• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2011.06a
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• pp.85-86
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• 2011

On 7 December 2007, the Hebei Spirit, a 260,000 dwt VLCC, anchored near Korea's Daesan Port, was collided with a passing crane-carrying barge Samsung1, which was under tow of two tugs Samsung T5 and Samho T3. In this study, the behaviour of Hebei Spirit at the time of the accident has been reproduced and analyzed by simulation. This study precedes the study for the investigation of any available countermeasures for Hebei Spirit to prevent the accident. The simulation has been done only for Hebei Spiri and the motion of Samsung barge is just given with recorded AIS data. Dynamic characteristics of Hebei Spirit have been modeled based on empirical data and her sea trial data. Effects of current, wave and wind are also estimateed using empirical formula. Considering uncertainty of environmental condition and control of Hebei Spirit, simulation has been done by varying engine control method and holding power coefficients of the anchor. Finally, based on simulations, the most plausible scenario on the state of anchor and engine control could cause real accidents.

• Management & Information Systems Review
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• v.30 no.4
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• pp.511-537
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• 2011

The start-up program of service company is able to give the positive effect to the job creation and growth but actually the rate of success for start-up program in service industry low and thus the effective support program is required. Recently, it is required that entrepreneurial spirit for success of start-up program in service industry. We examined entrepreneurial spirit between participation motivation in service industry. The results are as follows. As a result of survey for education program participant, it was found that 4 causes of Entrepreneurial Spirit such as innovation thought, market-oriented thought and art-oriented thought, management thought are all significant and especially, the effect of management thought showed somewhat high level in entrepreneurial spirit. Hereafter, this study may help to guide the motivation of preliminary entrepreneurs as food & beverage, restaurant business, retailer, other service industry.

• Journal of Digital Convergence
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• v.16 no.12
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• pp.395-405
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• 2018

The purpose of this study was to develop a structural equation model on the relationships among cultural tendency, social maturity, community spirit and multicultural perception of nursing students. The survey was performed on 395 nursing students in two universities. Data were collected using a structured questionnaires and analyzed with SPSS 22.0 and Amos 22.0 program. Individualism, social maturity and community spirit showed a direct effect on multicultural perception. And community spirit and Social maturity work as complete mediators in the relationship between collectivism and multicultural perception. These variables explained 59.2% of acts towards multicultural perception. The results of this study suggest that development of programs enhancing proper personalities like community spirit for nursing students.

• Korean Journal of Culture and Social Issue
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• v.14 no.1_spc
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• pp.469-485
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• 2008

The purpose of the present study was to see through literature review if Korean formal schooling plays role in enhancing community spirit on the part of students. Seen as quite relevant to community spirit, moral schooling, students' volunteer activities and their evaluation of the Korean society were examined. Results indicated that Korean schooling orients itself to instrumental functions for personal goals rather than heightens community spirit of students. Moral schooling remains formal and superficial, and students' volunteer activities are mandatory in nature for getting good marks. Further, students' evaluation of their school, Koreans and the Korean society are quite negative. In conclusion, methods for enhancing community spirit were discussed.

• Journal of the Korean Society of Food Culture
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• v.3 no.3
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• pp.219-243
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• 1988

The sacrificial rite has its origin in the old China's primitive folkways faith based upon animism (B.C. 25c). From the animistic faith, Confucianism made its appearance in B.C. 551. Inevitably, the procedure of Confucian sacrificial rite was developed on the basis of the preceding primitive faith. In Korean culture, the god of Chinese Confucianism introduced to Korea in A.D. 108 was mixed properly with that of Buddhism imported in A.D. 372. Traditionally, Korean primitive religion (from B.C. 10c to B.C. 2c) was the sacrificial rite practiced by 'shaman.' The 'shaman' who was able to utilize ecstasy for the good of community was gods itself, and naturally the main form of the sacrificial rite was an exorcism with a sacrificial offering (food). After Korean primitive religion had been grafted to Buddhism and Confucianism, the character of Korean culture had to become compound. The most essential conception in sacrificial rite is a discrimination of a ghost, one is the evil spirit and the other is the good spirit. According to this conception, the good spirit is a spirit which ascended to heaven, in contrast, the evil spirit is a one which did not ascend to heaven and dispersed into this world. The sacrificial rite is a method to help the evil spirit ascend to heaven or to prevent harms from it. The mode of sacrificial rite especially the dead ancestor worship was transmitted from generation to generation as a purpose of the wealth and honors of descendants. Descendants believed that the evil spirit would not harm them only after receiving sufficient food and the right sacrifice. As a result, the sacrificial rite food was the sign of filial piety and a compensation for the evil spirit. How did the Korean religious culture which was consisted of three different religions-Shamanism, Buddhism. Confucianism-be combined and transformed? The author focused the mixture and transformation of the procedure of sacrificial rite and the arrangement of sacrificial food in each religion. In this thesis, the author studied first, the conception in sacrificial rite, second, the items of sacrificial rite food according to each period. In consequence of the research, each religion had lost its uniqueness and became mixed to each other and settle down in Korean culture.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
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• v.10 no.6
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• pp.261-268
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• 2015

