• Culinary science and hospitality research
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• v.14 no.4
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• pp.398-414
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• 2008

The purpose of this study is to analyze the effect of restaurant atmosphere on its image and customers' emotional responses and behavior. The results of this study indicated that perceived restaurant atmospheres had a significant effect on customers' emotional responses, and these emotional responses greatly influenced the image of a restaurant. Especially, the ambient and cleanliness factors of restaurant atmosphere influenced a restaurant image, and the positive image from those factors had a significant effect on customer behavior. The design and human factors of restaurant atmosphere influenced customer behavior, and the positive image from those factors had a significant effect on customer behavior. Finally, it was verified that the restaurant atmospheric factors affected its image and customers' emotional responses and behavior. Moreover, the better the restaurant atmospheric factors(design, ambient, cleanliness, humanity) are, the better customers' emotional responses and image are, thereby increasing customers' revisiting and word-of-mouth intention.

• Hwankyungkyoyuk
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• v.23 no.2
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• pp.16-31
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• 2010

The purpose of this study was to investigate the influence of the integrated atmosphere environmental education program on environmental attitudes for 5th graders in elementary school. The major results of this study were as follows. First, the developed atmosphere environmental education program had a positive effect on environmental attitudes of elementary students. Second, it also had a positive effect on their interest and desire of atmosphere environment issues. Third, it had a positive correlation among the 3 subdomains of cognitive, affective and behavioral. In conclusion, the atmosphere environmental education program is more directly effective than lectures on environment following the curriculum to improve students' attitudes toward environment. Therefore, it is required that more systematic research should be done linking with teaching and learning methods, as a follow-up activity.

• Journal of the Korean Society for Heat Treatment
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• v.7 no.2
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• pp.111-117
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• 1994

Effect of rapidly solidfid 6.5wt%Si-Fe alloy annealed in the sulfur atmosphere were studied. The ribbons Which were showed with random structure at the received state, were developed into(110) texture in the heat treatment of the vacuum atmosphere, into (100)texture in the sulfur atmosphere. After the ribbon was continuously annealed in the vacuum atmosphere for 3 min. at $1100^{\circ}C$, and sulfur atmosphere for 1hr at $1175^{\circ}C$, grain size of (100)plane was grew to 4-8mm and the coercive force was decreased to 2-4A/m remarkably.

• Journal of the Korean Ceramic Society
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• v.32 no.11
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• pp.1283-1291
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• 1995

The electrical conductivity, flammable gas response and their humidity effect of porous ZnO, added with 5wt% corn starch as the fugitive phase, were examined. Porous ZnO showed different conductivity curves during increasing and decreasing temperature, and its electrical conductivity decreased rapidly by desorption of OH- between 20$0^{\circ}C$ and 35$0^{\circ}C$ when the temperature increased in dry air. The CO gas sensitivity of starchadded ZnO samples was higher than that of ZnO without starch addition. The sensitivity of porous, starchadded ZnO to 200ppm CO gas was much less in humid atmosphere than in dry atmosphere since water vapor increased the conductivity of porous ZnO in air, but decreased the conductivity in CO. Maximum sensitivity to 200 ppm CO gas balanced by air was about 100 in dry atmosphere and about 15 in RH 23% atmosphere.

• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.561-562
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• 2006

The effect of chemical composition of the sintering atmosphere on density, microstructure and mechanical properties of Fe-3%Mn-(Cr)-(Mo)-0.3%C steels is described. Pre-alloyed Astaloy CrM and CrL, ferromanganese and graphite were used as the starting powders. Following pressing in a rigid die, compacts were sintered at 1120 and $1250^{\circ}C$ in atmospheres having different $H_2/N_2$ ratio and furnace cooled to room temperature. It has been found that the atmosphere composition has negligible effect on the as-sintered properties of the investigated materials.

• Journal of the Korea Institute of Military Science and Technology
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• v.9 no.4
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• pp.97-103
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• 2006

A synthetic infrared image can be effectively utilized in various fields such as the recognition and tracking of targets as long as its quality is good enough to reflect the real situations. One way to improve its quality is to use the reference atmosphere which best describes atmospheric properties of regional areas. The east asian reference atmosphere has been developed to represent atmospheric properties of the east asia including Korean peninsula. However, few research has been conducted to examine the effects of this east asian reference atmosphere on the modeling and simulation. In this regard, this paper analyzes the effects of the east asian reference atmosphere on a synthetic infrared image. The research compares the atmospheric transmittance, the surface temperature, and the radiance obtained by using the east asian reference atmosphere with those of the midlatitude reference atmosphere which has been widely applied in the east asia. The results show that the differences of the atmospheric transmittance, the surface temperature, and the radiance between the east asian reference atmosphere and the midlatitude reference atmosphere are significant especially during the daytime. Therefore, it is recommended to apply the east asian reference atmosphere for generating a synthetic infrared image with targets in the east asia.

