• Journal of Navigation and Port Research
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• v.38 no.5
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• pp.527-539
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• 2014

This study establishes the research model and sets up the hypothesis in order to analyze the effect of the type of mixed manning and the ratio of foreign crew on the group cohesiveness, job satisfaction and organizational commitment in ship organizations and the moderating effect of the acceptance and adaptation of cross-culture. For statistical hypothesis testing, it conducts a questionnaire survey targeting mixed manning ships and examines empirically the inter-variables relation through the regression. The result of empirical research is that the group cohesiveness, job satisfaction and organizational commitment in the ship organization of Korean master(chief engineer) and foreign officers is higher than that of Korean master and officers. Moreover, it is found that the group cohesiveness of 31~50% foreign crew group is less than that of the others. However, There is no moderating effects of the acceptance and adaptation of cross-culture. Additionally, it demonstrates the higher job satisfaction and organizational commitment in the stronger cohesiveness groups. The finding suggests the rationale that shipping and ship management companies could raise the group cohesiveness, job satisfaction and organizational commitment by moderating the type of mixed manning and the ratio of foreign crew.

• The Korean Journal of Elementary Counseling
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• v.9 no.1
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• pp.95-110
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• 2010

The purpose of this research is to investigate how the Peer-Praise Activity program influence the Elementary School Students' Peer-Relationship and Class Cohesiveness. 2 Classes from the 5th grade of J elementary school in Seoul were selected as experimental group and control group. After the Peer-Praise Activity program was applied to experimental group, a post-test was given to verify the effects of the program. After one month, follow up-test was conducted to check the effect of durability on program. The program was applied to experimental group to check the inadequency and problem. Contrastively, control group had no application of the program. The results of this study are as follows : Compared to control group, experimental group that participated in the Peer-Praise Activity program showed significant improvement(p<.05) in Peer-Relationship and Class Cohesiveness. To supplement the results of quantitative analysis, opinion documents and qualitative analysis were executed. It shows that children had help of having confident school life by improving friendship and having a sense of unity and community spirit. In follow up-test result, it is known that the effect of Peer-Praise Activity Program is continued in Peer-Relationship and Class Cohesiveness and its all sub-factors except Communal life with friends which is one of the sub-factor in Peer-Relationship. The results above prove that Peer-Praise Activity Program has a positive effect on the Peer-Relationship and Class Cohesiveness for elementary school students. But it is needed to study long-term conducted program to improve durability effect. And curriculums and subjects which is able to connected with program should be studied continually.

• The Journal of the Korea Contents Association
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• v.21 no.3
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• pp.217-231
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• 2021

This study focuses on the effects of child daycare center teacher's communication skills on group cohesiveness, empathy, and communication satisfaction. For research purposes, 197 child daycare center teachers were selected for survey on communication skills, group cohesiveness, empathy, and communication satisfaction. Daycare centers were categorized into three groups, including national, private, and home centers. Research results displayed that the communication skills of daycare center teachers had effects on group cohesiveness for all three groups of national, private, and home centers. The communication skills of daycare center teachers provided positive effects on group cohesiveness, contributing to accomplishment of organizational goals. In addition, the communication skills of daycare center teachers had effects on empathy for all three groups of national, private, and home centers. The higher level of communication skills of daycare center teachers will ultimately lead to enhanced skills in understanding and sympathizing with children, parents, and other teachers. Third, the communication skills of daycare center teachers had effects on communication satisfaction for all three groups of national, private, and home centers. The higher level of communication skills of daycare center teachers displayed enhanced level of communication satisfaction between children, parents, and other teachers.

• The Journal of the Korea Contents Association
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• v.9 no.9
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• pp.218-225
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• 2009

The present research aims to analyze empirically the effect of group cohesiveness and supervisor trust which tax investigators recognize while performing tax administrative duties on the team commitment and in-role behavior. The result of the analysis showed that tax investigators' higher group cohesiveness and supervisor trust resulted in higher team commitment, and that higher team commitment in turn resulted in higher in-role behavior, thereby raising the efficiency of tax investigators' activities as well as tax payers' satisfaction with tax services. Therefore in order to improve the efficiency of tax organizations and team performance, the managers of the organizations must set solid goals, develop solid strategies appropriate for situation, and make proper compensations for investigators' achievements. In addition, there would have to be an organic improvement In all the relevant areas, including organization, personnel management, work style, compensation and welfare, in order to raise tax investigators' work desire.

• Korean journal of food and cookery science
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• v.17 no.5
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• pp.426-430
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• 2001

This experiment was carried out to investigate the effects of adding corn flour on the quality of rice cakes. Rice-corn cakes were prepared by adding corn flour at 25%, 50% and 75%, and the quality characteristics were measured. In the expansion ratio, springiness and cohesiveness of rice-corn cakes, the 25% group(C-25) was the highest and the 75% group(C-75) was the lowest. The higher the ratio of adding corn flour was, the lower the expansion ratio, springiness and cohesiveness were. In the hardness and chewiness of rice-corn cakes, the 75 % group(C-75) was the highest and the 25% group(C-25) was the lowest. But in the taste, texture and overall acceptance of rice-corn cakes, the 50% group(C-50) was the best.

• Journal of the Korean Society of Food Culture
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• v.18 no.1
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• pp.28-36
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• 2003

The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in $30%{\sim}40%$ moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, $30%{\sim}40%$ moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with $30%{\sim}35%$ seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.

