• Korean journal of food and cookery science
• /
• v.8 no.4
• /
• pp.387-396
• /
• 1992

This study was conducted to examine the favorable taste of food color for one month of November 1991 With 200 college students consisting 100 male and 100 female students. The color to examine the favorable food was based on Munsell color standard of ten colors such as F. Birren seven colors (red, orange, yellow, yellowish green, green, blue and violet), brown, pink and black. And then, the data of this study was analysed by using frequency(%), mean values, standard deviation, t-test, Chi-square, Spearman correction with SAS Package on the basis of 100% collection and reliable coefficient alpha= .775. The result of this study is summarized as follows. 1. It was shown that the male college students (59%) showed remarkable interest in the food color higher than that of female college students (92%), and that 85% of male students and 97% of female students considered that the food color has an effect on appetite. In addition, the food name having an effect of the food color on appetite appeared in such order as carrot (13.0%), apple (10.9%), spinach (7.0%), cucumber (6.0%) and red pepper (5.6%). The important factor in choosing the favorable food was the taste for both male and female college students, while the male and female students considered the food color as the 4th, respectively, and the 3rd important factor in choosing the favorable food. 2. The favorable food color appeared in order such as orange, red, yellow, yellowish green, green, blue, violet, pink, black and brown colors for the male college students, and in order such as red, orange, yellow, green, yellowish green, brown, violet, black, pink and blue. Also, there was difference between the male and female college students in such colors as brown, yellowish green, blue and pink. It was also shown that there was no relation between the male and female college students in examining the order of favorable food colors and general colors when selecting null hypothesis (ASE: .405). The food name associated with the color was apple for red color, orange for orange color, coffee for brown color, banana for yellow color, lettuce for yellowish green color, spinach for green color, mackerel for blue color, eggplant for violet color, sausage for pink color and bean for black color 3. The favorable color combination of both male and female college students showed red with green, orange with yellow, yellow with green, green with yellow, pink with violet and black with black. In addition, the favorable combination of the male college students indicated brown with black, yellowish green with orange, blue with red and violet with yellow while the female college students did brown with yellow, yellowish green with green, blue with yellow and violet with pink. The favorable combination color showing difference between the male and female college students included orange, brown, violet, pink and black colors. 4. The relation between the food color and terms of favorable taste showed that “light and mild color” is yellow, that “untasty color” is black, that “sourish and puckery color” is orange, that “bitter color” is violet, that “hot color” is red, and that “fresh color” is green which were answered by both male and female college students. However, the male and female college students considered yellow, respectively, and orange as “tasty color”, and black and yellow, respectively, as “sweet color”. Then, the taste term showing difference between male and female college students included “light”, “mild”, “sourish”, “tasty” and “sweet”. Based on the above result of this study, it is apparent that there is a close relation between the food color and appetite while being difference between the general color and taste. In addition to this fact, there is also some differences between male and female college students in the taste of food color.

• Asia pacific journal of information systems
• /
• v.22 no.3
• /
• pp.75-97
• /
• 2012

