• Science of Emotion and Sensibility
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• v.25 no.1
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• pp.55-66
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• 2022

Many studies have shown that musical dissonance generally evokes negative affect, but few studies detail how distinct dissonant intervals, ranging in various roughness, influence emotions and cognition. This research entailed two experiments to confirm whether varying musical intervals of dissonance trigger particular negative emotions and increase cognitive interference. Experiment 1 assumed that different dissonant intervals would elicit distinct negative emotions. In a survey involving 131 participants, there was an overwhelming consensus that dissonant intervals elicited stronger high arousal negative affect than low arousal negative affect. The major 7th degree was found to evoke a significantly stronger feeling of scared. Experiment 2 investigated whether emotions-affecting dissonance would have an enhancing effect on cognitive interference. According to a color-word Stroop task conducted on 81 participants, the presence of any dissonant sound caused significantly higher reaction times and error rates than in the absence of sound. In particular, the minor 2nd degree was cognitively the most disruptive and associated with the slowest reaction times. This paper shows how different ranges of dissonance can effectively influence negative affect and heighten cognitive interference.

• Safety and Health at Work
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• v.15 no.3
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• pp.300-309
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• 2024

Background: Risk perception plays a crucial role in workers' unsafe behaviors. However, little research has explored why workers generate biased risk perceptions, namely underestimating or overestimating the risks of unsafe actions. Cognitive biases in risk perception arise from uncertainties about the dangers of unsafe behaviors. As a typical heuristic strategy, the anchoring effect is critical in decision-making under uncertain conditions. Consequently, this study empirically analyzed the influence of anchoring effects on workers' risk perception. Methods: In 2022, a survey was conducted with 1,418 coal mine workers from Shanxi Province, China. The survey instruments assessed workers' risk perception of unsafe behavior, anchoring effects, need for cognition, and safety knowledge. Multivariable linear regression models were employed to analyze the associations among these variables. Results: The findings verified the proposed anchoring effects. Specifically, experimenter-provided high-risk anchors led workers to overestimate unsafe behavior risks, thus reducing their tendency to engage in such behavior. In contrast, experimenter-provided low-risk anchors and accident-injury experiences (self-generated anchors) decreased workers' risk perception, increasing their propensity to engage in unsafe behavior. Additionally, workers' safety knowledge and need for cognition significantly affected anchoring effects. Conclusion: This research enhances workplace safety studies by applying the anchoring effect from psychology to risk perception research. Suggestions for improving risk perception encompass implementing hazard warnings, fostering safety education, and providing training. Furthermore, managers should give special attention to workers with accident-injury experience and promptly correct their accident fluke mentality, thereby improving overall risk awareness.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.10
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• pp.3680-3689
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• 2010

The purpose of this study is to inquire into the changes to the emotional intelligence of young children by giving them pleasure and memory through the program of ecological experience. A survey was made on 40 young children in two classes out of 5-year-old children's classes in nurseries located at Chungcheong-do. They were divided into the experiment group and control group to consist of 20 persons, respectively. For young children of the experiment group, the experiment was conducted while observing and experiencing through the division of the group into 5 persons on fixed days according to the program of ecological experience. Analysis showed that the program of ecological experience in the experiment group relatively higher effect of increase for the emotional intelligence of young children, and the use of self emotion, the cognition and consideration of other's emotion, the cognition and expression of self emotion, the regulation and impulse control of emotion, the relationship with teacher and the relationship with peer by sub-factors than that in the control group. In other words, close relationships with nature and inquiry instruction of ecological experience have provided the attitude-based formation living together with the understanding of natural world and eco-friendly attitude, the cognition of ecological crisis and social cooperation that couldn't feel in indoor education. Consequently, the program of ecological experience should prove useful for the emotional intelligence of young children.

• Asia pacific journal of information systems
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• v.17 no.4
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• pp.1-29
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• 2007

