• Korean Journal of Human Ecology
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• v.23 no.1
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• pp.149-161
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• 2014

The purpose of this study was to investigate the nutrition teachers' operation and demand of dietary life education in Jeonbuk Province. The study was carried out using a self administered questionnaire and the subjects were 190 nutrition teachers. The questions were general characteristics of the subjects, operating status as frequency, place, the main use time, and training demand on dietary life education by elementary school and middle & high school, teaching career, and training hours. The results are as follows. Most of the subjects were female(98.9%), more than half were 40's(52.1%) in their age, school work career was 13.2 years. Frequency of the dietary life education operation was once per month(56.8%), 2~3 times per month(27.9%), and place of education were dinning room (49.7%), classroom(25.9%). Almost of the subjects(90.4%) recognized the facilities for education was lack, 89.3% of them did the education materials was lack, also. The desirable frequency of dietary life education was once per month(48.9%), and once per week(35.3%.) The half of the subjects recognized the objects of the dietary life education was not only students but also their parents and teachers. The proper education time was dietary life education tim (34.2%), discretion activity time(31.1%). Most of the subjects(95.7%) had willing to get training, the proper training program was 30 hours, and they prefer summer vacation(61.0%) than winter vacation(30.5%) and semester(8.6%). Proper experimental practice ratio of environment : health : thanks were 30% : 43% : 27%. It is concluded that the demand of nutrition teachers is necessary for their education program in elementary and middle & high school.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.637-642
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• 1996

We isolated a marine bacterium, Pseudomonas sp,, which could produce the enzyme of alginate lyase, and cloned the alginate lyase gene in Escherichia coli. The cloned DNA was overexpressed with approximately $50\%$ amount of total proteins. In addition, the expressed proteins were not secreted into the medium, and most of them existed in the cytoplasm by the soluble form, but not observed any inclusion body by TIM. For the optimum enzyme activity, temperature was $20^{\circ}C$, pH was 7.0, and Km and Vmax values of the enzyme were $0.4\%$ and 625 units/mg, respectively.

• The Journal of Korean Institute of Communications and Information Sciences
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• v.25 no.6A
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• pp.794-801
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• 2000

In this paper, the efficient new performance evaluation method for digital communication channels is suggested and verified its efficiency in terms of simulation run-tim for the digital satellite broadcasting satellite TV channel. In order to solve the difficulties of the existing Importance Sampling(IS) Technics, we adopted the discrete probability mass function(PMF) in the new method for estimating the statistical characteristics of received signals from the measured Nth order central moments. From the discrete probability mass function obtained with less number of the received signal than the one required in the IS technic, continuous cumulative probability function and its inverse function are exactly estimated by using interpolation and extrapolation technic. And the overall channel is simplified with encoding block, inner channel performance degra-dation modeing block which is modeled with the Uniform Random Number Generator (URNG) and concatenated Inverse Cummulative Pr bility Distribution function, and decoding block. With the simplified channel model, the overall performance evaluation can be done within a drastically reduced time. The simulation results applied to the nonlinear digital satellite broadcasting TV channel showed the great efficiency of the alogrithm in the sense of computer run time, and demonstrated that the existing problems of IS for the nonlinear satellite channels with coding and M-dimensional memory can be completely solved.

• Cartoon and Animation Studies
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• s.16
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• pp.49-65
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• 2009

I try to extract typological factors from the historically relevant works of animation, for that we can refer 'style.' creator's individuality, general tendencies and restraints of his time, the national properties work on them. It is the individual aspect that excels in the works of Jiri Trnka, Tim Burton, Yuri Norstein, so they stand out not only in their own specific sensibility, vision but also in the elucidation of themes and the technology of dealing medium. On the other hand the Walt Disney's animation has so distinctive characteristics that we could identify them. Disney's so-called classical model accomplished a typically American animation form as full of expressive visual language, over reaction, full animation describing detail action. We could tell, Miyajaki Hayao's Gibri Studio represents Japanese animation, which works on traditional motives of Japan and expresses unique humanity.

• Journal of Christian Education in Korea
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• v.62
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• pp.101-133
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• 2020

This study is an attempt to grasp the fundamental characteristics and core structures of Bibliodrama, which has recently received a lot of attention in various fields including Christian education. Bibliodrama is a guided form of process-oriented staging of biblical texts in groups with the aim of mutually opening up the text and the biography of the participants in the implementation of holistic encounters (H. Aldebert). In the background of the birth of Bibliodrama can be found the hermeneutical efforts of the biblical scholar Walter Wink who sentenced the bankruptcy of historical criticism. He laid the biblical interpretative foundation for Bibliodrama which combines Bible and body. German theologian Gerhard Marcel Martin had a new experience of seeing the Bible through body activity during his life in New York, and based on that experience he began to work on the Bibliodrama. And the New Testament scholar Tim Schramm, who focused on the TCI (themecentered interaction) movement, found the optimal methodology to embody the interaction of biblical studies in Bibliodrama. On the other hand, Peter Pitzele, who wanted to realize the Bibliodrama in the tradition of Midrash, has developed a new type of Bibliodrama (Bibliolog) that is different from the European Bibliodrama. When we put together the positions of the pioneers of Bibliodrama, it turns out that it has three fundamental characteristics: body, interaction, and the empty space of the Bible. The body refers to the personality of learners participating in the Bibliodrama. They are not passive participants, but voluntary and active participants. Interaction is realized through the dramatic way of Bibliodrama. Bibliodrama aims for a dynamic process in which hermeneutical interaction occurs. The empty space of the Bible, which Bibliodrama pays attention to, allows us to understand why the Bible is not a fixed word but a living word that is still heard today. In order to understand the Bible as the content of education, Bibliodrama liberates the text that is fixed in a literal way and gives life by paying attention to the empty space of the Bible and reading it slowly.

