• Journal of Korean Society of Transportation
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• v.21 no.1
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• pp.127-136
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• 2003

Road safety is defined under the minimum design standard and design examination process is consisted of the standard according to current road design. However, road safety in practical way is correlative to not only all element of roads but also road shape, such as, between straight line and curved line and between curved lines. Also. it is related to alignments such as horizontal alignment and vertical alignment, and cross section. That is, the practical road design should be examined in both sides of 3 dimension and consecutiveness (consistency) as the actual road is a 3 - dimensional successive object. The paper presents a concept for acceleration to evaluate consistency of road considering actual road shape on 3-dimension. Acceleration of vehicle is influential to road consistency based on running state of vehicles and state of drivers. The magnitude of acceleration. especially, is a quite influential element to drivers. Based on above, the acceleration on each point on 3-D road can be calculated and then displacement can be done. Computation of acceleration means total calculation on each axis. Speed profile refers to “Development of a safety evaluation model for highway horizontal alignment based on running speed(Jeong, Jun-Hwa, 2001)” and then acceleration can be calculated by using the speed pronto. According to literature review, definition of acceleration on 3-D and g-g-g diagram are established. For example, as a result of the evaluation, if the acceleration is out of range, the road is out of consistency. The paper shows calculation for change of acceleration on imaginary road under minimum design standard and the change tried to be applied to consistency. However accurate acceleration is not shown because the speed forecasting model is limited and the paper did not consider state of vehicles (suspension, tires and model of vehicles). If speed pronto is defined exactly, acceleration is calculated on all road shapes, such as. compound curve and clothoid curve. and then it is appled to consistency evaluation. Unfortunately, speed forecasting model on 3 -D road and on compound curves have rarely presented. Speed forecasting model and speed profile model need to be established and standard of consistency evaluation need to developed and verified by experimental vehicles.

• Journal of Broadcast Engineering
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• v.13 no.5
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• pp.602-611
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• 2008

The sound design performed in the production of media contents, such as TV, movie, and CF, have been conducted through the experienced feeling of some experts in the aspect of auditory effects that communicates stories. Also, there have been few studies of the quantitative approach and verification to apply visual and auditory effects felt by users. This study is a non-equivalent control group pretest-posttest design and investigates the difference in communication effects in which the difference in a sound design in the production of media contents that affects users. This study analyzed the brain quotient (BQ) obtained by the measurement of brain waves during the watching of an experiment image (track A) designed by using a 60-second TV CF only and an experiment image (track B) designed by sound effects and music and investigated which sound design represents differences in communication effects for users. The results of this investigation can be summarized as follows: First, in the results of the comparison of the attention quotient (ATQ), which is the BQ of recognition effects, between A and B tracks, the track A showed a higher difference in activation than the track B. It can be analyzed that the sound design based on music showed higher levels in attention and concentration than that of the sound effect design. Second, in the results of the comparison of the emotional quotient (EQ), which is emotional effects, between A and B tracks, the track A represented a higher difference than the track B. It means that the sound design based on music showed higher contribution levels in emotional effects than that of the design based on sound effects. Third, in the results of the comparison of the left and right brain equivalent quotient (ACQ), which is memory activation effects, between A and B tracks, there were no significant differences. In the results of the experiments, although there are some constraints in TV CF based on the conventional theories in which sound effects based design affects strong concentration, and music based design affects emotional feeling, the music based design may present more effects in continued concentration. In addition, it was evident that the music based design showed higher effects in emotional aspects. However, it is necessary to continue the study by increasing the number of subjects for improving the little differences in ACQ. This study is useful to investigate the communication effects of the sound based design in media contents as a quantitative manner through measuring brain waves and expect the results of this study as the basic materials in the fields of sound production.

• The Korean Journal of Food And Nutrition
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• v.11 no.2
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• pp.185-191
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• 1998

This study was performed to investigate the nutrition status by weight loss(diet) of 287 female college students, focus on questionnaire about diet survey. The subjects mainly had irregularly one or two meal per a day so food behavior was not good. Over half of subjects had a tendency to overestimate body shape of self. The desired weight(46.95$\pm$0.39kg) was significant lower than real weight(50.32$\pm$0.9)(p=0.0114). The time when diet is first tried was mainly after high school(94.51%). Mean weight loss was 1~4kg but most of subjects didn't maintain the lost weight. The diet approach method tried was sequently the fasting 1 meal or the more in a day(23.61%), exercise(21.92%), restricting calories(15.85%) etc. The source of diet was orderly newspaper or magazine(30.86%), friends or relatives or family(28.86%) etc. The group who recognized the self body shape was normal or a little fat had higher self notion of health than other groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.7
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• pp.833-840
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• 2017

