• 한국지능시스템학회:학술대회논문집
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• 한국퍼지및지능시스템학회 2000년도 추계학술대회 학술발표 논문집
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• pp.129-132
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• 2000

Grouping ports in certain region by their characteristics could be used as the principal informations to establish national policy for port development or investment and also to analyze the competitiveness between ports. Currently Korean ports are divided into two groups such as the local port and the designated port containing foreign trade port and coastal port under the Korean port law. These divisions seem to be used for port administration as the matter of convenience but some qualitative grouping is needed for research of port problems. In this paper, 28 major Korean ports were clustered by the similar characteristics using Fuzzy C-Means and found to be classified 8 qualitative groups.

• 한국식생활문화학회지
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• 제35권5호
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• pp.407-416
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• 2020

Food tourism is recognized as a unique form of tourism product that combines traditions and regional characteristics and has become an international trend. However, research on food tourism in Korea is limited. Thus, this study investigated the selection attributes of food tourism in Italy, France and Japan. A qualitative study was conducted among 34 foreign food tourism experts on food tourism in their respective countries to find possible directions for Korean food tourism. As a result of this study, 'Food attraction', 'Traditionality', 'Locality', 'Convenience', 'Cultural Characteristics', and 'Appropriateness of price' were the attributes identified from the expert's comments. Marketing strategies such as improving quality of service and food itself, quality of service, developing diverse food tourism product, and building marketing channel will improve the status of food tourism in Korea.

• 한국안전학회지
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• 제31권2호
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• pp.133-142
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• 2016

The purpose of this study was to investigate the factors that influence safety rule violation at work. Semi-structured interviews were conducted with 337 participants from nine manufacturing plants. The results of the content analysis revealed the following six categories: Individual characteristics, safety commitment, safety support and resources, safety competence and communication, production pressure, and problems with rules. Among the 14 factors in the six categories above, indirect accident experience in the individual characteristics category and no action for complying with laws in the problems with rules category had not been identified in previous studies. However, some factors, such as age, peer pressure, pay type, the lowering of risk, a masculine way of working, and supervisor position were not found in this study. The implications and limitations are discussed.

• Journal of Plant Biology
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• 제28권3호
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• pp.179-190
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• 1985

A review of taxonomic treatments of the amentiferous plant taxa reveals diverse classification. It appears to be necessary to investigate new characteristics and attempt to determine the significance of these characteristics in terms of amentiferous systematics. Serological techniques have been empolyed in a systematic investigation of selected taxa of the Amentiferae: Betulaceae, Fagaceae, Juglandaceae, Myricaceae, and Salicaceae. Data by qualitative analysis of pollen proteins, double immunodiffusion and conventional immunoelectrophoresis, have proved to be valuable in delimitation of taxa tested. When the antisera against Alnus hirsuta, Betula platyphylla var. japonica, Quercus aliena, Q. dentata, Q. glauca were tested; Alnus and Betula have the greatest protein similarity to one another; and next to the rest of betulaceous genera. Relatively strong protein similarity obtained with most representatives of Quercus and Fagus when reacted with antisera against Alnus and Betula is very much in contrast to the weak protein similarity obtained for the genera of Juglandaceae, Myricaceae, particularly of Salicaceae Tested with the same antisera. When Quercus antisera were used for various genera, the weakest protein similarity was obtained with Populus.

• 한국가시화정보학회지
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• 제10권3호
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• pp.37-41
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• 2012

Plate-fin heat exchanger is a kind of compact heat exchangers with a good performance in heat transfer. It is widely used in various engineering fields such as aerospace, chemical and biomedical industries. Quantitative and qualitative flow visualization study were performed using the water model of commercial plate-fin heat exchanger with header angles of $30^{\circ}$. The Reynolds number was 100. Conventional digital particle image velocimetry was used to measure the instantaneous velocity fields of the header region and the flow visualization using dye injection and hydrogen bubble method were applied to capture the qualitative flow characteristics. The results showed the existence of separation flow region at the junction area and the bottom wall of the exit region.

