• Journal of Korean Home Economics Education Association
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• v.30 no.2
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• pp.137-147
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• 2018

The purpose of this study was to develop and examine the effects of flipped learning in ancient Mesopotamian costume history. The flipped learning class was designed to three steps(pre-class, in-class, after-class). Pre-class: Students learned the socio-cultural background of Mesopotamia by watching videos online and Mesopotamian costume with PPT. In-class: Students were evaluated for their prior learning through the quiz. After the quiz, the instructor had a supplementary mini-lecture. Then the advanced learning was progressed with the team project(Mesopotamian costume analysis) by online Louvre Museum. Students made a team presentation and the instructor provided feedback. After-class: The effectiveness of flipped learning was measured based on the students' self-reflective journals and class awareness surveys. As the results, students actively participated in flipped learning and the class was rated appropriate. Students were satisfied with the overall quality of the flipped learning class. The Effect of Flip Learning Classes in reflective journals were shown as 'related flipped learning style,' 'related online Louvre museum project,' 'understanding of cooperative learning,' and 'contents of the class'. In conclusion, the flipped learning applied to Mesopotamian costume history was positive as a learner-centered education.

• Journal of Broadcast Engineering
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• v.20 no.2
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• pp.204-214
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• 2015

Depth map upsampling is an approach to increase the spatial resolution of depth maps obtained from a depth camera. Depth map quality is closely related to 3D perception of stereoscopic image, multi-view image and holography. In general, the performance of upsampled depth map is evaluated by PSNR (Peak Signal to Noise Ratio). On the other hand, time-consuming 3D subjective tests requiring human subjects are carried out for examining the 3D perception as well as visual fatigue for 3D contents. Therefore, if an objective metric is closely correlated with a subjective test, the latter can be replaced by the objective metric. For this, this paper proposes a best metric by investigating the relationship between diverse objective metrics and 3D subjective tests. Diverse reference and no-reference metrics are adopted to evaluate the performance of upsampled depth maps. The subjective test is performed based on DSCQS test. From the utilization and analysis of three kinds of correlations, we validated that SSIM and Edge-PSNR can replace the subjective test.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.42 no.1
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• pp.95-103
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• 1997

This experiment was carried out to obtain the basic information necessary to establish suitable postharvest handling techniques and to keep high quality of the sweet(Danok 2), supersweet(Cooktail 86) and waxy(Chalok 1) corn which are mainly consumed as vegetable in Korea. Vegetable corns were cooled with ice fragments in the insulation box immediately after harvest and stored in low temperature warehouse at 0 to 2$^{\circ}C$. During the 15 days short-term storage, changes of chemical components were compared with those of uncooled corns. The losses of moisture in kernels were as high as 7.4 to 24.4％ in uncooled corns while those of ice cooled corns increased 0.4 to 0.5％ of their weight. The ratio of pericarp and alcohol insoluble solid(AIS) content increased as the storage days prolonged in all treatments but increasing rates were much higher in uncooled samples. On the other hand, the total sugar loss during storage was the least in supersweet corn when they were cooled with ice fragments in insulation box. After 5 days storage, the ice cooled samples showed the highest free amino acid contents compare to those of uncooled and stored at room temperature (25 to 3$0^{\circ}C$) or low temperature warehouse, and ${\gamma}$-aminobutylic acid (GABA) which was known as a fuctional amino acid was detected in all three kinds of vegetable corns.

• Reproductive and Developmental Biology
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• v.38 no.3
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• pp.129-136
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• 2014

