• Journal of the Korea Society of Computer and Information
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• v.3 no.1
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• pp.47-62
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• 1998

The needs and practical use of multimedia authoring tools in education are increasing. In the paper. we analyze essential elements and the functional features of an authoring tool which may be required for developing multimedia CAI programs. Based on a review of popular authoring tools in the market, GREAT-II, Artware, Authorware professional, ToolBook and IconAuthor, we present the improvement direction of next generation multimedia authoring tools.

• Korean journal of food and cookery science
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• v.14 no.1
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• pp.114-118
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• 1998

In ordo. to develop the natural food preservative agent, freeze dried dandelion (Taraxcum platycarpum) was extracted with several solvents, and antimicrobial activity was investigated. The methanol extract obtained from the dandelion exhibited antimicrobial properties against five strains such as Bacillus subtilis, Escherichia coli, Staphylococcus aureus, Listeria monocytogenes, and Vibrio parahaemolyticus. The methanol extract at the concentration of 2000 $\mu\textrm{g}$/ml completely inhibited the growth of B. subtilis, E. coli, L. monocytogenes and V. parahaemolyticus. Antimicrobial activity of the ethylacetate fraction from the methanol extract of dandelion was the strongest fraction compare to those the other solvent fractions such as n-hexane, chloroform, n-butanol and water. The ethylacetate fraction showed the inhibitory effect at the concentration of 0.5 mg/disc on the growth of the food spoilage microorganisms.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.1-7
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• 1999

The purposes of this study were to analyze the relationship between 12 independent variables and the foodservice productivity in the welfare facilities for the elderly. The results of the study were summarized as follows; 1. 67.2 percentage of surveyed welfare facilities for the elderly were not managed by dietitians, so menu planning, food purchasing, management of eqipment and facilities, sanitary practice, and management of work were administered nonsystematically. 2. From the results of factor analysis of variables related to the affecting productivity, 5 factors were generated and the factors were named ‘foodservice scale’, ‘human resourcs’, ‘use of food’, ‘use of equipment’ and ‘use of document’, and then the relation between the factor variables and productivity was examined by multiple regression anlysis.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.8-15
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• 1999

The purposes of this study were to estimate the work measurement by the work sampling methodology. The results of the study were summarized as follows; The percentage of labor activities based on the analysis of work sampling were as follows; 1) In the A welfare facilities for the elderly, direct work function, indirect work function and delay were 68.28%, 8.73%, 22.99%, respectively. 2) In the B welfare facilities for the elderly, direct work function, indirect work function and delay were 70.04%, 9.42%, 20.54%, respectively.

• Korean journal of food and cookery science
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• v.18 no.3
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• pp.365-371
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• 2002

This study was performed to find the changes in volatile sulfur compounds of garlic under various cooking conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. The results of the study were summarized as follows : Chopped garlic boiled for 30min and 60min had more volatile sulfur compounds than that of fresh garlic, while 2-vinyl-4H-1,3-dithiin decreased by boiling. Whole garlic boiled for 30min and 60min had less volatile sulfur compounds than that of fresh garlic, while allyl methyl trisulfide diallyl trisulfide increased by boiling. Analyzing the change of volatile sulfur compounds under cooking methods, the order that showed more volatile sulfur compounds was as follows : grilling ＞ frying ＞ steaming ＞ boiling > microwave oven cooking > pressure cooking.

• Phonetics and Speech Sciences
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• v.8 no.3
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• pp.79-90
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• 2016

The purpose of this study was to investigate the effects of stuttering severity on articulation rate measured from different types of utterances in preschool children who stutter. Participants were 40 boys who stutter (CWS) and age-matched 10 boys who do not stutter (CWNS). CWS were sub-grouped based on the severity of their stuttering: 15 mild, 13 moderate, and 12 severe. Utterances were categorized as "overall utterance" including all utterances that children spoke and "fluent utterance" which did not contain any disfluencies. Utterances containing abnormal disfluencies were categorized as "SLD utterance" for CWS. The results revealed no significant difference among groups in any type of utterance. There were significant positive correlations in articulation rates between utterance types. Stuttering severity was not a factor for characterizing the articulation rate of each type of utterance. Also, current findings suggest that articulation rate may not predict speech motor control ability in preschool CWS.

• Korean journal of food and cookery science
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• v.19 no.1
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• pp.17-23
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• 2003

This study was performed to find the changes in volatile sulfur compounds of garlic under various storage conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. Analysis on the detected volatile sulfur compound of garlic which is known to have medical effect was performed while storing for two days at room temperature and for 1, 3 and 7 days at 4$^{\circ}C$ and -18$^{\circ}C$, respectively. The results of the study were summarized as follows : Total amount of 7 volatile sulfur compounds was the highest in the sample stored at room temperature for one hour. During the storage of 1, 3 and 7 days at -18$^{\circ}C$, chopped garlic contained more of volatile sulfur compounds than under any other storage conditions and the amounts of 7 volatile sulfur compounds increased gradually during the storage of chopped garlic.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.203-209
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• 2000

This study compared the characteristics of consomme prepared by homeskill(Consomme A) and quantity food production skill(Consomme B) as well as by the main ingredients of Consomme. The highest portion of amino acids in Consomme was arginine, followed by glutamic acid and alanine. In sensory evaluation, Consomme A prepared with chicken meat and Consomme B with mixed beef & chicken were most preferred. This result showed that higher total amino acid content gave better sensory scores. There was a significant correlation between the turbidity of sensory evaluation and the color b value. Turbidity and viscosity of instrumental measurement were also significantly correlated.

• Korean journal of food and cookery science
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• v.17 no.4
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• pp.380-390
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• 2001

Utilization practice of garlic and seasonings in industry foodservice was surveyed by questionnaire. Statistical data analysis was performed with SAS package program in order to have frequencies, means, t-test, ANOVA and Duncan's multiple range test. The results of this study can be summarized as follows; The mean value of Food Processing Index(FPI) score for purchased vegetable and seasonings is 3.5 which indicates the prepreparation is between partially preprepared and completely preprepared. The garlic was mainly purchased from brokers(51.0%), on a daily basis(58.8%) and peeled-form(74.5%). The average purchased amount is 6.66㎏ at a time. The unit price of the garlic makes significant differences(p＜0.05) by the scale and location of foodservice establishments. As for the storage method and Period, in room temperature, no storage(2.1%) and for one day(2.1%) and in refrigeration, for one day(39.6%) and fer three days(18.7%).

• Journal of the Korean Home Economics Association
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• v.24 no.1
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• pp.53-58
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• 1986

In order to study the antioxidative action of the effectient garlic components, peroxidase and superoxide dismutase activity were compared through the in vitro and in vivo experiments. RESULTS : 1. Observing the effects on peroxidase activity of efficient components in vitro, garlic oil, alliin and ethanol fraction showed effective, which was similar to the trend of TBA value, peroxide value and induction time for the first period of lipoperoxide formation in vitro. 2. In vivo experiment with peroxidase activity, the ethanol fraction and garlic oil were effective when intraperitoneally administered as well as orally administered. 3. Considering the superoxide disutase activity in vitro, the garlic oil, alliin and ethanol fraction were effective in efficient components. But non-kaolin fraction inhibited the activity on the contrary. 4. In terms of the efefcts on superoxide dismutase activity in vivo, alliin and garlic oil wee effective in intraperitoneal adminstraton and the ethanol fraction and alliin in oral administration.