• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.11a
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• pp.109-110
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• 2022

Currently, interest in the quality of concrete is increasing. Among the important factors for evaluating the quality of concrete, interest in unit-water content is also increasing. Currently, the air-meter method, the microwave oven drying method, the capacitance method, and the microwave penetration method are used to measure the unit-water content of concrete.. Among the above methods, except for the microwave method, the measurement method is complicated, portability is reduced, and economic efficiency is reduced. This research aims to measure a unit-water content by using a Frequency Domain Reflectometry(FDR) sensor that is economical, simple to measure, and portable among microwave methods. In addition, it is an experimental study to determine the accuracy of unit-water content using a single input residual model during deep learning to solve the limitations of the FDR sensor.

• The Journal of Industrial Distribution & Business
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• v.10 no.9
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• pp.25-36
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• 2019

Purpose - Consumers have memories of their past time that they have not experienced. So consumers want to experience the past time and get pleasure through historical contents such as movies or dramas. This is because the re-created the past time sets the identity of the consumers who live today, and in the process, it give consumers emotional comfort. Consumers do not remember and sympathize with all of their historical time. In general, consumers remember the time that their communities are proud of. As s result, historical content is seen as a hero, and through that, consumers can check their identity. Also consumers experience positive emotions such as self-esteem, gratitude and pride through identification with heroes. That is, through historical contents, consumers can identify themselves and replace the current negative emotions with positive ones. Therefore, this study presents narrative identity and historical nostalgia that can affect positive evaluation of historical contents and suggest the factors the can induce such effects. This study was conducted to explain what the consumption effect of historical content is from a marketing perspective and what constitutes a component of historical content as a factor driving this effect. Research design, data, and methodology - This study has developed a questionnaire with 8 Hypotheses. The Films ('Masquerade(2012)', 'Roaring Current(2014)', 'Assassination(2015)', 'The Age of Shadow(2016)') and dramas('Six Flying Dragon(2015-2016)', 'Mr. Sunshine(2018-2019)') were used as experimental contents. 268 college students participated in this empirical study, and structural equation model was used to verify hypotheses. Results - Frist, narrative identity affects positive evaluation of historical contents. Nostalgia affect positive evaluation of historical contents. and narrative identity affects positive response of historical nostalgia. Second, character act relevance, circumstance similarity, and character attractiveness have positive influence upon response of narrative identity. Lastly, empathy for story and vividness of representation have also positive influence upon response of historical nostalgia. Conclusion - This study contributes to the theoretical and managemental development of historical contents. This study shows that narrative identity and historical nostalgia are important for success of historical contents. In order for historical content to be successful, it must manage elements of character act relevance, circumstance similarity, and character attractiveness, empathy for story and vividness of representation.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.33-38
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• 1993

In order to utilize Kumquats as a processed products, a Citrus varieties produced in Cheju island, physicochemical properties of Kumquats, sensory evaluation of frozen Kumquats, sensory evaluation and texture parameter of Kumquats processed foods were investigated. Fruit size, weight, peel ratio, peel thickness, and Brix/acid ratio of Youngpa Kumquats cultivated in green house were 29.5 mm, 16.10g, 4.63 mm and 20.0 respectively, and it was suitable for as raw-eating and processing materials. Kumquats juice consisted of 58.27% citric acid, 32.49% malic acid, 9.14% tartaric acid and 0.08% maleic acid of total organic acids. Organic acid contents of Kumquats juice was very different from Citrus unshiu juice in malic acid content. Sensory evaluation on frozen Kumquats stored at $-18^{\circ}C$ for 6 month was good for appearance, taste and texture as summer commodity. Vitamin C content of frozen Kumquats was 74.94 mg/100g, and its content was decreased slightly during fronzen storage. Hardness on Kumquats jam was lowered from 1,294 to 355 g-force as the ratio of Kumquats juice content was increased, but the changes of other texture parameter were not so large. Kumquats jam contained $40{\sim}60%$ orange juice was evaluated as superior to orange jam for panelists.

