• Proceedings of the Costume Culture Conference
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• 2004.10a
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• pp.86-88
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• 2004

• International Journal of Advanced Culture Technology
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• v.6 no.1
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• pp.23-31
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• 2018

The purpose of this study was to identify mediating effect of major satisfaction in the effect of critical thinking disposition on disaster recognition. For this study, 237 students of nursing students from universities in Jeollanam do participated in the study. The data collection was collected on Dec 1 to 7, 2017. The descriptive statistics was used to analyze general characteristics of participants, the differences in disaster recognition according to general characteristics were analyzed by t-test or ANOVA. Regression analysis was conducted to confirm the effect of critical thinking disposition on disaster recognition and Baron, R.M. And Kenny, D.A.'s mediation effect statistic analysis was used to confirm the mediating effect of major satisfaction in critical thinking disposition on disaster recognition. As a result, the critical thinking disposition affects the disaster recognition, and it was judged that the major satisfaction was mediating role. intellectual fairness sub-factor showed perfect mediating effect and confidence and general truth sub-factor showed partial mediating effect. Based on the above findings, it can be seen that not only critical thinking but also satisfaction with the major should be considered in order to increase the recognition of the sudden disaster. In this case, research for linking critical thinking disposition and major satisfaction is likely to be meaningful. Through the results of this study, we suggest the program development of a linkage between critical thinking disposition and major satisfaction to increase the recognition of disaster.

• Journal of Practical Agriculture & Fisheries Research
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• v.25 no.4
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• pp.158-164
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• 2024

With the steady growth in the scale of the domestic traditional liquor industry, the interest in makgeolli has also been increasing. As the demand for makgeolli increases, interest in manufacturing differentiated makgeolli by adding additional raw materials such as fruits is increasing. In this study, makgeolli with low storage persimmon juice was manufactured, and the sweet taste of persimmon was imparted without adding sweeteners. Unsweetened, high-quality persimmon makgeolli with an alcohol content of 15% or more was manufactured and its quality characteristics were analyzed. Yeast was selected after producing fermented yeast by treating domestic isolated yeast and commercial yeast. Upon producing fermented yeast, persimmon makgeolli was manufactured by varying the amount of persimmon juice added to the fermented yeast. As a result of analyzing the quality characteristics of persimmon makgeolli, the pH was 4.02-4.25, the total acid (citric acid, %) was 0.30-0.43, the amino acidity (glycine, %) range was 0.05-0.15, and the alcohol content (%) was 15.64-18.48.(p<0.05). Reducing sugar (%) was 1.82-12.68 and total sugar (%) was 1.41-10.42, exhibiting a tendency to increase as the amount of reducing sugar and total sugar and the amount of juice added increased (p<0.05). Considering the sensory characteristics, a sample with 50% persimmon juice added showed a significantly higher residual sugar content, and the residual sugar content had a positive effect on the sensory characteristics. Therefore, 50% persimmon juice was added when making persimmon makgeolli. It is suitable for high-quality, non-sweetened persimmon makgeolli that preserves the taste of persimmon, which suits the consumers'taste.

• Journal of the Ergonomics Society of Korea
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• v.31 no.5
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• pp.695-704
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• 2012

Objective: The purpose of this study was to investigate major factors influencing adoption of smartphone to promote its use by older adults. Background: Despite increasing proportion of elderly people and elderly market, the proportion of elderly smartphone user is still relatively small compared to whole smartphone users. Thus, we need to find out major factors influencing adoption of smartphone to increase proportion of elderly smartphone users. Method: Seven major factors were extracted from 36 survey questions using factor analysis. Regression analysis was also applied to determine specific factors affecting intention of use based on user versus non-user of smartphone, age, gender, and educational background. Results: As results of factor analysis and regression analysis, major factors influencing adoption of smartphone for elderly users were significantly different according to gender, age, educational background based on smartphone users or non-users. Conclusion: The result of this study identified major factors influencing adoption of smartphone for the elderly and provided basic information related to adoption of smartphone according to elderly people's characteristics. Consequently, we can expect to reduce the information gap and to improve quality of life for the elderly. Application: The development and marketing strategy could be applied differently based on the factors influencing adoption of smartphone. It is also possible to develop a prediction model for smartphone adoption according to elderly users' characteristics.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.206-211
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• 2009

The purpose of this study was to investigate the effect of shrimp flour on quality characteristics of dumpling shell. Dumpling shell samples were prepared with wheat flour along with the addition of different amount of shrimp flour, followed by functional measurements and sensory evaluations. According to amylograph data, the composite shrimp flour/wheat flour samples had increased gelatinization temperature with increasing shrimp flour content, while initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of color values, L value decreased, but a and b values increased with increasing shrimp flour content. Furthermore, the addition of shrimp flour increased hardness and decreased chewiness in all samples. Overall, sensory evaluations proved that dumpling shell with 10% added shrimp flour was preferred over the other samples.

