• Korean Journal of Veterinary Service
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• v.32 no.4
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• pp.385-389
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• 2009

This study was attempted to survey on the prevalence of canine heartworm infection (Dirofilaria immitis) in the Incheon area in 2006. This study showed comparative infection rates of canine heartworm in conjunction with different geographic locations and rearing environments (i.e., indoor, outdoor or free roaming). In total, 24 dogs (6.0%) were D. immitis positive among a total of 400 tested dogs. The geographic distribution of detection rates was Nam-gu (2 dogs, 6.7%), Yeonsu-gu (1 dog, 3.0%), Namdonggu (5 dogs, 8.0%), Pupyoung-gu (4 dogs, 6.7%), Kanghwa-gun (8 dogs, 13.0%), and Onjin-gun (4 dogs, 11.1%). In addition, 4 dogs (2.0%) or 20 dogs (10.0%) were positive for D. immitis among 202 indoor dogs or 198 outdoor dogs including free roaming dogs, respectively, while 13 dogs (11.7%) were positive for D. immitis among 111 outdoor dogs excluding free roaming dogs. In the case of 87 free roaming dogs, 7 dogs (8.1%) among them were positive for D. immitis.

• Korean Journal of Veterinary Service
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• v.30 no.1
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• pp.155-164
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• 2007

This study was conducted to investigate the prevalence of canine heartworm infections, canine brucellosis and hematologic values from 153 free roaming dogs in the area of Gwangju city from March to November 2006. Nineteen (12.4%) of 153 samples tested with modified Knott's technique showed positive reaction for microfilariae. Polymerase chain reaction using specific primers for D immitis amplified the expected product from all samples of 19 microfilaremic canine blood samples as determined by the modified Knott's test for microfilariae. The seasonal infection rates of microfilariae were higher in the spring season (10/19, 52.6%) than in the other seasons. The major hematological findings in microfilaremic dogs were mild leukocytosis and mild monocytosis. A total of 100 dogs randomly selected from 153 free roaming dogs were negative for canine brucellosis by serological test using immunochromatographic antibody test kit.

• Journal of the Korean Society of Food Culture
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• v.20 no.2
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• pp.273-282
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• 2005

The purpose of this study was to nut a survey on the seasonal menu and consumer's acceptance test of free meals for the elderly facility in Sungnam Region. The elderly meals of the free lunch meal service were mainly composed of staple food, hot soup, and three kinds of side dishes. Questionare for accentance test was developed based on the seasonal menu including 13 kinds of cooked rices, 43 kinds of soups and 94 kinds of side dishes. The test was run for 104 elderly living and receving the service in the area. Average age of the subjects was 75.9 and 43% was male 57% was female. The 81% and 88% of the subject answered 'yes' on the intake of breakfast and dinner respectively representing high percentages of regular meal habits of the elderly. The cooked rice with black beans had significantly the highest acceptance score among the rice group and soups prepared with chunggukjang and cabbage had higher accentance scores(P<0.05). In the side dish groups, broiled eed, croakers, and various kinds of namuls had relatively higher scores than the others with significant difference at P<0.05.

• Journal of Hospice and Palliative Care
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• v.19 no.2
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• pp.145-153
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• 2016

Purpose: This study was conducted to investigate patients' characteristics and actual conditions of home-based services offered by a free-standing hospice center. Methods: A retrospective review was performed with the medical records of 75 patients who received home-based hospice care from a free-standing hospice center from January 2014 through December 2014. Results: Most patients (54.7%) were enrolled via self-directed referral. The reason for the service termination was death at home 25.3%, admission to a hospice ward 50.7%, hospitalization 22.6% and patients' refusal 2.7%. Seventy three patients had cancer, and two patients had ALS. Among all, 58.7% were in a dying phase, and 34.7% were almost completely bedfast at the time of their enrollment in this study. When they enrolled, the patients' physical symptoms were characterized as pain (89.4%), sleep disturbance (71.2%), urinary difficulties (35.8%) and defecation difficulties (47.8%). Among all, 77.4% terminated the home visit service within one month. The mean frequency of the home visits was 3.25 (${\pm}3.98$), and less than five in 82.7% of patients. The mean frequency of the phone service was 3.40 (${\pm}3.12$). The frequency of doctor's home visits was $1.21{\pm}0.79$ on average, and the figure increased when patients' conditions turned unstable. Conclusion: It is necessary to develop a home-based hospice care model with consideration of patients' characteristics and the actual service conditions delivered by free-standing hospice facilities.

