• Asia pacific journal of information systems
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• v.19 no.4
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• pp.77-100
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• 2009

Information Systems (IS) is an essential tool for any organizations. The last decade has seen an increasing body of knowledge on IS usage. Yet, IS often fails because of its misuse or non-use. In general, decisions regarding the selection of a system, which involve the evaluation of many IS vendors and an enormous initial investment, are made not through the consensus of employees but through the top-down decision making by top managers. In situations where the selected system does not satisfy the needs of the employees, the forced use of the selected IS will only result in their resistance to it. Many organizations have been either integrating dispersed legacy systems such as archipelago or adopting a new ERP (Enterprise Resource Planning) system to enhance employee efficiency. This study examines user resistance prior to the adoption of the selected IS or ERP system. As such, this study identifies the importance of managing organizational resistance that may appear in the pre-adoption context of an integrated IS or ERP system, explores key factors influencing user resistance, and investigates how prior experience with other integrated IS or ERP systems may change the relationship between the affecting factors and user resistance. This study focuses on organizational members' resistance and the affecting factors in the pre-adoption context of an integrated IS or ERP system rather than in the context of an ERP adoption itself or ERP post-adoption. Based on prior literature, this study proposes a research model that considers six key variables, including perceived benefit, system complexity, fitness with existing tasks, attitude toward change, the psychological reactance trait, and perceived IT competence. They are considered as independent variables affecting user resistance toward an integrated IS or ERP system. This study also introduces the concept of prior experience (i.e., whether a user has prior experience with an integrated IS or ERP system) as a moderating variable to examine the impact of perceived benefit and attitude toward change in user resistance. As such, we propose eight hypotheses with respect to the model. For the empirical validation of the hypotheses, we developed relevant instruments for each research variable based on prior literature and surveyed 95 professional researchers and the administrative staff of the Korea Photonics Technology Institute (KOPTI). We examined the organizational characteristics of KOPTI, the reasons behind their adoption of an ERP system, process changes caused by the introduction of the system, and employees' resistance/attitude toward the system at the time of the introduction. The results of the multiple regression analysis suggest that, among the six variables, perceived benefit, complexity, attitude toward change, and the psychological reactance trait significantly influence user resistance. These results further suggest that top management should manage the psychological states of their employees in order to minimize their resistance to the forced IS, even in the new system pre-adoption context. In addition, the moderating variable-prior experience was found to change the strength of the relationship between attitude toward change and system resistance. That is, the effect of attitude toward change in user resistance was significantly stronger in those with prior experience than those with no prior experience. This result implies that those with prior experience should be identified and provided with some type of attitude training or change management programs to minimize their resistance to the adoption of a system. This study contributes to the IS field by providing practical implications for IS practitioners. This study identifies system resistance stimuli of users, focusing on the pre-adoption context in a forced ERP system environment. We have empirically validated the proposed research model by examining several significant factors affecting user resistance against the adoption of an ERP system. In particular, we find a clear and significant role of the moderating variable, prior ERP usage experience, in the relationship between the affecting factors and user resistance. The results of the study suggest the importance of appropriately managing the factors that affect user resistance in organizations that plan to introduce a new ERP system or integrate legacy systems. Moreover, this study offers to practitioners several specific strategies (in particular, the categorization of users by their prior usage experience) for alleviating the resistant behaviors of users in the process of the ERP adoption before a system becomes available to them. Despite the valuable contributions of this study, there are also some limitations which will be discussed in this paper to make the study more complete and consistent.

• The Korean Journal of Food And Nutrition
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• v.18 no.4
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• pp.349-356
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• 2005

For the purpose of making a new type of functional drinkable yoghurt, skim milk containing $0.5\~2.0\%$(w/v) green tea powder was fermented by the mixed stains of Streptococcus thermophilus and Lactobacillus acidophilus. Quality characteristics of the drinkable yoghurts were evaluated in terms of quality-keeping properties(number of viable cells, pH, titratable acidity) and sensory properties. When the drinkable yoghurts added with $0.5\~2.0\%$ green tea powder were kept at $4^{\circ}C\;and\;20^{\circ}C$ for 20 days, the number of viable cell counts of the lactic acid bacteria($2.1\times10^8\~6.2\times10^8$ CFU/mL). pH($4.16\~4.22$) and titratable acidity($0.792\~0.881\%$) were not significantly changed for all drinkable yoghurts during the storage at $4^{\circ}C\;and\;20^{\circ}C$ days, but the number of viable cell counts($4.2\times10^3\~1.8\times10^5$ CFU/mL), pH($3.82\~3.92$) and titratable acidity($1.057\~1.174\%$) were markedly changed f3r the storage at $20^{\circ}C$ for 20 days. Therefore the keeping quality of the drinkable yoghurts with addition of green tea powder was relatively good at $4^{\circ}C$ for 20 days. The results of sensory evaluation of the drinkable yoghurts containing peen tea powder indicated that flavor, sweet taste, mouthfeel and aftertaste of the drinkable yoghurt with $0.5\%$ green tea powder showed higher preference than others. And the drinkable yoghurt containing $0.5\% green tea powder added $20\%$(v/v) oligosaccharide had the higher sensory scores in sweet taste, aftertaste and overall acceptability among the treatments.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.252-257
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• 2000

