• 한국생활과학회지
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• 제24권5호
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• pp.725-739
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• 2015

The purpose of this study was to investigate the quality characteristics and descriptive analysis of Yanggaeng prepared with Lycii fructus extract (LD). LD were added in ratios (w/w) of 0 (C), 1.5 (LY1), 3.0 (LY2), 4.5 (LY3), and 6% (LY4), and then proximate compositions, physicochemical properties, and sensory evaluations of the Yanggaeng were measured LY1~LY4 samples showed higher contents of crude lipid, crude protein and crude ash as well as $^{\circ}Brix$ compared to control (p<0.001). pH and lightness (L) of samples decreased as the LD increased. With regard to the texture of Yanggaeng samples, the scores of hardness, adhesiveness, springness, and cohesiveness was significantly increased by the Addition of LD (p<0.05, p<0.01). For the descriptive analysis, ten panelist generated and evaluated 29 sensory attributes for the Yanggaeng, and there were significant differences among the samples for all 26 sensory attributes. For the descriptive data, principal component analysis (PCA) was performed to summarize the sensory characteristics of the Yanggaeng. The results of PCA showed that the positive attributes, e.g. savoury, were closely in relationship with LY2 and LY3. Form the findings, this study suggests that 3~4.5% addition of LD was effective for preparation of Yanggaeng in the aspects of the consumer acceptability.

• 대한화학회지
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• 제59권5호
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• pp.445-453
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• 2015

문제해결력 및 창의력 등과 같은 고등정신능력 배양을 위한 평가체제 구축의 일환으로 2005년 도입된 서술형 평가는 매년 평가비율이 증가하면서 단순 지식을 요구하는 선다형 평가의 대안적 평가로 떠오르고 있다. 정부의 서술형 평가 비율 확대로 학교현장에서 표면적으로는 어느 정도 정착이 되어 운영되고 있으나 실제 서술형 평가가 의도한 목적을 달성했다고 확언할 수 없다. 그래서 본 연구에서는 경기도 5개 중학교에서 실시된 과학과 서술형 평가 문항을 대상으로 서술형 평가 문항의 특성을 분석하였으며, 이러한 특성을 갖는 요인을 분석하고자 문항을 출제한 교사를 대상으로 심층면접을 실시하였다. 연구결과 서술형 평가 문항들은 ① 출제되는 단원의 편중, ② 단원별 문제 형식의 차이, ③ ‘고등정신능력’ 측정의 미흡이라는 문항의 특성을 갖고 있었다. 이러한 문항의 특성을 갖는 요인은 교사들의 평가 문항 제작, 평가 도구의 이해 등에 대한 능력이 결여되었기 때문이었다. 이러한 요소들은 모두 평가 전문성의 결여로 설명될 수 있다. 이를 통해 교사들의 평가 전문성을 신장을 위한 방안이 요구됨을 알 수 있었다.

• 한방안이비인후피부과학회지
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• 제19권3호통권31호
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• pp.134-145
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• 2006

