• The Journal of the Korea Contents Association
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• v.16 no.4
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• pp.170-178
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• 2016

This study analyzed difference in national pension receipt on life satisfaction and successful aging in people aged 60 or over, and then analyzed influence factors on them. As a result, The difference of receipt affected life satisfaction and successful aging. This means a large receipt is related to high life satisfaction and successful aging. The regression analysis result also showed the difference of receipt was significant in life satisfaction, but wasn't significant in successful aging. National pension receipt can increase life satisfaction by providing financial security, but for successful aging, social supports like good use of spare time are needed. Also, currently satisfaction with national pension receipt was low and receipt wasn't enough to stabilize their lives. Therefore, a political plan for improving receipt satisfaction and living a stable life through good use of spare time will be required in future.

• Speech Sciences
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• v.11 no.4
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• pp.163-171
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• 2004

The primary goal of the present study was to explore more detailed evidence for the influence of aging and gender effects on the capability of Korean healthy, ears to generate DPOAEs. DPOAEs were examined in series of human subjects, with clinically nonnal hearing, ranging in age from 10 to 65 years. All 60 Koreans were divided into 6 age groups. Each age group included 10 participants, 5 females and 5 males. The gender effects on the difference between the absolute amplitude and noise floor value in DPOAEs did not exist. The difference increased as the frequency increased. The aging effects on the difference between the absolute amplitude and noise floor value in DPOAEs did exist. The difference increased as the frequency increased but orderly age effects could not be found. The principle finding was that, when compared between emissions in young and old ears, DPOAEs accurately tracked the systematic deterioration of high-frequency hearing in aging individuals. Such results support the need to reestablish the criterion for interpretation of DPOAEs in the elderly.

• Journal of Animal Science and Technology
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• v.60 no.9
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• pp.23.1-23.9
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• 2018

Background: Aging trials are conducted to determine characteristics associated with dry- and wet-aging processes of beef from delivered cows grown in Okinawa, i.e., dams that have finished giving birth (Okinawan delivered cow beef). Changes in free amino acids, hardness, and other factors were analyzed in round of Okinawan delivered cow beef during dry- and wet-aging processes along with a comparison with characteristics of beef imported from Australia. Results: Functional amino acids did not increase during both dry- and wet-aging processes. However, proteinogenic amino acids increased significantly (P < 0.05) and hardness tended to decrease during both dry- and wet-aging processes. On comparison between dry- and wet-aging processes by analysis of variance, drip and cooking losses were significantly lower during the dry-aging process than during the wet-aging process. However, there was no significant difference in free amino acids or hardness in this comparison. Conclusion: There was no significant difference between dry- and wet-aging methods for all studied variables related to free amino acids or hardness in this study.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.369-374
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• 1998

This study was conducted to investiagte influences of cold aged dough on the quality of bagutte. After 2 hours fementing, the dough was divided 2 parts and they were stored in the refrigirated adjusted 1∼-1$^{\circ}C$. The cold aging time was 24, 48 hours respectivley. After 2 hourse fermentation, the dough's pH was 5.45 and 24, 48 hours cold aged dough were 4.99, 4.81. During cold aging, the difference of pH was not significant. The main organic acids in the baguette were lactic acid, acetic acid and malic acid, Among these organic acids, the acetic acid was the largest quantity regardlessly in different fermentation and the cold aging acids, time. Right after baking, the enthalphy of all samples were almost same even thought in different cold aging time, but during different storage periods they showed the difference of retrogradation by the increase of the enthalphy. 24 hours cold aging baguette had the best taste, aroma and texture in bread's score sheet.

• The Journal of the Korea Contents Association
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• v.16 no.4
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• pp.757-769
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• 2016

The purpose of this study on effect of preparation for aging on satisfaction of life by difference according to comparison of gender on the analysis. The 3th years additional research and 4th years of Korean Panel of retirement and longitudinal study was used. The sample size of this study was 2,970 for middle aged using based on over 50 years than 64 years. The explanation of the research results are as follows: First, the difference in preparation according to comparison of gender that a statistically significant difference in both men and women. Secondly, the difference in life satisfaction according to gender for both men and women showed that a statistically significant difference. Thirdly, the preparation was confirmed that the results for both men and women is significantly difference comparison of gender differences with respect to the effects preparation for aging on satisfaction of life. As a result, the based on gender through a comparison of the effects preparation for aging on satisfaction of life in accordance with middle-aged ready to raise the preparation and satisfaction of life.