The physicochemical and pasting properties of amaranth starches isolated from five cultivars, Andy, Suvarna, Nu World, K266-1, K432, grown in Korea, were investigated. The shapes of starch granules were all polygonal and size was in the range $1.14{\sim}1.48\;{\mu}m$ for all five cultivars. X-ray diffractograms were shown typical A type diffraction patterns for all amaranth starches. The protein and crude lipid contents of starches were $0.13{\sim}0.23%$ and $0.01{\sim}0.05%$, respectively. The apparent amylose contents ranged from $2.79{\sim}4.35%$ and the water binding capacities were $128.05{\sim}135.80%$. The transmittances of 0.1% amaranth starch suspensions except K266-1 increased rapidly above $65^{\circ}C$, thereafter increased slowely. The initial pasting and peak temperature ranges of five cultivars by RVA were $71.3{\sim}73.7^{\circ}C$ and $81.5{\sim}84.0^{\circ}C$, respectively. The peak and cooling viscosities followed the order : Nu World>Andy>Suvarna>K432>>K266-1. Nu World was shown the highest peak (166), final (103) and cooling viscosities (30 RVU). K266-I exhibited the lowest setback (-38) of all five cultivars. Gelatinization (To) and peak temperature (Tp) of amaranth starches in DSC thermograms were $65.7{\sim}68.0^{\circ}C$ and $70.6{\sim}75.8^{\circ}C$, respectively. Enthalpies followed the order: K266-1

• Restorative Dentistry and Endodontics
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• v.34 no.4
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• pp.324-332
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• 2009

The purpose of this study was to investigate the effect of rigidity of post core systems on stress distribution by the theoretical technique, finite element stress-analysis method. Three-dimensional finite element models simulating an endodontically treated maxillary central incisor restored with a zirconia ceramic crown were prepared and 1.5 mm ferrule height was provided. Each model contained cortical bone, trabecular bone, periodontal ligament, 4 mm apical root canal filling, and post-and-core. Six combinations of three parallel type post (zirconia ceramic, glass fiber, and stainless steel) and two core (Paracore and Tetric ceram) materials were evaluated, respectively. A 50 N static occlusal load was applied to the palatal surface of the crown with a $60^{\circ}$angle to the long axis of the tooth. The differences in stress transfer characteristics of the models were analyzed. von Mises stresses were chosen for presentation of results and maximum displacement and hydrostatic pressure were also calculated. An increase of the elastic modulus of the post material increased the stress, but shifted the maximum stress location from the dentin surface to the post material. Buccal side of cervical region (junction of core and crown) of the glass fiber post restored tooth was subjected to the highest stress concentration. Maximum von Mises stress in the remaining radicular tooth structure for low elastic modulus resin core (29.21 MPa) was slightly higher than that for high elastic modulus resin core (29.14 MPa) in case of glass fiber post. Maximum displacement of glass fiber post restored tooth was higher than that of zirconia ceramic or stainless steel post restored tooth.

• Journal of Nutrition and Health
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• v.47 no.3
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• pp.206-213
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• 2014

