• Journal of The Korean Association of Information Education
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• v.6 no.3
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• pp.328-337
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• 2002

Looking at multimedia education contents from a design point of view, the instructor's design model may differ from the child's understanding model due to gap of the instructor's and child's knowledge. This fact implies it impacts the effectiveness of the education contents. The learning efficiency of Korean typography in WBI for children depends on the font-family, line space, font-size, the age of user, the output device such as the monitor, and other various factors. In this paper, we measured and analyzed on readability of Korean typography in WBI for children by reading speed method. The results of experiments show that readability depends on the font-family of typography, age(grade), and sex of children. In detail, "Goolymche" has the shortest time to be read, and girl and the highest grade students of elementary school have shorter time than boy and the lower grade students. Moreover, we consider the elegance of typography in WBI for holding children's interests because they prefer "Yopseoche". We provide some CSSs in WBI for children based on the experimental results, to used in school fields.

• The Korean Journal of Financial Management
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• v.21 no.1
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• pp.231-253
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• 2004

We examine hedge strategies that use Won-dollar futures to hedge the price risk of the Won-dollar exchange rate. We employ the naive hedge model, minimum variance hedge model and bivariate ECT-ARCH(1) model as hedge instruments, and analyze their hedge performances. The sample period covers from January 2, 2001 to December 31, 2002 with sub-samples such as daily, weekly, bi-weekly prices of the Won-dollar futures and cash. The important findings may be summarized as follows. First, there is no significant difference in hedge ratio between the risk minimum variance model and bivariate ECT-ARCH(1) model that controls for the cointegration relationship of the Won-dollar futures and cash. Second, hedge performance of the naive model and minimum variance model with constant hedge ratios is not far behind that of bivariate ECT-ARCH(1) model with time-varying hedge ratios. This results imply that investors are encouraged to use the minimum variance hedge model to hedge Won-dollar exchange rate with Won-dollar futures. Third, hedge performance and effectiveness of each model is also analyzed with respect to hedge period appear to be greater over long than over the short period. This evidence supports the hypothesis that futures prices would have more time to respond to the greater cash price changes over the longer holding period, leading to an improved hedge performance.

• Journal of Life Science
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• v.25 no.12
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• pp.1362-1369
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• 2015

The goal of this study was done for evaluating stability according to low-temperature storage of kimchi duruchigi supplemented with a hot water extract of Rubus coreanus Miquel (RCM). Total polyphenol and flavonoid contents in the RCM extract prepared from the hot water were detected by 293.34 μg CA/mg and 90.57 μg quecetin/mg, respectively. DPPH and superoxide radical scavenging activities of the extract were showed by relatively high values of 70.63 and 57.87%, respectively. Kimchi duruchigi was designed by control (non-treated), T1 (3% RCM extract), T2 (6% RCM extract), and T3 (0.1% ascorbic acid, a positive control). When compared with control and T3 groups, pHs of T1 and T2 groups supplemented with the RCM extract were gently changed depending on the storage time, and water holding capacities of T1 and T2 groups were improved in comparison with control group. Although meat color showed a tendency to most of increase according to the elapsed time, T1 and T2 groups showed less changes than that of control group. Lipid peroxidation appeared in a little bit changes regardless of the processing and storage days, but protein spoilages in T1 and T2 groups were found by lower changes when compared with the control group. As the results of sensory evaluation, T1 and T2 groups during storage had the better taste, flavor and acceptability than those of control and T3 groups. Therefore, we suggest that kimchi duruchigi supplemented with the RCM extract is a possible of improving the storage stability and product preference.

• Journal of the Korean Society of Food Culture
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• v.28 no.1
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• pp.78-88
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• 2013

Marinated beef galbi is a traditional Korean dish cooked with soy sauce, pear juice, onion, sesame oil, and sugar. However, there are many differences in beef galbi, including flavor and physicochemical aspects, depending on cooking conditions. Therefore, the physicochemical characteristics of marinated beef galbi prepared through various recipes was evaluated for its effects on pH, texture, aging, proteolysis, heating conditions, cooking time, and flavor compounds (pyrazines, IMPs, or FAAs). There were significant differences in salt concentration (0.8~3.03%), pH (4.89~6.22), and solid soluble contents (1.34-6.31 Brix) between recipes in this study. In the Pearson assay for sensory evaluation, overall preference correlated well with texture (a well-known sensory attribute in meat evaluation). Controlling the pH of meat through soaking in lemon solution, alkali water, phosphate, and baking powder solution, improved water holding capacity as much as 9 to 15% compared with the control. The myofibril index (MFI) of marinated meat stored at $4^{\circ}C$ increased 32% with 24 hours of aging and reached 39% at 48 hours of aging, and its fragmentation was observed through microscopy. SDS-PAGE showed hydrolysis of acid-soluble collagen by the pear juice, possibly related to meat tenderness. On the basis of surface temperature, the cooking time was estimated to be 8 minutes with pan heating at $170^{\circ}C$, 6 minutes at $270{\sim}300^{\circ}C$, and 4 minutes with charcoal at $700{\sim}900^{\circ}C$. Different pyrazine compounds, such as 2-methyl-3-phenylpyrrol(2,3-b) pyrazine (the typical product of the browning reaction) was mainly detected, and IMP (one of the main taste compounds in beef) was in higher amounts with the charcoal treatment, potentially related to its flavor preference among treatments. Our results demonstrate an effective case study and cooking system for beef galbi.

