• Journal of Engineering Education Research
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• v.23 no.1
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• pp.3-9
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• 2020

The purpose of the study was to develop the Arduino based STEAM instruction materials for creative engineering design class. PDIE model was used in this study. We developed a STEAM lesson plan and a STEAM lesson worksheet for a total of six sessions through the steps of preparation, development, implementation and evaluation. The validity of the instruction materials was evaluated by the 10 experts using a survey. The instruction materials were applied to the class (52 students attended) of the creative engineering designs unit in technology and home economics subject. The class satisfaction and the creative solving-problem ability were examined after the calss. The class satafacition was high as the average of 10 item was 4.57 (out of 5). The paired t-test was conducted to compare the means of the creative solving-problem ability. It was observed that 'understanding and mastery of knowledge, thought, function and skills in a specific domain', 'divergent thinking', 'critical and logical thinking' and ' motivational factors' were significantly increased after the class. The instruction materials develped in this study were successfully designed to enhance the creative solving-problem ability by designing creative tasks and to intrique the interest by adding visual and auditory stimuli with the Arduino.

• Journal of information and communication convergence engineering
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• v.22 no.2
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• pp.109-120
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• 2024

Trash or garbage is one of the most dangerous health and environmental problems that affect pollution. Pollution affects nature, human life, and wildlife. In this paper, we propose modern solutions for cleaning the environment of trash pollution by enforcing strict action against people who dump trash inappropriately on streets, outside the home, and in unnecessary places. Artificial Intelligence (AI), especially Deep Learning (DL), has been used to automate and solve issues in the world. We availed this as an excellent opportunity to develop a system that identifies trash using a deep convolutional neural network (CNN). This paper proposes a real-time garbage identification system based on a deep CNN architecture with eight distinct classes for the training dataset. After identifying the garbage, the CCTV camera captures a video of the individual placing the trash in the incorrect location and sends an alert notice to the relevant authority.

• Journal of Technology Innovation
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• v.9 no.1
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• pp.121-147
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• 2001

This paper analyzed the R&D activities of foreign companies in Korea. A survey was conducted using questionnaires along with the field interviews. The survey results show that some foreign companies in Korea actively carry out R&D indicating that Korea is becoming a R&D location for the multinational companies. It also shows the wide differences by industries, corporate size, foreign equity ratio, and home country of mother companies. It is suggested that Korean government should utilize the inward foreign direct investment to strengthen the national innovation system of Korea. Various policy measures were recommended to encourage foreign companies to have easier access to domestic R&D resources, carry out R&D activities, and interact with domestic R&D actors. It is also argued that it is necessary to eliminate negative environmental barriers perceived by foreign companies.

• The Research Journal of the Costume Culture
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• v.14 no.6
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• pp.971-986
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• 2006

As baby boomer generations become older, these "New-age elderly" have emerged as an important consumer segment for apparel products. These young-minded elderly have positive attitudes to technology and enjoy many of high technology tool in their everyday life, which signals a huge market potential for internet apparel retailing targeting these elderly consumers. Internet apparel businesses are required to provide various consumer information to its consumers to facilitate the decision making process. For elderly consumers, who might have different shopping behaviors from the younger consumer segments, different kinds of information with higher quality would be required. As a preliminary step to develop internet consumer information model for elderly consumers, this study seeks to investigate the current practice of information offerings of internet apparel businesses for elderly consumers. Ten internet sites carrying apparel products for elderly consumers were selected and analyzed their offerings of consumer information by five researchers. This study found that internet apparel businesses targeting elderly consumers were still small-sized and lack of sophisticated technology to support these elderly consumers. Most web sites provided basic product information and service information but not fashion and trend related information. Managerial implications were discussed.

• Proceedings of the Korean Society of Computer Information Conference
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• 2021.07a
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• pp.443-446
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• 2021

이 연구의 목적은 온라인 상에서 수행된 실습 수업 방식을 분석하는데 있다. 이를 위해 연구자는 예비 교사를 대상으로 '전기 자동차 만들기'수업 주제로 실습 수업을 설계하였으며, 온라인 동영상 강의 컨텐츠 3편을 제작하였다. 동영상 강의 컨텐츠 제작을 위해 교수용 홈페이지 제작, 수업에서 사용할 동영상 제작, 과거 촬영하거나 제작해 두었던 동영상 준비, 실습 재료 준비, 실습 활동 관련 교과서 준비 등 다양한 교수학습자료를 사전에 준비하였다. 동영상 강의 컨텐츠는 CODTRA 분석 방법을 이용 하였으며, 분석 코드는 '동영상에서 제시된 교수학습자료'와 '교수자가 행하고 있는 상태'이었다. 분석 결과는 CODTRA 다이어그램에 의해 분석 코드를 시간에 따라 도식화하여 도시하였다. 이 연구 결과는 중등학교의 기술 교과나 공업계 교과에서 온라인 실습 수업을 위한 동영상 강의 컨텐츠를 제작하고자 하는 교수자에게 참고할 수 있는 자료로 활용될 수 있을 것이다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2021.07a
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• pp.447-450
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• 2021

