• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.8
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• pp.190-199
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• 2019

This quantitative study analyzed the influence of college students' preferred type of occupation on a confirmation bias and job anxiety during the process of making a career decision. The questionnaires were distributed to university students in Seoul and the metropolitan area for 500 weeks from July 10 2017 to August 8, 2017. Among them, 482 valid samples of data were analyzed by data coding and data cleaning usin SPSS 18.0 statistics and the AMOS 18.0 program. The main results of this study are that the type of business preference for an affirmative bias has a positive (+) direct influence (${\beta}=.374$) and the type of freedom has a positive direct influence (${\beta}=.326$) and a negative direct influence (${\beta}=-.274$). In the case of job anxiety, the influence of job type is more increased. The confirmation bias shows that the business type and freestyle type find cause in effort or achievement motive, while rect type is recognized as social environment and structural problem. In conclusion, there is a difference in the degree of confirmation bias and job insecurity. This study shows that college students' preferred occupation types can help them to understand the bias and anxiety that they have in preparing for the job and help to reduce job anxiety, and these findings are expected to be useful for career guidance.

• Journal of Music and Human Behavior
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• v.19 no.1
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• pp.93-112
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• 2022

The purpose of this study was to compare participants' perceived emotion following harmonic changes in music. In this study, 144 participants, aged 19 to 29 years, listened to music online that included low to high harmonic progression in tonal music (major-minor). After listening to each piece of music, participants were asked to rate 4 items using a 7-point Likert scale: emotional potency, arousal, degree to which the harmony impacted the listener's emotions, and listener's preference for the music. There were significant differences between each of the four items upon the level of harmonic progression. When the participants were divided into two groups (i.e., those with a background in music and those with no background in music), there was a significant difference between the groups in terms of emotional potency, but there was no significant interaction effect. This study confirmed that various emotional responses in listeners can be induced by controlling the exogenous variables in musical excerpts. Based on this, it is expected that the harmonic progression level can be provided to the client to be used as an effective therapeutic tool in music therapy intervention.

• Journal of the Korean Society of Earth Science Education
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• v.16 no.2
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• pp.261-275
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• 2023

The purpose of this study was to analyze the conceptual understanding of carbon neutrality among secondary school science pre-service teachers, as well as to identify gaze patterns in visual materials. For this study, gaze tracking data of 20 pre-service secondary school science teachers were analyzed. Through this, the levels of conceptual understanding of carbon neutrality were categorized for the participants, and differences in gaze patterns were analyzed based on the degree of conceptual understanding of carbon neutrality. The research findings are as follows. First, as a result of performing modeling activities to predict carbon emissions and removals until 2100 using the concept of '2050 carbon neutrality,' 50% of the participants held a conception that carbon emissions would continue to increase. Additionally, 25% of the participants did not properly understand the causal relationship between net carbon dioxide emissions and cumulative concentrations. Second, the gaze movements of the participants regarding visual materials related to carbon neutrality were significantly influenced by the information presented in the text area, and in the case of graphs, the focus was mainly on the data area. Moreover, when visual data with the same function and category were arranged, participants showed the most interest in materials explaining concepts or visual data placed on the left side. This implies a preference for specific positions or orders. Participants with lower levels of conceptual understanding and inadequate grasp of causal relationships among elements exhibited notably reduced concentration and overall gaze flow. These findings suggest that conceptual understanding of carbon neutrality including climate change and natural disaster significantly influences interest in and engagement with visual materials.

• Korean journal of applied entomology
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• v.25 no.1 s.66
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• pp.27-32
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• 1986

To establish a method for measuring varietal resistance against rice stem maggot in field and pot, 20 varieties were used in $1981{\sim}1983$. The degree of injured stems by the 1st generation larvae was significantly correlated with that of injured panicles by the 2nd ($r=0.864^{**}$). There was no ovipositional preference in rice stem maggot. The larval mortality after artificial infestation varied widly from 5.6 to 100% in varieties and that of the resistant varieties was high after boring. There was a negative correlation between number of injured leaves and larval mortality after artificial infestation ($'81:r=-0.833^{**},\;'82:r=-0.918^{**}$). It is considered that larval mortality mainly caused by antibiosis and larval mortality 20 days after infestation on rice seedlings is ideal for evaluating the varietal resistance to rice stem maggot. Resistant varieties are Nagdongbyeo, Jinjubyeo and Chucheongbyeo susceptible varieties, Keumgangbyeo, Milyang 23, Baigyangbyeo and Milyang 30.

