• Journal of The Korean Association For Science Education
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• v.28 no.4
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• pp.269-281
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• 2008

In Korea, the criteria for the requirements of a secondary school science teacher's certificate are based entirely on the subjects and/or areas as prescribed in laws for the teacher's licensure examination. However, the criteria do not account for the specific competencies or qualities that a good science teacher should possess. The objective of the research was to explore and suggest the three lists of the image of an ideal science teacher, science teacher's role and science teacher's competency that might be used to establish the criteria for science teachers' certificate and the curricular content for science teacher education in Korea. In order to achieve this objective, the study used such research methods as literature analysis, status survey in combination with on-line workshop, in-depth interview, and professional consultation. The participants in the research comprised of a group of 258 students (186 middle school students and 72 high school students) and 13 in-service science teachers (8 middle school science teachers, 5 high school science teachers) for questionnaire survey and on-line workshop, and 4 science teachers for in-depth interview. The list of the image of ideal science teacher, science teacher's role, science teacher's competency contains 44, 32, and 75 statements, respectively. Based on the results of the research, this paper suggested that the criteria for the Korean secondary school science teacher's certificate requirements be selected and organized in consideration of the teachers' competencies rather than the courses and/or subject areas. It is also implied in the paper that further research over a period of time is necessary for using the competencies for curricular contents and/or science teacher's certificate standards.

• Journal of Navigation and Port Research
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• v.32 no.1
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• pp.109-114
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• 2008

This study is about the status and comparison of recreational scuba diving certification system in Southeast Asia countries. For the collection of the information, the contents of the numerous corresponding Internet sites were utilized, related documents were surveyed. And to supplement the information extensive interviews were held with the representatives of tourism department of many countries as well as staffs of diving associations, resort operators and diving instructors during various 2007 Dive Expos held in Southeast countries. In this paper, the relation between scuba certification and international standards were introduced for better understanding of the certification system. The research result shows that the scuba diving industry plays an important role in their country's tourism and the certification market of the Southeast Asia has grown to be greater than 30% of the world total market. However due to the facts that the scuba activity is originated from the western world and the controlling headquarters of the most certification agency are also located there, Southeast countries cannot take any leading roles in the scuba diving policies and systematic issues. Accordingly any modifications or improvements are expected to be very difficult. Also while Europeans and Americans have launched the programs and organizations for the quality assurance by cooperating with the international standards, but no such activity has yet appeared on the surface in Southeast Asia. According to the investigation the necessity will become bigger in near future.

• Korean journal of food and cookery science
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• v.17 no.6
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• pp.625-633
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• 2001

The purpose of this study was to investigate the growth of lactic acid bacteria and the self-life of Kimchi prepared with Toha sauce(TK) and different kinds of jeot-kal, a traditional fermented fish sauce. The Kimchi samples were stored for 42 days at 12$\pm$2$\^{C}$. The results were as follows: The pH value was decreased in the order of TK, AK(prepared with fermented anchovy juice), SK(prepared with fermented shrimp) and CK(control), and the acidity was increased in the opposed order. Redox potentials decreased until 4 days of fermentation but increased thereafter. TK showed the lowest value in redox potential as well as the lowest change in the number of yeast; however, it had the highest contents of vitamin C and reducing sugar. The total number of lactic acid bacteria was higher in jeot-kal-added Kimchi than control throughout the fermentation period. In sensory evaluation. AK got the highest score in overall preference in the early stage of fermentation, but TK was preferred in the late stage.

