• The Journal of the Korea Contents Association
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• v.22 no.2
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• pp.578-592
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• 2022

The purpose of this study is to verify the relationship between medical service quality, relationship quality and patient loyalty in domestic nursing hospitals and the mediating effect between medical service quality and patient loyalty. A survey was conducted on 324 inpatients in nursing hospitals, and statistical analysis was conducted on the collected data through questionnaire survey. The following main results were derived. First, among the quality of medical services, the reputation of nursing facility equipment, nursing medical staff, nursing service system, and nursing facility was found to have a significant positive effect on the quality of the relationship, but medical expenses had no significant effect. Second, among the quality of the relationship, both trust and commitment were found to have a significant positive effect on patient loyalty. Third, among the quality of medical services, the reputation of nursing facility equipment, nursing medical staff, nursing service system, and nursing facility was found to have a significant positive effect on patient loyalty, but medical expenses had no significant effect. Fourth, it was found that nursing facility equipment, nursing medical staff, nursing service system, and reputation of nursing facilities, excluding nursing care expenses, all had a positive effect on patient loyalty through the quality of relationships between patients and hospitals.

• International Journal of Contents
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• v.1 no.2
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• pp.13-17
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• 2005

Base Station Controller which belongs to IMT-2000(International Mobile Telecommunication - 2000) network has several types of structure for efficient control protocol. This difference of structure occurs two different protocols for call handling. Recently the need of IMT-2000 is highly increasing, so it is important to analyze the performance of processors and IPC(Inter-Processor Communication) module with structure of BSC and protocol difference. This paper presents the performance comparison of different types of BSC in view of processor utilization, waiting time, queue length and QoS(Quality of Service) through the simulation model.

• Korean Management Science Review
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• v.23 no.2
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• pp.59-74
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• 2006

In this paper, we investigated economic viability of UCA (Ubiquitous Contents Access) technologies from user adoption perspective. UCA technologies are expected to 9et embedded into media and telecom merging services. Embracing new technologies such as UCA technologies, forged through an industry convergence, means opting for a technological innovation that will have technological as well as economic and strategic implications. As such, we adopted user perspective innovation adoption theories to explore key antecedents affecting consumer acceptance of these emerging technologies. Subsequently. using QFD (Quality Function Deployment) method, the impacts of UCA technical functions on user's perceived value enhancements are estimated. The QFD analysis result indicates that the new UCA service technologies could achieve about 42% enhancement on user perceived adoption intention compared to existing digital contents service technologies. The proposed analysis framework and findings suggests significant insights for further research.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.5
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• pp.842-849
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• 2015

The purpose of this study was to determine the optimal mixing ratio of hot-air dried loquat leaf powder and optimum conditions for making Jeolpyun containing hot-air dried loquat leaf powder (LLP). Samples of Jeolpyun were prepared with different contents of hot-air dried LLP (0%, 3%, 6%, 9%, 12%) followed by analysis of chemical properties, moisture contents, color, mechanical quality characteristics, amylograph, and sensory tests. Chemical analysis showed that hot-air dried LLP consisted of 11.41% water, 8.34% crude protein, 1.90% crude fat, 7.74% crude ash, and 16.95% crude fiber, with $^{\circ}Brix$ of 2.07, and pH of 5.78. Moisture contents of samples ranged from 52.22 to 50.06%. L-value decreased with addition of hot-air dried LLP, whereas a-value increased with increasing amount of hot-air dried LLP, and no significant differences were observed regarding b-value. In the mechanical evaluation of physical properties, hardness deceased with increasing amount of hot-air dried LLP. The starting temperature amylograph of Jeolpyun was higher in samples with hot-air dried LLP than those without hot-air dried LLP. Set back was slower with increasing amount of hot-air dried LLP, an increasing amount of hot-air dried LLP made set back of Jeolpyun slower. In the sensory test, Jeolpyun with 6% hot-air dried LLP was the most preferred with less bitterness and proper softness, moisture and chewiness. Therefore, addition of 6% hot-air dried LLP to Jeolpyun made with rice flour showed the best overall preference. Based on the results of this experiment, samples with hot-air dried LLP showed slower hardening than those without hot-air dried LLP in textural changes during storage, and Jeolpyun with 6% hot-air dried LLP is expected to increase quality and preference of Jeolpyun.

