• Korean Journal of Acupuncture
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• v.20 no.4
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• pp.77-84
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• 2003

Objective : This study was designed to investigate the effect of the Hwangryunhaedock-tang Herbal Acupuncture Therapy on Chronic Conjunctivitis or Xerophthalmia Methods : We injected distillation of the Hwangryunhaedock-tang(0.2cc) on both B-15(Shinsu-心兪), B-18(Kansu-肝兪) of patient and dropped it(0.6cc) in both eyes. We examined therapeutic value of Chronic Conjunctivitis or Xerophthalmia Results & Conclusions : The Hwangryunhaedock-tang Herbal Acupuncture Therapy was effective on reducing the symptoms. But further studies are required to concretely prove the effectiveness of the Hwangryunhaedock-tang Herbal Acupuncture Therapy for treating Chronic Conjunctivitis or Xerophthalmia.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.849-854
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• 2006

The objective of this study was to evaluate the quality characteristics of Dotoridasik prepared by the addition of acorn powder (0%, 20%, 40%, 60%, 80%). The Proximate components were 85.89% carbohydrate, 1.38% crude fat, 0.84% crude protein and 0.32% crude ash. The moisture content of Dotoridasik showed no significant difference between the added acorn powder and control groups. The following Hunter color values are not part of the sensory evaluation testing in the results of for Dotoridasik, decreased while the a and b values increased with increasing acorn powder addition. The bitter taste was evaluated as being improved with increasing acorn powder addition. Dotoridasik with 40% acorn powder showed the highest acceptance. In the mechanical evaluation, hardness recording which from control Will increase with acorn powder it shows a high shame(p<0.05), the adhesiveness result springiness it was not visible a consider difference especially also utterly unintelligible).

• Journal of Music and Human Behavior
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• v.11 no.1
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• pp.39-62
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• 2014

The purpose of this research was to review the music choices of GIM therapists in GIM. Seven databases and nine music therapy journals were searched with keywords such as "Guided Imagery and Music", "GIM", "Helen Bonny", "Bonny method", "Music and Imagery" and "BMGIM" between 1964 to 2013. Every abstract was confirmed to see whether it meets this research topic. 12 of 126 articles that described the reasons for music choices were selected. It is the result of narrative literature review that GIM therapists chose music to match clients' qualities of moods, emotions, feelings related with issues and clients' themes in therapy. In 5 articles among the 12 articles, authors chose music with considering music elements analytically to match clients' states. Reasonable explanations for music choice were reviewed in these 5 articles. There were limitations to obtain common facts between articles because most of 126 articles were case studies which described from therapists's point of view in a qualitative way. A more fundamental research is required to obtain rationales of music choices in GIM as a music-centered music psychotherapy for the further research.

• The Journal of the Korea Contents Association
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• v.20 no.1
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• pp.562-572
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• 2020

This study analyzed subjectivity of underachievers on Peer Assisted Learning(PAS) in culinary skills related subject for providing better educational environment through consideration of educational efficiency of particular teaching method. Q Methodology was employed for analysing of responses of a small group of the students. The research found that three types of distinctive structures of responses of the students' subjectivity. The first one was Increase learning effectiveness type(Type1, N=8), the second one was Development of lesson materials for passive students(Type2, N=8), and the last one was Practical self-directed learning needs development(Type3, N=6). From the result, PAS was an effective teaching method for underachievers for encouraging participation of study program, helping to rise self-confidence in subject's tasks, and awareness of self directed learning and additional study on subjects matters. The study, however, found that students could consider themselves as an interruption to other students' study progress, and could feel other students' awareness as a burden. At last, forming a class by deeper consideration on the learning levels of each students and providing additional educational contents for encouraging self directed learning are necessary for the better efficiency for the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.2
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• pp.233-240
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• 2007

The purpose of this study was to evaluate the effect of different saccharides on the quality of apricot sulgidduk. Appearance color of honey-added group as compared to other samples in apricot sulgidduk were preferable and scanning electron microscopy exhibited smaller pores. pH and acidity of white-added group immediately after preparation were higher than those of other groups. Higher moisture contents of honey-added groups during storage were found but total bacterial counts immediately before storage were 1 log cycle lower than that of other samples. The highest 'L' values were found for white sugar added group but the highest 'a' and 'b' were for yellow sugar-added sample. In mechanical characteristics of apricot sulgidduk for 48 hrs during storage at $20^{\circ}C$, hardness, gumminess and brittleness were higher in oligosaccharide-added sample as compared to other samples, while cohesiveness and springiness were the highest in honey-added group. In sensory evaluation of the sulgidduk, honey-added group obtained the highest score in color, sweet taste, moisture, after swallowing and overall quality (p<0.05) These results suggest that apricot sulgidduk with honey can be used as commercially successful rice cakes.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.8
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• pp.1278-1284
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• 2003

