• Current Research on Agriculture and Life Sciences
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• v.33 no.1
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• pp.25-31
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• 2015

This study investigated the operation criteria of specialized complexes for horticultural production reflecting the farmers' preferences. First, the analysis of the communal activity included six factors: the group purchase of consumables for common activity, group purchase of the greenhouse apparatus, cooperative seed raising, use of a common air conditioning and heating system, cooperative shipping, and soil examination and certification system. The results of the Importance-Performance analysis can be summarized as follows. The factors requiring good management included the group purchase of consumables for common activity, group purchase of the greenhouse apparatus, and cooperative shipping. The factors with a lower priority included cooperative seed raising and the use of a common air conditioning and heating system. While the importance of the soil examination and certification system was low, the satisfaction was high, so this factor needs to be managed to avoid overkill. Second, the analysis of information exchange and education included six factors: production technique information, greenhouse facility management information, distribution-related information, production technique education, greenhouse facility management education, and distribution-related education. The results of the Importance-Performance analysis can be summarized as follows. The factor of production technique education was the most important determinant, plus the factors requiring good management included production technique information, greenhouse facility management information, and distribution-related information. The factors with a lower priority included greenhouse facility management education and distribution-related education. Therefore, to enhance productivity through facility modernization, the scaling up and creation of more specialized horticulture complexes are recommended as policy measures to gain export competitiveness. As the Korean government is expected to expand the scale of specialized horticulture complexes, the results of this paper can be widely utilized.

• Korean Security Journal
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• no.22
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• pp.197-230
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• 2010

This study examined the institutional improvement directions of industrial security programs, particularly focusing upon policies and practices in the U.S., to enhance the effectiveness of industrial security programs in Korea. This study also aimed to investigate the significance of institutional and/or policy implementations in preventing economic espionage attempt. Data leakage and/or loss of trade secrets in corporations has been a scary proposition and a serious headache to both the CEOs and the CSOs(Chief Security Officers). Security professionals or practitioners have always had to deal with data leakage issues that arise from e-mail, instant messaging(IM), and other Internet communication channels. In addition, with the proliferation of wireless and mobile technology, it's now much easier than ever for loss by data breaches to occur, whether accidentally or maliciously or even by an economic espionage attempt. The researcher in this study used both a case study and a comparative research to analyze the different strategies and approaches between the U.S. and Korea in regard of implementing policies to mitigate damages by economic espionage attempts and prevent them from occurring. The researcher first examined the current policies and practices in the U.S. in terms of federal government's and agencies' approach and strategies on industrial security programs and their partnerships with private-commercial-sectors. The purpose of this paper is to explain and suggest selected findings, and a discussion of actions to be taken on implementing a proactive and tactical approach to enhance the effectiveness of industrial security programs to fight against information loss or data leaks. This study used case reviews, literatures, newspapers, articles, and Internet resources relating to the subject of this study for triangulation of data. The findings during this research are as follows. This research suggests that both the private and the governmental sector should closely cooperate in the filed of industrial security to strengthen its traditional prevention strategies and reduce opportunities of economic espionage as well. This study finally recognizes both the very importance of institutional development led by the Government in preventing economic espionage attempts and its effectiveness when properly united with effective industrial security programs.

• The Journal of the Korea Contents Association
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• v.14 no.3
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• pp.250-258
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• 2014

The purpose of this study was to promote effective health management of orthodontics patients by determining the effect that the factors related to orthodontics would have on the Oral Health Impact Profile (OHIP), and the subjects of this study was the local residents of Gangwon-do Province. The mean score of OHIP for the subjects was 2.97, while the mean score of physical factor was 3.01. The mean score of psychological factor was found to be 2.93. Thus, the orthodontics was found to have more influence on psychological factor. The item that had the greatest influence among the 10 items of Oral Health Impact Profile was found to be the question, "Have you ever felt shy due to your dental shape?" which had the mean score of 2.66. The characteristics that had significant effect on OHIP among general characteristics were found to be the age, religion, occupation, income, smoking or non-smoking status(p<0.05). In terms of the age, the age of 20 or less had the greatest effect with the mean score of 2.53. In relation to the occupation, the production/sales occupation had an influence with the mean score of 2.56 (p<0.05). Those with income exceeding KRW 4 million were found to have the mean score of 2.83 and 2.78. It turned out that the smokers had greater effect compared to the non-smokers in relation to the smoking/non-smoking status as the income was higher (p<0.05). The characteristics of orthodontics were manifested as the health perception in relation to Oral Health Impact Profile (OHIP) (p<0.05). Regarding the reason why they underwent the orthodontics, the 'uncomfortable feeling in chewing' was found to have the mean score of 2.69 and 2.67 (p<0.05). Regarding the orthodontics period, 1 to 2 years were found to have the mean score of 2.80 and 2.74, thus having an influence (p<0.05). In relation to the regret/non-regret over orthodontics, those who indicated that they regretted were found to have the mean score of 2.65 and 2.60 (p<0.05). Analysis of the relationship between Characteristics of orthodontic treatment and OHIP, orthodontic treatment reasons, oral health awareness, whether orthodontic treatment regret showed a statistically significant correlation. it is considered necessary to make constant efforts to help orthodontics patients, both physically and psychologically, in the course of treatment and improve their quality of lives.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.4
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• pp.602-612
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• 2010

