• Food Science of Animal Resources
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• v.43 no.4
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• pp.563-579
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• 2023

Myogenesis and adipogenesis are the important processes determining the muscle growth and fat accumulation livestock, which ultimately affecting their meat quality. Hanwoo is a popular breed and its meat has been exported to other countries. The objective of this study was to compare the myogenesis and adipogenesis properties in satellite cells, and meat quality between Hanwoo and Vietnamese yellow cattle (VYC). Same 28-months old Hanwoo (body weight: 728±45 kg) and VYC (body weight: 285±36 kg) steers (n=10 per breed) were used. Immediately after slaughter, tissue samples were collected from longissimus lumborum (LL) muscles for satellite cells isolation and assays. After 24 h post-mortem, LL muscles from left carcass sides were collected for meat quality analysis. Under the same in vitro culture condition, the proliferation rate was higher in Hanwoo compared to VYC (p<0.05). Fusion index was almost 3 times greater in Hanwoo (42.17%), compared with VYC (14.93%; p<0.05). The expressions of myogenesis (myogenic factor 5, myogenic differentiation 1, myogenin, and myogenic factor 6)- and adipogenesis (peroxisome proliferator-activated receptor gamma)-regulating genes, and triglyceride content were higher in Hanwoo, compared with VYC (p<0.05). Hanwoo beef had a higher intramuscular fat and total monounsaturated fatty acids contents than VYC beef (p<0.05). Whilst, VYC meat had a higher CIE a* and total polyunsaturated fatty acids content (p<0.05). Overall, there was a significant difference in the in vitro culture characteristics and genes expression of satellite cells, and meat quality between the Hanwoo and VYC.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.11a
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• pp.219-220
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• 2006

In this study, m order to develop multilayer ceramics vibrator for ultrasonic nozzle, PMN-PNN-PZT ceramics were fabricated using $Li_2CO_3-Na_2CO_3$ as sintering aids and their piezoelectric and dielectric characteristics were investigated according to the aomunt of PbO. With increasing PbO contents. secondary phases were increased and phase structure were changed from tetragonal structure to rhombohedral structure and also electromechanical coupling factor were linearly decreased. At the composition ceramics with the sintering temperature of $870^{\circ}C$ and 1 mol% excess PbO, density, electromechanical coupling factor, dielectric constant, piezoelectric d constant and mechanical quality factor showed the optimum value of $7.879g/cm^2$, 0.55, 1149, 328pC/N, 1224, respectively for multilayer ceramics vibrator application for ultrasonic nozzle.

• Environmental Engineering Research
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• v.19 no.3
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• pp.197-203
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• 2014

This study estimated spatial and seasonal variation of water quality to understand characteristics of Nakdong river basin, Korea. All together 11 parameters (discharge, water temperature, dissolved oxygen, 5-day biochemical oxygen demand, chemical oxygen demand, pH, suspended solids, electrical conductivity, total nitrogen, total phosphorus, and total organic carbon) at 22 different sites for the period of 2003-2011 were analyzed using multivariate statistical techniques (cluster analysis, principal component analysis and factor analysis). Hierarchical cluster analysis grouped whole river basin into three zones, i.e., relatively less polluted (LP), medium polluted (MP) and highly polluted (HP) based on similarity of water quality characteristics. The results of factor analysis/principal component analysis explained up to 83.0%, 81.7% and 82.7% of total variance in water quality data of LP, MP, and HP zones, respectively. The rotated components of PCA obtained from factor analysis indicate that the parameters responsible for water quality variations were mainly related to discharge and total pollution loads (non-point pollution source) in LP, MP and HP areas; organic and nutrient pollution in LP and HP zones; and temperature, DO and TN in LP zone. This study demonstrates the usefulness of multivariate statistical techniques for analysis and interpretation of multi-parameter, multi-location and multi-year data sets.

