• Clinical and Experimental Reproductive Medicine
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• v.26 no.3
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• pp.399-405
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• 1999

Objective: In the preparation of ICSI, cumulus and corona cells should be removed from the oocytes by using a combination of enzymatic (hyaluronidase) and mechanical (pipetting) methods. But little is known about the effects of different degrees of oocyte denudation and incubation time between denudation and sperm injection on the outcomes of ICSI. The aim of this study was to evaluate the effects of varying the degrees of oocyte denudation and the lengths of incubation time from denudation to sperm injection on the outcomes of ICSI. Methods: In experiment 1, patients (oocytes) were grouped into group A and B according to the degree of denudation, complete and partial, respectively. In experiment 2, patients (oocytes) were grouped into group I, II and III according to the length of incubation time of denuded oocytes until sperm injection as < 1, $1{\sim}2$ and >2 hours, respectively. Results: There was no significant difference between the degree of oocyte denudation on the survival, fertilization and development rates after ICSI procedure. In case of the incubation time of denuded oocytes until ICSI, survival rates was higher in group III (83.1 %) than in group I (61.5%, p<0.05) or group II (64.3%). However no statistically significant differences were found between incubation time and fertilization or development rates. Conclusions: This study reveals that the outcomes of ICSI are not affected by the degree (complete or partial) of oocyte denudation. However, the denuded oocytes with incubation period of more than 2 hours show better outcomes of ICSI than those with the incubation period of less than 2 hours.

• Journal of Oral Medicine and Pain
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• v.24 no.1
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• pp.95-106
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• 1999

This study was performed to investigate the age distribution with tooth calcification and degree of eruption of permanent teeth. For the study, healthy 184 patients from 5 to 19 years old without any previous serious dental treatment were randomly selected, and intraoral standard films and dental casts were taken for evaluation of stage of calcification and degree of eruption, respectively. Tooth calcification of 13 stages, designed by the author based on the Nolla's classification and eruption level of 4 or 5 degree was used. Data were processed by SAS/Stat program and the obtained results were as follows; 1. The age of root completed with open apex in lower posterior teeth were 13.8 years for first premolar, 14.0 years for second premolar, 10.5 years for first molar, and 14.2 years for second molar. There were no significant difference between right and left side. 2. As for the sequence of eruption, first molar was the first teeth erupted in upper arch, while central incisor was the first teeth in lower arch. In general, eruption of lower teeth were slightly earlier than the corresponding teeth of upper arch. 3. There were no difference of age of the same stage of development between Nolla's and the author's classification. From the results, the author's classification can be used for estimation of age with more finely in age of 8 to 15 years old. 4. Multiple regression equations for age with Nolla's(Ns) and the author's(Ks) classification of tooth calcification, and degree of eruption(DE) were as follow; Age(by #34) = 7.55 + 0.76Ks34 + 0.80DE34 - 0.72Ns34 Age(by #35) = 7.10 + 0.81Ks35 + 0.6IDE35 Age(by #37) = 6.61 + 0.82Ks37 + 0.5IDE37. Age(by #44) = 7.02 + 0.62Ks44 + 0.82DE44 Age(by #45) = 8.04 + 0.93Ks45 + 0.64DE45 - 0.89Ns45 Age(by #47) = 6.40 + 0.86Ks47 + 0.56DE47.

