Bumblebees are important pollinators of crops and wildflowers in northern temperate regions. The number of bumblebee species has declined in recent decades, particularly, in developing regions. Here, we investigated the distribution and floral preferences of founder bumblebee queens that were collected between 2000 and 2012 in Korea with the intention of gathering information useful in the conservation of native bumblebee populations. A total of 13,130 overwintered bumblebee queens were collected at 63 locations from 8 provinces; the collected bumblebees consisted of five species of native bumblebees (Bombus ardens, B. ignitus, B. hypocrita spporoensis, B. ussurensis and B. consobrinus wittenburgi) and one species of exotic bumblebee (B. terrestris). The dominant species were Bombus ardens Smith and Bombus ignitus Smith, which accounted for 7,462 (56.8%) and 3,725 (28.4%) of the collected bumblebees, respectively. As a proportional distribution of the founder bumblebee queens that were collected, B. ignitus was the most common (9.8%-78.5%), followed by B. ardens (9.8%-66.1%), B. hypocrita spporoensis (0.9%-31.4%), B. ussurensis (0.8%-22.2%), B. consobrinus wittenburgi (0.1%-3.8%) and B. terrestris (0.0%-1.1%). The bumblebee queens foraged from 7 families of plants and 18 plant species. B. ignitus bumblebees were primarily collected from Prunus serrulata Matsumura and Corydalis speciosa Max, and B. ardens bumblebees were primarily collected from Rhodldendron mucronulatum Turcz and Prunus yedoensis.

This study examined 389 customers visiting restaurants located in the Guemo mountain resort who filled out self-administered questionnaires. The results showed that 60% of the participants dined out monthly. The 30 to 40-year-old age group did so the most frequently, dining out one to two times weekly. For men, the favorite menu item was the sanchejeongsik along side traditional liquor and for women was the samgaetang. By age, the 20, 30, and 60-year olds selected samgaetang as their favorite, the 40-year-olds selected traditional liquor, and the 50-year-olds selected the sanchejungsik. The reasons for selecting the dishes were because participants previously enjoyed them or considered the dishes healthy, regardless of sex or age. Participants suggested that the sanchejeongsik and samgaetang be promoted for tourism, without significant differences between gender. The current findings suggest that the quality of certain local menu such as sanchejungsik and samgaetang could be improved to become more nutritious for future customers. Also, traditional Korean liquor may become even more popular with visitors to the Guemo mountain resort if paired with simple menu items such as jeon or muk.

The purpose of the study is to provide base data to the teachers, who are to manage the intramural sports clubs effectively, by examining the relationship between the motivations and the preferences of the middle school students in participating in the sc

This study aims to contribute to the development of physical education (PE) by examining the relationship between middle and high school students’ satisfaction in pre-PE experiences and preferences in each area of selected physical activity contents. The

The purpose of this study was to investigate the effects of eating habits and food preferences on the adoptive behavior of children with intellectual disabilities. Survey questionnaires were distributed to six special education schools located in the Daegu-Kyungbuk area, and data were collected from 552 families and teachers with intellectually disabled students. Identification of eating habits began with a factor analysis, and the results were a five-factor solution. Among the five patterns, factors 1 and 2 were significantly related with behavior problems of intellectually disabled children. Further, food preferences of the children were significantly related with adoptive behavior problems. The findings of this study clearly indicate that eating habits as well as food preferences are important factors in identifying adoptive behavior problems in intellectually disabled children. Based on the findings of this study, similarities and differences in eating habits are discussed, and implications for children are provided.