• 한국노년학
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• v.29 no.1
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• pp.21-35
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• 2009

The aim of this study is to make clear the characteristics of elderly comsumer behaviors and to provide information for the organ and company preparing aging friendly industry. This information is actual data which analyzed elderly consumer behaviors according to sociology of Population criterion. The first survey was conducted to 600 elderly about the degree of products preference, the criterion of products selection, actual purchaser, the preferring medium. To compare elderly consumer behaviors to young consumer behaviors, the second survey was conducted to 400 elderly and young persons. The results are in following. First, the crucial factors of elderly consumers making select products is the function of products. Second, when planning marketing for elderly consumers, company needs to investigate factors affecting elderly consumers behaviors, for instance the educational level, a monthly income level, age, sex, and so on. Third, elderly consumers were the most interested in health products. Specially, male elderly consumers in leisure sports and tour products. Fourth, elderly consumers is active for economic respect and independent for social respect.

• Journal of the Korean Society of International Agriculture
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• v.23 no.5
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• pp.491-496
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• 2011

Breeding for pear resistance to pear psylla (Cacopsylla pyricola) is one of important objective of the National Institute of Horticultural and Herbal Science breeding program. One hundred thirty three accessions from 15 Asian, Chinese and European pear species were investigated for their resistance against pear psylla. The pear psylla resistance was determined based on the following four characteristics: overwintering adult population, the number of eggs and nymphs, and the degree of soot. The different pear species showed varied resistance to pear psylla. Pyrus calleryana and P. betulaefolia indicated the highest antixenosis as ovipositional preference and antibiosis as nymphal feeding and were the most resistant genetic resources. Likewise the European pears (P. communis), 'Conference' and 'Cascade', exhibited little occurrence and damage by pear psylla. These were proved to be promising genetic materials for breeding resistant cultivars because they had good fruit quality and showed resistance to pear paylla. The observed population of overwintering adult, the number of eggs and nymphs of psylla had significant correlation each other.

• Journal of The Korean Association For Science Education
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• v.26 no.2
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• pp.212-221
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• 2006

The purposes of this study were to examine the characteristics of teacher help in small group Thinking Science(TS) activities and analyze the way students respond to teacher help. For this study, twenty-four 5th grade and twenty-four 7th grade students were selected, to undertake TS activities. Out of the 8 activities students participated in, the verbal interactions in activity 4 and 6, by students in four small groups, which incorporated relatively active argumentation was analyzed. Students' cognitive level was identified through a science reasoning task and the students were grouped heterogeneously according to their cognitive level. This study showed that teachers predominately used simple confirmation questions in preference to metacognitive question. Also, teacher help varied according to one's personal traits, work experience and degree of activity recognition. It was discovered that when the teacher provided student appropriate metacognitive questions and sufficient feedback, students actively engaged in argumentation. On the other hand, when the teacher asked simple confirmation questions and interfered in the activity, students did not participate in argumentation actively.

• Journal of the Korean Society for information Management
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• v.41 no.3
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• pp.205-247
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• 2024

The purpose of this study is to investigate how information use behavior and satisfaction appear by personality type for liberal arts learning among college students, and to propose a customized information service plan that can help college students study in university libraries. To this end, a survey was conducted on 169 university students enrolled in C University. The analysis consisted of demographic characteristics, MBTI personality type, information use behavior, satisfaction, and university library service perception survey. Frequency analysis, cross-analysis, multinomial logistic regression, one-way ANOVA, and hierarchical regression analysis were performed on the collected data using the SPSS 29 statistical program. As a result of the study, first, significant results were found in 'preferred information sources', 'information source consideration factors', and 'information collection patterns' according to personality type. Second, there were statistically significant differences in satisfaction according to personality type in 'system utilization ability', 'data selection ability', and 'the degree of recognition of the usefulness of learning activities'. Third, in the relationship between preferred information sources and satisfaction based on personality types and information use behaviors, there appears to be an inverse relationship when the content includes various topics with a lack of academic depth or expertise. However, the preference for 'social media' is positively correlated with 'satisfaction with search results,' as it provides diverse perspectives and viewpoints in liberal education

