• The Journal of Korean Physical Therapy
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• v.24 no.4
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• pp.276-281
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• 2012

Purpose: The purpose of this study is to compare the kinematic motion of the first metatarsophalangeal (MTP) joint during an electrical stimulation of abductor hallucis (AbdH) muscle, between the normal group and the hallux valgus (HV) group. Methods: A total of twenty subjects (normal group=10 and HV group=10) participated in this study. The kinematic motions of first MTP joint was measured by using 3-dimensional motion analysis during an electrical stimulation in the sitting position. The intensity of an electrical stimulation was set to be tolerated in each subject, and the data of kinematic motions were collected in three trials of 5 seconds. An independent t-test was used to compare the angle of flexion and abduction of the first MTP joint and proximal phalanx in frontal plane, between the normal and HV groups. Results: Participants showed that the angle of flexion was significantly greater in the HV group ($13.12{\pm}10.61^{\circ}$), compared to that of the normal group ($10.17{\pm}2.31^{\circ}$); and the angle of abduction was significantly smaller in the HV group ($10.61{\pm}4.99^{\circ}$) than that of the normal group. Also, the angle of the proximal phalanx in frontal plane was significantly smaller, compared to the normal group ($53.42{\pm}10.70^{\circ}$) (p<0.05). Conclusion: These findings suggest that dysfunction of AbdH muscle is apparent in HV deformity and provide insight into potential risk factors for the development of HV deformity.

• Journal of the Korea Society of Computer and Information
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• v.19 no.5
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• pp.99-107
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• 2014

In the past decade, Pine & Gilmore set out the vision for a new economic era, the experience economy, in which consumers are in search for extraordinary and memorable experiences. The purpose of this study is to investigate the relationships among walking tourist's experiences, walking tourist satisfaction and revisit intention as the social interest on walking tour has risen. A total of 250 respondents completed a survey. Using structural equation modeling (SEM) technique, the results reveal the effects of Esthetics(indulged in environments) and Escapism(diverging to a new self) that impact on walking tourist satisfaction and on revisit intention indirectly. Overall, finding of this study enhance the theoretical progress on the experiential concept in walking tour and offer important implication for walking tour marketers.

• The Journal of Information Technology and Database
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• v.1 no.2
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• pp.71-102
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• 1994

현대는 고도 정보화사회(information society)로서 DB의 가치는 점점 증가하고 전반적인 DB 서비스는 일반적으로 많이 발전하여 우수한 정보 서비스가 제공되고 있다. 그러나 관광정보 DB서비스의 가치는 아직까지 거의 인식되지 않고 있는 실정이다. 따라서 본 연구에서는 초보단계에 있는 관광정보 DB서비스의 만족도를 측정함으로써 국내 관광정보 DB서비스의 수준을 파악하고 관광정보제공자에게 개선해야 될 문제점을 제시하고자 한다. 그러므로 관광정보 DB서비스의 개념을 정립하고 관광정보 DB서비스의 현황을 고찰하고자 Bailey와 Pearson의 연구에서 제시한 39가지 요인 중에서 관광정보 DB서비스와 관련된 요인을 추출하고 의미를 재정의하여 HiTEL의 이용자를 대상으로 첫째, 정보서비스의 메뉴별 선호도 둘째, 관광정보 DB서비스의 만족도 셋째, 관광정보 DB서비스의 각 메뉴별 선호도와 만족도 넷째, 이용자 특성별로 각 메뉴의 선호도를 비교분석 다섯째, 관광정보 DB서비스의 만족요인을 분석하였다. 관광정보 DB서비스의 전반적인 만족도는 평균치(4.0)보다 저조한 3.85로서 저조하게 나타나고 있다. 즉, 관광정보의 이해도(4.55)는 평균보다 다소 좋은 반면, 다른 관광정보의 만족도는 평균치 보다 저조하다. 특히 관광정보의 연결사정(3.68)과 관광정보의 제공속도(3.44)가 아주 낮게 나타났다. 한편 HiTEL이 제공하는 관광정보 DB서비스의 각 메뉴 중에서 가장 자주 이용되는 메뉴는 알림나라(40.2%)이며, 아시아나항공(22.5%), 농협일렉트로뱅크(13.7%), 대한항공(9.8%), 위너스 OK서비스(6.9%), MEET/매경SCOUT(6.9%)의 순으로 관광정보는 전반적으로 골고루 이용되고 있다. 또한, 메뉴별 관광정보 DB서비스의 만족도가 평균만족도보다 낮은 것은 알림나라(3.48), 농협일렉트로뱅크(3.84), 대한항공(3.90), 위너스OK서비스(3.95)로 나타났다. 그리고 각 메뉴별 이용자의 계층별 선호도는 첫째, 남성은 알림나라(40%), 아시아나 항공(23.16%), 농협일렉트로뱅크(12.63%)를 많이 이용하나, 여성은 알림나라(42.86%), 농협일렉트로뱅크(28.57%)를 주로 선호하는 것으로 나타났다. 둘째, 연령별 선호도는 나이가 많을수록 단순 관광안내정보인 알림나라, 농협일렉트로뱅크보다는 보다 항공관련 정보를 더욱 선호하는 것으로 나타났다. 셋째, 직업별 선호도는 학생과 사무직에 종사하는 사람이 가장 많은 메뉴를 이용하며, 전문직, 관리직, 기술직은 대체적으로 항공관련정보를 더 선호하는 것으로 분석되었다. 넷째, 학력별 선호도는 고학력자일수록 많은 메뉴를 이용하고 있으며, 다섯째, 가입시기별 선호도는 가입한 시간이 길어짐에 따라 항공관련정보를 선호하는 것으로 나타났다.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.23 no.4
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• pp.47-58
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• 2020

