• Journal of the Society of Disaster Information
• /
• v.11 no.2
• /
• pp.191-202
• /
• 2015

The purpose of this study was to examine the influence of the disaster perception and satisfaction level of volunteer fire-fighters on the continuity of their volunteering. The 163 subjects in this study were selected from male and female volunteer fire-fighters who resided in urban and rural regions in Gangwon Province. After a this survey was conducted, the collected data were analyzed by a statistical package SPSS WIN 20.0, and frequency analysis, correlation analysis and multiple regression analysis were made. The level of statistical significance was all set at p<.05. The findings of the study were as follows: First, as for the correlation of disaster perception, satisfaction and volunteering continuity, perception of disaster countermeasures, satisfaction and the level of participation were negatively correlated with one another, and there was a positive correlation among disaster training, disaster preparation, regional disaster, the period of volunteering, and will of persistent volunteering. Second, as for perception of disaster, the volunteer fire-fighters were asked a question about disaster countermeasures, and the largest group replied they were partially aware of the countermeasures. Concerning questions about disaster training/education experience and triage, the biggest group replied they underwent the training and knew about triage on the whole. Regarding questions on the emergency contact system and emergency work schedule, they knew about the two in general. As to a question on the occurrence of human disaster, the greatest group answered that they knew about it yet not well. Third, in regard to the impact of satisfaction level on volunteering continuity, the period of volunteering was affected by needs for experience, social contact and social recognition among the subfactors of satisfaction level, and will of persistent volunteering was under the influence of social contact and achievement needs. The level of persistent volunteering was affected only by needs for experience and achievement needs.

• Korean Journal of Poultry Science
• /
• v.43 no.4
• /
• pp.273-279
• /
• 2016

Recently, it was reported that certain polymorphisms in the growth hormone secretagogue receptor gene (GHSR) are associated with the growth of chickens. However, the correlation between GHSR polymorphisms and economic traits has not been investigated in Korean native chickens (KNCs). Therefore, the objective of this study was to confirm the suitability of the GHSR gene as a candidate for genomic selection and identify a genetic marker for KNCs. A total of 220 KNCs from six breeds raised at the National Institute of Animal Science were genotyped for the c.739+726 SNP in the GHSR gene using polymerase chain reaction- restriction fragment length polymorphism (PCR-RFLP), and the sequence for a subset of 30 birds was analyzed using direct sequencing. The association between the SNP genotypes and the economic traits of the KNCs was analyzed using the statistical package for the social science (SPSS) software program. The association analysis between the c.739+726T>C SNP and economic traits revealed that the SNP was significantly associated with body weight at 150 and 270 days (BW150 and BW270, respectively) in all KNCs (p<0.01), BW150 in KNC (Gary) (p<0.05), and egg production number in KNC (White, p<0.05). In addition, the SNPs discovered using direct sequencing (513A>G, 517A>T) had a significant effect on the body weight and egg production traits (p<0.05). In conclusion, these results might be useful as a basis for studies on the improvement of KNC breeds. Furthermore, these results suggest that the SNPs (c.739+726T>C, 513A>G, and 517A>T) located in the GHSR gene could be useful molecular genetic markers for KNCs.

• Food Science of Animal Resources
• /
• v.22 no.3
• /
• pp.240-246
• /
• 2002

The seasoned pork with soy sauce(SS) or Kochujang(SK) was manufactured using hind and fore leg as main raw material and the quality characteristics and shelf-life were investigated during storage at 5$\^{C}$ and 10$\^{C}$ after having packaged with air. The initial total aerobic plate counts(APC) of SS and SK were 5.24 and 5.75 log10 CFU/㎠, respectively. APC exceeded 7 log10CFU/cm2 after 10 days at 5$\^{C}$ and 6 days at 10$\^{C}$ far SS, and after 6 days at 5$\^{C}$ and 4 days at 10$\^{C}$ for SK, respectively. In the sensory test, the SS samples stored at 5$\^{C}$ and 10$\^{C}$ were assessed as lower than 3.0 points, the criterium of consumer acceptability, after 10 and 8 days, respectively. In the case of SK samples, the point of this time was at day 10 and 6, respectively when they were stored at 5$\^{C}$ and 10$\^{C}$. As storage time extended, pH and water content tended to decrease. Contrarily, the increase of TBA and VBN values was observed during storage and this was more pronounced at 10$\^{C}$ than at 5$\^{C}$ . The oxygen concentration in the package was 19.8 and 19.9% each for 55 and SK samples at the beginning but it was gradually decreased thereafter. On the other hand, the concentration of carbon dioxide was increased with the extension of storage. Based on the above results, the shelf-lives of seasoned pork were estimated to be 8 days for SS and SK stored at 5$\^{C}$ and 6 days for SS and 4 days for SK stored at 10$\^{C}$.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.34 no.5
• /
• pp.667-673
• /
• 2005

