• 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.

• School Mathematics
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• v.10 no.3
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• pp.401-422
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• 2008

In the current school curriculum, an alternative assessment method which focuses more on the problem solving process rather than the final solution is being investigated. The goal is to evaluate students' understanding of the subject. A descriptive evaluation is being suggested as a way of examining the thought process of the students by a structured analysis of the problem solving process. But currently, there are not enough descriptive problems available for teachers to effectively carry out the alternative assessment method in the elementary school mathematics curriculum. In this research, we surveyed 197 elementary school teachers in Seoul to determine the status of descriptive evaluation in elementary school mathematics and to understand the teachers perception about the new assessment method. The goal of the survey was to find an effective implication of the new assessment method in elementary mathematics classes. The research showed that the elementary teachers use this assessment method about 4 to 7 times per month in their classes. They give descriptive problem test anytime they think it is appropriate during the Instruction of the topic. More than 90% of the teachers were using this assessment method to improve students' creativity and mathematical thinking. The teachers in the survey also commented that the teachers' administrative responsibility should be reduced and that the school environment in general should be improved for the new assessment method to be successful. Finally the study also showed that development of more descriptive problems in each grade level is needed to progress the new assessment method.

• Journal of The Korea Institute of Healthcare Architecture
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• v.21 no.1
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• pp.37-46
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• 2015

Purpose : With a recently growing population of the disabled, the importance of creating the living environment for them has been emphasized, making the design guidelines to play more important role in this sense. This research aims to generalize the existing design guidelines for the housing for the disabled, diagnose their problems, and suggest a systematic and consistent milestone of the guidelines developed in the future. Method : The analysis objects of this research are 1910 categories of the design guidelines for the domestic housing for the disabled, and the research removed the redundancy and separated multi-complex categories. A total of 1424 independent categories were extracted, and been conducted content analysis from three aspects of redundancy, sub-categorization system and descriptive form based on the extracted categories. Results : Redundancy analysis figured out important characteristics by space. Moreover, the current guideline system can be integrated by analysis of sub-category system. Lastly, the research found that the guidelines need to be understood more easily and suggested under accurate criteria by analyzing the descriptive forms. Implication : This research holds significance as a fundamental data to improve the design guidelines for the disabled in the future, ultimately contributing to a better quality of life of the disabled.

• Journal of the Korean Institute of Landscape Architecture
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• v.29 no.1
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• pp.11-21
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• 2001

This study investigates how motivations, preferences, and past experiences vary by each hikers trail choice at the Mt.Keyryong National Park. The purpose of this study is to find out the factors influencing behavioral choice in the recreation areas, and establish the fundamental theory for the efficient management of the resource and visitors. For this study, we have collected 472 respondents by on-site self-administrated questionnaire from the hikers in the park. The collected data were analyzed by the descriptive statistics and the discriminant analysis. The motivations variable of hiking participation on mountain trail were categorized three types; close-nature, escapism, and physical improvement. The preferences for trail environment were classified as four categories by factor analysis; preference for nature, safety, use density, and facilities. In descriptive statistics, the study showed that the experienced hikers prefer natural trials and hikers who have preference for close-nature select longer and deeper forest trails. The results of discriminant analysis indicate that the level of past experience is the most affectable in classification of trail choice. Such variables as motivation for close-nature and preference for nature were also appeared as affecting factors on classification of trail choice. Two discriminant functions were available, and 90.5 percent of analysis sample were correctly classified. In the validity analysis, 89 percent of holdout sample were correctly classified. These hit ratios ensures an accuracy by Press Q test. The result of this study is to be useful knowledge of the choice of detailed use environments in the same recreation areas.

• Journal of the Korean Society of Safety
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• v.37 no.3
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• pp.9-15
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• 2022

The analysis of the causes of accidents in workplaces where machines and tools are used is essential to improve the effectiveness and efficiency of safety prevention policies in places of employment in Korea. The causes of workplace accidents are not fully understood mainly due to difficulties in analyzing available descriptive information. This study focuses on the automated accident cause analysis in workplaces based on the accident abstracts found in industrial accident reports written in an unstructured descriptive format. The method proposed in this paper is based on text data mining and uses the keyword search function of Excel software to automate the analysis. The analysis results indicate that the primary reason for the frequency of accidents is related to technical aspects at a stage in which dangerous situations occur in the workplace. Accidents due to managerial causes are typically observed when danger exists in the workplace; however, managerial actions play a more important role in reducing accident severity. A small company tends to use unsafe machines and devices, leading to further accidents due to technical causes, whereas managerial causes are more conspicuous as the company grows. To preclude the occurrence of accidents due to inadequate knowledge, the implementation of safety management and the provision of safety education to elderly workers at the early stage of their employment are particularly important for small companies with less than 100 workers.

