• Phonetics and Speech Sciences
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• v.3 no.3
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• pp.11-18
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• 2011

This paper examines the categorical labeling of lexical pitch accent contrasts in North Kyungsang and South Cholla Korean listeners. It focuses specifically on investigating whether the pitch accent perception of adults and children has a dialect-specific effect. To evaluate the development of perceptual identification, slopes, intercepts, and positions at categorical boundaries were computed using a logistic regression function. The results showed that differences in slopes and intercepts were significant between North Kyungsang child and adult listeners, but the same was not the case for the positions at boundaries. As far as South Cholla child and adult listeners were concerned, there was a significant difference in slopes, but not intercepts and positions at boundaries. In the present study, the comparison of intercepts and slopes at the boundaries indicated developmental differences between North Kyungsang adult and child listeners. This improvement in categorical proportion seems to be a result of developmental changes in categorical perception. For South Cholla adult and child listeners, however, perception of the non-native contrast becomes less categorical.

• Korean Journal of Child Studies
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• v.30 no.5
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• pp.73-85
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• 2009

The purpose of this research was to compare mathematically gifted students with non-gifted students in perception of learning environments, learning ability beliefs, and preference for problem-solving and task. Thirty-seven mathematically gifted students and 75 general students in middle school completed questionnaires about perceptions about mathematics. Data were analyzed by ${\chi}^2$ test and t-test. Compared with general students, mathematically gifted students estimated their talents for mathematics higher, studied mathematics more, expended more time and effort to solving difficult problems, put learning mathematics itself as their primary purpose for studying mathematics and regarded inappropriate environments as the major obstacle to mathematics study. Mathematically gifted students perceived their parents' support higher, solved problem creatively, and had higher preference for challenging tasks.

• New & Renewable Energy
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• v.18 no.4
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• pp.22-37
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• 2022

Large-scale offshore wind power is emerging as a viable solution to achieve carbon neutrality and solve climate change. As power generation complexes require ample space for construction, they create conflicts with residents near the construction site. To resolve the issue with residents, Korea, along with other countries, has developed policies that focus on influencing public perception. However, as the contents of such policies changed several times in a short period in Korea, they were differently applied depending on the timing of the project. This study examines how Korean offshore wind power site development policies, particularly the ones focusing on swaying public perception, were applied differently by regions.

• The Journal of the Korean dental association
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• v.44 no.12 s.451
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• pp.816-829
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• 2006

The purpose of this study was to determine the level of perception and preference between dentists and lay people to altered facial profile. The assessors consisted of 40 dentists and 54 lay people, the survey was performed using questionnaire asking the order of perception and preference. The profiles presented in the questionnaire were based on the profile of one man and one woman, each morphed according to anterior or posterior direction of maxilla and mandible. The results were as follows. 1. In antero-posterior change of man and woman s profile, both dentists and lay people were sensitive to relatively skeletal profile (convex profile) changes than skeletal profile (concave profile) changes. 2. At least dentists needed to be perceived a 2 mm change in convex profile and a 3 mm change in concave profile and lay people needed to be perceived a 2 mm change in convex profile and a 3 mm change in concave profile for profile view. 3. Dentists are more sensitive in perception of man s profile change than lay people, but there is no significant differences between dentists and lay people in sensitivity of detection for woman s profile changes . 4. It seems that there is a general concordance between dentists and lay people in there perception of man s and woman s facial profile. This information might be clinician in comprehensive perception and preference of dentists and lay people to altered facial profile.

• Journal of Korean Society of Occupational and Environmental Hygiene
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• v.22 no.4
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• pp.293-300
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• 2012

Objectives: In chemical hazard communication, information receiver's perception is a important factor, but the study on the perception was few. Therefore, this study evaluated the perception of managers and workers group about chemical hazard communication by chemical hazard communication tools that were being used in fields. Methods: 91 managers and 238 workers were surveyed in two companies where use chemicals. All subjects were asked about the comprehensibility and perception for MSDS and GHS Pictograms being used in their workplaces through face-to-face interviews. Results: Most of the respondents knew MSDS, and more than half of the respondents had used MSDS once or more per year. The level of use to find the information on chemicals with MSDS was higher in the managers in comparison with workers. Also, the managers could understand and find the information on MSDS easier(p < 0.05). In the question asking the meaning of GHS Pictograms, the managers responded more correctly, as well(p < 0.05). 86.8% of the managers and 62.6% of the workers were conscious of the possible health hazards of chemicals that they could be exposed at work. However, among the respondents conscious of the health hazards, only less than 70% were well aware of the contents of the health hazards correctly. Conclusions: In chemical hazard communication, it is very important to evaluate whether information receiver have proper and correct knowledge and perception or not and actions based on the evaluations as well as provide correct information.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.12 no.3
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• pp.1-6
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• 1998

