• 한국학교ㆍ지역보건교육학회지
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• 제14권1호
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• pp.13-24
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• 2013

Background & Objectives: The aim of the study was to investigate characteristics and relationship among University students' attitude to reproductive health, value of marriage and children Methods: With a descriptive survey design, a self-report study was conducted and collected 470 responses from university students in Chungcheongnam-Do. Descriptive statistics, t-test, ANOVA, and Pearson's correlation coefficients were used to analyze data. Results: It was found that there were significantly different in attitude to reproductive health according to the following variables: age(F=2.91, p<.05), college(F=2.49, p<.05), sexual experience(t=7.54, p<.001). value of marriage was significantly different according to gender(t=-7.05, p<.001), college(F=4.42, p<.05), plan to marriage(t=-5.58, p<.001) and plan to having children(t=-4.30, p<.001). Value of children was significantly different according to gender(t=4.52, p<.001), plan to marriage(t=-4.30, p<.001) and plan to having children(t=6.33, p<.001). Attitude to reproductive health was significantly correlated with value of marriage(t=6.33, p<.001), value of marriage was significantly correlated with value of child(r=.224, p<.01). Conclusion: These results suggest that education for improving attitude to reproductive health, value of marriage and child are necessary to overcome low fertility. In addition, it is needed to further research and at the national level policy.

• 응용통계연구
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• 제26권5호
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• pp.797-806
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• 2013

메타분석은 이전의 연구들의 결과를 결합하기 위해 많은 분야에서 널리 사용된다. 메타분석 방법들 중에 p-value의 통합은 가장 단순한 방법이며 Tippett (1931), Fisher (1932) Stouffer 등 (1949) 등이 p-value를 통합하는 다양한 방법들을 제안하였다. 이 논문에서 우리는 지수분포에 기초한 새로운 p-value의 통합 방법을 제안하였다. 또한, 몬테카를로 모의시험 연구를 통해 제안된 방법과 이전의 방법들의 검정력을 비교하였다.

• 한국항해항만학회지
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• 제32권4호
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• pp.271-277
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• 2008

When performing steering by an autopilot (automatic steering gear), a sensitivity adjustment is mainly determined by P value and D value. These values differ in the optimal combination by model of ship and external forces. This research was carried out simulation case studies and examined movement of Pure Car Carrier, which easily received ship by wind pressure influence in low speed We investigated the relation of horizontal migration(transfer) of ship's body and P-D value. Based on it, four parameters of P-D at approaching berth could be suggested Hence there were suggestions of parameters; Distance to maximum lee point, Time to maximum lee point, Time to return to original course and Time to 300th second. The correlation of these parameters and P-D value were also considered. As a result, we think that this index, like formulated P-D, leads to an easy and safe navigation by utilizing these indices.

• 한국식품영양과학회지
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• 제30권3호
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• pp.388-394
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• 2001

This study was conducted ton investigate the mineral contents of commercial baby foods. Samples were classified into 4 groups; powdered formula, baby juice product (domestic), juice and paste products (imported) and soymilk-based formula. We analyzed Ca, P, Mg, Na, K, Fe, Cu, Zn contents by atomic absorption spectrophotometer after dry-ashing. The difference of analyzed value versus labeled value and Ca/P ratio of analyzed value were calculated. The difference (%) of analyzed value on the labeled value was Ca: 98.6, P: 121.8, Mg: 146.1, Na: 87.4, K: 104.3, Fe: 104.8, Cu: 120.2, Zn: 109.8 in powdered formula, Mg showed the highest difference among the elements. The Ca/P ratio of powdered formula was 1.41 (1.70-1.99). Baby juice products (domestic) were fortified Ca, Fe and the difference (%) of analyzed value on labeled value of Ca and Fe contents was 131.8, 110.2, respectively. The Ca/P ratio of these was 2.36 (1.64-3.71). Differently the domestic products, imported juice and paste products were not fortified Ca, Fe and its Ca/P ratio was 0.38(0.14-0.59). The difference (%) of analyzed value on the labeled value was Ca: 110.2, Mg: 179.5, Na: 83.7, K: 87.8, Cu: 107.8, Fe: 219.8, Zn: 100.5, P: 126.6 in soymilk-based formula, Fe showed the highest difference among the elements. The Ca/P ratio of soymilk-based formula was 1.17 (1.04-0.39).

