• Journal of the International Relations & Interdisciplinary Education
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• v.2 no.1
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• pp.57-82
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• 2022

This study aims to investigate and analyze the perception of communication capability which is one of the sub-competencies of NCS vocational substructure basic competence, and then seek the direction of prospective courses. To do this, the researcher conducts a non-face-to-face survey by creating five questions under the following five categories: The importance and necessity of communicative competence, students and educators of communicative competence classes, contents and methods of curriculum and teaching and learning, communicative competence and writing skills and operation of extracurricular programs. This researcher has been teaching basic education even before the communication skills curriculum was created in college, now, in a situation where communication skills have become selective education, it is intended to grasp the perception of college students about communication skills for first graders. This study attempted to analyze the survey area in more depth through group FGI after conducting an online survey by dividing it into several items. As a result, students felt that communication skills became motktkre important through COVID-19. Among the bottom five communication skills, speaking skills were found to be the most important, reading ability was recognized as the least important. On the other hand, there was a strong hope to know about the level of communication ability, type of communication, and method of communication about oneself. In addition, they recognized that communication skills should be learned in their first year of college, and hoped to be operated at all times as a non-disciplinary program. In particular, in the bottom five areas of communication skills, the expectations and actual hopes for speaking skills were the highest compared to the rest, and in terms of teaching and learning methods, they wanted to improve their skills through feedback and practice rather than theory. These research results have great implications for setting the direction of operation of classes, such as the content and method of classes in communication skills, in the future.

• Archives of design research
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• v.19 no.1 s.63
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• pp.151-162
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• 2006

Nowadays most business organizations wish to hire competent people who can do their own jobs efficiently right after their employment. The primary goal of this study is to focus on how we can train undergraduate students in academia-industry collaboration to satisfy this requirement. By making use of the funding from the Ministry of Education & Human Resources Development to support academia-industry collaboration program, we established an intramural company, Hankyong Design Company, and set up several studio courses for junior and senior students. To develop these courses efficiently for the first semester of 2005, studied both intramural and extramural environments of academia-industry collaboration and searched for good examples of them. Based on this investigation, I made some assumptions that how we can perform the academia-industry collaboration program for undergraduate students successfully. I chose several design tasks related to digital communications, and appointed WisePost Inc., an Internet communication service company for MSN Messenger, to be a collaborator. We made the 'Interactive Design' studio courses together and applied the courses to 20 juniors. At the end of the semester, we evaluated the works of the students, and selected and commercialized some excellent items among them. During the course work, I realized the fact that education programs in academia-industry collaboration is feasible for undergraduate students majoring in design. I understanded the overall merits and demerits of conventional studio and academia-industry collaboration courses. In addition, the results from the present study suggest that the role of professor in academia-industry collaboration program would be quite different from conventional studio courses.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.1 no.2
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• pp.63-71
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• 1968

Salted and dried yellow corvenia(Pseudosciaena manchurica), so called 'Gul-bi', is one of nation-widely consuming fish foo::ls. It is suitable for a long term preservation and its pro-duce is also a great deal on sea food processing in this country. The texture of 'Gul-bi', however, have often appeared to be a delicate factor for the quality of the product. The loss or dislocation of fat in the tissue of the fish resulted by salting and drying is believed to profoundly relate to the texture of product. In this paper, the tissue of yellow corvenia and movement of fat were microscopically observed before salting, immediately after salting, and after drying and the results observed in the tissues dry salted, brine salted, and brine salted with the addition of BHA were compared. The cross section of yellow corvenia muscle showed that a distinctive border by connective tissue between white and red muscle could not be seen in general, and red muscle was surrounded by hypodermic fatty tissues. In the tissue of fresh yellow corvenia, the fat was mainly distributed in hypodermic fat layer which located under the corium while rarely distributed in white muscle. It was found that some parts of the fat in the tissue were permeated into intermuscular tissue passing through the connective tissues during salting. The result Was the same in both dry-salting and brine-salting tissue. However, the fat translocated into intermuscular tissues disappeared during drying process in the salted without BHA tissues whereas in BHA added tissue. This result suggested that BHA may take a role of multiple effect in translocation of fat in tissues as well as in retarding oxidation. In an advanced stage of salted and dehydration, the muscle fibers were ajoined together and then limits between muscle fibers already became indistinguishable. And the migrated fat into intermuscular tissue aggregated around the connective tissue and are apt to gradually to flow out from the muscular system through these tissues.

