• 한국식품조리과학회지
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• 제21권3호
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• pp.271-282
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• 2005

In this study a survey was conducted to compare the foods prepared for the Korean ancestral service on Memorial Day, Thanksgiving Day and New Year's Day in the Yeosu and Pusan areas. Me(tap) as the main food in the rituals was highly used on New Year's Day in the Pusan region, whereas Tteokguk was highly used in the Yeosu region. As for soup ingredients in the rituals, jogae, soegogi and mu were more frequently used in the Pusan region than in the Yeosu region on Memorial Day and festive days. Jogijjim, gaorijjim, sangeojjim, myeongtaejjim, galbijjim, dakjjim, and bugeojjim were highly used in the Yeosu region but cheongeojjim and domijjim were highly used in the Pusan region. Gosari and doraji namul were highly used in both regions but most vegetables were hishly used in the fきn region except for sukju and chwi namul. Jogi gui was the most common in both regions, whereas seodae, yangtae and byeongeo-gui were highly used in the Yeosu region but dubu, jogi and mineo-gui were highly used in the Pusan region. Songpyeon injeolmi, gangjeong, and yakgwa were highly used in the Pusan region. Most fruits except apple were highly used in the Pusan region. With regard to the liquor used for the rituals, there was no difference in the use of cheongju between the two areas, whereas takju was highly used in the Pusan region but soju was highly used in the Yeosu region. The results of this study showed that the use of ritual foods varied a little according to the region and that ritual food use was based on seasonal foods, preference of ancestors, and special products of the region.

• 한국축산식품학회지
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• 제34권3호
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• pp.287-296
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• 2014

The physicochemical and functional traits for loin muscles of Hanwoo steers were compared by quality grade (QG). A total of 500 Hanwoo steers were slaughtered, their carcasses were categorized into four groups (QG 1++, 1+, 1, and 2), and the longissimus dorsi muscles were analyzed. QG 1++ group had the highest fat and lowest moisture content (p<0.05). QG 1++ showed higher $L^*$ and $b^*$ color values, higher cooking loss, and lower shear force values, compared with the other groups (p<0.05). The flavor, tenderness, juiciness, and preference scores by sensory evaluation were highly ranked for premium QG groups (1++ and 1+). Regarding the micro compounds, QG 1 and QG 2 had greater amounts of inosine monophosphate, and QG 2 had greater amounts of anserine, carnosine, and creatine, than QG 1++ (p<0.05). QG 1++ and 1+ had higher percentages of oleic acid (C18:1) than QG 2 (p<0.05). Within premium QG 1++ and 1+, the results of the nucleotides, free amino acids, dipeptides, and fatty acids did not show any distinctive differences. Hanwoo beef as determined by the current grading system was not significantly different in terms of functional components; the only significant difference was in intramuscular fat content.

• 동아시아식생활학회지
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• 제19권4호
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• pp.479-492
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• 2009

The purpose of this study was to identify the impact of generation on the traditional food culture of Uzbekistan-Koreans. The generation of Uzbekistan-Koreans was divided into two groups i.e., the second and third generation. The second generation suffered from the compulsory emigration during 1930s because of the minority racial breakup policy by the Soviet Russia. The third generation was born after the compulsory emigration and the economic condition was much better for them. In terms of identifying traditional food culture, generation was an important factor because each generation had different social environments and different life styles. Data were collected from 634 Koreans living in Uzbekistan and analyzed by chi-square and correlation analysis. The results of this study revealed that the impact of generation was an important factor regarding the traditional food culture. Chi-square analysis showed that factors related to making a menu, food priority, and consideration of the person preparing the food were likely to vary depending on the generation. Also, reasons for preferring traditional food and preparing foods for family events as well as national holidays were different between the second and the third generation. The second generation preferred traditional food because of flavor, while the third generation preferred traditional food because of nutrition. For family events and national holidays such as New Year's Day, the second generation was more likely to prepare traditional foods than the third generation. The correlation analysis indicated that the relationship between preference and intake frequency of traditional foods was positively related, and the degree of correlation was higher for the second than the third generation. Similarities and differences between generations were discussed, and implications for food and nutrition specialists and food marketers were provided.

