• The Journal of Korean Academy of Prosthodontics
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• v.36 no.3
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• pp.427-452
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• 1998

To elucidate the effects of food texture such as hardness, cohesiveness, adhesiveness on mastication procedure, the electromyographic activity (EMG) of the masticatory muscles and the chewing movements were analyzed in eighteen young subjects during ordinary chewing. Seven different foods were selected by sensory texture profiling and mechanical test with texturometer; egg white, sausage, pizza cheese, yang-geng, biscuit, peanut and almond. The indexes of jaw movements used were the chewing number, chewing time, maximum opening, average opening, closing velocity and opening velocity. The EMG indexes analyzed were maximum and average integrated amplitude of the anterior temporal and masseter muscles. The results obtained were as follows. 1. The chewing time and chewing number, mandibular displacement and mandibular movement velocity were not changed by the hardness, cohesiveness and adhesiveness of the food (p>0.05). 2. The harder food materials showed a higher amplitude of the anterior temporal muscle integrated EMGs than the softer ones (p<0.05). 3. The maximum and average integrated EMGs of the masseter muscle increased with the increase of hardness of the food (p<0.05). 4. The integrated EMGs of preferred side and non-preferred side masticatory muscles increased with the increase of hardness of the food (p<0.05). 5. The adhesiveness and cohesiveness of the food were not the determining factor to the integrated EMGs of masticatory muscles (p<0.05).

• Journal of Digital Convergence
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• v.12 no.7
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• pp.217-227
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• 2014

Since 2010, the universities in Korea have been faced severe difficulties on the selection of students and on the delivery of high quality education services, as the number of students is reduced and the college entrance rate is declined. To solve these problems, the universities have introduced the various and professional education services such as team-based projects, case study, e-learning, action learning, etc. The purpose of this study is to examine the effect of team-based project learning on the student's satisfaction in business education. The 4 factors(team cohesiveness, teamwork, team performance and goal achievement) are measured by using questionnaire survey and data are collected from 134 students(34 teams) for 4 subjects. The results show that the structure of team cohesiveness${\rightarrow}$teamwork${\rightarrow}$student's satisfaction is statistically significant, and that team performance and goal achievement are not significant. The student's satisfaction in team-based project learning would highly be related with team cohesiveness.

• Korean Journal of Food Science and Technology
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• v.25 no.5
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• pp.481-486
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• 1993

A computeized least-cost formulation program was applied to process emulsion-type sausages. The input data in formulation were utilized with the database which had been established in the previous study. The formulation results may provide Korean meat processors with actual examples. Meat-grade system made these examples more useful. The results of manufacturing test were as follows. The actual cohesiveness from manufactured sausages didn't correspond to the predicted values, but increased as the predicted values increased. These gabs caused by the different processing conditions between the model system and the actual processing. Hardness as well as cohesiveness could be used as the desirable index of a sausage texture. Comparing the cohesiveness and hardness of commercial frankfurters with those of test sausages, bind value constraint of $0.16{\sim}0.17$ in this test formula can be utilized for an actual formulation.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.28-36
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• 2003

The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in $30%{\sim}40%$ moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, $30%{\sim}40%$ moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with $30%{\sim}35%$ seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.1
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• pp.78-88
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• 2009

The mechanical characteristics (texture and color) and consumer preference of Doraji Yanggengs using different pre-treatments and added levels of Doraji were presently evaluated. Three kinds of Doraji Yanggengs were made with differing amounts of Doraji powder (DPY; 30, 50, or 70 g), ground raw Doraji (GRDY; 100, 200, or 300 g), and Doraji juice (DJY; 100, 200, or 300 g). Texture characteristics (hardness, adhesiveness, springiness, chewiness, gumminess, cohesiveness) and color values (lightness, redness, yellowness) were measured three times in three experiments conducted with each formulation. Preference was measured with a nine-point hedonic scale for Yanggengs once every three experiments. Consumer preference was measured with color, flavor, taste, appearance, texture, and overall acceptability. Significant differences according to the amount of Doraji powder were evident with DPY for hardness (p<0.001), adhesiveness (p<0.05), and cohesiveness (p<0.001). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.01), and gumminess (p<0.01) of 100 g GRDY displayed higher scores than 200 g and 300 g GRDY, but displayed significantly lower scores in cohesiveness (p<0.01). Hardness (p<0.001), adhesiveness (p<0.001), chewiness (p<0.001), gumminess (p<0.01), and cohesiveness (p<0.05) of DJY showed significant differences according to amount of Doraji juice. The highest score in a preference test among DPYs was evident for 30 g DPY. There were no significant differences in preference among GRDYs and DJYs. Color, flavor, taste, appearance, texture, and overall acceptability were significantly (p<0.01) correlated in all Yanggengs. DJY was preferred more than DPY and GRDY. Women in their forties and fifties preferred Yanggeng more when compared to women in their twenties and thirties.

