• Title/Summary/Keyword: Life Time value

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Assessment of Yield Characteristics of Gas Pipeline Materials by Observing Surface-Local Deformation (미소 표면변형 관찰을 통한 가스배관 부재의 항복특성 평가)

  • Lee, Yun-Hee;Baek, Un-Bong;Cheong, In-Hyeon;Nahm, Seung-Hoon;Lee, Sang-Houck
    • Journal of the Korean Institute of Gas
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    • v.12 no.2
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    • pp.92-98
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    • 2008
  • A combination of the instrumented indentation and 3D morphology measurement has been tried in order to perform a real-time property measurement of degraded materials in gas pipelines; three-dimensional indent morphologies were recorded using a reflective laser scanner after a series of insturmented indentations on three metallic specimens. Dimensions of the permanent deformation zone and contact boundary were analyzed from the cross-sectional profile over an remnant indent and used for estimating yield strength and hardness, respectively. Estimated yield strength was comparable with that from uniaxial tensile test and actual hardness implying material pile-up effects was lower than the calculated value from indentation curve by $20{\sim}30%$. It means that this 3D image analysis can explain the material pile-up effects on the contact properties. Additionally, a combined system of indentation and laser sensor was newly designed by modifying a shape of the indentation loading fixture.

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Toegye : a person of pleasant and noble mind (퇴계(退溪)의 인간상(人間像) : 열락군자(說樂君子))

  • Lee, Sangik
    • The Journal of Korean Philosophical History
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    • no.41
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    • pp.39-70
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    • 2014
  • Toegye pursues a life of pleasure, joy and nobility. Anyone who is a scholar shall feel a joy in learning and practicing. However, not everyone can enjoy true pleasure or true calling through self-cultivations. Everybody wants "a joy of distant friends' visitations." But most of Confucian scholars prefer forests as a place of learning and self-cultivation. Toegye especially likes a forest life and then gives same value to walking as to reading. "Not to be angry even if not recognized" must be a high stage of self-cultivation. Toegye does not pursue fame or glory and always resign into a country life. His life-time resignation makes him obtain great after-death fame and glory. Thus, nobody feels jealousy against him but adores him.

A Study on Perceived Quality affecting the Service Personal Value in the On-off line Channel - Focusing on the moderate effect of the need for cognition - (온.오프라인 채널에서 지각된 품질이 서비스의 개인가치에 미치는 영향에 관한 연구 -인지욕구의 조정효과를 중심으로-)

