• 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.102-102
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• 2003

우리녹차 캔 음료를 미국 현지인에게 수출하고자 디자인과 포장 표기사항을 영어로 인쇄하여 2()02년 8-9월중에 미국 현지인 350명을 대상으로 기호도 조사를 실시하였으며 조사대상자의 성별 및 연령분포는 남자 46.6 %, 여자 53.4 %, 10대 21 %, 20대 45 %, 30대 14 %, 40대 8 %, 50대 12 %이었다. 녹차음료의 포장상태는 전체 응답자 중 85.7 %가 만족하고 있었으며, 포장디자인은 78.8%, 인쇄정도는 84%가 만족하고 있었다. 하지만, 냄새와 향의 경우 57.1 %와 58.1 %로 다른 항목에 비해 기호도가 상대적으로 낮았다. 녹차음료에 대한 종합적인 기호도는 60.6 %가 만족하고 있었지만, 10대의 경우 70.3 %가 만족한다고 하였다. 이상의 결과에서 우리녹차 캔음료를 미국 현지인에게도 수출이 가능함을 알 수 있었다.

• 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.101.1-101
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• 2003

우리 전통식품인 유과를 미국 현지인에게 수출을 위한 기초자료로 활용하고자 2002년 9월에 시카코, 아틀란타, 뉴욕, 샌프란시스코 지역 미국인 350명을 대상으로 디자인과 포장표시사항을 영어로 인쇄한 유과의 기호도 조사를 실시하였다. 조사대상자의 성별분포는 남자 45.8%, 여자 54.2%, 연령분포는 10대 41.6%, 20대 58.4%, 인종분포는 백인이 76.34%, 흑인은 6.49%, 히스페닉인은 6.97%였다. 유과의 포장상태는 전체 응답자중 82.78%는 만족하였으며 포장디자인은 22.0%가 매우 만족하고 54.4%가 만족하는 것으로 나타났고 인쇄는 69.7%이상이 만족하고 있었다. 그러나 냄새의 경우 47.9%, 조직감은 48.5%로 만족정도가 다른 항목에 비해 낮았지만 맛과 함께 평가된 향미의 항목에서는 만족도가 60.9%로 상승하였음을 알 수 있었으며 유과에 대한 전반전인 기호도는 96.8%로 응답자 대부분의 기호에 맞다고 답하였다. 따라서 외국인들의 기호에 맞는 인쇄, 디자인, 포장을 한다면 우리 나라 전통 한과인 유과의 수출을 확대시킴으로서 우리 전통의 식품의 세계화가 가능할 것으로 판단되었다.

• Communications of Mathematical Education
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• v.14
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• pp.43-60
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• 2001

수학적 기호는 수학이라는 특수한 분야에 한정되어 사용되는 언어라고 할 수 있다. Usiskin(1996)은 수학을 쓰고 수학적 의미를 의사 소통하는 데에 기호가 그 수단이 되기 때문에 수학 또한, 수학적 기호로 만들어진 언어라고 말하였다. 그러나, 수학적 언어와 일상 언어사이의 이중성 때문에 언어로써 수학 기호는 학생들을 힘들게 만든다. 교사에게는 의미 있는 기호일지라도 학생들에게는 친숙하지 않을 수 있기 때문에, 많은 학생들이 자신들의 수학적 사고를 표현하거나 개념을 반영하거나 또는 아이디어를 확장하기 위해, 수학을 말하고, 읽고, 이해하고 쓰는 데에 어려움을 겪고 있다. 따라서, 본 연구는 학생들이 기호체계에 능숙해지도록 도와주고, 수학 학습과 문제 해결을 위해 수학 기호 언어가 의미 있고 접근하기 쉬운 의사소통 매체가 되게 하기 위하여 언어적 접근에 의하여 수학적기호의 교수-학습지도 방법에 대하여 살펴보고자 한다.

• Journal for History of Mathematics
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• v.22 no.3
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• pp.45-60
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• 2009

Mathematical thinking can be symbolized by the external signs, and these signs determine in reverse the form of mathematical thinking. Each symbol - a symbol in algebra, a symbol in analysis, and a diagram which verifies syllogism - reflects the diverse characteristic of cogitation in mathematics and perfirms a heuristic function.