This study is aimed at clarifying the influence of an elementary school student's leadership on the Entrepreneurial spirit, and whether the career awareness really gives a regulatory effect on the Entrepreneurial spirit. This study organized the students above 4th grade in an elementary school located in Seoul as research subject; then this study analyzed the collected 420 questionnaires in August, 2015, using SPSS 21.0 Statistical Program. This study used frequency analysis, descriptive statistic analysis and cross analysis as a statistic analysis method. The research issues include 1)Does the leadership of an elementary school student have a significant influence on the Entrepreneurial spirit? 2) Is it possible for career awareness to play a regulatory role in the relationship between an elementary school student's leadership and the Entrepreneurial spirit? The research results of this study are as follows: First, it was found that an elementary school student's leadership has a significant influence on the Entrepreneurial spirit. Second, about whether independent variable factors cause a difference in career awareness as regulating variable in the relationship, in which independent variable factors have an influence on the Entrepreneurial spirit, only a part shows a significant effect as a regulating variable. This study hopes that this research results could provide data to meet the educational alternative to the necessity of leadership education required by the present period, and provide the basis of the use for educational policy for elementary school students with this research results as the center.

• Applied Biological Chemistry
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• v.20 no.1
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• pp.66-80
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• 1977

This research was carried as a part of the basic study, in which the aptitude of theKorean oak varieties as barrels for aging apple fine spirits was investigated, and thefollowing results were obtained. 1. Following was the result of the chemical analysis of the fruits which are now mass-produced and can be used as a substitute for raw materials for wine production. Apple (Malus pumila Miller var. domestica Schneider) : Total sugar. total acid, volatile acid and pectin of Jonathan (Hong-og) were 13.95%, 0.46%, 0.012%, 0.20% respectively. Total sugar, total acid, volatile acid and pectin of Ralls (Koog-kwang) were 13.35%, 0.43%, 0.011%, 0.45% respectively. 2. Because of low yield of apple juice due to cellulose, pectin, hemicellulose which are present besides sugars, acids in apples, the apple juice were treated with xylanase of Aspergillus niger SUAFM-430, cellulase and pectinase of Aspergillus niger SUAFM-6. This treatment increased the yield of apple juice. And the apple juice was sterilized by adding potassium metabisulfite $(K_2S_20_5)$ and Saccharomyces cerevisae var. ellipsoideus Rasse Johannisberg II (SUAFM-1018) as a cultivation yeast, which has a strong fermentation power was used to ferment. The yield of apple wine based on raw material was 86-87%. The amount of ethanol, extract and methanol obtained from Jonathan and Ralls were 13.5%, 5.4%, 0.04-0.05% respectively. 3. Wines were distilled for two times by the pot still method to make fine spirits. The yield of fine spirits from apple wine mash was 86.6%, and the pH of fine spirits from Jonathan and Ralls were 4.1, 4.2 respectively. 4. The oak chips made of inner part or outer part of 24 Korean oak varieties were used to select the barrel for aging fine spirits. Two oak chips (one oak chip: $1{\times}1{\times}5cm$) of the inner part or of the outer part of each oak variety were dipped into 300 ml of fine spirits, which was bottled in 640ml beer bottle, and followed aging. The colors, flavors and tastes of the fine spirits were checked during 6 months. A. As a criterion for the first screening of oak barrels for aging fine spirits, the rate five of color extraction was determined. The oak chips showed good results in their order as follows and the best 5 varieties were selected. Gal-cham: Quercus aliena Blume (Inner part), Gul-cham: Quercus variabilis Blume (Outer part), Gal-chain: Quercus aliena Blume (Outer part), Jol-cham: Quercus serrata Thumb (Inner and Outer part). Sin-gal-cham: Quercus mongolica Fisher (Outer and Inner part) Sang-su-ri: Quercus acutissima Carruthers (Outer and Inner part) B. To find out the influence of aging temperature on aging, apple fine spirits were aged by dipping each oak chip at room temperature $(24-25^{\circ}C)$) and $45^{\circ}C$. Aging at $45^{\circ}C$ gave the best result followed aging at $30^{\circ}C$ and then at room temperature. C. Apple fine spirits was aged for six months by dipping oak chips in Erlenmeyer flasks and was irradiated with U.V light. The U.V irradiation enhanced the aging effect by nearly two times, compared with the aging without U.V irradiation. D. In aging apple fine spirits by dipping two oak chips, it was observed that the extent of the extraction of most components of oak chips were strongly dependent upon the pH of fine spirits. E. Oak chips of five selected oak varieties and a Limousin white oak from France as a control were used. Each apple fine spitits was dipped by two oak chips, and was aged at room temperature $(24-25^{\circ}C)$, $30^{\circ}C$, $45^{\circ}C$, and with the U.V irradiation at room temperature shaking every week. After six months of aging, the panel test of these aged fine spirits (Young Brandy) showed the following result. Young brandy of apples aged at $45^{\circ}C$ by dipping oak chips of Gal-chain was almost as the fine spirits which were aged at room temperature by dipping Limousin white oak chips from France. Young brandy of with U.V. irradiation at room temperature which were aged by dipping oak chips of Gal-chain was a little worse than that from the fine spirits aged at room temperature by dipping Limousin white oak chips from France. And so, Korean oak varieties are thought to be able to be used for aging every apple fine spirit which was here investigated.

