• Journal of the Korean Chemical Society
• /
• v.54 no.5
• /
• pp.633-642
• /
• 2010

In this study, science teachers' perception and attitude toward nanotechnology are examined through questionnaires gathered from 134 secondary science teachers. As a result, the study shows that science teachers have high perceptiveness. However, they do not understand specific information on nanotechnology correctly. Science teachers have positive attitudes toward nanotechnology and they have perceived risks of nanotechnology as well as benefits of nanotechnology. Science teachers show positive attitudes toward the application of nanotechnology, whereas they show negative attitudes toward personal information chip and nano-taste enhancer. Science teachers are exposed to nanotechnology via various sources such as TV and internet, whereas teachers rarely get information on nanotechnology-related concepts in textbooks and teaching resources. Science teachers have perceived many textbooks do not introduce enough nanotechnology-related concepts. Many teachers try to explain the nanotechnology when textbooks include nanotechnology-related concepts, whereas quite a few of teachers do not introduce the nanotechnology-related concepts in class.

• Journal of Digital Convergence
• /
• v.12 no.10
• /
• pp.243-252
• /
• 2014

Many researches about the effect on politics, economics and Sociocultural phenomenon using the social media are in progress. Authors utilized NAVER Trend most famous web browsing service in korea, NAVER Blog social media, NAVER Cafe service and Open Data(API) and also used temperature, humidity index data of Korea Meteorological Administration. This study analyzed a change of the public's emotion in korea using Cluster analysis of vocabulary of taste among its of feelings and senses. K-means clustering was followed by decision of the number of groups which was used Chi-square goodness of fit test and ward analysis. Eight groups was made and it represented sensitive vocabulary. By Discriminant analysis, eight groups decided by Cluster analysis has 98.9% accuracy. The change of the public's emotion has capability to predict people's activity so they can share sensibility and a bond of sympathy developed between them.

• The Korean Journal of Zoology
• /
• v.4 no.1
• /
• pp.1-6
• /
• 1961

본 논문은 경기도광릉시험목에서 잣나무를 식해하는 한국미기록종 잣나무넓적잎벌(신칭)을 재료로 하여 1958-1961 년에 연구한 것을 기록한 것이다. (1) 본충은 막혈목 광요아목 편엽봉과의 Acantholyda nemoralis에 해당하는 것으로서, 이것의 학명으로는 R.B.Benson T의 설에 따라 Acantholyda posticalis posticalis MATSU.MURA를 채용하기로하였다. (2) 분포지로는 개지의 일본, 몽고, 시베리아 외에 한국을 추가한다. 구라파에서는 별개의 아종이 있다. 본종의 서식지로는 현재까지 경기도의 광fmd, 가평, 양주와 강원도의 충성군이 알려져있을 뿐이다. (3) 성충의 체색은 대체로 흑색이나, 두부와 훙부에 황색의 무늬가 많\ulcorner. 촉색은 황갈색 사상으로 유충은 웅충은 33절, 자충은 32절로 되었다. (4) 란은 QH트형으로 그 양단이 상외방으로 돌출, 산란직후의 색은 광택있는 담황갈색을 정하나 3일이 경과하면 담자황록색으로 변한다. 길이 약 3 mm , 폭 약 0.7mm이다. (5) 부화유충의 채색은 대적황색이나 , 머리와 흉곽은 흑색이다. 머리가 크고 몸통은 가늘다. 체장 약 3.5mm, 체폭 약 0.7mm. 성열유충의 체색은 담황갈색이나, 배선 및 기문상선은 선명한 적색이다. 3상의 흉곽과 한쌍의 미각이 있고, 망막은 없다. 두부는 키틴질화하였고, 갈색이며, 촉색은 7 절로되어 있고 대사가 발달하였다. 체장 약 27.4mm, 체폭 약 4.5mm , 전용은 적색의 배선 및 기문상선이 없고, 전신이 등황색이며, 촉색의 배측에 칠흑색의 커다란 복안을 가지고있는 점등이 성열유충과 다른 점이다. 암컷이 될 것은 크고 (체장 약 20-26mm), 수컷이 될 것은 작다(체장 약 3-17mm). (6) 용은 나용으로 용화직전의 것은 단지 복안과 단안만이 흑색을 정하고 , 타부분은 전부황색이지만 시간이 경과함에 따라 색이 변한다. 체장 약 17mm, 체폭 약 5mm.

