• Journal of Arbitration Studies
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• v.5 no.1
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• pp.233-255
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• 1995

• Proceedings of the Korea Fashion and Costume Design Association Conference
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• autumn
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• pp.117-120
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• 2004

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.611-616
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• 2001

This study was carried out to investigate the effect of various lipids on the quality of Yackwa. Sesame oil, soybean oil, margarine for cream, margarine for pie and shortening were used as lipid for making dough of Yackwa in this study. The expansion rate of Yackwa ranked in the order of shortening, margarine for pie, soybean oil, margarine for cream and sesame oil. The Yackwa made with shortening showed low hardness, cohesiveness, gumminess and brittleness such as the ones made with sesame oil. The Yackwa made with sesame oil was oily and showed the lowest acceptability, but the Yackwa of shortening gained the highest score of acceptability in sensory evaluation. In conclusion. this experimental result indicated that shortening would be very useful as a substitute for sesame oil in making Yackwa.

• Korean journal of food and cookery science
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• v.11 no.5
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• pp.494-502
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• 1995

The study was conducted to evaluate the characteristics of Nuhbiani qualities with the different cooking, reheating methods and storage conditions. Cooking and reheating methods were used with pan, microwave and their combinations. Precooked samples were stored for 0, 1, 4, 7, 15 days in the refrigerator and for 15, 30 days in the freezer. TBA value, shear value by rheometer and sensory attributes in rancidity, hardness, juiciness and overall acceptability were measured. There was no significant difference between cooking, reheating methods in TBA values. Lower values in TBA were noted in the Nuhbiani of frozen storage as compared with that of refrigerated storage. There is a tendency that TBA values were increased as the storage time extended during the refrigeration. Shear values were more increased by microwave cooking and microwave reheating than other methods showing harder texture. Results from sensory evaluation of rancidity, hardness, juiciness and overall acceptability show that there were no significant differences between storage methods, among storage periods and cooking, reheating methods.

• Journal of Arbitration Studies
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• v.30 no.3
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• pp.95-113
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• 2020

The worldwide diffusion of COVID-19 contributes to electronic commerce all over the world. The proliferation of high volume and small value electronic commerce naturally has combined artificial intelligence with online dispute resolution (ODR). This paper investigates the age effect on Artificial Intelligence acceptability in online dispute resolution and its empirical findings are as follows. First, seven measures out of the nine employed in this case study shows a coherent dynamic pattern over the age spectrum. In other words, the total samples are a heterogenous group rather than a homogeneous one. Second, medium answer occupies a non-negligible portion across answers from nine research questions. It seems to indicate that a considerable portion of Korean respondents are hesitant to make a choice on artificial intelligence at this juncture. Third, all of the respondents agree that the introduction of AI to the dispute resolution could contribute to the hastening of the dispute resolution process. Fourth, most of the respondents agree that artificial intelligence might have the cognitive ability but not the sympathetic or affective ability to handle the electronic commerce disputes.

• Journal of the East Asian Society of Dietary Life
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• v.11 no.4
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• pp.295-304
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• 2001

This study was conducted to investigate the cooking properties of noodles made from composite flour blended with green tea powder. As the ratio of green tea powder increased, development time was longer than that of the control. The stability of dough showed higher value than the control except 2% addition group. The highest viscosity was at the 4% addition group. but 2% addition group showed the lowest viscosity. As the additional ratio of green tea powder was increased. the volume expansion ratio was increased, but water soluble solid matters contents in all addition groups had a lower level than that of the control. Also, the yellowness level of noodle was increased, but the brightness, redness and color and flavor acceptability was decreased, as the additional ratio was increased. However. 2~4% addition group of green tea powder had a similar acceptability profile to that of the control group.

• Korean Journal of Child Studies
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• v.31 no.2
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• pp.53-68
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• 2010

The purpose of this study was to explore the relationship between children's playfulness, the degree of preschool adjustment and behavior problems. The subjects were 118 children from 3 child care centers and 5 kindergartens in Kyungbuk province. Children's playfulness was measured through the children's playfulness scale (CPS) and the level of preschool adjustment was measured through the preschool adjustment questionnaire (PAQ). The modified version of Kim's (2000) Preschool Behavior Questionnaire (PBQ), created by Behar and Stringfield (1974) was used to measure the acceptability of children's behaviors. The regression and correlation analysis was performed through the use of SPSS 12, and the findings are as follows. First, there exists a meaningful correlation between the children's playfulness, the degree of preschool adjustment, and the acceptability of behavior problems. Second, the degree of preschool adjustment appears to be a reliable predictor of children's playfulness.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.677-683
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• 2002

This study was aimed to find an optimum amount of jujube paste to ice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness war the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.26-31
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• 2010

The aim this study was to determine the optimum amount of jujube concentrate to add to rice flour in the preparation of Jeolpyeon (jujube rice cakes). According to the results, the moisture contents of Jeolpyeon with jujube concentrate were 50~53%. The L-value decreased with increasing addition of jujube concentrate, whereas the a-value increased, and the b-value did not differ by the addition of jujube concentrate except for the 0% sample. According to the results of mechanical evaluation, hardness decreased with increasing amounts of added jujube concentrate, whereas cohesiveness and springiness increased. Chewiness did not differ significantly as a result of addition of jujube concentrate, and gumminess and adhesiveness did not differ significantly (16% at most). The 12% jujube concentrate sample received the highest overall-acceptability scores from sensory evaluation results. In conclusion, according to its sensory and mechanical qualities, the optimal Jeolpyeon formulation consisted of 12% jujube concentrate added to rice flour.

• Journal of Applied Reliability
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• v.10 no.4
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• pp.237-250
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• 2010

Railway safety aims to ensure that railways take appropriate action to limit the risk of injury to persons or damage to property, to acceptable levels. Accreditation system specifies railway safety requirements to be included in a railway safety management system by any organization seeking to demonstrate the ability to control the processes that determine the acceptability of railway safety activities. The objective of this research is to investigate the international accreditation system for railway safety management. The yield information is quite valuable to operate collaborative processes with all interfacing transport operators and undertakings to facilitate risk control across the railway system.