For wide application of perilla leaf, which has various healthy functions and can be easily cultured across Korea, the physicochemical and sensory properties of pan bread made with various amounts of squeezed perilla leaf juice (SPLJ) were analyzed. When dough characteristics were analyzed by using farinograph, consistency and dough development time were not significantly different between the control and bread dough made with various amounts of SPLJ, whereas dough stability time increased with increasing SPLJ amount. Expansion rate of dough decreased with increasing SPLJ amount. The volume, specific volume, and baking loss rate of pan bread made with various SPLJ amounts decreased with increasing SPLJ amount. Pan bread crumb colors became thickened and greenish with increasing SPLJ amount. For physical properties of pan bread made with various SPLJ amounts, springiness and cohesiveness decreased with increasing SPLJ amount, whereas brittleness, chewiness, and hardness increased with increasing SPLJ amount. In the sensory strength analysis, pore uniformity and soft texture decreased with increasing SPLJ amount, whereas crumb color (dark greenish), perilla leaf odor, perilla leaf taste, and chewing texture increased with increasing SPLJ amount. In the overall acceptance analysis, 1.5% SPLJ was the most preferred with a score of 7.10. However, statistical differences between 1.5% and 1.0% SPLJ were not detected at P<0.05. In the partial least squares analysis, consumers liked bread with a green crumb color, perilla leaf odor, perilla leaf taste, and soft and chewing texture. In conclusion, physicochemical properties of pan bread made with SPLJ were less desirable than those of the control; however, consumer acceptance of pan bread made with 1.5% SPLJ was shown the highest. Therefore, methods for increasing physicochemical properties of pan bread made with SPLJ need to be developed for wide application of perilla leaf.

• Journal of The Korean Association For Science Education
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• v.21 no.1
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• pp.89-101
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• 2001

The purpose of this study was to develop the elementary school science instructional material for nurturing students' creativity and to analyze the effects of this material on the changes of students' creativity. This material was composed of student's worksheet and a teacher's guidebook, in which are relevant to the elements of creativity and creative activities that can be applied to elementary science curriculum of 5th and 6th grades. Student's worksheets include various creative activities: imagination, guided imagery, experimental activity, mind mapping as wrap-up, and 'let's think' as an extended activity, game, puzzle, making a cartoon, to be, role playing, and so on. These materials were applied to 5th grade science class, 156 students. They were divided into two groups: the treatment group to which developed material was applied and the control group which was a traditional lecture-centered class. After this material had been applied for 3 months, students of both groups took a test of creativity. Interviews and observation were also carried out with three level groups (higher, medium and lower level) which were divided within the treatment group based on their creativity score. The results of this study were as follows: The treatment group showed higher score on creativity than that of control group(p<0.01). In the result of interviews and observation, the students of the higher and the medium level accomplished their tasks by themselves better than those on lower level.All of them took an interest in visual activity. In a wrapping-up step, the higher level students made mind map more systematically and the medium students improved as time goes on, but low level students feel constrained. In totally, they used various expression methods and were interested in making drawings and cartoons creatively.

• Journal of Sasang Constitutional Medicine
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• v.10 no.1
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• pp.215-233
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• 1998