  • Sung, Hyung-Suk
    • Journal of Distribution Research
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    • v.15 no.3
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    • pp.111-137
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    • 2010
  • The basic purpose of this study is to investigate perceived quality and service personal value affecting the result of long-term relationship between service buyers and suppliers. This research presented a constructive model(perceived quality affecting the service personal value and the moderate effect of NFC) in the on off line and then propose the research model base on prior researches and studies about relationships among components of service. Data were gathered from respondents who visit at the education service market. For this study, Data were analyzed by AMOS 7.0. We integrate the literature on services marketing with researches on personal values and perceived quality. The SERPVAL scale presented here allows for the creation of a common ground for assessing service personal values, giving a clear understanding of the key value dimensions behind service choice and usage. It will lead to a focus of future research in services marketing, extending knowledge in the field and stimulating further empirical research on service personal values. At the managerial level, as a tool the SERPVAL scale should allow practitioners to evaluate and improve the value of a service, and consequently, to define strategies and actions to address services for customers based on their fundamental personal values. Through qualitative and empirical research, we find that the service quality construct conforms to the structure of a second-order factor model that ties service quality perceptions to distinct and actionable dimensions: outcome, interaction, and environmental quality. In turn, each has two subdimensions that define the basis of service quality perceptions. The authors further suggest that for each of these subdimensions to contribute to improved service quality perceptions, the quality received by consumers must be perceived to be reliable, responsive, and empathetic. Although the service personal value may be found in researches that explore individual values and their consequences for consumer behavior, there is no established operationalization of a SERPVAL scale. The inexistence of an established scale, duly adapted in order to understand and analyze personal values behind services usage, exposes the need of a measurement scale with such a purpose. This need has to be rooted, however, in a conceptualization of the construct being scaled. Service personal values can be defined as a customer's overall assessment of the use of a service based on the perception of what is achieved in terms of his own personal values. As consumer behaviors serve to show an individual's values, the use of a service can also be a way to fulfill and demonstrate consumers'personal values. In this sense, a service can provide more to the customer than its concrete and abstract attributes at both the attribute and the quality levels, and more than its functional consequences at the value level. Both values and services literatures agree, that personal value is the highest-level concept, followed by instrumental values, attitudes and finally by product attributes. Purchasing behaviors are agreed to be the end result of these concepts' interaction, with personal values taking a major role in the final decision process. From both consumers' and practitioners' perspectives, values are extremely relevant, as they are desirable goals that serve as guiding principles in people's lives. While building on previous research, we propose to assess service personal values through three broad groups of individual dimensions; at the self-oriented level, we use (1) service value to peaceful life (SVPL) and, at the social-oriented level, we use (2) service value to social recognition (SVSR), and (3) service value to social integration (SVSI). Service value to peaceful life is our first dimension. This dimension emerged as a combination of values coming from the RVS scale, a scale built specifically to assess general individual values. If a service promotes a pleasurable life, brings or improves tranquility, safety and harmony, then its user recognizes the value of this service. Generally, this service can improve the user's pleasure of life, since it protects or defends the consumer from threats to life or pressures on it. While building upon both the LOV scale, a scale built specifically to assess consumer values, and the RVS scale for individual values, we develop the other two dimensions: SVSR and SVSI. The roles of social recognition and social integration to improve service personal value have been seriously neglected. Social recognition derives its outcome utility from its predictive utility. When applying this underlying belief to our second dimension, SVSR, we assume that people use a service while taking into consideration the content of what is delivered. Individuals consider whether the service aids in gaining respect from others, social recognition and status, as well as whether it allows achieving a more fulfilled and stimulating life, which might then be revealed to others. People also tend to engage in behavior that receives social recognition and to avoid behavior that leads to social disapproval, and this contributes to an individual's social integration. This leads us to the third dimension, SVSI, which is based on the fact that if the consumer perceives that a service strengthens friendships, provides the possibility of becoming more integrated in the group, or promotes better relationships at the social, professional or family levels, then the service will contribute to social integration, and naturally the individual will recognize personal value in the service. Most of the research in business values deals with individual values. However, to our knowledge, no study has dealt with assessing overall personal values as well as their dimensions in a service context. Our final results show that the scales adapted from the Schwartz list were excluded. A possible explanation is that although Schwartz builds on Rokeach work in order to explore individual values, its dimensions might be especially focused on analyzing societal values. As we are looking for individual dimensions, this might explain why the values inspired by the Schwartz list were excluded from the model. The hierarchical structure of the final scale presented in this paper also presents theoretical implications. Although we cannot claim to definitively capture the dimensions of service personal values, we believe that we come close to capturing these overall evaluations because the second-order factor extracts the underlying commonality among dimensions. In addition to obtaining respondents' evaluations of the dimensions, the second-order factor model captures the common variance among these dimensions, reflecting the respondents' overall assessment of service personal values. Towards this fact, we expect that the service personal values conceptualization and measurement scale presented here contributes to both business values literature and the service marketing field, allowing for the delineation of strategies for adding value to services. This new scale also presents managerial implications. The SERPVAL dimensions give some guidance on how to better pursue a highly service-oriented business strategy. Indeed, the SERPVAL scale can be used for benchmarking purposes, as this scale can be used to identify whether or not a firms' marketing strategies are consistent with consumers' expectations. Managerial assessment of the personal values of a service might be extremely important because it allows managers to better understand what customers want or value. Thus, this scale allows us to identify what services are really valuable to the final consumer; providing knowledge for making choices regarding which services to include. Traditional approaches have focused their attention on service attributes (as quality) and service consequences(as service value), but personal values may be an important set of variables to be considered in understanding what attracts consumers to a certain service. By using the SERPVAL scale to assess the personal values associated with a services usage, managers may better understand the reasons behind services' usage, so that they may handle them more efficiently. While testing nomological validity, our empirical findings demonstrate that the three SERPVAL dimensions are positively and significantly associated with satisfaction. Additionally, while service value to social integration is related only with loyalty, service value to peaceful life is associated with both loyalty and repurchase intent. It is also interesting and surprising that service value to social recognition appears not to be significantly linked with loyalty and repurchase intent. A possible explanation is that no mobile service provider has yet emerged in the market as a luxury provider. All of the Portuguese providers are still trying to capture market share by means of low-end pricing. This research has implications for consumers as well. As more companies seek to build relationships with their customers, consumers are easily able to examine whether these relationships provide real value or not to their own lives. The selection of a strategy for a particular service depends on its customers' personal values. Being highly customer-oriented means having a strong commitment to customers, trying to create customer value and understanding customer needs. Enhancing service distinctiveness in order to provide a peaceful life, increase social recognition and gain a better social integration are all possible strategies that companies may pursue, but the one to pursue depends on the outstanding personal values held by the service customers. Data were gathered from 284 respondents in the korean discount store and online shopping mall market. This research proposed 3 hypotheses on 6 latent variables and tested through structural equation modeling. 6 alternative measurements were compared through statistical significance test of the 6 paths of research model and the overall fitting level of structural equation model. and the result was successful. and Perceived quality more positively influences service personal value when NFC is high than when no NFC is low in the off-line market. The results of the study indicate that service quality is properly modeled as an antecedent of service personal value. We consider the research and managerial implications of the study and its limitations. In sum, by knowing the dimensions a consumer takes into account when choosing a service, a better understanding of purchasing behaviors may be realized, guiding managers toward customers expectations. By defining strategies and actions that address potential problems with the service personal values, managers might ultimately influence their firm's performance. we expect to contribute to both business values and service marketing literatures through the development of the service personal value. At a time when marketing researchers are challenged to provide research with practical implications, it is also believed that this framework may be used by managers to pursue service-oriented business strategies while taking into consideration what customers value.

