• Korean Journal of Food Science and Technology
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• v.15 no.3
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• pp.307-313
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• 1983

Soybeans ans black-eyed peas, chosen as test samples of dry beans, were subjected to soaking and cooking treatments to develop quick cookig methods and study their effects on quality of cooked products. The results of the study are summarized as follow: 1. Of the soaking methods tested, soaking soybeans in 3% sodium bicarbonate (SBC) solution and black-eyed peas in 0.5-1% SBC solution followed by cooking them in water at $95-100^{\circ}C$ required 40 minutes and 10 minutes of cooking time, respectively. When compared to 180 minutes of cooking time for soybeans and 40 minutes of that for black-eyed peas by conventional cooking method (Control), soaking dry beans in optimum SBC solutions reduced cooking time by over 80%. 2. Among cooking methods tested, steam cooking at $121^{\circ}C$ was the most effective one in reducing cooking time of soybeans (15 min.). Black-eyed peas sacked in water required 6 minutes of cooking time in 1% SBC solution at $95-100^{\circ}C$, and 5 minutes of that in steam at $121^{\circ}C$. 3. Quality of cooked beans with optimum texture was evaluated by sensory panel and Gardner Color Difference Meter. Beans cooked in steam at $121^{\circ}C$ had better overall quality than those cooked by other methods. Beans soaked in optimum SBC solution had quality as good as control, whereas beans cooked in SBC solution had worse quality than control. 4. These results indicated that cooking time of soybeans could be drastically reduced by either steam cooking at $121^{\circ}C$ or soaking in 3% SBC solution followed by cooking in water at $95-100^{\circ}C$. Cooking time of black-eyed peas could be significantly shortened by either steam cooking at $121^{\circ}C$ or soaking in 0.5-1% SBC solution followed by cooking in water at $95-100^{\circ}C$.

• Korea journal of population studies
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• v.26 no.2
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• pp.197-219
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• 2003

Using the panel data from the National Longitudinal Survey of Youth 79, we test the effects of relative status inconsistency within American young couples on the direction of migration as well as on migration propensities. Key findings in this study indicate that only couples in which the wife's education is greater than the husband's education are less likely to migrate than couples for which the wife's status is as lower than the husband's. There are no differences in the propensity for rural couples to migrate to urban counties or for urban couples to migrate to rural counties based on status inconsistency between spouses. However, we find that there is the gendered difference in the effect of status inconsistency on the probability of family migration. A spouse's higher status has an impact on a wife's probability of migration but does not affect a husband's migration propensity in a comparable situation. These findings are most consistent with a gender role perspective on migration since increases in the wife's status have little effect on family migration, once the presence and age of children is controlled.

• Management & Information Systems Review
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• v.34 no.3
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• pp.101-123
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• 2015

Amidst the growing uncertainty in external environments, securing and retaining superior human resources is becoming emphasized as a key means for organizations to achieve competitive advantages. Particularly, star employees-human resources that are characterized by their ability to create extraordinary performance relative to other peers-are increasingly gaining attention in both academia and industry because of its importance in knowledge-based industries. However, despite the prevailing recognition for star employees, few previous literature have attempted to empirically test the direct relationship between the ratio of star employees in an organization and organizational performance. Considering both the potential for positive and negative influence of star employees on organizations, the relationship between the ratio of star employees and organizational performance can not only be a simple linear relationship but can also exist in a curvilinear form. Building on the existing literature on star employees, this paper establishes competing hypotheses for the two possibilities of curvilinear relationship; as the ratio of star employees increases, marginal effects can either increase (i.e., U-shaped curvilinear relationship) or decrease (i.e., inverted U-shaped curvilinear relationship). Employing an unbalanced panel data of 35 Korean brokerage firms between years 2008 and 2013 with 134 observations, the relationship between the ratio of best analysts (i.e. star employees) as selected by Maeil Business Newspaper and financial performance (i.e. organizational performance) of corresponding brokerage firms is examined. Empirical results indicate that while organizational performance increases as the ratio of star employees increases, its positive effect diminishes over time which provides support for the curvilinear relationship with decreasing marginal effects. Our research findings imply that star employees create value in knowledge-based industries; at the same time, implications are given as results calls for caution for excessive dependence on star employees beyond a certain level.

