• Journal of Internet Computing and Services
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• v.10 no.6
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• pp.51-79
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• 2009

Today the service industry is growing, and differentiated services for marketing and service quality is emerging as a serious problem. Until now, the WebCam is used for observation, and the negative aspects, such as from a human rights issue has become. Discipline and Punish is not to use a webcam to customer satisfaction research is needed. Therefore, wireless monitoring in WebCam service quality of the service reconfiguration and service quality factors for the configuration of the customer's preference regarding how research was recognized. Configuration of the service quality factors WebCam service customer satisfaction and customer loyalty was to identify factors that affect. These services to study the correlation between the quality variables WebCam provides wireless monitoring services for the preschool and children, a survey of the house. Configuring a wireless monitoring service quality in order to research the factors WebCam video quality and transmission speed, mobility and portability, convenience, visibility, reliability, and the interaction of the castle set. Severely and video quality and transmission speed, visibility, reliability, customer satisfaction, the interaction factors are said. Inclination to participate in social issues, innovation, digital devices that use a skilled, depending on the difference in the service quality has been confirmed. However, the age and quality of service awareness and job types showed a low correlation, and the marketing of these results will be discussed and how that can be used.

• Korean Journal of Ecology and Environment
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• v.36 no.2 s.103
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• pp.208-214
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• 2003

Four species of water fleas (Daphnia magna, Daphnia pulex, Daphnia galeata, and Moina macrocopa) were examined for the clarification of their reproduction with culture conditions. The reproduction tests of water flea by the culture conditions were carried out. For the comparison of the reproduction rate, five media (manure-soil medium, DIN medium, M4 medium, EPA medium, fertilizer medium) were applied to determine the best medium. Daphnia magna, Daphnia pulex, and Moina macrocopa were appeared the best reproduction in the manure-soil medium at $20^{\circ}C.$ The lifespan and young reproduction were better in manure-soil medium than the others. But Daphnia galeata was lived for 34 days in the fertilizer medium at $20^{\circ}C.$ The culture of Daphnia galeata was difficult to rear than the other species. In the current study, the microcystin of Microcystis sp. did not particularly affect on the survival of water fleas. But the lifespan was short and the reproduction rate was low. Therefore water flea have a preference for Scenedesmus sp. than Microcystis sp. On the condition of the feeding Scenedesmus sp., all examined water fleas appeared to have the longest lifespan and the most young water fleas produced at any medium and temperature as compared with the feeding the Microcystis sp. For the culture temperature, the lifespan was longer on $20^{\circ}C$ than $15^{\circ}C$.

• Journal of the Korean Society of Laryngology, Phoniatrics and Logopedics
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• v.21 no.2
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• pp.121-127
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• 2010

Background and Objectives : Unilateral vocal fold paralysis is generally treated using injection laryngoplasty or voice therapy. However, the decision of treatment method is dependent on clinician's preference and hospital facilities without specific criteria. The purpose of the study was to examine factors predictive of voice therapy outcome in patients with unilateral vocal fold paralysis. Materials and Method : 38 patients diagnosed as unilateral vocal fold paralysis, aged from 24 to 81 years and undergone voice therapy more than 1 month were included. After 3 to 12 (mean 5.1) sessions of voice therapy, subjects had divided into responder group (RG, 28 patients) and non-responder group (NRG, 10 patients) according to G scale change. Paramters of perceptual assessment, acoustic and aerodynamic measure, and videostroboscopy were compared between two groups, and factors predictive of voice therapy result were analyzed. Results : RG patients showed significantly reduced rough, breathy, asthenic voice after voice therapy. Change of MPT and MFR was more substantial in RG than in NRG. By videostroboscopy, RG patients showed significantly more mucosal wave symmetry, glottal closure, reduced glottal gap index during the closed phase of phonation, while NRG patients showed more occurrences of abnomal supraglottic activities during phonation (p < 0.05). Poor outcome of voice therapy significantly associated with increased asthenic scale, short MPT, and less glottal closure (p=0.02). In addition, 90% of patients with MPT more than 5 seconds were in RG, whereas 56% of patients with MPT less than 5 secondes were in RG. Conclusion : Voice therapy is useful for large proportion of patients with unilateral vocal fold paralysis as an initial treatment method. However, patients with large asthenia scale, large glottic gap or MPT less than 5 seconds tend to have poor voice therapy outcome, and early injection laryngoplasty maybe recommended for these patients.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.183-189
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• 2010

