• Proceedings of the Korean Geotechical Society Conference
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• 1999.03a
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• pp.137-144
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• 1999

Recently a removable soil nail is demanded due to problems beyond of economical and engineering purpose. In this study removable soil nails are developed and field pull-out tests are carried out 16 times in order to analysis pull-out characteristics of the removable soil nail. For the spacing and the installed position of fixed socket, the length of the soil nail, and W/C ratio of cement grout in the removable soil nail, pull-out characteristics of pull-out tests are analyzed. From the pull-out characteristics of removable soil nails, it is found that the spacing of fixed socket and W/C ratio of cement grout are important design parameters.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.128-137
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• 2010

Due to the increasing income of married working couples, people have become accustomed to dining out and spending more money when doing so. As a result, various restaurants are operating and new concept restaurants are emerging to meet the needs of customers. The purpose of dining-out depends upon who the companion is and the choice of restaurant and spending seems to be affected by the purpose. In addition, characteristics of consumers influence their dining-out behaviors. This study explored the relationship the between characteristics of consumers and their reasons for eating-out purpose, choice of restaurant, spending habits and preferred restaurant type.

• Journal of the Korean Home Economics Association
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• v.39 no.7
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• pp.21-36
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• 2001

The purpose of this study is to investigate dining out behavior of college student living in jeju. The data obtained from 533 questionnaires returned by college student. 36.9% of students indicated over-eating, 27.2% did skipping meal, 14.8% did unbalanced diet, and 11.3% did indulging in hot and spicy food as dietary problems of food habits. Many students consumed 5,000-10,000 won/one time. In the breakfast 63.6% of students did not eat out, in the lunch only 10.5%, and in the dinner only 1.7% did not. The students ate out to take a meal in the breakfast, to meet their friends in the lunch, and to meet their friends and to haute social meeting in the supper. They considered intake nutrition and time saving in the breakfast when they ate out. But in the lunch they had various purposes- intake nutrition, time saving, making with relationships, and enjoying taste of foods. In the supper two-thirds of students considered promoting friendship. The satisfaction of eating out was different significantly from types of living and length of mealtime.

• East Asian Journal of Business Economics (EAJBE)
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• v.6 no.4
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• pp.47-57
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• 2018

Purpose - This paper aims to analyze the determinants of licensing behaviors of manufacturing firms empirically in non-advanced exporting countries. Research design and methodology - We try to approach licensing behavior from the perspective of innovation strategy and open innovation, and deal with two activities composing licensing, i.e. licensing-in and licensing-out using the result of Korean Innovation Survey Results - Firstly, Organizational characteristic factors, particularly the size and size related factors influence the firm behavior of licensing-out, but not in case of licensing-in. Secondly, innovation strategy influences the firm behavior of licensing-in, but not in case of licensing-out. Lastly, the determinants of licensing-in and that of licensing-out are different. Conclusions - In general, firms doing licensing-out have many complementary assets and orientation for global markets. Meanwhile, firms doing licensing-in are innovative firms utilizing patent as an appropriation mechanism. Licensing-out have relevance with product market-related factors and licensing-in have more relevance with technology market-related factors

• Journal of Environmental Health Sciences
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• v.1 no.1
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• pp.28-31
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• 1974

A study was conducted to find out the biological contamination of wells in Chon Ho Dong areas, Seoul, Korea from May 4, 1971 through May 18 1971. Coliform groups were detected by membrane filter method and general sanitary conditions were checked. The results obtained were summarized as follows: 1) 61 wells (81.3%) out of 75 wells showed the evidence of coliform group. In urban areas it is recommended to use disinfectants for wells pretty frequently. 2) The wells in native villages were less contaminated than those in new villages established by poor people from slum areas of Seoul. 9 out of 15 wells at Song Pa Dong, which is However, at Bang E Dong's new village, 19 out of 20 wells were contaminatd by coliform groups. 3) Coliform groups were positive at 57 out of 61 open wells, while only 4 out of 14 pumping wells showed the evidence of coliform groups. 4) 38 out of 40 poorly drained wells were contaminated, however, 13 out of 25 well drained wells were coliform organisms positive.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.18 no.4
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• pp.335-343
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• 2006

Indoor air pollution has been significantly aggravated due to hazardous pollutants emitted from petrochemical finishing materials in new apartments. Pollutants emitted into indoor environment have significant effects on the health of occupants, causing undesirable symptoms related to sick building syndrome such as headache, dizziness, difficulty in concentration, etc. Therefore, this paper attempted to investigate the reduction effect of bake out on VOCs emission in new apartments. Experiments were carried out in three households, one of which was naturally ventilated. The naturally ventilated showed the lowest indoor pollutant concentration and also showed the highest reduction rate by the use of bake out. The most desirable result was observed when the household was naturally ventilated after bake out. More detailed experiments are expected to be carried out afterwards on the prediction of reduction rate of each pollutant.