The object of this study is 27 patients who had been treated in the Oriental Medical Hospital at Dong Eui Medical Center during 6 months from January 1998 to June 1998. We proceeded the judgment of Sasang Constitution by Questionaire of Sasang Constitution Classification II(QSCC II). The following conclusion were made in comparison with Questionaire of Sasang Constitution Classification II(QSCC II) and Questionaire of Pusan Sasang seminar. 1. The subject of "the facial type is small and sharp" is significant differences in Sasang Constitution classification. The frequency of Soeumin group is more than Taeumin group and Soyangin group. 2. The subject of "the walking form is fast and shake the body" is significant differences in Sasang Constitution classification. The frequency of Taeumin group and Soeumin group is less than Soyangin group. 3. The subject of "the skin type is white and thin" is significant differences in Sasang Constitution classification. The frequency of Soeumin group is more than Soyangin group, and the frequency of Taeumin group is low marks. 4. The subject of "the skin type is tender and dry" is significant differences in Sasang Constitution classification. The frequency of Taeumin group and Soyangin group is less than Soeumin group. 5. The subject of "the image of face is smart" is significant differences in Sasang Constitution classification. The frequency of Soeumin group is more than Taeumin group and the frequency of Soyangin group is low marks. 6. The subject of "the sweating type is not sweatier" is significant differences in Sasang Constitution classification. The frequency of Taeumin group and Soeumin group is less than Soyangin group. 7. The subject of "the desire of eating is changeable accoding to emotion" is significant differences in Sasang Constitution classification. The frequency of Soeumin group is more than Taeumin group and Soyangin group. 8. The subject of "the health is changeable accoding to the type of stool" is significant differences in Sasang Constitution classification. The frequency of Soeumin group is more than Soyangin group and the frequency of Taeumin group is low marks. 9. The subject of "the type of voiding is changeable accoding to the drinking when they have a fever" is significant differences in Sasang Constitution classification. The frequency of Taeumin group and Soyangin group is less than Soeumin group. 10. The subject of "the skin type is soft" is significant differences in Sasang Constitution classification. The frequency of Soeumin group is more than Taeumin group and Soyangin group. 11. The subject of "the chief complaint is the forgetfulness" is significant differences in Sasang Constitution classification. The frequency of Soeumin group is less than Taeumin group and Soyangin group.

• Food Science and Preservation
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• v.8 no.4
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• pp.427-433
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• 2001

The purpose of this study was to investigate the effect of chitosan on the shelf-life and quality of Paeksulkis(Korea rice cake). Paeksulgis containing 0-0.5% chitosan were stored at 5$^{\circ}C$ for 4 week and 2$0^{\circ}C$ for 1 week to test the effect of extenting shelf-life of Paeksulgis by chitosan. The pH of Paeksulkis was 5.65 without chitosan and pH of those were about 7.0(6.94-7.01) with 0.05-0.5% level of chitosan. Moisture content of Paekrukis wish or without chitosan was 38-40%. In Hunter’s color values of Paeksulkis of control, the lightness (L) was 84.28, redness(a) was -1.56 and yellowness(b) was 7.68. The lightness (L), redness(a) and yellowness(b) of Paeksulkis were increased by the increasing concentration of chitosan. In mechanical characteristics, cohesiveness concentration of Paeksulkis were the highest in control while obtained the highest score in color, after swallowing and overall quality (p<0.05). The score of flavor and consistency of Paeksulkis with different levels of chitosan wre not significant while the score of moisture in Paeksulkis with 0.05-0.5% level of chitosan was significantly higher than control (p<0.05). The score of flavor and consistency of Paeksulkis with different levels of chitosan were not significant while the score of moisture in Paeksulkis with 0.05-0.5% level of chitosan was significantly higher than control (p<0.05). Total bacterial counts (TBC) of Paeksulgis immediately before storage were 4.2$\times$10$^2$CFU/g in control and those containing 0.3-0.5% of chitosan were 0.5-1.0 log cycle lower than control. TBC of Paelsulgis containing chitosan was lower than increased for 2 weeks, reached at 1.8$\times$10$^{5}$ CFU/g and decreased for 2 weeks, reached at 1.8$\times$10$^4$CFU/g during storage at 5$^{\circ}C$. TBC of Paeksulkis with more than 0.3% of chitosan were 1.9 log cycles lower than that of control during storage at 5$^{\circ}C$. TBC of Paeksulkis with more than 0.3% of chitosan were 1.9 log cycles lower than that of control during storage at 5$^{\circ}C$ for 4 weeks. TBC of Paeksulgis increased to 10$^{8}$ CFU/g in control and 10$^{6}$-10$^{7}$ CFU/g in more than 0.3% chitosan during storage at 20$^{\circ}C$ for 1 week. The shelf-life of Paeksulkis was increased with increasing concentration of chitosan both temperature at 5$^{\circ}C$ and 20$^{\circ}C$.

• Journal of dental hygiene science
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• v.7 no.3
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• pp.121-127
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• 2007

