• Journal of Family Resource Management and Policy Review
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• v.22 no.2
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• pp.25-43
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• 2018

The purpose of this study was to analyze the factors that influence middle-aged people's retirement planning and financial preparation for old age. The data was derived from "the National Survey of Families 2015". The samples included 1,462 people from 40 to 64 years of age. The findings from the analysis showed that the level of retirement planning was significantly associated with gender, age, education level, employment status, monthly family income, monthly expenditure on spending to support parents, and perceived household economic condition. When the samples were divided by sex, the results showed that the perceived household economic condition was the most significant factor for both men and women's level of retirement planning. Age and education level were the significant factors for women's level of retirement planning but not for men's. Logistic regression was used to analyze whether middle-aged people made financial preparation for old age. For the whole sample, whether or not a person was a regular employee, monthly family income, monthly expenditure on supporting parents, perceived household economic condition, and retirement planning were significant variables in determining financial preparation. For men, whether or not a person was a regular employee, monthly family income, perceived household economic condition, and retirement planning were significant factors, for women whether or not a person was a regular employee, and retirement planning were the significant factors in determining financial preparation. The results implied that retirement planning is needed for middle-aged people to prepare for old age financially while the financial preparation should differ depending on sex.

• The Journal of Korea Institute of Information, Electronics, and Communication Technology
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• v.10 no.4
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• pp.279-287
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• 2017

The aim of this study is to verify the difference in the level of happiness and preparation for old age according to the general characteristics of senior welfare center attendees. The subjects of the study were 148 attendees of OO senior welfare center in Seoul and a survey was conducted from July 4 to October 7, 2016. The method of analysis was by using the SPSSWIN 18.0 program, a 5% level of significance was verified in a frequency analysis, t-test, one-way ANOVA, correlation analysis, and multiple regression analysis. The results showed that first, from investigating the difference in the level of preparation for old age according to general characteristics, there was a significant difference according to age, occupation, monthly income, and physical condition but there was no significant difference according to gender and level of education. Second, as a result of observing the difference in the level of happiness according to general characteristics, although there was a significant difference according to occupation and monthly income, the difference level according to gender, age, level of education, health condition was less than a 5% level of significance. Third, from observing the correlation between the level of happiness and preparation of old age, it was found that happiness was positively correlated to preparation for old age in the following order: physical preparation for old age ((r=.576, p<.001), economic preparation for old age (r=.570, p<.001), psychological preparation for old age (r=.526, p<.001), social preparation for old age (r=.525, p<.001). It is forecasted that this study will be used as base line data for improvement of happiness and preparation for old age for the elderly according to general characteristics.

• Journal of Korean Public Health Nursing
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• v.34 no.2
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• pp.198-210
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• 2020

Purpose: This study was undertaken to identify the effect of current health conditions and preparation for old age of university students on the awareness of successful aging. Methods: Totally, 273 university students, based across several cities in South Korea, were enrolled for the study. Data collected were analyzed by applying descriptive statistics, independent t-test, one-way ANOVA, Pearson correlation coefficients, and hierarchical multiple regression, using the SPSS Statistics 23.0. Results: There were three types of hierarchical regression model for awareness of successful aging in university students. Its explanatory power of each model was adjusted R² of .04, 07, and .31 respectively. Major (β=.14, p=.007), health condition (β=.13, p=.028), preparation for old age (β=.52, p<.001) were significant predictors of awareness of successful aging. Conclusion: Our study results indicate that for university students, diverse interventions to promote the awareness of successful aging must focus on improving the health condition and enhancing preparation for old age.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.08a
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• pp.318.1-318.1
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• 2013

Nowadays Cu2ZnSnS4 (CZTS) solar cell is attracting a lot of attention as a strong alternative to CIGS solar cell due to nontoxic and inexpensive constituent elements of CZTS. From various processes for the fabrication of CZTS solar cell, solution-based deposition of CZTS thin films is well-known non-vacuum process and many researchers are focusing on this method because of large-area deposition, high-throughput, and efficient material usage. Typically the solution-based process consists of two steps, coating of precursor solution and annealing of the precursor thin films. Unlike vacuum-based deposition, precursor solution contains unnecessary elements except Cu, Zn, Sn, and S in order to form high quality precursor thin films, and thus the precise control of precursor thin film preparation is essential for achieving high efficient CZTS solar cells. In this work, we have investigated the effect of preparation condition of CZTS precursor thin films on the performance of CZTS solar cells. The composition of CZTS precursor solution was controlled for obtaining optimized chemical composition of CZTS absorber layers for high-efficiency solar cells. Pre-annealing process of the CZTS precursor thin films was also investigated to confirm the effect of thermal treatment on chemical composition and carbon residues of CZTS absorber layers. The change of the morphology of CZTS precursor thin film by the preparation condition was also observed.

• Journal of the Korean Ceramic Society
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• v.26 no.5
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• pp.677-681
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• 1989

On the preparation of silica glass by sol-gel process, we used fine powder of silica gel to prevent cracking. In this case, the best condition of silica glass preparation is the contents of 10~40wt% seed and the gelation time of solution in contract. The dried gels conversed to silica glass by heat treatment up to 125$0^{\circ}C$.

