• Journal of Digital Convergence
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• v.21 no.3
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• pp.33-39
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• 2023

This study is a performance evaluation of a blood sugar monitoring system that combines a PPG sensor, which is an evaluation device for blood glucose monitoring, and a DNN algorithm when monitoring capillary blood glucose. The study is a researcher-led clinical trial conducted on participants from September 2023 to November 2023. PPG-BGMS compared predicted blood sugar levels for evaluation using 1-minute heart rate and heart rate variability information and the DNN prediction algorithm with capillary blood glucose levels measured with a blood glucose meter of the standard personal blood sugar management system. Of the 100 participants, 50 had type 2 diabetes (T2DM), and the average age was 67 years (range, 28 to 89 years). It was found that 100% of the predicted blood sugar level of PPG-BGMS was distributed in the A+B area of the Clarke error grid and Parker(Consensus) error grid. The MARD value of PPG-BGMS predicted blood glucose is 5.3 ± 4.0%. Consequentially, the non-blood-based PPG-BGMS was found to be non-inferior to the instantaneous blood sugar level of the clinical standard blood-based personal blood glucose measurement system.

• Journal of dental hygiene science
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• v.7 no.4
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• pp.251-256
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• 2007

The purpose of this study was to examine what induced dental hygienists to take up another employment and whether their job satisfaction had anything to do with it in an attempt to help curtail their turnover rate. The subjects in this study were approximately 200 dental hygienists who worked in dental institutions. A survey was conducted from July 24 through September 24, 2006, by using structured, self-administered questionnaires. For data analysis, SPSS 11.5 program was employed to see if their turnover experience was linked to their general characteristics, why they took up another employment, how long they wanted to do that and how their job satisfaction was related to that. The findings of the study were as follows: 1. In regard to turnover experience by age, marital status and career, those who had ever changed their employment accounted for 36.2 percent of the age group from 24 to 26, 83.0 percent of the unmarried ones and 50.0 percent of those whose career was less than one to three years (p < 0.001). By monthly mean income, 50.0 percent of the dental hygienists whose monthly mean income ranged from 1.0 to 1.29 million won had that experience(p < 0.05). The gap between these groups and the others was statistically significant. 2. As for the reason of turnover, working environments were cited most often(28.1%), followed by possibilities(18.0%), relationship with supervisors and colleagues(12.4%), and compensation(4.5%). 3. Concerning a preferred new workplace, 66.2 percent of the dental hygienists who worked in dentist's offices hoped to be newly hired by public dental clinics(p < 0.001). By education, 64.3 percent of the college-educated dental hygienists wanted to work at public dental clinics as well(p < 0.01). 4. The change of employment was under the greatest influence of the possibilities of workplace, followed by workload, pay and relationship with colleagues. All the factors had a negative impact on their turnover. Those who were less satisfied sought new employment more often, and job satisfaction made a statistically significant difference to that. The job satisfaction factors made a prediction of their turnover intention ($R^2=.254$).

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.5 no.4
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• pp.1-34
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• 2010

Recently, failure rates of Kosdaq IPO firms are increasing and their survival rates tend to be very low, and when these firms do fail, often times backed by a number of governmental financial supports, they may inflict severe financial damage to investors, let alone economy as a whole. To ensure investors' confidence in Kosdaq and foster promising and healthy businesses, it is necessary to precisely assess their intrinsic values and survivability. This study investigates what contributed to the failure of IPO firms and analyzed how these elements are factored into corresponding firms' stock returns. Failure risks are assessed at the time of IPO. This paper considers factors reflecting IPO characteristics, a firm's underwriter prestige, auditor's quality, IPO offer price, firm's age, and IPO proceeds. The study further went on to examine how, if at all, these failure risks involved during IPO led to post-IPO stock prices. Sample firms used in this study include 98 Kosdaq firms that have failed and 569 healthy firms that are classified into the same business categories, and Logit models are used in estimate the probability of failure. Empirical results indicate that auditor's quality, IPO offer price, firm's age, and IPO proceeds shown significant relevance to failure risks at the time of IPO. Of other variables, firm's size and ROA, previously deemed significantly related to failure risks, in fact do not show significant relevance to those risks, whereas financial leverage does. This illustrates the efficacy of a model that appropriately reflects the attributes of IPO firms. Also, even though R&D expenditures were believed to be value relevant by previous studies, this study reveals that R&D is not a significant factor related to failure risks. In examing the relation between failure risks and stock prices, this study finds that failure risks are negatively related to 1 or 2 year size-adjusted abnormal returns after IPO. The results of this study may provide useful knowledge for government regulatory officials in contemplating pertinent policy and for credit analysts in their proper evaluation of a firm's credit standing.

