• Journal of the Korean Society of Food Culture
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• v.6 no.4
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• pp.421-432
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• 1991

This study was conducted to investigate the intake of a kind of Gom-Tang (Beef soup made with internal organs and bone), which is the Korean traditional food, and factors affecting the eating behavior of customers. Two hundred male customers of a H Korean Restaurant specialized in Gom-Tang, which is a well-known restaurant in Seoul, were surveyed from June 26 to 29, 1990. The results were shown as follows. (1) ${\ulcorner}$Frequency of intake${\lrcorner}$ and ${\ulcorner}$preference${\lrcorner}$ were very high. Those who took a kind of Gom-Tang ${\ulcorner}$more than once a week${\lrcorner}$ were 66.5% of the subjects. Those who evaluated ${\ulcorner}$good${\lrcorner}$ for the taste and flavor were 86.5% and 59.0% of the subjects, respectively. (2) The reasons why they chose a kind of Gom-Tang from among many Korean traditional foods were ${\ulcorner}$preference${\lrcorner}$ and ${\ulcorner}$phygiological condition${\lrcorner}$ in ${\ulcorner}$high frequency of intake${\lrcorner}$ group. ${\ulcorner}$Phygiological condition${\lrcorner}$ was more critical factor than ${\ulcorner}$preference${\lrcorner}$ in ${\ulcorner}$low frequency of intake${\lrcorner}$ group. (3) The effect of the intake of a kind of Gom-Tang on health was evaluated as ${\ulcorner}$healthy${\lrcorner}$ (80.5%). ${\ulcorner}$No effect${\lrcorner}$ and ${\ulcorner}$harmful${\lrcorner}$ were 30.5% and 6.5%, respectively. (4) ${\ulcorner}$High frequency of intake${\lrcorner}$ group, mainly more than 50 years of age, had a high ${\ulcorner}$preference${\lrcorner}$ and ${\ulcorner}$food knowledge${\lrcorner}$ as well as positive ${\ulcorner}$eating behavior${\lrcorner}$ and ${\ulcorner}$healthy state${\lrcorner}$, ${\ulcorner}$Middle frequency of intake${\lrcorner}$ group, mainly the forties, had a high ${\ulcorner}$preference${\lrcorner}$, but had less positive ${\ulcorner}$eating behavior${\lrcorner}$ than ${\ulcorner}$high frequency of intake${\lrcorner}$ group. ${\ulcorner}$Low frequency of intake${\lrcorner}$ group, mainly the twenties and thirties, had a medial ${\ulcorner}$preference${\lrcorner}$. They took a kind of Gom-Tang for reasons of ${\ulcorner}$on the recommendation of friends${\lrcorner}$ better than ${\ulcorner}$preference${\lrcorner}$. Foregoing results showed that ${\ulcorner}$a kind of Gom-Tang${\lrcorner}$ was a typical food recognized as ${\ulcorner}$healthy${\lrcorner}$ as well as ${\ulcorner}$delicious${\lrcorner}$. This may suggest that ${\ulcorner}$a kind of Gom-Tang${\lrcorner}$ is a candidate for the effective food on nutritional education.

• School Mathematics
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• v.7 no.1
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• pp.1-15
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• 2005

In this paper, some characteristics of actual state of school mathematics terms in north Korean mathematics textbooks, which were issued in 2000-2002, are discussed. In north Korea, terms are expressed in north Korean orthography. Many Chinese style terms are translated into pure Korean terms, but there are still so many Chinese style terms. It is known that there is deep gap between north and south Korean terms. But actually it is not. This means that integration of north and south Korean terms can be easily realized. It is known that translating Chinese style terms into pure Korean term can be useful in mathematics teaching and learning, but north Korean experiences tell that we should act with prudence in doing so. We need sufficient discussion in case of north Korean terms which are totally different with south Korean terms. Semantical analysis is needed with preference survey.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.272-287
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• 1999

Elementary schools students'degree of satisfaction on school food service and food preference were surveyed from 352 sixth-grade students in Kwangju and Chonnam area from June 22 to July 3 to enhance the quality of foodservice. The degree of satisfaction was high with cooked rice and soup in terms of temperature and serving state. There were significant differences in the degree of satisfaction depending upon the types of foodservice (p<0.001). There was significant differences in degree of satisfaction for side dishes depending upon the temperature (p<0.05), kinds (p<0.01) and amount (p<0.001). The degree of satisfaction with Kimchi was generally high in the serving state (p<0.05) and the amounts (p<0.01). The degree of satisfaction with desserts were high in the amount (p<0.001). The amount of leftover was high with soup, side dishes, kimchi, cooked rice, and desserts in order. The improvements made on children's behavior after the implementation of the school foodsevice were the adaptation to balanced diet and spending less money on sweets. The factors of influencing the school foodservice and the children's food intake were the education in school (teachers and dietitians) and the health status of their bodies (p<0.001). Children's favorite foods were sweet and sour pork, pork cutlets, oranges, watermelons, and strawberries in order. The least preferred foods were garlic seasoned with soy sauce, raw vegetables of broad bell-flowers, crown daisy greens, and steamed peppers. Children's favorite food types were fried food, desserts, one course meal, and bread. The least preferred types were pickled food, green and seasoned vegetables, cooked rice, and hard-boiled food in order. Generally, the children in the rural area favored most foods compared with those from urban area.

