• Journal of Korean Elementary Science Education
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• v.32 no.3
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• pp.250-259
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• 2013

This study was aimed at developing eco-STEAM educational programs based on smart learning, implementing the programs to verify their educational effectiveness, and exploring the possibilities for eco-education. The subjects of Science, Mathematics, Practical Arts, Arts, and Physical Education were analyzed to extract STEAM elements for the 5th and 6th grades at elementary school, and then 16 lessen plans were developed under 8 thematic strands. The programs were applied to classes of 5th and 6th graders, and then tested to see the effectiveness in terms of emotional experience, convergence, creative design and satisfaction. The average scores for post-test were statistically higher than those of pre-test(p<.001), showing positive effectiveness of the eco-STEAM programs developed. This study put out the following conclusions. First, the students got emotional experiences through inquiry and observation. Second, the programs helped students to learn about the environment in their contexts and provided a base for interdisciplinary approach. Third, the students in this study could have opportunities for improving their problem-solving abilities by using the creative design. Forth, the students' interests in the ecological topics were increased throughout regular curricula.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.1051-1054
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• 2007

An edible wild perennial plant with extremely potent antimicrobial activity was found and identified as apiifolia Virgin's Bower (Clematis apiifolia DC) which is easily found around wet wildernesses. Fresh fruit extract of C. apiifolia exhibited minimum inhibitory concentrations (MIC) in the vicinity of 0.1% against various yeasts and of less than or equal to 0.4% for non-lactic acid bacteria. MICs against lactic acid bacteria were about 2.0%. The antimicrobial activity of C. apiifolia fruit was even more potent than that of garlic which has been known for its potent antimicrobial activity. The principal antimicrobial compound of fruit extract of C. apiifolia was isolated and identified by high performance liquid chromatography and gas chromatography as protoanemonin (a gamma lactone of 4-hydroxy-2,4-pentadienoic acid). The antimicrobial activity of C. apiifolia was stable at high temperatures, and the activity was maintained after heating at $121^{\circ}C$ for 10 min. The antimicrobial compound of C. apiifolia was supposed to inhibit microorganisms by reacting with sulfhydryl groups of cellular proteins.

• Culinary science and hospitality research
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• v.12 no.2 s.29
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• pp.39-56
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• 2006

This study was intended for getting information on the job satisfaction and consciousness of 305 cooks working at deluxe hotels in Busan to improve culinary arts training and an efficient man power control program. The results were as follows. Most of the cooks were males(67.2%) and less than 40 years old(85.6%), 59.5% were cooks, 67.0% were graduated from college and 74.8% earned less than 1.5 million won in a month. 39.5% had not changed their workplace. The male cooks had transferred to some other workplace more than 2 times than female ones. The higher their age, job classification and monthly income were, the more frequently they transferred their workplace. The frequency of job transfer was the most significant factor in the age of $30{\sim}39$. 37.0% of the cooks were unsatisfied with their pay. They preferred the more highly ranked hotels(36.5%) and being independent(26.0%) if transferring workplace. They thought devotion was the most important factor for good cooks. They thought efforts, skills and human relationships were important for developing cooks. They answered pay suitable for their work was an important factor to improve the food enterprise. They thought Japanese and Korean cooking had the best prospect, and qualifications for a good cook were sincerity, efforts, careers and skills.

• Journal of Microbiology and Biotechnology
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• v.29 no.12
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• pp.1861-1872
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• 2019

In the present work, we isolated and identified Aspergillus sydowii NYKA 510 as the most potent laccase producer. Its medium constituents were optimized to produce the highest possible amount of laccase, which was after 7 days at 31℃ and pH 5.2. Banana peel and peptone excelled in inducing laccase production at concentrations of 15.1 and 2.60 g/l, respectively. Addition of copper sulfate elevated enzyme yield to 145%. The fungus was employed in a microbial fuel cell (MFC). The best performance was obtained at 2000 Ω achieving 0.76 V, 380 mAm^-2, 160 mWm^-2, and 0.4 W. A project to design a self-sufficient lighting unit was implemented by employing a system of 2 sets of 4 MFCs each, connected in series, for electricity generation. A scanning electron microscopy image of A. sydowii NYKA 510 was utilized in algorithmic form generation equations for the design. The mixed patterning and patterned customized mass approach were developed by the authors and chosen for application in the design.

• Proceedings of the Korean Society of Life Science Conference
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• 2008.10a
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• pp.74.2-74.2
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• 2008

• International Journal of Computer Science & Network Security
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• v.22 no.4
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• pp.408-416
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• 2022