• Culinary science and hospitality research
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• v.4
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• pp.369-387
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• 1998

The atmosphere of foodservice facility is considered to be the total environment to which customers are exposed. Atmosphere is sometimes described as everything that makes an impression on people. On the other hand, mood is best described as the response of an individual to the various components that make up the atmosphere. Most people experience some type of reaction to the atmosphere that may be desirable or undesirable. If the individual response to the foofservice facility is favorable, the atmosphere has served to put that person into a good mood. In the highly competitive commercial restaurant field, the planning of the atmosphere for new facilities is going to be more important. The coming generation of potential customers is growing up in an environment that associates dining out with more than just good food. This study is characterized by the right atmosphere offerings. Thus, this study discusses the physical components affecting perception of atmosphere. Many of these components will be discussed in detail to show their relationship to the design of dining areas. This study identified the many physical components of atmosphere that can be manipulated and arrive at a combination that will give the desired sensations. With these backgrounds as a guide, this study presented alternatives which should not only provide atmosphere but should reach a satisfactory level of creating atmosphere from a practical standpoint. these is to maximise the perceptual effect, train the employees, and be reflected and be reflected the advertising and public relations.

• Journal of Powder Materials
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• v.3 no.1
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• pp.49-56
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• 1996

The effect of$H_{2}/N_{2}$gas sintering atmosphere on the carbon content and mechanical properties during the metal injection molding process of carbonyl iron-nickel powder was studied. The carbon content of the specimen after debinding in the pure$N_{2}$atmosphere appeared 0.78 wt%. After showing the maximum value of 1.48 wt.% in the debinding atmosphere of 10%$H_{2}/N_{2}$gas mixture, the carbon content of the debinded specimen decreased gradually with increasing the$H_2$content in the$H_{2}/N_{2}$gas mixture. The carbon contents of the sintered specimen were 0.46~0.63wt% in Na gas atmosphere, while they appeared extremely low above 40%$H_{2}/N_{2}$gas atmosphere. The relative sintered density increased abruptly from 88~90% to 93~96% with the addition of Ni, while the density nearly unchanged above 2% Ni addition. The sintered density increased with increasing the fraction of$H_{2} in H_{2}/N_{2}$gas mixture. Tensile strength and hardness increased, and elongation decreased with increasing carbon and Ni content. In spite of high carbon content of 0.63 wt%, the superior elongation value of 10% was shown.

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• v.2
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• pp.47-51
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• 2006

Among Solar activities' events, the geomagnetic storms are believed to cause the largest atmospheric effects. The geomagnetic storm is a complex process of solar wind/magnetospheric origin. It is well known to affect severely on the ionosphere. However, this effect of this complex process will maybe act at various altitudes in the atmosphere, even including the lower layer and the neutral middle atmosphere, particularly the stratosphere. Nowadays, the GPS-derived ZTD (zenith tropospheric delay) can be transformed into the precipitable water vapor (PWV) through a function relation, and further has been widely used in meteorology, especially in improving the precision of Numerical Weather Prediction (NWP) models. However, such geomagnetic effects on the atmosphere are ignored in GPS meteorology applications. In this paper, we will investigate the geomagnetic storms' effects on the middle atmosphere and troposphere (0-100km) by GPS observations and other data. It has found that geomagnetic storms' effect on the atmosphere also appears in the troposphere, but the mechanism to interpret correlations in the troposphere need be further studied.

• Journal of Ginseng Research
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• v.22 no.2
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• pp.73-81
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• 1998

In order to stabilize the price of fresh ginseng by extension of seasonal variation and marketing structure, and to reduce the cost of production by works of intensive and short term, studies were carried out. As fresh ginseng of 4 years old by the MA (modified atmosphere storage) and CA (controlled atmosphere storage) was stored for 12 week at 4$^{\circ}C$, samples were collected after every 1, 2, 3, 4, 6, 8, 12 weeks for processing red ginseng. Chemical characteristics on ginseng steamed red for the quality evaluation are summarized as follows. The composition of free sugar was consisted of fructose, glucose, sucrose, and maltose in fresh ginseng. And small change was revealed in free sugar composition during the storage period. Glucose and sucrose were largely increased in both treatments of MA (modified atmosphere storage) and CA (controlled atmosphere storage) after 4 week, wherein maltose was decreased. Fifteen different amino acids were identified, and total amount of histamine and arginine were over 40%. Phenylalanine was slightly decreased. As the volatile components in control red ginseng, six different ones including triisopropyl benzene were detected. B-1 ($CO_2$ : $O_2$ : N2=6 : 4.90, DF-100) of CA and E-1 (CPP, DF-100) of MA did not shown triisopropyl benzene as the volatile components. And ${\gamma}$-muurolene, guaiaene, and beta-patchoulene were reduced, but the other components showed the trend of increase.