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The Effect of Far-Infrared Irradiation on Functional Components of Grape Seed (원적외선 처리가 포도씨의 기능성분에 미치는 영향)

  • Lee, Jihyun;Baek, Jiyoung;Yoon, Sung-Ran;Kwon, Joong-Ho
    • Current Research on Agriculture and Life Sciences
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    • v.28
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    • pp.53-62
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    • 2010
  • The effect of far-infrared (FIR) irradiation on the functional compounds of grape seeds extract were evaluated. Grape seed was dried on different heating power (0, 900, 1800 W) and heating time (0, 20, 40 min) with far-infrared drier. Contents of soluble solids, catechins, total phenolics and total flavonoids along with Hunter's color value, electron donating ability (EDA) and nitrite scavenging activity were analyzed. The soluble solids, Hunter's L value and a value were not significantly different from control samples. Cathechin, procyanidin $B_2$ and epicatechin contents changed with heating time. In the treated sample, total cathechins content was found maximum at 900 W of heating power and 20 min of heating time with a high level of total phenolics, total flavonids and EDA. These results indicated that FIR irradiation of grape seed could enhance antioxidant activities of its extracts by increasing the amounts of functional compounds. Moreover, response surface methodology(RSM) was applied to predict optimum conditions for heating by FIR rays of grape seeds. Based on superimposition of contour map with respect to total phenolics, total catechin and EDA, optimum ranges of heating conditions were heating power of 621.82~818.18 W and heating time of 16.3~19.83 min.

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Variation of Meat Quality Parameters Due to Conformation and Fat Class in Limousin Bulls Slaughtered at 25 to 27 Months of Age

  • Guzek, Dominika;Glabska, Dominika;Pogorzelski, Grzegorz;Kozan, Karolina;Pietras, Jacek;Konarska, Malgorzata;Sakowska, Anna;Glabski, Krzysztof;Pogorzelska, Ewelina;Barszczewski, Jerzy;Wierzbicka, Agnieszka
    • Asian-Australasian Journal of Animal Sciences
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    • v.26 no.5
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    • pp.716-722
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    • 2013
  • The aim of the present study was to determine the influence of age of animal, hot carcass weight, pH, conformation and fat class on basic beef quality attributes (tenderness, sarcomere length, basic chemical composition, marbling and colour) in a group of purebred animals. The object of the study was beef of Limousin bulls (25 to 27 months, hot carcass weight - $432{\pm}31$ kg, "U" conformation class, "2"-"3" fat class). Analysed cuts were Infraspinatus muscle from the blade and Longissimus dorsi muscle from the cube roll and the striploin. Tenderness was analysed with universal testing machine, colour - chromometer analysis, sarcomere length - microscopic method, basic chemical composition - near-infrared spectroscopy and marbling - computer image analysis. No differences in tenderness and sarcomere length were observed within the age groups of Limousin bulls (age of 25, 26, 27 months) (p>0.05). Moisture (p = 0.0123) and fat (p = 0.0250) content were significantly different for meat of animals slaughtered at the age of 25 and 27 months. No influence of pH value on tenderness was observed, but at the same time, influence on sarcomere length (p = 0.039) and $b^*$ component of colour (0.045) was found. For "U" conformation class, in subclasses, as well as for fat classes "2"-"3", there were no differences in tenderness, sarcomere length and colour components. Higher fat content was observed in the higher fat class, rather than in lower, however this feature was not associated with marbling.

