• Bulletin of the Korean Chemical Society
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• v.34 no.5
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• pp.1481-1486
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• 2013

Bifunctional Fe-SBA-15-$SO_3H$ mesoporous materials with different Si/Fe molar ratios (3, 5, and 7) have been synthesized via a simple direct hydrothermal method and characterized by XRD, $N_2$-adsorption/desorption, TG/DTG and FT-IR techniques, and used as solid acid catalysts in the esterification of lactic acid with methanol. XRD and $N_2$ sorption characterizations show successful iron doping within the mesoporous channels of SBA-15-$SO_3H$. The FT-IR and TG/DTG characterizations also reveal the presence of iron. With the incorporation of Fe ions into the SBA-15-$SO_3H$, the acid sites substantially increased because of the self-separated acidity of the hydrolysis of $Fe^{3+}$ solutions. However, in the Si/Fe = 3 molar ratio, the catalytic conversion decreased which is caused by the reduced cooperation effect between the acid pairs due to the weakened hydrogen bonds and collapse of the pore structure. This further suggests that the mesoporous structure decreases with the decrease in Si/Fe ratio.

• Polymer(Korea)
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• v.39 no.1
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• pp.13-22
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• 2015

A new methacrylate copolymer that includes chalcone as a side group, poly(4-methacryloyloxyphenyl-4'-methoxystyryl ketone-co-styrene) was synthesized by free radical copolymerization. FTIR and $^1H$ NMR spectroscopic techniques were used to characterize the homopolymers and copolymers. The copolymerizations were carried out to high conversions. Copolymer compositions were established by $^1H$ NMR spectra analysis. The monomer reactivity ratios for copolymer system were determined by the linearized Kelen $T{\ddot{u}}d{\ddot{o}}s$, and Extended Kelen $T{\ddot{u}}d{\ddot{o}}s$ methods and a non-linear least squares method. The molecular weights and polydispersity index of copolymers were measured by using the gel permeation chromatography (GPC). The effect of copolymer compositions on their thermal behavior were studied by differential scanning calorimetry and thermogravimetric analysis methods. The optical properties of the resulting copolymer were also investigated.

• Culinary science and hospitality research
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• v.24 no.1
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• pp.13-23
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• 2018

This study aimed to investigate the characteristics of 3 pre-treatment of mealworm(Tenebrio molitor), and offer basic research data through appropriate pre-treatment method based on the component analysis result. This study was preparing the control group sample No.0(not contain mealworm), and the other sample (Sample No.1,2,3) was using the mealworm prepared in each of the three methods. By using the sample, this study conducted an inspection for component analysis, mineral contents, pH, color value, total amount polyphenols, DPPH radical scavenging activity, reducing power, acceptance test. Each experiments are three times repeated and validated following the one-way ANOVA analysis to verify a significant difference. Acceptance test conducted by 50 consumers indicate consumption decision for sunsik. using the seven point scale, assessment for appearance, flavor, taste, texture, overall acceptance. The research findings showed that sample containing sauted mealworm(SE2) is higher preference and significant in antioxidant activity(total amount polyphenols, DPPH radical scavenging activity, reducing power). Therefore, it is better to use sauted. The result of this study suggest that sauted mealworm is good ingredient for consumer acceptability and functionality of sunsik. According to results of the study, it is suggested to make better use of food, and provide food developer with meaningful date for market targeting. In addition, this study also provides the information for improving awareness of edible insect.

• Journal of Conservation Science
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• v.37 no.1
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• pp.43-54
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• 2021

In this study, a scientific analysis of the gold leaf layers and internal structure of the Clay Seated Vairocana Buddha Triad in Seonunsa Temple, Gochang (Treasure No. 1752) was conducted. The surface of the Buddha statues is a gold foil, and the gold leaf layer consists of four layers. The gold leaf layer first composed on the molding clay was produced in the order of lacquer-fabrics-lacquer-gold foil. Subsequently, it was confirmed that the work was performed three times in the same way. The composition of the Buddha statues was divided into the head, body or upper body, lower body, and pedestal. The body was made in a cylindrical form by connecting vertically oriented wooden materials, and the head and lower body were also connected to the body in an empty form. Thus, the head, body, and lower body are grafted structures that are connected to a single Bokjang-gong. It was confirmed that the Clay Seated Vairocana Buddha Triad in Seonunsa Temple was made using wood materials for the basic form, after which the detailed form was created with molding clay, and the surface was finished with a process of layering gold foil and substances presumed to be lacquer.

• Journal of the Korean Applied Science and Technology
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• v.37 no.3
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• pp.564-570
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• 2020

The purpose of this study is to examine the preceding studies and suggest alternatives to establish the role and value of martial arts sports as a leisure activity. To achieve the purpose of this study, the keywords and themes of leisure-related journals were extracted and the articles and current status of martial arts-related journals in Korea were derived using SPSS descriptive statistics method. The subjects of the analysis were 'mudo' and 'leisure' of leisure-related journals between 2005 and 2017, and an interpretative textual analysis was conducted to analyze the contents of individual studies. According to the results of the survey on the actual condition of participation in the 2016 National Sports for all, Taekwondo was ranked 5th among the top 5 sports with 6.1% of the sports for all, and Taekwondo and Kendo were ranked 1st and 2nd respectively in the sports for all students and the clubs that they want to join in the future. Second, the study on martial arts in the journals related to leisure was found most in 2006 and 2010, but only one study was not conducted after 2014, which confirmed that the absolute number of studies was very insufficient. Third, the research themes of the journals related to leisure were serious leisure, female college students, physical self-concept, social development, leisure recreation class, job satisfaction, life satisfaction, training, leisure constraints, etc., and the study of martial arts related to leisure was found to require quantitative and qualitative multilateral approaches. Fourth, in the current status of dance related studies by year in domestic journals, two of 23 studies in 2007 were conducted on leisure topics, and the average number of studies related to domestic martial arts and leisure related papers was 5.65%, which is very low. In conclusion, as a result of analyzing the trend of research on leisure as a martial arts sport, it is necessary to suggest the direction of future research that can reconsider the role and value of martial arts sport as a leisure activity that can improve the quality of life and happiness in future society through quantitative and qualitative improvement.