• Journal of Korean society of Dental Hygiene
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• v.10 no.6
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• pp.1129-1139
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• 2010

Objectives : The purpose of this study was to examine the toothbrushing practice behavior of preschool children by observing children's actual toothbrushing behavior and further to offer basic data available for being reflected in direction and goal establishment of the systematic and organized oral health education in consideration of individual characteristic. Methods : It targeted 225 preschool children from May 6, 2010 to June 8, and analyzed by having the survey results of totally 208 people, except 17 who are noncooperative with the observation survey. As for the collected materials, it carried out frequency analysis and $x^2$-test in order to grasp subjects' general characteristics and toothbrushing practice behaviors and to examine correlation, by using SPSS 12.0 for window. Results : 1. A grasp of toothbrush was indicated 47.1% for "proper" and 52.9% for "improper." The position of holding a toothbrush was indicated to be the highest with 59.6% for "the center in grip." 2. Toothpaste amount was indicated to be 49.0% for" tip in toothbrush, "followed by 38.9% for "half in toothbrush" and 12% for "every side of toothbrush" in order. Significant difference was shown according to age($x^2$=19.125. p<.05). 3. Average toothbrushing time per once was surveyed to be $106{\pm}56$ seconds. 4. As for a toothbrushing method by region, the labial and the baccal surface were indicated to be horizontal scrub with 63% and fones method 11.5%. Significant difference was shown according to gender($x^2$=10.275. p<.05). The anterior lingual surface wasn't washed with 72.6%. Significant difference was shown according to appearance of education($x^2$=6.056. p<.05). 5. A case of requiring exchange because of being widened toothbrush was indicated to be 59.2%. The toothbrush replacement in the highest ratio was needed in kindergarten teachers. Conclusions : The actual toothbrushing practice attitude of preschool children was surveyed to be not right as a whole such as toothbrushing time, toothbrushing method, toothpaste amount, and replacement of toothbrush. Accordingly, the oral health education will need to be performed in order for a change into positive attitude and for improvement in practice level. In addition, it is considered to be likely necessary for development in substantial oral health educational program available for enhancing knowledge level of oral health care in mothers and kindergarten teachers.

• Korean Journal of Food Science and Technology
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• v.37 no.1
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• pp.44-49
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• 2005

Physicochemical properties of hydroxypropylated rice starches were investigated. Swelling power of hydroxypropylated rice starch increased at relatively lower temperature than native rice starch. Solubility of hydroxypropylated rice starch was lower (1.9-13.4%) than that of native rice starch (2.2-13.8%), and increased with increasing amount of propylene oxide. Pasting temperature ($66.2-70.8^{\circ}C$) and peak viscosity (2,843-3,395cp) of hydroxypropylated rice starch were lower than those of native starch ($71.6^{\circ}C,\;3,976\;cp$) and decreased with increasing amount of propylene oxide, regardless of reaction time. DSC thermal transitions of hydroxypropylated rice starches shifted toward lower temperature. Amylopectin-melting enthalpy of hydroxypropylated rice starch decreased (11.8-9.8J/g) with increasing amount of propylene oxide and was lower than that of native starch (11.9 J/g). These results indicate hydroxypropylation lowered swelling power and gelatinization temperatures of rice starch, because internal bonds of rice starch molecules were sterically weaken by substituted hydroxypropyl groups.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.4
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• pp.635-640
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• 2001

These studies were carried out to develop sausage using extracts from waste resources. The changes of pH and moisture contents were tended to be a similar to control, respectively ranged in pH 6.0~6.4 and 62~60% in moisture content. However, the water holding capacity of sausage added with chitosan and sesamol gradually were tended to be a little high, compared to control. The treatments using natural resource by-product revealed a low TBARS value, compared to control. This means that sausage added with natural by-product seem to be extend its shelf-life during storage. At the same time, the TBARS values were very similar to sausage added with 0.5% potassium sorbate. The residual nitrite contents of sausage added with natural resource by-product were tended to be a little lower than that of control. As storage time goes by, the nitrite contents of sausage product gradually were a little more decreased during storage at 3$0^{\circ}C$ than those of storage at 1$0^{\circ}C$. The lightness of sausage color gradually were a little more decreased during storage at 3$0^{\circ}C$ than those of storage at 1$0^{\circ}C$. The redness of sausage added with chitosan were a little highter, compared to control Sensory test suggested that the changes of sausage color, flavor, texture and taste were tended to be decreased gradually. In conclusion, sausage added with natural resource by-product was effective on the basis of the reduction in residual nitrite content and lipid oxidation.

