• The Journal of the Korea Contents Association
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• v.16 no.3
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• pp.198-209
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• 2016

The Movie, A Werewolf Boy, describes metaphorically the hidden desire of female audience. The majority of stories about wolves contains fear of wolves inherited by and learned through human history struggling with the nature. They also shows punishment and reward toward wolves as a cultural symbol of evil. This study focuses on analyzing wolves as a metaphor of hidden original desire rather than as a subject of fear and punishment. Soon-Hee's experience with a wolf-boy in her period of puberty and her remembering the experience in her old age expresses her original sexual desire. The movie, A Werewolf boy does not directly deal with sexual content. However, SU-NI's growth through the interaction with the wolf-boy informs us Freudian theory of sex and the mechanism of sexual desire and its repression or realization. Brun Bettelheim's "Little Red Riding Hood" was used to analyze Soon-hee's desire during her puberty and Clarissa Estes's "Women Who Run with the Wolves" were used to explore SU-NI's wildness forgotten in her elderlyhood. This study shows in the process of wolf boy's transformation from biological being into social being awakened the hidden and original desire of woman.

• Korean Journal of Community Nutrition
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• v.16 no.4
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• pp.473-487
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• 2011

We attempted to define the sources of sodium intake for the Korean population at prepared dish level to provide a basis for developing sustainable nutrition policies and feasible programs for sodium intake reduction. Dietary intake data from 2008 and 2009 Korea National Health and Nutrition Examination Survey was used in the analysis for sodium intake sources. Sodium intake from individual dish consumed by each subject was calculated and used in delineating major sodium sources at dish and dish group level for sub-populations of different sex and age. Also, sodium intake was compared between eaters and non-eaters of some specific dish groups with considerable contribution to total sodium intake. The number of subjects included in the analysis was 18,022 and mean sodium intake was 4,600 mg/capita/day. Major sources of sodium intake at dish group level were in the following order: kimchi (1125 mg, 24.5%), noodles (572 mg, 12.4%), soups (488 mg, 10.6%), stews (399 mg, 8.7%), and cooked rice (284 mg, 6.2%). The magnitude of contribution to total sodium intake by soups and stews was different by age group. Sodium intake difference between eaters and non-eaters was much larger for kimchi group (2,343 mg for male, 1,452 mg for female) than for soups or stews. Interaction between consumption of aforementioned specific dish groups and age was highly significant (p < 0.0005) for both sexes. This study revealed an importance of having not only the control over sodium content of foods/dishes, but also the customized approach for different groups of population to accomplish an appreciable reduction in sodium intake.

• The Journal of the Korea Contents Association
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• v.19 no.11
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• pp.80-91
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• 2019

This study investigated the factors affecting the satisfaction and the continuous behavior intention of university students on MOOC. Adopting a questionnaire, the study collected data from 177 students enrolled in K-MOOC classes as an extracurriculum in the university in metropolitan area. Results indicated the following. First, the university students' satisfaction and continuous use intention on K-MOOC are higher during the semester than in vacation. Second, the perceived ease of use, usefulness, and task-technology fit influence the users'satisfaction on K-MOOC. Meanwhile, the perceived ease of use, task-technology, and user satisfaction likewise influence the users'continuous behavior intention. Hence, the study proposes that the subject matter on K-MOOC and the amount of educational content be made diversified, and the period of K-MOOC be made similar with that of the regular semester. The platform should also be stabilized, and the adequacy in mobile environment be improved. To further activate K-MOOC utilization in the university, the depth of contents and interaction between professors and students also need to be considered.

• The Plant Pathology Journal
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• v.34 no.4
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• pp.316-326
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• 2018

