• Journal of Family Resource Management and Policy Review
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• v.16 no.1
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• pp.41-66
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• 2012

Recently, Korean baby boomers, which make up approximately 15% of the total population, have begun to retire. Their economic well being is one of Korea's most important social issues. The purpose of this study was to compare the economic structure of baby boomers' households with that of the prior generation, as well as to analyze the determinants of economic satisfaction from the perspective of "work" and "child educational burden." In addition, group comparisons were made regarding economic resource allocation between baby boomers and the prior generation and within baby boomers of different work and child educational burden statuses. Data from the 2nd wave of the Korean Longitudinal Study of Ageing (KLoSA), including baby boomers and the generation prior to the baby boomers, were used. The major findings were as follows. First, the baby boomers had a different economic structure, level of economic satisfaction, and economic resource allocation when compared to the prior generation. The economic structure of baby boomers in terms of income, expenditure, savings and assets, debts, and trust in policies significantly differed from their counterparts. Second, the determinants of economic satisfaction and the propensity of resource allocation were different depending on whether they worked or had a child educational burden, respectively. Based on these empirical results, policy implications for the future economic well being of baby boomers were provided.

• Journal of Korean Academy of Nursing
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• v.36 no.7
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• pp.1242-1252
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• 2006

Purpose: The purpose of this study was to identify the attitude of nurses toward transsexuals. Method: The Q-methodology which provides a method of analyzing the subjectivity of each item was used. Twenty-nine nurses classified the 50 selected Q-statements into a normal distribution using a 9 point scale. The collected data was analyzed using the Quanl PC program. Result: Four types of attitudes toward transsexuals were identified. The first type (humanitarian acceptance) showed an attitude of respecting transsexuals as human beings and understanding and accepting their desires and difficulties. The second type (superficial understanding) understood the psychological conflicts and suffering of transsexuals but could not accept them as members of families or society, The third type (insufficient understanding) did not feel a sense of rejection toward transsexuals but showed a lack of understanding of their desires and difficulties. The fourth type (rejection) failed to understand the desires and difficulties of transsexuals and showed a sense of rejection toward them, in addition to regarding them as sexually immoral people. Conclusion: The results of the study indicate that different. approaches of educational programs based on the four types of attitudes toward transsexuals are recommended.

• Culinary science and hospitality research
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• v.24 no.3
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• pp.104-112
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• 2018

The purpose of this study was to examine the quality characteristics of white pan bread according to the different types of water (tap water (still water), purified water, still water, light water, classical water, and bold water). Pan breads were statistically analyzed using texture profile analysis, fermentation, texture, suitability, image analysis, color, moisture content, and statistical analysis. This result will contribute to the commercialization of pan bread using various kinds of water. Ultimately, we analyzed the quality characteristics of various kinds of water, depending on the carbonic acid content on the dough and the pan bread, and to derive the optimum kinds and ratios of the water to be applied to the pan bread. As a result of the study, the best findings were obtained with water containing carbonic acid content more than the classical water according to overall characteristics, durability (Width of Tail and Integral), foot efficiency, softness, volume and preference check. Therefore, when white pan bread is produced by using water containing a carbonic acid content (5~7.5 mg/L) or more of the classical water, it affects the quality characteristics and a good obtains positive response to from consumers. In this study, the quality characteristics of pan bread based different kinds of water which were not available in the past, and the quality characteristics of pan bread, which can be used as the basic data for future research, were well analyzed.

• Journal of Korean Library and Information Science Society
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• v.47 no.2
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• pp.287-304
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• 2016

This paper introduces a new bibliometric measure called Quality Factor, which assesses multiple facets of faculty research performance. The computation of Quality factor is based on a combination of publication count, citation count, h-index, and Impact Factor. In order to analyze the relationship between Quality Factor and other bibliometric measures (publication count, citation count, h-index, g-index, Impact Factor), the study collected publication data of 189 Korean Library and Information Science professors from 2001 to 2014 to produce the rankings of the faculty by each bibliometric measure and computed Spearman's rank correlations between the rankings. The overall results showed Quality Factor to be correlated to citation-driven measures (citation count, h-index, g-index), but the scatterplot as well as rank-interval analysis showed Quality Factor to be distinctive and more discriminating than other measures.

• Archives of design research
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• v.13 no.3
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• pp.293-302
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• 2000

Historical books are records of information using text and images and is one of the valuable cultural heritages of mankind. However, these books wear, tear and are damaged with time, so we are restricted in our usage of them for study or research. There are many libraries and museums around the world researching a method to digitize the historical books to prevent their collection from damage. Digitizing the historical books not only produce digital images but also a valuable high quality digital information. Digitizing process also keeps the original content of the historical books as well as add a value as research material as a bibliographical, artistic and archaeological item. Furthermore, its information would be provided through a network, like internet, to share and to promote more advanced studies. The purpose of this study is to examine the principles and method of digitization of historical books. This study also researches the meaning and problems of digitizing process for more effective usage.

