• Journal of the Korea Fashion and Costume Design Association
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• v.11 no.3
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• pp.111-124
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• 2009

Since the graphics of fashion items as a means to deliver messages suggest practical sections of the society while showing individual ideas and identity, they have values of promotion to attract attention by manifesting an effective function during the process of delivering intentions and the signification. Accordingly, this study aims to investigate the characteristics expressed with graphics shown on T-shirts of casual wear out of all the fashion items and analyze the social messages reflected on them. Using the Barthes' system of denotation and connotation, distinguished symbolic functions and meaning among graphics were analyzed through the analysis of expression methods of the graphics as the denotation of initial meaning and connotation of secondary meaning. Each casual brand has led the sale of casual markets by appealing consumers with graphic items with characters printed such as various kinds of animals and symbols or lettering printed such as hieroglyph and logos, as various expressive methods and social significance as well as a effective communicative means of graphics. As examined above, graphics expressed on fashion items have an informative characteristic and a persuasive characteristic in the aspect of contents, which has a single value as a communicative characteristic. Those characteristics have developed into the fashion graphic actively reflecting a designer's conviction, values, feelings and identity by acting on social issues and publicness. That is, in the age of information, effective messages delivered through the fashion graphic to the public have contributed to the establishment of an appropriate atmosphere of visual culture while maximizing the role and function as a social significance.

• Culinary science and hospitality research
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• v.22 no.7
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• pp.1-10
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• 2016

The purpose of this study was to determine the desirable mixture ratio of Cirsium setidens Nakai powder to rice flour for the preparation of Sulgidduk. The moisture of samples raged from 36.51% to 40.67%. The addition of Cirsium setidens Nakai powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). With increasing Cirsium setidens Nakai powder level, the hardness, springness and chewiness of the samples increased and their cohesiveness decreased. In sensory evaluation, the addition of 5% Cirsium setidens Nakai powder showed the best score in taste and overall preference. Over 3 days of storage, Sulgidduk showed a slightly high total bacterial count compared to control. Therefore, these results suggested that the addition of 5% Cirsium setidens Nakai powder could be applied for making Cirsium setidens Nakai powder Sulgidduk.

• The Journal of Korean Academic Society of Nursing Education
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• v.6 no.1
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• pp.147-159
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• 2000

The purpose of this study was to investigate the performance of clinical competency in nursing graduates and clinical nurses. The total of 234 subjects returned the questionnaire with 95% of response rates. The subjects of the study constituted of 195 nursing graduates and 39 clinical nurses. Self report questionnaires were used to measure the clinical competence of nursing graduates and clinical nurses. This instrument had four dimensions of competency : client and health need, nursing process, professional role, and nursing interventions. The data were analyzed by utilizing SPSSWIN and the results were as follows. 1) The mean score of the nursing intervention dimension was the most with 3.82 compared to professional role dimension(3.06), nursing process(3.03), client and health need dimension(2.94) in nursing graduates. 2) The mean score of the nursing intervention dimension was the most with 3.04 compared to client and health need dimension(2.82), professional role dimension(2.81), nursing process(2.77) in clinical nurses. And all of these dimensions' scores were lower than the nursing graduates' scores. 3) The mean scores of nursing process (t=3.76, p<.001) and professional role dimensions(t=3.53, p<.001) in nursing graduates were significantly higher than clinical nurses' scores. Our suggestions based on the results of this study is : 1. It is recommended to repeat the same designed study in large sample of clinical nurses for further study.

• The Journal of Korean Association of Computer Education
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• v.17 no.3
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• pp.75-84
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• 2014

It is a current situation that a large number of physical and financial damages are increasing due to the growth of intellectual cyber crime and unexpected Internet incidents year by year. In the large scale security incidents, digital forensics techniques for computer crime investigations are essential to secure a place in the field. However, qualified digital forensics investigators who complete with digital security technology are practically insufficient in domestic. In this paper, as one of developing human resources plans regarding to scientific investigation of Internet security incidents, an undergraduate curriculum per stage in digital forensics was proposed. For the effective curriculum per stage, the interviews, group discussion on focused group of existing digital forensics investigators and related research were performed to select curriculum, and then the level of difficulty and practical suitability on each subject designed were analyzed through survey and interview to current investigators and security professionals. After collating the survey, the digital forensic curriculum per level was designed to highly adaptable workforce for the future for working and positive suggestions and proposals are addressed.

• Korean Journal of Ichthyology
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• v.23 no.1
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• pp.75-79
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• 2011

This study was conducted to investigate protocol standardization for cryopreservation spermatozoa of the bar-tailed flathead Platycephalus indicus. The suitability of the cryoprotectants, dimethyl sulphoxide (DMSO), glycerol and methanol were tested against three freezing rates and three thawing temperatures. DMSO and glycerol gave significantly higher motile index and survival rates than methanol. Among the freezing rates, freezing at a height of 2 cm above $LN_2$ surface for $10\;min^{-1}$ gave higher motile index and survival rates. In terms of best thawing temperature, $20^{\circ}C$ obtained the highest motility.

