• 산업경영시스템학회지
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• 제40권1호
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• pp.41-49
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• 2017

Process quality control, which prevents problems and risks that may occur in products and processes, has been recognized as an important issue, and SPC techniques have been used for this purpose. Process Capability Index (PCI) is useful Statistical Process Control (SPC) tool that is measure of process diagnostic and assessment tools widely use in industrial field. It has advantage of easy to calculate and easy to use in the field. $C_p$ and $C_{pk}$ are traditional PCIs. These traditional $C_p$ and $C_{pk}$ were used only as a measure of process capability, taking into account the quality variance or the bias of the process mean. These are not given information about the characteristic value does not match the target value of the process and this has the disadvantage that it is difficult to assess the economic losses that may arise in the enterprise. Studies of this process capability index by many scholars actively for supplement of its disadvantage. These studies to evaluate the capability of situation of various field has presented a new process capability index. $C_{pm}$ is considers both the process variation and the process deviation from target value. And $C_{pm}{^+}$ is considers economic loss for the process deviation from target value. In this paper we developed an improved Expected Loss Capability Index using Reflected Normal Loss Function of Spring. This has the advantage that it is easy to realistically reflect the loss when the specification is asymmetric around the target value. And check the correlation between existing traditional process capability index ($C_{pk}$) and new one. Finally, we propose the criteria for classification about developed process capability index.

• 한국광학회지
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• 제23권4호
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• pp.159-166
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• 2012

본 연구에서는 질소와 산소의 회전 라만 신호를 측정하여 낮 시간 온도 측정이 가능한 라이다 시스템을 자체 개발하였다. 태양광에 의한 배경신호를 줄이기 위하여 파장의 폭이 좁고(0.5 nm) 제거율이 높은($10^{-6}$) 회절판과 간섭필터를 이용하였다. 개발된 장치의 성능을 검증하기 위하여 라이다를 수평방향으로 조사하여 온도 특성을 얻고 기상청에서 주어지는 값과 비교하여 상관관계가 일치함을 알 수 있었다. 그리고 수직온도분포로 얻기 위하여 수평으로 얻은 검정 값을 사용하였다. 또한 수직방향으로 조사하여 미국 표준 데이터와 비교하였으며, 존데 데이터와 검정을 통한 본 연구의 결과를 비교하였다.

• 대한치과기공학회지
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• 제32권4호
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• pp.369-386
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• 2010

Purpose: This study aims to present practical data available for the effective health management and improvement for the dental technicians by exploring the interrelationships between general characteristics of dental technicians and seven health related habits like drinking, smoking, breakfast, and snacks among the others(alameda 7). Methods: Out of the random selection of the registered dental offices of Dental Technicians Association of Korea, 2,000 working dental technicians were asked to fill out the questionnaire from January 19 to April 30, 2009. We collected the 1,502 sheets of the questionnaire and took frequency analysis, crosstabulation, t-test, and analysis of variance using SPSS Win 12.0 program. Results: Among the seven health related habits, 54.9% of the subject answered 'never do exercise' in the question of exercise habits, which is the most problematic of all. Hours of sleep and BMI were found to be quite low. Of the general characteristics, sex proved statistically significant to all the seven habits(p<.001). Marital status, job title, and health check-up showed statistical significance in six items among the seven habits. Age, monthly income, job position showed statistical meanings in five items among the seven habits. The frequency of break showed statistical significance in four items among the seven habits. Working environment showed statistical significance only in the item of hours of sleep among the seven habits(p<.05). Conclusion: This study proved that it is vital to educate the dental technicians to learn the right habits for enhancing their health and quality of life and motivate them to practice those habits.

• 한국식품조리과학회지
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• 제30권2호
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• pp.200-211
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• 2014