The new millennium is characterized by an unprecedented breakthrough in knowledge and information and communication technologies, and the challenges of the XXI century require modernized paradigms of interaction in all spheres of life. Education continues to play a key role in national and global growth. The key role of education and its leadership in developing creative potential, as the main paradigm of the countries' stability, have significantly influenced educational centers. The developers of educational programs use information technologies as an incentive to develop creative potential of educational process. Professional training of the educational candidate is enhanced by the use of information technologies, so the educational applicants should develop technological skills to be productive members of society. Using the latest achievements in the field of information technologies for the organization of the educational process helps to form the operational style of education applicants' thinking, which provides the ability to acquire skills of processing information, that is presented in the text, graphic, tabular form, and increase the level of general and informational culture necessary for better orientation in the modern information space. The purpose of the research is to determine the effectiveness of information technologies as an incentive to develop creative potential of educational process on the basis of the survey, to establish advantages and ability to provide high-quality education in the context of using information technologies. Methods of research: comparative analysis; systematization; generalization, survey. Results. Based on the survey conducted among students and teachers, it has been found out that the teachers use the following information technologies for the development of creative potential of the educational process: to provide video and audio communication process (100%), Moodle (95,6%), Duolingo (89,7%), LinguaLeo (89%), Google Forms (88%) and Adobe Captivate Prime (80,6%). It is determined that modular digital learning environments (97,9%), interactive exercises tools (96,3%), ICT for video and audio communication (96%) and interactive exercises tools (95,1%) are most conducive to the development of creative potential of the educational process. As a result of the research, it was revealed that implementation of information technologies for the development of creative potential of educational process in educational institutions is a complex process due to a large number of variables, which should be taken into account both on the educational course and on the individual level. It has been determined that the using the model of implementation information technologies for the development of creative potential in educational process, which is stimulated due to this model, benefits both students and teachers by establishing a reliable bilateral connection between teacher and education applicant.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.33-40
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• 2012

This study was carried out to investigate the effect of the addition of lotus (Nelumbo nucifera) root and leaf powder on the quality characteristics of pork patties. The pork patties were of four types: nothing added (CTL), 0.5% lotus root powder added (LRP), 0.25% lotus root and 0.25% lotus leaf powder added (LRLP), and 0.5% lotus leaf powder added (LLP). There was no significant difference in $L^*$ value (whiteness), cohesiveness, gumminess, chewiness, water holding capacity, VBN content, and total bacterial amount. The moisture was highest in CTL, protein was highest in LRLP, fat was highest in LRLP and LLP, and ash was highest in LRLP (p<0.05). The total polyphenol content of the CTL, LRP, LRLP, and LLP were 3.34, 3.64, 3.90 and 3.90 mg/100 g, respectively. The $a^*$ value was highest in CTL, and the $b^*$ value of LRLP and LLP were higher than those of CTL and LRP (p<0.05). The hardness of CTL and LRP were higher than those of LRLP and LLP, and springiness was lowest in LLP (p<0.05). The cooking loss, thickness change, diameter changes, and pH were highest in CTL (p<0.05). The TBARS was highest in CTL, and was lowest in LLP (p<0.05).

• Journal of Life Science
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• v.29 no.12
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• pp.1351-1357
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• 2019

This study investigated the effect of plant oil emulsion as a replacement for animal fat on the quality characteristics of low-fat pork patties. Pork patties were manufactured using a pork fat control (CON) and olive (OPP), soybean (SPP), and canola (CPP) oil emulsions. Replacing animal fat with the plant oil emulsions increased the moisture content and decreased the fat content of the patties as compared to those with pork fat. The water holding capacity and cooking yield, and the moisture and fat retention of the patties were significantly increased, and the diameter reduction and shrinkage ratio decreased with the plant oil replacements. The color parameters of the samples were affected by the addition of the plant oil emulsions, and higher L^* and a^* values were observed in CON. The b^* value of the raw pork patty was highest in OPP, and palmitic acid was the most abundant saturated fatty acid. In terms of unsaturated fatty acids, oleic acid was highest in CON, OPP, and CPP, and linoleic acid was highest in SPP. Hardness, cohesion, and chewiness were no different among the samples, although higher springiness was observed in the pork patties with added plant oil emulsions. The taste, flavor, and palatability of the OPP and CPP patties were higher than in the CON and SPP groups. Fat replacement with plant oil emulsion therefore had a positive effect on the quality characteristics of the pork patties, and due to reduced saturated fatty acids, the end-product provides the healthy low-fat option desired by consumers.

• Journal of the Chungcheong Mathematical Society
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• v.8 no.1
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• pp.131-136
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• 1995

We give another detailed proof of the existence of a holomorphic structure on a smooth complex vector bundle over a complex manifold.

• Journal of the Korean Applied Science and Technology
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• v.38 no.4
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• pp.1165-1175
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• 2021

The purpose of this study was to analyze the correlation between pulmonary function, basic physical fitness (PF), and physical activity (PA), and to compare the differences by gender in Korean college students. Measurements of body composition, basic PF, PA (questionnaire), and pulmonary function tests of forced vital capacity (FVC) and forced expiratory volume in one second (FEV1) using a Quark pulmonary function test were carried out on 312 healthy participants (150 males [mean age: 19.29±1.72 years] and 162 females [mean age: 19.05±1.17 years]). The pulmonary function of male students was related to right-handedness, left-handedness, and back strength, and the pulmonary function of female students was related to all basic PF. The pulmonary function of male students was related to all PA variables, whereas the pulmonary function of female students was related to middle-intensity PA. The findings of this study suggest that male students need to increase PA, and female students need to improve basic PF to sustain a healthy pulmonary function. Understand gender differences for pulmonary function-related factors and the gender-specific educational efforts are needed to improve and maintain pulmonary capacity in college students.