• Journal of the Korea Fashion and Costume Design Association
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• v.21 no.1
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• pp.115-129
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• 2019

This study aimed to develop methods for technical design education that can be intimately connected to the industrial field. For this, technical design jobs performed in the fields of the domestic and foreign fashion industries and their required competences were examined, and educational methods based on constructivism were proposed. Korean fashion technical designers' works were identified, and then the fashion technical designer's responsibilities and qualifications were collected and analyzed from global employment sites. On the basis of the collection and analysis, hands-on staff members and education experts were interviewed about required competences for the actual business and possible suitable methods for education. The results of research showed that in the case of the US, job systems and relevant duties for technical designers were clearly defined by clothing brands, whereas in Korea, businesses were systematized around vendors, not brands, and as a result the businesses of technical package composition and specification proposals were not performed properly. This study organized the contents of technical design education into fit development and specification, the composition of technical design packages, the evaluation and approval of samples, fit schedule management and fitting, block pattern setting and pattern correction, sewing specifications appropriate for styles and materials, grading, technical terms, and production management. As for the technical design education models, the cognitive apprenticeship model, resource-based learning, the problem-based and anchored model, and the problem-based and resource-based models were proposed.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.33 no.3
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• pp.179-183
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• 2000

This study was conducted to examine the changes of contents of ATP related compounds during drying of large anchovy and storage of dried large anchovy (DLA) according to storage temperature and package method. The total content of ATP related compounds of raw large anchovy was $36.0{\mu}mole/g$ and the major ATP related compounds were consisted of IMP and hypoxanthine. The IMP content of DLA was the highest in $20^{\circ}C$ cold-air drying, and the breakdown of IMP was progressed rapidly in $60^{\circ}C$ air drying, followed by $40^{\circ}C$ air drying, sun drying, and $20^{\circ}C$ cold-air drying. During storage of DLA, ATP was not detected while ADP and AMP was detected in a very small amount, and the changes of ATP related compounds were coincided with the changes of contents of IMP, inosine and hypoxanthine. The changes of ATP related compounds with different package method did not show distinct differences, while with different storage temperature showed clear difference. The content of IMP was over $8.88{\mu}mole/g$ on 60 days at $-20^{\circ}C$, while were over $0.83 {\mu}mole/g$ and$ 0.202 {\mu}mole/g$ on 16 days at$ 5^{\circ}C$ and$ 25^{\circ}C$, respectively. These results suggest that the breakdown of IMP depends on storage temperature and frozen storage affects good quality of DLA during storage.

• Journal of Engineering Education Research
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• v.10 no.2
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• pp.19-43
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• 2007

The Korean Society for Engineering Education (KSEE) was founded in 1994, and the Journal of Engineering Education Research has published since 1998. The purpose of the study was to analyze the research methodologies and contents for all 126 papers which were published from 1998 to 2005. A statistical package SPSS(ver. 15.0) was used to analyze the coding data of all papers. The research contents were as follows: (1) A classification of the number of papers published according to year and researcher features (gender, institution, major field, number of authors, etc) was performed, (2) The analysis of research methodologies and contents of the papers published was performed, (3) Strategies to improve the quality of the journal were suggested by discussion from the analysis results. The results showed that the development research method was used most frequently, most papers were mode by major scholars of electrical and electronic engineering and scholars of Yonsei University made the most papers. In order to use the survey research method, the sampling methods were mainly used by total number, purposive, convenience, stratified sampling method, etc, questionnaire was used of 89.5%, descriptive statistics of frequency/% was used of 50%. To conduct the experimental research method, the models of nonequivalent groups posttest-only design and one-group pretest-posttest design were adopted, respectively. Finally, research strategies and new direction for improving the engineering education journal's papers at the section of discussion and suggestion were suggested.

• Information Systems Review
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• v.8 no.1
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• pp.125-139
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• 2006

Recently, as mobile internet users grow rapidly, mobile internet companies are experiencing a fierce competition to capture new customers. Under this business environment, they try to identify factors that make people use mobile internet in order to satisfy customers by providing better and diversified services. There has been enormous effort to analyze customers' behavior in choose and use mobile internet services. However, there is no one best methodology to identify factors to attract customers yet. Thus, the study applied the flow construct proposed by Csikszentmihalyi(1977) and expanded by Hoffman and Novak(1996) to identify environmental factors of internet which has impact on users' mobile internet usage. To implement the study, the following activities have been done: literature reviews on service acceptance model and flow structure, questionnaire survey, suggestion of the flow model on mobile internet, and hypothesis test. For the study, 242 out of 307 samples collected were statistically analyzed using SPSS 10.0, AMOS 4.0 statistics package. The findings of this study are as follows: First, mobile internet environment factors influencing on challenge of flow antecedent were media characteristics(use of convenience, transmission quality), contents characteristics(uniqueness, timeliness, simplicity). Second, mobile internet environment factors influencing on skill of flow antecedent were contents(uniqueness, timeliness, simplicity), charge(definiteness and diversity of charge), usage(security, instant connectivity). Third, challenge of flow antecedent had a significant effect on flow of mobile internet usage. But it was not statistically significant that skill has an influence on flow. This study discovered the relationship between mobile internet environment factors(media characteristics, contents characteristics, charge characteristics, usage characteristics) and flow experience of mobile internet users which would be a valuable insight for marketing strategies. Results shows that challenge of flow antecedent have a significant impact on flow experience in mobile internet environment. Additional, media characteristics, contents characteristics of mobile internet environment factors is positively correlated with challenge of flow antecedent. In other words, mobile internet companies should provide customers with diverse service and take a challenging attitude to get customers show aggressive attitude in mobile internet usage.

