• 한국식품조리과학회지
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• 제23권5호
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• pp.761-769
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• 2007

The purpose of this study was to provide the sensory profiles for cooked rice varieties, with 3 types of functional rice and 4 types of ready -to -eat rice, using descriptive analysis. Eighteen descriptors as well as reference standards were developed. The cooked functional rice, ready-to-eat rice, and plain cooked rice were separated into 4 groups by PCA. PC1 & PC2 explained 65% of the total valiance. PC 1 was responsible for the highest percentage of separation based on the texture intensities. The cooked functional rice showed higher intensity for hardness and roughness. The ready-to-eat rice A, B, and C samples had higher intensities in terms of moistness, glossiness, and moisture content, as well as sour and raw rice flavor. The ready-to-eat rice D sample had low grain wholesomeness, and high intensity for raw rice flavor. Finally, the plain cooked rice had more roasted and burnt rice flavor.

• 재무관리연구
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• 제2권1호
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• pp.21-34
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• 1986

The purpose of this study is to analyse the risk and uncertainty involved in the capital budgeting which is executed in long periods and requires massive capital expenditure. Under risk and uncertainty conditions, the estimates in the capital budgeting are random variables rather than known constants. Two approaches have emerged in performing economic analysis that explicitly incorporate risk and uncertainty conditions in the analysis. One approach is to develop a descriptive model which describes the economic performance of an individual investment alternative. But no recomendation would be forthcoming from the model. Rather, the decision-maker would be furnished descriptive information concerning each alternative; the final choice among the alternatives would required a separate action. The second approach is to develop a normative model which includes an objective function to be maximized or minimized. The output from the model prescribes the course of action to be taken. Owing to the fact that the normative approach considers the fitness of criteria for decision-making its reasonableness looks better. But it is almost imposible that we correctly and easily derive the individuals' utility function. So within we recognize the limits of the descriptive methods, it is more practicle to analyse the investment alternatives by sensitivity analysis.

• Food Science and Biotechnology
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• 제16권3호
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• pp.374-380
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• 2007

Chemical and sensory profiles of 5 Korean commercial rice wines (yakju) were developed using descriptive, physicochemical, and volatile analyses. Color, 6 aroma, and 5 taste attributes of these rice wines were evaluated by a panel of 13 judges. Sample wines were analyzed for titratable acidity, ethanol content, pH, Hunter colorimeter value, organic acids, and free sugars. Volatile analysis of the samples revealed the presence of 2 acids, 7 alcohols, 19 esters, and 5 miscellaneous compounds. Based on principal component analysis of the descriptive data, rice wines were primarily separated along the first principal component, which accounted for 57% of the total variance between the rice wines with high intensities of 'color' and 'sweet aroma' versus 'ginseng' aroma.

• 한국병원경영학회지
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• 제1권1호
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• pp.136-153
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• 1996

The purpose of this study is to identify the factors hindering hospital reengineering project in one university hospital. The data was collected by the self-administered Questionnaire to 288 members of the hospital in Pusan on April 5-18, 1996. This study took some statistical methodologies, such as descriptive analysis, factor analysis and logit model analysis. The results were as follows; First, in the descriptive analysis for whether the hospital reengineering named RUSH94 was a success or not, the subjects judged that it was not successful and regarded their fable mutual communication as the main factor. Second, in the reason of failure at the reengineering project, the group who thought that the failure factor was the lack of mutual consensus checked the scores of the first factor produced from the factor analysis.

• Asian-Australasian Journal of Animal Sciences
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• 제28권7호
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• pp.1028-1037
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• 2015

Unique organoleptic characteristics such as rich flavors and chewy texture contribute to the higher popularity of native chicken in many Asian areas, while the commercial broilers are well-accepted due to their fast-growing and higher yields of meat. Sensory attributes of foods are often used to evaluate food eating quality and serve as references during the selection of foods. In this study, a three-phase descriptive sensory study was conducted to evaluate the sensory attributes of commercial broiler (BR) and Taiwan native chicken (TNC) breast meat, and investigate correlations between these sensory attributes and instrumental measurements. The results showed that for the first bite (phase 1), TNC meat had significantly higher moisture release, hardness, springiness, and cohesiveness than BR meat. After chewing for 10 to 12 bites (phase 2), TNC meat presented significantly higher chewdown hardness and meat particle size, whereas BR meat had significantly higher cohesiveness of mass. After swallowing (phase 3), TNC meat had higher chewiness and oily mouthcoat and lower residual loose particles than BR meat. TNC meat also provided more intense chicken flavors. This study clearly demonstrates that descriptive sensory analysis provides more detailed and more objectively information about the sensory attributes of meats from various chicken breeds. Additionally, sensory textural attributes vary between BR and TNC meat, and are highly correlated to the shear force value and collagen content which influence meat eating qualities greatly. The poultry industry and scientists should be able to recognize the sensory characteristics of different chicken meats more clearly. Accordingly, based on the meat's unique sensory and physicochemical characteristics, future work might address how meat from various breeds could best satisfy consumer needs using various cooking methods.

