• Korean Journal of Food Science and Technology
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• v.51 no.4
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• pp.301-308
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• 2019

The antioxidant properties of Eriobotrya japonica leaf extract were investigated using DPPH and ABTS radical scavenging assay. The 80% ethanol extract of leaves ($IC_{50}$ values for DPPH and ABTS were 13.9 and $10.9{\mu}g/mL$, respectively) and young leaves ($IC_{50}$ values for DPPH and ABTS were 20.7 and $17.3{\mu}g/mL$, respectively) showed high radical scavenging activity. Additionally, the quantitative method for estimation of ellagic acid and chlorogenic acid from E. japonica leaves was optimized by HPLC/DAD. This method showed high linearity of the calibration curve with a coefficient of correlation ($R^2$) equal to 0.999. The LOD values for ellagic acid and chlorogenic acid were 2.35 and $0.73{\mu}g/mL$, respectively, whereas LOQ values were 7.13 and $2.22{\mu}g/mL$, respectively. Recovery of the two compounds was 99.7-108.0% with RSD values less than 5.31%. These results suggest that 80% ethanol extract of E. japonica leaves could serve as a potential source of natural antioxidant for us in various industrial applications.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.1
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• pp.39-46
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• 2022

In this study, we tried to find out the value of using Vietnamese Ternstroemia kwangtungensis Merr. (TK) extracts as a functional material. As a result of measuring the level of Nrf2 expression of TK, 50% ethanol extract TK leaf showed the highest activity at a concentration of 200 ㎍/mL. In order to confirm the stability of the extract over time at room temperature, UPLC was performed, and stability was maintained because the patterns of the UV spectrum pattern were the same. In order to confirm the antioxidant efficacy of TK, the activity increased as the concentration increased as a result of measuring electron donating and ABTS⁺ radical scavenging ability. At 1,000 ㎍/mL, they showed effects of 94.6% and 90.8%, respectively. As a result of measuring the tyrosinase inhibitory activity showed an inhibitory ability of 24.4% at a concentration of 1,000 ㎍/mL. In addition, as a result of examining the elastase inhibitory activity of the extract was increased in a concentration-dependent manner, and it was confirmed that the inhibitory activity was 42.7% at 1,000 ㎍/mL. From these results, it was confirmed that the TK extract was valuable as a natural material for cosmetics.

• Journal of the Korean BIBLIA Society for library and Information Science
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• v.25 no.4
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• pp.5-27
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• 2014

This study investigated professional values on which the practices and the perceptions of professions were based, then identified common professional values and different ones. The codes of ethics by professional organizations of libraries, archives, or museums in the U.S., Canada, the U.K. and Australia were selected for the analysis. Predicated on the literature review, common professional values were derived from the existing studies. While conducting the analysis, 13 values were identified and finalized. As a result, it was found that common professional values included access, privacy, stewardship, professional conduct and professional responsibilities to the society. Intellectual freedom in the library area, records as an evidence in the archive area, and research and interpretation in the museum area are those emphasized and unique in each area.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.125.1-125
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• 2003