This study was designed to investigate foreigner preferences for the sensory characteristics of kimchi with different fermentation periods. After fermentation in a 5 freezer for 1, 7, and 15 days, Red Chinese Cabbage Kimchi, White Chinese Cabbage Kimchi, Kkakdugi, Chonggak Kimchi, Cucumber Kimchi, Green Onion Kimchi, and Mustard Kimchi were served to the respondents. The respondents had resided in Seoul and Kyunggi province for 3 years or less, and were from Asia, Europe, and the Middle East. Most respondents (62.9%) consumed a Korean meal daily, and 45% of all respondents reported eating kimchi 3 or 4 times a week. As a result, it can be said that foreigners residing in Korea preferred to eat kimchi as a side dish. Based on the respondents answers, we were able to determine the relative popularity of the different types of kimchi. They were, from most popular to least popular, Red Chinese Cabbage Kimchi, Kkakdugi Kimchi, Cucumber Kimchi, White Chinese Cabbage Kimchi, Chonggak Kimchi, Green Onion Kimchi, and Mustard Kimchi. Among those fermented for 1 day, Cucumber Kimchi was most preferred for its. When evaluating the overall preference of Kimchi, the best was in the order of Chinese cabbage (red)>Kkakdugi>Cucumber>Chinese cabbage (white)>Chonggak>Green onion>Mustard Kimchi. For 1 day in a fermented period, Cucumber Kimchi had the most preferred taste (5.76), appearance (5.66), odor (5.89), and texture (5.70). However, Cucumber Kimchi was least popular after 15 days of fermentation (p<0.01). The most preferred Kimchi after 15 days of fermentation was Red Chinese Cabbage Kimchi. Among the kimchi fermented for 7 days, White Chinese Cabbage Kimchi was most preferred. While foreigners indicated that they were satisfied with all the types of kimchi fermented for 1 day and 15 days, they were not satisfied with any of the kimchi fermented for 7 days, save for the White Chinese Cabbage Kimchi. Kkakdugi Kimchi had very high satisfaction scores for appearance, but low scores in taste. On the other hand, Chinese Cabbage Kimchi had low scores in odor (5.02-5.29), but high in texture (5.37-5.62) and taste (4.80-5.30), which are not factors sensitive to a change in acidity. These results showed that foreigners were generally satisfied with Kimchi, but became less satisfied as the Kimchi ripened. Most foreigners were not satisfied with the types of Kimchi that had a strong flavor. Chinese Cabbage Kimchi became the least sour after fermentation, and Cucumber Kimchi became most sour after fermentation.

The purpose of this study was to identify U.S. consumers' preferences for Bibimbap and to determine whether or not Bibimbap can be adopted into the American palate. A total of 214 people tasted a controlled amount of Bibimbap and Gochujang sauce (red chili pepper sauce) and then completed a preference test. Bibimbap was highly rated overall in the areas of appearance, color, smell, and taste. Gochujang sauce was also well-accepted in terms of taste and spiciness. Most of the participants disliked the seaweed and shiitake mushrooms, which means that Bibimbap can improve its garnish taste and aroma by removing them. Further, a more watery sauce was served as foreigners are not familiar with mixing food culture. Therefore, by offering diverse ingredient options, the acceptance of traditional Bibimbap can be increased in the U.S.

ENFP의 66.7%가 꽃을 INFP의 50%가 잎을 가장 먼저 관심을 보인다고 하였다. ISTP는 55.6%가 식물의 향기에 가장 먼저 흥미를 느끼며, ENTJ의 60%, INFJ의 7%, INTJ의 83.3%가 식물전체의 형태에 가장 먼저 관심을 가진다고 하였다. MBTI성격유형에 따라 식물의 관심부분에 대한 선택이 다르다고 할 수 있다(p=0.004). 좋아하는 식물 종류는 꽃 53.7%, 과일 32.7%, 채소 5.4%를 선택하였고, 심리기능에 따라 좋아하는 식물종류가 다르며(p=0.022), 화훼류의 특성에 따른 4가지 식물 중 꽃이 있는 식물은 NF 40.7%, NT 58.8%가 선호하였으며, SF는 향이 있는 식물을 41.8%가 선호하였다. ST는 37.5%가 꽃이 있는 식물, 29.2%가 사계절 푸른 잎이 있는 관엽식물을 선호하였다. 심리적 기능에 따라 가장 마음에 드는 식물군에 대한 선택도 다르다고 할 수 있다(p=0.038). MBTI 성격유형의 네 가지 지표에 따른 잎과 꽃의 형태 선호에 대한 분석결과 판단기능인 사고형과 감정형에 따라 잎 형태의 선택이 다른 것을 의미하고(p=0.036), 판단형과 인식형에 따라 꽃 형태 선택이 다르다고 할 수 있다(p=0.025).

