• Journal of dental hygiene science
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• v.11 no.6
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• pp.481-487
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• 2011

The purpose of this study was to examine the perception of health-related majors in their third year of college about the image of a dental hygienist as prospective dental personnels. The findings of the study were as follows: 1. Concerning perception of the image of a dental hygienist by geographic region, the college students from large cities gave 89.07 to that, and the college students from small and mid-sized urban areas gave 85.03. The former gave higher marks to the image of a dental hygienist, and the gap between the two was statistically significant. By department, the students who majored in physical therapy gave the highest score of 88.93, dental technology and radiology gave the second highest score of 86.91. The clinical pathology gave the third highest score of 83.28, and the gaps among them were significant. 2. As for their perception of the four subfactors(qualifications, roles, social participation and interpersonal relationship) of the image of a dental hygienist by geographic region, there were statistically significant gaps in their way of looking at the qualifications, roles and interpersonal relationship of a dental hygienist. By department, the physical therapy majors gave the highest marks to all the four subfactors. 3. When they were asked to give one or more answers to the question what affected their image building about a dental hygienist, the largest number of the students that accounted for 67.9 percent replied that the looks of dental hygienists whom they saw in dental clinics or hospitals impacted on their image of a dental hygienist.

• Journal of Digital Convergence
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• v.11 no.11
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• pp.705-715
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• 2013

This study has an objective of suggesting the ways to improve infant's sense of self-respect and peer competence, by examining what effect infant temperament has on infant's sense of self-respect and peer competence. The notable study results through analysis are as follows; First, it was shown that, in regard with adaptability and activity of infant temperament, cognitive ability of the sense of self-respect and peer acceptance, the average score of day care centers was higher, while it was shown that, in regard with response of infant temperament, the sense of self-respect's mother acceptance, peer relationship, sociability of peer competence, the average score of kindergartens was higher, and the boy infants' physiological regularity was shown to be higher than that of girl infants. Second, as a result of looking into the difference of infant temperament, sense of self-respect, and peer competence according to infant's age, we found that, in case of 'response' of infant temperament, age 5 group was classified into 'group a', and age 3 and 4 group was classified into 'group b', and two groups showed the difference, and in case of 'physiological regularity', age 3 group had the biggest regularity while age 5 group had the relatively low regularity, thus two groups showed the difference. In regard with sense of self-respect and peer competence, it was shown that age 4 and 5 group had higher one than that of age 3 group.

• Food Science and Preservation
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• v.20 no.4
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• pp.502-509
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• 2013

This study was conducted in order to monitor the extraction conditions for a gel-state beverage development of the Opuntia ficus-indica stem. Moreover, the organoleptic properties of the beverage prepared by the extract were optimized using the response surface methodology (RSM). The determination coefficient ($R^2$) value for the extraction yield of the stem was 0.95 (p<0.01). The maximum extraction yield was obtained at an extraction temperature of $93.02^{\circ}C$, 123 min of extraction time and 22.57 mL/g of water to sample. The beverage was prepared with the addition of xanthan gum, sugar and persimmon vinegar to the extract with a central composite design. The maximum organoleptic color of the beverage was obtained at 0.38% xanthan gum, 7.91% sugar and 0.76% persimmon vinegar. The maximum organoleptic flavor was obtained at 0.30% xanthan gum, 7.06% sugar and 1.26% persimmon vinegar. The maximum organoleptic taste was obtained at 0.22% xanthan gum, 10.36% sugar and 0.90% persimmon vinegar. The maximum overall palatability (3.92 score) of the gel-state beverage was obtained at 0.35% xanthan gum, 10.83% sugar and 1.21% persimmon vinegar.

• Journal of dental hygiene science
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• v.14 no.3
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• pp.356-363
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• 2014

This study attempts to measure the critical thinking disposition and problem-solving ability levels of dental hygiene students and to investigate their correlation. A self-administered survey was conducted with respect to dental hygiene students from three-year colleges in Busan, Ulsan and the Gyeongsangbuk-do region between April 2013 and May 2013. A total of 649 surveys were subject to a final analysis. Critical thinking disposition of the dental hygiene students resulted in a score of 3.20 out of a total of 5.0. Freshmen, students with high academic performance results, students with good interpersonal relations, students with a high level of satisfaction regarding major subject and clinical training and students with no clinical training experience showed a high score for critical thinking disposition. Problem-solving ability of the dental hygiene students resulted in a score of 3.06 out of a total of 5.0. Students with high academic performance results, students with good interpersonal relations and students with a high level of satisfaction regarding major subject and clinical training showed a high score for problem-solving ability. It was found that critical thinking disposition and problem-solving ability had a pure correlation. The critical thinking disposition appeared to problem solving, interpersonal relations, major factors affect satisfaction, was a critical thinking disposition, academic factors affect the ability to problem solve. Regarding education for dental hygiene students, the reinforcement of training to increase critical thinking and problem-solving abilities is necessary and the development of an educational curriculum and change in educational environment that can increase interpersonal skills and communication skills is necessary.