호박은 다른 과채류에 비해 기후조건에 대한 적용범위가 넓고, 한국의 기후 풍토하에서 잠재생산 가능성이 대단히 높은 작목의 하나로 간주되고 있으며, 다른 박과 채소보다 병이 심하지 않고 약재를 살포할 필요가 거의 없으므로 무공해 식품으로도 그 가치가 높은 것으로 평가되고 있다. 최근 국민 식생활 패턴이 고급화 됨에 따라 건강을 중요시하는 소비자가 급증하면서 약품이 아닌 식품으로 인체의 조절기능에 초점이 맞춘 다양한 기능성 식품이 생산되고 있는 실정이며, 이 중 녹황색 채소류의 항산화, 항암효과가 알려지고 있어 늙은 호박을 이용한 새로운 형태의 가공제품은 향후 소비자의 구매욕구를 충동하기에 충분할 것으로 판단된다. 따라서 이러한 호박을 이용하여 가공제품을 생산하기 위한 기초자료로서 추출조건에 따른 품질변화를 모니터링하고자 하였다. 호박의 전처리의 경우 박피유무에 큰 차이가 없으므로 공정단계를 최소화하기 위해 박피를 하지 않고 사용하였으며, 파쇄의 형태는 깍둑썰기(4$\times$4$\times$4㎤)를 하여 추출조건에 사용하였다. 추출온도의 경우 호박자체의 색을 유지하는데 효율적인 95$^{\circ}C$에서 행하였다. 시료에 대한 용매비 및 추출시간에 따른 품질의 변화가 많으므로 시료에 대한 용매비(10, 20, 30, 40 50g/100$m\ell$) 및 추출시간(1, 2, 3, 4, 5 hr)에 따른 중심합성실험계획으로 추출하였다. 추출조건에 따른 추출물에 대하여 수율, 당도, 갈색도 및 탁도를 측정하여 시료에 대한 용매비 및 추출시간에 따른 반응표면분석을 실시하였다. 영향도를 분석한 결과 수율은 추출시간에 영향을 많이 받는 것으로 나타났으며, 총당 및 갈색도는 시료에 대한 용매비에 영향을 많이 받으며 탁도의 경우 두 조건 모두에 영향을 받은 것으로 나타났다. 수율에 대한 최적 추출조건은 호박량 10.03% 및 추출시간 2.89hr일 때 가장 높은 수율로 예측이 되었으며, 갈색도의 경우 호박량 15.21% 및 추출시간 1.65hr에서 최소로 나타났다.

• The Mathematical Education
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• v.62 no.3
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• pp.327-340
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• 2023

The value that students consider important in math learning may vary depending on the student's socio-cultural background and personal experience. Although socio-cultural backgrounds are very diverse, I considered overseas vs domestic Koreans, and secondary school levels as variables in terms of students' educational experiences. Overseas students had a lower perception of the value in mathematics than domestic students, especially about understanding mathematics knowledge and the value of the latest teaching and learning methods. Middle school students perceived the value of mathematics as an activity higher than that of high school students, and high school students perceived student agency as a higher value than middle school students. In addition, I considered meta-affect as one of the individual students' experiences, finally meta-affect was a variable that could explain value perception in math learning, and in particular, affective awareness of achievement, affective evaluation of value, and affective using were significant. From the results, I suggested that research on ways to improve the value and the meta-affect in math learning, test to measure the value of students in math learning, the expansion of research subjects to investigate the value in math learning, and a teacher who teaches overseas Koreans are needed.

• Bulletin of Food Technology
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• v.11 no.4
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• pp.70-80
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• 1998

해양자원으로부터 상업적인 가치를 지니는 천연물질들을 획득하는 것은 일본의 수산업에 있어서 매우 중요하다. 일본에서는 해양자원의 부산물을 이용하여 다양하고 많은 상업적인 제품들을 성공적으로 개발하고 있다. 키틴, 키토산, 어유, 액정(liquid crystal), 프로타민(protamine, 식품에 향균제로 사용되며 물고기의 고환으로부터 얻음), 어류양식장에서 사용하는 성장호르몬, 해양생물로부터 추출하는 몇가지 의약품 등이 대표적인 예이다.

