• Journal of Educational Research in Mathematics
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• v.22 no.3
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• pp.429-444
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• 2012

As one of the trials for a systematic approach to mathematics terms which occupies an important place in teaching and learning mathematics, compositions of listed terms in 2011 elementary mathematics curriculum in Korea are discussed in this study. To this end, listed terms are classified in view of three points and looked for their characteristics, from which implications are found out for elementary mathematics teaching and learning First of all classifications into grade-group and domain-specific terms, then into newly coined terms and terms from everyday life, and then into korean terms and chinese character terms and english terms are attempted. Next, terms with a kernel and terms without a kernel are distinguished, and in this process, term-sets are presented. Finally, object terms, operation terms, relationship terms, measure terms, conditions terms, graphics terms, name terms are classified. Based on these results, the following implications for elementary mathematics teaching and learning are suggested. First, it should be considered that many of the listed terms in 2011 curriculum are newly coined and chinese character terms. Second, the interconnections between terms should be considered. Third, a variety of roles and functions of the terms should be considered.

• Journal of the Korean Society of Food Culture
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• v.4 no.4
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• pp.405-410
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• 1989

The sensory quality describing terms of Takju were surveyed by questionair and classified according to the sensory characteristics. The effects of thermal treatment for the pasteurization of Takju on the sensory quality were tested and statistically evaluated. The important sensory quality attributes of Takju were white, gray, and yellow for color, acidic and yeasty for smell, sour, astringent, bitter and sweet for taste and gritty, viscous and carbonated for mouthfeel. The organoleptic properties of grayness, yeasty and cooked smell, astringent and bitter taste and thickness increased, while sourness, sweetness, yellowness, grittiness and carbonated feel decreased by the pasteurization treatments, heating $82^{\circ}C$, $93^{\circ}C$ or $135^{\circ}C$ for 9 seconds. These changes coincided with the overall reductions in the preference scores of pasteurized Takju. The degree of sensory quality deterioration appeared to be affected to some extent by the heating temperature.