• Journal of Korean Home Economics Education Association
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• v.4 no.1
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• pp.17-30
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• 1992

This study aims at finding a new home economics education with will include male students as its teaching objects, and then providing home economics teachers with useful materials. For this purpose I examined the curriculum of foreign home economics education and analized male and female secondary school students’and their recognition and demand to the home economics education. Investigated persons are male and female students of the first year of 3 sendary schools and their parents in Seoul, who are choosen by menas of random sampling. The items analysis of questionnaires was performed by means of random sampling. The items analysis of questionnaires was performed by means of SPSS. The results are marked with percentage and the significance level is verified by t and X(sup)2 analysis methods. The results obtained from the items analysis are as follows：1 According to the increasing number of female employees, the mechanization of household affaires, and so on, male students and male parents got to realize the necessity of home economics education and the importance of men and women’s cooperation to lead a family life. 2. It is shown that the goal of home economics deucation must be to form a right value point of the family life and family. This fact implies that many examinees regards the home economics education in the moral point of view. 3. In the necessity degree according to each field of the home economics education curriculum, moral and social aspects such as family relationship, home management & economics, human development and bringing up are regarded more important than household affairs and the related technical aspects. 4. In the difference between groups to the necessity degree according to each field of the home economics education curriculum, there are few differences between male and female parents, but there are many differences between male and female students. Male students regards the contents of the home economics education curriculum less necessary than female students. Especially in the field of clothing, residence, human development and bringing up, the difference between male and female students is obvious. 5. The necessity degree of the contents related to environmental pollution, saving of energy and resources, utilizing of computer, etc. is very high.

• Culinary science and hospitality research
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• v.11 no.1
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• pp.119-134
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• 2005

This thesis studied the factor of participation motives and the degree of satisfaction of the participants in culinary skill competitions and their effectiveness. In addition, this thesis has an aim to offer profitable materials on the basis of demonstrative analysis emphasizing the study on how many factors of satisfaction should be motivated by participation effect. This thesis restricted cookers within those who had participated in a cooking contest so that it could possibly measure the motive of participation and satisfaction. This thesis investigated 115 cookers by questionnaires, of which 102 available materials were used for statistical processing to perform this study. As for the periodical interval, this thesis was performed from Feb 14, 2005 to Feb 21, 2005. First, from the motive of participation, 13 variables are analyzed into 3 factors such as the factor of social recognition, the factor of speciality, and the factor of self-development & self- realization. The factor of speciality, and the factor of self-development & self-realization. The factor as a motive of participating in skill competition affects effectiveness meaningfully. Second, total three factors were extracted from the degree of satisfaction which consisted of 13 variables. They included the psychological satisfaction and satisfaction with the judges in competitions. One limitation of this study is that the population of the survey was limited to those who had participated in a contest. Thus, the findings of this study may not be generalizable for other cases. It is clear that further research is needed to collect more in-dept data from other similar competitions as a effort to extend its application to other studies.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.140-150
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• 2018

In this study, effects of microground coffee on the quality characteristics and acceptability of instant coffee with probiotics were investigated. A central composite design with two factors (roasting degree and dose of microground coffee) was used and ranges of roasting degree and dose were 30~50 (L value) and 5~10% respectively. Aroma preference, sweetness intensity, bitterness intensity, acidity intensity, body intensity and overall acceptability were evaluated as sensory characteristics and quadratic regression models of all the properties were significant. Especially in aroma preference and overall acceptability, the higher roasting degree and dose of microground coffee, the more aroma preference and overall acceptability of the coffee increased. And this results accorded with the object of this study to increase aroma preference and overall acceptability by blending microground coffee with instant coffee. On the other hand, 129 of aroma compounds were detected in instant coffee with microground coffee but 2,5-dimethyl-pyrazine, ethyl-pyrazine and furfural were significant in quadratic regression models. The optimal conditions were predicted by response surface methodology and desirability function approach and the optimal conditions of roasting degree and dose of microground coffee were 30(L value), 8.4%(w/w) respectively to maximize 2 sensory characteristics (overall preference, aroma preference) and 3 aroma components (2,5-dimethyl-pyrazine, ethyl-pyrazine, furfural).