This study was done to evaluate resources distributed around the Nakdong-Jeongmaek which is the eastern ridge line of the Nakdong-river basin with 437km in length. Here we found and/or searched for thousands of resources within each of 210 villages around the ridge, which were divided into six categories including landscape, natural park, protected area, history, tourism and biodiversity. An inventory was also created using an attribute table in a shape file for identifying the spatial location and property for every resource existing in each village. Each of fields for six-typed resources has 210 records representing each village and resources within it. If a resource exists in a village, '1' is assigned for its existence in its corresponding record. Otherwise, '0' is assigned for its non-existence in the record. The number of '1' on six records for a village is meaning the number of resources contained within a village, which can be a barometer to decide the properties of each village. In this study, we found five core villages containing all kind of resources in it, while 52 villages were found having only a single type of resources within it. The other villages were known to have multiple resources like having two or more ones.

• Food Science of Animal Resources
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• v.39 no.4
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• pp.541-554
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• 2019

Processed cheeses (PCs) were made under varying cooking pH values (5.3, 5.4, 5.5, and 5.6) using a processed cheese cooker. Along with emulsifying salts (2.5%), distilled water, NaCl (2%) and a colouring agent under these cooking pH values, the PC samples made with either 100% fresh curd and rennet casein coded processed cheese control ($PC_C$) as control or ~70% fresh curd-~30% traditional village cheese coded processed cheese with village cheese ($PC_V$). The main aim of this study was to determine the effect of the varying cooking pH values on the textural properties for the PCv samples compared with the control sample during 90 days of storage. Chemical and textural properties of all PC samples were investigated over time. The chemical compositions of the PC samples (dry matter and ash) increased at d 90 of storage significantly, due to 1-d ripening of all PC samples at ambient temperature in terms of the manufacturing protocol of the cheese. The textural properties of the PC samples were altered by the varying cooking pH values. It may propose that the interactions of the proteins at the cooking pH values during processing and biochemical mechanisms in the cheese systems could likely affect the texture of the PC samples over time. Hardness, gumminess and chewiness values of all PC samples also increased over time (p<0.05). This study is also to give some knowledge on the design of PC manufacture to cheese makers, and a marketing opportunity to local cheese makers who individually make a traditional village cheese in Turkey.

