• 제목/요약/키워드: Korean research

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국내 대학 연구윤리지침의 연구데이터 관련 내용 분석 (A Study on the Analyzing Research Data-related Content in the Research Ethics Guidelines of Korean Universities)

  • 장수현;남영준
    • 한국비블리아학회지
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    • 제35권1호
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    • pp.221-241
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    • 2024
  • 본 연구의 목적은 변화하는 연구 환경에 맞춘 국내 대학의 연구윤리지침의 방향성을 제안하는 것이다. 이를 위해 국내외 연구윤리지침과 연구진실성 관련 원칙을 분석해 연구데이터 관리와 연구진실성 간 연관성을 파악하였으며 해외 연구전문대학의 연구데이터 관련 지침 현황을 확인하였다. 이러한 분석 결과와 국내 4년제 대학 204개교를 대상으로 대학 연구윤리지침에서 나타난 "연구데이터" 관련 내용의 통계 결과를 비교해 본 연구는 국가 차원의 연구윤리지침인 연구윤리 확보를 위한 지침과 각 대학의 연구윤리지침의 연구데이터 관련 측면에 대한 시사점을 도출하였다.

질적연구의 의미와 한계: 양적연구와의 비교를 통하여 (The Meaning and Limitation of Qualitative Research: Comparing with Quantitative Research)

  • 백상용
    • 한국정보시스템학회지:정보시스템연구
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    • 제15권1호
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    • pp.239-254
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    • 2006
  • Currently, there emerges a high expectation on Qualitative Research in the Korean Management research community. The expectation stems from the problems and critiques of the dominance of Quantitative research in the Korean management research. This study deals with whether Qualitative Research can help solve those problems. First, several confusing terms related to Qualitative research are categorized; next the meaning of 'Qualitative' is discussed and the meaning and role of theory in Qualitative research is presented. Finally, this study provides some suggestions on how to execute Qualitative Research under the context of the dominance of Quantitative Research and recommends adding Qualitative research courses in the Korean Management curriculum.

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냉동 방법에 따른 떡의 품질특성 변화 (Quality Characteristics of Korean Rice Cake by Freezing Methods)

  • 이혜진;구수경;최희돈;박종대;성정민;김영붕;최현욱;최윤상
    • 한국식품조리과학회지
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    • 제33권2호
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    • pp.148-154
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    • 2017
  • Purpose: Frozen Korean traditional rice cakes (Sulgitteok and Garaetteok) were evaluated different conditions ($-20^{\circ}C$ and $-10^{\circ}C$) freezing (magnetic resonance quick freezing and air blast freezing) to study differences in quality characteristics. Methods: Experiments analyze Korean rice cakes for water content, water activity, color, textural properties, and sensory characteristics. Results: Moisture content showed high value at $-20^{\circ}C$ freezing regardless of freezing method. Water activity was higher at $-20^{\circ}C$ than $-10^{\circ}C$, and water activity higher magnetic resonance quick freezing than air blast freezing. The lightness values were higher $-20^{\circ}C$ freezing temperature compare to $-10^{\circ}C$ freezing temperature. Hardness and chewiness were the lowest $-20^{\circ}C$ magnetic resonance quick freezing. sensory evaluation both Sulgitteok and Garaetteok showed better overall acceptability at $-20^{\circ}C$ magnetic resonance quick freezing. Conclusion: Therefore, the $-20^{\circ}C$ magnetic resonance quick freezing method resulted in favorable textural properties and sensory characteristics.

Quality Assurance of Head-end Process of PYRO

  • Kang, Kweon Ho;Cho, Yung Jun;Hong, Seok-Min;Lee, Jae Won;Kim, Young Hwan;Lee, Ju Ho;Lee, Do Youn;Lee, Young Soon;Yoon, Joo Young
    • 한국방사성폐기물학회:학술대회논문집
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    • 한국방사성폐기물학회 2018년도 추계학술논문요약집
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    • pp.618-619
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    • 2018
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