• Title/Summary/Keyword: Instant immersion

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Developed Health Tea Using Flowers of Robinia Pseudoacacia L. (아까시나무 꽃을 이용한 건강 차 개발)

  • Park, N.B.;Chung, J.G.
    • Journal of Practical Agriculture & Fisheries Research
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    • v.20 no.1
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    • pp.67-74
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    • 2018
  • This experiment was conducted to develop a healthy tea by fumigation, low temperature drying, drying and instant immersion using flowers of Robinia pseudoacacia L. that bloom in May in all regions of Korea. The drying was drying after fumigation treatment, low temperature drying, drying and instant immersion. The color of the flowers, beverage color, the sugar content, and the taste of the beverage were measured after changing the weight of the flowers. The change in the weight of flower tea was 11% ~ 12.5% of the body weight. The change in the color of the flowers appeared to be the lightest brown in the treatment of drying, and the other treatment area became turbidity white. The color of the beverage was yellowish from the tea treated with drying and became pale yellow when fumigation, low temperature drying and instant immersion. Sugar content was highest at 2.9brix from the drying and 2.6-2.7brix at the other three treatments. The taste was the best in the drying treatment, and the instant taste dipped in the tastes.

Differences in Presence, Immersion, and Situation Interest in Small Group Learning Using Augmented Reality Based on the Degree of Tool Sharing (증강현실을 활용한 소집단 학습에서 도구 공유 정도에 따른 현존감, 몰입, 상황흥미의 차이)

  • Taehee Noh;Jaewon Lee
    • Journal of the Korean Chemical Society
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    • v.68 no.2
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    • pp.93-106
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    • 2024
  • This study investigated differences in presence, immersion, and situational interest in small group learning using augmented reality, based on the degree of tool sharing. 84 eighth-grade students participated in small groups of four. Each group was randomly assigned to one of three environments based on marker and device sharing: the shared environment (shared marker and device usage), the mixed environment (shared marker and individual device usage), and the individual environment (individual marker and device usage). Small group learning using augmented reality was conducted for three class periods, focusing on the "Characteristics of Matter" unit. One-way ANOVA results for the dependent variables revealed that, compared to the shared environment, presence and situational interest were significantly higher in the mixed environment, while immersion and situational interest were significantly higher in the individual environment. MANOVA results for the sub-components of each dependent variable showed significant differences in realness for presence, antecedents and experiences for immersion, and instant enjoyment, novelty, and total interest for situational interest. Analysis of interviews and classroom observations indicated that students in shared and individual environments tended to use their devices individually when utilizing augmented reality. However, in mixed environments, students showed a tendency to use their devices collaboratively, leading to more active interactions. Based on these findings, environments for using tools to enhance the effectiveness of small group learning using augmented reality are discussed.

Effects of Sucrose Immersion on the Rehydration Characteristics of Freeze Dried Mooks (전처리가 동결건조묵의 재수화 특성에 미치는 영향)

  • Youn, Kwang-Sup;Hwang, Jung-Shub
    • Korean Journal of Food Science and Technology
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    • v.33 no.4
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    • pp.395-400
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    • 2001
  • The objectives of this study are to establish efficient pretreatment concentration and rehydration process for the production of the high quality of freeze-dried Mook, a traditional gel food in Korea, as an instant food. Effect of immersion in sucrose solution as pretreatment before freeze-drying on the rehydration efficiency and quality characteristics was studied. The rehydration efficiency of non-treated Mook was the highest. The rehydration efficiency increased as the concentration of sucrose increased. The texture of rehydrated Mook treated in sucrose solution was decreased with increase in rehydration temperature. The Mook treated at 60% sucrose solution was somewhat similar to the market selling Mook in the quality and the treatment prevented color and texture degradation.

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A Study on the Cartoon Style in Digital Game (디지털 게임에 나타나는 만화적 표현양식 연구)

  • Yun, Hyun-Jung
    • Journal of Korea Game Society
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    • v.11 no.1
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    • pp.25-35
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    • 2011
  • This study finds out the types and meanings of the cartoon style in digital game. First, this study suggests two types, visual sign and aural sign. The cartoon style of visual sign signify denotative means, that helps user's instant gaming experience. Meanwhile the cartoon style of aural sign strengthens user's identity and immersion. Also it delivers background story of the game. These significations implies the semiological meanings of the cartoon style in digital game, and this study comprehensively handles aspects of the user experience in gaming world, too.