• Journal of Korean Home Economics Education Association
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• v.15 no.4
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• pp.115-132
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• 2003

The purpose of this study is aimed at giving proof that helps the elementary practical arts education system accomplish as the effects are turned out experimentally. Two classes of the sixth grade of J elementary school in Dae-gu have been selected in order to be experimented. One was chosen as an experimental group, the other was done as a comparative group. The creative-problem-solving learning-model was applied to the experimental group, and the traditional way of teaching was applied to the comparative group. For four classes of the sixth grades, ‘chapter 8: Making with recycled materials’ was proceeded as the content. Then. tests about the way of environmental awareness and creativity were carried out twice. After that, the results of pre and after-test in the comparative and experiment groups were compared using the t-test method. Following the analysis of the data collected in this study. the following major observations were obtained: First, children who were educated the creative problem-solving in a practical arts education achieved higher scores than before. Therefore, it turns out that the CPS method is an effective way to improve the environmental awareness in children. It showed that it included lots of daily habits connected with daily life and it made the intention to carry out the environment-preservation stronger and children´s attitude towards the environment improved. Moreover, making with recycled materials was used to solve an environmental problem, affecting in a positive way in our life. It also made the positive recognition about the environment. Second. the application of the creative problem-solving class of the practical arts education can make positive results to children. It helped children to have more interest in the environment around them. Children´s fluency, flexibility and originality in their ideas were improved as much as possible while they were solving problems. Consequently, the application of the creative problem-solving class model of elementary practical arts environmental education lets children expand environment consciousness and creativity.

• Journal of Korean Home Economics Education Association
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• v.18 no.4 s.42
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• pp.67-84
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• 2006

This study was carried out to investigate nutrient intake, dietary self-efficacy, and physical activity self-efficacy of elementary school students by obesity index in Gyeongbuk area. The survey was conducted from June 7 to June 18 in 2005. The study was peformed by analyzing a questionnaire answered by 523 elementary school student in 5th and 6th grade. The obesity index was gained by height and weight data. Nutrient intakes was evaluated by 24hr-dietary record. Statistical data analysis were completed using the SPSS 12.0 program. The results were summarized as follows; The result of the body measurement was that 31.7% of underweight group, 45.1% of normal group, 12.8% of overweight group, 10.3% of obese group. 13.9% of underweight group experienced weight control, and 17.5% of the subject respond they will try the weight control in the future. Male students showed significantly higher exercise frequency than female students(p<0.001). Male underweight group and female obese group show the highest exercise frequency. Daily energy intake of the subject showed 80.1% in male students and 87.5% in female students revealed under the recommended dietary allowance(RDA) for Korean. The intake ratio of energy nutrients was identical in male and female of underweight group and obese group, so this showed that intake style was similar in two groups. By investigating through MAR(mean adequacy ratio), underweight group of male students and both normal and overweight group of female students were lowest, while overweight group of male students and underweight group of female students were the highest. Physical activity self-efficacy of male students was higher than female students, and physical activity self-efficacy by obesity index was higher in underweight group of male students and obese group in female.

• Journal of Animal Science and Technology
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• v.46 no.6
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• pp.1013-1022
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• 2004

This study investigated the effects of silkworm droppings(SWD) added diet feeding on chemical composition of pork loin meat. Pigs were divided into 7 treatment groups(10 pigs/group) and subjected to one of seven treatment diets(O, 1 0/0, 2 0/0, 3% SWD for 4 weeks, 1 0/0, 2 0/0, 3% SWD for 8 weeks, SWD diets; total fed diets) before slaughter. Pork loin were collected from the animals(1l0 kg body weight) slaughtered at a commercial slaughter house. Pork loin meat were aerobic packaged and then stored at$4^{\circ}C$ for 2, 5, 8, or 12 days. Samples were analyzed for TBARS, sensory evaluation, myoglobin content, fatty acid composition, amino acid and mineral content. TBARS value was not significantly different between the control and SWD treatment groups. Myoglobin content of SWD fed group pork was significantly increased than that of control group(P<0.05). Marbling score and acceptability were increased in SWD fed pork compared to those in control pork. Na, Mg, Ca, Mn and Fe content of SWD fed group pork was significantly decreased than those of control group(P<0.05). P content was significantly increased than that of control group(P< 0.05). In the change of amino acid composition, the contents of aspartic acid, serine and tyrosine were decreased by dietary SWD-supplementation, whereas the SWD-supplementation resulted in the higher glutamic acid, alanine and isoleucine. As dietary SWD was increased in feed, the content of oleic acid was significantly increased, but stearic acid was significantly decreased(P<0.05).

