• Journal of vocational education research
• /
• v.37 no.3
• /
• pp.47-63
• /
• 2018

The purpose of this study is to develop the competency model of specialized vocational school teachers as admission officers. Whereas professional admission officers deal with a variety of admission activities in universities, teachers are responsible for admission duties in specialized high schools in Korea. Therefore, it is necessary to identify the core competencies required for teachers responsible for admission duties in specialized high school settings. In order to develop a competency model, factor analysis was completed for the survey results of 191 teachers who teach in specialized vocational high schools in Seoul, Korea. For evaluating validity of the competency model, the responses from those who had high experiences in admission duties and the average teachers were compared. As a result, this study identified a total of 14 competencies in three competency areas. The competencies required for specialized high school teachers include responsibilities for admission officers, ethics for evaluators, communication skills, teamwork, understandings of admissions process for specialized vocational high school, developing evaluation criteria, generating interview questions, increasing interrater reliability, interview skills, simultaneous evaluation of interviewees, quantification of evaluation results, synthesis of evaluation results, and decision making skills.

• Journal of vocational education research
• /
• v.37 no.1
• /
• pp.119-138
• /
• 2018

The purpose of this study was to analyze the factors influencing of separation and the time of separation for middle and old aged self-employed workers. The cox proportional hazards model was used in the first survey of KLoSA, 684 persons who were over 40 years old in 2006, using data up to the 5th period of 2014. The main findings of this study are as follows. First, the average duration of job for middle and old aged self-employed workers in 2005 was 15.5years. Of the total 684 workers, 214(31.3%) person was found to have lost their job during survey period. Second, gender, age at start up, and education level have significant effects on job separation of them. When women, when they were older at start up, when they were graduate the university or higher, increased their risk of leaving their businesses. Third, in the characteristic of their work, the type of job and job satisfaction were found to affect to job desertion. When people are engaged in accommodation and food business rather than agriculture and forestry fishery, when the satisfaction of the work is lower, the risk was high. Based on these conlusions, the following implications are suggested. First, it is necessary to establish a support strategy for female middle-aged and old self-employed and older workers who start their own business after their 60s. Second, it is necessary to support them to enter into various fields by utilizing their own aptitude and experience rather than establishing them in industries with low entry barriers. Third, it is necessary to develop policies to help improve job satisfaction in the working environment. In particular, it is necessary to ensure that high educated self-employed workers are satisfied with various compensations by self-employed.

• Korean Journal of Breeding Science
• /
• v.43 no.1
• /
• pp.62-67
• /
• 2011

This study was carried out to gain basic informations about amylogram, antioxidant activity function and physicochemical properties for kernel of the newly developed waxy corn hybrids. The used materials were produced in 2008 and cultivated at breeding farm of CNU in 2009. From amylogram analysis, peak and minimum viscosity of the used hybrids were appeared in CNU08H-71 and CNU08H-69 hybrid, respectively. DPPH free radical scavenging effect marked as election donating ability was highly appeared in CNU08H-15 and CNU08H-69 hybrid, while CNU08H-h102 hybrid was the lowest. Hardness of kernel was highly appeared in CNU08H-35 hybrid, and chewiness and gumminess were also the highest in this hybrid, but those of CNU08H-h105 hybrid were the lowest. In these facts, we confirmed that the used hybrids were very different among traits related to amylogram, functions and table qualities. Accordingly, development of the new waxy corn hybrid will be profitable to select and develop as a crossing combination including many excellent traits.