Knowledge residing in the heads of employees has always been regarded as one of the most critical resources within a firm. However, many tries to facilitate knowledge transfer among employees has been unsuccessful because of the motivational and cognitive problems between the knowledge source and the recipient. Social capital, which is defined as "the sum of the actual and potential resources embedded within, available through, derived from the network of relationships possessed by an individual or social unit [Nahapiet and Ghoshal, 1998]," is suggested to resolve these motivational and cognitive problems of knowledge transfer. In Social capital theory, there are two research streams. One insists that social capital strengthens group solidarity and brings up cooperative behaviors among group members, such as voluntary help to colleagues. Therefore, social capital can motivate an expert to transfer his/her knowledge to a colleague in need without any direct reward. The other stream insists that social capital provides an access to various resources that the owner of social capital doesn't possess directly. In knowledge transfer context, an employee with social capital can access and learn much knowledge from his/her colleagues. Therefore, social capital provides benefits to both the knowledge source and the recipient in different ways. However, prior research on knowledge transfer and social capital is mostly limited to either of the research stream of social capital and covered only the knowledge source's or the knowledge recipient's perspective. Social network theory which focuses on the structural dimension of social capital provides clear explanation about the in-depth mechanisms of social capital's two different benefits. 'Strong tie' builds up identification, trust, and emotional attachment between the knowledge source and the recipient; therefore, it motivates the knowledge source to transfer his/her knowledge to the recipient. On the other hand, 'weak tie' easily expands to 'diverse' knowledge sources because it does not take much effort to manage. Therefore, the real value of 'weak tie' comes from the 'diverse network structure,' not the 'weak tie' itself. It implies that the two different perspectives on strength of ties can co-exist. For example, an extroverted employee can manage many 'strong' ties with 'various' colleagues. In this regards, the individual-level structure of one's relationships as well as the dyadic-level relationship should be considered together to provide a holistic view of social capital. In addition, interaction effect between individual-level characteristics and dyadic-level characteristics can be examined, too. Based on these arguments, this study has following research questions. (1) How does the social capital of the knowledge source and the recipient influence knowledge transfer respectively? (2) How does the strength of ties between the knowledge source and the recipient influence knowledge transfer? (3) How does the social capital of the knowledge source and the recipient influence the effect of the strength of ties between the knowledge source and the recipient on knowledge transfer? Based on Social capital theory and Social network theory, a multi-level research model is developed to consider both the individual-level social capital of the knowledge source and the recipient and the dyadic-level strength of relationship between the knowledge source and the recipient. 'Cross-classified random effect model,' one of the multi-level analysis methods, is adopted to analyze the survey responses from 337 R&D employees. The results of analysis provide several findings. First, among three dimensions of the knowledge source's social capital, network centrality (i.e., structural dimension) shows the significant direct effect on knowledge transfer. On the other hand, the knowledge recipient's network centrality is not influential. Instead, it strengthens the influence of the strength of ties between the knowledge source and the recipient on knowledge transfer. It means that the knowledge source's network centrality does not directly increase knowledge transfer. Instead, by providing access to various knowledge sources, the network centrality provides only the context where the strong tie between the knowledge source and the recipient leads to effective knowledge transfer. In short, network centrality has indirect effect on knowledge transfer from the knowledge recipient's perspective, while it has direct effect from the knowledge source's perspective. This is the most important contribution of this research. In addition, contrary to the research hypothesis, company tenure of the knowledge recipient negatively influences knowledge transfer. It means that experienced employees do not look for new knowledge and stick to their own knowledge. This is also an interesting result. One of the possible reasons is the hierarchical culture of Korea, such as a fear of losing face in front of subordinates. In a research methodology perspective, multi-level analysis adopted in this study seems to be very promising in management research area which has a multi-level data structure, such as employee-team-department-company. In addition, social network analysis is also a promising research approach with an exploding availability of online social network data.

• Korean journal of communication and information
• /
• v.61
• /
• pp.74-97
• /
• 2013

Asia is developing rapidly in 21st century. Human and material exchanges between Korea and Asian countries have greatly increased. Korea entered the multicultural society. It became important for Korean people to understand Asia more correctively. Korean media can play a key role for this. In this point, I analyzed 1786 news contents reported in 2011 by four Korean newspapers(Chosun Ilbo, Dong-A Ilbo, Hankyoreh newspaper, Kyungh Kyunghyang Daily News), to see differences of Asia and West news aspect and its reason, focusing on news topic, amount of news, news tone and foreign media sources. In amount of news, the percent of West(54.3%) was higher than that of Asia news(45.7%). In news tone, negative news were the most in Asia news, but the least in West news. Korean newspaper showed more positive attitude to West than Asia. 1786 news were classified into seven topics(morality and justice, politics, economics and science, society, diplomacy and national defense, human interest, people). In news amount of seven topics, Korean newspapers reported hard news like morality and justice more than soft news like human interest about Asia. However they reported many soft news about West besides hard news. In news topics and tone, hard news showed negative tone most and soft news showed neutral or positive tone most. As a result, Korean news showed the negative attitude to Asia and the positive to West. Among five main sources(media, government, private organization, individual and material), only media source affected the differences of news attitude to Asia and West. Asia media source took the more positive attitude to Asia than West. West media took the negative attitude to Asia most and the neutral attitude to West most. Korean newspapers used West media as main sources in the news of all areas except East Asia. As a result, Korean newspapers showed the West-centered-attitude and reported the negative news more than neutral and positive about Asia. It was suggested that Korean newspapers had better increase Asia news in diverse spheres by the direct reporting of the correspondent and the more use of Asia media through the internet.

