• Proceedings of the Korean Society of Crop Science Conference
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• 2019.04a
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• pp.183-183
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• 2019

• Journal of the Korean Society of Earth Science Education
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• v.14 no.2
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• pp.112-122
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• 2021

The goal of this study is to explore ways to restructure Convergence Elective Courses in science in preparation for the high school credit system, ahead of the 2022 revised science curriculum. This study started from the problem that the 2015 revised science curriculum has not guaranteed science subject choice for students with non-science/engineering career aptitudes. To this end, a survey was conducted by randomly sampling high schools across the country. A total of 1,738 students responded to the questionnaire of 3 science elective courses such as Science History, Life & Science, Convergence Science. In addition, in-depth interviews with 12 science teachers were conducted to examine the field operation of these three courses, which will be classified and revised as Convergence Elective subjects in the 2022 revised curriculum. According to the results of the study, high school students perceive these three courses as science literacy courses, and find these difficult to learn due to lack of personal interest, and difficulties in content itself. The reason students choose these three courses is mainly because they have aptitude for science, or these courses have connection with their desired career path. Teachers explained that students mainly choose Life & Science, and both teachers and students avoid Science History because the course content is difficult. Based on the research results, we suggested ways to restructure Convergence Electives for the 2022 revised curriculum including developing convergence electives composed of interdisciplinary convergence core concepts with high content accessibility, developing convergence electives with core concepts related to AI or advanced science, developing module-based courses, and supporting professional development of teachers who will teach interdisciplinary convergence electives.

• Korean Journal of Food Science and Technology
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• v.28 no.4
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• pp.668-672
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• 1996

Four low fat ground beef groups containing 10% fat plus 0, 5, 10 and 20% additional cooked old rice and a control ground beef containing 30% fat were prepared. Various sensory characteristics and instrumental textures were measured in order to determine the acceptability of low fat ground beef and to find out the most appropriate level of addition of cooked old rice as a fat replacer. Ground beef containg 10% fat had higher flavor and firmness scores than any other ground beef groups. Ground beef with 10% fat plus 5% cooked old rice had higher flavor, particle size, firmness and overall acceptability scores but lower juiciness and tenderness scores than ground beef with higher amount of cooked old rice (10 and 20%) and ground beef with 30% fat. Ground beef containing 10% fat plus 10 and 20% cooked old rice had higher juiciness, tenderness, particle size and overall acceptability scores but lower flavor and firmness scores than any other ground beef groups. Ground beef with 30% fat had higher flavor, juiciness, tenderness and firmness scores but lower particle size and overall acceptability scores. Conclusively, ground beef with the fat content reduced to 10% plus 5 or 10% additional cooked old rice as fat replacer still possessed the desirable sensory and instrumental texture properties.

• Journal of the Korean Wood Science and Technology
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• v.32 no.2
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• pp.26-32
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• 2004

Chemical compositions and chemical structure of lignin and alkali cooking condition and fiber length of red pepper were investigated and compared to those of woods. The chemical compositions of red pepper were higher component of extraction than that of wood. The contents of carbon and hydrogen of Klason lignin in red pepper were similar to that of pine and birch wood. On the other hand, the contents of oxygen and nitrogen of Klason lignin in the red pepper were higher than that of wood. The result of nitrobenzene oxidation shows that Klason lignin of red pepper was similar to lignin of softwood. The best alkali cooking condition of red pepper was 0.2%-anthraquinone, active alkali of 20% and liquor ratio of 1:7. The fiber length of red pepper was about 0.47 mm. Therefore, the red pepper fiber will be able to use special purpose of short fiber.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1823-1829
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• 2012

Rice noodles are popular worldwide; however, no standard procedure is available for screening the potential for rice flour to make good quality noodles. This study reports two standard laboratory-scale procedures for preparing flat (sheet type) and extruded noodles. Eight rice cultivars were examined and the cooking loss and tensile strength of cooked noodles were determined. It was relatively easy to control the amount of water added to extruded noodles, whereas flat noodles were very sensitive to the amount of water used. Sheet formation was determined based on the amount of moisture content during preparation, and the Chenmaai cultivar was found to be most appropriate for both noodles making procedures and cooking and textural properties. Finally, good noodle making cultivar such as Chenmaai was less likely to be affected by the milling method.

