• Journal of Korean Elementary Science Education
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• v.26 no.1
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• pp.63-75
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• 2007

This study investigated how the contents of biology domains that were dealt with in the 7th national elementary-school science curriculum were in turn dealt with in the other subject matter areas. Through this, it was hoped that the place and identity of biology as a subject could be more clearly established and defined and additionally, more basic data for developing the new national science curriculum could be acquired at the same time. Subject matter areas that overlapped with biology in the 7th national elementary-school curriculum were practical arts, social studies and physical education. The structure and composition of specific components that were dealt with by these subject matter areas were very different from those of science, and the analysis showed that they failed to correspond across grades. Moreover, topics such as 'natural calamities and the environment' and 'human reproduction' that were dealt with by other subject matter areas, but not in science must be included for developing the new national science curriculum. Accordingly, when it comes to composing the contents of each subject matter area during creation of the new national curriculum, the relevant experts in related subject matter areas should be mobilized to conduct in-depth analysis of the following areas: viability, the most appropriate level of difficulty, and appropriateness of any hierarchy of relative importance between subjects. Additionally, efforts to reflect any improvements in the way the new national curriculum is developed which come about through this research are needed.

• The Korean Journal of Food And Nutrition
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• v.30 no.6
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• pp.1191-1198
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• 2017

This study aimed to evaluate the utilization of the top of a low intake of root, through the analysis of the antioxidant activity of the powder of hydroponic-cultured ginseng. Quality characteristics and antioxidant activity were compared and analyzed with Korea's traditional dessert Gaeseong-Juak, which is made of the powder of hydroponic-cultured ginseng's leaf by adjusting the added volume. DPPH radical scavenging activity of the hydroponic-cultured ginseng by the part powder was in the following order: highly stem, leaf and root. It was measured as 67.9%, 42.9%, and 25.9% at the 1 mg/m level. Gaeseong-Juak was prepared by adding hydroponic-cultured ginseng leaf powder at 0%, 0.3%, 0.6%, and 0.9% of the rice powder. As the content of hydroponic-cultured ginseng leaf powder increased, moisture content, L-value, and a-value were significantly decreased, while the b-value was significantly increased. The texture profile analysis of Gaeseong-Juak was not significantly different among the samples. In the sensory test, the sample containing 0.6% hydroponic-cultured ginseng leaf powder achieved good scores. The DPPH radical scavenging activity of Gaeseong-Juak was significantly increased, as the addition level increased, compared to the original. Based on the above results, hydroponic-cultured ginseng leaf was verified to be a possible natural antioxidant. It can increase food's nutritional values and possibilities when made of hydroponic-cultured ginseng, using leaf which is added to the traditional dessert Gaeseong-Juak.

• Korean Institute of Interior Design Journal
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• no.38
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• pp.3-13
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• 2003

Now that 15 years have passed since its introduction to 4 year college in Korea and we have 51 majors in the field of Intoner design established at 47 universities as of 2003, we are in the position to seek the improvement of its educational qualify. With a view to provide data for the setup of proper educational purpose, it has classified their divisions(departments) according to their major names and belonged colleges of the universities and considered their geographical distributions, groupings of curriculum, their framing and features of a standard curriculum. 1)Divisions of the universities where the major of interior design belongs are divided into three categories of design division (design 8t arts, arts), home economics division (home economics, natural science) and architectural division. For the development of the major, universities to which circumstances permit are recommended to establish an independent college of interior design following the . cases in the US. 2) Geographical preponderance of interior design major on Seoul and Gyeongsang Province is desired to be improved. 3) Curriculum of interior design, which is classified into introduction, history of interior design, theory of interior design, design of interior space, digital technology, design elements of inner space, technology of interior design, behavior of environmental psychology, design management and other subjects, was made into a table by divisions. To sum up, curriculum of interior design concentrates on basic design theory throughout all divisions. In connection with the selection of division by high school-graduates or their parents, design division is recommended for those who desire to major in design elements and design management, home economics division for those who desire to major in space design and behavior of environmental psychology and architectural division for those who desire to major in Interior space design, interior design technology and regulations. 4) This research can contribute to the settlement of desirable curriculum for the interior design education, thus upgrading the education level of the major in Korea.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.455-467
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• 2011

