• Journal of the Korea Society of Computer and Information
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• v.17 no.10
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• pp.217-226
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• 2012

This study intends to analyse the programming class with visual-basic, scratch and pico-cricket in elementary school. The study analyses cognitive domain by creativity tests and instructional process by student task engagement and the required factor of student's activity-nowadays, a lot of encouragement of learning use-. According to the result, The creativity of groups who use three teaching aid improves, but it hasn't any meaning. according to the student task engagement analysis by instructional process, According to the student task engagement analysis by instructional process, The concentration of group that uses pico-cricket and scratch falls down a little, but The concentration of group that uses visual-basic falls down remarkably. At last, according to the result of the required factor of student's activity, scratch and pico-cricket spend time discussing and programming, but visual-basic spends time correcting coding error. But pico-cricket spends much time preparing teaching aid or checking instrument, so this fact has to reflect when teacher plans his class. Through this fact, scratch and pico-cricket are better than visual basic as effective teaching aid when teacher teaches programming.

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.412-418
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• 2007

The physicochemical properties and mixograph characteristics of soft white winter (SWW) and club wheat, as well as their product potentiality, were investigated. There were no significant differences between the SWW wheat and club wheat regarding their Single Kernel Characterization System (SKCS) properties. The straight-grade flour yield, break flour yield, ash content, and milling score of the SWW wheat were similar to those of the club wheat, and the straight-grade flour yield had a significant positive correlation to the break flour yield (r = 0.805**). The Rapid Visco-Analyzer (RVA) peak viscosity and swelling volume of the SWW wheat flour were very similar to those of the club wheat flour, and there was a significant positive correlation between the RVA peak viscosity and the swelling volume (r = 0.662**). The average mixograph absorption of the SWW wheat was higher than that of the club wheat. The club wheat resulted in a higher cookie diameter than the SWW wheat, but the difference was not significant. The sponge cake volume using the SWW wheat flour was higher than that with the club wheat flour. In addition, there was a significant correlation between the cookie diameter and the sponge cake volume (r = 0.745**).

• Journal of Food Hygiene and Safety
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• v.22 no.2
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• pp.99-104
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• 2007

To defend putrifaction of the processed rice cake from gas-forming yeast during storage and distribution it needed to reduce and remove them. The sanitizers of ethanol and organic acids were applied on Pichia anomala, Candida tropicalis, and isolated yeasts from the putrified cut rice cake. Although growth inhibition effect by the sanitizer of 20% ethanol, 1% acetic acid, or 1% lactic acid respectively were very low, the combined sanitizer of 20% ethanol and 1% acetic acid, or 1% lactic acid showed very high sterilizing effect toward the yeasts. Six log cfu/ml of the yeast was reduced with this combined sanitizers for 30 minutes. In addition, the combined sanitizer heated from 20 to $50^{\circ}C$ had more the increased sterility. Therefore, the sanitizer of the combined ethanol with the acetic acid or the lactic acid for 30 minutes at $50^{\circ}C$ might reduce or sterilize the putrifying yeast at the processed rice cake. The result might be also applied to the effective pre-treatment of many agricultural food stuffs, against yeast, especially unsterilized stuffs, without any hazards from the special sanitizers and nutritional loss from harsh sterilization.

• Korean Journal of Food Science and Technology
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• v.34 no.2
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• pp.194-199
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• 2002

Eight Korean wheat cultivars were milled and evaluated for the properties of white layer cake-making, compared to a commercial soft wheat flour. Milling yields of the Korean wheat cultivars ranged from 62.5 to 71.8%. The protein and ash contents of flours milled from Korean wheat cultivars ranged from 7.70 to 10.58% and 0.51 to 0.71%, respectively. Woorimil, Alchanmil and Olgeurumil flours, having low protein content, showed very weak mixing characteristics. Even though Eunpamil and Geurumil flours showed longer mixing time and higher peak height, they had week dough stability. Slight differences in pH and specific gravity of cake batter were observed among the Korean wheat flours. Cake volume measured by rapeseed displacement was in the range of $837.5{\sim}952.5\;cc$. Alchanmil flour demonstrated the highest specific volume of 2.40, and the other domestic flours symmetrical and uniform than those with the commercial soft wheat flour. Volume of white layer cakes was negatively affected by flour protein content and somewhat associated with crumb softness. Crumb color of cakes prepared with domestic wheat flours was slightly darker and more yellowish. Hardness of fresh cakes prepared with domestic flours ranged from 307.33 to 416.60 $g_f$.

• Korean Journal of Food Science and Technology
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• v.18 no.1
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• pp.31-37
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• 1986

Seven cultivars of hard and soft wheat were evaluated by regression analysis for five bread quality characteristics to determine varietal response to environments. The regression coefficients were used as the measure of adaptability, and determination coefficients were used as the measure of stability by models of Eberhart and Russell. Phenotypic, genotypic and environmental correlation coefficient estimated for 6 characters tested in this experiments. Statistical analyses confirmed the strong influence of environment on five bread quality. A significant positive correlation exists between protein content, sedimentation value, pelshenke value and specific loaf volume. High heritability was found for sedimentation value ($h^2=0.747$), protein content ($h^2=0.557$) and specific loaf volume ($h^2=0.551$).

