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커피전문점의 서비스품질이 이용만족도 및 행동의도에 미치는 영향 - 강릉지역의 한국인과 베트남 대학생 집단을 중심으로 -
응웬트엉후엔 ( Nguyễn Thương Huyền ),강혜숙 ( Kang¸ Hye-sook ) 한국호텔리조트학회 2021 호텔리조트연구 Vol.20 No.5
The period of questionnaire survey was two months from September 5 to November 5, 2019. This study distributed its questionnaires to Korean and Vietnamese university students located in Gangneung area, and so collected 332 copies of the questionnaires in total. According to the analytical results of this study, first, in the relationships between service quality and user satisfaction in specialty coffee shops, among the five factors of service quality, accessibility>coffee quality> diverse menu>assurance empathy factors had statistically significant effects on user satisfaction in order. In contrast, tangibles factor had no statistically significant effects. Second, in the relationships between service quality and behavioral intention in specialty coffee shops, accessibility>coffee quality>diverse menu>tangibles factors had statistically significant effects on behavioral intention in order. In contrast, assurance/ empathy factors had no statistically significant effects. Third, user satisfaction in specialty coffee shops had statistically significant effects on behavioral intention. Fourth, Korean and Vietnamese university student groups had significant effects on the relationships between service quality and behavioral intention in specialty coffee shops.
Gas hydrate formation from high concentration KCl brines at ultra-high pressures
Hu, Y.,Lee, K.H.,Lee, B.R.,Sum, A.K. Korean Society of Industrial and Engineering Chemi 2017 Journal of industrial and engineering chemistry Vol.50 No.-
<P>The phase equilibria of methane hydrates were measured in high concentration KCl brines (up to saturation concentration) at ultra-high pressures (up to 200 MPa). The results show the hydrate equilibrium boundary moves to lower temperature and higher pressure as the KCl concentration increased up to the saturation limit and the hydrate equilibrium is unchanged from the saturation concentration for four-phase equilibrium. From the measurements at the saturation concentration, we also determine the pressure effect on the solubility of KCl. The kinetic studies reveal hydrates form even with salt precipitated and hydrates and salt are competing solid precipitation under saturated conditions. (C) 2017 The Korean Society of Industrial and Engineering Chemistry. Published by Elsevier B.V. All rights reserved.</P>
Iridium complex bearing urea groups as a phosphorescent chemosensor for chiral anion recognition
Hu, Y.,Li, Y.,Joung, J.F.,Yin, J.,Park, S.,Yoon, J.,Hyun, M.H. Elsevier Sequoia 2017 Sensors and actuators. B Chemical Vol.241 No.-
<P>Luminescent, chemosensors for chiral molecules have drawn significant attention. In this study, a new iridium complex 1 bearing two urea groups and ethyl naphthalene groups was synthesized as a phosphorescent chemosensor for chiral anion recognition. Addition of t-Boc amino acids induced phosphorescence enhancement with the maximum emission at 560 nm. As large as K-D/K-L value of 5.0 was observed for iridium complex 1 with phenylgylcine. Two urea groups provide a preorganized binding site for the carboxylates, whereas two ethyl naphthalenes act as chiral barriers. (C) 2016 Elsevier B.V. All rights reserved.</P>
김부웅,박휘명 釜山大學校生産技術硏究所 1997 生産技術硏究所論文集 Vol.53 No.-
활성탄의 재생 목적으로 Nickel 흡착 활성탄에 대하여 용출액을 염산 수용액으로 하여 정전류 조건에서 전기삼투 실험을 수행하였다. 전기삼투투과 계수, 전기삼투 물-이동 효율 및 겉보기 전기전도도의 값은 시간에 따라 변화하고 H+ 이온은 양극에서 음극 쪽으로 이동하며 Nickel 제거 효율은 90%임을 알 수 있었다. For the purpose of activated carbon regeneration, electro-osmosis tests were conducted on activated carbon specimens loaded with nickel under constant currents using hydrochloric acid aqueous solution as a purge solution. Electro-osmosis permeability, electro-osmotic water-transport efficiency and apparent conductivity values were time-dependent. The results show that H+ ions move from anode to cathode compartment and the removal efficiency of nickel is 90%.
면접조사를 통한 초등학생의 영양교육 실태 및 실천도 조사
오유진,이영미,김정현,안홍석,김정원,박혜련,서정숙,김경원,권오란,박혜경,이은주,성현이 대한지역사회영양학회 2008 대한지역사회영양학회지 Vol.13 No.4
This study investigated the experience and practice of elementary school students on nutrition education. The data were collected from 217 male and female students attending 5-6th grade elementary schools in Seoul and Kyunggi-Do from March to June 2007, interviewing face to face by a nutrition teacher and 3 interns of a nutrition teacher. The results were as follows: 86.5% of the subjects learned about ‘Table etiquette’, ‘Reasons for eating fruits and vegetables’ (78.7%), ‘Food waste and environment’ (72.3%), ‘Healthy snacks’ (55.7%), ‘Food sanitation’ (52.3%), ‘Food culture of foreign countries’ (48.1%). Nutrition education experience was significantly different by gender. A total of 43.5% boys responded that they never learned about ‘basic food preperation’ (p < 0.01). They had learned ‘Nutrients for body’ and ‘Food waste and environment’ in school, ‘Healthy weight loss’, ‘Food culture of foreign countries’, ‘Food circulation’ on television, Most content (‘Table etiquette’, ‘Simple cooking’, ‘Food sanitati n’, ‘Eating behaviors for health’, ‘Reasons for eating fruits and vegetables’, ‘Healthy snacks’) was learned from parents. The practice after nutrition education was higher in ‘Table etiquette’ (2.14), ‘Eating fruits and vegetables’ (2.07) than others compared with education experience. The most reason of non-practice on nutrition information was ‘Troublesome’. In ‘Nutrients for body’, a boy answered ‘Difficult for practice’ 20.0%, a girl answered ‘Difficult to understand’ 32.6%, showing a significant difference between the gender groups (p < 0.001). They remembered the ‘Nutrients for body’ (49.6%), ‘Food sanitation’ (44.5%) because of ‘important content’,‘Basic food preparation’ (40.6%), ‘Food culture of foreign countries’ (36.3%) because of ‘interesting content’, ‘Healthy weight loss’ (52.0%), ‘Eating behavior for health’ (44.5%) and ‘Healthy snacks’ (33.7%) because of ‘need for my health’.