• Journal of Convergence for Information Technology
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• v.8 no.3
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• pp.25-32
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• 2018

This descriptive research is to find communication ability, general and social self-efficacy, and academic achievement in peer collaboration subject of nursing freshmen. The data were analyzed by SPSS/WIN 19.0. The communication ability was higher in the extroverts and high discussion preference ones(p=.01), females' social self-efficacy were higher than males'(p=.03), the general and social self-efficacy of the 'introverted' and 'middle' groups were higher than the extroverts'(p=.01). The social self-efficacy on the 'middle high', 'middle' and 'middle low' of self-evaluated school grades groups were higher than 'high' one's, even the academic achievement of 'high' group was the most(p=.01). There were negative correlations between communication ability and self-efficacy, and between social self-efficacy and academic achievement. And social self-efficacy affected on the academic achievement in peer collaboration subject($R^2=0.058$, p<.05). These results can be used as a basis for developing guidelines of nursing freshmen who have to complete a lot of theoretical and practical courses in university.

• Journal of the Korea Society of Computer and Information
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• v.25 no.6
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• pp.155-164
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• 2020

In this paper, we proposed the dimensional system and pattern of middle-aged women's rashguard swimwear for breast cancer patients. First, a survey of 37 breast cancer patients was conducted to determine the preferred swimsuit design for breast cancer patients. According to a survey of breast cancer patients, a rashguard swimwear with a low-exposure chest was designed. It has a pocket shape in which the cap is easy to insert and the cap is fixed. Second, we developed a dimensional system for swimsuits for breast cancer patients. Using direct measurement data from Size Korea for 1,625 women aged 30 to 69, 17-sizes for breast cancer patient's swimsuits were set through cross-analysis of major dimensions, with a coverage rate of 74.3%. It also extracted a standard size of bust circ. 90cm, hip circ. 95cm, and trunk circ. 150cm. Third, we developed a pattern for the central size of the swimsuit for breast cancer patients. For this purpose, we first produced the first central size pattern, and then completed the pattern after modifying it through the second and third wearing experiments. Experimental suits were produced at each pattern-making stage to evaluate wearing fit and motion suitability. Finally, the reduction rate of each dimension item for optimal pattern production was obtained, and the lashguard swimwear pattern for breast cancer patients was developed.

• Food Science and Preservation
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• v.15 no.5
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• pp.648-655
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• 2008

A gamma irradiation process was applied to prolong the shelf-life of grapes and changes in microbiological, physicochemical, nutritional, and sensory characteristics were investigated during 6 weeks of post-irradiation storage at $4^{\circ}C$ and $25^{\circ}C$. Physiochemical characteristics of grapes such as total sugar content, pH, titratable acidity, and anthocyanine content, were stable after 1 kGy of irradiation, a dose recommended by CODEX for fruits and vegetables. The viable cell counts of contaminating microorganisms were reduced 1-2 logs by this radiation dose. After 6 weeks of storage at $4^{\circ}C$ the microbiological quality of irradiated grapes was stable, but all non-irradiated grapes had deteriorated. Whether or not grapes were irradiated, weight loss rapidly increased after 2 weeks of storage at $25^{\circ}C$, whereas weight loss was delayed by storage at $4^{\circ}C$. Immediately after gamma irradiation, the sensory evaluation results did not differ between samples, and the sensory quality of the irradiated grapes remained acceptable for over 6 weeks of storage at $4^{\circ}C$. The results suggest that 1 kGy of gamma irradiation does not detrimentally affect the nutritional or physical characteristics of grapes, especially when cold storage follows radiation treatment. In conclusion, a combination of gamma irradiation and cold storage prolonged the shelf-life of grapes by 6 weeks.

