• 영어어문교육
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• 제15권2호
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• pp.121-150
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• 2009

This paper deals with contrastive analysis and interlanguage with respect to adjective ordering. It aimed to investigate how similar and different the orders of descriptive adjectives are in English and Korean, and how Korean EFL learners perceive the sequences of English descriptive adjectives. Data were collected from native English speakers and native Korean speakers and Korean EFL learners. The contrastive analysis showed that the order of English adjectives was size, opinion, condition, age, color, shape, material, and origin, whereas the Korean order was condition, age, opinion, color, size, shape, material, and origin. The relative order of the interlanguage was shown to be age, size, opinion, shape, condition, color, origin, and material, with the exceptions of the order of condition preceding age and that of size being the same position as condition. The interlanguage data manifested different aspects of ordering when compared with English and Korean: Some adjective combinations were similar to both English and Korean; Some were different from English or Korean; Some were different from both English and Korean. These ordering patterns are discussed in terms of such principles as the nouniness principle, the subjectivity/objectivity principle, the iconic principle, etc. On the basis of these results, some helpful suggestions are made.

• Food Quality and Culture
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• 제3권2호
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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.

• 한국학교수학회논문집
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• 제11권4호
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• pp.543-567
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• 2008

최근 우리나라 2007 개정 수학교육과정에서는 그동안 강조되어오던 수학적 문제해결력 뿐 아니라 수학적으로 사고하고 의사소통하는 능력을 중요한 요소로 강조하고 있다. 이에 따라 수학과의 평가영역에서는 고등 사고 능력을 평가할 수 있는 대안적인 평가 방법으로 수행평가와 서술형 논술형 평가방법의 구체적인 활용 방안들이 논의되고 있다. 본 연구에서는 초등학교 교과서와 교육과정을 분석하여 <6-나> 단계를 중심으로 서술형 평가 문항과 채점기준을 개발하고 개발된 평가문항을 현장에 적용하여 결과를 분석함으로써 초등학교 수학과 서술형 평가의 현장 적용 가능성을 제시하고자 한다.

• 한국과학교육학회지
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• 제36권1호
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• pp.87-101
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• 2016

본 연구의 목적은 초등학교에서 개발 시행된 서술형 평가 문항의 내용타당도를 분석하는데 있으며, 이 평가 문항들의 개선을 위한 기초자료를 제시하는데 연구의 의의가 있다. 이를 위하여 여러 초등학교의 서술형 평가문항을 수집하고, 이원분류표의 평가목표와 문항의 평가목표가 요구하는 행동소를 비율차 검정하였다. 분석의 결과 교사가 제작한 서술형 평가문항은 '지식', '이해'를 주로 측정하고 있으며, 행동영역의 내용타당도가 낮음을 확인하였다. 내용타당도가 낮은 결과를 설명하기 위해 9명의 초등 교사를 대상으로 면담을 실시하였다. 면담의 결과 초등학교 과학과 서술형 평가문항의 내용타당도 확보를 저해하는 요인으로 교사내적요인과 교사외적요인을 추출하였다. 교사내적요인에는 바르지 않은 이원분류표의 작성법, 초등학생의 발달 단계 고려, 난이도, 채점의 용이성, 경로의존성 등이 포함되었다. 그리고 교사외적으로는 교육과정 및 학부모 그리고 행정적 요소 등이었다. 이상의 결과를 바탕으로 과학교사의 서술형 평가전문성을 위한 요인들을 제언하였다.

• 한국기록관리학회지
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• 제13권3호
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• pp.127-150
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• 2013

일상 아카이브와 공동체 아카이브에 대한 관심이 소규모 민간 아카이브 설립으로 이어지고 있다. 이들 민간 아카이브의 소재를 확인하고 자원을 공유할 수 있는 장을 만들 수 있다면 다양한 현재상을 남길 수 있을 것이다. 이 연구는 국내 소규모 민간 아카이브의 컬렉션 기술정보를 공유하고 통합 이용하기 위한 기초 작업으로서 기술정보 공유 방향을 제안하고자 한다. 국내 수집형 민간 아카이브의 소장물 기술 현황을 파악하고, 해외 아카이브 네트워크와 게이트웨이에서의 기술요소 공유사례를 분석하여 향후 국내 민간 공동체 아카이브 네트워크 구축을 위해 필요한 기술요소 공유 체계 마련에 바탕을 제공할 목적 하에 연구를 진행하였다.

