• Journal of the Korea Institute of Information and Communication Engineering
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• v.26 no.12
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• pp.1898-1907
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• 2022

Every year, many shipping companies provide seaman safety education programs periodically to reduce ocean-traffic accidents. However, undertaking the regular safety training for seaman has been difficult because of litimation of space and time. Recently, VR technolgy is received attentions to overcome previous problems. It can provide users educational interactions between a user and virtual environment and fulfill sustainable teaching. In this paper, VR-based safety education content for sailors has been developed, and it includes four programs. Also, survey was conducted with four questionnaires such as immersiveness, easy to experience, satisfaction of education contents, comparative evaluation between traditional education program and VR education contents. As the result, immersiveness questionnaire could be gain 53.83% positive assessment, and easy to experience could be gain 65.38% positive assessment, and satisfaction could be gain 69.23% positive assessment. Lastly, comparative evaluation between traditional education program and VR education contents could be gain about 46% positive and 34% neutral assessments.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.3
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• pp.502-512
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• 2015

This study was conducted to investigate the physical, textural and sensory properties of sponge cake prepared with different amounts of radish leaf powder. The specific gravity and viscosity of cake batter and cooking loss of cake increased with an increasing amount of radish leaf powder, whereas specific loaf volume and moisture content of cake decreased. Lightness, redness and yellowness of crust and crumb decreased with increasing radish leaf powder content. Measurements using a texture analyzer showed that hardness, chewiness, gumminess, adhesiveness and fracturability of sponge cake tended to increase in proportion to the amount of radish leaf powder in the formula. In the sensory evaluation, sponge cake prepared with 5% radish leaf powder was similar to the control in terms of moistness, softness, chewiness and springiness. These results suggest that adding 5% radish leaf powder is the best substitution ratio for sponge cake.

• The Korean Journal of Community Living Science
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• v.13 no.3
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• pp.27-37
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• 2002

To develop the processing methods of grape and increase the use of poor fruits, we researched the health drink made with them after making grape juice and vinegar. The grape heated at $80^{\circ}C$ during 30min was followed by filtration. Grape vinegar was prepared by alcohol and acetic acid fermentation of grape. Optimum initial alcohol concentration for acetic acid fermentation was 6-8%. Acetic acid fermentation of grape vinegar manufactured in onggi took 9 days and was faster than any other type of utensil. As the result of analysis of grape vinegar fermented in the various ratio of 'Campbell Early' and 'Kyoho' grape, the redness and total anthocyanin content and the score of sensory evaluation were higher in vinegar made with 100% 'Campbell Early'. The drink manufactured by adding grape vinegar was developed and adding 10% of grape vinegar to volume of grape juice and water mixture(1:1) was best in sensory evaluation. In this mixture, sugar content was $14^{\circ}$Bx.

• Carbon letters
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• v.10 no.1
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• pp.5-8
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• 2009

We measured the non-carbon content of single-walled carbon nanotubes (SWCNTs) in SWCNT soot using thermogravimetric analysis. The weight increased percentage by the oxidation of metal in the raw soot is well obtained by TGA graph which was confirmed with ICP-AES, XRD, and XPS. This work will be very useful for the purity precise evaluation of SWCNT with UN-vis-NIR spectroscopy.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2012.11a
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• pp.43-44
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• 2012

Deterioration factors such as CO₂ and chloride ions cause steel corrosion in RC structures. The diffusion of these factors depends on the water content in concrete. To examine the moisture condition of concrete, this research considers the availability of the steel effect ratio, which is calculated by Resistivity Estimation Model (REM). It is concluded that the steel effect ratio is expected to be available as a quantitative evaluation method in the assessment of concrete layer resistivity.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.567-572
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• 2002

The effects of adding mulberry leaves powder, yellow soybean powder(YSP), and mugwor powder(MP) for the preparation of mungbean starch gels(MSG) were studied. MSG with above additives were analysed for proximate composition. sensory evaluation, chromaticity, and rheometric properties. In the proximate composition test, the moisture content was the highest in the MSG with 0.5% MP, and the crude protein content war the highest in MSG with 1.0% YSP. In the sensory evaluation, MSG with various additives showed higher values than control. Whereas MSG with 0.5% additives showed a high value in hardness, control gels showed high values in the gumminess and brittleness in the measurement with a rheometer.

• Korean journal of food and cookery science
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• v.18 no.6
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• pp.661-669
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• 2002

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulei were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.4
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• pp.520-525
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• 2011

This experiment was conducted to evaluate the quality characteristics of soybean Dasik containing different amounts of Hovenia dulcis Thunb. extract, and the results were as follows. In general components, the contents of moisture and crude protein increased with an increased amount of Hovenia dulcis Thunb. extract, whereas the crude fat content showed a tendency to decrease. The ash content was, however, not significantly different. In chromacity, the value of L, lightness, constantly decreased with an increase in the amount of added extract, whereas the a and b values increased. The hardness and gumminess decreased with an increase in the amount of extract added, whereas the springiness, cohesiveness, and chewiness increased. In sensory evaluation, the Dasik added with 20% of Hovenia dulcis Thunb. extract showed the highest score, and was evaluated as the best formulation for overall acceptability.

• Proceedings of the Korea Inteligent Information System Society Conference
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• 2007.05a
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• pp.111-120
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• 2007

Recently the importance of website becomes confident in realizing the long distance education (teleeducation) as web. The purpose of this research is evaluating the websites of cyber university and analyzes web usability and web accessibility and analyzes to suggest the good quality content and several personalized service. Also we tried to improve website quality and contribute the reliability of the long distance education with all these. For these we applied the of professor Hyung Nam Moon's SM-ABCDE website evaluation model and developed the check list suitable for cyber university and evaluated websites in the five views of Attraction, Business, Content, Design, Engineering. Totally Kyunghee Cyber University, Busan Digital University, Hanyang Cyber University is selected best in sequence. But every website doesn't keep the basic observation rule of the web accessibility.

• Journal of The Korean Association For Science Education
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• v.10 no.2
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• pp.1-9
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• 1990

For the purpose of diagnosing the problems in inquiry instruction and evaluation in secondary schools of Korea, an inquiry achievement test and a questionnaire were administered to a sample of 127 science teachers and 610 junior high school students. The analysis of the results served to the clarification of broo:J. range of problems concerning inquiry teaching. Based on the data gathered and analyzed in this study, the major suggestions are as follows. 1. The content of science textbooks must be diminished, and be written for easier understanding. 2. Science instruction and entrance exams must be changed from content-oriented to inquiry-oriented. 3. Effective teacher education program regarding inquiry teaching and evaluating method must be developed and performed.