This study examined the quality characteristics and antioxidant activities of cookies added Pleurotus eryngii powder. There were no significant differences in bulk density or water content between the doughs. Spread factors and leavening rates of cookies decreased with increasing Pleurotus eryngii powder content. However, the loss rates of cookies showed no significant differences. L values decreased with increasing Pleurotus eryngii powder content while a values were gradually increased. b values showed no significant differences among the samples. Hardness, total phenol compound content, ferric reducing antioxidant power (FRAP) and DPPH radical scavenging activity of cookies were significantly increased with increasing Pleurotus eryngii powder content. In a descriptive test, the color, flavor, palatability, hardness and graininess were all increased with increasing Pleurotus eryngii powder content. In a preference test, color and flavor were the highest in the 10% group without significant differences. Texture was preferred in the control-20% groups without significant differences. However, taste and overall acceptability were the highest in the 10% group.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.70-76
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• 2013

The aim of this research was to analyze makgeolli with nineteen kinds of rice and koji. Among 19 rice, 18 rice were domestic products and one rice was an import. For the properties of koji made with 19 kinds of rice, the acidity was over 5.0 and the saccharogenic power was more than 60SP. Makgeolli brewed with 19 kinds of rice and the koji of each rice were analyzed for alcohol contents, pH, total acidity and solid contents during fermentation. After fermentation, raw liquor's alcohol degree was set 6.0%, the pH ranged 3.47-3.76, the total acidity 0.27-0.44%, the solid contents and the reducing sugar were $2.7-4.6^{\circ}$Bx and 2.49-6.01 mg/mL. Organic acid was detected 5 kinds (oxalic, malic, lactic, acetic, succinic acid) and free sugars were found such as glucose, maltose and fructose. Hwayoung, Hopum and Sura were higher than the residue in 15 kinds of rice in the preference test.

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.461-465
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• 2016

In order to prevent the blackening and texture softening of heated shrimp, the pH was adjusted by soaking shrimps in acidic and alkali solutions, and their qualities were evaluated. The lightness of shrimps pretreated with 0.2% (w/w) citric acid and 0.05% (w/w) ascorbic acid solution increased by 20% compared to that of the control. The strength of mechanical hardness of shrimps soaked in acetic acid and phosphate solution (pH 6.0) was significantly higher ($1209g_f$) compared to that of untreated shrimp ($801g_f$; p<0.05), and the overall preference of texture was 0.4 points higher than that of the control in the descriptive sensory evaluation (p<0.05). In contrast, soaking in solution of pH 8 exhibited a weak texture hardening effect ($855g_f$). Additionally, the hardness of the heated shrimp after soaking at an adjusted pH of 4.0 increased to $4046g_f$, but the yield based on weight decreased to 38% compared to that of untreated shrimp (70%; p<0.05).

• Korean Journal of Food Science and Technology
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• v.48 no.5
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• pp.445-453
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• 2016

Eighty-four strains of lactic acid bacteria were isolated from Korean fermented foods for the production of fermented apple juice. Among these strains, the JBE245 strain that showed rapid growth and food functionality was selected and identified as Lactobacillus plantarum. This strain reached the stationary phase after 24 h fermentation at $30^{\circ}C$ with $1.5{\times}10^8$ colony forming unit (CFU)/mL of viable cells, and maintained its viability levels even after 14 days of storage. During fermentation, the ${\alpha}-glucosidase$ inhibitory activity (40.4%), total polyphenol content (583.6 mg gallic acid equivalent (GAE)/mL), and 2,2-diphenyl-l-picryl-hydrazyl hydrate (DPPH) radical scavenging activity (52%) were increased. As judged by a sensory test, the overall preference for the fermented juice (4.22) was comparable to that for the unfermented juice (4.72), indicating that fermentation does not significantly affect the sensory characteristics of apple juice. Consequently, the fermented beverage containing L. plantarum JBE245 and apple juice is a promising functional health food.

• Journal of Hospice and Palliative Care
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• v.4 no.1
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• pp.57-67
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• 2001

Purpose : The purpose of this study was to identify attitudes of hospice volunteers toward care of for terminally ill patients. Method : This was a descriptive study with a sample of 84 adults who were registered for a hospice volunteer education program at Severence Hospice Center. The Frommelt (FATCOD) scale on attitudes toward the care of the dying (Cronbach alpha=.778) and an open ended questions on "what if you only have 6 months to live" were used to collect the data. The data was analyzed using SPSS/W and content analysis. Results : 1) The hospice volunteers were mostly female, with an average age of 45 years, half of them were college graduates and their religious preference was Protestant. 2) The participants of this study demonstrated positive attitudes to care for the dying which is in coherence with hospice philosophy and principles. However they indicated difficulties in maintaining close relationships with people who are dying, and in communicating and sharing, and encouraging those who are dying to express their feelings. In the open ended questions, they identified that their most important issues would be guilt feelings toward their children, family concerns, and the burden of unfinished business in their lives. They also identified the fear of pain in the dying process and fear of the afterlife. The care they would like to receive was to have peace of mind, have a good listener, spiritual counselling, and pain relief and to be respected as a human being. The source of strength would be faith in God and they would like to overcome their of dying. The FATCOD scale has limitation in describing and identifying the need and attitude toward the care of the dying revisions were made. Conclusion : We all are the potential clients for the hospice rare. In a hospice volunteer education program, communication and interpersonal skill are essential. The fear of dying, afterlife, concerns about family with children, and human dignity are major concerns in hospice and palliative care.

