• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.490-495
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• 2012

The purpose of this study was to analyze the effects of quality factors on value, satisfaction and loyalty in a wine training program. The results of this study can be summarized as follows: Structural verification of the wine training program loyalty model showed that the quality of the wine training program positively affected both value (p<0.001) and satisfaction (p<0.001). Further, the value of the wine training program positively affected satisfaction (p<0.01), which in turn positively influenced loyalty (p<0.001). The quality of the wine training program was presented as solicitude for students, textbook and curriculum, qualification and confidence of lecturer and staff, and training quality, whereas the value of the program was composed of sense of belonging, promotion of self-esteem, good impression on others, and improvement of social status. Therefore, the wine training institute's intensive management of the quality and value of the program could induce students' loyalty by enhancing satisfaction for the wine training program.

• Bulletin of the Korean Mathematical Society
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• v.49 no.6
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• pp.1241-1250
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• 2012

We prove the maximum principle and the comparison principle of $p$-harmonic functions via $p$-harmonic boundary of graphs. By applying the comparison principle, we also prove the solvability of the boundary value problem of $p$-harmonic functions via $p$-harmonic boundary of graphs.

• 한국해양학회지
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• v.1 no.1_2
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• pp.1-6
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• 1966

A latitudinal, differential pH distribution is observed in the Northeastern Pacific Ocean with a pH range of 8.15 at high latitude (42 N) to 8.29 at low latitude (23 N). These pH values are generally greater than the calculated equilibrium pH with respect to atmospheric carbon dioxide. If we assume that the calculated equilibrium pH values ae valid, then the surface waters are undersaturated with respect to the atmospheric carbon dioxide during April to June 1966. A high surface pH value of about 8.26 was observed immediately south of the SubarcticBoundary zone near 170 W. This value differs from the equilibration pH by as much as 0.1 unit.

• Journal of Korean Society of Environmental Engineers
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• v.38 no.8
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• pp.428-434
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• 2016

This study evaluated the efficacy of Ti-based coagulants on phosphorus (P) removal from municipal wastewater and compared them with Al-based coagulants. Jar test experiments were performed at various chemical doses and OH/Ti molar ratio (B value). The higher the intial phosphate ($PO_4-P$) concentration, the lower the [Ti]/[P] to reach a residual concentration below 0.2 mg P/L. Removal efficiencies of total phosphorus increased with an increased coagulant dose but decreased after the efficiencies reached their maximum value regardless of coagulant or B value. On the other hand, $PO_4-P$ removal showed an increasing trend with an increased coagulant dose, reaching the plateau value under large coagulant dose conditions for both Ti- and Al-based coagulants regardless of B value. The chemical dose of Ti-based coagulants was approximately twice higher than that of Al-based coagulants with the same P-removal efficiency. The coagulation efficiency was influenced by different B values.

• Journal of Preventive Medicine and Public Health
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• v.29 no.3 s.54
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• pp.439-449
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• 1996