• Journal of Korean society of Dental Hygiene
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• v.15 no.2
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• pp.179-188
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• 2015

Objectives: The purpose of the study is to investigate the need for the preparation of old age of dental hygienists and happy life. Methods: This study is a descriptive study. A self-reported questionnaire in Likert 5 scale was completed by the dental hygienists in Korea through online report or written report from December, 2012 to June, 2013. Except incomplete answers, 200 data were analyzed. The questionnaire consisted of 10 questions of preparation for old age and awareness for old ages, 9 questions of physical preparation, and 9 questions of emotional preparation. Cronbach's alpha of old age preparation and awareness of old age was 0.634 in the study. Cronbach's alpha was 0.709 and 0.757 in physical preparation and emotional preparation, respectively. The final analyses of 200 copies were conducted using SPSS 11.5 software for Windows(SPSS Inc., Chicago, lllinois, USA). Results: Awareness toward preparation for old age of dental hygienists was 3.72 points, physical preparation was 2.94 points, and emotional preparation was 2.91 points. Awareness toward preparation for old age of dental hygienists showed the relationship between birth date, marital status, education level, and subjective health condition. Physical preparation was closely related to birth date, marital status, education level, and the workplace. Emotional preparation was closely related to birth date, marital status, education level, and the workplace. Conclusions: This study suggested that preparation for old age of dental hygienists was very important and the preparation must be connected with the social welfare policy.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.66-73
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• 2004

This study was performed to assess the microbiological quality of kimbap (rice balls rolled in laver) prepared in two conditions (normal condition or clean, sanitized condition) and to support a practical application to identify critical control points (CCPs) in the preparation and cooking processes of kimbap. Kimbap, raw materials of kimbap, utensils (knives, cutting board, and kimbal which is made of bamboo), and hands of food handlers were examined microbiologically. Airborne microbes in the kitchens were also evaluated. Escherichia coli, Salmonella and Staphylococcus aureus were not detected in all samples. The aerobic bacteria and coliform bacteria levels of all samples in clean, sanitized condition were much lower than those in normal condition. More aerobic bacteria and coliform bacteria were counted in unheated raw materials of kimbap than in heated raw materials. In both conditions, the levels of airborne microbes of the kitchens were satisfactory. The aerobic bacteria and coliform bacteria of kimbap prepared in clean, sanitized condition were one hundredth levels of those of kimbap prepared in normal condition. However, fecal coliforms were detected even in the kimbap prepared in clean, sanitized condition. The results indicate that microbiological contamination of kimbap may be mainly originated from the contaminated unheated raw materials, utensils, and hands of food handlers, and also possible cross-contamination during preparation. The CCPs for kimbap preparation and cooking were handling of unheated raw materials, cleaning and sanitizing utensils, and hand washing of food handlers.

• Textile Coloration and Finishing
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• v.24 no.1
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• pp.54-61
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• 2012

This study surveyed the preparation of 8oz coated fabric and the physical property of the coated fabric according to the treated condition for the sail yacht. And the coated fabrics were compared with the performance of overseas products for verification. Physical properties of the coated fabric treated with non-yellowing functional polyurethane resin were examined according to the treatment condition such as compression and ageing treatments. Finally, yellowing fastness to light for 60 hours was assessed. Considering the compression condition after coating, good physical property was obtained at $6kgf/cm^2$. Also, the performance of yellowing fastness was similar to performance of overseas goods.

• Membrane Journal
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• v.20 no.4
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• pp.320-325
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• 2010

This paper was carried out to study the preparation condition and the permeation flux of reinforced poly(vinylidene fluoride) (PVDF) hollow fiber microfiltration (MF) membrane with the solvent, additive, second miscible polymer, and preparation condition used poly(vinylidene fluoride) (PVDF) such as a material with the excellent chemical stability and the milder preparation condition. The performance of the reinforced MF membrane prepared obtained the average $0.3{\mu}m$ pore size, $42kg_f/cm^2$ tensile strength, and the high water flux of 600 LMH. The change of membrane performance with various additives was considerably affected on the water flux and rejection. For hydrophilic modification of hydrophobic PVDF MF membrane, the MF membrane might be prepared with a prefer water flux and rejection by addition of hydrophilic poly(methyl methacrylate) (PMMA).

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.6
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• pp.1077-1085
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• 1998

The effects of yeast on the fermentation of kimchi were investigated. The treatments were divided into two groups; yeast treatment during salting of Chinese cabbage(YS) and yeast treatment added in kimchi preparation(YF kimchi). The edible periods of the kimchi after yeast treatment during salting (YS kimchi) was extended 4~5 days by the results of pH, acidity, sensory quality. The activities of amylase, polygalacturonase and galactosidase of YS kimchi were retained at low levels compared to non treated condition throughout all fermentation periods, whereas protease activity was not significant different from the non treated condition. In addition, the contents of total hexose and uronic acid did not show remarkable change throughout fermentation, but total pentose was decreased by more than 7% at the early middle stage of fermentation(7~14 day after soaking). The change of free amino acid content was decreased by 16~44% than the non treated condition. In contrast, in the YF kimchi, the sensory quality was not good. The activities of amylase, protease, polygalacturonase and gal actosidase were appreciably higher than that of the non treated condition. Meanwhile, the contents of total hexose, total pentose and uronic acid, as products of degradation of cell wall constituents by the above enzymes, were decreased by 18~68% throughout fermentation than the non treated con dition, and total free amino acids were higher than the YS kimchi. Thus, yeast treatment during salting was found to be more effective to extend the edible periods of the kimchi.