• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.5
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• pp.767-774
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• 1997

For the standardization and quality improvement of traditional Korean Nuruk, 120 strains of fungi were isolated from Nuruks and 18 strains of them were selected as strains analysing the amylase and flavor. The genera of these fungi were identified as Aspergillus sp. (14 strains), Penicillium sp. (3 strains) and Rhizopus sp. (1 strains) by the conventional slide culture. Most of these fungi showed a better productivity of the saccharogenic and dextrinogenic enzymes in raw wheat bran culture than in cooked wheat bran culture. The ability of acid and flavor production was good in the raw wheat bran culture, and aflatoxins were not produced under the same culture. Penicillium sp. and Rhizopus sp. had high cell growth and amylast activity. Mixed culture of Aspergillus sp. No.3-6 and Penicillium sp. No.7-7 revealed a high liquefying and saccharifying activity as well as high flavors production. These results indicated that these fungi was proper strains for making Nuruk of good quality.

• Proceedings of the Korean Society of Computer Information Conference
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• 2016.07a
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• pp.217-218
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• 2016

본 논문에서는 매년 증가하고 있는 청소년 허리질환의 문제를 해결하고자 가성비가 높은 스마트 방석을 개발하였다. 스마트 방석은 일반 방석에 압력센서 4개를 장착하고 앉은 사람의 자세를 모니터링하여 스마트폰과 PC를 통해 실시간 또는 통계적으로 분석해 준다. 이는 사용자로 하여금 경각심을 갖도록 유도하며 좌, 우측별 불균형한 자세를 교정하도록 하는 효과를 얻을 수 있다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2016.07a
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• pp.219-220
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• 2016

본 논문에서는 컴퓨터비전 기술 기반의 라이브러리를 이용해 미아 얼굴 정보를 중심으로 매칭을 하는 시스템으로서, 미아 데이터베이스에 등록된 얼굴과 유사한 미아를 정확도 순으로 배열해 주는 시스템을 개발한다. 이는 기존의 텍스트 정보 중심의 미아에 대한 정보 등록 및 조회를 하게 되었을 때 발생하는 정보의 부정확성 등의 문제점을 해결하고 편하고 빠르고 정확하게 정보 입력과 매칭을 함으로써 골든 타임 안에 미아를 찾을 수 있는 장점이 있다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2015.07a
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• pp.175-176
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• 2015

본 논문에서는 매년 증가하고 있는 음식물 쓰레기를 줄일 수 있는 방안으로 IoT 개념을 이용하여 음식물 쓰레기의 양에 따른 부과 요금을 실시간 조회 가능하도록 하여 경각심을 갖도록 유도하는 시스템을 개발하였다. 또한, 편리성을 위해 종량제 카드 대신 스마트폰의 NFC를 활용할 수 있게하고, 쓰레기 분류, 쓰레기 버리는 날 등의 정보를 제공하며, 쓰레기의 양을 줄인 가구에게는 관리 부서 정책에 따라 쿠폰 등을 제공할 수 있는 기능을 통해서도 음식물을 줄일 수 있는 동기를 부여하였다.

• Proceedings of the Korean Society of Computer Information Conference
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• 2015.07a
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• pp.177-178
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• 2015

본 연구에서는 사회적 문제인 맞벌이 부부가 증가함에 따라 아동범죄 및 생계형 범죄로부터 사용자의 안전의 보장과 기존의 디지털 도어락의 문제점을 보완하고자 IoT기술과 STT를 이용하여 사용자에게 안정성을 제공하여 주며, 동시에 편리성을 제공하고자 본 시스템으로 하여금 이와 같은 문제를 해결하여 줄 수 있게 한다.

• Human Ecology Research
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• v.54 no.3
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• pp.333-349
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• 2016

This study develops and evaluates a game-based lesson plan applied to the 'Food Culture' unit of a high school Home Economics class. We developed, implemented, and evaluated lesson plans for seven periods that contained 'the Korean food table setting card,' 'the world's food culture card,' and the procedure for cards games according to the Analysis, Design, Development, Implementation, and Evaluation (ADDIE) model. 'The Korean food table setting card' consisted of 'the Korean food table setting order card' to easily understand 10 types of Korean traditional daily meals based on pictures and 'the Korean food table setting food card' to easily understand Korean traditional food based on 104 kinds of food picture and quick response (QR) code. 'The world's food culture card' consisted of 'the world's food culture quiz card' to help learners easily understand influential food culture formation factors, features of food culture, typical foods from 16 countries, and 'the world's traditional food card' to help learners easily understand typical foods from 16 countries through 63 kinds of pictures. Respective 'game guides' were also developed. High school students who studied the game-based Home Economics classes and who participated in the 'Food Culture' unit, could easily and enjoyably learn the food culture of Korea (and other countries), actively participate in learning activities, and understood the content of food culture. In addition, they evaluated that the game-based instruction was easy to remember with minimal memorizing.

