• 한국재료학회지
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• 제14권6호
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• pp.413-419
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• 2004

Recently, Silicon On Insulator (SOI) devices emerged to achieve better device characteristics such as higher operation speed, lower power consumption and latch-up immunity. Nevertheless, there are many detrimental defects in SOI wafers such as hydrofluoric-acid (HF)-defects, pinhole, islands, threading dislocations (TD), pyramid stacking faults (PSF), and surface roughness originating from quality of buried oxide film layer. Although the number of defects in SOI wafers has been greatly reduced over the past decade, the turn over of high-speed microprocessors using SOI wafers has been delayed because of unknown defects in SOI wafers. A new characterization method is proposed to investigate the crystalline quality, the buried oxide integrity and some electrical parameters of bonded SOI wafers. In this study, major surface defects in bonded SOI are reviewed using HF dipping, Secco etching, Cu-decoration followed by focused ion beam (FIB) and transmission electron microscope (TEM).

• 한국의류학회지
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• 제20권3호
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• pp.414-428
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• 1996

This study intends to ascertain the importance of store atmosphere when construcing store marketing strategies for store differentiation. And it is studied by classifying consumer groups according to clothing shopping motivations, comparing store atmosphere assessment and emotion response of preferred stores, and analyzing the influence store atmosphere has on store preference or impulsive purchase. The subject of this study are women in their twenties living in Seoul, 255 career women and 233 college students totaling 458, and model sampling is done by convenient sampling taking into account the type of their occupation and major. Modified survey based on references and former studies is used, and using SAS packages, methods. The results of data analysis are as follows. 1. Consumer groups are classified into the following four subdivisions: shopping involvement, leisure pursuit, financial, and shopping unconcern group. The stores women in twenties use most frequently for shopping are department stores, speciality stores, common market, discount stores, and wholesale markets, and significant difference are shown between consumer groups. 2. Consumer responses for store atmosphere preferences are shown significantly among groups when concerned with store preferences. 3. Images of store atmosphere as factor analyzed into environment factor, kindness factor, and decoration factor, Environment factor is most highly estimated in speciality stores, kindness factor in department stores, and decoration factor in common markets. 4. Leisure pursuit group is assessed to be most influenced by store atmosphere in store seleciton, impulsive purchase, and after-purchase shopping behavior, and impulsive purchase is shown highly in department stores and speciality stores.

• 한국식품조리과학회지
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• 제24권3호
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• pp.367-374
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• 2008

The principal objective of this study was to determine the influence of physical evidence's performance on perception of value at family restaurants in Seoul. Frequency analysis, t-test, ANOVA, reliability analysis, factor analysis, multiregression analysis were employed to analyze the data. The physical evidence was divided into 3 factors. Factor 1, 'matters related to appearances and decoration'; and Factor 3, matters related to atmosphere' differed significantly with monthly pocket money. However, all factors differed significantly by partner. Additionally, all factors positively(+) influenced customer's perception of value. In particular, factor 1, 'matters related to appearances and decoration' was the most positive factor. As a result, physical evidence can be regarded as efficient marketing tactic by which the intangible factors of restaurant-business may be removed. Therefore, food-service companies should endeavor to manage physical evidence ideally as a means of reducing the negative characteristics of service toward customers and inducing customers perceptions of value at family restaurants.

• 패션비즈니스
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• 제2권3호
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• pp.73-86
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• 1998

Jean-Charles de Castelbajac is gaining worldwide recognition as a designer who is not conscious of fashion and meet the desire of times. Castelbajac's works can be devided into three periods. 1. Creative challenge period. (1968~78) - His works started from creative challenge against haute-couture attract with practical design and extraordinary textile use. 2. Artistic development period. (1979~88) - He made unique ideas with the four primary colors affected by modern formative art. Pop-art clothes using cartoon or graffito were highlighted. 3. Aesthetic maturity period. (1989-now) - He received chevalier of Arts and the Letters at 1989. He was acquainted with other many designers in the world at 1990s, and his works came to mature. The aesthetic qualities in Castelbajac's works can be identified with the following themes. 1. Geometrical simplicity - Geometrical form without decoration and unnecessary lines used for the most comfortable cloth to wear and act gives an impression of explicitness and intelligence. 2. Humorous decoration - An unique idea having wit and humor shows his philosophy that must be new, vital and delightful. 3. Parody presentation - Pictures or people are reorganized 9Y work philosophy, then that get satirical and comic effects. 4. Pop-art image - Using mass communication media like a cartoon, figures, flag, graffiti, it produces clear and bright image.

• 한국조리학회지
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• 제14권2호
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• pp.215-224
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• 2008

The objective for this research was to clarify the preference for alternative restaurants with different combinations of factor levels: local specialty food, non-local specialty food, very attentive service, moderately attentive service, not attentive service, traditional decoration, modern decoration, \10,000, \15,000, and \20,000. Total 230 copies of questionnaire were completed. Conjoint experiment method was used to develop full restaurant profiles. Ordinal probit model was used to measure the effects of factor levels on the preference. Results of the study demonstrated that the ordinal probit model analysis result for the data also indicated a good model fit. The effects of factor levels on the preference were statistically significant. As expected, the estimates of implicit price to pay were statistically significant. Moreover, the customers were more willing to pay for local specialty than other factor levels. The customers also considered the food factor as a very important factor. This research suggested that the customer's decision-making process for restaurants was best modeled as a conjoint experiment method that combines various factor levels. And it showed the results could be used as good data for understanding the relationships between the factors and preference in choosing food and restaurants in tourist areas.

