• Journal of Korean Society of Industrial and Systems Engineering
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• v.42 no.4
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• pp.69-75
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• 2019

Remotely Piloted Aircraft (RPA) controls as a type of unmanned aerial vehicle (drone) is growing rapidly and its flight controller stick disposition is required standardization. We should standardize RPA drone flight control disposition because the flight pilot of RPA is hard to be trained so the flight controller stick differences impairs safety and wastes time and effort of flight controller industry. So this study researches the on-going standardization of RPA drone flight control disposition in Korea and foreign countries. Also this paper analyzes and researches of expert about RPA drone flight controller function and application of flight control mode. I accomplished expert research about standardization plan of unmanned flight control mode and confirm the necessity. Nowadays mode1 and 2 are mostly used in Korea so I carried out preference investigation for two modes. There were 4 preferences choices of RPA drone control mode necessity (importance) and recommendation of standardization modes. They answered that necessity of standardization is important considering pilot training, flight safety and positive development of drone industry. The result of standardization mode preference is that they prefer mode 2 (drone maker 86%, training facilities and research facilities 58%, government bureau 60%). Overall preference result shows that mode 1 24%, mode 1&2 16%, mode 2 60%. So they preferred mode 2 by 60%. The differences between two modes are the direction of throttle and pitch. Direction of throttle and pitch operate opposite way. They prefer mode 2 because mode 2 has similarities of manned flight control mode. Significance of this study is that it showed the necessity of standardization and flight control preference in a quantitative way. It will help drone standardization in related industries and development direction near future.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.9 no.3
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• pp.41-50
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• 2010

This paper presents an investigation result that is made to determine dominant influencing factors and their specific impacts on motorist detour makings for VMS placements on freeway. This was necessary to provide engineers with a tool for evaluating VMS cost-effectiveness and its feasibility. This research found that additional travel time delay is the most influential variable in determining motorist detour makings. Also, more than 70% freeway motorists recognize the adjacent national roads as their detour routes, and both AADT and the distance to the entering point of the detour path are found to be dominating factors. Motorist detour ratio model by VMS placement on freeway is developed based on the Stated Preference. In model validation, actual detour making behaviors observed by the Revealed Preference values verify the detour ratio on the Stated Preference. These research findings should be useful for cost-effective placements of VMS on freeway, and it is recommended that the results be tested by practicing engineers in the ITS sector.

• Culinary science and hospitality research
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• v.12 no.3 s.30
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• pp.151-163
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• 2006

The sauce is very important to western dishes and also to value and relish of dishes because taste, appearance and the degree of water content are determined by sauce. Also, the taste derived from major sauce like a demi-glace and the basic sauce that affects cooking quality are highly recognized, but preference analyses of source and researches on each ingredients have not been performed up to now. Until today, sauces act as lubricants which add relish to dishes and aid digestion, so the importance of source is more emphasized to raise the taste, appearance, water content and specially healthy function of main ingredients. In this research, some problems of sauce itself and possibilities of improvement was grasped and then some remedies were suggested through the preference, variety and quantity analyses of demi-glace sauce practically used in hotels and restaurants around Gwang-Ju City and South Jeolla(Chon-Nam) Province. Finally, the volume of demi-glace sauce with various ingredients was suggested for various kinds of application. Through the actual proof analysis, preference of each sauce made from various kinds of ingredients was investigated. The result shows that the sauce made from beef bone is highly preferred, followed by pork bone and lamb bone. The least preferred is chicken bone.

