• Culinary science and hospitality research
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• v.16 no.1
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• pp.254-268
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• 2010

The purpose of this study is to determine the relative importance of restaurant attributes, preference in choosing a restaurant and to find out differences between segments. The web survey was conducted among 400 customers(aged from 20~39 years old) who lived in Seoul and Kyunggi, Incheon Province, from the period of August 23 to September 4, 2009. The statistical data analyses were performed using SPSS/WIN 12.0 for the conjoint analysis. The main results of this study were as follows : according to the analysis on the attributes and the levels of restaurants, the relative importance of restaurant attributes was assessed in taste (43.46%), price(27.62%), restaurant type(18.49%) and atmosphere(10.44%). Differences were found among three segments by the cluster analysis. Relative importance of restaurant attributes was assessed in price (45.96%), restaurant type(40.00%), taste(11.93%) and atmosphere(2.11%) in segment 1, taste(50.93%), price (33.37%), restaurant type(10.75%) and atmosphere(4.95%) in segment 2 and taste(56.24%), restaurant type (22.60%), price(14.06%) and atmosphere(7.10%) in segment 3. The results of the conjoint analysis indicated that customers preferred a restaurant with 'tasty food & various menu items', 'food priced 10,000~20,000 won', 'calm atmosphere' and 'the type of family restaurant'. The customers in segment 1 preferred a restaurant with 'not tasty food & simple menu', 'food priced more than 20,000 won', 'calm atmosphere' and 'the type of fine-dining restaurant'. The customers in segments 2 preferred a restaurant with 'tasty food & various menu items', 'food priced less than 10,000 won', 'exciting atmosphere' and 'the type of fine-dining restaurant' and the customers in segments 3 preferred a restaurant with 'tasty food & various menu items', 'food priced 10,000~20,000 won', 'calm atmosphere' and 'the type of family restaurant'.

• Child Health Nursing Research
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• v.7 no.1
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• pp.62-73
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• 2001

The purpose of the study is to identify the differences about knowledge and attitude between the subjects exposed to pc pornography and the control group not exposed to pc pornography. The study was executed from July 12 through July 16. The subjects were 423 middle school boys. The comparison points were their ethical sexual knowledges and sexual attitudes. The collected data was analysed by SPSS WIN(including multiplicand, percentage, χ²-test, revised Fisher and t-test). The results of their study were as follows ; 1. The pc-related characteristics of the subjects. The subjects exposed pc pornography showed 51.8％ rate of exposure to printed pornography. The control group showed the rate of 26.4％. The former group owned their pc(81.5％), however, the latter group showed 66.7％. The former group set their pc sets in their study rooms(66.1％) however, the latter group installed those in their study rooms(73.6％). The former group experienced internet pc communications(62.5％),however, the latter group showed 40.2％. The former group made use of their pc sets in recreation(entertainment) programs(77.0％), however, the latter group showed the rate of 67.8％. The former group showed that their school performance levelled up after their pc manipulation(80.0％), however, the latter group showed the rate of 86.2％. The former group replied that their pc manipulation contributed to their friendship(50.3％), however, the latter group showed the higher rate of 74.7％. The both groups replied that their family dialogs and contacts rather reduced (78.9％ and 78.2％ respectively). The both groups revealed that they reduced the TV watching the rate 76.5％ and 48.3％ respectively. The differences between two groups were surveyed in the level of 95％ significance and the items such as 'contacts to printed pornography, pc possession or none, pc use rate, friendship occasions and the reduced time of TV watching' showed the significant differences. 2. The differences of two groups' sexual knowledges. As to the sexual knowledges, the both groups showed 41.1 and 34.1 points against 100 points respectively. The statistical differences were significant(t=2.72, p=.007). The 5 items among 17 showed the significant differences between two groups. 'The concept of masturbation' was χ²=5.033, p=.025. 'The prejudice to masturbation' showed χ²=9.902, p=.002 'The difference between female and male as to sexual excitement' showed χ²=7.985, p=.005. 'The positiveness of masturbation' showed χ²=10.205, p=.001. 'The differences between two sexes as to sexual impulse and sexual desire' showed χ²=8.463, p=.004. In conclusion, The former group showed the higher knowledges than the latter group. 3. The differences of two groups' sexual attitudes. The 4 items such as 'the curiosity to the other sex'(t=2.22, p=.027), 'the attention to pornography'(t=3.39, p=.001), 'the permission to pre-marriage intercourse'(t=2.15, p=.032) and 'the preference to the female body exposure'(t=2.67, p=.008) showed the differences between two groups as to sexual attitudes.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.207-220
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• 2015