Male cicadas produced species-specific calling songs to attract conspecific receptive females. Male cicadas typically occupy tree trunks or tree branches during calling song production. We studied calling site preference in four species of cicada: Cryptotympana dubia, Meimuna opalifera, Oncotympana fuscata, and Meimuna mongolica. Several males were observed to sing together in a tree in C. dubia, but males of other species tended to sing singly in trees. There were also cases in which two or three individuals of different species sang together in a tree. Species differed significantly in height of and distance to trunk from calling site. Both tree height and tree crown were significant factors for calling site preference. The height of calling site was the highest in C. dubia, followed by M. opalifera, M. mongolica, and O. fuscata. The distance to trunk from calling site in M. opalifera was the farthest and was significantly different from those of other species. Males of other species tended to sing close to tree trunks. Males of M. opalifera were mobile when they produced calling songs, whereas males of other species were stationary. That is, males of M. opalifera sang only for short periods of time and moved around adjacent trees. Segregation of calling sites suggests that these four cicada species occupy different sections of trees, thereby avoiding competition for calling sites.

This paper examines the dining tendencies of Koreans toward meat dishes and their related factors, with 301 people residing in Korea as subjects. We questioned this population on their restaurant choices, eating habits, preferences and a dislike with respect to method of cooking. All age groups, with the exception of 50~60 year-olds, were found to consume meat dishes in specialized restaurants. The selection factor for restaurants varied, depending on the age group: affordable cost was the most important factor for whom under 20 year-old. Whereas 20-40 year-old people considered taste and ambience the most for choosing restaurant. The 50-60 year-old people found to seek for convenient restaurant. In terms of the most preferred parts of beef, 20-30 year-old people preferred tenderloin (42.3%) while 40-60 year-old people preferred sirloin (45.6% and 41.2% each). All the other age groups preferred ribs the most (It was also found that) men preferred the rib parts and women preferred tenderloin. With respect to pork, all age groups preferred pork belly, with the highest response rate in the under 20 age group. When consuming meat dishes, 91.0% of respondents pointed to roasting as the most frequent preparation method, the reason being good taste was deemed the highest number of responses. In a survey on preference for stewed meats, 74.8% of the sample pool was found to prefer stew dishes but 24.9% of respondents provided negative answers, the reason for dislike was found to be poor taste for women, and both a long preparation time and poor taste for men. In fact, regardless of marital status, a high number of responses were given for poor taste as the reason for disliking stew dishes. Based on the examined factors for inconveniences in preparing meat dishes, the most common inconvenience factor was the odor of meat left on clothes after the dining experience, followed by the smoke generated in roasting meat, and the safety risk involved with changing the grill. In terms of stir fry preparation, the negative thoughts were due to the splashing of food and spices while cooking, followed by the meat odor left on clothes after dining experience, and the sanitation level of the cooking containers. For deep frying the sanitation level of cooking containers was the biggest reason for dislike, followed by splashing of food when preparing. Lastly, it was indicated that the problem of steaming method was a difficulty of judging the portion, on the top of this, people found that the sanitation level of cooking container and a long preparation time were also the problem of this cooking method.

This study aims to investigate the learning style preferences of KFL Leaners. For this I investigate the learning style preferences of 52 Polish and 43 Chinese learners by Cohen, Oxford, and Chi's (2002) LSS (Learning Style Survey). Research questionnaires consist of 11 parts, I categorized these as Sensory Type, Personality Type, Desired Degree of Generality based on Oxford (2003). The major findings analyzed by statistical program are as follows: First, in each part, three dimensions of Concrete-Sequential vs. Random-Intuitive, Impulsive vs. Reflective, Global vs. Particular were significant within the level of p

