• 과학과기술
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• 제33권3호통권370호
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• pp.25-27
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• 2000

과학기술에 대한 일반지식을 모르는 것은 무식꾼이 되는 것이고 때로는 생활의 불편과 불이익을 받을 수도 있다. 국가 경제를 성장시키고 문화와 삶의 질을 향상시키기 위해선 과학기술의 객체들 즉 연구자, 대학, 사회, 국가의 변화가 절실하며 이 객체들이 유형재 이상의 가치가 있는 무형재의 정보기술을 육성하고 응용해 새로운 기술을 창출하는데 총력을 기울여야 하겠다.

• 가족자원경영과 정책
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• 제22권4호
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• pp.75-87
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• 2018

The purpose of this study is to identify the intention of one-person households' selection in the university students. The survey was analyzed with factor analysis, reliability, cross tabulation analysis, t-value, and regression analysis with SPSS version. 18.0. The total of 237 male and female university students participated in the survey. The results were summarized as follows. First, there were significant differences between male and female students in the important factors, problems and reasons when selection of the one-person households in the future, and the perception of one-person households. Second, gender, perception of one-person households, the importance of self-improvement, housing expenses, and family rite had significant effects on the intention of one-person households' selection. The result of the study can be used as basic data for social discussion about one-person households.

• 디지털콘텐츠학회 논문지
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• 제18권6호
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• pp.1067-1078
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• 2017

기존의 중국 유학생의 대학생활에 대한 연구는 한국에 재학 중인 중국유학생을 대상으로 설문 조사를 하였지만, 중국 유학생들은 한국 대학에 대하여 소속감과 대학에 대한 선입견을 가지고 있어서 객관성이 심히 우려된다. 이에 본 논문은 중국의 일반인을 대상으로 설문조사를 실시하여 유학생 유치와 관련한 매체탐색을 수행하였다. 외국인 유학생 모두가 한국어에 능숙한 것은 아니다. 심지어 한국어 교육원에서 1년 이상의 교육을 이수하거나 한국어능력시험(TOPIK) 고급을 합격한 학생들조차, 일상생활에서 말하기와 학위를 취득하기에 어려움을 겪고 있었다. 본 연구결과에 의하면, 국내 대학들은 외국학생 유치를 위해서, 한국어능력이 부족한 외국인 유학생이 한국에서의 문화적응과 정보습득이 능숙하게 할 때까지, 그들의 모국어로 유학생활에 필요한 학업정보나 일상정보를 얻을 수 있도록 다국어가 지원되는 콘텐츠 서비스를 준비하는 것이 바람직하다.

• 한국데이타베이스학회:학술대회논문집
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• 한국데이타베이스학회 1999년도 국제컨퍼런스 디지털컨텐츠 활용을 통한 지식경영의 확산
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• pp.203-209
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• 1999

새로운 밀레니움의 도래를 앞둔 지금의 세계의 특성을 가장 단적으로 표현하는 말은 "변화"일 것이다. 컴퓨터와 텔레커뮤니케이션으로 대변되는 현대사회 첨단 정보통신공학의 눈부신 발전은 실제로 우리 생활에 엄청난 변화를 가져오고 있다. 컴퓨터의 정보처리 능력강화 및 처리용량의 대량화와 신속화, 디지털 정보 송ㆍ수신, 인터넷 같은 국제 정보망을 활용한 정보교류의 활성화, 다양한 매체들의 통합화와 다기능화 등은 정치ㆍ경제적으로 세계화 및 개방화를 가속화시키고 있으며 사회ㆍ문화적으로도 열린사회, 평생학습사회, 세계문화의 창출 등 기존과는 전혀 다른 새로운 형태로의 변화 가능성을 제시하고 있는 것이다. (중략)

• 한국도서관정보학회지
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• 제46권4호
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• pp.511-527
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• 2015

본 연구는 기존의 ServQual 평가모델을 기초로 대학 캠퍼스에 적용가능한 CampusQual 평가모델을 개발하여 중국 칭화대학교에 재학 중인 한국 학생을 대상으로 교내 학습, 정보활용과 대학생활 등에 적응도 조사를 수행하였다. 이 평가모델에는 인구통계학적 변인, 학습과 정보활용, 교내생활적응, 시설환경, 사회교류관계, 관련된 학교제도와 규정을 포함하는 총 5개 분야 30개의 변인들에 대한 설문문항을 포함하고 있다. 만족도, 요구도, 적응도로 구분되는 평가결과는 CampusQual 평가모델에서 제시한 수식으로 계산하였다. 평가결과를 기반으로 한국 유학생이 칭화대학교에서 학업과 생활을 보다 원활하게 수행해 나가는데 필요한 새로운 캠퍼스 서비스 방안을 제시한다.

