• Communications of Mathematical Education
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• v.18 no.1 s.18
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• pp.111-121
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• 2004

본 발표는 사칙연산과 약수와의 관계, 그리고 소인수 분해와 약수와의 관계를 통한 약수와 공약수, 최대 공약수를 구하는 방법과 약수의 범위 등에 대해서 내용 연구를 하였다. 또한 교차연결고리가 부족한 부분에 스키마식 수업 모델을 제시하여 수학의 연계성과 위계성을 강조함으로써 학생들로 하여금 수학의 구조를 파악하게 하여 수학에 대한 흥미와 필요성을 알게 하고자 한다.

• Proceedings of the KSEEG Conference
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• 1999.04a
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• pp.3-3
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• 1999

• Journal of the Korean Chemical Society
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• v.44 no.3
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• pp.220-228
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• 2000

This study deals with the water qualities of Dalgi mineral spring in Cheongsong district.Water samples which were taken from upper, middle and bottorn spring sites were tested for twenty eight important water quality items including minerals, essential and/or toxic trace elements, and the analytical items to affect the taste of mineral water, seasonally from May 1999 to February 2000 The results obtained wereas follows:Each spring site showed much difference in major items. Bottom spring water showed higher value of Mg and Na than others. Middle spring water showed the highest value in all of the items except Mg and Na. The concentration of Hardness, Fe and Mn in mineral water were over than the normal standard for drinking water, but these items are not specified for the mineral water. As, Cd, $Cr^{6+}$ and Hg were not found and Pb was found ln trace level. All of the items proved nearly constant during the four seasons except water temperature. The contribution of mineral water to the nutrition of human was calculated in order to investigate the health effect of drinking water on the bases of Required Daily Allowance,one liter of water drinking and the mineral concentration of the bottom spring. The percentage of consumable minerals of Ca, Mg, Na, K, Mn,Zn and Fe were 35.05,36.43,5.88∼10.63,0.19∼0.57,21.86∼43.72,0.65, and 95.l respectively. This means Dalgl mineral water is pIenty of iron mineral. The K and O indexes of mineraI water appeared to be good for healthy and delicious water.

• 건강소식
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• v.28 no.10 s.311
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• pp.36-37
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• 2004

경북 청송의 주왕산은 그리 높지 않지만 거대한 암벽이 병풍처럼 둘러선 산세 때문에 험한 산으로 분류되고 했다. 그 험한 산세 때문에 예부터 석병산, 대둔산 등 여러 이름으로 불리기도 했다. 맑은 물이 흐르는 폭포와 함께 달기약수, 주산저수지 등 다양한 볼거리가 있는 곳으로 유명하다.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2000.11a
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• pp.221-224
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• 2000

• Journal of Elementary Mathematics Education in Korea
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• v.7 no.1
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• pp.45-64
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• 2003

This study analyzes divisor and multiple in elementary school mathematics textbooks published according to the first to the 7th curriculum, in a view point of the didactic transposition theory. In the first and second textbooks, the divisor and the multiple are taught in the chapter whose subject is on the calculations of the fractions. In the third and fourth textbooks, divisor and multiple became an independent chapter but instructed with the concept of set theory. In the fifth, the sixth, and the seventh textbooks, not only divisor multiple was educated as an independent chapter but also began to be instructed without any conjunction with set theory or a fractions. Especially, in the seventh textbook, the understanding through activities of students itself are strongly emphasized. The analysis on the each curriculum periods shows that the divisor and the multiple and the reduction of a fractions to the lowest terms and to a common denominator are treated at the same period. Learning activity elements are increase steadily as the textbooks and the mathematical systems are revised. The following conclusion can be deduced based on the textbook analysis and discussion for each curriculum periods. First, loaming instruction method also developed systematically with time. Second, teaching method of the divisor and multiple has been sophisticated during the 1st to 7th curriculum textbooks. And the variation of the teaching sequences of the divisor and multiple is identified. Third, we must present concrete models in real life and construct textbooks for students to abstract the concepts by themselves. Fourth, it is necessary to develop some didactics for students' contextualization and personalization of the greatest common divisor and least common multiple. Fifth, the 7th curriculum textbooks emphasize inquiries in real life which teaming activities by the student himself or herself.

