• Journal of Radiation Protection and Research
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• v.45 no.3
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• pp.95-100
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• 2020

Background: Compared with reported data of radon concentration, data of radon progeny concentration is limited in general, especially in outdoor environment. Materials and Methods: To know both the level and the variation of radon progeny concentration in outdoor environment in Beijing area, one-year continuous measurement with a cycle of 60 minutes was carried out by a step-advanced filter (SAF) monitor for radon progeny measurement. The observation site was located in a park in Eastern Beijing area, and the observation period was from October 17, 2018 to September 29, 2019. Results and Discussion: The equivalent equilibrium concentration (EEC) of radon progeny varies from 0.7 to 19.1 Bq·m^-3, with an annual average of 4.9 ± 2.7 Bq·m^-3. A clear diurnal variation of EEC, higher in the early morning and lower in the late afternoon, is observed due to the high sensitivity of the SAF monitor. Conclusion: Vertical convection of atmospheric boundary layer is thought to be the main reason of this phenomenon. For annual variation, the lowest monthly average EEC appeared in April, while the highest appeared in November, which might attribute to the atmospheric stability in different seasons.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.220-238
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• 2007

This study investigates the importance of customers who use hotel restaurants on the basis of literature and actual data, establishes positioning strategies to stimulate hotel restaurants amidst an intensely competitive market, and sets up marketing strategies that can be applied to hotel restaurant business from the analysis results. Determinant factors for hotel restaurants were service quality, food, atmosphere and cleanness, brand and reputation, the attitude and appearance of attendants, and variety of menu, in the order of importance. As for the analysis results for satisfaction, the higher the customers regarded on the attitude and appearance of attendants and the food of the restaurant, the higher the overall satisfaction, the intention of revisiting, and the intention of recommendation of the customers became. Therefore, the marketing and promotion staffs of hotel restaurants should search for the ways to meet these needs of customers as much as possible, and identify the usage inclinations and satisfaction level of customers when carrying out marketing activities and establishing customer relationship marketing strategies.

• Journal of Distribution Science
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• v.13 no.4
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• pp.9-19
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• 2015

Purpose - This study focuses on the use of evaluative criteria software for imprecise market information, and product mapping relationships between design parameters and customer requirements. Research design, data, and methodology - This study involved using the product predicted value method, synthesizing design alternatives through a morphological analysis and plan, realizing the synthesis in multi-criteria decision-making (MCDM), and using its searching software capacity to obtain optimal solutions. Results - The establishment of product designs conforms to the customer demand, and promotes the optimization of several designs. In this study, the construction level analytic method and the simple multi attribute comment, or the quantity analytic method are used. Conclusions - This study provides a solution for enterprise products' multi-goals decision-making, because the product design lacks determinism, complexity, risk, conflict, and so on. In addition, the changeable factor renders the entire decision-making process more difficult. It uses Fuzzy deduction and the correlation technology for appraising the feasible method and multi-goals decision-making, to solve situations of the products' multi-goals and limited resources, and assigns resources for the best product design.

• The Journal of Society for e-Business Studies
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• v.12 no.3
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• pp.193-210
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• 2007

In order for a classification system to be useful in every day business environments, it has to reflect peculiar characteristics of enterprises and organizations. By automating the generation process of classification, the overall operation of classification system becomes effective and efficient. However, in order for it to be really useful, human input and interventions are needed from the very beginning phase of the classification generation. This paper proposes an user-guided classification generation algorithm, in which the user inputs a specific level of the classification that she/he wants. Also we propose and implement manipulation operators to tailor the initial classification into the shape that user wants.

• Journal of the Korea Institute of Military Science and Technology
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• v.17 no.5
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• pp.611-619
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• 2014

Combining similar data provides larger data sets through conducting test for homogeneity of several samples under various production processes or samples from different LOTs. The test for homogeneity has been applied to either variable or attribute data, and for variable data set physical homogeneity has been tested without consideration of the specification to the set. This paper proposes a method for test of homogeneity based on quality level through using both variable data and the specification. Quality-based test for homogeneity as a way of combining data is implemented by test for coefficient of variation in the proposed method. The method was verified through the application to the data set in open literature. And possibility to combine performance data for various types of thermal battery was discussed in order to estimate operation reliability.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.489-500
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• 2013