• Journal of the Korean Society of Industry Convergence
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• v.25 no.4_2
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• pp.587-594
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• 2022

In the 2000s, a lot of cable-type grand bridges are being built in consideration of economic aspects such as the reduction of logistics costs and the distribution of traffic volume due to rapid economic development. In addition, because the recently installed grand bridges are designed in an aesthetic form that matches the surrounding environment as well as the original function of the road bridge, and serves as a milestone in an area and is used as an excellent tourism resource, attracting many vehicles and people, there is an urgent need for a safety structure that can ensure the safety of not only vehicles but also people. In order to make cable-stayed bridge safe on wind for additional five safety structures, main girder models with and without safety structures for wind-tunnel experiments was made, and wind tunnel experiments was carried out to measure aerodynamic force coefficients. Also, wind-resistant analyses of 3D cable-stayed bridge were performed on the basis of wind-tunnel experiment results. From the wind tunnel experiments for the aerodynamic force coefficients of main girder with five safety structures and the wind resistant analyses of cable-stayed bridge without safety structure and with safety structure, it was concluded that the best form of wind-resistant safety was shown in the order of mesh, standard, bracing, hollow, and closed type. And wind-resistant safety of cable-stayed bridge with hollow and closed type on design wind speed 68.0m/sec was not secured. Finally, as five safety structures are installed, maximum rate of stress increments was shown in the order of steel main beam, steel floor beam, concrete floor beam and cables.

• Journal of the Korean Society of Food Culture
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• v.24 no.4
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• pp.385-390
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• 2009

This study was conducted to develop the unique native local foods of Namwon and to provide basic data needed to reinvigoratethe tourist industry and local economy. Perception and satisfaction with native local foods of Namwon were surveyed in 483 tourists (246 men and 237 women 53% visiting Namwon for the first time). Of the participants, 41.2% did not stay or eat in Namwon. Most tourists visited with other family members and spent approximately 20,000 won per capita on food. Of the foods sampled for the first time, preferred foods were (in order of preference and intention to order again) Chueo-tang, Hanjeongsik, wild edible greens-jeongsik, and black pork. The degree of food satisfaction was relatively favorable (3.54${\pm}$0.08 points on a 5-point satisfaction scale), with taste being the most important factor affecting the degree of satisfaction for 92.9% of the subjects. However, willingness to revisit Namwon on the basis of the local foods was not as high as the degree of satisfaction with the foods. Insufficient information and publicity concerning Namwon local foods were cited as impediments, and suggested improvements included taste, sanitation and food-based tourism. The degree of satisfaction was higher in men than in women. Age, residence, and occupation were not related to the degree of satisfaction. But, the willingness to revisit Namwon to sample local foods was related with gender (men more willing) and occupation (public service personnel, business owners, salaried employees, professionals, and housewives more willing, in order). Women in general and housewives in particular were most critical in food assessment.

• The Korean Journal of Food And Nutrition
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• v.29 no.5
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• pp.618-627
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• 2016

This study evaluated the hydration, gelatinization, and saccharification properties of rice processing for beverage development. The properties of rice were studied on 10 rice cultivars (Samkwang, Ilpum, Seolgaeng, Anda, Dasan-1, Goami-4, Danmi, American rice, Chinese rice, and Thai rice) and employing four kinds of pre-treatment methods (dry grain, wet grain, dry flour, and wet flour). The results showed that moisture content of rice was between 11.88~15.26%. Increase in soaking time along with highest water absorption was noted in American rice cultivar (46.81%). The water binding capacity of Thai rice was higher when compared to that of other rice flours. In addition, solubility and swelling power of rice were 4.52~26.65% and 0.19~2.05%, respectively. The amylose content of Goami-4 was higher in rice processing. Using a rapid visco analyzer (RVA), the initial pasting temperature of Danmi cultivar was found to be the highest; the peak viscosities of Anda cultivar and Dasan-1 cultivar, and Chinese rice were higher than of those of other rice flours. After saccharification, the pH, soluble solids content, and reducing sugar content of rice processed through different pre-treatment methods were in the range of 6.22~7.08, $4.67{\sim}16.07^{\circ}Brix$, and 0.35~11.67% (w/w), respectively. In terms of color values, the L-value of dry grain, a-value of wet (grain, flour), and b-value of dry sample (grain, flour) were found to be the highest. Assessment of various factors and cultivars characteristics of the raw grains are of importance in the development of rice beverage.

