• Journal of Korea Entertainment Industry Association
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• v.13 no.4
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• pp.299-309
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• 2019

The purpose of this study was to investigate about student's experiences in occupational therapy through clinical fieldwork, such as the change in perception of occupational therapy, the stress that students experience, and the satisfaction of clinical fieldwork. We conducted a focus group interview with 10 participants to see what they experienced during the clinical fieldwork. The contents of the interview were recorded and conducted, and the meaning was analyzed according to the focus group interview procedure through repeated listening. Components were psychological experience, professional experience, environmental experience, changes of values, and behavioral changes. In psychological experience, he experienced anxiety and burden. Experiential experience was the connection of theory and clinical experience and realization of major knowledge. In the environmental experience, we experienced clinical guidance management system, and the change of values experienced change of perception of occupational therapy and change of perception of disabled person. Finally, behavioral changes have experienced an active response through clinical practice experience. Clinical fieldwork is a basic element that prepares students to become occupational therapists. It affects the role of occupational therapist and perception performance through various experiences in new environment. It is thought that the efforts of the institution are needed. The results of this study will help occupational therapists to direct clinical fieldwork in the right direction in clinical fieldwork.

• Journal of Korea Entertainment Industry Association
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• v.13 no.1
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• pp.175-184
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• 2019

This study aims to find out that major-related voluntary services of university students have an effect on forming their community spirit and occupational value somehow. This study carried out the survey targeting students in 'D' University, which is located at Jeonnam Province of Korea, on September 6 through 13, 2017. The self-administered questionnaire was structured in questions about community spirit and occupational value. 566 copies of the questionnaires handed out were collected. As a result, participation in voluntary services makes a significant difference according to gender, grade, and departments but major related voluntary services was ignificant difference according to departments. There was a significant difference in community spirit and occupational value of participants in voluntary services. However, major-related voluntary services showed significant difference in occupational value only. Based on the results of this study, it is necessary to develop a lot of volunteer programs in order to encourage students to join major-related voluntary activities.

• Journal of the Economic Geographical Society of Korea
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• v.25 no.4
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• pp.531-546
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• 2022

This study analyzes the performance and characteristics of the fostering policies for the focusing on growth path and type occupied in the Technoparks. First, the companies occupied in the Technoparks have shown the characteristics of landing on an actual growth phase beyond the start-up and fostering phases, and when considering the possession of a dedicated R&D organization and the portion of highly educated technical personnel having masters and doctorate degrees, these companies have also entailed the characteristics of being a technological innovation company. Second, about 30% of the companies that left the Technoparks secured their own factories and offices after standing alone, indicating that the fostering function after startup in the Technoparks has been performing a significant role on the growth path of start-up companies from a temporal perspective. Third, a majority of the companies occupied in the Technoparks were composed of scale-up companies or preliminary scale-up companies that contained promising innovative growth potential. However, it seems to urgently require the acceleration of innovation because many companies are categorized into a stagnated growth type that demonstrates a high R&D investment but low sales revenue growth.

• Journal of the Korean Society of Food Culture
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• v.25 no.5
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• pp.615-624
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• 2010

This study was conducted to investigate the use of sugar alcohols as alternative sweeteners for replacing sucrose in sponge cake. The sponge cakes were prepared with only sucrose or a 50% replacement of sucrose with various sugar alcohols (erythritol, sorbitol, and xylitol). The specific gravity of cake batter containing only sucrose was significantly higher and the viscosity was significantly lower than those containing sugar alcohol (p<0.001). Among sugar alcohols, xylitol was the most similar to sucrose. The thermal characteristics, as assessed by differential scanning calorimetry, showed that sucrose delayed gelatinization of cake batter more than sugar alcohol, as the onset temperature and the peak temperature of cake batter containing only sucrose were higher than those containing sugar alcohol. The moisture content of cake containing sorbitol was the highest and that containing only sucrose was the lowest among cakes. The specific volume of cakes containing only sucrose and xylitol were higher and the baking loss rate of those were lower than other sugar alcohols. The volume and symmetry index of cake containing only sucrose were the highest among cakes (p<0.001), and xylitol was similar to sucrose for the above indices. The redness (a) and yellowness (b) values of crust containing only sucrose were significantly higher than those containing sugar alcohols (p<0.001). The a and b values of crumb containing erythritol were the lowest among cakes, showing a pale yellowish color. The microstructure, as assessed by scanning electron microscopy, showed that the cake containing only sucrose had more uniformly and finely distributed pores and a smoother cross section than that containing sugar alcohols. Cake containing xylitol was similar to cake containing only sucrose. Hardness, chewiness, and gumminess of cake containing only sucrose were higher than those containing sugar alcohols, whereas the adhesiveness of cakes containing sugar alcohols were higher than those containing only sucrose (p<0.01). Among sugar alcohols, xylitol was the most similar to sucrose in textural properties. In a sensory quality test, the tenderness and moistness of cakes containing sorbitol and erythritol were higher than those containing only sucrose and xylitol. The overall acceptance of cakes containing xylitol and only sucrose were higher than those containing sorbitol and erythritol (p<0.001). Thus, xylitol is more appropriate as a 50% replacement for sucrose than erythritol and sorbitol when preparing sponge cake.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.212-218
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• 2009

