• Journal of Digital Convergence
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• v.11 no.9
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• pp.239-246
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• 2013

The purpose of this study was to identify the effects of family resilience on the positive attitudes toward a children with disabilities of non-disabled siblings. For this purpose, a survey data was collected from 110 siblings with disabled children. The general characteristics of the parent questionnaire, and the general characteristics of a child with a disability, non-disability sibling's general characteristics, be receptive attitude, consisted of family resilience, and the data were analyzed by frequency analysis, descriptive statistics, t test, ANOVA and regression analysis by SPSS 18.0. Structural equation was used for black AMOS18. The results of the measurement analysis were summarized as follows: 1. family resilience showed positive correlation with positive attitudes toward a children with disabilities of non-disabled siblings. 2. as a result of regression analysis for find out influence of family resilience on the positive attitude of non-disabled siblings, family resilience was statistically significant influence factors, which 50%, 50% explanatory power. In conclusion, these results reinforce the important of considering family context as a contributor to the positive attitudes toward a children with disabilities of non-disabled siblings, so it could be suggested that family resilience needs to be improve.

• Journal of Animal Science and Technology
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• v.51 no.4
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• pp.329-336
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• 2009

The objective of this study was to investigate the relationship between measurements of color and water-holding capacity (WHC) in pork loin. A total of 419 pork loins were sampled from crossbred (Landrace$\times$Jeju native black pig) F2 pigs at a commercial slaughter house. Meat color measurements (CIE $L^*$, $a^*$, $b^*$), chroma ($C^*$) and hue angle (h) were measured with the Minolta Chromameter and WHC was measured by filter paper fluid, drip loss and cooking loss. Also pH, moisture content and crude fat content were measured at 24 hr postmortem. CIE $L^*$, $b^*$ and h values had positive correlation with drip loss (r=0.52, 0.42), but CIE $a^*$ and $C^*$ values were not related to drip loss. Results showed that CIE $L^*$, $b^*$, and h color system was better than CIE $L^*$, $a^*$, $b^*$ color system to predict WHC, especially drip loss. pH was negatively correlated to drip loss (-0.42) and CIE $L^*$ (-0.67). Although CIE $L^*$ and pH were correlated to drip loss, the accuracy of their estimates for drip loss was 27% and 17%, respectively. Consequently, it was confirmed that meat color and WHC were not perfectly related and suggested that CIE $L^*$, $b^*$, and h color space should not be used independently to predict WHC of pork loin.