• 가족자원경영과 정책
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• 제22권2호
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• pp.25-43
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• 2018

The purpose of this study was to analyze the factors that influence middle-aged people's retirement planning and financial preparation for old age. The data was derived from "the National Survey of Families 2015". The samples included 1,462 people from 40 to 64 years of age. The findings from the analysis showed that the level of retirement planning was significantly associated with gender, age, education level, employment status, monthly family income, monthly expenditure on spending to support parents, and perceived household economic condition. When the samples were divided by sex, the results showed that the perceived household economic condition was the most significant factor for both men and women's level of retirement planning. Age and education level were the significant factors for women's level of retirement planning but not for men's. Logistic regression was used to analyze whether middle-aged people made financial preparation for old age. For the whole sample, whether or not a person was a regular employee, monthly family income, monthly expenditure on supporting parents, perceived household economic condition, and retirement planning were significant variables in determining financial preparation. For men, whether or not a person was a regular employee, monthly family income, perceived household economic condition, and retirement planning were significant factors, for women whether or not a person was a regular employee, and retirement planning were the significant factors in determining financial preparation. The results implied that retirement planning is needed for middle-aged people to prepare for old age financially while the financial preparation should differ depending on sex.

• 한국정보전자통신기술학회논문지
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• 제10권4호
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• pp.279-287
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• 2017

The aim of this study is to verify the difference in the level of happiness and preparation for old age according to the general characteristics of senior welfare center attendees. The subjects of the study were 148 attendees of OO senior welfare center in Seoul and a survey was conducted from July 4 to October 7, 2016. The method of analysis was by using the SPSSWIN 18.0 program, a 5% level of significance was verified in a frequency analysis, t-test, one-way ANOVA, correlation analysis, and multiple regression analysis. The results showed that first, from investigating the difference in the level of preparation for old age according to general characteristics, there was a significant difference according to age, occupation, monthly income, and physical condition but there was no significant difference according to gender and level of education. Second, as a result of observing the difference in the level of happiness according to general characteristics, although there was a significant difference according to occupation and monthly income, the difference level according to gender, age, level of education, health condition was less than a 5% level of significance. Third, from observing the correlation between the level of happiness and preparation of old age, it was found that happiness was positively correlated to preparation for old age in the following order: physical preparation for old age ((r=.576, p<.001), economic preparation for old age (r=.570, p<.001), psychological preparation for old age (r=.526, p<.001), social preparation for old age (r=.525, p<.001). It is forecasted that this study will be used as base line data for improvement of happiness and preparation for old age for the elderly according to general characteristics.

• 한국보건간호학회지
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• 제34권2호
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• pp.198-210
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• 2020

Purpose: This study was undertaken to identify the effect of current health conditions and preparation for old age of university students on the awareness of successful aging. Methods: Totally, 273 university students, based across several cities in South Korea, were enrolled for the study. Data collected were analyzed by applying descriptive statistics, independent t-test, one-way ANOVA, Pearson correlation coefficients, and hierarchical multiple regression, using the SPSS Statistics 23.0. Results: There were three types of hierarchical regression model for awareness of successful aging in university students. Its explanatory power of each model was adjusted R² of .04, 07, and .31 respectively. Major (β=.14, p=.007), health condition (β=.13, p=.028), preparation for old age (β=.52, p<.001) were significant predictors of awareness of successful aging. Conclusion: Our study results indicate that for university students, diverse interventions to promote the awareness of successful aging must focus on improving the health condition and enhancing preparation for old age.

• 한국진공학회:학술대회논문집
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• 한국진공학회 2013년도 제45회 하계 정기학술대회 초록집
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• pp.318.1-318.1
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• 2013

Nowadays Cu2ZnSnS4 (CZTS) solar cell is attracting a lot of attention as a strong alternative to CIGS solar cell due to nontoxic and inexpensive constituent elements of CZTS. From various processes for the fabrication of CZTS solar cell, solution-based deposition of CZTS thin films is well-known non-vacuum process and many researchers are focusing on this method because of large-area deposition, high-throughput, and efficient material usage. Typically the solution-based process consists of two steps, coating of precursor solution and annealing of the precursor thin films. Unlike vacuum-based deposition, precursor solution contains unnecessary elements except Cu, Zn, Sn, and S in order to form high quality precursor thin films, and thus the precise control of precursor thin film preparation is essential for achieving high efficient CZTS solar cells. In this work, we have investigated the effect of preparation condition of CZTS precursor thin films on the performance of CZTS solar cells. The composition of CZTS precursor solution was controlled for obtaining optimized chemical composition of CZTS absorber layers for high-efficiency solar cells. Pre-annealing process of the CZTS precursor thin films was also investigated to confirm the effect of thermal treatment on chemical composition and carbon residues of CZTS absorber layers. The change of the morphology of CZTS precursor thin film by the preparation condition was also observed.

• 한국세라믹학회지
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• 제26권5호
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• pp.677-681
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• 1989

On the preparation of silica glass by sol-gel process, we used fine powder of silica gel to prevent cracking. In this case, the best condition of silica glass preparation is the contents of 10~40wt% seed and the gelation time of solution in contract. The dried gels conversed to silica glass by heat treatment up to 125$0^{\circ}C$.