Purpose: The purpose of the study was to compare dietary habits, perception, and consumption frequency of fast foods between part-time working youths at fast food restaurants and those at other food-related services. Methods: The study subjects were part-time working youths in 13 fast food restaurants (n = 118) and in 25 other places including bakeries, cafes, convenience stores, and other restaurants (n = 115) in Cheongju. Demographic characteristics, dietary habits, perception regarding fast foods, and consumption frequencies of food groups and fast foods were assessed using a self-administered questionnaire. Results: Female youths working at fast food restaurants had unhealthier dietary habits, such as meal skipping and night snacking compared to those working at other places. Consumption frequencies of fruits in males and beans/bean products in females working at fast food restaurants were significantly lower than those working at other places. Perception score on fast foods was significantly lower in males working at fast food restaurants than in males working at other places. However, the consumption frequencies of hamburgers, pizzas, and a total of six fast foods among both males and females working at fast food restaurants were significantly higher than those working at other places after adjusting for confounding variables including age, status, type of residence, allowance, alcohol, smoking, working hours, and hourly pay. Conclusion: Part-time working youths at fast food restaurants had worse dietary habits, such as meal skipping and night snacking, and consumed fast foods more frequently than those working at other places. Interventions for part-time working youths at fast food restaurants may be needed in order to reduce fast food consumption and increase the intake of fruits and vegetables.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.1
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• pp.137-144
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• 2015

Kyejang is a Korean traditional beverage manufactured from medicinal plants and fruits using honey, sugar, or starch in cold water. In this study, cinnamon-containing kyejang, which is a type of beverage Jang, was reproduced based on Imwonsibyukji's method published in 1827 in the Korean literature. Kyejang made by nuruk, cinnamon, and medicinal plants was prepared at various temperatures and periods. Kyejang was assayed for physiochemical properties (pH and acidity), contents of metabolites (organic acids, sugars, and amino acids), and sensory characteristics (aroma and taste). During fermentation, content of organic acids (e.g. lactic acid, acetic acid, and shikimic acid) increased, which lowered pH, increased acidity, and increased intensity of sour taste. In the case of free sugars, fructose and maltose levels decreased while glucose and mannitol levels increased during fermentation periods, and sweetness decreased. The main amino acid in kyejang was tryptophan, followed by asparagine, proline, and arginine. The sensory evaluation score of overall preference was highest for kyejang which was fermented at $20^{\circ}C$ for 3 days. The results will be provide the basic data of fermentation conditions for standardized manufacturing process of kyejang.

• Journal of Korean Home Economics Education Association
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• v.29 no.3
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• pp.141-160
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• 2017

At present, the whole world is characterized by openness, cooperation and integration as a society with information and the world, and it requires creative talents for this. The competitiveness of the nation depends on the cultivation of creative talents. It demands anthropological value by improving the competitiveness of the nation through cultivating creative talents to share and care, not to cultivate creative talents for personal desires and accomplishments. The purpose of this study is to develop a teaching - learning process to develop integrated creative talents by applying the characteristics of integrated education curriculum at the base of the 2015 revised curriculum. To do this, we first extracted the content elements of the Clothing Life area of the revised curriculum from the 1st to 2015 and the contents of the Clothing Life area of the technology and home Economics textbooks to which the 2009 revision curriculum was applied. Five topics were extracted according to content selection criteria And The Theme of 'The selection and management of clothing' was selected. Researcher developed a integrated thematic instruction Home Economics Education Clothing Life teaching - learning process (hereinafter referred to as "the process") focused on the theme of 'selection and management of clothing'. The Process was composed of 5 basic classes [basic inquiry - content 1 - content 2 - depth study - application]. The process considers integration within the curriculum and interdepartmental integration, and aims to improve the personality, creativity, and problem solving ability of consideration and sharing in the course of the integrated class. In detail, the curriculum goals of the home Economics Education curriculum and ITI goals are presented separately in the curriculum developed for each process. At the stage of the class, the element of creativity and the element of personal education were exposed and applied to the class. In Korea, new curriculum has been revised and announced from time to time, making it difficult for the teacher to carry out the class in accordance with the paradigm of change. Home curriculum is closely related to real life, so it is an appropriate subject for an integrated subject. It has the educational significance of the subject in that it allows students to integrate the creative and personal elements that are limited in other subjects. ITI process will be helpful to teachers who need to implement the 2015 revised curriculum in which the theme-centered integrated home Economics education teaching-learning process is newly introduced. It is necessary to follow - up research to verify the effectiveness of how to improve students' problem - solving ability and cultivate creativity.

