• Asian-Australasian Journal of Animal Sciences
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• 제8권2호
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• pp.145-149
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• 1995

Validity of use of a Y-maze for determining a foraging strategy of cattle was investigated with the object of establishing a procedure of testing foraging strategies of large herbivores. Cattle were placed in a start box of a Y-maze, forced into either goal arm and allowed to consume half of the feed at the end of the arm. Then, cattle were returned to the start box and allowed to choose either arm in the second half of a trial. This time animals were allowed to deplete the feed in the goal arm they chose. A return to the previous arm was recorded a "stay" Choice of the other arm was recorded as a "shift". Shift strategy was not observed. Rather, their behavior appeared either random or stay. However, it might have been caused by inappropriateness of the application of the apparatus and/or the procedure used in the study of foraging behavior of rats. Although the existence of lateral preference was suggested, further study with an elaborated procedure will be necessary to investigate foraging strategies of cattle.

• 아동학회지
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• 제7권2호
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• pp.17-32
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• 1986

The purpose of the present research was to study (1) children's sex-stereotyped perception toward adult occupations, and (2) the impact of traditional sex-stereotypes on future occupational preference. The subjects of this study were 120 children, 3 to 8 years of age enrolled in kindergatens and elementary schools. The instrument was developed by the researcher and consisted of 10 occupations which are traditionally sex-typed in Korean society. 5 male and female sex-typed occupations were selected with the participation of 200 college students. These occupations were illustrated on 10 pictorial cards, and short verbal explanations were given for each of them. It was found that: (1) Levels of children's perception of occupational sex stereotypes show that children aged five to six are marked comparatively higher than those aged three to four in the perception of occupation, children of seven to eight age indicate slightly downward; however, they are not differed significantly from those of five to six. (2) As far as levels of children'5 perception of occupational sex stereotypes aged three to four, five to six and seven to eight are concerned, interaction between age and sex was not shown significantly. Female children were more stereotyped at almost all age levels. (3) Irrespective of sex and age, all subjects were more familiar with male than with female occupations. (4) in the choice of future occupations, boys as well as girls preferred sex-stereotyped occupations for themselves. Boy's choices were more stereotyped than girls', but the number of kinds of occupations chosen by boys and by girls was not different. (5) There was an increase with age in the number of children who gave future occupational choices.

• 한국식생활문화학회지
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• 제27권6호
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• pp.737-742
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• 2012

This study examined the quality characteristics of Gondre tofu containing 0, 0.1, 0.2, and 0.3% Cirsium setidens powder. Quality and sensory tests of Gondre tofu were performed. The yield rate of tofu decreased with the addition of Cirsium setidens powder. The pH of tofu decreased after the addition of Cirsium setidens powder. During 8 days storage, the addition of Cirsium setidens powder to tofu did not effectively inhibit the number of total aerobic bacteria. The L, a and b values of tofu decreased with increasing amount of Cirsium setidens powder added. In the texture properties, the hardness, cohesiveness, gumminess and brittleness increased, whereas the springiness decreased. The results of sensory evaluation showed that tofu containing 0, 0.1, and 0.2% Cirsium setidens powder had a higher taste, texture preference and overall acceptability than 0.3% Cirsium setidens powder. Therefore, the addition up to 0.2% Cirsium setidens powder positively affects the sensory evaluation of Gondre tofu. The addition 0.2% Cirsium setidens powder might be considered the most appropriate choice for manufacturing Gondre tofu.

• 한국의류학회지
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• 제46권6호
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• pp.1074-1087
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• 2022

This study reports an optimization of a 3D printed wrist brace (WB) for various tilting angles (0°, 45°, 90°) of the re-entrant (RE) pattern and thickness (2 mm, 4 mm) using thermoplastic polyurethane (TPU) filaments and thermoplastic elastomer (TPE) filaments. The actual printing time, weight, Poisson's ratio, and tensile property of the manufactured samples were analyzed. The results confirmed that the actual printing time and weight increased with increasing thickness, regardless of the filament type. All tilting angles of the WB showed a negative Poisson's ratio (NPR), the largest of which appeared at 90°. The results of the tensile property analysis showed that a 90° tilting angle also had the largest value of elongation and stress. From these results, we conclude that the most suitable wrist brace is one in which the actual printing time is low, the weight is minimized to a thickness of 2 mm, and the tilting angle of the RE pattern is 90° for good shock absorption. The choice of filaments may be decided upon according to the user's preference, since the TPU is stiff and the TPE is elastic.

• 한국지역사회생활과학회지
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• 제11권1호
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• pp.9-18
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• 2000

The purposed of the study was to assess customer satisfaction concerning foodservice quality characteristics by using developed DINESERV model for university employee foodservices. Specially, it was intended to develop the tool which assesses the differences between customer importance and perceptions of customer with actual foodservice delivery by university employee foodservices. Questionnaires were distributed to 300 un9iversity employees. Total 230 university employees responded with a usable response rate of 67.7%. Statistical data analysis was completed using SAS programs for descriptive analysis and t-test. The results of the study are as follows: 1) Employees´first choice was distance when they select foodserveices. They answered their preference as the first factor when they order menu in the foodservices. The first complain factor concerning university foodservices was the taste of food. 2) Customers did not satisfied with the foodservice quality of university employee foodservices. Importance mean score of service quality was 3.81 out of 5 but percption mean score of service quality was 3.10. Importance mean score of food quality was 4.11 out of 5 but perception mean score of food quality was 2.96. 3) Customers´satisfaction of service quality by dimensions were as following order: assurance > reliability > responsiveness > empathy > tangibles. And customers´satisfaction of food quality by dimensions were as following order: nutrition > food > price > sanitation. There were no significant difference about customer satisfaction between contracted management and self-operated.

