• Journal of Conservation Science
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• v.29 no.4
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• pp.445-450
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• 2013

This study investigated the properties of the painting materials used in the temple wall paintings of the $18^{th}$ to $19^{th}$ centuries by synthetically comparing the component analysis data on the pigments used in the temple wall paintings. The study subjects analyzed from ED-XRF are the data on the 61 temple wall paintings distributed nationwide. The colors of the wall painting coloring layers are classified into seven categories: white, incanadine, yellow, red, green, blue and black color. No big geographical and temporal differences in the type of the pigments were found in the temple paintings of the late Joseon Dynasty distributed in Gyeongsangdo and Jeollado. On the other hand, there were differences in the use of a color when mixing it with other colors depending on the painted parts.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.16 no.4
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• pp.2593-2601
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• 2015

This study was conducted to describe the relationship of Communication Skill, Communication Self-Efficacy and Communication Related Educational Needs of nursing students. The participants were 206 nursing students in K City who were surveyed using self report questionnaires and the data was analyzed using SPSS 20.0. 83.5% of nursing students answered communication related education was necessary and they preferred practice centered communication education through role-play. And there was a significant positive correlation between Communication Skill and Communication Self-Efficacy. The results of this study provided a foundation to develop efficient communication program to improve interpersonal relationship of nursing students.

• The Journal of Korean Medicine
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• v.26 no.1 s.61
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• pp.187-194
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• 2005

Objective: Two Korea-mode sport beverages with medicinal herbs added, Saeng Mac San (SMS) and Je Ho Tang (JHT), were developed by the Ginseng Research Group of the Korea Food Research Institute. For their practical usage, we examined their taste tests at rest including sense-analysis (S-A) and preference-inquiry (P-I). Methods: Five beverage-treatments, SMS, JHT and three commercial sport beverages (CSBs) and a control (CON) were offered randomly. Eighty-two subjects under stable control of their taste sense filled out the questionnaires for their S-A and p-I, which were developed by the Exercise Physiology Laboratory of Kyungpook National University. The collected data $(means{\pm}SD)$ were analyzed by repeated measures one-way ANOVA; Tukey' s test was administrated for identification of statistically significant differences (p<0.05). Results: Overall beverage likeability values of SMS and JHT were significantly lower than those of CSBs, JHT lower than CON. Overall flavor values of SMS and JHT were significantly lower than those of CSBs and CON. SMS was similar to CON in the amount of flavor. SMS and JHT were less tart than CSBs and the former was significantly lower than CSBs and CON in four drinkability-related items. Conclusion : SMS rated less than CSBs in tartness and the amount of flavor. JHT was avoided most. Thus, the results indicate that JHT is not fit as a sport beverdge and the overall likeability of SMS must be elevated by way of strengthening its tartness and amount of flavor for practical usage.

• Composites Research
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• v.33 no.3
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• pp.91-100
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• 2020

Polyphenylene sulfide (PPS) is a semi-crystalline engineering thermoplastic resin that has outstanding thermal stability, mechanical strength, inherent flame retardancy, chemical resistance, and electrical properties. Due to these outstanding properties, it is preferred as a matrix for composite materials. Many studies have been conducted to produce composites with carbon fibers and glass fibers to improve mechanical properties and provide functionality of PPS. In this review paper, we report a brief introduction to the fabrication and applications of PPS composites with carbon nanotubes, graphene, carbon fibers, and glass fibers.

• Culinary science and hospitality research
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• v.16 no.1
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• pp.269-279
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• 2010

This study investigates 4P's of developing food service products(Focused on Gwangju, Jeonnam area) and intends to set the direction for the relations between product, price, promotion, place and customer satisfaction and customer occupation. Statistical techniques employed includes reliability analysis and regression analysis. The study is based on the 220-questionnaire-survey conducted from July 6 to July 20, 2009 to five foodservice companies in Gwangju. The data collected of this study were analyzed with the frequency analysis, reliability analysis, and regression analysis using the SPSS 12.0 package program. The findings of this study are as follows. Firstly, there are significant product, price, promotion and place factors that affect customer satisfaction. Secondly, there are significant product, price, promotion and place factors that affect customer occupation. Thus, food service management needs to apply product, price, promotion and place strategies aggressively.

• Proceedings of the ESK Conference
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• 1993.10a
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• pp.189-204
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• 1993

