• Journal of The Korean Association For Science Education
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• v.17 no.3
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• pp.289-299
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• 1997

This study has been undertaken in the light of constructivist view of teacher education. Participant observation, unstructured interview and questionnaire were used to explore the process and the role of practicum in science teacher education. The subjects were 19 student teachers majoring in physics education; 8 had participated at boys junior high school, 11 at senior high school. The student teachers had very critical and negative perception on their school days' science lessons. They had expected to do 'better' in their practicum but there were only 3 to 5 opportunities of teaching under the umbrella of textbook. Explanation in the classroom and solving exercise problem were the main features of student teachers' lessons. Much of the lessons were similar when it is to same topic and the main reference for their lesson preparation was the textbook. The student teachers felt the design of teaching approach as the most difficult thing during their lesson preparation. They realized that teaching is harder than they thought and they should consider students' level and responses. Though they had become to have more positive perception on teaching job through their field experiences, their decision on job preference did not change. More than half did not want to be a teacher. The student teachers recognised the courses related with science education as the most useful to their teaching in practice among the program of college of education which they had taken. The experience of writing one lesson plan or teaching in front of their peers, designing a new demonstration equipment were recognised as valuable and helpful element of the courses. They proposed to reduce the amount of general education courses and to emphasize the courses relevant with science education and practicum. The limited opportunity of teaching in practicum was pointed out as problematic. Though the practicum was recognized as a 'good' experience to student teachers, it was confined by textbook and limited teaching opportunity. In conclusion, the practicum was not organized and implemented as a meaningful experience of science teaching and learning. There should be more structured studies on what kind of perceptions and experiences the student teachers had brought to the science teacher education program, how they interact with the elements of the program and how they affect to their science teaching. The structure and content of practicum also should be studied and developed so as to make practicum as a meaningful experience of science teaching and learning.

• Journal of Technologic Dentistry
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• v.17 no.1
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• pp.26-40
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• 1995

A survey has been performed for the dental technicians and office workers in small cities of Julla buk-do on theis problem of cough, phlegm, wheezing, nasal cattarrh & cold, and breathlessness by using SUN-81-AL survey form which is a guletionaire on respiratory symptons The results of the analysis are as follaus. 1. The complaint on cough was made by 15 dental technicians(21.4% and by 10 office workerr(16.7%). Dental technicians showed higher complaint on cough than office workers. The predietor variable for cough was the working hours for dental technicians and the period of smoking for the office sorkess. 2. The complaints on phelgm was made by 34 dental technicians(48.6%) and by 9 office workers(15.0%). The predictor variable on phelgm was the working hour for dental techniume and the period of smoking for the office workers. There was no statistically significant difference between two group on their complaint level. 3. The complaint on the breathlessnesr was made by 24 dental technicians(34.3%) and by 22 office workers(36.7%). The predictor variable on breathlessness was the period of smoking for dental technicians and the working hour for office workers. 4. The wmplaing on nasal catarrh & cold wax made by 29 dental technicians(41.4%) and 22 office workers(36.7%). The predictr variable on nasal catarrh & cold was the working hour for dental workerr, and the perird of smoking for the office workers. 5. The complaint on wheezing was made by 9 dental technicians(12.9%) and 8 office workers(13.3%). The primary predictor variable on wheezing was the working hour for both groups, and the secondary predictor variable was the period of smoking. 6. The complaint on the chest and lung dislase was made by 12 dental technicians(17.1%) and 4 office workers(6.7%) dental technicians showed bigher complaint. on chest and lung disease than the office workers. Bronchitis was the higher frequency illuess reported from both of the groups among chest and lung disease. 7. In conclusion, the predictor variable on respiratory illness was the working hour for dental techniciane, and the period of smoking for the office workers 8. 25 dental technicians(35.7%) and 9 office workers(15.0%) selected air pllution as the most urgent problem that working environment, has had. There was statistically significant difference between two groups(P<0.001)

• Journal of the Korean Society of Food Science and Nutrition
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• v.16 no.1
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• pp.18-21
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• 1987