• Food Engineering Progress
• /
• v.14 no.4
• /
• pp.322-327
• /
• 2010

Wheat is widely used in food industry because of its low price, convenience, protein-rich resource, easy processibility, and so on. However, people who have wheat-gluten allergy need gluten-free products. Especially, gluten-free products are desirable to early childhood even though they may or may not be sensitive to wheat-gluten. As the alternative of wheat flour, recently, rice flour is gaining popularity. Hence, we developed the puffed rice snack for the baby. In order to prepare for rice extrudate, 1 kg rice flour, 450 g water, and 6 g salt were mixed together and then steamed for 1 hr. The rice extrudate was shredded into pieces (0.5 cm${\times}$0.5 cm) and dried up to 4.5% moisture content. The dried rice shreds were puffed at $257^{\circ}C$ in a puffing machine. The puffed rice snack was oval-shaped having thickness of 0.5 cm, white in color with brown flakes. Appearance and texture of the puffed rice snacks were evaluated by the measurement of the texture, isothermal water absorption, expansion, and the color. Puffed rice was more porous, because rice increased up to about two times larger than its original volume. Texture of the rice puffing snack was suitable for early childhood. Rice puffing snack showed potentials including soft, low-allergenic, and easily digestible properties. It is concluded that rice puffing snack has potential in the food markets for early childhood.

• Journal of the Korea Convergence Society
• /
• v.10 no.3
• /
• pp.373-382
• /
• 2019

This study was performed to investigate the effects of creative teaching technique(CTT) on critical thinking disposition(CTD), problem solving process(PSP), and self-leadership(SL) in 5 majors of first to third grades in a college nursing department. CTT was developed to promote memory and practical ability. The study was conducted from August 1 to December 31 in 2017, and the survey was performed before and after applying the CTT. As a result, there was no difference in CTD, PSP, and SL in the first graders whom applied various teaching techniques to one subject. But CTD was 6.8point(p<0.001), PSP was 7.5~7.9point(p<0.001) and SL was 2.9~3.3point(p<0.001) improved in the second and third grades whom applied similar teaching techniques in two subjects. In order to improve the students' core competency, it is more effective for students to apply one or two methods repeatedly in several subjects than to apply various methods to one subject. Since the CTT was more effective in the group that selected the major depending on aptitude and interest, it is necessary to develop various teaching and learning strategies to enhance the interest in nursing major.

• Asia-Pacific Journal of Business Venturing and Entrepreneurship
• /
• v.14 no.4
• /
• pp.133-142
• /
• 2019

The purpose of this study was to verify whether the entrepreneurial capacity indicator utilized by the pre - founder can predict the start-up's performances in advance. The questionnaire for this study was measured at a single point in food, clothing, cosmetics, and coffee industries, which account for more than 50% of self-employment in korean economy. A total of 1,600 questionnaires were distributed and retrieved. And the final results were obtained through regression analysis. The empirical results show that the entrepreneurial capability index was related to the entrepreneurial performances. In particular, job satisfaction was found to be significant, but some significant results were found in the detailed indicators of financial aspect, and the significance was confirmed in terms of the necessity of further research among the entrepreneurial competency indicators composed of single indicators. From the policy point of view, it was suggested that entrepreneurial capability index can be a good tool to increase the entrepreneurial performance of the entrepreneur. In particular, it was confirmed that personal characteristics, entrepreneurial knowledge, entrepreneurial execution capacity, and external environment items were closely related to job satisfaction among measured competency indicators. Self-employed businesses, such as cosmetics and food, ware based on their own know-how and technology, and therefore, they were more likely to be influenced by their ability to run and business environment than others.

• Korean Journal of Food Science and Technology
• /
• v.51 no.2
• /
• pp.127-132
• /
• 2019

This study investigated the quality of Jeungpyun based on variety, milling method and fermentation time. Rice flour (wet-milled Samkwang and dry-milled Seolgaeng) was used for these experiments. The expansion ratios of wet-milled Samkwang and dry-milled Seolgaeng after 6 h of fermentation showed similar values of 160.66 and 159.52%, respectively, while the specific volume was found to be 1.12 mL/g for both. Hardness values of 475.57 g in dry-milled Seolgaeng and 550.40 g in wet-milled Samkwang were determined to be the lowest values after 6 h of fermentation. Numerous pores were found in wet-milled Samkwang, whereas large-sized pores were found in dry-milled Seolgaeng. Thus, these results show no significant difference between the quality of Jeungpyun produced using dry-milled Seolgaeng or wet-milled Samkwang rice flours. However, dry- milled Seolgaeng without the wet-milled process is considered more suitable for Jeungpyun production.

