• 경영정보학연구
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• 제14권1호
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• pp.105-128
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• 2012

인터넷을 활용한 문화예술 관련 정보를 제공하는 영역중 하나인 문화예술 웹사이트(Culture and Arts Website)는 연극, 음악, 미술, 건축, 디자인, 영상, 문학 등 예술장르에 속하는 정보를 제공하는 웹사이트이다. 이 웹사이트는 문화예술 분야에 관심이 높아지면서 시장 규모가 확대되고 있으며, 각 문화예술 분야에서 고객이 원하는 맞춤형 콘텐츠를 제공하고 있다. 이를 통해 문화예술 웹사이트 개발자는 이 웹사이트를 문화예술에 대한 인식을 높이고 발전시키기 위한 미디어로 인식하고 있으며, 시대의 흐름과 고객의 욕구에 맞는 문화예술 웹사이트 서비스 활용도와 다양한 비즈니스 모델 개발에 박차를 가하고 있다. 본 연구는 국내 웹사이트 이용자들의 문화예술 웹사이트 서비스 영향요인들에 대해 파악하고 이들 요인이 만족과 구전이 충성도에 어떠한 영향을 미치는지 분석하고자 한다. 본 연구는 만족과 구전을 기반으로 문화예술 웹사이트 서비스 이용자의 충성도에 영향을 미칠 것으로 예상되는 인간의 감정을 강조한 감정반응(PAD: Pleasure, Arousal, Dominance) 이론의 주요 변수들을 적용한 연구모형을 제시하였다. 본 연구의 연구모형을 실증적으로 검증하기 위해 문화예술 웹사이트를 이용한 경험이 있는 서울 소재 S대학생들을 대상으로 설문조사를 실시하였다. 분석결과 첫째, 문화예술 웹사이트에서 즐거움과 지배에 관련된 감정을 경험하게 되면 웹사이트를 만족하게 되고 충성도까지 이어질 수 있는 것으로 나타났다. 둘째, 문화예술 웹사이트에서 경험한 환기와 관련된 감정은 웹사이트 만족과 구전을 통해 충성도에 영향을 미치지 않는 것으로 나타났다. 셋째, 감정반응의 세 가지 요인 모두 구전을 통해 충성도에 영향을 미치지 않는 것으로 나타났다.

• International Journal of Computer Science & Network Security
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• 제21권12spc호
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• pp.483-490
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• 2021

The COVID-19 pandemic has posed significant community challenges towards higher education around the world. The urgent and unexpected request for full-time university courses to switch over to online teaching was a particular challenge. Online learning and learning imply a certain pedagogical knowledge content (PKC), mainly related to the design and organization for better learning and the creation of unique learning environments using digital technologies. With the help of the present academic paper, we provide some expert opinion on the PKC connected with online learning with the aim of helping non-university professionals (that is, those with lack of online learning experience) navigate these challenging times. Our findings point to the planning of learning activities with certain features, a combination of three types of presence (social, cognitive and facilitative) and the need to adapt the assessment system to new learning requirements. We will conclude by contemplating on how responding to a crisis can improve teaching and learning practices in the post-digital era.

• Journal of Sport and Applied Science
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• 제5권2호
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• pp.1-7
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• 2021

Purpose: This study started with an interest in sports culture-related content and aims to comprehend the application of traditional and contemporary cultural content to sport business. Research design, data, and methodology: The current study reviews related-documents, research papers, media reports, and a secondary data. The collected data were multiple reviewed via content analysis. Results: Findings are as follow. First, the study found that sports is born in religious rituals which are associated with human needs for survival and prosperity. Second, sports is sort of official format that inherent desire of human could be satisfied, representing play and game. Third, the current study discovered that sports could be cultural products such as literature and film. This is because sport has often been used as major themes in contemporary art production. Finally, this study included important cultural content categories, but could not cover all categories due to the limitations of the study. Conclusions: this study reviewed multiple literature to decode historical and anthropological meanings of sport. The finding presents the cultural traits and meaning of contemporary sport. Further implications were discussed.

• 동아시아식생활학회지
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• 제25권1호
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• pp.153-161
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• 2015

This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.

• International Journal of Computer Science & Network Security
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• 제22권4호
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• pp.401-407
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• 2022

Electronic media are an integral part of modern civilization; educational practices are no exception, which should change the content orientations, structures and methodological approaches in accordance with the requirements of the educational market. This makes it relevant to find effective and successful configurations in the process of implementing modern educational practices. The purpose of the research lies in determining the basic principles of electronic media and their place in modern education, identifying the effectiveness of teaching disciplines with application of electronic media, as well as establishing the level of assessment by students of the need to involve different types of electronic media in the educational process and professional practice. The research methodology is complex; the descriptive method and methods of observation, analysis and synthesis have been used in the academic paper. The method of pedagogical experiment has become the principal one; the method of questionnaires and statistical methods have been also used. The hypothesis of the academic paper lies in the fact that the involvement of electronic media in the educational process makes it more effective and requires conceptual changes in educational practices. The result of the research manifests in the identification of new opportunities for the use of electronic media, leading to conceptual shifts in the framework of modern educational policies. In the future, it will be appropriate to consider the theoretical aspects of changing worldview models in education and the use of new media in the educational process, their effectiveness and relevance.