• Journal of dental hygiene science
• /
• v.11 no.2
• /
• pp.91-97
• /
• 2011

The aim of this study was to investigate the prevention effect of oral disease on the school-based toothbrushing program(SBTBP) in Daejeon in 30 months. The experimental subjects were the 5th grade's 70 students who have gone to school with the school-based toothbrushing program since the 3th-grade. The control school was located in close geographical area with similar economical status. The questionnaire about oral health knowledge and behavior was done by self-recording. After one dentist examined the dental caries and periodontal status, the gingival crevicular fluid(GCF) was collected with #25 paperpoint for 1 miniutes. Matrix Metalloproteinase(MMP)-9 in GCF was analyzed by ELISA. The SBTBP group had the upper oral health knowledge than the control significantly(p<0.001), but, the SBTBP group had no difference of the oral health behavior from the control. Although the SBTBP group had the lower plaque index than the control significantly(p=0.02), the SBTBP group had no difference of the gingival index, calculus index and the concentration of MMP-9 in GCF from the control. In conclusion, The SBTBP had the effect to reduce the dental plaque and to improve the oral health knowledge. On the other hand, the effect to prevent dental caries and periodontal disease of SBTBP was not clear.

• The Journal of The Korea Institute of Intelligent Transport Systems
• /
• v.3 no.1 s.4
• /
• pp.85-96
• /
• 2004

The study begin with a basic concept, if the occupancy length of vehicle detector is directly proportional to the delay of vehicle. That is, it analogize vehicle's delay of a occupancy time. The results of a study was far superior in the estimation of a queue length. It is a very good points the operator is not necessary to optimize s1, s2, Thdoc. Thdoc(critical congestion degree) replaced 0.7 with 0.2 - 0.3. But, if vehicles have been experience in delay was not occupy vehicle detector, the study is in existence some problems. In conclusion, it is necessary that stretch queue detector or install paired queue detector. Also I want to be made steady progress a following study relation to this study, because it is required traffic signal control on congestion.

• Journal of Korean Academy of Nursing Administration
• /
• v.2 no.1
• /
• pp.97-114
• /
• 1996