This study was conducted to investigate the state of hygiene education aimed for by bakers, and the evaluations of the importance and the performance concerning sanitary characteristics by the bakers. The questionnaires were administered to 186 bakers in Busan and the data evaluated by 5 scales method of Likert were statistically analyzed. 20.4% of bakers have not received hygiene education. Only 32.8% of bakers have experienced hygiene education regularly. The more the bakers were educated, the more they practiced the contents of hygiene education. The major reason of education unfulfilment was due to insufficient equipments and facilities. The scores of the hygienic performance of educated bakers were significantly (p<0.05) higher than those of uneducated bakers in food sanitation, especially for sanitary characteristics on inspection, pre-preparation and distribution. The mean scores of the importance and the performance evaluated by bakers were 4.05/5.00 and 3.76/5.00, respectively. The bakers assessed the highest scores on the importance and the performance of personal hygiene. The gap score was -0.30 between the importance and the performance for sanitary characteristics. The baker recognized that sanitary management was not performed as much as they recognized its importance. The importance and the performance grid of bakers revealed that the items of checking the certification for the origin of new food ingredient, inspecting deliveries as quickly as possible, separation between preparing and breading time, thawing frozen food under running tap water/in refrigerator, separating disposal gloves and utensils by the purpose, putting products in cleaned and sterilized utensils, letting consumes know the expiration date of products, preventing a rubber hose from being left on the kitchen floor, checking insect nets frequently and so on showed lower scores compared to the mean scores of the importance and the performance. The levels of the hygienic performance by bakers were positively correlated (p<0.01) with the recognitions of the importance on sanitary characteristics. These results might provide basic data for hygienic training and play a role on the improvement of the sanitary management in bakery.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.396-401
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• 2006

This study was performed to determine the quality characteristics of Jeung-Pyun with added tapioca flour. With increasing tapioca flour content, the moisture content of the product was decreased. The addition of tapioca flour increased the volume and symmetry compared to the control with no tapioca flour. The highest uniformity was shown by the 10% added group, but the differences were not significant. In the Hunter's value, the lightness of the control was higher than that of the group with added tapioca flour. Whereas the reverse was the case for the yellowness. With increasing tapioca flour content, the springiness, gumminess, cohesiveness, and chewiness of Jeung-Pyun were increased, and the hardness increased. In sensory evaluation cell uniformity and chewiness were the highest in the 20% added group. The hardness of the sense examination increasing with increasing tapioca floor content. The overall quality of Jeung-Pyun was the lowest in the 30% added group.

• Korean journal of food and cookery science
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• v.22 no.3 s.93
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• pp.307-313
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• 2006

Tofu was prepared with various herbs (green tea, rosemary, lavender and thyme) and the tofu quality was investigated during storage. In the measurement of tofu color, the L and b values increased during storage period. Especially, the b value was very high at 8 days after storage. The pH value of tofu increased until 6 days of storage, but then decreased. The turbidity gradually increased until 6 days of storage and rapidly increased at 8 days of storage. The microorganism count of herb tofu was lower an that of control tofu during storage. Especially green tea tofu showed the lowest psychrotrophic microorganism count as $1.3{\times}10^8\;CFU/g$. In addition, lavender tofu showed the lowest aerobic mesophilic microorganism count $(2.0{\times}10^7\;CFU/g)$ at 8 days of storage. In texture analysis, hardness and chewiness of herb tofu increased with increasing storage period. Springiness increased to 2 or 4 days of storage but decreased after 6 or 8 days. Therefore, herb tofu is expected to have good quality physiologically as well as microbiologically.

• Science of Emotion and Sensibility
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• v.7 no.1
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• pp.65-81
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• 2004

With the arrival of the 21th century, the management environments such as the knowledge system, information system, and technology system surrounding small and medium enterprises are being rapidly changed. These rapidly changing the environment of enterprises like the above can be thought rather profitable for the elastic and resiling medium enterprises than large enterprises. Additionally, these environments are recognized as the management circumstances which provide with the change by which medium enterprises equipped with the trustworthy creativity in the 21th century are able to become the main player of the industrial development. The position and role of medium enterprises in the national economical system are very important. The execution of the local autonomy system and the policy to activate the local economy will generally enlarge the power of medium enterprises which are based on the concerned local society more ant more. But, by the standpoint of designer, it is pointed out that there is the problem that the effective application means or the availability of the industrial design was not sufficiently recognized or understood by the manager in enterprises. Notwithstanding the above problem, a lot of domestic small and medium enterprises became to apply the industrial design as the means for improving the competitiveness of their own products in the relatively short time powered by the governmental policy, and moreover both of the concerned partners(the manager and industrial designer) had the opportunity to newly recognize the industrial design and evaluate the availability or problem of the industrial design in the actual aspect. This event means very important change. With the understanding on the above situation, the purpose of this study is to recognize whether the design is strategically applied in the management level of domestic small and medium enterprises, whether the strategical establishment of the design management is performed without any problem, whether the field designer and CEO are well recognizing the design management and what their recognition level is in order to seek the new solution for plenty of problems. Therefore, the actual proof analysis was performed for the field designer and management CEO of small and medium enterprises with the questionnaire survey and direct interview method to understand the actuality of small and medium enterprises.

