• Journal of Family Resource Management and Policy Review
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• v.19 no.3
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• pp.41-62
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• 2015

The purpose of this study is to investigate the effects of work-family conflict and spousal support resources on parenting stress among working mothers with pre-school children. This study involved a total of 232 working mothers with children enrolled in child care centers in Seoul and Gyeonggi-do as conducting a survey. First, the higher the work-family conflict (inter-role conflict caused by the impact of work on family life), the higher the family-work conflict (inter-role conflict caused by the impact of family life on work). Moreover, the lower the level of spousal support resources (emotional spousal support resources, instrumental spousal resources), the higher the work-family conflict and family-work conflict. The level of parenting stress was higher in working mothers experiencing greater work-family conflict and family-work conflict both and lower levels of spousal support resources for parenting. Second, the number of children and the amount of work-family conflict and instrumental spousal support resources had a statistically significant impact on parenting stress. Thus, the higher the number of children, the greater the work-family conflict, and the lower the level of instrumental spousal support resources, the higher the level of parenting stress. The findings of this study highlight the relative effects of role conflicts between work and family and of spousal support resources on parenting stress in working mothers. Husbands' being involved in parenting, in particular, was identified as an important support function for healthy child-rearing by successfully combining career and family responsibilities.

• Food Science of Animal Resources
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• v.36 no.3
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• pp.300-308
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• 2016

In this study, the effects of grape seed flour on the physical-chemical properties, microbiological and sensory properties of Turkish dry fermented sausage, sucuk, was investigated. After the sausages produced with beef, beef fat, sheep tail fat and spices, they were ripened for 14 d. Then they were vacuum-packaged and stored for 80 d at 4℃. The effects of grape seed flour (GSF; 0%, 0.75%, 1.5%, 3%) on the physical-chemical properties (pH, moisture, fat, protein, free fatty acids, thiobarbituric acids, diameter reduction, ripening yield, instrumental colour), microbiological properties (total aerobic mesophilic and lactic acid bacteria, Enterobacteriaceae, mould and yeast) and sensory properties of the sausages were investigated. Grape seed flour decreased moisture, TBA, diameter reduction, instrumental colour (a, b) values and sensory analysis scores during the ripening period; it also decreased TBA, instrumental colour (L, a, b) values, total aerobic mesophilic and lactic acid bacteria counts during the storage period. It was concluded that grape seed flour has a potential application as an additive in dry fermented sausages.

• Journal of Korean Society on Water Environment
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• v.21 no.3
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• pp.219-229
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• 2005

The analytical methods for dioxins in water sample from wastewater to tap water were reviewed. For extraction method, liquid-liquid extraction (LLE) has been widely used, however, this process needs too much time and man power. New approach including solid phase extraction (SPE) is now applicable to large volume of water sample with high extraction efficiency. Column clean up in classical analytical methods were very complex and time consuming procedures during decade. Modifications were tried to decrease solvent and reagents volume. Moreover, use of column connection method has been demonstrated in the environmental matrices. Instrumental configurations also have been improved, in which GC/MS/MS with large volume injection approach can analyze picogram levels. Absolute sensitivities of HRMS increased compared to old versions of double focusing sector type mass spectrometers. Based on these analytical evolutions during last 10 years, we tried to optimize the analytical method for dioxins in water sample from sample extraction to instrumental analysis.

• Journal of Family Resource Management and Policy Review
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• v.23 no.2
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• pp.61-78
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• 2019

The purpose of this study was to examine the resource transfer process from female baby boomers to their children who have gotten married or plan on getting married. The following research questions were explored. (1)To what extent have female baby boomers been transferring their resources to their children supporting marriage or vice versa? (2)What are the opinions of female baby boomers on future resource transfer plans to their children? (3)What are the opinions of female baby boomers on supporting themselves in their old age, and those of their children on supporting their aging parents? In-depth interviews were conducted with 11 female baby boomers who were born between 1955 to 1963. A case study research method was used to analyze the interview results. The findings were as follows. First, economic resource was the most common type of resources that the interviewees transferred to their children. Those who could not transfer their economic resources instead transferred their instrumental resources. Second, it was anticipated that the current trend of interviewees' resource transfers would be similar in the future. In other words, those who used to transfer a large amount of economic resources to their children showed their willingness to do the same in the future. Third, the interviewees did not expect support from their children, but rather were trying to prepare for their old age by themselves. Based on the overall results, the female baby boomers' transferring economic resources to their children implied that they took responsibility for their children. This appears to stem more from to altruistic motivation than reciprocal motivation. Moreover, it can be cautiously concluded that female baby boomers have different perspectives on the transfer of their resources from male's since the interviewees had different opinions on it from their husbands'.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.466-472
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• 2015

