• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.398-402
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• 1989

Moisture sorption and cooking properties of two varieties of Korean soybean(Jangyup and Whangkeum) were studied. When soybean was stored under the various relative humidities (RH) of 33-86% at 16'E for 125hours, its sorption behaviors were divided into two : desorption at the RHs of 33 and 44% and adsorption at the RHs of above 55%. The sorption rate was decreased rapidly during storage. In comparisons with only storage humidities, the sample stored at higher RH held the higher sorption rate. The relationships between storage time and sorption rate were applied well to the equation, log dw/dt= b log t+ log a, where w is the moisture content(%, db), t is time(hour) and a and b are the parameters which were calculated from the experimental data. The calculated moisture contents from the equation agreed well with the measured moisture contents. On the other hand, the cooking degrees of soybean which was steamed in an autoclave at $106-121^{\circ}C$ were compared by the maximum cutting forces. The cooking time to attain the same degree of cooking decreased logarithmically as the cooking temperature increased. The z-values which were calculated from the time-temperature combinations that gave the same degree of cooking for Jangyup and Whangkeum were $13.3^{\circ}C$ and $12.8^{\circ}C$ respectively.

• Magazine of the Korean Society of Agricultural Engineers
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• v.32 no.3
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• pp.31-38
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• 1990

The power water flowed out from the multipurpose darn influences the ecosystem approximately because of the low water temperature. An appropriate counter measure to the rising water temperature is needed for growing crops especially when the temperature is below 18˚C in the source of the irrigation water This observational study is practiced in Yong-Doo water warming canal and pond in the down stream of Choong-Ju multipurpose dam and is practiced for analyse and compare the rising effects in actural water temperature by actual measurement with the rising effects of planned water temperatuer by the basic theoritical method and for the help to present the direction in plan establishment through investigate the results afterwards. The results are as follows. 1.The degree of the rise of the water temperature can be decided by $\theta$x=$\theta$o +K L--v.h (T-$\theta$˚)Then, K values of a factor representing the characteristics of the water warming canal were 0.00002043 for the type I. and 0.0000173 for the type II. respectively. 2.A variation of water temperature which produced by the difference effective temperature and water temperature in the water warming canal was $\theta$x1 = 16.5 + 15.9(1-e -0.00018x), $\theta$x2 =18.8 + 8.4( 1-e -0.000298x)for the type I. and $\theta$x, = 19.6 + 12.8 ( 1-e -0.00041x) for the type II. 3.It was shown that the effects of the rise of water temperature for the type I. water warming canal were greater than that of type II. as a resultes of broadening the surface of the canal compared with the depth of water, coloring the surface of water canal and installing the resistance block. 4.In case of the type I. water warming canal, the equation between the air temperature and the degree of the rise of water temprature could be made ;Y= 0.4134X + 7.728 In addition, in case of the type II. water warming canal, the correlation was very low. 5.A monthly variation of the water temperature in the water warming canal was the highest in August during the irrigation period and the water temperature rose with the air temperature until August. However, it was blunted after then. 6.A rising degree of water temperature of the practical value in the water warming pond was higher than that of the theoritical equation by 69% for the type I. and 57% for the type II. Accordingly, it was possible to acquire the result near the practical value.$\theta$w-$\theta$o=[1-exp{ -h(1+2$\psi$) . X($\theta$w-$\theta$0)XC Here, C values are 1.69 for the type I. and 1.57 for the type II. 7.It was shown that the effect of the rise of water temperature was favorable when the thermal absorption was to be good by coloring the surface of the water warming pond and removing the bottom osmosis. 8.By enlarging the surface of water in comparison with the depth, and by having dead area of water in the water warming pond, this structure in the water warming pond is helpful for the rise of water temperature.

• Journal of dental hygiene science
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• v.12 no.3
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• pp.271-277
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• 2012