INSTRODUCTION Service quality is, unlike goods quality, an abstract and elusive constuct. Service quality and its requirements are not easily understood by consumers, and also present some critical research problems. However, quality is very important to marketers and consumers in that it has many strategic benefits in contributing to profitability of marketing activities and consumers' problem-solving activities. Moreover, despite the phenomenal growth of medical service sector, few researchers have attempted to define and model medical service quality. Especially, little research has focused on the evaluation of medical service quality and patient satisfaction from the perspectives of both the provider and the patient. As competition intensifies and patients are demanding higher quality of medical service, medical service quality and patient satisfaction has emerged as a critical research topic. The major purpose of this article is to explore the concept of medical service quality and its evaluation from both nurse and patient perspectives. This article attempts to achieve its purpose by (1)classfying critical service attibutes into threecategories(satisfiers, hygiene factors, and performance factors). (2)measuring the relative importance of need criteria, (3)evaluating SERVPERF model and SERVQUAL model in medical service sector, and (4)identifying the relationship between perceived quality and overall patient satisfaction. METHOD Data were gathered from a sample of 217 patients and 179 nurses in Seoul-area general hospitals. From the review of previous literature, 50 survey items representing various facets of the medical service quality were developed to form a questionnaire. A five-point scale ranging from "Strongly Agree"(5) to "Strongly Disagree"(1) accompanied each statement(expectation statements, perception statements, and importance statements). To measure overall satisfaction, a seven-point scale was used, ranging from "Very Satisfied"(7) to "Very Dissatisfied"(1) with no verbal labels for scale points 2 through 6 RESULTS In explaining the relationship between perceived performance and overall satisfaction, only 31 variables out of original 50 survey items were proven to be statistically significant. Hence, a penalty-reward analysis was performed on theses 31 critical attributes to find out 17 satisfiers, 8 hygiene factors, and 4 performance factors in patient perspective. The role(category) of each service quality attribute in relation to patient satisfaction was com pared across two groups, that is, patients and nurses. They were little overlapped, suggesting that two groups had different sets of 'perceived quality' attributes. Principal components factor analyses of the patients' and nurses' responses were performed to identify the underlying dimensions for the set of performance(experience) statements. 28 variables were analyzed by using a varimax rotation after deleting three obscure variables. The number of factors to be extracted was determined by evaluating the eigenvalue scores. Six factors wereextracted, accounting for 57.1% of the total variance. Reliability analysis was performed to refine the factors further. Using coefficient alpha, scores of .84 to .65 were obtained. Individual-item analysis indicated that all statements in each of the factors should remain. On 26 attributes of 31 critical service quality attributes, there were gaps between actual patient's importance of need criteria and nurse perceptions of them. Those critical attributes could be classified into four categories based on the relative importance of need criteria and perceived performance from the perspective of patient. This analysis is useful in developing strategic plans for performance improvement. (1) top priorities(high importance and low performance) (in this study)- more health-related information -accuracy in billing - quality of food - appointments at my convenience - information about tests and treatments - prompt service of business office -adequacy of accommodations(elevators, etc) (2) current strengths(high importance and high performance) (3)unnecessary strengths(low importance and high performance) (4) low priorities(low importance and low performance) While 26 service quality attributes of SERPERF model were significantly related to patient satisfation, only 13 attributes of SERVQUAL model were significantly related. This result suggested that only experience-based norms(SERVPERF model) were more appropriate than expectations to serve as a benchmark against which service experiences were compared(SERVQUAL model). However, it must be noted that the degree of association to overall satisfaction was not consistent. There were some gaps between nurse percetions and patient perception of medical service performance. From the patient's viewpoint, "personal likability", "technical skill/trust", and "cares about me" were most significant positioning factors that contributed patient satisfaction. DISCUSSION This study shows that there are inconsistencies between nurse perceptions and patient perceptions of medical service attributes. Also, for service quality improvement, it is most important for nurses to understand what satisfiers, hygiene factors, and performance factors are through two-way communications. Patient satisfaction should be measured, and problems identified should be resolved for survival in intense competitive market conditions. Hence, patient satisfaction monitoring is now becoming a standard marketing tool for healthcare providers and its role is expected to increase.

• Journal of Periodontal and Implant Science
• /
• v.23 no.1
• /
• pp.97-108
• /
• 1993

One of the important initial events required for periodontal regeneration is the attachment and subsequent spreading of periodontal ligament cells on the root surface. The purposes of this study is to investigate the attachment and spreading pattern of human periodontal ligament cell on the surface of glass slides. After establishment of a cell line of the primary cell culture from the periodontal ligament of 1st premolar teeth which were extracted for the purpose of orthodontic treatment, author dispersed the cells at $5{\times}10^3\;cells/ml$ into the each 35mm culture petri-dish containing 2 glass slides. To observe the morphological changes of the cells which attached to the surfaces of glasses at every designed time schedule, author used the inverted phase contrast microscope and scanning electron microscope. During the whole experiment culture condition was at $37^{\circ}C$, 100% Humidity, 5% $CO_2$ gas incubator. The following results were obtained. Periodontal ligament cells showed spherical outline and started to attach to glass surface by basal sytoplasmic extension after 10min in culture. After 30min in culture, periodontal ligament cells were attached to glass surface by well - developed filopodia which protruded from the lamellipodia. The cell surface is covered with bubble-like structures and occasional microvillus can be seen with diffculty among these structures. After 1.5hr in culture, peridontal ligament cells shhowed radially well-spread cytoplasm and the nucleus was centered on its cytoplasm. Unspread central region of the cell was covered with numerous microvilli. The change of cell attachment and spreading pattern was manifest at 6hr in culture. At this time, periodontal ligament cell showed elongated outline and an oval-shaped nucleus. After 12hr in culture, periodontal ligament cells showed more stretched fibroblast-like appearance with polarity. Two long lamellipodia can be seen around the both terminal ends of cells. After 24hr in culture, periodontal ligament cells showed spindle shapes and an oval-shaped nucleus was slanted toward one side of the cell.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.45 no.10
• /
• pp.1438-1446
• /
• 2016

