• The Journal of Information Systems
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• v.33 no.2
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• pp.191-218
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• 2024

Purpose This study aims to investigate the relationship between digital literacy and the acceptance of care robots, as well as the mediating role of technology self-efficacy in this relationship. The findings of this research aim to provide foundational data for enhancing older adults' acceptance of new technologies, underscore the significance of bolstering older adults' digital literacy in relation to the adoption of care robot technology, and offer evidence to support interventions aimed at improving technology self-efficacy. Design/methodology/approach This study seeks to investigate the mediating effect of technology self-efficacy on the relationship between digital literacy and acceptance of care robot technology among older adults. Kyunghee University's '2022 Korean Senior Technology Acceptance Panel Survey' was used, targeting 509 people aged 60 or older. Data analysis was performed using SPSS 20.0 software. Independent samples t-tests were used to characterize key variables of interest and correlation analysis was used to evaluate their relationships. To verify the mediation effect, mediation regression analysis along with the Sobel test was used. Findings The study found that improving older adults' digital literacy positively impacts their acceptance of care robot technology through enhanced technology self-efficacy. Active education and experience with digital devices are highlighted as crucial for enhancing older adults' sense of accomplishment and, consequently, their technology self-efficacy. The findings underscore the importance of programs and educational initiatives focused on enhancing digital literacy among older adults to boost technology self-efficacy and increase acceptance of care robot technology within this population.

• The Journal of the Korea Contents Association
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• v.15 no.12
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• pp.624-639
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• 2015

This study was conducted as experimental research for testing the effects of a brain dance group program for cultivating human qualities on pre early childhood care teachers' self acceptance and self control. The subjects of this study were 20 students in the course for early childhood care teacher certificate at N University in G City who consented to participate in this study. and they were divided randomly into an experimental group n=10) and a control group n=10). Data were collected before and after the application of the brain dance group program for cultivating human qualities. and collected data were analyzed using SPSS 14.0 for Windows through paired sample t-test. According to the results. the brain dance group program was found to have a positive effect on self acceptance and self control. and this suggests that brain dance is a useful tool for enhancing pre early childhood care teachers' self-acceptance and self control. The findings of this study are expected to be used as basic information for tertiary education institutions' development of strategies to raise brain dance experts and educational experts who are to develop various education programs using brain dance.

• Korean journal of food and cookery science
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• v.32 no.2
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• pp.178-187
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• 2016

Purpose: This study investigated the quality characteristics of Jeungpyun prepared with brown rice and sea tangle powder. Methods: The pH, volume, and spreadability of the dough and moisture content, color, texture and sensory evaluation of the Jeungpyun were performed. Results: The results showed that the pH of the dough decreased in all sample groups with the lapse of fermentation time, and ultimately revealed a pH ranging from 4.55-4.65. The spreadability of the dough significantly decreased as the substitute amount of the brown rice flour increased; the sample group with 1% sea tangle powder showed a significantly larger spreadability than the sample group with 2% sea tangle powder (p<0.05). The moisture content in the Jeungpyun showed a significantly lower result as the substitute amount of brown rice flour increased (p<0.05). Lightness (L) was reduced as the substitute amount of brown rice flour increased, and redness (a) and yellowness (b) also appeared to increase. As a result of measuring the texture, the 50% sample group with a high substitute rate of brown rice flour was observed to have high characteristics of hardness, gumminess and chewiness, and was low in cohesiveness. The result of the acceptance test showed that the sample group that substituted 25% brown rice flour and added 1% sea tangle powder was evaluated to have a significantly higher acceptance than the sample group that added 2% sea tangle powder in terms of color, texture and overall acceptance. Conclusion: The result of the acceptance test showed that the sample group that substituted 25% of brown rice flour and added 1% of sea tangle powder showed higher tendency in all acceptance attributes than the sample group that did not substitute the brown rice flour to show the possibility of developing the Jeungpyun with brown rice.

