• Korean Journal of Human Ecology
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• v.21 no.4
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• pp.805-817
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• 2012

This study was conducted to investigate the preference and consumption status of non-alcohol and alcohol beverages of Korean and Chinese university students in the Jeonbuk area. Self-administered questionnaires were collected from 241 Korean and 198 Chinese students. Statistical data analysis was completed using SPSS v. 12.0. 'Water' was the most commonly consumed non-alcohol beverages by all Korean and Chinese students. The intake frequency of 'carbonated drink' (p<.001), 'fruits/vegetable juice' (p<.05), and 'vinegar drink' (p<.01) of Chinese male students was significantly higher than the Korean male students. The intake frequency of 'ionic drink' (p<.001; p<.01) of Korean male and female students was significantly higher than the Chinese male and female students. The intake frequency of 'fruits/vegetable juice' (p<.001), 'milk' (p<.01), and 'soymilk' (p<.05) of Chinese female students was higher than the Korean female students. For the choosing the non-alcohol beverages, the Chinese female students were more health-oriented than the Korean female students (p<.01). 'Beer' was the most commonly consumed alcohol beverages by the Korean male and female and Chinese male students whereas 'Wine' was the most commonly consumed alcohol beverages by the Chinese female students. The intake frequency of 'Soju' of Korean male (p<.001) and female (p<.001) students was higher than the Chinese male and female students. The intake frequency of 'Wine' of Chinese male (p<.05) and female (p<.001) students higher than the Korean male and female students. Compared with the Chinese female students, the Korean female students more funds have to spend, in order to buy alcohol beverages (p<.01). More 81% of the Korean male and 80% of the female students reported drinking alcohol in 'beer house' whereas 78% of the Chinese male and 65% of female students drunken the alcohol in the 'beer house' or at 'home' (p<.01; p<.001). In conclusion, a practically and foreigner-friendly alcohol policies of university should be devised to reduce the alcohol consumption of students and related problems.

• Korean Journal of Heritage: History & Science
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• v.44 no.3
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• pp.62-77
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• 2011

Yi Sunsin's artifacts had been exhibited at Hyeonchungsa in Asan-si, Chungchungnam-do. These artifacts include Janggeom(Long swords), Okno(Jade ornament of Korea traditional hat), Yodae(Waist belt) and Dobae(Peach shaped wine cups) Gudae(Yodae's saucers). These were covered with dust and corroded due to long term display. Condition of these artifacts was examined for a re-opening of Yi Chungmugong Memorial Pavilion on 28 March 2011. Before conservation treatment of the artifacts, scientific analysis was conducted to identify the material of the artifacts. The result showed that the red paint on the hilt of the sword is composed of two layers. Pigments of two layers were found to be hematite and cinnabar mixed with red lead respectively. Mixed layer was assumed to have been applied recently. Also it was found that the blade of the sword was repainted using chrome yellow($PbCrO_4$). Considering the time limit, conservation treatment focused on stabilization of damaged area and prevention of futher risk during display.

• Neonatal Medicine
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• v.25 no.3
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• pp.126-130
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• 2018

Parkes Weber syndrome is a rare congenital vascular anomaly, related to the RAS p21 protein activator 1 (RASA1) gene. It is characterized by capillary cutaneous malformations, bony and soft tissue hyperplasia, and multiple arteriovenous fistulas throughout the affected upper or lower extremity. These arteriovenous fistulas can be associated with life-threatening complications such as bleeding, thrombosis, and high output heart failure. In this report, we present a neonate who had a disproportionately hypertrophied left upper limb with port-wine stain, dystrophy of the left humerus, and hypertrophy of the left clavicle on X-ray, and arteriovenous malformation and massive dilatation of the left subclavian artery on magnetic resonance angiography. Exome sequencing analysis revealed a novel heterozygous splicing mutation (c.1776+2T>A) in the RASA1 gene. To the best of our knowledge, this report is the first case of RASA1-related Parkes Weber syndrome in Korea.

• Journal of the Korean Operations Research and Management Science Society
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• v.38 no.1
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• pp.139-152
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• 2013

The purpose of this study is to claim the validity of tuning the architecture of neural network models for multi-class classification. A neural network model for multi-class classification is basically constructed by building a series of neural network models for binary classification. Building a neural network model, we are required to set the values of parameters such as number of hidden nodes and weight decay parameter in advance, which draws special attention as the performance of the model can be quite different by the values of the parameters. For better performance of the model, it is absolutely necessary to have a prior process of tuning the parameters every time the neural network model is built. Nonetheless, previous studies have not mentioned the necessity of the tuning process or proved its validity. In this study, we claim that we should tune the parameters every time we build the neural network model for multi-class classification. Through empirical analysis using wine data, we show that the performance of the model with the tuned parameters is superior to those of untuned models.