• Journal of the Korea Fashion and Costume Design Association
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• v.6 no.3
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• pp.67-81
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• 2004

This research demonstrates clothing consumption values, fashion preferences of career women from the early 1920s to late 1930s. And having thorough understanding of values and preferences, allows us to establish marketing strategies for clothing companies. The main purpose of this study is (1) to formalize consumer group based upon the clothing consumption values, (2) to find for characteristics of consumer depending on classification of consumption value in clothing, (3) to understand the preferences of career women about fashion trends. Analyzing data was performed 292 copies, resulting factor analysis, Cluster analysis, X-test, Anova, Tukey test, t-test, frequency analysis, and reliability analysis. This paper showed 7 distinctive characteristics of career women about clothing consumption value. These characteristics can be listed as 1) value of brand image, 2) value of self-expression, 3) functional values, 4) epistemic values, 5) coordination values, 6) social values 7) psychological values. Importantly, brand image value became most significant aspects among 7 factors. Analyzing consumers based upon stated 7 factors, it was found that they are segregated into 4 groups; Self-expressive Group, Psychological Stability Group, Functional Group, Social Group. Secondly, for fashion trend preferences, self-expressive group, psychological stability group, and functional group favored Romantic Feminine Style respectively. Social Group showed preference in Nu-Basic'. The reason for such trend dealt with fabric materials and colors. Finally examining population statistics, younger generations showed more preferences in Nu-Basic', and consumers from ages of 26 to 28, 32 to 34 showed preferences in Romantic Feminine' regardless of their household income, clothing related expenditures, jobs, and education level. On the other hand, 'Modem Classic' was popular among college graduates and 'Paradise' was somewhat less popular among all ages except from ages of 32 to 34, consumers consumption 300,000Won to 400,000Won on clothing related expenditures. And 'Energy' seemed to attract more highly educated females, who had more than masters in degrees with over 300,000 to 400,000Won for clothing related expenditures.

• Journal of Aquaculture
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• v.20 no.2
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• pp.127-131
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• 2007

In order to obtain the basic biological data for effective seed production of Protothaca jedoensis, the influence of sediment condition on its immersion rate was investigated. Immersion rate of P. jedoensis spats was investigated in the different substrate groups; mud, fine sand, medium sand and coarse. In 72 hours, immersion rate and survival rate of spat was 90.0 and 90.0, 76.7 and 98.3, 61.7 and 86.7, and 85.0 and 93.3%, respectively. And also, survival rates of the groups were 90.0%(mud), 98.3%(fine sand), 86.7% (medium sand) and 93.3% (coarse sand) respectively. The immersion time and rate of spat was increased with an increase in shell length.

• Culinary science and hospitality research
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• v.22 no.2
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• pp.104-114
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• 2016

In this study, the quality characteristics of different drying methods of Cirsium setidens Nakai, which contains large amounts of biological substances, were investigated for the improvement of their practical use. During the drying period, the weight reduction was the highest with hot-air drying(82.7%). As for the general component and mineral contents analysis results of Cirsium setidens Nakai, there were no significant difference. Cyclic low pressure drying resulted highest amount of total phenolic components and 1,1-diphenyl-2-picrylhydrazyl (DPPH). Hence, cyclic low pressure drying method is the best method for enhancing antioxidant activity of Cirsium setidens Nakai.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.128-135
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• 2014

The purpose of this study was to determine the desirable mixture ratio of Rubus coreanus Miquel leaf powder to rice flour for the preparation of sulgidduk. The moisture of samples raged from 41.92% to 38.21%. The addition of Rubus coreanus Miquel leaf powder in the Sulgidduk tended to decrease the lightness (L) in Hunter color value, but to increase the redness (a) and yellowness (b). With increasing Rubus coreanus Miquel leaf powder level, the hardness of the samples decreased and their springiness, cohesiveness and chewiness increased. In sensory evaluation, the addition of 5% Rubus coreanus Miquel leaf powder showed the best score in taste and overall preference. Therefore, these results suggested that the addition of 5% Rubus coreanus Miquel leaf powder could be applied for making Rubus coreanus Miquel leaf powder sulgidduk.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.109-118
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• 2013

The purpose of this study is to know the effect of Jeonju bibimbap specialty restaurants' service quality on customer satisfaction and revisit intention. The respondents of this study were people who visited one of bibimbap specialty restaurants in Jeonju. The summary of this study is as follows. First, people tend to visit a bibimbap specialty restaurant once in two weeks on average. The most popular bibimbap restaurant is Gajokhoekwan (Family Hall). In addition, the purpose of visiting is usually to have dinner or lunch with family, and most respondents answered that information about bibimbap is shared with surrounding people. Second, it was found that the service reactivity factor and the food factor (among other factors such as facility, reliability) mostly affect customer satisfaction. Third, for the impact of customer satisfaction on revisit intention, revisit intention tends to increase as customer satisfaction increases. In that sense, to enhance customer satisfaction and attract more customers, restaurant operators need to strengthen effort for improvement of services by recognizing the importance of service quality.