• Korean Journal of Adult Nursing
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• v.12 no.4
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• pp.654-665
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• 2000

The purpose of this study was to elucidate the effects of music therapy on the preoperative anxiety of surgerial patients. The research design was a nonequivalent control, group non-synch-ronized design. The data were collected during the period from January 4 to March 17, 1999 at C-University hospital in Seoul. The subjects were sixty patients who had surgery under general anesthesia and had undergone laparotomy. They were assigned to two groups, thirty to the experimental group and thirty to the control group. They also did not have any complication, were alert enough to be interviewed and agreed willingly to participate in this study. The tool of Trait Anxiety Inventory was used to measure trait-anxiety on all patients and the Visual Analogue Scale(VAS) was used to measure state-anxiety on all patients. And systolic and diastolic blood pressure, pulse rate, and blood sugar levels were collected a the day before surgery and the preoperative period. The experimental group received music therapy with self-selected music tapes after choosing from a Music Preference Questionnaire, while the control group didn't receive music therapy. Data were analyzed by ${\chi}^2$-test, t-test, paired t-test. The results of this study are summarized as follows: 1. The preoperative state anxiety of the experimental group was re-markably lower than that of the control group. 2. Decreasing rate in the vital signs of the experimental group was remarkably lower than that of the control group. 3. The preoperative blood sugar of the experimental group was remarkably lower than that of the control group. According to these results, Music Therapy can be regarded as an effective nursing intervention that relieves preoperative anxiety of surgical patients and helper stabilize vital signs. From this study, the following recommendations can be made: 1. In order to decrease surgical patient's preoperative anxiety, I suggest the nursing intervention should go side by side with music therapy.

• Journal of Microbiology and Biotechnology
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• v.17 no.4
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• pp.604-610
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• 2007

A psychrotrophic strain 7195 showing extracellular lipolytic activity towards tributyrin was isolated from deep-sea sediment of Prydz Bay and identified as a Psychrobacter species. By screening a genomic DNA library of Psychrobacter sp. 7195, an open reading frame of 954 bp coding for a lipase gene, lipA1, was identified, cloned, and sequenced. The deduced LipA1 consisted of 317 amino acids with a molecular mass of 35,210 kDa. It had one consensus motif, G-N-S-M-G (GXSXG), containing the putative active-site serine, which was conserved in other cold-adapted lipolytic enzymes. The recombinant LipA1 was purified by column chromatography with DEAE Sepharose CL-4B, and Sephadex G-75, and preparative polyacrylamide gel electrophoresis, in sequence. The purified enzyme showed highest activity at $30^{\circ}C$, and was unstable at temperatures higher than $30^{\circ}C$, indicating that it was a typical cold-adapted enzyme. The optimal pH for activity was 9.0, and the enzyme was stable between pH 7.0-10.0 after 24h incubation at $4^{\circ}C$. The addition of $Ca^{2+}\;and\;Mg^{2+}$ enhanced the enzyme activity of LipA1, whereas the $Cd^{2+},\;Zn^{2+},\;CO^{2+},\;Fe^{3+},\;Hg^{2+},\;Fe^{2+},\;Rb^{2+}$, and EDTA strongly inhibited the activity. The LipA1 was activated by various detergents, such as Triton X-100, Tween 80, Tween 40, Span 60, Span 40, CHAPS, and SDS, and showed better resistance towards them. Substrate specificity analysis showed that there was a preference for trimyristin and p-nitrophenyl myristate $(C_{14}\;acyl\; groups)$.

• Journal of the Korean Institute of Intelligent Systems
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• v.15 no.3
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• pp.306-311
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• 2005

To analyze the consumer's purchase pattern, we must consider a factor which is a cultural, social, individual, psychological and so on. If we consider the internal state by the consumer's purchase, Both the consumer's purchase action and the purchase factor can be predicted, so the corporation can use effectively in suitable goods development in a consumer's preference. These factors need a technology that treat uncertain information, because it is difficult to analyze by directly information processing. Therefore, bayesian network manages elements those the observation of inner state such as consumer's purchase is difficult. In addition, it is interpretable about data that the observation is impossible. In this paper, we examine the seller's know-how and the way of consumer's purchase to analyze consumer's purchase action pattern through goods purchase. Also, we compose the bayesian network based on the examined data, and propose the method that predicts purchase patterns. Finally, we remove the data including unnecessary attribute using the bayesian network, and analyze the consumer's Purchase pattern using Kohonen's SOM method.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.608-617
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• 2004