• 한국식품과학회지
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• 제40권1호
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• pp.47-55
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• 2008

본 실험에서 도출된 백색시유의 묘사 용어는 4개사의 전지유, 저지방 우유, 칼슘 강화유, 유당 분해유 등 다양한 종류의 백색시유를 분석하여 국내에서 선행된 우유의 관능적 품질에 대한 연구에 비해 백색시유에서 감지 될 수 있는 다양한 묘사 용어가 도출되어 향후 국내 우유의 관능적 품질 특성 연구 시 유용한 참고자료가 될 것이라고 판단된다. 백색시유의 휘발성 향성분에 대한 전자코 분석 결과 우유의 지방 조성, 칼슘 강화 여부 및 유당 분해 여부에 따라 우유 군이 분리되었으나 살균 공정에 따른 차이는 미미하게 나타났다. 반면 묘사분석에서는 칼슘 강화유와 일반 전지유의 관능적 특성 차이는 작았으나 지방 조성이나 유당 분해 여부, 살균 공정 방법에 따란 관능적 특성이 차이가 유의적인 것으로 분석되었다. 전자코 분석과 묘사분석의 상관성 연구에서는 유당 분해유에 특징적인 향미였던 단맛과 생크림 향미는 sensor 2와 강한 양의 상관관계를 보였고 휘발성 황화합물을 감지할 수 있는 sensor 1은 익은 우유 향미와 양의 상관관계를 나타냈다.

• 디지털콘텐츠학회 논문지
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• 제19권3호
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• pp.529-535
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• 2018

데이터는 폭발적으로 증가하고 있으나 아직도 많은 기업이 데이터 분석을 현황 설명(descriptive analysis)이나 진단 분석(diagnostic analysis)에만 활용하고 예측분석(predictive analysis)이나 기업의 기술전략 분석 등에는 적절하게 활용하고 있지 못하다. 본 연구는 오픈 되어 있는 특허의 IPC 코드, 발명자, 출원일 등의 정형데이터와 청구항 등의 비정형 데이터를 네트워크분석, TF-IDF 등의 빅데이터 분석기법을 활용하여 경쟁기업의 확보 기술과 핵심 기술의 분포, 해외 진출 전략을 파악하기 위한 분석 프로세스를 제시하고 이를 데이터 분석을 통하여 증명하고자 한다.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2015년도 추계 학술논문 발표대회
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• pp.60-61
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• 2015

In recent years, the accidents in construction projects are continuously increasing due to their complexity and variety. However, few studies have been conducted regarding the risk prediction model and the database of risk assessment in construction projects. To address of these issues, the objective of this study is to analyze the accident causes by using insured claim payouts of insurance companies. First, the descriptive analysis of accidents causes is conducted according to scheduling rate, season, and total construction costs. Second, the correlation analysis is conducted between accidents causes and total construction costs. In the future, the risk assessment model can be developed to quantify the accident causes in construction projects to estimate claim payouts of insurance companies.

• 한국과학교육학회지
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• 제10권2호
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• pp.11-24
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• 1990

The objectives of this study are to find out the research methodology about misconception, the types of scientific concepts to be misconcepted the analysis methodology of causes of misconception, and remediation methodology of misconception. The research methods of this study are descriptive ques tionnare, interview, classroom observation and curriculum analysis. The results of this study are: ${\circ}$ The descriptive questionnaire is sufficient to obtain children's ideas. ${\circ}$ The types of science concepts to be misconcepted are 'the invisible natural phenomena,' 'the vague Understanding', 'the contents of teachers' lecture', 'the lack of children's cognitive development,'and 'the influence of nursery stories.' ${\circ}$ The Cause analysis methods of misconception are that the analysis of the cognitive level of the questionnaire items, the examining the item concepts are taught or not and the investigation about the agreement of the cognitive level of the questionnaire item and children. ${\circ}$ Remediation methods are visualijation and instrustion of invisible natural phenomena, concrete presentation of the scientific concepts, and acceleration of the cognitive development.

• 가족자원경영과 정책
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• 제4권1호
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• pp.15-28
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• 2000

The purpose of this study was to examine the knowledge about savings of customers who utilize Investment Trust Company and to analyze the factors affecting it. The data for the analysis were collected by structured questionnaires and consisted of 191 customers who utilize Investment Trust Company. Descriptive. Descriptive Statistics including percentage, frequency, means, and standard derivation, t-test, one-way ANOVA with Scheffe test, multiple regression analysis were used to analyze the data. The following is a summary of major findings. 1) The customers knowledge about savings showed generally low-level. Especially the knowledge about tax and regulation of savings were the areas shown the lowest level. 2) The age, marital status, education and occupation of customers and total period of utilizing company were the factors affecting the knowledge of customers in the one-way ANOVA analysis. 3) The result of regression analysis indicated that age of customers and total periods of utilizing company were the significant predictors of customers’knowledge. These two variables explained 25.77% of variance of customers’knowledge about savings.