• Journal of the Speleological Society of Korea
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• v.9 no.10
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• pp.20-26
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• 1984

본 조사는 이기동씨의 의뢰에 의해 1984년 8월 7일에 걸쳐 전라북도 진안군 성수면 좌포리 양화마을에 존재한 냉천 약수 풍혈을 조사할 기회를 갖었다. 조사대원은 최무웅교수외 학생5명 (이인규, 유건수, 허웅, 신혜성, 김동범)으로 구성되었다. 조사 방법은 실지 탐험 및 지질 지형 관측에 의했다. (중략)

• Journal of Preventive Medicine and Public Health
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• v.19 no.2 s.20
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• pp.273-280
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• 1986

'Medicinal water' have been used for the treatment of disease and the promotion of health. To study the quality and health effect of 'medicinal water', the eleven springs located near Taegu City during the period of March 27-February 17, 1986 were tested for biological and physiochemical examination and were checked for sanitary environment around the spring. Among them three springs (27.3%) had a good sanitary equipments and only one was negative for biological examination. Three 'medicinal warer' were accepted as potable by physicochemical examination. According to above findings, all of the 'medicinal water' sampled from the springs located near Taegu City were not potable by this sanitary survey adopted Drinking Water Standard in Korea. Kachang and Youngchum 'medicinal water' were more contaminated by heavy metals and bacteria than those of other springs. To solve the problem of contamination by heavy metals that originated from uncertain sources, we should search for the sources of water contamination, remove it completely and also support the environmental equipments and management system in protection of safe 'medicinal water' supply.

• The Korean Journal of Food And Nutrition
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• v.25 no.4
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• pp.820-826
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• 2012

This is a basic study of Cheong-song mineral water, which has high contents of Ca and Mg for making noodles as well as for general cooking. The test results of the noodles manufactured and cooked with mineral water were compared to those manufactured and cooked with distilled water and tap water. Noodles manufactured with mineral water showed higher values than others in the cooked weight, volume, water absorption ability, turbidity, lightness (L) and redness (a) on the minus scale. This means that we can manufacture cooked noodles that have high weight, high volume, high water absorption ability and high lightness (L) along with a slight green color with Cheong-song mineral water. Cooked noodles manufactured with mineral water showed significant differences in the cooked weight and volume compared to those manufactured with distilled water. Also, cooked noodles manufactured with mineral water showed significant differences in moisture absorption, turbidity, lightness (L), redness (a) and yellowness (b) compared to those manufactured with distilled water and tap water. Commercial noodles cooked in mineral water showed significant differences in the cooked weight and redness (a) compared to those cooked in distilled water and tap water. Further, commercial noodles cooked in mineral water showed significant differences in weight, volume and brightness (L) compared to those cooked in distilled water.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.253-259
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• 1998

Minerals of spring water in 47 sites of Chonnam were analyzed. Samples were collected 2 times, autumn and winter. The mineral concentrations (mean value) at maximum distribution rate were Ca 3.9, K 0.78, Na 7.4, Mg 0.7, Si 9.4, Ba 0.004, Ni 0.007, F 0.16, Cl 4.9, $SO_4$ 1.5, Fe 0.001, Zn 0.002 ppm, respectively. In case of Na, K, Ca, Mg, Si, Cl, Ba and Ni, the correlation coefficient was positive (p<0.05). K and O values were used as the indexes of healthy and delicious water. The K and O indexes of spring water which appeared to be good for health and deliciousness were 6.3 and 5.2, respectively. 98% of spring water in Chonnam appeared to be good for health and deliciousness.