The main purpose of this study was to survey the various kinds of recipes for pheasant found in seventeen Korean cookbooks published from the 1800's to the 1990's. There were 95 pheasant recipes found in the literature which could be classified into three major groups: cooking with moist heat, cooking with dry heat, and other. The three major groups were then broken down into thirteen smaller groups. A detailed look at the frequency of terms in each recipe shows that Gui Sanjeok (grilled Korean shish kebabs) appears 24 times, Guk Tang and Jeongol (soup and stew) 23 times, Kimchi (fermented cabbage) 11 times, Po (jerky) 9 times, Jorim (boiled in soy sauce) 7 times, Jjim (steamed) 6 times, Bokeum (stir-fried) 5 times, Twigim (deep-fried) 3 times, Buchim (fried) 2 times, Jigae jijim (stewed) 2 times, and Jang (paste), Myeon (noodles), Gooum (boiled) and Yeot (Korean hard taffy) 1 time each. The main ingredient is always the pheasant. We investigated the use of the whole pheasant cooked, how to slice and tenderize pheasant meat, use the meat only, or use only certain parts. Depending on the characteristics of cooking recipes, pheasants with thin, soft bones and organs were investigated for cooking. Substituted materials were used for a few of the vegetables, meat, and seafood in the recipes, and seem to go well together. Garnishes used included pine nut powder and fried eggs. Seasoned salt, soy sauce, pepper, sesame, sesame oil, chopped onion, garlic, and ginger were also reported to have been used.

• Korean Journal of Child Studies
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• v.3
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• pp.97-113
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• 1982

Problems This study was aimed to find out the effects of Kindergarten education on primary school child's learning achievement and it's continuance. The specific question to be investigated in this study can he summarized as follows. 1. How did the kindergarten education effect upon primary school child's learning achievement and behavioral development? 2. How did the differences of learning achievement and behavioral development between groups of children attending kindergarten and not attending kindergarten? Methods 1. Subjects One hundred and twenty children of sixth grade and one hundred primary school's teachers were employed 1) Sixty of children were experimented groups who had received kindergarten education. Sixty of Children are Control group who had not received Kindergarten education. The subjects were sampled in N primary school in seoul and Y primary school in Taejeon. Sixty of children were boys and sixty of children were girls. 2) Fifty of teachers were sampled in N primary school in Seoul and Fifty of teachers were sampled in Y primary school in Taejeon. 2. Instrument 1) School cumulative record. School cumulative record was referred to find out the differences of school records on learning achievement in morality, National language, social studies, arithmatics, natural science, gymnastics, music, fine arts and behavioral development in industry, responsibility, coorperation, indeperdence, law abiding spirit between experimental group and control group. 2) Questionnaire paper which constructed 10 articles. Questionnaire paper asked to primary school teachers for effects of kindergarten education. Results The results of date analysis can summarized as follows. 1. Kindergarten education, generally, is regarded effective at least for school work achievement but not so effective for morality and physical education. 2. Kindergarten education is not so effective in all school works of primary school in its continuance since its effectiveness begins to fade away from the 4th grade of primary school. But such continuance tends to be outstanding especially in national language, social subjects and arts. 3. The experiences of kindergarten education is not much helpful to behavioral development during primary school. 4. Primary school teachers recognize that kindergarten education contributes to curriculum work and behavioral development for primary school children.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.103-112
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• 2010

This study was preformed to make high quality fish cake made with silver pomfret, which is one of the savory, soft and delicious fishes by adding wasabi powder (WP). WP as natural additives was added to the ratio of 0.6%, 1.2%, 1.8%, 2.4%, 3%, a color values, texture, folding test, sensory evaluation, peroxide value, TBA value, and viable cell count were analyzed. L and a value were decreased significantly by the increase of the ratio of WP. However, b value was increased. In the folding test to show the flexibility of fish cake, it was measured AA in the all samples. As the result of measuring texture, hardness was increased significantly by the addition of WP, cohesiveness was the highest in 1.8 WP and 0.6 WP, Springiness showed no significant difference among samples. However gumminess and chewiness of fish cake adding wasabi powder were significantly higher comparing with control group. In sensory evaluation, 1.8 WP had the best score in overall acceptability. Fish cakes had lower peroxide value, TBA value and viable cell count after frying compared to the one without WP. These results indicate that fish cake could be prepared by adding the WP for high quality and functionality. Consequently, wasabi can be applied as a food preservative or additive in fish cake.