• Journal of Science Education
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• v.42 no.2
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• pp.256-271
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• 2018

The study aimed to investigate how the science gifted connect and integrate science concepts in the process of problem finding. Research subject was sampled from 228 applicants for a science gifted education center affiliated with a university in 2015. A creative problem solving test (CPST) in science, which administered as an admission process, was utilized as a reference to sample two groups. Sixty-seven students from top 30% in test scores were selected for the upper group and 64 students from bottom 30% in test scores were selected for the lower group. The CPST, which was developed by researchers, included one item about how to connect two science concepts among eight science concepts, sound, electricity, weight, temperature, respiration, photosynthesis, weather, and earthquake extracted from elementary science curriculum. As results, there were differences in choosing two concepts among four science major areas. The ways of connecting science concepts were characterized by three categories, relation-based, similarity-based, and dissimilarity-based. In addition, relation-based was characterized by attributes, means, influences, predictions, and causes; similarity-based was by attributes, objects, scientific principles, and phenomena, and dissimilarity-based was by parallel, resource, and deletion. There were significant (p<.000) differences in ways of connecting science concepts between the upper and the lower groups. The upper group students preferred connecting science concepts of inter-science subjects while the lower group students preferred connecting science concepts of intra-science subject. The upper group students showed a tendency to connect the science concepts based on similarity. In contrast, the lower group students frequently showed ways of connecting the science concepts based on dissimilarity. In particular, they simply parallelled science concepts.

• Korean Journal of Food Science and Technology
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• v.43 no.6
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• pp.723-728
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• 2011

This study was performed to test the effect of Sargassum sagamianum extract (SSE) on shelf-life and improved quality in bread with 0.25, 0.5 and 0.75% added SSE. Bread with added SSE had reduced total microbial counts by 2 log cycles and mold cell counts by 3 log cycles. No changes in moisture content or pH occurred from days 3 to 9. In addition, bread with SSE had a lower yield of malonaldehyde than that of the control as shown by the TBARS assay. Yellowness increased in bread with added SSE, whereas lightness and redness decreased. In the sensory evaluation, taste, total preference, inner shape, and color of the bread containing 0.25 and 0.5% SSE were preferred. These results suggest that the adding 0.25 and 0.5% SSE to bread improved shelf-life and quality.

• Journal of Hospice and Palliative Care
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• v.12 no.2
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• pp.72-79
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• 2009

Purpose: The purpose of this study was to test the correlation between the levels of spiritual well-being and spiritual nursing care of nurses for cancer patients and to provide baseline data for spiritual nursing care. Methods: In the study, there were 209 nurses involved who cared for cancer patients, and they were from Christian General Hospital in a city, Jeonju. Data were collected from September 17 to 30 in 2008 using structured questionnaires. The data were analyzed using research methods, including descriptive statistics, t-test, ANOVA, Duncan test, and Pearson correlation coefficients. Results: The mean score of spiritual well-being of nurses was $63.41{\pm}10.32$ (range $20{\sim}80$) and that of spiritual nursing care was $26.96{\pm}7.05$ (range $15{\sim}60$). There was a significant positive correlation between the spiritual well-being of nurses and their spiritual nursing care (r=.353, P=.000). Conclusion: The spiritual well-being and spiritual nursing care have a positive correlation. The level of spiritual well-being of nurses was relatively significant, whereas that of spiritual nursing care was relatively low. Therefore, it is recommended, for spiritual nursing care that nurses responsible for cancer patients should pursue more spiritual growth, attend church services regularly, and should further be educated in their care and responsibility.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.267-271
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• 2000

The present study was designed to develop the standardized formula for the preparation Jeung-Pyun with added raw soy flour and to investigate the applicability of Jeung-Pyun as the substitute of regular pizza crust made with wheat flour. The effect of adding raw soy flour at 3%, 5% level on fermentation time and viscosity of batters and texture and general desirability of Jeung-Pyun pizza were also studied. As the level of raw soy flour was increased the time required for 1 st and 2nd fermentation decreased and viscosity of batters increased significantly. Jeung-Pyun crust after steaming found to have appropriate texture and form for a substitute of wheat flour pizza crust. Texture parameters determined by QST showed that Jeung-Pyun crust with added raw soy flour had lower values in hardness, cohesiveness and gumminess without any significant difference. However, chewiness of 5% raw soy flour group was significantly lower than control group. Texture of Jeung-Pyun crust and general desirability of Jeung-Pyun pizza were determined by sensory evaluation. Textural parameters of Jeung-Pyun crust were evaluated on the basis of hardness, cohesiveness, adhesiveness, tenderness and wetness. As a result of sensory evaluation Jeung-Pyun crust made with 5% raw soy flour had significant lower values in hardness, cohesiveness, tenderness and wetness than the control. However, the textural parameters between control and 3 % raw soy flour group were not significantly different. Jeung-Pyun pizza with topping were evaluated by sensory panel. Jeung-Pyun pizza made with 3% raw soy flour received the highest score in apperance and general desirability without any significant difference. 5% raw soy flour group had significantly lower score in general desirability among 3 treatment groups. In conclusion, Jeung-Pyun crust made by traditional Jeung-Pyun preparation method will be a good alternative to replace wheat flour pizza crust. Adding raw soy flour at 3% level did not affect the quality of Jeung-Pyun crust and had an effect of promoting fermentation. Jeung-Pyun Pizza crust was expected to have tender texture and slower retrogradation rate than regular pizza crust with wheat flour.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.161-167
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• 2003

