• Journal of Korean Home Economics Education Association
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• v.34 no.4
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• pp.93-111
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• 2022

This study started with the question of 'What innovative task should elementary and secondary school clothing life education perform in accordance with the changes in the future educational environment?' It is time to prepare for a major shift in the educational paradigm that improves the quality of life for all everyone, based on social innovations such as the 4th industrial revolution and the transition to the post-corona era. This study examined the literature for the characteristics of changes in the future educational environment from an educational perspective, and examined the curriculum focusing on the clothing life with the porpose of presenting the direction for the clothing life education. In order to carry out this study, various literature including previous studies related to clothing life education and the national curriculum from the first curriculum to the 2015 revision were analyzed. In conclusion, the direction of the clothing life education curriculum according to the changes in the future educational environment is proposed as follows: First, nurturing convergence education experts that can combine human emotion, environment, and clothing life culture to artificial intelligence(AI); second, developing a clothing life education curriculum that links software competency and practical problem-solving competency; and lastly, implementing fashion maker education using artificial intelligence(AI) and value-oriented clothing life education. In the future, it is expected that the direction of teaching/learning methods and evaluation in clothing life education curriculum is proposed, and that this educational discussion process will help establish the identity of clothing life education in school education.

• The Journal of the Convergence on Culture Technology
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• v.9 no.4
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• pp.303-308
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• 2023

The purpose of this study is to provide a practical guide for establishing BSC that can be practically applied by SMEs. To this end, a case study was conducted to establish a performance evaluation system through a field-required Balanced Scorecard (BSC) for company J, a tent pole manufacturer, and to provide a management strategy system map. As a survey method, the requirements of the ordering organization were organized through a comparison of the BSC-related proposal requests in the first stage. The BSC establishment method was organized through the arrangement of the second stage result report. The 3rd stage BSC derived KPI indicators for SMEs for each of the 4 perspectives. A corporate vision was derived through a 4-step SWOT analysis. A strategy map was developed through 5-step field-required KPI, weight setting, and BSC. The 6-step final strategy system was also drawn up. As a result of the study, the four perspectives of the BSC were reconstructed by department. That is, the financial (financial) perspective is from the executives' perspective, the customer's perspective is from the sales department's perspective, the internal process perspective is from the design department/production quality department's perspective, and the learning/innovation perspective is from the management department's perspective. In addition, a total of 11 CSFs and a total of 49 KPIs of J company were derived. The limitation of the study is that the final strategy system through the company's BSC has only been carried out, and it needs to be linked with the company's compensation system in the future.

• Food Science and Preservation
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• v.30 no.6
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• pp.1029-1042
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• 2023

This study aimed to apply the technology of increasing the volatile aromatic compounds in wine through mixed fermentation of Saccharomyces cerevisiae and non-Saccharomyces yeasts to make distilled soju. The expectation was to induce changes in metabolites such as volatile aromatic compounds before the distillation process, followed by concentrating these compounds through distillation to enhance the odor property of distilled soju. Additionally, the study aimed to examine the impact of mixed fermentation with S. cerevisiae and non-Saccharomyces yeasts on distilled soju's free amino acid content. As a result, when Hanseniaspora uvarum yeast was used, there was an increase in the content of low molecular weight volatile aroma compounds, particularly esters. Distilled soju co-fermented with S. cerevisiae and H. uvarum SJ69 exhibited similar amino acid content to distilled soju single-fermented with S. cerevisiae. However, distilled soju co-fermented with S. cerevisiae and H. uvarum S6, a decrease in amino acid content. Sensory evaluation results indicated a higher odor score in distilled soju co-fermented with S. cerevisiae and H. uvarum S6, suggesting that the mixed fermentation technology utilizing H. uvarum could contribute to improving the quality of distilled soju in the future.

• Journal of the Korean Society of Radiology
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• v.83 no.2
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• pp.284-292
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• 2022

To provide high-quality training to residents in a rapidly changing medical environment, it is very important to improve the annual training curriculum centered on competency and ensure that training hospitals maintain an environment suitable for training. The Korean Society of Radiology (KSR) has been steadily improving the training system and has suggested the improvement of the training system by strengthening the competency-based evaluation and faculty development. Currently, KSR was selected for the second annual training curriculum systematization construction project in July 2021, and developed entrustable professional activities, core competencies, and assessment guidelines required by the construction project. Therefore, the development process and assessment guidelines will be introduced to residents and the faculty.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.44 no.1
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• pp.85-93
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• 2024

