• Journal of the Korean Society of Food Culture
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• v.5 no.1
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• pp.59-75
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• 1990

The tzeam is the one of steaming cook that boiled the main material of poultry. meat and the sub-material of vegetables. It is always setted on the main-table in above seven chup ban sang and also kyoja sang. In this thesis, according to the kinds of tzeam in the main material of poultry, meat was to analysis reference frequency to them the materials, the measuring unit of materials, the terms of cooking and kitchen utensil by 47 books published in Korea from 1420 to 1987. 1. It was 37 kinds of tzeam in the main material of poultry, meat. 2. Materials were classified into the main-material, sub-materials, seasioning and decorations. 3. There were 43 kinds of measuring units, of them 18 kinds were for volume, 12 kinds were for quantity, 4 kinds were for length and the rest measuring units were 9 kinds. 4. There were 26 kinds of kitchen utensil for cooking. They were mainly used a hab 1 rice ball with lids, and castles (cast iron castle). 5. There were 27 kinds of cooking terms. The terms of them, 11 kinds were for heating methods, 16 terms of them were for the cutting process.

• Journal of Korea Entertainment Industry Association
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• v.13 no.2
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• pp.123-132
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• 2019

This paper analyzes the performances of actor Song Kang-Ho in the background of interdisciplinary and integrated film acting, using performance rather than acting as a general term. If the act is a concept limited to acting training or acting skills, performance is a broad concept that includes expressions, movements, and emotions. The performance on the screen can be explained in the context of film and can be extended to the social attitude of acting. In addition, I used the term screen in terms of representation rather than film referring to medium. Song Kang-Ho expressed the performances of various characters in more than 30 films. Although his facial expressions, gestures, and voices suitable for individual characters in various genres are represented in various ways, personality inherent in the actor Song Kang-Ho integrates persona with character. What drives it is the social attitude of screen performance. As a sign, acting is an ideological construct and foregrounds a character who describes a certain social and historical moment. Song Gang-Ho as actor, persona and character, who asserts the popularity, speaks to society and makes discourse. His comic performance is always confronting the tragedy of life, his face is the spirit of the times, and it expands into social meaning. The face of the close-up does not laugh at all, the gesture symbolized by the curved rear view is exaggerated disorderedly and disturbingly, and the voice using dialect accent does not follow the standard of the vocal.

• Journal of the Korean Society for information Management
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• v.40 no.2
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• pp.157-182
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• 2023

This study analyzed the structure and utilization of subject headings in the National Library of Korea Subject Headings List (NLSH) based on an analysis of subject headings assigned to 1,218,867 national bibliographies from 2003 to 2022. The findings of the study are as follows: Firstly, among all subject headings in the NLSH, there were 257,103 preferred terms, accounting for 50.2% of the total terms. Foreign language terms constituted 33% (169,466), while non-preferred terms comprised 12% (61,442). Among the preferred terms, 57,312 subject headings were used, accounting for 22.3%. However, it was observed that 54.7% (31,351) of these subject headings were assigned less than 5 times, indicating that only a small number of subject headings were frequently utilized. Secondly, the frequency of relationship indicators appeared in the order of RT, BT, and NT. The NLSH consisted of 12,602 top-level subject headings and 143,704 lowest-level subject headings, with a maximum depth of 17 levels. Thirdly, on average, 1.72 subject headings were assigned per bibliographic record. The number of subject headings assigned and the depth of the hierarchy increased for materials with more specific contents. Recent bibliographic records have been assigned more subject headings and deeper into the hierarchy of the NLSH. It was also found that the number of subject headings assigned per bibliography varied depending on the main class of KDC. Based on the findings, it is recommended to evaluate the coverage of terms in the NLSH, reorganize hierarchical relationships and depth of subject headings, and enhance the development of subdivisions within the NLSH.

• Communications for Statistical Applications and Methods
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• v.15 no.2
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• pp.245-254
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• 2008

According to the $7^{th}$ reform of high school education curriculum, contents on probability and statistics in mathematics of high school curriculum have been expanded compared to the previous curriculum. Thus if the curriculum contains the contents to achieve the goals for probability and statistics, more efficient education on statistics is expected to meet the needs of information age. In this thesis, we studied through network analysis if contents on probability and statistics in mathematics of high school curriculum are composed to achieve the goals. We reviewed contents on probability and statistics in mathematics of the $7^{th}$ reform of high school curriculum whether they are conformed the purpose and direction of the reform or not. As a result, the concept of probability distribution and statistical estimation with a random variable was described clearly. But, census and sample survey were not connected with other items. In a part, there were expressional mistakes.