• KIEAE Journal
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• v.15 no.6
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• pp.11-18
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• 2015

Purpose: The current study analyzed trends in thermal insulation performance with aging, and condensation characteristics caused by the former. Method: Thermal insulation and condensation prevention performance of an architecture were assessed using Temperature Difference Ration Inside, or TDRi. Subjects of this quantitative analysis in thermal insulation performance change due to aging included recently constructed apartments and aged apartments older than 40 years. Time series comparison and analysis were conducted to observed changes in the thermal insulation performance and condensation characteristics. Result: Analysis showed that wall insulation performance degraded with aging regardless of fortified insulating material usage or insulating material type, which caused increased danger of condensation. In addition, when fortified insulating material was installed on the connection between the walls, insulation performance degradation was lower compared to cases in which fortified materials were not used. In all cases from 1 to 10, the rate of thermal insulation performance degradation increased after 20 years of aging.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.23-25
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• 1994

To evaluate the quality difference between rice starch syrup Kochujang (RSSK) and rice flour Kochujang(RFK), moisture content, pH, titrable acidity, reducing sugar, amino nitrogen and color were measured for 90 days. Moisture content was no great difference between samples and was slowly increased during aging. pH of RSSK was 6.03 and that of RFK was 5.94 after mashing. And it was slowly decreased during aging. Titrable acidity was increased with no great difference between RSSK and RFK. Reducing sugar content of RSSK and RFK was 17.0% and 5.8% after mashing respectively. Reducing sugar content was increased till 40 days, but was decreased thereafter. Amino nitrogen content of RSSK was 123.6 mg% and that of RFK was 93.0 mg% after 20 day aging. Lightness of RSSK was higher than that of RFK, but redness was similar between RSSK and RFK.

• Survey Research
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• v.11 no.2
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• pp.45-69
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• 2010

The perception of aging experience and successful aging depends on birth cohort as Korean society has rapidly changed for the last several decades. This article aims to empirically explain inter-generational difference in the perceptions of successful aging with an emphasis on the social relationships using a national survey data set by face-to-face interviews with a structured questionnaire. The respondents are classified into colony war, restoration, democratization, and information generation. Major findings are as follows: The perceptive differences are found between colony war and restoration generation, and democratization and information generation. The difference are clear in the aspects of expectation for children and parents-children relationship. The inter-generational difference remains even after controlling other relevant factors. Policies and programs, therefore, should 1) attempt to help inter-generational understanding, and 2) consider the yet-existing uniqueness of each generation.

• Journal of the Korea Safety Management & Science
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• v.18 no.3
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• pp.109-116
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• 2016

The purpose of this study is to explore the research and development(R&D) programs for effectively response of population aging. We analyzed of aging-related R&D support status by National Science and Technology Information Services(NTIS) and reviewed of foreign aging-related R&D programs. It was found that the overall lack of support systems, the R&D support status for Korea's aging society is very low performance and the difference appears in the annual support status, etc. It is very important to enhance the effectiveness of R&D programs in order to effectively prepare for aging society. I suggested support measures of the R&D for aging society by survey research. The result of this study will help in planning of the R&D for aging society and contribute to increasing of welfare for the aged.

• Journal of the Korean Dietetic Association
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• v.3 no.1
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• pp.23-29
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• 1997

This study was attempted to investigate changes in physiochemical properties of the preparation of saccharification kochujang with retrogradated cooked rice, bread, rice cake and sensory evaluation during 60days aging. 1. Moisture content in 4 samples were slowly increased and pH of kochujang was slowly decreased during aging. 2. Reducing sugar content were about 1.4~2 times higer than $T_3$ and $T_2$ at 50days of aging. 3. In no significant difference 4 samples, the level of adipic acid, citric acid, malic acid was the most and that of acetic acid, iso-butyric acid, fumaric acid, lactic acid, tartaric acid was smaller. 4. Sensory evaluation conducted by fifteen university students as panelist showed that their were more significant difference among four samples and notable preferance for $T_3$ over $T_0$, $T_1$, $T_2$.