• Korean Journal of Construction Engineering and Management
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• v.6 no.4 s.26
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• pp.80-90
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• 2005

Activity durations retain probabilistic and stochastic natures due to diverse factors causing the delay or acceleration of activity completion. These natures make the final project duration to be a random variable. These factors are the major source of financial risk. Extending the Stochastic Project Scheduling Simulation system (SPSS) developed in previous research; this research presents a method to estimate how the final project duration behaves when activity durations change randomly. The final project cost is estimated by considering the fluctuation of indirect cost, which occurs due to the delay or acceleration of activity completion, along with direct cost assigned to an activity. The final project cost is estimated by considering how indirect cost behaves when activity duration change. The method quantifies the amount of contingency to cover the expected delay of project delivery. It is based on the quantitative analysis to obtain the descriptive statistics from the simulation outputs (final project durations). Existing deterministic scheduling method apply an arbitrary figures to the amount of delay contingency with uncertainty. However, the stochastic method developed in this research allows computing the amount of delay contingency with certainty and certain degree of confidence. An example project is used to illustrate the quantitative analysis method using simulation. When the statistical location and shape of probability distribution functions defining activity durations change, how the final project duration and cost behave are ascertained using automated sensitivity analysis method

• The Korean Journal of Community Living Science
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• v.23 no.4
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• pp.419-439
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• 2012

Family dissolution and economic difficulties of the grandchild's parents are the most prevailing reason for an increase of grandparent-headed families in rural Korea. However, there is a lack of empirical research looking at the experiences of custodial grandmothers, social support, and their psychological well-being. In this regard, this study examined the effect of social support (formal & informal) on the psychological well-being of custodial grandmothers in rural Korea. For this purpose, quantitative and qualitative research methods were conducted. Quantitative data were gathered, using structured questionnaire, from 311 grandmothers who were raising their grandchildren in rural Korea as primary care-givers. Statistical methods used for data analysis were descriptive statistics and hierarchical regression analysis with SPSS WIN 19.0 programs. Qualitative data were collected by in-depth interviews to 10 custodial grandmothers in rural area. The results of this study are as follows. First, almost half of the parents of the grandchild didn't visit and didn't call anymore. Some relatives -aunt, uncle, etc.- support the grandparent-headed family economically and emotionally. 3/4 of the grandparent-headed families were supported by the government and community. This was not small numbers, but the amount of economic support was low. Second, grandmothers in the study showed quite a high level of depression while their happiness level was relatively low. There were differences in the factors influencing the level of happiness/depression of these rural grandmothers. Overall, the study's results showed the importance of formal & informal support for psychological well-being of the custodial grandmothers in rural Korea. Policy and theoretical implications are discussed.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.135-143
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• 2017

This study aimed to reduce the oily taste of Bechamel sauce, and improve consumers' acceptability and functionality by adding Ginseng seed inside. This study also performed quantitative description analysis and acceptability test in order to see its unique sensory characteristics. The results were as follows: The viscosity and moisture content decreased as ginseng seeds got added. This may be due to decrease in relative amount of flour. In terms of color, brightness (L) and yellowness (b) tended to decrease as ginseng seeds were added, while redness (a) showed just the opposite propensity. The salinity became higher with more ginseng seed, however, soluble solid content showed no significant difference among the samples. From the result of quantitative and descriptive analysis among the sensory tests, the concentration of Bechamel sauce got higher with more ginseng seed, where the fragrance and the taste of ginseng were sensed strongly, while fragrance of milk, flour, and nuts were considered weak. Also, sense of stuffiness, oiliness, and tenderness has decreased as well. From the acceptability test, adding 30% of ginseng seed got the highest ratings in terms of fragrance, taste, afterward-taste, and overall acceptability. Therefore, adding ginseng seed positively affected Bechamel sauce in taste, smell, after-taste, and general acceptability. Moreover, when the added amount of ginseng seed was 30% compared to the flour, the taste of Bechamel sauce was relatively optimized. From the test results, it can be concluded that ginseng seed injected in Bechamel sauce improved nutritive facts and the taste acceptability as well, and 30% compared to the flour amount was the right amount to maximize consumers' acceptance of Bechamel sauce.