• Korean Journal of Pharmacognosy
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• v.44 no.1
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• pp.53-59
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• 2013

This study was conducted to determine the content of atractylenolides I and III in Atractylodes japonica. An established HPLC-DAD method was used to monitor contents of atractylenolides I and III in A. japonica obtained from Korea and China and compared with contents of A. macrocephala, A. chinensis, and A. lancea. Quantitative analysis of atractylenolides I and III was carried out on a Shiseido C18 column (S-5 ${\mu}m$, 4.6 mm I.D. ${\times}$ 250 mm) with gradient elution composed of acetonitile-water. The results show that the average content of atractylenolides I and III in A. japonica were 0.0954 and 0.1963%, respectively, and contents of A. lancea were higher than A. macrocephala, A. chinensis. In this study, we identified the differentiation of the quality of A. japonica from different species and collected locations and established content standard of atractylenolides I and III in A. japonica and this content standard was helpful to quality control of A. japonica.

• Journal of Digital Convergence
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• v.3 no.2
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• pp.143-157
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• 2005

Many papers point out that the e-Learning is one of the most important industries, and the effect on other industries can be more powerful than any other business. Therefore, we think about social, cultural, industrial and technological effect of the e-Learning in order to enlarge industry scale as well as educational performances. In many cases of developed countries, various kinds of study have been performed for the e-Learning quality assurance because quality of the e-learning should operate on effective and efficient learning and continuous market development of education industries. The e-Learning quality assurance has import function not only for learning contents reusability like a SCORM and metadata but also for learning system, solution and service operation, so activities for the quality assurance should consider of cultural and tactical approach when it is applied in the e-learning business. In this paper, we present the concept, domain and purpose of the e-Learning quality assurance. Furthermore, this paper proposes the process and methodology in order to make the quality assurance standard model which is consist of 6 phase such as Environment Research, Needs Analysis, Framework, Metrics, Development and Implementation, Evaluation and Feedback through the analysis and comparison of pre-studied worldwide quality control, management and assurance documents.

• Korean Journal of Veterinary Service
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• v.30 no.1
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• pp.23-32
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• 2007

A total of 60 samples (38 domestic honeys and 22 foreign honeys) were collected from October in 2003 to May in 2004 in Incheon metropolitan area, and contents of important quality-related components in honeys were analyzed using methods of Korea Food Code. Most of the honeys were satisfied with Korean limit (21%) in moisture content even though 4 samples brought by Korean travellers and 1 sample in domestic honey (wild flower) were higher than the limit. The lowest mean level of moisture in the honeys was imported foreign honeys (16.95%). All of the samples were below of 0.6% in the analysis of ash contents. The highest content was imported foreign honey (0.19%) while the lowest content was in domestic acacia honey (0.05%). Acidity of domestic honeys (9.49-9.94meq/kg) was approximately half of that in foreign honeys. All samples were satisfied with Korean limit (40.0meq/kg). In the analysis of fructose and glucose, only three samples of foreign honeys were lower than Korean limit (sum of both ; 65%). The content of sucrose in all samples was less than 7%. Mean of Hydroxymethylfurfural (HMF) contents were 12.83-24.3mg/kg in domestic honey, and 31.34-45.58mg/kg in foreign honey. However, three samples brought by Korean travellers were not satisfied with Korean limit (${\leq}80mg/kg$). In conclusion, quality of domestic honey was better than that of foreign honey. Also, it may be needed that the honeys purchased by Korean travellers in foreign countries should be continuously monitored.

• The Korean Journal of Food And Nutrition
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• v.30 no.4
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• pp.804-812
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• 2017

This study investigated the effects of Goami 2 on the properties of Garaetteok. The moisture, crude protein, crude lipid and crude ash contents of the rice were 16.02, 5.40, 1.87 and 0.77%, respectively. The amylose contents (32.16%) and total dietary fiber contents (9.03%) were the highest in Goami 2. The water binding capacity of Goami 2 (167.84%) was higher than general rice flour. Using a rapid visco analyzer (RVA), the initial pasting temperature of Goami 2 was found to be the highest; also, the peak viscosities of Goami 2 were higher than general rice powder. To assess the effect of Goami 2 on the quality characteristics of Garaetteok, the rice-cake was made by adding various amounts of Goami 2 (0, 10, 20, 30, and 40% w/w) to rice. It was observed that higher the amount of added Goami 2, lower were the grades. In terms of the color values of Goami 2 addition, the L-values of Garaetteok were lower with increasing amount of Goami 2; addition of 40% Goami 2 had the lowest value. The textural properties (hardness) also showed that tteok containing the greater amounts of Goami 2 were considerably harder compared with the control. Sensory preference tests revealed that addition of less Goami 2 had the highest scores for appearance, color and overall acceptability, and the Goami 2 added was lower than control. Therefore, as compared to others cultivars, rice flour proved the most acceptable for the preparation of Garaetteok with cultivar rice.