The purpose of this study was to evaluate the quality properties of muffins added with different concentrations(0, 3, 6, 9, and 12%) of wheat sprout powder. The height of muffins were decreased by the addition of wheat sprout powder. The weight and the baking loss rate of muffins were not significantly different among all sample groups. The volume and specific loaf volume of muffins were decreased by the addition of wheat sprout powder. The moisture content of the samples with wheat sprout powder was higher, but the pH of muffins was lower than those of the control group. DPPH radical scavenging activity of the control group was 18.17%, whereas the samples with wheat sprout powder ranged from 21.13~34.67%. In color of crumb, the L and a value were decreased, but the b value was increased significantly by the addition of wheat sprout powder. The hardness and brittleness of textural properties of muffins were not significantly different between control and groups with 3%, 6%, and 9% of wheat sprout powder. Sensory evaluation scores in terms of after swallowing, appearance, flavor, taste, texture and overall preference of groups with 3% and 6% of wheat sprout powder did not show any significant difference or were higher when compared to the control group. Result indicated that the optimal concentration of wheat sprout powder into the muffin formula was 6%(w/w).

• Culinary science and hospitality research
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• v.21 no.4
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• pp.42-54
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• 2015

The purpose of this study was to investigate the quality characteristics of cookies prepared with dropwort powder(0, 2, 4, 6, and 8%) for flour. The bulk density of cookie dough of groups with dropwort powder shows significantly differences when compared to the control group. The pH of cookie dough and cookies were decreased by addition of dropwort powder. The moisture content of the groups with dropwort powder was higher than that of the control group. The weight and width of the groups with dropwort powder was lower than those of the control group. The spread ratio of the groups with dropwort powder was lower but the loss rate of cookies was higher than those of the control group. In color, the L, a, and b value was decreased significantly by addition of dropwort powder. The hardness of the groups with 2% and 4% dropwort powder was higher than that of the control group. DPPH radical scavenging activity of the control group was 20.62%, whereas the groups with dropwort powder ranged from 32.11~65.10%. Sensory evaluation scores in terms of appearance, flavor, taste, texture, and overall preference of groups with 2% and 4% of dropwort powder did not show any significantly differences when compared to the control group. Based on the above results, using less than 4% of the dropwort powder would be proper to make cookies.

• Culinary science and hospitality research
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• v.20 no.3
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• pp.100-112
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• 2014

This study investigates the characteristics of cookies added with yacon. The addition of yacon powder did not affect the density of the cookies and decreased pH level. The moisture content was the highest in the cookies with 12% of yacon. Spread ratio was the highest in the cookies containing yacon powder. The loss rate and leavening rate of the cookies decreased with increasing amounts of yacon powder. Lightness and yellowness decreased significantly while redness increased significantly with a high content of yacon powder in the formulation. The hardness of the control group was higher than that of the cookies prepared with different levels of yacon powder. The antioxidant activity was estimated by DPPH free radical scavenging activity and the total phenolic acid content in yacon powder and cookies. The consumer acceptability score for the 6% yacon cookie group ranked significantly higher than the other groups in overall preference, appearance, flavor, taste and color. Through this experiment, this study exhibited both the functional and health based benefits of yacon when it is added to cookies and confirmed the development feasibility of yacon cookies considering consumer satisfaction.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.105-115
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• 2013

Maillard reaction flavors had been tried by using krill hydrolysate and precursors in order to develop Teriyaki sauce with the reaction flavors. Also, the study for applying krill to Teriyaki sauce had been tried by using krill instead of eel bones. To make boiled-type and grilled-type reaction flavors, krill hydrolysate was used with other precursors such as serine, glucose and glucosamine. In the dynamic analysis of headspace volatile compounds, 20 mL reaction flavor was analyzed by the combined system of purge & trap, automatic desorber, gas chromatography and mass selective detector. Three kinds of Teriyaki sauce were developed with reaction flavor, krill and eel bones, and their products were evaluated by 10 items of cooked vegetables, cooked potatoes, boiled shrimp, grilled shrimp, fishy smell, pungent aroma, burned smell, sweety aroma, chemical smell, mud smell and preference. In the results of headspace analysis, 35 and 33 volatile compounds were identified from grilled-type and boiled-type reaction flavors. Grilled-type had sulfur-containing, aliphatic compounds, alcohols, ketones, pyrazines, and other aromatic compounds, and grilled-type had aldehydes, furans, other nitrogen-containing compounds. In the sensory evaluation of Teriyaki sauce, the items of roasted shrimp and sweety aroma showed significant differences for grilled-type application to Teriyaki sauce. The above results show the possible application of grilled-type reaction flavor to Teriyaki sauce.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1068-1075
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• 2001

