• Proceedings of the Korea Society for Industrial Systems Conference
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• 2002.06a
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• pp.260-265
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• 2002

Recent commercial systems are too large and too complex to restructure their design by hand without tools and cost too much time and effort. This thesis presents a restructuring approach using cohesion and coupling of classes to change object-oriented designs automatically. The matrix which represents the relation between methods is defined using cohesion and coupling, restructuring approach selects the class to have the lowest cohesion and combines the selected class with the closest class.

• Journal of the Korean Professional Engineers Association
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• v.44 no.5
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• pp.31-35
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• 2011

The WHO/International Agency for Research on Cancer(IARC) has classified radiofrequency electromagnetic fields as possibly carcinogenic to humans(Group 2B), based on an increased risk for glioma, a malignant type of brain cancer, associated with wireless phone use on 31, May 2011. It takes 10 years after announcing the electric magnetic as possibly carcinogenic to humans(Group 2B) and 14 years after starting research project. It is too late as mentioned, too weak in terms of the same class to 'pickles & coffee' and too little in terms of using words 'more studies required'. The guidelines on human exposure to electromagnetic fields have been developed to provide guidance to identify the safety of exposure to electromagnetic fields. On the recent recommendations of safety guidelines, there has been discussion on possible chronic effects of electromagnetic fields with much lower or no threshold. This paper riviews the global trends of safety guidelines and has suggested the new guidelines for protecting the human health, wildlife and insects.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.683-687
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• 2005

This study examined food sharing characteristics revealed in the modern Korean society by both interpreting phenomena and analyzing literature. Diet was said to be the least influenced by western modernization in Korea. Concerning this matter, one of the important explanations to be considered would be a strong influence of 'the first settlement effect' in culture, as reviewed elsewhere. Sharing food means not only sharing food itself but also sharing communal solidarity. The latter was strongly emphasized in Korean food culture due to his own historical grounding. Some examples revealed in current Korea included sometimes too much generous treat when eating out, even saliva allowed food sharing, too much food provision, and too many restaurants. 'Dutch treat' observed in many occasions of food sharing in Korea was also viewed as a product of historical experience, which was related to the degree of traits of feudalism in modern societies as feudalism was based on a sort of a give and take contract. The association of the degree of traits of feudalism and communal solidarity was explored by comparing so called different meal treat manners between Koreans and Japanese, that is, more generous attitude among the former. The concept of communal solidarity was also examined with respect to Koreans' side dish sharing behaviors which sometimes accompanied seemingly insanitary saliva sharing. In addition, provision of too much food was analyzed by relating this manner to a traditional 'hand over dining table' custom. Traditionally, food on a dining table was not supposed to be only for those sitting on the table. Even though the 'hand over dining table' was no longer well preserved at present time, its cultural traits appeared to be well prevailed in the modern Korean society. Finally, an increase of restaurants as well as an increase of eating out occasions were postulated with respect to the notion that restaurants were the places for ascertaining communal solidarity while sharing foods. The above analyses suggest the importance of the influence of sharing originated from his/her own historical grounding for better understanding of modern Korean food culture.

• Journal of the Korean Society of Food Culture
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• v.22 no.6
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• pp.801-807
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• 2007

The objectives of this study were to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S. and to test consumer preferences of 6 Korean dishes developed. One hundred American consumers evaluated beef(Bulgogi), pork(Jeyuk-bokkeum), chicken(Dagkalbi), noodles with seasoned vegetables(Japchae), braised tofu(Dubujorim), and stir-fried kimchi (Kimchi-bokkeum). Consumer preferences for color and aroma of the three dishes(Bulgogi, Jeyuk-bokkeum and Dagkalbi) were not different with most indicating they liked these attributes. Bulgogi was preferred over Dagkalbi and Jeyuk-bokkeum was least acceptable. Consumers rated the flavor of the Bulgogi from a little too mild to just right while both the Dagkalbi and Jeyuk-bokkeum were rated from just right to too strong. Overall acceptance was inversely related to spiciness. Bulgogi and Dagkalbi were ranked significantly higher than Jeyuk-bokkeum with Bulgogi receiving a slightly higher score. Overall acceptance was higher for the Japchae than the Kimchi-bokkeum. Dubujorim was intermediate and not preferred or disliked more than either of the others. Consumers rated the flavor of the Japchae and the Dubujorim higher than the Kimchi-bokkeum, indicating that the flavor of the Kimchi-bokkeum was too strong. Almost half indicated both the Dubujorim and Kimchi-bokkeum were slightly or much too hot. The Japchae and the Dubujorim were ranked equally high and significantly higher than the Kimchi-bokkeum. We suggest that control of spiciness is a main factor to develop Korean dishes acceptable for quick-service Korean food restaurant franchising operations in the U.S.