• 한국철도학회논문집
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• 제15권6호
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• pp.654-661
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• 2012

본 연구는 대중교통 이용을 영향을 미치는 TOD 계획요소의 중요도를 분석하여 도시철도 역세권 환경의 실제적 특성과 계획적 특성의 중요도 인식 차이를 규명하고자 하는 연구이다. 평가 방법론적 의미로서 정량적 데이터를 활용하는 평가방법의 타당성과 전문가들에 의한 정성적 설문조사에 기초한 평가방법의 타당성과에 세부적인 논의를 진행하였다. 이를 통해 실제 조성된 역세권 환경(정량적)의 현실적 특성과 전문가 관점(정성적)의 계획적 특성의 중요도 분석을 통해 향후 역세권 개발방향에 대한 시사점을 제시하였다.

• 한국조리학회지
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• 제13권3호
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• pp.105-114
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• 2007

This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

• 한국의류산업학회지
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• 제18권6호
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• pp.812-824
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• 2016

Morning grooming is a ritual daily held for transition from private to public life of an individual. Based on the previous literature's definition of the ritual characteristics, this study aims to identify the meaning of grooming rituals that are repeatedly performed every morning. Although many studies have conducted ritualistic analysis of the behaviors that are closely related to daily life, few studies analyze grooming from a ritualistic perspective. Establishing the ritual - that is, a person's distinct behavioral pattern-as the core concept, this study reveals the relationship between ritual performers and the ritual's composition to identify the meaning of the grooming ritual. The study conducts qualitative research with ten participants to identify the ritual characteristics of every-morning grooming and the factors that influence this ritual. Considering everyday grooming as a behavioral pattern that possesses mostly ritualistic elements, the study examines both the external characteristics that are shown through the methods of grooming and the internal characteristics that reflect the inherent symbolic meaning. This study contributes to extending the scope of the field. By understanding the factors that influence grooming rituals, companies can communicate their marketing messages regarding the step-by-step approach to grooming, thereby supporting consumers to effectively use various grooming products.

• 한국의류학회지
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• 제45권5호
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• pp.852-865
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• 2021

The purpose of this study is to investigate the characteristics of menswear designers and the process of becoming a menswear designer expert through qualitative evaluation and statistical analysis. This study used ten menswear designers with more than fifteen years of experience. After going through the University P IRB approval process, a semi-structured questionnaire was prepared and individual in-depth face-to-face or video interviews were conducted from March 1, 2020 to March 31, 2021. From this qualitative study examining the characteristics of menswear designer job experience, four key themes were found: the competence required for the professionalization process of menswear designers; the creative sensibility of menswear designers; the uniqueness of menswear designers' work; basic education required for menswear designers. In order to find additional meaningful implications using the visual analysis technique, we examined the primary vocabulary using the word cloud technique and examined the relationship between the vocabulary using the network graph. In the follow-up study, we expect to develop a material-oriented education program for new menswear designers and to resolve the limitations of the study, targeting a small number of experienced menswear designers.

• 동아시아식생활학회지
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• 제20권1호
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• pp.60-68
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• 2010

This study was conducted to evaluate the effects of lotus leaf powder on the qualitative characteristics of Jeung-Pyun (traditional Korean fermented rice cake). To achieve the highest volume and specific volume, 4% lotus leaf powder was required. However the moisture content dropped as the lotus leaf powder was added to the mixture. In addition, pH of Jeung-Pyun decreased the longer it was allowed to ferment, but the pH increased after steaming. We also evalusted the transparency of Jeung-Pyun as lotus leaf powder was added. As the lotus leaf powder was added, the L-value decreased and the a-value and b-value increased. Additionally, the hardness, chewiness and brittleness of Jeung-Pyun increased as more lotus leaf powder was added (p<0.05), but the springiness and cohesiveness did not change. The Jeung-Pyun also became darker and the cells became less uniform as the level of lotus powder increased. A control group of Jeung-Pyun without lotus leaf powder produced the strongest takju flavor, while the sourness decreased as more lotus leaf powder was added. The addition of 2% and 4% lotus leaf powder resulted in the chewiest and most flexible Jeung-Pyun. The results of this evaluation showed that Jeung-Pyun with 4% lotus leaf powder had the best appearance, flavor, texture, and taste, and was generally the most preferred Jeung-Pyun. Finally, SEM evaluation of the Jeung-Pyun, revealed that, higher levels of lotus leaf powder resulted in larger and less consistent pores and bubbles.