• FLOWER RESEARCH JOURNAL
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• v.26 no.4
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• pp.166-178
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• 2018

In this study, the principal objective was to investigate the effect of light quality and vessel ventilation on the growth and development, physiology, activities of antioxidant enzymes, and contents of mineral nutrients of carnation (Dianthus caryophyllus L.) 'Marble Beauty'. Single node cuttings stuck into the plant growth regulator (PGR)-free MS medium in containers covered with caps with or without a ventilation filter were cultured first four weeks under white and then additional four weeks under either white (control), blue, red, or red + blue light emitting diodes (LEDs) for 56 days. Interestingly, a ventilated culture condition not only reduced the percentage of the hyperhydricity, but also increased the total chlorophyll content (Chl a + Chl b) of the plantlets as compared to the non-ventilated condition. In addition, blue LEDs produced plantlets with the greatest number of shoots and red LEDs produced plantlets with the greatest shoot length. The quality of plantlets was improved under a ventilation condition. Besides, under a ventilated condition, red + blue LEDs raised APX activity, and blue LEDs not only raised the activity of the CAT, but also increased tissue contents of such elements as K, Ca, Mg, Zn, Mn and Fe. The red LEDs increased contents of B and Si under a ventilated condition, and Na accumulation under a non-ventilated condition. Thus, including blue or red LEDs as the light source in a ventilated culture condition will produce plantlets of carnation 'Marble Beauty' in vitro with improved quality.

• Korean journal of food and cookery science
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• v.17 no.1
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• pp.65-79
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• 2001

The effects of ${\alpha}$-chymotrypsin and trypsin treatments on the functional properties (degree of hydrolysis, solubility, and emulsifying capacity) of the soy protein isolate prepared from Jinpum soybean milk(JS milk) which has been developed as low lipoxidase-active soybean variety in Korea and extracted from commercially defatted soybean meal milk(DSM milk). The mixing ratios of JS milk to DSM milk were adjusted to 10:0, 7:3, and 5:5, respectively. The general quality attributes(yield, pH, titrable acidity, moisture contents, crude protein contents, color, textural properties, and sensory characteristics) of soybean cheese which has been prepared with the resulting soy protein hydrolysates were evaluated. Jinpum SPI was better subjected to trypsin than ${\alpha}$-chymotrypsin hydrolyses as indicated by better solubility and emulsifying capacity of the hydrolysates. The degree of hydrolysis and solubility of Jinpum SPI were higher than the soybean isolates from DSM milk. The increased ratios of DSM milk in the mixture resulted in the reduced yields and crude protein content along with the lowered titratable acidity while the pH values and moisture contents showed the opposite trends. In color characteristics, the increased amount of DSM milk brought about the significantly lower Hunter color reflectance values of lightness of the cheese products, along with the higher redness and total color difference value(ΔE). However, the enzyme treatment alone was not enough to cause any color differences. The increased ratios of DSM milk also caused the significantly lowered textural parameters such as hardness, adhesiveness and cohesiveness of the soybean cheese. Between the enzyme treatments, the ${\alpha}$-chymotrypsin treated samples resulted in the higher hardness and cohesiveness values of the products than those from the trypsin-treated ones. In organoleptic properties of the product, the better mouthfeel and overall quality scores were obtained from the trypsin treatments as compared with those from the ${\alpha}$-chymotrypsin ones. The mixing ratios of 10:0 and 7:3 were more favored than that of 5:5 as far as mouth-feel, yellowness and overall quality of the products were concerned. On the overall, the mixing ratio of 7:3(JS milk: DSM milk) and the trypsin treatment of the mixture was recommended for better manufacturing of high-quality soybean cheese.