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1785-1791
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• 2012

This study aimed to characterize and compare makgeolli (a Korean rice wine) made using different raw materials. Five cultivars of rice and wheat flour were used as starch materials for makgeolli and assessed for their moisture, crude lipid, crude protein, and crude dietary fiber content. Overall, wheat flour was higher in crude lipid and crude protein and lower in moisture than rice. Makgeolli characteristics were assessed for pH, total acids, organic acids, free sugars, color and appearance. We found no significant differences in pH and total acids between makgeolli made from rice and wheat flour. In addition, the major free sugar in the makgeolli made from rice and wheat flour was glucose, although the content of total free sugars was lower in the wheat flour makgeolli (67.75 mg/mL) than the rice makgeolli (76.41~84.53 mg/mL). In terms of organic acids content, the total organic acid content was highest in the wheat flour makgeolli, while the major organic acids of the makgeolli made from rice and wheat flour were lactic acid and succinic acid, respectively. There were no significant differences in color values among rice makgeolli, but the rice makgeolli was higher in sensory scores (indicating preference) than the wheat flour makgeolli. As the degree of milling increased, moisture, crude lipid, and crude protein in the rice decreased. Acetic acid in the makgeolli also decreased, while there were no significant differences in pH, total acids, free sugars, color values, and sensory scores (except fruitiness). Traditional nuruk (TN) and cultured nuruk (CN) were compared as fermentation starters. Nuruk is a Korean traditional starter for fermentation of makgeolli and a raw material for makgeolli making. The pH in the makgoelli made with TN and CN were 4.29~4.65 and 4.02~4.23, respectively. Total organic acid content was higher in the TN makgeolli (3.5~6.3 mg/mL) compared to the CN makgeolli (2.3~4.3 mg/mL). The content of free sugars in the makgeolli made with CN was higher (59.44~73.34 mg/mL) than that with TN (56.45~59.75 mg/mL). The Hunter color test showed that makgeolli made with TN was lighter and higher in red and yellow color compared to CN. Overall sensory acceptability was higher in the CN makgeolli compared to the TN makgeolli.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.551-557
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• 2008

In order to investigate the effect of different ingredients on the quality of Korean rice wines, 30% of rice were substituted by malt, corn, potato, soybean, glutinous millet, unpolished rice, glutinous rice, or non-glutinous rice, when rice wines were prepared. Physicochemical and sensory characteristics of the rice wines from the varying ingredients were evaluated. Sample rice wines were analyzed for ethanol, pH, total acid, amino acid, soluble solid, coloring degree, UV absorbance, reducing sugar, organic acids, and free sugars. After fermentation for 16 days, the ethanol contents ranged from 13.28 to 16.23%, while the total acid levels were within the range of 0.27 to 0.32%. The amino acid contents in eight samples ranged from 0.18 to 0.36%, while the soluble solid contents were within the range of 8.35 to $11.1^{\circ}$Bx. Among the eight samples tested, rice wine prepared with malt showed the highest level of coloring degree, UV absorbance, and reducing sugar levels, while rice wine prepared with potato showed the lowest value. Organic acid contents of rice wines prepared with soybean, glutinous rice, and non-glutinous rice showed the highest levels of succinic acid followed by acetic acid, citric acid, malic acid, and pyroglutamic acid. Free sugar contents of all rice wines showed the higher levels of glucose followed by fructose and maltose. Rice wines prepared with unpolished rice and corn showed the same highest overall sensory preference. By descriptive analysis, the overall mean sensory intensities of samples prepared with glutinous rice and non-glutinous rice, showed similar levels of 'sweetness', 'fruitiness', and 'freshness of aroma', while those samples prepared with soybean, glutinous millet, and potato showed stronger intensities of 'nuruk', 'grain aroma', and 'yellowness'. Rice wine prepared with corn showed middle ranges in all sensory attributes tested.