• Journal of Microbiology and Biotechnology
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• v.17 no.5
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• pp.739-744
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• 2007

Insect cell lines and the control of infection for obtaining the maximum amount of polyhedrin-Cry1Ac-polyhedrin fusion protein from Bactrus in monolayer and suspension culture systems were tested. Growth rates of the Trichoplusia ni(High-Five) cell line in both culture systems were better than the other insect cell lines, Spodoptera frugiferda(Sf-9, Sf-21), Trichoplusia ni(Tn5), and Spodoptera exigua(Se301). The expression of the fusion protein in a monolayer culture showed that Se301 cells were 2.3-4.8 times more productive on a per cell basis than the other cell lines. However, in suspension culture, only High-Five cells were productive. High-Five cells infected with Bactrus at a multiplicity of infection(MOI) of 5 and a cell density of $3.0{\times}10^5$ cells per ml were more productive than the other infection condition in a suspension culture suitable for a large-scale production of baculovirus. In conclusion, for the large-scale production of Bactrus in vitro, High-Five cells showing good growth and high productivity are suitable.

• Journal of the Korean Society of Food Culture
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• v.25 no.4
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• pp.400-409
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• 2010

This study investigated the food and dietary educational content in primary, middle and high school textbooks in order to provide fundamental data for the development of educational programs on Korean traditional food culture. The research objects consisted of 51 kinds of textbooks (15 kinds of primary school textbooks, 29 kinds of middle school home economics textbooks and 7 kinds of high school home economics textbooks), and the contents related to food and dietary education were counted and analyzed. The content analysis was performed using two categories: application method and subject matter. Application method included texts, cases, visual aids (pictures, photos, illustrations, chart, etc.) and activities, whereas subject matter consisted of seven types (well balanced nutrition and health, understanding of food and nutrition, cooking principles, cooking lessons, traditional foods and culture, others). The results of the application method in primary school textbooks show that visual aids were the most common in all six grades. For the subject matter, 'understanding of food and nutrition' was most abundant in primary school textbooks while 'well balanced nutrition and health' accounted for a large part of the contents in middle school textbooks. However, the contents regarding traditional foods and culture were insufficient in primary and middle school textbooks. These results suggest that educational contents on traditional foods and culture should be added to primary and middle school textbooks and covered in various subjects. Furthermore, high school 'home economics' contents need to emphasize comprehensive food and dietary education and adjust to 'science & technology for life'.

• Journal of Korean Home Economics Education Association
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• v.18 no.4 s.42
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• pp.157-172
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• 2006

This study was designed to make an analysis of the content related with Korean traditional food culture covered in the section of Food and Nutrition of Home Economics textbooks based on the current 7th curriculum and to investigate the recognition and needs for education on Korean traditional food culture among high school students. Through this, we tried to present basic data contributing to the construction of practical educational content and educational method in relation to Korean traditional food culture. The results of this study are as follows. The content of Korean traditional food culture in the section of Food and Nutrition covered by Home Economics textbooks consisted of 'Setting the Table and Table Manners' for the third graders of middle school, 'Planning and Preparing Invitation and Events' for the freshman of high school, and 'Food Culture and Preparation of Food' for the second and third graders of high school. High school students were proud of themselves on Korean traditional food culture, but fail to apply their knowledge to real household life. In particular, it was proved they didn't understand' Korean Festival Holidays and Annual Customs: The need on the content of Korean traditional food culture showed significant difference in accordance with pride on traditional food culture, its succession in the families and one's recognition. And it was highly correlated with the subordinate variables such as demands, interest, utilization. These results showed that the education of Korean traditional food culture is an area that is demanded and how to cook Korean traditional food should be included in the content for education and practice of cooking and experience of food culture should be dealt with as the educational methods.

• Journal of Korean Academy of Nursing Administration
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• v.14 no.4
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• pp.448-457
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• 2008

Purpose: This study examines how the types of organizational culture at a public health center affect job satisfaction and organization commitment of nurses. Method: The study selected 139 nurses from six public health centers located in G city, J province as subjects. The data was collected from April 1 to May 31 in 2008. Result: In regard to type of organizational culture had significant correlation with both job satisfaction and organization commitment, job satisfaction and organization commitment also showed high correlation. Concerning type of organizational culture, two variables of affiliated culture and innovative culture explained 26.3% of job satisfaction and 29.3% of organization commitment. Conclusion: The job satisfaction and organization commitment of nurses varied according to types of organizational culture of a public health center, and showed high correlation. The more affiliated and innovative the organizational culture was, the higher job satisfaction and organization commitment turned out. Therefore, it is advisable to develop a strategy that systematically creates a affiliated and innovative organizational culture that pays attention to goal achievement of the nurse.