• Food Quality and Culture
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• v.3 no.2
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• pp.64-68
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• 2009

This descriptive analysis study investigated the sensory characteristics and the drivers of liking for seven types of makgeolli differing in grain composition and pasteurization conditions. Six trained panelists participated in the descriptive analysis. In the consumer acceptance test involving 23 males and 34 females, two of the seven varieties were excluded due to their similar sensory characteristics. Analysis of variance, principal component analysis, and partial least square regression analysis were conducted. Sensory characteristics of makgeolli varied markedly depending on the ingredients and processing methods. Makgeolli samples with relatively high content of millet flour were characterized as being smooth and strong, with a roasted carbohydrate flavor, whereas samples with enriched rice content were rated high in attributes such as bitterness, carbonation, and residual flavor. Sourness decreased in pasteurized samples. Participant's age rather than gender influence the liking for makgeolli. Older consumers tend to prefer samples with stronger flavor than did younger consumers. Clustering consumer groups based on the preference for makgeolli samples provided profound insight concerning the beverage aspects that were appealing, which should be useful in consumer targeting of particular varieties of makgeolli.

• The Korean Journal of Food And Nutrition
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• v.26 no.3
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• pp.553-564
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• 2013

The core ingredient of traditional Korean style soy sauce is soy bean without any wheat or rice incorporated. National brands as well as regional micro-brewed companies constitute the soy sauce market in Korea. The present study investigated the physico-chemical and sensory properties of soy sauces produced by small-scale or mass-production. Additionally, the key physico-chemical parameters sufficiently representing the critical sensory characteristics have been identified. Ten types of soy sauce brewed by the Korean traditional method were selected for the study. Among these samples, seven types were brewed in small-scales in the Gyeonggi-do region whereas the other 3 types were mass-production products of major national brands. The total solid, reducing sugar, salinity, sugar content, amino nitrogen, CIELAB, acidity, and pH of soy sauce samples were measured for the physico-chemical analysis. A generic descriptive analysis was conducted to analyze the sensory characteristics of the samples using six trained panelists. The descriptive panel developed 21 sensory attributes. The data were statistically analyzed using ANOVA, PCA and PLSR. Overall, the micro-brewed products showed significantly higher value of salinity and acidity but lower content of reducing sugar than the mass-production products. The micro-brewed soy sauces elicited stronger fermented flavor, sourness, and bitterness whereas the national brand products elicited stronger alcoholic odor, sweetness and umami taste. Sugar content, acidity, and amino nitrogen showed strong relationships with fish sauce flavor, umami taste, and rich flavor. Salinity was closely related to the overall flavor intensity.

• Journal of Fashion Business
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• v.15 no.5
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• pp.55-68
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• 2011

The purpose of this research is to study the visual characteristics of domestic national men's wear brand logos. For this purpose, 80 of national men's wear brands were selected from '2010/2011 Korea fashion brand Annual' For analysis, they were classified into three categories: logo types composed only with logomark or symbol and logomark together. Types of symbol were classified into word symbol, descriptive symbol, and abstractive symbol. And the used typefaces were classified into serif and san serif and acromatic and cromatic The results are as follows: The visual characteristics of domestic national men's wear brand logos, there were more brands that used logomark with symbol together than logomark only. And the type of symbols were appeared descriptive symbol(32% ) that meaned the men's power, nobleness and royalty. In domestic national men's wear brands, color of logos were more frequently used acromatic color as black and grey than cromatic color. Among the cromatic colors were more appeared to a kind of blue and green. And the used typefaces were the more frequently used to serif typeface of capital. As a result, the visual characteristics of domestic national men's wear brand logo were that they used the brand logos composed of descriptive logomark with symbol together, black serif typeface the most. From this results, we could find that visual stragety of domestic national men's wear brand logos had the tendency to emphasize the function of conveying information, brand concept that men's wear. The specific and continuous following research in which psychological factor of consumer reflected was requested as a measure to seek brand logo that aid to establish brand power and reinforce brand image.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.119-123
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• 2010

