• Food Science of Animal Resources
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• v.23 no.1
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• pp.70-74
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• 2003

Cheese consumption in Korea has continuously increased far the last decades by industrialization and globalization. In addition, import of fresh cheese has increased from 2 tons, and 30 thousand dollars in 1991 to 20 thousand tons, and 49 million dollars in 2001. However, Korea standard for cheese differs from CODEX, and is not consistent. To investigate more proper standards for cheese, 20 natural cheeses and 17 process cheeses were obtained from market and analysed. All the cheeses except 1 soft cheese met the standard, but 'unripened cheese' was not different from 'soft cheese' in milk solid content. Natural cheese firmness showed exponential inverse relationship(R=0.8226) to moisture on a fat-free basis(MFFB) which is used for the natural cheese standard in CODEX. Therefore, it was thought appropriate to refer to CODEX standard for using textural terminology in Korea standard for natural cheese. For process cheese, milk solid cant be estimated by the analysis, and there are no merits and penalties by the classification. It was thought proper to classify the process cheese by types, such as 'Powder', 'Slice', 'Spread', and 'Portion'. Rule for 15∼34% milk solid content of products should be prepared in standard for animal products as 'Process cheese products' for the promotion of development and consumption of cheese.

• The Journal of the Korea Contents Association
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• v.17 no.6
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• pp.362-381
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• 2017

People are most commonly divided by their nationality, but that does not mean they share the same culture. Even for people from one cultural background, subcultures play an important role for diversity and identity, and popular music is one way to express them. This study analyzed 6 songs of the Hip Hop genre from the US, Germany and South Korea, with one song each from the time of first emergence of the term 'Hip Hop' and one song each from 2016, selected on the basis of popularity indicated by music record sales and specialist literature on the history of Hip Hop. Through semiotic analysis of early and recent Hip Hop in each country, the changes in popular Hip Hop over time were examined. The results of this study show that through standardization, Hip Hop in the three countries has superficially become more similar and more focused on the individual, but on a detailed level shows significant differences: while U.S. Hip Hop refers to the American Dream, German Hip Hop displays an extreme image of masculinity, and Korean Hip Hop deals with private thoughts. Although popular Hip Hop nowadays does not explicitly exercise social criticism it is still ascribed the symbolic significance of a rebellious and revolutionary cultural practice that can be used to criticize and change culture as well as society.

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.565-569
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• 2002

This study was carried out to estimate the effects of preservatives (alcohol, adipic acid) and heat treatment $(40^{\circ}C,\;60^{\circ}C)$ for the prolongation of shelf-life on low-salt Kimchi. Low-salt Kimchi was prepared with salt replacements (NaCl 50%, KCl 36%, $MgSO_4$ 10%, $CaSO_4$ 3%, glutamic acid 0.2%). Chemical characteristics and microbiological parameters were monitored during fermentation at $20^{\circ}C$. When three kinds of preservative which were alcohol 2.0%, adipic acid 0.1% and their mixture were added to low-salt Kimchi, shelf-life of them were prolonged. To extend the shelf-life of low-salt Kimchi, when the heat treatment at $40^{\circ}C$ and $60^{\circ}C$ were tried, heat treatment at $60^{\circ}C$ was superior than at $40^{\circ}C$. In sensory evaluation of low-salt Kimchi, the control was showed the best quality in the overall acceptability. And low-salt Kimchi treated at $40^{\circ}C$ showed the most similar characteristics to the control Kimchi.

• Journal of Convergence for Information Technology
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• v.11 no.3
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• pp.194-204
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• 2021

The reason why domestic fermented tea is less recognized than the world's top three black[Sri Lanka Uva black tea, India Darjeeling black tea, China Keemun(祁門) black tea] teas is that there is a very lack of scientific basis for clear quality standards and functionality. This researcher identified the major components of the world's top three black teas and fermented teas derived from domestic wild tea trees through analysis of various instruments such as HPLC, TOF-MS, and ELISA reader. In addition, in order to compare the physiological activity of the world's three major black teas and domestic fermented teas, the biological activity was compared and analyzed through DPPH·ABTS free radical scavenging activity and NO production inhibition. Furthermore, comparative analysis data on organic acid, free sugar, and tannic acid were obtained for quality comparison of palatable foods. When the above results are summarized, it is believed that it is possible to present the quality standards of Korean tea, and it is expected that the globalization of Korean tea will be possible.

• The Journal of the Korea Contents Association
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• v.21 no.4
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• pp.658-667
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• 2021

Our study aimed to analyze and reinterpret, by an acoustic approach, the descriptions of the 18th century prosody and introduce the figurative pronunciation system, which is the International Phonetic Alphabet pioneer. Our methodology compares and analyzes grammars and documents on the transcription system and restructures the prosodic structure. It is certain that the 18th century grammarians widely accepted the prosody theories made by Arnauld & Lancelot of the seventeenth century. In particular, grammar scholars accepted the dichotomous classification of the accent structures as prosodic and oratorical accents. The prosodic accent has a relation to intonation, and the oratorical accent has as its key elements intonation and intensity. Regarding the temporal structure, the lengthening of the final syllable was observed systematically by grammarians of the 18th century. This time structure is similar to that of today. Therefore, we can conclude that the final elongation, an essential characteristic of the modern French accent, has already played an imbued role in 18th century prosody. Despite this, the 18th century grammarians did not assign it the status of accent, as it was a stereotype that matches accent with intonation.

