• School Mathematics
• /
• v.9 no.3
• /
• pp.375-396
• /
• 2007

The purpose of this study is to analyze how a mathematics teacher and a high school student make the meaning in a graph and how aspects of the interpretation of a graph are interacted during the signification process, and to suggest considerations for teaching and learning of a graph. The findings of a case study have led to conclusions as follows: All of them have a difficulty in making the meaning in a graph and construct the meaning as a nested signification model. In the process which they make the meaning, they interrelate cognitive, contextual, and affective aspects and construct interpretants. In this process, a teacher focuses on cognitive aspect, based on a qualitative approach. But a student considers contextual aspect more, based on a quantitative approach. This study suggests three considerations for teaching and learning of a graph.

• Archives of design research
• /
• v.17 no.1
• /
• pp.201-210
• /
• 2004

The web as a sign synthesis text has become a kernel for incorporeal knowledge as well as a communication model through the ubiquitous environment all over the world. The evaluation of the communication model, which is essential for the information structure, acts as an important basis on determining the quality of the web contents. In this study, the development of the progress of the communication of semantic meaning in the construction of the information structure was analyzed in views of the form, the function, and the emotional effect of the rich media contents of the web. The transformation process from the initial access elements through the final selection elements was suggested as the communication model and the effects of the function of the information in the web on the process was assessed by the engineering and linguistic models of Shannon, Weaver, and Roman Jakobson. The results of this study showed that the environments such as the speed, the memory space, data compression technique, and data filtering have influences on the web contents expression and the evaluation of the communication model in connection with the environments is the basis in the information structure.

• Journal of Convergence for Information Technology
• /
• v.12 no.5
• /
• pp.225-236
• /
• 2022

The purpose of this study is to provide clinical information and quantitative data through clinical research on lip balm containing propolis extract and lip application with LED device. Participants in this study were selected as test products for women aged 19 to 50 in Seoul and Gyeonggi Province, and to investigate the effects of LED devices and lip creams on the lips to improve lip elasticity, lip moisture, lip keratin, and lip moisture lasting for 12 hours. Before using the product, immediately after use, after 6 hours of use, after 12 hours of use, and after 2 weeks of use, the use test items are measured and the safety, efficacy, and preference survey of the product is analyzed. The results derived through a series of research procedures are as follows. It has been shown to help lip elasticity, lip moisture, lip keratin improvement, and lip moisture lasting for 12 hours when used once or 2 weeks.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.49 no.6
• /
• pp.539-545
• /
• 2004

The purpose of this study was to locate the quantitative trait loci (QTL) associated with quality properties in the recombinant inbred lines derived from the 'Milyang 23' and 'Gihobyeo' cross. Four quality-related traits; protein content, amylose content, fat acid content and sensory value were measured. Eight QTLs for protein content were detected on chromosomes 1 (two loci), 3, 6, 7 and 8 (three loci), each accounting for $6.0\%\~15.2\%$ of the phenotypic variation. Three QTLs for amylose content were detected on chromosomes 6 and 7 (two loci), each explaining from $7.3\%\;to\;24.4\%$ of the phenotypic variation. Six QTLs for fat acid content were detected on chromosomes 2 (two loci), 3, 6 (two loci) and 7, each explaining form $5.5\%\;to\;14.0\%$ of the phenotypic variation. Six QTLs for sensory value were detected on chromosomes 2, 6, 7(two loci) and 8 (two loci), each accounting for $5.5\%\~10.3\%$ of the phenotypic variation.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.11 no.5
• /
• pp.189-204
• /
• 2016

The study is aimed at figuring out the effect of the consumers benefit, attitudes and interest when customers purchase functional food on purchasing intention and product a foundation of competitive power such as a customized product development for a marketing strategy by examining consumers' behavioral patterns. The range of functional food which is a subject of this study is included in the nutraceutical foods, protective foods in addition to biocontrol food. It surveyed about ages of 20 to 60 domestic residents who have taken functional food in order to conduct the study. Data used in this study was collected 353 answers in September 2016, and hierarchical analysis which is a demographic characteristic as control variables was conducted to verify the hypothesis using statistical program SPSS 21.0 The result of this study demonstrates that firstly, psychological pursued benefit secondly, health concern thirdly, health management attitude affects to functional purchasing intention. It is expecting that the result of this study will be used on the basic standards that are grasping and generalizing the needs of customers. In addition, it is also expecting to contribute to improvement of internal and external functional food industry as a functional food material development because it provides empirical customer behavior analysis result.

• Journal of Practical Engineering Education
• /
• v.12 no.1
• /
• pp.145-162
• /
• 2020

The dual system in Korea already plays an important role in quantitative terms in the Korean lifelong vocational competency development system. However, since most of the existing dual system performance management plans in Korea focus on qualification-linked dual system, research on the effective performance management of the four-year university-driven dual system is very insufficient. This paper presents multiple measures for developing a performance management system suitable for the university-driven dual system to achieve qualitative improvement of the contract departments of the dual colleges or universities. As an approach to the end, a performance evaluation system is established by developing the evaluation items and indicators for the dual colloeges' contract departments. Next, it analyzes the needs of various stakeholder groups such as field teachers of the involved companies, students in apprenticeship and OJT professors of KOREATECH through FGI's and polls to diagnose the current operational performance, especially the causes of high drpout rates of the contract departments. From these results, the paper presents firstly the development of measuring methods for the developed performance indicators of the evaluation system and then a systemic performance management system which is based on 'input-transformation-outcome-feedback' structure. In addition, some measures for improving the high dropout rate and performance are presented from the viewpoints of each stakeholder.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.18 no.4
• /
• pp.325-332
• /
• 1985