This study was carried out to determine the quality characteristics of Jeju mandarin orange jellies containing sugar (control) and sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol) to be consumed by the elderly. The gelling agents were carrageenan and gellan gum at the concentration of 0.27%, respectively. The average age of the subjects for the acceptance test was 78. The lightness (L), redness (a), and yellowness (b) values of the carrageenan gel were higher than those of the gellan gum gel using the same sugars. The L, a, and b values of the carrageenan gel made with sugar derivative sweeteners were higher than those of the respective gel made with sugar. Whereas there were almost no differences between the color values of the gellan gum gels made with sugar and sugar derivative sweeteners, respectively. The gelling and melting temperatures of the carrageenan gel with erythritol were highest and those of the respective gel with xylitol were lowest among the sugar derivative sweeteners. The gelling and melting temperatures of the gellan gum gels with erythritol and isomaltooligosaccharide, respectively, were lower, and those of the respective gel made with xylitol were higher compared to that with sugar. There was no break down in the gellan gum gel. The break down rate of the carrageenan gel made with isomaltooligosaccharide was highest and that of the respective gel with xylitol was lowest among the sugar derivative sweeteners. The hardness, adhesiveness, springiness, and chewiness of the gellan gum gel were greater compared to the carrageenan gel. The adhesiveness levels of the carrageenan gels made with sugar derivative sweeteners were lower, and their springiness was higher than the respective gel with sugar. All the TPA characteristics of the gellan gum gels made with erythritol and xylitol, respectively, were higher than the respective gel with sugar. The rupture properties of the gels were the same as their TPA characteristics. The sensory acceptance of the carrageenan and gellan gum gels made with sugar were highest among all the sweeteners. There were no significant differences in the sensory acceptance scores of the carrageenan gels made with xylitol, erythritol, and sugar, respectively, and there were also no significant differences in the sensory acceptance scores of the gellan gum gels made with xylitol, sorbitol, and sugar, respectively. Xylitol was preferred in both the carrageenan and gellan gum gels. Thus, xylitol appears to be an appropriate alternative sweetener to sugar in Jeju mandarin orange jelly for consumption by the elderly, with regard to the acceptability and stability of the gel.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.26 no.2C
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• pp.73-80
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• 2006

The shear behavior of four different interfaces consisting of four types of geosynthetics was investigated, and both static and dynamic test for the geosynthetic interfaces were conducted. The monotonic shear experiments were performed by using an inclined board apparatus and large direct shear device. The interface shear strength obtained from the inclined board test was compared with calculated values from large direct shear tests. The comparison results indicated that direct shear tests show high possibility to over-predict the shear strength in the low normal stress range where direct shear tests are not performed. Curved failure envelopes were also obtained for interface cases where two static shear tests were conducted. By comparing the friction angles measured from three tests, i.e. direct shear, inclined board, and shaking table test, it was found that the friction angle might be different depending on the test method and normal stresses applied in the research. Therefore, it was concluded that the testing method should be determined carefully by considering the type of loads and the normal stress expected in the field with using the geosynthetic materials installed in the site.

• Journal of the Korean Society of Food Culture
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• v.23 no.5
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• pp.629-638
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• 2008

The principal objective of this study was to determine the quality characteristics of seasoned sauce and seasoned pork rib to which pine needle powder was added during storage. The pH value, color value, active bacterial cell count, lipid oxidation, shear force, and sensory evaluation of seasoned sauce and seasoned pork rib to which 0, 1, 2, 3 and 4% pine needle powder was added were measured during storage at $5^{\circ}C$. The storage periods for the seasoned sauce were 0, 1, 3, 5, 7, 14, 21 and 30 days, and the storage periods for the seasoned pork ribs were 0, 1, 3, 5, 7 days. We determined that the pH values of both seasoned sauce and seasoned pork rib decreased with increasing quantities of pine needle powder and longer storage periods. The lightness (L) and yellowness (b) of the seasoned sauce were increased and the redness (a) of that decreased with increasing pine needle powder contents and longer storage periods. The L, a, and b values of the seasoned pork rib decreased with increasing pine needle powder contents, whereas the L and b values of that were decreased and the a value increased with longer storage periods. The active bacterial cell count of the seasoned sauce was detected at between $10^2$ to $10^4$ CFU/mL over a storage period of 30 days, regardless of the addition of pine needle powder; additionally, the addition of 4% pine needle powder resulted in the lowest active bacterial cell count among the samples. The active bacterial cell count in the seasoned pork rib decreased with increasing additions of pine needle powder, and was increased during storage. The influence of pine needle powder contents on the active bacterial cell count of seasoned pork rib were minimal, and the active bacterial cell count of that was suppressed by the addition of only 1% pine needle powder. Lipid oxidation in the seasoned pork rib was suppressed by the addition of more than 2% pine needle powder. We noted no difference in the shear force of the seasoned pork rib to which pine needle powder was added. In our sensory evaluation, the intensity of color (greenish brown), flavor (herbal flavor) and taste (bitter & herbal taste) of the seasoned pork rib increased with increasing pine needle powder contents, whereas the texture of the seasoned pork rib evidenced no differences. The overall acceptability of the seasoned pork rib with 0, 1 and 2% added pine needle powder was higher than that of the seasoned pork rib with 3 and 4% added pine needle powder. Thus, the addition of 2% pine needle powder to seasoned pork rib sauce yielded appropriate results with regard to antibacterial, antioxidative, and sensory properties.