Influence of magnesium and calcium on the serum cholesterol concentration in rabbit blood serum was studied. The subjects were fed with the basal diet and magnesium, calcium and Korea Ginseng. The results obtained are summarized as follows: The subjects body weight fed a basal diet, magnesium, calcium and ginseng powder added did not increased, but the weight of liver was increased. Total cholesterol level of the subject fed ginseng powder 4mg. added diet group showed the lowest concentration. The subjects fed with a basal diet and magnesium/calcium(1:2) added diet showed the lower than anyother group. In case of free cholesterol and cholesterol ester, the subject fed with ginseng powder tap. magnesium/calcium(1:2) added diet showed the lowest concentration. The subjects of the lowest concentration of total cholesterol showed the lowest concentration of low density lipoprotein(LDL) and high density lipoprotein(HDL)/total cholesterol ratio was the higher level than any other group. In case of triglyceride and phospholipid, the subject fed with ginseng powder showed the triglyceride concentration gradually do creased, but phospholipid level was increased positively. In case of electrolytes, sodium and potassium of the subject fed with magnesium, calcium and ginseng powder 4mg added diet showed 120mEq/l 1 and 6.8mEq/l, respectively.

• Horticultural Science & Technology
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• v.16 no.3
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• pp.370-373
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• 1998

Fumigation by combination of methyl bromide/phosphide ($MB/PH_3$) was much more effective in disinfestating the rose insect pests (Aphis gossypii, Tetranychus urticae, and Frankliniella occidentalis) than that by individual MB or $PH_3$. Fumigation for 2 hours in the chamber using ;$MB/PH_3$ at the concentration of $10/3g{\cdot}m^{-3}$ brought about 91.3% and 100% mortality in aphids and thrips, respectively. Fumigation for 3 hrs using ;$MB/PH_3$ at the concentration of 5/3 or $7/3g{\cdot}m^{-3}$ showed over 96% mortalities in mites and thrips as well as no phytotoxicity symptoms, e.g. tip burn or bent neck, in cut roses, while mortalities of mites and thrips were not influenced by increasing $CO_2$ concerntration from 0.03% to 10% or decreasing $O_2$ concentration up to 15% in fumigation chamber.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.26 no.4
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• pp.333-340
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• 1990

The authors carried out a visiualizational model test by the hydrogen bubble method to examine the pattern of the fluid flow besides the simple camber type and plane type otter board in circulation water channel. The experimental conditions are velocity of flow 0.05 and 0.1m/sec, angle of attack 0$^{\circ}$~45$^{\circ}$(5$^{\circ}$step). The results obtained are as follows: 1. In the case of the simple camber type otter board located angle of attack 25$^{\circ}$, vortex at the leading edge was geneated at 1/2 of chord length. 2. Size of the vortex generated in the trailing edge was about 2~3 times larger then that of the leading edge. 3. In the case of the simple camber type otter board located angle of attack 30$^{\circ}$, separation of stream-line at leading edge was generated at 1/3 of chord length. 4. Nearest stream-line in the back side of the simple camber type otter board was bent in the direction of otter board when the angle of attack was 25$^{\circ}$ and 30$^{\circ}$, and in the case of plane type otter board was expanded outside of the flow direction. 6. Area separated of the simple camber type otter board at the angle of attack 30$^{\circ}$ was smaller then that of plane type otter board. 7. Flow speed in the back side of the simple camber type otter board was about 1.4 times faster then that in the front side, and in the case of the plane otter board about 1.2 times faster.

• Journal of the Korean Society of Fisheries and Ocean Technology
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• v.15 no.1
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• pp.5-16
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• 1979

At the holding of live anchovies which will be used as bait for the skipjack fishing, it is necessary to transrer the holding creel to the holding ground from the long distanted fishing ground. Usually, the creel made with net webbing and shaped like pound, was towed with a tow rope fastened to the front fringe or it, when two serious problems were found. The one was that the leading flap or the webbing of creel was drifted backward by the drag and caused to decrease the volume of the creel and made anchovies mortal. The other was that much time were spent to tow creels for long distance with slow speed, whereas to tow fast made anchovies worn out and caused them mortal. To prevent these defect, the authors carried out a model experiment in a circular flowing tank with a 1/15 scale model creel by four different arrangement of towing, and found out two suitable method, then these two methods were experimented in the sea with full rigged creel, and found the most suitable method out. To decrease the interior current speed of the creel even if it was towed fast, the apron which made by the same webbing of the creel body was enclosed the leading flap of creel, when the interior current speed showed the 35 to 40 percent of towing speed, whereas it showed 50 to 55 percent without apron.