• Journal of The Korean Association of Information Education
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• v.20 no.4
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• pp.341-356
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• 2016

The purpose of this study is to investigate the effects of academic emotion regulation and group cohesiveness on learning satisfaction and learning interest in the flipped learning at the university. In order to examine the purpose, this study applied a problem-solving classroom model to the flipped learning. 33 university students participated in the flipped learning activities for 9 weeks, and the data from them were used for multiple regression analysis. The results indicated that learners' academic emotion regulation did not affect learning satisfaction, and subjects' group cohesiveness influenced on learning satisfaction. Second, learners' academic emotion regulation did not affect learning interest, but their group cohesiveness had an impact on learning interest. This research has several implications with regard to suggesting the guidelines and conditions for the design and implementation of the flipped classroom at the university.

• The Korean Journal of Food And Nutrition
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• v.25 no.1
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• pp.196-204
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• 2012

This research focused on the effects of adding Hizikia fusiforme to Jeolpyun. We were able to demonstrate in this study that Jeolpyun after the addition of Hizikia fusiforme had the potential to become a functional food. Jeolpyun with 0, 2, 4, 6, and 8% of Hizikia fusiforme was analyzed by water content, color, sensory and textural characteristics immediately after production and one day later. The five different types of Jeolpyun did not show any significant differences in water content. However, all the Jeolpyun with Hizikia fusiforme showed slightly higher water retention ratio than the control after storage. As the result of Hunter's color values, lightness decreased significantly as the amount of Hizikia fusiforme increased. Redness increased in the Jeolpyun with Hizikia fusiforme compared with the control. Yellowness was highest in the Jeolpyun with 2% of Hizikia fusiforme and decreased with an increase in its content. In the textural analysis, hardness, chewiness, adhesiveness and gumminess of Jeolpyun with 2% and 4% of Hizikia fusiforme were similar to those of the control, whereas springiness of Jeolpyun with 2%, 4% and 6% of Hizikia fusiforme were similar to that of the control group. Cohesiveness significantly decreased as the amount of Hizikia fusiforme increased. When the Jeolpyun was preserved for one day, all five Jeolpyun showed significant increases in hardness, gumminess and chewiness. However, their adhesiveness significantly decreased. Cohesiveness decreased in all Jeolpyun except for the 8% Jeolpyun. In sensory evaluation, color and aroma became stronger as the content of Hijikia fuziforme increased, and 2% Jeolpyun showed similar hardness with the control. Jeolpyun with Hijikia fuziforme showed no difference in cohesiveness with the control, but the adhesiveness showed a little increase when compared to the control. The overall acceptability of 2% Jeolpyun showed slightly higher than control. After one day of storage, Jeolpyun with 2% of Hijikia fuziforme also showed the highest overall acceptability. And the overall acceptability showed the biggest decrease in the control group. Overall acceptability showed strong negative correlation with color, aroma and hardness, and showed strong positive correlation with cohesiveness and adhesiveness. After one day of storage, overall acceptability showed a decrease in correlation with color and smell and an increase in correlation with cohesiveness, compared to before storage. Results of multiple regression analysis showed that hardness had the biggest influence(-) on the overall acceptability of Jeolpyun, aroma and cohesiveness ranked second(-) and third(+) respectively. After one day of storage, cohesiveness had the biggest influence on the overall acceptability of Jeolpyun. Color and adhesiveness ranked second(-) and third(+) respectively. It can be seen that different factors influence overall acceptability of Jeolpyun after storage.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.845-849
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• 1999

We can make Samul Chol Pyon to add four powdered Korean medicines to Chol Pyon. The purpose of this study is to present the standard recipe of Samul Chol-Pyon for the taste of the moderns, taking the tests of physical charcateristics, sensory qualities. The white Chol Pyon and the group of 5% raw materials for Samul tang are comparatively good for color, odor, taste, softness, chewiness and overall quallity with other group of raw materials. To add Korean medicine browns the Samul Chol Pyon much deeper. The changes in textural properties of Chol pyon during storage at 20$\pm$5oC were measured using a rheometer for hardness, fractureability, adhesiveness, resilience, and cohesiveness. The hardness, fractureability and adhesiveness were increased with the additon of in Samul tang raw material powder. The cohesiveness and chewiness were increased by adding Samul tang powder in the course of time. The Chol Pyon prepared with 5% of Samul tang powder showed the superior sensory qualities as Samul Chol Pyon.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.13-24
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• 2013

This research intends to examine the quality characteristics of madeleines after adding drying frozen mulberries by freeze drying and hot-air drying, making them powdered. The general ingredients and physiochemical characteristics of each specimen were measured, compared and analyzed. Madeleines were made based on the recipe set in practical examination of bakery technicians, in which each specimen is added with 0%(control), 1%, 3%, 5%, 7% of mulberry powder depending on the quantity of flour. And then, pH, chromaticity and texture were measured and consumer preferences were grasped by sensory testing. The test results are as follows. First of all, pH was low in the group added with hot-air drying mulberry powder. In chromaticity, brightness(L value) was reduced in comparison with the control group as the addition rates of freeze-drying mulberry powder and hot-air drying mulberry powder increased. Red chromaticity(a value) increased more when adding hot-air drying mulberry powder rather than freeze-drying mulberry powder. Yellow chromaticity(b value) was reduced as addition of mulberry powder increased. Hardness and elasticity of the group added with freeze-drying mulberry powder showed significant differences as addition of mulberry powder increased. Cohesiveness and gumminess was reduced as the addition increased. Hardness of madeleines added with hot-air drying mulberry powder showed significant differences by addition rates of mulberry powder. Elasticity increased by the quantity of mulberry addition. Cohesiveness was reduced as the addition was reduced. Gummines increased as the addition increased. As the result of sensory test on preference, the preferences of the group added with 5% of freeze-drying mulberry powder and the group added with 7% of hot-air drying mulberry powder were the highest.