The brand-based online community recently plays an important roles for consumers to facilitates searching and sharing information among them. Firms often find such a brand community as a critical channel to gain collective intelligence for developing new ideas and products. As a new web platform such as web 2.0 has been introduced, consumers could more easily participate in the new social networks created by sharing mutual value and belief among themselves. Accordingly firms began to recognize potentials of online brand assets and pay attention to the importance of online brand community loyalty. Previous research related to online community tends to focus on identifying the antecedents of community loyalty and their subsequent impacts on brand. They, however, tend to neglect the importance of individual characteristics of online community users. As integrating the fragmented variables with an individual characteristics, therefore, this study reexamined the impacts of interactivity, information, reward, and personalization services provided by an online brand community on the sense of community, community loyalty, and brand attitude. Also, this study investigated how users' individual characteristics(need for cognition: NFC) can play moderating roles among the variables identified in the previous research. A field survey was administrated and 671 valid samples were collected. In order to test the hypothesis we conducted the multi-sample structural equation modeling(MSEM) between two groups(a group with high vs. a group with low level of NFC). Results show that previously identified variables such as interactivity, information, reward, and personalization services have significant effects on the sense of community as previous research demonstrated. Subsequently, the sense of community positively influences the community loyalty and brand attitude. However, when considering the NFC as a moderating variable, we found that the effect of interactivity and reward service on the sense of community was stronger for a group with a lower level of NFC compared to a group with a higher level, while the effect of information providing service on the sense of community was stronger for a group with a higher level of NFC compared to a group with a lower level. This research revealed that NFC can affect the degree of individual perception on the sense of community which has been considered as an important indicator for the community loyalty and brand attitude. Hence, when firms developing customer relation strategy through building an online brand community, they need to reflect customers' NFC and accordingly provide varying degree of interactivity, information, reward, and personalization services.

• Food Science and Preservation
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• v.17 no.2
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• pp.182-189
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• 2010

To develop a new functional kimchi with cognition-enhancing properties, black Panax ginseng extract (0.5-5%, w/w) was added to a baechu kimchi preparation and the mixture stored at $4^{\circ}C$ for 30 days. Compared with control kimchi, the L values of ginseng-treated material were significantly decreased, but the a and b values were increased. The hardness value of ginseng-treated kimchi was significantly higher than that of control material from the $20^{th}$ day of storage. The edibility period of baechu kimchi treated with ginseng was prolonged by approximately 15 days compared with control kimchi. This resulted from decreases in the numbers of lactic acid bacteria and yeasts during the final stages of fermentation in ginseng-treated material. Inhibition of acetylcholinesterase activity by ginseng-treated kimchi was 2-fold higher than that of control material. A strong ginseng flavor and a bitter taste were evident in kimchi treated with 5% (w/w) ginseng, and sensory quality was thus decreased compared with control material. It was concluded that an appropriate concentration of black ginseng extract was 3% (w/w) in preparation of kimchi with a cognition-enhancing effect.

• Journal of Korea Entertainment Industry Association
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• v.13 no.7
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• pp.521-529
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• 2019

The purpose of this study was to examine the effects of customized cognitive stimulation therapy on cognition, depression, and activities of daily living in elderly with dementia in the community. The program consisted of 7 sessions, 50 minutes once a week, from March 4 to April 26, 2019. As a result, customized cognitive stimulation therapy improved the overall cognitive function, and it also increased the level of independence in the daily living and reduced the depression of the experimental group. It also showed significant differences in cognitive function when compared with control group. Therefore, the customized cognitive stimulation therapy of this study was to grasp the cognitive function of the elderly with dementia and present the cognitive tasks to the subjects for selection that induced interest and proved to be effective. Afterward, the activities were organized by difficulty according to the level of cognitive function for each session, leading to the improvement of cognitive function. Additionally, the subjects were experienced success by participating actively and continually in the activities selected with interest. Through this, it was thought to have a positive effect on the spontaneity of activities of daily living and decrease depression.

• Journal of Distribution Science
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• v.9 no.2
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• pp.111-122
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• 2011