• Culinary science and hospitality research
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• v.22 no.4
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• pp.37-50
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• 2016

This study aims to examine the effect that the degree of knowledge about country-of-origin labeling on country-of-origin labeling work performance, which is a culinary staff task. This study is also intended to analyze differences in knowledge depending on hours of origin labeling education, and the moderating effect of education hours in the relationship between knowledge and performance. This study targeted culinary staff members working in ten five-star hotels in Seoul. A total of 205 self-administered questionnaires were distributed from November 14th to 27th, 2014, and 240 questionnaires(98.4%) were used for analysis after the exclusion of 4 with unreliable responses. Based on the data collected, frequency analysis, reliability test, exploratory factor analysis, simple regression analysis, t-test and moderating regression analysis were conducted using SPSS 18.0 program. The study findings are as follows. Culinary staff knowledge of origin labeling had a significantly positive effect on job performance and the degree of knowledge was higher in the group that attended one to two-hour periods of education. This suggests a differences in knowledge depending on the hours of education, which then had a moderating effect on the relationship between knowledge and performance. In conclusion, in order to improve knowledge of country-of-origin labeling and the level of performance, there is a need to increase education hours and enable culinary staff memebers to learn more knowledge and apply it to actual tasks. Based on these results, the limitation of the study and the direction of future research were also discussed.

• Journal of Technologic Dentistry
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• v.29 no.2
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• pp.17-34
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• 2007

This study was conducted to research into the recognition level of employment and overseas employment on 173 students majoring in dental technology at two colleges in Daegu metropolitan city and Jeju self-governing island through questionnaires which are recorded individually. The results are as follows. 1. About 31.8% students chose dental technician department taking their aptitude into consideration when they entered college. 52% students gained information about dental technology through internet, and 57.3% students among them, which was the highest level, were under age 20. 2. 48.6% students responded that they thought the level of satisfaction with major was average and there was a difference according to their ages among the level of satisfaction or dissatisfaction with their major and the previous knowledge of major they had gained before entering college. 75.1% students said they wouldn't transfer to other major even if they were given the chance, which was much higher than the opposite case. And only 2.3% students had dissatisfaction at their major, which means students majoring dental technology evaluate their major positively. 3. Most students(58.4%) wanted to get a job for living cost and 53.2% students took advice from their seniors or elderly people in choosing their jobs. 64.7% students answered they should have professional skills to get a good job, which was different according to their ages. In addition, 51.4% students of dental technology department regarded the opportunities to exert their abilities as the most important element in choosing their jobs. That means students value self-decision and selfrealization when they choose their jobs. 4. The majority of students(32.9%) preferred to work at the dental laboratory in dental college hospital as their workplace. Moreover, seniors over age 21 wanted to work in the field of porcelain and juniors under age 20 preferred to work in the implant part concerning the field which students wants to work. 5. About 91.3% students have ever heard about overseas employment and wanted to work abroad if given the opportunities(77.5%). This points out students have much interest in overseas employment and positive attitude. And there was a difference according to age and grade in case of the preferred country when they work abroad 6. The main barrier to overseas employment was a lack of communication ability(63.0%), therefore, students thought foreign language education should be activated to improve overseas employment(26.0%). To show this more specifically, juniors thought foreign language education and internship are most important factors(both are 21.4% alike), while seniors thought foreign language education is essential(24.6%) as a way to improve overseas employment. Students also thought that participation in language study club helps to prepare for overseas employment(69.4%). When putting all these survey results together, it's very important to develop people in advance who have job ability and language ability necessary for overseas employment as well as to improve job awareness in the field of dental technology. Consequently, it's needed to seek for various ways to get a overseas job through foreign language education and overseas internship.