• 한국식생활문화학회지
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• 제23권1호
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• pp.121-129
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• 2008

To produce buckwheat sprouts, buckwheats were germinated at $23{\pm}2^{\circ}C$ up to 8 days in total darkness. In proximate analysis, moisture content increased from 13.87% of buckwheat groats to 93.75% of buckwheat sprouts on the 8th day of germination. On dry weight basis, lipid and ash contents increased like as protein content increased from 13.45% to 21.82% while carbohydrate content decreased due to enzyme hydrolysis. Amino acids were rich in glutamic acid, aspartic acids, and lysine, and also the ratio of the essential amino acids to total amino acids increased from 26.84% to 36.84%. Vitamin C did not exist in buckwheat groats but its content has continued to increase as far as 99.56 mg/100 g buckwheat sprouts. Rutin continued to increase by HPLC analysis from 4.71 mg/100 g buckwheat groats to 1,524 mg/100 g buckwheat sprouts. In analysis of organic acids, oxalic, maleic, and citric acids were commonly found in buckwheat sprouts. Fagopyrin was found almost none in buckwheat sprouts. In conclusion, the conversion of buckwheat seeds into sprouts through germination in darkness results in physically different final product with nutritional changes such as higher content of rutin, generation of vitamin C, abundance of the essential amino acids, and the existence of fagopyrin on very little.

• 한국식생활문화학회지
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• 제25권1호
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• pp.76-81
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• 2010

This study was conducted to evaluate the influence of Lactobacillus bulgaricus and/or Sterptococcus thermophilus on the fermentation of yoghurt containing 5% (w/v) buckwheat sprouts. The results revealed that after 12 hours of fermentation the appropriate pH, titratable acidity and number of viable cells were attained. At that time, the rutin content of the buckwheat sprout-added yoghurt prepared by the mixed culture method was not changed, but the quercetin content increased greatly. Conversely, the rutin content of yoghurt that only contained Streptococcus thermophilus was decreased while the quercetin content was increased. The total phenol contents as well as the DPPH radical scavenging activities of both the mixed culture and Streptococcus thermophilus yoghurt did not differ significantly. Taken together, the results revealed that the use of a mixed culture of Lactobacillus bulgaricus and Streptococcus thermophilus during the preparation of buchwheat sprout-added yoghurt was desirable due to the decrease in pH and increase in titratable acidity and viable cells that occurred after 12 hr of fermentation. Moreover, phytochemicals in buckwheat sprouts such as rutin, quercetin and phenol compounds were comparatively increased during fermentation and influenced the antioxidant activity in buckwheat sprout-added yoghurt.

• 한국식생활문화학회지
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• 제25권2호
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• pp.216-224
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• 2010

This study was conducted to aid in the development of the optimal recipe for chocolate with fermented and aged garlic extract (Allium sativum var. pekinense). We added garlic extract in order to increase the nutritional value of the chocolate. The optimal sensory composite recipe was determined, following Central Composites for chocolate with different levels of fermented and aged garlic extract (A) and cream (B), while analysis was performed by Response Surface Methodology, from the date that the sensory evaluation was performed. Ten experimental recipes, including 2 reference points in the composition, were selected. The compositional and functional properties were measured, and physical and sensory values were applied to the mathematical models. Perturbation plots showed the influence of each ingredient on the final product. Measurements showed significant values in lightness, sweetness, pH, hardness and cohesiveness, while sensory measurements showed significant values in color, texture, sourness, bitterness and overall quality. The optimum formulations were calculated by numerical and graphical methods, as being 34.61g fermented and aged garlic extract and 72.68g cream for each 200g chocolate. As well it was revealed that the aptitude of chocolate was more influenced by fermented garlic extract than it was by cream.

• 한국식생활문화학회지
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• 제24권3호
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• pp.321-330
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• 2009

This study was conducted to develop a recipe for a nutritional cookie containing chungkukjang powder that had a composition of ingredients and a texture that resulted in a high preference by all age groups. Wheat flour was partially substituted with chungkukjang powder to reduce its content. Response surface methodology was then used to analyze the measured results, which showed 16 experimental points including 2 replicates for chungkukjang powder, butter and sugar. The compositional and functional properties were then measured, after which these values were applied to a mathematical model. A canonical form and perturbation plot revealed the influence of each ingredient on the final mixture. The results of the sensory evaluation showed significant values with respect to color (p<0.01), texture (p<0.05) and overall quality (p<0.05). Taken together, the results of this study indicated that the optimal ratio was 26.57 g of chungkukjang powder, and 82.08 g of butter for every 52.36 g of sugar. The physical and chemical sensory measurements were then evaluated by a t-test, and the results revealed significant differences in the flavor of the optimized cookie when compared to the control cookie.

• 한국식생활문화학회지
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• 제21권3호
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• pp.344-350
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• 2006

The study aims to examine whether regular leisure activity of the elderly with active and passive types has a beneficial effect to enhance their health condition. The elderly subjects of 164 (82 of elderly who do active leisure and 82 of elderly who do passive leisure) aged over 60 years in Suwon area were employed. Survey questionnaires were administered to investigate general characteristics, life style, and health status along with anthropometric measurement. From the findings, the elderly who do active leisure were highly educated and better in living status. The elderly who do passive leisure showed higher drinking and smoking rates as well as higher obesity and overweight rates in comparison to the other counterpart. Furthermore, the elderly who do passive leisure were poor in health status. 'Painful knee and eye', 'lower back pain', and 'fatigue' were the most prevalent among subjective symptoms of the elderly. In conclusion, the elderly with active leisure activity seemed to have better life style and maintain good health status. Therefore, it is critically important to establish the health program combined with various leisure activity for the seniors to promote and energize the later years of life.