• Korean Parent-Child Health Journal
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• v.19 no.1
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• pp.33-44
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• 2016

Purpose: The purpose of this study is to identify the factors influencing the death attitude of nursing students. Methods: A survey was administered to 350 nursing students in two university located in D city, Korea. data were collected for 40 days from August 1 to September 10, 2015 by using self-report questionnaires. Collected data were treated with the IBM (SPSS) Program 21.0 program for frequency and percentage, mean and standard deviation, ANOVA, $Scheff\acute{e}$, Pearson's correlation coefficient, and multiple regression analysis. Results: As for mean points in the subareas of death attitude, the nursing students scored a mean of $5.4{\pm}0.8$ in neutral acceptance, $4.1{\pm}1.1$ in fear of death, $3.5{\pm}1.2$ in approach acceptance, $2.9{\pm}1.3$ in death avoidance, and $2.8{\pm}1.4$ in escape acceptance. The factors influencing the death attitude of nursing students was most influenced by self esteem, social support, spiritual wellbeing, and life satisfaction. Conclusion: The importance of this study is that the influencing factors such as self esteem, social support, spiritual wellbeing, and life satisfaction were identified. These influencing factors should be considered the program development for nursing students to improve the positive attitude of death.

• Journal of the Korean Society of Clothing and Textiles
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• v.35 no.5
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• pp.601-611
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• 2011

This research evaluates the availability of consumers moving to integrated multi channels by a target analysis on the integrated online channel and verifies the possibility of a synergy effect created by the expansion of an integrated online channel. The objectives are to define the scope of benefits desired in fast fashion and online shopping, compare the desired benefits of fast fashion consumers, online shopping consumers and fast fashion, and online shopping consumers, investigate the acceptance intention of the integrated online channel of consumers, and verity its relationship with the desired benefits. As a result, all consumers indicate the desire to pursue social recognition, pleasure, individuality, economic and convenience orientation, and fashion-innovativeness through shopping activities. In addition, there were differences in the mean of social recognition benefit individuality benefit, economical and convenience orientation benefit, and fashion-innovativeness benefit. Lastly, the acceptance intention of the integrated online channel was significant in all groups and the desired benefits that affect the acceptance intention of the integrated online channel were social recognition for fast fashion consumers along with pleasure and individuality for fast fashion and online shopping consumers.

• The Journal of the Korea Contents Association
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• v.12 no.11
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• pp.174-182
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• 2012

The purpose of the study is to establish a successful the national tax service electronic document system and suggest an application method by investigating relationships among perceived availability, perceived usefulness and system acceptance suggested by Technology Acceptance Model(TAM). As a result, perceived availability and perceived usefulness were playing roles as mediums on the process of accepting an tax electronic document system, and information quality of the electronic document system turned out to influence on perceived availability and perceived usefulness. And perceived availability turned out to influence on perceived usefulness. This suggests that the more tax officials feel comfortable in using an tax electronic document system, the more useful they perceive it is.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.370-379
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• 2016

This study investigated the physicochemical and sensory characteristics of Jeungpyun prepared with various levels of barley flour and Hizikia fusiformis powder. The pH, volume, and spreadability of the dough as well as the moisture content, color, texture, and sensory evaluation of Jeungpyun were analyzed. The results show that the pH of dough decreased in all sample groups with fermentation time and ultimately revealed a pH level ranging from 5.36~5.44. The spreadability of the dough significantly decreased as the substitute amount of barley flour increased; the sample group with 1% Hizikia fusiformis powder showed a significantly larger spreadability than the sample group with 2% Hizikia fusiformis powder (p<0.01). The moisture content of Jeungpyun significantly increased as the substitute amount of barley flour increased (p<0.01). Lightness and yellowness were reduced as the substitute amount of Hizikia fusiformis powder increased. In measuring texture, the 50% sample group with a high substitute rate of barley flour was observed to have high characteristics of hardness, gumminess, and chewiness. The results of the acceptance test show that the sample group with substituted 50% barley flour and added 2% Hizikia fusiformis powder had a higher acceptance than the sample group with 0% barley flour in terms of color, flavor, texture, and overall acceptance.

• Journal of the Korean Society of Food Culture
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• v.36 no.6
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• pp.640-648
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• 2021

In this study, when manufacturing Yakgwa, 0, 25, or 50% of embryonic rice flour (ERF) was substituted for wheat flour (WF) to make the dough. After making Yakgwa by hot air frying (HF) or deep-fat frying (DF) methods, physicochemical characterization and acceptance tests were conducted. ERF had a higher water-binding capacity and a lower fat-binding capacity than WF (p<0.05). Yakgwa prepared by HF had lower crude fat contents, peroxide values, and expansion rates, but higher hardnesses, lightnesses, and rednesses (p<0.05) than that prepared by DF. Higher ERF substitution ratios reduced acid values and expansion rates and increased hardness (p<0.05). Acceptance testing showed 0% ERF Yakgwa prepared by HF had a significantly higher acceptance than Yakgwa prepared by DF. HF was found to have a positive effect on product acceptability. Yakgwa prepared with the DF method by substituting WF with ERF resulted in better flavor and overall acceptability than Yakgwa prepared with WF alone (p<0.05).