• Korean Journal of Microbiology
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• v.46 no.2
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• pp.152-156
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• 2010

Disposable contact lenses, which are one type of soft contact lenses, provide convenience in use, but also cause various ocular infectious diseases. Microorganisms that cause eye diseases include Acanthamoeba, bacteria, Fungi, and so on. It is impossible to prevent microorganism contamination completely due to the use of hands as wearing contact lenses. The contamination by various microorganisms leads to infectious keratitis, but it is not well known for the exact microorganisms that affect the disease. For this reason, to identify the microorganisms, two groups that are commonly used for disinfection of lenses were divided: normal saline solution and multiple purpose solution. Using these solutions the degree of microorganism contamination was observed according to the days of 1, 3, 5, 10, and 15. Twenty students by two groups from Ophthalmic Optics department at D college in Daegu Metropolitan city participated in the experiment after their ocular health conditions were checked. During they wore one-day disposable lenses for 1, 3, 5, 10, and 15 days, bacteria were cultured in media. The results, which were Gram stained by selecting the cultured colonies, show as followings: Gram positive cocci 33%, Gram-negative cocci 2%, Gram positive bacilli 34%, and the Gram negative bacilli 31%, respectively. As for the identification of potential pathogens, VITEK system and API kit methods were used. Keratitis caused by bacteria known as Staphylococcus aureus, Pseudomonas aeruginosa were detected as a result of wearing contact lenses. This study examined the distribution of bacteria as wearing one-day disposable contact lenses and pathogenic bacteria according to the duration of wearing them. In conclusion, the importance of hygiene when using contact lenses is suggested.

• Journal of Convergence for Information Technology
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• v.10 no.1
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• pp.60-74
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• 2020

Nursing education using virtual reality simulation (VRS) has emerged as a new teaching method for improving nursing student's knowledge as well as of competency for clinical nursing skill. The purpose of this study was to analyze the effects of nursing education using VRS through an integrative analysis on quantitative and qualitative research. Through quality assessment on the total 382 studies, 17studies (12 quantitative and 5 qualitative) were finally selected. Contents of the 17 studies were reviewed and those with respect to four aspects were gathered: the condition, knowledge, and attitude for effective education using VRS, and the effects of nursing education using VRS on the practice. Readiness of the use of virtual reality device, mastsering of the platform, and interesting scenario were required condition for effective education. The effects of nursing education adopting virtual reality convergence simulation oin terms of knowledge, attitude, and practice included enhancement of the knowledge and extension of the knowledge, improvement in memorizing the process and sequence of the practice through repetitive education, and development of empathy ability and formation of rapport. Hence, adopting virtual reality to convergence simulation of nursing education can maximize the effect of the education.

• The Journal of the Korea Contents Association
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• v.19 no.10
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• pp.397-406
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• 2019

The purpose of this study was to develop the evaluation scale according to the major selection attribute of culinary major students. For the scale development, 69 items were extracted through theoretical review. After that, a survey was conducted on 73 students who are currently studying culinary majors, and two culinary majors and three culinary major professors conducted in-depth analysis and refining. The questionnaire was conducted from March 18 to March 27, 2019, and the second expert group survey was conducted from August 19 to August 31, 2019 based on Kendall's W-validated mean and standard deviation. The results of this study are as follows. First, 46 properties were derived from the first expert group survey. Second, six factors and 32 attributes were derived through consultation with the second and third expert groups. Thirdly, through the verification of Kendall's W attributes of 32 six factors, verification of consensus on the importance of experts was made, and the final four factors (individual factors, occupational factors, major characteristics factors, and university-related factors) were derived. It was. The results of this study suggest that the final composition of the culinary major selection attribute is expected to contribute enough to increase student satisfaction, school loyalty, and enrollment rate of students through the measurement scale to grasp the competitiveness of the culinary major.