The quantitative sensory profiles of rice wines made with nuruks using eight different cereal ingredients were developed using sensory descriptive analysis. Two appearances, eight aromas, eight flavors and tastes, and two mouthfeel related sensory attributes were evaluated by a panel of 10 judges. The sample made of black rice nuruk had the highest intensity in red color, while the other samples had similar ranges in yellow color. The mean sensory intensities of the samples prepared with black rice and glutinous rice nuruks were high in 'sweet', 'fruit taste', 'pungent', and 'sour', while those samples prepared using non-glutinous rice, buckwheat, hull-less barley, unpolished rice nuruks had overall high intensities in 'grain', 'fermented aroma', 'bitter', and 'astringent' attributes. Based on the principal component analysis of the descriptive data, samples were primarily separated along the first principal component, which accounted for 53% of the total variance between the rice wines with high intensities of 'red color', 'sweet', and 'fruit taste' versus 'bitter', 'astringent', and 'yellow color'.

• Journal of the Korea institute for structural maintenance and inspection
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• v.18 no.4
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• pp.107-117
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• 2014

This study tests homogeneity and performs multiple comparison analysis among treatment levels of each factor group through t-test by materials and analysis of variance by structural type and service period. For that descriptive statistical analysis is performed for static and dynamic response characteristics and their ratios of calculated versus measured values based on a good many safety assessment reports for bridges. Homogeneity and post hoc test based on descriptive statistical analysis provide the measures for homogeneity identification among comparison groups in addition to the statistical reference values such as central tendency, variation and shape. This study is expected to be valuable for structural integrity assessment and design by comparing the measured and calculated values with the reference values for the homogeneous group identified, which can help the engineers review the adequacy of the values and put the group database to practical use.

• Safety and Health at Work
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• v.5 no.2
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• pp.60-65
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• 2014

Background: To elucidate the relationship between safety culture maturity and safety performance of a particular company. Methods: To identify the factors that contribute to a safety culture, a survey questionnaire was created based mainly on the studies of $Fern{\acute{a}}ndez-Mu{\tilde{n}}iz$ et al. The survey was randomly distributed to 1000 employees of two oil companies and realized a rate of valid answer of 51%. Minitab 16 software was used and diverse tests, including the descriptive statistical analysis, factor analysis, reliability analysis, mean analysis, and correlation, were used for the analysis of data. Ten factors were extracted using the analysis of factor to represent safety culture and safety performance. Results: The results of this study showed that the managers' commitment, training, incentives, communication, and employee involvement are the priority domains on which it is necessary to stress the effort of improvement, where they had all the descriptive average values lower than 3.0 at the level of Company B. Furthermore, the results also showed that the safety culture influences the safety performance of the company. Therefore, Company A with a good safety culture (the descriptive average values more than 4.0), is more successful than Company B in terms of accident rates. Conclusion: The comparison between the two petrochemical plants of the group Sonatrach confirms these results in which Company A, the managers of which are English and Norwegian, distinguishes itself by the maturity of their safety culture has significantly higher evaluations than the company B, who is constituted of Algerian staff, in terms of safety management practices and safety performance.

• Korean Journal of Acupuncture
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• v.30 no.1
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• pp.1-8
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• 2013

Objectives : The purpose of the present study was to examine statistical methods used in articles published on the Korean Journal of Acupuncture from 2007 through 2012. Methods : Statistical methods and statistical packages used in original articles applied with descriptive statistics or inferential statistics were organized. Results : Out of a total of 195 original articles, 18 articles used descriptive statistics only and 177 articles used inferential statistics. 142 articles used 12 types of statistical packages. SPSS was used most at 97 times(63.4%). The number of descriptive statistical methods used was a total of 417 and among them 193 were presented as tables(46.3%) and 224 were presented as graphs(53.7%). The number of inferential statistics applied was a total of 256 and analysis of variance was used most at 90 times(35.2%). The number of parametric statistical methods used was a total of 170(75.6%) and that of nonparametric statistical methods used was a total of 55(24.4%). Analysis of variance and two sample t-test were most employed in both clinical and non-clinical research. The number of multiple comparison methods applied was a total of 67 and the number of Scheffe methods among them was most at 26 times(37.7%). Conclusions : In the present study, statistical methods used in the journal over the last six years were examined. The result of this study is considered to be a basic material to be referred to when evaluating the quality of the medical journal.