The effect of simulated climate changes by applying different temperatures and $CO_2$ levels was investigated in the Blumeria graminis f. sp. tritici/wheat pathosystem. Healthy and inoculated plants were exposed in single phytotrons to six $CO_2$+temperature combinations: (1) 450 ppm $CO_2/18-22^{\circ}C$ (ambient $CO_2$ and low temperature), (2) 850 ppm $CO_2/18-22^{\circ}C$ (elevated $CO_2$ and low temperature), (3) 450 ppm $CO_2/22-26^{\circ}C$ (ambient $CO_2$ and medium temperature), (4) 850 ppm $CO_2/22-26^{\circ}C$ (elevated $CO_2$ and medium temperature), (5) 450 ppm $CO_2/26-30^{\circ}C$ (ambient $CO_2$ and high temperature), and (6) 850 ppm $CO_2/26-30^{\circ}C$ (elevated $CO_2$ and high temperature). Powdery mildew disease index, fungal DNA quantity, plant death incidence, plant expression of pathogenesis-related (PR) genes, plant growth parameters, carbohydrate and chlorophyll content were evaluated. Both $CO_2$ and temperature, and their interaction significantly influenced powdery mildew development. The most advantageous conditions for the progress of powdery mildew on wheat were low temperature and ambient $CO_2$. High temperatures inhibited pathogen growth independent of $CO_2$ conditions, and no typical powdery mildew symptoms were observed. Elevated $CO_2$ did not stimulate powdery mildew development, but was detrimental for plant vitality. Similar abundance of three PR transcripts was found, and the level of their expression was different between six phytotron conditions. Real time PCR quantification of Bgt was in line with the disease index results, but this technique succeeded to detect the pathogen also in asymptomatic plants. Overall, future global warming scenarios may limit the development of powdery mildew on wheat in Mediterranean area, unless the pathogen will adapt to higher temperatures.

• Journal of the Korean Wood Science and Technology
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• v.28 no.1
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• pp.55-64
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• 2000

Culture maturity assessment can be used to control fruiting body flush timing. Culture maturity of sawdust-based substrate was evaluated by using oak mushroom, (Lentinula edodes (Berk.) Pegler). The influence of substrate water potential (${\psi}$) on the growth and fruiting of three genotypes of L. edodes was also investigated. Glucosamine content revealed a peak at the fruiting body senescent stage. Glucosamine increased steadily to the sporophore senescent stage, and sharply declined at crop treatment. Lipid phosphate and ergosterol contents peaked at pinning and button break stages, respectively. Therefore lipid phosphate and ergosterol contents would be considered as the convenient measurement for judging culture maturity and fruiting potentials. The substrate pH values before inoculation and on the fruiting stage were varied from 6.3 to 4.0. This pH changes were detected as changes in color from bluish purple to yellow by direct bromphenol blue(BPB) spraying, and shown a good correlation with fruit body yield of the 1 st flush. Concerning water potential of the cultures, a slight reduction of water potential, -0.5MPa, stimulated mycelial and colony growths on liquid, agar and sawdust-based substrates. The water potential of well-colonized matured substrate was -0.7MPa and -4.0MPa, before and after the fruiting, respectively. Excellent water providing capacity (higher ${\psi}$) is expected to well-matured cultures with a high density of mycelial colonization. Also, the substrate water potential significantly affected by the interaction between genotypes and spawn run time.

• Journal of Educational Research in Mathematics
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• v.16 no.3
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• pp.251-272
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• 2006

The purpose of the present study is to explore the process of teacher change as elementary school teachers participated in a community focused on improving mathematics teaching. To do so, a professional community lot improving instructional practice consisted of a group of voluntary elementary school teachers. The professional community provides participating teachers with great opportunities to share their understanding of practical knowledge related to mathematics teaching and learning and change mathematical beliefs as well as to learn pedagogical content knowledge. This study approached to teacher professionality in terms of mathematical beliefs and teaching practice. The change of teaching practice was measured coherently both with a questionnaire and with a mathematics teaching standard developed for this study. The findings of this study point out that techers' beliefs about how students learn mathematics have chantged. This study also indicated that after participating in the professional community focused on improving mathematics teaching, teachers' mathematical teaching is changed toward the more students' oriented way. Especially, it is observed that the meaningful change in participating teachers' teaching practice took place with respect to the role of teachers, students' interaction, mathematical tasks, and problem solving. Finally, this study implies that teachers can have an opportunity to change their beliefs and deepen their professionality about elementary mathematics teaching and learning through participating in the community of practice, through which participating teachers can share their practical knowledge and their understandings about teaching and learning of elementary mathematics.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.1
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• pp.36-42
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• 1997

