• Culinary science and hospitality research
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• 제13권3호
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• pp.105-114
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• 2007

This study was aimed at evaluating a proper mixing ratio of making Beaknyuncho(Opuntia ficus-indica var. saboten) Sulgidduk with different types of extraction, a fruit and a stem of Beaknyuncho, and by different making methods. As a result, moisture content was the highest(43.22%) in FP1 and the lowest(38.55%) in SJ60. The low lightness and yellowness are increased with more powder and juice of both fruit and stem added. The mechanical characteristics, hardness, adhesiveness and gumminess were increased as powder and juice were added. And cohesiveness and springiness were decreased. The identification test showed that a sample containing stem juice was the most preferable for taste, chewiness, moistness and after-taste. The preference test showed that a sample containing stem juice was the most preferable for color, texture and overall quality and a sample containing stem powder was preferable for flavor and taste. Both SJ60 mixed with 60% Beaknyuncho stem juice and FP3 mixed with 3% fruit powder proved to be the most desirable in both sensory evaluation and texture characteristics.

• Journal of Korea Multimedia Society
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• 제24권4호
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• pp.569-582
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• 2021

Education emphasizes problem-solving skills based on convergent thinking power in an era of rising uncertainty and rapid progress. This paper proactively designed e-Learning team teaching convergence liberal arts courses for prospective teachers by these social needs. It analyzed the empirical effects on the operation of the subjects to foster future talent who can converge and apply knowledge in various fields. The curriculum consisted of professors of mathematics, practical Arts, computer, and education, and was operated to convey convergent knowledge of information technology and humanities, and consisted of 15 liberal arts courses at J University. Besides, textbooks and teaching materials were also developed by the faculty. As a result of the primary research, prospective teachers who took the course generally showed high satisfaction with the class, especially for the faculty. The students' overall convergent thinking ability has increased to a statistically significant level (p<.01), and the students' major has been found to be irrelevant. On the other hand, it can be seen that communication, content convergence, and caring factors, excluding creativity factor, have all risen to a significant level.

• The Korean Journal of Ecology
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• 제24권4호
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• pp.227-232
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• 2001

The biomass structure for three major components viz., the dominant grass, Chrysopogon zeylanicus Thw., the 'other grasses' and the'remaining species'and dry matter dynamics for total community were studied over a period of one year in an annual fire influenced subtropical humid grassland community in Western Ghats, India. The biomass of aboveground, belowground and litter compartments were high as in other humid grasslands and generally have positive correlation with rainfall, rainy days and relative humidity with the exception of litter parts. The above and belowground net primary productions (4,561 and 722 g/㎡, respectively) were also higher and were comparable with other humid tropical grasslands. The turnover of organic matter was rapid, Of the total input of 14.47 g/㎡ into the system, about 86.3% was allocated to above ground parts and 13.7% to below ground parts. The total disappearance was 2.56 g/㎡ and it was accounted to be 17.68% of the total output. The net surplus of dry matter (82.32%) in the post fire community indicates that the grassland was maintained in a seral stage. Hence it is suggested that prescribed burning may keep this ecosystem in a highly productive and seral stage.

• Journal of Fisheries and Marine Sciences Education
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• 제29권3호
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• pp.932-940
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• 2017

This study investigated the perception of pre - service teachers in order to find out how paper textbooks are used in high school classes and what improvement is needed. Firstly, the results of analyzing the perception about the utilization of textbooks are as follows. First, in the case of Korean language, social studies, mathematics, science, and English, textbooks were used most frequently, and most of the respondents did not use textbooks for arts and physical education subjects. Secondly, Korean language, social studies, mathematics, science, and English textbooks are most frequently used as teaching materials. Third, in the case of Korean, social, mathematics, science, and English subjects, in addition to textbooks, problem collections were used most frequently and arts and physical education subjects showed the most use of prints. Next, the results of analyzing the perception of the improvement method of the textbooks are as follows. First, in the high school class, the response rate was high in that Korean, social, mathematics, science, and English classes needed a textbook. Most of the respondents answered that they were not necessary for the textbooks of arts and physical education subjects. Second, in order to improve the textbooks, the most demanding textbooks focused on the core basic contents, followed by self - directed learning activities, competency centered contents selection, cooperative learning activities, and teacher self - development. The demand for digital textbooks was low.