• Korean Security Journal
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• no.13
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• pp.471-485
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• 2007

This study is performed to find out what type instructions are produced to players by coaches and what effects are resulted in cooperative spirit of the concerned group. Furthermore the study has its aims at advancing instructors' skills by using finding of it. The study used 'SPSS 11.0 FOR WINDOW - Statistical Package' to analyze the collected samples and dealt with data of 174 individuals. Statistical analysis of the research for hypothesis verification was about frequency, trust level, mutual relationship, variables, and T-verification. The meaningful level for any result was ranged within 95%(p< .05), 99%(p<.01). The finding are as follows. Effects on pleasure, one of elements of team spirits taken by instructor's training style are analyzed as follows. It was proved to be meaningful in relation with a series of activities like training, democratic, social, compensatory aspects and showed also considerable relation with power based behaviors. That says, players are found to enjoy high pleasure when social and bureaucratic behaviors of instructors are very energetic. In addition to that, training, democratic, and compensatory activities didn't show any meaningful effect. Team spirit was found to play a main role between instructor's behaviors and training, democratic, social rewarding activities. Democratic and social acts influence on team spirit. Looking into the detailed aspects, team spirit was resulted very high in the individuals with low democratic mind and was shown high group spirit by groups with high sociable activities. Teamworks was found to be affected by relation between instructor's acts and training, democratic, social and compensatory aspects and it showed meaningful relations with training, social, bureaucratic behaviors. Low degree of training and bureaucratic activities are found to prefer for power team spirit, and high social activities led a strong teamworks. Group binding spirit was influenced by training, democratic, social compensatory, bureaucratic behaviors and it showed to give effects on democratic, social, and bureaucratic activities of instructors. Low degree of democratic and bureaucratic behaviors are found to produce strong team spirit. In contrast with that, strong social activities was found to be motive of powerful team spirit. Value of team spirit was found to play a main role between instructor's behaviors and training, democratic, social, rewarding activities. It didn't show any meaningful effect on behavior of instructors.

• Korean Security Journal
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• no.18
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• pp.39-54
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• 2009

The purpose of this research, the importance of security and the means to carry out the spirit of Taekwondo is to identify. First, the target of more than 2 years of taekwondo training has continued to set as a guard, and experience to respond faithfully to the general staff to the administrator from 9 respondents were selected to accomplish this purpose. Through the course of a series of studies which have drawn the following conclusions. First, taekwondo training is created through the politeness, lot of nerve, patience, self-mastery, indefatigable the spirit of taekwondo in the security mission is a positive impact. Typically, the bodyguards make a statement through the body and mind will acquire the spirit of taekwondo. The spirit of taekwondo becomes an important material on the process of security mission as the stress and the occurrence of the situation, such as conflicts within the organization to overcome the negative situation. Second, it requires the right attitude in life, mental health, flexible social attitudes based on the taekwondo spirit. Therefore, the security guards needed in the organization the opportunity to learn the position could get the hierarchy between protection and bodyguard, or supervisor bodyguards and low class bodyguard.

• Journal of Convergence for Information Technology
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• v.9 no.12
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• pp.62-70
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• 2019

The study used cross-lagged path modeling to examine the longitudinal associations between self-esteem and community spirit among adolescents. This is a longitudinal study designed to examine the developmental changes of adolescents' self-esteem and community spirit in Korea. This study used the data collected by the Korean Children and Youth Panel Survey (KCYPS) from 2014 through 2016. Participants were surveyed from the 5^th grade to the 7^th, which belonged to the 1^st elementary school cohort panel of the KCYPS. To be used as the data of this study, children should have all information at 3-time points: the 5^th grade; 6^th grade; 7^th grade. The collected data were analyzed with PSAW 18.0 and AMOS statistical program. The participants in this study were 903 males (51.6%) and 847 females (48.4%). The level of self-esteem was 3.29±.51, 3.19±.55, and 3.15±.57 point at 5^th grade, 6^th grade, and 7^th grade each. The level of community spirit was 3.12±.52, 3.09±.59, 3.15±.55 point respectively. Community spirit from elementary school to middle school is consistently predicted by previous self-esteem. Likewise self-esteem has a significant predictive effect on subsequent community spirit.