• Korean journal of food and cookery science
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• v.26 no.3
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• pp.290-299
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• 2010

The purpose of this study was to investigate the quality characteristics and acceptability of curried rice containing cheonggukjang powder for the using in a high school foodservice menu. The viscosity of the curry sauce with cheonggukjang powder was not significantly different between the control and 15% sample group. As the level of cheonggukjang powder was increased, the Hunter's L value increased, whereas the a value decreased. In the results of the acceptance test, the 15% group was not significantly different from the control group. Therefore, the 15% group was selected based on the acceptance test for use by the school foodservice industry. There was no significant difference between boys and girls (p<0.01) in the acceptance test of curried rice with cheonggukjang powder in terms of flavor, color, aroma, density of sauce, overall acceptability. In regards to the reason why boys and girls did not consume the curried rice, 'because of unfavorable taste' (51.0%), ranked highest followed by 'because of other' (34.2%). In conclusion, there was a high food acceptance food when cheonggukjang powder was added to curried rice. Also, it is necessary to increase the preference and consumption of cheonggukjang foods and through the development of proper recipes that contain cheonggukjang and through combination with other food ingredients.

• Journal of the Korean Society of Food Culture
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• v.27 no.5
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• pp.512-520
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• 2012

This study investigated the sensory characteristics of adlay tea favorably consumed by Korean consumers and analyzed the drivers behind for liking or disliking adlay tea. Six adlay tea products showing the highest market share in South Korea were selected. Sensory properties of the six products were analyzed using generic descriptive analysis. Among these, four products were further selected for consumer taste acceptance test. Sensory lexicons of adlay tea were developed by trained panelists, and the sensory characteristics of each adlay tea product were measured based on the perceived intensities of these attributes elicited from the samples. In the consumer taste acceptance test, frequent tea and coffee drinkers participated. Consumers rated the acceptance of each tea product on a 9-point hedonic scale and evaluated the reasons for liking or disliking each product based on the check-all-that-apply method. Analysis of Variance, principal component analysis, frequency analysis, and correspondence analysis were utilized for statistical analysis. Twenty sensory attributes were developed in order to characterize the six adlay tea products. The results of the descriptive analysis showed that attributes such as viscosity, black soybean flavor, goso flavor, peanut flavor, seaweed flavor, green, and presence of chunks were key factors differentiating the adlay tea products. In the consumer taste test, roasted flavor, goso flavor, peanut flavor, and presence of chunks were positive drivers for liking the adlay tea products, whereas seaweed and green flavors were negative attributes that drove consumers away.

• Journal of the Korean Society of Food Culture
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• v.37 no.3
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• pp.239-247
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• 2022

This study evaluated the sensory characteristics of sauerkraut prepared by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) sea salt to cabbage. The quantitative descriptive analysis (QDA) and acceptance test of sauerkraut were determined for each salt concentration, and the principal component analysis (PCA) and partial least square regression (PLSR) analysis were performed to confirm the correlation between each factor. Results of the QDA determined 14 descriptive terms; furthermore, brightness and yellowness of appearance and the sour, salty, and bitter flavors differed significantly according to the salt concentration. Results from the PCA explained 22.56% PC1 and 65.34% PC2 of the total variation obtained. Sauerkraut prepared using 0.5, 1.0, and 1.5% sea salt had high brightness, moistness, sour odor, green odor, sour flavor, carbonation, hardness, chewiness, and crispness, whereas sauerkraut prepared with 2.0 and 2.5% sea salt had high yellowness, glossiness, salty flavor, sweet flavor, and bitter flavor. Hierarchical cluster analysis classified the products into two clusters: sauerkraut of 0.5, 1.0, and 1.5%, and sauerkraut of 2.0 and 2.5%. Results of PLSR determined that sauerkraut of 1.0 and 1.5% were the closest to texture, taste, and overall acceptance. We, therefore, conclude that sauerkrauts prepared using 1.0 and 1.5% sea salt have excellent characteristics in appearance, taste, and texture.