The purpose of this study was to investigate the scope of color perception for Japan standard color. In addition to, we compared the difference in the color perception between the Korean and the Japanese undergraduates. 140 male and 119 female Japanese undergraduates were selected as the random sample. Color perception was made with the naked eyes. Minolta Chroma Metre CR 300 was used for physical measurement of the color. The results were as follows, 1) Japanese students' perceived color perception was classified into four large groups: simple group includes Red, Yellow, Blue, White, Gray and Black, X(-axis)group includes Green, Red Purple, Y(-axis)group includes Green, complex group includes Blue Green, Purple, Purple Blue, Red Purple. 2) There is difference between Korean color perception and Japanese; for Yellow Red, Blue, Blue Green, Red Purple. 3) There is little difference between the values of standard color and mean percept color for Yellow while big difference for Blue. And as for as country was concerned, Korean is more accurate than Japanese in color perception.

• Journal of the Korean Dietetic Association
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• v.18 no.4
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• pp.344-355
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• 2012

The purpose of this study was to evaluate the effects cooking activities on the taste and perception of Korean foods in upper grade school children. The cooking class program was designed as 16 lessons for fourth, fifth, and sixth grade school children, and it was implemented as an extracurricular activity. Each lesson included the origin and meaning of Korean foods and cooking. Thirty four children were recruited for participation in cooking class from two elementary schools in Changwon. The control group was recruited from a convenient sampling in each school. The pre- and post-implementation surveys were conducted for comparison of the effects of cooking class between the educated and control group. Children answered the self-administered questionnaire. The questionnaire contained measures of demographic variables, eating culture, interest and preference, taste, perception, and knowledge of Korean foods. There were no significant differences in interest and preference on traditional Korean foods, however, the taste of experimental foods was increased by education (P<0.05). Results for perception (P<0.05) and knowledge (P<0.001) of traditional Korean foods were significantly increased by education. However, no changes in taste, perception, and knowledge were observed in the control group. In conclusion, cooking activity is the most favorite activity of children, and is an effective method for positively affecting the taste and perception of Korean foods.

• Journal of Korean Society for Quality Management
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• v.45 no.2
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• pp.157-173
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• 2017

Purpose: This study analyzed the effects of employees' perception of fairness and organizational commitment on productive behavior in firms. In addition, we analyzed how the employment patterns(full-time vs part-time) of employees adjust the relationship of each variable. Methods: In order to carry out the research, we surveyed about 400 people working in domestic large corporations and global corporations and analyzed them empirically Results: According to the empirical analysis, Fairness perception has a positive (+) effect on organizational commitment and productive behavior, and organizational commitment has a positive (+) effect on employee's productive behavior. In particular, the relationship between fairness perception and organizational commitment and productive behavior varies according to the employee's employment pattern(full-time vs part-time). Conclusion: this study is to increase the organizational commitment of employees in the process of organizational socialization, to ensure fairness in procedures, distribution and interactions to drive productive behavior, Suggesting that employees should be provided motivation and welfare benefits without discrimination.

• Quality Improvement in Health Care
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• v.17 no.1
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• pp.89-105
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• 2011

Background : The purpose of study in to grasp the level of perception of hospital workers on the patient safety culture, consider the difference in perception of patients safety culture according to medical service and finally find out a way to establish patient safety culture in hospital. Methods : As for the data, the analysis on frequency, t-test, ANOVA and tukey test were carried out by using SPSS 12.0. Result : The results of comparison among the positive response ratios on the patients culture of hospital workers showed that the subjects had perceived the teamwork within units most positively(74.1%), and perceived most negatively on the non-punitive response to error(16.2%)and the staffing(26.2%). 68.6% of subjects answered that the medical error were mostly of always reported. when daytime working hours are longer, perception of patient safety culture ranked low. In general, departments for direct medical service than departments for indirect medical service assessed patient safety culture high. Conclusion : Organizational learning and teamwork within units, communication openness, active support of hospital management for patient safety, and cooperation across the units would be crucial to promote the overall perceptions of patients safety of hospital workers and the level of patients safety in the units and to improve the quality of the event reporting system.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.677-680
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• 2000

This study was performed to compare the pungency perception of Koreans with that of Australians by sensory evaluation using capsaicin and capsaicin-containing chilli powder. First, the sensory tests for various concentrations of capsaicin were carried out, and then capsaicin-containing chilli powder was added to water, porridge and noodle, and they were evaluated to find out the threshold concentrations of capsaicin in each medium. In the results, the pungency perception of Australians was higher in low concentrations of capsacin, while Korean perceived the pungency better in high concentrations, and the panels perceived hot taste better in water followed by porridge and noodle. The low concentrations of capsaicin was not easily perceived if it is contained in porridge or noodle.