• Journal of the Korean School Mathematics Society
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• v.15 no.2
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• pp.239-258
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• 2012

The present study examined the differences of system and problems of descriptive assessment at the national, district level, and school's levels between Korea and U.S.A. (focused on NCTM perspective). As results, both Korea and U.S.A. showed that their goals for descriptive assessment at the national level pointed out the importance of assessment of process rather than result. In addition, States of U.S.A. demonstrated concrete rubrics and examples to help many school teachers to use easily, while many Districts of Education in Korea presented implementation rate in school in order to give a official direction to teachers.

• Food Quality and Culture
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• v.3 no.1
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• pp.1-5
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• 2009

The objective of this study was to develop a reliable and reproducible descriptive analysis procedure for Korean style sweet pumpkin gruel (Hobakjuk). The sensory attributes of the sweet pumpkin gruel were developed and defined, the sample preparation method was standardized, and the sensory evaluation procedure for a sample was established. Seven types of sweet pumpkin gruel (five ready-to-eat type vs. two ready-to-heat type) were selected to be analyzed. Panel training and descriptive analysis were carried out with these 7 samples. A total of 12 sensory attributes (2 aroma/odor, 5 taste/flavor, 4 texture/mouthfeel, and 1 aftertaste attributes) were developed to describe the sensory characteristics of the sweet pumpkin gruel. The definition and reference standards for each sensory attribute were determined to clearly understand each attribute. In the main experiment, trained panelists evaluated the sensory characteristics of the 7 gruel samples based on a fifteen-point intensity scale using the developed attributes. The results were statistically analyzed by analysis of variance, principal component analysis, and cluster analysis. The results showed that the 7 sweet pumpkin gruel samples significantly differed in their intensities of all attributes except for sweet pumpkin aroma and viscosity. The ready-to-eat style samples were distinctly characterized by their sweet pumpkin aroma and flavor, whereas the ready-to-heat style samples were markedly characterized by their low intensity of gelatinized starch and pumpkin flavor retention.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.47-55
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• 2008

The objectives of this study were: 1) to develop the sensory lexicons of milk marketed in Korea, 2) to investigate the effects of pasteurization and milk composition on the sensory qualities of milk, and 3) to evaluate the correlation between descriptive analysis and the electronic nose method. Electronic nose and descriptive analyses were conducted to analyze the sensory characteristics of 14 milk samples. The 14 samples were provided from 4 manufacturers with different pasteurization methods, and varied in fat, calcium, and lactose content. Twenty-six sensory lexicons were developed to describe the sensory characteristics of the samples. The low temperature, long-time processed milk had a distinctive 'bi-rim' flavor regardless of the milk composition. The lactose-free milks were sweet, and the low-fat milks had relatively low intensities for most flavor attributes. The electronic nose method successfully grouped the milk samples primarily based on their composition, but grouped them weakly by pasteurization method.

• The Korean Journal of Food And Nutrition
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• v.31 no.2
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• pp.264-271
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• 2018

The objective of this study was to investigate taste profiles and the correlation of Doenjang soup solution prepared with three different temperatures (5, 25, $45^{\circ}C$) and using an electronic nose (e-nose), electronic tongue (e-tongue), and descriptive analyses by trained panelists. A total of 17sensory attributes were generated from the descriptive analyses for the Doenjang soup solution. There were significant difference among the samples in the cooked soybean flavor, the cooked soybean odor, the soy sauce odor, the sweet odor, the sweet taste, and the sweet aftertaste attributes. The intensities of these sensory attributes tended to increase as the serving temperature of the Doenjang soup solution increased. There were seven volatile compounds detected by the electronic nose: ethanol, propanal, 2-methylpropanal, ethyl acetate, 3-methylbutanal, and beta-pinene. The intensities of the volatile compounds increased as the temperature of the Doenjang soup solution increased. On the other hand, the intensities of the basic tastes by the e-tongue decreased as the temperature of the Doenjang soup solution increased. In conclusion, the e-nose, e-tongue, and descriptive analysis results showed different correlations depending on the temperature of the Doenjang soup solutions.

• Korean Business Review
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• v.11
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• pp.149-171
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• 1998

The most important thing in the Tourist Market Segmentation is to find descriptive variables which can describe the changes of tourist demand properly. There are many descriptive variables. Among them, vital statistical variables were proved to be effective. The strongest variable but which was studied much less is the Family Life Cycle. This study will focus on the relation between Family Life Cycle and Travel Behavior of Destination Choice. In this study, I will verify the validity of Family Life Cycle as a descriptive variable of Tourist Market Segmentation, and try to find the meaningful variable at each steps. Therefore, The purpose of this study is to explain the relation between Family Life Cycle and Travel Behavior of Destination Choice, to verify the validity of Family Life Cycle as descriptive variable and to find the strategy to respond to the increase in quantity and diversity of quality of Tourist Market. The studies on the Family Life Cycle should be updated continuously according to the change of family structure and it should be understood as standard for Tourist Market Segmentation in the public and private sphere.