This study aims to figure out the effects of dental hygienists' professionalism and self-efficacy on job satisfaction using structural equations. This research conducted a survey to 616 study subjects. According to the analysis using SPSSWIN 18.0 and AMOS 20, the results are as follows : 1. It was shown that the dental hygienists' professionalism gained 3.34 points, self-efficacy was 3.76 points, and job satisfaction received 3.36 points. 2. It was found that as their age was higher, educational degree was higher, they were married, and working experience was more, their professionalism, self-efficacy, and job satisfaction were higher, which showed statistically significant difference. 3. Regarding the study model, there was positive effect as the correlation coefficient of professionalism and self efficacy was .69, that of professionalism and job satisfaction was .33, that of self-efficacy and job satisfaction was .59. In other words, there was correlation between professionalism and self-efficacy. When self-efficacy was higher than professionalism, job satisfaction also increased. Job satisfaction is affected by various environments within an organization and each individual's internal factors. The reason why job satisfaction is important is that along with the medical service quality and productivity, it is also associated with dental hygienists' individual life quality. In order to cope with this changeful time, it is needed for an organization to make efforts for change to enhance dental hygienists' job satisfaction, and also it is necessary to make endeavors so that dental hygienists can have confidence in their job and their professionalism and self-efficacy can be improved.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.4
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• pp.340-345
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• 2003

In order to choose the manufacturing method for extracting alginates from sea tangle, Laminaria japonica, three methods were applied. In Method I, alginates were extracted with NaOH solution from sea tangle powder and extracted alginates were precipitated and converted to alginic acid by $CaCl_2$ and HCI solution. Then alginic acid was converted to sodium alginates with $Na_2CO_3$ solution. Sodium alginates were precipitated with methyl alcohol and were resolved with hot water and this step was repeated three times. Method II was same to Method I except final step including that sodium alginates were precipitated and washed with methyl alcohol three times. Method III included that sodium alginates were extracted with $Na_2CO_3$ solution from sea tangle powder then sodium alginates were precipitated and washed with methyl alcohol three time. Extracting time increased with Increasing extracted alginates amounts but increasing rates were below $0.4\%/h.$ Alginates amounts recovered by Method III showed above 2 times more to those by Method I and II. Extracting time increased with increasing ash amount of sodium alginates but increasing rates were below $0.1\%/h.$ and that of sodium alginates extracted by Method III showed higher value $(5\%)$ than those by Method I and II. In the sodium alginates prepared by Method III, the amount of ash in alginates dried by air was $34.4\%,$ that by vacuum freeze drying was $47.8\%.$ Extracting time increased with decreasing average molecular weight (MW) and degree of polymerization (DP) of sodium alginates, MW and DP of alginates prepared by Method III were higher than those by Method I and II In same extracting time. Extracting time increased with decreasing rate of apparent viscosity change (SAV) of alginates solution, and SAV of alginates prepared by Method III showed higher value than those by Method I and II in same extracting time. SAV of alginates dried by air was higher than that by vacuum freeze drying. Relating equation among SAV MW and DP were MW = 60.066 (SAV) -93.950, DP =309.760 (SAV) -485.084 and MW = 0.914 (DP)+0.213.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.7 no.2
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• pp.99-106
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• 1987

Annealing were performed to investigate the behaviors of the residual stress remaining on the member of a steel structure. According to the fatigue test, the welding part has higher fatigue crack growth rate than the base metal part because the hardening of welding part reduce fracture toughness. However, the heat treatment decrease the hardness and increase the resistance to failure. Thus, the fatigue crack growth rate is improved and it reaches the minimum at $650^{\circ}C$. Elber' s equation includes the effect of the crack-close so that this equation provides a lower the fatigue crack growth rate than Paris-Erdogan' s equation, the Elber's curves show no significant difference to indentify the effect of the residual stress. The Pop loading along the crack length increases as the hardness goes higher. The heat treatment not only decrease the hardness, and the fatigue crack growth rate, but increase the absorption energy and fracture toughness on the member of a steel structure. As the result, the heat treatment produces the resistant ability to cracking which can reduce the degree of danger to failure.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.35 no.6
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• pp.504-511
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• 1990

Weather data acquisition and potential evapotranspiration (PET) calculation procedure were investigated to support the agricultural development efforts in the mid-altitude mountainous region of Cheju Island. Automated weather stations (AWS) were installed at two points representing the east and the west of the study area. A personal computer was employed to collect the near-real time weather data from AWS through the public telephone line. Hourly data were available for solar radiation, air and soil temperature, relative humidity, wind speed and direction, and precipitation. Based on the data for the month of June 1989, daily climatic features were comparatively analyzed for the two areas and the Penman equation was used to calculate PET. Air temperature was higher by 1 to 2 degree C in the east due mainly to the higher solar radiation and partly to the Fohn effect caused by the daytime southwesterly blowing over Mt. Halla. Diurnal march of soil temperature lagged by 4 hours behind that of air temperature and the diurnal range for 10cm subsurface soil was 3 degree C. Wind was consistently stronger and a marked sea-land breeze circulation was detected in the west. Calculated PET values were higher in the east by 6% than in the west. Overall values from the east and the west of the mid-altitude mountainous region were higher by 30% than those of the coastal region, which were estimated from the Class A Pan evaporation measured by the Korea Meteorological Service Offices.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.11-16
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• 1984