• East Asian mathematical journal
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• 제21권1호
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• pp.21-26
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• 2005

The purpose of this paper is to show that every generalized Jordan derivation of prime ring with characteristic not two is a generalized derivation on a nonzero Lie ideal U of R such that $u^2{\in}U\;for\;{\forall}u{\in}U$ which is a generalization of the well-known result of I. N. Herstein.

• Korean Journal of Mathematics
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• 제31권2호
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• pp.217-228
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• 2023

In this paper, an equality is established by twice-differentiable convex functions with respect to the conformable fractional integrals. Moreover, several Simpson-type inequalities are presented for the case of twice-differentiable convex functions via conformable fractional integrals by using the established equality. Furthermore, our results are provided by using special cases of obtained theorems.

• Journal of the Korean Graphic Arts Communication Society
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• 제20권2호
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• pp.57-68
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• 2002

It is required to estimate color reproduction accurately in printing. Because printing technology has been developing, and most people want to see the best color reproduction. Therefore many color reproduction methods, such as Neural Network, LUT(Look Up Table) have been proposed for a long time. However, these methods are required to measure a lot of samples of printing. In this paper, we propose a new method that prediction of color reproduction based on compensated Neugebauer model for dotgain. This method was significant to increase an accuracy of color prediction with simple process.

• Culinary science and hospitality research
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• 제13권3호
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• pp.252-262
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• 2007

The object of this research is to assess the preference for commercial cream soup by gender and age group in order to develop reliable proposals for a better product. A total of 488 questionnaires were handed out to residents in the Seoul area. The data were analysed using chi-square test, t-test and one-way ANOVA. The results are summarized as follows: (1) 80.3% liked soup because of its flavor, taste, and ingredients, (2) respondents in their $20{\sim}30's$ exhibited higher preference than respondents in their $40{\sim}50's$, (3) the main ingredient is the most important consideration for purchase, (4) mush-room cream soup and broccoli cream soup earned the highest ranking in terms of soup brand recognition, (5) mushroom cream soup and broccoli cream soup earned the highest ranking in terms of soup preference.

• Culinary science and hospitality research
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• 제23권7호
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• pp.140-148
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• 2017

The purpose of this study was to provide basic data for the development of stir-fried rice cake (Tteok-bokki) products which are suitable for the organoleptic property of Chinese people based on the analysis results of the important considerations in choosing stir-fried rice cake (Tteok-bokki) for Chinese students. As a result of analysis, it was found that the texture of stir-fried rice cake (Tteok-bokki), smell, the harmony of the rice cake and sauce, the harmony of the rice cake and ingredients, the plate of food, the size of rice cake, the shape of rice cake, the color of sauce, and the sanitary condition of the food, ingredients, and cookware have significant influence. As a result of the IPA analysis, the texture of food, the sanitary condition of the food, ingredients, cookware, and a cook were included in the first quadrant, which indicates that it is batter to maintain a good quality. Smell of stir-fried rice cake (Tteok-bokki), temperature, rice cake and ingredients were included in the second quadrant, which suggests that the importance is high, but the satisfaction level is low.

• Culinary science and hospitality research
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• 제23권3호
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• pp.242-256
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• 2017

This study was conducted for the university students who majored in culinary arts. The effects of students' certifications on class and school life satisfaction and their effects on preparation employment were examined. The results showed that the students with the certifications had a high level of satisfaction in the class satisfaction, but they also had high stress in the school life. In other words, it seemed that the stress was increased in parallel with the school life in obtaining the certificate. In the case of qualification for preparation employment, the certification affects the preparation for employment even for the culinary arts majors. As for the number of certificates and passions, the change was found from 3 certifications, lower in 4, but again in 5. These results suggest that the certification initially increases enthusiasm, but when it reaches a certain level, it reaches its limit and it rises again after passing the interval. Also, students who graduated from cooking related high school showed high passion compared to those who did not.