• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.1
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• pp.312-320
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• 2013

This study was to examine usefulness of MoCA-K by comparing the correlation between LOTCA-G, MMSE-K and MoCA-K, regarding detecting elderly people's mild cognitive function in local community. The experiments in which the three different evaluation methods were employed, of this study were conducted on 50 elderly people. While the score of MoCA-K and MMSE-K was $22.72{\pm}5.85$ out of 30 and $25.08{\pm}3.78$ out of 30 respectively, the result of LOTCA-G was $96.28{\pm}6.82$ out of 104. Observing each result of the three cognitive function assessment tools towards general characteristics showed no significant differences in gender. However, they were at considerable variance with age and education level of the example group. As all the three results of the assessment methods showed high correlation, it is reasonable to believe that MoCA-K is an appropriate evaluation tool to assess the cognitive function of old people.

• Korean Journal of Clinical Laboratory Science
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• v.51 no.1
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• pp.105-113
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• 2019

This study examined the effects of geriatric depression and geriatric stress on cognitive impairment. In particular, the dementia groups were divided into Alzheimer's disease and vascular dementia. A normal group was used as the control group. For each group, the geriatric depression using the geriatric depression scale (GDS) and geriatric stress using the geriatric stress scale (GSS) was compared with the regression and correlation results of cognitive impairment. Statistical tests, such as descriptive statistics, Kruskall-Wallis, correlation analysis, and multiple regression analysis, were performed. For the Alzheimer's group, the GDS and GSS correlated with the cognitive impairment, but only the GDS showed a cause-and-effect relationship with cognitive impairment. In particular, the male group with Alzheimer's disease showed clear confirmation. In addition, geriatric stress was found to be associated with geriatric depression. In conclusion, geriatric depression affects the cognitive impairment directly and geriatric stress affects the cognitive ability indirectly through geriatric depression. In this study, the Alzheimer's disease, vascular dementia, and control groups had a small sample size. Therefore, the external validity in future studies can be increased using a larger sample size for each group.

• Journal of the Korean Society for Library and Information Science
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• v.47 no.4
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• pp.255-274
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• 2013

This study aims to set the criteria that can analyze and investigate the characteristics of books preferred by children and adolescents according to their personality types. To achieve this goal, the Enneagram personality test were conducted for 394 students of Year 5 from 8 primary schools and 374 students of Years 7 and 8 from 7 middle schools, which are located in Seoul and Gyunggi-do in Korea. The result of loan book was collected and analyzed. The analysis result showed that preferred books were different according to the personality types. The results of the specific values among the results of the preferred books were different depending on the central center where energy was used: brain-centered types (thought-focused), and heart-centered types (emotion-focused), and body centered-types (act-focused). This result is expected to be utilized for customized reading education according to personality types in the future.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.36-39
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• 2000

Pumpkin rice cakes were prepared by different cooking methods and the instrumental analysis and sensory evaluation were performed to measure the quality characteristics and to determine standard perparation methods for pumpkin rice cake. Pumpkin rice cake prepared with the flour of pumpkin and rice sieved together had higher moisture content than others. Hunter's color values were different by cooking methods. In texture profile analysis, hardness, gumminess and chewiness of pumpkin rice cake appeared different by cooking methods. In sensory evaluation, all categories were significantly different at p<0.05. The results showed that pumpkin rice cake prepared with the flour of pumpkin and rice sieved together was preferable in color, taste, moistness, consistency and overall acceptance.

• The Journal of Korean Association of Computer Education
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• v.13 no.1
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• pp.9-18
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• 2010

The purpose of this study is to determine the differences in menu-layout preference for learners based on their demographics. The experiment was conducted in this manner: three class second grade and three class sixth grade elementary school students were separated by sex, grade, age and cognitive style such as field-dependent and field-independent. They were asked to choose which menu layouts they preferred or did not prefer out of 6 different types. The results of the research are as follows: First, there were no differences in sex, grade and cognitive style for preferences in the menu layout but there were meaningful differences with regard to age. Second grade students preferred map-type layout, but sixth grade students preferred the type having a main menu across the top with a sub menu in roll over. Second, there was a difference with regard to age as to what they do not prefer. Overall, the results of this study suggest that the menu layout for a learning web site on the internet needs to be different according to their age.