• Journal of vocational education research
• /
• v.37 no.1
• /
• pp.139-156
• /
• 2018

This study analyzed the aspect of occupational contents shown in total 24 types of Technology & Home Economics (1). (2) textbooks for middle school in accordance with the 2009 revised curriculum. Analyzing the type of occupation shown in textbooks based on the Korean Standard Classification of Occupations(hierarchical classification), the frequency(ratio), and the aspect of occupational contents in each unit of textbooks and each data type, this study provided basic data to be able to understand diverse aspects of occupational contents. In the results of study, in case of Technology & Home Economics textbooks for middle school, the large area of 'home life' presented occupational contents in the relatively high ratio than the 'world of technology' while the frequency(ratio) of occupational contents was very much different in each publisher, large area, and unit. The occupation name presented in textbooks provided very limited information in the level of 5.27% of occupations presented in the Korea Dictionary of Occupations. Especially, providing occupational information concentrated in professionals & relevant practiceans in the type of the Korean Standard Classification of Occupations(hierarchical classification), it was limited to provide opportunities to learn the diversity related to occupation. Based on such results of study, on top of introducing diverse occupational contents to make students cherish all the occupations, it would be also necessary to seek for institutional measures related to textbook development/career education, so that they could explore career by considering their aptitude and interest.

• Journal of Life Science
• /
• v.28 no.11
• /
• pp.1285-1289
• /
• 2018

Soybean [Glycine max (L.) Merr.] seed is an important dietary source of protein, oil, carbohydrates, isoflavones, and other nutrients for humans and animals. But, antinutritional factors in the raw mature soybean are exist. Kunitz trypsin inhibitor (KTI) protein and stachyose are main antinutritional factors in soybean seed. The genetic removal of the antinutritional factors will improve the nutritional value of soybean seed. The objective of this research was to breed a new yellow soybean strains (rs2rs2titi genotype) with the traits of lacking of KTI protein and low content of stachyose. Breeding population was developed from the cross of "Jinyangkong" and 15G1 parents. Presence or absence of KTI protein was detected based on Western Blot technique. Content of stachyose in mature seed was detected by HPLC. Total four new strains (603-1, 603-2, 625, and 694) with KTI protein free and low content of stachyose were selected. Four strains (603-1, 603-2, 625, and 694) have yellow seed coat and hilum. Plant height of 603-1 strain was 65 cm and 100-seed weight was 29.2 g. Plant height of 603-2 strain was 66 cm and 100-seed weight was 26.2 g. Plant height of 625 strain was 64 cm and 100-seed weight was 27.1 g. Content of stachyose for four new strains was 3.0~3.50 g/kg. Four strains selected in this research will be used to improve new yellow soybean cultivar with KTI protein free, and low content of stachyose.

• Korean Journal of Food Science and Technology
• /
• v.50 no.6
• /
• pp.587-593
• /
• 2018

This study was carried out to investigate the effect of roasted rice bran (RRB) on the rheological properties of bread dough. According to farinograph analysis, the consistency of the control sample was greatest. There were no significant differences in water absorption (p<0.05). Lower values of development time, stability, and time to breakdown, which were affected, by the addition of RRB, were observed for RRB-containing dough samples, compared to the control dough sample. Addition of RRB significantly increased the mixing tolerance index (MTI). According to rheofermentometer analysis, the values of H'm, $T^{\prime}_1$, and retention volume decreased with increase in the amount of RRB added. According to the rapid visco analyzer (RVA) analysis, peak viscosity, holding strength, and setback values were greater in the control than in the RRB-containing samples. The addition of RRB to the flour influenced rheological properties like fermentation volume and acidity. The total acidity increased with the increase in the amount of RRB added. The present study has indicated that there was no significant difference between the rheological properties of the control and 5% RRB-containing dough samples. Therefore, the addition of 5% RRB could be an effective way to produce functional flour bread without affecting its desirable physical properties.