This study was conducted to evaluate the relationship between change in obesity indices and change in serum lipids in adult male workers. Two-hundred-eight adult male workers of an industry in Taegu city were followed-up from 1991 to 1995. Height, weight, circumferences of hip and waist, blood pressure were measured and serum lipids were analysed. Data on life style were obtained using self-administered questionnaires. Mean differences of anthropometric measurements between 1991 and 1995 were as follows: 1.63kg in weight, 3.61cm in waist circumferences, 4.23cm in hip circumferences, $0.52kg/m^2$ in BMI and -0.021 in WHR. Those of lipids were as follows; 15.09mg/dl in total cholesterol, 20.43mg/dl in triglyceride, 9.40mg/dl in HDL-cholesterol, 2.87 in MI - index (p<0.01) and 350mg/dl in LDL-cholesterol. The changed value of BMI and Katsura index were strongly correlated with that of total cholesterol(r=0.174, p<0.05), the changed value of BMI correlated with that of triglyceride(r=0.374, p<0.01) and the changed value of weight correlated with that of MI index(r=-0.173, p<0.05). The changed value of WHR was signifiantly correlated with that of total cholesterol(r=0.162, p<0.05), however, was not significantly correlated with HDL-cholesterol, LDL-cholesterol, triglyceride and MI index. The changed value of weight, BMI and Katsura index were correlated with that of triglyceride (r=0.262, p<0.01; r=0.267, p<0.01; r=0.258, p<0.01) and the changed value of MI index(r=0.143, p<0.05; r=-0.158; r=-0.144, p<0.01), adjusting the pattern of change in life style. The changed values of HDL - cholesterol and MI index between 1991 and 1995 in low WHR group were significantly higher than those in high WHR group(p<0.05, p<0.01), adjusting the baseline value of them. Similar pattern was observed when considering Katsura index. When stratifying by BMI value of 1991, in low BMI group, the changed value of HDL - cholesterol and MI index showed the same pattern as above, however that of triglyceride was statistically higher in obese group than in non obese group(p<0.05). In conclusion BMI might be a better indicator to predict serum lipids change than other obesity indices.

• Food Science of Animal Resources
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• v.38 no.3
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• pp.530-543
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• 2018

This study investigated the effect of yellow, black, and brown mustard seeds on color, lipid oxidation (thiobarbituric acid-reactive substances [TBARS]), and microbiological and sensory qualities of meatballs during storage. Heat treatment of mustard seeds affected the TBARS value of meatball samples (p<0.0001). The addition of mustard seeds decreased TBARS value of meatball samples (p<0.0001). Heat treatment of mustard seeds decreased the $L^*$, $a^*$ and $b^*$ values of meatball samples (p<0.0001). The meatball samples with mustard seeds increased $b^*$ value of meatball samples however it decreased $a^*$ value of meatball samples (p<0.0001). The addition of mustard seeds decreased aerobic mesophilic bacteria count (p<0.0001), Enterobacteriaceae count (p<0.0001), psychrophilic bacteria count (p<0.0001) and yeast and mold count of meatball samples (p<0.0001). On a given storage day, the yellow mustard added meatballs sample was given higher color, appearance, flavor, acceptability ratings than those added black and brown mustard. Regarding sensory and microbiological properties, mustard seed contributed to microbiological quality and sensorial properties of meatball samples.

• Textile Coloration and Finishing
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• v.16 no.1
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• pp.34-39
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• 2004

Dyeing properties of Glycyrrhizae Radix was investigated with silk fabrics. Dyeing water is a type of chalcone, it showed yellow in IR spectrum. K/S value showed high in following conditions; Glycyrrhizae Radix $200g/1\ell4 water, $80^{\circ}$ of dyeing temperature, 90 minute of dyeing time. Glycyrrhizae Radix dyeing water has higher K/S value in alkalinity(pH9) than in neutrality(pH7) or acidity(pH3) conditions. K/S value showed highest in pH5 premordant method of alkalinity dyeing water condition. The color of silk fabric dyed with Glycyrrhizae Radix is yellow. The change of color did not show by mordant treatment. K/S value showed higher in mordant treatment than nonmordant. Light fastness showed over 3 degree in nonmordant, premordant, simmordant(Al,Cu,Fe) and postmordant(Cu). Water fastness showed over 3 degree in dyeing water(pH3, pH5, pH7). Dry cleaning fastness showed over 3 degree in all dyeing methods. Washing fastness is showed in 2-3 degree; Al in nonmordant, premordant, simmordant and Cu in simmordant are 2-3 degree. Perspiration fastness is nearly 3-4 degree in premordant and simmordant. Perspiration fastness shows high in premordant, simmordant than postmordant. The fastness of light, water, dry cleaning, washing, perspiration shows better nonmordant, premordant, simmordant than postmordant method.

