• Research in Mathematical Education
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• v.13 no.2
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• pp.141-150
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• 2009

This study gives opportunity for investigating how student teachers view the teaching profession and how they transfer their pedagogical knowledge into practice. The aim of the study is to investigate the teaching skills student teachers gained in the assessment of micro teaching of their peers. The participants are 30 mathematics student teachers enrolled in the teacher training program in a state university. Document analysis and semi-structured interviews are the research instruments and inferential & descriptive statistics are used for the data analysis. The findings suggest that the qualitative and quantitative peer assessments of student teachers were graded differently which results from the difference of perceptions about teaching and different conceptualizations of the teaching qualifications.

• Journal of the Korean Society of Food Culture
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• v.33 no.4
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• pp.345-353
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• 2018

This study examined how the consumers' perception of GM food affects their purchasing behavior. In addition, this study investigated how the amount of knowledge a consumer has regarding GM food affects their perception of this type of food. The quantitative research method was used to collect data. The data from a self-administered survey, which was conducted in South Korea, was analyzed using descriptive analysis, ANOVA, factor analysis, and multiple regression analysis methods. The results of the survey indicate that most respondents may have unknowingly purchased GM food. Further, the respondents reported that they likely had known about or had heard of GM food. In addition, the survey indicated that the amount of knowledge possessed by the respondents regarding GM food greatly affected their perceptions of this type of food. These findings will contribute to the current GM food market by providing the food market with additional information relating to the consumers' perceptions of GM food.

• Korean journal of food and cookery science
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• v.10 no.2
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• pp.151-160
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• 1994

The objectives of this study were to investigate the kinds and way of using traditional foods for Korean traditional events, and to identify prohibitive foods for fetus, lactating mothers, fisherman, and for sick people taking the cultural aspects and the belief of housewives in island into . account. The data for this study were collected in a survey conducted in June of 1992 in Ul-lung Do area which is one of the typical islands and has essential characters of island in Korea. The questionnaire was specifically designed to find traditional and prohibitive foods in that area. Data analysis consisted of first compiling descriptive statistics and frequencies with respect to the quantitative\ulcornerand qualitative data solicited from respondents, and X2 analysis was empolyed to assess relationship among variables. The findings of this study provide some implications regarding the impact of cultures in understanding the perceptions to traditional as well as prohibitive foods.

• Korean Journal of Child Studies
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• v.31 no.5
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• pp.131-149
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• 2010

The purpose of this study was to examine research trends in articles of preschooler peer relationships carried in domestic academic journals. This was done in an attempt to suggest alternative directions for peer relationship studies in the early childhood education sector and lay the foundation for future studies. 131 articles that appeared in seven domestic academic journals related to early childhood education were selected and analyzed in order to better understand the general trends in the filed and the specific trends in terms of their content and methods. Our results indicate that the observation method was most common in the quantitative studies, and participant observation was most prevailent among qualitative studies. As for instrumentation, international instruments were most widely utilized, and the most dominant analysis method was descriptive statistics. In terms of reliability, internal consistency was checked most often, however, the majority of the studies failed to provide any information on validity and post-hoc analysis.

• Journal of the Korea Computer Industry Society
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• v.9 no.5
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• pp.223-228
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• 2008

A case study to show MS Excel's convenient and powerful functions was conducted to test hypotheses with subway data. Quantitative variables were described using descriptive menu, and qualitative variables were described using histogram menu of a MS Excel software. Relationships were tested using regression menu, differences were tested using t-test menu, and factors were tested using variance-layout menu of a Excel software. Data input, management, and statistical analysis were done successfully with only a MS Excel software.

• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.910
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• pp.1253-1264
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• 2004

The purpose of this study is to develop clothing shopping orientation[CSO] scale reflecting the conceptual structure of CSO. For this purpose, a questionnaire composed of comprehensive 85 CSO items was developed through 2-step preliminary tests. Data was collected from two samples. One sample(n=559) was for scale development and the other sample(n=235) was for cross validity test. Descriptive analysis, correlation analysis, exploratory factor analysis, regression analysis, ANOVA, and confirmatory factor analysis were used for data analysis. For each lower-dimension within the CSO conceptual structure model, 1-2 items were selected based on the quantitative and the qualitative standards. As a result, a CSO scale composed of 31 items was developed, and reliability, construct validity, cross validity, convergent validity, discriminant validity, and criterion validity of the scale were verified. This study has significance in offering the standardized scale to both the academic and the practical fields.