This study investigated elementary school students' perception, preferences, and intake of Korean traditional foods, focusing specifically on kimchi, tteok (rice cake), and eumcheong (beverage) varieties; and compared them by gender, living with grandparents, mother's occupation, and meal preparation by the grandmother. The subjects were 287 6th grade elementary school students in Busan. The results were as follows: 80% of children were interested in Korean traditional foods. 40% believed that their intake of Korean traditional foods was decreasing because these foods were not palatable to them. The majority of them, however, said they would continue to eat Korean traditional foods as they had done (54.7%) or eat more than before (36.6%) in the future. The children thought that Korean traditional foods were rich in nutrition and good for their health. The children had the highest preference for Baechu-kimchi among varieties of kimchi, and they had high preferences for Songpyeon, Galaitteok, and Injulmi. They had high preferences for Sikhye, citron tea, and adlai tea. Over 80% reported consuming Baechu-kimchi and Kkakdugi three to four times per week. They had eaten Injulmi the most frequently among the tteoks, while over 80% had eaten the other types of tteok only once or twice per month. Adlai tea, citron tea, and Sikhye were drunk more than once per week. In general, we noted no significant differences in the children's perceptions, preferences, and intake of Korean traditional foods by gender, living with grandparents, mother's occupation, and meal preparation by grandmother, with the exception of several items. The students had a very positive perception of Korean traditional foods. They had higher preferences for and had more frequently consumed the more familiar Korean traditional foods. It is therefore suggested that if the children had opportunities to experience Korean traditional foods more frequently and variously at home or in restaurants, they would appreciate Korean traditional foods even more, and develop higher preferences for these foods.

The water mites are distributed widely through ponds, lakes and mountain streams. In part of their life cycle, larvae of water mites typically attach on adult aquatic insects including hemipterans, odonates, coleopterans, trichopterans, ephemeropterans, plecopterans and dipterans. Most of the information on hostparasite interactions comes from studies of lentic mites and insects, while relatively little is known about the relationships between lotic mites and insects. The purpose of this study is to elucidate the host-parasite interactions between lotic water mite larvae and host insects in mountain streams. We investigate mite attachment on aquatic insects collected at mountain streams in Kanagawa and Shizuoka Prefectures, Japan. Aquatic insects were collected by light-trap and hand-sweeping from May to August 2008. Aquatic insects were identified to species or genus. The parasitic nature of mite larvae on aquatic insects was examined. The distribution of water mite larvae on host insects was analyzed using the Chi Square Test. As a result, a total of 1716 specimens of aquatic insects representing Megaloptera, Trichoptera, Ephemeroptera, Plecoptera and Diptera were collected. Mites were associated with 31.2% of the total number of aquatic insects. Mite larvae in the genus Stygothrombium were associated with Plecoptera. Protzia larvae were associated with Trichoptera and Diptera. Stygomomonia larvae were associated with Trichoptera. Protzia larvae showed a preference for abdomen of Wormaldia sp. [Trichoptera] (P<0.0001, χ²= 133.3631). Protzia larvae however, showed a preference for prothorax of Antocha sp. [Diptera] (P<0.01, χ²=18.3077). Stygomomonia larvae showed a preference for mesothorax and abdomen of Stenopsyche marmorata [Trichoptera] (P<0.0001, χ²=1147.857). From these results, it is considered that mite larvae show certain host preferences for aquatic insects as well as site preferences for the body parts of host insects.

This study examined the actual consumption status and consumer preference for juk via questionnaire survey to provide useful basic data for the development of diversified commercial juk products. The survey data were collected from a target number of 450 participants living in the Seoul area. The subjects represented different age groups (over 20 years old) and both genders. Through a market survey based on five different retailers, which included juk-specialty stores, supermarkets, and local shopping marts, 17 kinds of commercial juk were chosen for the survey. Consumption frequency and purchasing factors were examined, along with preferences toward commercial juk products and areas for quality improvement. The results revealed that 54.0% of the respondents consumed commercial juk, and male consumers exceeded female consumers in number. It was also shown that those in their 20°Øs consumed commercial juk products the least as compared to other age groups. With regard to commercial juk preferences by type of production mode, females especially preferred specialty store juk while males preferred retort juk sold in supermarkets or local shopping marts. In addition, 85.7% of the total respondents indicated that commercial juk should be further improved in quality, and they specifically noted possible improvements in the areas of ‘choice diversification’ and ‘healthy juk’ products. Therefore, one can conclude that by making such improvements, increase in consumption and further diversification of commercial juk products could be realized.