• 한국게임학회 논문지
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• 제16권1호
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• pp.51-62
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• 2016

본 연구는 SW중심 사회를 맞아 주목받고 있는 코딩과 코딩 교육에 대한 새로운 관점을 제시하고자 하였다. 이에 코딩 교육용 게임 를 중심으로 코딩과 이를 통한 게임 플레이 안에서 나타나는 수행적 글쓰기로서의 양상을 분석하였다. 연구 결과 글쓰기 과정으로서 코딩은 코드 블럭을 활용한 연쇄적 확장과 이의 순환이라는 작동 방식을 가지고 있었다. 또한 유닛 오퍼레이션으로서 의미를 생성하고 있었는데 이는 사용자의 창발적 플레이를 지시하는 동인이 되었다. 다음으로 수행적 글쓰기로서 코딩은 말하기/쓰기가 중첩되며 사용자의 플레이 전과정에 체현되고 있었다. 이어 실패와 교정의 부재는 역설적으로 사용자의 문제 탐험 공간을 확장시키며 사용자의 자율적인 문제 해결 능력을 강화시키고 있었다. 본 연구는 융합교육 환경에서 코딩과 코딩 교육의 다양한 가능성을 모색하는 시도로서 의의가 있다.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 1986년도 추계학술대회
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• pp.522.3-523
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• 1986

A Screening test was carried out for chitin-decomposing bacteria. In 100 samples from soil, fesh water and sea water, 7 strains of Chitinolytic bacteria were isolated. 5-3K which exhibited the highest chitinase activity was identified as Aeromonas hydrophila and cultural conditions from maximum chitinase production were determined. Optimum Chitinase production was obtained at pH 7, 33eC and with chitin concentration greater tham 0.2% Under optimal conditions, high yields of Chitinase were obtained in 16-30 hours. Chitinase was purified by ammonium sulfate precipitation and sephadex G-100 gel-filtration from the culture filtrgte.

• 한국프랜차이즈경영연구
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• 제9권4호
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• pp.45-56
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• 2018

Purpose - Consumers perceive various risks while using food service franchise stores. Food service franchise stores offer consumers not just menus, but services, physical environment, and prices, which can be perceived as risk to consumers. This means that consumer behavior in foos service franchise stores needs to be studied based on perceived risk theory. Perceived risk consists of performance risk, financial risk, social risk, psychological risk, and time risk. The purpose of this study is to investigate the effects of perceived risk on satisfaction and trust, and in turn affect loyalty. The results of this study will provide guidelines for marketers to develop strategies to reduce the perceived risk of consumers. Research design, data, methodology - In order to achieve research purposes, the authors developed several hypotheses. Data were through online survey through an online survey firm. A questionnaire survey was distributed to customers who have visited the restaurant in the past three months. The survey was conducted from March 5, 2017 to October 14, 2017. A total of 1,500 people were e-mailed and 260 were returned. A total of 245 items were used in the analysis except 15 of the questionnaire. Data was analyzed by using SPSS 21.0 and AMOS 21.0. Results - The findings of this study are as follows: First, performance risk, economic risk, and psychological risk had negative effects on satisfaction. Social and time risks did not affect on satisfaction. Performance risk and time risk had negative impact on trust. Second, economic, social, and psychological risks did not affect trust, but satisfaction had significant positive effect on trust and loyalty. Third, satisfaction had positive effect on loyalty. Conclusions - The implications of this study are as follows. First, food service franchise marketers should increase their customer loyalty by establishing a risk reduction strategy. Second, there are various risks to customers visiting the store. Therefore, marketers need to analyze the perceived risks of customers. Third, it is also necessary to eliminate the perceived risks of customers. In addition, a restaurant franchise company needs to find a reasonable way to reduce the material cost and present a reasonable menu price.

• 한국식품조리과학회지
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• 제23권5호
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• pp.731-748
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• 2007

In this study, we investigated e kinds and names of side dishes along with their recipes and ingredients occuring in Korean cookbooks published before the 17th century. The side dishes were classified 79 kinds of Guk, 23 kinds of Jjim and Seon, 15 kinds of Gui, 3 kinds of Jeon, 7 kinds of Nureumi, 3 kinds of Bokkeum, 30 kinds of Chae, 11 kinds of Hoe, 7 kinds of Jwaban, 6 kinds of Mareunchan, 12 kinds of Pyeonyuk and 5 kinds of Jeonyak, Jokpyeon and Sundae. The earliest records were found on Guk, Jjim, Jwaban, Po and Pyeonyuk Gui, Namul and Hoe were recorded after the 1500's and Nureumi, Jeon, Jeonyak, Jokpyeon and Sundae were developed relatively late in the late 17th century. As to the kinds of side dishes, Guk was the most common. Guks cooked before the 17th century used different recipes and more types of ingredients than today, including some that are not used today. For Jjim, various seasonings were added to main ingredients such as poultry, meat, seafood and vegetable. Most of the records found for Jjim used chicken as the main ingredient. Gui was recorded as Jeok or Gui and there weren't many ingredients for Gui before the 17th century. Gui was usually seasoned with salt or soy bean sauce and broiled after applying oil. Vegetables were broiled after a applying flour-based sauce. The Jeon cooked at that time was different from the one that is cooked today in that cow organs or sparrows were soaked in oily soy bean sauce before being stewed. Nureumi, which was popular in the 17th century, but rarely made today, was a recipe consisting of adding a flour or starch-based sauce to stewed or broiled main ingredients. Chae was a side dish prepared with edible plants, tree sprouts or leaves. Chaes like Donga and Doraji were colored with Mandrami or Muroo. Hoe was a boiled Hoe and served after boiling seafood. Jwaban was cooked by applying oil to and then broiling sparrows, dudeok, and mushrooms that had been seasoned and dried. For dried Chans, beef or fish was thin-sliced, seasoned and dried or sea tangle was broiled with pine nuts juice. There are some recipes from the 17th century whose names are gone or the recipes or ingredients have changed. Thus we must to try to rebuild three recipes and develop recipes using our own foods of today.