• Journal of Korean Home Economics Education Association
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• v.27 no.2
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• pp.35-51
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• 2015

The purpose of the present study is to investigate the various reasons that might lead single women to choose not to marry. Semi-structured in-depth interviews were arranged with 18 single women who met the criteria for the present research purpose. We considered only those responses of the interviewees that are directly related to their reasons why they choose not to marry, where the collected data were analyzed in three steps by methods of thematic analysis. As a result of the analysis, the reasons for which they chose not to marry could be grouped into three main clusters of themes which may be labeled as (1) themes centered on 'Myself', (2) themes centered on 'Family' and (3) themes centered on 'Surrounding Environments and Friends'. Among the first category of themes of 'Myself', we have found five sub-themes such as "Lack of emotional communication", "Not-found spouse meeting my criteria", "My personality", "Self-narcissism or self-centeredness", "False beliefs in marriage". As for the second category of themes 'Family', three sub-themes have been found including "Family of origin conflict", "Closeness to family of origin", "Comfortable daily lives". And for the final category of themes 'Surrounding Environments and Friends', there were found three sub-themes which include "Negative effects of married friends", "Emotional support system", "Changing social atmosphere". In all there are eleven sub-themes to consider. On the basis of these results, we presented some conclusions on the reasons why single women in their thirties or forties choose not to marry. We also presented some implications of these results on population education and future research.

• KSBB Journal
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• v.15 no.5
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• pp.438-443
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• 2000

Continuous processes using immobilized yeast were investigated in order to shorten beer maturation time. Three silica-based ceramic media and one cellulose-based medium were used. Diacetyl (DA) was one of the most distinctive compounds causing immature flavors. Heat treatment of green beer (GB) to convert a-acetolactate to DA was essential to shorten the time for beer maturation. The longer heat treatment time was needed at the lower temperature. Oxygen concentration in GB had a large influence on the conversion of a-acetolactate to DA. The lower the oxygen concentration in GB, the lower conversion ratio to DA. Heat treated GB was fed continuously to four kinds of immobilized yeast columns. DA concentration after immobilization columns was reduced to less than 0.1ppm at $3∼5^{\circ}C$ 180∼150 minutes retention time in all columns tested. This concentration is enough to fit the quality speification of commercialized product. Formation of a-acetolactate from residual sugars was higher in ceramic media column than cellulose media cloumn. The taste of beers from test processes were not the same as that of traditionally produced beer, but no off-flavors were detected in test samples, which shows that immobilized yeast columns have potentials as rapid processes for beer maturation.

• Journal of Applied Tourism Food and Beverage Management and Research
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• v.16 no.1
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• pp.43-69
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• 2005

Generally, brand is the title for discriminating their own goods and service from other competitive company, brand-image means customer's good and bad affection or loyalty the brand of specific company. Customers often choose the goods according to the value of goods brand. In terms of this viewpoint, the value of company's brand is very important factor to the company's success. Brand-image also effects customers on selling company's goods. Specially, to the hotel business that should ensure lots of customer for a long period with the interest and credit of customers, its brand-image is more significant. What the image is looked upon as a important factor in marketing is due to the difficulty of discrimination against goods standardized in price and quality. Therefore, the company's image acts as a more important marketing factor in the high industrial society. Also it means a lot to the customer's purchasing behavior. When the company's brand-image is recognized or discriminated, customer's memory is longer and customer's reliability is raised than other company's advertisement and public information. Nowadays, most of hotels are perceiving the importance on their own brand-image but in the lack of deep study and systematic strategy in reality. The purpose of this study is to research the effect on customer's purchasing intention of hotel brand-image and choice-attribution. The empirical research has been done from 23April, 2004 to 20May, 2004. Data were collected from general customers who are using hotel located in Taegu. In conclusion, hotel brand-image depends highly on, the service quality of hotel staff and reputation of hotel. Besides, this acts on customer's hotel choice decisively.

