• Archives of design research
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• v.14
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• pp.21-31
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• 1996

Many companies in Korea have been suffered from grasping the very essence in designing products what the consumer want to use since rapid development and popularization of westem style have been underwent in all fields during last three decades. The paper introduces the integrate approach, Dogu environment, to find the design solution for this problem. Dogu environment can be envisaged a extension of product environment, which adopts the Gibsonian concepts to include all spaces to achieve the ends in human behavior in addition to the material with diverse concrete shapes and colors. Logic and structure of the approach will be discussed based on design methodology and other related fields, history, social psychology and human behavior science. The application of the integrate approach to adaptive design for the storage and preservation of food has been evaluated and the future system has been deduced using the integrate approach, so called Dogu environment.

• Journal of Digital Contents Society
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• v.18 no.1
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• pp.25-33
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• 2017

The development of ICT and the popularization of smart devices are affecting not only politics, economics and culture but also even education. Smart education, a concept that promotes active learning based on the latest mobile technology, is being noted for a new paradigm in education of the $21^{st}$ century. The aim of this study was to develop a mobile application, Smart Medical Terminology(SMT), allows health science students to learn medical terminology anytime, anywhere, easily and conveniently. The SMT makes learners interested in and motivated to learn medical terminology. It also provides various learning methods that enable self-direction learning in accordance with the level of learners.

• Journal of Korean Library and Information Science Society
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• v.8
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• pp.97-126
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• 1981

The professional duties of librarians and other information workers involve a generalized body of both theoretical and practical knowledge (the so-called, 'common core') which is a n.0, pplicable worldwide without regard to national boundaries, levels of economic and technical development or cultural context. The current study is an attempt to validate and su n.0, pport this common core concept through a detailed examination of its important role in the sound development of library and information science both as a learned subject and as a profession. Following an initial overview of generally agreed upon core areas in the education and training of librarians and information specialists, with particular attention to the manifold social changes rapidly being effected by computers and communication technology, the focus shifts to the proliferation of academic homes for information science education and its implications for core areas in information science. Of note here is the relationship between information science as a broadly accepted social science discipline and the evolving core curriculum in library schools. To this regard the fact that the popularization of computers and communication technology is increasingly blurring the once-sharp differences between traditional librarians and information specialists naturally favors common core concept. Major figures in library and information science education such as Shera, Saracevic and Foskette su n.0, pport this concept and have already identified its theoretical infrastructure. Finally, UNESCO and IFLA are also stressing the common core cure curriculum for library and information science both as guidelines for the Third World and as a means to achieve universally accepted academic standards. In conclusion, the search for a comprehensive common core curriculum in library and information science education is still in the elementary stages. The task of identifying the components of this common core is among the most crucial responsibilities facing today's educators and professionals for the successful elaboration of a common core would enable us to attain three highly desirable professional goals: 1) To determine the basic concepts and principles of library and information science. 2) To serve as the base for further professional education and specialized research. 3) To offer enhanced o n.0, pportunities for integrated library and information science education programs by providing a genuine two-way communication channel between the library and information science professions.

• The Journal of Dong Guk Oriental Medicine
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• v.1
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• pp.1-13
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• 1992

Practical science means open and objective attitude as a new scholarly tone which gets out of Confucianism tradition and its closeness. It is concerned about practical aspect and its thought prevailed from the mid-16th century to the mid-19th century in feudal system. It is, also, the attitude seeking truth based on the facts, which is removed from the falsehood in politics, economics and social life. It is regarded as a social revolution which governs tile country economically and is utilized to stabilize and enrich a human living life. The new academic tradition appeared in the process of development of modernization proclaimed it to be utilized in modern-oriented independency. Modern historians have greatly studied the knowledge of early philosophy, while Korean oriental medicine has developed, basing on the cultivation of the mind, virtue, and benevolence through Han Bak-Keun(who showed much interest in realistic, economic and social system) and Jung Yak-Youg(who compiled all available data into one book). From Ko-Ryo dynasty to the mid-Yi dynasty Korean oriental medicine scholars struggled to develop oriental medicine in an attitude searching truth based on the facts. Among them Huh Jun's achievements and the content of his writings suggest any things with a view of practical science. These are neglected by most scholars so far, but I have surveyed as follows : 1) the revolution in oriental medical science system 2) the standardization of pharmacy appliance 3) the popularization of medicine supplies 4) cooperation of industry and academy in medical science field From the above I concluded as follows : practical science in Korean medical science began from Ko-Ryo dynasty and compiled in Ku Am Huh Jun in the period of King Sun-Jo of Li dynasty. With this repect, the pioneer in practical science in Korea is Ku Am Huh Jun. To search tile pioneer in practical science rightly we should study the history of Korean medical science.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.1
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• pp.13-16
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• 2005

This study was performed to detect genetic variation of the heart fatty acid-binding protein (H-FABP) gene by PCRRFLPs approach and its association with intramuscular fat (IMF) content. Data from 223 individuals, including one Chinese native pig breed and four western pig breeds, were analyzed. The results showed that for the H-FABP gene, there was one polymorphic HinfI site in the 5'-upstream region, whereas there were one HaeIII and one HinfI (marked as $HinfI^*$) polymorphic site in the second intron, respectively. The three PCR-RFLPs were present in all breeds tested. The allele frequencies, however, revealed significant differences between them (p<0.05). Furthermore, the allele frequency distribution of HinfI in the Laiwu Black and that of $HinfI^*$ in the Hampshire breed were at disequilibrium, which might be the result of selective breeding. Results also indicated that for HinfI, HaeIII and $HinfI^*$ HFABP RFLP, significant (p<0.05) contrasts of 0.78%, -0.69% and 0.72% were detected in the least square means of IMF content between the homozygous genotype HH and hh, DD and dd, BB and bb classes, respectively. It implied that the HHddBB genotype had the highest IMF content in this experimental population and these H-FABP RFLPs could serve, to some extent, as genetic markers for use in improvement of IMF content.