• 대한공업교육학회지
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• v.37 no.1
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• pp.107-124
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• 2012

The purpose of this study is to provide the basic pedagogical resources for designing the optimum teaching and learning environment in e-Learning through the survey study on learning behavioral styles (LBS) of the gifted students and ordinary students who have experienced e-Learning. And the major results of the study are as follows: The Major field made a very strong difference to the learning behavioral styles between the gifted students and the ordinary students in e-learning environment. On the basis of the study, the LBS sequence of gifted students is the 'passive learning behavioral style', 'environment-dependent and self-directed learning behavioral style', 'positive and cooperative learning behavioral style', 'environment-independent and self-directed learning behavioral style', and the LBS sequence of ordinary students is the 'passive learning behavioral style', 'positive and cooperative learning behavioral style', 'environment-dependent and self-directed learning behavioral style', 'environment-independent and self-directed learning behavioral style'. Simultaneously, there are some individual difference in the learning behavioral style by gender, grade, and the time of using computer between the gifted students and the ordinary students.

• Korean Journal of Food Science and Technology
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• v.39 no.6
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• pp.608-613
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• 2007

This study was conducted to evaluate the meat quality of pork produced by feeding fermented rice bran (FRB) (10 to 20%). In the proximate composition analysis there were no significant differences, but the FRB treated groups showed a tendency for higher moisture content and a lower fat content. There were no significant changes found in the physicochemical property analysis, except for cooking loss and water holding capacity, which are the most important factors for estimating meat quality. The cooking loss of the FRB pork was significantly lower than that of the control group (p<0.01). The water holding capacity of the 20% FRB roup was higher than that of the control group (p<0.01). The shear force value of the 20% FRB group was also higher than that of the control group, but the 10% FRB group showed no difference from the control group. The total free amino acid volume of the meat increased, depending on the volume of FRB added. The contents of glutamic acid, glycine, and alanine, which are important factors for taste and flavor, were higher in the FRB groups an the control group. In the sensory analysis, the FRB groups showed high scores for color, aroma, flavor, juiciness, taste, and overall acceptability. Taken together, adding FRB to the feed improved the quality of pork.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.53-60
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• 2005

This study was conducted to develop the descriptive analysis procedures for evaluating the sensory characteristics of yeast leavened breads. Eleven highly trained panelists identified the following 23 sensory attributes in the bread and defined the terminology for each attribute; yellowness of crumb, roughness of surface, uniformity of cell, density of cell, brownness of crust for appearance characteristics, yeast fermented, chemical, roasted flour, buttery, milky, boiled flour, sweet, and salty for flavor characteristics, springiness, ease to tear, moistness on surface, adhesiveness to lip, hardness, stickiness, cohesiveness of mass, moisture absorption, chewiness, and loose particles for textural characteristics. Reference samples for the flavor attributes were determined. There were significant differences in all of the 23 sensory attributes of commercial bread samples. The principal component analysis (PCA) was performed to summarize the sensory data. The first two principal components explained 89% of the variation of the original variables indicating reliability of procedure developed in this study.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1414-1421
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• 2009

Pine needle powder has medical and functional uses. In this study, cookies were prepared using different 0.5%, 1%, 3%, 5% of pine needle powder. The total phenolic content was measured by the Folin-Ciocalteu method, and antioxidant activity was evaluated by DPPH assay. The antioxidant activity was highly correlated with the total phenolic composition of pine needle cookies (r=0.989). In addition, the quality characteristics of the pine needle cookies were estimated based on the bulk density and pH of the dough, spread factor, loss rate, leavening rate, color, texture profile analysis, and sensory evaluations. The bulk density of the dough and the hardness, total polyphenol contents and DPPH free radical scavenging activity of cookies significantly increased with increasing pine needle powder, while the pH of the dough, spread factor and L values of the cookies decreased with increasing pine needle powder content (p<0.05). Additionally, the consumer acceptability scores for the 3% pine needle cookie groups ranked significantly (p<0.05) higher than those of the other groups in appearance, taste, flavor, texture and overall preference. Taken together, the results of this study suggest that pine needle powder is a good ingredient for increasing the consumer acceptability and the functionality of cookies.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.609-615
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• 2004

Old rice showed higher initial pasting and peak viscosity temperatures than new rice. Reducing sugar contents of rice harvested in 1998 were lowest 24hr after digestion with saccharification enzyme, but similar after 36hr, among rice samples tested. Fermentation characteristics and preference of Takju made by fermenting raw rice harvested from 1998 to 2001 far 7 days were investigated. Alcohol contents during Takju brewing rapidly increased for 5 days to 17.3-18.1%, and were 17.5-18.2% on day 7, with those of Takju brewed with rice harvested in 1998 being highest in both cases. Sensory evaluation results showed Takju fermented with rice harvested in 2000 had highest sweetness, preference, and sourness, and that fermented with rice harvested in 1999 had highest sourness, but no voluntariness was shown between each other (meaning not clear). Moisture contents and gelatinization characteristics of old and new rice were slightly different, although factors adversely affecting Takju such as flavor of old rice did not appear in sensory evaluation probably because old rice was stored in rice bran farm for long times and used after milling. Results reveal surplus old rice could be utilized for Takju brewing.