• Safety and Health at Work
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• 제5권2호
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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.

• 여성건강간호학회지
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• 제18권1호
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• pp.17-27
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• 2012

Purpose: This study aimed to identify sexuality for women with gynecological cancer. Methods: A total of seven women with gynecological cancer agreed to participate in this study. The data were collected utilizing in-depth semi-structured interviews style. A descriptive study design was used in this study. The interviews were analyzed using inductive content analysis methodology. Results: Three themes identified were: 'women with gynecological cancer who give up their sexual life due to misunderstanding and fear', 'women with gynecological cancer who control their body and mind for recovery', 'women with gynecological cancer resume their sexual life with their partner's will'. Conclusion: To improve sexual health and quality of life for women with gynecological cancer, we need to develop programs related to sexual health. An adjusted sexual health program will contribute to increased sexual health and quality of life for women with gynecological cancer.

• 한국식품조리과학회지
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• 제31권3호
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• pp.280-287
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• 2015

Sujeonggwa is a popular Korean traditional beverage. However, consumers only prepare it at home on special occasions due to the time and effort required. Developing a convenient form of Sujeonggwa may promote its consumption. The objectives of this study were to 1) develop Sujeonggwa in a tea bag using different sweeteners and 2) describe the characteristics of Sujeonggwa's flavor in tea bag samples and 3) determine how well consumers accept the tea bag samples. A total of four types of Sujeonggwa in a tea bag were developed: two samples with varying amount of sugar, another sample using sugar and stevia and the last sample using sugar and short chain fructo-oligosaccharide as a sweetener. A commercial ginger tea and cinnamon tea were used as control products. Descriptive analysis was conducted on the same six samples and a descriptive panel identified its attributes. A total of 61 consumers evaluated acceptability using a nine-point hedonic scale and how they felt about intensities of the samples using a just-about-right scale. The results indicated that consumers liked Sujeonggwa samples in a tea bag more than commercial ginger tea and cinnamon tea.

• 한국의류학회지
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• 제43권5호
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• pp.699-710
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• 2019

This study focuses on social norms and perceived benefits that are expected to lead to purchase fashion goods selling by social enterprises that can help guide the establishment of effective sales strategies for social enterprises. The relationships among two social norms (injunctive norms and descriptive norms), three perceived benefits (cause benefits, psychological benefits, and social image benefits), and purchase intention were investigated respectively. Data were collected via an online web survey and 11 hypotheses were statistically tested by using PLS-SEM analysis. Purchase intention toward the fashion products of social enterprises was influenced by four antecedent variables (injunctive and descriptive norms, cause and psychological benefits) excluding only social image benefits. However, descriptive norms only affected psychological benefits while injunctive norms only affected social image benefits. The findings suggest that the owners or marketers of social enterprises need to create a social atmosphere in which more consumers buy the fashion goods for social enterprises and emphasize consumers' psychological benefits that they feel mentally more comfortable by purchasing the fashion goods of social enterprises.

• Food Science and Biotechnology
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• 제17권2호
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• pp.349-356
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• 2008

The green tea market is rapidly growing and identifying the driving factors of consumers' liking for the green tea is important in the tea industries. The objectives of this study were to investigate the effects of manufacturing conditions of the green tea on its sensory characteristics, to elucidate its relationship with the consumer liking. A descriptive analysis and consumer acceptability test were conducted for various green tea samples. The samples differed with regard to the source of the tea, the amino acid content, and the processing methods including the roasting temperature. Partial least square regressions (PLS-R) were performed to establish the relationship between the descriptive data and the consumer acceptability data. The PLS-R results showed that the majority of the consumers liked a green tea which has a stronger 'sweet taste' and roasting-related flavors such as 'roasted barley' and 'burnt leaf'. Such sensory characteristics were produced when a sample made of tea leaves mixed with the tea stem was roasted at a high temperature ($250^{\circ}C$) in this study.