• Journal of Distribution Science
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• v.13 no.12
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• pp.23-31
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• 2015

Purpose - The purpose of this study is to determine consumers' awareness of hygiene and the perceived risks in the service areas of coffee shops and diners, or simply coffee shops. Research design, data, and methodology - A literature review was conducted on related publications, essays, and periodicals to find correlations among the variables. We developed a research model and hypothesis, and conducted empirical research for statistical data analysis. Results - The results satisfied adequacy standards, with GFI=0.926, AGFI=0.901, RMR=0.020, NFI=0.941, X²=403.197, and p-value=0.120. The results also displayed satisfied adequacy standards for the moderating effects of shop types, with GFI=0.998 (≥0.9 desirable), AGFI=0.998 (≥0.9 desirable), RMR=0.004 (≤0.05 desirable), NFI=0.999 (≥0.9 desirable), X²=1.572, and p-value=0.814 (≥0.05 desirable). Conclusions - A higher consumer hygienic awareness results in a better brand image. Moreover, greater perceived risk results in a worse brand image. Perceived risk is a vital determinant of brand image and it deeply influences customers' decisions to visit. Therefore, perceived risk is a vital determinant of forming a brand image and must be incorporated when devising strategies.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.935-942
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• 2007

The purpose of this study was to measure the causal relationships among attitude toward eating seafood, perceived behavioral control (PBC), health involvement, behavioral intention and consumption. A total of 235 questionnaires were completed. A structural equation model was used to measure the causal effects of the constructs. The results of the study demonstrated that the structural analysis results for the data also indicated an excellent model fit. Health involvement had considerable effects on attitude and intention, which were statistically significant. The effects of attitude and PBC on intention were also statistically significant. Futhermore, the effects of attitude, PBC, and intention on consumption were statistically significant. As expected, intention had a significant effect on consumption. Moreover, health involvement had significant indirect effects on intention through attitude and PBC. Attitude had a significant indirect effect on consumption through intention. PBC also had a significant indirect effect on consumption through intention. By developing and testing conceptual models that integrated the relationship among variables such as health involvement and attitude, along with seafood consumption behavior, this study approaches a deeper understanding of how perceptions, on the importance of a healthy diet and other factors, influence consumption behavior.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.6
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• pp.926-934
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• 2007

The purpose of this study was to measure the effects of restaurant service quality dimensions on service value, satisfaction, and behavior intention. A total of 273 questionnaires were completed. A structural equation model was used to measure the causal effects. The results of the study show that the confirmatory factor analysis model presented an excellent model fit. The unrestricted model yielded a significantly better fit to the data than the two restricted models. In the unrestricted model, the effect of reliability on service value was statistically significant. The effects of tangibles and empathy on satisfaction were also statistically significant. As expected, empathy had a significant effect on behavior intention. Moreover, empathy had a significant indirect effect on behavior intention through service value and satisfaction. Restaurants should devote themselves to factors such as reliability in order to improve service value. Also, attention must be given to another important factor, empathy, since this influenced not only satisfaction, but also behavior intention.

• The Research Journal of the Costume Culture
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• v.11 no.5
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• pp.767-777
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• 2003

This study defines attributes of the Korean costume culture, focussed on hair, shoes and accessories which express sex-roles, encapsulated in the term, “be like...”. A group of 362 male and female university students from Seoul and Gyeonggi area was surveyed for the study. The statistical analysis of SPSS 10.0 was applied for analyzing the data, and the significant variances were reviewed by the basic statistics and t-test. The results are as follows; First, short hair is perceived as the typical hair style that symbolizes male, both from male and female university students. Hair colors in warm color such as brown, wine, purple, lemon and orange, and the style of hair such as bobbed, long, and perm are perceived as definite clues that symbolized female. Second, when it concerns the types of shoes, both male and female university students cited oxford as the typical clue that symbolizes male, whereas pumps and sandal were cited for female. Third, in terms of types of accessories, both male and female university students perceived necklace, earring, bracelet, hair pin and band, scarf, and muffler as very feminine. Among these, hair pin and band, and scarf are evaluated as the typical clues that signify the role of females. Necktie is perceived as the typical clue that signify male role.

• Journal of the East Asian Society of Dietary Life
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• v.17 no.3
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• pp.304-311
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• 2007

The purpose of this study was to measure the causal relationships among fish consumption behavior, attitude towards fish eating, health involvement, perceived convenience, and age. A total of 235 questionnaires were completed. A structural equation model was used to measure the causal effects of the constructs. The results of the study demonstrated that the structural analysis results were an excellent model fit for the data. The influence of age on attitude towards fish eating, health involvement, and perceived convenience was statistically significant. As expected, attitude towards fish eating, health involvement, and perceived convenience had significant effects on fish consumption behavior. Moreover, age had a significant indirect effect on fish consumption behavior through health involvement. Age also had a significant indirect effect on fish consumption behavior through perceived convenience. By developing and testing conceptual models that integrate the relationships among age, psychological variables, and fish consumption behavior, this study may offer a deeper understanding of the complex relationships among the variables. A greater understanding of these complex relationships can improve the managerial diagnoses of problems and the opportunities for different marketing strategies, including product development and marketing communications.

• Journal of Microbiology and Biotechnology
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• v.22 no.12
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• pp.1749-1757
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• 2012

Makgeolli is a traditional rice wine favored by the general public in Korea. This study investigated the fermentation and sensory characteristics of using wild yeast strains for brewing makgeolli. A non-Saccharomyces cerevisiae strain was isolated from nuruk and termed Y197-13. It showed 98% similarity to Pichia anomala and had an optimal growth temperature of $25^{\circ}C$. Makgeolli was manufactured using koji, jinju nuruk, and improved nuruk as fermentation agents. Y197-13 makgeolli brewed with koji had alcohol and solids contents of 11.1% and 13.9%, respectively. Sweet sensory characteristics were attributed to residual sugars in makgeolli with 6% alcohol. The makgeolli had a fresh sour taste and carbonated taste. Volatile component analysis showed the isoamyl alcohol, phenylethyl alcohol, isoamyl acetate, and fatty acid, including ethyl oleate and ethyl linoleate, relative peak area was higher in Y197-13 makgeolli than in makgeolli with Saccharomyces cerevisiae. These results suggest the wild yeast, Y197-13, as a candidate for brewing makgeolli.