• Journal of the Korean School Mathematics Society
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• v.15 no.4
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• pp.719-745
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• 2012

This research is a study on student's understanding fundamental conception of mathematical curriculum, especially in geometry domain. The goal of researching is to analyze student's wrong conception about that domain and get the mathematical teaching method. We developed various questions of descriptive assessment. Then we set up the term, procedure of research for the understanding student's knowledge of geometry. And we figured out the student's understanding extent through analysing questions of descriptive assessment in geometry. In this research, we concluded that most of students are having difficulty with defining the fundamental conception of mathematics, especially in geometry. Almost all the students defined the fundamental conceptions of mathematics obscurely and sometimes even missed indispensable properties. Prior to this study, we couldn't identify this problem. Here are some suggestions. First, take time to reflect on your previous mathematics method. And then compile some well-selected questions of descriptive assessment that tell us more about student's understanding in geometry.

• 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 BIBLIA Society for library and Information Science
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• v.18 no.2
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• pp.39-59
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• 2007

With the rapid spread of the practice of collecting and treating data by using a data base system, it's increasingly more critical to approach data sets in the same manner as general records in the collection, evaluation, preservation, and utilization process. Despite the importance, however, the interest level in data sets in Korea's records management is very low. In order to suggest basic items to regard data sets as records and manage them systematically, this study examined the descriptive elements of data set records. descriptive elements of data set records were suggested by comparing and analyzing those ones adopted by the agencies that regarded data sets as records and provided the concerned service as well as the descriptive rules of electronic records set by the advanced nations in records management based on the descriptive areas of ISAD(G).

• Journal of the Korean Society of Food Culture
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• v.38 no.5
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• pp.326-335
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• 2023

This study aims to analyze the sensory characteristic of cooked rice made with 10 types of rice varieties produced in South Korea using descriptive analysis. Twelve subjects who cook rice regularly, at least once a week, were recruited for the study and participated as descriptive panelists. A total of 29 descriptive terms were developed to describe the sensory characteristics of cooked rice. The findings showed that there were significant differences in the sensory attributes, specifically the appearance and texture attributes among the rice varieties. Among the varieties, Haedeul, Ilpum, and Koshihikari were observed to have a large quantity of rice germ and a relatively yellowish appearance. In contrast, Samkwang, Chamdream, and Yeonghojinmi were relatively whiter than the other samples. Odae, Saecheongmoo, and Sindongjin were rated high in the attributes of roughness, hardness, and chewiness, and Jinsang was rated high in moisture, bitterness, stickiness, and wholeness of rice grains. The differences in the appearance and texture of these rice varieties are likely to significantly impact consumer preferences. Furthermore, the development of customized menus based on the sensory characteristics of the different varieties of rice could encourage consumers to purchase these varieties.

• Journal of Korean Academy of Nursing
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• v.54 no.1
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• pp.1-17
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• 2024

Purpose: The significance of the healthcare industry has grown exponentially in recent years due to the impact of the fourth industrial revolution and the ongoing pandemic. Accordingly, this study aimed to examine domestic healthcare-related patents comprehensively. Big data analysis was used to present the trend and status of patents filed in nursing. Methods: The descriptive review was conducted based on Grant and Booth's descriptive review framework. Patents related to nursing was searched in the Korea Intellectual Property Rights Information Service between January 2016 to December 2020. Data analysis included descriptive statistics, phi-coefficient for correlations, and network analysis using the R program (version 4.2.2). Results: Among 37,824 patents initially searched, 1,574 were selected based on the inclusion criteria. Nursing-related patents did not specify subjects, and many patents (41.4%) were related to treatment in the healthcare delivery phase. Furthermore, most patents (56.1%) were designed to increase effectiveness. The words frequently used in the titles of nursing-related patents were, in order, "artificial intelligence," "health management," and "medical information," and the main terms with high connection centrality were "artificial intelligence" and "therapeutic system." Conclusion: The industrialization of nursing is the best solution for developing the healthcare industry and national health promotion. Collaborations in education, research, and policy will help the nursing industry become a healthcare industry of the future. This will prime the enhancement of the national economy and public health.