• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.1097-1103
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• 2009

This study was conducted to evaluate the quality characteristics of seasoned skewered chicken added with fermented carrot juice (FCJ) during storage at $4^{\circ}C$ for 21 days. The carrot juice was fermented using 2% Leuconostoc mesenteroides SM at $25^{\circ}C$ for 18$\sim$20 hr. Seasoned skewered chicken was produced containing 0, 5% and 10% FCJ. The pH and color values of seasoned skewered chicken were decreased with longer storage periods, while the VBN content was increased during storage. Bacteria was not detected in seasoned skewered chicken containing FCJ. The saturated fatty acid in seasoned skewered chicken decreased with increasing additions of FCJ, whereas the unsaturated fatty acid was increased compared to the control. The texture, resilience, springiness, cohesiveness and chewiness of seasoned skewered chicken were not significantly different, while the hardness of seasoned skewered chicken added with 10% FCJ was significantly the lowest (p<0.05). With regard to sensory evaluation, seasoned skewered chicken added with 10% FCJ resulted in higher overall acceptability than other skewered chickens. These results suggest that manufacture of seasoned skewered chicken added with FCJ can help to improve quality of skewered chicken.

• 대한공업교육학회지
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• v.43 no.1
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• pp.41-57
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• 2018

The purpose of this study is to help research and application about effective strategies to improve school adjustment of students by investigating the influence of specialized vocational high school students' emotional intelligence on school adjustment. A survey was conducted to 760 engineering major students at the vocational high schools from 18 vocational high schools of 5 major metroplex. A questionnaire consists of measurement tool for emotional intelligence (40 questions) and one for school adjustment (20 questions). The findings of this study are as follows: First, students with high emotional intelligence showed a higher level of school adjustment than students with lower emotional intelligence, and they also has a higher standard in all sub factors of school adjustment, Second, it is found that the explanatory power of emotional intelligence on school adjustment is 33.6%. It means the higher the emotional intelligence of the students, the higher the school adjustment, so it can be seen that emotional intelligence might be one alternative that increases school adjustment for specialized vocational high school students. Furthermore, emotional intelligence shows the greatest explanatory power to peer relationship in school adjustment sub factors. This is showed that students with high emotional intelligence have good peer relationship than students with lower emotional intelligence relatively. Also, it can be known that school adjustment is high because the better peer relationship is, the higher self-efficacy, class immersion, resilience and so on are.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.347-353
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• 2016

This study was performed to examine the quality characteristics of the sponge cakes with different contents (2-10% (w/w)) of lemon grass powder (LGP). An increase in LGP content in the cake led to a significant increase in the specific gravity of batter, baking loss rate, redness, hardness, cohesiveness, chewiness, and 1,1-diphenyl-2-picrylhydrazyl radical scavenging activity of the cakes and a significant decrease in pH, moisture content, specific volume, height, volume and symmetry index, lightness, and yellowness of the cakes. Springness and resilience did not show any difference between the cakes. The consumer acceptance test indicated that the addition of LGP up to 2% did not cause a significant negative effect on the consumer acceptances in all attributes. The sponge cakes with 2% LGP can be recommended for manufacturing bakery.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.354-360
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• 2016

We investigated the quality and antioxidant activities of sponge cake prepared containing 1-5% of green tea powder (GT). The water content in the cake increased with an increase in the amount of GT added. Although the hardness and springiness of the rice sponge cake increased, the adhesiveness decreased with increasing the level of GT. The cohesiveness, chewiness, and resilience of the rice sponge cake with GT were similar to those of the control. Chromaticity determination revealed that lightness, redness, and yellowness of the crust decreased with increasing GT content. Total polyphenol and flavonoid contents increased proportionally with increasing GT level. Antioxidant activity, measured by DPPH and ABTS radical scavenging as well as reducing power activities, was significantly higher in the rice sponge cake with GT than in the control. Sensory evaluation determined that addition of 1-3% GT to the rice sponge cake maintained the color, taste, texture, flavor, and overall acceptance similar to that of the control.

• Korean Journal of Food Science and Technology
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• v.39 no.3
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• pp.283-288
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• 2007

The effects of Ge-Geol radish powder on the physical and sensory properties of wet noodles were investigated by adding 4-16% Ge-Geol radish powder based on the flour source. The Ge-Geol radish powder additions significantly increased the redness of the uncooked and cooked noodles. For the texture profile analysis (TPA) of the wet noodles with added Ge-Geol radish powder, hardness, adhesiveness and resilience decreased, whereas chewiness increased. Changes in the volume and weight of the cooked noodles were not significantly different according to Ge-Geol radish powder concentration, but the turbidities of the soup increased. In sensory test, overall acceptability was significantly higher for the noodles with added Ge-Geol radish powder of concentrations between 4-8%. These samples had similar sensory texture properties as the control and had peculiar hot and cool tastes of the radish. Therefore, adding Ge-Geol radish powder at concentrations below 8% was good for making noodles that maintained a natural texture, and also gave an characteristic radish-like flavor to the noodles.

