• The Korean Journal of Ecology
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• v.26 no.1
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• pp.39-47
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• 2003

The leaf aqueous extracts from five gymnosperms plant were investigated for allelopathy with five Hibiscus syriacus varieties. The leaf aqueous extract of Pinus rigida had the highest total phenolic compound of 2.21mg/L, whereas the soil under Pinus koraiensis canopy had the highest total phenolic compound of 1.38mg/L. Fourteen phenolic compounds were isolated from five gymnosperm plants by HPLC. Among them, phenolic compounds were the highest in P. rigida (320.56 g/mg) with the primary compound 5-sulfosalicylic acid (312.55 g/mg). The correlation between leaf total phenolic compound and pH was not significant, while the total phenolic compound of the leaf extract changed soil pH. The relative seed germination of H. syriacus varieties showed 25% was threshold concentration. The germination rates of varieties were similar to the control group or showed slight stimulation to treatment of P. koraiensis extract. H. syriacus Cambanha was similar to the control group or showed stimulation in all treated groups. H. syriacus Seohohyang showed stimulation in both root and shoot growth compared to the control group. In other varieties except Seohohyang, shoot growth was similar to the control group, while root growth was stimulated in all treated groups. The extracts of tested gymnosperms showed significantly more stimulation to transplanted Seohohyang seedlings, whereas others were similar to control or inhibited in the greenhouse. The dry weight of Seohohyang was greater in all treated groups than the control group, while other varieties were inhibited. All gymnosperm extracts stimulated the chlorophyll contents of Seohohyang and H. syriacus Koyoro but other varieties were not significantly affected. Accordingly, it is suggested that Seohohyang seems the most desirable when planted within these five gymnosperms.

• Journal of the Korean Institute of Landscape Architecture
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• v.47 no.1
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• pp.57-75
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• 2019

Soundscapes have the potential to help people experience the historical background and cultural traditions by the scenery of a local area and to be used as a cultural and tourism resource. This concept was first explained in detail by M. Schafer and has been developed as a new way of experiencing landscapes using various senses. This research studied the soundscape of Kyodong Island, the so-called "Island of Peace" and designed new cultural acoustic content for education and tourism. Kyodong Island is located right below the Northern Limit Line and the whole island is in the Civilian Controlled Area. The political and economic status of the island has been changed dynamically by the Korean War and the division of the country. These days, the island needs to realize the vision of the "Island of Peace" in a more creative way using local resources, including its "cold war landscape" and the natural scenery of the region. This research applied the concept of a soundscape to document the island, and to reproduce it in an artistic way. A workshop was conducted to learn concepts and techniques of soundscapes with a sound artist. Listening, recording, conducting interviews, and literature research was used to study the soundscape of the island. After that, this research reconstructed the soundscape of the island through a soundscape composition. The main theme of the composition story was the "Hope and Wish for the Harmony and Peace" to show the vision of the "Island of Peace". The initial sub-theme for the introduction part was "First Encounter with Kyodong Island" arranging the representative soundscape, which could be the first impression of the region. The second sub-theme was "War and Tension" using several soundscapes as a metaphor for the tragedy of the Korean War. The third sub-theme was "Everyday Life of Kyodong Island" which described the energy of the present day, after the wounds of the war have healed. The final sub-theme was "Harmony and Peace" using traditional music and keynote sounds of the region as a reminder of the peaceful past, before the war. The recording files were documented as two types of sound maps. One was a two-dimensional map to show the soundscapes from one point of view, and the other used the online application called "Sound Around You". The final artwork was displayed at an exhibition and uploaded on YouTube to be shared publicly. Through this project, we discovered the potential of soundscapes as a medium to preserve the history and local identity, as well as presenting a new vision. The artwork will be exhibited at historically and culturally meaningful places on the Island to utilize the underused places as local tourist attractions and educational resources.

