• 말소리와 음성과학
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• 제6권4호
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• pp.171-179
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• 2014

Purposes: Speech acceptability means the subjective judgement of listeners regarding the naturalness and normality of the speech. The purpose of this study was to determine the predicting variables for speech acceptabilities of children with cochlear implants. Methods: Twenty seven children with CI participated. They had profound pre-lingual hearing loss without any additional disabilities. The mean of chronological ages was 8;9, and mean of age of implantation was 2;11. Speech samples of reading and spontaneous speech were recorded separately. Twenty college students who were not familiar to the speech of deaf children evaluated the speech acceptabilities using visual analog scale. 1 segmental (articulation) and 6 suprasegmental features (pitch, loudness, quality, resonance, intonation, and speaking rate) of speech were perceptually evaluated by 3 SLPs. Correlation and multiple regression analysis were performed to evaluate the predicting variables. Results: The means of speech acceptability for reading and spontaneous speech were 73.47 and 71.96, respectively. Speech acceptability of reading was predicated by the severity of intonation and articulation. Speech acceptability of spontaneous speech was predicated by the severity of intonation and loudness. Discussion and conclusion: Severity of intonation was the most effective variable to predict the speech acceptabilities of both reading and spontaneous speech. A further study would be necessary to generalize the result and to apply this result to intervention in clinical settings.

• 한국조리학회지
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• 제23권4호
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• pp.135-143
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• 2017

This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

• 지역연구
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• 제35권1호
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• pp.19-31
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• 2019

본 연구의 목적은 국민정체성과 위협의식이 다문화 수용성에 미치는 영향과 접촉이론이 실제로 작동하는지를 분석하는 것이다. 분석을 위해 '2013년 한국종합사회조사' 자료를 이용하였으며, 구조방정식 모형을 활용하여 외국인 밀집지역 거주 여부에 따른 비교분석을 실시하였다. 분석 결과, 국민정체성은 다문화수용성에 직접적인 영향을 미치지 않으며, 위협의식이 국민정체성과 다문화수용성 간 관계에서 사이에서 완전한 매개효과를 갖는 것으로 나타났다. 또한, 다문화수용성에 대한 위협의식의 부정적인 효과는 외국인 밀집지역에 거주하는 집단에서 더 큰 것으로 나타났다. 분석 결과를 통해 본 연구는 외국인에 대한 위협의식을 줄이기 위한 다문화 인식교육이 필요하며, 외국인과 한국인 간 접촉으로 인해 발생하는 갈등을 예방하고 조정하는 지역사회 및 공동체 차원의 프로그램이 필요하다는 정책적 시사점을 제시한다.

• 한국프랜차이즈경영연구
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• 제12권2호
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• pp.51-60
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• 2021

Purpose: Waiting occured frequently in the service industry. Because waiting time is perceived as a loss by customers, perceived waiting time affects positive and negative responses to restaurants. If the waiting time is perceived as long, the waiting receptivity to accept the wait may also decrease. Therefore, restaurant stores need to increase waiting satisfaction so that customers can feel the waiting time shorter. Therefore, in this study, the effect of perceived waiting time and waiting satisfaction of customers visiting Taiwanese restaurant companies on waiting acceptability, emotions (positive and negative emotions) and satisfaction is investigated. Research design, data, and methodology: This study examines the structural relationship between perceived latency, waiting satisfaction, emotion, and satisfaction. To verify the purpose of this study, a research model and hypothesis were developed. The questionnaire items were modified and used according to the content of this study based on previous studies. All configurations were measured with multiple items tested and developed in previous studies. Data collected from 407 Taiwanese restaurant customers were analyzed using SPSS 22.0 and SmartPLS 3.0 programs. Confirmatory factor analysis was performed to measure the reliability and effectiveness of the measurement tool. Structural model analysis was performed to validate the study model. Results: The study results are as follows. Perceived waiting time was found to have a positive effect on negative emotions. In addition, it was found that waiting acceptability had a negative effect on negative emotions, and had a positive effect on positive emotions and customer satisfaction. Positive emotions were found to have a significant positive effect on customer satisfaction. Also, waiting satisfaction was found to have a positive effect as a moderating variable on the relationship between perceived waiting time and waiting acceptability. Conclusion: According to the results of this study, perceived waiting time was found to have a negative effect on eating out consumers. However, if the waiting time is satisfied, waiting time will increase the waiting time acceptability. Therefore, if customers are satisfied with the waiting environment by improving the quality of the waiting environment, it will be possible to establish a marketing ^*strategy^* that stimulates the positive effect of the perceived waiting time.

• Food Science and Biotechnology
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• 제17권2호
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• pp.349-356
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• 2008

The green tea market is rapidly growing and identifying the driving factors of consumers' liking for the green tea is important in the tea industries. The objectives of this study were to investigate the effects of manufacturing conditions of the green tea on its sensory characteristics, to elucidate its relationship with the consumer liking. A descriptive analysis and consumer acceptability test were conducted for various green tea samples. The samples differed with regard to the source of the tea, the amino acid content, and the processing methods including the roasting temperature. Partial least square regressions (PLS-R) were performed to establish the relationship between the descriptive data and the consumer acceptability data. The PLS-R results showed that the majority of the consumers liked a green tea which has a stronger 'sweet taste' and roasting-related flavors such as 'roasted barley' and 'burnt leaf'. Such sensory characteristics were produced when a sample made of tea leaves mixed with the tea stem was roasted at a high temperature ($250^{\circ}C$) in this study.