• Journal of the Korean Home Economics Association
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• v.46 no.10
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• pp.23-36
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• 2008

The purpose of this study is to analyze the research trends about the child care center accreditation system in Korea which has been practiced relatively recently. To solve the research problems, 68 pieces of master's theses, doctoral dissertations, and journal articles were analyzed. The results of this study are as follows: First, since 2005 when the research about the child care center accreditation system was first applied, the number of research has increased dramatically over the year 2006 and 2007. Also, majority of the research was done mostly in the region of Seoul and Gyeonggi-do compared to other regions. Second, the child care center accreditation system administration was the most frequently researched topic, followed by the evaluation on the child care center accreditation system, and the general understanding and recognition of the child care center accreditation system. Third, quantitative method was used most frequently to research the child care center accreditation system, and literature review and qualitative method were used relatively less. Most of the research subjects were the child care center directors and teachers. The sample size of the research was relatively big, and most of the survey were either made by the researcher or were modified and adjusted from the previously used survey questions according to the present research. Most of the data analysis of quantitative study were done with descriptive statistics, and with t-test, chi-square, and ANOVA and there was only one done with correlation analysis.

• The Journal of Korean Academic Society of Nursing Education
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• v.27 no.3
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• pp.227-239
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• 2021

Purpose: This study used an exploratory sequential approach (mixed methods) design to explore essential meaning through comparing and analyzing the experiences of nursing students in virtual simulation practice and high fidelity simulation practice education in parallel. Methods: The study participants were 20 nursing students, and data were collected through focus group meetings from July 17 to August 5, 2020, and via online quantitative data from November 10 to November 15, 2020. The qualitative data were analyzed using Giorgi's phenomenological method, and the quantitative data were analyzed using descriptive statistics, the Mann-Whitney U test, Kruskal-Wallis H test analysis of variance and Spearman's ρ correlation. Results: The comparison between the two simulation training experiences was shown in five contextual structures, as follows: (1) reflection of the clinical field, (2) thinking theorem vs. thinking expansion, (3) individual-centered learning vs. team-centered learning, (4) attitudes toward participating in practical training, (5) metacognition of personal competency as a prospective nurse, and (6) revisiting the method of practice training. There was a positive correlation between satisfaction with the practice and the clinical judgment ability of high fidelity simulation, which was statistically significant (r=.47, p=.036). Conclusion: Comparing the experiences between virtual simulation practice training and high fidelity simulation practice training, which has increased in demand due to the Coronavirus Disease-2019 pandemic, is meaningful as it provides practical data for introspection and reflection on in-campus clinical education.

• Korean Journal of Food Science and Technology
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• v.47 no.6
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• pp.725-732
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• 2015

This study was conducted to compare the physicochemical and sensory characteristics of beef-bone broths prepared under atmospheric pressure (BBAP) and overpressure (BBOP). Beef-bone was boiled in water (bone/water=1:2, w/w) for 1, 2, 4, 6, and 12 h under atmospheric pressure and overpressure ($121^{\circ}C$, 1.25 atm). The BBOP broth samples were found to contain significantly higher amounts of solid, crude protein, crude ash, collagen, and chondroitin sulfate than the BBAP broth samples for a given boiling time (p<0.05). In addition, the Ca and Mg contents in the BBAP samples were higher than those in the BBOP samples, whereas the P, Na, and K contents were higher in BBOP than BBAP. The L value of BBAP was also significantly higher than that of BBOP (p<0.05). Further, as the boiling time increased, turbidity increased in the BBAP samples. In the quantitative descriptive analysis, the BBOP samples exhibited stronger brownness, transparency, meaty off-odor, meaty off-flavor, and sulfuric odor than the BBAP samples.

• Culinary science and hospitality research
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• v.19 no.1
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• pp.151-163
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• 2013

The purpose of this study was to examine the optimization and quality characteristics of balsamic vinegar jelly by the addition of various gelling agents: agar, gelatin, arrowroot starch, potato starch. For this purpose, mechanical tests(moisture content, color value, pH, sugar content, texture) and sensory tests(quantitative descriptive analysis & acceptance test) were conducted, showing the following results. The moisture content of balsamic jelly was the highest in the gelatin addition group, the color intensity of the L value in the potato starch addition group, redness a value in the gelatin addition group, and the b value(yellowness) in the agar addition group. The pH of balsamic jelly was the highest values in the gelatin addition group while its sugar content was the highest values in the arrowroot starch addition group. As a result of measuring balsamic jelly texture, there were significant differences in hardness, chewiness and gumminess by gelling agents. In the quantitative descriptive analysis of sensory test, the gelatin addition group showed the most high level in purple color intensity, glossiness, transparency, and chewiness. As for the acceptance in the sensory test, the gelatin addition group showed the most high level in appearance, taste, texture, and overall acceptance, which also had a significant difference. In case of balsamic flavor, Arr added arrowroot starch showed the highest values, which also had a significant difference. The result of this study showed that the gelatin addition group made a positive acceptance and improvement of sensory and machinery quality characteristics.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.99-103
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• 2007

