• International Journal of Advanced Culture Technology
• /
• 제8권4호
• /
• pp.77-81
• /
• 2020

Recently we have lots of Youtube contents and their influence. But Just a few Studies have announced Youtube content's effect. The purpose of this paper is to see if ASMR content, which is popular through Youtube recently, helps teenagers stabilize their minds and improve their learning abilities. To that end, a survey of teenagers found that ASMR content is very familiar to teenagers, and that 66.7 percent of teenagers use ASMR content for sleep and learning. About the change before and after watching, half of the respondents said they felt a positive difference in learning and psychological stability. As a result, ASMR is a significant content for teenagers with a specific purpose. Therefore, policies such as 'after-school' in terms of school education are proposed as alternatives rather than unilateral measures such as banning ASMR content to teenagers.

• 동아시아식생활학회지
• /
• 제24권2호
• /
• pp.190-200
• /
• 2014

In this study, the antioxidant activity and quality characteristics of the Korean traditional food jeung-pyun made with ju-bak powder were investigated. Jeung-pyun added with 10% ju-bak powder had a total polyphenol content of 54.27%, DPPH free radical scavenging activity of 91.98%, reducing power of 0.51% and SOD-like antioxidant activity of 18.21%. Jeung-pyun added with ju-bak powder had a moisture content of 52.65 to 46.94%, crude fat content of 1.61 to 1.29%, crude protein content of 3.50 to 4.66%, crude ash content of 0.68 to 0.82% and dietary fiber content of 0.12 to 1.46%. Ju-bak powder added with jeung-pyun had a pH level from 4.86 to 4.39. As ju-bak content increased, the pH decreased significantly. Color L value were 78.82 to 68.67. As ju-bak content increased, the Color L value content decreased significantly; a value ranged from -1.89 to 0.69 and b value from 2.99 to 14.25. As ju-bak content increased, the color content significantly increased. As ju-bak content increased, the volume significantly decreased (ranged from 42.50 to 30.00 mL), hardness, gumminess and chewiness significantly increased, and cohesiveness significantly decreased. From SEM, as ju-bak content increased, the pores merged and collapsed, whereas the number of pores decreased and pore size became larger. Sensory evaluation of color, flavor, taste, texture, appearance, cell uniformity and overall acceptability for various levels of ju-bak powder showed that 10% had the highest acceptability. Therefore, 10% ju-bak power added with jeung-pyun has both high antioxidant capacity and sensory acceptability.

• 동아시아식생활학회지
• /
• 제27권3호
• /
• pp.280-294
• /
• 2017

Premix frying powders were prepared by supplementation with 0%, 3%, 6%, 9%, or 12% egg white powder. The following quality characteristics of the fried batter were assessed: proximate composition and amino acid content of premix frying powder; viscosity and pick-up ratio of frying batter; moisture content, lipid content, color, texture and DPPH radical scavenging activity; and sensory evaluation items. Addition of egg white powder in place of wheat flour resulted in lower moisture content (p<0.01) and lower carbohydrate content (p<0.001), higher crude protein content (p<0.001), higher ash protein content (p<0.001), and higher amino acid content (p<0.01) in the premix frying powder. Lower viscosity and higher pick-up ratio (p<0.001) of the frying batter were observed. The resultant fritters had the higher moisture content and higher lipid content (p<0.001). They also showed the lighter color, and had lesser redness and yellowness (p<0.001). Considering texture, the fritters were harder, had higher fracturability and higher adhesiveness (p<0.001), lower springiness (p<0.001), were less chewy (p<0.01), and had lower cohesiveness (p<0.001). Examination of DPPH radical scavenging activity showed higher antioxidant activity (p<0.001) upon addition of egg white powder. Sensory evaluation of the fried batters showed the best outcomes for the group containing 6% white egg powder, in terms of appearance (p<0.05), flavor (p<0.001), taste (p<0.01), texture (p<0.01), and overall quality (p<0.001). Based on the results of this research, we postulate that the addition of 6% egg white powder to premix frying powder will not only improve customer preference and product quality but also enhance the nutrition and functionality of the product.

• 한국식품영양학회지
• /
• 제35권1호
• /
• pp.16-33
• /
• 2022

The quality characteristics and antioxidant activity of Tteokbokkidduk alone or supplemented with 3%, 6%, 9%, and 12% wheat bran powder were assessed, to increase use of the wheat bran by-product of wheat milling. The moisture content, pH, and starch elution of Tteokbokkidduk increased with increasing wheat bran powder, while the water absorption rate did not. The L color value decreased and the a and b values increased with increasing wheat bran powder. Scanning electron microscopy of Tteokbokkidduk prepared with 0% and 3% wheat bran powder revealed uniform pore size distribution. In terms of texture profile analysis, hardness and chewiness increased, while cohesiveness decreased with increased content of wheat bran powder. Acceptance was highest for samples with 6% wheat bran powder. Quantitative description analysis (QDA) revealed increased brownness, roughness, nutty, bitterness, astringency, savory character, and hardness, and decreased adhesiveness, springiness, and chewiness with increased wheat bran powder. Principal component analysis (PCA) revealed highest overall acceptance of samples prepared with 6% wheat bran powder, reflecting the relatively low values of detrimental sensory characteristics. Antioxidant activities of Tteokbokkidduk increased as wheat bran powder content increased. The addition of 6% wheat bran powder resulted in excellent Tteokbokki in terms of acceptance, quality, and antioxidant activity.

