Ti-Ni-Cu 형상기억합금의 변태온도에 미치는 정하중열싸이클의 영향

차성수,남태현,허경철 대한금속재료학회(대한금속학회) 1996 대한금속·재료학회지 Vol.34 No.6

Changes in transformation behaviour and transformation temperatures of Ti-49Ni-1Cu and Ti-46Ni-4Cu shape memory alloys due to thermal cycling under constant load have been investigated by means of electrical resistivity measurements and thermal cycling tests under constant load. Transformation behaviour of thermomechanically treated Ti-49Ni-1Cu alloy was B2-B19' under the applied stress of 110 MPa and not changed with increasing thermal cycling number. On the other hand, under the applied stress of 50 MPa, it was B2-R-B19' and changed into B2-B19' with increasing thermal cycling number. In solution treated Ti-Ni-Cu alloys, the B2-B19' transformation start temperature decreased under the applied stress of 50 MPa, while was almost unchanged under the applied stress of 110 MPa with increasing thermal cycling number. In thermo-mechanically treated Ti-Ni-Cu alloys, however, it rised with increasing cycling number, irrespective of the amount of applied stress.

신발산업합리화와 고용문제

차성수 한국지역사회학회 1993 지역사회연구 Vol.1 No.1

A Study on Factors Affecting Consumer Satisfaction and Continued Use of Food Subscription Service

차성수,나영아 한국유통경영학회 2022 유통경영학회지 Vol.25 No.2

Purpose: The purpose of this study is to investigate the selection attributes of the food subscription service, which has been increasing recently. The subscription service, which was popular mainly on offline platforms in the past, is expanding to the online food industry, and there are not many studies on it. Research design, data, and methodology: This study conducted a survey on consumers who use subscription services, and was conducted based on the survey results. The survey was conducted from May 2021 to July 2021, and data analysis was empirically analyzed using statistical program. Results: It was found that both the perceived usefulness and perceived ease of the consumers using the subscription service had a significant effect on their continued use. In addition, overall price and diversity of food subscription service were found to have a positive effect on perceived usefulness, and convenience was found to have a positive effect on perceived ease of use. The factor that had the greatest influence on perceived usefulness was price. Implications: This study suggests that the usefulness and ease of food subscription service are the most important. Of particular importance in subscription services are price characteristics and convenience features, so retailers should focus on these when establishing distribution strategies.

The Factors influencing Customer Satisfaction with and Revisiting Coffee Shops in Korea: The Moderating Roles of Psychological Value

차성수,서보경 (사)한국조리학회 2018 한국조리학회지 Vol.24 No.2

This study aims to find what attributes of consumer satisfaction are more important when consumers choose coffee shops. Factors when customers choose coffee shops that are considered to be more crucial, such as taste, price, brand, and atmosphere, were tested and also relations between satisfaction and revisit were studied. As a result, factors as ‘taste’, ‘price’, ‘brand’, and ‘atmosphere’ were found to significantly affect satisfaction; in addition, the path that satisfaction leads to revisit was found to be significant. However, consumers' coffee shop selection attributes differed depending on their psychological consumption value. The path-coefficients from taste and price to satisfaction were more significant in the function-oriented group, meanwhile the path- coefficient from brand to satisfaction was significant in the emotion-oriented group (+) and the function-oriented group (-). The results of this study suggest attributes of selecting coffee shops and provide meaningful implications of consumer value when they choose the attributes.