• Journal of Korea Entertainment Industry Association
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• v.13 no.6
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• pp.341-351
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• 2019

This study examines factors related to the safety of housing for elderly people. Because of the diverse problems that may occur due to aging, elderly residents may have special needs related to housing. To identify relevant factors, first, focus group interviews were conducted with six individuals aged 65 or older. Then, a Delphi survey was conducted on experts; this survey consisted of a questionnaire on factors related to the safety of housing for elderly people. Issues to address in the questionnaire were identified in the focus group interviews and also through an examination of literature published domestically and overseas. In the Delphi survey, opinions were collected from the experts; these opinions were then revised, collated, and analyzed. The factors identified in these steps were verified using a content validity index. As a result, a total of seven primary factors - outdoor environment, entrance, indoor environment, living room, bedroom, kitchen, bathroom, and restroom - and 23 sub-factors related to elderly people's housing safety were identified. The most frequently mentioned factors were indoor and outdoor stairs, safe flooring materials, and indoor thresholds. It is essential to identify the factors that most affect the safety of elderly people in their residences.

• Journal of Korea Entertainment Industry Association
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• v.13 no.8
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• pp.531-539
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• 2019

This study was intended to investigate the effects of parenting attitude of mothers of multicultural family and sensory processing skills of children on school readiness of preschool children. This study conducted Maternal Behavior Instrument(MBRI), Short Sensory Profile(SSP), and School readiness test on children of multicultural family and their mothers who are residing in Gwangju and Jeonnam, and results are as follows. According to the result of parenting attitude of mothers of multicultural family showed that total score 165.72±24.19. According to the result of investigating a correlation between parenting attitude of mothers of multicultural family and sensory processing skills of children on school readiness, only parenting attitude of mothers of multicultural family showed positive relationship with school readiness of children(p<.05). According to the result of investigating the effects of parenting attitude of mothers of multicultural family and sensory processing skills of children on school readiness, it was identified that parenting attitude of mothers of multicultural family makes significant effect on school readiness of children. To sum up, it is considered that parents education required for developing positive parenting attitude of mothers of multicultural family and mediations related to school readiness for school life adaptation of children of multicultural family are necessary for children of multicultural family to get adjusted to school life easily after they enter school.

• Clinical and Experimental Pediatrics
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• v.48 no.4
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• pp.376-379
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• 2005

Purpose : Mycoplasama pneumoniae is a leading cause of pneumonia and exacerbates other respiratory conditions such as asthma. Surfactant protein A(SP-A) is involved in surfactant physiology and surfactant structure, and plays a major role in innate host defense and inflammatory processes in the lung. In this study, SP-A mediated mycoplasma cidal activity. The candidate-gene approach was used to study the association between the SP-A gene locus and Mycoplasama pneumoniae pneumonia in the genetically homogeneous Korean population. Methods : PCR-cRFLP-based methodology was used to detect SP-A genotype. The forty nine children with Mycoplasama pneumoniae pneumonia were matched to 50 nomal neonates. Results : The specific frequencies for the alleles of the SP-A1 and SP-A2 gene in the study population were : $6A^2=21$ percent, $6A^3=45$ percent, $6A^4=11$ percent, $6A^8=9$ percent, $6A^{14}=8$ percent, 1A=11.3 percent, $1A^0=38$ percent, $1A^1=12.7$ percent, $1A^2=9.2$ percent, $1A^5=15.5$ percent, $1A^7=2.9$ percent, $1A^8=4.9$ percent, $1A^9=2.2$ percent, others=3.3 percent. The frequencies of specific genotypes such as $1A^2$ was higher than control group, significantly. Conclusion : $1A^2$ are susceptible factors for Mycoplasama pneumoniae pneumonia. We conclude that the SP-A gene locus($1A^2$) is an important determinant for predisposition to Mycoplasama pneumoniae pneumonia in children.