• Journal of the Korean Chemical Society
• /
• v.55 no.1
• /
• pp.104-111
• /
• 2011

In this study, high school students' perceptions and attitudes toward nanotechnology are examined through questionnaires gathered from 1704 high school students (five general high schools and two science high schools). As a result, the study shows that high school students have generally high perceptions and positive attitudes toward nanotechnology. Science high school students show more positive attitudes and correct knowledge toward nanotechnology rather than general high school students do. High school students get information on nanotechnology via various sources such as TV and internet, whereas they have rarely perceived to get information on nanotechnology in textbooks and science class. They think that newspaper and TV programs are proper methods to introduce new science technology and get information on the advanced science and technology through the internet and science teachers. High school students show positive attitudes toward the application of nanotechnology, whereas they show negative attitudes toward personal information chips and nano-taste enhancer. And they trust nanotechnology researchers and science teachers, whereas they rarely trust about government, public organizations, and internet.

• Korean Journal of Community Nutrition
• /
• v.17 no.1
• /
• pp.38-48
• /
• 2012

The purpose of this study was to compare regional differences in salty taste assessments, nutrition knowledge, dietary attitudes and dietary behaviors associated with high-salt diets in four national regions in Korea (Region 1: Seoul, Sokcho, Region 2: Buyeo, Jecheon, Gong Ju, Region 3: Daegu, Gyeongsan, Region 4: Jeon Ju). Subjects were 860 persons who participated in sodium reduction campaign. The result of the salty taste assessment by region was not significantly different. The nutrition knowledge score of subjects in Region 1 was the highest. Dietary attitude scores that showed preference for high-salt diets of Region 2 and Region 4 subjects were higher than those of Regions 1 and 3 subjects (p < 0.001). Dietary behavior scores were not significantly different among regions. The correlation between sodium intake and salty taste assessment was significant (p < 0.01). Older subjects who had high blood pressure levels and lower nutrition knowledge were more likely to have high sodium intakes. Even though the salty taste assessment and dietary behavior scores by region were not significantly different, the salty taste assessment scores had a significant negative correlation with nutrition knowledge and had a significant positive correlation with dietary attitude and dietary behavior in terms of preference for high-salt diets. Therefore, nationwide education regarding salt intake reduction and health and a campaign to encourage favorable attitudes and behavioral changes regarding consumption of a no-salt / low-salt diet is needed.

• Journal of Korea Multimedia Society
• /
• v.24 no.10
• /
• pp.1449-1460
• /
• 2021

The visual design elements of packaging play an vital role in attracting consumers' attention, forming their sense of pleasure and sensory expectations, as well as having an important impact on the actual product experience. This study aims to explore whether the colors and textures in the packaging design elements of canned beer will affect consumers' senses, judgments and taste perception of canned beer. Participants in Survey I (N=193) evaluated their expectations for beer freshness, softness, bitterness and alcohol content by observing the packaging of canned beer, then recorded whether they could get the expected experience when tasting beer, and evaluated their preference and purchase intention. In the Survey II, 4 kind of colors and 2 types of texture shapes were applied, and all participants were provided with the same beer for multivariate cross contract analysis to evaluate the specific impact of color and texture of packaging design elements on consumers' taste and the interaction between sensory judgment and taste perception.The results showed that both colors and textures had a significant affect on the sensory expectation (pre-tasting score) of canned beer, but their effects on the sensory score after tasting (actual perception)were inobvious. The analysis of the influence of the interaction between color, texture and shape on taste perception shows that when the expected packaging appearance perception is similar to the actual drinking perception (i.e., straight line and B/G or arc line and Y/R), it is more likely to obtain consumers' favor and higher purchase intention evaluation than the inconsistent canned beer packaging (i.e., straight line and Y/R and arc line and B/G). This paper discusses the influence of these results on the packaging design of canned beer and the possibility of improving the brand efficiency by meeting the visual elements of packaging design expected by consumers.