In order to evaluate innate flavor during the roasting process, the components responsible for the aroma of unroasted Polygonatum odoratum root and the volatile odor components released during the roasting process were evaluated using the solid phase-microextraction (SPME) headspace method. The raw P. odoratum root contained aldehyde, alcohol, hydrocarbon and acid components, which gave it a grass-like smell. 2-Methylpyrazine was not revealed from the roasted P. odoratum root at $110^{\circ}C$ and $130^{\circ}C$, but was extracted at $150^{\circ}C$. The 2,5-dimethylpyrazine component was the greatest at $130^{\circ}C$. The hexanal component was greater when the root was roasted at $110^{\circ}C$, compared with those at $130^{\circ}C$ and $150^{\circ}C$. The production of 2-acetyl-1-pyrroline component was the greatest when it was roasted at $130^{\circ}C$. Quantitative descriptive analysis of P. odoratum after roasting revealed a high concentration of 2,5-dimethylpyrazine at $130^{\circ}C$ and $150^{\circ}C$, but a low concentration at $110^{\circ}C$. Most of the 2-acetyl-1-pyrroline, which significantly affected its smell, was revealed at $130^{\circ}C$.

• Culinary science and hospitality research
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• v.18 no.3
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• pp.252-265
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• 2012

This study was intended to develop a value-added and functional sauce with addition of Chungkukjang powder. This study was conducted as the following procedure. 10%, 20%, 30%, and 40% of Chungkukjang powder was respectively added to make different Bechamel sauces. And then, physical testing (moisture, color value, viscosity, salinity, spreadability and pH) and sensory testing (a quantitative descriptive analysis and an acceptance test) were performed. After that, the correlation between the physical testing and the sensory testing was investigated to choose an optimal mixture ratio. The study results are presented as follows. As the addition percentage of Chungkukjang powder increased, a-value, b-value, salinity, spreadability, and pH significantly increased (p<0.001), but moisture content, L-value and viscosity decreased. The QDA result indicated that, regarding color intensity(5.89), Chungkukjang flavor(5.32) and Chungkukjang taste(6.26), the 40% addition group had the highest value, and that, regarding thickness(6.42), milk flavor(5.00), oily taste(5.21), mouth feel(5.32), the control group had the highest value. As a result, as the addition percentage of Chungkukjang powder increased, color intensity, Chungkukjang flavor, and Chungkukjang taste increased, but thickness, milk flavor, oily taste, and mouth feel decreased. According to the result of acceptance test, the 20% addition group had the highest value in terms of appearance, flavor, taste, glossy and overall acceptance. As shown earlier, it is considered that proper addition of Chungkukjang powder positively affects the overall acceptance, and that the 20% addition of Chungkukjang powder is most suitable to improve the sensory and physical quality-characteristics of Bechamel sauce.

• The Korean Journal of Community Living Science
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• v.12 no.1
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• pp.69-85
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• 2001

The purpose of this study was to replace the highly imported wheat consumption with rice in order to improve the rate of food self-sufficiency. Also, the study focused on the possibility of compounded bread making with rice flour, its taste for the Korean who have westernized eating styles, and the development of rice flour compounded bread as an alternative for wheat allergic people. Therefore, the researcher produced the soaked-rice flour, toasted-rice flour, and Extrusion-Expansion of Rice (E-ER) flour by different processing methods to bake rice wheat bread with the 10～50% mixing proportion. The volume and structure of bread were observed with Scanning Electron Microscope (SEM), and the sensory quality and the baking property were analyzed with a seven-point Likert type scale of Quantitative Descriptive Analysis (QDA). The sensory quality consisted of seven qualities such as color, size and distribution of air cell, flavor, softness, chewing, and overall quality that were evaluated as higher rating showed the better quality. The results of this study are: 1. The volume of the three types of rice wheat bread was almost same or bigger than wheat bread with the 20% of mixed proportion. 2. The size and distribution of air cell of E-ER wheat bread observed by SEM were more evenly distributed that toasted-rice wheat bread. The E-ER wheat bread had soft structure and was relatively similar to wheat flour bread. However, the structure of soaked-rice wheat bread was significantly different to other types of rice wheat bread. The structure of 10% mixed all three types of rice wheat bread was similar and evenly distributed to wheat bread but was bigger and coarser as higher mixing proportion of rice flour. 3. The dark brown color of rice wheat bread showed low sensory quality. 4. Both soaking-rice flour and E-ER flour were able to be mixed with wheat flour up to the 50%, and the seven sensory quality of these wheat bread were better than those of wheat bread. Among the three types of rice flour, toasted-rice wheat bread showed low bread property and sensory quality compared to soaked-rice or E-ER wheat bread. Consequently, this study showed that rice wheat bread that contains 20～30% of rice flour was better than wheat bread in the appropriate volume, seven sensory qualities and bread property.