Objective : This study was carried out to investigate what type of assumption and conditions are needed for the application of various statistical techniques such as descriptive statistics, t-test, analysis of variance, correlation analysis, regression analysis and chi-square test and to evaluate that they are used correctly in the research process. Methods : One more methods of statistical analysis were used in 91 papers among 162 papers selected from the journal of Korean oriental medical Ophthalmology & Otolaryngology & Dermatology from April 2003 to December 2005. So we analysed the type of statistical analysis method in 91 papers(clinical and experimental study) and assessed the their validity of statistical techniques by the check list consisting of 34 items(3 items for validity assessment of descriptive statistics, 6 items for t-test, 7 items for analysis of variance, correlation analysis and regression analysis, respectively, 4 items for chi-square test) Results : 1. The type of 65(40%) cases is experimental trial, the type of 55(34%) cases is case report, the type of 26(16%) cases is clinical trial and the type of 16(10%) cases is review, in 91 papers using statistical techniques among 162 papers selected from the journal of Korean oriental medical Ophthalmology & Otolaryngology & Dermatol-ogy from April 2003 to December 2005. 2. One more methods of statistical analysis were used in the experimental and clinical study. When we classified 125 units using statistical analysis methods in 91 papers according to statistical techniques such as descriptive statistics, t-test, analysis of variance, correlation analysis, regression analysis and chi-square test, the number of independent sample t-test is 33(26%), the number of only descriptive statistics is 28(22%), the number of independent sample t-test is 33(26%), the number of only descriptive statistics is 28(22%), the number of one way ANOVA is 15(12%), the number of non-parametric test 10(8%). 3. After carrying out one way ANOVA, the number of using multiple comparison methods is 15(Scheffe:6(26%), Duncan:4(17%), Dunnett:3(13%), Tukey:2(9%)) out of 23 (total case carrying out one way ANOVA). 8(35%) out of 23 did not enforce multiple comparison methods after carrying out one way ANOVA. 4. From the assessment of validity about 63 cases using statistical techniques(except descriptive statistics), 5(8%) cases are proper, the other 58(92%) are improper, so we recognized a serious misuse of statistical application in our journal. 5. The number of case below 10 sample size in experimental and clinical study(except descriptive statistics) is 31(34%) and frequent. Also the number of case containing no mention of sample size is 41(45%, including culture study). 6. For example of statistical error, there are wrong choice of statistical technique, lack of check on standard assumption(such as standard distribution, equivariance, independence), and so on. Conclusions : We investigated the validity of statistical analysis methods in our journal by check list consisting of 34 items and suggested correct statistical analysis methods. We should practice the spread of education about statistical analysis methods and precis application, enhance objectivity and reliability of our thesis and further correspond with purpose of scientific study.

• 컴퓨터교육학회논문지
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• 제21권6호
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• pp.105-115
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• 2018

서술형 문항은 수준 높은 사고능력 평가에 적합하나 채점이 쉽지 않다. 동일한 채점기준을 적용하더라도 채점자마다 서로 다른 채점을 할 수 있으므로 객관적인 채점 시스템이 필요하다. 그렇지만 채점 시스템을 구축하기 위해서는 표현 언어인 한국어 분석이 전제되어야 한다. 특히 서술형 문항의 답변은 단문형태가 아닌 복문이 내포된 복합 문장으로 표현되기 때문에 복합문의 한국어 분석이 이루어져야 한다. 본 연구는 이와 같은 서술형 문항의 자동 채점을 위해 한국어의 복합문을 구문의미 분석하는 시스템을 개발하고 시스템의 성능을 분석하였다. 이 시스템은 의미속성 사전을 활용하여 대상 구문의 의미적 제한조건을 검사하고 적합한 피수식 대상을 선별하여 구문의미분석을 실행한다. 실험 데이터에 대해 93%의 정확률을 얻어 제안한 시스템이 효과있음을 알 수 있었다. 본 연구의 시스템은 서술형 문항 채점에 활용할 수 있고 한국어 처리의 응용영역에 활용할 수 있을 것으로 기대된다.

• Food Quality and Culture
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• 제3권1호
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• 한국식생활문화학회지
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• 제37권3호
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• pp.239-247
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• 2022

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

• The Journal of Asian Finance, Economics and Business
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• 제8권2호
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• pp.1017-1023
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• 2021

This research aims to determine the effect of customers' threat emotion and price on the decision to purchase a certain smartphone product. This study uses a quantitative method with a type of descriptive and causal research. It employs non-probability sampling with purposive sampling, with 385 respondents to answer the questionnaires. Data analysis techniques used descriptive analysis and multiple linear regression analysis. Based on the results of descriptive analysis of emotion, price and purchasing decisions are in sync with each other. The results of multiple linear regression analysis techniques indicate the threat emotion and brand trust are influential against the positive decision to purchase smartphone products. The magnitude of the influence of emotions and price have simultaneous effect on purchasing decisions and other decision variables, which are not included in this study, also play minor role in determining purchase intention, such as product quality, brand image and others. Partially, threat emotion and brand trust have a positive effect toward purchasing decisions. The magnitude of the highest influence was the one of price, then followed by emotional threats. The findings of this study suggest that psychological and behavioral effects also play important roles in determining customers' purchase decision.

