• Journal of the Korean Chemical Society
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• v.37 no.12
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• pp.1053-1059
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• 1993

The determination of iron(Ⅱ), iron(Ⅲ) and total iron was studied by differential-pulse and Tast polarography in 0.1 M acetate buffer solution at pH 4.60, Half wave potentials of iron(Ⅱ)-DTPA and iron(Ⅲ)-DTPA complexes were -0.150V vs. SCE reference electrode. In the presence of DTPA the redox process of iron(Ⅱ) and iron(Ⅲ) was reversible. Linear calibration plots were obtained for iron(Ⅱ) and iron(Ⅲ) concentration of 0.2∼1.0 mM. The detection limits of iron(Ⅱ) and iron(Ⅲ)by Tast polarographic method were 0.05 mM and 0.07 mM, respectively.

• KSII Transactions on Internet and Information Systems (TIIS)
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• v.9 no.2
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• pp.830-842
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• 2015

Trust and trustworthiness of web services and organizations is calculated as scalar values. But there is still a certain level of risk for the overall reliability of this value. In this article, we focus on calculating trust values as intervals between upper and lower bounds based on predefined confidence values through an additional confidence probability. This will give us a more realistic approach to the trust assessments between individuals and organizations. We also developed a web-based software tool, TAST (Trust Assessment Software Tool) that collects the web services' evaluation of different customer groups for similar organizations through the user interface and calculates the trust intervals for predefined and previously selected confidence values. Our model uses a weighted calculation of mean and variances of customer groups in specific periods and analyses the total and incremental trust of different customer groups.

• The Journal of Engineering Geology
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• v.4 no.3
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• pp.311-319
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• 1994

This paper presents a sensitivity analysis to obtain best fit of hydraulic parameters of leaky fractal aquifer. The sensitivity analysis uses the least squares method. The hydraulic parameters (generalized transmissivity and generalized storage coefficient) can be easily determined by the sensitivity analysis for various flow dimensions and different values of the leakage factor. Furthermore, the sensitivity analysis was applied to variable-rate pump tast at several abstraction wells, A computer program was developed to evaluate the hydraulic parameters by the sensitivity analysis.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.23 no.9A
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• pp.2211-2220
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• 1998

This paper presetns an adaptive critic self-learning control system with cerebellar model articulation controller (CMAC)-based decoder integrated with the associative search element (ASE) and adatpive critic element(ACE)- based scheme. The tast of the system is to balance a pole that is hinged to a movable cart by applying forces to the cart's base. The problem is that error feedback information is limited. This problem can be sloved when some adaptive control devices are involved. The ASE incorporates prediction information for reinforrcement from a critic to produce evaluative information for the plant. The CMAC-based decoder interprets one state to a set of patways into the ASE/ACE. These signals correspond to te current state and its possible preceding action states. The CMAC's information interpolation improves the learning speed. And design inverted pendulum hardware system to show control capability with neural network.

• Journal of the Korean Society for Precision Engineering
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• v.13 no.3
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• pp.42-48
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• 1996

In this paper, a position correction system of industrial robot for door-chassis assembly tast is developed in connection with the position correction algorithm shown in Part I. Tow notches and a hole of auto chassis are selected as the reference measure points and a vision based error detection algorithm is devised to measure in accuracy of less than 0.07mm. And also, the transformation between base and tool coordinates of the robot is shown to send the suitable correction quantities caaording to robot's option. The obtained algorithms were satisfactorily implemented for a real door-chassis model such that the system could accomplish visually acceptable door-chassis assembly task.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2006.08a
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• pp.115-134
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• 2006

This study was conducted during a period from July 4 to 30 to investigate the effect of restaurant environment upon customer's satisfaction and crowdedness awareness. Total 800sets of questionnaire were distributed among major food service corporations. They were 16 restaurants from McDonald, Burger King, Popeyes, KFC, Rits Carlton, Intercontinental, The Westin Chosun, Hilton, Merriot, Outback Steak House, Bennigans, VIPS, Pizza Hut Pul-hyanggi(Scent of grass), Nolboo Co.,, and Our Story, and received 50 see each to hand out to their customers. Out of total 800 sets of questionnaires, 592 sets (74.25% were retrieved and underwent a Multiple Regression Analysis. We found the following results from the study. First among each variable of restaurant environment that had a significant effect on the crowding, 'pTast service' and 'responsiveness to customer complaints' sooted a regression coefficient value 0.381 and 0.325 respectively. Second, among each restaurant environment factor that had a significant effect on crowding, 'quality of facility' sooted the highest regression coefficient value 0.423 with a standard error score 0.1074, fellowed by 'status of waiting', 'overall ambience' and 'service quality' in ascending order. Third, in the analysis of the effect of each environmental factor upon the satisfaction rate, 'status of waiting' showed the highest regression coefficient value 0.3821 with a standard error score 0.4565, followed by 'cleanliness', 'service quality' and 'conveniency', in ascending order.