• Korean Journal of Poultry Science
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• v.41 no.2
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• pp.99-104
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• 2014

The objective of this study is to analyze the production of extra-large egg and assess the impacts of exogenous factors in feeding the layer chicken. The main results of this study are as follows; First, feeding rations on the basics of statistics, internal maximum and minimum temperature and, the age at first egg affect the production of extra-large egg. Second, implicating the standardized coefficients from the conclusion of regression model estimating suggest that the amount of feed has the greatest impact on production followed by the age at first egg. Third, by using the elasticity of output and the volatility in the production, the result suggest that among the independent variable factors in the external volatility, the biggest one goes to feed ration, and the age at first egg follows. In order to control the production volatility in the extra-large egg production of the farms, it is necessary to manage an efficient feeding based on feed ration, age at first egg and, the maximum and minimum temperature inside the farm. Taken together, the results demonstrates that it should be concentrated by controlling the exogenous factors affecting extra large egg production and the management system construct, to increase extra-large egg production and the income of farmers at the same time.

• Korean journal of food and cookery science
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• v.17 no.3
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• pp.195-203
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• 2001

The purpose of study was to improve the storage time of breads with spices. The quality of breads with garlic, ginger and cinnamon powder containing 1 % concentration were investigated using sensory and mechanical evaluation. For 14 days, total microbial count and chemical properties were analyzed at 18$^{\circ}C$. The result of sensory evaluation was not significantly different between control and breads with spices powder. But breads with spices powder were significantly higher than control in texture and acceptability. Especially, bread with cinnamon powder was most favorable in acceptability. The result of total microbial count showed that breads with spices powder were reduced with storing time passed and bread with cinnamon powder was most reduced in breads with spices powder. ks storing time passed, moisture contents and pH range were decreased and L, a and b value were decreased in all breads. Hardness, gumminess and brittleness of torture analysis were increased as storing time passed, but springiness and cohesiveness were decreased. A negative correlation was observed between the sensory and mechanical properties in general. Sensory Properties of springiness and swelling were positively correlated with the acceptability. In the analysis of correlation between the chemical and mechanical properties showed that lightness of mechanical properties had positive correlation with pH range and moisture contents. Moisture contents of chemical properties had negative correlation with hardness, but had positive correlation with cohesiveness of mechanical properties.

• Journal of Korean Home Economics Education Association
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• v.22 no.4
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• pp.91-107
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• 2010

The purpose of this study was to investigate what middle school Home Economics(HE) teachers perceive, practice and need for self-supervision at school related to HE. Questionnaires were sent by E-mail and 150 were collected. Descriptive statistics including frequency, percentage, average, standard deviation, t-test and ANOVA analysis were reported using SPSS/win 10.1. The results of this research were as follows: First, middle school HE teachers perceived that self-supervision at school was essential since it promoted self reflection of teachers themselves and improved professional skills. Furthermore, peer-coaching was highly preferred. Second, negative responses to the supervision of principal, vice-principal, and peer teachers overwhelmed positive answers. Information exchange among peer teachers was frequent, yet, approximately 22.6% of middle school HE teachers were still avoiding sharing information process for several reasons. About half of the teachers answered that all teachers needed to participate in this process. Third, they pointed out that self-supervision at school was not implemented well because of the lack of time due to the heavy work load, negative and passive attitude for the improvement of teaching-learning activities, administration-centered supervision that did not reflect teachers' opinion, and shortage of economical, and environmental support.. HE teachers perceived that peer teachers who were doing good practices were most helpful for the supervision. Also, they preferred self-evaluation at the end of the self-supervision at school. Forth, to improve self-supervision at school, there were very high demands for reduction of administrative work, additional time, fundamental philosophy toward HE education. Fifth, the purpose and detailed plans of self-supervision were recognized as the results that were democratically derived by the HE teachers. Sixth, class inspection and informal inspection were operated once in a year, and self-training was rarely operated. Peer coaching and self-coaching were operated occasionally. Self-coaching and peer coaching were reported as the most helpful types of supervision. In addition, HE teachers answered that supervision was helpful to teaching method followed by contents, evaluation, and philosophy of education.