• Applied Biological Chemistry
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• v.36 no.5
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• pp.321-325
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• 1993

The anchovy-based powder for instant soup packed in twenty tea bag were repacked with (Product B) or without oxygen absorber (Product A) in laminated film bag $(PVDC/OPP,\;thickness:\;100.5\;{\mu}m,\;size:22{\times}18cm)$, and then stored at ambient temperature $(25{\pm}3^{\circ}C)$. Moisture, crude protein and crude lipid contents in anchovy-based powder for instant soup were 12.1%, 54.7% and 2.9%, respectively. Moisture content showed little changes during storage in both product (A) and (B). pH and saturated fatty acid such as 20 : 5 and 22 : 6 decreased, while volatile basic nitrogen content, carbonyl value, thiobarbituric acid value, monoenoic fatty acid such as 16 : 0, brown pigment formation and Hunter values increased during storage of product (A). But, these values showed a little change during storage of product (B). It is concluded that anchovy-based powder for instant soup can be handily and safely used during storage of 150 days.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.5
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• pp.702-710
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• 2016

The bioactivity of soy grits cheonggukjang was enhanced by fermentation using three ${\beta}$-glucosidase-producing Bacillus subtilis strains (HJ 18-9, HJ 25-8, and HJ 18-9+HJ 25-8) for 48 h at $37^{\circ}C$. The results indicate that protease, cellulase, and a-amylase activities significantly increased (P<0.05) with increasing fermentation time. In addition, the amino-type nitrogen content of B. subtilis-fermented soy grits cheonggukjang increased to 91.0~168.0 mg% after 48 h of fermentation. Among the isoflavones in soy grits cheonggukjang, contents of ${\beta}$-glucosides or acetyl-glucosides were reduced while aglycone content increased upon fermentation. In particular, soy grits cheonggukjang fermented with B. subtilis HJ18-9 and HJ25-8 showed the largest increases in aglycone content compared to complex treatment. These results provide useful information for development starter (single and complex) as well as for production of high quality fermented soybean food.

• Journal of Animal Science and Technology
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• v.47 no.3
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• pp.447-456
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• 2005

This study was conducted to evaluate the effects of energy level of concentrate feed in finishing Hanwoo steers for 6 months before slaughter. Feeding trial was done with 2 treatment groups, IDN72 (72% of TDN in concentrate) and TDN74 (74 % of TDN in concentrate). The body weight (from 19 to 24 months) tended to be higher in TDN74 than in TDN72, but was not significant. Average daily gain of TDN74 was higher by 4.4 % in comparison to TDN72. There was no significant differences in concentrate, dry matter and TDN intake per I kg body weight gain between TDN72 and TDN74. And there was a tendency to improve crude protein intake per I kg body weight gain by increasing TDN content from 72 to 74 %. The dressing percentage tended to be higher in TDN74 than in TDN72, but was not significant. Salable meat percentage tended to be lower in TDN74 than in TDN72 because of higher body fat percentage in TDN74 than in TDN72. There were no significant differences in marbling score, meat color, fat color, carcass weight, rib-eye area and back fat thickness between TDN72 and TDN74. Significant differences were not found in shear value, cooking loss, water holding capacity or moisture and protein contents of longissimus dorsi (LD) muscles between TDN72 and TDN74. Fat content of LD muscles tend to be lower in TDN74 than in IDN72 but without any significance. There was a tendency to improve juiciness and taste by feeding IDN74 rather than TDN72. Especially, tenderness of TDN74 was increased by 7.4% in comparison to TDN72 (p < 0.05). Gross income from TDN74 was higher than TDN72 by 5% The results suggested that significant differences were not found in growth performance, feed conversion and carcass characteristics between TDN72 and TDN74. The results also show that more studies are required to clarify the energy level for finishing Hanwoo steers.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.448-452
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• 1997

Sensory and physical qualities and palatable compounds of cultured flounder muscle were compared with the wild ones. No differences were seen in the contents of the moisture, lipid, protein between cultured and wild dorsal muscles, however, sensory panels preferred the wild fish to cultured ones because of the texture and taste of wild fish, and they could differentiate the degree of difference in the texture and taste property distinctly. Raw meat of the wild fish was harder and more elastic than the cultured ones, however, the cultured meat was harder and drier than the wild ones once they were cooked. The results of physical properties were similar to the results of sensory evaluation. Alanine was the most abundant compound among the free amino acids which make meat palatable and followed by glutamic acid, proline, methionine, and glycine. There was no difference in total content of free amino acids between two fish muscles. ATP was the most abundant among all nucleotides and their related compounds in both fish muscles followed by IMP, ADP, AMP, however, the total content of those was greater in wild fish muscle (9.4 ${\mu}$mole/g) than in cultured fish muscle (6.7 ${\mu}$mole/g).