• Journal of Society of Preventive Korean Medicine
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• v.20 no.2
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• pp.39-51
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• 2016

Objectives : This study was to identify the stop-out experiences of Korean Medicine Students(K.M.S.). The stop-out is defined as a withdrawal temporarily from enrollment at a university. Methods : Data was collected through in-depth individual interviews from 2013 to 2016 and analyzed with Colaizzi's phenomenological methodology. The participants were interviewed once or twice, for 30minutes to 50minutes per interview. Results : Ten theme-clusters were identified from 21 themes. These theme-clusters were divided to 4 divisions as when they made the decision for the stop-out, during their stop-out period, when they went back to school and the meaning of their stop-out. 'A difficult situation to continue the study', 'Uncertainty about their decision and anxiety of the future' are 2 theme-clusters for when they made the decision for the stop-out, 'Conflict and anxiety', 'Novel and free time', 'Improving family relationship and finding new relationship' are 3 theme-clusters for during their stop-out period, 'Anxiety for the returning to school', 'New relationship and sense of relief' are 2 theme-clusters for when they went back to school, and 'Making a present for me', 'An opportunity for the emotional growth', 'Recovery of learning will' are 3 theme-clusters for the meaning of their stop-out that they gave to it. Conclusions : The stop - out of K.M.S. began at the hope that they want to take the lead for their lives. And they would find themselves more mature after the experience of their stop-out. This result could be a basic reference for the counselling of the faculty working with K.M.S.

• Nutrition Research and Practice
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• v.1 no.1
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• pp.57-64
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• 2007

Dining-out behavior is associated not only with socio-demographic characteristics such as gender, education, occupation, residence, and marital status, but also with individual preferences, such as eating-out activities, interests, and opinions. We investigated dining-out behaviors and their associated factors. Announcements by health practioners and the Chief of Dong Office were used to recruit 739 residents (217 males and 522 females) in Chuncheon, Korea. Information on the frequency and reasons for eating out, the standards for meal selection, and the overall satisfaction with restaurants, based on taste, nutrition, amount, price, service, sanitation, and subsidiary facilities of restaurants, was obtained through personal interviews with a structured questionnaire. Among all respondents, 46.3% of subjects ate outside of the home once or twice a month, and 33.8% reported that they ate out only a few times a year, or never. This was much higher than the national average of 52.0% as reported by the Korean National Health and Nutrition Survey (KNHNS) in 2001. The frequency of eating out differed significantly according to age (p=0.001), family income (p<0.001), residential area (p<0.001), and educational level (p<0.001). The most common reasons for dining out were meetings (46.7%), followed by special celebrations (15.4%), and enjoyment (11.2%). Korean food (55.3%) was the most frequently selected type of meal when eating out, and food was most often selected based on personal preferences (41.4%) and taste (29.8%); only 5.5% and 7.7% of subjects considered nutrition or other factors (e.g., sanitation), respectively. The results showed that the frequency of eating out for Chuncheon residents was much lower than the national average; in addition, eating-out behaviors depended on the residents' socio-demographic and personal characteristics.

• Proceedings of the KIEE Conference
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• 2005.07a
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• pp.313-315
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• 2005

In a power system, an out-of-step condition causes a variety of risk such as serious damage to system elements, tripping of loads and generators, mal-operation of relays, etc. Therefore, it is very important to detect the out-of-step condition and take a proper measure. Several out-of-step detection methods have been employed in relays until now Mo,;t common method used for an out-of-step detection is based on the transition time through the blocking impedance area in R-X diagram. Also, the R-R dot out-of- step relay, the out-of-step prediction method and the adaptive out-of-step relay using the equal area criterion (EAC) and Global Positioning Satellite (GPS) technology have been developed. This paper presents the out-of-step detection algorithm using the time variation of the complex power. The complex power is calculated and the mechanical power of the generator is estimated by using the electrical power, and then the out-of-step detection algorithm, which is based on the complex Power and the estimated mechanical power, is presented. This algorithm, may detect the instant when the generator angle passes the Unstable Equilibrium Point (UEP). The proposed out-of-step algorithm is verified and tested by using Alternative Transient Program/Electromagnetic Transient Program (ATP/EMTP) MODELS.

• Journal of the East Asian Society of Dietary Life
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• v.10 no.6
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• pp.548-559
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• 2000

This study was carried out through questionnaire in order to investigate the self-recognized monosodium glutamate (MSG) symptom complex in the eating out of housewives. The subjects were 503 housewives in Inchon and the results are summarized as follows. As for age, 51.9% of subjects were over 40 years old. Also 60.0% of the subjects received a high school education. As for occupation, full-time housewives accounted for 63.7%. Monthly household income of most subjects were 1 million won or more, and monthly food expenses for most subjects were over 300 thousand won or more. Also 71.0% of the subjects lived in apartments. As for frequency of eating out, 69.5% of subjects ate out I~2 times a month, 21.6% did 3~4 times a month, 4.5% did 7 times or more/month and 3.6% did 5~6 times a month. The higher education level, family income or food expense of subjects were, the more they ate out. Most subjects selected the menu of eating out according to preference of family. Also 63.6% of the subjects considered the amount of MSG in eating out. As for menus containing high amount of MSG, 55.8% of subject answered Korean dishes, 31.1% did Chinese dishes. After eating out, 25.1% of subjects perceived MSG symptom complex, such as thirst, tiredness and rapid heart beat, etc. Therefore, it may be necessary to reduce the amount of MSG in eating out and to develop safe and delicious menus of eating out using various natural foods.