• Journal of Industrial Convergence
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• v.3 no.1
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• pp.125-143
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• 2005

This study investigates that the relationship of performance appraisal justice and employee's job satisfaction and whether appraisal outcome perception can significantly take the moderate role on this relationship. We conduct empirical study with one dimension of distributive justice and 5 dimensions of procedural justice; appraisal system, participation of employee, feedback, knowledge of rater, and appraisal standard. The result shows that distributive and procedural justice significantly explain employees' job satisfaction. The result, also, shows that moderate role of appraisal outcome perception is significant. This means if the employee who regards appraisal outcome as high perceive appraisal justice, she/he will experience more job satisfaction than the employee who regards appraisal outcome as low.

• Journal of Digital Convergence
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• v.12 no.12
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• pp.139-149
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• 2014

This paper aims to examine the moderate effects of LMX on the relationships between appraisal justice and organization commitment. Additionally, This study is to identify the influences of appraisal justice on the organization commitment in the organization. To accomplish these purposes, the main factors of the appraisal justice such as distributive justice, procedural justice and interactional justice were found from the previous studies. This study used the statistical techniques such as descriptive analysis, reliability analysis, discriminant analysis, factor analysis, correlation analysis, multi regression analysis, and hierarchical regression analysis. The following are the summary of hypothesis test: First, all three justice factors are essential to enhance the level of organizational commitment in appraisal about employee of enterprises. Second, interactional justice among factors of appraisal justice have differential influence on organization commitment by LMX.

• Journal of Nutrition and Health
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• v.48 no.5
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• pp.381-389
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• 2015

Purpose: The objective of this study was to investigate the effects of a high fructose and fat diet on bone growth and maturation in growing female rats. Methods: Three-week-old female SD rats were randomly assigned to four experimental groups; the control group (CON: fed control diet based on AIN-93G, n = 8); the high-fructose diet group (HFrc: fed control diet with 30% fructose, n = 8); the high-fat diet group (Hfat: fed control diet with 45 kcal% fat, n = 8); and the high-fat diet plus high fructose group (HFrc + HFat: fed diets 45 kcal% fat with 30% fructose, n = 8). Each group was assigned their respective diets for the remaining eight weeks. Bone-related parameters (bone mineral density (BMD) and structural parameters, osteocalcin (OC), deoxypyridinoline (DPD)) and morphologic changes of kidney were analyzed at the end of the experiment. Results: Final body weights and weight gain were higher in the HFat and HFrc + HFat groups and showed higher tendency in the HFrc group compared with those of the CON group (p < 0.05); however, no significant difference in caloric intake was observed among the four experimental groups. The serum OC levels of the HFrc and HFrc + HFat groups were lower than those of the CON and HFat groups (p < 0.05). Urinary levels of DPD did not differ among the experimental groups. BV/TV and Tb.N of trabecular bone were higher in the HFrc + HFat group and showed a higher tendency in the HFrc group than those of the CON and HFat groups (p < 0.05). Tb.Pf of trabecular bone were lower in the HFrc + HFat group than those in the CON and HFat groups (p < 0.05). However, no difference in trabecular BMD was observed among the experimental groups. Cortical bone volume was higher in the HFat and HFrc + HFat groups than in the CON and HFrc groups (p < 0.05). No morphology change in kidney was observed among the experimental groups. Conclusion: Our study suggests that 8 weeks of high-fructose and high fat intake could improve the bone quality (Structural parameters) of trabecular and cortical bone of tibia in growing female rats.

• Journal of Labour Economics
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• v.31 no.3
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• pp.47-74
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• 2008

Following two pioneering works, Medoff and Abraham(QJE 1980; JHR 1981) and Flabbi and Ichino(LE 2001) which use performance rating of personnel data as individual worker's productivity, this study replicates their analysis using a Korean large firm's personnel data(2000, male white collar workers). According to their methods through Mincerian earnings function, and multinomial logit model that links the distribution of wages and performance ratings, we find that seniority wages appeare continuously even if individual worker's productivity is controlled. Therefore we conclude that incentive or deferred compensation theory is more suitable than human capital theory.

• Applied Biological Chemistry
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• v.38 no.3
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• pp.232-238
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• 1995

Quality changes of high fructose corn syrups (HFCS) were investigated during storage at $-5{\sim}60^{\circ}C$. Color properties such as spectrophotometric properties, HMF and Hunter color value increased continuously during storage period. And the change was most evident as storage temperature and fructose content were elevated. High fructose corn syrups all showed flow behaviors as dilatant fluid and their viscosities increased slightly during storage. Content of fructose decreased, while glucose, maltose and oligosaccharide contents increased during storage. Especially, crystallization of what was observed below $13^{\circ}C$ during storage.