• Korean journal of food and cookery science
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• v.21 no.5
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• pp.607-615
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• 2005

The purpose of this study was to analyze the characteristics of Chinese foods in main ingredients, sauces, and cooking methods, and to assess the applicability of kochujang in Chinese foods. Twenty Chinese foods and commercial kochujang were selected by a Chinese head cook. The main ingredients were 24 kinds such as pork, chicken, shrimp, bok choy, bean curd, Chinese noodles etc., which were generally used in Korean foods. The main Chinese sauces were 11 kinds, and soy sauce was used in 12 foods, shang loo tau soy sauce in 2, wine in 8, oyster sauce in 7, rice wine in 6. The classification of cooking units in all Chinese foods was performed and the cooking frequency was deep frying>pan frying>boiling>stir frying>steaming>roasting. The proper amount of kochujang (weight ratio) was decided by pre-test of the Chinese head cook and Chinese food added kochujang was assessed by a Chinese focus group. The overall preference of Chinese food added kochujang was assessed highly and was related to the kinds of sauces, and to the kinds of main ingredients. The foods which used soy sauce or shang loa tau soy sauce were preferred. Sweetness by using kochujang wasn't preferred in several foods. Saltiness and aftertaste by using kochujang didn't affect the food preference, and the intensity of color and pungency were evaluated as a moderate level. An increased amount of kochujang would be possible in several foods. However, the increase in the amount of kochujang for intensive color and pungency in Chinese foods was directly related to the increase of sweetness, which had been discussed as the main problem in lowering the preference. Therefore, the screening of various Chinese foods harmonized with kochujang and the determination of the proper mixing ratio with Chinese sauces are very important. The results of this study could be used as basic data for the promotion of kochujang consumption in the Chinese market.

• Korean Journal of Human Ecology
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• v.18 no.2
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• pp.491-500
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• 2009

This study was carried out to investigate the preference for traditional food of university students through the analysis of their daily meal types. Questionnaires were collected from a total of 197 students from December 2007 to February 2008 in Chungnam Province. The results are as follows; 148 of the respondents (73.0%) prefer Korean traditional meal as their favorite food. The significant differences are found in both gender groups and major groups (p<.05). 178 of the respondents (90.4%) answered that the traditional foods are excellent and good. However, the foods were significantly (p<.05) evaluated that major students consider them to be 'excellent' foods, while non-major students consider them to be 'good' foods. 136 of respondents (69.0%) answered that the traditional foods have beneficial influences on their health. In the survey on intake frequency of traditional meals, 137 of respondents (65.9%) have traditional foods more than twice a day. The ratio of traditional meal intake of male students is a significantly higher level (p<.05) than that of female students. Their preference for traditional rice cake, fermented rice punch, and juice mixed with fruits is a very high level of the average of 4.19, 4.22 and 4.34, respectively. The preference for Kimchi, Bulgoki, boiled beef slices, sundae and jelly was a relatively high level of the average of 4.43, 4.65, 4.14, 4.30, and 4.05, respectively. Concludingly, the research shows the majority of students enjoy korean traditional food and expect Korean food as favorite food to be developed and to be inherited.

• Journal of Fashion Business
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• v.6 no.5
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• pp.59-71
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• 2002

The purpose of this study was 1) to analyze the consumers' preference on the recent trend in men's wear according to their lifestyle and 2) to suggest a suitable direction for men's wear planning based on the lifestyle analysis. A survey was applied to obtain the data set responded from 310 male subjects who were aged between thirties and fourties. The main results of this study are summarized as follows: 1) Five types of recent fashion trends were identified through a qualitative analysis on the recent men's wear trend, which were 'Modern classic casual', 'Retro traditional casual', 'Authentic/Ethnic casual', 'Urban dandy street casual' and the 'Refined sportive casual'. 2) The three types of the respondents' lifestyle were identified in this research and named as 'pursuing sense', 'pursuing tradition' and 'conservative indifference'. Examining the preference on fashion trends according to subjects' lifestyle and etc., the preference level of the 'pursuing sense' group on trend was, in general, higher than that of the two other lifestyle groups. The most preferred trend style of 'pursuing sense' group was the 'Modern Classic'. Finally, a suitable direction for men's wear planning was suggested on the result of analysis in this research.