한식뷔페의 메뉴와 브랜드가 지각된 맛의 질과 만족에 미치는영향: 소비가치의 조절효과를 중심으로

차성수,노은정 한국유통경영학회 2018 유통경영학회지 Vol.21 No.1

This Korean-style buffet is becoming popular as a main restaurant brand of famous shopping mall on behalf of Western style family restaurant. However, with the recent government policy and changes in the restaurant market trend, large-sized Korean-style buffets are at the crossroads of whether to jump into the second growth period or fall into the decline as it is. The purpose of this study is to investigate the effect of menu and brand on the quality of taste and satisfaction among the selected attributes that customers evaluate when choosing a Korean style buffet restaurant. In addition, we analyze the control effect of how these relationships differ according to customer consumption value. As a result, the hypothesis that menu and brand affects taste quality and satisfaction, and taste quality affects satisfaction were supported. However, the quality of taste and the effect of satisfaction vary depending on consumers' consumption values. 서양식 패밀리레스토랑을 대신하여 한식뷔페가 유행하면서 유명 쇼핑몰의 주요 외식 브랜드로 자리 잡아 가고 있다. 하지만 최근 정부정책과 함께 외식시장 트랜드 변화로, 대기업 한식뷔페는 점포의 수와 매출이 급격히 감소하면서 제2의 성장기로 도약할 것인지, 쇠퇴기로 접어들 것인지 변곡점의 기로에 서 있다. 본 연구의 목적은 고객들이 한식 뷔페 레스토랑을 선택할 시에 중요하게 평가하는 선택속성 중 메뉴와 브랜드가 맛의 질과 만족에 그리고 맛의 질은 만족에 어떠한 영향을 미치는지 살펴보고자 한다. 또한, 고객 소비가치에 따라 이 관계들이 어떻게 다르게 나타나는 지에 대한 조절효과를 분석한다. 분석결과 메뉴와 브랜드는 맛의 질과 만족에 그리고 맛의 질은 만족에 영향을 미친다는 가설은 지지되었다. 그러나 소비자의 소비가치에 따라 느끼는 맛의 질과 만족의 영향 정도는 달라졌다. 쾌락 지향적 소비자의 경우 메뉴가 만족에 정(+)의 영향을 미치는 반면, 실용 지향적 소비자의 경우 메뉴가 맛의 질에 정(+)의 영향을 주는 것으로 나타났다. 이는 소비자의 소비가치에 따라 한식뷔페 선택속성의 차이가 있다는 소비자 소비가치의 조절효과가 검증된 것이며, 이와 관련한 이론적, 실무적 시사점을 제시 하였다.

부산지역 학원폭력의 실태와 대책 : 학원폭력피해를 중심으로

차성수 東亞大學校 學生生活硏究所 1997 學生硏究 Vol.20 No.-

멀티채널과 싱글채널 고객의 특성과 구매행동 비교연구

차성수,박철 한국유통학회 2016 한국유통학회 학술대회 발표논문집 Vol.2016 No.5

치과용 Titanium 합금의 미세 조직 변화

차성수,곽동주 한국위생과학회 1996 한국위생과학회지 Vol.2 No.1

Effects of hydrogenation-dehydrogenation treatment an pure Ti and Ti-0.15Pd alloy were studied. Pure Ti and Ti-0.15 Pd alloy were conducted solution treatment at 950 ℃, respectively and then done hydrogenation dehydrogenation treatment. Then, relationship between hydrogen treatment condition and X-ray diffraction patterns i. e. the microstructure factor is examined. Ti-hydride precipitates mainly at α -β Interface and also in α phase. Microstructure Ti alloy shows finer than that of pure titanium in hydrogenation and dehydrogenation treatments. Ti-0.15 Pd alloy carried out solution treatment at 950℃, the transformation of α martensite was occurred. Hydrogen absorption of Ti-0.15Pd alloy was higher than that of pure titanium. Dehydrogenation temperature in titanium alloy occurred approximately at 400-562℃. Hydrogen treatment was used as a temporary alloying element modifying microstructure of titanium in order to enhance fatigue behavior for partial' denture.

2021 Strategy for KJFHC

차성수,나영아 한국유통학회 2021 International Forum on Business Convergence (IFBC) Vol.2021 No.-

기계적합금화시킨 TiNi 분말의 열처리조건에 따른 상변화 및 Al/TiNi소결체 내에서의 미세조직 특성

차성수 한국분말야금학회 1996 한국분말재료학회지 (KPMI) Vol.3 No.3

Microstructure and phase transformation of mechanically alloyed TiNi powders added to aluminium matrix for enhancing the damping properties were studied. Four compositions between 48.5 and 51.5 at% Ti intermetallic compounds were selected to control the fraction of martensite phase. Mechanically alloyed TiNi powders were heat-treated at vacuum of $10^{-6}$ torr for crystallization. Ball milled AI/TiNi composite powders were swaged at room temperature and rolled at 450 $^{\circ}C$. After mechanical alloying for 10 hours, Ti and Ni elements were alloyed completely and amorphous phase was formed. Amorphous phase was crystallized to martensite (Bl9') and austenite(B2) after heat treating for 1 hour at the temperature of 850 $^{\circ}C$, and TiNi$_3$, intermetallic compound was partially formed. Considerable amount of martensite phase was remained after swaging and rolling.