Physico-Chemical Characteristics of Aquacultural Discharging Water in Jeju Island (제주도내 양식장 배출수의 이화학적 특성 분석)

  • Kim, Man-Chul;Jang, Tae-Won;Han, Yong-Jae;Kim, Ju-Sang;Harikrishnan, Remasamy;Oh, Duck-Chul;Kim, Ki-Young;Heo, Moon-Soo
    • Journal of Life Science
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    • v.19 no.7
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    • pp.943-948
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    • 2009
  • Physical and chemical analyses of water discharged from 4 crowded farms (Sungsan, Pyosun, Wimi and Daejung) in Jeju island were performed from July, 2006 to Dec, 2006, and the result of the analyses showed that hydrogen ion concentrations (pH) for water discharged from Sungsan farm was 7.74, Pyosun was 7.68, Wimi was 7.68 and Daejung was 7.7. Salinity levels for Sungsan, Pyosun and Wimi had an average of 31$\sim$33 $^\circ$/$_\circ$$_\circ$ indicating characteristics of far distance areas, whereas that of Daejung was 28.81 %, which was far lower compared to regular sea water salinity. As the result of measuring dissolved oxygen (DO) for each area, each area showed first graded DO for each discharged water based on water quality level for each sea district. The result of measuring the temperature for discharged water showed that water temperatures for summer were 23$\sim$25$^\circ$C, and those for winter were 16$\sim$ 18$^\circ$C. Nitrogen concentrations for discharged water exceeded each sea area's water quality level in all farms. In the case of phosphate, its average value was 0.48 mg/l for Sungsan, 0.55 mg/I for Pyosun, 0.66 mg/I for Wimi, and 0.44 mg/l for Daejung, and chemical oxygen demand (COD) was shown to be 1.5 mg/l 1.8 mg/I, 1.6 mg/I and 2.3 mg/I for Sungsan, Pyosun, Wimi and Daejung respectively. For suspended solids (SS), the average concentration was 19.3 mg/I, 21.2 mg/I, 21.3 mg/I and 18.5 mg/I for Sungsan, Pyosun, Wimi and Daejung respectively. The results of physical and chemical analyses for discharged water in farms based on time showed that almost all items were shown to increase in the forenoon and decrease, overall, in the afternoon.

Effect of Air Bubble Washing with Brine on Quality Characteristics of Strawberries during Storage (염수를 이용한 공기방울 세척이 딸기의 저장 시 품질특성에 미치는 영향)

  • Kang, Sung-Won;Lee, Byung-Ho;Heo, Ho-Jin;Chun, Ji-Yeon;Seoung, Tae-Jong;Choi, Sung-Gil
    • Journal of agriculture & life science
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    • v.45 no.3
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    • pp.81-88
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    • 2011
  • In this study, we investigated effect of washing with brine on quality characteristics of strawberries during storage at 4 or $20^{\circ}C$. The strawberry samples were prepared with brine-washing (BW), brine-washing and removing moisture on surface (BWR), or without brine-washing and removing moisture (control). The samples were tested for total aerobic bacteria, pH, color, firmness. BWR affected the microbial change, resulting in retarding the growth of total aerobic bacteria, compared with the control and BW. The initial microbial and exponential growth phase of BWR at $4^{\circ}C$ was not detected. For pH, there wasn't dramatical change on BWR at $4^{\circ}C$ and $20^{\circ}C$. In addition, there was dramatically in decreased on control and BW. A-value was increased over storage time on control and BWR except BW. For firmness, there wasn't dramatical change on all sample when stored at $4^{\circ}C$. The results suggest that storage of strawberry stored after washing and moisture removal from the surface should be applied to maintain quality and shelf-life during storage of strawberries.