• Journal of the Korean Society of Clothing and Textiles
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• v.30 no.5 s.153
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• pp.807-817
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• 2006

The purpose of this study was to investigate the buying behavior of sports apparel brand in relation to the involvement of specific professional football teams. A total of 256 adults in their 20s and 30s who residing in Seoul, Suwon, Inchon, and Daejeon completed questionnaires. Data were analyzed by using SPSS 11.0. Major statistical methods were frequency analysis, t-test and Chi square analysis. The results of this study were as follows; 1. The high involvement group of the specific professional football team showed a higher degree in the recognition, the preference, and the buying intention on sports apparel brands than the low involvement group did. Results showed statistically significant differences in responses to preferred items and store types between the low- and high involvement group. 2. With regard to the preference of sponsored apparel brands and the number of own items according to the preference of specific professional football teams, the group who preferred FC Seoul and Suwon Samsung Bluewings had a higher preference and own more items than the less preferred group did. 3. Male respondents were found to have a higher degree in the recognition, the preference and the buying intention than female respondents were. Also, there were differences in responses to a preferred store type between males and females.

• Journal of Educational Research in Mathematics
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• v.23 no.4
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• pp.423-448
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• 2013

The journals provide an academic arena for researchers in specific academic field, and play a crucial role in the process of formation and development of the academic field. The main purpose of this research was to investigate the familiarity, reputation, applicability, and preference of mathematics education journals. For this purpose, a survey was conducted for mathematics educators. As a result, the three journals , , and were notably preferred by mathematics educators, and the scores of familiarity, reputation, applicability, and preference were almost synchronized. On the other hand, mutual preference of mathematics education, mathematics, and education journals is an indicator of the communication among related academic fields. However, mathematics education researchers showed little preference toward mathematics and education journals, and vice versa.

• Culinary science and hospitality research
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• v.14 no.2
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• pp.61-72
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• 2008

The purpose of this study was to analyze the difference in preference and property of native local foods among students living in Busan. It concentrated on the students who were majored in food service in five universities in Busan. From September 1st to 30th, 2007, 300 copies of questionnaire were distributed and 260 returned were included in the statistics. The statistics was conducted by frequency analysis, T-test(average deviation verification), technical analysis and one way ANOVA for an accurate result of the study. As a result, it was found that Gayamilmyeon(M=4.42) showed the most preference for 25 native local foods of Busan(sansungmakgeoli, dongraepajeon, steamed carp, catfish soup, corbicula soup, roasted eel, gijang raw hairtail, dongrae mugwort cake, sansung roasted goat, gijangkkomjangeo, steamed frogfish, duck dish, guponoodles, gayamilmyeon, sliced raw fish, molsim hot-pepper fish stew, hairtail stew, anchovy stew, miyeoksulchi, gompi salted dish, salted raw anchovy dish, roasted kkomjaneo, salted sliced persimmon dish, salted bean leave dish, kkasiri soup). On the other hand, it was found that Miyeoksulchi(M=2.66) showed the least preference among them. As a result of the analysis of the difference in demographic characteristics and property of native local foods, it was presented that there was no difference in the statistical analysis by sex but significant difference in taste, quantity, service, price, freshness, sanitation, packing condition and originality, etc by age, department, academic year, type of residence, family member, living period in Busan and monthly spending. It was considered to conduct a more in-depth study to promote native local foods and interest in the food of Busan in university students.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.5
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• pp.449-456
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• 2004

Different types of coagulant and characteristics of its concentration added in the process of making milk curd were compared in this study. The pH of whey decreased when the amount of coagulant increased. The turbidity of whey was decreased when 5% of acetic acid and lemon juice were put into as coagulants. The texture of milk curd made with cow's milk and skim milk was measured the highest when acetic acid and lemon juice were added at 3, 5% of their concentration. The fracturability of milk curd made only with cow's milk decreased as the concentration of each coagulant increased. The cohesiveness was decreased as concentration of coagulant increased. The springiness was slightly changed depending on its coagulant but didn't show much of difference. The gummminess of milk curd made with cow's milk was increased when 3, 5% of coagulant was added. The result of sensory evaluation of milk curd showed that preference of milk curd wasn't depending on types of milk nor its coagulant. Also, flavor preference showed better when lemon juice was added. Preference in texture of milk curd was the highest made with cow's milk and skim milk. Preference in taste was high when 10% of lemon juice was added to skim milk and preference in its appearance showed higher when the alum was added as a coagulant to both cow's milk and skim milk than other coagulants.