• Journal of Korea Multimedia Society
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• v.12 no.5
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• pp.717-727
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• 2009

P2P (Peer-to-Peer) network depends on cooperation of peers considerably. However, some peers do not share files at all and only download files. Peers also share low quality files or unpopular files. These selfish behavior of peers is referred to 'free riding'. The free riding of peer may decrease participation of other peers or the system performance. In this paper, we propose an incentive mechanism, called IcMFS (Incentive Mechanism for File Sharing System), which provides the correct use of incentive mechanism using trust peer, computes contribution values referring behavior of peers and rewards peers. The proposed mechanism assigns bandwidth and TTL(Time-To-Live) to a peer and differentiates the use of service. A case study on simulations shows the service differentiation according to the contribution value of peer, the correct use of incentive mechanism using trust peer and the advantage by use of trust peer. To prove the stability of proposed mechanism, we also show the disadvantage that a peer receives from the incorrect use of incentive mechanism.

• Journal of Distribution Science
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• v.18 no.8
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• pp.113-125
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• 2020

Purpose: The purpose of this paper is to investigate the effect of interaction between product category (fresh vs. indulgent product) and shopping options (shipping charge and delivery time) on customer satisfaction and purchase intent in an e-commerce context. When ordering groceries online, consumers begin to allocate a larger share of their grocery budget toward product categories that generally contain healthier items at the expense of product categories that generally contain more indulgent products. Moreover, customers are extremely sensitive to shipping options such as shipping charges and delivery time. Therefore, this research investigates the issue at a more segmented level to focus on the impact that one dimension of logistics service quality - product category, shipping charge, and delivery time have on customer satisfaction and purchase intent. Research design, data, and methodology: To test the theoretically derived priori hypotheses concerning product category, shipping charges, delivery time, satisfaction, and purchase intent, this research presented a scenario-based experiment. Eight treatment groups were assigned by the method of product category (fresh produce vs. indulgent product), shipping charge (free vs. paid), and delivery time (one-day vs. two to three days). A total of 240 subjects were divided into groups and exposed to one of the eight scenarios. Participant's purchase intention was the dependent variable, and ANOVA and L-matrix were used to analyze for main and interactive effects between factors. Conclusions: Results indicated that in tests 1 and 2, free shipping and fast delivery time increased consumer satisfaction as well as purchase intent, and fast delivery moderated the impact of free shipping on consumer satisfaction and purchase intent. Test 3 showed that the effect of free shipping on consumer satisfaction and purchase intent moderated by fast delivery for indulgent products. In contrast, fast delivery for fresh products moderated the effect of paid shipping on consumer satisfaction and purchase intent. Consistent with this proposed mechanism, the relative importance of fresh produce versus indulgent products highlights the effect of shipping options on consumer satisfaction and purchase intent when ordering the target product in an e-commerce context. We conclude with a discussion of the theoretical and practical implications of our findings.

• Journal of the Korean Society of Food Culture
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• v.12 no.1
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• pp.87-96
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• 1997

The purpose of this study is, to examine current foodservice management practices at free meal service organization for elderly people and, to evaluate the attitude of recipients about the service and their ecological background. 6 meal service center as well as randomly selected 120 recipients at Sungnam area were surveyed and interviewed and result were summarized as follow. The cost of each meal (lunch) was ranged from 1,300 won to 1,500 won and number of attendant at meal service were ranged from 50 to 200 persons. Meal time for lunch begins from 10:30 am to noon because greater portion of people (elderly) didn't take breakfast frequently. Most of the center adapted self-service system. Standard recipe was not developed and meal preparation was controlled under the experiences of volunteer’s. Recording system of, nutrition management, production control, storage and inventory control was not well adapted by most of the center. In order to measure the level of storage, sanitation etc., scorin system in survey was adapted in this study and result are as follow: The score of sanitation of kitchen was lower than dinning area and that of food storage was lowest score. It was suggested that not only financial but also systematical support on management by local government may be necessary to meet the goal of supply nutritionally balanced food at the center. The score given by the recipient on the satisfaction of meal service was rate as 4.8 at the 5-point maximum scale. Meeting friends and share social relationship was major reason (41.6% of the total) of visiting to the center. It is suggested that in order to meet the changes of the patterns of change of social and family structure, the service of the center should be extended in urban area and it is necessary to develop systematic management models for the center.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.2
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• pp.263-271
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• 2011