• Journal of The Korean Association For Science Education
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• v.26 no.4
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• pp.559-567
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• 2006

The purposes of this study were to investigate and compare the perception of students, their parents, and their teachers about students' scientific talent and interest, and to analyze if there is a difference among the perceptions of the three groups by students' gender. For the research, 592 Korean elementary and middle school students, their parents (N=592), and their teachers were sampled and investigated their perceptions, with the questionnaire for students, parents, and teachers developed by the authors and validated by science education experts group. The research results are; (1) in total, the perception scores of parents and teachers are higher than that of students' perception, and the average score of each group decreases by grade in every group; (2) among the students and parents groups, average perception score of male students' talents and interest was higher than that of female students, while teachers perceive averagely that there is no difference in students talents and interest by gender.

• Journal of The Korean Association For Science Education
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• v.38 no.6
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• pp.781-792
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• 2018

In modern society, as technology develops and industry diversifies, students can choose from a variety of career paths. Since science, technology, engineering, and mathematics require a longer education and experience than other fields, it is important to design science education policies based on the competencies required for science, technology, engineering, and mathematics (STEM) occupations. This study explores the definition of science and technology manpower and STEM occupations and identifies core competencies of STEM occupations using standard job information operated and maintained by the US Department of Labor ($O^*NET$). We specially analyzed ratings of the importance of skills (35 ratings), knowledge (33 ratings), and work activities (41 ratings) conducting descriptive analysis and principal component analysis (PCA). As a result, core competencies of STEM occupations consist of STEM problem-solving competency, Management competency, Technical competency, Social service competency, Teaching competency, Design competency, Bio-chemistry competency, and Public service competency, which accounts for 70% of the total variance. This study can be a reference for setting the curriculum and educational goals in secondary and college education by showing the diversity of science and technology occupations and the competencies required for STEM occupations.

• Journal of Gifted/Talented Education
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• v.21 no.4
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• pp.927-943
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• 2011

What are the critical factors in deciding future career to the gifted and talented students? The present study started with this question, and was to develop a career decision-making scale for scientifically gifted undergraduates. For this, literatures related to the scientifically gifted/talent and scientists' career decision-making were reviewed and examined in depth. Based on the review of the related literature, the developed scale of career decision-making was comprised of 26 items in 6 factors, such as individual aptitude & self-realization, economic aspect, work & leisure, familial influence, parents/teachers' recommendation, and experience of science activity during the school days. For the preliminary exploratory factor analysis, 153 undergraduate students who were majoring in natural sciences and engineer participated in the study. For the confirmatory factor analysis, 264 undergraduates who were awarded the presidential scholarships and 93 undergraduates who completed a university-affiliated gifted education center participated. The results of the study are as follows. The fit of measurement model was found to be $x^{2}$=645.157 (df=279, p=.00), TLI=.924, CFI= .935, RMSEA=.061, indicating most of fit indexes were acceptable. Cronbach's ${\alpha}$ in each sub-factor was quite high, .82 for individual aptitude & self-realization, .94 for economic aspect, .84 for work and leisure, .88 for familial influence, .79 for patents/ teachers' recommendation, and .79 for experience of science activity during the school days. The results of the study were discussed whether the developed scale could be used as a valid and reliable tool for measuring career decision-making factors of the scientifically gifted undergraduates in our country.

• Korean Journal of Food Science and Technology
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• v.20 no.6
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• pp.890-894
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• 1988

The baking quality of flours produced from Dark Northern Spring(DNS). Hard Red Winter(HRW) and Australian Standard White(ASW) were examined. To improve the baking quality of HRW and ASW, oxidants such as dehydroascorbic acid(DHA) and potassium bromate$(KBrO_3)$ were added. The protein content of HRW was about 3% higher than that of ASW but the specific volume of the baked gluten extracted from HRW and ASW were nearly same. By addition of DHA 100ppm and $KBrO_3$ 50ppm as oxidants to HRW and ASW, the farinogram's stability was strengthened and departure time, time to breakdown were extended. The specific volume of the bread based on HRW was very small but it was improved significantly by addition of oxidants. According to the quality scoring of bread, the breads based on DNS, HRW and ASW were 93, 72 and 75, respectively. The baking quality of HRW was improved by DHA and $KBrO_3$ but not much in ASW.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.12 no.1
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• pp.7-11
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• 1979

This study was attempted to establish the basic data for evaluating the processing suitability of Cynthia roretzi which is one of the most tasty sea foods in Korea. The results are as follows: The moisture content was increased from November to January. From this period to March, moisture was decreased and increased again from April. Protein content was high from August to November and lipid content was relatively high from June to February. From March to May the content of glycogen was 7.3 to 7.5 percent. From this period to February glycogen was decreased rapidly. By the results of condition index and chemical composition of Cynthia roretzi, the suitable harvest season as raw materials for processing seems to be from March to June.