산업화로 인한 급속한 경제성장과 증가하는 여성들의 사회진출은 의생활에서 보다 편 하고 간소화된 생활양식을 추구하게 되고, 이에따라 의복의 구입에 있어서도 맞춤복보다 는 시간, 경제면에서 유리한 기성복을 선호하게 되었다. 불특정다수를 위한 기성복의 생산에 있어서 개개인의 체형에 보다 적합성이 좋은 제품의 개발을 위해 다수인의 다항 목계측치에 근거한 치수체계의 설정은 무엇보다 중요한 문제가 된다. 우리나라에서는 1979년 공업진흥청에 의해 제 1차 국민표준체위조사가 실시되었으며, 1986년에는 제 2차 조사가 실시되어 그 결과를 토대로 한국 공업규격의 의류치수 규격이 제정 발표되었다. 그러나 이것은 연령에 따른 신체적 변화를 고려한 체형분류가 되어 있지 않으며, 제품 호수에 따라 동일한 간격을 둔 체계였다. 1992년에는 제 3차 국민표준체위조사가 실시 되어 그 결과가 발표되었다. 의복은 인체계측에 의한 신체 각 부위의 치수와 형태를 기초로 2차원적인 소재에 적절한 원형을 사용하여 재단, 봉제과정을 거쳐 3차원의 입체 로 구성하고 인체에 대응시킨 것이므로 기성복에 대하여 소비자의 치수적합성을 만족시 키기 위해서는 체형의 특징을 고려해야 할 것이다. 특히, 성장이 완료된 성인 여성은 출산후 중년에 접어들면서 신체적 특성이 변하여 체형이 바뀌는 경향이 있으므로 전 여성에대한 의류치수규격보다는 연령의 구분과 체형의 분류가 필요하다고 본다. 더우기 의류업체들의 판매대상의 세분화는 이를 더욱 뒷받침해주고 있다. 따라서 체형의 분류는 의복 치수 규격에 적용되어 의복의 종류에 따라 대다수의 불특정 다수 에게 보다 잘 맞는 의복 치수를 제공할 것이며, 그 치수의 정확성을 증대시키게 된다. 김성득(1991)은 소비자의 기성복에 대한 구매확률을 높이기 위해서는 규격치를 등간격 으로 하기 보다는 소비자의 분포밀도가 높은 곳일수록 규격치 간격들을 좁게 설정함으 로써 생산자 입장에서 총손실을 줄이고, 상대적 비용절감효과를 갖게할 수 있다고 하였다. 따라서 본 연구에서는 성인 여성기성복의 치수적합성을 높이기위하여 출산 후 중년에 접어 들면서 체형이 변화되는 것을 고려하여 연령을 분류하고(18세-34세, 30세-51세), 각 연령 집단에 따른 체형을 각각 3가지로 분류하였다. 이에 따라 의복 생산시의 총손실을 줄이기위한 상의, 하의생산시 필요한 부위별 최적규격치 간격을 제시하였다.

• Journal of The Korean Association For Science Education
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• v.30 no.1
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• pp.68-79
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• 2010

This study utilized the What Is Happening In this Class (WIHIC) questionnaire to examine students' perceptions of their science learning environment. Data was collected from 587 middle school students in seven coeducation schools in Seoul. Higher mean scores occurred on the scales of Student cohesiveness, Task orientation, Cooperation and Equity in the WIHIC, whereas lower mean scores occurred on Teacher support, Involvement and Investigation. The effects of gender on students' perceptions of their science learning environment were not statistically significant overall, but girls perceived Student cohesiveness and Cooperation more positively than boys. Correlations between the WIHIC scales of the low-level group that perceived their learning environments negatively (10 percentiles) and the high-level group that perceived their learning environments positively (90 percentiles) were computed. Teacher support, Involvement, Task Orientation and Investigation were highly correlated with each other in the low-level group, whereas only Teacher support and Equity were correlated in the high group. Educational implications were discussed.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.43-52
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• 2010

In the following studies, a detailed research of commercialization of native foods around Boseong area had taken place. The objective for the studies is to increase the value of traditional cooking by creating a unique course-meal. Statistical methods of demographic characteristics, frequency analysis on farmhouse restaurants, dish frequency analysis were used. The studies were carried out with total of 27 experts, and carried out between June and Angust 2009. Surveys were used, and all 27 survey results were used in the final analysis. With the results, the team has come up with unique Boseong course meal for every season.

• Culinary science and hospitality research
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• v.16 no.4
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• pp.1-14
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• 2010

This study is to analyze the difference of perception about Korean traditional food by generations in Busan area. For the analysis of this study, both the cross tabulation analysis and Frequency analysis were used, by choosing the random specimen of investigation from middle and high school students, college students and general people residing in Busan area. The result of the study is as follows. First, the frequency of preference for traditional food is different by generations. Second, Korean traditional food is the most preferred among all generations. Third, menu is decided mainly for a father in the family. Finally, standardized and simplified recipes are needed for busy people. To improve the difference by generation, herbs or seasonings should be added or ingredients should be changed into ones suitable to young generation's taste. It is necessary for future studies to have extended samples nationwide for balanced specimen.

• Journal of Korea Port Economic Association
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• v.25 no.1
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• pp.249-270
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• 2009

This paper analyses the results of the survey questionnaires which are made for logistics services users in Shanghai, China. Based an 158 valid users' responses, the study results show that the typical outsourcing logistics users prefer to set up long term relationship with providers and buy services from multiple providers. Most users are satisfied with their providers and believe that outsourcing logistics services has led to positive impact on their customer satisfaction, logistics service levels and revenue improvement. Price levers, core competences, reputation are critical in the selection of an outsourcing logistics provider for users in this study. This study indicates that the market for 3PL services in China has a reasonable potential fur further development, though 3PL practices are still at a nascent stage in China. This paper presents full details and implications of the results of th￡ survey and then provides some helpful suggestion for th￡ development of Chinese logistics industry and Chinese logistics companies.