• Journal of the Korean Society of Food Culture
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• v.30 no.3
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• pp.313-323
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• 2015

One of the main processes of tenderizing beef in Joseon Dynasty was chemical methods involving Apricot seeds, manchu cherry twig and leaves, bamboo skins, mulberry tree bark, mangsa (硭砂), salmiacum (磠砂), alcohol, fermented malt, and original honey. This study analyzed and compared the effect of broussonetia papyrifera, fermented malt, cherry trees, and mulberry tree bark from old cookbooks. Tenderizing beef with cherry trees was most effective in the experiment on shearing force, TPA, and electrophoresis of beef. According to sensory evaluation and electrophoresis test results, tenderized beef with mulberry tree bark was slightly more preferred over the method using cherry trees. However, in accordance with the above mentioned experiment, quantitative descriptive analysis showed that the most common tenderizing material was derived from morus alba powder.

• Culinary science and hospitality research
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• v.23 no.4
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• pp.105-115
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• 2017

Water is an essential ingredient to brew coffee. Mineral contents in the water can affect both water quality and taste quality of coffee. The effects of minerals in the water on sensory characteristics of coffee were investigated in different water samples (A: Arisu, B: Claris, C: Spring water, D: Samdasoo, E: Evian, Distilled water as control). Based on the results of quantitative descriptive analysis (QDA), there were statistically significant (p<0.01) in flavor, acidity, bitterness, sweetness, body and aftertaste according to different water samples used to brew coffee. The canonical correlation analysis of minerals (Ca, Mg, Na, K) and taste (acidity, bitterness, sweetness) indicated that there were highly correlated in the relationship between bitterness and Mg content. A strong negative relationship was shown between bitterness and acidity, sweetness. A result of preference test using hedonic scale showed an inverse linear relationship between taste quality and total mineral contents.

• Korean journal of food and cookery science
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• v.16 no.5
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• pp.416-424
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• 2000

Food waste is inevitable in any institutional food system. Although many factors contribute to plate waste, few quantitative studies of plate waste have actually been carried out. This study was undertaken to check (a) how the service style that affects the amount of plate waste, (b) the difference of plate waste between men and women and, (c) the influence of plate waste and customers'satisfaction to served meal. The survey was conducted through March 15 and April 9, 2000 by weighing the amount of plate waste and by questionnaires. Statistical data analysis was completed using the SPSS-PC program for descriptive analysis and ANOVA test. The results were as follows; (1) The largest amount, plate waste percentage measured were 19% of‘Hot alaska pollack soup’and 18% of‘Kuansh soup’respectively. (2) Amount of leftovers can be reduced if the pre-portioned serving style is changed to self-portioned serving. (3) The main reasons for leaving leftover were‘served too often’and‘disliked food’. (4) The customers'satisfaction rate was highly correlated with the leftover amounts.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.57-64
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• 2000

An optional ingredient, Gatt(Brassica juncea) was adopted to improve the quality of Dongchimi during fermentation. The final weight percentage of Gatt in Dongchimi was adjusted to 0, 3, 5, 10, or 15%, per radish. Sensory and microbiological characteristics were determined during fermentation at 10$^{\circ}C$ for 45 days. The effect was varied depending on the amounts of Gatt, but Dongchimi fermented with 5% Gatt was most favored for color, flavor, taste, and overall acceptability in sensory evaluation. According to the quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added Gatt. The fermentation retarding action of Gatt at the initial stage of Dongchimi fermentation was clearly seen as above. However, the addition of Gatt at above 15% of Chinese radish was not desirable due to the accelerated fermentation at the later stage. The general changing patterns in typical characteristics of fermentation including microbial counts were comparable with each other depending on the treatments. And favorable Dongchimi could be prepared by fermenting with 5% Gatt at the given condition.