• Journal of Engineering Education Research
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• v.25 no.2
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• pp.22-31
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• 2022

This study was conducted to investigate the effect of learning style and lecture attitude on academic achievement in non-face-to-face lectures. Among students attending H University in the first semester of 2020. 1,880 students voluntarily participated in the survey. The questionnaire consists of 33 questions, and actual GPA was used to determine academic achievement. In this study, ANOVA and regression were utilized to find out the factors affecting academic achievement. The results are as follows. First, in the correlation between learning style types, the higher the avoidant learning style, the lower the independent, cooperative, and competitive types. Second, the higher the independent learning type, the higher the positive lecture attitude and GPA, and the higher the type of cooperative learning, the higher the negative lecture attitude. Third, the positive attitudes of 4th graders were higher than that of 1st graders. Fourth, there was no difference in learning style between colleges. Fifth, independent/competitive learning styles and non-face-to-face lecture attitudes had a significant effect on academic achievement in non-face-to-face lectures. In conclusion, in order to narrow the academic gap, instructors must identify the type of learning style. And it is necessary to consider students' preferences for non-face-to-face lectures.

• Journal of The Korean Association of Information Education
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• v.26 no.3
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• pp.175-186
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• 2022

This study has explored the facilitating factors affecting the learning persistence of university students and divided Emergency Remote Teaching(ERT) into two types based on its policies. The conclusions are as follows: First, perceived usefulness was the facilitating factor affecting learning persistence in Synchronous ERT. Therefore, learning persistence would improve by establishing various strategies such as exploring appropriate teaching strategies and building a stable infrastructure. Second, it was perceived usefulness, social presence, and system quality that were the facilitating factors affecting learning persistence in Asynchronous ERT. Thus, learning persistence would increase accompanied by immediate feedback, more active interaction, and so on.

• Journal of Korean Society for Quality Management
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• v.50 no.3
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• pp.571-591
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• 2022

Purpose: The purpose of this study is to examine the factors affecting the intention to use online collaboration tools for non-face-to-face educational environment in the perspective of the learners. Methods: For empirical analysis, the survey of this study was administered with data that were limited to experienced learners using online collaboration tools such as Google Docs, Allo, Padlet, and Slido in online education environments such as Zoom, Webex, MS Teams, etc. and valid 400 data were analyzed by SPSS(ver 22.0) and R(ver 4.1.0) program package. Results: The results of empirical analysis showed that performance expectancy were found to have an effect on reliability of system quality, empathy of service quality, playfulness and informativity of content quality among the characteristics of online collaboration tools. On the other hand, it was found that the security of system quality, responsiveness of service quality, and extroversion of user personality characteristics did not affect. It was analyzed that playfulness had the greatest positive effect, followed by informativity, empathy, and reliability. Among the characteristics of online collaboration tools, it was found that the reliability and security of system quality and informativity of content quality had an effect on the effort expectancy. It was analyzed that informativity has the greatest influence, followed by security and reliability. Conclusion: This study is meaningful in that it examines the perspectives of users and learners, who can be said to be the end customers of online collaboration tools. Based on the results of this study, it is expected that not only platform operators that provide online collaborative tools, but also providers that use online collaboration tools will have a significant impact on the development of edutech and infrastructure in the educational environment.

• Journal of Biosystems Engineering
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• v.21 no.3
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• pp.325-335
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• 1996

Visual features are crucial for monitoring the growth state, indexing the drying performance, and grading the quality of oak mushrooms. A computer vision system with neural net information processing technique was utilized to quantize quality factors of a dried oak mushrooms distributed over the cap and gill sides. In this paper, visual feature extraction algorithm were integrated with the neural net processing to deal with various fuzzy patterns of mushroom shapes and to compensate the fault sensitiveness of the crisp criteria and heuristic rules derived from the image processing results. The proposed algorithm improved the segmentation of the skin features of each side, the identification of cap and gill surfaces, the identification of stipe states and removal of the stipe, etc. And the visual characteristics of dried oak mushrooms were analyzed and primary visual features essential to tile quality evaluation were extracted and quantized. In this study, black and white gray images were captured and used for the algorithm development.

• Journal of agriculture & life science
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• v.50 no.5
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• pp.217-224
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• 2016

In this study, performance of a developed automatic punching machine considering the planting density of soybeans was evaluated in the case of the operation speed of 0.18-0.28 m/s. The performance demonstrated a rate of 320-500 ㎡/h, 260-400 ㎡/h, and 210-330 ㎡/h for the 0.20 m, 0.25 m, and 0.30 m soybean planting density, respectively. One hundred percent punching capacity was confirmed in 30 mm distance between the ground and the blade. Additionally, in the 50 mm distance condition, the performance of round, square, and hexagonal blades were observed in the range of 16.7-25.2%, 33.0-42.3%, and 54.5-100.0%, respectively. Above all, the hexagonal blade with a 60° edge angle had the most superior cutting quality demonstrating a smooth and soft cutting plane of the plastic.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.8
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• pp.996-1002
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• 2009

This study was carried out to improve quality and increase anticancer effect of baechu kimchi by changing various kinds of salt. The baechu cabbages were brined with purified salt (P), natural sea salt (NS), natural sea salt without bittern (NS-B) or baked (Guwun) salt (G) and mixed with other ingredients. Thereafter, the kimchis were fermented for 7 days at $15^{\circ}C$. The changes in pH and acidity of the P and G kimchis were slower than those of NS and NS-B kimchis. NS-B and G kimchis promoted the growth of Leuconostoc sp.; however, it inhibited the growth of Lactobacillus sp. when compared with P and NS brined kimchis. The sensory evaluation results indicated that NS-B and G kimchis were better than P and NS kimchi in taste, color and overall acceptability. Rheological property of texture (cutting strength) of NS-B and G brined kimchis was also much better. Anticancer effects of the kimchi juices and methanol extracts were investigated on AGS human gastric adenocarcinoma cells and HT-29 human colon carcinoma cells by MTT assay. NS-B and G kimchis significantly retarded the growth of both cancer cells compared to P and NS kimchis. From these results, kind of salt is very important when kimchi is prepared. It proved that removing bittern from natural sea salt is good ancient tradition when brining the cabbage. Using the baked salt is also a better method to improve the quality and anticancer effect of kimchi.

