• Proceedings of the Korea Society of Mathematical Education Conference
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• 2010.04a
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• pp.179-182
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• 2010

광복이후 우리나라의 역사가 역동적이며 현재도 계속 움직이고 있다면, 수학교육의 역사도 그러할 것이다. 현재의 수학교육은 광복이후 수학교육을 지탱하고 발전시킨 많은 수학교육자들의 노력의 결과라 할 수 있을 것이다. 광복이후 지금까지의 수학교육의 역사 중에서 가장 주목할 만한 일이 수학교육학회의 창립이 될 것이다. 수학교육학회의 창립을 통해, 수학교육의 다양한 연구들, 요구들을 체계적으로 담아낼 수 있었다. 우리나라에서 가장 먼저 창립된 것이 한국수학교육학회이다. 박한식(1993, p.1)에 의하면, '수학교육에 있어서의 세계 각국의 정보를 서로 교환하고, 보급하며, 그리고 수학교육계에 수학교육을 연구하는 분위기를 조성할 필요가 있다고 하는데 인식을 같이 하는 수학교원들이 모여서 한국수학교육회를 만들게 되었고, 창립일을 1962년의 한글날인 10월 9일로 정하였다'고 하였다. 즉 수학교육에 관련된 다양한 연구의 활성화, 수학교육의 세계화를 표방하면서, 한국수학교육학회가 창립되었다. 이때의 창립 주체의 한 분이 박한식 교수였다. 박한식 선생은 창립부터 1992년 8월까지 한국수학교육학회의 회장으로, 우리나라 수학교육계를 이끌어왔다. 본 연구에서는 박한식 선생의 수학교육에 대한 연구논문들을 살펴보고, 이들 중의 몇몇 연구를 분석하여, 수학교육에 대한 박한식 선생의 관점을 살펴볼 것이다

• Proceedings of the Korean Institute of Navigation and Port Research Conference
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• 2022.06a
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• pp.246-248
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• 2022

커피박을 FeCl₃·6H₂O, MgCl₂·6H₂O 및 AlCl₃·6H₂O 용액으로 전처리하여 제조한 커피박 바이오차 복합재 중에서 MgCl₂·6H₂O 용액으로 전처리하여 제조한 바이오차 복합재가 인산염에 대한 가장 큰 제거율을 나타내었다. 커피박 바이오차 복합재의 인산염에 대한 제거율을 높이기 위해서는 FeCl₃·6H₂O 또는 MgCl₂·6H₂O 용액의 농도를 0.5 M 이상에서 커피박을 전처리 하여야 한다.

• Journal of Food Hygiene and Safety
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• v.31 no.5
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• pp.386-392
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• 2016

This study investigated the isoflavone content, total phenol content, antioxidant activities (DPPH radical scavenging and oxygen radical absorbance capacity) and ${\beta}$-glucan content of defatted soybean extracts by bioconversion. Soybean was fermented with Lentinula edodes using submerged liquid fermentation system. Defatted soybean powder prepared by hexane (HDS; hexane defatted soybean) and ethanol (EDS; ethanol defatted soybean). The major components of non-fermented HDS (NFHDS) and EDS (NFEDS) were glucoside, such as daidzin, glycitin and genistin. During the bioconversion processing, isoflavone glucoside converted into aglycone such as daidzein, glycitein and genistein. The highest total isoflavone contents of fermented HDS (FHDS) were $2577.96{\mu}g/mL$, and the lowest total isoflavone contents of NFEDS were $428.27{\mu}g/mL$. The highest total phenol contents of fermented EDS (FEDS) was 42.34 mg GAE/g. DPPH radical scavenging and ORAC value were 31.30 to 59.92% and 247.48 to $786.36{\mu}M\;TE/g$ in non-fermented defatted soybean and fermented soybean, respectively. ${\beta}$-Glucan contents were 0.09 to 0.11% in non-fermented defatted soybean and fermented soybean, respectively. These results indicate that fermented soybean could be used as natural antioxidants for the development of functional foods.

• Proceedings of the Safety Management and Science Conference
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• 2001.05a
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• pp.101-109
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• 2001

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 1999.10a
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• pp.72-72
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• 1999

• Journal of the Korean institute of surface engineering
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• v.18 no.1
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• pp.39-45
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• 1985

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 1998.05a
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• pp.42-42
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• 1998

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1573-1579
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• 2004

This study was conducted to develop intermediate material for new processed food from sweet pumpkin. Osmotic dehydration was carried out as pretreatment before drying. After the sweet pumpkins were pretreated under optimized osmotic dehydration conditions, they were dried by three drying methods (hot air drying, vacuum drying and cold air drying). The moisture contents of dried sweet pumpkin products by osmosis treatment (sucrose) and hot air drying, vacuum drying, and cold air drying were 14.48, 14.09 and 13.87%, respectively. Cold air drying preserved more vitamin C content and showed lower color difference than hot air drying and vacuum drying. As a result of microscopic analysis, cold air dried sweet pumpkin was observed regular tissue, while hot air and vacuum dried sweet pumpkins were observed a cell collapse following the loss of water.

• Journal of Mushroom
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• v.15 no.2
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• pp.88-93
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• 2017

This study was carried out to establish a cultivation technique for increasing the ${\gamma}$-aminobutyric acid (GABA) content in the fruit body of mushrooms by adding processed by-products. For the oyster mushroom 'Heucktari', addition of green tea powder, sea tangle powder, and green tea dregs resulted in very poor primordia formation, fruit body growth, and increased GABA. However, addition of 10% schizandra berry dregs and 1% rice bran to the basal substrate induced 100% and 10% increases, in GABA content in the fruit bodies compared to the control treatment without by-product, respectively. In addition, fruit body growth and primordia formation were greatly increased by these treatments. Therefore, GABA content was increased when the substrate was prepared by mixing an appropriate amount of schizandra berry dregs and rice bran.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.36-39
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• 2000

Pumpkin rice cakes were prepared by different cooking methods and the instrumental analysis and sensory evaluation were performed to measure the quality characteristics and to determine standard perparation methods for pumpkin rice cake. Pumpkin rice cake prepared with the flour of pumpkin and rice sieved together had higher moisture content than others. Hunter's color values were different by cooking methods. In texture profile analysis, hardness, gumminess and chewiness of pumpkin rice cake appeared different by cooking methods. In sensory evaluation, all categories were significantly different at p<0.05. The results showed that pumpkin rice cake prepared with the flour of pumpkin and rice sieved together was preferable in color, taste, moistness, consistency and overall acceptance.