• Journal of the Korean Society of Physical Medicine
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• v.17 no.2
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• pp.41-51
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• 2022

PURPOSE: The functional limitations in stroke survivors promote sedentary lifestyles and quality of life inadequacies, but there is increasing evidence that this could be minimized by physical exercise. Therefore, this study examined the effects of physical exercise on the quality of life (QoL) and functional capacity (ability to stand up from a sitting position) among stroke survivors drafted from two tertiary hospitals in Osogbo, Nigeria. METHODS: A purposive sampling technique was used to select 21 registered right or left outpatient hemiplegic stroke survivors in a pre- and post-test experimental research design. The research questions were presented using descriptive statistics of frequency, percentage, mean and standard deviation, while an Analysis of Variance (ANOVA) was used to test the study hypothesis at the .05 alpha level for significance. RESULTS: Compared to the baseline (week 0), there were significant increases in the general quality of life, healthy well-being, physical exercise, pain perception, and environmental domains of QOL among the survivors in week four. Moreover, a significant increase was observed in these indices in week eight, compared to week four, except for the pain perception domain. Compared to the baseline, there was a significant decrease in the time it took the stroke survivors to stand up from a sitting position in week four. A significant decrease was observed in this index in week eight compared to week four. CONCLUSION: Marked corridor 20 meters brief walking exercise for eight weeks significantly improved the quality of life and ability to stand up from a sitting position in stroke survivors in Osogbo, Nigeria.

• Journal of Digital Convergence
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• v.7 no.2
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• pp.1-12
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• 2009

This study explored which the component factors on innovation brand to building an organizational culture of government. The innovation brand perception of organizational officers are in order brand awareness(recognition, discrimination) and brand loyalty(identification, ease of memory, meaning diffusion, the reaction of customer needs), brand salience, brand knowledge and brand innovation. The result of Importance-Performance analysis are as follows. We can see that Brand loyalty have Quadrant I meaning good management implementation. Brand Knowledge have Quadrant II meaning concentrate improving. Brand Uniqueness have Quadrant III meaning improving. And Recognition, familiarity and salience have Quadrant IV meaning low relative importance and high performance. The Quadrant IV consider the cost and benefit of brand management.

• English Language & Literature Teaching
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• v.17 no.4
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• pp.395-411
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• 2011

The purpose of this study was to explore the elementary English conversation instructors' perception on their professionalism and the needs of teacher training program. The survey data were attained from 136 elementary English conversation instructors. Descriptive statistics were employed to discuss the result of the survey response. The results of this study revealed that the elementary English conversation instructors perceived the need of in-service training program for their professionalism improvement, especially in teaching techniques for four language skills. The result also revealed that the instructors need to be more equipped with the knowledge of elementary learners' developmental psychology and L2 learning process. The study concludes with several suggestions for elementary English conversation instructors' improvement of teaching professionalism and in-service training program.

• Phonetics and Speech Sciences
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• v.8 no.1
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• pp.19-24
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• 2016

The Korean high back vowels /o/ and /u/ have been reported to be in a state of near-merger especially among young female speakers. Along with cross-generational changes, the vowel position within a word has been reported to render different phonetic realization. The current study examines native English speakers' ability to attend to the phonetic cues that distinguish the two merging vowels and the positional effects (word-initial vs. word-final) on the identification accuracy. 28 two-syllable words containing /o/ or /u/ in either initial or final position were produced by native female Korean speakers. The CV part of each target word were excised and presented to six native English speakers. The results showed that although the identification accuracy was the lowest for /o/ in word- final position (41%), it increased up to 80% in word-initial position. The acoustic analyses of the target vowels showed that /o/ and /u/ were differentiated on the height dimension only in word-initial position, suggesting that English speakers may have perceived the distinctive F1 difference retained in the prominent position.

