• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.115-123
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• 2020

This study empirically examined the effect of married women's self-awareness on the acceptance of extra-marital relationships and the mediating effects of individuals' criticism of television's drama about infidelity. The data was obtained by conducting a survey of married women (304 persons) and was analyzed based on the Structural Equal Model (SEM). The notable findings are as follows. First, the respondents are generally less receptive to extramarital relationships. Of the total respondents, 46.7% do not accept extramarital relations. 43.8% of the respondents showed an unclear position on extra-marital relationships, and about 10% of respondents showed an accepting position on extramarital affairs. This suggests that extramarital relationships can emerge as a real issue that is important for married women. Second, self-awareness does not directly affect married women's acceptance of extramarital affairs, however, 'self-awareness' proved to have a significant effect on 'acceptance to extramarital relationships' by using 'criticism' as a full mediation effect for affair-themed TV dramas. The effects of critical thinking and the judgment of married women on the content of TV dramas containing adultery has been confirmed to be a very important aspect of married women's understanding of extramarital relationships. Some practical and political implications are discussed based on this study's findings.

• Journal of the Korea Convergence Society
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• v.9 no.9
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• pp.245-252
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• 2018

This study interprets the corporate social responsibility and its management through analysis of philosophical view of Mozi(墨子). Mozi was a chinese philosopher during the Hundred Schools of Thought period. He advocated Universal love(兼愛), which stresses that people should care for everyone equally. This principle is in accord with the sustainable management strategy for global market environments. The realization of the value that the company pursues in the rapid growth of such enterprises is an important issue. The pursuit of corporate value in its own interest under the rapidly changing business environment is perceived very negative. And it has demanded a different philosophy as a new management philosophy. The philosophical strategies of these companies were centered around the core philosophy of the ancient Chinese philosopher, Mozi. It is not merely an outcome approach as the act or moral principle but the inner motive to love each other and the principle of sharing the profits of each other. In order to pursue the sustainable value of the enterprise, We would like to suggest a way to pursue the existing absolute value, and to suggest a philosophical strategy based on the philosophy of Mozi.

• Journal of Intelligence and Information Systems
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• v.29 no.4
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• pp.1-13
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• 2023

The widespread adoption of smartphones and advancements in internet technology have notably shifted content consumption habits toward video. This research aims to dissect the nature of videos posted on YouTube, the global video-sharing platform, to understand the characteristics of both produced and preferred content. For this study, dance was chosen as a specific subject from a variety of video categories. Data on YouTube videos associated with the term "dance" was compiled over three years, from 2019 to 2021. The investigation revealed a clear distinction between the types of dance videos frequently uploaded to YouTube and those that receive a high number of views. The empirical analysis of this study indicates a viewer preference for vlogs that provide insights into the daily lives of dance students, as well as for purpose-driven videos, such as those highlighting dance exam preparations or school dance events. Notably, the vlogs that attract the most attention are typically created by dance students at the college or secondary school level, rather than by professionals. Although the study was focused on dance, its methodologies can be applied to different subjects. These insights are expected to contribute to the development of a recommendation system that aids content creators in effectively targeting their productions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.1006-1016
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• 2011

Saltwort (Salicornia herbacea L.), as a natural additive for regulating Mul-kimchi fermentation, was assessed for physicochemical and sensory characteristics of Yulmoo Mul-kimchi during storage. Saltwort in the form powder was directly added to the Yulmoo Mul-kimchi preparation at 0 (control), 1, 3, 5, and 7% (w/v) per weight of salt to evaluate their physicochemical, sensory, and microbiological characteristics in storage at $10^{\circ}C$ for 30 days. The pH values of all treatments were high, indicating a less acidic environment in all treatments compared to those of the control sample throughout the preservation period. Total acidity increased with storage time as is usually seen with normal kimchi fermentations, whereas the increases were more gradual in the 3 and 5% treatments. The increases in total vitamin C continued until days 6 (control) to 13 (7%), and were different according to the amount of added saltwort and then they decreased after each peak. The fluctuation in reducing sugars fol owed a similar trends of total vitamin C content by showing an initial increase, followed by a decrease based on the saltwort concentration and storage day. The 5% treatment was most effective for suppressing the increase in turbidity among all treatments. The 3 and 5% treatments showed the highest lactic acid bacteria counts during the entire preservation period. In the sensory evaluation results, adding saltwort at more than 3% concentration attained an overall higher scores of acceptability with respect to color, smell, taste, fresh taste, sour taste, crisp, and overall acceptability characteristics. In conclusion, adding saltwort, particularly at concentrations of 3 and 5% extended the preservation period of Yulmoo Mul-kimchi by retarding fermentation effectively.

