게임중독은 자기통제 상실의 현대적 지표로서 동료관계 및 교우관계와 같은 사회적 관계맺음을 포함한 개인의 일상 전반에 부정적인 영향을 미치고 있다. 본 연구에서는 게임이용자들의 자기통제수준과 해석수준에 따라 게임중독수준의 차이를 살펴보았으며, 또한 자기통제수준과 해석수준의 상호작용이 게임중독에 어떠한 영향을 미치는지를 함께 탐색해보았다. 이를 위해, 게임이용자를 대상으로 온라인 서베이를 실시하였고, 총 918의 응답자를 분석대상으로 선정하였다. 연구결과, 낮은 자기통제수준과 낮은 해석수준을 가진 이용자들의 경우, 상대적으로 높은 자기통제수준 및 높은 해석수준을 가지는 경우에 비해, 더욱 높은 수준의 게임중독을 나타냈다. 또한 자기통제수준이 높을 경우에는 해석수준에 관계없이 게임중독수준이 낮았으나, 자기통제수준이 낮은 경우, 해석수준이 높고 낮음에 따라 게임중독에 미치는 영향일 달라짐을 확인할 수 있었다. 이는 해석수준이 하나의 조절변수로 기능하고 있음을 알려주는 결과로, 이러한 결과를 통해 개인의 자기통제와 해석수준의 변화를 통해 자율적인 규제를 통한 게임중독완화의 가능성을 논의해 볼 수 있다.

This study was conducted to investigate the pH, soluble solid contents, color difference, mineral contents, free sugar contents, and sensory quality of infrared- and cold-air-dried peaches. The pH, soluble solid contents, and free sugar contents of the infrared-dried peaches were higher than those of the cold-air-dried peaches. In the Hunter’s color value, the L and ΔE values of the infrared-dried peaches were higher than those of the cold-air-dried peaches; but the a and b values of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The major organic acids of the dried peaches were citric acid, malic acid, and oxalic acid. The minerals with the highest to lowest contents, in that order, were K, Mg, Ca, Na, Fe, Zn, Cu, and Al. The mineral contents of the cold-air-dried peaches were higher than those of the infrared-dried peaches. The appearance and taste of the infrared-dried peaches were better than those of the cold-air-dried peaches. These results indicate that infrared drying is the effective drying method for the production of high-quality dried peaches.

We investigated the quality of Dombaeki (shark meat) treated without salting (NS), with salting (S), air-packed (A), and vacuum-packed (V), during storage at and . We explored water holding capacity, elasticity, total bacterial counts, pH, titratable acidity level, volatile basic nitrogen (VBN) value, and drip loss. Water holding capacity and elasticity values were better when salting and vacuum-packaging were employed than when samples were not salted and were packaged in air. The total bacterial counts in SV meat were significantly lower than in other samples. The pH of all samples increased slowly during storage, and the pH values of NSA samples were significantly higher than the pH values of other samples. The VBN level and drip loss of SV meat were the lowest of all samples during storage. The results show that salted vacuum-packed meat was of better quality than that stored without salting, and air-packed, regardless of storage temperature.