• Journal of Mushroom
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• v.17 no.4
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• pp.235-240
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• 2019

In this study, we investigated the effects of pH, temperature, and salt concentration on protease activities in Hypsizygus marmoreus, and the ability of H. marmoreus extract to tenderize beef. In fact, H. marmoreus was shown to have higher protease activity than kiwi fruits. The pH of beef was dose dependently increased with addition of H. marmoreus extract. Cooking loss, cutting strength, and color value (L, a, b) were also dose dependently decreased with addition of H. marmoreus extract. In sensory assessments, H. marmoreus extract dose dependently enhanced perception of tenderness, flavor, and taste. In contrary, use of kiwi fruits as a meat tenderizer decreased positive perception of taste. The protease activitiy of H. marmoreus decreased sharply at pH < 2.0, and temperature > 50 ℃. Protease activity was relatively stable in NaCl concentrations ranging from 0-5 M, but incrementally decreased with increasing NaCl. These results suggest that, H. marmoreus extract can improve the texture and taste of beef.

• Journal of the Korean Dietetic Association
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• v.5 no.2
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• pp.194-204
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• 1999

The objectives of this study were to assess the current practices of implementing selective menus and to identify the perception of foodservice manager and customer on selective menus for hospital foodservice would be fulfilled. Two types of questionnaires for hospital foodservice managers as well as customers were developed. Questionnaires were distributed to managers of 8 hospital foodservice department and 317 customers of patient meal service, and 6 managers and 139 customers were responded. The data were analyzed using frequency and t-test. The results of this study can be summarized as follows : 1. In hospital foodservice operations, the selective menu pattern was first introduced by L hospital on June 1994 in Seoul and recently 8 hospitals were currently implementing selective menus. But using rate of selective menus by patients were relatively low(23.2%), ranging from 15% to 32%. 2. Customers' needs for selective menus were rated significantly higher in the group of patients(4.24/5) who chose the selective menus than their counterpart(3.88/5). 3. The main reason not choosing selective menus was identified by patients as 'not knowing the implementation of selective menus'(52.6%), inconvenient factors in using selective menus for customer were also identified as orders : 'lack of nutrition information on menu item'(38.6%), 'complexity in procedure'(29.8%), and 'lack of menu variety'(26.3%). However managers considered 'managerial burden' and 'limited human resource' as main obstacle to implement the selective menu pattern. 4. Customers indicated 'variety of menu', 'active public relations' as effective methods to enhance using rate of selective menus, however, foodservice manager indicated 'variety of menu'(50%), 'improvement of quality'(16.7%), and 'simplicity in procedure'(16.7%). Based on the results of this study, following recommendations have been suggested : Managers in patient meal service should recognize customer needs for implementing selective menus and pay more attention in implementing selective menus and activating this program. For more effective implementation of activating selective menu program, the foodservice department should establish action plan on 'active publicity work', 'simplicity in procedures', 'variety of menu' and 'improvement of quality'. Especially nutrition informations on meals should be provided for customers in order to elevate participation rate.

• The Journal of Advanced Prosthodontics
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• v.9 no.5
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• pp.394-401
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• 2017

PURPOSE. The purpose of this study was to compare the optical properties of pre-colored dental monolithic zirconia ceramics of various thicknesses sintered in a microwave and those in a conventional furnace. MATERIALS AND METHODS. A2-shade of pre-colored monolithic zirconia ceramic specimens ($22.0mm{\times}22.0mm$) in 3 thickness groups of 0.5, 1.0, and 1.5 mm were divided into 2 subgroups according to the sintering methods (n=9): microwave and conventional sintering. A spectrophotometer was used to obtain CIELab color coordinates, and translucency parameters and CIEDE2000 color differences (${\Delta}E_{00}$) were measured. The relative amount of monoclinic phase ($X_m$) was estimated with x-ray diffraction. The surface topography was analyzed by atomic force microscope and scanning electron microscope. Statistical analyses were conducted with two-way ANOVA (${\alpha}=.05$). RESULTS. There were small interaction effects on CIE $L^*$, $a^*$, and TP between sintering method and thickness (P<.001): $L^*$ (partial eta squared ${{\eta}_p}^2=0.115$), $a^*$ (${{\eta}_p}^2=0.136$), and TP (${{\eta}_p}^2=0.206$), although higher $b^*$ values were noted for microwave sintering regardless of thickness. Color differences between two sintering methods ranged from 0.52 to 0.96 ${\Delta}E_{00}$ units. The $X_m$ values ranged from 7.03% to 9.89% for conventional sintering, and from 7.31% to 9.17% for microwave sintering. The microwave-sintered specimen demonstrated a smoother surface and a more uniform grain structure compared to the conventionally-sintered specimen. CONCLUSION. With reduced processing time, microwave-sintered pre-colored dental monolithic zirconia ceramics can exhibit similar color perception and translucency to those by conventional sintering.