This study was performed to develop duck stock using various nutritional elements in duck bone by the addition of malic acid (0.5%, 1.0%, 1.5% and 2.0%). Moisture contents, b value, and pH were decreased, while the L value, a value, salinity, and sugar contents were increased by increasing the ratio of malic acid. Thirty four types of free amino acid were detected, and the highest individual amino acid content was 1.0%. In a test for different attributes, malic acid content significantly affected properties including color intensity, transparency, acid flavor, savory flavor, acid taste, and savory taste. In the acceptance test, a malic content of 1.0% was preferred for appearance, taste, and overall quality. The optimal malic acid content for maximizing the overall quality of duck stock was 1.0%.

• Corrosion Science and Technology
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• v.8 no.2
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• pp.81-88
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• 2009

Chloride induced corrosion of steel reinforcement inside concrete is a major concern for concrete structures exposed to a marine environment. It is well known that transport of chloride ions in concrete occurs mainly through ionic/molecular diffusion, as a gradient of chloride concentration in the concrete pore solution is set. In the process of chloride transport, a portion of chlorides are bound in cement matrix then to be removed in the pore solution, and thus only the rest of chlorides which are not bound (i.e. free chlorides) leads the ingress of chlorides. However, since the measurement of free/bound chloride content is much susceptible to environmental conditions, chloride profiles expressed in total chlorides are evaluated to use in many studies In this study, the capacity of chloride binding in cement matrix was monitored for 150 days and then quantified using the Langmuir isotherm to determine the portions of free chlorides and bound chlorides at given total chlorides and the redistribution of free chlorides. Then, the diffusion of chloride ion in concrete was modeled by considering the binding capacity for the prediction of chloride profiles with the redistribution. The predicted chloride profiles were compared to those obtained from conventional model. It was found that the prediction of chloride profiles obtained by the model has shown slower diffusion than those by the conventional ones. This reflects that the prediction by total chloride may overestimate the ingress of chlorides by neglecting the redistribution of free chlorides caused by the binding capacity of cement matrix. From the evaluation, it is also shown that the service life prediction using the free chloride redistribution model needs different expression for the chloride threshold level which is expressed by the total chlorides in the conventional diffusion model.

• Journal of Bio-Environment Control
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• v.15 no.1
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• pp.107-113
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• 2006

These studies were carried out to investigate the quality of green tea processed by different pan-firing hand rolling and to select the best conditions during the procedure of green tea processing the results were as follows. At harvestion tea plant leaf, tea plants had 4 leaves. each leaf size was 7.5 cm'$\square$2.6 cm, and weight of 100 buds 46.6 g. The increase of pan-fired time decreased in the moisture content and yield of green tea. After processing green tea, 5 times pan-fired one had much more contents of total nitrogen (T-N:5.31%), caffeine (2.00%) and total amino acid (T.A.A. : 3,046 mg%) and less content of tannin (13.41%) than the other treatments. but 3 times pan-fired one had the highest contents of vitamin C (204.3 mg%) and chlorophyll (365.0 mg%) among three kinds pan-firing method. Sixteen kinds of free amino acid including theanine as a good taste component of pan-fired green tea were isolated and measured by HPLC. Free amino acid (FAA) contents were in the range of $2,683{\sim}2,925$ mg% and among various pan-firing methods, 5 tims pan-fired one had the highest content of F.A.A. Among these free amino acids, theanine occupied as much as $56.4{\sim}61.3%$ of F.A.A. Lightness, yellowness and redness of 5 times pan-fired green tea were middle value among three different treatments. Besides, it gained the highest score of sensory evaluation among them. These above results suggested that 5 times pan-fired green tea was considered to be the best level as pan-firing times of green tea processing.