• 복식문화연구
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• 제2권1호
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• pp.123-143
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• 1994

The aim of this research analyze women's preference in types and formation of skirt lines by their ages and body shapes. The aim of this study is for women to select clothing which can cover their shortcomings and to present the practical and positive data about skirt design to clothing maker. The results of this research are summarized as followed : Tight skirt is the beest preferred and flare is the next. Narred silhouettes re preferred about th width of each kind of skirt, but as for the gored and flare skirts middle-width silhouettes are preferred. Preferred lengths of the skirts are different from ages; the middle like minilines, the thirties like miniline, the thirties and the forties natural line, and the fifties midiline, and according to body shapes, the skinny or standard shape like natural line and the fat midiline. All age prefer natural waist line, and twenties and the skinny like high waist line and belt compared to fifties and the fat. All ages like dart-treated skirt waist and wrinkle-decoration with narrow vertical lines or tuck-decoration with narrow horizontal line. White and blue are preferred colors of skirts in spring and summer, the skinny and the standard like blue, whereas the fat like black. All ages like soft materials and one-colored skirts without patterns Adult women like jipper to open waist of a skirt. Most of them like back positioned one, but fifties and the fat prefer side positioned ones.

• 대한가정학회지
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• 제36권6호
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• pp.41-56
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• 1998

The Yo-Dae(belt) was made of cloths and leather orginally. Then, it was decorated with metal decoration to become more developed luxury one. The Kwa-Dae of the Three Kingdom period is called as final shape among those ancient mode. Dae-Gu(The origin of belt buckle) was the metallic decoration of the leather belt that the northern nomadic tribe used to wear it. It was considered that the Dae-Gu was more decorated and changed to Kwa-Dae with Yo-Pae. The first stage Dae-Gu didn't have the hook, but a short hook only could move the belt itself was created, and then a movable short hook(China-Jin period Kwa-Dae, etc) to be inside of belt was showed, after that an axis was necessary when it became to long one, It was completed as a belt buckle. The stick shape hook was main stream in China an dthe other northern countries. Meanwhile, Korea has mostly "T" shape hook, and it shows that we developed our own unique style. Classifying the type of the belt plague, there are five types due to the scarved shapes on the Kwa-Dae and the changes. Mainly based on the excavated tomb articles of the three kingdoms and referred to Chinese and Japanese ones. It showed that the belt plague was lightly influenced by the times and area, but was slowly changed and developed to different types through those each ages generally.

• 대한가정학회지
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• 제26권3호
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• pp.109-124
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• 1988

The purpose of the present study was to set up the basic outline to define and to develop "housing education" in the field of home economics education. The main focus included in the present study was to suggest the basic data on the current status of housing education in Korea by examining the content of the textbooks and the secondary data o teacher's educational background. The methods used in the study were the contentanalysis of the elementary school curriculum and the secondary data analysis of the data on teachers and their education. The results of this study ere on follows, 1. The elementary school curriculum defined as the related fields of housing education were classified into 4 domains: housing planning, housing maintenance, housing environment, housing decoration. 2. The subject areas related to housing education was found to be moral education, social education, physical education, art, practical education. The total hours studying on housing education were the average of 1.1 hours per week. 3. Among the above 4 domains, the total hours used for housing decoration amounted to the highest rate through all the subject areas. 4. According to the secondary dta analysis, 49.5% of the teacher were the national teacher's college graduates, but there are no courses on housing education as such in the curriculum of the national teacher's college. it was concluded that more consideration should be given to the teacher training courses.

• 한국조리학회지
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• 제13권4호
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• pp.269-278
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• 2007

The purpose of this study was to investigate the taste and quality of persimmon leaves cakes with different-ly added(0, 4, 8, 12, 16%) persimmon leaves powder. The findings of this study were as follows; First, the proximate composition contents of persimmon leaves powder were analyzed as composed of 6.30% moisture, 19.20% crude protein, 2.80% crude fat, 18.93% crude ash, and 35.91% dietary fiber. Second, the specific gravity of sponge cakes was significantly increased with the amount of persimmon leaves powder added. As added percentage of persimmon leaves powder increased, L and b values were decreased and the color value was increased. Third, specific loaf volume was decreased as the percentage of persimmon leaves powder added increased. There was no significant difference in terms of baking loss percentage. Fourth, hardness and gumminess was increased as the percentage of persimmon leaves powder added increased in terms of textural characteristics. There was no significant difference of cohesiveness and springiness among samples. Fifth, the group of eight percent persimmon leaves powder added has the highest in color, flavor, taste, texture, and overall acceptance in sensory evaluation results. In conclusion, the sample group with 8 percent persimmon leaves powder added gave the best taste and quality to sponge cakes in this study.

• 한국실내디자인학회논문집
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• 제15권2호
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• pp.48-55
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• 2006

As environmentally friendly life styles become more popular these days, the landscape elements like plants, water, stone etc. which used be considered as just simple interior props, now become the main design concept that decides the whole image of space. The purpose of this thesis is to study the various understandings and approaches on the applications of the landscape elements which are known as the most friendly and positive ways to approach the senses of users, among any other methods and techniques for environmentally friendly elements. The application types of landscape elements in interior space design are as follows; (1) incorporate the surrounding landscape elements. Keeping existing landscape elements, incorporate them into interior elements of beauty; (2) install a transition space with landscape elements; (3) green interior planes ;(4) use landscape as the main design concept; (5) use landscape as decoration elements. Many of landscape spaces incorporated into the interior are often built in a hurry and in low qualities without much consideration of the users and the space. This study intends to set a standard for the application of landscape elements in space design, after collecting various cases that applied the landscape elements in interior space, by categorizing the successful and effective applications into applicable patterns.