• Science of Emotion and Sensibility
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• v.20 no.2
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• pp.3-10
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• 2017

This research investigated the cross-modal correspondence between the turbidity and taste of beverages. For an empirical study, we employed two types of achromatic beverages: rice wine and a soft drink. The turbidity of each drink varied between 0.0625~32 g/L, and 0.0078~4 g/L, respectively, and the stimuli were prepared in ten levels according to cognitive turbidity. In the study, participants (N=35) rated each drink stimulus using a 3-point Likert scale with regard to five basic tastes: sweet, salty, bitter, sour, and preferred. In addition, six specific tastes were included that deliberately describe rice wine and the soft drink. Three were yeasty, alcoholic, and astringent for the rice wine, and the other three were creamy, bubbly, and syrupy for the soft drink. Based on participants' assessments, the turbidity of rice wine is highly positively correlated with all five basic tastes. In contrast, the turbidity of the soft drink was positively correlated with sour only. Concerning preference, the most preferred turbidity of rice wine was 4.6~20 g/L, which is close to the turbidity of existing products on the market. Furthermore, except for astringent and syrupy, all tastes were influenced by the turbidity, which implies the potential of turbidity as a new visual parameter to communicate the taste experience of beverages.

• Korean Institute of Interior Design Journal
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• v.21 no.2
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• pp.35-45
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• 2012

The development of digital media made the change of architectural paradigm from tectonic to the surface and pattern. This means the transition to the new kind of materiality and the resurrection of ornament. This study started as an aim to apply biological pattern to architectural design from the new perception of pattern. Architectural patterns in the early era appeared as ladders, steps, chains, trees, vortices. But since 21st century, we can find patterns in nature like atoms and molecular structures, fluid forms of dynamics and new geometrical pattern like fractal and first of all biological patterns like viruses and micro-organisms, Voronoi cells, DNA structure, rhizomes and various hybrids and permutations of these. Pattern became one of the most important elements and themes of contemporary architecture through the change of materiality and resurrection of ornament with the new perception of surface in architecture. One of the patterns that give new creative availability to the architectural design is biological pattern which is self-organized as an optimum form through interaction with environment. Biological patterns emerge mostly as self-replicating patterns through morphogenesis, certain geometrical patterns(in particular triangles, pentagons, hexagons and spirals). The architectural application methods of biological patterns are direct figural pattern of organism, circle pattern, polygon pattern, energy-material control pattern, differentiation pattern, parametric pattern, growth principle pattern, evolutionary ecologic pattern. These patterns can be utilized as practical architectural patterns through the use of computer programs as morphogenetic programs like L-system, MoSS program and genetic algorithm programs like Grasshoper, Generative Components with the help of computing technology like mapping and scripting.

• Korean Journal of Human Ecology
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• v.14 no.5
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• pp.709-720
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• 2005

The purpose of this study is to provide practical information which can prevent the adolescents from sexual derailment by identifying types of sexual attitudes and their perception of sexual abuse incidents. The results are as followings; 1. The sexual attitudes were grouped into three types: passive type, active chaser, and conservative introvert. Most adolescents belonged to passive type and least to trend of chaser. The results showed that Korean adolescents tended to be passive to the matter of sex. They also had different perceptions to sexual attitude and sexual abuse incidents in relation to their sexual attitude type, sex and grade. Thus, sex education with different contents and approaches in relation to their sexual attitude type, gender and age seems to be effective. 2. Majority of the adolescents thought sexual abuses could take place at anytime and anywhere. Belief that the offender would be a male and the victim would be a female was most common. Most respondents thought the offender would be responsible for sexual abuse, and that the offender would be a male. Most were the replies that one would report the offender and go to counselling center for help. Although these replies are very desirable, there are doubts that if they would be able to behave that way in the actual situation. That is because it is hard to get help from counselling center due to the system and the lack of counselors. Therefore, it is essential to improve the system to make it possible to give practical help to adolescents.