• The Journal of the Korea Contents Association
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• v.18 no.4
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• pp.636-652
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• 2018

This study is about applying the concept of moral injury in reinterpreting and understanding the experience of female North Korean refugees who have experienced psychological trauma and are struggling with adjusting in their everyday lives. The database KISS and DBpia were used to search for academic peer-reviewed articles published before August 13th in 2017, using 'female or women North Korean,' 'female or women relocated North Korean,' and 'female or women North Korean defector' as keywords. In total 51 studies were finally selected for content analysis and the result were the following. First, listing from the most often occurring study topic to the least occurring topic in order: post-defection adjustment related, mothering experience, experience of North Korean regime and Korean War, work or job or employment related, recovering from psychological trauma as well as growth and resilience related, experiences in China, trauma and psychological difficulties, anxiety treatment process and effects. Second, words related to psychological aspect of moral injury appeared 260 times in 51 selected studies, changes in the existential belief appeared 82 times, cognitive aspects of moral injury appeared 71 times, and behavioral aspects 21 times. Third, two main contexts emerged to be the antecedent that led to moral injury and they were 'identity denial' and 'dismantled family.' In attempts to find opposite cases or stories where aspects of moral injury were not found despite the existence of its antecedents and it was 'identity restructuring.' Based on the finding, practice implications that could help female North Korean refugees prevent or recover from moral injury were suggested.

• Journal of Biosystems Engineering
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• v.9 no.1
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• pp.34-45
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• 1984

우리가 소비하는 식량의 확보는 단위 수량의 증대 뿐만 아니라, 생산이후 수확, 조제가공 및 건조 저장과정에서의 곡물 손실 방지 또는 감소로 인한 간접 증산으로도 이룩될 수 있는데, 현재 우리나라에서는 수확 이후의 곡물 손실량이 전체 생산량의 약 11%에 달하는 것으로 추정되고 있다(12). 여기서 식량의 중요 손실원으로 기계적 원인과 곡물 자체의 특성에 의한 두가지 요인을 고려할 수 있다. 따라서 쌀의 물리적 특성이 규명되면 각 과정에서 발생되는 기계적 손실을 더욱 줄일 수 있을 것이다. 이러한 중요성에도 불구하고 지금까지 우리나라에서는 벼의 물리적 특성에 관한 연구가 거의 없는 실정이다. 특히 우리나라에 많이 보급되고 있는 통일계 품종은 관행 품종에 비하여 물리적 특성이 크게 다르다고 인정되고 있다. 따라서 본 연구는 벼와 현미의 특성을 기계적 및 유동학적 측면에서 함수율 및 품종별로 규명하여, 농업기계의 설계 및 작동조건, 그리고, 조제가공의 기초적 자료로 제시하고자 하였다. 실험 결과를 요약하면 다음과 같다. 1. 준 정하중의 압축시험에서 함수율은 벼와 현미의 기계적 및 유동학적 특성에 큰 영향을 미쳤으며, 특히 높은 함수율에서는 점성적인 특성이, 낮은 함수율에서는 탄성적인 특성이 나타났다. 2. 벼와 현미의 함수율이 24-12% (습량기준)의 범위에 있을 때 현미의 항복점은 2.0-7.2kg, 벼의 항복점은 2.5-7.6kg을 나타냈으며, 전반적으로 현미보다 벼의 항복점이 0.5-1kg 더 높았다. 또한 함수율이 18%(습량기준) 이하에서는 일반계 품종이 통일계 품종보다 압축 강도가 더 높았으나 18% 이상의 높은 함수율에서는 더 낮게 나타났다. 그리고 낮은 함수율에서 현미의 항복점은 현미 두께 대 길이의 비의 증가에 따라 직선적으로 감소하였다. 3. 현미의 최대압축 강도는 함수율 24-12%(습량기준)의 범위에서 2.94-10.4kg을 나타냈으며, 14% 수준의 낮은 함수율에서는 현미의 최대 압축 강도는 5.66-11.4kg으로 품종간에 높은 유의성이 있었다. 따라서 벼와 현미의 크기가 최대 압축 강도에 큰 영향을 미친 것으로 사료된다. 4. 함수율 12-24%(습량기준)의 범위에서, 현미의 항복점에서 변형은 0.20-0.40mm를 나타냈으며, 함수율이 약 17%일 때 최소치를 보였다. 벼의 항복점에서 변형은 0.20-0.41mm 였으며 통일계 품종이 일반계 품종보다 변형이 더 많이 생겼다. 5. 함수율 24-12%(습량기준)의 범위에서, 일반계 품종의 레질리언스(resilience)는 $0.142-0.603kg{\cdot}mm$, 통일계 품종의 레질리언스는 $0.229-0.601kg{\cdot}mm$로 나타났다. 함수율이 19% 이하에서는 일반계 품종이 통일계 품종보다 더 높게 나타났으며 19% 이상에서는 반대 현상이 일어났다. 또한 14%의 낮은 함수율에서, 현미의 레질리언스는 현미 두께 대 길이의 비의 증가에 따라 감소하였다. 벼의 레질리언스는 함수율의 감소에 따라 증가했으며, 그 범위는 $0.285-0.850kg{\cdot}mm$이었다. 6. 현미의 터프니스(toughness)는 함수율 24-12%(습량기준)의 범위에서 $0.841-2.795kg{\cdot}mm$이었다. 또한 일반계 품종과 통일계 품종 사이에는 유의성이 없었으나. 품종간에는 높은 유의성이 있었다. 7. 현미의 탄성계수와 스티프니스(stiffness)는 함수율의 감소에 따라 직선적으로 증가하였다. 현미의 함수율이 24-12%(습량기준)의 범위에 있을 때 탄성계수는 $7-40kg/mm^2$, 스티프니스는 8-34kg/mm를 나타냈다.