• The KIPS Transactions:PartB
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• v.13B no.5 s.108
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• pp.561-568
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• 2006

WPS(Wearable Personal Station) for next generation PC can define as a core terminal of 'Ubiquitous Computing' that include information processing and network function and overcome spatial limitation in acquisition of new information. As a way to acquire significant dynamic gesture data of user from haptic devices, traditional gesture recognizer based on desktop-PC using wire communication module has several restrictions such as conditionality on space, complexity between transmission mediums(cable elements), limitation of motion and incommodiousness on use. Accordingly, in this paper, in order to overcome these problems, we implement hand gesture recognition system using fuzzy algorithm and neural network for Post PC(the embedded-ubiquitous environment using blue-tooth module and WPS). Also, we propose most efficient and reasonable hand gesture recognition interface for Post PC through evaluation and analysis of performance about each gesture recognition system. The proposed gesture recognition system consists of three modules: 1) gesture input module that processes motion of dynamic hand to input data 2) Relational Database Management System(hereafter, RDBMS) module to segment significant gestures from input data and 3) 2 each different recognition modulo: fuzzy max-min and neural network recognition module to recognize significant gesture of continuous / dynamic gestures. Experimental result shows the average recognition rate of 98.8% in fuzzy min-nin module and 96.7% in neural network recognition module about significantly dynamic gestures.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.39 no.3
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• pp.189-196
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• 2003

In this study, the vertical opening of the non-float midwater pair trawl net was maintained by controlling the length of upper warp. This was because the head rope was able to be kept linearly and the working depth was not nearly as changed with the variation of flow speed as former experiments in this series of studies have demonstrated. We confirmed that the opening efficiency of the non-float midwater pair trawl net was able to be developed according to the increase in front weight and wing-end weight. In this study, we described the opening efficiency of the non-float midwater pair trawl net according to the variation of front weight and wing-end weight obtained by model experiment in circulation water channel. We compared the opening efficiency of the proto type with that of the non-float type. The results obtained can be summarized as follows：1. The hydrodynamic resistance was almost increased linearly in proportion to the flow speed and was increased in accordance with the increase in front weight and wing-end weight. The increasing rate of hydrodynamic resistance was displayed as an increasing tendency in accordance with the increase in flow speed. 2. The net height of the non-float type was almost decreased linearly in accordance with the increase in flow speed. As the reduced rate of the net height of the non-float type was smaller than that of the net height of the proto type against increase of flow speed, the net height of the non-float type was bigger than that of the proto type over 4.0 knot. The net width of the non-float type was about 10 m bigger than that of the proto type and the change rate of net width varied by no more than 2 m according to the variation of the front weight and wing-end weight. 3. The mouth area of the non-float type was maximized at 1.75 ton of the front weight and 1.11 ton of the wing-end weight, and was smaller than that of the proto type at 2.0∼3.0 knot, but was bigger than that of the proto type at 4.0∼5.0 knot. 4. The filtering volume was maximized at 3.0 knot in the proto type and at 4.0 knot in the non-float type. The optimal front weight was 1.40 ton.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.267-278
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• 2002

To promote the consumption of race, comparative study was performed on characteristics of wheat flour noodle mixed with brown rice flour and colored rice flour. Protein content of colored rice was higher than that of the brown rice, but lipid and ash contents were similar to those of brown rice. Colored rice flour had significantly lower peak viscosity, holding viscosity, breakdown viscosity, final viscosity and setback viscosity than those of wheat flour, while brown rice had significantly higher peak viscosity, breakdown viscosity and setback viscosity than those of colored rice flour and wheat flour. Colored rice and brown rice had 5.3~6.4% total dietary fiber, and the proportions of soluble fiber in total dietary fiber were quite low, ranging from 9.4% to 18.8%. L(brightness), a(redness) and b(yellowness) of raw noodles were measured using a colorimeter. L(brightness) and b(yellowness) values of Asian raw noodles made from colored rice and brown rice significantly decreased. Addition of colored rice flour and brown rice flour to Asian noodle reduces cutting forces of dry and cooked noodles. The cooked noodle with 10% chalheukmi waxy rice flour was the highest in the cutting force of cooked noodle. Addition of 20% chalheukini waxy rice flour and 20% brown rice flour to wheat flour was got to a relatively high score for appearance, color, texture, taste and overall eating quality from sensory evaluation of cooked noodles.

• Korean Journal of Medicinal Crop Science
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• v.12 no.6
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• pp.437-441
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• 2004

These studies were conducted to investigate the proper method of nitrogen application for increasing the growth stability and quality in ballon flower (Platycodon grandiflorum A. DC.). In growth characteristics by split ratio of nitrogen application, stem diameter, number of branching roots and number of leaves were higher at the split ratio of 50:50 (nitrogen were splitted a half with basal application and the other half in autumn) than at 70:30. Root length, root diameter and number of branching root were higher at 50:50 than those of 70:30. The root yield was increased by 30% (230 kg/10a) at 50:50 compared with that of the 70:30. The crude saponin contents of root from 50:50 was 4.68%.