• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.363-368
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• 1990

As a work on the investigation of the processing aptitude of the Korean soybean cultivars, the soybean curd was made from 19 Korean soybean cultivars on a laboratory scale. The yield, proximate composition and rheological and organoleptic property of the resultant soygean curd were analyzed. The yields of soybean curd were ranged from 262.33% to 311.63%, being positively correlated with the soluble protein contents of the recommended soybean cultivars (r=0.9621). The recovery rate of protein in Baekun and Yeunha to the soybean curd was 72.94%, 70.62%, respectively. More than 80% of lipid in soybeans of Yeunha, Dankyung, Danyeob was transferred to the soybean curd. Lightness of the soybean curd made from Baekun, Kwanggyo, Saeal, Hill was higher than that of the others. The mechanical hardness of the soybean curd was strongly correlated with the final moisture content of the soybean curd (r =-0.8312), but not with the protein content of the soybean (r=0.1848). In the organoleptic test for color, texture, flavor and overall preference of the resultant soybean curd, the quality of Dankyung, Namcheon, S-138, Baekun was evaluated highly.

• Korean Journal of Food Science and Technology
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• v.22 no.5
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• pp.539-542
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• 1990

The effects of immersion temperature $(20,\;40\;and\;60^{\circ}C)$ and immersion times (6. 12 and 18 min) in a distilled water prior to air dehydration upon the browning reaction and pyruvic acid content of air dried onions to a 4.071 moisture content (wet basis) were analyzed by a response surface methodology (RSM). Those values were also predicted by using a second degree polynomial regression model. Immersion temperature had more influence to browning reaction and pyruvic acid content than immersion time in these experimental ranges. The processing conditions to minimize the browning reaction of dried onions at $50^{\circ}C$ of air temperature (O.D.=0.071) were $60^{\circ}C$ of immersion temperature and 18 min of immersion time compared to control (O.D.=0.168) of air dehydration at $50^{\circ}C$ Pyruvic acid contents of dried onions at $50^{\circ}C$ of air temperature were maximized $(39.85{\mu}mole/g\;onion\;solid)$ at $60^{\circ}C$ of immersion temperature and 12 min of immersion time compared to control $(24.08{\mu}mole/g\;onion\;solid)$ of air dehydration at $50^{\circ}C$.

• Journal of The Korean Association For Science Education
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• v.34 no.4
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• pp.359-366
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• 2014

In this study, we try to examine its features by using the methods of systematic infographics analysis for visualization materials that are used in Physics I textbooks. Thus, after developing the analytical framework infographics, visualization materials is described in the section "information and communication" and have been analyzed separately as "data visualization" and "Infographics." The results of this study are as follows. First, the analysis framework of infographics can be classified contents of the information, visual representation, and media method. Second, the visualization materials that are displayed in the section "information and communication" of Physics I textbook are of higher quality than most schematized data that are graphically, simple information. Third, the features of visualization materials in textbooks have many relations & functions on 'information content', text & metaphor on 'visual element', illustration & comparison on 'expression type', graphic on 'expression mode', printed matter on 'media method', and horizontal & vertical type on 'the flow of attention'. From the analysis results, in the section "information and communication" of Physics I textbook uses a lot of visualization materials, however it does not provide rich infographics but only simple graphical materials. By utilizing the results of the analysis of textbook and analysis framework of infographics, which has been developed through the this study, let us hope that the opportunity to be able to grasp the importance of infographics in science education be provided.