• Culinary science and hospitality research
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• v.23 no.5
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• pp.58-66
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• 2017

The purpose of this study was to assess priority of educational needs for the development of curriculum based on key competencies of NCS for departments related to culinary arts in a 2-year college. In order to achieve this objective, the survey has been distributed to cooks working in hotel restaurants or restaurant companies by social network service and a total of 360 responses were analyzed excluding 18 responses. The collected surveys were analysed by using paired t-test, Borich's needs analysis and the locus for focus analysis. The results of this study were as follows. First, the difference between the level of importance and present level about key competencies recognized by cooks working in restaurant company was statistically significant in 9 fields of key competencies excluding mathematical competence. The difference recognized by cooks working in hotel was statistically significant in all 10 fields of key competencies. Second, the results of Borich's needs assessment showed that the education needs of problem solving competence were the highest, followed by interpersonal, resource management, communication, information competence. Finally, considering both Borich's needs assessment and the locus for focus analysis, cooks working in hotel restaurants recognized that educational needs of communication, interpersonal, problem-solving, information competence were the top priority, and cooks working in restaurant companies recognized that educational needs of communication, interpersonal, skill, resource management competence were the top priority. Therefore, it is necessary to develop curriculum for culinary arts specialists based on key competence of top priority.

• Archives of design research
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• v.15 no.4
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• pp.391-398
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• 2002

This study attempts to suggest a new direction of the plastic arts education, first by examining a variety of cases in the admission policy depending on the existence of students' preeducation; and second, by analyzing the work process of students who were admitted. The flexible admission policy should be provided to select both groups of students: students with preeducation and students without preeducation. It is requested that the uniform selectional standard adopted by most universities should be changed into the diverse standards that can evaluate different educational back ground of students. This study will be helpful for the university professors to prepare for the new educational foundation and direction by enhancing the efficiency of teaching. This study also aims to suggest the curriculum and methods of the design education to provide the effective teaching of plastic arts and there by develop the better methods of education in this area.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.244-256
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• 2008

This study is intended to be used as basic data to understand the role of a food coordinator who creates an environment for eating and to develop menus by studying the expectations of female customers about the food coordinator's role. The reported concepts of the role of a food coordinator were divided into six factors-food(Eigen value 3,181), seat, cutlery, atmosphere, convenience, and sanitation. According to an analysis of the expected factors concerning the role of a food coordinator in terms of the amount paid, when women visited any restaurant once, the factors of "food" and "atmosphere" showed a significant difference(p<0.05) while the other factors did not. According to an analysis of the recognition of a food coordinator in terms of the number of visits, the questions concerning recognition of the job of "food coordination," the necessity of the role and the expectations of the role showed a significant difference (p<0.05). The question on willingness to pay, in relation to the role of a food coordinator, showed a negative response about the direct payment of guests regardless of the number of restaurant visits.

• Science of Emotion and Sensibility
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• v.14 no.4
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• pp.513-524
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• 2011

Digital Technology actively utilized in all spheres by rapid changes in information and knowledge demands transformations not only in the sociocultural and educational spheres but also specifically in the field of arts education. Digital Technology becomes a challenging factor for the field of arts education. In this study purposed a new teaching-learning approach method in arts education, called "Music Technology-Based Learning"(hereafter, MTBL), which is to, first, take interdisciplinary approaches combining various subjects in the field of arts education. In the case study was conducted to examine the educational effects of the MTBL approach to the liberal arts course in university: mind maps derived from 2 sessions (pre-class and post-class), evaluation sheets regarding self-directed learning and in-depth interviews with ten voluntary learners after the class were used as methods for data collection. The result of case study shows positive changes in the terms of the degrees of emotional sensibilities of the learners. Moreover, the research confirmed the potential of MTBL as a new teaching and learning methodology in art education.

• Culinary science and hospitality research
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• v.14 no.4
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• pp.283-291
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• 2008

The present study is purposed to suggest accurate guidelines for developing standardized chicken meat stock containing salt, and to develop a product for mass production of uniform quality achieved by applying High Pressure Extraction Cooking(HPEC) using a high.pressure extractor. Through this study, we examined water contents, ash contents, salinity, turbidity and mineral contents of chicken meat stock according to the addition of salt. The ash contents increased with the increase of the addition of salt, but the water contents decreased with the increase of the addition of salt. Salinity increased with the increase of the addition of salt. Turbidity decreased with the increase of the addition of salt, and difference in turbidity according to the addition of salt was regular. Among mineral contents, Na showed the highest content, which was believed to be because of the addition of salt, and it was followed by K and P. The results of this study show that the mineral contents in the stock were different according to the addition of salt, but they were neither proportional to the addition of salt nor showed a regular pattern.