• International Journal of Advanced Culture Technology
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• 제10권2호
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• pp.98-105
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• 2022

This study's purpose is to suggest a pedagogical method based on using animated movie in liberal arts English classes and to examine the direction that using animated movie as learning material should take. To this end, in this study, the content understanding and expression concentration stages using animated movie are presented. After students learned in class through animated movie, two tests were conducted to investigate the change in learners' acquisition of English expressions. As a result, subjects' learning of English expressions showed a significant improvement over time. An open-ended questionnaire was also conducted to ascertain learners' satisfaction level and their perceptions of classes using animated movie, with learners' satisfaction found to be high overall (77.1%). Students identified the reasons for their high satisfaction rate as the following: "fun and a touching story", "beneficial composition of textbooks", "efficient teaching methods", "sympathetic topics", and "appropriate difficulty". When using video media in class, instructors should maximize and leverage the advantages of video media, which are rich both in context and in their linguistic aspects.

• 한국식생활문화학회지
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• 제32권6호
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• pp.576-582
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• 2017

This study investigated the substitution of beet powder for rice flour in julpyun recipes with amounts of 0, 1, 3, and 5%. The beet powder had a moisture content, crude protein content, crude fat content, crude ash content, crude dietary fiber content, DPPH radical scavenging activity and total phenol content of 18.90, 1.37, 0.17, 0.91, 3.65, 12.03%, and 87.63 mg, respectively. The moisture content decreased with increasing beet powder content. The pH, DPPH and total phenol content increased with increasing beet powder content. The chromaticity measurement result showed that the 'L' and 'b' of julpyun decreased with increasing beet powder content, but 'a' increased. The texture measurement result showed that the hardness, cohesiveness and chewiness of julpyun increased with increasing beet powder content, but the springiness decreased. The adhesiveness was similar regardless of the beet powder content. The overall preference scores showed a high overall acceptability for julpyun made with 3% beet powder.

• 동아시아식생활학회지
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• 제27권1호
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• pp.50-60
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• 2017

This study evaluated the quality characteristics and antioxidant activities of Spergularia marina L. Griseb powder from halophyte plants added to noodles at ratios of 0%, 0.5%, 1.0%, 1.5%, and 2.0% in order to examine its applicability as a substitute for salt. For quality characteristics of noodles with Spergularia marina L. Griseb powder, pH increased (p<0.05) and salinity decreased (p<0.01) with higher added Spergularia marina L. Griseb powder content. Water absorption ratio decreased (p<0.01) while turbidity decreased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. However, volume expansion ratio increased with greater addition of Spergularia marina L. Griseb powder, but there was no significant difference. For chromaticity, L value and a value decreased (p<0.001) while b value increased (p<0.001) with greater addition of Spergularia marina L. Griseb powder. For texture, hardness (p<0.001), gumminess (p<0.001), and cohesiveness (p<0.01) increased with greater amount of added Spergularia marina L. Griseb powder; however, there were no significant differences in adhesiveness, springiness, and chewiness according to the amount of added Spergularia marina L. Griseb powder. In the sensory evaluation, for color, the score was 5.55 points when 1.5% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001); for flavor, preference was best (5.64 points) when 2.0% Spergularia marina L. Griseb powder was added; for taste, preference was best (5.36 points) (p<0.001) when 2.0% Spergularia marina L. Griseb powder was added; for overall preference (overall quality) the score was 5.55 points when 1.0% Spergularia marina L. Griseb powder was added, which was the best preference (p<0.001). For antioxidant activities, antioxidant activities including total phenol content, total flavonoid content, and DPPH free radical scavenging activity increased (p<0.001) with the amount of added Spergularia marina L. Griseb powder. As a result of the above research, preference was the highest and quality was excellent overall when 1.0% Spergularia marina L. Griseb powder was added. Thus, addition of 1.0% Spergularia marina L. Griseb instead of salt would be desirable.

• International Journal of Advanced Culture Technology
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• 제11권3호
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• pp.106-112
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• 2023

This study proposes learner participatory activities for learner-centered college liberal arts classes. In addition, it analyzes learners' perceptions of and satisfaction with learner-centered classes and identifies the issues that must be considered when planning learner-centered activities for college liberal arts classes. The study used a learner-centered participatory activity in which participants created a 4-cut cartoon addressing a specific theme. An open-ended questionnaire was administered to identify learners' attitudes about and satisfaction with the learner-centered classes. It showed that most learners (87.5%) were highly satisfied with the 4-cut cartoon creation activities in the learner-centered participatory class. Learners identified the burden- free nature of the class activities, the fact that they improved their understanding of class content, and that they were fun (not boring) as the main reasons they found the class activities satisfying. In liberal arts English classes, more diverse participatory class activities should be developed to arouse interest and motivation of learners and encourage learners' participation.

• 한국식생활문화학회지
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• 제29권1호
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• pp.111-118
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• 2014

Cedrela sinensis is a Korean traditional wild herb found especially in the southern provinces of Korea. This study investigated the effects of Cedrela sinensis powder on the antioxidant activities and quality characteristics of bread. Bread was prepared with different amounts of Cedrela sinensis powder (at ratios of 0, 1, 2, and 3% of total flour quantity). The results showed that the dough pH, moisture, and fermentation tension levels decreased as Cedrela sinensis powder content increased. Bread volume and specific volume decreased (p<0.01) with an increasing amount of Cedrela sinensis powder (Bread weight increased (p<0.001)). As Cedrela sinensis powder content increased, color 'a' value decreased, and 'b' value increased. Sensory parameters such as color (p<0.01), flavor (p<0.01), appearance (p<0.001), taste, softness (p<0.05), and overall quality (p<0.01) of bread containing 2% Cedrela sinensis powder were measured. Total phenol contents and DPPH free radical scavenging activity of bread significantly increased with increasing Cedrela sinensis powder content (p<0.001). Based on these results, we suggest that Cedrela sinensis can be used for increasing the consumer acceptability and functionality of bread.