The purposes of this study were 1) to analyze the preference of leadership style among ${\lceil}$Transformational leadership$\rfloor$ and ${\lceil}$Service leadership$\rfloor$, 2) to examine the differences of the job satisfaction between the high level of service leadership group and low level of the service leadership group and 3) to testify the hypothesis that the service leadership and its 4 elements (belief, attitude, ability, insight) affect the job satisfaction. The questionnaires were developed to measure the service leadership, the preference of leadership style (transfer-mational leadership and service leadership) and Job satisfaction. The surveys were distributed to 120 managers and employees in the family restaurant in Korea, and 104 questionnaires were responded (response rate: $86.7\%$). The SPSS 12.0 package program was used to conduct the descriptive analysis, correlation analysis, t-test and multiple regression analysis. The result of leadership style preference showed the followers preferred the service leadership $(75.0\%)$ to the transformational leadership $(25.0\%)$. Comparing the job satisfaction of high level of service leadership group and that of low level of service leadership group, the job satisfaction of high level of service leadership group was significantly (p<0.001) higher than that of low level of service leadership group (high level of service leadership group: 4.03, low service leadership group: 3.27, measured on a 5-point likert scale). All three factors of job satisfaction (human factor, service system and company image) in high level of leadership group were significantly (p<0.001) higher than those of lower level of service leadership group. The result of multiple regression analysis presented that the service leadership and it's 4 elements (concept, mind, skill, insight) have significant (p=0.000) effects on the job satisfaction. As a conclusion, we examined theoretical framework of service leadership model and testified the applicability in the field of family restaurants. But the service leadership was the new conceptual theory, so there should be the more empirical studies on managers and employees in the service industry.

• Journal of Korean Society of Forest Science
• /
• v.108 no.4
• /
• pp.469-483
• /
• 2019

North Korea has experienced floods and sediment-related disasters annually since the 1970s due to deforestation. It is of paramount importance that technologies and trends related to forest restoration and soil erosion control engineering be properly understood in a bid to reduce damage from sediment-related disasters in North Korea, and to effect national territorial management following unification. This paper presents a literature review and bibliometric analysis including 146 related articles published in North Korea. First, we analyzed the textual characteristics of the articles. We then employed the VOSviewer software package to classify the research topic and analyzed this topic based on the time change. The results showed that articles on the topic have consistently increased since the 1990s. In addition, research related to soil erosion control engineering has been classified into four subjects in North Korea: (i) assessment of hazard area on soil erosion and soil loss, sediment related-disasters; (ii) hydraulic and hydrologic understanding of forests; (iii) reasonable construction of soil erosion control structures; and (iv) effects and management plan of soil erosion control works. The proportion of research related to the (ii) hydraulic and hydrologic understanding of forests had been significant during the reign of Kim Ilsung. However, the proportion of research related to the (i) assessment of hazard area on soil erosion and soil loss, sediment-related disasters, increased during the reign of Kim Jongil and Kim Jongun. Using these results, our analysis indicated that an interest in and need for soil erosion control engineering in North Korea has continually increased. The results of this study are expected to serve as a basis for preparing forestry cooperation between North and South Korea, and to serve as essential data for better understanding soil erosion control engineering in North Korea.