The fiber wall filling(FWF) technology, which is based on Precipitatin of fillers in the micropores of the cell wall structure of never-dried chemical pulp fiber, has been developed to improve filling and loading process in papermaking. In presenting FWF technique here, micropores of pulp fiber are first impregnated with an ionic solution of water soluble salt and consecutively impregnated with the second salt solution. This procedure generates an insoluble precipitate within the micropores of cell wall by chemical interaction of these two ionic salt solutions This is the first attempts to use FWF technology for the quality of waste paper grade which is recycled in papermaking, even though this FWF technology has been impressively improved for never-dried chemical pulp in filling and loading process of papermaking. The precipitated amount of CaCO$_3$ and SrCO$_3$ reached 5-6% and 4-5% of the waste paper weight respectively, which was measured by ash content of the burned waste paper fiber. On the other way the precipitated amounts of those materials impregnated into never-dried chemical pulp fiber have reached 17-18% and 16-18% respectively. The micropore loading technique gives optical and physical properties to the handsheets formed with celt-wall-filled fibers which are better than those handsheet properties resulting from conventional loading. The papers made from the cell-wall-filled pulps are stronger than those with the customary location of filler between the fibers.

• Food Science of Animal Resources
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• v.30 no.6
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• pp.1014-1023
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• 2010

This study was performed to evaluate the quality characteristics of low-fat boiled or smoked sausages containing sodium nitrite and various levels of red beet during refrigerated storage. Physicochemical properties of boiled and smoked sausages were not affected by the addition of red beet (p>0.05), except for the color values. The interaction between treatment and storage time had significant effects on redness and yellowness of boiled sausages, and on redness of smoked sausages (p<0.05). Boiled sausages containing more than 0.5% red beet decreased lightness and increased redness and yellowness (p<0.05). During storage time, redness decreased and yellowness increased (p<0.05). The combination of sodium nitrite with red beet was better than red beet alone for color stability. In the smoked sausages, addition of red beet decreased lightness, but redness (p<0.05), unlike the boiled sausages, did not change. Redness of sausages containing red beet alone decreased with increased storage time (p<0.05), but there was no change (p>0.05) upon treatment with the combination of sodium nitrite and red beet. These results indicate that the combination of red beet and sodium nitrite contributed to color stability of smoked sausages during refrigerated storage. Therefore, we suggest that red beet as a natural colorant may be used to reduce the content of nitrite during low-fat sausage processing.

• Journal of Nuclear Fuel Cycle and Waste Technology(JNFCWT)
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• v.6 no.4
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• pp.297-306
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• 2008

This study was carried out to identify the characteristics of hydrochemistry controlling groundwater chemical condition in a repository site of Gyeongju. For this study, 12 bore holes of all monitoring bore holes in the study area were selected and total 46 groundwater samples were collected with depth. In addition, 3 surfacewater samples and 1 seawater sample were collected. For water samples, cations and anions were analyzed. The environmental isotopes(${\delta}^{18}O-{\delta}D$, Tritium, ${\delta}^{13}C,\;{\cdot}{\delta}^{34}S$) were also analyzed to trace the origin of water and solutes. The result of ${\delta}^{18}O\;and\;{\delta}D$ analysis showed that surface water and groundwater were originated from precipitation. Tritium concentrations of groundwater decreased with depth but high concentrations of tritium indicated that groundwater was recharged recently. The results of ion and correlation analysis showed that groundwater types of the study area were represented by Ca-Na-$HCO_3$ and Na-Cl-$SO_4$, which was caused by sea spray and water-rock interaction. Especially, high ratio of Na content in groundwater resulted from ion exchange. For redox condition of groundwater, the values of DO and Eh decreased with depth, which indicated that reducing condition was formed in deeper groundwater. In addtion, high concentration of Fe and Mn showed that redox condition of groundwater was controlled by the reduction of Fe and Mn oxides.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.5
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• pp.1838-1844
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• 2010

In distance education, contents are to convey what to learn to learners, and the efficient quality assurance of contents is the very first step to the enhancement of distance education. Most studies of the quality assurance of contents have mostly centered around the development of evaluation tools, and few studies have ever focused on analysis of the quality of contents itself, since it's not easy to do that due to difficulties in the selection of evaluatees or of contents to be analyzed. The purpose of this study was to analyze the quality of 58 distance education contents of on-the-job training and another training for the acquisition of qualifications. As a result, the contents of the learning contents segment ranked first. Among the components of each segment, there was room for improvement in the level of learning and learning elements in the learning contents segment. In terms of instructional design, the quality of interaction components should be taken to another level to boost the quality of contents in this segment. The findings of the study are expected to give some suggestions about which parts of contents should be improved in quality from a perspective of contents developers or suppliers to enhance the overall quality of contents.