• Journal of The Korean Society of Integrative Medicine
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• v.1 no.2
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• pp.13-22
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• 2013

Purpose : The purpose of the research is that get a cut above clinical practice effect through satisfaction of clinical training, practical training, content, oversight of training and evaluation system. Clinical training consists of part of university in Gwang Ju and Jeon nam. Method : The target of training student was studying at physiotherapy a tree or four-year-course collage in Gwang ju and Jean nam. Data collection period is from 21 November 2012 to 1 February. We explained how to do a means of collecting data and get students consent fill in questionnaire. Data collection prossed by using spss 10.1 program also independent proofs, descriptive statistics, crosstabulation, regression analysis and frequency analysis. Results : The subjects average age is 24 in general characteristic. A school system of subjects was a tree-year-course students. They were 58people(39.1%). A school system of subjects was a four-year-course students. They were 90people(60.9%).The male was 72(48.6%) and the female was 76(51.4%). We researched to know about satisfaction of clinical training, practical training, content, environment of practical establishment, trainee manage and evaluation method. All-round satisfaction of clinical training average was 1.90 Satisfaction of clinical training period and content average was 1.83Satisfaction of environment of practical establishment average was 1.88 Satisfaction of clinical training establishments' trainee manage and evaluation average was 1.94 Conclusion : It is important that student can get specific their future and can do at clinical throught clinical training after their graduation improving satisfaction of clinical training would give to impact a physical therapist reserve.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.7
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• pp.932-937
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• 2007

Quality evaluation and hazard management of lettuce (Lactuca sativa L.) which was prepared within the harvesting seasons were analyzed. Eatable weight was highest in the summer (953.40 g)>spring (912.27 g)>fall (895.28 g) lettuce, but sugar content showed the highest concentration in the spring. Total color of summer lettuce was the brightest in comparison with other seasons. Fall lettuce's color increased in yellowness more than greenness. Minerals of lettuce were abundant in the following order of K>Ca>Na>Mg>Fe in all seasons. Chlorophyll content, showing the similar trend to vitamin C, was the lowest in summer. Among the 48 different pesticides tested, only chlorthalonil was detected in a minute content from fall lettuce. In conclusion, summer lettuce was inferior to spring and fall in quality because of hot weather.

• Food Science of Animal Resources
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• v.32 no.4
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• pp.428-433
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• 2012

The objective of this study was to identify appropriate aging conditions, changes in nucleotide-related compounds, chemical changes, and a sensory evaluation of duck meat during aging at $0^{\circ}C$ for 7 d. Twenty one 45-day-old Pekin white ducks samples were separated into breast and leg meat. ATP was not detected for almost the entire aging period because ATP was depleted immediately after slaughter. Inosine monophosphate (IMP) was highest on day 1 ($26.69{\mu}mol/g$), and then it rapidly decreased to $7.11{\mu}mol/g$ on day 7. However, this level was not different between breast and leg meat. Hypoxanthine (Hx) content of breast meat was $14.88{\mu}mol/g$, whereas that of leg meat was $16.41{\mu}mol/g$. Inosine content of breast meat was double than that of leg meat. The pH values of breast and leg meat were 5.90-6.05 and 6.23-6.73, respectively, during the aging period. Volatile basic nitrogen content of breast and leg meat increased during aging. Breast meat had good sensory evaluation scores for flavor (7.4), juiciness (6.8), tenderness (7.2), and overall acceptance (7.4) on day 3. Similar to breast meat, leg meat also had good sensory evaluation scores. Therefore, it is concluded that the appropriate aging period is 3 d for duck breast meat and 1 day for leg meat at $0^{\circ}C$.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1264-1264
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• 2001

The affect of surface temperatures of fruits on spectrum which measures actual sugar contents was observed. PLSR was applied to develop the sugar content evaluation system that was not affected by temperature. The reflected spectrum was used at the wavelengths of 654 and 1052nm with the separation distance of 2.5nm. To increase the conformance of a model using unknown samples, let the minimum value of PRESS be an optimum factor. 71 Shingo pears stored in a refrigerator were left in a room temperature for a while and these temperatures and reflected spectrums were measured. Reflected spectrums were measured at the wavelengths of 654 and 1052nm, 3 samples in one second. To measure these at different temperatures, the experiment was repeated hourly and four times. Starting temperatures of 2-3 were increased up to 17. The total number of measured spectrum was 284. To develop a sugar content evaluation system model using measured reflected spectrum, three groups of samples were considered. First group had 51 samples at 14 and second group had 141 samples with lower or higher temperatures than 14. Third group had 155 samples with well distributed temperatures. Other samples were used as validations to ensure the conformance. Measuring the sugar contents of samples with surface temperatures other than 14 were difficult with PLS model I, developed by using a sample temperature of 14. If the sugar contents were compensated using samples' temperatures, results of prediction would be close to the expected results and it would be one of the most important factors to develop this system. PLS models I and II could compensate the temperature but the precision would not come up to the standard. High precision was expected by using samples with wide ranges of temperatures and sugar contents. Both models showed the possibility of an improvement of a sugar content evaluation system disregarding the temperature. For practical use of a system, selecting samples should be done carefully to reduce the effect of the temperature.

• The Journal of the Korea Contents Association
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• v.13 no.1
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• pp.19-29
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• 2013

In the current Internet environment where there is high space complexity of information, search engines aim to provide accurate information that users want. But content-based method adopted by most of search engines cannot be used as an effective tool in the current Internet environment. As content-based method gives different weights to each web page using morphological characteristics of vocabulary, the method has its drawbacks of not being effective in distinguishing each web page. To resolve this problem and provide useful information to the users, this paper proposes an evaluation method based on categories. Category-based evaluation method is to extend query to semantic relations and measure the similarity to web pages. In applying weighting to web pages, category-based evaluation method utilizes user response to web page retrieval and categories of query and thus better distinguish web pages. The method proposed in this paper has the advantage of being able to effectively provide the information users want through search engines and the utility of category-based evaluation technique has been confirmed through various experiments.