• The Journal of the Convergence on Culture Technology
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• v.5 no.4
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• pp.183-189
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• 2019

The purpose of this study is to investigate the effects of mobile phone use on university students' English reading achievement and consider the value and effectiveness of mobile phones as a learning tool. The study's subjects were students from a university in Seoul, who were divided into an experimental group (n=37) and a control group (n=43). The experimental group used various mobile phone functions-such as searching, recording, taking photos, using mobile apps, and community uploads-in reading class. The control group, on the other hand, focused on students' presentations and the professor's explanations. Two achievement tests and an open-ended questionnaire were administered. The results revealed that the experimental group scored higher than the control group, which showed a significant difference. In addition, the positive impacts of mobile phone use as reported in the questionnaire were interest and motivation, self-directed learning, and continuous learning beyond time and space. In order to foster efficient second language teaching and learning, learners and also teachers must be aware of the potential value of mobile phones as a learning tool. To encourage more active mobile phone use in the classroom, diverse and interesting class activities using mobile phones should be developed.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.22 no.5
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• pp.423-432
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• 2021

This study developed a scale to measure college students' perceived stress levels for adverse life events that may occur in their daily lives and confirmed its validity and reliability. The scale was developed in accordance with DeVellis' scale development guidelines. Data were collected from 1,242 students of a local university in 2020. The collected samples were randomly separated into two groups (A, B). Group A (N=620) was tested for an initial examination of the performance, exploratory factor analysis, multitrait-multimethod matrix, criterion-related validity, and reliability of each item; and verified with group B (N=622) for confirmatory factor analysis and reliability re-test. As a result, the final scale of 33 items and eight factors were developed. The KMO values were 0.92, and Bartlett's spherical test was significant (χ²=12532.42, p<.001); the number of factors with initial eigenvalues of 1.0 or higher was eight; the cumulative factor loadings of 71.5% and the commonality of each item was 0.56 or higher. The reliability of the scale was Cronbach's alpha 0.94; sub-factors' Cronbach's alpha was 0.78 to 0.90. Therefore, these findings suggest that the scale developed in this study would be useful for measuring the stress levels of daily life for college students.

• The Journal of the Korea Contents Association
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• v.21 no.1
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• pp.417-425
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• 2021

This study was conducted to evaluate the characteristics of major selection of college students majoring in culinary. By conducting an Importance-Performance Analysis(IPA) through students who are currently majoring in a culinary major, it is intended to increase student satisfaction, student loyalty, the enrollment rate and to present the direction the college should pursue. The questionnaire was conducted for 4 weeks from June 22, 2020 to July 19, 2020, the results are as follows. As a result of the t-test (paired sample t-test) for 23 attributes, the average value of importance was 4.0765, the average value of satisfaction was 3.5091, showing high importance, the attributes considered important by item were 'educational facilities (4.50)', 'school welfare (4.50)', the attributes having the highest satisfaction with experience after selecting a major were 'aptitude and conformity (3.94)', 'future hope and concordance (3.91)'. The IPA analysis results on the major selection attributes of college students majoring in culinary are as follows. First, In the first quadrant, 11 attributes including 'aptitude and conformity' appeared, Second, In the second quadrant, 5 attributes including 'employment support' appeared. Third, In the third quadrant, 5 attributes including 'college scholastic ability score' appeared, Finally, In the fourth quadrant, 2 attributes including 'experience in major field' appeared.

• Journal of Digital Convergence
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• v.19 no.11
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• pp.287-300
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• 2021

The purpose of this study is to verify the influence relationship of digitally converted services on consumers' intention to use since traditional services are being converted to digital services due to technological development and increase in non-face-to-face services. The study consisted of a program development procedure and a program effectiveness verification procedure, and bootstrapping was performed to verify the mediating effect adjusted along with multiple regression analysis. The subjects of this study were 323 university (graduate) students and the general public residing in Korea. Results. First, it was found that the three perceived interaction factors (perceived communication, perceived control, and perceived reactivity) of digital transformed services had a positive effect on perceived usefulness and perceived ease of use, respectively. Second, the relationship of influence of technology acceptance intention was verified. Third, it was confirmed that the effect of the three perceived interaction factors of digital transformed services on intention to use was mediated by perceived usefulness and perceived ease of use. Fourth, the mediating effect mediated by digital disparity was confirmed. As a result, it was confirmed that the three perceived interaction factors of the digitally converted service are important factors in the intention to use the digitally converted service. This suggests that efforts are needed to minimize the digital divide.