• Journal of Agricultural Extension & Community Development
• /
• v.28 no.1
• /
• pp.25-39
• /
• 2021

This study aims to identify the causation effect between technostress and utilization of Internet information and meditation effect of information service acceptability between technostress and Internet information utilization. The data were collected from 503 woman farmers aged 20 to 65 across the country. The analysis performed a three-stage mediated regression of Bron, & Kenny (1986), using the SPSS 21.0 statistical package. The importance of accepting information services has been identified in the Sobel test. According to the analysis of the medium effect on information service acceptability, information service acceptability has a partial medium effect on the technological stress of woman farmers and the level of Internet information utilization. In order to lower the technology of woman farmers in the future, it is necessary to find ways to improve new perceptions of information technology and increase acceptability of information services.

• Korean Chemical Engineering Research
• /
• v.60 no.3
• /
• pp.356-362
• /
• 2022

Research related to hydrogen technology is being actively conducted around the world. Korea is also making great efforts to develop technology to leap forward as a hydrogen economy powerhouse. In particular, the world's No. 1 hydrogen vehicle penetration rate is proof of this. However, the construction of hydrogen refueling stations is being delayed. The biggest delay factor is the public opposition. As such, policies without public support cannot be successfully implemented and are not sustainable. Therefore, this study intends to analyze the factors affecting the acceptability of hydrogen refueling stations in favor of and against them. As a research method, the basic factors affecting acceptability were identified by reviewing previous studies, and a questionnaire was designed and investigated based on the established factors. The validity and reliability of the questionnaire were verified, and the hypothesis was verified through correlation analysis. And, using structural equation modeling, a factor model was developed on the acceptability of hydrogen refueling stations. As a result of the study, acceptability defined private acceptability and public acceptability. In the case of private acceptability, it was confirmed that the higher the attitude toward the environment, the higher the level of knowledge about the hydrogen charging station, and the lower the degree of feeling the risk of the hydrogen charging station, the higher the acceptability. In the case of public acceptability, it was confirmed that the higher the benefit, the better the attitude toward the environment, and the lower the risk-taking characteristics of the individual, the higher the acceptability. Therefore, in this study, based on the potential factors verified in previous studies, the main factors affecting the acceptance on hydrogen refueling stations were identified. And the acceptance model was developed using structural equation modeling. This study is expected to provide basic data to seek ways to improve the acceptance of public when implementing national policies such as hydrogen refueling stations, and to be used analysis data for scientific communication.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.4
• /
• pp.507-515
• /
• 2008

This study investigated the standard recipe and changes in the quality characteristics of Chungkukjang-Kimchi (CKK) and evaluated its acceptance by elementary school students. The acceptability of Kimchi among elementary school students was evaluated by monitoring the plate waste rate. Chungkukjang powder was added to the Kimchi recipe at 0, 20, 40, 60% of the total weight of red pepper powder. The pH of the CKK decreased as fermentation proceeded, and the total acidity was $0.24{\sim}0.25%$ in all samples. The salinity of the CKK was 2.32%. The L color value was significantly lower in the treatment groups than in the control group. The b and a color values increased in the beginning, but tended to decrease during fermentation. In the sensory evaluation, there was no significant difference in appearance on preparation day, but there were significant differences on the 6th (p<0.05) and 20th days (p<0.01), with the highest scores observed in the 40% added group. Sourness increased significantly (p<0.001) during fermentation in all samples. There were significant differences (p<0.001) in crispness on the 3rd day among the treatment groups, and it tended to decrease as fermentation progressed. There were significant differences in flavor during the early stage (p<0.001), but there were no differences as fermentation proceeded. Overall acceptability was high in the 40% added group. Evaluation of acceptability by monitoring the plate waste rate in the school dining room showed that acceptability was highest in the 20% added group. Thus, it was concluded that acceptability among elementary school students was highest for CKK from the 20% Chungkukjang group.