• Journal of Korean Library and Information Science Society
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• v.43 no.2
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• pp.273-292
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• 2012

This study unpackes semiotic character of knowledge classification and wants to know how sign structure of classification effects on canon and banned book etc, and by this impact stems from the semoitic structure structurally, discusses coidentity between banned book and internet in social and cultural structure aspect. and proposes way for understanding and interpretation text like mass media using structuralism theory.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.7
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• pp.292-302
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• 2020

The purpose of this study was to investigate the sensory characteristics of 11 noodles from four countries by descriptive analysis and consumer acceptance test. Noodle types were udon, pasta, kalguksu, and plain noodles. Fourteen sensory descriptors were developed to evaluate the sensory characteristics of the noodles. The sensory characteristics of the noodles were sweetness, saltiness, springiness, hardness, chewiness, milk flavor, yeasty odor, milk powder flavor, loose particles, and so on. PCA conducted to visually summarize the sensory characteristics of noodles by consumer preference test revealed that 77.1% of the variance was positively defined by sweet, springiness, cohesiveness, chewiness, and moisture and was negatively defined by hardness, color, and floury taste. Yk_udng_KR, thin_KR showed high scores for attributes of springiness and cohesiveness. Overall consumer acceptance was surveyed. Udng_KR scored the highest for attributes such as gusu. Udng_KR showed the highest springiness and high moisture, taste acceptance, and overall acceptance. Note: Please confirm this word.

• Journal of the Korean Society for information Management
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• v.21 no.4 s.54
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• pp.233-249
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• 2004

Book numbers can be defined as the device for providing a unique self location for each book. They should include main entry which consists of author, title, the date of publication. Now, the university libraries are using eleven different methods on book numbers, in other words, nine eastern methods and two western methods. The aim of this study is to investigate problems that the present book number system has and some concerns that should be taken into account in case of the modification of the book number system and change into a new one. This study is based on the survey in that the librarian gave to 110 university libraries throughout the nation. As a result, the survey indicates that the crucial concerns of the participathing libraries are ineffective book management and the duplication of book numbers. In addition, the survey indicates that the priorities of the libraries is removing duplicated numbers, adhering to the current system, and keeping the same book arrangement system. Therefore, this study suggests the components for the expansion of the book number system and the necessity of standardization of diverse book numbers.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1447-1452
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• 2016

The objective of this study was to develop a healthy Sulgidduk, a kind of rice cake, added with Portulaca oleracea L.. The effects of P. oleracea L. paste (0% 1%, 3%, or 5%) on the quality characteristics of Sulgidduk were evaluated. As the concentration of P. oleracea L. paste increased, pH decreased and acidity increased. The reducing sugar contents (%) increased with the amount of P. oleracea L. paste. The Hunter a and b values of Sulgidduk increased with an increase in P. oleracea L. paste concentration, whereas L value decreased. DPPH radical scavenging activity and SOD like activity of P. oleracea L. Sulgidduk increased with increasing P. oleracea L. paste contents. The sensory results show that overall preference of Sulgidduk with a P. oleracea L paste content of 3% was higher than those of other treatments.

• Korean Journal of Food Science and Technology
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• v.36 no.3
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• pp.410-415
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• 2004

Effects of ginkgo nut powder content on physical and sensory properties, and consumer acceptability of ginkgo nut gruel and cake were examined. In ginkgo nut gruel, greenness and consistency decreased, and sensory color intensity and ginkgo nut flavor increased with increasing ginkgo nut powder content. Consumer acceptability test indicated ginkgo nut powder : rice flour ratio at 4 : 6 had the highest overall and flavor acceptabilities. In ginkgo nut rice cakes, as ginkgo nut powder content increased, greenness, adhesiveness, sensory hardness, and cohesiveness of mass decreased, while sensory color intensity, ginkgo nut flavor, and chalkiness increased. Ginkgo nut cake with ginkgo nut powder : rice flour ratio at 16 : 84 had highest overall acceptability.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.608-614
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• 2015

Four Korean commercial rice wines of diverse sensory properties were hedonically rated by 41 consumers. Each rice wine was paired with the selection from six widely popular compatible foods such as kimchi-jjigae, dotori-muk muchim, tteok-galbi, beoseot-jeongol, satae pyeonyuk, and haemul pajeon, and consumers were asked to rate the ideal match of each pair of four rice wines and six compatible foods by using a structured, 12-cm 'just right' line scale. Hedonic ratings of wines were additionally measured after intake of the food-wine pairs. Flavor matches of rice wines with strong ginseng, medicinal, and earthy flavor (JK) or with intense grain and sweet flavor (HS) were significantly higher compared to wines with fruity (SS) or mild-balanced (BS) flavor. The preference for HS wine, which ideally matched satae pyeonyuk, increased most significantly after intake of satae pyeonyuk, while the SS wine that matched ideally with kimchi jjigae did not show any significant increase in preference after intake of kimchi jjigae. Matching wines with food does not negatively affect the preference for the wine; rather, intake of a wine-food pairing increases the overall preference for rice wine.