• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.12
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• pp.81-90
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• 2016

The objective of this study was to investigate the effect of an education method applying the flipped learning technique for college students. Both self-directed learning readiness and educational performance before and after applying the flipped learning were examined. After applying the flipped learning technique, teacher-student interaction, learning satisfaction, and learning motivation were identified. The correlation of each variable was examined after applying the flipped learning technique to investigate its influence on learning motivation. A total of 68 second-year nursing students enrolled in E University were analyzed. A difference between before and after applying the flipped learning was analyzed by the paired t-test; a correlation between the variables was analyzed via Pearson's correlation coefficient; and an influence on the dependent variable learning motivation was analyzed using the stepwise multiple regression analysis. The results showed that self-directed learning readiness increased before and after applying the flipped learning technique with statistical significance, and the difference of educational performance was not significant. After an education session applying the flipped learning technique, a learning motivation demonstrated a significantly positive correlation with self-directed learning readiness (r=0.33, p=.006), college student educational performance (r=0.51, p<.001), teacher-student interaction (r=0.72, p<.001), and learning satisfaction (r=0.79, p<.001). A significantly positive correlation was also observed between the other variables. Factors influencing learning motivation were learning satisfaction and teacher-student interaction. The explanatory power for learning motivation in the regression model considering these two variables was 71.3% (F=80.66, p<.001). Therefore, to enhance learning motivation in applying the flipped learning technique, it is necessary to increase learning satisfaction and to establish a strategy that further vitalizes the teacher-student interaction.

• Journal of the Korean Wood Science and Technology
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• v.48 no.3
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• pp.326-344
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• 2020

Laccase was applied to improve the drying speed of urushi lacquer to confirm a potential use of laccase as an enzyme additive. As a result of applying laccase of lacquer and white-rot fungi, drying times for both Korean and Chinese specimens were reduced. All of the specimens to which laccase was applied were dried(set to touch) within 60 minutes from the start of the drying, and the drying rate was improved as the content ratio of laccase increased. In addition, although there were differences in hardening drying time between Korean and Chinese lacquers, it was confirmed that hardening drying took place even at room with temperature of 20 ± 2 ℃ and humidity of 55-60%. As a result of lacquer layer analysis of the dried specimens, the drying speed was improved when the content ratio of laccase to urushiol was 5:1, and there were no differences in chromaticity and adhesion, confirmed that the layers were stable. It was observed that the gloss of both Korean and Chinese lacquers were reduced when laccase was applied. However, according to the analysis of FT-IR and Py-GC/MS, the changes in components were not as sufficient to affect the physical properties. Thus, its applicability as an additive was confirmed.

• Food Science and Preservation
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• v.14 no.1
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• pp.8-17
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• 2007

The efficacy of strong acidic electrolyzed water (SAEW) at pH 2.53, with ORP of 1,088 mV and HClO concentration of 91.25 ppm, and low alkaline electrolyzed water (LAEW) at pH 8.756, with ORP of 534 mV and HClO concentration of 105.70 ppm, as storing liquids for peeled potato and sweet potato was evaluated in this study. During storage at $5^{\circ}C$, total phenolic contents and PPO activities of peeled potato and sweet potato stored in SAEW and LAEW were lower than those of control samples stored in tap racer (TW) with 0.85% (w/v) NaCl and 0.5% (w/v) sodium metabisulfite (SMS). Increment in color differences and decreases in hardness of peeled potato and sweet potato stored in SAEW and LAEW were lower than those of controls. Also, SAEW and LAEW inhibited growth of microorganisms for at least 3-6 days of storage. The sensory characteristics of peeled potato and sweet potato stored in LAEW were best during the first half of the storage period, compared to samples preserved by other methods.

• Food Science and Preservation
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• v.23 no.2
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• pp.218-224
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• 2016

The quality and shelf life of noodles containing onion powder (0, 3, 5, and 10%) were investigated. The pH of raw noodles decreased by increasing the concentration of onion power. The weight, volume, and water absorption of the cooked noodles were comparable, irrespective of onion powder concentrations. Color L and a values of raw noodles decreased, while b value increased by addition of onion powder. However, no considerable differences in color values were observed among the control and onion noodle groups after cooking (p<0.05). The total polyphenol contents and DPPH radical scavenging activities of raw and cooked noodles increased with increasing onion powder concentrations, although the latter had lower values. In the aspect of texture, the control group showed higher hardness and chewness than those of noodle containing onion powder, except for springiness. The results of raw noodle storage at $10^{\circ}C$ for 12 days indicated that raw onion noodles, especially those with 5% onion powder added, could be preserved for at least 6 days longer than the control noodle. In the sensory evaluation of cooked noodles, no significant differences in appearance, taste, flavor, texture and overall acceptability were observed between the control and onion noodle groups. This study indicates that the addition of 5% onion powder could improve the functionality and shelf life of noodles.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.4 no.1
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• pp.46-53
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• 1993

To find some involvement of environmental factors in autism, season of birth, birth order, and maternal age at birth of autistic children were investigated Total number of clinical outpatient autistic children was 357, which consisted of 319 male and 38 female, then male-to-female sex ratio was 8.4 to 1, and all subjects were born during $1986{\sim}1988.$ These data were compared with those of controlled general populations. The results were as follows : 1) In monthly and seasonal distributions of birth, autistic children were not different from normal control 2) Comparing with control group by Slater's and Greenwood-Yule's birth order calculation methods, there was no significant difference in birth order of autistic children 3) The maternal ages at birth in autistic group were significantly higher than those of control group(P<01) 4) High-risk pregnancies were significantly frequent in autistic group compared with control group(p<01)Our study supported the idea that at least some environmental factors, especially at-risk pregnancy, are involved in autism causation.