• The Journal of Korean society of community based occupational therapy
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• v.10 no.2
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• pp.11-24
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• 2020

Objective : The Human Rights constitute one of the basic pillars of every work where persons are involved, such is the case of the occupational therapy field. Methods : In this study we investigate the human rights sensitivity and the advocacy activities of occupational therapists. The differences according to their characteristics, the relationship and the impact of the human rights sensitivity are examined and presented. Making use of online surveys 116 subjects participated in the study. Results : The measured average of human right sensitivity is 69.00 ± 17.67 point, being them distributed according to the following subcategories: to the perception of the situation corresponds 23.25±5.62 points, to the perception of the consequences 22.75±6.54 points and for the perception of the responsibility 23±6.54 points. In all the cases have been taken in account the equal rights, the right to education in disables, the right to pursue the happiness of the elderly, the right of the disables to have personal freedom, the privacy rights and the privacy rights for mental illness people. According to the working area the Human Right sensitiveness is higher in Seoul than in the Gyeongsang province meanwhile the advocacy activities is higher in Seoul and in Gyeonggi province than in Gyeongsang province. Depending of the type of service, general hospitals and rehabilitation/nursing hospitals showed higher human rights sensitivity than other service organizations According to the working field, occupational therapy group focused in elderly showed higher Human Right sensitivity than other fields. Professionals belonging groups of clinical experience from 3 to 5 years and from 6 to 10 years showed higher advocacy activities than professionals with more than 11 years of experience. A positive correlation was showed between the human rights sensitivity and the advocacy activities. For this situation, the human rights sensitiveness was divided in sub-categories in perception of the situation, perception of the consequences and perception of the responsibility. As showed by the result of multiple regression analyses the advocacy activities of human would grow up in accordance with the increase of the human rights sensitiveness of responsibility perception. Conclusion : Due to the actual lack of information, the collection and study of basic data is fundamental for the development of practical human rights educational programs and to emphasize the role of the defense of the human rights.

• Korean Journal of Breeding Science
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• v.43 no.3
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• pp.184-189
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• 2011

'Younghan' (Hordeum vulgare L.), a winter barley for forage use, was developed by the breeding team at the Department of Rice and Winter Cereal Crop, National Institute of Crop Science, Rural Development Administration in 2008. It was derived from a cross between $F_1$['YB3433-3B-5'/'YB3135-3B-2-3'] and 'YB3135-3B-2-3'. 'SB971305-B-B-B-4-4' line was selected for its earliness, resistance to disease and good agronomic characteristics. The promising line showed both high yield and lodging resistance in the yield trials in Iksan in 2004 to 2005, and designated as 'Iksan420'. The line was subsequently evaluated for winter hardiness, earliness, and yield at eight locations throughout Korea for two years from 2007 to 2008 and finally named as 'Younghan'. It has the growth habit of IV, erect plant type, green leaf and thick culm in diameter. Its heading date was April 24, and the maturing date was May 25 in paddy field conditions, which were one day earlier than those of the check cultivar 'Youngyang'. The cultivar 'Younghan' had better winter hardiness, and resistance to lodging and BaYMV than those of the check cultivar did. The average forage dry matter yield of 'Younghan' was approximately 12.0 MT/ha in adapted region. 'Younghan' also showed 8.5% of crude protein content, 27.2% of ADF, and 67.1% of TDN, including higher grade of silage quality for whole crop barley. This cultivar would be suitable for (area with daily minimum temperature in January) above $-8^{\circ}C$ in Korean peninsula.

• Korean Journal of Remote Sensing
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• v.14 no.3
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• pp.213-222
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• 1998

Electro-Optical Camera(EOC) is the main payload of the KOrea Multi-Purpose SATellite(KOMPSAT) with the mission of cartography to build up a digital map of Korean territory including a Digital Terrain Elevation Map(DTEM). This instalment which comprises EOC Sensor Assembly and EOC Electronics Assembly produces the panchromatic images of 6.6 m GSD with a swath wider than 17 km by push-broom scanning and spacecraft body pointing in a visible range of wavelength, 510~730 nm. The high resolution panchromatic image is to be collected for 2 minutes during 98 minutes of orbit cycle covering about 800 km along ground track, over the mission lifetime of 3 years with the functions of programmable gain/offset and on-board image data storage. The image of 8 bit digitization, which is collected by a full reflective type F8.3 triplet without obscuration, is to be transmitted to Ground Station at a rate less than 25 Mbps. EOC was elaborated to have the performance which meets or surpasses its requirements of design phase. The spectral response, the modulation transfer function, and the uniformity of all the 2592 pixel of CCD of EOC are illustrated as they were measured for the convenience of end-user. The spectral response was measured with respect to each gain setup of EOC and this is expected to give the capability of generating more accurate panchromatic image to the users of EOC data. The modulation transfer function of EOC was measured as greater than 16 % at Nyquist frequency over the entire field of view, which exceeds its requirement of larger than 10 %. The uniformity that shows the relative response of each pixel of CCD was measured at every pixel of the Focal Plane Array of EOC and is illustrated for the data processing.