• Journal of Elementary Mathematics Education in Korea
• /
• v.20 no.3
• /
• pp.371-391
• /
• 2016

Long division was one of the major issues in math war II started from 1990's in US. In this paper, we investigated this concretely and examined present teaching condition of long division in Korea. Firstly, Long division is not only a mechanical way to get the answer but also a realization of core conception in elementary mathematics. Futhermore it is a connecting link between elementary and middle mathematics education. Secondly, it is needed to use the term 'long division' to provide the concrete teaching guidelines. Thirdly, a minor algorithm, like an 'partial quotient method', is necessary to introduce in order to help understanding long division.

• 대학교육
• /
• s.163
• /
• pp.26-31
• /
• 2010

전주대학교 '궁중약(藥)고추장' (사업단장 신정규)은 지난 2004년 ‘교과과정과 연계된 현장학습을 통한 우수한 실무 인력 양성’을 목적으로 하여 설립된 학교기업이다. '궁중약(藥)고추장'의 주 상품인 약고추장은 전주대학교 전통음식 문화전공에서 우리나라 고조리서에 기록된제법을 바탕으로 현대인이 입맛에 맞게 재현한 고추장으로 학생들과 교수진이 함께 연구를 통해 탄생시킨 우수상품이다.

• Communications of Mathematical Education
• /
• v.28 no.1
• /
• pp.97-130
• /
• 2014

The purpose of the study was to investigate the aspects of analogy of high school student's thinking process revealed in the inquiry activity with synthetic division. The case study method of qualitative research was conducted with two high school 10th grade students. Structure-mapping model(SMM) of Gentner and similarity frames which were proposed by other researchers were utilized to analyze the data. Two students used analogy as a tool and they could discover synthetic division of more than 2 degrees, but they revealed different levels of mathematics discovery depending on the different degree of analogical thinking. Surface similarity in the process of inquiry activity played a vital role in analogical thinking. We asked students to explore and discover analogy based on structure similarity. Analogy based on the systematic approach made it possible to predict upper domain. Analogy based on the procedure similarity induced internalization. We could conclude that analogy has instrumental, heuristic and reflective characteristics.

• Proceedings of the Korean Society of Food and Cookery Science Conference
• /
• 2001.06a
• /
• pp.298-308
• /
• 2001

장류는 콩을 주재료로 하는 우리 나라의 전통적인 발효식품으로서 중요한 조미료로 사용되고 있다. 장의 종류는 우리 고유의 전통식 제법에 의한 재래형과 일본식 또는 중국식 제법에 의한 외래형으로 나눌 수 있는데 간장, 된장, 청국장, 고추장 등이 포함된다. 또한 가정에서 담그는 장류와 산업체에서 다량 제조하는 것으로 나눌 수 있다. 장류는 그 원료, 지방의 기후, 환경 등 기타 요인에 의해 변화를 보이며 제조법이 차이가 나는데 맛은 메주에 의해 좌우된다 우리 나라에서 장류가 산업적으로 생산하기 시작한 것은 일본인의 정치 침투와 더불어 시작되었으며, 해방이후 국군이 창설되면서 수요가 갑자기 증가하였다. 또한 서구화의 영향으로 사회구조가 바뀌고 인구의 도시집중화, 주택구조 변화와 자가 제조 등의 어려움으로 공장제품에 대한 수요가 따라서 증가하였다. 최근에는 장류는 조미료로서의 역할 이외에 영양 강화나 생리활성물질을 함유한 식품으로서 그 가치를 찾을 수 있다. 우선 장류가 어떻게 발전되어 왔으며, 가정에서 담가먹지 않고 시판 중인 제품을 구입하는 경우 어떤 종류의 장이 판매되고 있으며 어느 산업체에서 생산되고 있는지 알아본다. 현재 장류를 상품화하고 또 편의식품화 하려고 할 때 문제점과 장류 산업이 나아가야 할 방향에 대해 소개하고자 한다.

• Journal of Elementary Mathematics Education in Korea
• /
• v.18 no.3
• /
• pp.425-439
• /
• 2014

The concept of a fraction as division is a core idea which serves as a axiom in the process of a extension of the natural number system to rational number system. Also, it has necessary position in elementary mathematics. Nevertheless, the timing and method of the introduction of this concept in Korean elementary math textbooks is not well established. In this thesis, I suggested a solution of a various topics which is related to this problem, that is, transforming improper fraction to mixed number, the usage of quotient as a term, explaining the algorithm of division of fraction, transforming fraction to decimal.