• Journal of dental hygiene science
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• v.11 no.5
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• pp.455-462
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• 2011

The purpose of this study was to examine the curriculum components affecting the professionalism of dental hygienists and to explore what improvements should be done for each of the influential curriculum components to boost the belief and attitude of dental hygienists. The subjects in this study were 934 dental hygiene students, 76 dental hygiene professors, and 285 dental hygienists, on whom a survey was conducted in person, by mail and by e-mail from April 10 to June 12, 2009. The collected data from 1,295 respondents were analyzed. First, overall dental hygiene professionalism was predicted by intellectual development, vocational education, socio-culturalization, ethics and creativity, which were educational objectives of curriculum, and that didn't have a close relationship to interpersonal understanding and selfactualization. Second, overall dental hygienist professionalism was predicted by learning interest, learning possibility and the significance of subjects, which were selection criteria of teaching content, and that wasn't closely linked to the validity of subjects and social significance. Third, overall dental hygienist professionalism was predicted by continuity and integrity, which were organizing principles of teaching content, and that didn't have a strong relationship to sequence. Fourth, overall dental hygienist professionalism was predicted by the content of school evaluation and school evaluation criteria, which were evaluation elements of curriculum, and that wasn't closely linked to the method of school evaluation, the content of the national exam, the criteria of the national exam and the method of the national exam.

• Journal of The Korean Association For Science Education
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• v.41 no.4
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• pp.325-338
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• 2021

In this study, we developed a 15-week educational program for TPACK(Technological Pedagogical Content Knowledge) development of 40 pre-service teachers in a university for teacher training. We also developed a TPACK evaluation framework to evaluate the practical competency of TPACK of pre-service teachers. The developed evaluation framework consisted of 5 levels, from 0 to 4, TPK(Technological Pedagogical Knowledge), TCK(Technological Content Knowledge), and TPACK, respectively. As a result of the evlauation, the levels of TPK, TCK, and TPACK development stages of most pre-service teachers were consistent, but some pre-service teachers' TPK and TCK did not match. It was found that the TPACK stages follow the lower level between TPK and TCK. In addition, as a result of an investigation into the hindrance factors of the TPACK development of pre-service teachers with low TPACK stages in the use of technology, they have distrust of students' ability to learn with self-regulation, distrust of students' ability to interact, and recognition of practical limitations in the school field. Based on these findings, we argued that it was necessary to provide an educational program to help pre-service teachers develop balanced TPK and TCK and eliminate the hindrance factors of the TPACK development of pre-service teachers about technology-using classes.

• Journal of Korean Academy of Nursing Administration
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• v.6 no.2
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• pp.291-298
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• 2000

Objective : Use of Internet for health related information is rapidly increasing. There is, however, no consensus as to which information is correct and reliable. This study was conducted to develop an evaluation standards for health related information on the Internet for the purpose of delivering correct information to internet users. Methods : A Delphi technique, which involved a panel of 65 experts, was used as the research design for this study. In the first round, the initial evaluation criteria which consisted of 12 items was developed through a literature review by the researcher and the items represented 2 categories, structure and function. In the second round, a semi-structured questionnaire was sent to the experts with the initial evaluation tool and the respondents identified 55 items. In the third round, these 55 items were analyzed for content validity by the experts and a total of 35 items were included in the model; 11 items in the structural area, 24 in the functional area. Conclusions : Development of indicators for the evaluation of internet site for health information is crucial to provide correct and reliable information. For evaluation to be effective further evaluation programs need to be developed so that users can be sure that the information they received is accurate.

• Journal of Korean Library and Information Science Society
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• v.44 no.2
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• pp.137-165
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• 2013

For public libraries to deliver appropriate information to various types of users in information society that allows people to access and use a variety of information, it is necessary to provide services applying the universal design principles in terms of universality. The purpose of this study is to develop the evaluation indicators for universality of public library services, which apply universal design principles to evaluate if public libraries provide appropriate services that meet their original purpose. The final 'Evaluation Indicators of Universality of Public Library Services' consist of six evaluation areas and 41 evaluation contents in 10 evaluation items. Each evaluation content is categorized into a relevant factor among five universal design applicable factors (Universality, Convenience, Recognition, Safety and Economic Feasibility) according to its characteristics.