The purpose of this study is to survey the successful cases of small and medium Business Systematization Cognition by examining their entrepreneurial characteristics and analysing the factors affecting their success. To that end, previous studies on the association types of small businesses were studied. A research model was developed, and research hypotheses for an empirical analysis were established upon it. Suh et al. (2010) insist on the importance of Small Business Systematization in Korea but also show that small business performance is suffering: they are too small to stand alone. That is why association is so crucial for them: they must stand together. Unfortunately, association is difficult, as they have few specific links and little motivation. Even in franchising networks, association tends to be initiated by big franchisers, not small ones. In that sense, association among small businesses is crucial for their long-term survival. With this in mind, this study examines how they think and feel about the issue of 'Industrial Classification', how important Industrial Classification is to their business success, and what kinds of problems it raises in the markets. This study seeks the different cognitions among the association types of small businesses from the perspectives of participation motivation, systematization expectation, policy demand level, and management performance. We assume that different industrial classification types of small businesses will have different cognitions concerning these factors. There are four basic industrial classification types of small businesses: retail sales, restaurant, service, and manufacturing. To date, most of the studies in this area have focused on collecting data on the external environments of small businesses or performing statistical analyses on their status. In this study, we surveyed 4 market areas in Busan, Masan, and Changwon in Korea, where business associations consist of merchants, shop owners, and traders. We surveyed 330 shops and merchants by sending a questionnaire or visiting. Finally, 268 questionnaires were collected and used for the analysis. An ANOVA, T-test, and regression analyses were conducted to test the research hypotheses. The results demonstrate that there are differences in cognition depending upon the industrial classification type. Restaurants generally have a higher cognition concerning job offer problems and a lower cognition concerning their competitiveness. Restaurants also depend more on systematization expectation than do the other industrial classification types. On the policy demand level, restaurants have a higher cognition. This study identifies several factors that are contributing to management performance through differences in cognition that depend upon association type: systematization expectation and policy demand level have positive effects on management performance; participation motivation has a negative effect on management performance. We confirm also that the image factors of different cognitions are linked to an awareness of the value of systematization and that these factors show sequential and continual patterns in the course of generating performances. In conclusion, this study carries significant implications in its classifying of small businesses into the four different associational types (retail sales, restaurant, services, and manufacturing). We believe our study to be the first one to conduct an empirical survey in this subject area. More studies in this area will likely use our research frameworks. The data show that regionally based industrial classification associations such as those in rural cities or less developed areas tend to suffer more problems than those in urban areas. Moreover, restaurants suffer more problems than the norm. Most of the problems raised in this study concern the act of 'associating itself'. Most associations have serious difficulties in associating. On the other hand, the area where they have the least policy demand is that of service types. This study contributes to the argument that associating, rather than financial assistance or management consulting, promotes the start-up and managerial performance of small businesses. This study also has some limitations. The main limitation is the number of questionnaires. We could not survey all the industrial classification types across the country because of budget and time limitations. If we had, we could have produced many more useful results and enhanced the precision of our analysis. The history of systemization is very short and the number of industrial classification associations is relatively low in Korea. We should keep in mind, though, that this is very crucial to systemization entrepreneurs starting their businesses, as it can heavily affect their chances of success. Being strongly associated with each other might be critical to the business success of industrial classification members. Thus, the government needs to put more effort and resources into supporting the drive of industrial classification members to become more strongly associated.

• PNF and Movement
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• v.6 no.2
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• pp.31-38
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• 2008

Purpose: The purpose of this study were to overview the effect of exercise on neural plasticity and the proteins related to neural plasticity. Results: Exercise increased levels of BDNF(brain-derived neurotrophic factor), Insulin-like growth factor-I (IGF-I), Synapsin, Synaptophysin, VEGF(vascular endothelial growth factor) and other growth factors, stimulate neurogenesis, increase resistance to brain insult and improve learning and mental performance. These proteins improved synaptic plasticity by directly affecting synaptic structure and potentiating synaptic strength, and by strengthening the underlying systems that support plasticity including neurogenesis, metabolism and vascular function. Conclusion: Exercise-induced structural and functional change by these proteins can effect on functional movement, cognition in healthy and brain injured people and animals.

• 한국경영정보학회:학술대회논문집
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• 2007.06a
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• pp.690-698
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• 2007

By investigating Internet shopping malls from a viewpoint ofenvironmental psychology, this study tries to expand the subject of servicescape into the Internet rather than to confine it to physical space. This study empirically validates the effect of e-servicescape (hereinafter e-scape) on customers' cognitive and emotional responses which subsequently can lead to customers' behaviors. An analysis of 490 questionnaires found that e-scape influences the emotional and cognitive responses, ultimately triggering customers' behaviors. We also found that the effects of e-scape on customers' behavior may be mediated by customers' internal responses. Based on the analysis result, servicescape management is important on the Internet just as it is in physical space. Concepts such as e-scape management can be one of the effective strategies to make an Internet shopping mall distinguishable from other Internet shopping malls.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.6
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• pp.1412-1423
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• 1999

This review contains a discussion of the physiological activity of the components of Allium vegetables. Organosulfur compounds in Allium vegetables, such as ajoene, diallyl sulfides and S allylcysteine, have cancer preventive activity in chemically induced animal cancer models. They also have inhibitory effects on proliferation of cancer cells in vitro. Allium vegetables have lipid and cholesterol lowering effect, and platelet aggregation inhibitory activity that help the prevention of cardiovascular diseases. Sulfur con taining compounds, especially allicin and ajoene, have antimicrobial activities against gram negative, positive bacteria and fungi. Moreover, Allium organosulfur compounds such as S allylcysteine showed reducing effects on the senescence related symptoms including cognition. Allium organosulfur compounds have significant importance in food industry as both biologically active ingredients and savory.