• 농촌계획
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• 제10권1호
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• pp.1-7
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• 2004

There are recently many studies on evaluating the economic value of multi-functionality of rural areas. However, the regional difference of economic value leads a problem of different evaluation on its economic value for each region in its application to government policy. This problem causes an increase in cost because it creates restriction in policy decisions which put their importance on the time of their execution. This study investigates the propriety of value transfer using Meta Analysis after evaluating the social and cultural value of rural areas among their functions based on CVM model. It finds that the regional difference in the willingness to pay is 0.13% to 31.42%.

• 대한가정학회지
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• 제31권4호
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• pp.37-51
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• 1993

The Objects of this study are: 1. To compare the housework time of housewives by region and employment status. 2. To compare the economic value of housework by region and employment status. 3. To evaluate the economic value of housework by each method. The subjects of this study were 815 housewives living in Taegu and Kyungsangpookdo. The statistics used for data analysis were frequency, percentile, T-test, ANOVA and Seheffe test by SPSS PC programs: 1) The average housework time was 7.8hours per day. Full-time housewives spent 8.2hours and employed housewives spent 6.7hours to housework. 2) Partially there were significant difference in economic value of housework by employment status. 3) Estimates of economic value of housework by each method of evaluation are : (unit : won) sample mean method monthly (1) Specialized substitute method 587,080 (2) Overall substitute method 760,640 (3) Opportunity cost method 556,060 (4) Reservation wage method 534,070 (5) Subjective evalution method 644,540

• Food Science and Biotechnology
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• 제15권3호
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• pp.404-408
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• 2006

Feasibility of surface plasmon resonance (SPR) method to evaluate soybean frying oil quality was evaluated. Free fatty acid value, p-anisidine value, conjugated dienoic acid content, conjugated trienoic acid content, peroxide value, iodine value, total polar compound (TPC), ratio of unsaturated fatty acid to saturated fatty acid, refractive index, dielectric constant, smoking point, and L, a, and b of Hunter color system were selected as parameters related to conventional evaluation of soybean frying oil quality. SPR scale mapped with conventional quality parameters well described free fatty acid value, conjugated dienoic acid content, dielectric constant, TPC, and b of Hunter color system, as shown by correlation and linear regression analyses.

• 국제학술발표논문집
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• The 6th International Conference on Construction Engineering and Project Management
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• pp.367-370
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• 2015

Building deterioration reflects the degradation of basic building performance including structural performance, energy performance, durability, and safety, and it also includes perceived deterioration, which considers a user-based perspective. More than 50% of the existing buildings in Korea are over 15 years old and public buildings compose 2.5% of all buildings domestically. Therefore, there are several different problems, such as poor energy efficiency, structural performance, and safety. To address the challenges of increasing stock in deteriorated buildings, it is necessary to make decisions about reconstruction or renovation. In this study, we propose a new method to evaluate public building value with a contingent valuation method (CVM). By estimating willing-to-pay (WTP) from users of private buildings in similar situation with the public building, it is possible to compare market prices and calculate a correction factor to adjust the WTP data. Finally, we apply the correction factor to the WTP of a public building and estimate market price, willingness to pay (WTP). Finally, we apply the correction factor to willing to pay (WTP) of public building and estimate market price.

• KSII Transactions on Internet and Information Systems (TIIS)
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• 제12권3호
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• pp.1113-1135
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• 2018

Existing trust evaluation models for wireless sensor networks can accurately and objectively evaluate trust value of nodes, but the nodes' energy saving problem was ignored. Especially when there are a few malicious nodes in a network, the overall trust value calculation for all nodes would waste lots of energy. Beside that, the network failure caused by nodes death was also not considered. In this paper, we proposed a method for avoiding energy hole which applied trust evaluation models and a trust evaluation method based on information entropy, so as to achieve the purpose of improving nodes utilization. Simulation results show that the proposed method can effectively improve nodes utilization, and it has reasonable detection rate and lower false alert rate compared to other classical methods.

