부산어묵의 품질과 브랜드가 소비자 기호도 만족에 미치는 영향

정진우,Jung, Jin-Woo 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.1

This study determine the influence of the quality and brand factor of fish paste on the customer preferences with the aim of promoting marine products in the Busan region and especially of expandong the base of the fish paste market. A sample survey was conducted to analyze the customers among Busan citizens who purchase fish paste. The result showed that the quality and brand factor of fish paste have a significantly positive (+) influence on the customers' preferences.

약선 요리의 맛과 조리방법이 고객 애호도에 미치는 영향

정진우,박봉규,Jung Jin-Woo,Park Bong-Gyu 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.3

This study was conducted to investigate the effect of taste and cooking method of medicinal cuisine on the customer loyalty. Self-administered questionnaires were collected from 214 customers visiting a restaurant specialized in temple cuisine in Yangsan city, Kyungnam province. Statistical data analysis was completed using SPSS program. Female respondents preferred garnish and bright color, and males preferred flavor and chewing taste as a taste of medicinal cuisine. The older respondents preferred flavor and chewing taste more than younger ones. Among cooking methods of medicinal cuisine, females preferred steaming and older respondents preferred boiling and cooking in casserole. From the regression analysis, the customer loyalty was singnificantly affected by sauce, delicious looking color, flavor, aroma, and chewy texture among taste factors and by boiling and cooking in casserole among cooking methods.

한우 체외수정란 생산을 위한 ${\alpha}$-Tocopherol 첨가와 동결 효과

정진우,손준규,최창용,서상원,최진석,조인철,한상현,강태영,강민수,김덕임,김현종,조상래,Jung, Jin-Woo,Son, Jun-Kyu,Choe, Chang-Yong,Suh, Sang-Won,Choi, Jin-Seok,Cho, In-Cheol,Han, Sang-Hyun,Kang, Tae-Young,Kang, Min-Soo,Kim, Duck-Im,Kim, Hy 한국동물번식학회 2011 Reproductive & developmental biology Vol.35 No.3

본 연구는 한우의 체외수정란 생산에서 체외성숙, 체외 배양시 배양액에 항산화제인 ${\alpha}$-Tocopherol의 첨가 농도에 따른 대조구와 처리구 난포란의 발달과 배반포 발생율 및 초자화 동결 후 생존성에 미치는 영향을 구명하고자 실험을 실시하였다. ${\alpha}$-Tocopherol 첨가 농도에 따른 분할율에서는 7~10월까지 비교한 결과, ${\alpha}$-tocopherol 200 ${\mu}M$ 첨가된 처리구가 대조구 및 타 처리구보다 높은 경향을 보였으나, 유의적 차이는 없었다. 배반포 발생율에서는 8~10월에서 ${\alpha}$-tocopherol 200 ${\mu}M$ 첨가된 처리구 $38.60{\pm}7.12%$가 대조구 및 타 처리구들보다 유의적으로 높게 (p<0.05) 나타났다. 초자화 동결 전 후의 총세포수는 ${\alpha}$-tocopherol 200 ${\mu}M$ 처리구에서 $115.80{\pm}6.61$개, $106.33{\pm}3.50$개로서, 다른 대조구 및 타 처리구보다 높은 세포수를 보였다. 월별에 따른 수정란의 배반포 발생율 및 동결 전후의 총세포수에서는 7~8월이 9~10월보다 유의적으로 높게 (p<0.05) 나타났다. The aim of this study was to evaluate the effect of ${\alpha}$-tocopherol on blastocysts development and subsequent cryosurvival of the vitrification. The ${\alpha}$-tocopherol(0, 100, 200, 400 ${\mu}M$) was added in to culture medium for the bovine embryos. The blasocysts from the ${\alpha}$-tocopherol and untreated control groups were then frozen-thawed, and their cryosurvival was assessed by in vitro culture for 48 h. There were no differences in the overall cleavage rate($56.14{\pm}4.66$, $58.18{\pm}4.70$, $62.97{\pm}6.86$ and $51.17{\pm}7.28$) among four treatment groups. However, in blastocyst development and total cell number were significantly higher in ${\alpha}$-tocopherol 200 ${\mu}M$ ($38.60{\pm}7.12$; $106.33{\pm}3.50$) to culture medium than other treatment groups($29.30{\pm}5.24$, $31.60{\pm}7.12$ and $26.37{\pm}4.18$; $101.36{\pm}5.12$, $97.27{\pm}2.87$, and $91.23{\pm}7.52$ respectively). Before and after vitrification, the total cell number and blastocyst development of embryo were significantly higher in July to August than September to October. In conclusion, addition of ${\alpha}$-tocopherol 200 ${\mu}M$ to in vitro bovine embryo culture medium was beneficial for improving embryo quality by decreasing the embryo damage blsstocysts cell number and improving the tolerance of the embryos to cryopreservation.