• International Journal of Internet, Broadcasting and Communication
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• v.15 no.1
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• pp.33-39
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• 2023

Social networking is gaining speed and has grown indispensable as technology develops. As a result, social media, particularly Facebook, Instagram, and influencer marketing, are replacing conventional marketing trends. The top 15 search terms for Mongolian women between the ages of 18 and 34 in 2019 on Facebook were cosmetics and shopping. Companies use social media, the main tool of social media, to promote their products while simultaneously increasing productivity at a minimal cost. In Mongolia, finding out about cosmetic brand products on social media is rather usual. The impact of social media influencers on the purchasing of cosmetic brands must thus be researched. We aimed to find out the relationship between attractiveness, authenticity, communication ability, and influence, which are characteristics of beauty influencers, on product purchase intention and identification between consumers and followers (information acceptance, purchase intention). Communication ability and influence appeared to have a statistically significant positive (+) effect on identification. On the other hand, attractiveness, communication ability, and influence all showed a statistically significant positive (+) effect on information acceptance. Identification and information acceptance has s significant positive effect on purchase intention.

• Fashion & Textile Research Journal
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• v.25 no.1
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• pp.24-40
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• 2023

Contemporary consumers' acceptance of second-hand products has been increasingly improving worldwide, especially in China. Based on the Extended Unified Theory of Acceptance and Use of Technology, we developed and empirically validated a research framework to predict consumers' motivation to use re-commerce platforms. We explored the diverse factors influencing mobile commerce usage through re-commerce platforms. Furthermore, this study investigated the role of gender differences as a factor moderating the association between several constructs and the intention to use re-commerce platforms. A total of 226 consumer responses were collected. The results indicated that hedonic motivation, performance expectancy, consumer habits, social influence, and price value affect consumers' attitudes toward re-commerce platforms. The effects of the attitude toward re-commerce platforms on the intention to use these platforms were also statistically significant. When effort expectancy, hedonic motivation, and consumer habits in re-commerce platform usage increase, male consumers' attitude toward its usage, in particular, also increases. Meanwhile, when performance expectancy, hedonic motivation, and consumer habits in re-commerce platform usage increase, the attitude toward its usage increases among female consumers. Moreover, our results indicate that the two gender groups present different characteristics regarding re-commerce platform usage. Therefore, this study offers a theoretical basis for future analyses of second-hand trade.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.2
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• pp.147-155
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• 2020

This study aimed amount optimization of salmon Oncorhynchus keta mince (SM), threadfin bream Nemipterus virgatus surimi (TBS), natural tomato (NTC) and paprika colorants (PC) for preparation of fish cake using molding device and response surface methodology (RSM). The results of the RSM program for processing of fish cake indicated that the amount optimization of independent variables based on the dependent variables (Y₁, gel strength; Y₂, overall acceptance) for high-quality FC were 263.8 g for SM, 88.5 g for TBS, 0.11 g for NTC and 0.20 g for PC. Hunter redness and overall acceptance of fish (salmon) cake, which was prepared under the optimum amounts, were 13.82 and 8.33 score, respectively. The fish (salmon) cake was superior in sensory overall acceptance to commercial fish cake.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.52 no.4
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• pp.311-320
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• 2019

This study aimed to optimize mixing conditions (adding amount of squid skin and sea tangle Saccharina japonica) for concentrates of octopus Octopus vulgaris cooking effluent (COCE) and roasting conditions (temperature and time) of seasoned Laver Pyropia yezoensis with concentrates of octopus cooking effluent (SL-COCE) using response surface methodology (RSM). The results of RSM program for COCE showed that the optimum independent variables ($X_1$, squid skin amount; $X_2$, sea tangle amount) based on the dependent variables ($Y_1$, odor intensity; $Y_2$, amino-N content; $Y_3$, sensory overall acceptance) for high-quality COCE were 0.53% (w/w) for $X_1$ and 0.48% (w/w) for $X_2$ for uncoded values. The results of the RSM program for SL-COCE showed that the optimum independent variables ($X_1$, roasted temp.; $X_2$, roasted time) based on the dependent variables ($Y_1$, burnt odor intensity; $Y_2$, water activity; $Y_3$, sensory overall acceptance) for high-quality SL-COCE were $344^{\circ}C$ for $X_1$ and 8 sec for $X_2$ for uncoded values. The SL-COCE prepared under optimum procedure was superior in sensory overall acceptance to commercial seasoned laver.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.53 no.6
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• pp.823-833
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• 2020

The Manila clam Ruditapes philippinarum, is an important marine bivalve that is widely distributed along the west and north coasts of South Korea. It has been used in a variety of Korean foods owing to its superior umami taste. In the present study, we developed a flavoring with an excellent sensory preference from Manila clam using extrusion cooking processing. Optimization of extrusion cooking conditions was performed using response surface methodology (RSM). Barrel temperature (X1, 140-160℃) and screw speed (X2, 400-560 rpm) of the extruder were chosen as independent variables. The dependent variable was overall acceptance (Y, points). The estimated optimal conditions were as follows: overall acceptance (Y): X1=140℃ and X2=560 rpm. The indicated value of the dependent variable overall acceptance (Y) under the optimal conditions was 8.94 points, which was similar to the experimental value (8.82 points). Overall acceptance of the Manila clam flavoring was related to its umami and Manila clam tastes. The electronic nose and tongue results successfully segregated different clusters of the samples between the lowest and highest sensory scores. The sample with the highest sensory score had higher sourness, umami, and sweetness intensities, and the lowest sensory scored sample showed more off-flavor compounds.