• Journal of the Korean Institute of Rural Architecture
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• v.8 no.2
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• pp.1-10
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• 2006

Recently the concerns of landscape resources were on the increase about the landscape of control and landscape design. In order to this, purpose of this paper is to develop architectural landscape design data of individual house in Gangwon Provinces. The type of landscape in Donghae seaside consist of three; Road, Mountain, Seaside. And the type of images about individual housing are three; Western, Traditional, Modern. This research is analyzed 18-simulation scenes, factor analysis is used for the SPSS. The results of this study are as follows. First, the housing of western style do not correspond with landscape of Road, but landscape of mountain and seaside were suitable to the western style. Second, mountain in Donghae seaside harmonizes with housing of traditional style. Third, even though the housing of modern style were marked low assessment in three landscape, we found out relation, modern housing was well-matched load landscape. Finally, to improve of landscape housing, which will serve as systematic approach with association of clients, constructors, designers and public service personnel.

• IE interfaces
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• v.19 no.4
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• pp.324-332
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• 2006

It is believed that each learner has a preferred method to acquire and manage knowledge according to her/his learning style which influences learning achievement directly. The purpose of this paper is to statistically analyze relationships among individual learning styles, tutoring functions, and learning achievement in an e-learning environment. 524 survey results from participants of enterprise e-learning classes are classified into total group and superior group. T-Test and ANOVA analyses are carried between learning style and learning achievement and between learning style and preferred tutoring functions. The analysis results show that individual learning styles do not contribute to learning achievement while they are strongly related to preferences for some of tutoring functions. These results can be used to identify limitation of current e-learning practice and design better e-learning systems, especially, supporting appropriate tutoring functions for different types of learners.

• Korean Journal of Metals and Materials
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• v.49 no.6
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• pp.454-461
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• 2011

In this study, the relationship between corrosion resistance and microstructural characteristics such as grain size reduction, preferred orientation, and homogenous distribution of elements and impurity by mechanical milling of magnesium powder was investigated. Mechanical milling of pure magnesium powder exhibited a complex path to grain refinement and growth together with preferred orientation reversal with milling time. It was also found that anisotropic formation of dislocation on the basal plane of magnesium was initially the dominant mechanism for grain size reduction. After 60 hrs of milling, grain coarsening was observed and interpreted as a result of the strain relaxation process through recrystallization. In spite of the finer grain size and strong (002) texture developed in the sample prepared by spark plasma sintering at $500^{\circ}C$ for 5 min after mechanical milling for 2hrs, the sample showed a higher corrosion rate. The results from this study will be helpful for better understanding of the controlling factor for corrosion resistance and behaviors of mechanical milled magnesium powders.

• ALGAE
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• v.36 no.1
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• pp.51-60
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• 2021

The sea urchin, Mesocentrotus nudus, is widely distributed in North West Pacific regions. It has a substantial impact on macroalgal communities as a generalist herbivore. This study examined various aspects of its feeding ecology, including algal preference, foraging behaviors, and possible effects of past feeding history on its algal preference. We used six common algal species (Ulva australis, Undaria pinnatifida, Sargassum confusum, Dictyopteris divaricata, Grateloupia elliptica, and Grateloupia angusta) from the east coast of Korea as food choice in a series of indoor aquarium experiments. The first choice of starved M. nudus was exclusively U. pinnatifida, followed by G. elliptica and S. confusum. Unlike large urchins, small urchins equally preferred U. pinnatifida and G. elliptica. On the other hand, Undaria-fed urchins preferred to feed only G. elliptica, although its preference slightly differed over time. We then grouped sea urchins into three categories (starved, Undaria-fed, mixed species-fed) to observe 12-days feeding preference as well as early foraging movements. Foraging behaviors of the three groups were distinctively different, although they could not completely reflect the actual consumption. For example, U. australis was highly attractive, but rarely eaten. Undaria-fed urchins seemed to stay with only S. confusum and U. australis. This study demonstrates that M. nudus shows high flexibility in food preference depending on past feeding history and body size. Its foraging behaviors are also affected by past feeding conditions, exhibiting active chemoreceptive movements.

