• Journal of The Korean Association of Information Education
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• v.8 no.3
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• pp.335-349
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• 2004

Recently, there is change the environment of education due to development of Science Technology Specially, As education information on web increased by internet, using education web data by mean of medium that aids learning by computer. Also It studied method that used the Computer as learning medium through the CAI(Computer Assisted Instruction), ICAI(Intelligent CAI), and ITS(Intelligent Tutoring System). But legacy system are not support efficient method that learns to vary learner suitable learning method by individual level. Specially It is not suitable the education course to direct current course of education, and not consider different of student capability, aptitude, need, interesting, not maximized the individual growable power and effect of education. To solve the this problem, our paper suggest the web-based self-directed MITS(Multimedia ITS) that supply the needed the information on web, make the environment that can self-directed learning. To maximized effect of individual learning, our paper structured coursed, characterized, related learning contents in region of numeral at mathematics of primary school. And then integrated contents and class, design and implement the web-based MITS that consist of 4 module to escape from limitation of learner grade, learning time, learning place.

• Journal of dental hygiene science
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• v.6 no.2
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• pp.119-125
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• 2006

This study executed questionnaire by own recording way using questionnaire to Dental Hygiene of W health science college and 365 students locating in Cholla-bukdo area from September 10, 2005 October 9. Distribution by class was first-year student 115 people, second-year student 125 people, third-year student 120 people, and collected data enforced crossing analysis, multiple response analysis, correlation analysis using statistical analysis program SPSS(V. 11.5) and significance level(${\alpha}$) used in all verifications was 0.05. 1. Seoul was the most to employment hope area and(p<0.01), there was difference that keep in mind statistically because appears salary highest about selection reason(p<0.001). 2. knowledge degree about can go to work appeared by 52.8% for doing not know, and when go to work 60.8% was thinking aptitude and interest most importantly and there was difference that keep in mind statistically(p<0.01). 3. when go to work 35.3% prevention medical examination and treatment business that 27.2% hopes dental management business appear(p<0.01). 4. I appeared accomplish result weak static correlation that analyze interrelation of degree of dictionary knowledge about can do interest degree about dental hygienist job and an employment(p<0.01).

• Journal of the Korean Chemical Society
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• v.57 no.3
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• pp.389-397
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• 2013

In this study, the effects of STAD cooperative learning strategy on students' achievement, learning motivation, perceptions of learning environment, and perceived classroom goal structure were investigated in terms of students' collectivism level. Two classes (64 students) from an elementary school were respectively assigned to a control group and a treatment group. A individualism-collectivism test, a learning motivation test, a perceptions of learning environment test, and a perceived classroom goal structure test were administered as pretests. The intervention of cooperative learning lasted for 24 class periods. After instruction, an achievement test, the learning motivation test, the perceptions of learning environment test, and the perceived classroom goal structure test were administered. The results indicated that the students of the treatment group significantly outperformed those of the control group in the achievement test. There was a significant treatment-aptitude interaction effect in the scores of the attention subcategory of the learning motivation. In the perceptions of learning environment, the score of the treatment group was significantly higher than the control group in the cohesiveness subcategory, whereas the score of the treatment group was significantly lower than their counterpart in the competitiveness subcategory. It was also found that the score of the treatment group was significantly higher than the control group in the performance subcategory of the perceived classroom goal structure.

• Journal of Gifted/Talented Education
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• v.19 no.2
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• pp.381-404
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• 2009

The purpose of the study was to find out the usefulness of teachers' recommendation in selecting gifted students. For the study 87 teachers teaching 4th grade students from 20 elementary schools in the area of Incheon, 103 gifted students who were recommended by teacher, and 65 gifted students who were not recommended by teacher participated. To measure their cognitive ability, Raven intelligence test, creative problem solving test in science, and TTCT were used. In addition, learning methods, motives for achievement, faith in academic ability, problem solving tendency, and assignment preferences were assessed to find out their affective qualities. The results were as follows. First, the students who were recommended by teachers were highly advanced in both cognitive and affective aspects related to giftedness compared to non recommended students. Second, there were no significant differences both in the cognitive and affective aspects among the students recommended by teachers whether they passed the second step(test for giftedness) and the third step(test for academic aptitude) or not. Third, the discriminant analysis showed $70{\sim}80$ percent accuracy on teacher recommendation in identifying gifted students. The implication of the study related to teacher recommendation and future direction on identification of gifted students were discussed in depth.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.199-205
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• 2005

Physicochemical quality characteristics of seed mashes were investigated for development of new creative breadmaking in bakery. Aridity of seed mashes fermented with Koji, lactic acid bacteria, and baker's yeast was slightly lower than those fermented with Koji and yeast. ${\alpha}-Amylase$, saccharifying amylase, and acidic protease activities of seed mash composed of water (560 mL) and Koji (400 g) were 0.26 SKB, 36 SP, and 645 HUT/g, respectively. Reducing sugar content of seed mash made with Koji increased up to 13.04% after 36 hr fermentation, then decreased drastically thereafter, whereas that of seed mashes made with Koji, yeast, and lactic acid bacteria increased up to 6.5% at 6 hr, decreased to 1 to 2.5% at 12 hr, and remained less than 0.7% after 18 hr fermentation. Total organic acid contents were 10.4-12.25mg/mL. Flavor compounds including ethyl acetate, ethyl caprylate, isoamyl acetate, and p-vinyl guaiacol were detected in seed mash fermented with Koji, yeast, and L. brevis. These results show use of seed mash fermented with Koji, S. cerevisiae, and lactic acid bacteria enhances bread flavor.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.206-210
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• 2003

