• Journal of the Korean Society for Library and Information Science
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• v.21
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• pp.141-168
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• 1991

The Purpose of this study is to explore and analyse ways of enhancing the effectiveness of reference service through reference evaluation. Marketing research technique combined with pre-evaluation theory was applied in this study to find out information for practice the service based on current concept of reference service. Aims and results of this study can be summarised as follows: First, the evaluation of effectiveness of reference service should be conducted for the purpose of finding out the ways of increasing user's satisfaction. Second, the policy evaluation was understood as the appropriated evaluation concept. The policy evaluation in principle coincides with reference service in sense that the satisfaction of public should have priority and hence be the criterion of the evaluation. Third, marketing research based on recently developed 'marketing concept', which concentrates all its efforts to meet user's demand and attempt to acquire the information for better marketing management of non-profit organization such as library, is examined to find out the evaluation method practically applicable to the pre-evaluation of reference service. In this study , conjoint analysis was adopted as the method of pre-evaluation about reference service. The Reference Room of the Central Library Yonsei University, was selected as the arget sample to find out the expected condition for the maximization of the user's satisfaction from the reference service. Based on this example study, the analysis indicates as the most desirable combination for reference service in terms of the user's satisfaction is following condition: the younger librarian with aimable personality who displays willingness In his/her assistance, plus as the method of reference service, sufficient and practical introduction to the reference materials available, plus immediate and satisfactory result of the service, and finally a library equipped with inter-library use system.

• Journal of the Korean Society of Clothing and Textiles
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• v.26 no.3_4
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• pp.473-484
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• 2002

The physical characteristics of silk and wool fabrics dyed with OFS-FR and SM-FR were examined and color difference and colorfastness of these fabrics were analyzed. The results are as follows; 1. The thickness, density and weight of both dyed fabrics were increased than those of undyed fabrics independently of dyeing materials and mordants. 2. Air permeability of all the silk samples increased than that of undyed silk, on the other hand, air permeability of most of wool samples decreased than that of undyed wool. 3. Thermal insulation values of silk samples were not consistent with dyeing conditions, but those of wool samples increased than those of undyed fabrics regardless of dyeing materials and mordants. 4. Color difference was clear between OFS-FR and SM-FR dyed fabrics. The colors dyed with OFS-FR-Al and OFS-FR-chitos an showed violet, those dyed with SM-FR displayed yellowish, in addition to in case of wool, dyed with OFS-FR-Cu the color was greenish yellow, in case of silk dyed with SM-FR-Cu that was yellowish red. 5. Sense of silk fabrics by sensory-test was soft and smooth. Feeling of colors in silk fabrics was wick, warm and slightly brilliant. In case wool, sense of dyed fabrics was slightly soft and slightly rough. Feeling of colors in wool fabrics was warm but not elegant. Therefore the result of sensory-test in silk might be better than that of in wool. 6. Colorfastness to dry cleaning and perspirations was good, but that to washing and sunlight was not fine.

• Journal of the Korean Society of Clothing and Textiles
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• v.33 no.5
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• pp.701-710
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• 2009

This study was conducted to develop excellent insole with good thermal insulation using new materials. We investigated that aerogel/fiber composite can be used as padding materials of shoes by comparing surface shape, moisture regain, water vapor permeability, thermal insulation and compression rate of insole materials tried with nonwoven fabric padding materials and insole sold in market. The results are as follows. Surface shapes were shown that the most appropriate material for sealing aerogel/fiber composite was high density fabric as per size of particle of aerogel. Moisture regain of aerogel/fabric composite was better than nonwoven fabric padding samples. However, when compared to insole sold in market, its moisture regain was worse than those of insole merchandises. Water vapor permeability was higher in material padded with nonwoven fabric than materials padded with aerogel/fiber composite in all three kinds of sealing fabrics. Thermal conductivity of aerogel/fabric composite was lower than nonwoven fabric material regardless of sealing fabrics. Thermal insulation of aerogel/fiber composite was higher than padding material of nonwoven fabric regardless of sealing fabrics. Compression rate of nonwoven (SP1) was higher than that of aerogel/fiber composite (SP2). Compressive elastic recovery rate of SP1 was also higher than that of SP2, which its compression rate and compressive elastic recovery rate were both poor. As the above result, ultra porous aerogel/fiber composite were proved to be material of good thermal insulation with lower thermal conductivity and also compression rate was proved to be low. Therefore, we can say that aerogel/fiber composite have high possibility to be used as insole materials for cold winter shoes requiring good thermal insulation protection.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.1
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• pp.417-425
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• 2020