Identification of salmonellosis-infected commercial poultry flocks has become a pivotal component of efforts to reduce incidence of egg-associated transmission of S. enteritidis and S. typhimurium to humans. As a basic study for sanitary control of S. enteritidis and S. typhimurium, main food-borne pathogenic bacteria in eggs produced by domestic hens, commercial egg samples were tested for specific antibodies to whole cells of S. enteritidis and S. typhimurium and outer membrane protein(OMP) of S. typhimurium by ELISA to detect infection of S. enteritidis and S. typhimurium in various groups of hens. When the antibody titers of yolks from three commercial brand eggs were tested after diluting in the ratio from 1:100 to 1:1,600 with double dilution method, ELISA values of the specific antibodies could be shown as differences in dilution patterns by comparing with negative control egg. When the antibody titers of the yolks from two commercial brand eggs were tested after diluting in the ratio of 1:200 and 1:1,000, ELISA values of specific antibodies were different among same brand eggs. When the antibody titers of yolks from five eggs sampled randomly from twenty one commercial brand eggs were tested after diluting in the ratio of 1:1,000, ELISA value of the specific antibodies were shown generally high. ELISA values of 28.5, 30, and 28.5% of yolks from 21 brand eggs were shown low and similar to negative control egg in antibody titers to whole cells of S. enteritidis and S. typhimurium and OMP of S. typhimurium, respectively. The results demonstrated that ELISA test of egg yolk antibody could provide a highly sensitive indicator to detect contamination of S. typhimurium and S. enteritidis in poultry, and could be used effectively to reduce incidence of S. typhimurium and S. enteritidis infection in poultry.

• Journal of the Korean Society of Food Culture
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• v.20 no.6
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• pp.738-743
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• 2005

This study was performed to investigate the quality characteristics of pine mushroom yanggaeng prepared with different additions and different preparations of pine mushroom. Yanggaeng was prepared with three concentration of pine mushroom after different preparations of pine mushroom, A hot wind drying 0.1%, 0.3%, 0.5%, Frozen pine mushroom grinding 0.1%, 0.3%, 0.5%, Freezed drying 0.1%, 0.3%, 0.5%, to which was added cooked red bean, agar, oligosaccharide, salt and water. Proximate composition, hunter's color, texture profile analysis and sensory evaluation of yanggaeng were examined. Lightness of pine mushroom yangaeng increased with increasing pine mushroom content and frozen pine mushroom grinding products were higher than those of the preparation products. In the texture profile analysis, hardness of pine mushroom yangaeng increased with increasing pine mushroom content and cohesiveness, springiness of Frozen pine mushroom grinding 0.1% were the highest. In sensory evaluation, the taste and viscosity scores of Freezed drying 0.1% higher than those of the other products. Also the overall acceptability of freezed drying 0.1% pine mushroom yanggaeng was the highest of the all products.

• Korean Journal of Agricultural and Forest Meteorology
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• v.2 no.2
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• pp.47-61
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• 2000

Agroclimatic zoning was done for paddy rice culture in North Korea based on a simulation experiment. Daily weather data for the experiment were generated by 3 steps consisting of spatial interpolation based on topoclimatological relationships, zonal summarization of grid cell values, and conversion of monthly climate data to daily weather data. Regression models for monthly climatological temperature estimation were derived from a statistical procedure using monthly averages of 51 standard weather stations in South and North Korea (1981-1994) and their spatial variables such as latitude, altitude, distance from the coast, sloping angle, and aspect-dependent field of view (openness). Selected models (0.4 to 1.6$^{\circ}C$ RMSE) were applied to the generation of monthly temperature surface over the entire North Korean territory on 1 km$\times$l km grid spacing. Monthly precipitation data were prepared by a procedure described in Yun (2000). Solar radiation data for 27 North Korean stations were reproduced by applying a relationship found in South Korea ([Solar Radiation, MJ m$^{-2}$ day$^{-1}$ ] =0.344 + 0.4756 [Extraterrestrial Solar Irradiance) + 0.0299 [Openness toward south, 0 - 255) - 1.307 [Cloud amount, 0 - 10) - 0.01 [Relative humidity, %), $r^2$=0.92, RMSE = 0.95 ). Monthly solar irradiance data of 27 points calculated from the reproduced data set were converted to 1 km$\times$1 km grid data by inverse distance weighted interpolation. The grid cell values of monthly temperature, solar radiation, and precipitation were summed up to represent corresponding county, which will serve as a land unit for the growth simulation. Finally, we randomly generated daily maximum and minimum temperature, solar irradiance and precipitation data for 30 years from the monthly climatic data for each county based on a statistical method suggested by Pickering et a1. (1994). CERES-rice, a rice growth simulation model, was tuned to accommodate agronomic characteristics of major North Korean cultivars based on observed phenological and yield data at two sites in South Korea during 1995~1998. Daily weather data were fed into the model to simulate the crop status at 183 counties in North Korea for 30 years. Results were analyzed with respect to spatial and temporal variation in yield and maturity, and used to score the suitability of the county for paddy rice culture.