• Korean Journal of Food Science and Technology
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• v.29 no.1
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• pp.44-50
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• 1997

Comparative study was performed on noodle characteristics among three domestic wheat varieties (Geurumil, Eunpamil and Alchanmil) and imported one (ASW: Australian Standard White). For the noodle-related characteristics, crude protein, ash and gluten contents were measured, and rheological properties of dough, flour color difference, particle size distribution, cooking properties and sensory properties were evaluated. Crude protein content of Geurumil, Eunpamil and Alchanmil flour were 12.8%, 14.2% and 11.2%, respectively, whereas that of ASW flours was 9.1%. Ash content was the highest in Geurumil (0.56%). The yield of patent flour was the highest in Eunpamil (53.4%) among all the varieties. Higher dough stability with farinogram and maximum viscosity with amylogram were shown in Eunpamil and Alchanmil than those of ASW. The cutting force of cooked noodle from ASW was the lowest maximum, that was measured by texture analyzer. Fairly good color and sensory scores were obtained in cooked noodle of Alchanmil. Studies of noodle-related characteristics indicated that domestic Eunpamil was higher in protein content and flour yield, and Alchanmil was higher dough stability and color, when compared to those of imported ASW. Alchanmil and ASW had good scores in sensory evaluation, especially appearance and color.

• Korean Journal of Medicinal Crop Science
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• v.12 no.6
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• pp.454-458
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• 2004

This study was carried out to clarify the effect of sulfur fertilization method on the qualities of safflower (Carthamus tinctorious L.) seed. Sulfur application increased the nitrogen and sulfur content of seed. In nitrogen content, there was no significant difference among sulfur fertilizers, whereas sulfur content was increased by raising ammonium sulfate (AS) amounts by soil application. In application method of AS, there was no significantly difference between foliar application and soil application with 8 kg S/10a. N/S ratio in seed was decreased by sulfur application, and also decreased with the increase of AS amounts by soil application. The contents of lipid and protein were increased by sulfur application. Lipid content was highest in foliar application, and protein content was lowest in AS 4 kg S/10a. By sulfur application, the content of total phenolics and electron donating ability (EDA) were increased by $3.1{\sim}4.7%$ and $3.6{\sim}8.5%$, respectively compared with control. In content of total phenolics, there was no significant difference among sulfur fertilizers, but EDA was higher in sulfur powder 20 kg/10a and AS 8 kg S/10a than that in other fertilizers. Sulfur application showed positive effects on the qualities of safflower seed. In application effects, AS and foliar application were more efficient than sulfur powder and soil application, respectively.

• 대한공업교육학회지
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• v.34 no.2
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• pp.286-303
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• 2009

The purpose of this study is to investigate Chinese e-Learning development strategies based on the analysis of Korean Industry-Academia e-Learning cooperation. Literature review and interview with experts about the subject regarding this study were the main research methods for the study. The results of the study are as follows 1. Chinese government should amend and complement the e-Learning policy of the chinese enterprise continuously through the Korean government's experience about the e-Learning policy such as enterprise e-Learning system, standardization of LMS, and quality assurance. 2. Korean government's policy about e-Learning has emphasized on practical development of e-Learning contents and LMS. And we have found they have good effects from the policy in terms of human resource development. However, Chinese government generally has emphasized on external extension of the scale and administration.nte, Chinese government should follow the practical policy in the e-Learning development as Korean government has done. 3. The way of Individualized learning, cooperative learning, team work, WBI, standardized LMS, and Blended Learning in Korea could be well adapted in Chinese e-Learning.