• Journal of the Korea Convergence Society
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• v.11 no.8
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• pp.211-222
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• 2020

This study is an empirical research based on data analysis obtained by surveying 655 adult men and women. The notable findings are as follow: First, overall, individuals' perception of extramarital affair is negative, but about 16.4% respondents have a positive perception of it. Second, the respondents have a more critical perception of their spouse's extramarital affairs compared to their own. Thirdly, the less critical perception of extramarital affair, the more acceptance of my extramarital relationship, the less tolerance of my spouse's extramarital relationship regardless marital status. Forth, while the less tolerance of spouse's extramarital relationship, the less openness to extramarital sex among unmarried group, the more acceptance of my own extramarital relationship, the more openness to extramarital sex among married group. Lastly, individuals' perception of extramarital relationship does not directly affect the openness to extramarital sex only among unmarried group, however, the correlation between the perception of extramarital affairs and the openness to extramarital sex is fully mediated by the effect of unacceptance of spouse's extramarital affairs. The moderating effect of marital status is proved.

• Korean Journal of Acupuncture
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• v.30 no.4
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• pp.220-229
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• 2013

Objectives : Electroacupuncture(EA) has been used effectively in producing analgesia on ankle sprain pain of humans and animals. Currently to examine the underlying mechanisms of the EA-induced analgesia, the effects of EA on weight-bearing forces(WBR) were examined at ankle sprain classified as grade 3 in rats. Methods : The severe ankle sprain classified as grade 3 was induced surgically by ankle ligament injury in the Sprague-Dawley rats. WBR of the affected foot were examined to evaluate effects and mechanism of EA(2 Hz, 1 ms pulse width, 2 mA intensity, for 15 min) which was applied to either SI6, GB34, or GB39 acupoints. The rats were pretreated with naltrexone(10 mg/kg, i.p.) as an opioid receptor antagonist or phentolamine(5 mg/kg, i.p) as an ${\alpha}$-adrenoceptor antagonist at 30 min before EA. Results : The daily repeat EA at either SI6, GB34, or GB39 showed significant analgesic effects on the severe ankle sprain. Particularly, daily EA at GB34 showed more potent analgesic effect than the others. In addition, the naltrexone pretreatment completely blocked the analgesic effect of EA at GB34, indicating the involvement of the endogenous opioid system in mediating the effect of EA at GB34. However, the phentolamine pretreament blocked analgesic effects of EA at either SI6 or GB39, indicating the involvement of ${\alpha}$-adrenoceptors in mediating the effect of EA at either SI6 or GB39. Conclusions : These data suggest that EA-induced analgesia on ankle sprain pain is mediated through either endogenous opioids or ${\alpha}$-adrenoceptors dependant on acupoint specific pattern.