• Journal of Information Management
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• v.37 no.4
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• pp.125-139
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• 2006

The advent of the internet has caused a number of changes in production and dissemination of science and technology information(STI). STI was mainly produced in the form of publication before the advent of the internet. The popularization of the internet, however, has induced the mass production and distribution of STI through the internet. In consequence, the importance and usefulness of on-line STI have become on a level with those of published STI. The rapid growth of quantity and quality of on-line STI forces information service organizations try their best for improving the service satisfaction. In an effort to improve the satisfaction, researchers on information management examined the classification of information resources by exploring the counterparts of bibliography and/or web information service. We examined the national standard of the classification related to science and technology and proposed a practical scheme for the classification of on-line STI resources.

• Culinary science and hospitality research
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• v.15 no.1
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• pp.137-148
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• 2009

This research aims at supplying the basic data for getting the opportunity to understand and take interest in native local foods, seeking the plans for the succession, development and popularization of such foods. It also presents the efficient development direction of native local foods by researching the attitude to native local foods and their importance among the university students living in Busan and Gyeongnam areas. As the results of conducting a cross analysis on the basis of the characters of sex, age, department, and residence periods of demographic characters to survey university students' attitude to native local foods, 38.5% of the respondents said that they have experience of having been interested in them. And the media were the most influential medium to make them get interested in native local foods, and special restaurants for native local foods were most frequently visited to have them. As for the succession and development of native local foods, public relations was the most important factor for promoting them. For the popularization of native local foods, various cultural events and public relations were most needed. As the results of analyzing the importance of native local foods by the demographic characters, there were statistically significant differences according to sex, age, residence period in Busan and Gyeongnam areas.

• Journal of Animal Science and Technology
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• v.63 no.4
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• pp.693-724
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• 2021

The in-vitro meat is a novel concept in food biotechnology comprising field of tissue engineering and cellular agriculture. It involves production of edible biomass by in-vitro culture of stem cells harvested from the muscle of live animals by self-organizing or scaffolding methodology. It is considered as efficient, environmental friendly, better ensuring public safety and nutritional security, as well as ethical way of producing meat. Source of stem cells, media ingredients, supply of large size bioreactors, skilled manpower, sanitary requirements, production of products with similar sensory and textural attributes as of conventional meat, consumer acceptance, and proper set up of regulatory framework are challenges faced in commercialization and consumer acceptance of in-vitro meat. To realize any perceivable change in various socio-economic and environmental spheres, the technology should be commercialized and should be cost-effective as conventional meat and widely accepted among consumers. The new challenges of increasing demand of meat with the increasing population could be fulfill by the establishment of in-vitro meat production at large scale and its popularization. The adoption of in-vitro meat production at an industrial scale will lead to self-sufficiency in the developed world.

• Journal of Power Electronics
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• v.18 no.4
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• pp.1127-1139
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• 2018

A reduced particle-unscented Kalman filter estimation method, along with a splice-equivalent circuit model, is proposed for the state-of-charge estimation of an aeronautical lithium-ion battery pack. The linearization treatment is not required in this method and only a few sigma data points are used, which reduce the computational requirement of state-of-charge estimation. This method also improves the estimation covariance properties by introducing the equilibrium parameter state of balance for the aeronautical lithium-ion battery pack. In addition, the estimation performance is validated by the experimental results. The proposed state-of-charge estimation method exhibits a root-mean-square error value of 1.42% and a mean error value of 4.96%. This method is insensitive to the parameter variation of the splice-equivalent circuit model, and thus, it plays an important role in the popularization and application of the aeronautical lithium-ion battery pack.

• Journal of the Korean Society of Food Culture
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• v.28 no.6
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• pp.594-602
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• 2013

This study investigated consumer perception and purchase behavior regarding Han-gwa (traditional Korean confection) in housewives residing in the Seoul and Gyeonggi area. This study was conducted by self-administered questionnaires. Out of 839 questionnaires, 713 questionnaires (85.0%) were used for statistical analyses including frequency analysis, the Chisquare, and one-way ANOVA. Based on the data collected, independence variables were divided less than 40 years (<40), 40s, 50 years or higher (50) by age. The major findings were as follows; Firstly, 72.1% of the total respondents had the experience of purchasing Han-gwa. Gangjeong was the most popular item among purchased. As the purpose of purchasing, holiday gift and snack was on the highest rank. Hypermarkets / discount stores (48.9%) was the most common place for the place of purchase. Secondly, there was a significant difference in the perception of Han-gwa by age; respondents aged 50 years or older showed more positive perception in Han-gwa in 3 factors among total of 11 factors. Thirdly, for the popularization of Han-gwa, 'too sweet taste (44.2%)' and 'small portion size (22.9%)' were pointed to be improved by respondents. Results of this study indicate that 1) Yu-gwa and Yak-gwa require new product development based on age segmentation, and health and food safety are important variables considered when housewives purchase Han-gwa.