• 한국식품조리과학회지
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• 제32권4호
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• pp.413-425
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• 2016

Purpose: This study was conducted to understand the factors that affect the acceptance of gluten-free rice pasta samples prepared with added buckwheat, mungbean, and acorn starches, and to compare sensory characteristics of samples with those of 100% semolina pasta. Methods: Descriptive analysis of pasta was conducted by 12 trained panels. Acceptance test was carried out by 40 consumers using 7-point hedonic scale. Collected data was statistically analyzed by principal component analysis, and partial least squares regression analysis. Results: Quantitative descriptive analysis showed that increasing amount of buckwheat, mungbean, and acorn starches resulted in significant improvement in gluten-free rice pasta properties, especially texture, hardness, chewiness, roughness, and al dente with increasing amount of sample starches, and decreased adhesiveness. In acceptance test, appearance and texture of gluten-free rice pasta with mungbean starch were preferred than pasta made with 100% rice. Flavor and taste was preferred in pasta with buckwheat starch than other pasta samples. Rice pasta with 30% buckwheat starch showed the highest score in overall acceptance among rice samples. Conclusion: This study suggested that adding mungbean starch could improve texture of gluten-free pasta, and adding buckwheat starch would improve taste and flavor of gluten-free rice pasta.

• East Asian mathematical journal
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• 제30권4호
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• pp.527-544
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• 2014

The purpose of this thesis is to analyze mathematical errors in descriptive problems of the Mathematics Level Assessment(MLA) which is conducted in P University. We classified mathematical errors, which are easily made in solving the descriptive problems of the MLA, into nine types as misused data, misinterpreted language, logically invalid inference, misunderstood theorem or definition, unmatched solution, technical errors, omission of solving process, ambiguous errors, and unattempted errors. With classifying the errors in nine types, we analyzed the errors of students, who are in intermediate and low level grades, by descriptive problems. On the basis of these analysis results, we suggest plans for improving the implementation of the MLA and the teaching-learning methods about College General Mathematics.

• 한국학교수학회논문집
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• 제6권1호
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• pp.45-63
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• 2003

This study is a research about the effect on achievement, retention and attitude of learning descriptive statistics with the computer software. For this study, 60 students are randomly divided two groups, one is an experimental group using software, the other one is a control group using lecture type of learning statistics. For the analysis, both groups are divided three subgroups according to mathematical ability. Also the topic "descriptive statistics" is divided by 5 subtopics. The test is divided three parts(computation, concept and application) according to knowledge type. The attitude toward statistics is investgated with questionaire and interview with both groups. The achievement test is taken after 8 class periods. The retention test were administered together six weeks after achievement test. The experimental group achieved significantly better than in concept type while the control group performed significantly better than the experimental group in computation type. With respect to the attitude toward statistics, lower ability students may have been negatively affected by the use of software.

• 한국정보기술학회 영문논문지
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• 제9권2호
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• pp.41-54
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• 2019

The cinema circuit is facing a digital, network, and mobile age, which expands non-theater accessibility to movies. Application platforms are situated as the most competitive business model that provide digital content such as games, music, books, and movies. Consumers can acquire content-related information not just offline, but online as well. Therefore, item information provided by application platforms is required. The information provided by application platforms consists of richly descriptive information such as storyline summary, consumer reviews, and related articles, while non-descriptive normative information covers data such as sales ranking, release date, genre, rental or purchase cost, domestic/foreign classification, consumer rating, number of consumer ratings, film rating, and so on. In this study, we surveyed and analyzed statistically the correlation between real-time sales ranking and other comparable non-descriptive information.