• Journal of Food Hygiene and Safety
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• v.28 no.1
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• pp.69-74
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• 2013

This study has been performed for 150 days from February 1 - June 31, 2012 aiming at analyzing biologically hazardous factors in order to develop HACCP system for the vinegared pickle radishes. A process chart was prepared as shown on Fig. 1 by referring to manufacturing process of manufacturer of general vinegared pickle radishes regarding process of raw agricultural products of vinegared pickle radishes, used water, warehousing of additives and packing material, storage, careful selection, washing, peeling off, cutting, sorting out, stuffing (filling), internal packing, metal detection, external packing, storage and consignment (delivery). As a result of measuring Coliform group, Staphylococcus aureus, Salmonella spp., Bacillus cereus, Listeria Monocytogenes, E. coli O157:H7, Clostridium perfringens, Yeast and Mold before and after washing raw radishes, Bacillus cereus was $5.00{\times}10$ CFU/g before washing but it was not detected after washing and Yeast and Mold was $3.80{\times}10^2$ CFU/g before washing but it was reduced to 10 CFU/g after washing and other pathogenic bacteria was not detected. As a result of testing microorganism variation depending on pH (2-5) of seasoning fluid (condiment), pH 3-4 was determined as pH of seasoning fluid as all the bacteria was not detected in pH3-4. As a result of testing air-borne bacteria (number of general bacteria, colon bacillus, fungus) depending on each workplace, number of microorganism of internal packing room, seasoning fluid processing room, washing room and storage room was detected to be 10 CFU/Plate, 2 CFU/Plate, 60 CFU/Plate and 20 CFU/Plate, respectively. As a result of testing palm condition of workers, as number of general bacteria and colon bacillus was represented to be high as 346 $CFU/Cm^2$ and 23 $CFU/Cm^2$, respectively, an education and training for individual sanitation control was considered to be required. As a result of inspecting surface pollution level of manufacturing facility and devices, colon bacillus was not detected in all the specimen but general bacteria was most dominantly detected in PP Packing machine and Siuping machine (PE Bulk) as $4.2{\times}10^3CFU/Cm^2$, $2.6{\times}10^3CFU/Cm^2$, respectively. As a result of analyzing above hazardous factors, processing process of seasoning fluid where pathogenic bacteria may be prevented, reduced or removed is required to be controlled by CCP-B (Biological) and threshold level (critical control point) was set at pH 3-4. Therefore, it is considered that thorough HACCP control plan including control criteria (point) of seasoning fluid processing process, countermeasures in case of its deviation, its verification method, education/training and record control would be required.

• Journal of The Korean Association For Science Education
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• v.36 no.1
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• pp.15-28
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• 2016

The purpose of this study is to investigate the changes of students' modeling ability in terms of 'meta-modeling knowledge' and 'modeling practice' through co-construction of scientific model. Co-construction of scientific model instructions about astronomy were given to 41 middle-school students. The students were given a before and after instruction modeling ability tests. The results show that students' 'meta-modeling knowledge' has changed into a more scientifically advanced thinking about models and modeling after the instruction. Students were able to be aware that 'they could express their thoughts using models', 'many models could be used to explain a single phenomena' and 'scientific models may change' through co-construction modeling process. The change in the 'modeling practice' of the students was divided into four cases (the level improving, the level lowering, the high-level maintaining, the low-level maintaining) depending on the change of pre-posttest levels. The modeling practice level of most students has improved through the instruction. These changes were influenced by co-construction process that provides opportunities to compete and compare their models to other models. Meanwhile, the modeling practice level of few students has lowered or maintained low level. Science score of these students at school was relatively high and they thought that the goal of learning is to get a higher score in exams by finding the correct answer. This means that students who were kept well under traditional instruction may feel harder to adapt to co-construction of scientific model instruction, which focuses more on the process of constructing knowledge based on evidences.

• Journal of Nutrition and Health
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• v.39 no.7
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• pp.699-706
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• 2006

This study was carried out to know the food preferences of college students in Seoul. The subject was 403 students (197 males and 206 females), using questionnaires during June 2004. Regarding preference of the staple foods, it was shown that both male and female students had the highest preferences for boiled rice, chicken porridge, naengmyon, boiled rice with assorted meat and vegetable mixtures, and Kimchi with fried rice but the lowest preferences for boiled rice mixed with beans and sesame porridge (p<0,05). Male students preferred boiled rice, boiled rice mixed with beans, boiled rice mixed with millet, boiled rice mixed with barley, rice porridge, abalone porridge, pine nut porridge, red-bean porridge, pumpkin porridge, vegetable porridge, sesame porridge, ramyon, noodles with assorted vegetable mixtures, udong noodles, noodles with black-bean sauce, chinese-style hotchpotch noodle with vegetables and seafood, blackish bean sauce with rice, curry with rice, omelette rice and lice cake and dumpling soup more than female students (p<0.05). For the preference of snacks, honeyed rice-cake was preferred the most by both of them and male students had higher preferences for cake made from glutinous rice and songpyon than female students (p<0.05). Male students liked strawberry and pear and female students liked strawberry the most. Preferences for apple. pear, banana, persimmon, and musk melon were higher in male students than female students (p<0.05).