• Journal of People, Plants, and Environment
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• v.24 no.1
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• pp.63-73
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• 2021

Background and objective: This study was conducted to investigate the effects and preferences of horticultural therapy programs for stress relief according to MBTI personality types (Judging and Perceiving types) of female undergraduate students. Methods: The participants were divided into 15 Judging and 15 Perceiving types based on lifestyle preferences of the MBTI personality test, and a total of 30 participants participated in the horticultural therapy programs for 6 sessions. Results: Both Judging and Perceiving types showed a significant decrease in stress after participating in the horticultural therapy programs. Among the 8 life stress subfactors, Judging types showed significant stress relieving effects in 5 subfactors (relationship with the opposite sex, relationship with family, economic problems, future problems, value problems), while Perceiving types showed stress relieving effects in only 3 subfactors (relationship with family, economic problems, future problems). However, the changes in stress relief of 8 subfactors were not significantly different between the two personality types. The most preferred program for the Judging types was 'Making a flower basket', while the most preferred ones for the Perceiving types were 'Planting monstera', and 'Making preserved lemons with marigold', suggesting that the preferences varied depending on personality types. Conclusion: Therefore, it is necessary to develop suitable horticultural therapy programs for different subjects based on their personality types to enhance the effect of the programs on the subjects.

• 대한공업교육학회지
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• v.39 no.1
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• pp.1-22
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• 2014

The purpose of this research are to investigate and analyze requests of middle school students, parents and people in charge of human resources of industrial institutions and to suggest implications which are necessary to establish vocational high schools in Asan area. To achieve them, demands, for the establishment of vocational high schools, requests of desirable department, area, etc. which are recognized by middle school students, parents and people in charge of human resources of industrial institutions in Asan-si were surveyed and analyzed. The subjects of the survey were students and parents who were selected from one third grade class out of each of all the middle schools of Ansan-si. Also, for the people in charge of human resources of industrial institutions, industrial institutions including more than 10 employees were firstly sampled and selected. The number of students analyzed is 484, parents 458, industrial institutions 81, the results are as follows. First, among the third graders, there were 18.5% students who wanted to enter vocational high schools and 72.6% students that replied saying they may enter if vocational schools are established in Asan-si. Among them, 8.8% students replied that they will definitely enter. Second, among the parents, 30.8% wanted their children to enter vocational high schools and 76.9% replied that they may enter if vocational high schools are established in Asan-si. Among them, 8.4% replied that their children will enter certainly. Third, people in charge of human resources of industrial institutions replied that they may recruit 98.8 percent of graduates of vocational high schools in Asan area. Among them, they replied that 17.3% will be recruited certainly. For the replies of recruitment time, there were 49.4% of 'within 1 year', 30.9% of 'within 1~5 years' and for working, there were 60.8% of 'mechanical operators and assembly workers' and 31.6% of 'technicians and functional workers'. Fourth, for the most preferred departments when establishing vocational high schools in Asan-si, middle school students wanted hospitality management, parents were for electricity and electronics, industrial institutions replied with vehicle mechanics. By affiliation, more than the half of respondents wanted industrial affiliation. Fifth, for the most preferred departments when establishing vocational high schools in Asan-si, middle school students and parents preferred Onyang-dong, industrial institutions preferred Dunpo-myeon. Results showed that the most desirable areas were in the vicinity of one's own residential area.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.180-188
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• 2018

The market size of home meal replacement (HMR) products has been gradually growing worldwide, even in Korea. In Korean HMR products, meat is the most important food ingredient compared with rice and vegetables. Therefore, this study aimed to evaluate changes in physiochemical and sensory aspects of beef under different preparation processes. For preparing four treatments, beef eye of round (ER) added with salt and sugar (treatment 1) and that without salt and sugar (treatment 2) were mixed with rice and frozen at $-50^{\circ}C$. Beef ER without salt and sugar was also topped onto the rice and frozen (treatment 3), and that was topped onto the rice and precooled before freezing (treatment 4). Physiochemical analyses included cooking and drip losses, shear force, color, salt soluble protein, and sensory attributes were tested. The results showed significantly higher drip loss and total loss in beef ER samples 1 and 2, which were mixed with rice, compared to beef ER samples 3 and 4, which were not mixed with rice. A significantly higher discoloration was also observed in beef ER samples 1 and 2, compared to that in samples 3 and 4. In the partial least squares regression (PLSR) analysis, beef ER sample 4 (precooled before freezing) was highly related to sensory attributes, such as flavor, overall acceptability, and juiciness, and far from non-preferred shear force. As a result, beef ER in HMR sample 4 was the most preferable to the sensory panel, and it had the most desirable physicochemical analysis outcomes.