• Korean Journal of Food Science and Technology
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• v.51 no.1
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• pp.35-41
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• 2019

The sensory characteristics of eight commercial ready-to-drink (RTD) cold brew coffees were compared by descriptive analysis. The cold brew coffee samples were analyzed for hunter color values, brown color, turbidity, pH, titratable acidity, soluble solids, total phenolic content, and chlorogenic acid content. Three appearances, nine aroma, five flavor/taste, and four texture/mouth-feel related sensory attributes were evaluated by a panel of nine judges. The results of three-way analysis of variance of descriptive data showed that all sensory attributes except "fruit" aroma, "dark chocolate" aroma, "bitter" aroma, and "sweet" taste had significant differences among the samples (p<0.05). Based on the principal component analysis (PCA) of the descriptive data, the samples were primarily separated by first and second principal components, which accounted for 81.78% of the total variance among the samples with high intensities of "nutty aroma", "grain aroma", and "grain taste" versus "earth aroma", "sour aroma", "sour taste", "astringent", "smoothness", and "residual". In the correlation analysis of sensory terms and physicochemical parameters, titratable acidity and soluble solids showed significant positive correlations with earth aroma and smoothness characteristics.

• Journal of the Korean Society of Food Culture
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• v.20 no.1
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• pp.53-60
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• 2005

This study was conducted to develop the descriptive analysis procedures for evaluating the sensory characteristics of yeast leavened breads. Eleven highly trained panelists identified the following 23 sensory attributes in the bread and defined the terminology for each attribute; yellowness of crumb, roughness of surface, uniformity of cell, density of cell, brownness of crust for appearance characteristics, yeast fermented, chemical, roasted flour, buttery, milky, boiled flour, sweet, and salty for flavor characteristics, springiness, ease to tear, moistness on surface, adhesiveness to lip, hardness, stickiness, cohesiveness of mass, moisture absorption, chewiness, and loose particles for textural characteristics. Reference samples for the flavor attributes were determined. There were significant differences in all of the 23 sensory attributes of commercial bread samples. The principal component analysis (PCA) was performed to summarize the sensory data. The first two principal components explained 89% of the variation of the original variables indicating reliability of procedure developed in this study.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.119-123
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• 2010

The quantitative sensory profiles of rice wines made with nuruks using eight different cereal ingredients were developed using sensory descriptive analysis. Two appearances, eight aromas, eight flavors and tastes, and two mouthfeel related sensory attributes were evaluated by a panel of 10 judges. The sample made of black rice nuruk had the highest intensity in red color, while the other samples had similar ranges in yellow color. The mean sensory intensities of the samples prepared with black rice and glutinous rice nuruks were high in 'sweet', 'fruit taste', 'pungent', and 'sour', while those samples prepared using non-glutinous rice, buckwheat, hull-less barley, unpolished rice nuruks had overall high intensities in 'grain', 'fermented aroma', 'bitter', and 'astringent' attributes. Based on the principal component analysis of the descriptive data, samples were primarily separated along the first principal component, which accounted for 53% of the total variance between the rice wines with high intensities of 'red color', 'sweet', and 'fruit taste' versus 'bitter', 'astringent', and 'yellow color'.

• Journal of Fashion Business
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• v.15 no.1
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• pp.92-102
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• 2011

The purpose of this research is to study the types of name spectrum and their characteristics of domestic men's wear brands focusing on formal and casual wear and also examine the differences based on the type of brands' product and brand style. Total 184 of men's wear brands, which were consisted of 66 formal wear brands and 84 casual wear brands, were selected from '2009 Korea Fashion Yearbook'. For data analysis, quantitatively evaluated the frequency and qualitatively evaluated the image of brand product and the meaning of brand name. The result as follows; 1. The domestic fashion brands for men's wear appeared to have four types of name spectrum. The descriptive name was the most frequently showed, and followed by arbitrary, suggestive, and coined name. For formal wear brands, four types of name spectrum were appeared in the order of descriptive, suggestive, coined, and arbitrary name. In casual wear brands, three types of name spectrum were appeared in the order of descriptive, arbitrary, and suggestive name. 2. The characteristics of men's brand name according to their name spectrum was as follows.; In the descriptive brand names, person's name was used the most and some ascribed the characteristics, feature or geographic location of the product. The suggestive brand names contained images and symbols of the product and also implied the relevant benefit information in a particular product context. In the arbitrary brand name, they imply the various meanings according to the product and are made up of either coined or natural. For the coined name, some bear the ideology or symbolized the characteristics of product itself. 3. The descriptive name spectrum showed the most in domestic menswear brands, regardless of the brand type. Except this, there were differences in the type and the frequency of name spectrum depending on the brand type.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.10 no.10
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• pp.2893-2899
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• 2009

The study classified speech styles of shopping hosts and tried to examine how the classified speech styles have an effect on the evaluation of shopping hosts and the purchase intentions. In the evaluation of speech styles of shopping hosts, except customer-oriented confutative style, credibility, descriptive relevance, other speech styles are analyzed to have an impact on the styles. When we investigate the influential relations between speech styles proved by a theory and the evaluation of shopping hosts, the demonstrative style comes first, the expressive style is next and the descriptive follows in terms of influential power. In terms of the purchasing intention, speech styles of shopping hosts have an effect on the demonstrative and expressive types rather than the elucidative and descriptive ones. Namely, the analysis shows that the speech style which is logically persuasive and expresses the contents in detail is preferred to the descriptive and leading speech style.