• Culinary science and hospitality research
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• v.18 no.5
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• pp.243-255
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• 2012

This research has been conducted to develop the best recipe for brown sauce containing freeze-dried Salicornia powder. For this purpose, we made brown sauces with different contents of freeze-dried Salicornia powder and performed physico-chemical characteristic and sensory test. The highest salinity of freeze-dried Salicornia powder was 0.15% when 1% freeze-dried Salicornia powder was added to distilled water, SP1. The highest brightness of brown sauce was achieved with 1.2% freeze-dried Salicornia powder and was 45.29 with BSP12. More powder led to significant increases of the samples(p<0.001) in salinity and brightness. DPPH radical scavenging increased with greater freeze-dried Salicornia powder. Taste was highest at 6.36 with 0.6% powder and there was no significant difference compared to BSP6 and BSP9. Based on these findings, it was concluded that the brown sauce with Salicornia has antioxidative characteristics and the best salinity is achieved with 0.6% freeze-dried Salicornia powder. Salicornia had enough salinity to substitute salt to a certain degree and improved the quality of brown sauce in terms of the sensory test.

• Journal of Gifted/Talented Education
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• v.19 no.2
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• pp.381-404
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• 2009

The purpose of the study was to find out the usefulness of teachers' recommendation in selecting gifted students. For the study 87 teachers teaching 4th grade students from 20 elementary schools in the area of Incheon, 103 gifted students who were recommended by teacher, and 65 gifted students who were not recommended by teacher participated. To measure their cognitive ability, Raven intelligence test, creative problem solving test in science, and TTCT were used. In addition, learning methods, motives for achievement, faith in academic ability, problem solving tendency, and assignment preferences were assessed to find out their affective qualities. The results were as follows. First, the students who were recommended by teachers were highly advanced in both cognitive and affective aspects related to giftedness compared to non recommended students. Second, there were no significant differences both in the cognitive and affective aspects among the students recommended by teachers whether they passed the second step(test for giftedness) and the third step(test for academic aptitude) or not. Third, the discriminant analysis showed $70{\sim}80$ percent accuracy on teacher recommendation in identifying gifted students. The implication of the study related to teacher recommendation and future direction on identification of gifted students were discussed in depth.

• Journal of Digital Convergence
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• v.14 no.5
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• pp.485-491
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• 2016

The purpose of this study was to compare of the fall risk factors for elderly in the city. 62 people aged 65 years or older were classified as fallers and nonfallers based on experience of their falls in the previous year. By comparing the difference between the groups via evaluations of general characteristics, health related behavior and chronic disease, balance-related psychological (K-ABC) and physical measurement (BBS), depression (SGDS), and the correlations between the significant differences in variables were identified. According to the results, K-ABC, BBS, and SGDS are statistically significant differences between fallers and nonfallers (P<0.05). Also it has positive correlations between BBS and K-ABC (r=0.499) whereas negative correlation between K-ABC and SGDS(r=-0.472).

• Korean Journal of Food Science and Technology
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• v.44 no.5
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• pp.545-552
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• 2012

To improve a low-salted yacon pickle, the change of quality characteristics during the storage of yacon pickles were investigated at $18^{\circ}C$ for 50 days using two-way ANOVA. One factor that was added was the leaf-mustard and pepper (A), the other was storage time (B). The leaf-mustard and pepper were added to increase the yacon pickle's taste, flavor, and properties. The sugar content, total acidity and salinity were significant for factor A and B. With the interaction effect of the two factors, yacon pickles increased as storage time increased. The L value was not significant for factor A but significant for factor B. The a and b values were significant for the two factors. All Hunter's color value had the interaction effect. The shearing force was not significant for each factor, and yacon pickles did not show a softening effect. In the results of the sensory evaluation, color, taste, and overall preference were significant for factor A and B, yet the flavor was only significant for factor B. The texture was not significant at all. In the overall preference, yacon pickles were higher at 30 and 40 days and also, had the interaction effect. Yacon pickles were not above the 3.0% of salinity.

• 대한공업교육학회지
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• v.38 no.1
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• pp.69-85
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• 2013

This study aims to examine the correlations between undergraduates' major-interest congruence and stress coping behaviors and major adjustment. And in order to find there is any group violating Holland's congruence hypothesis, this paper divides them into four groups according to the degree of major-interest congruence and major adjustment. Also, it examines the difference of stress coping behaviors among the four groups. The followings are the chief results of this paper. First, according to the result of analyzing the effects of major-interest congruence and stress coping behaviors on major adjustment, congruence did not affect major adjustment significantly. Second, according to the result of dividing them into four groups by the degree of major-interest congruence and major adjustment, there is one group with high congruence but low major adjustment and also a group with low congruence but high major adjustment. Third, according to the result of examining the difference of stress coping behaviors among the four groups by the degree of major-interest congruence and major adjustment, there is significant difference among the four groups. Above results imply that in major adjustment, we should consider factors other than major-interest congruence, and stress coping behaviors are particularly important for it. Therefore, it is necessary to train their stress coping behaviors and also develop programs to facilitate major adjustment. Also, it implies that in the use of Holland's theory, it is crucial to use it based on the client's various information and uniqueness rather than to apply it in a conventional or unconditional way.