• Journal of the Korean Dietetic Association
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• v.16 no.3
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• pp.208-225
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• 2010

Our research consisted of a qualitative study investigating the quality attributes of university foodservices through focus group interviews and a quantitative study evaluating service quality of university foodservices through a survey. Sixteen quality attributes were derived and customer satisfaction questionnaires included these 16 quality attributes with a five-point Likert scale. An Importance-Performance Analysis (IPA) model was applied in order to identify operational strategies necessary to improve service quality. The survey questionnaires were distributed to 600 university students enrolled in a university located in Kwangju and statistical analysis was performed on 555 surveys using an SPSS package. Overall customer satisfaction with the quality of university foodservices was relatively low (under 3.0) while the expectation was inclined to be high (over 4.0). The main reasons for using the university foodservice were given as inexpensive price (67.6%) and time saving (22.9%). A factor analysis of 16 quality attributes revealed two separate factors: food quality (Cronbach's alpha=0.911) and service quality (Cronbach's alpha=0.934). Variety of menu, convenient location, and sanitation of utensils and facilities were identified by an IPA model as factors needing improvement in operational strategies.

• Culinary science and hospitality research
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• v.18 no.1
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• pp.199-212
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• 2012

Recently, the government, academia and the food service industry have keen interest in tbe globalization of traditional Korean food. The purpose of this study is to find out the impact of service quality on customer satisfaction and management performance. Korean food restaurants and 188 customers living in Ulsan area were the subjects of empirical analysis. So as to achieve the research purpose, we conducted factor analysis, reliability analysis, multiple regression analysis, correlation analysis and frequency analysis through SPSS 12.0 program. The analysis results are as follows. There are 3 factors in the service quality of a Korean restaurant. Customer satisfaction and management performance are drawn as one factor. The correlation analysis among the service quality factors, customer satisfaction and management performance show that they all have positive (+) correlations. Regarding the service quality of a Korean restaurant, the physical environment has the biggest impact, followed by human service and convenience. Regarding the service quality of a Korean restaurant, human service and the physical environment have a significant impact on management performance. Satisfaction of customers who visited Korean restaurant has a significant impact(p<0.001) on management performance.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.4
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• pp.606-618
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• 2010

The study investigated how 'word of mouth' originates in the chain restaurant industry. It has long been acknowledged that 'word of mouth' is a critical factor for the success of a restaurant business due to its targetability and cost effectiveness. A review of the literature revealed four antecedents of 'word of mouth': service quality, perceived value, satisfaction, and relationship quality. Based on the theoretical/empirical relationships between those constructs, a structural model composed of the hypotheses was proposed. The structural model was tested with data collected from 471 chain restaurant patrons. The structural equation modeling analysis revealed that five constructs in the proposed model are interrelated, and during this process, word of mouth is formed in the chain restaurant industry. A positive relationship between service quality and satisfaction (0.265, p<0.05), service quality and perceived value (0.831, p<0.05), service quality and relationship quality (0.465, p< 0.05), and service quality and WOM (0.263, p< 0.05) were found, indicating that service quality is a key prerequisite for word of mouth and other constructs proposed in the model. It was revealed that perceived value doe not have a direct impact on WOM formation (t=1.275, p=0.202), but a positive relationship between perceived value and satisfaction (0.293, p<0.05) and between satisfaction and WOM (0.627, p< 0.05) were found. Therefore, it was concluded that patrons' perceived value influences word of mouth formation, but that impact is mediated by satisfaction. During this process, relationship quality also plays a mediating role in generating word of mouth. Based on data analysis, theoretical/managerial implications are discussed.