• 한국식품조리과학회지
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• 제5권2호
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• pp.9-17
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• 1989

This study was carried out in order to study the emulsifying properties of kidney bean protein isolate. Kidney bean protein isolate was tested for the purpose of finding out the effect of pH, addition of NaCl, and heat treatment on the solbulity and emulsion capacity, emulsion stability, surface hydropobicity and emulsion viscosity. The results were summarized as follows. 1 The solubility of kidney bean protein isolate was affected by pH and showed the lowest value at pll 4.5 which is isoelectric point of kidney bean isolate. When the kidney bean protein isolate was heated, the highest value observed at pH 2 and pH 7 was 96.11%, 97.41% respectively. 2. The emulsion capacity of kidney bean protein isolate was not significantly different with each pH. With addition of NaCl, emulsion capacity decreased steadily. When heated thr highest value observed at pH 2 and pH 7 was 82.91 ml oil/100 mg protein ($60^{\circ}C$), 82.08 m1 oil/100 mg protein ($80^{\circ}C$) respectively. 3. The emulsion stability was significantly higher at pH 4.5 than that of pH 2 and pH 7 (p 0.05) When NaCl was added, emulsion stability was generally increased after 2hrs. When heated, the highest value observed at pH 2 and pH 7 was 21.25% ($80^{\circ}C$),23.7%($100^{\circ}C$) respectively after 2hrs. 4. Surface hydrophobicity increased sharply as 0.2 M NaCl was added to pH 4.5. When heated, the surface hydrophobicity increased as the temperature increased. 5. The highest value of emulsion viscosity was observed at pH 4.5 and pH 7 when 0.2 M NaCl was added. Under heat treatment, the highest value was 48,000 cps at pH 4.5 ($40^{\circ}C$). In the case of pH 7, the highest value was 105,000 cpa at $100^{\circ}C$.

• 한국식품조리과학회지
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• 제9권1호
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• pp.43-51
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• 1993

Buckwheat protein isolate was tested for the effects of pH, addition of sodium chloride and heat treatment on solubility, emulsion capacities, emulsion stability, surface hydrophobicity, foam capacities and foam stability. The solubility of buckwheat protein isolate was affected by pH and showed the lowest value at pH 4.5, the isoelectric point of buckwheat protein isolate. The solubility significantly as the pH value reached closer to either ends of the pH, i.e., pH 1.0 and 11.0. The effects of NaCl concentration on solubility were as follows; at pH 2.0, the solubility significantly decreased when NaCl was added; at pH 4.5, it increased above 0.6 M; at pH 7.0 it increased; and at pH 9.0 it decreased. The solubility increased above $80^{\circ}C$, at all pH ranges. The emulsion capacity was the lowest at pH 4.5. It significantly increased as the pH approached higher acidic or alkalic regions. At pH 2.0, when NaCl was added, the emulsion capacity decreased, but it increased at pH 4.5 and showed the maximum value at pH 7.0 and 9.0 with 0.6 M and 0.8 M NaCl concentrations. Upon heating, the emulsion capacity decreased at acidic pH's but was maximised at pH 7.0 and 9.0 on $60^{\circ}C$ heat treatment. The emulsion stability was the lowest at pH 4.5 but increased with heat treatment. At acidic pH, the emulsion stability increased with the increase in NaCl concentration but decreased at pH 7.0 and 9.0. Generally, at other pH ranges, the emulsion stability was decreased with increased heating temperature. The surface hydrophobicity showed the highest value at pH 2.0 and the lowest value at pH 11.0. As NaCl concentrationed, the surface hydrophobicity decreased at acidic pH. The NaCl concentration had no significant effects on surface hydrophobicity at pH 7.0, 9.0 except for the highest value observed at 0.8 M and 0.4 M. At all pH ranges, the surface hydrophobicity was increased, when the temperature increased. The foam capacity decreased, with increased in pH value. At acidic pH, the foam capacity was decreased with the increased in NaCl concentration. The highest value was observed upon adding 0.2 M or 0.4 M NaCl at pH 7.0 and 9.0. Heat treatments of $60^{\circ}C$ and $40^{\circ}C$ showed the highest foam capacity values at pH 2.0 and 4.5, respectively. At pH 7.0 and 9.0, the foam capacity decreased with the increased in temperature. The foam stability was not significantly related to different pH values. The addition of 0.4 M NaCl at pH 2.0, 7.0 and 9.0 showed the highest stability and the addition of 1.0 M at pH 4.5 showed the lowest. The higher the heating temperature, the lower the foam stability at pH 2.0 and 9.0. However, the foam stability increased at pH 4.5 and 7.0 before reaching $80^{\circ}C$.

• 한국조리학회지
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• 제22권8호
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• pp.78-88
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• 2016

This study conducted to find influences of selection attributes on consumer satisfaction as perceived by low-cost restaurant visiter by considering personal value. Developed survey was distributed and 428 sample who visited the low-cost franchise restaurant were employed the statistical analyze. The internal value and the external value included individual value in order to estimate the influence of the choice factor of the low-cost franchise restaurant on the quality of the product, and the choice factors were consisted of 3 variables that are quality, accessibility and service. Regression analysis was conducted to verify the relationships among the variables. As a result, the internal value (${\beta}=.236$, p<.0.01), and external value (${\beta}=.352$, p<.001) have the significant positive relationships with respect to quality. Second, the external value (${\beta}=.305$, p<.001) has the positive relationship with regard to accessibility, but the internal value has no significant relationships with level of accessibility. Third, the internal value (${\beta}=.828$, p<.001) has the significant positive relationship with regard to service, but there was no significant influences between external value and service in this study. Fourth, the internal value (${\beta}=.472$, p<.001), the external value (${\beta}=.479$, p<.001) were critical antecedents of the quality. Last, while quality (${\beta}=.858$, p<.001) has significant positive relationship with satisfaction, but it didn't show any relationships with accessibility and service.