• Journal of the Korean Home Economics Association
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• v.38 no.12
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• pp.257-269
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• 2000

예술작품은 의상디자인에 영감 혹은 영향을 줌으로써 상업적 의상으로 재생산된다. 오늘날까지도 60년대의 많은 팝 아티스트 작품들이 그대로 T셔츠 등에 프린트되는 것을 쉽게 볼 수 있다. 이러한 직접적 영향에는 자주 맹목적 표절이라는 논란을 불러 일으켰으나 긍정적이든 부정적이든 예술작품과 의상 디자인은 20세기초부터 밀접한 관계를 가져왔다. Sonia Delaunay는 예술을 대중과 결합시키는 가장 좋은 방법은 의상을 통해서라고 생각하였다. 그녀는 "만일 예술작품을 생활 속에 들어가게 하려면 그건 여성들 자신이 입고 다니는 방법뿐이다". 라고 말하였다. 결국 이러한 예술의 대중화에 대한 이론은 60년대에 와서 팝 아트 패션의 출현으로 그 결실을 보게 된다. 상류층을 대상으로 한 의상이 대중화되는 과정에서 60년대 경제호황으로 인한 젊은이들의 소비자층 형성과 미술양식에서의 팝아트의 출현은 자연스러운 시대적 조류로 나타났다. 이러한 상황은 팝 아트가 이 시대의 미술 양식에 혁신적일 뿐 아니라, 사회 전반에 팝 아트의 특성(소비 문화적, 대중 문화적, 재현적, 통속적, 기계적, 획일적)을 유행시키고, 대중에게 순수 예술과 복식에 참여 할 수 있는 기회를 부여했다고 볼 수 있다. 따라서 본 연구에서는 가장 혁명적이고도 대중적이라고 할 수 있는 팝 아트 이미지의 작품 제작과 분석을 통하여 현재 논의되고 있는 전시회나 패션쇼에서만 볼 수 있다는 다소 아방가르드 적인 의상 작품들의 대중화 방안에 대한 해결책을 모색하고자 하였다. 실제 의상 디자인 창작에 초점을 맞추었으며, 제작을 위해서 팝 아트에서 주요 소재로 삼았고 대중적 이미지의 심볼이라고도 할 수 있는 Coca Cola label을 표현 모티브로 삼아 개성적이고도 독창적인 의상 디자인을 한 후 분석하였다. 또한 독특한 의상 표현의 개발을 위하여 표현 기법으로는 현대 미술에서 새로운 재료와 여러 가지 재료를 화면에 도입시키는 표현 방법으로서 사용된 콜라주 기법을 사용하였다. 본 연구를 통하여 의상 창작에 있어 조형예술과 연결하여 대중적인 이미지를 도입함으로써 착용자가 예술에 대한 친근하고 익숙한 느낌을 갖게 하며, 예술과 상품 그 자체에 대한 상업적 홍보 목적으로도 사용할 수 있으며, 대중적인 이미지를 표현함에 있어 콜라주 기법은 염색 기법을 사용하지 않고서도 작가가 원하는 표현 효과를 낼 수 있다는 측면을 발견할 수 있었다. 즉 사용된 대중적 상표 이미지는 주인에서 흔히 볼 수 있는 현대 도시의 인공적 환경들로, 의상을 독특하고 개성 있게 표현할 수 있는 모티브의 역할을 하면서 또한 그 예가 무한하여 다양한 디자인 창출의 가능성을 갖고 있으며, 의상을 통해 예술과 대중을 융합시켰다는 예술의 대중화, 민주화라는 중요한 역할을 하였다. 전시회나 패션쇼에서 만 볼 수 있는 예술적 성격을 띠는 아방가르드 작품의 대중 확산 방법으로 제시될 수 있는 이상적인 방법으로는 예술성이 짙은 도저히 입을 수 없다고 생각되어지는 아방가르드한 의상을 일반 대중 브랜드들이 단순한 모방이 아닌 새로운 패러디 작업으로 일반화시켜 상업성을 띤 의상으로 재조정되어 여성들의 몸에 걸치게 하는 것이다. 이와 같은 순환으로써, 조형예술 작품은 의상 디자인 참작에 영향, 영감을 주면서 여러 번의 형태 변화를 거치는 패러디를 통해 각 계층의 누구나가 좋아하고 접할 수 있는 또 다른 창조를 맞아 대중의 손까지 갈 수 있는 것이다.