• Korean Journal of Food Science and Technology
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• v.20 no.3
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• pp.380-384
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• 1988

The coefficients of the hot-air and freeze dried garlic isotherms and the critical water activities of these were estimated to be 0.85-0.94 by the linear regression and 0.58-0.60 by the sensory evaluation and ${\Delta}E$ value. Water adsorption rate(K) of hot-air dried garlic packaged with $48{\mu}m$ low density polyethylene(LDPE) decreased from $0.12g\;H_2O/100g/day\;to\;0.093g\;H_2O$/100g/day with decreasing the package dimension from $0.051m^2\;to\;0.029m^2\;at\;40^{\circ}C$ and 75% RH, and that of freeze dried one decreased from $0.17g\;H_2O/100g/day\;to\;0.12g\;H_2O$/100g/day as the filling weight increased from 50g to 10g in the package of $0.051m^2$. Shelf-life of hot-air dried garlic packaged with $80{\mu}m$ LDPE were 99days at $40^{\circ}C,\;283day\;at\;30^{\circ}C\;and\;455\;days\;at\;15^{\circ}C$ in the 75% RH. The differences of water contents between predicted data with water vapor permeability of the conventional method and experimental data were 0-1.5% in the water content range of around 13-18%, but about 2 in the water content range of around 8-11%.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.876-883
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• 1989

In order to investigate the index component and basis for the shelf-life of the grain share improved Meju, the effect of the storage time and package on the quality of Meju and soy sauce were studied during 90 days storage at $30^{\circ}C$. Also, sensory evaluation for the soy sauces from Meju with various storage time were carried out. During the storage period, moisture content, amylase and protease activity were decreased, on the other hand, the contents of amino-nitrogen and ammonia-nitrogen were increased. Among these components, protease activity was found the major index component for quality control because it was the most important component for soy sauce fermentation and the most changeable component of Meju during the storage period. According to the sensory test, the quality of soy sauce was agreed well with the protease activity of Meju, and the soy sauce from longer storage Meju was inferior organoleptic quality to that from shorter Meju. By the storage quality test, protease activity showed the highest value in 15 days storage Meju and decreased gradually with storage time passed. The basis of protease activity for quality control was 200 (O.D. at 660 nm/g). which was 50% of the initial activity And it was known that the shelf-life of the grain shape improved Meju was about 90 days . It was also shown that the storage in package did not affect noticeably to prolong the shelf-life of Meju on this study.

• Journal of Distribution Science
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• v.12 no.8
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• pp.83-90
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• 2014

Purpose - Increasing sales of PB rice products can hinder the growth of domestic brands of rice, notwithstanding that the government is promoting domestic brands of rice. This analysis evaluated the influencing relationship among the variables of PB image, product credibility, and purchase intention of consumers who have never bought PB rice, to know the factors influencing consumers' decisions to purchase PB products. Research design, data, and methodology - PB products' brand image was analyzed as the factor that has a direct effect on purchase intention. The mediation effect of credibility on PB products is also analyzed, in terms of influencing the relationship between PB products' brand image and purchase intention. The analysis is performed on consumers that have not purchased a PB product and consumers who have purchased PB products from major distributors. Data is collected through questionnaires, from 389 of responders, and the AMOS 19.0 statistics package is used as a statistical tool. Results - It is proven that brand image has direct effects on the credibility of the product, and the credibility of product has a direct effect on purchase intention. However, it is revealed that brand image does not directly affect purchase intention, but that brand image indirectly affects it through the credibility of the product. Although the customers' recognition about PB image is low, the result shows that PB products' external attributes have effects on customers' purchase intention relating to the PB product. Therefore, it is important to establish the credibility of the PB product more than other products in terms of marketing. Conclusions - The following are the implications of the study. First, in a rice brand promotion, the credibility of the product should be ensured by a uniform brand image. To ensure the credibility of a product, the RPC brand and other brands should be unified, and the unified brand image should be applied to every product. Second, the package must possess a design as well as contents that could build consumers' perception of product credibility. Products' external attributes contribute to their credibility, which leads the consumers to purchase the products, including those consumers who have never bought PB rice products. Therefore, the products' credibility and sales can be reinforced by applying information about consumers' considerations when buying the PB rice product in different colors, font sizes, and packaging designs. This study is meaningful in two ways. First, it seeks to identify an NB revitalization strategy by exploring the purchasing behavior of customers who have no experience in buying PB rice products. Second, the results of previous studies about general brands are considered and applied in this study in order to investigate the influencing relationship among different factors of PB products. However, this study is a consumer awareness investigation; therefore, its results only have limited meaning to the relationship between brand image and purchase intention.