This study was conducted to identify the sensory characteristics of four kinds of wild vegetables (samnamul, miyeokchwi, daraesoon and bangpung namul), which were prepared through three different soaking methods: SBS (soaking both before and after boiling), BS (soaking only after boiling) and B (never soaking). Moreover, it also compared the consumer acceptance of these samples in Korea. A descriptive analysis was performed on 12 samples (Sam_SBS, Sam_BS, Sam_B, Miyeokchwi_SBS, Miyeokchwi_BS, Miyeokchwi_B, Daraesoon_SBS, Daraesoon_BS, Daraesoon_B, Bangpung_SBS, Bangpung_BS and Bangpung_B) by 10 trained panelists. Furthermore, 115 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale; they also rated the perceived intensities of toughness, roughness and moistness using a 9-point just-about-right (JAR) scale. According to the results of the PLSR data, the Sam_SBS sample, which had significantly (p<0.05) high muddiness, moistness, brightness, redness, oily appearance, sesame oil flavor, softness and greasy attribute scores, presented the highest acceptability and consumer desire scores for consumers. On the other hand, the Miyeokchwi_B and Bangpung_B samples, which had relatively high toughness, crispiness, roughness, bitterness and, astringent attributes scores, were the least preferred samples. Therefore, the muddiness, moistness, brightness, oily appearance, sesame oil flavor, softness and greasy attributes were drivers of "liking," whereas toughness, crispiness, roughness, bitterness, astringent attributes acted as drivers of "disliking" for consumers.

• 동아시아식생활학회지
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• 제24권1호
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• pp.1-11
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• 2014

The purpose of this study was to find out the taste adjectives of Korean cooked rice, noodles, porridges and rice cakes as well as to analyze the relation between the taste adjectives of foods. We gathered and chose 36 related Korean adjectives for expressing not only the taste but also the smell of foods. Subsequently, we performed a sensory evaluation for 18 Korean foods with 20 trained panelists in order to check the proper adjectives when they tasted the foods. The often selected taste adjectives were 'sweet', 'tasty', 'sticky' and 'soft' among 36 taste adjectives. The PCA was performed to summarize the taste adjectives for each of the 18 foods. The principal components explained 50.94 % of the total variance. The adjectives 'spicy' and 'refresh' were closely related to one another in the positive direction of PC1. In contrast, 'weak', 'hard' and 'sticky' were closely related to one another in the negative direction of PC1. PC2 was marked by 'hard' and 'spicy', which were located in the positive direction. In contrast, 'weak' and 'soft' were located in the negative direction. PC3 was marked by 'nutness', 'bitter' and 'spicy', which are associated with bibimbab, conveying a high degree of correlation among them in a positive direction. In contrast, 'cool', 'sour' and 'refresh' were located in the negative direction.

• 패션비즈니스
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• 제15권2호
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• pp.1-11
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• 2011

The purpose of this study is to investigate the influence of the suitability of the chronic regulatory focus and the advertising message type on the evaluation of the beauty product. In addition, feeling right while and individual is reading an advertisement is measured to check the mechanism making the regulatory fit effect. The experimental design was designed with the mixed design of 2(chronic regulatory focus: promotion / prevention, between group) ${\times}$ 2(advertising message type: promotion /prevention, within a group). 100 female university student subjects in their twenties in Seoul and in the metropolitan area were asked to respond to questionnaires in the study. The reliability analysis, T-test, analysis of variance(ANOVA), and analysis of covariance (ANCOVA) on the collected data were done with SPSS WIN 12.0. The results of the study are as follows. First, the regulatory fit effect that when the individual chronic regulatory fit corresponds to the advertising message focus each other in the advertising of a new beauty product, the evaluation on the product is more positive could be checked. The promotion focus message of shampoo, the promotion focus group showed more positive response than the prevention focus group and as for the prevention focus message, the prevention focus group showed more positive results than the promotion focus group so that the effect of regulatory fit appeared. Second, when the regulatory fit effect appeared in the evaluation on the new beauty product, the fit effect on the individual chronic regulatory focus and on the advertising message focus also appeared in the measurement of feeling right. Hence, feeling right could be checked by using the mechanism of the regulatory fit effect.

• 한국식생활문화학회지
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• 제27권5호
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• 한국콘텐츠학회논문지
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• 제12권9호
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• pp.211-216
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• 2012