이중 커플드 라인을 이용한 이중 대역 적층형 미앤더 라인 안테나

정진우,서인종,이현진,임영석,Jung, Jin-Woo,Seo, In-Jong,Lee, Hyeon-Jin,Lim, Yeong-Seog 한국전자파학회 2006 한국전자파학회논문지 Vol.17 No.10

This paper presents the design simulation, implementation, and measurement of a miniaturized DCS, PCS / Satellite DMB dual-band stacked chip antenna with double coupled line for mobile communication terminals. A stacked meander is realized by using a via hole with height of 0.8 mm and a diameter of 0.35 mm to connect upper- and lower-layer meander sections for a reduction of the dimensions of the antenna. In addition the stacked meander chip antenna is extended by a double coupled-line to achieve two different radiation modes. A ratio of the first frequency and second frequency vary with the geometrical parameter of coupled lines. The fabricated antenna used FR-4 substrate with relative permittivity of 4.2. And its dimensions are $15.2{\times}7{\times}0.8mm^3$. The measured impedance bandwidth(VSRW<2) are 244 and 120 MHz at the operating frequency, respectively. 본 논문은 이동 통신 단말기에 사용되는 DCS, PCS / 위성 DMB 이중 대역에서 동작하는 이중 커플드 라인을 이용한 적층형 미앤더 칩 안테나의 설계 및 제작 측정에 관한 논문이다. 안테나의 면적을 줄이기 위한 적층형 미앤더 구조를 구현하기 위해 유전체의 윗면과 아랫면에 인쇄되어 있는 미앤더 부분을 직경 0.35 mm 그리고 높이 0.8 mm인 비아를 사용하였다. 그리고 이중 대역 동작을 위해 적층형 미앤더 구조에 이중 커플드 라인을 연결하였다. 이중 대역 동작 주파수 간 비는 커플드 라인의 구조 변수에 의해 변화된다. 제작된 안테나는 유전율이 4.2인 FR-4 기판을 사용하였고 면적은 $15.2{\times}7{\times}0.8mm^3$이다. 측정된 대역폭(VSWR<2)은 DCS, PCS 대역에서 244 MHz이고 위성 BMB 대역에서 120 MHz이다.

낮은 순방향 전압 강하와 높은 래치-업 특성을 갖는 이중-에미터 구조의 LIGBT에 관한 분석

정진우,이병석,박상조,구용서,Jung, Jin-Woo,Lee, Byung-Seok,Park, San-Cho,Koo, Yong-Seo 한국전기전자학회 2011 전기전자학회논문지 Vol.15 No.2

본 논문에서는 기존 LIGBT의 컬렉터와 에미터 사이에 추가적으로 에미터를 형성한 이중-에미터 구조의 LIGBT를 제안한다. 이중-에미터 LIGBT 구조는 추가된 에미터에 의해 향상된 래치-업 전류밀도, 순방향 전압강하와 빠른 턴-온 시간을 갖는다. 시뮬레이션 결과 이중-에미터 LIGBT 구조는 기존 LIGBT 구조보다 향상된 순방향 전압강하(1.05V), 높은 래치-업 전류($2.5{\times}10^3\;A/{\mu}m^2$), 빠른 턴-온 시간(7.4us)을 가짐을 확인 한다. In this paper, we present a novel Lateral Insulated-Gate Bipolar Transistor(LIGBT) structure. The proposed structure has extra emitter between emitter and collector of the conventional structure. The added emitter can significantly improve latch-up current densities, forward voltage drop (Vce,sat) and turn-off characteristics. From the simulation results, the proposed LIGBT has the lower forward voltage drop(1.05V), the higher latch-up current densities($2.5{\times}10^3\;A/{\mu}m^2$), and the shorter turn-off time(7.4us) than those of the conventional LIGBT.

