• Title/Summary/Keyword: 기능장

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The Study on the Process of Public discussion about the On-line civic Social Movement (온라인 시민 사회운동의 공론화 과정에 관한 탐색적 연구: 안티닉스 운동 게시판 분석을 중심으로)

  • Chung, Jae-Chorl
    • Korean journal of communication and information
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    • v.33
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    • pp.253-285
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    • 2006

  • This study focuses on the on-line civic social movement which is based on the individual dimension. This kind of on-line social movement is organized voluntarily by the citizens who have the common concerns about issues and problems raised in the net. In the context, this paper analyzes what is the characteristics of discourse formed in the process of public discussion concerned about the anti-Nix movement. And, this study also analyzed who was processed the anti-Nix movement through which steps and what kinds of way in the case of anti-nix movement. Based on the research results, the anti-Nix movement is led by the organizer of the movement and the active participants of it. This study also found out that the various movement strategies of the site organizer were the major reasons of the success of anti-Nix movement. This study also found out that the discussion board of anti-Nix movement is close to the function and role of traditional public sphere rather than those of the swearwords and libels.

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A Study of 2nd Test Improvement Methods for Master Craftsman using Poll (설문조사를 통한 기능장 2차검정방법 개선방안 연구)

  • Kang, C.S.;Baek, J.G.;Park, J.H.
    • Proceedings of the KAIS Fall Conference
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    • 2011.05b
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    • pp.562-565
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    • 2011

  • 본 논문에서는 기능장 2차 실기검정방법에 대한 개선을 하기 위해 전문가들을 통해 사전설문조사를 하여 기준을 마련하였고, 2차 설문조사는 응시자, 예비응시자, 취득자, 전문가들을 대상으로 실시하였다. 그 결과 2차검정방법 개선에 대한 필요성은 3.65점이상으로 필요에 가까운 의견을 주었고, 면접추가에 대한 의견도 사전설문조사에서 나온 의견(3.83점)에는 3.72점이상으로 만족에 가까운 의견을 제시하였다. 사전설문조사에서 나온 결과와 같은 결과를 얻은 종목은 28 종목 중 17종목으로 61%이었다. 면접이 추가된 종목은 2종목, 다른 형태를 가진 종목은 6종목, 새로운 검정방법으로 분류된 종목은 2종목이었다.

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Physical Characteristics and Changes in Functional Components of Gochujang with Different Amounts of Sweet Persimmon Powder (단감 분말의 첨가비율을 달리한 고추장의 물리적 특성 및 기능성 성분 변화)

  • Hwang, Su-Jung;Kim, Jeong-Yeon;Eun, Jong-Bang
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.40 no.12
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    • pp.1668-1674
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    • 2011

  • We investigated the physical characteristics and changes in the functional components of red pepper paste, or gochujang, during fermentation at $20^{\circ}C$ for 90 days with different amounts of sweet persimmon powder. The viscosity of the paste decreased a little with increasing fermentation time. There was no significant difference (p<0.05) in all the treatments during fermentation. The L value, a value, and b value showed a tendency to gradually decrease with increasing fermentation time. And the samples with sweet persimmon powder showed a lower values compared to the control during fermentation. The phenolic compound content of the paste with sweet persimmon powder ranged from 13.72 mg% to 16.13 mg% at an early stage of fermentation, showing a significantly higher value (p<0.05) when increasing the amount of the powder. The content was in the range of 13.72~16.09 mg% on the 90th day in the final stage of fermentation, showing no significant difference (p<0.05) compared to those content at an initial stage of fermentation. The carotenoid content showed significantly higher values (p<0.05) when increasing the amount of sweet persimmon powder. In conclusion, sweet persimmon powder in the red pepper paste would gives a more functional effect which could be from bioactive components, such as phenolic compounds and carotenoids. But, it did not positively affect the color of the red pepper paste.

  • https://doi.org/10.3746/jkfn.2011.40.12.1668 인용 PDF KSCI