• Journal of fish pathology
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• v.3 no.2
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• pp.69-77
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• 1990

Tilapia, Oreochromis niloticus, weighing 100g on average was fed on the oxidized pellet diets in peroxide value (POV) 102 meq/kg, with or without the vitamin mixture of C and E for 67 days. After administration of vitamin mixture for 67 days, the fish fed them displayed better growth than the fish fed oxidized pellet only. The fish fed low level of the vitamin mixture or the oxidized pellet retained visceral ceroidosis but did not show myopathy. But the fish administered high level of the vitamin mixture lossed macrophages disposing of ceroid in the viscera. Based on the results, the administration of vitamin mixture at high level was effective as prophylaxis for ceroidosis.

• Korean Journal of Food Science and Technology
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• v.29 no.2
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• pp.309-313
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• 1997

Maillard reaction products (MRPs) added into a culture and the resultant bacterial growth were investigated using response surface methodology. The coefficients of determination $(R^{2})$ of response surface regression equations for bacteria were 0.9544 and 0.9578 in Bacillus subtilis and Bacillus natto, respectively. The MRPs produced at higher reaction temperature and for longer reaction time showed greater antimicrobial effect for Bacillus subtilis. Especially, the MRPs produced at temperature above $150^{\circ}C$ for 8 to 12 hrs showed the strongest antimicrobial effect. The MRPs produced at lower reaction temperature and for shorter reaction time showed greater microbial growth effect for Bacillus natto, but those produced at the reaction temperature higher than $160^{\circ}C$ showed the greatest antimicrobial effect. In the ridge analysis, the growth of Bacillus subtilis was the most significantly inhibited in the presence of MRPs prepared at $159.10^{\circ}C$ and pH 12.21 for 9.67 hrs, and the growth of Bacillus natto was the most significantly inhibited in the presence of MRPs prepared at $169.94^{\circ}C$ and pH 9.66 for 9.22 hrs.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.791-798
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• 1994

Ohmic heating is a food processing operation in which heat is internally generated within foods by the passage of alternating electric current. The process enables highly viscous paste foods such as Kochujang, and fermented soybean paste to be heated very fast. In order to develope the novel pasteurization process of paste foods, static Ohmic heating system was built, and heating characteristic during Ohmic heating under various conditions were studied. Electric conductivities of Kochujang and fermented soybean paste at room temperature were 1.865 S/m and 2.510 S/m, respectively and increased linearly with increasing temperature. Specific heating rate was highly dependent on the frequency. The highest heating rate was achieved at 5 KHz for Kochujang and 20 KHz for fermented soybean paste. Uniform heating throughout the sample was achieved during Ohmic heating with low frequency electrical currents, however above 5 KHz frequency, surface temperature was several degrees higher than the bulk.

• Korean Journal of Food Science and Technology
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• v.26 no.1
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• pp.31-36
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• 1994

In order to prepare SPI tofu without compression step, amounts of water added to SPI suspension was studied for textural properties of uncompressed SPI tofu prepared by first heating at $100^{\circ}C$ for 6 minutes and second heating at $75^{\circ}C$ for 25 minutes and use of $CaSO_{4}-GDL$(0.07g, 0.0075 g/g SPI) as coagulants. The hardness and uniformity were gradually increased as the water addition ratio $(gH_{2}O/g\;SPI)$ raised from 6.0 to 8.0 and cohesiveness was rather decreased. The increase in second heating time increased the hardness and gumminess and relativity higher values in hardness were measured for those tofu heated at $85^{\circ}C$ than those at $75^{\circ}C$ or $95^{\circ}C$. A multiple regression equation calculated and RSM figure showed that the effects of water addition ratio was become to be less as the heating time and temperature increased. Addition of 8 g of water per g SPI and second heating at $85^{\circ}C$ for $30{\sim}60$ minutes were found as optimal conditions to prepare uncompressed SPI tofu.