• Journal of Gifted/Talented Education
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• v.10 no.2
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• pp.71-86
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• 2000

According to Torrance, it is said that about 30% of feeble-headed children are bearing potential brilliant quality. Such potential gifted children exist really much more than children who appear to show their own brilliant quality. Nevertheless, research activity to reveal children's potential giftedness has not been relatively actively progressed. Renzulli, Smith and so on progresses research activity to reveal children's potential giftedness and strategies developed by them are being used widely all over the world, but these strategies show the defect that children can not overcome by themselves the interfered factors influenced negatively on their gift revelation. Russian scholar Babaeva made the effective education program to develop children's potential giftedness. Her program includes various activity methods or mental correct activity and psychological training activity and such training activity is realized through some steps and each step has it's own purpose and realization method. With the result that children discriminated as common children by the experimental study which is progressed by the present program participate, their standard of intelligence and originality showed the improved effect of the similar standard to children factors not a little influencing on children's giftedness development process but she also developed the leading concrete study method for the children to overcome this by themselves. In this paper, the present writer will examine potential giftedness development program researched in Russia and discuss their theoretic background and concrete activity course, activity result. Through this, children's have the excellent abilities in various spheres, this writer will obtain significant suggestions to educate the potential gifted children who do not display their own potentialities and do not receive a favor from gifted children program.

• Journal of Gifted/Talented Education
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• v.20 no.3
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• pp.767-788
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• 2010

The purpose of this study was to examine emotional characteristics and to provide information about the special needs of counselling of science gifted in Korea. The subjects were 143 science gifted high school students in Busan that had been tested MBTI and MMPI-A. The distribution map of MBTI type was examined and Pearson's correlation, one-way ANOVA, multiple regression analysis were used to analyse the relation between MBTI and MMPI-A through SPSS 17.0 program. The results showed as follows: first, ENTP, INTP, ISTJ personality types and NT temperament type were the most frequently from the distribution map of MBTI type. Second, F1, F2, F, Hs, D, Pt, Sc and Si scales of MMPI-A were positively related to I preference of MBTI and K and Ma scales of MMPI-A were significantly related to E preference of MBTI from Pearson's correlation. Third, The score of IN group was significantly more high in F1, Hs, D, SC and Si scales of MMPI-A than other group in the relation between two combination preferences of MBTI and scale of MMPI-A. The following results were same; IS group in D, Si scales, EN group in Ma scale, IT group in Hs, D, Pt and S scales, IF group in VRIN, D and Si scales, ET in Ma scale, IJ group in D and Si, IP group in F1, F, Hs, D, Hy, Pt, Sc and Si scales, EJ and EP groups in Ma scale. Finally, I preference of MBTI by F1, F2, F, Hs, D, Pt, Sc and Si scales of MMPI-A, E preference of MBTI by Ma scale of MMPI-A, F preference of MBTI by K scale of MMPI-A and P preference of MBTI by Hy scale of MMPI-A were significantly predicted from multiple regression analysis. Limitations of the current study and the suggestions for further research were offered.

• Korean Journal of Food Science and Technology
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• v.33 no.5
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• pp.507-513
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• 2001

An effective extraction methods of a garlic were investigated in order to improve the functional properties of the extracts. The solid yield, electron donating ability (EDA), nitrite-scavenging effects (NSE), peroxide value (POV) and total thiosulfinates contents of garlic extracts were determined. In order to improve the functional properties of extracts prepared with several organic solvents and acids, concentration and pH adjustment of the selected solvent and addition of acids and salts to solvents were also examined. Among the solvents tested, the methanol and ethanol extracts were found to be the most effective on the base of functionality and solid yields. The highest EDA, NSE and thiosulfinate value were obtained with 50% ethanol. The pH control of solvent and addition of citric acid, NaCl and phosphates to 50% ethanol did not affect on the functionality of the extracts. Therefore the optimal solvent for the best functional properties of garlic extract was 50% ethanol.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.459-465
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• 2002