• Journal of the Korean Society of Food Culture
• /
• v.6 no.1
• /
• pp.61-69
• /
• 1991

Brewing method and quality of 10 sample of traditional Dungge-Jang in Kyungsang-Do area were investigated. In order to improve the taste of Dungge-Jang, some amount of boiled bean was added in the Dungge-Jang at early stage of fermentation. The level of amino nitrogen turned out to be low while that of water soluble protein and salt soluble protein was high. Glutamic acid, aspartic acid and proline were the major amino acid in water and salt soluble protein in traditional Dungge-Jang in Kyungsang-Do area. The content of total sugar and free reducing sugar were found to be considerably high, and among the free sugar, glucose was the highest$(2.16{\sim}4.02\;mg/ml)$, followed by maltose and maltotriose. Activities of acid protease and liquefying amylase were $0.13{\sim}1.36$ unit per milliliter and $10.18{\sim}15.19D^{40o}_{30}$ respectively. Result of sensory evaluation showed that the good Dungge-Jang turned out to have well harmonized taste of flavor, sweetness and sourness while the color looked slightly dark and yellow.

• Applied Biological Chemistry
• /
• v.24 no.1
• /
• pp.21-28
• /
• 1981

Brewing method and quality of 15 samples of traditional Kochuzang in Junrabook-do area were investigated. Average combination ratio of glutinous rice: Meju (soybean Koji): red pepper powder was 2 : 0.7 : 1.1. In order to improve the taste of Kochuzang, some amount of natural soysauce was added in the Kochuzang at early stage of fermentation. Average content of sodium chloride was 7.32%; amino nitrogen, 123.3%; total sugar, 31.9%; reducing sugar, 19.4%; ethyl alcohol, 1.13% and the activity of acid protease was 0.07; liquefying amylase, 9.67 and saccharogenic amylase was 15.82. Five samples were selected as excellent Kochuzang through sensory evaluation. These samples were similarly strong in hot and sweet taste with alcoholic flavor, glossy surface and brownish red color.

• 건강소식
• /
• v.34 no.8
• /
• pp.28-31
• /
• 2010

풀밭을 헤집고 기어가는 길은 푸른 자연의 생기를 먹고 자란 뱀처럼 제법 그럴싸하게 구불거리며 숲을 헤치고 지나간다. 서쪽으로 향한 길은 호수를 에돌아 숲으로 들어가더니 모습을 감추었다. 무주 덕유산에서는 이처럼 아름다운 풍경을 배경으로 구름위에서의 산책을 즐길 수 있을 뿐만 아니라 1,000m 평원에 펼쳐진 식탁에서 여름 별미인 도토리묵을 맛보는 즐거움까지 만끽할 수 있다. 그리고 덕유산이 품은 구천동 푸른계곡에 온 몸을 담그면 아이들 웃음소리가 계곡 가득 울려 퍼진다.

• Journal of the Korean Ceramic Society
• /
• v.24 no.5
• /
• pp.461-469
• /
• 1987

Single crystals of Mn-Zn Ferrite were grown by slow cooling method using Na2B4O7 as flux agent. The effects of flux content and cooling rate on the types of crystals, and the relation between supersaturation and growth mechanism were studied. As a result, the types of grown crystals occurred as plate, hopper and octahedral crystals. The occurrence of these crystal types was dependent on flux content. The habit was found to correlate with the growth rate and supersaturation. The lateral growth of a dendritic crystal is related to the twin layer. The growth of crystals from borax melts mainly occurred by the layer-spreading growth following corner and edge nucleation caused by high supersaturation in the melt. Especially, the plate crystals were produced on top of the melts. The hopper and octahedral crystals occurred at lower supersaturation than the plate crystals.

• Journal of the Korean Wood Science and Technology
• /
• v.30 no.2
• /
• pp.134-143
• /
• 2002

According to the result of the experiment, except that Oebal Hanji making, which does not consider the fiber orientation, has a smaller difference between its strength of width and length direction than of Ssangbal Hanii making, there is not a significant difference between Oebal Hanji making and Ssangbal Hanji making. In addition, even though Oebal Hanji making produced indigenous technique is generally felt sturdy because its absolute strength is enhanced by applying fine materials and overlaying several sheets of paper, its relative strength, which is expressed in an index, is not far beyond that of Ssangbal Hanji making Study on the effect of Dochim revealed that Dochim improves remarkably folding endurance and enhances breaking length and the burst strength. Especially, Dochim increase tensile strength. It was also revealed that, indigenous Oebal Hanji making, the higher the number of sheets of paper overlaid is, the higher the tear strength is the increase relatively higher than those of other types of strength. Consequently, Dochim treatment greatly reinforces the imperfect strength of indigenous Hanji. We consider that if we apply Dochim treatment to Ssangbal Hanji making it may bring about abnormal imbalance of strength. We can benefit from the characteristic strength of Oebal Hanji making only when performing paper making and Dochim considering fiber orientation.