• Journal of Korean society of Dental Hygiene
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• v.12 no.2
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• pp.261-273
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• 2012

Objectives : This study aims to prepare the basic data of the teeth color by measuring tooth mode using the color of the maxillary central incisor of the college students in their twenties as the dental colorimeter, and oral health and eating habit characteristics were examined. Methods : The maxillary central incisor(1 teeth) of the subjects of study as 467 students(male 89, female 378) was measured during the period from November 14, December 2 2011, so the color of total 467 teeth were examined, and oral health and eating habit characteristics were researched. Results : 1. As the results of measurement of the shade, value, hue of maxillary central incisor by the general characteristics of the subject, the major(shipbuilding information, special rehabilitation for young children) was higher at 3.3 of the shade, and the grade(1), age($$\geq_-20$$), major(beauty culture & cosmetic, occupational therapy) showed higher at +2 of the value, and the grade(1) and all major showed higher at R3 of the hue. 2. As the results of measurement of the shade, value, hue of maxillary central incisor by the oral health characteristics, the subjective teeth color(yellow) and the education of oral health(no) showed higher at 2.5 of the shade. 3. As the results of measurement of the shade, value, hue of maxillary central incisor by the eating habit characteristics of the subjects, the chocolate showed higher at 3.0 and 2.0 of the shade, and the red pepper paste showed higher at +2 and STD of the value, and the green tea showed higher at $R_3$ of the hue. Conclusions : This study demonstrates that the color of the maxillary central incisor showed differences various tendency according to the oral health and eating habit characteristics.

• Proceeding of Spring/Autumn Annual Conference of KHA
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• 2009.11a
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• pp.168-173
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• 2009

The purpose of this study was to analyze behavioral patterns of elderly residents and to identify the characteristics of using furniture and home appliances by elderly-headed households. For this purpose, field studies that included observation and open-ended interview were conducted with 52 households. The data was analyzed with frequency, chi-square test by SPSS 14.0 for windows. The major findings of this study were that: 1) Elderly households had more sitting-down style furniture which was a traditional living mode than western style furniture. 2) They experienced inconvenience to use home appliances that were not designed for the aged. 3) Their behavioral patterns were related with family type and income.

• Journal of Korean society of Dental Hygiene
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• v.15 no.2
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• pp.279-286
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• 2015

Objectives: The purpose of the study is to investigate the factors influencing on self-esteem, major satisfaction, and career identity. Methods: A self-reported questionnaire was filled out by 389 dental hygiene students in three colleges located in Metropolitan area. The questionnaire consisted of 5 questions of general characteristics, 10 questions of self-efficacy, 18 questions of major satisfaction, and 13 questions of career identity by Likert 5 scale. Cronbach's alpha was 0.92 in self-efficacy, 0.90 in major satisfaction, and 0.88 in career identity in the previous studies. Cronbach's alpha in this study was 0.911 in major satisfaction, 0.840 in self-efficacy, and 0.8090 in career identity. The data were analyzed using descriptive statistics, independent t-test, one-way ANOVA, and stepwise multiple regressions. Results: The score was 3.47 in self-esteem, 3.79 in major satisfaction, and 3.03 in career identity. There were significant differences in self-esteem and major satisfaction based on grade, motivation for entering college, and clinical practice satisfaction. In case of career identity, there were significant differences based on characteristics, motivation for college choice, and clinical practice satisfaction. There was a positive correlation between negative self-esteem, positive self-esteem, general satisfaction, awareness satisfaction, curricula satisfaction, interpersonal relation satisfaction, and career identity. The influencing factors on career identity were aptitude, interest, self-esteem, and major satisfaction in order(p<0.001). Conclusions: The career identity is closely related to self-esteem and major satisfaction. It is desirable to open a variety of education courses and to develop systematic and practical programs to the students in order to improve the career identity.

• The Korean Journal of Emergency Medical Services
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• v.20 no.1
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• pp.17-30
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• 2016

Purpose: This study investigated factors related to empowerment of paramedic students. Methods: A total of 208 students in the department of emergency medical services who experienced clinical practice at 5 universities were selected by convenience sampling methods. Differences in empowerment by general and major-related characteristics were evaluated using a t-test and analysis of variance. The association between satisfaction with clinical practice and empowerment was tested using correlation coefficients. Multiple linear regression analysis was performed to investigate the factors associated with empowerment. Results: The levels of overall satisfaction with clinical practice and empowerment were 107.48 and 99.46, respectively. In simple analysis, empowerment level was associated with general characteristics, major-related characteristics, characteristics of clinical practice, and satisfaction with clinical practice. Empowerment level was significantly higher in older subjects (${\beta}=5.282$, p = .023), subjects with very good (${\beta}=8.487$, p = .002) or fair (${\beta}=4.879$, p = .010) subjective health status, and high subjective school record (${\beta}=5.837$, p = .008) in multiple linear regression analysis. Satisfaction with clinical practice was positively associated with empowerment (${\beta}=0.250$, p < .001). Conclusion: Empowerment was associated with major-related factors and satisfaction with clinical practice. Increased satisfaction with clinical practice could positively influence empowerment for paramedic students.

• Journal of the Korean Society of Clothing and Textiles
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• v.24 no.8
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• pp.1103-1114
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• 2000

The purpose of the study was to investigate the level and the major causes of job stress, and the causes of the high level of job turnover rate of fashion merchandisers and fashion designers. The study also examined the correlations among the major causes of job stress, job results and job turnover rate. A part of the questionnaire consisted of questions on major causes of job stress, job result, and intention and trial to leave a job. The subjects were to rate on 5 point Likert-type scales. The other part included the questions on demographic and individual characteristics of the subjects and their company characteristics. For the survey, the subjects were 99 fashion merchandisers and 128 fashion designers who are employed by mens or womens wear manufacturers. The SAS PC+ package was used to calculate frequency, Cronbach $\alpha$, multiple regressions. The results of the study were as follows: 1. The high degree of the job results were resulted from the high degree of specialties in their job characteristics, high contentment in human relations, career development and income, and low role conflict. 2. Stronger intentions and more trials to leave their job were correlated to better task performance in the workplace, lower commitment to their job, and lower job satisfaction. 3. Higher level of job stress caused by interpersonal relationship in the organization and contentment in career development and income affected stronger intentions and more trials to leave their job.