• 동아시아식생활학회지
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• 제19권4호
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• pp.533-543
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• 2009

The objective of this study was to compare the differences of opinion, purchasing behavior, and recognition of food labeling and nutrition labeling of frozen processed food between employees and non-employees in the frozen food industry. The results of this survey study showed that the group working in the frozen food industry had a positive opinion of frozen processed food compared to the non-employee group who was not working in the food industry. The main reason for the positive opinion of frozen processed food was because it was convenient and easy to prepare while the main concern with consuming frozen processed food was that it was bad for one's health. The most popular menu was western style. Sixty one percent of employees in the frozen food industry preferred the microwave-cooking method, while only 37.9% of non-employees preferred the microwave-cooking method followed by cooking in boiling water (27.6%). There was a significant (p<0.001) difference in the preference of cooking method between these two groups. Most of the respondents considered 'taste' as the most important factor and 32.9% of the respondents selected 'sanitation/health' as the most serious concern for the consumption of frozen processed food. Both groups checked the food & nutrition label to verify the expiration date and the presence of food additives. The non-employee group recognized the need for nutritional information on total calorie, carbohydrate, protein, fat, saturated fat, cholesterol, minerals, vitamins, sodium, and fiber on the nutrition label of frozen processed food.

• Journal of the Korean Association of Oral and Maxillofacial Surgeons
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• 제31권3호
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• pp.260-265
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• 2005

Patient-controlled analgesia (PCA) has been widely used for postoperative pain control in medical surgery parts. Conventional intramuscular analgesia (IMA) is also effective in postoperative pain control, but it has some disadvantages that depend on patients' perception of pain and the anxiety that they endure caused by the delay of the injection time. This study was conducted to assess the efficacy and postoperative outcomes of intravenous PCA compared to IMA injections in 36 patients (BSSRO). Three factors were compared: amount of pain in PCA and IMA group ; amount of pain according to the sex in PCA and IMA group and the amount of pain according to the analgesia use. Results of this study did not demonstrate a statistically significant difference in any of these, using a p value of 0.05. The results of this study were as follows. : 1. There was no statistically significant difference in VAS pain score between IMA group and PCA group. 2. There was no statistically significant difference according to the sex. 3. There was no statistically significant difference according to the amount of PCA. The history of PCA is about 30 years and many literatures have reported about its effects, complications, methods, advantages and disadvantages. So, this study has some limitations of small sample size to conclude the effects of PCA. But when the decision about the method for postoperative pain control has to be made, it should be made based on patient or physician preference and cost factors rather than on the trend.

• 동아시아식생활학회지
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• 제22권2호
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• pp.190-198
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• 2012

This research evaluated and analyzed the level of acceptability of spinach according to blanching time by testing consumer taste of corresponding countries for the purpose of globalizing Korean food. General taste, appearance, flavor, and texture of spinach blanched for 20 seconds were highly evaluated by Koreans and Japanese ($p$<0.05), who are used to the method of slightly blanching, mixing, and eating spinach. On the other hand, general taste, appearance, flavor, and texture of spinach blanched for 5 minutes was highly evaluated by the French ($p$<0.05), who are used to eating boiled spinach. Concerning the result of JAR, there were clear differences in hardness and boiling level according to country among spinach samples, even though they were blanched for the same time and mixed with the same spices. Koreans and Japanese evaluated that hardness and boiling level of spinach blanched for 20 seconds were proper, whereas the French evaluated that spinach scalded for 20 seconds was too raw and crispy. Under the same context, French consumers evaluated that hardness and boiling level of spinach blanched for 5 minutes was proper, whereas Koreans and Japanese evaluated that spinach blanched for 5 minutes was boiled too much. These results show that familiarity level is an important driver of affecting the preference levels for three kinds of spinach according to country.

• 산업경영시스템학회지
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• 제18권36호
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• pp.49-59
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• 1995

The vehicle navigation system is developed for helping driver to retrieve driving information more easily and fastly. Navigation System informs driver many pieces of driving information - roadway structure and system, on-line traffic condition, the position of vehicle, route guidance, destination and other information service. As the style of information is diverse and the amount of information is large, driver may have mental and visual overload. The display of information can disturb the driver's attention and this can cause accidents. This state is caused by the defect of human-machine interactions. When the navigation system is designed, human factors - cognitive, judgment, operating - must be considered. The display style must be designed simply and easily, not to be obstacle of human -machine interface. In this study, outside-in view display style and inside-out view display style are compared each other. Two factors are measured. One is cognitive factor-time of cognition on information that is displayed by screen display, cognition error rate. The other is image of screen display - subject's feeling about several styles of display, degree of subject's preference. The prototype of roadway is four kinds - Cross, T-cross, Y-cross and O-cross. Roadway display for test is taken from paper maps. Traffic condition display style, vehicle position display style and route guidance display style are taken from current display style. Traffic condition display style is symbol. Vehicle position display style and route guidance display style are described as color and symbol. The test on screen display is implemented doing given tasks. Then the test is analyzed statistically, The result of test analysis gives the guideline to the designer for the map display of the vehicle navigation system.