• Journal of the Korea Society of Computer and Information
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• v.19 no.9
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• pp.169-176
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• 2014

This study is to suggest the theoretical and policy implications by analysing the moderating effects of trust for senior in the causal relationships among the research variables. For this study, 273 of the local public servants were sampled and surveyed. The results of this study showed that local public servants' performance oriented values affect job attitude through their acceptance for performance management system. And this study showed that trust in the leader moderates the relationships among individual orientation, performance orientation and job attitude. This study suggested some theoretical and practical implications on the base of the results.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2011.03a
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• pp.66-66
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• 2011

우리나라 근해의 풍부한 해양자원인 해조류를 염재로 한 천연염료의 제조는 자원의 부가가치를 높일 뿐만 아니라 새로운 색소성분의 발굴과 함께 천연염색의 색상 다양화 효과를 얻을 수 있다. 본 연구는 국내 자생 해조류로부터 다양한 색상을 얻기 위해 여러 가지 추출공정을 사용하여 색소를 추출하고 염색성을 조사하여 새로운 염재로서의 유효성을 확인하는데 목적이 있다. 이를 위하여 사용한 해조류는 제주에서 자생하는 구멍갈파래, 청각이다. 해조류 색소를 추출하여 분말화 형태로 만들어 염색하였고 추출공정에 따른 다양한 색상 구현을 할 수 있게 되었다. 해조류 색소의 특성을 알아보기 위해 UV-Vis, FT-IR 분석에 의해 그 성분을 확인하였다. 염색은 면섬유, 견섬유, 모섬유, 나일론섬유를 사용하여 염색하였다. 추출공정의 다양화를 통해 해조류 색소를 직물에 염색했을 때 직물의 색상과 염착량에 미치는 영향을 평가하였고, 세탁, 마찰 그리고 일광에 대한 견뢰도를 측정하였다. 색소의 기능성을 평가하기 위해 해조류 색소분말의 황색포도상구균(Staphylococcus aureus)에 대한 항균성을 평가하였다. 본 연구에서 추출공정을 달리하여 제조한 해조류 색소는 다양한 색상구현에 적합하였고, 견직물과 모직물에 염착이 잘 되었다. 또한 해조류 색소는 항균성을 지녀 향후 기능성 천연염료로서 응용가능성이 매우 클 것으로 전망된다.

• Journal of the Korean Society for information Management
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• v.23 no.2
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• pp.167-183
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• 2006

This paper describes a metadata extraction technique based on natural language processing (NLP) which extracts personalized information from email communications between financial analysts and their clients. Personalized means connecting users with content in a personally meaningful way to create, grow, and retain online relationships. Personalization often results in the creation of user profiles that store individuals' preferences regarding goods or services offered by various e-commerce merchants. We developed an automatic metadata extraction system designed to process textual data such as emails, discussion group postings, or chat group transcriptions. The focus of this paper is the recognition of emotional contents such as mood and urgency, which are embedded in the business communications, as metadata.

• Journal of Korean Home Economics Education Association
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• v.21 no.2
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• pp.61-81
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• 2009

The purpose of this study was to develop Graphic Organizer as Advance Organizer. The 'Menu Planning and Food Selection' unit of second grade middle school Technology & Home Economics(revised curriculum of 2007) was selected as the study subject. The course of abstracting an essential education element got done $3^{rd}$ times. It abstracted the first essential education elements to analyze the presented sentence or a concept with the educational contents factor which is on the achievement standard of the area of dietary life from 5grade to 10grade in curriculum revised in 2007. The first 4 essential education elements selected were superiority and cultural value of Korean traditional meal, preparing a balanced diet for the family, food purchasing, and food selection based on the various information'. It abstracted second essential education elements that it concretized the first content factor on a unit of this study and solved overlapping when it was happened at the first contents factor and made connecting with between grade. The $3^{rd}$ essential education elements abstracted to classify the contents which abstracted essential education elements in second. And, it developed Graphic Organizer on a unit of 'Menu Planning and Food Selection' in eight-grade Technology & Home Economics based on the abstracted essential education elements. Graphic Organizer was developed in according to order of the way for making on a Concept Map of Heo In Sook(2000). Developed Graphic Organizer is all of 10 which are 'nutrition value on food of the season', 'harmony and combination of food', 'natural dressing and a garnish', 'the recipe', 'fermented food', 'a traditional instrument and a vessel', 'actor of food harm', 'present food', 'food quality certification' and 'selecting food with food information'.