The monitoring of environmental information (e.g. noise, dust, vibration, temperature, humidity) is crucial to the safe and sustainable operation of a construction site. However, commercial sensors exhibit certain drawbacks when applied on-site. First, the installation cost is prohibitively high. Second, these sensors have been engineered without considering the rugged and harsh conditions of a construction site, resulting in error-prone sensing. Third, construction sites are compelled to allocate additional resources in terms of manpower, expenses, and physical spaces to accommodate individual sensors. This research developed an integrated sensing module to measure the environmental information in construction site. The sensing module slashes the installation cost to 3.3%, is robust enough to harsh and outdoor sites, and consolidates multiple sensors into a single unit. The sensing module also supports GPS, LTE, and real-time sensing. The evaluation showed remarkable results including 97.5% accuracy and 99.9% precision in noise measurement, an 89.7% accuracy in dust measurement, and a 93.5% reliability in data transmission. This research empowers the collection of substantial volumes and high-quality environmental data from construction sites, providing invaluable support to decision-making process. These encompass objective regulatory compliance checking, simulations of environmental data dispersion, and the development of environmental mitigation strategies.

• Journal of The Korean Association For Science Education
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• v.28 no.1
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• pp.32-46
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• 2008

The purpose of this study was to analyse the qualitative and quantitative characteristics of paper-pencil tests for exploring its appropriateness as a selection tool of the gifted in science. For this purpose, we developed two (internal and external) item analysis frameworks, and applied these frameworks to analyse qualitative characteristics. Also, we analysed the relationship between two characteristics. The results of analysing qualitative characteristics revealed that the portion of items with acceleration context exceeding middle school curriculum level was relatively large, which caused low content validity. Furthermore, there was considerable deviation in content and context by subject matter and year, which caused test unstability. Items measuring knowledge domain was the most prevalent, and too much weight on data interpretation & analysis domain in inquiry process skills. In case of creativity test, the portion of items measuring convergent thinking was much larger than that of divergent or associative thinking. Most of these items were represented by using pictures and tables rather than using graphs. Item types of multiple-choice and short answers were superior to essay types. Discrimination index, on the whole, was appropriate (above 0.3), but item difficulty showed a vast deviation ($0.01{\sim}0.90$). Correlation coefficients among subject matters and test tools were very low, and test reliabilities were also low. Low item difficulty & high discrimination index item types were distinguishable. Items with acceleration context were more discriminating than enrichment context. Implications of developing quality paper-pencil test items in the selection of gifted students are discussed.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.6
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• pp.853-859
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• 2011

We developed and investigated sugar-soaked black soybean snack (SSBSS) to increase the availability of black soybean. The most desirable moisture contents and texture properties of hardness and gumminess in preparing SSBSS were obtained at a sugar concentration of $40^{\circ}brix$ for the first sugar soaking step and $50^{\circ}brix$ for the second sugar soaking process. Sensory evaluation also showed that SSBSS prepared with $40^{\circ}brix$ for first sugar soaking step and $50^{\circ}brix$ for the second sugar soaking process was graded higher than the other samples in all questionnaires. Prepared SSBSS had a final moisture content of $5.50{\pm}0.39%$, crude protein content of $16.25{\pm}0.07%$, and crude lipid content of $34.26{\pm}3.95%$. The ash and carbohydrate contents of SSBSS were $0.51{\pm}0.05%$ and $43.48{\pm}0.01%$, respectively, and the final glucose content was $10.20{\pm}0.10^{\circ}brix$. GABA concentration was $15.24{\pm}1.47\;mg$/g and the contents of daidzein, genistein, daidzin, and genistin were $695.7{\pm}6.08\;{\mu}g$/g, $810.6{\pm}3.9\;{\mu}g$/g, $755.8{\pm}39.6\;{\mu}g$/g, and $1640.7{\pm}390.8\;{\mu}g$/g, respectively. In addition, the phenolic compound and flavonoid contents in SSBSS were $0.16{\pm}0.01$ and $2.33{\pm}0.40\;mg$/g, respectively.

• Journal of the Korean Society of Food Science and Nutrition
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• v.17 no.4
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• pp.326-335
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• 1988

In order to increase the availability of filefish scrap, the ordinary and low salt sauce were prepared, and identified their taste compounds in their products. To process the filefish scrap sauce, chopped filefish scrap was mixed with koji, 25% brine, slat and glucose (25.0 : 65.0 : 12.5 : 7.0, w/w) and fermented at $25{\pm}4^{\circ}C$ for 120 days. The same process was also carried out to process the low salt sauce adding sorbitol, lactic acid and ethyl alcohol (7.0 : 0.7 : 9.0. w/w) instead of salt. While amino nitrogen and volatile basic nitrogen(VBN) of products were decreased, pH and reducing sugar were increased all alone the fermentation period. The major free amino acids of products at final stage of fermentation were glutamic acid, alanine, leucine, lysine and aspartic acid. And the contents of total amino acid in the ordinary and low salt sauce were 4126.6(mg/100m1 sauce), 4519.5(mg/100m1 sauce) after fermentation. Hypoxanthine was revealed as the major constituent among nucleotides and their related compounds through fermentation. Free amino acid-N in the filefish scrap sauces were from 56.3%(ordinary) to 60.7%(low salted) of extractive nitrogen. From the sensory evaluation, the quality of products from filefish scrap sauce were almost equal to sold soy sauce on the market.