• The Journal of the Korea Contents Association
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• v.18 no.8
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• pp.594-606
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• 2018

The purpose of this study is to examine the mediating effect of positive psychological capital as an protective factor and mental health as an risk factor on the relationship between smart phone addiction and self life management of university students. The following are the results of the analysis on the measures of smart-phone addiction, positive psychological capital, mental health and self life management among the 266 college students. First, the analysis of the correlation between relevant factors, smart-phone addiction showed a significant amulet correlation between self life management and positive psychological capital and a significant static correlation between mental health. Second, the positive psychological capital showed a mediate effect as a result of the analysis of university students' smart-phone addiction and self life management. Third, the results of a regression analysis between positive psychological capital and psychosomatic health sub-factors, optimism and resilience in the positive psychological capital and Depression and Impulsion in mental health, had a significant impact on managing self-life management Based on the results of this study, we discussed educational implications for the management of university students ' lives and suggestions for further research.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.7
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• pp.618-626
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• 2017

This study was conducted to investigate the factors affecting depression in elementary school teachers. The research design was a descriptive study. Methods:Data were collected by questionnaires from 283 elementary school teachers. Data were analyzed using a t-test, ANOVA, a $Scheff{\acute{e}}$ test, correlation analysis, and multiple regression analysis. Results: The mean scores were 2.44, 3.07 and 3.68 out of 5 on Likert scales for burnout, job stress and ego-resiliency, respectively. The mean scores were 1.47 and 2.95 out of 4 on Likert scales for items of depression and job satisfaction, respectively. Teaching experience and class size affected depression significantly. There was a positive correlation between depression and burnout(r=0.465, p<.001), and between depression and job stress(r =.220, p<.001),while a negative correlation was observed between depression and job satisfaction(r=-.249, p<.001), and depression and ego-resiliency(r=-.643, p<.001). Multiple regression analysis showed that ego-resiliency(${\beta}=0.639$), job satisfaction(${\beta}=.141$), burnout(${\beta}=.094$), and job stress(${\beta}=.067$) affected depression in order and the four research variables led to a 42.7% prediction for depression among elementary school teachers. Conclusion: Based on the results of this study, a systematic plan for decreasing job stress and increasing eco-resilience is needed to improve depression among elementary school teachers.

• Journal of the Korean Society for information Management
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• v.30 no.3
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• pp.273-296
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• 2013

The purpose of this study is to examine the data coverage and citation threshold for analyzing SPLC(Search Path Link Count) as a main path of a historiograph of a certain topic in order to provide 'core' papers of global research trends to a researcher affiliated with a local R&D institution. 5 datasets were constructed by retrieving and collecting 2,318 articles on RGB LED on Web of Science published from 1990-2013 and 20,109 articles which cited these original 2,318. The SPLC analysis was performed on each dataset by increasing the threshold of citation counts, and the changes and resilience of the 28 extraced networks were compared. The results of user feedback on 198 unique core papers from 28 SPLC networks received from LED researchers affiliated with a Korean government-sponsored research institution were also analyzed. As a result, it is found that the nodes in each SPLC network in each dataset were differentiated by the citation counts, while the changes in the structure of SPLC networks were slight after the networks' citation counts were set at 40. Additionally, the user feedback showed that personalized research interest generally matched to the global research trends identified by the SPLC analysis.