• Food Science and Preservation
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• v.6 no.2
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• pp.228-232
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• 1999

Total acidities were incereased gradually during fermentation. Total acidities of vinegars which fermented from sweet and astringent persimmon were 5.95 and 5.81% at 8th day of acetic acid fermentation, respectively. Hunter's color values were not significant difference during alcohol fermentation and acetic acid fermentation. Browning incereased continuously during alcohol fermentation whereas browning and turbidity decreased continuously during acetic acid fermentation. The browning and turbidity of vinegar which fermented from sweet persimmon was higher than those of vinegar which fermented from astringent persimmon. The contents of total tannin were 2.40 and 6.44mg/ml at the initial fermentation of sweet and astringent persimmon respectively. But in contents decreased continuously during fermentation. Reducing and total sugar contents decreased continuously during fermentation. At 5th day of acetic acid fermentation, contents of reducing and total sugar were 5.0 and 8.5mg/ml in sweet persimmon and 2.8 and 2.9mg/ml in astringent persimmon respectively.

• Food Science and Preservation
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• v.6 no.2
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• pp.233-238
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• 1999

This study was determined changes of components of sweet and astringent persimmon vinegars by two stages fermentation. Free sugars of persimmon juices before alcohol fermentation were mainly composed of glucose, fructose and sucrose. The content of glucose, fructose and sucrose of sweet persimmon juice was 6.60, 6.12 and 1.74%, respectively, and those of astringent persimmon was 5.63, 5.21, 0.62%, respectively. The contents of free sugar decreased continuously during fermentation. Major organic acids of persimmon juices were acetic, galacturonic, malic, citric and ascorbic acid. Alcohols of persimmon juices was detected methanol, ethanol, iso-propylalcohol, n-propylalcohol and iso-butylalcohol at the initial fermentation. The contents of alcohols increased continuously up to 4days of fermentation but their contents except ethanol decreased slightly at 5th day of fermentation. Contents of free amino acid were higher in sweet persimmon than those in astringent persimmon. Volatile components increased during acetic acid fermentation.

• Journal of Environmental Health Sciences
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• v.43 no.4
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• pp.298-306
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• 2017

Objectives: Since 1998, the Korea National Health and Nutrition Examination Survey (KNHANES) has been conducted in order to investigate the health and nutritional status of Koreans. The food intake data of individuals in the KNHANES has also been utilized as source dataset for risk assessment of chemicals via food. To improve the reliability of intake estimation and prevent missing data for less-responded foods, the structure of integrated long-standing datasets is significant. However, it is difficult to merge multi-year survey datasets due to ineffective cleaning processes for handling extensive numbers of codes for each food item along with changes in dietary habits over time. Therefore, this study aims at 1) cleaning the process of abnormal data 2) generation of integrated long-standing raw data, and 3) contributing to the production of consistent dietary exposure factors. Methods: Codebooks, the guideline book, and raw intake data from KNHANES V and VI were used for analysis. The violation of the primary key constraint and the $1^{st}-3rd$ normal form in relational database theory were tested for the codebook and the structure of the raw data, respectively. Afterwards, the cleaning process was executed for the raw data by using these integrated codes. Results: Duplication of key records and abnormality in table structures were observed. However, after adjusting according to the suggested method above, the codes were corrected and integrated codes were newly created. Finally, we were able to clean the raw data provided by respondents to the KNHANES survey. Conclusion: The results of this study will contribute to the integration of the multi-year datasets and help improve the data production system by clarifying, testing, and verifying the primary key, integrity of the code, and primitive data structure according to the database normalization theory in the national health data.

• Journal of the Korean Society for Library and Information Science
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• v.26
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• pp.187-212
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• 1994

The present study examines the characteristics of the international literature of classification systems published in the period 1981-1990. The references in the 'Classification Literature' sections of International Classification and the references in these source items were examined. The present study focused on analyzing each of the following characteristics: format, subject, language, geographical origin, age, authorship and number of references. The findings from the data analyses show clearly that in the literature of classification systems, I) books were the most frequently cited format; 2) library and information science was the most frequently cited subject; 3) English was the major language; 4) the literature of each classification system was written predominently in English except for Library Bibliographic Classification; 5) the language of each source item was the same as that of the greatest number of references of that source item: 6) the U.S., Germany, India, Russia, and the U.K. were the major geographic origin of publication; 7) there was a very close relationship between country of publication and language: 8) the country of origin of the documents was cited more than any other country except for the U.S.: 9) Price's Index of the literature revealed that the literature was a soft science and the half-life of the literature was about 7.5 years; 10) there was a preponderance of single authorships; 11) the literature was not a scholarly or scientific literature, according to the average number of references in source items and the percentage of unreferenced items. The findings of this reference study provide a better understanding of the characteristics of the classification systems literature. They prove useful for the collection development and assist classification systems researchers to prepare linguistically for their careers and encourage international communication efforts.

• Journal of the Korean Society for Library and Information Science
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• v.40 no.2
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• pp.125-150
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• 2006

Yeogkwa Bo is a biographical source that was re-edited based on the primary sources such as Yeogkwa Bangmok which is the list of the successful applicants in Yeogkwa. 7 Kinds of the existing Yeogkwa Bo was studied and analyzed in bibliographical way. This study proves that the period of available record(of successful applicants' names) ranges from 1807 to 1891, although it has been mentioned before that the period of record covers as far as 1882. As a result of comparison of mentioned family names, family origins, total number of the successful applicants in Yeogkwa, and content of record, Yeog Bo of Dangrih University's shows the most extensive and substantial work, and Yeogkwa Bo of Jangseo Kag's is quite superior to other archives present at home. But both of them show problems such as errors or omission of some records, confusion in spelling and so on. Therefore, the above study implies that there should be process of checking through study of Yeogkwa Bangmok when making reference to Yeogkwa Bo which provides biographical information on family trees and origins as well as information on the individual successful applicants in Yeogkwa.