• The Journal of Engineering Geology
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• v.25 no.1
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• pp.1-8
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• 2015

Deep geological disposal is the preferred storage method for high-level radioactive waste, because it ensures stable long-term storage with minimal potential for human disruption. Because of the risk of groundwater contamination, a buffer of steel and bentonite layers has been proposed to prevent the leaching of radionuclides into groundwater. Quartz is one of the most common minerals in earth's crust. To understand how deformation and dissolution phenomena affect waste disposal, here we study quartz samples at pressure, temperature, and pH conditions typical of deep geological disposal sites. We perform a dissolution experiment for single quartz crystals under different pressure and temperature conditions. Solution samples are collected and the dissolution rate is calculated by analyzing Si concentrations in a solution excited by inductively coupled plasma-atomic emission spectroscopy (ICP-AES). After completing the dissolution experiment, deformation of the quartz sample surfaces is investigated with a confocal laser scanning microscope (CLSM). An empirical formula is introduced that describes the relationship between dissolution rate, pressure, and temperature. These results suggest that bentonite layers in engineering barrier systems may be vulnerable to thermal deformation, even when exposed to higher temperatures on relatively short timescales.

• Journal of the Korean Society of Food Culture
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• v.32 no.3
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• pp.227-234
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• 2017

This study attempted to establish the optimal conditions for storage of spring kimchi cabbage to stably control supply and demand. To this end, this study stored kimchi cabbages in various manners for different periods and compared the quality characteristics of kimchi using these cabbages. According to the results, pre-drying with photocatalytic and pre-cooling treatments showed average selectivity loss rates of 18.83 and 21.37%, respectively, which were lower than those of other treatments. Spring kimchi cabbages were stored for 15 weeks under various conditions, and the kimchi was stored for 4 weeks at $4^{\circ}C$. After ripening, each kimchi was analyzed for their soluble solid content, pH, acidity, and salinity. The average pH of kimchi was 4.60 and tended to rise, whereas average acidity was 0.38% and fell by 0.24 to 0.31% as the storage period was extended. Extension of the storage period caused decreases in soluble solid content and salinity, and the number of lactic acid bacteria decreased due to increased pH and reduced acidity (p<0.05). Sensory evaluation showed that all experts and non-professionals preferred kimchi treated by precooling compared to any other treatment.

• The Korean Journal of Community Living Science
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• v.27 no.spc
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• pp.609-624
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• 2016

Korean's intake of Han-Sik (Korean food) has gradually decreased. The aim of this study was to assess needs for a dietary education program focused on increasing Han-Sik intake (Han-Sik program) in children and adolescents according to education level. A total of 2,858 child and adolescents (elementary students 30.1%; middle school students 34.8%; high school students 35.1%) were recruited in 2015 and 2016, and questionnaires were conducted by self-administration. There were significant differences in diet and health information sources, Han-Sik proportion in school meals, experience of Han-Sik nutritional program, and preference for program composition by education level (p<0.001). The Han-Sik proportion in school meals was 87.4% of the total, which was significantly lower in high school students than in elementary students (p<0.001). The percentage of high school students with Han-Sik nutritional program experience (25.1%) was twice as low than that of elementary students (55.7%) (p<0.001). In addition, the percentage of students with Han-Sik nutritional program experience who responded "The Han-sik program is needed" was significantly higher than those who responded "It is not needed" (p<0.001). The most preferred content was 'Han-Sik cooking training' in all students. In conclusion, differences in needs for Han-Sik program by education level should be considered to develop the Han-Sik program for all education levels to increase Han-Sik consumption and formation of healthy eating habits.