예비 창업자와 프랜차이즈 본사의 계약 의사에 관한 연구

정진우(Jin Woo Jung) 한국조리학회 2008 한국조리학회지 Vol.14 No.1

The characteristics of preliminary founders has taken a part in deciding the structural elements of Franchise headquarters in the food service industry. Thus this study tries to show how preliminary founders have an impact on structural elements in franchise headquarters through demonstrative research on intention of contracting by characteristics of preliminary members. The result shows that the experience factor of a preliminary owner has significant relationships with the structural elements of headquarters. It was analyzed that the structural elements of franchise headquarters such as expert consulting, training support and use of sales guide influence contract intention. The characteristics of the preliminary founders have a major impact on investment, financing, expert consulting, educational support, and untilization of business guideline. The structural elements have a major impact on contract intention.

서양요리 품질의 결정요인에 관한 연구

정진우(Jin Woo Jung) 한국조리학회 2001 한국조리학회지 Vol.7 No.3

There have been many discussions on the importance and part of quality in the marketing field. It also has been an effort in the cooking field to understand how the quality, recognized by customers, influences customer satisfaction in the process of serving western food. This study is a theory about evaluation methods of western food. It can be summarized in three views as below especially with sensuous evaluation methods. First, it is decoration. Visual factors, such as a receptacle and the amount of food in it, the arrangement of food colors, gloss of food, steam rising from food, additional garnishes on food should be harmonious. Second, it is a flavor. The factors like the taste and smell of food, and feeling of food in the mouth can be evaluated with the taste and the smell. Third, it is texture. It is considered with the sense of touch, the motor sensation in the mouth and the hearing sense. Especially the sense of touch involves feel of receptacle when it is hot or cold as well as feel of food. This study has been conducted for providing customers with higher-quality western food, which is based on a theoretical study about evaluation methods. During the study, the limit was found that there is no measuring instrument, since the study was restricted in a theoretical work. For more accurate research, the measuring instrument should be developed through the positive research.

서양 요리 품질이 고객 가치, 고객 만족, 고객 충성도에 미치는 영향

정진우(Jin Woo Jung),박경태(Kyung Tae Park) 한국조리학회 2006 한국조리학회지 Vol.12 No.4

원발성 폐평활근육종

정진우 ( Jin Woo Jung ),이규남 ( Kyu Nam Lee ),윤광수 ( Kwang Su Yoon ),유지홍 ( Ji Hong Yoo ),강홍모 ( Hong Mo Kang ) 대한결핵 및 호흡기학회 1995 Tuberculosis and Respiratory Diseases Vol.42 No.4

이태리요리의 외식환경적 측면에서의 마케팅 전략에 관한 연구

정진우(Jin Woo Jung) 한국조리학회 2000 한국조리학회지 Vol.6 No.2

The food service industry represents one of Korea`s fastest-growing and most challenging areas of business but it is at the beginning of the industry. Italian cooking of the food service industry has a lot of merits but it is difficult to manage because of the shortage of domestic customers and the poor management of the industry. This research suggests the marketing strategies in order to systematize Italian food service satisfy the customers requirements and promote the sale of Italian food. The circulation structures should be simplified and systematized in order to enhance the quality of the food and lower the price. Italian food should be recognized as health food cooked with unsaturated fatty acid, olive oil. It is necessary that the Italian food for the Korea especially for the women and children be developed. The information about Italian food the advertisement of it should be structured because 13 percent of Italian food sale has dropped in the current environment.