A rapid and simple analytical method, using liquid chromatography tandem mass spectrometry (LC-MS/MS), was developed to detect myo-inositol (MI) in infant formulas. For protein removal: acid hydrolysis and lipid removal through organic solvent extraction. The operating conditions for instrumental analysis were determined based on previously reported analogous methods that used LC-MS/MS. Quantitative analysis was used for the detection limit test, infant formula recovery test, and standard reference material (SRM) 1849a to verify the validity of our LC-MS/MS analytical method, which was developed to quantify MI. For validation, the results of our method were compared with the results of quantitative analyses of certified values. The test results showed that the limit of detection was 0.05 mg/L, the limit of quantitation was 0.17 mg/L, and the method detection limit was 17 mg/kg. The recovery test exhibited a recovery between 98.07-98.43% and a relative standard deviation between 1.93-2.74%. Therefore, the result values were good. Additionally, SRM 1849a was measured to have an MI content of 401.84 mg/kg and recovery of 98.25%, which is comparable to the median certified value of 409 mg/kg. From the aforementioned results, we judged that the instrumental analysis conditions and preparation method used in this study were valid. The rapid analytical method developed herein could be implemented in many laboratories that seek to save time and labor.

• Food Science of Animal Resources
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• v.38 no.5
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• pp.927-935
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• 2018

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of $L^*=75.0$, $a^*=1.3$, and $b^*=8.7$. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter ($r^2=0.7283$) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.

• Carbon letters
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• v.28
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• pp.111-115
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• 2018

• Proceedings of the KIEE Conference
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• 2008.07a
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• pp.1716-1717
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• 2008

The spillway gate is the most important facility of the multi-purpose dam. we usually use various sensor and conversion technique to control the gate. In this study, we mathematically analyze the instrumental errors on the different winch types. And we will briefly explain the measurement methods used on a gauge for a spillway gate and the calculation method of the discharge water volume.

• Food Science of Animal Resources
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• v.37 no.6
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• pp.823-832
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• 2017

The objective of this study was to determine the effect of aging method (dry or wet) and time (20 d or 40 d) on physical, chemical, and sensory properties of two different muscles (top round and shank) from steers (n=12) using an electronic tongue (ET). Moisture content was not affected by muscle types and aging method (p>0.05). Shear force of dry aged beef was significantly decreased compared to that of wet aged beef. Most fatty acids of dry aged beef were significantly lower than those of wet aged beef. Dry aged shank muscles had more abundant free amino acids than top round muscles. Dry-aging process enhanced tastes such as umami and saltiness compared to wet-aging process according to ET results. Dry-aging process could enhance the instrumental tenderness and umami taste of beef. In addition, the taste of shank muscle was more affected by dry-aging process than that of round muscle.

• Korean Journal of Childcare and Education
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• v.12 no.5
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• pp.47-69
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• 2016

The purpose of this study was to examine teaching competency for character education of early childhood teachers and their demands to improve their capacities. 152 kindergarten and child care teachers responded to 30 survey questionnaires, which included 3 sub-factors(commutative, practical, instrumental) of teaching competency for character education of the teachers, as well as 16 detailed components, designed to check their current competency for character education and to investigate the priority elements that they desired to improve. The data were analyzed based on the Borich request formula, the locus for focus model, and the independent sample t-test across the teacher groups. The results were as follows: Firstly, the most highly demanded teaching competency by the teachers was using tools interactively for character education. And the teachers, among the sub-elements, requested (a) recording and evaluating character education systematically, (b) using local or national resources, (c) planning member's participation, and (d) performing character education related activities systematically. Secondly, more new teachers demanded instrumental competency and answered the need of parents' participation among the sub-elements, more than the more experienced teachers, respectively. The study discussed the implications of promoting early childhood teachers' teaching competency for character education.