• Tuberculosis and Respiratory Diseases
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• v.63 no.5
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• pp.417-422
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• 2007

Background: It is not known with certainty whether patients with persistently positive sputum smear results who have also had negative sputum culture results require prolongation of treatment for tuberculosis in order to avoid an increased risk of eventual relapse. The purpose of the present study was to retrospectively describe the treatment characteristics and evaluate the appropriate duration of treatment in these patients. Methods: Sixty of 69 patients with sputum smear positive and culture negative tests at 5 months after first line anti-tuberculous chemotherapy from 2002 to 2003 were retrospectively analyzed. Exclusion criteria included incomplete treatment or resistance to rifampicin or two additional antibiotics, as determined by a drug susceptibility test (DST). Results: Smear conversion of the study subjects was observed after $8.3{\pm}2.3$ months treatment, and the patients were culture negative after $2.0{\pm}0.8$ months. The relapse rates of the study subjects were 3.8, 10.0, and 25.8% after 1, 2, and 5 years of anti-tuberculosis chemotherapy, respectively. The relapse rates were not significantly affected by a series of risk factors such as age, sex, presence of diabetes, a sputum culture examination after 2 months treatment, previous treatment history, chest radiograph, and duration of the treatment (P>0.05). Conclusion: Regimen change is not required for patients with persistent smear positive but culture negative tests in the fifth month for first line antituberculous treatment. However, a further study will be needed to clarify the high relapse rate in this specific group of patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.8
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• pp.1168-1175
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• 2012

Gel properties of Mook manufactured from acorn harvested in various countries [domestic (KAS), Chinese (CAS), and North Korea (NAS)] were analyzed according to storage period. Gel properties included water binding, syneresis of gel, DSC (differential scanning calorimetry), X-ray diffraction, SEM (scanning electron microscopy), texture, Hunter's color value, and sensory value. Water binding of NAS, CAS, and KAS were 233.8%, 217.3%, and 215.0%, respectively. Syneresis of gel from KAS, CAS, and NAS were 2.06%, 1.85%, and 1.45%, respectively, after 1 day of storage. There were significant differences upon storage for 1~3 days (p<0.05), whereas were no significant differences upon storage for 4~10 days. Peak temperature of gelatinization property by DSC was $55.28^{\circ}C$ for KAS, $54.45^{\circ}C$ for CAS, and $54.12^{\circ}C$ for NAS after 1 day of storage. Hardness of texture in NAS, KAS, and CAS were 374.9, 357.4, and 348.9, respectively, after 1 day of storage. Hunter's color L value, and a value were highest in NAS, whereas b value was the lowest in CAS. There were no significant differences in any particular sensory values.

• Journal of the Korean Society of Food Science and Nutrition
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• v.42 no.12
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• pp.1972-1980
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• 2013

The purpose of this study is to evaluate the storage quality characteristics of bread with added dried mulberry pomace (DMP, 0, 1, 3 or 5%) during storage at $4^{\circ}C$ for 7 days. During the entire storage period, the moisture content was higher in breads containing DMP compared with the control bread. Textural properties by TPA showed that the hardness of DMP bread maintained a lower hardness than that of the control during the entire storage period. Moreover, DSC (Differential Scanning Calorimetry) result showed that ${\Delta}H$ (crystal melting enthalpy) of the bread containing DMP was lower than that of the control bread, which indicate the retarding of retrogradation. The sensory preference test results demonstrated that the bread with 3% DMP had higher scores in over-all preference than the others. These results suggest that DMP delays the retrogradation of bread during storage.

• 대한공업교육학회지
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• v.37 no.1
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• pp.125-143
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• 2012

This study aimed to identify the effect of the instruction applied with a project method for the 'Making Model by Architecture' unit in vocational High schools on the improvement of the Key competences. With this aim, the study selected as an experimental group, control group third graders in two classroom in G vocational High Schools in Goyang, Gyeonggi-do. Aiming at the selected students in the experimental group and the control group, the study conducted a pre-test of their Key competences; thus, the study confirmed that there was no statistically significant difference. Then, the study offered a class applied with a project method to the experimental group, while offering a traditional instruction to the control group. After offering the class, the study undertook a post-test, and verified the effect. In order to prove the test result, the study carried out a Hest using the SPSSWIN 12.0 statistical program, while the significance level being ${\alpha}$<.05. The conclusions obtained from this study include the following. All the six selected areas including 'problem-solving skills', 'communication skills', 'resource utilization competence', 'mathematical competence', 'interpersonal management competence' and 'self-management competence', which were supposed to be appropriate for this study among the sub-areas of Key competences, were found to show significant differences between the experimental group applied with a project method and the control group as a result of the post-test of the two groups. In summarizing the above research results, the class using a project method for the 'Making Model by Architecture' unit was discovered to be effective for improving Key competences. In particular, it may be more effective learning method for enhancing six areas greatly relevant to the project method among various sub-areas of Key competences.

• Korean Journal of Psychosomatic Medicine
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• v.25 no.2
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• pp.101-110
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• 2017

Objectives : This study analyzed psychological aftereffects and made comparisons between victims who were either sexually assaulted or molested using the Minnesota Multiphasic Personality Inventory-2(MMPI-2). Methods : The participants were adult women who visited the Busan Smile Center within 6 months following sexual assault. This study categorized the participants according to types of sexual violence and then identified their social demographic features and characteristics. Student's t-tests were carried out to compare the MMPI-2 results between the sexually assaulted group and sexually molested group. Chi-square tests were also conducted to compare between participants who scored above 65T. Results : Among the 55 participants, 32 were sexually assaulted; 23 were sexually molested. Significant differences between the two groups were found in the following scales: F, F(B), F(P), Pt, Sc, Ma, RC6 and PSYC. Moreover, the number of participants with higher scores in the Pa, Pt, Sc, RC6, and PSYC scales in the sexually assaulted group was significantly higher than in the sexually molested group. Conclusions : Both groups of victims may commonly suffer beyond the moderate level of depression and anxiety in the post-case term. In addition, the sexually assaulted group seems to suffer relatively more from panic and psychological pain than the sexually molested group does.