• The Journal of the Korea Contents Association
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• v.17 no.4
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• pp.561-568
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• 2017

The purpose of this study was to analyze effectiveness of Jeonnam Innovation School based on comparison of 'democratic school management,' 'curriculum,' 'learning community,' and 'satisfaction with education,' between general schools and innovation schools. For the study, a survey was conducted among 24 innovation schools and 24 general schools, with 912 students of the innovation schools, 913 students of the general schools, 99 teachers of the innovation schools, 99 teachers of the general schools, 101 parents of the innovation schools, and 103 parents of the general schools as respondents. In the result, innovation schools showed higher effectiveness than general schools, especially in the middle schools in comparison to the elementary schools. The difference in effectiveness between innovation schools and general schools was greatest in 'democratic changes of the school' and 'satisfaction with education' according to the responses from the teachers, students, and parents.

• Proceedings of the Safety Management and Science Conference
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• 2007.04a
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• pp.323-333
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• 2007

This paper presents contents of certificates, and use for reference materials. This study also introduces general requirements for the competence of reference material producers. Lastly this paper shows general and statistical principles for certification of reference materials.

• The Journal of the Korea Contents Association
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• v.13 no.3
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• pp.162-173
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• 2013

This study was to examine the effect of trust, stigma, optimistic bias on risk perception of nuclear power plants. For this study, we carried out a survey targeting residents, total of 383, living in Seoul. The findings showed that trust of general public on nuclear power plants influenced negatively on stigma. Second, trust of general public on nuclear power plants influenced not significantly on optimistic bias. Third, stigma of general public on nuclear power plants influenced positively on risk perception. Fourth, optimistic bias of general public on nuclear power plants influenced negatively on risk perception.

• Journal of the Korean Institute of Educational Facilities
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• v.15 no.1
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• pp.53-61
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• 2008

Under recent educational and social backgrounds, alternative education schools are increasing continuously, to compare Japanese example that experience of similar circumstance given before with the investigation of general present condition, specialized education contents, facilities and utilization of 5 schools of Tokyo area, I could know following contents ; First, free schools of Tokyo area were operated by individual education type that consider each student's special quality maximum comparing with Korea's alternative schools which seek community education type. Second, there were not many schools which prescribe school personal allowance per division or class comparing with our cases that operate divides step by equal class with general school and prescribes personal allowance by class, and whole students are generally about $20{\sim}30$. Third, comparing with our cases that are located in mountain and rural area according to profitable locational conditions for environment and experience studying, it was general which islocatedin downtown for the purpose of free attending school of non attending school students. Fourth, usually, comparing with our that unused schools in mountain and rural area are general for alternative school and there were a lot of cases that uses small building of downtown such as lease office, unused warehouse and factory for free school of Tokyo area.

• The Journal of the Korea Contents Association
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• v.11 no.4
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• pp.497-506
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• 2011

General job skills are the required competencies for any work personnel regardless of areas of expertise. This case study applied various research methodologies in order to identify the necessity finding general job skills of D college students and search levels of general job skills of D college students. In detail, this study collected and analyzed the various data from students, faculty members, and graduates of D college, field experts using both CCQB(Core Competency Questions using BARS) and the focus-group interviews. The study results report that there are considerable gaps between the perceptions of students, faculty members and field experts in terms of the levels of general job skills. This study suggests that colleges should provide the supporting systems and educational programs as a way of improving general job skills for students.

• Journal of the Korean Chemical Society
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• v.55 no.1
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• pp.112-123
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• 2011

The chemistry has the academic system in which a concept is jointly developed into the single strain, so the contents of the chemistry I II of the high school are very important in the connection of the general chemistry in the university. At this moment, it is possible for high school graduates to be accepted into science or engineering majors without taking the chemistry II. These the highest intensive election subject cause problems of differences in level of understanding and difficult of quality educations. In this study, we have analyzed similarity between the contents of the chemistry I II and the general chemistry. We also analyzed the cognition level of students without taking the chemistry II in understanding the general chemistry level classes. We found that the high school level chemistry I and II introduced about 27% and 62% of the essential concepts required for the general chemistry, respectively. In a case of M university in Chonnam, about 70% of students in the general chemistry classes have no exposure to the chemistry II in their high schools, causing difficulty of understanding new subjects due to their insufficient concepts for classes. The lack of knowledge caused lowering of learning achievement and decrease of interests in chemistry.