• Journal of The Korean Association For Science Education
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• v.38 no.4
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• pp.467-480
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• 2018

This study aims to investigate how flipped learning-based socioscientific issue instruction (FL-SSI instruction) affected middle school students' key competencies and character development. Traditional classrooms are constrained in terms of time and resources for exploring the issues and making decision on SSI. To address these concerns, we designed and implemented an SSI instruction adopting flipped learning. Seventy-three 8th graders participated in an SSI program on four topics for over 12 class periods. Two questionnaires were used as a main data source to measure students' key competencies and character development before and after the SSI instruction. In addition, student responses and shared experience from focus group interviews after the instruction were collected and analyzed. The results indicate that the students significantly improved their key competencies and experienced character development after the SSI instruction. The students presented statistically significant improvement in the key competencies (i.e., collaboration, information and technology, critical thinking and problem-solving, and communication skills) and in two out of three factors in character and values as global citizens (social and moral compassion, and socio-scientific accountability). Interview data supports the quantitative results indicating that SSI instruction with a flipped learning strategy provided students in-depth and rich learning opportunities. The students responded that watching web-based videos prior to class enabled them to deeply understand the issue and actively engage in discussion and debate once class began. Furthermore, the resulting gains in available class time deriving from a flipped learning approach allowed the students to examine the issue from diverse perspectives.

• Journal of Fisheries and Marine Sciences Education
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• v.18 no.3
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• pp.209-217
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• 2006

In this study, chemical compositions of Helice tridens tientsinensis(Htt, sea crab) and changes of chemical compositions in fermented sea crab tested according to different storage days(10, 16, 20, 25, 29, 55, 61, 67). The average amount of chemical compositions in raw Htt, it contains 77.12% of moisture, 1.96% of ash, 18.93% of crude protein, 0.26% of crude lipid. During storage time the amount of moisture and crude protein decreased, but crude lipid and ash increased. The amount of volatile basic nitrogen in Htt showed 6.56 mg/100g. The fermented sea crab in brine stored at the temperature of $5^{\circ}C$ showed 23.72 mg/100g of freshness even after 55 days. It showed first stage of decomposition(31.69 mg/100g) after 61 days. it is most efficient to store fermented sea crab at a low temperature. The amount of free amino acid composition in fresh Htt, was measured as follow ;arginine(1140.88 mg/100g), alanine(311.26 mg/100g), prorine(214.63 mg/100g), serine(113.56 mg/100g), taurine(90.80 mg/100g). The amount of amino acid in fermented sea crab increased as the storage days increased. Fatty acid contents in fresh Htt showed the largest amount of erucic acid (27.39 area%) and pentadecenoic acid (19.44 area%), oleic acid (17.68 area%), palmitic acid (11.00 area%), stearic acid (6.89 area%), and elaidic acid (6.15 area%) in order. In fermented sea crab, a small change was noticed in quantity, but the obvious increased composions were palmitoleic and heneicosanoic acid etc.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.7
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• pp.945-954
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• 2006

The purpose of this study is to present basic data for an improvement of school foodservice by indentifying students' preference level for school meal menu and assessing students' nutrition intake. The subjects participated in this study were 544 high school students on 1st grade served by self-operated school foodservice in Daegu. The frequency analysis, t-test analysis, and correlation analysis were carried out for the data analysis using SPSS 12.0 program. Based on the results toward students' preference and serving frequency, the most frequently offered food was soup sorts and then followed by the categories of boiled rice, kimchi, broiled food and hard-boiled food. Boiled rice, rice with assorted vegetables, mandu soup, salad and braised beef rib were highly preferred to the students. Male students scored higher preference to the menu related with meats than female students. However, the students' preference and serving frequency on the menu were not correlated significantly in this study. A substantial correlation was found between the degree of preference and the rate of intake (p<0.01). It would be generalized that preferences to menu items strongly sffected the level of intake by students. The nutrient analysis of food intake revealed that both male and female students were not consuming sufficient level of calorie, calcium and vitamin $B_2$. In conclusion, the results indicate that the students' preference is a very important variable influencing the consumption level of meal as well as balanced nutrient intake by students served in school foodservice. Menu planning should be integrated into school foodservice management for quality control. As limited control of the menu may also negatively influence on the food leftovers and ecological issues, professionals related to the school foodservice including administers, educators and dieticians need to check up the students' preference regularly and reflect their perception on the menu planning to improve the quality of school foodservice. The nutrient intake currently provided through school foodservice should be also assessed more thoroughly. These data could be incorporated into continuous quality improvement and strategic planning in school foodservice.