The purpose of this study was to analyze college students basic knowledge of oral health of a college student and compare with the knowledge of oral health between dental hygiene students and non-dental hygiene students. A survey was conducted on the residents in Gyeonggi-do and Gwangju from June 2006 to May 2007. The findings of the study were as follows: 1. Concerning the knowledge of oral health, dental hygiene students got the source of information most frequently from school work about oral health(80.0%) and non-dental hygiene students got from health programs of TV or radio(42.7%). Concerning the reason of keeping of oral hygiene, dental hygiene students were to preventive of dental caries(80.9%) and nondental hygiene students were to preventive of periodontal disease(52.4%). There were significant difference between dental hygiene students and non-dental hygiene students(p < 0.001). 2. The knowledge degree of dental caries, to the both groups, methods of preventing caries appeared regular brush and main cause of dental caries was not to brush. There were significant difference between dental hygiene students and non-dental hygiene students(p < 0.001). 3. Dental hygiene students answered about the knowledge of fluoride know fluoride(93.6%) and non-dental hygiene students answered (55.3%). Dental hygiene students thought that fluoride could preventive dental caries(85.5%) but non-dental hygiene students thought that fluoride couldn't preventive dental caries(51.0%). There was significant difference between dental hygiene students and non-dental hygiene students(p < 0.001). 4. In the knowledge of oral health state, both of groups, replied that their own tooth state is average but they concerned about their tooth health. There was significant difference between dental hygiene students and non-dental hygiene students(p < 0.001). About main cause of dental caries, students ranked that the first reason was the poor toothbrush and the second reason was the over intaking of sugared foods. 5. About knowledge of oral diagnosis, to both groups, students ranked that first could endure the pain and the second was in much pain. For both groups, students ranked that difficult of dental treatment was cost, fear and time. There was significant difference between dental hygiene students and non-dental hygiene students(p < 0.01). For both groups, when they visit dentist's office, they felt misgivings and fear.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.6
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• pp.1022-1031
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• 2008

Pound cakes were prepared with Citrus mandarin powder(CMP) cultivated in JeJu Island, Korea. The impact of CMP amount level, which was incorporated into wheat flour by the ration of 0, 5, 10, 15, and 20% based on a flour weight, on the rheology and sensory profile of the pound cakes was measured. Moisture content of 13.70%, crude protein 5.12%, crude lipid 1.30%, crud ash 1.92%, respectively. Also evaluation was performed on the changes in physicochemical properties of the pound cakes during storage at 4 and $30^{\circ}C$. According to the amylogram, gelatinization temperature of the control dough was $63.35^{\circ}C$ and those of the dough with CMP were $63.85{\sim}66.55^{\circ}C$. Maximum viscosity of the dough was 686 B.U in the control, those were 575 B.U, 553 B.U, 504 B.U and 401 B.U in the dough with 5, 10, 15, and 20% CMP, respectively. The retrogradation degree(setback value) of CMP dough was $31{\sim}57%$ lower than that of the control dough under the same conditions. Water holding capacity of pound cake was increased gradually in proportion to the amount of CMP. The CMP addition decreased the brightuess(L) of pound cakes but increased redness(a) and yellowness(b). Hardness of pound cakes was significantly increased by CMP addition, while springiness, adhesiveness and cohesiveness were decreased. Based on sensory evaluation, pound cakes added with CMP were not significantly different in color and texture, while that of 10% CMP was significantly high in taste, flavor, and overall preferences, compared to the control. pH of pound cake with CMP was decreased during storage, showing that pH of CMP samples was lower than the control. Titrated acidity of pound cake with CMP was increased rapidly from storage for 10 days, which the changes in degree was fast in accordance with CMP amount. The Hunter's color value of pound cake with CMP was decreased, as the storage time proceeded. In the samples prepared with CMP, the firmness, adhesiveness, gumminess and chewiness was increased as the storage time proceeded, while springiness and cohesiveness was decreased.

• Management & Information Systems Review
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• v.34 no.3
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• pp.197-213
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• 2015

This study is to investigate the effect of the motivation of choosing the tourist spots on the image of the tourist spots and the intention of revisiting targeting the tourists visiting Gamcheon Culture Village. The motivations of choosing the tourist spots, such as experiences, sightseeing, viewing of the cultural events, have a positive (+) effect on the affective image of the tourists. Only sightseeing in the motivations of choosing the tourist spots has a positive (+) effect on the epistemic image of the tourists. With the results of the analyzed effect of the affective image of the tourist spots on the intention of revisiting, it is revealed that the affective image has a significant effect on the intention of revisiting, not the epistemic image. It is suggested that the tourists have a good impression of Gamcheon Culture Village through experiences, sightseeing, viewing of the cultural events. In order for Gamcheon Culture Village to be one of the world-famous tourist spots, many attractions should be provided along with more different experience programs than now, various attractions, alley festivals held throughout the year. With the village developed with the greatest care, the tourists should have the intention of revisiting the village through experiences, sightseeing, viewing of the cultural events with their precious memories, since positive images tourists have tend to be anchored in the affective area rather than in the epistemic one.