이 연구의 목적은 자유학기제 학생을 대상으로 한 아두이노 프로그래밍 체험 프로그램의 개발 사례를 제시하는데 있다. 이를 위해 연구자는 Lee(2020)의 저비용 마이크로컨트롤러 적용 교수학습 모형에 기반하여 아두이노 프로그래밍 체험 프로그래밍 2종을 개발하였다. 이 연구의 결론은 다음과 같다. 첫째, 개발된 프로그램은 '아두이노 음악 연주 프로그램'과 '아두이노 자동차 만들기 프로그램'이다. 둘째, 개발된 프로그램은 각각 7개와 8개의 하위 모듈로 구성되어 있으며, 참여 중학교의 여건에 따라 전부 또는 일부를 선택하여 적용할 수 있다. 셋째, 개발된 프로그램을 통해 프로그램 참여 중학생들은 매크로, 반복문, 배열, 함수 등의 C 프로그래밍 내용 요소를 체험할 수 있었다. 개발된 프로그램은 자유학기제 학생들을 대상으로 짧은 시간내에 프로그래밍을 온라인 환경하에서 체험시켰다는 점에서 의의가 있다. 향후 연구에서는 보다 검증된 설문지와 구체적인 실험 설계를 바탕으로 본 개발 프로그램의 교육 효과를 검증해 볼 필요가 있을 것이다.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.18-22
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• 1987

Starch granules of cow pea were oval with their sizes of $6-22{\mu}$m. X-ray diffraction pattern of starch granules showed some crystallinity at $2{\theta}$ $15^{\circ}$, $17.1^{\circ}$, $18.1^{\circ}$, $22.9^{\circ}$. The blue value of starch was 0.370, amylose contents 28.1% and water binding capacity 70.6%. Swelling power of the starch increased rapidly from $65^{\circ}C$ to $75^{\circ}C$ thereafter increased less rapidly. Solubility showed the same pattern as the swelling power. Optical transmittance of 0.2% starch suspension was increased rapidly from $70^{\circ}C$ and the gelatinization between $70^{\circ}C$ and $90^{\circ}C$ was single stage. Amylogram of 4% starch solution showed no peak viscosity but 6% starch solution showed peak viscosity.

• Korean journal of food and cookery science
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• v.30 no.3
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• pp.249-261
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• 2014

This study was performed in order to grasp the trends of elementary school children and their parents on their purchasing behavior of processed foods, awareness of food additives and its education experience by analyzing the safety assessment reports of food additives in 2008~2013. The most important factor in purchasing processed foods was safety in both groups followed by nutrition in parents and taste in children, respectively. While purchasing foods, the first item that is checked has been shifted from food additives to the origin of the products. Parents still perceived food additives as the most hazardous factor for food safety; however, recently, children began to regard microbial contaminants as being most hazardous, which is regarded as a desirable educational effect. The most concerned food additives were preservatives, synthetic seasoning and colorants in both groups. However, the awareness level on food additives still remained low as 3.0~3.1/5.0 for parents and 2.4~2.9/5.0 for children. Educational experience on food additives increased in children from 12% in 2008 to 25% in 2013; however, it decreased in parents from 23% in 2008 to 15% in 2013. Information needs for food additives by education and promotion were very high both in parents (4.2~4.5) and children (3.8~4.1). Both groups had an interest in the safety, legal standards of food additives, and foods with food additives, in order. The most reliable resource institutions on food additives were university/research institute and hospital for parents, but, hospital and government for children. The preferred media on food additives were TV and the internet for parents, and school newsletter and TV for children. Overall, the above results demonstrated that the perceptions on food additives did not change much with parents during the last 6 years; however, children's perceptions began to show improvement with the increase of educational experience. Hence, the government needs to make efforts to increase the trust level of consumers by developing educational tools and providing educational experiences including mass media for the promotion of risk communication on food additives.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.328-334
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• 2000

A study was conducted to investigate the effect of ACAMS(Autoclaved-cooled amylomaize VII) and ACNMS(Autoclaved-cooled normal maize starch) containing resistant starch(RS) on ASW (Australian wheat flour) rheology and noodle quality. The water absorption in farinograph increased with the addition of ACAMS and ACNMS, but the dough stability decreased with the addition. The ACNMS added flours showed the highest initial pasting temperature and the lowest peak viscosity in RVA. The addition of ACAMS and ACNMS were not effective on the weight and volume of cooked noodles during cooking time for 5 min. However, as the cooking time increased, noodle weight and volume were the highest in control(no RS added flour) and the lowest in ACNMS added flours. Noodle texture was evaluated using rheometer. The hardness of RS(ACAMS, ACNMS) added noodles was higher than that of control. Cohesiveness was significantly different between control and ACAMS added noodles, but the cohesiveness of ACNMS added noodles was similar to other noodles. The elasticity of ACNMS added noodles in sensory test was lower than that of control but the smoothness and overall acceptibility were higher.

• Korean Journal of Food Science and Technology
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• v.13 no.2
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• pp.146-152
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• 1981

The proximate compositions, fatty acids, and amino acids of mung bean(Phaseouls aureus) were determind: 1. The proximate compositions of mung bean were 24.80% crude protein, 4.75% crude fiber, 4.75% crude ash, 46.03% carbohydrate and 0.82% fat. 2. Saponification number, iodine number and non-saponifiable content of the lipids extracted from mung bean were 154.99, 117.05 and 14.83% respectively 3. The protein of mung bean was composed of glutamic acid (15.92%) and aspartic acid (12.09%) as major amino acids and considerable amounts of leucine (8.19%), arginine(7.31%) and pheylalanine (6.41%). The essential amino acid content including lysine(8.3%), threonine (3.5%) and tyrosine (2.83%) was higher than those of rice and barley which are deficient in those amino acids. 4. The lipids were composed of 35.5% linoleic acid, 15.5% linolenic acid and palmitic acid, 37% stearic acid, 5% oleic acid as major components, and 0.4% myristic acid, 1.0% arachidonic acid and 1.2% behenic acid as minor components. The saturated and unsaturated fatty acid ratio of oil extracted with di-ethyl ether from mung bean was $42{\sim}43/57{\sim}58%$.