• The Mathematical Education
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• v.63 no.1
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• pp.1-18
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• 2024

This study aims to analyze low-performing high school students' difficulties in constructed response (CR) mathematics assessments and explore ways to use writing activities to support student learning. The participants took CR assessments, engaged in guided writing activities across 15 lessons, and provided responses to our interviews. The study identified 20 types of student difficulties, which were sorted into two main categories: "mathematical difficulties" and "CR difficulties." The difficult nature of mathematics as a school subject included a lack of understanding of mathematical concepts, students' difficulty with mathematical symbols and notations, and struggles with word problems. Challenges specific to CR assessments included students' difficulties arising from the testing conditions unlike those of multiple-choice items, and included issues related to constructing appropriate responses and psychological barriers. To address these challenges in CR assessments, the study conducted guided writing activities as an intervention, through which six themes were identified: (1) internalization of mathematical concepts, (2) mathematical thinking through relational understanding, (3) diverse problem-solving methods, (4) use of mathematical symbols, (5) reflective thinking, and (6) strategies to overcome psychological barriers.

• The Journal of the Korea Contents Association
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• v.5 no.4
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• pp.122-132
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• 2005

CVE(Collaborative Virtual Environment) is the virtually shared area where people cannot come together physically, but wish to discuss, collaborate on, or even dispute certain matters. In CVEs, in habitants are usually represented by humanoid embodiments, generally referred to as avatars. But most current graphical CVE systems fail to reflect the natural relationship between the avatar's gesture and the conversation that is taking place. More than 65% of the information exchanged during a person to person conversation is carried on the nonverbal band. Therefore, it is expected to be beneficial to provide such communication channels in CVEs in some way. To address this issue, this study proposes a scheme to represent avatar's gestures that can support the CVE users' communication. In the first level, this study classifies the non-verbal communication forms that can be applicable to avatar gesture design. In the second level, this study categorizes the body language according to the types of interaction with verbal language. And in the third level, this study examines gestures with relevant verbal expressions according to the body parts-from head to feet. One bodily gesture can be analyzed in the description of gesture representation, the meaning of gesture and the possible expressions, which can be used in gestural situation.

• 한국HCI학회:학술대회논문집
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• 2006.02a
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• pp.976-981
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• 2006

수화는 청각장애인이 사용하는 시각적인 언어이다. OpenGL 기반의 가상 현실 공간에서 수화 동작을 표현하기 위해서는 수화 동작 데이터를 삽입하고 수정하는 편집 프로그램이 필요하다. 하지만, 기존의 수화 동작 편집기는 수화를 잘 이해하지 못하는 일반 사용자가 손 모양을 정확하게 편집하거나 얼굴 표정을 표현하는데 어려움이 있다. 또한, 수화 사전에 포함되는 각 수화 단어의 데이터 수가 많기 때문에 이를 효율적으로 생성하고 저장하는 프로그램이 절실히 필요하다. 본 논문에서는 사용자의 편의성을 높이기 위해 수화 동작 그래픽 편집기를 개선하는 방법을 제안한다. 이를 위해 각 손 모양에 대해 21 개의 파라마터로 구성된 데이터를 손가락 별로 분류한 후, 손가락 고유 기호로 변환하고, 손 모양 이름과 일련 번호를 부여하여 손 모양 데이터를 얻었으며, 유사한 손 모양을 그룹으로 묶은 손 모양 그룹 데이터를 구성하여 손 모양 데이터 사전을 구축하였다. 구축된 손 모양 사전을 수화 동작 편집기에 적용함으로써 사용자는 손 모양 그룹과 손 모양 이름, 일련번호를 선택하여 손의 각 관절 움직임을 쉽게 편집할 수 있으며, 이를 가상현실 공간에서 움직여 볼 수 있다. 또한, 얼굴 표정과 안색을 편집할 수 있는 기능을 추가함으로써 수화 동작 중에 얼굴 표정을 쉽게 표현할 수 있도록 하였다.

• Journal of the Korea Convergence Society
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• v.9 no.4
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• pp.127-135
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• 2018

Men are ambivalent since they have good and evil at the same time. To concretize this evil further, men created symbolic icons of evil with formative elements by giving shape to it. Thus, this researcher would investigate and analyze the concept of evil and the formativeness appearing when the essence of humans' evil is expressed as symbolic icons. For this purpose, items for the classification of formativeness were constructed, and questionnaires were prepared to draw the results of an analysis as follows. As for the type of composition, symbolic icons of evil were expressed by pictures or signs, rather than letters. The objects of expression were characters and animals in myths. As for the layout, most were expressed in a radial shape. As for the method of description, most were in the forms of simplicity and complexity, and as for the outer form, most were circles. It was noted that the symbolic icons in which items with these types of composition had high scores, were drawn, used and developed in formative relations with each other.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.299-305
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• 1998

It was investigated to identify the volatile compounds of commercial vinegars by dynamic headspace sampling GLC-mass spectrometry, and additionally to evaluate the difference of sensory odor properties among vinegars such as brewed, cider, brown rice and persimmon vinegars. Thirty compounds were identified in four kinds of vinegar, which were composed of 9 carbonyl compounds, 12 esters, 6 alcohols and 3 acids. 3-Hydroxy-2-butanone could be merely detected in some of vinegar samples, and persimmon vinegar was characterized to include more various alcoholic compounds compared to the other kinds of vinegar. 3-Methyl-1-butanol was not detected from any samples of brewed vinegar, but from the most of cider, brown rice and persimmon vinegars. Persimmon vinegar has shown high strength of background odor intensity, and consequently was appeared to be inferior in background (p<0.05) and overall(p<0.01) odor preference scores to cider, brewed and brown rice vinegars.