• Journal of the Korean Society for Library and Information Science
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• v.30 no.4
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• pp.61-83
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• 1996

In ordo. to establish cataloging procedures for non-book materials(NBM), library has In make policy decisions which will apply to all materials. This study explores problem areas in bibliographic control and descriptive cataloging for NBM and issues to be decided in cataloging policy for NBM are presented. Recently proposed KORMARC Rules for Descriptive Cataloging, NBM is looked into and compared with AACR2R and some problems to be considered for revising are suggested. Principle and tools needed for subject analysis of NBM are discussed and special issues of subject analysis for NBM are presented.

• The Korean Journal of Food And Nutrition
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• v.23 no.1
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• pp.76-83
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• 2010

This study was conducted to analyze sensory characteristics and consumer acceptance with cookies made using various levels(0, 2, 4, 6 and 8% w/w) of Chrysanthemum indicum L. powder. Ten panels assessed sensory characteristics using a 15-point hedonic scale and forty-five consumers evaluated their acceptance based on a 7-point hedonic scale and best-worst scaling. The descriptive analyses reveled that cookie flavor did not differ significantly between the 2% added sample and the control. Cookie color and after taste increased significantly, while hardness, roasted taste, and sweetness taste decreased significantly according to increasing Chrysanthemum indicum L. powder concentration. In addition, the results of consumer acceptance showed that the overall acceptability, appearance, color, flavor, and taste decreased significantly in response to increasing Chrysanthemum indicum L. powder concentration. However, color, flavor, taste and overall acceptance with cookies did not differ significantly differ between the 2% and 4% sample. Additionally, among the cookies made with Chrysanthemum indicum L. powder, the 2% sample received the highest scores. In conclusion, the sensory optimal ratio of Chrysanthemum indicum L. powder was 2% based on the descriptive analysis of sensory characteristics and the consumer-acceptance testing.

• Korean Journal of Plant Resources
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• v.28 no.6
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• pp.734-742
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• 2015

The purpose of this research was to find the most appropriate process for making yacon leaf tea. We applied both green tea and black tea brewing and fermenting methods for producing yacon leaf tea. This research included consumer test and descriptive analysis of professional trained panel on yacon tea tastes and flavors. Both consumer test and descriptive evaluation preferred yacon tea produced by black tea brewing and fermenting methods because it tasted less bitter and had a sweet, delicate taste. According to orthogonal transformation resulting from varimax rotation, first principal component was positively affected by black tea brewing and fermenting methods, while it was negatively affected by green tea brewing and fermenting methods. As a result, the study concluded black tea brewing and fermenting methods were appropriate for producing yacon leaf tea.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.2
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• pp.246-254
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• 2012

The principal objectives of this study were to analyze the physiochemical properties of four mulberry fruit beverages (MFBs) and develop descriptive analysis procedures for evaluation of their sensory characteristics. Soluble solid, free sugar, pH, acidity, chromaticity, flavonoid, and anthocyanin of MFBs were determined. All MFB samples showed significantly different physicochemical properties ($p$<0.01). Ten highly trained panelists identified the following 11 sensory attributes in the MFBs and defined the terminology for each attribute : turbidity, chromaticity for appearance characteristics, berry, grass, fermented, sweet, astringent, and sour for flavor characteristics, and throat hit, refreshing, and astringent for textural characteristics. There were significant differences in the 10 sensory attributes among the MFB samples ($p$<0.001). In color, the value of MFB3 was significantly higher than those of others ($p$<0.05). In taste and overall acceptance, the values of MFB2 were significantly higher than those of others ($p$<0.01, $p$<0.001). Descriptive terminology of the developed MFBs could explain the sensory attributes of the samples according to this result. Based on this, proper analysis and sensory evaluation techniques could be applied to other fruit beverages to establish their physiochemical characteristic and descriptive sensory attributes.

• Journal of the Korean Society for Library and Information Science
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• v.5
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• pp.55-86
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• 1978

In 1974 appeared the revision of Chapter 6 (which was then published as a sepprate monograph) of the Anglo-American Cataloging Rules (= AACR). The revision is the sum result of the incorporation of the many changes put forth in the International Standard Bibliographic Description for Monographic Publications (= ISBD (M)) including the prescribed punctuation and also the reorganization and and rearrangement, in much clearer and more accurate terms, of the previous 1967 AACR rules. The purpose of the present study is then to point out the major differences between the 1967 AACR rules and the revised 1974 AA CR rules (for Chapter 6) for the benefit of the cataloger in her actual task of descriptive cataloging. The article consists of three parts: (1) an examination of the Appendices, I, III, and V of the revised rules, which are necessary for understanding the revision of Chapter 6; (2) comparative analysis of the Seven Areas of the revised General rules commonly used in descritpive cataloging; and (3) comparative analysis of Special rules.

• Korean Journal of Occupational Health Nursing
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• v.31 no.2
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• pp.86-94
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• 2022

Purpose: This study aimed to determine the effects of grit, nursing work environment, and job esteem on the intent to stay among military hospital nurses. Methods: This study employed a descriptive cross-sectional design. Data were collected from February 7 to 18, 2022 from 232 nurses working at four military hospitals under the Armed Forces Medical Command. The analysis was conducted using the SPSS/WIN 26.0 program, and descriptive statistics, t-test, ANOVA, Pearson coefficient correlations, and multiple regression analysis were performed. Results: Factors affecting the intent to stay included job esteem (β=.44, p<.001), total clinical experience of more than 10 years (β=.24, p=.001), and nursing work environment (β=.17, p=.009). Conclusion: The results can be used to ensure personnel quality at military medical institutions and can contribute to improving patient safety and medical services. Further, nursing managers need to formulate and implement strategies to foster a positive nursing work environment.

• Journal of the Korean Society of Clothing and Textiles
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• v.19 no.2
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• pp.216-229
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• 1995

The main purpose of this study was to develop and validate a scale for measuring situation\ulcornerspecific anxiety that consumers experience while shopping for ready\ulcornerto-wear clothes. A 92 five-point items, Likert type scale, entitled the RMCCAS(The Ready\ulcornerMade Clothes Consumer Anxiety Scale) was developed and administered to 354 female college students. Data collected were subjected to a series of statistical analysis: item analysis, factor analysis, estimation of validity and reliability and descriptive statistics. A second-order factor analysis conducted to 15 factors obtained from a first-order factor analysis yieled three factors; Fitness of Fashion and Design to indiviuality and time(scale 1), Reliance on Price and Quality including Suitableness of Material and Color(scale 2), and Practicality in Dressing and Maintaining(scale 3). Obtained concurrent validity of the RMCCAS subscales with the trait anxiety were .056(subscale I), .082(subscale 2), .033(subscale 3), and .050(total scale). that with state anxiety were .421(subscale I), .217(subscale 2), .198 (subscale 3), and .407(total scale); that with the CP AS were. 721(subscale 1), .789(subscale 2), .570(subscale 3), and .841(total scale). All of the obtained coefficients of Cronbach alpha, split\ulcornerhalf reliability, and test-retested reliability over an interval of. 8 weeks were above .80. Besides, descriptive data from the RMCCAS satisfactorily supported conditions required for the normal distribution of obtained scores. In conclusion, a close exa:nination of validity, reliability, and descriptive statistics of the RMCCAS indicates that three subscales including the scale have a resonable scaling-prop\ulcornererties. Further research is suggested for obtaining norms for more representative target samples and for tapping the possibility of using subsea Ie 2 as a unidimensional measure .

• 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.

• 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.

• 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.