• Journal of Preventive Medicine and Public Health
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• v.31 no.1 s.60
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• pp.91-103
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• 1998

Under experimental conditions, UVB radiation, a type of ultra violet radiation, has shown to .elate with the occurrence of skin erythema (sun-burn) in human and skin cancer in experimental animal. Cumulative exposure to UVB is also believed to be at least partly responsible for the 'aging' process of the skin in human. It has also been observed to have an effect of altering DNA (deoxyribonucleic acid). UVB radiation is both an initiator and a promoter of non-melanoma skin cancer. Meta-analysis is a new discipline that critically reviews and statistically combines the results of previous researches. A recent review of meta-analysis in the field of public health emphasized its growing importance. Using a meta-analysis in this study, we explored more reliable dose-response relationships between UVB radiation and skin cancer incidence. We estimated skin cancer incidence using measured UVB radiation dose at a local area of Seoul (Shin chou-dong). The studies showing the dose-response relationships between UVB radiation and non-melanoma skin cancer incidence were searched and selected for a meta-analysis. The data for 7 reported epidemiological studies of three counties (USA, England, Australia) were pooled to estimated the risk. We estimated rate of incidence change of skin cancer using pooled data by meta-analysis method, and exponential and power models. Using either model, the regression coefficients for UVB did not differ significantly by gender and age. In each analysis of variance, non-melanoma skin cancer incidence after removing the gender and age and UVB effects was significant (p>0.01). The coefficients for UVB dose were estimated $2.07\times10^{-6}$ by the exponential model and 2.49 by the power model. At a local area of Seoul (Shinchon-Dong), BAF value were estimated 1.90 and 2.51 by the exponential and power model, respectively. The estimated BAP value were increased statistical power than that of primary studies that using a meta-analysis method.

• Journal of Animal Science and Technology
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• v.55 no.5
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• pp.373-380
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• 2013

The study aimed to develop prediction models of primal cut yield using body measurements of Hanwoo steers in Korea. The progeny of 874 steers at Hanwoo Improvement Main Center from 2008 to 2010 were recorded. Pearson's correlation coefficients for primal cuts and other traits were estimated. Primal cuts were adjusted for slaughter date and age using the SAS GLM procedure. Afterwards, a stepwise regression was performed on each primal cut by fitting body measurement traits. An independent covariable was selected at the highest coefficient of determination with the greater fitness model using Mallows's Cp statistic. Results showed that primal cuts were significantly influenced by slaughter date (P<0.01). The age at slaughter, however, was only significant for the top round (P<0.05). There was a moderate to high correlation between chest girth and tenderloin (0.54), loin (0.74), and rib (0.80). Most primal cut percentages were negatively related to BFT. Similar negative to low positive correlations were observed for primal cut percentage and body size traits. In addition, a correlation of 0.21 was observed between rib percentage and chest girth. The regression of body measurements on the adjusted primal cuts were significant for later traits. Regression estimates revealed that wither height, body length, rump length, hip bone width, and chest girth are important for primal cut weight and percentage determination. In particular, chest girth was always important for primal cut weight estimates.

• Food Science of Animal Resources
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• v.28 no.3
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• pp.363-372
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• 2008

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers' palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts [Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangji (brisket)] were separated from 5 Hanwoo steer beef (28-30 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling, and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated as tenderness, juiciness, flavor, and overall acceptability. The consumer living location, age, gender, occupation, monthly income, and cut were significantly related with the scores of sensory properties when steer beef were cooked as boiling cooking (p<0.05). The eating habit and aging of beef were also significantly related with the tenderness and overall acceptability scores (p<0.01) when beef were cooked as boiled. In grill cooking, living location, aging, and cut had the significant effect on the sensory properties of Hanwoo steer beef (p<0.01). When steer beef were prepared by Korean traditional roast cooking, consumer's sensory scores were significantly different by the living location, age, occupation, monthly income, eating habit of consumers, aging and beef cut (p<0.001). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution rate of tenderness, juiciness, flavor and overall acceptability for beef cut depending on cooking methods. In conclusion, Korean consumers' palatability for Hanwoo steer beef were related to the socio-demographic factors and the sensory scores were different by cut and cooking methods.