• Journal of Distribution Science
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• v.10 no.6
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• pp.39-53
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• 2012

It is widely known that knowledge management plays a facilitating role that contributes to upgrading organizational performance. Knowledge management systems (KMS), especially, support the knowledge management process including the sharing, creating, and using of knowledge within a company, and maximize the value of knowledge resources within an organization. Despite this widely held belief, there are few studies that describe how companies actually develop, share, and practice their knowledge. Companies in the domestic small franchise sector, which are in the early stages in terms of knowledge management, need to improve their KMS to manage their franchisees effectively. From this perspective, this study uses a qualitative approach to explore the actual process of knowledge management implementation. This article presents a case study of PB (Paris Baguette) company, which is the first to build a KMS in the franchise industry. The study was able to confirm the following facts through the analysis of target companies. First, the chief executive's support is a critical success factor and this support can increase the participation of organization members. Second, it is important to build a process and culture that actively creates and leverages information in knowledge management activities. The organizational learning culture should be one where the creation, learning, and sharing of new knowledge is developed continuously. Third, a horizontal network organization is needed in order to make relationships within the organization more close-knit. Fourth, in order to connect the diverse processes such as knowledge acquisition, storage, and utilization of knowledge management activities, information technology (IT) capabilities are essential. Indeed, IT can be a powerful tool for improving the quality of work and maximizing the spread and use of knowledge. However, during the construction of an intranet based KMS, research is required to ensure that the most efficient system is implemented. Finally, proper evaluation and compensation are important success factors. In order to develop knowledge workers, an appropriate program of promotion and compensation should be established. Also, building members' confidence in the benefits of knowledge management should be an ongoing activity. The company developed its original KMS to achieve a flexible and proactive organization, and a new KMS to improve organizational and personal capabilities. The PB case shows that there are differences between participants perceptions and actual performance in managing knowledge; that knowledge management is not a matter of formality but a paradigm that assures the sharing of knowledge; and that IT boosts communication skills, thus creating a mutual relationship to enhance the flow of knowledge and information between people. Knowledge management for building organizational capabilities can be successful when considering its focus and ways to increase its acceptance. This study suggests guidelines for major factors that corporate executives of domestic franchises should consider to improve knowledge management and the higher operating activities that can be used.

• Journal of Food Hygiene and Safety
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• v.37 no.3
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• pp.181-188
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• 2022

Despite the recent increase in the consumption level of the processed meat-byproducts, the health and safety issue has consistently been raised in the processes of production, distribution and consumption. The purpose of this study is to analyze and evaluate the microbiological hazard elements in the Korean sausage, "Sundae," to present not only the safety standard of meat by-product vendors based on HACCP (Hazard Analysis Critical Control Point), but also the quality control criteria and sanitary arrangements of small manufacturers. For the study, the microbiological hazards in 24 raw materials, 7 manufacturing processes, 40 facilities and tools, 17 workplace environment, and 12 workers were analyzed. The analysis revealed the hazardous elements in the initial stages with 6.28 and 4.07 log CFU/g of total aerobic count and coliforms, respectively, detected from the porcine blood and 3.23 log CFU/g of coliforms from the porcine small intestines. The result also showed that the total aerobic counts and coliforms in the process of mixing and filling process exceeds the standards in the hygiene guidelines by Natick with the total aerobic counts of 5.23, 5.45 log CFU/g, and the coliforms of 3.25, and 3.31 log CFU/g, respectively. Although the detected total aerobic count and the coliforms in the filling and washing rooms exceeded the standards, it was found that the total aerobic count was significantly reduced by 98% after cleaning and disinfecting and no coliforms was detected in any process thereafter. In order to achieve high level of safety in the manufacturing processes of Sundae, the separation of washing and disinfection room from the other sections and the sanitation control of the workers must be preceded, along with strict monitoring in the storage and distribution processes. The study raises necessity for additional studies for the safety evaluation of the processed meat-byproducts and further researches on the validity of the critical limits.