• Journal of Korean Home Economics Education Association
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• v.31 no.4
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• pp.63-79
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• 2019

The purpose of this study was to suggest valuable maker education programs by implementing and evaluating a Home Economics(HE) maker education program developed based on the content of "Hanbok and Creative Clothing" for high school students. The results of this study are as follows. First, the HE maker education model for high school students was designed and developed. The HE maker education model was developed by integrating and modifying the TMSI model of the maker education model and Laster's HE practical action teaching model. The HE maker education model consisted of 4 steps: tinkering(T: 4-hour class), practical reasoning(P: 3-hour class), making together(M: 4-hour class), and sharing and spreading(S: 1-hour class) with a total of 12-hour lesson plans. The theme of the developed HE maker program is 'Practice and spread of creative traditional culture of life (Hanbok)'. Second, the results of online survey of 240 high school students who participated in this maker class showed that HE maker class had positive effects in the order of experiential(4.26), cognitive(4.22), emotional(4.18), social(4.18), and practical(4.10). It is expected that the findings of this study will contribute to diversifying the curriculum of Home Economics, thereby improving the quality of Home Economics Education.

• Food Science and Preservation
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• v.23 no.5
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• pp.673-679
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• 2016

This study was performed to verify the possibility of manufacturing a germinated aromatic rice tea, which was roasted at 200, 250, and $300^{\circ}C$ each for 10, 20, and 30 min. The roasted aromatic rice was analysed physicochemical properties, sensory characteristics and aromatic compounds. The total polyphenol content and DPPH radical scavenging activities of the germinated aromatic rice increased as the roasting temperature and time increased. Total soluble solid contents, turbidity and browning index of the germinated aromatic rice tea also increased was the roasting temperature and roasting time increased. The pH did not change by roasting. The main aromatic components in roasted germinated aromatic rice tea were 2-methyl butanal, 3-methyl butanal, benzaldehyde and nonanal, which increased according to increasing temperature and time. However, those favorable aroma components were decreased at more than $300^{\circ}C$ of roasting temperature. In addition, methyl benzene, pentanol were increased which affect odor aroma. The sensory score of germinated aromatic rice tea also increased with high roasting temperature and time. However, aromatic rice roasted at a higher temperature ($300^{\circ}C$) showed lower sensory score. Therefore roasting temperature and time must be controlled for manufactureing high quality of germinated aromatic rice tea, and the optimun roasting conditions were $250^{\circ}C$ and 30 min, which provide best physicochemical characteristics of aromatic rice tea.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.23-35
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• 2013

This study aimed to determine the physicochemical and sensory qualities of yogurt dressing prepared with Bokbunja juice(0, 10, 20, 30 and 40%). As the amount of added Bokbunja juice increased, contents of organic acids(citric acid, tartaric acid, malic acid, succinic acid and acetic acid) increased. The viscosity of the control group(8306.67 cP) was higher than those of the others(1633.33~6913.33 cP). The pH of the control group(3.96) was higher than those of the others(3.90~3.85). The sweetness of the control group(14.43) was lower than 10% Bokbunja juice added group(14.93). Color L decreased significantly, whereas a value and b value increased significantly with more Bokbunja juice added. DPPH radical scavenging activity of the control group was 5.84%, whereas those of yogurt dressing samples with Bokbunja juice ranged from 39.72~88.17%. The sensory property results showed that yogurt dressing with 30% Bokbunja juice added group had the highest value in terms of color, flavor, taste, mouth feel, and overall acceptability. Overall, the result of this study indicates that the yogurt dressing containing 30% of Bokbunja juice was most preferred among the groups.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.34 no.2
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• pp.198-203
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• 1989