• Journal of the Korean Academy of Child and Adolescent Psychiatry
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• v.11 no.1
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• pp.100-109
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• 2000

Objective：This was conduced to evaluate the effect of early intervention to promote the development of children with developmental disorders. Methods：49 children(31 in PDD group and 18 in DLD group) participated in a one year day treatment program conduced from 1996 to 1999. They were performed PEP, CARS, and SMS. They were grouped by diagnosis, comorbidity, chronological age and CARS score at the beginning of the program and the treatment effect was compared. Results：The children who participated in the day treatment program showed significant increase in their PEP, SMS score, and decrease trend in their CARS score. When children were grouped by diagnosis, comorbidity, chronological age, and severity in CARS score we did not find out significant difference between groups. Conclusion：Our data suggest that the day treatment program which emphasis on development is effective in treating children with developmental disorders.

• The Korean Journal of Malacology
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• v.18 no.1
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• pp.41-52
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• 2002

This study was performed to know the vertical distribution pattern and community structure of intertidal invertebrates at 9 sampling stations near Songacksan area located in Jeju Island from June 2000 to May, 2001. A total of 104 benthic invertebrate species was recorded during the survey period and it was composed of 50 families, 25 orders, 12 classes and 6 phyla. Among them, the most highest species richness was observed in the mollusks comprising 66.3% (69 species) and the next one in the arthropods showing 16.3% (17 species). Species diversity was largely different depending on their vertical distribution, revealing much higher in the lower intertidal zone than in the middle or upper zone, while there were no distinct differences between sampling stations. The dominant species were Nodilittorina exigua, Littorina brevicula, Pollicipes mitella mitella and Nerita japonica in the upper zone, Monodonta neritoides, Lunella coronata coreensis and Nerita japonica in the middle zone and Notoacmea schrenckii, Omphalius nigerimus, Purpura clavigera and Chlorostoma argyrostoma lishckei in the lower zone. The macrobenthic fauna surveyed could be divided into two groups based on their species similarities between sampling stations but their differences were not distinctive.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.7
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• pp.981-985
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• 2011

The effects of germinated brown rice flour on the quality characteristics of white wheat flour noodles were investigated. The insoluble dietary fiber and soluble dietary fiber content of germinated brown rice flour were 5.1% and 4.2%, respectively. Water absorption, development time, and stability of farinogram decreased when germinated brown rice flour was added to white wheat flour. Brightness ($L^*$) decreased, but redness ($a^*$) increased in noodles made from germinated brown rice. Volume of cooked noodles did not change upon addition of germinated brown rice flour, but weight of cooked noodles decreased and the turbidity of cooked water increased. The cutting force of cooked noodles did not change upon addition of germinated rice flour. Addition of 10% germinated brown rice flour to white wheat flour did not have any effects on flavor, color, taste, appearance, and overall acceptability in sensory evaluation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.12
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• pp.1792-1797
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• 2012

The feasibility of incorporating jujube powder as a value-added food ingredient in bakery food products, using a model system of muffins, was investigated. Jujube powder was incorporated into muffins at 0, 5, 10, 15, and 20% weight amounts based on the total weight of wheat flour. Qualities, such as pH, volume index, height, and moisture content, of muffins decreased significantly with increasing levels of jujube powder added (p<0.05). In terms of color, lightness decreased, whereas redness increased significantly for both crust and crumb (p<0.05) with increasing levels of jujube powder. Baking loss also decreased gradually, while hardness and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity were significantly influenced with higher amounts of jujube powder in the formulation (p<0.05). Finally, the consumer acceptance test indicated that the highest levels of jujube incorporation (20%, w/w) had a considerable adverse effect on consumer preferences in all attributes. In contrast, muffins with moderate levels of jujube powder (10%, w/w) are recommended (with respect to overall preference score) for taking advantage of the functional properties of jujube powder without sacrificing consumer acceptability.

• Journal of the Korean Data and Information Science Society
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• v.24 no.2
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• pp.355-368
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• 2013

The purpose of this study was to verify the relationship among sport emotional intelligence, sports psychological skills and sports emotion of university athletes. To comply with the purpose, the construct validity and the reliability of measured data were verified by using of SPSS 18.0 & AMOS 18.0 program. In addition, for the relationship among sport emotional intelligence, psychological emotion and sports emotion, the difference between sport psychological skills and sport emotion according to the level of sport emotional intelligence were analyzed by latent means analysis with AMOS 18.0 program, and the relationships among the related factors were analyzed by covariance structure analysis. The results were as follows. First, for the difference between sport psychological skills and sport emotion according to the level of sport emotional intelligence, the harmony of teams, mental state and willpower of sport psychological skills on high groups of sport emotional intelligence were shown high compared to those of low groups', while the pride and happiness on high groups of sport emotion were shown high compared to those of low groups'. Second, the sport emotional intelligence had positive effect on sport psychological skills. Third, the sport emotional intelligence had positive effect on sport emotion. Fourth, sport psychological skills had positive effect on sport emotion.