• The korean journal of orthodontics
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• v.33 no.3 s.98
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• pp.185-197
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• 2003

This study was performed to identify the characteristics of the OFC1 gene (locus: chromosome 6p24.3) in Korean patients, which is assumed to be the major gene behind the nonsyndromic cleft lip and palate. The sample consisted of 80 subjects: 40 nonsyndromic cleft lip and palate patients (proband, 20 males and females, mean age 14.2 years); and 40 normal adults (20 males and 20 females, mean age 25.6 years). Using PCR-based assay, the OFC1 gene was amplified, sequenced, and then searched for similar protein structures. Results were as follows: 1. The OFC1 gene contains the microsatellite marker 'CA' repeats. The number of the reference 'CA' repeats was 21 times, and formed as TA(CA)11TA(CA)10. But, in Koreans, the number of tandem 'CA' repeats was varied from 17 to 26 except 18, and 'CA' repeats consisted of TA(CA)n. 2. Nine allelic variants were found. Distribution of the OFC1 allele was similar between the patients and control group. 3. There was a replacement of the base 'T' to 'C' after 11 tandem 'CA' repeats in Koreans compared with Weissenbach's report. However, the difference did not seem to be the ORF prediction results between Koreans and Weissenbach's report. 4. The BLAST search results showed the Telomerase reverse transcriptase (TERT) and the Nucleotide binding protein 2 (NBP2) as similar proteins. The TERT was a protein product by the hTERT gene in the locus 5p15.33 (NCBI Genome Annotation; NT023089) The NBP2 was a protein product by the ABCC3 (ATP-binding cassette, sub-family C) gene in the locus 17q22 (NCBI Genome Annotation; NT010783). 5. In the Pedant-Pro database analysis, the predictable protein structure of the OFC1 gene had at least one transmembrane region and one non-globular region.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.857-870
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• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Journal of Animal Science and Technology
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• v.49 no.6
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• pp.871-880
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• 2007

This study was conducted to investigate the relationship between the socio-demographic factors and the Korean consumers’ palatability evaluation and to collect the sensory information for development of prediction palatability model of Hanwoo beef. Ten cuts〔Abjin (short plate), Bosup (top sirloin), Cheggt (striploin), Dngsim (loin), Guri (chuck tender), Hongduke (eye of round), Moksim (chuck roll), Sulgit (bottom round), Udoon (top round), Yangi (brisket)〕 were separated from 10 Hanwoo bulls beef(～24 months old) and prepared with the same manner for 3 different cooking methods such as boiling, grilling and roasting. The cooked beef samples were served to 650 consumers recruited from Seoul, Joongbu, Honam and Youngnam locations and evaluated tenderness, juiciness, flavor and overall acceptability. The living location, age, gender, occupation, eating habit and cut were significantly related with the sensory properties when bull beef were cooked as boiled cooking(p<0.05). In grill cooking, only occupation, income and cut had the significant effect on the overall acceptability of Hanwoo bull beef(p<0.01). When bull beef were cooked as Korean traditional roast cooking, consumer’s sensory properties were significantly different by the living location, age, occupation, income, eating habit of consumers and cut(p<0.05). Also, results from the principal component analysis showed that palatability scores of Korean consumers were decided with different contribution scores of tenderness, juiciness, flavor and overall acceptability of cut depending on cooking methods. In conclusion, Korean consumers’ palatability for Hanwoo bull beef were related with the socio-demographic factors and the sensory results were different by cut and cooking methods.

• Journal of dental hygiene science
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• v.13 no.3
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• pp.304-313
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• 2013

The purpose of this study was to examine the influence of the communication competence and empathy abilities of dental hygiene students on their interpersonal relationship abilities. The subjects in this study were 578 students who majored in dental hygiene at five randomly selected colleges. Out of the colleges, three were located in North Chungcheong province, and one was located in the city of Daejeon. The other one was located in South Gyeongsang province. Data were gathered using structured questionnaires from April 1 to May 7, 2013. The major findings of the study were as follows: 1. The respondents got a mean of $3.23{\pm}0.49$, $85.80{\pm}10.12$ and $83.27{\pm}8.37$ in interpersonal relationship abilities, communication competence and empathy abilities respectively. 2. As for communication competence, empathy abilities and interpersonal relationship abilities by general characteristics, there were statistically significant differences according to age, academic year, clinical practice experience and satisfaction with major. 3. The relationship of communication competence and empathy abilities to interpersonal relationship abilities was analyzed, and interpersonal relationship abilities were found to have a strong significant positive correlation to communication competence, empathy abilities and the subfactors of the two. 4. As a result of analyzing which variables affected interpersonal relationship abilities, it's found that interpersonal relationship abilities were under the influence of age, clinical practice experience, communication competence, empathy abilities. These variables made a 57.2% prediction of interpersonal relationship abilities. The above-mentioned findings suggest that communication competence and empathy abilities exerted an influence on interpersonal relationship abilities. Therefore curriculums and educational programs should be developed in consideration of these variables to ensure the stable college lives and successful relationship building of dental hygiene students who are on the way to adulthood and will serve as health care personnels in the future.