• Proceedings of the EASDL Conference
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• 2008.10a
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• pp.31-36
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• 2008

The paper is an attempt to explore various aspects of Thai traditional cake culture in order to understand the characteristics of Thai tradition cakes and their significance in Thai cultural life. The study will focus on cake culture in both folk culture and court culture as well as observe the changes of this culture in the present time of globalization. In the text book on Thai Khanom, Kobkhaew Natpinit sums up the characteristic of Thai traditional 'Khanom' as follows: 1. Thai traditional (cake) Khanom are mostly made from rice, sugar and coconut. 2. The tastes of Thai Khanom are sweet and rich in coconut cream with a little bit of salty taste to enhance the flavour of coconut. 3. The colour and scents of Thai Khanom are naturally fragrant. Fresh fragrant flowers are used to add pleasing fragrance and colour to Thai Khanom.

• International Journal of Computer Science & Network Security
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• v.21 no.4
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• pp.140-144
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• 2021

The article considers aspects of improving the quality of training of specialists based on the use of modern information and communication technologies in the educational process; the use of teaching methods and, as a result, an increase in the creative and intellectual components of educational activities; integration of various types of educational activities (educational, research, etc.); adaptation of information technology training to individual the characteristics of the student; ensuring continuity and consistency in learning; development of information technologies for distance learning; improving the software and methodological support of educational process.

• Journal of the Korea Safety Management & Science
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• v.25 no.2
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• pp.99-106
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• 2023

This study would analyze a survey conducted with 609 workers to use the results as materials for the settlement of safety culture for the characteristics of the establishment by assessing the status of the workers' exposure to harmful risks and the impact on safety culture to present the following conclusions. This study has significance in that it found that exposure to harmful/dangerous factors in the establishment and the workers' experiences of occupational accidents affect their perception of safety culture and that in particular, 'worker safety priority' of the safety cultural factors was an important factor, and it is judged that continuous studies are necessary so that the perceptions of safety culture will spread in the establishment.

• Journal of Korean Academy of Dental Administration
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• v.11 no.1
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• pp.62-69
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• 2023

This study aims to identify the impact of organizational culture on the work ability of dental hygienists and to analyze the factors that affect dental hygiene work ability. The survey was conducted from August 1 to August 30, 2022, and involved 193 dental hygienists from U and D cities. The data analysis method was conducted using the SPSS 18.0 software. The analysis revealed that age, work experience, and position were the demographic and sociological characteristics with statistically significant differences in dental hygiene work ability. Relationship-oriented culture (β=0.446), career (β=-0.439), age (β=0.358), position (β=0.280), and work-oriented culture (β=0.167) were the most influential factors in dental hygiene work performance. Therefore, it is necessary to work for an extended period to enhance dental hygiene work capabilities and to cultivate a culture focused on relationships.

• Quality Improvement in Health Care
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• v.21 no.2
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• pp.58-72
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• 2015

Objectives: This study was conducted as descriptive correlation research in order to survey healthcare personnel(HCP)'s awareness of patient safety culture and their recognition of standard precautions, and to examine the correlation between the two factors. Methods: The subjects were 400 HCPs including 80 doctors, 240 nurses, and 80 medical technicians from two general hospitals. The questionnaire used in the survey consisted of 9 questions on general characteristics, 44 on the perception of patient safety culture, and 21 on the recognition of standard precautions. Results: According to the subjects' general characteristics, the score was significantly higher in those aged over 40 than in those aged 30-39. In addition, it was significantly higher in managers than in practitioners, in those with work experience of less than a year than in those with 5-9 years. The score was also significantly higher in those working 8 hours a day than in those working over 10 hour a day. The number of medical accident reports according to the subjects' general characteristics was significantly larger in nurses than in doctors, in managers than in practitioners, and in those with 10 years' or longer experiences than in those with less than a year. In the awareness of standard precautions according to the subjects' general characteristics, the score was significantly higher in female workers than in male workers, and in managers than in practitioners. As a whole, the subjects' awareness of patient safety culture and their recognition of standard precautions showed a significant correlation with each other. Conclusion: From the result of this study, sufficient work force and the promotion of organizational culture for safety is needed in order to guarantee patient safety. Likewise, these results suggest that experience, job skill, and adequate working hours have a positive effect on the awareness of patient safety culture and the recognition of standard precautions.