• Journal of Korean Society of Rural Planning
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• v.26 no.2
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• pp.71-82
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• 2020

This study conducted monitoring and outcome evaluation of three newly-established programs in 'Community Empowerment program in 2019' in Daegwallyeong-myeon. The purpose of the study is to find out the organic relationship between the process and result of the program and its effect on participants by performing two evaluation methods in parallel on the target program. As a result of the research, first, it was found that there was a difference in the degree of acceptance of feedback depending on the instructor who is charging each program. Second, there were two categorized results such as the depth and direction which is changed by the number of monitoring, or similar content being repeated. Third, there was an organic relationship between monitoring evaluation and outcome evaluation. Therefore, it can be said that it is highly likely to lead to more systematic and meaningful results if the community empowerment program is monitored as a process evaluation and outcome evaluation.

• Journal of Engineering Education Research
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• v.16 no.3
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• pp.28-41
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• 2013

The purpose of this study was to develop the Meta-Evaluation Criteria which can comprehensively and systematically evaluate and improve the Accreditation Evaluation System for Engineering Education. This will provide useful implications for establishing value, direction, and improvement remedy for Engineering Educations Accreditation System of Korea. In order to achieve the purpose of this study, Meta-Evaluation Criteria was developed to comprehensively and systematically assess and analyze the Accreditation Evaluation System of Engineering Education. The research methodology used to study these subjects: literature review, interviews with experts, Delphi survey (three times), survey, analysis of narrative opinion and secondary source. The results and conclusions of this study can be summarized as follows: First, the final Meta-Evaluation Criteria were developed so as to comprehensively and systematically assess and analyze the Accreditation Evaluation System of Engineering Education. The criteria's validity and reliability were also identified. Specific details are as follows: In a draft plan of the Meta-Evaluation Criteria, Meta-Evaluation concept was defined as evaluation on the whole range of Accreditation Evaluation System of Engineering Education. Meta-Evaluation Criteria was designed to be based on a systematic approach and applies the phased approach to the lower component to reflect evaluation's characteristics. Then validity and reliability of the developed draft plan was verified by calculating Content Validity Ratio (CVR), Degree of Consensus, Degree of Convergence and Cronbach's alpha. The final developed Meta-Evaluation Criteria obtaining validity and reliability were composed of 5 evaluation areas (environment, input, performance, result, utilization), 15 evaluation items, 68 evaluation indicators.

• Korean journal of food and cookery science
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• v.13 no.5
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• pp.627-634
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• 1997

The purpose of this study is to examine the effect of protein content on the physicochemical properties, gelatinized characteristics and textural properties of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature. The contents of protein, total fat, and ash ranged from 0.35%∼1.38%, 0.54%∼0.64%, and 0.21%∼0.25%, respectively. The X-ray diffraction patterns were all Ca-type, showing no difference according to the protein content. Protein content did not make any difference in the blue values of cowpea precipitate. The blue value of cowpea precipitate powder as protein content was decreased. The water-binding capacity of cowpea precipitate powder increased as the protein content increased. Swelling power and solubility of cowpea precipitate powder increased as protein content decreased. The transmittance of cowpea precipitate powder was not different according to the protein content. The initial pasting temperature of cowpea precipitate powder by differential scanning calorimetry (DSC) and rapid visco analyser (RVA) showed no differences according to the protein content. In sensory evaluation, the color and clarity of cowpea precipitate gels stored for 24 hrs and 48 hrs at room temperature as the protein content increased, and the hardness, cohesiveness, springiness, acceptability were greater when the gels were stored for 48 hrs. Instrumental analyses using a rheometer showed that the hardness, gumminess, and chewiness of cowpea precipitate gels stored for 24 hrs, which was increased as the high protein content increased. For the gels stored for 48 hrs, all other factors are significantly different except cohesiveness as the protein content increased.