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The objective of this study is to propose an export strategy due to an analysis of USA and Japan consumer's perception and willingness-to-pay for flower tea. For that, we conducted a survey on the consumer's perception on flower tea compared with leaf tea such as green tea. We also analyzed the willingness to purchase and pay for it. The reasons of drinking of flower tea for USA consumer are 'flavor'-followed by 'taste', and for Japanese consumer 'relaxation'-followed by 'flavor' in order. Both of them consider 'quality', 'safety'- and 'origin' in order when they purchase flower tea. USA consumers have a willingness-to-pay of about 8.3% and Japanese consumers have a willingness-to-pay of about 29.1%. Based on those results, it is necessary to differentiate the process and marketing strategies for the export of flower tea.
The objective of this study was to propose motivation for the analysis of consumer's purchasing behavior and willingness to pay for the new soymilk products in cooperative stores. We surveyed the purchasing behavior, willingness to purchase, willingness to pay, and impact factors on willingness to pay. The results indicated that most consumers drank soymilk more than once per week. The reasons for consuming soymilk were health, nutrition, and taste, in order. When purchasing soymilk, consumers considered environment-friendly, quality, country of origin, brand, and price, consecutively. Taste was also an essential quality factor. Thus, consumers showed some willingness to purchase new soymilk products. In addition, cooperative members considered environmental characteristics of raw material and improvement of preference for final product as more important than functionality or food additives. Differentiation of process and marketing strategies are required for the development of soymilk products for cooperative members.
The objective of this study is to investigate the satisfaction of elementary, middle and high school nutrition teachers in the Chungnam province concerning the free school food service. We surveyed satisfaction related to policies on school food service and the school food service center. Satisfaction on the school food service center was separated according to four dimensions; perception, food materials, operational system and service. Furthermore, we analyzed factors that affect satisfaction with the school food service center with a multiple regression model. First, satisfaction about the free school food service and dietary life education are higher than the total average of satisfaction with the policy about the school food service. Second, satisfaction about a variety of food materials and reasonable prices are lower than total average of satisfaction with the school food service center. Third, when more teachers have a high level of a positive perception and have higher satisfaction with the operational system of the school food service center, then they also subsequently display higher satisfaction with the school food service center. Therefore it is necessary to improve or make up for pricing and diversity on food materials by the school food service center.
The principal objective of this study was to evaluate the influence of temperature and salt concentration on the physicochemical properties of salted Chinese cabbage. Salted Chinese cabbage samples were prepared with various concentrations of salt(4, 5, 6 and 7%), and were stored for 10 days at three temperatures(8, 14, and 25℃). The salting ratio of Chinese cabbage evidenced a decreasing trend regardless of the salting temperature and salt concentration, and their decrement appeared relatively high as the salting temperature increased. The period required to achieve a critical salting ratio(85%) decreased with increases in the salt concentration at 25℃, and a similar trend was observed at lower temperatures(8 and 14℃). The salinity of all samples evidenced an increasing trend during the salting period, and at 25℃, in particular, a continuous increment was observed. At salt concentrations of 4%, the critical salinity(2.2%) was not achieved regardless of the temperature and salting period. The pH of salted Chinese cabbage achieved critical pH in 3 days at a salting temperature of 25℃, but the critical pH 5.5 of samples at 8 and 14℃ appeared after a long period of approximately 4 to 10 days. The average hardness values of salted Chinese cabbage at a salting ratio of 85% were approximately 1.49 MPa, 1.87 MPa, and 1.97 MPa, respectively, at three temperatures(25℃, 14℃, and 8℃). The initial reducing sugar content of cabbage juice was 11.8 ㎎/㎖, and this value decreased substantially to 3 to 5 ㎎/㎖on day 1.
본 논문은 SF? 가스졀연차단기를 대체할 고체절연차단기 (Solid Insulated Switchgear:SIS)의 기계적 신뢰성 평가에 대한 연구 결과이다. 최근 제정된 “25.8㎸ 가스 및 고체절연 친환경 개폐장치” 한전 구매규격에는 “Epoxy 고체절연물에 대한 기계적 신뢰성(수명)이 25년 이상”임을 보증할 수 있는 신뢰성 데이터를 제출해야 한다는 조항이 포함되어있다. 이에 개발된 고제절연차단기의 Epoxy 고체절연물에 대한 기계적 신뢰성(수명)이 25년 이상임을 보증할 수 있는 신뢰성 시험과 분석 기법에 대한 연구가 진행되었다.
High voltage multilayer ceramic capacitors (MLCCs) are classified into two classes-those for temperature compensation (class I) and high dielectric constant materials (class II). We manufactured high voltage MLCC with temperature coefficient characteristics of C0G and X7R and studied the characteristics of electric properties. Also we studied the characteristics of dielectric breakdown voltage (V) as the variation of thickness in the green sheet and how to pattern the internal electrodes. The dielectric breakdown by electric field was caused by defects in the dielectric materials and dielectric/electrode interface, so the dielectric thickness increased, the withstanding voltage per unit (E) thickness decreased. To overcome this problem, we selected the special design like as floating electrode and this design affected the increasing breakdown voltage(V) and realized the constant withstanding voltage per unit thickness(E). From these results, high voltage application of MLCCs can be expanded and the rated voltage can also be develop.
The objective of this study is to propose activation ways through an analysis on processing actual conditions and quality of farm food. For the analysis we have surveyed the actual condition of farms and conducted sensory test on farm food. Difficulties of farm business are in order to 'preparation of papers', 'facility standard', 'improvement of quality' and 'labeling'. Overall, products from major food companies achieved better results than farm foods in all sensory test. It is necessary to educate the 'Food Sanitation Act' and prepare a manual for the development of farm food.