• Journal of Science Education
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• v.35 no.1
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• pp.68-79
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• 2011

The purpose of this study was to investigate the recognition of middle school students on 'Thinking Science' activities and the influence on the understanding of the gas particles behavior concepts. For this study 125 students of four classes first grade in middle school were divided into two groups, the experimental and the control group. The SRT II test was carried out to identify the cognitive level of the students. The logical factors, needed to understand of the gas particles behavior concepts, were extracted. And the 9 'Thinking Science' activities designed to develop these factors were chosen and then implemented to the students of the experimental group. After the lesson for the gas particles behaviors, the achievement test of understanding of the gas particles behavior concepts and the survey of the students' recognition on 'Thinking Science' activities were administered. According to the results of the achievement test, there was not significant difference between the two groups on the whole. But only mature concrete operational students in the experimental group got high scores than those in the control group in analyzing the effect size. According to the results of the ANCOVA analysis, there was significant difference between the two girls' group. When students in the experimental group had a positive perceptions about 'Thinking Science' activities, they got higher achievement scores. This implied that there was a correlation between perception about 'Thinking Science' activities and their achievement in the gas particles behavior concepts. Especially, students with positive perception in mature concrete operational period got higher scores in science achievement. After the 'Thinking Science' activities, there was a high perceptions about improving in scientific thinking.

• The Journal of the Korea Contents Association
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• v.17 no.9
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• pp.203-211
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• 2017

The purpose of this study was to determine the association of some adult dental fear and depression, and stress. Among the patients who came to the dental clinic for periodontal treatment, 68 patients who agreed to participate in the study and who met the selection criteria were included. Dental fear, depression symptom questionnaire, salivary cortisol, which can objectively evaluate blood pressure, pulse, and stress. The results of the analysis showed that depressive symptom was related to 'delayed treatment promise', 'cancellation of treatment appointment', 'increased muscle tension', 'rapid breathing when entering dentistry', 'fear when waiting in the waiting room', 'fear when you smell the hospital', 'fear when looking at the dental clinic', 'fear when seeing the anesthetic needle', 'fear when tooth whistle was heard', 'fear when teeth were removed', and 'total fear of dentistry'(p<0.05). Stress symptoms were higher in 'having sweated in the dentist', 'faster pulse', 'fear of entering the dentist' and 'total fear of the dentist'(p<0.05). Based on these results, it is necessary to study the effective methods to control the depressive symptoms and stress of patients who visit dental clinics, and it seems that continuous management is needed to prepare methods such as relaxation therapy for dental fear patients.

• Korean Journal of Food Science and Technology
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• v.48 no.1
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• pp.27-35
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• 2016

This study was conducted to investigate the quality characteristics of makgeolli containing aronia, (Aronia melanocarpa (0-1.9%)). After an initial decrease in the range of pH from 4.93-5.04 to 3.43-3.61 over a period of 6 days, it gradually increased until 14 days. As the fermentation proceeded, sugar contents and reducing sugar contents initially increased in majority of the samples, and subsequently decreased after 2 days. Total acidity contents increased until 6 days and then became higher as the content of aronia increased. Total acidity levels were within the range of 0.50-0.62%. After 14 days of fermentation, the alcohol contents ranged between 11.97 and 14.13%. Over the same time span, the amino acid content increased from a range of 1.57-2.22 to 5.86-6.92%. The microbial cell count and yeast colony count increased over the initial 4 days and then gradually decreased. Total polyphenol content and total flavonoid of aronia makgeolli were significantly higher than those of the control group. Based on the sensory evaluation, makgeolli with 1.3% aronia demonstrated the highest overall acceptance.