• Food Science and Preservation
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• v.19 no.4
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• pp.510-518
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• 2012

In this research, to modernize traditional food and to make functional bokryung-byung, bokryung-byungwas made with Poriacocos Wolf powder added. During its storage, its moisture content ranged from 42.89 to 44.85%. The control group had the highes tmoisture content (44.85%), and it was reduced significantly as the Poriacocos Wolf powder in creased. The longer the storage period was, the lower the pH and the higher the acidity was. The total bacterial count increased from 2.70 to 3.00 Log CFU/g right after the manufacture and increased rapidly on the fourth day of the storage with more than 7.00 Log CFU/g. There was no difference between the control group and the bokryung-byung, though. The Hunter's color value after the manufacture, with the increase in the added Poriacocos Wolf powder, showed a significantly reduced brightness, but significantly increased redness and yellowness. Their chromaticity did not change, how ever, during their storageat a temperature of $20^{\circ}C$. The hardness, solidity, gumminess, and cohesiveness of the bokryung-byung increased, unlike in the control group, and its brittleness increased. In terms of the overall preference, the preference for the control group was high, but was higher when 5 % Poria cocos Wolf powder was added during the manufacture of the bokryung-byung. As a result of these correlations, it is believed that elastic and chewy dduks are preferred and bokryung-byungs could be developed as functional dduks.

• Food Science and Preservation
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• v.18 no.6
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• pp.869-874
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• 2011

The objective of this study was to evaluate the palatability traits of muffins prepared with red wine(RW). Muffins were prepared by replacing the water with RW (0, 30, 60, and 100%). The addition of red wine significantly decreased the lightness values and increased the redness values. The specific gravity of the dough tended to decrease with increasing RW, respectively. The volume of the muffin increased with an increase in RW. The muffins containing 100% RW showed the lowest weight, but there was no significant difference among the control, 30% RW, and 60% RW samples in this regard. Increasing the amount of RW added in the muffins increased both the baking loss rate (%) and the specific volume (mL/g) (p<0.05). The hardness and gumminess were higher in the control than in the RW muffins (p<0.05). The muffin with 30% RW was the lowest in cohesiveness, but the springiness of the samples was not significantly different (p<0.05) among the samples. In the sensory evaluation, the external color of the control was the highest (p<0.05). The flavor, taste, texture, and overall acceptance were highest in the muffins with 60% RW (p<0.05).

• Food Engineering Progress
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• v.15 no.4
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• pp.338-345
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• 2011

The pH, acidity, protein, color, reducing sugar, total sugar, alcohol and organoleptic characteristics of Takju containing 100% short grain rice (100 S), 100% long grain rice (100 L), 50 S+50% puffed rice powder (50 P) and 50 L+50 P were examined. After a drastic decrease during the initial stage of fermentation, the pH gradually increased except 100 L. Protein peaked at day 1 and decreased. A higher protein was noticed in puffed samples than in rice samples (p < 0.05). The Hunter "L" value decreased after a rise during the beginning of fermentation. Puffed samples showed higher reducing sugar than rice at day 0. Total sugar was similar to reducing sugar. A drastic increase in alcohol concentration was detected at day 2. Higher alcohol was observed in short grain than long grain and also in puffed samples than in rice (p < 0.05). A significant difference between 100 S and 100 L was observed in a sensory evaluation (p < 0.01); while no preference was detected.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.2
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• pp.153-159
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• 2019

Job creation is the most important issue in the labor market these days, and the quality of jobs is also very important in order to resolve the mismatches that are taking place in the labor market. Kim Young-min (2014) developed the "2012 Quality of Employment Index" with twenty indicators in seven categories, including employment opportunities, to objectively assess the local labor market. This method presents the concept of the aggregate indicator, 'Quality of Work Index', and has the advantage of being easy to produce. However, it is difficult to statistically verify the adequacy of the constitutive indicators and, based on this, make them a single aggregate index through statistical techniques. Therefore, we developed an alternative '2012 Descent Work Index' and a confidence interval using Principal Component Analysis(PCA) and Unobserved Component Model(UCM) presented by Gi-Choon Kang & Myung-jig Kim (2014) and also calculated an alternative '2017 Descent Work Index' using the first half of 2017 local area labour force survey and compared its changes by region. The results of the empirical analysis show that the rank correlation coefficient between two methods of aggregating indicators, simple weight used in Young-min Kim's research, PCA method and UCM used in this study, were found to be statistically significant under 5% significance level. This implies that all methods are found to be useful. However, the PCA and UCM which determine scientific and objective weights based on data are preferred to Young-min Kim's approach. Since it provides us not only the level of aggregate indicator but also its confidence intervals, it is possible to compare ranking with the consideration of statistical significance. Therefore, it is expected that the method of constructing an aggregating indicator using UCM will be widely used in many areas in the future.