• Applied Biological Chemistry
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• v.41 no.7
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• pp.527-532
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• 1998

This study was aimed at the development of the rice product by fermentation of saccharified rice solution with Bifidobacterium. To optimize the preparation of saccharified rice solution for Bifidobacterium fermentation, various pretreatment conditions were established. Grinding for 30seconds by an impact mill was more efficient than any other grinding schemes tested. The preheating before gelatinization showed a positive effect for efficient saccharification, and its optimal conditions were at $60^{\circ}C$ for 45 min. The optimum gelatinization conditions were at $100^{\circ}C$ for 40 min. The optimum levels of enzymes for saccharification of rice were 0.135 unit/g rice powder for ${\alpha}-amylase$ and 3.375 unit/g rice powder for glucoamylase, respectively. The physico-chemical properties of the fermented product by a fastidious Bifidobacterium showed a great potential for a functional rice product. However, an improvement on its flavor was required, which might be achieved by the addition of various fruits and vegetables.

• Journal of the Korean Applied Science and Technology
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• v.36 no.3
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• pp.821-829
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• 2019

This study was conducted to evaluate the applicability of the extracts from nipa palm, molokhia, and finger root in functional cosmetics as a natural active ingredient. The extracts were obtained through the processes of heating under reflux with ethanol, filtration, concentration, and freeze-drying. UV absorption and blocking effects of the extracts were examined by using the UV-vis spectrophotometer equipped with an integrating sphere. Antioxidant activity and its stability between the extracts were compared using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. Also, total polyphenol content in the extracts was determined quantitatively using the Folin-Ciocalteu reagent, with gallic acid as the standard. Antibacterial activity of the extracts was investigated by the disc diffusion test against Staphylococcus aureus (gram-positive) and Escherichia coli (gram-negative). Finally, collagenase inhibitor assay was performed to examine the anti-wrinkle effect of the extracts. From the results of this study, the extract of nipa palm showed the potential for use in cosmetics as an antioxidant and anti-wrinkle agent, and the extract of finger root as a sunscreen and antibacterial agent.

• Membrane Journal
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• v.30 no.6
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• pp.443-449
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• 2020

In this study, CO2 separation experiment was performed on a CH4/CO2 mixed gas using a ceramic hollow fiber membrane contactor module (HFMC). In order to fabricate high-durability HFMC, a high-durability hollow fiber membrane was prepared and evaluated. HFMC was fabricated using the prepared hollow fiber membrane, and the experiment used a mixture of CH4/CO2 (30% CO2, CH4 balance) and monoethanolamine (MEA). During HFMC operation, the effect of gas and absorbent pressure on the CO2 removal efficiency was evaluated. The CO2 removal efficiency increased as the gas pressure increased, and the CO2 absorption flux also showed a tendency to increase with the liquid flow rate. In addition, when the CO2 absorption rate was less than 40%, LTS-1, a counter-current form where the absorbent enters from the bottom, has higher CO2 removal performance than LTS-2, a countercurrent form in which the absorbent enters from the top. and when the absorption rate was 40% or higher, LTS-2 had higher performance than LTS-1.

• (The)Korea Educational Review
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• v.23 no.1
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• pp.5-33
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• 2017

The purpose of this study is to analyze leading teachers' opinions on key competencies and subject competencies presented in the 2015 revised national curriculum and to draw implications for competency-based curriculum development and implementation. The research findings show that leading teachers are generally positive about the introduction of key competencies, subject competencies setting and its feasibility and recognize that the key competencies are highly related to the subject competencies of each subject. However, it is judged that the key competencies and subject competencies are not embodied well in every aspect of the curriculum documents. They also recognize that in the practice of competency education, supporting the development of teachers' ability to conduct student-centered classes in a culture that enables voluntary research efforts of the teacher community can be the biggest issue rather than external support such as development of competency-centered textbooks or consulting and supervision. Finally, we propose the need for support and policy that enable voluntary efforts for interdisciplinary cooperation and strengthening teacher capacity rather than developing competency-centered textbooks; specification of competency education in educational content, pedagogical methods and assessment; reconsideration of subject competencies setting; maintaining the relationship between key competency and items that guide educational goals.

• Membrane Journal
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• v.34 no.2
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• pp.146-153
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• 2024

In this experiment, a Ti-based flat hydrogen separation membrane was designed and manufactured. In order to find a Ti-based hydrogen separation membrane of a new composition, the correlation between the physical-chemical properties and hydrogen permeability of various alloys was investigated. Based on this, two types of new alloy films (Ti_14.2Zr_66.4Ni_12.6Cu_6.8 (70 ㎛), Ti_17.3Zr_62.7Ni₂₀ (80 ㎛)) was designed and manufactured. The manufactured flat hydrogen separation membrane was tested for hydrogen permeation using mixed gas (H₂, N₂) and sweep gas (Ar) at 300~500℃ and 1~4 bar. The Ti_14.2Zr_66.4Ni_12.6Cu_6.8 alloy film has a maximum flux of 16.35 mL/cm² min at 500℃ and 4 bar, and the Ti_17.3Zr_62.7Ni₂₀ alloy film has a maximum flux of 10.28 mL/cm² min at 450℃ and 4 bar.