Effects of NaCl concentration (0, 1, 2, and 3%) on the physico-chemical characteristics of dark, firm, dry (DFD) and normal meat batter were examined. Before heating, pH values of DFD and normal meat batter decreased up to 0.23 (DFD) and 0.2 (normal) units, which after heating increased up to $0.16{\sim}0.28$ and $0.17{\sim}0.23$ units, as NaCl concentration increased from 0 to 3%. Cooking loss and diameter reduction of DFD meat batter were lower than those of nomal meat batter and decreased. whereas protein solubilities and emulsion stabilities of DFD and normal meat increased, with increasing NaCl concentration. Protein solubility and emulsion stability of DFD meat were higher than those of nomal meat (p<0.05). Viscosity and hardness of DFD meat batter were higher than those of normal meat batter and increased as NaCl concentration increased from 0 to 3%.

• Korean Journal of Food Science and Technology
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• v.11 no.4
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• pp.232-241
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• 1979

For the effective utilization of the fish resource in coastal regions, an investigation on optimum processing conditions and meat quality textured fish protein concentrate (FPC) was carried out with the fish meat of filefish and sardine. Optimum pH and sodium chloride content of fish meat were 7.5 and 1.0 %, respectively. The most effective soaking conditions were as follows ; soaking time, 30 min ; temperature of ethanol, 5 to $20^{\circ}C$ ; amount of added ethanol, 3 times the weight of the fishmeat paste ; repeated number of soaking in ethanol for filefish and sardine, 2 and 4, respectively. The ethanol remaining is meaty textured FPC could be removed effectively by forced-air drying. Yields of the product to the minced meat weight and the contents of protein lipid in meaty textured from filefish were 21.1, 77.6 and 0.2 % and those from sardine were 24.3, 75.8 and 3.6 %, respectively. Contents of essential amino acids in meaty textured FPC of filefish and sardine were not inferior to those of beef, textured soybean protein and FAO pattern. Beef meat could be substituted with the meaty textured FPC up to 50 % in the processing of typical meat balls and hamburger without any significant loss in its taste, odor and texture.

• Korean Journal of Food Science and Technology
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• v.11 no.1
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• pp.13-17
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• 1979

The physicochemical properties of wheat flours were investigated for hard wheat (Bara and Kameriya varieties), semi-hard wheat (Snisen variety) and soft wheat (Ume variety). There were no sigificant differences in the proximate chemical compositions of the tested wheat fluors; however, the protein contents of them were 12.18 to 8.40 % for the hard wheat flours and 6.81 % for soft wheat flour, and gluten contents were 11.77 to 8.38 % for the hard type flours and 5.53 % for soft flour. The soft wheat flour had higher whiteness, whereas the hard wheat flours showed higher starch damage values and higher flour-water absorption than the soft wheat flour. In farinograph data, the hard wheat flours had better development time, stability and valorimeter value of doughs. There were significant differences in the extensigraph data among the tested flours, i,e, resistance to extention and the area with planimeter of doughs increased with the time and their extensibility decreased. The Bara and Kameriya wheat flours had lower maximum visicosity of amylograph than Suisen and Ume wheat flours.

• Korean Journal of Food Science and Technology
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• v.14 no.4
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• pp.350-354
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• 1982

These studies were conducted to evaluate the milling characteristics of Korean wheat cultivars and breeding lines harvested in 1980 and 1981. The straight-grade flour yield (by Buhler experimental mill) for all tested wheats was in a range of 56 to 73% with a mean value of 65% and the flour ash content averaged 0.44%. Mean milling score for all tested wheats was about 78. Average ash values of wheats harvested in 1980 and 1981 were 665.3 and 683.5, respectively, and flour protein content averaged 10.55% and 10.25%, respectively. There were significant positive correlations between flour yield vs. milling score, ash content vs. ash value and protein content vs. ash value, while there were negative correlation between flour ash vs. milling score, protein content vs. milling score and milling score vs. ash value.

• Korean Journal of Food Science and Technology
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• v.7 no.4
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• pp.187-193
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• 1975

A supplemental effect of Undaria Pinnatifida extract on the composite flour prepared from a blend of wheat, barley, sweet potato, potato, and defatted soybean flours was studied in terms of binding properties, cooking test, and sensory analysis. Dry noodle of the composite flour was made by the conventional method and air dried. Instant noodle was prepared in a hot vegetable oil bath after the noodle was made. The standard was made of wheat flour only. 1. The noodle prepared with composite flour (wheat flour : barley flour, 5 : 5) and Undaria Pinnatifida extract (1 or 2%) showed same results of cooking and sensory tests as well as properties of texture as the standard. 2. The mixture of wheat, barley and defatted soybean flour (10%) had a less efficient binding capacity with Undaria Pinnatifida extract. The binding effect was, however, significantly improved with the wheat and barley flour mixture with either sweet potato or potato flour. 3. The instant noodle prepared with the composite flour (either barley, or sweet potato, or potato was mixed with wheat flour up to 70% separately) and hydroxypropyl methyl cellulose (1% as final) showed the higher oil absorption and the sensory results were the same as the standard. Nevertheless, the binding properties and cooking quality were less efficient.