This study was carried out to investigate the optimum conditions for making “sponge cake” with addition of ingredient, laver powder, and the quality characteristics of a new sponge cake. The moisture contents of sponge cake with 2, 4, 6% laver powder did not change but with 8 and 10%, the moisture contents increased to 28.89% and 30.69%, respectively. While specific gravity increased to 0.674 (control 0.493) when 10% laver powder was added, but volume was decreased. Most abundant mineral was Ca, followed by Na, Fe, Mn, Cu and Zn. The crust color degree of sponge cake with laver powder showed low marks on L, a, b. The crumb color degree showed low marks on L, b while “a” degree redness indicated highest marks with 4% laver powder. When it was seen under the microscope, the air cell numbers were decreased but the cell size became bigger. More free amino acid was contained when the laver powder was added. L-glutamic acid, L-alanine, L-aspartic acid and L-leucine were the major free amino acids. Hardness, springiness, cohesiveness, gumminess, chewiness and resilience degree of sponge cake with addition of laver power were higher than those of control. The sensory evaluation indicated that addition of 2% laver powder enhanced most mouth feeling, appearance, hardness, moistness, flavor and overall acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.7
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• pp.1050-1057
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• 2015

This study evaluated the quality characteristics of muffins added with different amounts (0%, 3%, 6%, or 9%) of red ginseng marc powder. The specific gravity of red ginseng marc muffin batter significantly increased with increasing amounts of red ginseng marc powder (P<0.05). Weight and baking loss rate of muffin were not significantly different from those of the control. Volume, height, and pH of muffins significantly decreased when amounts of red ginseng marc powder increased (P<0.05). The moisture contents of muffins added with red ginseng marc powder increased with increasing amounts of red ginseng marc powder. The lightness and yellowness of muffins and dough increased as concentration of red ginseng marc powder increased. Redness decreased as concentration of red ginseng marc powder increased. DPPH radical scavenging activity of muffins increased with an increase in the concentration of red ginseng marc powder. The hardness, gumminess, and chewiness decreased with increasing red ginseng marc powder concentration. Adhesiveness, springiness, cohesiveness, and resilience increased with addition of powder. Sensory test revealed no significant differences in color, texture, and mouthfeel between the muffin samples. Therefore, red ginseng marc powder can be incorporated into muffins up to 6% to improve functional quality of red ginseng marc and minimize changes in quality. Futhermore, this study proposes the possibility of development of various products using red ginseng marc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.8
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• pp.1278-1282
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• 2014

The objective of this study was to improve the sensory qualities of soymilk. For this purpose, soymilk was prepared by adding different types of rice grain, including cooked, puffed, and saccharified rice. Acceptable products could be obtained by addition of saccharified rice. The addition of saccharified rice had a positive influence on sensory qualities, especially mouth feel. Further, soymilk with saccharified rice was comparable in terms of physicochemical characteristics (pH, soluble solids, and viscosity) with commercial whole-bean soymilk. This result suggests that there are opportunities to develop a new market for soy-milk that incorporates health benefits and traditional beverages.

• Journal of Korean Home Economics Education Association
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• v.19 no.4
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• pp.119-135
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• 2007

This study attempted to explore what are the benefits that online game consumers seek in their on-line game consumption. Nowadays many on-line game consumers are extremely absorbed in the on-line game. The purpose of this study was to find the benefits that make people enjoy on-line games enthusiastically based on the Q methodology. Q methodology is a way to understand a person's structure of subjectivity. This study applied Q methodology to clarifying consumers' subjective evaluation of the on-line game benefit s. 28 Q questions were prepared through literature review, and were offered to 30 consumers. The subjects were divided into the four types seeking different benefits with on-line games: communication, enjoyment, achievement, and escapism. The results suggested that the benefits of on-line game are beyond the general characteristics of the game including human network or achievement in the on-line game community.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.4 no.2
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• pp.111-118
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• 2011

It is not easy to define a boundary between TV and home computer in these day since developing H/W and S/W of computer technology induces that TV is conflated with computer. Coming digital HD broadcasting forces for replacement of TV at home and the trend of TV is became bigger. The evolved TV is able to replace the computer by connecting to the network and people want to do interactions with contents by using the bidirectional communication. Therefore, it is expected to changing the human lifestyle. It is natural that contents for all members of family are needed, since screen of TV become bigger. It is required that the contents should guarantees the accessability of information to the all of family members and the easy interaction with contents. But, the related basic research is not enough to catch the user's eye to induce flow or presence. Our goal of this study is to analyse effects of experiential space perception on performing interactive digital contents. The result shows that users interacted with contents without any difficulty when they met a same dimension and shape of objects as dimension and shape objects in their experiences or learning.