This study was carried out to elucidate the effect of antibiotic-free rearing system(ARS) on cortisol level, stress hormone, and fatty acid content in the edible muscle tissues, that were of M. longissimus in Hanwoo. These cattle were reared in two different systems including antibiotic-free (ARS) and conservative system (CRS). To increase the experimental reliability, the muscle samples were purchased 3 times from 3 Korean brands of beef produced with ARS or CRS. In the muscle tissue, cortisol level was significantly lower in ARS than CRS, (p=0.0176). But the levels of total saturated- and unsaturated-fatty acids were not significantly different between ARS and CRS (p>0.05). Of total fatty acids, the total saturated fatty acid tended to be greater in CRS and the total unsaturated fatty acid tended to be greater in ARS. However, of the total unsaturated fatty acids, the level of n-6 unsaturated fatty acids was significantly higher in ARS than CRS (p=0.0040). Especially, ${\alpha}$-linolenic acid (ALA) and ${\gamma}$-linolenic acid (GLA) levels were significantly higher in ARS (p<0.01). The n-6 fatty acid content and cortisol level in muscle tissue were negatively correlated at p=0.0140. In conclusion, ARS may produce beef with higher quality which contains lower cortisol and greater n-6 fatty acids, such as ALA and GLA.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.1
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• pp.427-434
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• 2018

This study was conducted to investigate the effects of turmeric powder on jeung-pyun. Turmeric jeung-pyun containing 0%, 0.5%, 1%, 1.5%, and 2% turmeric powder was prepared and the moisture, pH, sugar, color, texture, DPPH and sensory properties of the samples were measured. Moisture contents of jeung-pyun were 51.26~51.99% and there were significant differences among the samples(p<0.001). The L-values were significantly decreased with increasing turmeric powder content. The b-value was low in the control and there were significant differences among the samples(p<0.05). Texture profile analysis showed that there were no significant differences among the groups in hardness, adhesiveness, springiness, cohesiveness, gumminess, and chewiness. The hardness was the lowest in the control group and increased with increasing turmeric powder content. The antioxidant activities as measured by DPPH increased with increasing turmeric powder content (p<0.001). In the sensory evaluation, 1% addition of turmeric powder showed the highest preference in terms of color, taste, flavor, texture and overall preference(p<0.001). As determined by this study, the addition of 1% turmeric powder was the most favorable method for making use of turmeric powder in the production of jueng-pyun.

• Food Science and Preservation
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• v.23 no.3
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• pp.413-421
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• 2016

The aim of this study was to investigate physicochemical properties of porcine blood hydrolyzed by proteases under various conditions for utilization as a food source. Five kinds of proteases (Alcalase, Neutrase, Protex-40L, PTPF-1430, and KMFP-15) were tested at different concentrations (0.1, 0.2, and 0.3%, w/v) during hydrolysis at 55 for 4 hr. Hydrolysis with $^{\circ}C$ KMFP-15 showed the lowest pH by 7.3. The highest soluble solid ($24.3^{\circ}Brix$) and free amino acid (4,944 mg%) contents were obtained by hydrolysis with KMFP-15 (w/v) at 0.2% addition level, which was not significantly different from the sample hydrolyzed at 0.3% level. Under the optimal condition of KMFP-15 at 0.2%, porcine blood was hydrolyzed at 60 up to 8 hr. The $^{\circ}C$ free amino acid content reached the highest at 4 hr, and then decreased with longer hydrolysis time. Under the optimal hydrolysis conditions, porcine blood hydrolysis powder had plenty of crude proteins, amino acids, and minerals, including iron, potassium, and zinc. The results showed that porcine blood could be utilized as an useful source of food supplement. The optimum conditions of hydrolyzing porcine blood, using 0.2 KMFP at $60^{\circ}C$ for 4 hr, can be used in the commercial production of protein supplements, amino acid sources, and iron fortifying agents.

• Journal of Korea Game Society
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• v.9 no.5
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• pp.25-41
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• 2009