• Culinary science and hospitality research
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• v.23 no.8
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• pp.137-144
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• 2017

This study examined the components and physicochemical properties of Lepidium meyenii as a natural health food source. To accomplish this objective, the general and antioxidative contents of Lepidium meyenii were measured. Total contents of carbohydrates, crude protein, crude lipid, and ash were 56.04%, 33.77%, 1.49%, and 3.7%, respectively(dry wright basis). Total phenol contents of the 70% ethanolic extracts of Lepidium meyenii were 189.9 mg/g, 152.5 mg/g. Total flavonoid contents of the 70% ethanolic extracts were 166.0 mg/g, 78.2 mg/g. The antioxidative activities of Lepidium meyenii were significantly increased in a dose dependent manner on DPPH(1,1-diphenyl-2-picrylhydrazyl) radical scavenging, ABTS (2,2'-Azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt) radical scavenging, FRAP(ferric reducing antioxidant power) activity, reducing power. The general nutrients and other antioxidant bioactive materials in Lepidium meyenii were also potential materials for good health food.

• The Korean Journal of Food And Nutrition
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• v.31 no.3
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• pp.435-440
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• 2018

This study analyzed the general components of rice bread with 75% rice content such as water, crude ash, crude protein, crude fat and carbohydrate, and its nutrients such as vitamin C, vitamin A, vitamin E content, minerals, amino acids, and fatty acids. The contents of crude protein were high and those of crude fat were low with the contents of crude ash, crude protein, and crude fat being 1.61, 18.50, 0.04 g/100 g respectively. Vitamin A was not detected and the contents of vitamin C and vitamin E were 3.85 and 3.04 mg/100 g, respectively. The calcium, potassium, magnesium, iron and sodium contents were 222.0, 117.90, 24.12, 2.30, 555.90 mg/100 g respectively. Rice bread contains 9 essential amino acids such as valine, leucine, isoleucine, methionine, threonine, lysine, phenylalanine, histidine, and arginine. The analysis of rice bread fatty acid showed 58.04 mg/100 g of saturated fatty acid, 26.31mg/100 g of monounsaturated fatty acid and 15.64 mg/100 g of polyunsaturated fatty acid. The total essential fatty acid content was 15.49 mg/100 g. With the rising interest in processed rice products, well-being, and diet, it is necessary to develop processed rice foods that are nutritional and low in calories using rice powder that is nutritionally better than flour.

• Korean Journal of Medicinal Crop Science
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• v.23 no.3
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• pp.207-213
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• 2015

The purpose of this study was to determine the possibility of using Wasabi japonica Matsum leaves as natural health food source. To accomplish this purpose, the contents of general and antioxidative nutrients of Wasabi japonica Matsum leaves were measured. The contents of carbohydrate, crude protein, crude lipid and ash are 53.41%, 25.00%, 7.95% and 13.64%. And the calories of Wasabi leaves was 385.23 Kcal. Total dietary fiber was 52.27%. The K was the largest mineral followed by Ca, P, Mg which means Wasabi leaves is alkali material. The contents of sinigrin and allyisothiocyanate in the wasabi leaves were 69.2 mg/g and 241.0 mg/g, respectively. Total phenol contents of the hot water extract and the 70% ethanolic extract were $19.44{\pm}0.23$ and $19.33{\pm}1.17mg$ GAE/g, respectively. The total flavonoids content of the hot water extract and the 70% ethanol extract were $7.69{\pm}0.71$ and $19.25{\pm}1.41mg$ QE/g, espectively. The general nutrients and other antioxidant bioactive materials in Wasabi japonica Matsum leaves were also potential materials for good health food.

• Korean Journal of Veterinary Service
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• v.37 no.3
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• pp.191-196
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• 2014

This study was conducted to compare the contents of preservatives and general composition on four different types of cheese to provide useful data and information to the consumer. We analyzed preservatives (sorbic acid, benzoic acid, dehydroacetic acid, methyl p-hydroxy benzoate, ethyl p-hydroxy benzoate, propionic acid) and general composition (moisture, protein, fat) from total 102 cheeses which are 46 sliced cheeses, 22 string cheeses, 20 cream cheeses and 14 pizza cheeses. Preservatives were detected from total 14 samples, which are suitable for the authorized limits in Korea. Sorbic acid was detected from 13 samples (197.3~1,736.1 mg/kg) and propionic acid was detected from 1 sample (362.7 mg/kg). Considering from each type of cheese, cream cheese showed the high detection rate (60%); 12 samples of cream cheese contained sorbic acid. The moisture, protein and fat contents of cheeses were in the ranges of 44.3~56.8%, 7.2~24.6% and 19.6~26.8%. Cream cheese had the highest level of moisture (56.8%) and fat (26.8%), but protein level is very low (7.2%).