• (The) Research of the performance art and culture
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• no.43
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• pp.357-380
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• 2021

Akjang yoram 『樂章要覽』 is a book that summarizes only the important contents from the Akjang 樂章. Akjang 樂章 is arranged in the first half, and score 樂譜 is arranged in the second half. It seems that Akjang yoram 『樂章要覽』 passed through a total of four stages through the time when the handwriting and the lyrics were written. The presence of various handwriting and traces of modifications means that it has been passed through by several people, so it is not unrelated to the fact that several traces remain on the back of the cover of Akjang yoram 『樂章要覽』. The first part of the Akjang 樂章 is a method of presenting the name and lyrics of the accompanying music based on the ritual procedure, and in particular, the lyrics are written in Chinese characters and Hangeul sounds to improve readability. The score in the second half complies with the ritual procedures, but boldly omits overlapping melodies, and is composed based on the music, and various symbols are used to capture the expression of court music. This structure is a reflection of the direction we practiced to harmonize with the music after prior ritual procedures and diction. This was a device to increase the efficiency of music education and music practice for the court musician. The characteristics of the musical pieces are that they consist of essential musical pieces that must be mastered as musicians. In addition, the name Kim Hyung-sik 金亨植 is noted on the back cover of Akjang yoram 『樂章要覽』, and he was a court musician who was active in the age of King Sunjo 純祖. In other words, the musical pieces included in Akjang yoram 『樂章要覽』 are the core repertoire played by court musicians like Kim Hyung-sik 金亨植. Akjang yoram 『樂章要覽』 is a 'music practice booklet' containing the daily life of court musicians. Akjang yoram 『樂章要覽』 is a booklet designed for the purpose of teaching the court musicians to sing while correctly pronouncing the lyrics in major ceremonies. It is even more noteworthy in that Kim Hyung-sik 金亨植 was an owner. In addition to the fact that Kim Hyung-sik's name remains, and in the practicality of being used by various court musicians reflecting and modifying the changes of the times, it is meaningful in that it contains the path of court musicians who spent a lot of time and time to transmit court music.

• Journal of Nutrition and Health
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• v.53 no.1
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• pp.39-53
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• 2020

Purpose: The purpose of the study was to examine the snack meal management for infants and toddlers and the demand for snack products according to mothers' sustainable dietary style in the Jeonbuk area. Methods: The participants were 359 mothers in the Jeonbuk area. The data was analyzed using factor analysis, cluster analysis, analysis of variance, and χ²-tests with SPSS v. 25.0. According to the sustainable dietary style, the situation of providing snacks at home, the purchasing behavior for snack products, and the satisfaction and, demand for snack products were investigated. Results: Using the K-clustering method, the sustainable dietary style of the subjects was categorized into 3 clusters. Cluster 1 was the family health-seeking group, cluster 2 was the sustainable dietary trend group, and cluster 3 was the sustainability-interested group. The frequency of snack intakes according to the cluster groups showed a significant difference (p < 0.001). Fruits were the snack item most frequently consumed by all the cluster groups. Approximately 92.8% of mothers had purchased snack products, and 95.2% of the subjects were satisfied with them (p < 0.05). The main reason for satisfaction with the snack products in all the cluster groups was the various kinds of products with considering the growth stage of children. Clusters 2 and 3 required the development of snack products using organic food materials, while cluster 1 required the snack products to be supplemented with various nutrients. Conclusion: It is necessary to develop various snack products according to the sustainable dietary style and the needs of mothers so that these snacks can increase the satisfaction of mothers with the snack products and lead them to better snack purchasing behavior.