Effect of soybean-curd whey on the dongchimi fermentation was investigated by measuring physicochemical and sensory characteristics during fermentation at 1$0^{\circ}C$. Dongchimi was prepared with various levels (0, 2, 5, and 10%) of soybean-curd whey. During fermentation, whereas salt concentrations of dongchimi liquid (1.1 ~ 2.0%) were similar among treatments, greater decrease in pH, but greater increase of total acidity, reducing sugar content, number of lactic acid bacteria and turbidity were observed in dongchimi with soybean-curd whey than those of control from the 2nd to the 9th day of fermentation. But at the 16th day of fermentation, acidity, turbidity and number of lactic acid bacteria of dongchimi with soybean-curd whey were similar to those of control. Reducing sugar content of soybean-curd whey addition groups maintained higher than that of control. The Hunter color L value decreased gradually and that of dongchimi with soybean-curd whey was lower than that of control. b value of control increased, but soybean-curd whey addition groups decreased during fermentation. Hardness and fracturability, determined by texture analyser, were higher in soybean-curd whey addition groups than control. Sensory evaluation showed that the scores of turbidity, sweet taste, savory taste, hardness and over-all preference were significantly higher in soybean-curd whey addition groups than control (p<0.05) ; the highest with 5% soybean-curd whey addition followed by 2% addition. dongchimi with 5% soybean-curd whey addition was the most preferable one with the score of 6.5.

• Journal of Korean Society of Forest Science
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• v.89 no.2
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• pp.145-160
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• 2000

This study is focused to the national park of Korean typical Sea Hally$\check{o}$ Haesang, and its visual resources and practiced inspect course by the way of suppositions and tests, to show the visual resource management objectively, and that of qualitative basic data. Accordingly by measuring the physical amount spatial structure with the visual amount originated from the Mesh Analyzing Method and the Visual Preference from the Scenic Beauty Estimation(S.B.E.) method and analyzed the valuation of the visual resource by Iverson method. Spatial image structure measured by Semantic Differential(S.D.) Scale was shown through the factor analysis algorithm for the analyzing psychological amount and examined the flowing out of decisive factor and the objective importance related to the mutual factors by appling the measurement of the visual quality. As a national Park, the visual factors that have natural landscape harmonized with forest, sky, surface of the water, curious stones and rocks, and temples should be escalated their values affirmatively so as to be the scenery of pointed direction and enjoyable, and it is of more needed for visual resource and its' controlling technique to make artificial structures more intentional planning and systemical setting. When we are viewing the improvement for the national park along with the visual resource management, reasonable level of development is needed, because when men interference surpass plantations and leasts will be damaged and the quality of natural landscape can be lowered, so it is needed to set up a management end, tangibly or clearly; and it is permitted limit coming and going ablably by accounting the suitable number for availing. But the controling end should be set in every level, positive management, very actively within the permissive varcability. It is the main business for the national park to prevent the damage from human for their gay life or to prevent the damage of a land carpet, and to restorate for the visual resource management.

• Korean journal of applied entomology
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• v.21 no.2 s.51
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• pp.87-94
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• 1982

The mymarids egg parasite of rice planthopper, Anagrus nr. flaveolus, were investigated to know their parasitic activities after overwitering in the paddy banks and barley fields, their host preferences and seasonal variations in the pesticide sprayed and unsprayed paddy fields of Gyeongnam province O.R.D. at Jinju from 1977 to 1979. The parasitic activities of Anagrus nr. flaveolus after overwintering in the paddy banks were high early in April and tended to decrease remarkably since mid-April by moving to the barley fields. The parasitic rate of Anagrus nr. flavelous was $47.2\~88\%$ between middle and late in April, the peak of egg deposition period. Anagrus nr. flaveolus parasitized Laodelphax striatellus, Nilaparvata lugens, and Sogatella furcifera, but didn't attack the eggs of Nephotettix cincticeps in the paddy fields. High preference was observed with Laodelphax steriatellus. The parasitic activities of Anagrus nr. flaveolus in the pesticide sprayed paddy fields were high in early July and from late August to early September. The parasitic rate in the pesticide unsprayed fields were higher than those of sprayed fields during the pesticide spraying period, from July to August and parasitic activities were active from October to before coming winter.

• Journal of the Korean Geographical Society
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• v.50 no.4
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• pp.407-430
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• 2015

The purpose of this study is to prove double faced heterotopiatic placeness of North Korea which can be highlighted to one aspect through priming test. Korean-Americans are found to have a perception of North Korea as a closed society where political leader cult is practiced, Pyongyang as a display city. They have Christian nostalgia toward it as a place where Christianity was first introduced to. North Korea's heterotopiatic placeness is sharing the 5,000 years of history of the Korea peninsula on the one hand and being a closed dictatorship place on the other. North Korea is kept isolated and closed but has had a liminal space through the intentional open system like special economic zone. Pyongyang is the city for specific class where it shows the heterotopiatic character. Priming is found effective in Yeongbyun, a place of extreme mixtures placeness as being the hometown of the beloved Korean poet Kim So-Wol and the site of nuclear weapon experiment but Korean-Americans have not found any priming effect regarding the Geumgang mountain tour. As to the Arirang performance, a man-made landscape expressing North Korea's sense of value and ideology, priming resulted in preference. This study raises the needs for understanding North Korea as a multifaced placeness and it can purposely be emphasized and changed to contribute the two Korea's unification.