• Asian Pacific Journal of Cancer Prevention
• /
• v.14 no.5
• /
• pp.3029-3035
• /
• 2013

Background: Most developing countries have been unable to implement well-organized health care systems, especially comprehensive Pap smear screening-based programs. One of the reasons for this is regional differences in medical services, and a low-cost portable cervical screening system is necessary. To improve regional discrepancies in cervical screening systems, we investigated the usefulness and acceptability of cervical selfsampling by liquid-based cytology (LBC) for 290 volunteers in the Lao PDR. Materials and Methods: Following health education with comprehensive documents, cervical self-sampling kits by LBC were distributed in three provincial, district, and village areas to a total of 290 volunteers, who were asked to take cytology samples by themselves. Subsequently, the acceptability of self-sampling was evaluated using a questionnaire. Results: The documents were well understood in all three regions. Regarding the acceptability of self-sampling, the selections for subsequent screening were 62% self-sampling, 36% gynecologist-sampling, 1% either method, and 1% other methods. The acceptability rates were higher in the district and the village than in the province. For the relationship between acceptability and pregnancy, the self-sampling selection rate was higher in the pregnancy-experienced group (75%) than in the pregnancy-inexperienced group (60%). For the relationship between selection of self-sampling and experience of screening, the self-sampling selection rate was higher in the screening-inexperienced group (62%) than in the screening-experienced group (52%). Conclusions: Our data show that this new way forward, involving a combination of self-sampling and LBC, is highly acceptable regardless of age, educational background, and residence in rural areas in a developing country.

• Journal of the East Asian Society of Dietary Life
• /
• v.15 no.5
• /
• pp.582-590
• /
• 2005

The application of consomme prepared with different ratios of ground beef and ground chicken to improve taste preferences and the cost of foodstuffs was attempted by reviewing fundamental data and the effect on the sensory and physical characteristics of treatment These treatments were prepared with different ratios(9:1(A), 7:3(B), 5:5(C), 3:7(D), 1:9(E) w/w) of ground beef and ground chicken, respectively. Sensory properties were evaluated in the aspects of both acceptability and intensity. From the acceptability aspect, A treatment showed the highest scores in smell, B in mouthfeel and taste, A and B in color and overall acceptability, respectively. In terms of acceptability, B treatment was favored most for color, mouthfeel, taste and overall acceptability except smell. The more the ground chicken, the higher the intensity aspect E treatment showed higher values than A in all the intensity aspects. Moisture contents and crude proteins increased by increasing the mixed ratio of ground beef, whereas crude ash, solid matter and pH increased by increasing the mixed ratio of ground chicken. Tumidity values were the highest in E treatment, whereas the lowest in A. Tumidity values were increased significantly by increasing the mixed ratio of ground chicken. Viscosity increased by increasing the mixed ratio of ground chicken. The highest viscosity was shown in E treatment The colorimetric lightness values(L) decreased and redness(a), yellowness(b) and total color difference values(AE) increased significantly by increasing the mixed ratio of ground chicken. This experimental study showed that A and B treatment had the highest values in overall acceptability. The results of analysis in crude protein, solid matter, tumidity and viscosity were increased by increasing the mixed ratio of ground chicken. B treatment prepared with a ratio of 7:3 of ground beef and chicken had the most favorable sensory quality. These results suggested the basic information to improve acceptability and to save the costs of Consomme recipes for foodservice institutions.

• Journal of Digital Convergence
• /
• v.15 no.7
• /
• pp.415-424
• /
• 2017

The purpose of this study was to examine the relationship among public's risk characteristics, risk severity, risk perception and risk acceptability of human stem cell technology. The subjects were 300 Koreans selected. The data were analyzed by the exploratory factor analysis, confirmatory factor analysis, correlation analysis and structural equation modeing analysis. The results were as followed. First, public's risk characteristics on human stem cell technology influenced positively on risk severity. Second, public's risk characteristics on human stem cell technology influenced positively on risk perception. Third, public's risk severity on human stem cell technology influenced positively on risk perception. Fourth, public's risk characteristics on human stem cell technology influenced negatively on risk acceptability. Fifth, public's risk severity on human stem cell technology influenced not significantly on risk acceptability. Sixth, public's risk perception on human stem cell technology influenced not significantly on risk acceptability. These results will contribute to develop the risk communication strategy on the acceptability of human stem cell technology.