• Journal of the Korean Home Economics Association
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• v.28 no.2
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• pp.15-29
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• 1990

A survey was conducted of 1,454 customers to investigate dining out behaviors at fast food restaurants of Youido department compound, Myung-dong and Gang-nam district in Seoul, in April, 1988. The results are summarized as follows; The majority, 85% of customers, were aged 14 to 30, consisting of junior and senior high school children, college students and company employees. The reasons given by customers for patronizing fast food restaurants were the following, from most to least frequent; "convenient to dining," "the adequate place for the companionship", "the surroundings and dining equipment are pleasant and hygienic", "to be able to stay as long as I want". The fast foods purchased by the customers were mostly for a between meal snack or ice cream or drink rather than a full meal. The majority of the customers ate the purchased foods at the fast food restaurnats. However, a limited number of female customers preferred to take the packed fast foods to their homes. Tast Preference was a major factor in food selection from available food items. Ice cream, juice, French fried potatoes, salad, fried chicken, rolled rice with laver, and coke were high on the list of liked foods; in constrast, lower preference was for porridge, fish burger, doughnut, chicken burger and rice cake. Preference by food nationality was highest for Korean food, then Western food, Chinese food, Italian food and Japanse food, in that order. Customers offered suggestions for better fast food service, such as lowering the price, greater variety in the menu, increasing the propotion of vegetables and fruits on the fast food menu adn developing fast foods from traditional Korean foods. The customers, in particular, emphasized a need for the development of Korean traditional beverage of malted drink and persimmon punch, as well as mungbean pan cakes and sweet-spicy rice noodles(docbokki), as fast foods.y rice noodles(docbokki), as fast foods.

• Journal of the Korean Society of Food Culture
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• v.9 no.5
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• pp.509-524
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• 1995

Consumer's perceptions of the quality of food and food-related servcie were surveyed through questionnaires by 672 adults randomly selected from 20 industrial foodservice in Pusan Kyeung Nam area. Data from consumers were analyzed by using $SPSSPC^+$ program in terms of $x^2-test$, oneway ANOVA, t-test. The results are as follows: 1) Among the food characteristics, the mean rating for temperature of food was 3.18 over 5, for quality of food vs. food price 2.97, for fresshness 2.96, for taste 2.86, and for combination of colors 2.73; 2) In the food-related service, the mean rating was 3.20 for cleanliness of dishes, 3.18 for quality of dishes, 3.01 for varity of food items, 2.95 for courtesy of employees, and 2.57 for availability of favorite food. 3) Self-operated foodservice showed higher mean ratings in nutrition of food, quality of food vs. food price, and availability of favorite food than does the contracted one. 4) The rice (85.0%) and the kimchi (81.4%) were right in amount, but the soup (42.5%) and the side dish (49.0%) were not enough. 5) In seasoning of food, 45.2% of the respondents agreed that the salty taste and the amount of MSG were just right. However, 38.0% and 37.9% of them responded that the salty tast was strong and the amount of MSG was much. 6) The respondents mostly required the improvement of the taste of side dish, nutrition of food, sanitation of food, and variety of menu items.

• Journal of the Korean Dietetic Association
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• v.13 no.3
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• pp.277-294
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• 2007

The purposes of this study were to a) examine using status, b) measure the service quality attributes, c) analyze IPA and customer satisfaction, d) develop the LSM(Local Store Marketing) by location of K theme restaurant such as residential type(A), complex type(B) and downtown type(C). The questionnaires were handed out to 346 of 450(usage rate 76.9%). The statistical data analysis was completed using SPSS(ver 12.0) for descriptive analysis, $X^2$, t-test, ANOVA, reliability analysis, factor analysis, multiple linear regression. From an analysis on service quality attributes, most importance of service quality attributes was more highly perceived than performance of those, except for 'attractive exterior', 'variety of kid's menu', 'convenient facilities for kid' and perceived importance and performance were also significantly different by location of branch restaurant. The attributes to be improved were 'convenience of restaurant's parking lot', 'food tast', 'speedy service' and 'service competency' as branch A(residential type) restaurant, 'convenience of the restaurant location' as branch B(complex type) restaurant and 'convenience of the restaurant location' and 'speedy service' as branch C(downtown type) through IPA analysis. The Overall customer satisfaction was 3.74 and service quality factors had significant effect on overall customer satisfaction. Location of restaurant, which gives a great effect on its operation and marketing, has a important correlation with success or failure of restaurant business enterprises. Therefore, marketing strategy by restaurant location should be developed.

• Journal of the East Asian Society of Dietary Life
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• v.1 no.1
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• pp.17-29
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• 1991

The Hong's-Zu-Bang-Moon, although it is not know when and by whom it was written, is estimated to have written in the middle of 1800, but has not been published yet. In general, other cooking books in Yi's Dynasty were on the cooking methods of a variety of foods. But the book deals solely with brewing, which is the trait of it. The book comprises a total of 36 items, among which So-Gog-Ju wine was excluded because only a part of it was recorded. Another item deleted, written vaguely and difficult to understand was, on a closer analysis of its content, 'Song-Soon-Ju wine'. According to the analysis of this book, the cereals used for brewing were 59 percent of regular rice and 41 percent of sticky rice including other 12 kinds of special materials. As for the processes, the precesses using Jee-Ae-Bop was dominant. The processing technique whose special words and expressions were analyzed in this study, were divided into 18 preparation methods, 45 processing ones, and 7 heating ones. The temperature processing whose expressions were analyzed here were divided into 6 cooking processes, 7 medium ones and 3 heating ones. The measurement unit of 'Doe' was most often used. It tried to show relatively accurate measurements but showed just approximate ones. There were 19 kinds of brewing utensis. Urns were most often used, but it was impossible to discern and kind. As for the tast of the wines, the writer showed his subjective expressions. The margianal point in this study is that it was very difficult to interpret the book. The closing up of twings of on azaled over the urn had no scientific base but said something of korean folkways at that times.