• Preventive Nutrition and Food Science
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• 제15권4호
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• pp.340-347
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• 2010

To standardize the recipes for healthy fast food market potentiality, a sensory acceptability analysis, instrumental texture analysis and nutritional evaluation were performed on Korean style mung bean pancake (MPC) and modified MPC containing squid meat and soybean. Optimal ingredient formulation was revealed to be 34% mung bean, 49% pork and 17% vegetables for traditional MPC, and 21% pork, 66% squid meat and 13% soybean for modified MPC, using response surface methodology. Flavor and hardness correlated highly with overall acceptability, rather than appearance and color of traditional MPC. Higher squid levels raised adhesiveness, springiness and resilience of modified MPC, but the higher soybean levels decreased these textural attributes. Protein, lipid and total calories of modified MPC were lower than those of traditional MPC. Degree of gelatinization of modified MPC was superior to traditional MPC.

• Asian Pacific Journal of Cancer Prevention
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• 제14권5호
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• pp.3029-3035
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• 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.

• 동아시아식생활학회지
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• 제15권5
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• pp.582-590
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• 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.

• 예술인문사회 융합 멀티미디어 논문지
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• 제8권1호
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• pp.221-228
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• 2018

본 연구는 청소년의 다문화 수용성에 영향을 미치는 환경요인을 살펴보고, 청소년의 다문화 수용성을 향상시키는데 목적이 있다. 이를 위하여 가정환경요인, 학교환경요인, 지역사회환경요인이 청소년의 다문화 수용성에 어떠한 영향을 미치는지 살펴보고, 청소년의 다문화 수용성을 높일 수 있는 대안을 마련하고자 하였다. 이에 본 연구는 한국아동청소년패널의 자료 중 중학교 1학년(2010년) 자료를 이용하였으며, 총 2,278명의 자료가 분석에 사용되었다. 분석방법은 SPSS 18.0을 통한 다중회귀분석을 통해 이루어졌다. 연구결과, 학교환경요인인 학교생활적응과 지역사회환경요인인 지역사회인식, 공동체의식이 청소년의 다문화수용성에 영향을 미치는 것으로 나타났다. 이러한 연구결과는 청소년의 다문화 수용성을 높이기 위해 학교환경과 지역사회환경의 역할이 중요함을 시사한다. 학교환경에서는 다양한 교육과 프로그램이 마련되어야 하며, 지역사회환경에서는 지역사회의 역할과 공동체 의식을 강화하는 노력이 필요하다.

• 한국식품영양학회지
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• 제25권1호
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• pp.196-204
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• 2012

This research focused on the effects of adding Hizikia fusiforme to Jeolpyun. We were able to demonstrate in this study that Jeolpyun after the addition of Hizikia fusiforme had the potential to become a functional food. Jeolpyun with 0, 2, 4, 6, and 8% of Hizikia fusiforme was analyzed by water content, color, sensory and textural characteristics immediately after production and one day later. The five different types of Jeolpyun did not show any significant differences in water content. However, all the Jeolpyun with Hizikia fusiforme showed slightly higher water retention ratio than the control after storage. As the result of Hunter's color values, lightness decreased significantly as the amount of Hizikia fusiforme increased. Redness increased in the Jeolpyun with Hizikia fusiforme compared with the control. Yellowness was highest in the Jeolpyun with 2% of Hizikia fusiforme and decreased with an increase in its content. In the textural analysis, hardness, chewiness, adhesiveness and gumminess of Jeolpyun with 2% and 4% of Hizikia fusiforme were similar to those of the control, whereas springiness of Jeolpyun with 2%, 4% and 6% of Hizikia fusiforme were similar to that of the control group. Cohesiveness significantly decreased as the amount of Hizikia fusiforme increased. When the Jeolpyun was preserved for one day, all five Jeolpyun showed significant increases in hardness, gumminess and chewiness. However, their adhesiveness significantly decreased. Cohesiveness decreased in all Jeolpyun except for the 8% Jeolpyun. In sensory evaluation, color and aroma became stronger as the content of Hijikia fuziforme increased, and 2% Jeolpyun showed similar hardness with the control. Jeolpyun with Hijikia fuziforme showed no difference in cohesiveness with the control, but the adhesiveness showed a little increase when compared to the control. The overall acceptability of 2% Jeolpyun showed slightly higher than control. After one day of storage, Jeolpyun with 2% of Hijikia fuziforme also showed the highest overall acceptability. And the overall acceptability showed the biggest decrease in the control group. Overall acceptability showed strong negative correlation with color, aroma and hardness, and showed strong positive correlation with cohesiveness and adhesiveness. After one day of storage, overall acceptability showed a decrease in correlation with color and smell and an increase in correlation with cohesiveness, compared to before storage. Results of multiple regression analysis showed that hardness had the biggest influence(-) on the overall acceptability of Jeolpyun, aroma and cohesiveness ranked second(-) and third(+) respectively. After one day of storage, cohesiveness had the biggest influence on the overall acceptability of Jeolpyun. Color and adhesiveness ranked second(-) and third(+) respectively. It can be seen that different factors influence overall acceptability of Jeolpyun after storage.