본 연구는 국내 수상스포츠 시설의 서비스스케이프가 고객만족 및 참여행동에 어떠한 영향을 미치는지를 규명하여 운영방안의 기초자료를 제공하고자 했다. 따라서 수상스포츠 시설을 경험한 사람들 중 20대 이상 참여자를 표본으로 선정했다. 조사는 2022년 4월 25일부터 7월 15일까지 비대면으로 실시했 으며, 총 243부의 데이터를 최종 분석에 이용했다. 자료처리는 SPSS(ver. 21.0) 프로그램을 활용해 빈도분 석, 탐색적 요인분석, 문항내적일관성, 상관분석, 단순 및 다중회귀 분석을 실시했다. 본 연구의 주요 결과, 첫째, 수상스포츠 시설 서비스스케이프가 편리성, 공감성, 시설환경 순으로 가치에 영향을 미치는 것으로 나타났다. 둘쨰, 수상스포츠 시설 고객만족이 참여행동에 영향을 미치는 것으로 나타났다. 셋째, 수상스포 츠 시설 서비스스케이프가 시설환경, 서비스, 편의성, 공감성 순으로 참여행동에 영향을 미치는 것으로 나 타났다.

This paper provides basic data for product developers by investigating the consumption status, consumer perception, and consumer demand on products using Aster Yomena. Two hundred ninety-five people over 20 years of age were analyzed according to gender and age. In the purchase of Aster Yomena products, men were the higher purchasers except for powder. In age, noodles, wild vegetables, jangajji, tteok, and powder were consumed by those older than 30 years. In an analysis of purchase when developing Aster Yomena products, the male purchase intention was higher in all items except for kalguksu in the staple, and male purchase intention was higher in only bibimbapseasoning among aster powder addition sauce and all items in dessert. The purchase intention of those older than 30 years was higher in all items of staples, aster powder addition sause and sause The purchase intention of those older than 30 yearse was higher in green vegetables juice and milk tea among drink, and all items except ice cream among dessert. An analysis of the popularization of Aster Yomena revealed higher perceptions of men in the medium (TV, internet, online cafe, agro-fishery market), experience program (area tourism, exposition), and product development (convenience food, recipe development). The medium (agro-fishery market), experience program, and product development were more recognized in their 30s or more. The products with aster yomana require the most effective marketing to men 30 years and older, and require a strategy that will interest those in their 20s.

ZnO micro/nanocrystals at large scale were synthesized through the thermal evaporation of Al-Zn mixtures under air atmosphere. The effect of synthetic temperature and time on the morphology of the micro/nanocrystals was examined. It was found that the temperature and time affected the morphology of the ZnO crystals. At temperatures below 900 oC, no crystals were synthesized. At a temperature of 1000 oC, ZnO crystals with a rod shape were synthesized. With an increase in temperature from 1000 oC to 1100 oC, the morphology of the crystals changed from rod shape to wire and granular shapes. As the time increased from 2 h to 3 h at 1000 oC, tetrapod-shaped ZnO crystals started to form. XRD patterns showed that the ZnO crystals had a hexagonal wurtzite structure. EDX analysis revealed that the ZnO crystals had high purity. It is believed that the ZnO nanowires were grown via a vapor-solid mechanism because no catalyst particles were observed at the tips of the micro/nanocrystals in the SEM images.

In order to fabricate the porous Al₂O₃ with dispersion of nano-sized Cu particles, freeze-drying of cam-phene/Al₂O₃ slurry and solution chemistry process using Cu-nitrate are introduced. Camphene slurries with 10vol% Al₂O₃ was frozen at -25˚C. Pores were generated by sublimation of the camphene during drying in air. The sinteredsamples at 1400 and 1500oC showed the same size of large pores which were aligned parallel to the sublimable vehiclesgrowth direction. However, the size of fine pores in the internal walls of large pores decreased with increase in sinteringtemperature. It was shown that Cu particles with the size of 100 nm were homogeneously dispersed on the surfaces ofthe large pores. Antibacterial test using fungus revealed that the porous Al₂O₃/1vol% Cu composite showed antifungalproperty due to the dispersion of Cu particles. The results are suggested that the porous composites with required porecharacteristics and functional property can be fabricated by freeze-drying process and addition of functional nano par-ticles by chemical method.