• Korean Journal of Food Science and Technology
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• v.50 no.6
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• pp.608-613
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• 2018

For increasing both the viscosity and intake of calories and nutrients, four cereal powders: Goami (GR), waxy barley (WBL), germinated brown rice (GBR), and oat (OT) were added to rice porridge, and the properties of the porridge were compared with that containing a commercial thickener. Among the samples, the porridge with WBL showed the highest viscosity, whereas that with GR showed the lowest. With regards to color properties, the porridge with GR showed the highest whiteness, while those with OT or GBR had the highest yellowness, affecting the color of the rice porridge. The viscosity level of porridges with cereal powders did not reach that of the porridge with the commercial thickener at $90-95^{\circ}C$; however, at $55-60^{\circ}C$, the viscosity of the porridge with cereals was enough to replace the commercial thickener. With regards to organoleptic tests, the overall acceptability was mainly attributed to color, and there were no significant differences in other properties. From these results, it seems that the cereal powders could be suitable substitutes for commercial thickeners.

• The Journal of the Korea Contents Association
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• v.19 no.8
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• pp.359-369
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• 2019

This research suggests video solutions and efficient implementations for low-budget performances. This study adopts Millumin as a mapping server, which reflects the character of small theatres with a lower budget that doesn't use more than four projectors in a show. By comparing pros and cons of media servers, the study discovers how to employ an appropriate server as well as to participate in a pre-video production stage, which increases the artistry of directing and reduces unnecessary graphics. Meanwhile, with the participation of an interpretive programmer, this study suggests a way to manage the rehearsal time and to increase the artistry of directing. In addition, this study analyses the relationship between the video's visual motive source in the story's development, crisis, climax, twist and the provided narrative based on "Trace U the musical (2018)", by this analyzation, the relationship between storytelling and the video is fully shown. A visual motive is related to the action of actors, the movement of dancers, the music, the lyrics and the lines. Furthermore, the provided narrative confirms that the existence of an actual relationship with the turning point of the plots, characters' emotion, suggestions of sub-plot and the twists of own story. In conclusion, it implies a video of small theatres can not be separated from the probability of the narrative.sh an efficient ad execution strategy that reflected the characteristics of mobile devices.

• Journal of Korea Technology Innovation Society
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• v.21 no.3
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• pp.1101-1126
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• 2018

As incipient organizations progress from formation to become larger entities, the procedures and rules that provided managerial and structural advantages in having established the organizations and promoting the growth impede the innovation and creativity vital to maintain the competitive advantage. Adopting Corporate Entrepreneurship (CE), large corporations have tried to overcome the dilemma and to sustain the innovation and creativity in order to effectively cope with harsh competitive realities. Recently, some advanced corporations are trying to enhance CE by setting up an internal venture program as a seed organization for CE. By making an in-depth analysis of the internal venture program, 'C-Lab' of Samsung that is promoting CE-related characteristics for enhancing CE, we attempt to shed light on (1) what kinds of environments should be built around the seed organization for CE (2) what are the major characteristics that should be promoted through the seed organization in relation to CE (3) What kinds of achievements can be made from the promoted characteristics (4) How the characteristics are spread over the entire organization. Based on the analysis, we suggest a generalized process in which CE can be enhanced. Since different approaches should be taken for managing the seed organization and spreading the characteristics depending on the strengths and weaknesses of a corporation, there must be the step, 'evaluation of corporate internal capabilities' in the process. We believe that each corporation can enhance CE by taking advantage of the process with reference to the C-Lab case study.