• Journal of the Korean Society of Food Culture
• /
• v.26 no.6
• /
• pp.734-742
• /
• 2011

This study was conducted to investigate the physicochemical characteristics of Eungi, which is used as a breakfast or health food. We manufactured lotus root starch and Eungi by a traditional method and discovered that the viscosity of Eungi with 4-5% starch content was similar to fermented milk. When the physicochemical properties and sensory acceptability of a Eungi beverage combined with different amounts (0.5, 1.0, 1.5, and 2.0%) of lotus root starch were investigated, consumer acceptability was highest with Eungi combined with 0.5% starch and 6% sugar. When the physicochemical properties and sensory acceptability of Eungi beverage combined with different extract bases were investigated, the acceptability of taste and texture was highest with purple sweet potato extract and the acceptability of color was highest with omija extracts.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.2
• /
• pp.336-344
• /
• 2017

The physical characteristics of gluten-free rice bread, commercial rice as well as wheat bread marketed in Korea were delineated, a sensory descriptive analysis performed, and a consumer acceptability study conducted. Both the specific gravity and color of gluten-free rice bread were higher than those of commercial rice and wheat bread. The sensory descriptive analysis revealed that the adhesiveness, fracturability, fermentation odor, and the powdery mouthfeel of gluten-free rice bread were higher than those of commercial rice and wheat bread. In contrast, the sweet odor, sweetness, egg taste, butter taste, and milk taste of gluten-free rice bread were lower than those of commercial rice and wheat bread. The consumer acceptability results revealed differences regarding odor, appearance, taste, texture, and overall acceptance between a blind test and an informed test of gluten-free rice bread, commercial rice, and wheat bread. The consumer acceptability findings were associated with those of the sensory descriptive analysis. In overall, the results indicated that the quality of gluten-free rice bread can be improved by controlling the decrease of adhesiveness, fracturability, and powdery mouthfeel.

• Journal of Korean Society for Quality Management
• /
• v.32 no.4
• /
• pp.15-29
• /
• 2004

This paper is interested in analyzing the CSFs of 3 different kinds of on-line digital products. They are on-line digital products of (1) transaction, (2) relations, and (3) interests. This study first tried to define the on-line digital products based in the above three categories and then to find the factors that might effect the customer acceptability in each product groups. Independent variables used in this study are characters of products, characters of users, and system environments. This paper that on-line survey has been conducted for the study's specialty and the collected resource was analyzed by using the SPSS 10.0K statistics package. Using multiple regression, this study finds that major factors effecting the user acceptability of each group are different from one another. For example, system environment variables such as speediness, system performance effects the customer acceptability of digital products of Interest(game, avartar, etc). Much more then that of products of relations(information service, etc). Therefore empirical findings are suggested in the conclusion.

• Journal of the Korean Dietetic Association
• /
• v.3 no.1
• /
• pp.90-100
• /
• 1997

Objectives of this study were to investigate the acceptability of liver sausages, one of the most favorite product of meats, and to examine the applicability of pork liver in manufacturing sausages. Sausages containing different proportions of pork liver were manufactured with various processes and were tested and analysed by means of sensory evaluation. Based on th basic recipe for manufacturing sausages, fifteen recipies were proposed with different combinations of ingredients, followed by evaluations on their physicochemical and nutritional properties. Sausages manufactured with different methods (sliceable, spreadable, smoked spreadable) and different proportions of liver were also evaluated. The Findings from these experiments are summarized as follows: 1. As the percentage of the liver was increased, outer color of experimental sausages were significantly decreased. 2. The hardness, gumminess, chewiness were significantly decreased as the amount of liver increased. 3. Sausages containing 30% pork liver had best acceptability after swallowing. 4. The flavor and taste of liver in experimental sausages were significantly increased by adding liver. In summary, sausages containing 30% pork liver had best acceptability for consumption in terms of the indices measured in this study.