• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
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• v.19 no.3 s.31
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• pp.134-145
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• 2006

Objective : This study was carried out to investigate what type of assumption and conditions are needed for the application of various statistical techniques such as descriptive statistics, t-test, analysis of variance, correlation analysis, regression analysis and chi-square test and to evaluate that they are used correctly in the research process. Methods : One more methods of statistical analysis were used in 91 papers among 162 papers selected from the journal of Korean oriental medical Ophthalmology & Otolaryngology & Dermatology from April 2003 to December 2005. So we analysed the type of statistical analysis method in 91 papers(clinical and experimental study) and assessed the their validity of statistical techniques by the check list consisting of 34 items(3 items for validity assessment of descriptive statistics, 6 items for t-test, 7 items for analysis of variance, correlation analysis and regression analysis, respectively, 4 items for chi-square test) Results : 1. The type of 65(40%) cases is experimental trial, the type of 55(34%) cases is case report, the type of 26(16%) cases is clinical trial and the type of 16(10%) cases is review, in 91 papers using statistical techniques among 162 papers selected from the journal of Korean oriental medical Ophthalmology & Otolaryngology & Dermatol-ogy from April 2003 to December 2005. 2. One more methods of statistical analysis were used in the experimental and clinical study. When we classified 125 units using statistical analysis methods in 91 papers according to statistical techniques such as descriptive statistics, t-test, analysis of variance, correlation analysis, regression analysis and chi-square test, the number of independent sample t-test is 33(26%), the number of only descriptive statistics is 28(22%), the number of independent sample t-test is 33(26%), the number of only descriptive statistics is 28(22%), the number of one way ANOVA is 15(12%), the number of non-parametric test 10(8%). 3. After carrying out one way ANOVA, the number of using multiple comparison methods is 15(Scheffe:6(26%), Duncan:4(17%), Dunnett:3(13%), Tukey:2(9%)) out of 23 (total case carrying out one way ANOVA). 8(35%) out of 23 did not enforce multiple comparison methods after carrying out one way ANOVA. 4. From the assessment of validity about 63 cases using statistical techniques(except descriptive statistics), 5(8%) cases are proper, the other 58(92%) are improper, so we recognized a serious misuse of statistical application in our journal. 5. The number of case below 10 sample size in experimental and clinical study(except descriptive statistics) is 31(34%) and frequent. Also the number of case containing no mention of sample size is 41(45%, including culture study). 6. For example of statistical error, there are wrong choice of statistical technique, lack of check on standard assumption(such as standard distribution, equivariance, independence), and so on. Conclusions : We investigated the validity of statistical analysis methods in our journal by check list consisting of 34 items and suggested correct statistical analysis methods. We should practice the spread of education about statistical analysis methods and precis application, enhance objectivity and reliability of our thesis and further correspond with purpose of scientific study.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.349-356
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• 2008

The green tea market is rapidly growing and identifying the driving factors of consumers' liking for the green tea is important in the tea industries. The objectives of this study were to investigate the effects of manufacturing conditions of the green tea on its sensory characteristics, to elucidate its relationship with the consumer liking. A descriptive analysis and consumer acceptability test were conducted for various green tea samples. The samples differed with regard to the source of the tea, the amino acid content, and the processing methods including the roasting temperature. Partial least square regressions (PLS-R) were performed to establish the relationship between the descriptive data and the consumer acceptability data. The PLS-R results showed that the majority of the consumers liked a green tea which has a stronger 'sweet taste' and roasting-related flavors such as 'roasted barley' and 'burnt leaf'. Such sensory characteristics were produced when a sample made of tea leaves mixed with the tea stem was roasted at a high temperature ($250^{\circ}C$) in this study.

• Journal of the Korean Institute of Intelligent Systems
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• v.13 no.1
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• pp.31-36
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• 2003

The descriptive grade evaluation system is adopting to solve the problems of pre-exiting system that refers to marks and ranks. However, it increases the work load and creates inconsistencies of the grade evaluations due to teachers subjective evaluations. In this Paper, I suggest a grade evaluation system, applying the Fuzzy reasoning on web for teachers to evaluate students more effectively. Teachers can input the results of the accomplishment assessments. It also evaluates with the Fuzzy reasoning to attain the final evaluation of the subjects. The system also creates descriptive evaluation sentences by abstracting some sentences for evaluation utilizing the properties of the Fuzzy reasoning rules.