• The Korean Journal of Mycology
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• v.48 no.2
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• pp.75-85
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• 2020

The collection of biological data of indigenous species must comply with the Nagoya Protocol. Fungi contain various bioactive substances making them an attractive source of several products, including food and medicines. In this study, we investigated the growth characteristics of five indigenous fungal strains, Fomitiporia punctata, Polyporus ulleungus, P. brumalis, Gymnopus subnudus, and Tyromyces kmetii, isolated from samples collected in the Ulleungdo Island. The growth rates for each strain were assessed across various temperatures (20 ℃ to 35 ℃), culture media (Potato dextrose agar, Malt extract & Yeast extract agar, Malt extract agar, Malt extract & peptone agar, Sabouraud dextrose agar, and Modified Melin-Norkrans agar), and pH conditions (4.0 to 8.0). Additionally, we assessed the mycelial growth characteristics in liquid culture. The mycelial growth in different media varied across species; specifically, F. punctata (in MMNA), G subnudus (in MMNA), and P. brumalis (in MEPA) showed rapid growth. Optimal growth temperatures ranged between 25 ℃ and 30 ℃ for most species, with the exception of T. kmetii and P. brumalis, which were able to grow across all the temperatures tested. P. brumalis showed the best growth rate, whereas P. ulleungus showed the lowest growth potential. The optimal pH conditions for mycelial growth ranged between 4.0 and 5.0. In experiments using culture flasks, the dry weight of the culture filtrates decreased with the increasing incubation time and showed a significant decrease between 1 and 6 months of incubation, indicating that the five strains take longer than a month to fully use the culture media. Our findings highlight and establish the optimal growth conditions for five different fungal species that can be used in future application studies.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.9
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• pp.1366-1372
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• 2010

This study investigated the quality characteristics of brown rice vinegar (agitated culture and static culture) derived from brown rice Takju with different types of yeasts. The alcohol content by yeast was the highest in B (brown rice Takju produced by S. cerevisiae GRJ) at 14.3% and the titratable acidity was less than 0.6% in all ranges. When quality characteristics of agitated and static culture brown rice vinegar using them were compared, acidity of agitated culture vinegar recorded the highest level or 6.05% at 7 day of fermentation DV (brown rice vinegar produced by S. kluyveri DJ97) with the initial acidity of 1.0% and the initial pH of 3.9~4.0, and AV (brown rice vinegar produced by S. cerevisiae JK99), CV (brown rice vinegar produced by S. cerevisiae H9) and BV (brown rice vinegar produced by S. cerevisiae GRJ) recorded as 5.64, 5.55 and 5.32%, respectively. In addition, acidity of static culture vinegar increased continuously to 5.01~5.31% until the 14 day of fermentation and then tended to decrease slightly from the 16 day of fermentation. Difference in acidity and pH of brown rice vinegar according to types of yeast was not significant. Comparison of free amino acid of brown rice vinegar showed that for agitated culture brown rice vinegar, the content of total free amino acid was higher in the order of BV, DV, AV and CV and the content of essential amino acid was the highest in BV by recording over 1,000 ppm. The content of total free amino acid of static culture brown rice vinegar was higher than that of agitated culture vinegar in all ranges and especially static culture brown rice vinegar contained more serine, alanine, valine, isoleucine, leucine and $\gamma$-aminobutyric acid than agitated culture vinegar. In particular, $\gamma$-aminobutyric acid recorded over ten times higher level or 456.91~522.66 ppm. From these results, quality characteristics of brown rice vinegar was affected by acetic acid fermentation methods rather than types of yeast. However, as future aging process is expected to change flavor components and sensory characteristics, studies on various quality factors of vinegar are needed.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.111-118
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• 2014

