 days (p<0.05). CIE $C^{\ast}$ value was significantly higher in $4\%$ RVS treatment than in control during storage (p<0.05) and CIE $h^0$ value was significantly lower in $4\%$ RVS treatment than in control (p<0.05). TBARS value of 2 days was significantly lower in 4 and $6\%$ RVS treatments than in control (p<0.05) but it was significantly lower in $4\%$ RVS treatment than the other treatments from 5 days (p<0.05). Surface MetMb concentration was significantly lower in RVS treatment than in control during storage (p<0.05) and it was significantly lower in $4\%$ RVS treatment than in the other treatments in 7days (p<0.05) but surface $R_{6.30}/R_{580}$ value was opposite to this result.