• Food Science and Preservation
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• v.22 no.5
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• pp.629-635
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• 2015

The effect of temperature on the quality and characteristics of Valencia oranges were studied during storage at low ($4^{\circ}C$, LT) and room ($20^{\circ}C$, RT) temperature. Hardness decreased beginning on the 10th day of storage, regardless of temperature, and showed a more considerable reduction in the peel than the flesh. The total soluble solids (TSS) and titratable acidity (TA) decreased from the 30th day at LT and the 10th day at RT, but the TSS/TA ratio did not change during storage. The vitamin C content decreased from the 20th day at LT and the 10th day at RT, and the total phenol content decreased from the 10th day of storage. In a sensory evaluation, the scores changed less for taste than for color and flavor during storage. The quality of Valencia oranges under two different temperatures was similar on the 30th day at LT and on the 10th day at RT. The TSS (r = 0.9453) and vitamin C content (r = 0.9104) were highly related to sensory properties. These results suggested that TSS and vitamin C are potential indicators of quality for the selection of Valencia oranges during storage.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.430-436
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• 2016

Solid phase microextraction and gas chromatography-mass spectrometry (SPME/GC-MS), electronic nose, and electronic tongue were used to characterize the sensory profiles of cider vinegars from Korea (K1-2), China (C1-2), Japan (J1-2), and US (U1-2). SPME-GC/MS detected acetic acid as the common volatile compound in all vinegars, in addition to isovaleric acid, octanoic acid, and phenethyl acetate. Acids and acetic esters were the major components of Korean and US vinegar samples, respectively. Chinese vinegars had high ethyl acetate content, while Japanese samples were characterized by a low content of acetic acid. Principal component analysis (PCA) pattern provided a clear categorical discrimination of Chinese vinegars by E-nose and E-tongue analyses. The instrumental sensory scores and the taste attributes for flavor ($r^2=0.9431$), sourness ($r^2=0.9515$), and sweetness ($r^2=0.8325$) were highly correlated. Therefore, SPME/GC-MS, E-nose, and E-tongue analyses may be useful tools to discriminate the sensory profiles of cider vinegars of different origins.

• Journal of the Korea Convergence Society
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• v.10 no.10
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• pp.153-160
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• 2019

In this study, The purpose of this study is to analyze how the rating scale and review contents attributes of social network-based services and products affect consumer purchasing patterns. information provided by screening the main factors. These analyzes are closely and quickly integrated between individuals and businesses, and enable to analyze the transaction that the impact of changing consumers on consumption and purchasing through the usefulness and a priori estimates of reviews and ratings at this time when networks and smart technologies are involved in a wide range of consumer activities. For this study, hierarchical analysis (AHP) and delphi (Delphi) methods applied to classify the high end variables into usefulness, technicality and value, Each subvariable was grouped into three factors and analyzed for importance through evaluation weights. As a result, we could analyze the importance of durability, usefulness, technological innovation, and cost and quality of value. Therefore, this study is expected to provide supplementary and additional useful information to consumers and companies participating in economic activities in various ways by simultaneously analyzing the review score and the reliability of posting information provided by verifying the main factors.

• Food Engineering Progress
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• v.21 no.1
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• pp.93-98
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• 2017

The feasibility of incorporating cabbage powder (CP) as a value-added food ingredient into convenient food products was investigated using cookie as a model system. CP was incorporated into cookies at amounts of 0, 2, 4, 6, and 8% (w/w) based on total weight of wheat flour. pH level and moisture content of cookie dough decreased and increased significantly, respectively, with increasing levels of CP (p<0.05), whereas density was not directly affected by levels of CP incorporation. The spread ratio of cookies and their hardness increased significantly while the loss rate decreased significantly with increasing levels of CP (p<0.05). In terms of color, lightness and yellowness decreased while redness increased significantly (p<0.05) with increasing levels of CP. 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2'-azino-bis-(3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) radical scavenging activities were significantly elevated by CP addition, and they increased significantly as CP concentration increased in the formulation (p<0.05). Finally, consumer acceptance test indicated that the higher than 4% of CP incorporation had an adverse effect on general consumer preferences. In contrast, cookies with moderate levels of CP (2%) were recommended based on overall scores to take advantage of the antioxidant properties of CP without sacrificing consumer acceptability.

• Journal of Digital Convergence
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• v.18 no.12
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• pp.525-531
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• 2020

In today's IT environment where various pieces of information are distributed in large volumes, recommendation systems are in the spotlight capable of figuring out users' needs fast and helping them with their decisions. The current recommendation systems, however, have a couple of problems including that user preference may not be reflected on the systems right away according to their changing tastes or interests and that items with no relations to users' preference may be recommended, being induced by advertising. In an effort to solve these problems, this study set out to propose a Fuzzy-AHP-based movie recommendation system by applying the BRNN(Bidirectional Recurrent Neural Network) language model. Applied to this system was Fuzzy-AHP to reflect users' tastes or interests in clear and objective ways. In addition, the BRNN language model was adopted to analyze movie-related data collected in real time and predict movies preferred by users. The system was assessed for its performance with grid searches to examine the fitness of the learning model for the entire size of word sets. The results show that the learning model of the system recorded a mean cross-validation index of 97.9% according to the entire size of word sets, thus proving its fitness. The model recorded a RMSE of 0.66 and 0.805 against the movie ratings on Naver and LSTM model language model, respectively, demonstrating the system's superior performance in predicting movie ratings.

• Journal of the Korea Society of Computer and Information
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• v.26 no.1
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• pp.265-274
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• 2021

In this paper, we propose a novel recommendation model based on Doc2vec using search keywords and product details. Until now, a lot of prior studies on recommender systems have proposed collaborative filtering (CF) as the main algorithm for recommendation, which uses only structured input data such as customers' purchase history or ratings. However, the use of unstructured data like online customer review in CF may lead to better recommendation. Under this background, we propose to use search keyword data and product detail information, which are seldom used in previous studies, for product recommendation. The proposed model makes recommendation by using CF which simultaneously considers ratings, search keywords and detailed information of the products purchased by customers. To extract quantitative patterns from these unstructured data, Doc2vec is applied. As a result of the experiment, the proposed model was found to outperform the conventional recommendation model. In addition, it was confirmed that search keywords and product details had a significant effect on recommendation. This study has academic significance in that it tries to apply the customers' online behavior information to the recommendation system and that it mitigates the cold start problem, which is one of the critical limitations of CF.