• Journal of the Korean Society for Library and Information Science
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• v.47 no.1
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• pp.15-37
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• 2013

The purpose of this study is to develop a faceted classification that enables the conceptualization and the organization of Korean food information. 23,470 terms were collected, categorized, and analyzed from the table of contents in 776 monographs and directory headings in portal sites related to Korean food. In order to develop the Korean food classification, common properties were analyzed in the process of categorizing terms. Then basic facets and subfacets were defined and assigned, and hierarchies among facets and concepts, citation orders, and notations were decided. As a result, the classification scheme consisted of 16 basic facets and 85 subfacets. The citation order of facets was proposed in order of Personality facet (kinds of dishes), Matter facet (materials, cooking utensils/equipment/containers, and nutrients), Energy facet (cooking processes and techniques, eating sense, type of cooking, table services, and agents of cooking), Space facet (countries/ethnic groups/geography, and eating places), Time facet (situation/purposes, season, time of meals, periods, and ages). The result of this study will be used for organizing, searching, retrieving, and providing Korean food information effectively around the world. Also, it will provide a foundation for developing subject-oriented classification using facet analysis in other disciplines.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.366-371
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• 2016

This study was carried out to evaluate the feasibility of using domestic wheat flour as ingredient of pizza dough by examining the physicochemical and sensory properties of the dough. Five pizza dough samples were prepared with different ratio of domestic and imported wheat flour. Significant differences were observed in crude protein content, crude ash content, and color of the pizza dough samples; however, no significant difference was found in mechanically measured rheology. A sensory evaluation based on 23 descriptive attributes indicated significant differences between pizza dough made from domestic wheat flour and that made from imported wheat flour for springiness and softness of the surface, roughness, and chewiness (p<0.05). Principal component analysis showed that the greater amount of Korean wheat flour in the dough resulted in different values from negative to positive ends of principal component 1 (37.4%).

• Archives of design research
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• v.14
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• pp.283-294
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• 1996

This study is one of the many tnals which would prove the need of linguistic approach to the process of making and evaluating design. Also, this study is a suggestion that a concept of metonymy should be applied to the field of desIgn. In ord"r to proceed above thesis, this study, begins with emploY1Og an linguistIc eye isual language, in the fIeld of design. Secondly, the method of exitence and the positive meaning of metonymy wIll be ecplained in the relation to the post-structural and post-modern thinking structure. ThIS IS because through the use of metonymy, people can express theIr concern about particularity and individuality whIch Modernist universality skept over. Finally, this sudy proves the validity of employing the concept of metomyny 10 the field of post-modern design by analizing actual examples.ples.

• School Mathematics
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• v.11 no.3
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• pp.431-462
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• 2009

Introduction of logarithm in mathematics textbook in the 7th national curriculum of mathematics is the inverse of exponent. This introduction is happened that students don't know the necessity for learning logarithm and the meaning of logarithm. Students also have solved many problems of logarithm by rote. Therefore, we try to present teaching unit for the logarithm according to the historico-genetic principle. We developed the learning-teaching module of unit for the logarithm according to historico-genetic principle, especially reinvention for real contexts based RME. Loaming-teaching module is carried out as the performance assessment. As a results, We find out that this module helps students understand concepts of logarithm meaningfully Also, mathematical errors of logarithm is revised after the application of learning-teaching module.

• Journal of Elementary Mathematics Education in Korea
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• v.21 no.4
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• pp.643-662
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• 2017

The first appearance of the equations in elementary school mathematics is in the expression of the equal sign in the addition sentences without its definition. Most elementary school students have operational understanding of the equal sign in equations. Moreover, students' opportunities to have a clear concept of the properties of operations are limited because they are used implicitly in the textbooks. Based on this fact, it has been argued that it is necessary to introduce the properties of operations explicitly in terms of specific numbers and to deal with various types of equations for understanding a relational meaning of the equal sign. In this study, we use equations to represent the implicit properties of operations and the relational meaning of the equal sign in elementary school mathematics with respect to students' level of understanding. In addition, we give some explicit examples which show how to apply them to make efficient computations.

• 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.