Rheological properties of waxy and non-waxy rice starch solutions were evaluated with a narrow gap rotational and Cannon Fenske viscometers. The gelatinized rice starch solutions containing 0.2-1.0% starch displayed pseudoplastic flow behavior. At higher starch level, degree of pseudoplasticity of waxy rice starch solutions increased, while that of non-waxy rice did not changed apparently. The consistency coefficient (K) of non-waxy rice starch solutions increased with increasing gelatinization temperature, but waxy rice starch solutions remained constant, and in alkaline aqueous solutions both of them showed increasing K values. The value of K increased exponentially with an increase in concentration. The effect of the temperature on the viscosity of the solutions followed Arrhenius' type equation, and the activation energies were in the range of 3.675-3.775 kcal/g-mol that were near to that of pure water. The changes of reduced viscosity with concentration were followed Huggin's equation and the values of intrinsic viscosity and interaction coefficient were 0.78-1.59 dl/g and 0.67-2.75, respectively.

• Journal of the Korean Society of Clothing and Textiles
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• v.43 no.5
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• pp.725-741
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• 2019

Virtual Reality (VR) represents a key technology for future shopping platforms. This study examined the effect of vividness and interactivity, the two technological characteristics of VR, and fashion involvement, a consumer characteristic, on a consumer's intent to use VR stores under the framework of the Technology Acceptance Model (TAM). The study explained consumers' belief in a new technology and the process underlying the use behavior. The survey was conducted on 200 people between the ages of 20s and 30s via an online survey firm. Data are analyzed using confirmatory factor analysis and structural equation modeling. The results showed that a greater level of perceived vividness had a positive effect on ease of use and playfulness, while perceived interactivity had a significant impact on usefulness and playfulness. The findings also indicated that consumers with a high degree of fashion involvement tend to perceive a higher level of playfulness through VR shopping. Regarding the effects of consumer beliefs, perceived ease of use had a positive influence on usefulness perception. A higher level of perceived usefulness and playfulness meant a higher consumer intention to adopt a VR shopping platform.

• Journal of the Korean School Mathematics Society
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• v.16 no.4
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• pp.883-898
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• 2013

The purpose of this study is to examine that high school students recognize mathematical situation when they are requested for changing identical mathematics situations into different situations. The results of the study are followings. First, percentage of correct answers to the questions of turning equal mathematical situation into function is higher than the one of turning equal mathematical situation into equation and inequality. As a result of individual interview for comprehensibility of the students on these relations, it is found that if degree goes up and there is different expressions of questionaries although mathematical situation is identical, it affects comprehensibility of the subjects. Second, we found that they cannot understand identical mathematics situations because they have trouble in drawing graph or applying to get the answer while many students understand a point of intersection on the graph as a correct answer. Third, As a result of individual interview for comprehensibility of the students on relation between equation, inequality and function, we found that students manage to get correct answer even without perfect comprehensibility on this relation.

• Fashion & Textile Research Journal
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• v.23 no.3
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• pp.347-357
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• 2021

This study analyzed the effects of optimism and innovativeness, the two drivers of a consumer's technological readiness to use an augmented reality(AR) fashion shopping service within the framework of the Technology Acceptance Model (TAM). The survey was conducted on 249 people (males = 58; females = 191) in their 20s who were willing to participate in the AR experience. Data were analyzed using confirmatory factor analysis (CFA) and structural equation modeling by AMOS 22.0. The results indicated that a greater level of perceived optimism had a positive influence on the ease of use and usefulness of the technology. The findings also show that consumers with a high degree of innovativeness tend to have a higher level of playfulness toward AR fashion shopping. Regarding the effects of user beliefs, ease of use had a positive effect on the perception of usefulness and playfulness with higher levels implying a higher consumer intention to adopt an AR fashion shopping service. In addition, this study reveals the moderating effect of consumers with high-fashion versus those with low-fashion innovativeness. For the latter, technological innovation had an insignificant effect on playfulness, thus indicating that consumers with low interest in fashion did not enjoy AR fashion shopping even if the technology was highly innovative. Nevertheless, the analysis confirms the possibility that experiencing a fashion product through AR technology could replace the actual experience of wearing the products.