• Communications for Statistical Applications and Methods
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• v.8 no.3
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• pp.667-675
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• 2001

The usefulness of analysis of variance(ANOVA) estimates of variance components is impaired by the frequent occurrence of negative values. The probability of such an occurrence is therefore of interest. In this paper, we investigate a variety of reasons for negative estimates under one way random effects model. It can be shown, through simulation, that this probability increases when the number of treatments is too small for fixed total observations, unbalancedness of data is severe, ratio of variance components is too small, and data may contain many outliers.

• Journal of the Korean Solar Energy Society
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• v.32 no.6
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• pp.141-148
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• 2012

Ceiling cassette type air conditioner has been a main stream as a heating/cooling system recently in school, Korea. In this study, indoor thermal environments made by ceiling cassette type air conditioner were investigated by CFD simulation. Concentrations of $CO_2$ were investigated by a field measurement. Indoor thermal environment with the velocity inlet angle of $45^{\circ}$ from the ceiling in heating season was very ununiform so that thermal area was divided into two parts those the one is window side which is cold, and the other is corridor side which is hot. In cooling season under the same condition, there are areas too hot or too cold. If the velocity inlet angle is set in $30^{\circ}$ from the ceiling, indoor thermal environments was improved greatly in cooling season and heating season, too. Also, from the field measurement of $CO_2$ concentrations, it was suggested to install ventilators with proper air volume considered the number of class students.

• Journal of Families and Better Life
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• v.9 no.2
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• pp.171-190
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• 1991

This study focused on time use and the influencing factors of employed wives. Its aims are specified as follows.:1) to figure out the tendency of time use spent on a holiday and weekday by employed wives ; (2) to find out factors influencing the amount of time in each domain spent on each day. The samples were composed for 396 employed wives living in Seoul and Kwangju city who had the eldest child less than 18years old. were sampled based on their work kind, work status, and residential quarter. The results are as follows; 1) Employed wives spend 423 minutes a weekday, and 513 minutes a holiday on the sleep and 522 minutes(weekday ), 618 minutes (holiday) on the total Physiological time 599 minutes (weekday), 72 minutes(holiday) were devoted to the employed time. compared to 214 minutes. 395 minutes for the housework Finally 103 minutes and 349 minutes were assigned to leisure time. Compared with the research results in Japan and the United States, this shows large difference. Korean wives; work time is excessively too long while the time for leisure and psysiological time is too short, which means the life style of Korean wives ti too simple and monotonous. 2) Social demographic variables(such as work status, education, income, wive's relative income rate, family type. family number, the younger child's age, and etc. )and variables connected with employment (such as employed work time and employment motivation) significantly differentiate the time use. A wive with higher education, employment status, and income level, spends more time for the psysiological , leisure time, and manegerial housework time, while spending less time for work and physical housework.

• Nutritional Sciences
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• v.5 no.1
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• pp.41-46
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• 2002

This study was carried out to evaluate the adequacy of serving sizes of those packaged processed foods in Korea which are designed to provids one meal or snack for one person. There is a lack of data on reference serving sizes which are essential components in the nutrition information provided on food labels. After compiling the average weight of packaged processed foods available in the market in Korea, a questionnaire was formulated to evaluate the adequacy of the serving sizes on 56 packaged processed food items of 188products using 25 female university students as a consumer group. The results showed that 65.5% of the packaged processed foods had adequate serving sizes. In general, current packaged sizes for bread and carbonated drinks were found to be too large. The proposed reference serving sizes in this research appear to be somewhat different from the ones suggested by the Korean Nutrition Society s $7^{th}$ Recommended Dietary Allowances for Koreans and by the Food and Drug Administration (USFDA) in the U.S. The serving sizes suggested by the USFDA appear to be too large for beverages and too small for snack foods when these are applied to the Korean population. It is suggested that the size of beverages in the Korean market should be reduced, and smaller sub-packets of snacks (each for one serving) should be packaged in a larger pack, for ease of use of nutrition information by consumers as well as for the reduction of food waste. In the future, other representative population groups should be included in the determination of reference serving sizes.