• 한국운동역학회지
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• 제16권3호
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• pp.117-124
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• 2006

The modern convenient life formed by industrial development becomes lack of exercise and takes an interest in diet. Specially, professional walking shoes is developed as people take an interest in jogging, Those shoes, professional walking shoes or Dietshoes, increase exercise effects by change of heel types. Therefore, this study investigated motility effects by EMG experiment in order to measure Muscle Activities (MA) while wearing diet shoes (backless). Experiment was conducted by EMG measurement, from calf (gastrocnemius muscle), thigh (vastus muscle) and waist (erector spinae muscle), of 12 high school students. Exercise effects between the two shoes were analyzed by EMG (MF; Median Frequency, MPF; Mean Power Frequency, ZCR; Zero Crossing Rate). Results showed that the Dietshoes(MF: 48.21Hz, MPF: 65.0Hz, ZCR: 100.6Hz) had larger EMG value than that of Normal shoes(MF: 40.47Hz, MPF: 58.04Hz, ZCR: 82.09Hz). Also, in MA, the highest activities are showed in the calf, the second one is in waist, and last one is in thigh during gate. ANOVA between shoes in measurement parts showed significant effects in MF (gastrocnemius: p-value=.022, vastus laterals: p-value=.037, erector spinae: p-value=.082), MPF (gastrocnemius: p-value=.032, vastus laterals: p-value=.046, erector spinae: p-value=.090), and ZCR (gastrocnemius: p-value=.000, vastus laterals: p-value=.004, erector spinae: p-value=.134). And MA of Dietshoes is higher than that of Normal shoes, and decreasing rate of MA in Dietshoes is less than that of Normal shoes. Thus, this study validates exercise effects of Dietshoes.

• 한국조리학회지
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• 제19권3호
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• pp.218-233
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• 2013

본 연구는 커피전문점 서비스품질이 지각된 가치와 행동의도에 미치는 영향 관계를 파악하기 위하여 통계프로그램 SPSSS 18.0을 이용하여 부산지역 대학생 237명을 대상으로 빈도분석, 요인 및 신뢰도 분석, 상관관계분석, 회귀분석을 실시하였다. 가설검정을 위한 다중회귀분석에서는 서비스품질 4개요인 중 종사원의 신뢰감, 커피의 본원적 특성은 심미적 가치에 유의한 영향을 미치지 않는 것으로 나타났고, 커피이외의 메뉴특성(${\beta}$=.293, p<.001)과 물리적 환경(${\beta}$=.293, p<.001)은 유의하게 분석되어 연구가설은 부분 채택되었다. 그리고 서비스품질이 실용적 가치에 미치는 영향에서는 종업원 신뢰감은 (${\beta}$=.264 p<.001), 커피의 본원적 특성은 (${\beta}$=.463, p<.001), 커피이외의 메뉴특성(${\beta}$=.139, p<.05)과 물리적 환경(${\beta}$=.110, p<.05) 모두 유의하게 분석되어 연구가설은 채택되었다. 그리고 서비스품질이 행동의도에 미치는 영향에서는 종업원의 신뢰감은 (${\beta}$=.262 p<.001), 커피의 본원적 특성은 (${\beta}$=.411, p<.001), 커피이외의 메뉴특성(${\beta}$=.157, p<.01)과 물리적 환경(${\beta}$=.137, p<.05) 모두 유의하게 분석되어 연구가설이 채택되었다. 또한 지각된 가치가 행동의도에 미치는 영향에서는 심미적 가치(${\beta}$=.265 p<.001), 실용적 가치(${\beta}$=.536, p<.001), 모두 유의하게 분석되어 행동의도와의 인과관계를 확인할 수 있었다.

• Communications for Statistical Applications and Methods
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• 제10권2호
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• pp.277-289
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• 2003

We propose modified exact inferential methods in logistic regression model. Exact conditional distribution in logistic regression model is often highly discrete, and ordinary exact inference in logistic regression is conservative, because of the discreteness of the distribution. For the exact inference in logistic regression model we utilize the modified P-value. The modified P-value can not exceed the ordinary P-value, so the test of size $\alpha$ based on the modified P-value is less conservative. The modified exact confidence interval maintains at least a fixed confidence level but tends to be much narrower. The approach inverts results of a test with a modified P-value utilizing the test statistic and table probabilities in logistic regression model.