• 대한지역사회영양학회지
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• 제5권2호
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• pp.324-332
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• 2000

The purpose of the study was to assess customer satisfaction concerning service quality characteristics of university foodservice by using a developed DINESERV model. In particular, it was intended to develop a tool to assess the difference between customer judgements on importance and customers perceptions with actual service delivery by university foodservices. Quenstionnaires were distributed to 1,000 university students. A total at 820 university students responded with a usable response rate of 77.7%. A statistical data analysis was completed using SAS programs for descriptive analysis; a t-test, chi-square test and Dunan's multiple range test. The results of the study are as follows; 1) The mean number of students visiting university foodservices per week for males was larger than that of females. The students' first choice depended on distance when they selected foodservices. They answered their preference as the first factor when they order a particular menu items in foodservices. The first complaint factor concerning university foodservices was the price of the food. 2) Customers was not satisfied with the quality of the service of university foodservices. The important mean score of the service quality was 3.63 out of 5, but the perception mean score of the service quality was 2.87. Therefore, there was a gap(0.76) between the importance score and perception score. 3) Customers' satisfaction with the service quality by dimensions wee int he follow order: assurance>reliability>responsiveness>tangibles>empathy. Customers were more satisfied with the service quality of contracted management than that of self-operated facilities.

• 한국식생활문화학회지
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• 제32권5호
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• pp.412-420
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• 2017

This study present base data for development of vinegar-based source and marketing strategies for penetration of the global market for local source companies by comparing and analyzing the awareness and choice factors of vinegar-based sauces by foreign consumers. Preference (p<0.05), matching food (p<0.001), number of purchases (p<0.001), place of purchase (p<0.001), information source (p<0.001), importance of selective attributes (p<0.05), and most frequently purchased vinegar-based sauces (p<0.01) differed significantly according to nationality. There were also significant differences by nationality in purchase intention (p<0.05), packaging (p<0.001), and purchase considerations (p<0.001) of naturally fermented vinegar-based sauce. Developing of vinegar-based sauces and menus should be combined so that it suitable for the food culture of each country.

• Journal of Ecology and Environment
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• 제47권4호
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• pp.193-199
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• 2023

Background: The least weasel (Mustela nivalis) holds the distinction of being the world's smallest carnivorous animal, yet its presence in South Korea has remained poorly understood. To address this knowledge gap, this study investigates the habitat preferences and distribution of the least weasel in South Korea. Results: Our study compiled presence data from various sources, including citizen reports, national surveys, and expert observations. The results confirmed the nationwide presence of the least weasel in mainland South Korea, with notable concentration regions such as Gangwon province. Among the various habitats, forest edges and forests emerged as the predominant choice, with over half of the documented locations situated within these environments, particularly in broadleaf forests. Additionally, the data reveal a year-round presence of the least weasel, with recorded cases occurring at varying levels throughout the year. Conclusions: Our research advances the understanding of least weasels in South Korea. Despite the relatively modest dataset, our results provide as a valuable resource for future conservation initiatives, emphasizing the significance of forested landscapes. Additionally, it assists in identifying priority areas for protection and management efforts. To secure the future of the least weasel in South Korea and beyond, further research, including long-term monitoring and genetic studies, is imperative.

• 대한영양사협회학술지
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• 제21권4호
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• pp.291-307
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• 2015

This study was aimed to investigate management conditions and dietitians' perception for improvement of school milk programs. Using an online sampling method, collected data from 1,723 dietitians nationwide were analyzed. The results show that 44.4% of respondents carried out the cyclic school milk program, providing various types of dairy products either weekly or monthly. Further, 80.3% of respondents answered that preference survey results were a determining factor in their choice of school milk provider, and 55.9% said that a school steering committee made the decision on relevant facts of the school milk program. For diversification of school milk type, 60.5% of respondents wanted to maintain the current system, and 39.5% answered that milk type needed to be diversified. The respondents preferred fermented milk products, functional milk, and processed milk, in order, if school milk type is diversified. To improve perception and knowledge about milk, 66.0% of respondents thought that nutrition education by a nutrition teacher would be the most effective, and parent's letters or a nutrition newsletter would be helpful. More than half of respondents (55.0%) disagreed with a merged program for school foodservice and milk.

• 동아시아식생활학회지
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• 제17권3호
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• pp.425-431
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• 2007

This study focused on the attribution factors affecting customers' satisfaction and revisit behaviors related to ice cream stores. For this study, 180 ice cream consumers who were patrons of ice cream franchise stores were randomly selected. Among them, 31 did not completed the survey. Therefore, a total of 149 survey questionnaires were analyzed for the results. All results were carried out using the frequency, factor analysis, cross tabs, and regression procedure of the SPSS 10.0 package. The results indicated that customers who visit ice cream stores $2{\sim}3$ times per month have a preference for a particular ice cream store. Determinant factors for ice cream specialty stores were summarized as the extensiveness of the menu, advertisements and familiarity, economical benefits, convenience inside the store, location and accessibility, and kindness. Among these, four factors (extensiveness of menu, advertisement and reputation, economical benefits, location and accessibility) significantly affected the level of customer satisfaction.