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목질계 바이오매스에서 생산된 바이오차의 물리화학적 특성 및 Cu 흡착제거 특성
박이경,양재규,나정균,정종암,정형진,강창환,고경민,김완희,장윤영,Park, Yi-Kyung,Yang, Jae-Kyu,Na, Jung-Kyun,Jung, Jong-Am,Jung, Hyung-Jin,Kang, Chang-Hwan,Ko, Kyung-Min,Kim, Wan-Hee,Chang, Yoon-Young 한국지하수토양환경학회 2012 지하수토양환경 Vol.17 No.2
In this study, the adsorption of $Cu^{2+}$ from aqueous solution by the biochar derived from woody biomass at different pyrolysis temperatures has been investigated. The woody biomass wastes used in this study were branch of willow ($Salix$ $koreensis$ $Andersson$) and bark of chestnut ($Castanea$ $crenata$ $var.$ $dulcis$). Three biochar samples prepared by heating each biomass at temperature of $300^{\circ}C$, $500^{\circ}C$, and $700^{\circ}C$were tested for the adsorption capacity of Cu. Also the physicochemical properties of the developed biochars were studied using different characterization techniques such as FT-IR, SEM, BET surface area, and cation exchange capacity (CEC). The adsorption of Cu could be well described by Langmuir model for both willow and chestnut biochars with $R^2{\geq}0.98$. The maximum adsorption capacities of the biochar produced at $700^{\circ}C$ from the Langmuir equation were found to be 12.5 mg $g^{-1}$ and 16.9 mg $g^{-1}$ for willow and chestnut, respectively. Chestnut biochar was found to interact more effectively with the active sites available for Cu, resulting higher removal of Cu(II) than wiloow biochar. Ion exchange and surface complexation found to be the main mechanisms involved in the adsorption process. This study demonstrated the feasibility of the biochars derived from woody biomass to be as a low-cost potential adsorbent for heavy metals as Cu(II) removal in aquatic system.
고객만족이 대안매력도를 매개로 고객 충성도에 미치는 영향
박이경 ( Yi Kyung Park ),박소영 ( So Young Park ) 대한관광경영학회 2015 觀光硏究 Vol.30 No.6
본 연구의 목적은 외식산업에서 고객만족, 대안매력도, 행동적 충성도, 태도적 충성도 간의 구조적 관계를 검증하기 위하여 부산, 경북지역의 대표적 외식 패스트푸드 업체 이용객을 대상으로 설문응답을 실시하여 유효표본 총 398부를 자료분석에 활용하였다. 자료의 통계적처리는 SPSS프로그램과 AMOS프로그램을 사용하여 빈도분석, 탐색적, 확인적 요인분석을 거쳐 구조방정식으로 연구모형을 실증분석하였다. 실증분석결과 첫째, 고객만족은 대안매력도를 매개로 행동적 충성도와 태도적 충성도에 정(+)의 영향을 미치고 있는 것으로 나타났다. 둘째, 고객만족은 행동적 충성도와 태도적 충성도에 직접적인 정(+)의 영향효과가 있는 것으로 나타났다. 셋째, 고객만족은 대안매력도를 낮추는 부(-)의 영향을 미치고 있는 것으로 나타났다. 넷째, 고객만족을 통한 행동적 충성도는 태도적 충성도에 정(+)의 영향을 미친다는 것을 확인하였다. 추가적으로 고객만족과 행동적 충성도 간에 대안매력도의 조절적 효과를 검증하였으나 통계적으로 영향이 없는 것으로 나타났다. 또한 이러한 결과를 바탕으로 외식업체에서의 고객만족과 충성도 간의 대안매력도의 역할은 일반적으로 기존연구에서 주장하는 바와는 달리 매개적 역할이라는 것이 확인되었다. 그리고 충성도 간의 차원별 인과적 경로에 있어서도 산업에 따라 ‘태도-행동’이 아닌 ‘행동-태도’의 관점이 확인되어 학문적의의가 있다. The aim of the study is to examine the structural relationship between customer satisfaction, alternative attractiveness, behavioral loyalty, and attitudinal loyalty in the restaurant service industry. To do so, the study employed the data of 398 users of the representative fast restaurant restaurants in Busan and Gyeongbuk region for analysis. It used SPSS and AMOS programs to draw an empirical analysis with a structural equation model after conducting frequency analysis, exploratory and confirmatory factor analyses. The results of empirical analysis are as follows: first, it was shown that customer satisfaction exerts a positive(+) influence over behavioral and attitudinal loyalty based on alternative attractiveness; second, customer satisfaction was found to have a direct positive(+) effect on behavioral and attitudinal loyalty; third, customer satisfaction had a negative(-) impact that lowered alternative attractiveness and fourth, it was confirmed that behavioral loyalty through customer satisfaction has apositive(+) effect on attitudinal loyalty. Additionally, the study verified the moderating effect of alternative attractiveness between customer satisfaction and behavioral loyalty, with no statistical significance. Furthermore, based on the results, it was found that the role of alternative attractiveness between customer satisfaction and loyalty was, unlike what has been suggested in existing studies, the mediating one. In addition, the study also confirms not ‘attitude-behavior’ but ‘behavior-attitude’ perspectives as the causal link in loyalty by different dimensions.