Field experiment was conducted to find out the effect of lime materials application on yield, and chemical composition of Burley 21 in 1986. Lime materials and application rate were CaSO$_4$ : Ca 35kg/l0a. CaCO$_3$ : Ca 35kg/l0a and Liming: pH6.5. Contents of Ca and Mg in fresh or cured leaves were increased, but AI, Fe and Mn were decreased by applying lime materials. Yield were increased by applying lime materials. Among lime materials treatment, yield of limed and CaCO$_3$ plot were higher than that of CaSO$_4$ plot. Value per kg of cured leaves was not affected by applying lime materials. Cured leaves of CaSO$_4$ plot contained higher NH$_3$-nitrogen and alkalinity number of water insoluble ash than those of unlimed plot. Cured leaves of CaCO$_3$, plot contained higher alkalinity number of water soluble ash, insoluble ash and volatile neutral constituent, but lower protein-nitrogen and petroleum ether extracts than those of unlimed plot. Cured leaves of limed plot contained higher alkalinity number of water soluble and insoluble ash, NO$_3$-nitrogen and volatile neutral constituents, but lower protein -nitrogen, nicotine and petroleum ether extracts than those unlimed plot. Yield was increased, however leaf Quality in respect to chemical and organoleptic characteristics were not affected considerably by applying lime materials. Therefore, it suggests that controlling the soil pH about 6.5 by liming might be necessary for tobacco cultivation.

• Archives of design research
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• v.17 no.3
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• pp.231-244
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• 2004

The curriculum in the vocational training shall be planed and operated on a basis what is the occupational category that the students can be employed after their graduation and the ability necessary to the engagement in their occupations. Accordingly, the course selecting the quality of education in the curriculum plan for the vocational training shall be developed continuously and gradually through the maintenance of dose relation by the participation of the persons in the industries related to the major field. If the curriculum in the vocational training is for the preparation of employment, the focus of curriculum shall be adjusted to the employment. It needs to collect and analyze the related data between the universities and industries, particularly regional industries synthetically in order to develop the curriculum in the vocational training. The curriculum shall be planned on a basis of the data. As for the data related to the local community, it needs to develop new programs considering the prospect of demand of manpower by the industry, necessary knowledge, technology and attitudes, particularly considering the occupational category available in the employment with a bright prospect hereafter. Also, the contents to improve in the existing curriculum(a change of technology, a form of facilities for experimentㆍpractice, and a type of continuing & further education) shall be investigated and analyzed objectively. Accordingly, this study is to develop the curriculum more systematically in order to foster the character designer specially who to engage in the character industry that increases its role and expectation all the more with the development of animation industries and the extension of markets now. The purpose of this study is to decrease the estrangement between the school education that has been problems and the practical affairs in the field, to foster the special manpower that can satisfy the industries demand.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.15 no.2
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• pp.1176-1187
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• 2014

In Contemporary residential area, especially apartment commplex, crime affect the quality of life and sustainability of cities. So our interest is an all-time high in the role that planning processes and the design of the physical environment can play in reducing the opportunity for crime. The purpose of this study try to find the possibility of application of CPTED in Urban Apartment Complex. Recently, as increase of residencial density, diverse and new types of crime are increasing in urban apartment complex. It is the current of times which demand our serious consideration. This research focused on crime reduction through the physical environmental control methods. And the concepts and contents of CPTED are studied and the case studies of developed countries are surveyed. For groping in the practical application, researched into the case study of apartment blocks in medium sized city, Cheongju. Also Local crime prevention initiatives require partnership working, both between professionals and with local communities. The result of this study has implicated, increasing importance on daily safety issue in urban life and examining the possibility of applying crime prevention and reduction program and systems.

• Korean Journal of Food Science and Technology
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• v.45 no.1
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• pp.40-46
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• 2013

The present study was performed to increase the availability of sweet (Ipomoea batatas) and to develop dinner roll with the reducing ability of blood glucose levels. Different contents of lyophilized sweet potato powder (SPP) were added in dinner roll. Compare to the control group, batter density, a value, hardness, and cohesiveness of the SPP-treated groups were significantly increased while dough expansion rate, baking loss rate, L value, and Hue angle were significantly decreased. Twenty four Sprague-Dawley rats were administered with the SPP-treated diet for 4 weeks after diabetes was induced with the injection of streptozotocin. The blood glucose concentration of the SPP-treated group was significantly lower than that of the control. Although the SPP-treated groups possessed the ability of reducing blood glucose level, the sensory qualities were inferior to the control. Thus, follow-up study was required to improve the sensory characteristics as well as the texture properties.