To obtain the basic data for commercial 10% salted egg yolk for mayonnaise preparation, 3 types of egg yolks [pasteurized egg yolk (Yolk A)-not salted, pasteurized before salting (Yolk B)-salted, and pasteurized after salting (Yolk C)-salted] were prepared, and the changes in quality characteristics of these egg yolks with frozen storage were tested. The results obtained were as follows; Yolk A gelatinized during frozen storage, thus could not used for mayonnaise preparation. The viscosity of the egg yolk increased $3{\sim}5$ times after salting. Viscosity of the salted egg yolk increased with frozen storage time. Viscosity of Yolk B was higher at $-20^{\circ}C$ than $-15^{\circ}C$. Viscosity of Yolk C, however, was higher at $-15^{\circ}C$ than $-20^{\circ}C$. Frozen storage of pasteurized salted egg yolk showed some effects on the emulsification capacity. The effect, however, was smaller than that of unpasteurized salted egg yolk. Microbes of salted egg yolk were decreased with frozen storage, but there was no difference between Yolk B and Yolk C. It was suggested that commercially pasteurized 10% salted egg yolk for mayonnaise preparation can be successfully stored for 12 months at the temperature of $-15{\sim}-20^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.407-412
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• 2002

This study was carried out to investigate the differences in malt quality between high-protein Korean malting barley and low-protein Korean malting barley. The average protein content of each area in the 1996 crops was as follows; The protein content of Doosan-29 from Jeon-Nam was 14.1% (d.b), that of Sacheon-6 from kyung-Nam was 13.4% (d.b) and that of Doosan-8 from Je-Ju was 12.8% (d.b). In the micro malting trial for high and low protein malting barley, the original protein level of the malting barley was not changed and decreased during germination days. The malt friability of high-protein malting barley was very low, but that of low-protein malting barley was high. The malt friability of high-protein malting barley was 44.5% and that of low-protein malting barley was 84.2%. In proportion to an increase of +1% (d.b) in barley protein, the fine grind extract of malt was decreased -0.86% (d.b). Economically, it was the most negative factor for high-protein Korean malting barley. The ${\beta}-glucan$ content of high-protein malting barley was higher than that of low-protein malting barley. Wort viscosity and malt color were increased and Kolbach index was decreased in high-protein malting barley. Free amino nitrogen and diastatic power for high-protein malting barley were higher than those of low-protein malting barley. They were the most positive factors for high-protein Korean malting barley.

• Korean Journal of Food Science and Technology
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• v.34 no.3
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• pp.370-379
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• 2002

The composition of extractive nitrogenous constituents in four species of commercial marine seasoned-dried products (SDP) and five species of seasoned-dried and roasted products (SDRP) were analyzed. The extractive nitrogen contents were $688{\sim}1,124$ and $756{\sim}1,099\;mg/100g$ in SDP and SDRP extracts. Contents of Free amino acids such as glutamic acid, taurine, arginine, proline, alanine, and histidine were high in all samples. The combined amino acid amounted to $662{\sim}2,248$ and $1,146{\sim}1,821\;mg/100g$ in SDP and SDRP, respectively, which corresponded to 34.5 and 42.5% of the total free amino acid level. ATP and related compounds were $3.69{\sim}7.37$ and $2.17{\sim}8.45\;{\mu}mol/g$ in SDP and SDRP, respectively. Five types of betaines were detected in both specimens although in small amounts. TMAO, TMA, creatine, and creatinine were detected in both samples, however they have same variation in each sample. There was no significant difference in the extractive nitrogenous constituents between SDP and SDRP except in moisture, salinity, and contents of glutamic acid and creatinin (p<0.01).

• Korean Journal of Food Science and Technology
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• v.34 no.4
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• pp.590-596
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• 2002

The domestic grape, cultivar Campbell's Early, was investigated for suitability for production of red wine. The factors for red wine fermentation and quality such as concentrations of sugar, acidity and organic acids in the fresh fruit and the wine from the grape were analyzed. The average concentration of sugar in the fruit was 14%. Since the concentration was not sufficient for fermentation, sugar was added up to 23%. It resulted in production of wine with 12% of alcohol. The total acidity and pH of the fruit were 0.8% and pH 3.4 respectively. Those were optimum levels for fermentation. The fruit contained 3,649 ppm of tartaric acid, 5,339 ppm of malic acid and 948 ppm of citric acid. The wines from Icheon and Youngdong, which were fermented from the grape and M wine which was an imported red wine, were tested. Their pH were 3.5, 3.4 and 3.7, and total acidities were 0.75%, 0.71% and 0.57%, respectively. They contained 1,881 ppm, 2,098 ppm and 8,534 ppm of tartaric acid, 3,033 ppm, 1,952 ppm and undetectable amount of malic acid, 769 ppm, 389 ppm and undetectable amount of citric acid, and 3,337 ppm, 2,368 ppm and 11,991 ppm of lactic acid. This results indicated that M wine contained much more amounts of tartaric acid and lactic acid than the wines of Icheon and Youngdong. The sensory analysis showed that Korean students preferred Youngdong and Icheon wine to M wine. The analytic results indicated that the domestic grape, cultivar Campbell's Early, is suitable source for high quality red wine.