• 품질경영학회지
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• 제25권2호
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• pp.83-101
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• 1997

We have developed three evaluation checklists of educational softwares for users such as, learners, teachers and parents, not for the software develops or designers. This study has especially focused on CD-ROM titles and softwares on the internet. The followings were selected as the essential attributes that the educational softwares of high quality should possess : ease of use, technical support and interest of learning for learners, educational value and smartness for teachers, packaging integrity, investment value and childproof for parents. The evaluation checklists were developed on the basis of evaluation criteria which were concretion of the essential attributes. The validity of the evaluation checklists was supported by a theoretical study for the development of ckecklists and the actual development process. The interrater reliability and the retest reliability were confirmed by statistical methods. Thus, the developed checklists can be a useful tool to evaluate educational softwares. This study will contribute to improvement of the software quality and help users in selecting educational softwares.

• 한국식품조리과학회지
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• 제18권6호
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• pp.562-566
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• 2002

Seolgiddeok a representative rice cake was prepared by the addition of silkworm powder(SP) at various concentrations, and their physical characteristics were monitored by sensory evaluation, chromaticity, and rheometric measurement. In the proximate composition of SP cake, the contents of crude protein and ash were increased as the ratio of SP increased, but the moisture content was decreased. In the sensory evaluation, 3%-SP cake showed the highest preference, old showed the highest values in color, flavor, taste. texture, and overall duality. Lightness(L) value of SP cake was decreased as the ratio of SP increased. In the rheometer test, 15%-SP cake showed the highest value in the hardness, but 3%-SP cake showed the highest value in cohesiveness, gumminess and brittleness.

• 한국식품조리과학회지
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• 제26권1호
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• pp.26-31
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• 2010

The aim this study was to determine the optimum amount of jujube concentrate to add to rice flour in the preparation of Jeolpyeon (jujube rice cakes). According to the results, the moisture contents of Jeolpyeon with jujube concentrate were 50~53%. The L-value decreased with increasing addition of jujube concentrate, whereas the a-value increased, and the b-value did not differ by the addition of jujube concentrate except for the 0% sample. According to the results of mechanical evaluation, hardness decreased with increasing amounts of added jujube concentrate, whereas cohesiveness and springiness increased. Chewiness did not differ significantly as a result of addition of jujube concentrate, and gumminess and adhesiveness did not differ significantly (16% at most). The 12% jujube concentrate sample received the highest overall-acceptability scores from sensory evaluation results. In conclusion, according to its sensory and mechanical qualities, the optimal Jeolpyeon formulation consisted of 12% jujube concentrate added to rice flour.

• 한국작물학회:학술대회논문집
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• 한국작물학회 2002년도 춘계 학술대회지
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• pp.58-62
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• 2002

The standard of crop quality is required to promote the consumption and produce the high quality products. It will contribute the stability for processing products and the marketability of crops. Upland crop quality is considered to the three categories; the marketing value such as grain size, shape and appearance; the eating and processing value such as milling rate, dehulled ratio and kernel hardness; the nutritional value such as protein, lipid and isoflavone content. Even though many characters were analyzed for crop quality, effective method of evaluation to enhance the control of quality was not performed till now. Therefore, in the future, research in upland crop quality should emphasize to establish the standard evaluation method.

• 복식
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• 제25권
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• pp.119-132
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• 1995

The purposes of this study were to consider the aesthetic side in the clothing positively, search the relationships of the preferance and the aesthetic factors in the general costume of body form, analyze consumer's characters against the value evaluation factors. Stimuli and questionaries were used in this study. The stimuli were twelve color photographs on clothed bodies differing in the degree of beauty and function. The scales were chosen to measure variables refering to sundry records, prediminary exam-ination. The following null-hypothese were estabilished for this study. Ⅰ. Viewer's preferance for the general 4 costumes of body forms will haved significant relationship with aesthetic factors of clothing Ⅱ. Value evaluation factors of clothing will be significantly different according to the vari-ous viewer's characters. Data were abtained from 160 females stu-dents. The data were analyzed by using spsspc+ program-correlation coefficient, one-way ANOVA and scheffe-test. The results were as follows. Ⅰ. The viewer's preferance for general 4 costumes of body forms has significant re-lationship with aesthetic factors of clothing Ⅱ. Value evaluation factors of clothing are significantly different according to the various viewer's characters.