• Journal of the Korea Safety Management & Science
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• v.23 no.4
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• pp.49-53
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• 2021

The objective of this study was to understand which type of fire hose should be placed in indoor fireplug box upon analyzing the preparation time between rack-type fire hose and reel-type one. With respect to the type of hose, rack-type stacking method was used and hose preparation time was measured with 5 times of repeat test, separating men and women. Study results reveal that preparation time of reel-type fire hose took longer than that of rack-type one in both men and women. For both rack-type hose and reel-type hose, preparation time by two persons took shorter than that by one man. Also, preparation time by three persons took shorted than that by two women. Preparation time for both rack-type hose and reel-type one by men took shorter than that by women. In summary, it was confirmed that rack-type hose could be prepared within shorter time than reel-type one. Since the size of drum set in the reel-type fire hose is relatively small, it had some difficulty in preparation of fire hose timely.

• Journal of Nutrition and Health
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• v.34 no.6
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• pp.701-714
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• 2001

The purpose of this study was to apply a PERT-type system, a combination of the project evaluation and review technique(PERT) and critical path method(CPM) on the employees' work time management of flood preparation, assembly, transportation and cleaning in home-delivered meals program for elderly The resources allotment heuristic program was developed by considering the number of employees and cooking utilities, being limited resources of home- delivered meals program. This program could assign the employees to perform the works included in flood preparation, assembly, transportation ind cleaning. Critical path and activities ware identified by PERT-type system on the basic of work time investigation in five senior centers. Work sheets were invented to perform the work by the shortest path with flexible employees'maximum flow As a result of the work time investigation, the most prevalent activities were ones of preparation in center C and E. Besides, the preparation(over fifty percent) was the most proportion among flood preparation, assembly, transportation and cleaning in center C and E. Critical path and activities of 'C'center were cucumber in sauce preparation path and assembly, wrapping in assembly path and case delivery in transportation path. Critical path and activities of 'E'center were Pan-fried Potato Preparation Path and assembly, case covering, wrapping in assembly Path. The work sheet invented by the heuristic program and PERT-type system reduced the work completion time and man hours in both centers.

• Journal of Physiology & Pathology in Korean Medicine
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• v.24 no.4
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• pp.598-601
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• 2010

This experiment was performed to investigate whether the combined-preparation of water extracts of germinated brown rice (WGR), water extracts of cultured mountain ginseng (WCG) and 70% ethanol extracts of Longanae Arillus (ELA) has hypnotic effects and/or enhances pentobarbital-induced sleep behaviors through the GABAergic system. The combined-preparation of WGR and WCG reduced sleep latency and prolonged sleep time induced by pentobarbital. ELA also reduced sleep latency and prolonged sleep time induced by pentobarbital. However, WGR or WCG itself did not induce sleep. The combined-preparation of WGR, WCG and ELA strongly reduced sleep latency and prolonged sleep time via chloride influx into primary cultured cerebellar granule cells. In conclusion, the combined-preparation of WGR, WCG and ELA augments pentobarbital-induced sleep behaviors through the modification of GABAergic system.

• Asia-Pacific Journal of Business
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• v.12 no.1
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• pp.151-163
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• 2021

Purpose - The break-even point refers to the point where total profit and total cost coincide, and from this point on, the entrepreneur's decision-making takes a different route. Strategic decisions can be made for more efficient operation and eventually for more likelihood for growth and sustainability if a startup figures out when it recoups the investment and switches to a net profit. Design/methodology/approach - 748 creativity and skill-based sole proprietors in manufacturing industry were examined to demonstrate the effect of the entrepreneur's entrepreneurial experience and education level, the business launch preparation time, or the self-financing on the achievement of break-even point. Findings - While the business launch preparation time lowered the likelihood of reaching a break-even point, self-financing increased the likelihood. As a result of further analysis by subdividing into subgroups according to skill level, only the business launch preparation time was statistically significant in the highly skilled industries. In the low skilled industries, in addition to the business launch preparation time, the CEO's education level and the self-financing were statistically significant. Research implications or Originality - The longer the business launch preparation time, the higher the start-up cost, which increases the burden of initial cost recovery, and the agile response to market changes is thereby delayed, resulting in the business idea losing its appeal. Self-financing not only provides stability and strong motivation for the business operation but also promotes careful spending which contributes to the achievement of break-even point. In particular, it is found that practical experience is more useful than theoretical knowledge in low skilled industries. Due to the limitation of secondary data based on the recollection, the time required to reach a break-even point, percentage of financing sources, etc. may include cognitive errors. In addition, variables are not included that explain the characteristics of creativity and skill-based sole proprietorship, so it is necessary to exercise caution with the actual application.

• Journal of Family Resource Management and Policy Review
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• v.2 no.2
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• pp.105-118
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• 1998

The purpose of this study was to compare the performance mode of housework related to daily meals. The data for 214 Korean couples living in Seoul and 136 Japanese Couples in Tokyo were collected using structured questionnaires and time diaries. The performance mode of housework were analyzed according to the employment status of wives. The results were as follows; Generally Koreans and Japanese wives had similar patterns in the time use of meals preparation and dish washing. In both nations Husbands seldom participated meals preparation, wives did most part of the work. But Japanese husbands of full-time employed wives spent more time on meals preparation than their Korean counterparts did. Korean wives received more help from other family members and paid labor, on the contrary Japanese wives purchased more ready-made goods for food preparation.