• Food Science and Preservation
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• v.13 no.2
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• pp.174-179
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• 2006

The objective of the study was to investigate the effect of steaming pressure (0.5, 1.0, and 1.5 bar), steaming time (5, 10, and 15 min), and storage period on Hardness, hardness rate constant and sensory characteristics of Baeksulgi prepared with optimum formula (rice new 100%, water 60%, salt 1.5%, and sugar 15%). Although the hardness was slowly increased during storage period from 0 hr to 8 hr and sharply increased after 12 hr of storage in case of 0.5 bay steam pressure, it was slowly increased after 12 hr storage time in case of steaming pressure at 1.0 ban Hardness rate constant of Baeksulgi was $0.217{\sim}0.184hr^{-1}$ at range of steaming time for $8{\sim}10$ min and pressure at $0.8{\sim}1.0$ bar which was relatively low. Hardness and elasticity of sensory evaluation were increased with the increases in steaming pressure, steaming time, and storage period but cohesiveness was decreased The highest overall preference was steaming pressure at 10 bar, steaming time for 10 min, and storage period for 12 hr. In conclusion, steaming pressure, steaming tim, and storage period influenced Baeksulgi quality such as hardness and sensory characteristics.

• Journal of Biosystems Engineering
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• v.42 no.4
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• pp.314-322
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• 2017

Purpose: This study was conducted to investigate the hot air drying characteristics of squash slices depending on the drying conditions (input air velocity, input air temperature, and sample thickness). Methods: The developed drying system was equipped with a controllable air blower and electric finned heater, drying chamber, and ventilation fan. Squash (summer squash called Korean zucchini) samples were cut into slices of two different thicknesses (5 and 10 mm). These were then dried at two different input air temperatures (60 and $70^{\circ}C$) and air velocities (5 and 7 m/s). Six well-known drying models were tested to describe the experimental drying data. A non-linear regression analysis was applied to determine model constants and statistical indices such as the coefficient of determination ($R^2$), reduced chi-square (${\chi}^2$), and root mean square error (RMSE). In addition, the effective moisture diffusivity ($D_{eff}$) was estimated based on the curve of ln(MR) versus drying time. Results: The results clearly showed that drying time decreased with an increase in input air temperature. Slice thickness also affected the drying time. Air velocity had a greater influence on drying time at $70^{\circ}C$ than at $60^{\circ}C$ for both thicknesses. All drying models accurately described the drying curve of squash slices regardless of slice thickness and drying conditions; the Modified Henderson and Pabis model had the best performance with the highest R2 and the lowest RMSE values. The effective moisture diffusivity ($D_{eff}$) changes, obtained from Fick's diffusion method, were between $1.67{\times}10^{-10}$ and $7.01{\times}10^{-10}m^2/s$. The moisture diffusivity was increased with an increase in input air temperature, velocity, and thickness. Conclusions: The drying time of squash slices varied depending on input temperature, velocity, and thickness of slices. The further study is necessary to figure out optimal drying condition for squash slices with retaining its original quality.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.264-272
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• 1979

The flat-plate and tubular soar collectors were designed and constructed for drying the rough rice, and the performance of the collectors and drying effect were investigated when rough rice was packed in grain bin connected to collectors. Average-monthly radiation on a horizontal surface based on bright sunshine in Daejeon area during 1978 was the highest as $16,814\;KJ/m^2{\cdot}day$ in May and the lowest as $4,254\;KJ/m^2{\cdot}day$ in December, and significane was not recognized between the calculated and recorded values. The thermal effciency of collectors were increased as radiation increased during drying period and the average thermal effciency of flat-plate and tubular collectors in 11 to 12 o'clock a.m were 28.12 and 16.75%, respectively. The average inlet temperature of grain bin at 12 o'clock was shown as 20.02 at control 40.5 at grain bin connected to tubular collector and $55.1^{\circ}C$ at grain bin connected to flat-plate collector. In 25 cm rough rice depth in grain bin, tim taken for drying from initial moisture content at 27.4 to decrease upto 17.0% (14.5 % on wet basis) were 32 in control, 18 in grain bin connected to tubular collector and 11 hrs to flat-plate collector, and grain depth influenced drying rate remarkably. In the view point of drying characteristics, drying pattern showed initially falling-rate to constant-rate period finally.