• 한국식품과학회지
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• 제49권1호
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• pp.35-43
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• 2017

시판되는 상면발효맥주 12종에 대하여 5개의 외관, 9개의 향, 6개의 향미, 4개의 입안감촉에 대한 묘사용어를 개발하였으며, 묘사분석을 실시하였다. 실제 상면발효 맥주의 주요 특성으로 알려진 다양한 과일향미, 쓴맛과 관련 향미 용어가 개발되어 향후 상면발효맥주의 관능검사에 주요 평가 용어로 활용이 가능하리라 여겨진다. 또한 가용성 고형분, 총산도, pH, 환원당, 쓴맛 정도(B.U.), 탁도, 색도, 아미노산 함량, 총페놀함량과 DPPH 라디칼 소거능의 12가지 이화학특성을 분석하였다. 관능특성 항목과 맥주의 중요 지표인 이화학 특성간의 상관분석을 통해 B.U., 총폴리페놀 함량, 총산도, 황색도, 가용성 고형분이 에일맥주의 주요 관능특성인 시트러스향, 파인애플향, 쓴맛과 높은 상관관계를 보임을 확인할 수 있었다. 향후 이러한 이화학적 분석 항목은 제품 개발 시 관능특성 분석과 더불어 주요 품질지표 항목으로 활용이 가능하리라 여겨진다.

• 한국의상디자인학회지
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• 제6권2호
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• pp.77-87
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• 2004

The purpose of this study was to analize the types of symbol concretely, one of a constituent elements of brand, using in Apparel Brands and to examine the meaning of symbol in the internet site of each brand and to evaluate the symbols in the aesthetic dimension and to suggest a basic data of the branding strategy for marketers. For this purpose, 41 Apparel Brands were selected from fashion magazine and the types of symbol used in the Apparel Brands were classified into three types. According to the formative characters of symbol, there were word symbol, descriptive symbol and abstractive symbol. The results of the study were following: the order was the descriptive symbol, word symbol, and abstractive symbol. The percentages of using symbols were descriptive symbol(61%), word symbol(29%), and abstractive symbol(l0%). The Apparel Brands used the most frequently the descriptive symbol that represents or symbolizes a concrete object to represent the image of brand. The abstractive symbol that use a graphic style or geometrical form to deliver the character of brand was used lowest. From this results, we could find that the descriptive symbol was used to deliver/notify the character or image of company's own brand easy and quickly to consumers in symbolic meaning making use of a concrete object such as a animal, plant, specific object or fictitious person, etc than word or abstractive symbol.

• 한국초등수학교육학회지
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• 제18권2호
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• pp.297-318
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• 2014

이 연구는 서술형 평가문항을 스스로 선발하거나 개발해야하는 초등학교 교사들에게 평가 문항에 대한 안목과 평가문항 제작 시 유의점을 제공하기 위해 시도되었다. 이를 위해 서술형 평가시행에 대해 적극적인 노력을 기울여 왔던 경기도 교육청이 2011년과 2012년에 개발한 초등학교 서술형 평가 문항 30개와 그 문항으로 시험을 치룬 2개 초등학교 3, 4, 5, 6학년 학생들의 채점된 답안지를 분석하였다. 이 연구에서는 학생들의 채점된 답안지에서 발견된 채점 및 답안 기술의 오류가 교사나 학생의 문제가 아니라 평가 문항의 결함에서 비롯된 것이라 여겨지는 것들만 선별하여 사례로 정리하고, 그에 대응하는 개선방안을 제시하였다. 이 연구에서 도출한 초등학교 수학과 서술형 평가 문항의 문제점은 크게 세 가지이다. 첫째, 고등사고력을 평가한다는 서술형 평가의 기본취지를 살리지 못하는 경우, 둘째, 채점의 공정성 문제를 불러일으키는 경우, 셋째, 문제에 포함된 내용이 학생에게 그릇된 단서로 작용하는 경우 등이 그것이다.