• Journal of the Korean Graphic Arts Communication Society
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• v.25 no.2
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• pp.15-28
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• 2007

For the color offset printing, it starts with input of data. The past days, drum scanner or flat scanner used to input of data, but now it changes gradually into using of digital camera because digital camera become popular. The high quality digital camera saves as a data(RAW format), sRGB which have built in digital camera, or Adobe RGB format. sRGB of ICC(International Color Consortium) profile is a standard color gamut of digital camera. Distribution of color gamut in sRGB is less than Adobe RGB have a distribution in ICC profile. sRGB also can not be expressed in some specific part, because distribution of color gamut in sRGB is not able to cover all parts in ICC Profile of international standards CMYK. It is more popular to use Adobe RGB than sRGB to do high quality offset printing and software basis color setting in Europe and Japan. In spite of this data basis, there is a difficulty of doing color correction between the color proofing prints and the final prints. To see how the software color setting effects to RGB data, this thesis will use Gretag Macbeth ColorChecker 24 patch which has the most general natural color chart to compare sRGB and Adobe RGB to check the differences of color changes. It will use the several factors that came out from the process of making ICC Profile to figure out the optimum In-house profile. It also compares the differences of using matt paper and glossy paper to do best quality color proof offset printing, and how the Rendering Intent effects the proof print.

• Hwankyungkyoyuk
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• v.12 no.1
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• pp.294-310
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• 1999

Firstly, the goals and the domains of contents of environmental education was classified in order to systematize the contents of environmental education which would be taught in each subject. According to these goals and domains of contents, the contents of 10 subjects (Korean Language, Ethics, Social Studies, Mathematics, Science, Music, Arts, Physical Practicum(Technology and Heme Economics), English were analyzed. The norms in the analysis of the goals of environmental education by each subject were 4 domains: information and knowledge, skills, value & attitudes, & action and participation. The norms in the analysis of the contents of environmental education by each subject were 11 domains: natural environment, artificial environment, population, industrialization/urbanization, resources, environmental pollution, environmental preservation and measures, environmental sanitation, environmental ethics, environmentally sound and sustainable development(ESSD), and sound consumption life. As a result, it was found that all the 4 domains of goals in environmental education could come true. Furthermore, the goals of environmental education were found to be reached in the subjects of Korean Language, Music, Arts, Physical Education, Mathematics, English, etc., which had been thought to have nothing to do with environmental education. It was also found that the contents of each subject could deal with its own unique environmental contents. The result of this study can keep all subject from overlapping in environmental contents, and can make the most of each subject’s characteristics. Also, the result of this study will be referenced in developing the teaching and learning materials for environmental education according to each subject.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.23 no.3
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• pp.231-251
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• 2012

The present study was intended to present desirable directions of project learning of curriculum subjects utilizing school libraries. To this end, lesson contents including theme selection policies and selected themes were grasped centering on Chinese project learning conducted in the school library of S academic high school and examples of students' reports were presented. A questionnaire survey was conducted on 117 high school students in the second year who participated in the Chinese project class to analyze their interest in the themes, their perception of school library-assisted instructional processes and how the school library-assisted Instruction helped the students Also, this study analyzed differences in the perception of the help provided by the school library-assisted Instruction among students in the department of liberal arts, those in the department of natural sciences and those in the department of arts. The results of the study indicated that the students' satisfaction of the school library-assisted Instruction was high.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.259-273
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• 2013

Brown sauce is very frequently used for western meat dishes, and this study aims to develop brown sauce for Asians and Koreans by adding jujube concentrate which has natural sugar and is used in Chinese medicine. The ingredients and sensory characteristics of brown sauce added with jujube concentrate were examined and the results are as follows. First, the moisture content increased with increased amount of jujube concentrate added, while the pH decreased. In the results of the sensory evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score in color. In the flavor evaluation, the sample added with 5% jujube concentrate had the highest score, and the one added with 9% jujube concentrate had the lowest score. In overall acceptability, the sample added with 5% jujube concentrate had the highest score, and the scores were high in order of 3%, 7%, and 9% concentrates when the samples were heated for 16 hours. Also, when making brown sauce made with beef leg bones, their ingredients continued to flow out even heated for more than 10 hours. Therefore, it was considered that more delicious and healthier sauce could be made by adding jujubes when making beef leg bone brown sauce. Based on these results, even though brown sauce originated from western foods, it can be used to Koreans' taste by adding Korean ingredients. Moreover, more recipes can be made from the brown sauce added with jujube concentrate for more Asians including Koreans to enjoy.