The objective of this study is to develop an analytic framework to code systematically the gamer's behaviour in MMO(Massively Multi-player Online) gameplay experience, to explore their gameplay as a problem solving procedure empirically. Previous studies about model human processor, content based protocol, and procedure based protocol are reviewed in order to build the outline of the analytic framework related to MMO gameplay. The specific gameplay actions and contents were derived by using concurrent protocol analysis method through the empirical experiment executed in MMORPG gameplay. Consequently, gameplay are divided into six actions : kinematics, perception, function, representation, simulation, and rule (heuristics, following, and transcedence). The analytic framework suitable for MMO gameplay was built. As a result of this study, we found three rule spaces in the problem solving domain of gameplay that are an heuristics, a following of the rule, and a transcendence of the rule. 'Heuristics' denotes the rule action that discovers the rule of game through trial-and-error. 'Following' indicates the rule action that follows the rule of game embedded in game by game designers. 'Transcendence' presents the rule action that transcends that. The new discovered rule spaces where 'Following' and 'Transcendence' actions occur and the gameplay pattern in them is provided with the key basis to determine the level design elements of MMO game, such as terrain feature, monster attribute, item, and skill et cetera. Therefore, this study is concludes with key implications to support game design to improve the quality of MMO game product.

• Korean Journal of Poultry Science
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• v.34 no.3
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• pp.165-172
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• 2007

We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, feed intake, and pH, shear force, sensory evaluation, meat color and fatty acid composition of meat in broilers. Two hundred broilers were fed diets for five weeks containing 0.2% of probiotics (T1), and 1% of Illite (T2), 1% active carbon (T3), or 1% hardwood vinegar (T4). Body weight gain was higher in T1 and T4 groups fed the starter diet but was the lowest in C and T4 for finishing period (P<0.05). Feed efficiency was not significantly different. In proximate composition, crude fat content of chicken meat were decreased lower in all treatment groups than control, but moisture, crude protein and crude ash were not significantly different. Cooking loss was decreased in T3 and T4 and WHC (water holing capacity) was increased in T3 and T4 groups compared to the other groups. In sensory evaluation, T4 tended to improve the hardness. Redness $(a^*)$ and yellowness $(b^*)$ were no difference between the all treatment groups, lightness $(L^*)$ were higher in T1, T2, T3 and T4 groups than control group (P<0.05). Stearic acid content was lower in T1, T2, T3 and T4 groups, but oleic acid contents were higher in T1, T2, T3 and T4 groups (P<0.05). These results showed that supplementing broiler diets with 1.0% hardwood vinegar may noticeably improve the meat quality of broiler.

• Korean journal of food and cookery science
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• v.32 no.1
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• pp.58-64
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• 2016

The effects of reducing pork hind legs concentrations from 80% to 60% and replacing the pork head meat with up to 20% pork head meat were investigated based on chemical composition, cooking characteristics, physicochemical properties, shear force, and sensory characteristics of hamburger patties. The increasing the pork head levels from 0% to 20% increased the protein content, pH, reduction in diameter, reduction in thickness, and shear force of hamburger patties, but decreased the moisture content, lightness, redness, yellowness, cooking yield, and water holding capacity of hamburger patties. The fat and ash contents of the hamburger patties with different amounts of pork hind legs and pork head showed no significantly different sensory characteristics from the control and all the treatments (p>0.05). The hamburger patties with increasing pork head levels had lower color, flavor, juiciness, and overall acceptability scores, but the overall acceptability of control showed similar trends to T1 and T2. Therefore, replacing pork hind legs with pork head meat in the formulation was successfully similar to control hamburger patties, with best results obtainedon replacing up to 10% pork head meat.

• Journal of the Korea Computer Graphics Society
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• v.18 no.2
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• pp.1-8
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• 2012

High dynamic range (HDR) images represent a far wider numerical range of exposures than common digital images. Thus it can accurately store intensity levels of light found in the specific scenes generated by light sources in the real world. Although a kind of professional HDR cameras which support fast accurate capturing has been developed, high costs prevent from employing those in general working environments. The common method to produce a HDR image with lower cost is to take a set of photos of the target scene with a range of exposures by general purpose cameras, and then to transform them into a HDR image by commercial softwares. However, the method needs complicate and accurate camera calibration processes. Furthermore, creating HDR environment maps which are used to produce high quality imaging contents includes delicate time-consuming manual processes. In this paper, we present an automatic HDR panorama environment map generating system which was constructed to make the complicated jobs of taking pictures easier. And we show that our system can be effectively applicable to photo-realistic compositing tasks which combine 3D graphic models with a 2D background scene using image-based lighting techniques.