• Applied Biological Chemistry
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• v.42 no.1
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• pp.58-62
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• 1999

Method to access qualities of brown sauce and optimize its cooking conditions was studied by sensory evaluation and response surface methodology. Cooks of an hotel, sauce experts, were selected as sensory panelists, and the brown sauce cooking conditions practically used in an hotel were adopted to prepare sauce samples for the sensory test. The cooking conditions were designed with two factors, i.e., one factor of roux contents with three levels and the other factor of cooking times with three levels, which were known as most important in sauce cooking. Sensory acceptance evaluation with intensity 7 grades was applied for several sauce attributes such as color, flavour, viscosity, taste and overall. Ability of each panel to perceive the differences between the brown sauces prepared under different cooking conditions was judged, and only data of the 9 panelists proved as reliable among the 12 panelists were reflected. The acceptances by different cooking conditions were found to be in the order of 11 > 9 > 13% roux contents and 8 > 9 > 7 hr cooking times. Response surface methodology was treated with second-order model on the sensory data and the optimum cooking conditions with the highest acceptances were $10.3{\sim}10.8%$ roux content and 8 hr cooking time.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.47-51
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• 2003

To evaluate the quality of commercial ginger tea, we compared physicochemical (sugar content, pH, acidity, color, viscosity, transparancy) and sensory (7-point scoring test, 18 experienced panel members) characteristics of commercial ginger tea with home-made one. Additionally, we assessed the opinion of Food and Nutrition specialists, about commercial ginger tea. Questionaires were hand delivered to 530 subjects consisted of University students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Youngin, Taejon, Chungju, Taegu, Kwangju, Pusan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Program for Window (mean, ANOVA, $\chi$$^2$). The questionaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Commercial ginger tea was lower in transparancy, Hunter color (L and b value) and viscosity than home-made one. However, commercial tea was not significantly different in sugar content, pH, acidity and Hunter color a value compared to home-made one. Also, among sensory attributes, over-all preference and flavor, sweetness were not significantly different between commercial and home - made one, However, scores of color, taste and pungency of home-made ginger tea were significantly higher than commercial one (p<0.05). Factors to be improved for commercial ginger tea were in the order of ginger content (28.6%), flavor (25.2%) and sweetness (24.5%).

• Journal of the Society of Naval Architects of Korea
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• v.30 no.2
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• pp.66-75
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• 1993

Flow control devices, such as flow liners, are frequently introduced hi a cavitation tunnel in order to reduce the tunnel blockage effect, when a three-dimensional wake distribution is simulated using a complete ship model or a dummy model. In order to estimate the tunnel wall effect and to evaluate the effect of flow liners on the simulated wake distribution, a surface panel method is adopted for the calculation of the flow around a ship model and flow liners installed in a rectangular test section of a cavitation tunnel. Calculation results on the Sydney Express ship model show that the tunnel wall effect on the hull surface pressure distribution is negligible for less than 5% blockage and can be appreciable for more than 20% blockage. The flow liners accelerate the flow near the after body of the ship model, so that the pressure gradient there becomes more favorable and accordingly the boundary layer thickness would be reduced. Since the resulting wake distribution is assumed to resemble the full scale wake, flow liners can also be used to simulate an estimated full scale wake without modifying the ship model. Boundary layer calculation should be incorporated in order to correlate the calculated wake distribution with tole measured one.