• Journal of Korean Society of Archives and Records Management
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• v.18 no.2
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• pp.189-214
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• 2018

Archival description is considered as a creation and curation process, and the results of the descriptive records can be used for archival information service. Therefore, various archival descriptive standards provide essential guidelines for establishing a semantic and synthetic structure of the archival records. In this study, the structural aspects of the archival descriptive standards were analyzed and an experimental mapping between General International Standard Archival Description (ISAD(G)), the archival standard, and CIDOC Conceptual Reference Model (CIDOC CRM), the domain ontology of cultural heritage field was performed. The data structure of ISAD(G) is examined in advance and mapping was performed using Karma as a platform. It was thus concluded that there is a need to understand the ontology-based mapping method and the event-focused domain ontology. Moreover, developing a CIDOC CRM-compatible archival ontology and restructuring the legacy ISAD(G) are needed.

• Journal of the East Asian Society of Dietary Life
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• v.24 no.5
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• pp.529-543
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• 2014

The objectives of this study were to perform a descriptive analysis to characterize and compare the sensory properties of commercial Makgeolli products as well as a cross-cultural comparison of the sensory descriptions of these products between two sensory panels (Korean and Japanese). The samples used in this study were seven different types of Makgeolli, which were commercial products. A total of 10 Korean and 7 Japanese panelists were selected in Korea. Each group was trained, and they identified product attributes and performed descriptive analyses independently. The Korean and Japanese panelists generated 34 and 28 sensory attributes, respectively, to describe appearance, odor/aroma, taste/flavor, texture, and after flavor of the products. There were significant differences among the samples for 24 attributes by Korean and 23 attributes by Japanese panelists. Although there was not a large difference in the number of descriptors between Korean and Japanese panels, the Korean panelists generated more various attributes associated with flavor than the Japanese panelists, and the attributes of Japanese panelists included references to non-food products such as rotten grass. Multiple factor analysis (MFA) was applied to the descriptive analysis data from the Korean and Japanese panels to delineate the associations between Makgeolli samples and their sensory characteristics. Both the Korean and Japanese panels clustered the JRM, JSM, KRM and KSM samples into one group and the CRM and BSM samples into another group. The ESM sample was distinguished from the other six samples. These results of the cross-cultural comparison suggest that comparative analyses of sensory profiles between cultures should be conducted regularly in future studies, and further research such as consumer acceptance tests should be conducted to determine the sensory characteristics that drive consumer acceptance of Makgeolli products in the context of increasing food product exports to other countries.

• Journal of Korean Society of Archives and Records Management
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• v.16 no.1
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• pp.223-245
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• 2016

Previously, the International Council of Archives (ICA) provided the General International Standard Archival Description (ISAD(G)) and the International Standard Archival Authority Record for Corporate Bodies, Persons and Families (ISAAR(CPF)) for the systematic archival description by the Committee on Best Practice and Standards. Recently, the new conceptual model and ontology, which is called "Record in Context" (RIC), is being developed by the ICA Experts Group on Archival Description (EGAD). For developing the new archival standard, ICA EGAD has referenced the archival standards of Australia, Spain, and Finland, as well as the FRBRoo integrated model of the museum and library fields and the legacy ICA's descriptive standards. This study, therefore, examined these international trends on the archival descriptive standards and derived a number of suggestions for improvement. As a result, descriptive standards are changing from the guidelines for the standardized archival description to the upper conceptual model and ontology for the flexible archival description and sharing of archival metadata. There is a need to adapt the change of the information environment and promote cooperation among cultural heritage institutions.