이 연구에서는 경찰관의 조직적인 특성과 외상후 스트레스 장애 수준의 관계를 비교 분석하여 조직적 특성에 따른 외상후 스트레스 장애에 대한 영향을 확인하고자 하였다. 이를 위해 일원변량 분산분석(One-way ANOVA)을 실시하였다. 계급에 따른 외상후 스트레스 장애 수준에서는 유의미한 차이가 발견되지 않았는데, 경사, 순경 경장, 경위 이상 순이었다. 유의미한 수준은 아니지만 비간부 집단이 간부 집단보다 외상후 스트레스 장애 수준이 높게 나타났다. 근무관서에 따른 외상후 스트레스 장애 수준에서는 유의미한 차이가 발견되었는데, 지구대 파출소, 경찰서, 지방경찰청 순이었다. 이는 일선 경찰관서에서 근무하는 경우에 외상경험에 노출될 가능성이 높기 때문일 것이다. 근무부서에 따른 외상후 스트레스 장애 수준에서는 유의미한 차이가 발견되었는데, 생활안전, 수사 형사, 경비 교통, 내근 순이었다. 외근직이 외상경험에 노출될 가능성이 높기 때문에 내근직 보다 높게 나타났다. 근무기간에 따른 외상후 스트레스 장애 수준에서는 유의미한 차이가 발견되지 않았는데, 1년 이하, 2-10년, 11-19년, 20년 이상 순이었다. 특히 1년 이하 경찰관의 경우 외상후 스트레스 장애 수준이 상대적으로 매우 높게 나타났다. 근무하는 행정구역의 규모에 따른 외상후 스트레스 장애 수준에서는 유의미한 차이가 발견되지 않았고, 중소도시(50만 이상), 대도시(50만 이상), 광역시 이상, 군단위 이하 순으로 나타났다.

• Child Health Nursing Research
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• 제15권3호
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• pp.271-281
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• 2009

Purpose: This study was conducted to develop an instrument to measure coping in emergency situations. Methods: The process included construction of a conceptual framework, generation 60 primary items, verification of construct validity and extraction of final items. The.60 preliminary items were reviewed for content validity by seven experts and were tested to evaluate inter-item correlation coefficient by three groups of elementary school students. From November 1 to December 10, 2008, data were collected from 920 elementary school students according to residential characters (major city, small town, rural area). Item analysis, factor analysis with rotation Varimax and Cronbach's alpha were used to analyze the data. Results: 1) There were 45 items in the final instrument categorized into 8 factors. 2) The factors were labeled as "Call for help and check" (8 items), "Care for common symptoms" (6 items), "Appropriate response for the situation" (5 items), "Evacuation" (6 items), "Care for tissue damage" (8 items), "Care for injury by heat, cold or foreign body" (6 items), "Offer help" (4 items) and "Rescue & escape" (2 items). 3) Cumulative percent of variance was 53.10% and eigen values ranged from 1.04 to 13.38. 4) Cronbach's alpha for the total was .943 and ranged from .527 to .869. Conclusion: Validity and reliability of the scale are confirmed in this study showing its utility for measuring coping in emergency situations with elementary school students. Utilization of the scale will also contribute to designing appropriate coping education programs for elementary school students.

• 한국수자원학회논문집
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• 제42권11호
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• pp.1017-1028
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• 2009

SRPM (Neyman-Scott Rectangular Pulse Model)은 수문학분야에서 널리 쓰이고 있는 강수생성모형이다. NSRPM을 구축하기 위해서는 총 5개의 매개변수를 추정하여야 한다. 일반적으로 사용되는 모멘트를 이용하여 매개변수를 추정할 경우, 사용되는 목적함수의 증가에 따라 추정되는 매개변수의 결과가 평탄해지고 목적함수를 추가하거나 조정하기 위해서는 복잡한 수식을 다시 계산해야 하며 추정된 매개변수가 무작위변수 생성 모형에 따라 상이한 결과를 나타내는 단점이 있다. 본 연구에서는 직접적인 매개변수 추정방법을 제시하여 모멘트를 이용한 매개변수 추정의 단점을 극복하고자 하였다. 직접적인 추정방법을 적용하기 위하여 NSRPM의 강수 생성 개수에 따른 통계치 변화를 모의하여 직접적인 추정을 위한 모형을 구축하였다. 기상청 청주 지상관측소의 관측 강수 자료를 사용하여 모멘트를 이용하여 추정된 매개변수와 직접적인 방법을 이용하여 매개변수를 추정하였다. 총 4 개의 무작위변수 알고리즘을 적용하여 강수를 생성하였고, 관측 강수 시계열을 이용하여 정확도를 비교하였다. 비교 결과 직접적인 추정방법이 모멘트를 이용한 매개변수 추정방법보다 안정적이고 높은 정확도를 보이는 매개변수를 추정하는 것으로 나타났다.