• Journal of dental hygiene science
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• v.7 no.4
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• pp.295-302
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• 2007

The purpose of this study is to make formulated examination and analysis about major two factors of dental hygienic students' satisfaction at clinical training, i.e. the contents of clinical training and their duties satisfaction, so that it can provide a basic reference material for more efficient clinical training and education. This study conducted a questionnaire survey for 427 students who were taken via simple random sampling from sophomore and junior dental hygienic students, who already experienced in clinical training courses, at some universities(and colleges) in Metropolitan and province areas. The data collected from this survey were analyzed using SPSS WIN 11.5, in parallel with t-test, one-way ANOVA and ${\chi}^2$(Chi-square) test. It was found that our students didn't feel so much satisfied at clinical training(satisfaction level = 3.34). Overall, they didn't show any significant satisfaction with the contents of training and the experiences in clinical training duties. Our dental hygiene students showed relatively low satisfaction with the contents of clinical training as well as satisfaction at clinical training duties, which ie that current clinical training in dental hygienics still remain at the level of simple assistance for dental treatment.

• Journal of Korea Entertainment Industry Association
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• v.14 no.7
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• pp.589-597
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• 2020

The purpose of this study was to verify the acne care improvement effects of natural cosmetics with distilled bamboo vinegar contents and develop the materials for acne cosmetics. For the research subjects, 20 teenage boys and girls were selected and based on random number table, 10 subjects were assigned in the control group that used natural cosmetics (foam cleanser, toner, facial pack) and 10 subjects were assigned in the experimental group that used natural cosmetics with distilled bamboo vinegar contents (foam cleanser, toner, facial pack). The natural cosmetics was used for 12 weeks, and Mark-·Vu facial analysis system was used to measure the sebum, pore size, and redness before using the natural cosmetics, 6 weeks after using the natural cosmetics, and 12 weeks after using the natural cosmetics. For the collected data, SPSS v. 21.0 statistics package program was used for the analysis, and the results are as follows. First, it is a safe natural cosmetics based on the results of the patch test to confirm the skin safety of the natural cosmetics. Second, homogeneity was secured based on the results of the test of homogeneity for the sebum, pore size, and redness of the control group and experimental group. Third, in the verification of acne skin improvement effects of natural cosmetics with distilled bamboo vinegar content, the experimental group had higher reduction rate of changes in the sebum, pore size, and redness on the forehead and right cheek compared to the control group. Therefore, it was identified that the natural cosmetics with distilled bamboo liquid content is safe for the skin and effective for reducing the sebum, pore size, and redness for acne skin. For this reason, it is anticipated for distilled bamboo vinegar to be used in the cosmetics industry.

• Journal of Korean Dental Hygiene Science
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• v.1 no.1
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• pp.11-21
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• 2018

This research is intended to develop oral health education program that can improve quality of oral health of infants by investigating the actual condition of oral health education provided to students major in early childhood education and contents and method of oral health education that they needed. A questionnaire survey was conducted for 427 students enrolled in related departments such as the Early Childhood Education Division and the Early Childhood Education Department at five universities in Gyeongsangnam-do. Questionnaires consisted of general characteristics, awareness of oral health, presence of experience in oral health education, necessity of oral health education, preference for oral health education method, oral health education contents. The collected data were analyzed by SPSS(Statistical Package for the Social Science) Ver 20.0. 1. Presence of experience in oral health education based on the general characteristics showed statistically significant differences only concerning the 'school system' and the 'school year' (p<0.05), and subjective awareness of oral health based on the presence of oral health education experiences showed statistically significant differences concerning the 'interest in oral health' and the 'importance of oral health' (p<0.05). 2. Necessity of oral health education based on the subjective awareness of oral health showed statistically significant differences concerning the 'interest in oral health' and the 'importance of oral health' (p<0.05). 3. Necessity of oral health education based on the preference for oral health education method showed statistically significant differences concerning the 'intention to participate in oral health education' and the 'oral health education cycle' (p<0.05). 4. The most necessary information for oral health education is proper toothbrushing method 4.24, cause of tooth decay and prevention method 4.13, helpful food and poor food for tooth 3.97, toothbrush selection and storage method 3.85. Fluoride application and fissure sealant were lowest 3.38. As a result of this research, necessity of oral health education was large regardless of general characteristics, experience in oral health education, subjective awareness of oral health, and preference for oral health education. Also the more the 'interest in oral health' in 'subjective awareness of oral health', the more the 'necessity of oral health education' and 'intention to participate in oral health education'. Therefore it is necessary to develop systematic and repetitive oral health education for students major in early childhood education.