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오픈마켓 식품 구매에 있어서 현상유지편향이 전환의도에 미치는 영향에 관한 연구: 전환비용의 매개역할을 중심으로
오승원,Oh, Seung Won 한국IT서비스학회 2022 한국IT서비스학회지 Vol.21 No.4
Recently, the number of cases of purchasing food online has been increased, especially in the open market. Therefore, we examined the characteristics of status quo bias and switching costs in the open market. Also, in this study, the causal relationship between the characteristics of status quo bias and switching costs, switching costs and switching intention in the open market was investigated. The analysis result consists of four parts as follows. First, in the open market, rational decision making, which belongs to the characteristics of status quo bias, was found to have a positive (+) effect on time switching cost among switching costs, but did not have a positive (+) effect on economic and psychological switching cost. Second, cognitive misperceptions was consistent with the assumption that it have a positive (+) effect on all of the economic, time, and psychological switching cost, which are switching costs in the open market. Third, psychological commitment was found to have a positive (+) effect on economic and time switching cost among switching costs, but did not have a positive (+) effect on psychological switching cost. Fourth, psychological switching cost, which belongs to switching costs in the open market, was found to have a negative (-) effect like the hypothesis set in switching intention. However, it was found that economic and time switching cost did not have a negative (-) effect on switching intention. This study subdivided the switching costs into three dimensions and compared the degree of influence on the switching intention, and the degree of influence was different for each dimension. Therefore, it was found that when switching from the existing open market to the new open market, it is not possible to simply judge that the switching costs directly has a negative (-) effect on the switching intention or does not.
수지함침보드의 2차 탄화에 의한 고밀도 우드세라믹 제조 -밀도경사 변화-
오승원 ( Seung Won Oh ),전순식 ( Soon Sick Jeon ),변희섭 ( Hee Seop Byeon ) 한국목재공학회 2011 목재공학 Vol.39 No.1
본 연구에서는 고밀도 우드세라믹을 제조하기 위한 기초 연구로서 수지함침율 및 탄화온도에 따라 제조된 1차 탄화 우드세라믹을 수지 재 함침 후 2차 탄화하여 우드세라믹을 제조하고 밀도경사를 조사하였다. 2차 탄화 후 최소, 평균 및 최고밀도가 l차 탄화 우드세라믹보다 증가하였고, 밀도경사 비율도 증가하였다. 따라서 고밀도와 밀도경사 비율이 작은 균질한 우드세라믹을 제조하기 위해서는 2차 함침과 2차 탄화에 의한 우드세라믹 제조방법도 효과가 있는 것으로 나타났다. A repeated impregnation and carbonization process was introduced to product high-density woodceramics using a resin impregnation board The density profile were measured to further confirm morphologically and structurally occurred changes of one-time and two-time phenolic resin-treated and carbonized woodceramics. After the two-time carbonization of the products, the minimum, average and maximum densities increased more than those of the one-time carbonized woodceramics, and the increase of density profile. Therefore, it is considered that the preparation of uniformed woodceramics with high-density and low density dissipation can be produced by a repeated impregnation and carbonization.
오승원 ( Seung Won Oh ) 한국목재공학회 2013 목재공학 Vol.41 No.6
본 연구는 톱밥과 귤박을 이용하여 혼합보드를 제조하여 기본 물성을 조사하였다. 혼합보드의 귤박 혼합율이 10%에서 40%로 증가함에 따라 흡수율은 94.1%에서 86.5%로, 두께 팽창율은 27.2%에서 18.0%로, 휨강도는 65.1 kgf/cm2에서 39.2 kgf/cm2로, 경도는 195.3 kgf/cm2에서 180.3 kgf/cm2로 감소하였다. 혼합보드의 밀도가 0.4 g/cm3에서 0.8 g/cm3로 증가함에 따라 흡수율은 149.2%에서 58.6%로 감소하였으나, 두께 팽창율은 6.4%에서 17.9%로, 휨강도는 4.2 kgf/cm2에서 96.6 kgf/cm2로, 경도는 40.4 kgf/cm2에서 196.2 kgf/cm2로 증가하였다. This study was carried out to explore a new application of board and obtain fundamental properties for producing composite board from sawdust and orange peels. As the mixing rate of orange peels increased from 10% to 40%, water absorption, thickness swelling, modulus of rupture and brinell hardness decreased as follows : 94.1%~86.5%, 27.2%~18.0%, 65.1 kgf/cm2~39.2 kgf/cm2 and 1953 kgf/cm2~180.3 kgf/cm2, respectively. As the density of board increased from 0.4g/cm3 to 0.8 g/cm3, thickness swelling, modulus of rupture and brinell hardness increased as follows: 6.4%~17.9%, 4.2 kgf/cm2~96.6 kgf/cm2 and 40.4 kgf/cm2~196.2 kgf/cm2, respectively. But the water absorption decreased from 149.2% to 58.6%.