• Horticultural Science & Technology
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• v.34 no.3
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• pp.472-487
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• 2016

This study aimed to determine the effects of floral fragrances on human brain waves and moods. A total of 44 subjects participated in this experiment. Group 1 consisted of 11 male and 14 female college students with a mean age of 24.5 years (${\pm}2.23$) and Group 2 consisted of 10 males and 9 females with a mean age of 54.3 years (${\pm}2.98$). Subjects were exposed to floral fragrances of Rosa hybrida, 'Hera' (hereafter referred to as "rose"), Cymbidium faberi (hereafter referred to as "orchid"), or odorless control flowers (hereafter referred to as "control"). Experiments took place in three rooms (rose, orchid, and control). Electroencephalographs (EEGs) were recorded during exposure to the odors and the data were processed using quantitative electroencephalographic (QEEG) techniques. The changing EEG patterns were analyzed by brain mapping and compressed spectral arrays, and the subjects' preferences (hedonic evaluations) were quantified with an A1 index. Increased activation of absolute alpha waves was verified on six of the eight EEG channels, with the right frontal and left occipital lobes exhibiting no changes and the left parietal region showing the greatest activation. According to the QEEG measurements in the electrode sites over the frontal, temporal, parietal, and occipital lobes, the strongest absolute alpha waves were induced in the parietal lobes, followed by the temporal lobes, with the other lobes showing no significant changes. On brain maps, the orchid fragrance induced greater absolute alpha and absolute mid-beta activities compared with the rose and control fragrances, and the rose fragrance induced high absolute mid-beta activation. To identify emotional responses to floral fragrances, the subjects were requested to fill in a questionnaire and the resulting odor-related emotional descriptors were analyzed using semantic differential and factor analysis. Principal component analysis identified "elegant" as the first principal component describing the floral fragrance, followed by "refreshing" and "aromatic." The subjects gave orchid higher scores for "elegant" and "refreshing," while finding rose more "aromatic." Differences in hedonic evaluation revealed by the A1 index appeared in the 65-115 sec range of scent exposure time. The subjects with ages of around 50 years showed olfactory preferences throughout the entire experimental time of 160 sec, most markedly in the later time segment (115-165 sec), showing an increasing preference with increasing exposure time. We conclude that rose fragrance can improve concentration by creating an aromatic environment conducive to a concentrated and calm state of mind, and orchid fragrance can make people feel pampered and relaxed by creating an elegant and refreshing environment.

• Journal of the Korean Society of Food Culture
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• v.15 no.2
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• pp.147-153
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• 2000

A survey on the preferences and notion about kimchi and kimchi products was conducted from july to october, 1999 to investigate basic information for increasing the consumption of kimchi for sale. 1,241 subjects of women and men aged 10 to 60 in Kyung-nam area participated in this survey. Most of the subjects made kimchi by themselves at home but this rate of making kimchi at home became lower than past, so increment of consumption of kimchi for sale will be expected in the future. When the people buy kimchi, they considered taste first, and then hygiene, nutrition in order. When they purchase kimchi, more men (69.1%) than women(56%) considered taste, but more women(36.1%) than men(20.6%) considered hygiene first. Subjects aged 30 or older groups considered more the hygiene of kimchi than the subjects of $10{\sim}20$ age groups did.(p<0.05) And people of household income over 3 million wons considered more hygiene than people of below 1 million wons income group did. People liked manufactured kimchi the packed with whole or partly transparent material in order to observe the contents.(p<0.05) They liked better kimchi packed with bottle(46.1%) and vinyl(39.6%) than plastic(14.3%) and this tendency was more in the subjects of women(49.8%) and over 30 age groups.(p<0.05) They prefered $200{\sim}500g$ packing unit of kimchi whether the family size were big or small. Among the processed kimchi products, men liked better a rice covered up with kimchi, a pot stew with kimchi or a soup with kimchi, On the other hand, women liked better a dumplings with kimchi, a grilled food with kimchi, a pizza with kimchi.(p<0.05) Subjects aged 10 to 20 years old liked all kinds of kimchi products, but people aged 40 or older disliked them.(p<0.001)