• 한국치위생학회지
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• 제15권2호
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• pp.179-188
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• 2015

Objectives: The purpose of the study is to investigate the need for the preparation of old age of dental hygienists and happy life. Methods: This study is a descriptive study. A self-reported questionnaire in Likert 5 scale was completed by the dental hygienists in Korea through online report or written report from December, 2012 to June, 2013. Except incomplete answers, 200 data were analyzed. The questionnaire consisted of 10 questions of preparation for old age and awareness for old ages, 9 questions of physical preparation, and 9 questions of emotional preparation. Cronbach's alpha of old age preparation and awareness of old age was 0.634 in the study. Cronbach's alpha was 0.709 and 0.757 in physical preparation and emotional preparation, respectively. The final analyses of 200 copies were conducted using SPSS 11.5 software for Windows(SPSS Inc., Chicago, lllinois, USA). Results: Awareness toward preparation for old age of dental hygienists was 3.72 points, physical preparation was 2.94 points, and emotional preparation was 2.91 points. Awareness toward preparation for old age of dental hygienists showed the relationship between birth date, marital status, education level, and subjective health condition. Physical preparation was closely related to birth date, marital status, education level, and the workplace. Emotional preparation was closely related to birth date, marital status, education level, and the workplace. Conclusions: This study suggested that preparation for old age of dental hygienists was very important and the preparation must be connected with the social welfare policy.

• 한국식품위생안전성학회지
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• 제19권2호
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• pp.66-73
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• 2004

본 연구에서는 보통의 조리조건과 위생적 조리조건에서 김밥을 조리하였을 때에, 각 조리조건하에서의 식자재(원재료),조리자의 손, 조리환경(조리기구 및 조리실),그리고 완성된 김밥의 미생물 품질을 살펴보고 이를 토대로 김밥조리과정 중의 중요관리점(CCPs)을 관찰하였다. 김밥과 그 원재료,조리자의 손, 그리고 조리기구(칼, 도마 및 김발)의 표준평판균, 대장균군, 분변성대장균군, 대장균, 황색포도상구균, 살모넬라균 등의 미생물을 식품공전에 준하여 측정하였으며 조리실의 미생물 오염도를 평가하였다. 모든 시료에서 대장균, 황색포도상구균 및 살모넬라균은 검출되지 않았으며 표준평판균, 대장균군 및 분변성대장균군은 보통의 조리조건에서보다 위생적 조건에서 현저하게 낮았다 김밥 원재료 중 비가열재료에서는 가열재료보다 표준평판균 및 대장균군수가 많이 검출되었다. 두 조건에서 조리실의 공중낙하균은 모두 양호한 수준이었다. 위생적 조리조건에서 만든 김밥은 보통의 조리조건에서 만든 김밥 에 비하여 표준평판균과 대장균군이 1/100수준이었으나 아직 분변성대장균군이 검출되었다. 따라서 비가열재료, 조리기구 및 조리자의 손의 미생물 오염, 그리고 조리 중의 교차오염이 김밥 미생물 오염의 주요 근원으로 지적되며, 비가열재료의 취급, 조리기구의 세척과 소독 및 조리자의 손씻기 단계가 CCPs로 제시된다.

• 한국염색가공학회지
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• 제24권1호
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• pp.54-61
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• 2012

This study surveyed the preparation of 8oz coated fabric and the physical property of the coated fabric according to the treated condition for the sail yacht. And the coated fabrics were compared with the performance of overseas products for verification. Physical properties of the coated fabric treated with non-yellowing functional polyurethane resin were examined according to the treatment condition such as compression and ageing treatments. Finally, yellowing fastness to light for 60 hours was assessed. Considering the compression condition after coating, good physical property was obtained at $6kgf/cm^2$. Also, the performance of yellowing fastness was similar to performance of overseas goods.

• 멤브레인
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• 제20권4호
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• pp.320-325
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• 2010

화학적 안정성이 양호하고, 제막조건이 온화한 재료인 poly(vinylidene fluoride) (PVDF)를 주재료로 사용하여 용매, 첨가제, 혼합고분자 및 제막조건의 변화에 따른 고강도 친수성 정밀여파(microfiltration, MF) 중공사 분리막의 실험에 의해 고찰하였다. 제조된 MF 중공사막의 막성능은 평균 공경 $0.3{\mu}m$, 인장강도 $42kg_f/cm^2$, 순수 투과유량은 600 LMH을 얻었다. 제막과정에서 다양한 첨가제의 막성능을 검토한 결과는 순수투과유량과 제거율에 상당한 영향을 미치고 있음을 알 수 있었다. MF막의 친수성을 개선하기 위해 소수성 PVDF와 상호 용해성 이 좋은 친수성 poly(methyl methacrylate) (PMMA)를 혼합하여 투과성능과 제거율을 개선한 우수한 친수성 MF막을 제조할 수 있었다.

• 한국식품영양과학회지
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• 제27권6호
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• pp.1077-1085
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• 1998

The effects of yeast on the fermentation of kimchi were investigated. The treatments were divided into two groups; yeast treatment during salting of Chinese cabbage(YS) and yeast treatment added in kimchi preparation(YF kimchi). The edible periods of the kimchi after yeast treatment during salting (YS kimchi) was extended 4~5 days by the results of pH, acidity, sensory quality. The activities of amylase, polygalacturonase and galactosidase of YS kimchi were retained at low levels compared to non treated condition throughout all fermentation periods, whereas protease activity was not significant different from the non treated condition. In addition, the contents of total hexose and uronic acid did not show remarkable change throughout fermentation, but total pentose was decreased by more than 7% at the early middle stage of fermentation(7~14 day after soaking). The change of free amino acid content was decreased by 16~44% than the non treated condition. In contrast, in the YF kimchi, the sensory quality was not good. The activities of amylase, protease, polygalacturonase and gal actosidase were appreciably higher than that of the non treated condition. Meanwhile, the contents of total hexose, total pentose and uronic acid, as products of degradation of cell wall constituents by the above enzymes, were decreased by 18~68% throughout fermentation than the non treated con dition, and total free amino acids were higher than the YS kimchi. Thus, yeast treatment during salting was found to be more effective to extend the edible periods of the kimchi.