Cedrela sinensis is a Korean traditional wild herb found especially in the southern provinces of Korea. This study investigated the effects of Cedrela sinensis powder on the antioxidant activities and quality characteristics of bread. Bread was prepared with different amounts of Cedrela sinensis powder (at ratios of 0, 1, 2, and 3% of total flour quantity). The results showed that the dough pH, moisture, and fermentation tension levels decreased as Cedrela sinensis powder content increased. Bread volume and specific volume decreased (p<0.01) with an increasing amount of Cedrela sinensis powder (Bread weight increased (p<0.001)). As Cedrela sinensis powder content increased, color 'a' value decreased, and 'b' value increased. Sensory parameters such as color (p<0.01), flavor (p<0.01), appearance (p<0.001), taste, softness (p<0.05), and overall quality (p<0.01) of bread containing 2% Cedrela sinensis powder were measured. Total phenol contents and DPPH free radical scavenging activity of bread significantly increased with increasing Cedrela sinensis powder content (p<0.001). Based on these results, we suggest that Cedrela sinensis can be used for increasing the consumer acceptability and functionality of bread.

• Korean Journal of Veterinary Research
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• v.33 no.3
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• pp.393-406
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• 1993

Antibacterial substances produced by Lactobacillus casei subsp. and Streptococcus faecium were examined for its antibacterial effects against some pathogenic bacteria. They were partially purified with ammonium sulfate precipitation, methanol-acetone extraction, G-50 gel filtration and examined its characteristics. When L casei subsp. and Str faecium were cultivated in MRS broth, stationary phase of L casei is until 24 hours and Str faecium is 20 hours. pH change of the cultured medium was both decreased after 12 hours and then constant at pH 4.5~4.6 after 28 hours. MRS broth culture fluids of L casei subsp. and Str faecium appeared the antibacterial effects by the spot-on-the-lawn method against ETEC, Sal pullorum and Sta aureus. Culture filtrates of L casei subsp. and Str faecium also appeared the antibacterial effects by the disc diffusion method. Culture filtrates of L casei sub. rhamnosus 7469 produced 0.032M of lactic acid and 0.01M of acetic acid. Str faecium 27273 also produced 0.027M of lactic acid and 0.01M of acetic acid. Protein concentrations of culture filtrates produced by L casei sub rhamnosus 7469 and Str faecium 27273 was $495{\mu}g/m{\ell}$ and $594{\mu}g/m{\ell}$, respectively. Antibacterial substances which are partially purified by ammonum sulfate precipitation, methanol-acetone extraction and G-50 gel filtration inhibit the growth of ETEC, Sal pullorum and Sta aureus. Characteristics of purified antibacterial substances was examined. Its molecular weight was about 31Kd, stabilized at $100^{\circ}C/20min.$ and some of proteolytic enzyme treatment.

• Journal of the Korea Fashion and Costume Design Association
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• v.24 no.2
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• pp.11-26
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• 2022

The Hallyu wave based on K-pop and K-culture has increased the global interest in Korean culture. Therefore, to satisfy consumer demand, there is an attempt to develop a variable fashion design using traditional Korean culture. Transformable fashion design causes changes in form and meaning according to various situations and needs and can induce active participation of consumers. Therefore, we intend to propose a transformable fashion design that is based on traditional Korean culture but appears in a new form and meets the needs of consumers of fashion design. Among Korean traditional culture, wrapping cloths, bojagi are practically used by ordinary people until now, and their shape and use change according to the user's needs. This study intends to derive expression characteristics by examining the expression tendencies of bojagi and to develop transformable fashion designs through the derived data. The purpose of this study is to make and propose transformable fashion designs in real life using the expression characteristics of Korean bojagi. As the method of this study, we first conducted a literature review. Through this, a case study of empirical production was conducted in parallel with the development and production of transformable fashion designs using bojagi. A total of three illustrations and six variable fashion designs were developed. Two of the six works are transformable fashion design that change through movement and expansion of the square shape, the prototype of the bojagi, and two works are modular, bringing changes in function through combination and separation. The work was produced as a multi-purpose transformable fashion design that can be used as clothes or a bag.