• School Mathematics
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• v.11 no.2
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• pp.301-316
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• 2009

There are two distinct processes, definite integral and indefinite integral, in the integral calculus. And the term 'integral' has two meanings. Most students regard indefinite integrals as definite integrals with indefinite interval. One possible reason is that calculus textbooks do not concern the meaning in the relationship between definite integral and indefinite integral. In this paper we investigated the historical development of concepts of definite integral and indefinite integral, and the relationship between the two. We have drawn pedagogical implication from the result of analysis.

• Korean Journal of Food Science and Technology
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• v.12 no.3
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• pp.165-169
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• 1980

Consumer acceptance and preference tests for commercial milk were run with laboratory consumer panel. The results were summarized as follows: 1. According to result of the paired comparison preference test between milk K and each of 4 commercial milk tested a significant difference in the consumer preference was not recognized at 5 percent level 2. According to result of hedonic scale test for commercial milk, a significant difference on both treatment and panel member effect was not recognized at 5 percent level. 3. According to result of food action scale test for commercial milk, the frequency of 'I would drink this every opportunity I had' was the highest as 38 percent. 4. According to the rank test for the determination of the preference for milk flavor on the temperature of sample, the frequency of sampling at $20^{\circ}C$ was the highest. 5. A significant difference on the flavor of milk was recognized among 5 samples of commercial milk by both difference test and profile test as reported in the previous paper (Korean J. Food Sci. Technol. 12(3), 150 and 158(1980)), but not by rank test, preference test and hedonic scale test. This fact suggests that rank test, preference test and hedonic scale test are influenced by the difference on the preference of the panel members and on the basis of quality, etc.

• The Journal of the Korea Contents Association
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• v.13 no.10
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• pp.470-479
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• 2013

This study analyzed the features and problems of one-person creative company development policy by using the image of brand identity of one-person creative company and the model of the symbol square. In order to solve the youth unemployment and to induce youth foundation, Korean government particularly Small and Medium Business Administration (SBA) paid great attention to 'One-Person Company' followed by One-Person Knowledge Company policy in 2008. Finally, this policy became One-Person Creative Company in 2009 when SBA faced criticism. However, according to semiotics analysis, symbolic conflicts were found in the policy given that this policy was not considered the role of the co-founder in venture ecosystem. This study provides practical implications for new directions of the one-person creative company policy of government; (1) one-person knowledge company ${\rightarrow}$ (2) one-person creative company ${\rightarrow}$ (3) 1+1 creative company.

• KIPS Transactions on Software and Data Engineering
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• v.4 no.4
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• pp.201-208
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• 2015

This paper proposes a method for detecting the direction indicator shown in the road surface efficiently from the black box system installed on the vehicle. In the proposed method, the direction indicators are detected by inverse perspective mapping(IPM) and bag of visual features(BOF)-based NN classifier. In order to apply the proposed method to real-time environments, the candidated regions of direction indicator in an image only performs IPM, and BOF-based NN is used for the classification of feature information from direction indicators. The results of applying the proposed method to the road surface direction indicators detection and recognition, the detection accuracy was presented at least about 89%, and the method presents a relatively high detection rate in the various road conditions. Thus it can be seen that the proposed method is applied to safe driving support systems available.

• The Journal of the Korea Contents Association
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• v.19 no.8
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• pp.123-136
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• 2019

This paper is a study on the development and consumer preference of the soup stew HMR new products, and the main contents are as follows. A total of nine products were studied, including three developed products and six market products. For this study, the demographic characteristics, the awareness and attitude of HMR products were investigated. In addition, the consumer panel evaluated overall liking, appearance, color, flavor, and taste using the nine-point recertification scale, while the strength assessed viscosity, sweetness, saltiness, sourness, and Umami. Familiarity, health degree, Purchase intention and Recommendation intention were investigated and the reasons for preference and non preference were analyzed by multi-response method. The consumer preference analysis indicates that the product is competitive among existing products and that it would be desirable to improve after identifying the causes of non-preferred factors.

• Korean Journal of Food Science and Technology
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• v.50 no.5
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• pp.499-503
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• 2018

Transglutaminase (TGase), which forms linkages among proteins, has been used to improve food quality. In the current study, quality characteristics such as color values, texture profile parameters, and sensory profiles of the frozen surichwi (Synurus deltoids) rice cake made using transglutaminase (TGase) treated-rice flour were investigated, with a view to producing high-value rice products. The results indicate that Hunter color values (L and b) and TPA parameter values (hardness, gumminess and chewiness) of frozen surichwi rice cake made with TGase-treated rice flour were significantly changed, and that these properties may be applied to improve the sensory qualities of final products. Also, the sensory acceptability scores related to color, appearance, taste and texture, as well as overall acceptability of the TGase-treated frozen surichwi rice cake, were found to be significantly higher compared to controls. In conclusion, the results clearly indicate that TGase-treated rice flour carries the potential to improve the overall quality of frozen rice cake, and that surichwi is an effective ingredient for sensory profiles.