• Journal of Korean society of Dental Hygiene
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• v.23 no.5
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• pp.361-368
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• 2023

Objectives: This study investigated the oral health and quality of life of patients with hypertension using the raw data of the 8th National Health and Nutrition Examination Survey, the second year (2020) and 1,269 subjects were analyzed. Methods: The data underwent frequency analysis, descriptive statistics, general linear model analysis, and linear regression analysis using SPSS Statistics 26.0. Results: The quality of life (EuroQol-5 dimension: EQ-5D) of patients with hypertension was surveyed at 0.92 points/1 point. Quality of life according to general characteristics showed significant differences in gender (p<0.001), age (p<0.001), household income (p<0.001), and education level (p<0.001). Quality of life according to oral health showed significant differences in chewing discomfort (p<0.001), speaking discomfort (p<0.001), oral examination (p=0.004), toothache experience (p=0.020), subjective oral health (p<0.001) and oral care product use (p=0.006). Factors affecting quality of life were gender, age, household income, education level, chewing discomfort (B=-0.027, p=0.018), speaking discomfort (B=-0.049, p=0.026), toothache experience (B=-0.018, p=0.027) and subjective oral health (B=0.022, p<0.001). Conclusions: Based on the above results, it was confirmed that the oral health of patients with hypertension is a factor influencing the quality of life; thus, it is considered that it will be used as basic data for research on measures to improve oral health and quality of life.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.686-697
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• 1994

The hardness of hard red winter (HRW) wheat had an effect on the yield of farina , as it positively correlated with the coarse fraction (over 34W) and negatively correlated with the flour fraction from farina milling. But it did not show any significances on flour milling from the micromilling process. The flour yields was better correlated with the break flour fraction (r=0.730 than with reduction flour (r=0.27). The farina yield was controlled by a fraction over 34W (coarse granule0. Protein was the most important single factor for the quality of cooked farina spaghetti, but not for flour milling or farina milling. On the other hand, hardness was important in the production of farina milling , whereas it did not govern spaghetti cooking quality, Environmental factors affected the quality of cooked spaghetti as much as varieties of HRW wheats. The quality of cooked farina spaghetti generally correlated with the protein in the location composites of wheats. Higher protein content wheats showed better spaghetti cooking quality.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2000.07a
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• pp.419-422
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• 2000

This paper was to measure the structure, piezoelectric properties of 0.05Pb($A1_{0.5}$$Nb_{0.5}$)-0.95Pb($Zr_{0.52}$$Ti_{0.48}$)$O_3$ ceramics dopped with additive after creating the specimens with a general method. It is shown that X-ray diffraction pattern variation of lines (200) have tendency to move in simple peak by addition of additive. According to the increase of $Cr_2$$O_3$, tetragonality hardly have variation, according to the increase of $Fe_2$$O_3$, tetragonality decreased on the whole. According to dopping with $Cr_2$$O_3$ and $Fe_2$$O_3$, electromechanical factor(kp) largely increased, in case of sintering at $1200^{\circ}C$ kp was maximum value of 40.04[%] at $Cr_2$$O_3$ 0.3wt%, and maximum value of kp 42.9 [%] at $Fe_2$$O_3$, 0.9wt%. In case of sintering at 120$0^{\circ}C$, mechanical duality factor(Qm) was maximum value of Qm 268.8 at $Cr_2$$O_3$, 0.9 wt%.

• Proceedings of the KIEE Conference
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• 2001.07c
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• pp.1439-1441
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• 2001

In this paper, the piezoelectric and dielectric properties as a function of x and r in $yPbZr_xTi_{1-x}O_3-(1-y)Pb(Mn_{1/3}Nb_{2/3})O_3$ piezoelectric ceramics is investigated. As a results, when y is 0.95 and x is 0.505, electromechanical coupling factor($k_p$), permittivity(${{\varepsilon}_{33}}^T/{\varepsilon}_0$), piezoelectric strain constant($d_{33}$) and mechanical quality factor($Q_m$) are 58[%], 1520, 272 [pC/N] and 1550, respectively. From XRD analysis, when x is 0.505, it is MPB which present rhombohedral and tetragonal phase in same quantity. Also, From SEM observation. when sintering temperature is 1150[$^{\circ}C$], grain size is about 2 [${\mu}m$]. As y decreases, piezoelectric and dielectric properties and curie temperature decreases, but mechanical quality factor and sintering temperature increases.