• The Microorganisms and Industry
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• v.20 no.2
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• pp.46-48
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• 1994

The aim of the sutdy is to collect a variety of wild yeasts from different regions in Korea and in different seasons and to account for the natural patterns of regional and seasonal variation that they display. From the specimens collected in this study, more useful strains are expected to be discovered, which can be cultivated and utilized fro industrial development. The study attempts to determine the degree to which utilizable yeasts can be applied in brewing, confectionary, baking, the manufacture of medicine, and as feed yeast. Such findings would contribute not only to the development of academic research, but would also be important in obtaining raw material that can be applied in our daily lives and in industrial development in response to the demands of the times.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.4
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• pp.596-608
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• 2003

Weaning is a complex phase when the mammal suffers the action of different stressors that contribute to negatively affect the efficiency of the intestinal mucosa and of the whole local integrated system, that acts as barrier against any nocuous agent. The components of this barrier are mechanical, chemical, and bacteriological; immunological and not. The development of contact with a saprophyte microflora and the maintenance of feed intake after the interruption of motherly nutrition are essential for the maturation of an equilibrated local immune function and for a functional integrity of villi. Opportunities and limits of some dietary strategies that can contribute to reduce negative effects of weaning on health and performance are discussed. Knowledges on the possible mechanism of action of probiotics are upgraded, particularly for their supposed role in the balance between different immune functions (effectory/regulatory). Some tools to control pathogen microflora are reviewed (acids, herbs, immunoglobulin sources) and practical feeding systems are proposed.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.11a
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• pp.13-14
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• 2014

Ultra high performance concrete (UHPC) consists of cement, silica fume (SF), sand, fibers, water and superplasticizer. Typical water/binder-ratios are 0.15-0.20 with 20-30% of silica fume. The development off properties of hardening UHPC relates with both hydration of cement and pozzolanic reaction of silicafume. In this paper, by considering the production of calcium hydroxide in cement hydration and its consumption in the pozzolanic reaction, a numerical model is proposed to simulate the hydration of UHPC. The degree of hydration of cement and degree of reaction of silica fume are obtained as accompanied results from the proposed hydration model. The properties of hardening UHPC, such as degree of hydration of cement, calcium hydroxide contents, and compressive strength, are predicted from the contribution of cement hydration and pozzolanic reaction. The proposed model is verified through experimental data on concrete with different water-to-binder ratios and silica fume substitution ratios.

• Journal of Agricultural Extension & Community Development
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• v.11 no.1
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• pp.125-137
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• 2004

The objectives of this investigation were 1) to measure the level of customers satisfaction in agricultural E-Commerce, 2) to identify the variables affecting customer satisfaction, and 3) to suggest ways to improve the level of user satisfaction in agricultural E-Commerce. The major findings of the research can be summarized as follows: 1) The result of ANOVA showed that there is no significant difference in the degree of customer satisfaction among groups of demographic characteristics such as gender. age, marriage, job, the level of education and the level of income. 2) The results of multiple regression analysis showed that four variables had significant effects on the degree of customer satisfaction: internet environment, product information, security, and price. Moreover, the six variables included in this study explained 61.5% of the degree of customer satisfaction.

• Fashion & Textile Research Journal
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• v.6 no.3
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• pp.384-392
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• 2004

The purpose of this study is in development of effective filter-type polymer adsorbent for removal of pollutants from wastewater by UV irradiation graft polymerization. Photografting of acrylic acid (AA) on polypropylene (PP) nonwoven fabric using benzophenone (BP) as a photosensitizer was investigated. Inhibition of homopolymerization was achieved by adding various concentrations of $FeSO_4{\cdot}7H_2O$, $CuSO_4{\cdot}5H_2O$ and Mohr's salt. As AA concentration was increased, the degree of grafting was increased as to a specific value and then decreased, and the effect of BP concentration showed the same tendency. It was also found that the degree of grafting increased with reaction time and reaction temperature. Addition of the polyfunctional monomers and $H_2SO_4$ to the grafting system accelerated the photografting. The melting temperature, molecular weight and breaking stress and breaking strain were decreased with the increase in the degree of grafting.