• Journal of Environmental Science International
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• v.4 no.5
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• pp.83-83
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• 1995

The increase of population and industrial activities had brought into eutrophication in the Nakdong river. A remarkable acceleration of eutrophication brought about serious problems for water supply. Therefore, for the purpose of conservation of water quality in the Nakdong river it is necessary to control nutrients. MBOD method was use to evaluate algal growth limiting factor and algal growth potential in the Nakdong river from June to August 1994. The modified biochemical oxygen demand(MBOD) depends on the amount of available inorganic nutrient and organic substrate during 5 day incubation in the dark at 20$^{circ}C$. The MBOD assay depends on inorganic nutrients such as P and N as well as reduced carbon and called the MBOD, the MBOD-P, and the MBOD-N, respectively. The results of bioassay by MBOD(Modified BOD) method showed that the MBOD, MBOD-P and MBOD-N value were found to be in the ranges of 3.8∼96.0 mg$O_2$/l, 5.6∼94.0 mg$O_2$/l and 42.0∼220 mg$O_2$/l, respectively. And the the bioassay value was found to be the highest in Koryong area and the lowest in Waekwan area throughout the Nakdong river. The variations of MBOD-P and MBOD-N value showed similar tendencies to the variations of phosphorus and nitrogen value, respectively. By MBOD method, the relationships of MBOD, MBOD-P and MBOD-N value were MBOD ≒ MBOD-P 《 MBOD-N. The MBOD value was nearly equal to the MBOD-P value, and the MBOD-N value was 3 to 20 times more than the MBOD-P value, approximately. Therefore, in the Nakdong river, phosphorus was the limiting factor for algal growth during summer season. The algal growth potential as the concentration of chlorophyll-a in the summer was maximum 5 times more than standing crop as it.

• Korean journal of food and cookery science
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• v.30 no.4
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• pp.394-401
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• 2014

This study was carried out in order to investigate the effects of lotus leaf extracts on the quality characteristics of beef jerky, such as chemical composition, free amino acid, Hunter's color, physical properties, water activity, pH, TBARS value, VBN content, total bacterial count and sensory score. According to the results, there were no significant differences in moisture, protein, fat, ash, L-value, b-value, hardness, springiness, cohesiveness, gumminess, chewiness, water activity, pH, flavor, taste, texture, juiciness and overall acceptability. Total free amino acid content was highest in T0 and, lowest in T3 (p<0.05). The a-value was highest in T3 (p<0.05). The TBARS value and total bacterial count of T2 and T3 were significantly lower than those of T0 and T1 (p<0.05). The VBN content was lowest in T3 (p<0.05) and the sensory color was highest in T3 (p<0.05).

• Journal of Yeungnam Medical Science
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• v.6 no.1
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• pp.121-131
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• 1989

The temperature-corrected values of blood gas analysis were compared to uncorrected values in 40 cases of open heart surgery under moderate hypothermic cardiopulmonary bypass. The results were as follows. 1. The corrected value of pH was significantly higher than uncorrected value, and it's relationship was ${\Delta}pH=-0.015$ ${\Delta}Temp+0.005$(r=0.81, P<(0.01). 2. The corrected value of $PCO_2$ was lower than uncorrected value, and it's relationship was ${\Delta}PCO_2=1.11$ ${\Delta}Temp+1.81$(r=0.50, P<0.01). 3. The corrected value of $PO_2$ was lower than uncorrected value, and it' s relationship was ${\Delta}PO_2=5.21$ ${\Delta}Temp-1.45$(r=0.32, P<0.01). But there was no clinical significance. 4. The corrected values of $HCO_{3^-}$, base excess, $CO_2$ content and oxygen saturation were similar with uncorrected values. In summery, the values of pH and $PCO_2$were significantly changed by temperature-correction. Because of the neutral point of water (pH=pOH) rises as temperature falls and it change in parallel with the changes in blood pH, a corrected pH of 7.4, $PaCO_2$ of 40mmHg during deep hypothermia would reflect a profound respiratory acidosis. Therefore, the use of the uncorrected value at $37^{\circ}C$ is more preferable and valid means of assessing acid-base management regardless of actual patient temperature.