As a series of study for processing low salt fermented fish, this work was undertaken to investigate taste compounds of low sodium salt fermented anchovy and yellow corvenia comparing with conventional fermented fish ($20\%$ of salt contents) during the fermentation of 120 days at $25{\pm}3^{\circ}C$. The major amino acids in fermented anchovy at 60 day fermentation were lysine, alanine, leucine, valine, isoleucine, histidine, threonine and glycine, while those in fermented yellow corvenia at 90 day fermentation were lysine, leucine, alanine, valine, threonine, isoleucine, glutamic acid and methionine. These amino acids held $57\%$ of the total extractive nitrogen content for fermented anchovy and $41\%$ for fermented yellow corvenia, respectively. It was supposed from the results that principal taste compounds both for fermented anchovy and fermented yellow corvenia were free amino acids, and that nucleotides and their related compounds as well as total creatinine also played an assistant role. And also there was little difference between taste compounds of low salt fermented fish and those of conventional fermented fish irrespective of fish species.

• Journal of Educational Research in Mathematics
• /
• v.17 no.4
• /
• pp.453-475
• /
• 2007

School algebra starts with introducing algebraic expressions which have been one of the cognitive obstacles to the students in the transfer from arithmetic to algebra. In the recent studies on the teaching school algebra, algebraic thinking is getting much more attention together with algebraic expressions. In this paper, we examined the processes of the transfer from arithmetic to algebra and ways for teaching early algebra through algebraic thinking factors. Issues about algebraic thinking have continued since 1980's. But the theoretic foundations for algebraic thinking have not been founded in the previous studies. In this paper, we analyzed the algebraic thinking in school algebra from historico-genetic, epistemological, and symbolic-linguistic points of view, and identified algebraic thinking factors, i.e. the principle of permanence of formal laws, the concept of variable, quantitative reasoning, algebraic interpretation - constructing algebraic expressions, trans formational reasoning - changing algebraic expressions, operational senses - operating algebraic expressions, substitution, etc. We also identified these algebraic thinking factors through analyzing mathematics textbooks of elementary and middle school, and showed the middle school students' low achievement relating to these factors through the algebraic thinking ability test. Based upon these analyses, we argued that the readiness for algebra learning should be made through the processes including algebraic thinking factors in the elementary school and that the transfer from arithmetic to algebra should be accomplished naturally through the pre-algebra course. And we searched for alternative ways to improve algebra curriculums, emphasizing algebraic thinking factors. In summary, we identified the problems of school algebra relating to the transfer from arithmetic to algebra with the problem of teaching algebraic thinking and analyzed the algebraic thinking factors of school algebra, and searched for alternative ways for improving the transfer from arithmetic to algebra and the teaching of early algebra.

• Korean Journal of Food Science and Technology
• /
• v.22 no.7
• /
• pp.786-792
• /
• 1990

In order to study the possibility of savoury material production from fish flesh(Alaska pollack), as a substrate of fermentation, three strains of Aspergillus oryzae were applied to the flesh solely or with soybean. The fermented flesh were analyzed their amino acid compositions, nucleotide contents and their sensory acceptability. All strains tested were grown vigorously on both substrates. When fish flesh solely used, amino nitrogen($NH_2-N$) and soluble solid (S.S.) contents were $8{\sim}14\;and\;2{\sim}3$ times higher than those of raw flesh, respectively after 7 days fermentation. In case of fish flesh with 10% soybean used, their $NH_{2}-N$ and S.S. contents were $4{\sim}6\;and\;2.6{\sim}3$ times higher than those of raw flesh respectively. It was belived that increment of $NH_2-N$ and S.S. contents were resulted from degradation of fish flesh protein. On the other hand, the nucleotides and their related compounds of both fermented flesh and with 10% soybean were increased comparing with raw flesh. The content of free amino acids of flesh solely and with 10% soybean were $1,435{\sim}4,326mg%(DB)\;and\;5,563{\sim}6,362mg%(DB)$, which increased to between $4.6{\sim}13.9\;and\;11.6{\sim}13.2$ times, respectively after 7 days fermentation. The four amino acids- glutamic acid, histidine, aspartic acid and lysine were major in both flesh solely and flesh with 10% soybean. In sensory evaluation, fermented flesh extracts was more acceptable than anchovy extract. In review of all results, Aspergillus oryzae KFCC 32343 could be successfully used for production of savoury material from Alaska pollack.

• Journal of the East Asian Society of Dietary Life
• /
• v.17 no.3
• /
• pp.409-416
• /
• 2007

This study investigated changes in the catechin and alkaloid contents of Bosung green tea during different manufacturing processes and storage periods, using HPLC and UV-VIS spectrophotometer analysis. For changes in the catechin and alkaloid contents by roasting technique, we found that EGCG, CG and GCG decreased just slightly by processes performed before roasting, rather than after roasting. In addition, theobromine, caffeine, and ECG changed minimally throughout all the processes. For changes in the catechin and purine alkaloid contents of the green tea leaves during storage, EGCG, ECG, and CAF decreased considerably in the green tea stored at temperatures of $5^{\circ}C$ and $25^{\circ}C$, and they decreased by $20{\sim}30%$ after storage for 1 year. However, a quantitative difference was hardly observed in the catechin and alkaloid contents regardless of storage temperature.