• Journal of Digital Contents Society
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• v.18 no.3
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• pp.465-473
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• 2017

An experiment was conducted to investigate the relationship between the DVEs and subtitles provided with anchor speech in TV news and the news evaluation, trust and agenda recognition. 120 university students were asked to watch four types of news that differed in the contents of their DVEs and subtitles, and then they evaluated the fairness, sensibility, and irritability of the news. The content of DVEs and subtitles were related to the irritability evaluation and trust of the news, and it was not related with the fairness and sensibility evaluation. When the DVEs and subtitles emphasizing the stimulating aspects of the issue were given, the irritability was highly evaluated and the trust was low. The evaluation on news fairness affected the news trust. The more they rated news as fair, the greater the trust in news. Unlike the assumption in this study, DVEs and subtitles were not the main factors influencing the news agenda perception, and the viewers tended to perceive the agenda based on the news content itself.

• Journal of the Korea Institute of Building Construction
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• v.19 no.1
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• pp.19-29
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• 2019

In this study, a revised oil leakage evaluation method for assessing oil leakage stability of asphalt mastics used in upper slabs of below-grade residential parking lots was developed and presented. In order to verify the reliability and reproducibility of leakage results, the parameters the revised evaluation was carried out for three products with actual leakage history, and it was confirmed the leaks could be reproduced whereas the existing methods could not. To quantitatively verify the reproducibility, the filler content of the leaked samples was derived and the maximum filler content was 64% lower than that of the normal sample. The same results was found with the samples from the actual leakage site, thus verifying the reliability of the revised evaluation method.

• Journal of the Korea Society of Computer and Information
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• v.28 no.4
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• pp.197-208
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• 2023

In this study, we attempted to examine the changing ways of thinking about lecture evaluation before and after COVID-19. To this end, decision tree analysis(Decision Tree) was used among data mining techniques based on lecture evaluation data for liberal arts and major classes conducted before and after COVID-19 for A university. According to the results of the study, liberal arts changed from 'method' to 'content', and 'knowledge improvement' was an important factor both before and after majors. In particular, 'Assignment' was found to be an important factor after the COVID-19 in common in the evaluation of lectures in the liberal arts department, which means that in the future, professors will be provided with appropriate teaching methods during class, interaction with students, and feedback on assignments or test results, indicates the need for competence. Based on the results of this study, a plan to improve communication with students and activation of blended learning was suggested.

• Journal of the Korean Society for information Management
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• v.40 no.1
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• pp.73-93
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• 2023

This study conducted a comprehensive analysis and evaluation of library services using YouTube through content analysis of YouTube content and emotional response analysis of user comments. This study analyzed 2,169 YouTube contents and 6,487 comments of users from 61 university libraries. The results showed that the number of 'data' content was the largest among 4 categories, followed by 'communication' and 'education' content, and 'promotion' content. Among the sub-classifications, the number of 'information services' contents was the largest. In the analysis of users' emotional responses to YouTube content, the major categories of users' emotional responses were 'data' content and 'communication' content. Most of the user's emotional responses were positive in all categories of content, and the most frequent user emotional expression was 'good'. In addition, the vocabulary used in the user's emotional response was more about the person appearing in the video than the expression of the content of YouTube contents.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.13-23
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• 2009

To intensively analyze and examine the changes in palatability of cooked rice and structural properties of rice grains influenced by increased nitrogen topdressing during the panicle formation and ripening stage, a series of experiments were carried out using three japonica rice cultivars with contrasting rice quality characteristics. The protein content of brown rice increased maximally up to $35{\sim}47%$ of that in standard N6 plot with the increase in nitrogen topdressing fertilizer during 20 days before heading to 10 days after flowering. The high-yielding rice cultivars showing poor palatability of cooked rice revealed larger increase in protein content of rice grains by increased nitrogen topdressing. Under the same nitrogen level of 15 kg per 10a with nitrogen topdressing at 3 kg/10a, high-yielding rice cultivars, Yumehikari and Reihou showed the significant increase in protein content of brown rice when topdressing was applied at 10 days after flowering as compared with when it was applied at 30 days after transplanting. Although the variation in amylose content of milled rice as affected by nitrogen topdressing level was relatively small, it decreased within 1% with the opposite tendency against increased protein content of brown rice by increased nitrogen topdressing. The total score of sensory evaluation was higher in the order of Hinohikari < Yumehikari < Reihou in panel test. It decreased significantly by increased amounts of nitrogen topdressing during 20 days before heading to 10 days after flowering when nitrogen level was higher than 12 kg/10a. The more poor palatable rice cultivar in panel test revealed the larger decreasing in total score of sensory evaluation by higher nitrogen topdressing rates. All sensory evaluation components were largely affected by the change in protein content of brown rice rather than amylose content of milled rice. The influence of protein content to palatability of cooked rice was larger in poor-palatable rice than in high-palatable rice. The protein content decreased drastically from outer layer to inner layer of rice grains, while the amylose content increased on the contrary. The high-palatable rice exhibited higher distribution of protein content on bran layer but lower distribution of protein content on the layer of polished rice as compared with the poor-palatable rice. Especially, the high-palatable rice showed also significantly lower distribution of amylose content on the outer layer of polished rice as compared with the poor-palatable rice.