• Korean journal of food and cookery science
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• v.13 no.1
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• pp.64-69
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• 1997

The experiments of rice bread processing were carried out to compare the varietal difference in processing adaptability to rice bread between brown and milled rice flour, and to analyze the interrelations among chemical properties of rice grain and some characteristics relevant to rice bread processing and quality There was varietal difference in adaptability to rice bread processing in both brown and milled rice, but there was not significant adaptability difference between brown and milled rice flours to rice bread processing. However, there was remarkable adaptability difference between brown and milled rice flours to rice bread processing in some rice varieties. Three high-amylose rices AC 27, IR 44, Suweonjo showed high quality of milled rice bread among tested rice materials. Brown rice revealed better adaptability to rice bread processing compared with milled rice in all varieties except the above three varieties. Especially, the glutinous rice Hangangchalbyeo failed to normal formation of rice bread from milled rice flour, but it showed the successful formation of rice bread from brown rice flour. The interrelations among chemical components of rice grain and some characteristics relevant to rice bread processing and quality exhibited quite different tendency between brown and milled rices. In the case of rice bread processing by brown rice flour, the larger volume expansion of dough during fermentation made the more springy rice bread and the more moist rice bread showed the more soft and cohesive physical property. In the case of rice bread processing by milled rice flour, the lower protein of rice flour was closely associated with the more moistness of rice bread and the higher lipid led to the more uniformal air pore distribution, the smaller pore size and the lower springiness of rice bread. Also, the larger volume expansion of dough during fermentation made the better loaf formation and the larger pore size of rice bread. The better loaf formation of rice bread revealed the softer hardness and the lower chewiness, and the lower springiness was closely correlated with the more uniformal size distribution of air pore and the smaller pore size in rice bread.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.604-609
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• 2002

The sensory properties and flavor components of the white bread added with arrowroot juice. The lightness of bread crumb decreased significantly as arrowroot juice was added. While the yellowness increased slightly, redness increased remarkably. The hardness, chewiness and adhesiveness of the white bread added with arrowroot juice increased more than those of the control bread, but they had no statistical significance. While the gumminess increased significantly and springiness decreased significantly, the cohesiveness did not indicate significant differences among the comparison groups. In sensory evaluation, the texture, flavor and sweetness did not indicate significant difference among the comparison groups, while the color and overall acceptability indicated significant difference. The optimum concentration of arrowroot juice in the white bread was 25% based on the sensory evaluation scores. The main flavors components of the white bread added with 25% arrowroot juice were compounds translated by arrowroot juice and the compounds formed by amino-carbonyl reaction. The translated flavors were methoxy phenol, ${\beta}-damascenone$, benzylcyanide, and menthofuran. The compounds formed by amino-carbonyl reaction were alkyl pyrazines, pyrroles and furans.

• Current Research on Agriculture and Life Sciences
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• v.31 no.3
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• pp.182-192
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• 2013

Since the Korean apple industry needs to expand its export market in Southeast Asia, this study investigates the attributes of Korean apples affecting consumer preference in Indonesia, Malaysia, Singapore, and Thailand. Based on an Importance-Preference analysis, the results are summarized as follows. First, price is the most important determinant for purchasing Korean apples by Southeast Asian consumers, except in Malaysia. Second, managing the intrinsic(sweetness and chewing texture) and extrinsic(surface and color) factors needs to be well maintained. Third, the priority of the marketing factor(wrapping) should be lowered. Fourth, while the importance of extrinsic factors(shape and size) is low, satisfaction is high, so these factors need to be managed to avoid overkill. Overall, Korean apples should have their own merits with an appropriate proper price, while maintaining a high quality. The results of this paper may provide suitable strategies for promoting apple exports to Southeast Asia.