• The Mathematical Education
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• v.53 no.4
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• pp.509-524
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• 2014

This study was to investigate the types of errors and the frequency of errors to understand students' solving process on the descriptive items with the students of an excellent high school which located in a non-leveling local school district of Gyunggi Province. All 11 items were developed in the equation of a circle and 120 students who attended this high school participated in solving them. The result showed a tendency as follows: Logically invalid inference(Type A, 38.83%) of errors, Omission error of the problem solving process(Type B, 25%), Technical error(Type C, 15.67%), Wrong conclusion(Type D, 11.94%), Use of wrong theorem(Type E, 5.97%), and Use of wrong picture(Type F, 2.61%). The logically invalid inference the students showed with a largest tendency was made because of the lack of reflection. This meant that this error could be corrected in a little treatment of carefulness.

• Journal of the Korean Society for Library and Information Science
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• v.30 no.4
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• pp.61-83
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• 1996

In ordo. to establish cataloging procedures for non-book materials(NBM), library has In make policy decisions which will apply to all materials. This study explores problem areas in bibliographic control and descriptive cataloging for NBM and issues to be decided in cataloging policy for NBM are presented. Recently proposed KORMARC Rules for Descriptive Cataloging, NBM is looked into and compared with AACR2R and some problems to be considered for revising are suggested. Principle and tools needed for subject analysis of NBM are discussed and special issues of subject analysis for NBM are presented.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.76-83
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• 2010

This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.

• Korean Journal of Adult Nursing
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• v.26 no.1
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• pp.78-88
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• 2014

Purpose: The purpose of this study was to construct a structural equation model (SEM) that would describe the binge drinking among Korean undergraduate students. Methods: Model construction was based on the theory of planned behavior and prototype/willingness model, using the variables; intention, attitude, descriptive norm, and prototype perception of binge drinking, alcohol use disorders identification test (AUDIT), and binge drinking behavior. The analysis of data was done with both SPSS 20.0 for descriptive statistics and AMOS 20.0 for SEM. Results: The binge drinking intention was found to have a significantly direct effect in influencing binge drinking behavior. In addition, attitude, descriptive norm, and prototype perception of binge drinking were found to have a significantly direct effect in influencing binge drinking intention. The final modified model yielded $x^2$=374.2 (p<.001), df=174, $x^2/df$=2.15, GFI=.87, AGFI=.82, NFI=.89, PNFI=.73 RMSEA=.07, and CFI=.94. Conclusion: This study constructed a model that addressed the factors related to binge drinking and described the relationship of these factors in influencing binge drinking among Korean undergraduate students. Findings from this study can contribute to designing appropriate prevention strategies to reduce problem related binge drinking in undergraduate students.

• Journal of the Korean Society of Food Culture
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• v.16 no.1
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• pp.58-64
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• 2001

This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.

• Food Quality and Culture
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• v.2 no.1
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• pp.27-31
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• 2008

The objective of this study was to develop sensory lexicons that can be utilized for various types of tofu such as pressed, unpressed, and tofu made from germinated soybeans, using generic descriptive analysis. In the first phase of the experiment, trained descriptive panelists developed and defined the appearance, aroma, flavor, and texture attributes that are commonly present in tofu. Then, the sensory characteristics of seven types of tofu were analyzed using the sensory lexicons established in the initial stage of the experiment. Four appearance, 6 odor/aroma, 6 flavor/taste, 7 texture, and 4 aftertaste attributes were identified, and reference standards were established for most of the terms in order to facilitate the understanding of the attribute definitions. The intensities of the sensory attributes were measured on a 15-point scale. Statistical analyses, including analysis of variance and principal component analysis, were used for the data. The seven tofu samples showed significant differences in the intensities of 22 attributes. The unpressed tofu samples were generally rated as being high in moistness, easy to cut, silky, and easy to swallow. The pressed tofu, on the other hand, was salty, astringent, beany, hard, and rough in texture. The tofu made with germinated soybeans was characterized as having a strong cooked bean flavor, salty and astringent aftertaste, and hard texture. Overall, the attributes of moistness, easy to swallow, and silkiness showed strong positive correlations; hardness and sticks to teeth were also positively correlated to each other.

• Journal of the Korean Society of Food Culture
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• v.31 no.5
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• pp.506-514
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• 2016

The objective of this study was to investigate the effect of sample presenting types on the sensory characteristics of chilled buckwheat noodle soup (Naeng-myeon). Generic descriptive analysis was performed for evaluating only stock (system 1), only noodle (system 2) and stock with noodle (system 3). Eight kinds of commercially available Naeng-myeon were samples of interest. Ten female descriptive panelists participated. ANOVA and regression analysis were used for data analysis. In the training sessions, ten sensory properties were developed for system 1, four were additionally established for noodle. In each system, the 8 products showed significantly different intensities in almost all sensory attributes like darkness of stock, overall flavor, sweetness, saltiness, sourness. When integrating the two systems, sample presenting types showed significant difference for the seven sensory attributes, especially saltiness, sourness, beef flavor tended to be rated more strongly in system 1 than system 3.