• Food Quality and Culture
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• 제2권1호
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• pp.27-31
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• 2008

The objective of this study was to develop sensory lexicons that can be utilized for various types of tofu such as pressed, unpressed, and tofu made from germinated soybeans, using generic descriptive analysis. In the first phase of the experiment, trained descriptive panelists developed and defined the appearance, aroma, flavor, and texture attributes that are commonly present in tofu. Then, the sensory characteristics of seven types of tofu were analyzed using the sensory lexicons established in the initial stage of the experiment. Four appearance, 6 odor/aroma, 6 flavor/taste, 7 texture, and 4 aftertaste attributes were identified, and reference standards were established for most of the terms in order to facilitate the understanding of the attribute definitions. The intensities of the sensory attributes were measured on a 15-point scale. Statistical analyses, including analysis of variance and principal component analysis, were used for the data. The seven tofu samples showed significant differences in the intensities of 22 attributes. The unpressed tofu samples were generally rated as being high in moistness, easy to cut, silky, and easy to swallow. The pressed tofu, on the other hand, was salty, astringent, beany, hard, and rough in texture. The tofu made with germinated soybeans was characterized as having a strong cooked bean flavor, salty and astringent aftertaste, and hard texture. Overall, the attributes of moistness, easy to swallow, and silkiness showed strong positive correlations; hardness and sticks to teeth were also positively correlated to each other.

• 한국식생활문화학회지
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• 제31권5호
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• pp.506-514
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• 2016

The objective of this study was to investigate the effect of sample presenting types on the sensory characteristics of chilled buckwheat noodle soup (Naeng-myeon). Generic descriptive analysis was performed for evaluating only stock (system 1), only noodle (system 2) and stock with noodle (system 3). Eight kinds of commercially available Naeng-myeon were samples of interest. Ten female descriptive panelists participated. ANOVA and regression analysis were used for data analysis. In the training sessions, ten sensory properties were developed for system 1, four were additionally established for noodle. In each system, the 8 products showed significantly different intensities in almost all sensory attributes like darkness of stock, overall flavor, sweetness, saltiness, sourness. When integrating the two systems, sample presenting types showed significant difference for the seven sensory attributes, especially saltiness, sourness, beef flavor tended to be rated more strongly in system 1 than system 3.

• 수산해양교육연구
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• 제23권4호
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• pp.615-625
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• 2011

This study presents a descriptive statistical analysis on grade characteristics and employment rates of three ocean-related departments at a university. The ocean-related departments belong to the same college along with the other six departments. To obtain the correlation between the grade characteristics and employment rates, we carried out the followings. Firstly, four-year employment rates and six-semester GPAs (grade point averages) were obtained from the nine departments. Secondly, the box-and-whisker plots were constructed for each data set to capture the grade characteristics (mean, the first quartile, median, third quartile, whisker+, and Q3 box). Finally, the grade characteristics and employment rates were correlated. It is shown from the correlation analysis that the employment rate has a positive linear relation with the mean or third quartile, while the rate has a negative linear relation with the whisker+ or Q3 box, for the ocean-related departments possibly because these departments have higher regular employment rates than those of the other six departments.

• 대한간호학회지
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• 제54권1호
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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.

• 대한수학교육학회지:수학교육학연구
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• 제18권3호
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• pp.335-352
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• 2008

본 연구는 수학과 서술형 평가에 관한 문항개발 사례 연구로서 교사들이 학교 현장에서 실제적으로 활용할 수 있는 평가문항과 평가기준을 개발하는데 목적이 있다. 이를 위해 평가문항과 평가기준의 개발절차를 마련하고 초등학교 4-나 단계의 각 단원에 해당되는 구체적인 서술형 평가 문항과 그에 대한 평가기준을 개발하였다. 개발 과정에서 문항의 신뢰도 검증을 위하여 서술형 평가 문항과 평가기준을 초등학교 4학년 학급에 적용한 결과를 분석하였다.

• 한국식생활문화학회지
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• 제16권1호
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• pp.58-64
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• 2001

This study was carried out to develop character notes and to define the terminology for the evaluation of soybean curd using quantitative descriptive analysis. Panelists were selected according to their performance with ranking on basic tastes, flavor and texture properties related to soybean curd. After being trained, they identified the following attributes and defined the terminology: appearance(smoothness of the surface, amount of cracks, yellowness, grayness), flavor(sweet, salt and bitter tastes, cooked bean, raw bean, wet wheat flour, roasted bean, astringency), and textural properties(hardness, elasticity, inner moistness, coarseness, adhesiveness, and residuals). Reference samples for flavor attributes were also determined. Four types of commercial soybean curd were evaluated with the technique developed. Among soybean curd samples, there were significant differences in the intensity of all sensory attributes, confirming appropriateness of the evaluation methodology.