• Journal of the East Asian Society of Dietary Life
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• v.12 no.5
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• pp.370-378
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• 2002

To assess the quality of commercial Sujongkwa, we compared physicochemical and sensory characteristics of commercial Sujongkwa with home-made one. Two different brands of Sujongkwa and home-made one were analyzed for physicochemical (sugar content, pH, acidity, color, viscosity, transparency) and sensory characteristics (7-point scoring test, 15 experienced panel members). Separately, we assessed the opinion of food and nutrition specialists about the commercial Sujongkwa. Questionnaires were hand delivered to 530 subjects consisted of university students and faculties of Department of Food and Nutrition at 8 cities (Seoul, Incheon, Yongin, Daejon, Chungju, Daegu, Kwangju, Busan) in Korea and the complete data of 328 subjects were statistically analyzed using SPSS Propam for Window (mean, ANOVA, $\chi$$^2$). The questionnaires were consisted of sociodemographics, frequency and occasion of purchasing, opinion of quality and improvement points. Both commercial Sujongkwas were lower in sugar content, transparency, color(L and b value) and viscosity, and commercial brand B was higher in pH and color a value than home-made one. Also, among sensory characteristics, over-all preference and color for brand B were significantly higher than those for brand A and home-made one (p<0.05). Especially, the scores of over-all preference were 1.9 for brand A, 5.7 for brand B, and 4.9 for home-made Sujongkwa. Points to be improved for commercial Sujongkwa were in order of sweetness (33.0%), pungency (24.2%), dried persimmon (19.1%).

• KSCE Journal of Civil and Environmental Engineering Research
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• v.34 no.6
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• pp.1707-1721
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• 2014

Half-depth panels were developed with the merits of CIP (Cast In Place) decks and precast decks for constructability and fast construction. In this paper, details of half-depth panels with pre-tensioning were suggested. For evaluation of structural performance, five half-depth panel specimens were fabricated and static tests were conducted. The cross-sections of these specimens were composed of pre-tensioned half-depth panels and pre-tensioned two-span half-depth panels. Test parameters were the amount of the prestressing force and the longitudinal reinforcements. Static tests on simply-supported slabs showed that ultimate strength was 1.55 times greater than calculated nominal strength. The flexural strength was only 10 % increased and the influence on crack width control was negligible when the member of tendons was increased twice. For two-span continuous specimens, the ultimate strength increased 1.2 times and 1.38 times respectively as the reinforcement was additionally provided. The verified half-depth panels by this research can be effectively utilized for the fast replacement or construction of bridges.

• Journal of The Korean Association For Science Education
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• v.36 no.3
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• pp.499-507
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• 2016

A flipped learning class was held in an attempt to overcome the limits of lecture-type classes in pre-service science teacher training and to provide a student-oriented education suitable for digital native generation. The principles of teaching-learning in flipped learning were applied to the general ADDIE model to design the class; learning materials were developed accordingly. The developed flipped learning materials and class design were verified for their validity using an expert panel's Delphi method and validity test, in which the validity was verified with 0.75 CVR. The developed flipped learning materials were applied to the theory of science education and the instructional effectiveness was analyzed. The results suggest that the students' motivation to study, interest, and confidence in learning increased; however, their satisfaction in class decreased by 30% as compared to the lecture-type class and their self-confidence in the improvement of their academic achievement was not sufficient. In order for a flipped learning class to be successful, the class should be small in size, which would ensure appropriate teacher-student communication and individualized learning; also, the students' burden of learning should be reduced and accessibility to video materials for pre-class learning should be reinforced.

• Resources Recycling
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• v.24 no.2
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• pp.13-22
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• 2015

$CO_2$ emitted from building materials and construction materials industry reaches about 67 million tons, which occupy about 30 % of $CO_2$ emitted from the construction field. Controls on the use of consumed fossil fuels and reduction of emission gases are essential for the reduction of $CO_2$ in the construction area as we reduce the second and third curing to emit $CO_2$ in the construction materials industry. Accordingly, this study applied the low energy curing admixture (hereinafter "LA") to the extruded panels to observe the physical properties, depending on the mixing amount of fiber, type of fiber and mixing ratio of fiber. The type of fiber did not appear to be a main factor to affect strength, while the LA mixing ratio and mixing amount of fiber appeared to be major factors to affect strength. Especially, the highest strength was developed when the LA mixing ratio was 40%, whereas the test object with the mixing ratio of 50% resulted in the decrease of strength. In addition, it appeared that the mixing ratio of fiber greatly affected flexural strength and strength increased as the mixing ratio increased.