• Food Science and Preservation
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• v.10 no.3
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• pp.354-359
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• 2003

This study was conducted to investigate the fermentation characteristics of kimchi treated with different methods of water extracts of powdered green tea(GT). Four different kimchis, the SB-kimchi(control) which was not treatment of the extracts, SG-kimchi prepared with Chinese cabbage(CC) salted in 1％ GT containing 10％ brine, DG-kimchi prepared with CC dipped in 1％ GT for 30 min after salting, MS-kimchi prepared with the salted CC mixed with 1％ GT containing seasonings. All kimchis was fermented at 10$^{\circ}C$. The pH of treated-kimchis were maintained higher than those of control products during fermentation, but it showed no big difference between each treated groups. Total microbe of SB-kimchi(6.27-9.37 cfu/mL) was higher than those of GT-treated kimchi(5.17-9.20) during fermentation. The ratio of lactic acid bacteria against total microbe was higher than the treated kimchis. Total polyphenol content of kimchi was 52.75 mg％ in DG-kimchi, 47.71 mg％ in MS-kimchi, 44.89 mg％ in SG-kimchi, 30.70 mg％ in SB-kimchi on the 5th days of fermentation. Scores of crispy taste of SG- and DG-kimchi on the 5th days of fermentation was 4.03 and 4.01 points, respectively which was higher than control products. Scores of fishy and hot taste of GT-treated kimchi were lower than those of control products during all fermentation periods.

• Culinary science and hospitality research
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• v.20 no.4
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• pp.157-168
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• 2014

We investigated the anti-obesity effects of small colored potato extracts by high pressure water extraction process on body weight, plasma lipid levels in high-fat diet-induced obese mice. Experimental groups were divided into basal diet only (Normal), high fat diet control (HFD), small colored potato water extracts (CP), and high-fat diet and small colored potato water high pressure extracts (HCP) groups. The levels of hematological variables were not significantly different among the four groups. Compared with the HFD group's serum total cholesterol level of $86.01{\pm}1.16mg/dL$, the levels of the CP and HCP groups were significantly lowered to $80.29{\pm}1.28$ and $77.21{\pm}4.21mg/dL$, respectively. Compared with the HFD group's LDL-cholesterol level of $18.92{\pm}2.44mg/dL$, the LDL-cholesterol levels of the CP and HCP groups were significantly lowered to $13.52{\pm}1.26$ and $12.93{\pm}1.26mg/dL$, respectively. Also, compared to the HFD group's serum triglyceride level of $82.71{\pm}3.94mg/dL$, the level of the HCP group was significantly lowered to $63.24{\pm}6.32mg/dL$. These results suggested that dietary supplementation of small colored potato extracts using high pressure water extraction does not have any adverse effects on the hematological variables, while improving the lipid content and reducing hepatic damage of the high-fat fed rats.

• Culinary science and hospitality research
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• v.11 no.4 s.27
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• pp.77-91
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• 2005

The aim of this study was to determine what kinds of an effect on dietary behaviors of elementary school students in seoul by gender. So this survey is classified into nutrition knowledge, food habit dietary behaviors. Nutrition knowledge is different from gender, male is scoring 6.90 out of 10 and female is scoring 7.03 out of 10. Food habit is also different from gender, male is scoring 4.17 out of 10 and female is scoring 4.79 out of 10. Dietary behaviors also female is better than male. This result shows that food service should be more highly satisfied with the food service quality than the food service quantity.

• Journal of Industrial Convergence
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• v.20 no.11
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• pp.41-47
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• 2022

This study explored the academic emotions of university freshmen depending on the type of online class(pre-recorded lecture vs. real time online class) that they took during the COVID-19 lockdown. 170 freshmen participated in the survey based on the 'Academic Emotion Questionnaire(AEQ)', and the statistical results are as follows; Firstly, research showed that the participants felt higher positive emotions for pre-recorded lecture than for real time online class, and higher negative emotions for real time online class than for pre-recorded lecture(p < .01). Secondly, participants felt different emotions depending on English level(p < .01). Thirdly, participants felt different emotions depending on their majors(p < .01). Students majoring in science & engineering felt higher positive emotions than those in humanities & social studies in pre-recorded lecture class. Fourthly, participants felt different emotions depending on gender(p < .01). Female students felt higher negative emotions than male students. Finally, the pedagogical implications and suggestions were discussed.