• Korean Journal of Food Science and Technology
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• v.34 no.6
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• pp.962-968
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• 2002

Effects of gamma-irradiation of 1 to 10 kGy on the microbial growth, contents of amino acids, fatty acids, and free sugars, and changes in acid values in soybean powder were studied. Irradiation doses at $3{\sim}5\;kGy$ inhibited the mold growth completely in two kinds of imported soybean powders. Contents of sulfur-containing amino acids, such as cysteine, in both soybean powders decreased with irradiation, whereas no significant changes in free amino acid and fatty acid contents of both soybean powders were observed. Free sugar contents of stachyose and sucrose in Chinese soybean powder decreased with increasing irradiation dose level, whereas, those of other sugars remained unchanged. Results of this study confirm that $3{\sim}5\;kGy$ irradiation can be safely applied to apply to soybean powder without causing significant quality deteriorations microbiologically and chemically.

• Korean Journal of Food Science and Technology
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• v.32 no.2
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• pp.238-245
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• 2000

This study was investigated to compare the changes of flavors in sesame oil with roasting temperature $(110^{\circ}C{\sim}230^{\circ}C)$. In the results of analyzing the volatile flavor compounds of sesame oil with GC and GC/MS, 26 pyrazines, 11 pyridines, 9 thiazoles, 6 furans, 8 pyrroles, 5 phenols, 8 aldehydes, 8 hydrocarbons, 7 alcohols, 2 indoles, 3 ketones, 10 acids, 4 nitriles, 7 esters, and 5 others were isolated, identified, and quantified. The total amount of flavor compounds was increased with roasting temperature. Detected flavors could be devided into top(peak No. $1{\sim}91$), middle$(92{\sim}197)$ and last note$(198{\sim}224)$ by rentention time. The top notes(initial content 19.87 ppm) which contain pyrazines and provide representative roasted flavors were increased significantly with roasting temperature. Initial content of middle note(17.72 ppm) was increased to 36.71 ppm at $170^{\circ}C$, to 95.61 ppm at $220^{\circ}C$, and to 138.62 ppm at $230^{\circ}C$. Last note was almost unchanged up to $170^{\circ}C$ and increased at $190^{\circ}C$, whereas it indicated a tendency to decrease at $230^{\circ}C$. Pyrazines such as methylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, trimethylpyrazine, 2-ethyl-3,5-dimethylpyrazine which indicate the major components among volatile flavors were increased slightly up to $150^{\circ}C$ and revealed the higher increase than any other components above $170^{\circ}C$. This tendency was also similar to pyridines, thiazoles, and furans. Most of these compounds are assumed to be developed by thermochemical reactions of sesame components by roasting above $170^{\circ}C$. It seemed that a lot of increase in phenols above $210^{\circ}C$ resulted from the production of guaiacol. Acids were almost unchanged up to $190^{\circ}C$, increased at $210^{\circ}C$, and then decreased above $220^{\circ}C$. It seemed to be resulted from pyrolysis of free fatty acids formed from thermal oxidation of oil.

• Korean Journal of Food Science and Technology
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• v.32 no.6
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• pp.1278-1284
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• 2000

The study was performed to elucidate the effects of ethylene-absorbent on the quality of 'Fuyu' persimmon fruits in the MA package. Five persimmons were packed in a MA package film (low density polyethylene, 0.055 mm film thickness), and stored at $-0.5^{\circ}C$ for 60 days. Two persimmons were repacked in a MA package with or without ethylene absorbent $(1\;M\;KMnO_4+zeolite)$ and stored at $-0.5^{\circ}C$. Ten days later, these packages was moved to $2^{\circ}C$ or $25^{\circ}C$ storage room to examine the effect of the ethylene-absorbent on the quality of the fruits. Ethylene removal by enclosed ethylene absorbent in MA packaging reduced the rate of fruit respiration at $25^{\circ}C$, so that $O_2$ and $CO_2$ concentration in packing were maintained higher and lower, respectively, compared to control. These effects were not observed, however, in $2^{\circ}C$ post-storage. Fruit firmness and sugar composition were also influenced by ethylene absorbent, showing more delayed flesh softening and higher sucrose concentration in ethylene absorbent treated fruits than control. But ethylene-absorbent treatment lowered glucose and fructose concentration. That shows that ethylene could influence on sugar composition by inhibiting sucrose inversion to glucose and fructose. The production of ethanol and acetaldehyde was reduced by ethylene removal, but the effect was not so high as other quality indices.