• Journal of dental hygiene science
• /
• v.11 no.6
• /
• pp.513-520
• /
• 2011

The purpose of this study was to examine elderly people's oral health behaviors and education needs. The subjects in this study were 195 senior citizens who were users of senior cultural centers and senior welfare agencies in Seoul and Incheon. After a survey was conducted, the collected data were analyzed by the statistical package SPSSWIN 19.0. The findings of the study were as follows: 1. Gender, academic credential and monthly mean income were identified as the general characteristics to impact on their oral health attitude. 2. The senior citizens who ever received oral health education had a better knowledge(p<0.05) and took a better attitude(p<0.01). 3. As for a time for toothbrushing, many brushed their teeth after breakfast(74.9%) and dinner(71.8%). Utilized Oral hygiene devices were interdental brushes(21.5%), dental floss(13.8%). As many as 62.5% felt they had a dry mouth, and the most prevalent way for them to cope with it was drinking water often(68.2%). 79.5% didn't get their teeth cleaned on a regular scaling. 4. The rate of regular scaling was higher in the elderly groups that ever received oral health education and whose knowledge scores was above the average(p<0.05). 5. In relation to the necessity of oral health education, 87.2% felt the need for that, and as many as 79.0% intended to receive that education. Their favorite period of education was 6months(41.0%), and the greatest group hoped to receive that education for an hour(55.4%). The largest group wanted to learn about prevention of oral diseases, followed by toothbrushing, denture management, dry mouth. Given the findings of the study, senior welfare centers and senior cultural centers should offer oral health education programs as part of lifelong education to provide systematic and prolonged education for the elderly to improve their oral health care to promote their oral health.

• Food Science and Preservation
• /
• v.23 no.5
• /
• pp.623-630
• /
• 2016

Inappropriate storage of fresh-cut onions may result in losses of good quality. To understand storage conditions for shelf-life and quality of fresh-cut onions, The effect of packing type and storage temperature on the quality of fresh-cut onions was evaluated. Onions stored at $0^{\circ}C$ for 2 months were peeled off after removing root and shoot parts. Each three peeled onions were packed in a polyethylene film (PE, $50{\mu}m$) or in a polyethylene/polypropylene film (PE/PP, $100{\mu}m$) with vacuum treatment (70 cmHg) and stored at different temperatures (4, and $10^{\circ}C$) for 21 days. The following analyses were examined to evaluate the quality of fresh-cut onions: microbial population, surface color, titratable acidity and pH, respiration rate, and sensory quality. Fresh-cut onions stored at $4^{\circ}C$ showed less aerobic and coliform bacterial population than those stored at $10^{\circ}C$ during observation periods. Fungal populations of fresh-cut onions packed in PE film stored at $10^{\circ}C$ increased significantly after 13 days. E. coli was not detected in all treatments during whole storage periods. Surface colors of fresh-cut onions were not affected by packing type and storage temperature, however, color difference (${\Delta}E$) of fresh-cut onions in PE/PP film stored at $10^{\circ}C$ was significantly higher than those of other treatments. Titratable acidity of fresh-cut onions was not affected by packing type and storage temperature. However, pH of fresh-cut onions packed in PE film stored at $10^{\circ}C$ increased gradually over the whole storage period. Fresh-cut onions packed in PE film showed higher $CO_2$ and less $O_2$ concentrations at $10^{\circ}C$ than those at $4^{\circ}C$. The sensory quality of fresh-cut onions was significantly affected by packing type and storage temperature after 13 days. Particularly, vacuum treatment in PE/PP film showed better sensory quality than that of PE film package at the same storage temperature. It was concluded that vacuum treatment and storage at $4^{\circ}C$ could be effective to prolong the quality of fresh-cut onions up to 21 days.