• The Journal of the Korea Contents Association
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• v.9 no.9
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• pp.218-225
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• 2009

The present research aims to analyze empirically the effect of group cohesiveness and supervisor trust which tax investigators recognize while performing tax administrative duties on the team commitment and in-role behavior. The result of the analysis showed that tax investigators' higher group cohesiveness and supervisor trust resulted in higher team commitment, and that higher team commitment in turn resulted in higher in-role behavior, thereby raising the efficiency of tax investigators' activities as well as tax payers' satisfaction with tax services. Therefore in order to improve the efficiency of tax organizations and team performance, the managers of the organizations must set solid goals, develop solid strategies appropriate for situation, and make proper compensations for investigators' achievements. In addition, there would have to be an organic improvement In all the relevant areas, including organization, personnel management, work style, compensation and welfare, in order to raise tax investigators' work desire.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.28 no.3
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• pp.345-350
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• 1983

Collected 38 varieties of colored-soybean seed cultivated under a given cultural conditions were tested in the various chemical compositions and rheological properties in seeds. As it were, protein, fat, carbohydrate, ash and water contents as a chemical contents were studied not only on their statistical variations, but also on interrelationships with their collaborated rheological characteristics; hardness, cohesiveness, elasticity, gumminess and chewiness. For the rheological analysis of the materials, the General Foods Texturometer and typical texturometer curve were used.

• Journal of Internet Computing and Services
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• v.19 no.5
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• pp.123-131
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• 2018

A virtual team consists of various members with a range of professional skills. An IT virtual team can confer such advantages as improving creativity and solving problems in e-business. However, virtual teams are less cohesive than off-line based teams, at least partly because they do not meet face-to-face to solve problems. If the cohesion of the members in a team is weak, overall performance can decrease. Therefore, this study seeks to understand the specific types of leadership needed to increase the cohesiveness of the members in a virtual team. Leadership is the most important factor for the successful operation of a virtual team. Leaders engage members with goals, and motivate them by creating positive relationships. This study describes the idealized influence of transformational leadership in which a leader directly engages members in a goal, and the role of participative goal setting in which members set their own goals. In addition, this research demonstrates the benefits of a positive attitude of a leader towards their team members and the influence of leader-member exchanges. If the cohesion of virtual teams is improved through specific leadership, the team members will be more committed to their teams and work, and the team's performance will improve. Furthermore, the successful operation of virtual teams will provide an opportunity for companies in e-business to gain a competitive advantage in the contemporary environment, where creativity is important.

• Journal of IKEEE
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• v.19 no.3
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• pp.327-334
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• 2015

Various types of middle-ware were created for integration between legacy systems and newly built systems. RPC(Remote Procedure Call), MOM(Message Oriented Middle-ware) and TM(Transaction processing Monitor) are the typical types of middle-ware. One of the most known MOM type middle-ware is PS(Publish/Subscribe). PS enables to create a system which has low coupling and high scalability. But PS based systems also have low cohesiveness. On the contrary, RPC has high cohesiveness but also has high coupling. This paper proposed design and implementation of hybrid model which offset disadvantages of RPC and PS.

• Korean journal of food and cookery science
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• v.5 no.2
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• pp.19-25
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• 1989

In order to maks use of Adlay widely, it was analyzed and determined the content of amylose, amylopection. And Ju-ak was made from glutinous rice flours with vairous mixing ratio of Adlay flours and then this was tested for suitability to preparation of Ju-ak. Evaluation was conducted through sensory evaluation and objcetive evaluation. The results are as follow: 1. The content of moisture, total ash, crude protein, crude fat, and carbohydrate in Adlay were shown to be about 10.58%, 84.4%, 17.3%, 3.76%, 66.52%. 2. The amylose and amylopectin content were 15.6%, 84.4%. 3. By the sensory evaluation results the taste of Ju-ak prepared with mixing of 25% and 50% Adlay flour was better than glutinous rice Ju-ak but 75% and 100% mixed flour were undersirable. 4. By the Instron measurement results that hardness tend to increass as the additon level of Adlay increased. Gumminess, Chewiness and Elasticity was not significantly different as the addition level of Adlay increased. Conhesiveness tend to decrease as the addition level of Adlay. 5. Consistency of Ju-ak had significant relationship with hardness and cohesiveness. Moistness had significant relationship with hardness, elasticity, cohesiveness and chewiness. Texture of Ju-ak had significant relationship with hardness, elasticity, cohesiveness and gumminess.