This study was conducted to establish an effective palate cleanser when conducting descriptive analysis for gochujang products. In addition, descriptive analysis procedure for gochujang products was optimized. A generic descriptive analysis was performed on 4 types of gochujang samples varying in hot and spicy levels. The sensory attributes developed were 9 odors, 13 flavors, 4 texture and mouth feel attributes, and 4 appearance attributes. In order to select an effective palate cleanser for gochujang, 5 types of cleansers were tested (water, water+bread, water+cucumber, water+milk, water+cracker). Correct answering rate, significant numbers of product effect on sensory attributes, and the mean hot and spicy intensity values were considered to select the optimal palate cleanser. Results showed that as the hot & spicy level increased, red pepper odor and flavor significantly increased whereas umami taste intensity decreased. When comparing the efficiencies of various palate cleanser, the correct answer rates were the highest when warm water was used with either cucumber or cracker. Additionally, the attribute intensities were better differentiated between gochujang samples when cracker, white wheat bread, or cucumber were used. Overall, warm water with cucumber or cracker were shown to be the most effective cleansers.

• Journal of Digital Convergence
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• v.14 no.2
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• pp.389-396
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• 2016

This study analyzes factors that influence use diversity or usage of mobile video services. This study conducts multiple regression analysis to draw the major factors that affect use diversity or usage of mobile video services. The major findings of this study are as follows. First, IPTV membership status, DMB watching status, and TV contents broadcasting status affect the use diversity of mobile video services. Second, TV contents broadcasting status and video streaming quality affect the usage of mobile video services. This study provides some implications that TV contents broadcasting is a core element in mobile video services. The future research is discussed.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.115-122
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• 2013

This study investigated the quality and antioxidative properties of a Korean steamed-rice cake, Sulgidduk added with Prunus yedoensis Matsumura extract, and vitamin C. Sulgidduk was prepared by adding Prunus yedoensis Matsumura extract at 0, 0.1, 0.2, and 0.3% of rice powder. Antioxidant activities were measured by the scavenging activities of DPPH radicals, $ABTS^+$ radicals, $superoxide^-$ radicals and the reducing power. For analyzing quality characteristics, proximate composition, color, texture profile analysis, and sensory evaluations were measured. The antioxidative effect of the Sulgidduk significantly increased as the addition level increased, compared to the original Sulgidduk (p<0.001). As the content of Prunus yedoensis Matsumura extracts increased, L-values significantly decreased while the a-value and b-value significantly increased (p<0.001). For the texture profile analysis, the control group had a significantly higher value for hardness as compared to the Prunus yedoensis Matsumura extract-added groups (p<0.05). Springiness, chewiness and adhesiveness were not significantly different among the samples. In the sensory evaluation, the samples containing 0.1% and 0.2% Prunus yedoensis Matsumura extracts obtained better results in attribute. From these results, we suggest that Prunus yedoensis Matsumura is a good ingredient for increasing the consumer acceptability and the functionality of Sulgidduk.

• International Journal of Contents
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• v.5 no.3
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• pp.8-13
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• 2009

The recent Web service field emerges as the fastest growing IT paradigm as a result of the increasing interest in SOA (Services-Oriented Architecture) and the expansion of B2B market. With an increasing number of Web service that provide similar features, it becomes more important to provide the most appropriate service for the user's request. A service user in general requires the quality information of Web service when selecting a service among a number of similar Web services. Yet, finding a service through UDDI (Universal Description, Discovery and Integration) does not consider the non-functional aspects of users because it is only based on the functional aspects. That is, the quality, non-functional aspect will be an important factor for the mutual success of the user and provider. Using 3 factors in the Qos factors of the existing studies: the execution cost, reliability, and the quality level, the QoS of Web service is saved and the factors for the QoS are recorded in order to consider non-functional factors when selecting a Web service in this study. The Quality Broker determines the rank and shows the desired result of the service for users. The Quality Broker suggested in this thesis can be used to select a Web Service that considers the user-oriented and non-functional factors.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.140-148
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• 2017

The purpose of this study was to provide basic data for the development of stir-fried rice cake (Tteok-bokki) products which are suitable for the organoleptic property of Chinese people based on the analysis results of the important considerations in choosing stir-fried rice cake (Tteok-bokki) for Chinese students. As a result of analysis, it was found that the texture of stir-fried rice cake (Tteok-bokki), smell, the harmony of the rice cake and sauce, the harmony of the rice cake and ingredients, the plate of food, the size of rice cake, the shape of rice cake, the color of sauce, and the sanitary condition of the food, ingredients, and cookware have significant influence. As a result of the IPA analysis, the texture of food, the sanitary condition of the food, ingredients, cookware, and a cook were included in the first quadrant, which indicates that it is batter to maintain a good quality. Smell of stir-fried rice cake (Tteok-bokki), temperature, rice cake and ingredients were included in the second quadrant, which suggests that the importance is high, but the satisfaction level is low.