• Journal of Technologic Dentistry
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• v.12 no.1
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• pp.73-93
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• 1990

The study objected to the 120 persons out of 360 persons who have registered under the association of the dental technicians in Pusan to grasp contents about improvement of life long education of the present day of November, 1987, and its results, which we have acquired by this study were as follows : 1. A sense of satisfaction toward the system of life long education appeared as unsatisfaction and its unsatisfaction decreased from the rate of member's attendance or exam. marks, the contents of education, and place of education. 2. The problem of the exam. mark which derived by the presence by the substitute appeared which 46.7 percent(56 persons), lack of opportunity for the recompletion at branch association appeared which 19.2%(23 persons), given 4. exam. marks at the over all scientific contest was appeared 14.2 percent(17 persons), relation which legal treatment when ones didn't completed exam. mark was appeared 10.8 percent(13 persons) and lastly, appeared 8.3 percent (10 persons) with time of delivery of the exam mark card. 3. The frequency of the opening for the life long education which related with the rate of members attendance was fixed as nowadays two times per annually, but they perferred the opening per academic blanch once out of the firest half year and the latter half of the year and, they liked the openings at the first week or second week and preferred the holding on saturdays and sundays. 4. The subject of the life long education have appeared the opinion that the thesis was lop-sided toward the allocation of time schedule of lecture appeared the opinion of which they perferred the rate of an hour of cultural subject and two hours of major studies, and invitation for an instructor they preferred one dentist, one member, one dean for the cultural subject, and there are lots of opinions which they wished display of materials. 5. A sence of satisfaction about the place they perferred was decreased such as ; an auditorium concerned of the colleges was 46.7 Percent(56 Persons), hotels 26.7 Percent(32 Persons), an auditorium of the general hospital 20 percent(24 persons) 6. And lastly, there are lots of opinions who have required the necessities to constitute for the academic branch.

• Korean Journal of Digital Imaging in Medicine
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• v.10 no.1
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• pp.45-50
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• 2008

Recently, MR Cholangiography used mainly bu controlling of patient's breathing. There is breathing hold techniques to get images within shopt time and gating technique adjusted to respiration cycle for high resolution image. In this study, the aim of this experiment is to know on clinical usefulness compared with PACE and RTG thchniques. This study's period is from 2006 in November to 2007 in January. A total of 21 patients investigated at MAGNETOM Sonata 1.5T (SIEMENS Erlangen) with use of 12ch body coil. MR acquisition protocol used 3D turbo spin echo coronal sequence. Scan parameters applied to potimal setting in use as gating techniques, respectively. Analysis of consuming timing evaluated with rapidness. As analysis of quantity, the common bile duct, gall bladder measured in signal intensities, then these data were calculated by signal to noise ratio and contrast to noise ratio. Qualitative analysis, experienced 2radiologists and 3 RTs were evaluated into 3groups about artifact, accuracy of lesions, sharpness of the common bile duct or gall bladder. As a result of analysis, when compared to PACE, consuming time of the RTG took less than PACE, On both CNRs and SNRs, PACE technique was slightly high values than RTG(p<0.05). Qualitative analysis' results, discrimination of lesions in the common bile duct, gall bladder get a significance level in both RTG and PACE techniques but presence's artifact of breathing and pulsation highly demonstrate in PACE techniques. In conclusion, both PACE and RTG methods at MRCP provided prominently clinical information for the common bile duct, gall bladder. If machines have not limitation with performance, induction of breathing holding also will help getting diagnistic quality.

• Food Science of Animal Resources
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• v.29 no.6
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• pp.736-742
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• 2009

This study was conducted to investigate the effect of various high pressure freezing and thawing treatments on the physical properties of pork. To compare the effects of the freezing and thawing process on meat quality, atmospheric freezing followed by running water thawing (AFRT), pressure shift freezing followed by running water thawing (SFRT), and pressure shift freezing and pressure assisted thawing (SFAT) were conducted at pressure of 250 MPa and cooling temperature of $-22^{\circ}C$. SAFT and SFRT showed a shorter phase transition time and total thawing time than AFRT. The pH value of treated samples increased significantly (p<0.05) compared to unfrozen meat. In addition, SFAT and SFRT showed a higher pHvalue than AFRT. Although the water holding capacity was significantly decreased (p<0.05) for SFAT and SFRT, SFRT reduced drip loss. In regards to color, SFAT and SFRT resulted in a significant increase in color parameters (p<0.05) relative to AFRT, while SFAT produced a higher L*-value. High pressure treatment significantly increased shear force (p<0.05) compared to AFRT, and, where SFRT showed the highest shear force. Therefore, these combined results indicated that the hydrostatic pressure treatment improved the functional properties of pork and increased the freezing and thawing rate.