• Journal of dental hygiene science
• /
• v.14 no.3
• /
• pp.390-396
• /
• 2014

The purpose of this study was to examine the size, form of dental arch and occlusion type in college students in our country and the relationship of the factors. The subjects in this study were 210 selected dental hygiene students. The collected data were analyzed by a statistical package PASW 18.0. When their size, form and occlusion of dental arch were analyzed, the inter-canine width of the maxillary was 34.38 mm, and the inter-first molar width was 52.05 mm. The canine depth was 8.60 mm, and the first molar depth was 28.69 mm. As for the mandibular, the inter-canine width was 26.42 mm, and the inter-first molar width was 44.83 mm. The canine depth was 5.54 mm, and the first molar depth was 24.38 mm. Concerning the form of dental arch, the percentage of normal dental arch in the maxillary stood at 29.0, and that of crowding stood at 60.5. The percentage of spacing stood at 10.5. In the case of the mandibular, the percentage of normal dental arch stood at 29.0; crowding, 55.7; and spacing, 15.2. In relation to occlusion, the percentage of normal occlusion stood at 16.7. As to malocclusion, class I that accounted for 55.7 was most common, and class II and class III respectively accounted for 20.5 and 7.1. When the size of dental arch was compared according to the form and occlusion of it, dental arch was largest (45.95 mm) in size when the form of dental arch in the inter-first molar width of the mandibular was spacing. The size of dental arch was 44.73 mm when its form in the same region was normal, and that was 44.58 mm when its form in the same region was crowding (p=0.032). Regarding the relationship between the form and occlusion of dental arch, crowding was most common when there were class I, II and III of malocclusion both in the maxillary and mandibular.

• The Journal of Korean Academy of Prosthodontics
• /
• v.46 no.2
• /
• pp.169-174
• /
• 2008

Statement of problem: Changes of the marginal bone around dental implants have significance not only for the functional maintenance but also for the esthetic success of the implant. It was proposed that bone-retention elements such as microthreads at the coronal part of implant might help maintain the marginal bone level. Purpose: This study was designed to evaluate the effect of microthread configuration within the marginal coronal portion of the implant fixture at the marginal bone changes after loading around two different external hex implants. Material and methods: Twenty-four patients were included and randomly assigned to treatment with $Br{{\aa}}nemark$ system implants (Group 1, rough-surfaced implants, n=20) and Oneplant system implants (Group 2, rough-surfaced neck with microthreads, n=20). Clinical and radiographic examinations were conducted at baseline (implant loading) and 1 year postloading. Data analysis was performed by the SAS statistical package version 9.1.3 (SAS Institute, Cary, NC, USA) and the final model was calculated by the MIXED procedure (three-level ANCOVA) for marginal bone change of each test group at baseline and 1 year follow-up. Results: Comparing to baseline, significant differences were noted in marginal bone level changes for the 2 groups at 1 year follow-up (P<0.05). Group 1 had a mean crestal bone level changes of $0.83{\pm}0.31mm$; Group 2 had a mean crestal bone level changes of $0.44{\pm}0.36mm$. Rough-surfaced with microthreads implants showed significantly less marginal bone loss than rough surfaced neck without microthread implants. Conclusion: A rough surface with microthreads at the implant was beneficial design to maintain the marginal bone level against functional loading.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.38 no.5
• /
• pp.636-643
• /
• 2009

This research was to find out what impacts do selection attributes of Jeju local folklore food by Jeju tourists provide on their behaviors. Multiple regression analysis was carried out using statistics package of SPSS+/WIN 12.0 to find out impacts of selection attribute factors of Jeju local folklore food on customers' satisfaction, re-visit, and intention by word of mouth. As the results, for factors with statistically meaningful impacts at the level of meaningfulness (p<0.05); level of satisfaction showed regression coefficient of 0.476 and t value of 5.198 in essential factors; auxiliary factors showed regression coefficient of 0.232 and t value of 2.808; and sensual (five senses) factors showed regression coefficient of 0.165 and t-value of 2.013. Also, for re-visit, essential factors showed impacts with regression coefficient of 0.413 and t-value of 3.540; factors of menu composition showed regression coefficient of 0.228 and t-value of 3.118; and auxiliary factors showed regression coefficient of 0.218 and t-value of 2.643. In positive word of mouth factors, auxiliary factors showed impacts with regression coefficient of 0.273 and t-value of 2.555; sensual (five senses) factors showed regression coefficient of 0.264 and t-value of 2.238; essential factor showed regression coefficient of 0.237 and t-value of 2.230 and factors of menu composition showed regression coefficient of 0.161 and t-value of 2.167. Therefore, in customer behaviors (customer satisfaction, re-visit, and positive word of mouth) regarding Jeju local folklore food by tourists who visited Jeju, local folklore and cultures did not impact on customer behaviors; also, it can suggested this thesis is meaningful as a study proving that the best marketing is focus on essential substances of food as indicated in existing researches.