This study is conducted to find out the appropriate preparing method and fermenting condition through analysis of physicochemical, microbiological, sensory evaluation of Myungtae sikhae, Korean fermented fishery food which was prepared in simplified and conventional methods. During the fermentation of sikhae at 4℃, pH was decreased gradually, but acidity was increased and salinity was steady state. In this aspect, no significant difference was revealed between sikhae prepared in simplified and conventional methods. Under fermentation at 20℃ and kept at 4℃, pH was decreased to 4.6～4.9 for 15～20 days fermentation with steady state of salinity. However, acidity was changed in conversely. The content of reducing sugar with rapidly decreasing in the beginning of fermentation was continually decreased. The propagation of microorganism in th sikhae depends on the fermentation temperature rather than the preparing methods. Generally low propagation of microorganism began to increase gradually in the sikhae fermented at 4℃ comparing to that fermented at 20℃. In the sikhae fermented at 20℃ and kept at 4℃, the total count including lactic acid bacteria, was rapidly increased after 5 days' fermentation of sikhae is dominated by Lactobacillus sp. and the unique flavor and organic acid were contributed by this flora with Leuconostoc. sp. By the sensory evaluation, the best flavor was revealed in the sikhae, prepared in simplified method fermented for 30 days at 4℃. Until 20 days, sikhae fermented at 20℃ revealed higher score than fermented at 4℃. General preference for the sikhae fermented at 4℃ for 15 days prepared by simplified method and those fermented at 20℃ for 10 days. The sikhae, fermented at 4℃, showed less difference between preparing methods and preferable acceptability after being 25 days. The best acceptability of sikhae fermented at 20℃ showed after 15～25 days. In the final conclusion, the appropriate preparing method of sikhae is to use frozen Alaska pollack with simplified method and fermented at 20℃ for 5 days and then kept at 4℃.

• Journal of the Korean Institute of Landscape Architecture
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• v.27 no.5
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• pp.181-190
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• 2000

The purpose of this paper is to promote the usage of facade greenery in order to improve the quality of life in cities and to improve their ecological worth. It is necessary to find out what people think about facade greenery, what problems they think, they might encounter and to promote the use of facade greenery. The survey was grouped according to three housing types; family house, tenement house and apartment. We distributed questionnaires individually to 140 people in each of the three housing types. All 420 people answered. The major questions in the questionnaire relate to the following issues: opinions about facade greenery, opinions regarding reasons to install facade greenery and expected problems, favourite plants, and to provide an analysis of the current usage of facade greenery. The results of this study show that most people like facade greenery and revealed that there was a significant difference in the kinds of responses from the three types of housing. The most important factor to affect respondents' positive preference for facade greenery is that it provides opportunities to experience nature near the housing and the improvement of the aesthetic appeal of facades for those living in apartment housing. Negative responses were based on the inhabitation of insects, and the difficulties in maintaining facade greenery. The favourite plants are parthenocissus and climbing rose. Generally people were lacking in an understanding of the ecological value of facade greenery. Most of the respondents indicated a liking for facade greenery and so the situation is now suitable to promote it.

• Journal of Korean Society of Rural Planning
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• v.4 no.1
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• pp.63-74
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• 1998

The objective of this study is the investigation and analysis of information on the conservation and the sustainable use of coastal wetlands based on the awareness of local residents in Kang-hwa island, Tae-an and Seo-chon. The results are summarized as follows: The degree of the satisfaction on the natural environment is in the order of Tae-an, Kang-hwa and Seo-chon. This order is accorded with the order of the goodness of natural environment. The order for the degree of the satisfaction on the living environment is same as the order for the satisfaction degree on the natural environment. Especially, residents of Seo-chon are not satisfied with the living environment. The residents of all regions are not satisfied with the socio $.$ economic environment. The local resident of Kang-hwa and Tae-an, where natural environment is well-conserved, prefer conservation to development of the region. On the other hand, the local residents of Seo-chon have relatively low preference for conservation of the region. These results show the following consideration for the ideal method of management for the conservation and sustainable development of coastal wetlands. In case of Kang-hwa island, where the, condition the natural environment is well conserved, should be managed with the minimum development with maintenance of the current state must be driven.

• Journal of Broadcast Engineering
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• v.27 no.5
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• pp.738-750
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• 2022

In this study, we reviewed and discussed whether auditory stimuli with short length can evoke emotion-related neurological responses. The findings implicate that if personalized sound tracks are provided to XR users based on machine learning or probability network models, user experiences in XR environment can be enhanced. We also investigated that the arousal-relaxed factor evoked by short auditory sound can make distinct patterns in functional connectivity characterized from background EEG signals. We found that coherence in the right hemisphere increases in sound-evoked arousal state, and vice versa in relaxed state. Our findings can be practically utilized in developing XR sound bio-feedback system which can provide preference sound to users for highly immersive XR experiences.