• School Mathematics
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• v.16 no.4
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• pp.803-825
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• 2014

From the early stages of learning algebra, literal symbols are used to represent algebraic objects such as variables and parameters. The concept of parameters contains both indeterminacy and fixity resulting in confusion and errors in understanding. The purpose of this research is to compare the beginners of algebra and pre-service teachers who completed secondary mathematics education in terms of understanding this paradoxical nature of parameters. We recruited 35 middle school students in eight grade and 73 pre-service teachers enrolled in a undergraduate course at one university. Using them we conducted a survey on the perception of the nature of parameters asking if one considers parameters suggested in a problem as variables or constants. We analyzed the collected data using the mixed method of qualitative and quantitative approaches. From the analysis results, we identified several difficulties in understanding of parameters from both groups. Especially, our statistical analysis revealed that the proportions of subjects with limited understanding of the concept of parameters do not differ much in two groups. This suggests that learning algebra in secondary mathematics education does not improve the understanding of the nature of parameters significantly.

• Food Science and Preservation
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• v.20 no.2
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• pp.257-264
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• 2013

Central composite design along with response surface methodology (RSM) was applied to improve the fermentation process in onion (Allium cepa) wine production. The effects of different fermentation parameters (time, temperature, and initial sugar content) were found to be significant with respect to the physicochemical and sensory properties of wine. The maximum score for the alcoholic content was obtained at $29.27^{\circ}C$ fermentation temperature, 103.43 h fermentation time, and $27.52^{\circ}Brix$ initial sugar content. The maximum score for overall palatability was obtained at $39.27^{\circ}C$ fermentation temperature, 57.28 h fermentation time, and $22.14^{\circ}Brix$ initial sugar content. The coefficients of determination ($R^2$) were 0.9620 and 0.9060 for alcoholic content and overall palatability, respectively. The ranges of the optimum fermentation conditions ($28{\sim}32^{\circ}C$, 80~90 hr, and $20{\sim}25^{\circ}Brix$) were obtained by superimposing the response surfaces with regard to the alcoholic content and overall palatability of onion wine.

• 기호학연구
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• no.56
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• pp.137-158
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• 2018

In 1999, the French semiotician Jacques Fontanille published his work on discourse semiotics as an attempt to overcome the limitations of structuralism. Discourse semiotics has expanded the realm of semiotics by taking a phenomenological approach that examines the structure of consciousness. Phenomenology pays special attention to the operation of human consciousness, which, instead of staying put, moves from one place to another-unbeknownst to its agent. This paper examines "Bulls" through a phenomenological approach as the short story depicts the stream of consciousness that unfolds within the inner world of Pau, the young male protagonist. The rhetorical approach to literary analysis works at the level of the speech act and directly relates to speech act theory. In rhetorics, figures and tropes are dominated by speech acts. Whereas conventional rhetorical analysis lacks a kinetic perspective as it revolves around flat semantic inspections, the discourse semiotics approach applied in this paper allows for an indepth multidimensional analysis where the analyses of ${\acute{e}}nonc{\acute{e}}$ and ${\acute{e}}nonciation$ complement each other. Presenting a peasant movement to the reader through the eyes of the young male protagonist Pau, "Bulls" is considered a significant literary feat in the history of Korea's New Literature as the work is highly regarded for its impressive depiction of a communal movement. This paper reinterprets and reevaluates the story under a new light, mainly through a rhetorical approach and a phenomenological approach that hinges on discourse semiotics.

• Korean Journal of Food Science and Technology
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• v.40 no.4
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• pp.430-435
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• 2008

The sensory characteristics of imported (two dry, two sweet, and one medium dry wines) and domestic (one sweet wine) red wine were evaluated by 250 panels. The preferences of aroma, color, sweetness, tartness, astringency, and overall acceptability were determined by 5-point just-about-right scale. Among six wines, B sample obtained the highest mean overall acceptability score of 3.67 and its chemical and sensory characteristics were as follow: cherry or strawberry aroma, 9.4 brix, 3.7% of sugar content, pH 3.5, 10% of ethanol, 0.14% of tannin, 5.74 mg/mL of total organic acids, and color of $L(12.04{\pm}0.01)$, $a(33.90{\pm}0.19)$, and $b(8.22{\pm}0.00)$. These results revealed that Korean consumers generally prefer sweet taste to dry one, flat taste to bitter one, and fruity aroma to others. Panels preferred a red wine containing high sugar content of $5{\sim}10%$. On the other hand, panels showed low preference to the wine containing tannin above 0.16%. However, these general trends were slightly varied depending on their ages and consuming frequencies.