Optimal Condition for Manufacturing Water Extract from Mandarin Orange Peel for Colored Rice by Coating (유색미 제조용 감귤과피 물추출 균질액의 제조조건 최적화)

  • Seo, Sung-Soo;Youn, Kwang-Sup;Shin, Seung-Ryeul;Kim, Soon-Dong
    • Korean Journal of Food Science and Technology
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    • v.35 no.5
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    • pp.884-892
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    • 2003
  • This study was conducted to optimize the water homogenization process of mandarin orange peel for colored rice. Four variables were used to determine the optimum conditions for homogenization speed, time, temperature, and water volume with a five level central composite design and response surface methodology. The process was optimized using the combination of EI and b values of rice coated with water extract of the mandarin orange peel. The effect of water volume was the most significant compared to the other variables on the quality of water homogenate. The regression polynomial model was a suitable (p>0.05) model by lack-of-fit analysis showing high significance. To optimize the process, based on surface response and contour plots, individual contour plots for the response variables were superimposed. The optimum conditions for manufacturing water extract from mandarin orange was with 8,500 rpm homogenization speed, 2.8 min time, $53^{\circ}C$ temperature, and 42 mL water volume with the maximum of restricted variables of EI above 400 and h value above 24.

Effect of Deboning Time on Quality Characteristics of Pressed Pork Ham (돈육 뒷다리 부위의 발골시간이 프레스햄의 품질 특성에 미치는 영향)

  • Yang, H.S.;Joo, S.T.;Park, Gu-Boo
    • Journal of Animal Science and Technology
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    • v.49 no.3
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    • pp.387-394
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    • 2007
  • To investigate the effects of deboning time and muscle type of ham on quality characteristics of cooked press ham, a total of twelve pigs(barrow, 100±5kg) were slaughtered and split in half. The left side ham of carcasses was deboned immediately after slaughter whereas the right side ham was deboned after chilling for 24 hours at 4℃. Each of two muscles(SM; Semimembranosus, BF; Biceps femoris) was used to make a press ham. The pH of hot-boning muscles was significantly(p<0.05) higher than that of cold- boning muscles, and the pH of SM samples was significantly(p<0.05) higher than BF samples. Hot-boning muscles showed significantly(p<0.05) longer sarcomere length compared with cold-boning muscles. There was no significant difference in myoglobin(Mb) percentage between SM and BF muscles, but SM samples of hot-boning showed significantly(p<0.05) lower L* value compared to hot-boning BF samples. The lightness(L*) of hot-boning muscles was significantly(p<0.05) lower than that of cold-boning muscles. These results suggested that the dark color of hot-boning samples might be due to not only the high muscle pH but also the long sarcomere length without difference in Mb percentage. Hardness and gumminess of hot-boning press ham were significantly(p<0.05) lower than those of cold-boning samples. These results implied that color and pH of press ham did not affected by deboning time or muscle type of ham. However data suggested that texture and panel test of press ham might be improved by using hot-boned muscle due to long sarcomere length of raw meat.

Effect of Feeding a By-product Feeds-based Silage (Biosilage®) on Behavior Pattern of Growing Hanwoo Steers (부산물사료 주원료 사일리지(Biosilage®) 급여가 거세 육성 한우의 행동양식에 미치는 영향)

  • Kim, Young Il;Lee, Sang Moo;Park, Keun Kyu;Kwak, Wan Sup
    • Journal of The Korean Society of Grassland and Forage Science
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    • v.33 no.4
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    • pp.290-297
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    • 2013
  • This study was carried out to investigate the effects of a by-product feed-based silage (BF silage) feeding on behavior patterns of growing Hanwoo steers. A total of 10 Hanwoo steers (11 months old, 302kg of body weight) were assigned to 2 dietary treatments: the control (concentrate mix + free access to rice straw), and the treatment (concentrate mix + free access to BF silage). The behavior patterns were observed for 48 hours. The intakes of dry matter (DM) and neutral detergent fiber (NDF) of the treatment group were higher than those of the control group. Eating time, ruminating time and resting time were not different between the control and treatment. But, the intake time per kg DM was higher for the control than treatment. The number of bolus, total chewing frequency, number of ruminating per bolus and number of bolus per minute were not different between the control and treatment. But the chewing frequency per bolus was higher in the treatment than control (p<0.05), and feed value index was lower in treatment than control (p<0.05). Frequencies of drinking and defecating were not different between the two groups, but the frequency of urinating was higher for the treatment (p<0.05) than control. Eating rate, ruminating efficiency and chewing efficiency were much higher in the treatment group than control (p<0.05). These results indicate that the replacement of conventional rice straws with the BF silage (physically effective NDF, about 25%) did not affect the ruminating behaviors of Hanwoo steers significantly.