• 한국비블리아학회지
• /
• 제17권2호
• /
• pp.43-64
• /
• 2006

본 논문은 문화관련 콘텐츠를 제공하는 문화관광부의 문화예술종합정보시스템과 예술로, 한국문화콘텐츠진흥원의 문화콘텐츠닷컴, 문화재청의 국가문화유산종합정보서비스와 문화재지식정보센터 등, 다섯 사이트를 선정하여 콘텐츠, 인터페이스, 디자인, 시스템, 서비스의 다섯 영역으로 나누어 웹사이트를 평가하였다. 평가사이트들은 양질의 콘텐츠 제공보다는 인터페이스와 웹사이트 디자인에 치중한 것으로 나타났다. 사이트의 구축목적이나 서비스제공 대상자에 대한 명확한 정의가 부족하였으며 제공 콘텐츠의 경쟁력은 취약하였다. 인터페이스에서는 접근의 신속성이 떨어졌으며 시스템의 성능향상이 절실한 실정임이 밝혀졌다. 사용자와의 쌍방향 대화의 장이 전혀 제공되고 있지 않아 개선이 요구되는 실정이다.

• International Journal of Advanced Culture Technology
• /
• 제9권2호
• /
• pp.118-122
• /
• 2021

Recently we have a lot of Youtube contents and their influence. ASMR content is in vogue through YouTube recently But Just a few Studies have announced Youtube content's effect. The purpose of this paper is to examine whether ASMR helps improve mental stability and learning skills of teenagers who enjoy using it. To this end, a sample comparison of teenagers showed that the sample group that played ASMR had an advantage in psychological stability and learning effects over the comparison group that did not. As a result, half of the respondents felt positive differences in learning and psychological stability. Therefore, rather than unilaterally banning the use of ASMR content at school or at home, it is educationally effective to create an atmosphere where teenagers are understood and joined together. So We suggest that positive use of ASMR would be proposed as alternatives rather than unilateral measures such as banning ASMR content to teenagers.

• International Journal of Computer Science & Network Security
• /
• 제21권8호
• /
• pp.105-110
• /
• 2021

The article presents the idea that in the conditions of modernization of higher professional education, there is an obvious contradiction between the practical need of higher education for a scientifically grounded theory and methodology of distance learning for students and the lack of the necessary didactic and content-methodological guidelines for its implementation. In theoretical research and applied development, as a rule, the technocratic approach prevails. The emphasis is on the technical capabilities of modern computers and telecommunications. Productively, from a pedagogical point of view, this contradiction can be resolved on the basis of modeling distance learning management for students, developing and implementing a corporate information educational environment in universities, increasing the effectiveness of the methodology of pedagogical interaction between students and teachers during the implementation of distance learning.

• 한국식생활문화학회지
• /
• 제32권4호
• /
• pp.295-302
• /
• 2017

The aim of this study was to analyze the functional components of five cultivars of 'Mugunghwa (Hibiscus syriacus L.)' for the development of 'Mugunghwa'-added foods. There were five varieties, namely, Hibiscus syriacus 'Hwanhee' (HH), Hibiscus syriacus 'Samchulli' (SC), Hibiscus syriacus 'Harmony' (HM), Hibiscus syriacus 'Baekgu' (BG), and Hibiscus sabdariffa L (HB). Of the five varieties tested, HH extract showed the highest total phenolic content (131.85 GAE mg/g), DPPH free radical scavenging activity (95.18%), and anthocyanin and sugar contents. The sensory quality of powders from each Hibiscus variety was evaluated, and it was found that overall palatability decreased in the order: HH, SC, HB, HM, and BG. Thus, addition of Hibiscus variety, which has excellent functionality and palatability, to foods confers an extra element of Korean history and culture, which is expected to improve the marketability of various food products.

• International Journal of Computer Science & Network Security
• /
• 제21권5호
• /
• pp.48-51
• /
• 2021

The article discusses the use of modern technologies in the learning process. It has been determined that the modern period of the development of society is characterized by a strong influence of computer technologies on it, a new education system is being formed, focused on entering the world information and educational space. This process is accompanied by significant changes in the pedagogical theory and practice of the educational process associated with making adjustments to the content of learning technologies, which should be adequate to modern technical capabilities, and contribute to the harmonious entry of a teenager into the information society. Computer technologies are designed to become not an additional "makeweight" in training, but an integral part of a holistic educational process, significantly increasing its effectiveness

• 디지털융복합연구
• /
• 제16권11호
• /
• pp.57-67
• /
• 2018

본 연구는 Cooper, Fusarelli와 Randall(2004)의 4차원 정책분석 모형을 활용하여 학교 문화예술교육 정책을 둘러싼 핵심 쟁점을 규범적, 구조적, 구성적, 기술적 차원별로 분석하고, 개선을 위한 시사점을 제시하였다. 연구방법은 문헌분석으로서 그동안 축적된 정책문서와 학술논문 등을 근거자료로 활용하였다. 분석결과, 학교 문화예술교육 정책의 효과적 추진을 위해 규범적 차원에서는 국가성장 이데올로기 및 과도한 관료적 합리성 추구의 극복이, 구조적 차원에서는 교사수권형 교육과정으로의 개혁을 통한 실질적 형식과 내용의 확보가, 구성적 차원에서는 문화예술교육에 대한 인식 변화를 통한 구성원 간의 명확한 역할 구분이, 그리고 기술적 차원에서는 확고한 교육학적 기준에 근거한 자원의 합리적 배분이 요청된다. 이상의 연구결과를 바탕으로 국가의 기초학술연구 진흥, 교육당사자의 의견수용, 교원의 문화경험기회 확대, 통합적 문화예술교육 연수체제 구축, 교원양성체제 정비, 예술강사의 교육전문성 강화 등을 향후 연구 및 실천과제로 제시하였다.