• 한국동물학회지
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• 제13권2호
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• pp.51-56
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• 1970

Studies on the feeding and resting behavior of Culex pipiens pallens, a possible vector of Japanese encephalitis in Korea, was carried out at Kobu-Ri, Kobu-Myon, Chongup Kun. Cholla Pukdo in 1967. 1. Indoor and outdoor human biting collections showed that 47.3 per cent Culex pipiens pallens were collected indoors and 52.7 per cent outdoors. 2.Feeding occurred throughout the night from dusk to dawn, with the peak period from 23:00-24:00 hours outside the house and from 24:00-01:00 hours inside. 3. Culex pipiens pallens females preferred man for their blood feeding to domestic animals. The results of human and cow biting collections showed that the feeding ratio between man and cow was 2.1 to 1. As to the feeding preference to the domestic animals, the ratio among cow, pig and horse was 7.3 to 5.1 to 5.4 4. Daytime resting collections showed that large numbers of Culex pipiens pallens females rest inside the house, especially in the bed room and the chicken pen. As temperatures increased, fewer mosquitoes resting indoors and more mosquitoes rest ing outdoors were caught. By means of sweep-net collections at outdoors resting places, a small number of Culex pipiens pallens mosquitoes were caught in such places as grass fields, vegetable fields, barley fields, bean fields, culverts, bomb shelters, and so on. A comparison between number of mosquitoes collected resting during the day in bedrooms and verandahs with resting collections in the same places at night showed that more mosquitoes were present at night. It was observed that the majority of the unfed females rested before feeding at night.

• 한국지능시스템학회논문지
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• 제16권2호
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• pp.156-163
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• 2006

협동적 여과(CF) 시스템은 구현의 용이성과 뛰어난 성능으로 널리 활용되고 있다. 그러나 이 시스템은 데이터 희소성 신상품 추천 불가, 추천 근거에 대한 설명 부족 등의 문제점을 포함하고 있어 이를 해결하기 위한 많은 연구가 진행되었다. 데이터 희소성 문제는 데이터의 누적에 따라 해결될 수 있지만, 협동적 여과 기법의 특성상 새로이 출시되는 품목에 대한 추천이 불가능하다. 이를 해결하기 위해 내용 기반(CB) 기법을 같이 사용하는 연구들이 제안되었다. 또한 협동적 여과 시스템은 추천 과정에 있어 추천 근거에 대한 설명을 제공하지 않는다. 본 연구에서는 추천에 대한 설명 기능을 포함하고 있는 선호 단어를 활용한 내용기반 예측 시스템을 제안한다. 이 시스템은 새로이 출시되는 영화에 대해 사용자의 영화에 대한 평가 정보를 예측하며, 추천의 근거가 되는 선호 단어를 제시한다. 또한 기존의 내용기반 예측 시스템에서 일어나는 속성 비매칭 문제로 인한 성능 저하를 막기 위해 기호 네트워크를 활용한 성능 개선 방법을 제안한다. 성능 비교를 위해 EachMovie 데이터베이스와 IMDb 사의 영화 홍보 데이터를 사용하였다.

• 한국건설관리학회:학술대회논문집
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• 한국건설관리학회 2007년도 정기학술발표대회 논문집
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• pp.353-357
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• 2007

경제수준 및 주거수준 향상에 따른 생활양식의 변화로 공동주택 입주자의 가족 구성과 주거 선호도가 다변화되고 있다. 이에 따라 라이프 싸이클 및 라이프 스타일 만족을 위한 리모델링과 조기 재건축이 늘어나고 있으며, 공동주택 주거 계획의 핵심요소로써 오픈 하우징의 개념인 "가변성"이 강조되고 있다. 주거공간에 공간 가변성을 채택한 공동주택들은 점진적으로 증가하고 있지만, 구조 안정성, 경제성 및 거주자 사용성을 만족시키는 최적의 공간 가변형 복합구조시스템은 개발되지 못한 실정이다. 따라서 본 논문은 기존 공간 가변형 공동주택의 복합구조시스템 개발과정 및 특성을 분석하여 시스템 평가요소를 도출하고, 이것을 기준으로 각 시스템을 비교${\cdot}$분석하여 국내 실정에 맞는 모듈화된 시스템 개발을 위한 현행 가변형 구조시스템의 개선 방향을 제시하였다.