In this paper, value relevance of the level of dependence on separate accounts in non-life-insurance companies is studied. As noted by Shim et al. (2015), the separate accounts of insurance companies consist of contracts with different attributes from the general accounts, so it is likely that firm value will vary depending on the insurer's dependence on the separate accounts. Thus, in this paper, an empirical analysis has been conducted using quarterly financial data and stock price data from domestic listed non-life-insurance companies from 2011 to 2018. The analysis shows that variables representing the level of dependence on separate accounts have a significant negative relevance to firm value. These results may suggest that changes in the proportion of a non-life-insurer's separate accounts may result in a change to its firm value under the same net assets and net income scales in aggregate accounts. This study provides management implications for the operation of separate accounts from the perspective of maximizing firm value. In addition, this study suggests that disclosure system improvement would be necessary to more directly report the operational performance of the separate accounts.

• Polymer(Korea)
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• v.24 no.3
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• pp.287-298
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• 2000

In preparing micron-sized monodisperse polystyrene beads by dispersion polymerization, the conversion, and the particle size and its distribution were affected by the reaction temperature, concentration of the monomer, solvent and initiator, molecular weight and concentration of the steric stabilizer, amount of oxygen existing in the reactor, and an appropriate combination of these starting materials. Ethanol as a dispersing agent, styrene as a monomer, PVP as a steric stabilizer, AIBN as an initiator, DVB as a cross-linking agent and toluene as a co-solvent were the basic materials for the synthesis. The reaction rate and the conversion were increased with the reaction temperature and the amount of DVB from 1 to 4%, and the conversion was saturated after 10 hours of the reaction time. The optimum reaction recipe for the preparation of the monodisperse PS beads was 25% styrene monomer, 0.5% DVB, 25% toluene, 10-15% PVP, and 2 and 4% AIBN, thereby, 3.9~4 ${\mu}{\textrm}{m}$ and 3.4~9.3 ${\mu}{\textrm}{m}$ of polystyrene beads, respectively, were successfully synthesized.

• Korean Journal of Materials Research
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• v.4 no.7
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• pp.798-807
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• 1994

The increase in the resistance of $BaTio_{3}$ with addition of Ca is attributed to the formation ofthe acceptor impurity by $CaCa^{2+}$" which substitutes Ti4+. However, some authors suggested that $Ca^{2+}$ can not substitute $Ti^{4+}$ because of its larger ionic radius. In this work, the existence of acceptor by Ca hasbeen studied through the high temperature equilibrium electrical conductivity of $BaTiO_{3}$ codoped with Caand Nb, where Ba/(Ti+Ca+Nb) was kept equal to unity. It was measured at $1000^{\circ}C$, and the oxygenpartial pressure was controlled between $10^{-15}$ ~ 1 atm. Changing the amount of added Ca and Nbresulted in the compensation effect between donor and acceptor, i.e., Nb was compensated by the acceptor.And through the defect chemical interpretation of the measured data, it was concluded that Ti canbe substitued with Ca. The existence of such acceptor was reaffirmated by ICTS(Isotherma1 CapacitanceTransient Spectroscopy) measurements.oscopy) measurements.