• Culinary science and hospitality research
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• v.13 no.2
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• pp.201-215
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• 2007

This study was carried out to examine the sensory characteristics of Demi-glace sauce prepared by fresh basil with different amount of salt added. The evaluation of the sensory quality of Demi-glace sauce prepared by fresh basil was conducted by unexperienced and trained panel with regard to color, odor, taste, appearance, texture, viscosity, and overall acceptability while varying the quantity of salt added, the time of preparation, and the conditions of sauce offered in which each panel was supposed to evaluate both sauce itself and sauce with meat. It was found that Demi-glace sauce prepared by fresh basil with 0.3% salt added was gained the highest score from both panels in most properties and the second was the one with 0.1% salt added. In the sensory properties correlation analysis according to the time of preparation and the conditions of sauce offered, there was no significant correlation in most sensory properties for the unexperienced panel, except some significantly positive correlation between taste and overall acceptability of the sauce. Whereas there was a positive correlation in the majority of sensory properties for the trained panel regardless of the time of preparation and the conditions of sauce offered. The sauce with 0.3% salt added ranked as the best recipe by both panels among four different ratios of salt adding regardless of the time of preparation and the conditions of sauce offered. Triangle test showed that the sauce B with 0.1% salt added before the preparation was more highly appreciated in terms of taste than the sauce A with 0.1% salt added in the final step of preparation. In conclusion, it could be suggested that Demi-glace sauce prepared by fresh basil with 0.3% salt added is the best recipe for commercial products. Also, there seems to be the need of further sensory evaluation studies on the Demi-glace sauce according to the time of addition during the process of preparation.

• The Journal of the Convergence on Culture Technology
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• v.9 no.1
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• pp.11-18
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• 2023

This study aims to provide basic data for the development of educational methods and programs to raise the level of career preparation behaviors of nursing college freshmen by identifying the effects of major satisfaction, time management, and self-efficacy on career preparation behaviors. Data collection was carried out for convenience from October 18 to October 31, 2021, targeting 255 freshmen students of the nursing department at universities located in J and G metropolitan cities. The collected data were analyzed by real number, percentage, mean, standard deviation, Pearson correlation coefficient, and multiple regression analysis using SPSS 20.0 program. Career preparation behavior showed a positive correlation with major satisfaction, time management, and self-efficacy. As a factor influencing career preparation behavior, time management behavior was the most influential factor, and the total explanatory power was 18.8%. As a result of this study, it is necessary to develop and provide a time management program for nursing students to develop time management skills from freshman.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.170-176
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• 1999

Optimum preparation conditions of Korean traditional sweet rice drink 'malt-Sikye' were 1hour of rice soaking time 30min of malt extraction time 60$^{\circ}C$ of malt extraction tem-perature 60$^{\circ}C$ of saccharification temperature 1hour of agitation interval 5hour of saccharification time 5.5 of pH 4% of malt concentration and 20% of rice content. The malt-Sikhy contained to 17.1% of total sugar 11.2% of reducing sugar o.34mg/ml of protein and 4.7${\mu}$mol/ml of amino acid. The most abundant sugar found in malt-Sikhye was maltose. The commercial amylolytic enzymes were not effec-tive in preparation malt-Sikye.

• Journal of the Ergonomics Society of Korea
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• v.29 no.3
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• pp.375-382
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• 2010

The purpose of this study was to analyze the risk factors of the musculoskeletal workload of mid-old-age food preparation workers by identifying the differences in the complaints of subjective symptoms between mid-old-age housewives and mid-old-age food preparation workers. This study was carried out on a total of 83 subjects from April 2009 through July 2009: 43 food preparation workers at the catering department of general hospital A, with a high rate of mid-old-age food preparation staff, and 40 full-time housewives (40~59 years old). The analysis of the relationship between the rates of the subjective symptoms of the two groups showed that the mid-old-age food preparation workers had a 7.8-fold higher risk of developing musculoskeletal diseases than the full-time housewives. The musculoskeletal workload of the mid-old-age food preparation workers included repetitive motions, uncomfortable postures, and heavy lifting. It is hoped that this study will help provide mid-old-age people with opportunities for appropriate economic activity and labor and will help improve their work postures and methods as well as their environmental-risk factors.

• Restorative Dentistry and Endodontics
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• v.19 no.2
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• pp.611-620
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• 1994

The purpose of this study was to evaluate the effect of post space preparation on apical sealing according to the methods and time of gutta percha removal. Forty six extracted single rooted teeth were selected for this study. Forty teeth were used as experimental groups and six teeth as control groups. Forty teeth were routinely prepared by step-back method and obturated with gutta percha cones and zinc oxide-eugenol cement using lateral condensation. All obturated teeth were divided into 4 groups of 10 teeth each. In each group of 1, 2, 3, heated plugger, gate glidden drill and chloroform and K-file were used respectively for post space preparation by removing the gutta percha immediately after obturation. In group 4, post space were prepared with gate glidden drill one week after obturation. In all experimental groups, the post space were prepared so that 4mm of apical gutta percha remained. After post space preparation, apical leakage were measured with electrochemical method for 28 days and analyzed statistically. The following results were obtained ; 1. No statistically significant differences in apical leakage were occured among the experimental groups using heated plugger, gate glidden drill and chloroform and K-file to remove the gutta percha immediately after obturation. 2. No significant difference in apical leakage was found between the teeth prepared post space immediately after obturation and those prepared 1 week after obturation. 3. In all experimental groups, the apical leakage was increased with time passage regardless of the post space preparation time and the gutta percha removal techniques.