• Journal of the Korea Society of Computer and Information
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• v.8 no.4
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• pp.186-193
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• 2003

This study presents practical approach devices that examines introduction conditions and operation procedures about yeonbongje as new system of wage management and analyzes the problems and complementary clauses on introducing and operating yeonbongje pay system. Yeonbongje is pay system taking a serious view of performance that decides total annual wages by contract and evaluates performance and contribution of individual employees. Appraisal is the basic to execute yeonbongje. Employees have to accept appraisal result because it is reflected in annual wage. To introduce and operate successfully, yeonbongje needs conditions as follows; First, system is desirable that regulates the basis matters and solve problems in operating actually. Second, it is desirable to ensure objectivity and acceptance of appraisal. Third. it is difficult to evaluate for appraisal. Fourth. it is effective to furnish computer system. Fifth, it is successive to increase the weight of competency based wage in the long time.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.840-844
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• 1988

High-protein rice flour (HPRF) was prepared by an enzymatic process using ${\alpha}-amylase$ and g1ucoamylase without cooking Process and the feasibility of HPRF as infants foods was tested. Rice flour slurry was treated with 0.25% ${\alpha}-amylase$ and 0.5% glucoamylase at $55^{\circ}C$ for 24hrs. After saccharification, the digested rice slurry was centrifuged and the precipitated paste, was then heat-dried to obtain HPRF. The protein content of the HPRF was 20.8%. On the other hand, the supernatant of glucose enriched solution was decolourized, deionized and then isomerised to furctose at $60^{\circ}C$ for 100min by using immobilized glucose isomerase column. The high-fructose solution (HFS) contained 56% glucose, 42% fructose and 2% oligosaccharide. The nutritional quality of the HPRF was compared with milk protein and soybean protein in weight gain, feed efficiency ratio (FER), protein efficiency ratio (PER) and liver weight. HPRF was almost the same in all items with milk and soybean protein, but significantly superior to rice flour group.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.319-326
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• 2001

Red wines were prepared with Campbell Early harvested at Youngdong, Chungbuk Province in 1999 of which average sugar content and total acidity(tartaric acid %) were $12^{\circ}Brix$ and 0.7%, respectively. In order to investigate the effect of addition of various sugars on the quality of red wine, sucrose, xylitol, glucose, corn syrup, high fructose corn syrup(HFCS) and isomaltooligosaccharide(IMO) were added to musts to have $21^{\circ}Brix$ of sugar content. Fermentation of red wine in which glucose was added was faster than any other sugars with the final ethanol content of 12%(v/v). Wines to which sucrose and HFCS were added showed similar fermentation rates to glucose added one but alcohol contents were 10.3%(v/v) and 11.2%(v/v), respectively. Alcohol contents of wines made with xylitol, corn syrup and IMO was relatively low to about 7% (v/v) after fermentation. The pH values of wines were almost unchanged in all treatments during fermentation and the total acidities of wines were decreased from 0.7% to lower than 0.3%. The colors of wines were changed to redder and darker during fermentation. In sensory evaluation xylitol added wine showed the best preference and kept xylitol unfermented in it.

• (The)Study of the Eastern Classic
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• no.50
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• pp.233-259
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• 2013

This study aims to identify the concept of "You(游)" as the aesthetic attitude in the Traditional Chinese Painting Theory. Traditional painting has a purpose to spread painting spirits and have consistently pursued "Xin(神, spiritual being)" as the truth of a thing. However, the contents of "spiritual being", "form" and "qi" that "describe the spiritual being" have been changed. Therefore, although the theory of form and spirit can be a way to explain chinese paintings, there is a limitation to actively explain the changes in description of spiritual being. In order to find out the basis to explain the changes of spiritual being as the truth of a thing, this study investigated the concept of "You(游)" as the attitude of the artist focusing on "experiences in painting". "Tuhua Jianwenzhi" and "Linquan Gaozhi" in the Song Dynasty adopted the attitude of "You" to explain the painting theory and proceeded exploration on things with the attitude to pursue the "truth" of a thing described in "Eye of Painting" and "KuguahuoshangHuayulu". The aesthetic values generated in the attitude of "You" refer to "qing si(情思)" and "yi si(意思)" in Song Dynasty; "gao yin zhi si (高隱之思)" in the Meng Dynasty; and the law of "one stroke(一?)" in Qing Dynasty.

• Journal of Korean Elementary Science Education
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• v.20 no.1
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• pp.91-105
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• 2001

This study was to analyze science process skills related to 'state of matter' and 'state change of matter' in the kindergarten, elementary and middle school science textbooks. On the base of articulation, we analyzed science textbooks of the 5th kindergarten curriculum, the 6th elementary school science curriculum and the 6th middle school science curriculum. The findings indicated that the scientific inquiry abilities of predicting, classifying, hypothesizing and designing investigations are not enough in all grade science textbooks. Also, while young children have measuring ability theoretically, it was represented only in high grade textbooks. We concluded that these were inappropriate from the viewpoint of articulation which is related to scientific inquiry ability.