The objectives of this study were to investigate the effects of superheated steam (SHS) treatment on the physicochemical and microbial properties of garlic. The garlic was treated by SHS at temperatures of 100, 150, 200, 250, 300, and $350^{\circ}C$ for 60 s. The moisture content of raw garlic was lower than that of SHS-treated garlic. The total thiosulfinate and pyruvate contents were dramatically reduced by SHS treatments. The antioxidant activities of garlic measured by ferric reducing/antioxidant power, 2,2-azinobis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt radical scavenging assay, and total phenolics content decreased by SHS. The major volatile sulfur compounds of garlic such as diallyl disulfide, allicin, allyl sulfide, diallyl sulfide, and diallyl trisulfide were significantly reduced by SHS. The antimicrobial effects of raw garlic were stronger than those of SHS-treated garlic against three strains of bacteria, including Staphylococcus aureus, Escherichia coli, and Bacillus cereus. However, total aerobic bacteria in garlic were dramatically reduced by SHS from 8.6 to 2.9 log CFU/g. The results from the sensory evaluation show that SHS treatment of garlic above $200^{\circ}C$ provides better acceptably due to reduction of off-flavor and pungency of garlic. These results suggest that superheated steam treatment can used as an efficient process for reducing garlic off-flavor and pungency.

• Journal of Animal Science and Technology
• /
• v.51 no.1
• /
• pp.81-90
• /
• 2009

This study was carried out to investigate consumer's preference and purchase behavior of pork including perception of brand-pork in Korea. A total of 504 respondents were surveyed and collected from December, 2007 to February, 2008. Among total respondents, 62.55% (n=314) responded that they liked the pork and respondents who were higher education level showed higher preference (p<0.05). Majority of consumers (61.16%) did not like imported pork. In addition, one who had lower education level and living in rural area disliked more the imported pork. Most consumers preferred to the belly (58.57%) and results indicated that the people who were higher education level preferred a discount mart but who were living in rural area preferred a butcher's shop. Among the purchasing area, a big discount mart was the most preferred (44.64%) and this was also different among the education level (p<0.001) and living areas (p<0.05). The consumers preferred to purchasing a 600 g pack for a single purchase. Among total respondents, 42.71% of consumers responded that their priority was reliability of meat quality on choosing the place for purchasing the pork, and the significant difference was highly found in living area groups (p<0.001). The perception of carcass grading system was common scores with the average of 2.79, and there was highly significant difference among education level groups (p<0.001). The average of 3.50 among 5 points for branded pork were evaluated by a total of consumers but the significant differences were not found in all three groups.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.40 no.2
• /
• pp.97-103
• /
• 2004

This paper presents a general overview of the Korean stick-held dip net fishery for Pacific saury operated in the North Pacific Ocean since 1985. Annual catches, annual centroids distribution of fishing ground, and optimum fishing temperatures were compared between the periods before and after the new Korea-Japan bilateral fishery arrangement established in 1998. Fishing usually began in May and ended by December, during which major catches were taken in the months September~November before the bilateral fishery arrangement between Korea and Japan, whereas in August~October after the arrangement. It was observed that after the arrangement the centroids of fishing ground was shifted from the usual fishing area off the east coast of Japan to the east of South Kuril Islands, 45$^{\circ}$N and 151$^{\circ}$E. Optimum fishing temperatures appeared to be different by month ; 12.5~14.4$^{\circ}C$ in May, 12.0~14.2$^{\circ}C$ in June, 11.4~13.9$^{\circ}C$ in July, 11.4~15.9$^{\circ}C$ in August, 12.9~16.9$^{\circ}C$ in September, 12.7~17.3$^{\circ}C$ in October, 13.1~17.6$^{\circ}C$ in November, and 15.0~19.1$^{\circ}C$ in December. A total of 13 species were caught during scientific observation periods but the target species, Pacific saury, accounted for about 99.9% of the total catch. Although there was no difference in fishing days between those vessels equipped with the sonar and those without sonar, number of set, total catch, and CPUE of those with sonar were higher than those without sonar by 13%, 26%, and 12%, respectively.