• Journal of Fisheries and Marine Sciences Education
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• v.14 no.1
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• pp.57-73
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• 2002

Illegal fishing is often cited as a principal cause of the failure of fisheries management, expecially fishing efforts regulations in traditional fisheries management. Usually, illegal fishing problems are perceived to be equivalent to inadequate enforcement, and policy prescription then follow to strengthen enforcement programs. The purpose of this paper is to analyze the illegal fishing behavior relatively recent emphasis on fishing efforts regulations in traditional fisheries management. The analysis focuses on measuring, explaining and developing the effectiveness way of enforcement strategies responding to imperfectly managed fishing efforts regulations through illegal fishing behavior and avoid enforcement fishing efforts measures. A model of fishermen fishing behavior and profit-maximizing decision making is analyzed to determine optimal fishing at individual fisherman level in response to fishing efforts regulation. The results of economic analysis of the enforcement of illegal fishing in traditional fisheries management results are as follows: First, illegal fishing will occur only if enforcement effort is not so high as to remove the incentive to do so, and if the effectiveness of avoidance is not too great, nor its cost too low. Second, avoidance effort will occur at a level jointly proportional to the extent of illegal activity and of enforcement; for given levels of the latter, the desired avoidance effort increase with its effectiveness and decrease with its cost Third, to improve the effectiveness of enforcement, understanding avoidance behavior appears to be crucial to any efforts. Forth, enforcement and fishermen behavior interact depends strongly on characteristics of avoidance, specifically its cost and effectiveness. When avoidance is neither too cheap nor too effective, the interaction is regular. Fifth, in this case, at low levels of enforcement, fishers respond to increases in enforcement by increasing avoidance, but at higher enforcement levels, it becomes uneconomical to continue to do so, and avoidance decreases with enforcement. Sixth, illegal fishing activity decreases steadily with enforcement, so the fishery manager is able, in theory, to reduce illegal fishing toward zero by increasing enforcement. If, however, avoidance is very inexpensive and/or very efficient/ then the optimal level of avoidance will increase indefinitely with increasing enforcement. Finally, less fishery enforcement is required if fishermen have less incentive to overfish, and fishermen have less incentive to avoid fishery enforcement measures.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.754-760
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• 2005

The purpose of this study was to investigate Chinese university students' in Beijing perception for Korean Kimchi. The results were as follows: A questionnaire was examined on male 145 (45.7%) and female 172 (54.3%) college students of residing in Beijing. Nationality of Kimchi answered Korea 83.3% of all the participants, and have eaten Kimchi was 59.0%. Male purchased commercial Kimchi 39.7%, and female restaurant 44.9% (p< .05). The first answered 'it was taste' 52.1% when commercial Kimchi purchased, and packing size of commercial Kimchi was 50g 50.0%. Among the intake experience have eaten Kimchi was the highest Baechu Kimchi 79.1%, Mu Kimchi 68.4% and Oi Kimchi 63.6%, also preference of Kimchi was Baechu Kimchi 44.3%, Mu Kimchi 29.3% and Oi Kimchi 19.2% in order. After have eaten Kimchi answered good 64.6% (p< .05), Kimchi liked reason were the highest 'refreshing taste' 42.4%, unliked were 'oder (of garlic, ginger and anchovy juice, etc)' and 'too spicy' 33.3%, respectively. Improvement on consumption extention of Kimchi answered 'not too salty' 30.2%, 'not too hot' 28.5% and 'not too strong seasoning' 22.7%. Perception for Kimchi answered the highest mean (3.95) 'Kimchi is a good side dish with cooked rice'.