• Communications of the Korean Mathematical Society
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• v.2 no.1
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• pp.47-52
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• 1987

• The Korean Nurse
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• v.16 no.4 s.90
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• pp.41-47
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• 1977

• The Korean Nurse
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• v.14 no.6 s.80
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• pp.47-52
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• 1975

• Proceedings of the International Microelectronics And Packaging Society Conference
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• 2003.11a
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• pp.39-47
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• 2003

• Proceedings of the Korean Society for Bioinformatics Conference
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• 2001.08a
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• pp.37-47
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• 2001

No Abstract, See Full-text

• Proceedings of the Korea Air Pollution Research Association Conference
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• 2008.10a
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• pp.47-49
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• 2008

• Korean Architects
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• s.622
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• pp.42-47
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• 2021

• Journal of the East Asian Society of Dietary Life
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• v.26 no.4
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• pp.334-345
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• 2016

This study conducted surveys on perception and utilization of Korean soybean paste targeting 493 women from their 20s to 60s residing in Daegu. Most subjects married (75.3%), were part of a nuclear family (84.8%), had more than a high school diploma (95.8%), had a career (47.9%), lived in an apartment (68.4%), had a total household income of 5 million won or more (38.1%), and had monthly food expenses more than 0.5 million won and less than 1 million won (42.2%). Regarding perception, 'rich nutrition' was the most commonly held perception in subjects in their 60s (4.4), followed by 'good taste' in subjects in their 40s (4.3). Regarding reasons for consumption 'healthy' was highest in subjects in their 60s (47.3%) and 40s (45.6%) and 'delicious' in subjects in their 20s (56.1%). Regarding how to make it, subjects in their 60s responded 'know for sure' (57.1%), while only 2% of 20s responded the same. Subjects in their 50s and 60s had a higher ratio of answering 'know' while 20s and 30s 'don't know', For preparation methods, subjects in their 20s (53.1%) and 30s (41.4%) answered 'buy at the market', subjects in their 40s (68.9%) 'get from family or relatives' and subjects in their 60s (47.3%) 'make by one's own'. For preservation method, subjects in their 20s and 30s answered 'preserve in refrigerator', the 60s tend to answer 'preserve in jangdokdae'. Buying at the market was most common in subjects in their 20s (36.1%) and 30s (28.5%) and the reason was 'convenient' (39.6%). The place of purchase was 'in large supermarket or department store' (78.5%). For the future consumption pattern, 'increase in consumption of commercialized product (44.0%)', subjects in their 60s answered 'keep making at home' while subjects in their 30s and 40s answered 'keep making at home or buying product half and half'. According to the above study results, women living in Daegu region were aware of excellence of traditional soybean paste. However, due to changes in residential circumstance and lack of knowledge about the recipe, they did not make. They receive soybean paste t from family, relatives or bought in the market, which indicates the continuous decrease in home-made soybean paste. Therefore, due to the expanding social participation of women, the product market is expected to increase. I think it is important to develop traditional commercial soybean paste in the traditional way to improve the traditional flavors.

• Journal of the Korean Chemical Society
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• v.47 no.5
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• pp.530-532
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• 2003

• Journal of Korean Neurosurgical Society
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• v.47 no.5
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• pp.381-384
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• 2010

Spinal epidural hematoma (SEH) causing acute myelopathy is rare. The usual clinical presentation of a SEH is sudden severe neck or back pain that progresses toward paraparesis or quadriparesis, depending on the level of the lesion. Recent studies have shown that early decompressive surgery is very important for patient's recovery. We experienced five patients of cervico-thoracic epidural hematomas associated with neurologic deficits that were treated successfully with surgical intervention.