• Food Engineering Progress
• /
• v.15 no.4
• /
• pp.413-419
• /
• 2011

For producing a high added-value natural seasoning ingredient, a yeast extract (Yx) was supplemented with a rice protein residue fermented with Bacillus licheniformis (Rfl) or with Bacillus subtilis (Rfs). A rice protein residue was obtained after enzymatic hydrolysis of rice protein which was used for preparing a yeast culture medium. Overall acceptabilities of the supplemented yeast extracts (YxRfl or YxRfs) were higher compared to pure yeast extract. Savory taste like umami was found to increase noticeably by adding a fermented rice protein residue to yeast extract, which was confirmed in taste sensor analysis and in sensory test. Beyond the presence of savory tasting amino acids such as Glu and Asp in a fermented rice protein residue, it is assumed that other soluble peptide fractions remained play an important role in enhancing taste of the supplemented yeast extracts. Thus, the yeast extract added with a fermented rice protein residue could be applied to manufacture a natural seasoning ingredient.

• Journal of the Korea Institute of Information and Communication Engineering
• /
• v.23 no.9
• /
• pp.1131-1138
• /
• 2019

The importance of coatings has been increasing for different purposes such as prevention of static electricity of auto parts or products, improvement of abrasion and corrosion resistance, and enhancement of esthetics. As a method for measuring the thickness of a coating film, a contact method with probe is commonly used. However, it is problematic that accuracy of the sensor is degraded due to sensor output distortion or load phenomenon, which is caused by a change in magnetic permeability of the core. In this study, we propose a method to reduce the measurement error of the coating film by applying the optimized circuit design and the thickness measurement algorithm to the problems caused by the nonlinear characteristics. The tests result which have been taken with different thickness coating samples show that the measurement accuracy is within ${\pm}2%$.

• Journal of Dental Rehabilitation and Applied Science
• /
• v.35 no.3
• /
• pp.123-131
• /
• 2019

Burning mouth syndrome (BMS) is defined as the xerostomia, burning sensation and various discomfort of tongue and oral mucosa. BMS can occur in both men and women, but is more frequent in middle-aged menopausal women. Because exact cause can't be identified clearly and it is hard to make diagnosis in clinic, the purpose of the treatment have been to relieve symptoms. Etiology of BMS is divided into local, systemic, and psychological factors. ${\alpha}$-lipoic acid, clonazepam, supplemental therapy and cognitive behavior therapy can be prescribed for BMS. Nowdays, many experts focus attention on effect of combination therapy. It is necessary to solve the symptoms of the patients by combination of pharmacological approach and psychotherapy with cognitive behavior therapy considering the factors in various aspects.

• Journal of English Language & Literature
• /
• v.57 no.1
• /
• pp.171-190
• /
• 2011

Shakespeare's plays deploy an interesting array of food signs in a way to illuminate the historical process of what Stephen Mennell has described as "the civilizing of appetite"-a process in which the changes of food choices and eating habits took place in response to the changes in people's way of life and personality structure over the long-term modern period since the middle ages. Shakespeare's plays suggest that the civilizing of appetite in early modern England was heavily affected by the forces of social mobility as well as the nascent market economy. The Capulets' costly preparation of Juliet's wedding banquet is a showcase of conspicuous consumption which was a structural necessity for the ruling class in Shakespeare's time. Some fifteen years later, the same kinds of foodstuffs are included in a shepherd's shopping list for the sheepshearing festival in Winter's Tale. This is a significant coincidence to prove that food was an important source of emulation and contest among different social classes; and that the rich diet of the upper class gave impetus to social mobility. The Elizabethan subjects, especially among the elite noblemen, were interpellated by the ideology of food that equated the quality of food and the eater's social identity. Faced with bankruptcy as a consequence of his extravagant consumption habit, Bassanio in The Merchant of Venice testifies to the gripping ideology of food onto early modern people, while Poor Tom in King Lear presents a comic parody of the rich people's conspicuous waste. Also in Coriolanus and The Merry Wives of Winsor, Shakespeare uses food as a metaphor for class-motivated social struggles.