• Korean Journal of Materials Research
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• v.9 no.3
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• pp.240-243
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• 1999

Piezoelectric properties of O.9PMN-0.1PT relaxor ferroe1ectrics were investigated in the temperature range of $-40^{\circ}C~$100^{\circ}C$. After poled at $-40^{\circ}C$, electro-mechanical properties of the samples were measured by resonance antiresonance method. As the resonance behavior was shown in impedance spectrum obtained below $0^{\circ}C$, it can be c conduded that 0.9PMN-0.1PT is bona-fide ferroelectrics below the phase transition temperature. It is very noteworthy that electro-mechanical resonance occurs at the temperatures far above the phase transition temperature. It is coneluded that ferroelectricity in 0.9PMN-0.1PT relaxor were verified far above the phase transition temperature.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.225-231
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• 1994

This study was intended to observe the effect of cooked glutinous rice flour and soused shrimp on the fermentation of Kimchi samples were fermented for 11 days at 10$^{\circ}C$ after they were previously fermented for 6 hours at 20$^{\circ}C$. Changes of pH, total acidity, salt content, reducing sugar content, free amino acid content, total vitamin C content, and ascorbic acid content were measured. The results were as follows; 1. Soused shrimp and glutinous rice flour added in Kimchi acted as lactobacilli growth enhancer during fermentation. 2. Initial cincentrations of redng sugars in Kimch samples with no soused shrimp, 5% and 10% sosed shrimp were 7.5~8.3 mg/g, 3.0~4.7 mg/g and 0.5~0.6 mg/g respectively. Kinchi samples with glutinous rice flour showed higher reducing sugar contents than Kimchi samples without it. 3. Free amino acid contents in Kimchi samples gradually decreased during fermentation at 10$^{\circ}C$. According to their soused shrimp concentration, contents of free amino acid of Kimchi samples were significantly different. And Kimchi samples with glutinous rice flour showed lower free amino acid contents than Kimchi samples without it. 4. Total vitamin C contentrations of Kimchi samples were 24.5~28.0 mg% at the initial stage of fermentation and 15.0~19.2 mg% at the final stage of fermentation. During the fermentation of Kimchi, the higher soused shrimp concentration, the less total vitamin C contents were remained. 5. During the fermentation, ascorbic acid contents of Kimchi samples were not affected by soused shrimp and glutinous rice flour.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.739-744
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• 1998

Changes of volatile flavor compounds in sesame oil during industrial process (roasting temp. $225{\pm}2^{\circ}C$, roasting time 15 min) were investigated. Total volatile flavor compounds of 1 st expressed oil from roasted sesame seeds were 536.3 ppm, and those of 2nd expressed oil from sesame seed cake, residue of 1st expression, were 266.8 ppm. Those of 1st filtered oil, fixed oil and 2nd filtered oil were 472.2 ppm, 472.4 ppm and 443.0 ppm, respectively. Volatile flavor compounds were gradually decreased during processing. Top notes $(peak{\;}No.1{\sim}26)$ playing an important role in the aromatic character of sesame oil, of 2nd expressed oil were markedly reduced (70.67% of initial content). Especially pyrazine compounds showed the largest reduction in 2nd expressed oil. Total volatile flavor compounds of fixed oil, filtered oil were reduced slightly.

• Journal of Nutrition and Health
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• v.15 no.3
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• pp.186-193
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• 1982

Dry hams and sausages we re processed manually under the environmental conditions in Seoul, Korea, by addition with $NaNO_2$ - equivalent of 264ppm and 185ppm, respectively. The residual nitrites levels throughout the processing and storage periods were 32-67 ppm which are below the maximum legal allowance of 70ppm . The nitrites showed the highest levels at 2- weeks processing of dry sausages and at 5-weeks processing of dry hams, and the levels were gradually decreased thereafter. The residual nitrites in sausages dried in intestinal cases were lower and dropped below 10ppm after 3-weeks processing. The dry hams processed in summer also contained lower levels of nitrites, below 10ppm after 4-weeks processing. The levels of residual nitrates, however, showed highest when that of nitrites were lowest and were increased gradually with the duration of storage.