• Journal of the Korean Society of Food Culture
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• v.37 no.1
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• pp.61-72
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• 2022

This study investigated the minimum salt concentration required for achieving the optimal quality characteristics of sauerkrauts made by adding 0.5, 1.0, 1.5, 2.0, and 2.5% (w/w) of sea salt to cabbage according to the fermentation period. For evaluating the quality characteristics, we measured the microorganisms (lactic acid bacteria, yeast, and coliform group), pH, total acidity, salinity, chromaticity, and hardness every 24 hours. The lactic acid bacteria were identified and analyzed, and acceptance test was carried out on the 4^th day of fermentation. The results showed that the salinity of 0.5, 1.0, 1.5, and 2.0% sauerkrauts on the 4^th day of fermentation was lower than the average salinity of Baechu-Kimchi. The 0.5, 1.0, 1.5, and 2.0% sauerkrauts had significantly higher lactic acid bacteria than the 2.5% sample, and the coliform group was not detected after the 5^th day of fermentation. Among the microbes identified, Weissella cibaria JCM 12495 was found only in domestic sauerkraut, in addition to Lactococcus lactis NCDO 604, Leuconostoc citreum JCM 9698, and Lactobacillus sakei DSM 20017. The results of the acceptance test show that 1.0 and 1.5% sea salt sauerkraut had significantly higher overall acceptance compared to the other samples. In conclusion, sauerkraut with a salt concentration of 1.0 and 1.5% (w/w) had abundant lactic acid bacteria and excellent sensory properties, suggesting that the production of low-salted sauerkraut can be adopted to reduce consumer salt intake in the future.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.67 no.6
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• pp.715-723
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• 2018

The energy storage system consists of batteries, power conditioning system and energy management system. If ESS is installed and operated in the field, SAT(Site Acceptance Test) of ESS is being essentially required for the safety and performance of ESS. Furthermore, in order to more accurately and reliably validate the performance of the ESS in advanced countries, it has been required to perform not only performance testing by H/W equipments but also performance verification by S/W tool. Therefore, this paper proposes the modeling of portable test equipment in order to evaluate the performance and reliability of ESS by using the PSCAD/EMTDC S/W. And also, the prototype of 30[kW] scaled portable test equipments is implemented based on the S/W modeling. From the results of various simulations and testings such as power quality, LVRT and anti-islanding tests, it is confirmed that 30[kW] scaled portable test equipment is useful for SAT of ESS, because the simulation results of PSCAD/EMTDC are identical to them of 30[kW] test equipment at the same test conditions.

• The Journal of the Korea Contents Association
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• v.11 no.6
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• pp.372-384
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• 2011

The purpose of this study is empirically analyzing the effects of external factors(user knowledge, service characteristics, security), perceived risk, trust, ease of use, and usefulness on continuous customer acceptance in Internet banking. To achieve the goal, we develop the extended Technology Acceptance Model(Ex-TAM) based in the theoretical backgrounds of the Technology Acceptance Model(TAM). To test the new model(Ex-TAM), path analysis is performed by AMOS 4.0 package as a statistical tool. The finding indicate that 4 factors(service characteristics, ease of use, usefulness, trust) are significant. However, 2 factors(security, perceived risk) are not significant, user knowledge is partly significant.

• Korean Journal of Human Ecology
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• v.20 no.3
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• pp.611-623
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• 2011

The purpose of this study was to investigate young children's play preferences through observation at their classrooms and to examine the relationship between children's play preferences and their peer competence and peer acceptance. The subjects were 55 four-year-old children from a kindergarten in C city of Chungnam province. The data was analyzed by MANOVA, t-test, and Pearson's correlation. The results were as follows: first, boys and girls showed different play preferences except for language play and science play. Boys were better liked by same-sex peers while girls were better liked by other-sex peers. Second, there were significant correlations among certain play preferences. Block play preferences were negatively correlated with other play preferences. Third, some play preferences were significantly associated with some sub-dimensions of peer competence. Language play displayed a positive relationship to pro-social behavior, but art play showed a negative relationship to leadership. Finally, peer acceptance was positively correlated only with number/manipulation play preferences. Other-sex peer acceptance was positively correlated with number/manipulation play preferences and art play preferences but negatively with block play preferences.