• Journal of Digital Convergence
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• v.9 no.6
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• pp.399-410
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• 2011

The purpose of this study was to develop cooperative learning model by utilizing mind practice to build mutual understandings and reliability among team members at the early stage of cooperative learning model That is to say, mind practice was applied to make the team members understanding one another and building the member's mutual confidences. The study was performed by dividing into two stages. First, the draft of mind practice based on cooperative learning model was proposed by performing a literature survey and a case study. Second, the draft model was applied to actual classrooms. And the draft was modified and developed to the final model on the basis of the draft model's strength and improvement founded during the procedure of the actual application. This draft model was implemented to 46 students who were the sophomore of department of education and enrolled the profession class of "Education methodology and Education engineering" at J college in J city for 5 weeks. From the implementation result of the model, it was obtained that there was the positive reaction on applying mind practice to the beginning stage of cooperative learning. Adding of "Re-building team" step in the original steps was suggested. The final model was modified and issued based on the research result. In summary, it was concluded that cooperative learning model based on mind practice could not only provide the harmonious interactions among team members at the step of "building the team members" but also have a positive effect on refreshing learning atmosphere of the team.

• Clean Technology
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• v.23 no.2
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• pp.172-180
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• 2017

Thermodynamic evaluation indicates that nearly 100% conversion of elemental mercury to oxidized mercury can be attained by HCl of several tens of ppm level at the temperature window of SCR reaction. Cu-, Fe-, Mn-chloride loaded $V_2O_5-WO_3/TiO_2$ catalysts revealed good NO removal activity at the operating temperature window of SCR process. The catalysts with high desorption temperature indicating adsorption strength of $NH_3$ revealed higher NO removal activity. The HCl fed to the reaction gases promoted the oxidation of mercury. However, the activity for the oxidation of elemental mercury to oxidized mercury by HCl was suppressed by $NH_3$ inhibiting the adsorption of HCl to catalyst surface under SCR reaction condition containing $NH_3$ for NO removal. Metal chloride loaded $V_2O_5-WO_3/TiO_2$ catalysts showed much higher activity for mercury oxidation than $V_2O_5-WO_3/TiO_2$ catalyst without metal chloride under SCR reaction condition. This is primarily attributed to the participation of chloride in metal chloride on the catalyst surface promoting the oxidation of elemental mercury.

• Korean journal of food and cookery science
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• v.29 no.2
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• pp.137-146
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• 2013

Premature-green wheat is typically obtained by early harvest when culms of wheat still appear green in color, and the wheat and its food products have been considered as wellbeing foods. The pasting properties of prematured whole green wheat powder (WGWP), were analyzed with a rapid viscosity analyzer (RVA), and compared with commercial flours. The RVA values of lower peak viscosity and time, holding strength, final viscosity, as well as breakdown and setback viscosity showed that the WGWP could retard a gelatination of starch and also delay retrogradation in bakery products. WGWP with different levels of 10, 20, 30 or 50% was added into flours for preparing bakery product (bread, muffin and cookie), and their quality properties were evaluated. The addition of WGWP lead to a reduction in loaf volume of bread and muffin, and bakery products containing different levels of WGWP showed the changed internal surface structure (e.g. pore size) observed with a scanning electron microscope when compared with the control (0% WGWP). The hardness, gumminess, chewiness of bread and muffins were increased, and cohesiveness was decreased as the WGWP content increased, but the hardness of cookies was decreased. The bakery products added WGWP showed darker and more greenish and yellowish color than control (p<0.05). The sensory evaluation showed that bakeries with WGWP were scored to have more greenish taste and green color (p<0.05), and muffins and cookies with WGWP were evaluated to have more nutty and less oily taste (p<0.05).

• Food Science of Animal Resources
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• v.40 no.5
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• pp.689-698
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• 2020

The aim of study was to scrutinize the physicochemical and protein profile of milk obtained from local Pakistani breeds of milch animals such as Nilli-Ravi buffalo, Sahiwal cow, Kajli sheep, Beetal goat and Brela camel. Physicochemical analysis unveiled maximum number of total solids and protein found in sheep and minimum in camel. Buffalo milk contains the highest level of fat (7.45%) while camel milk contains minimum (1.94%). Ash was found maximum in buffalo (0.81%) and sheep (0.80%) while minimum in cow's milk (0.71%). Casein and whey proteins were separated by subjecting milk to isoelectric pH and then analyzed through sodium dodecyl sulphate-polyacrylamide gel electrophoresis (SDS-PAGE). The results showed heterogeneity among these species. Different fractions including α_S1, α_S2, κ-casein, β-casein and β-lactoglobulen (β-Lg) were identified and quantitatively compared in all milk samples. Additionally, this electrophoretic method after examining the number and strength of different protein bands (α_S1, α_S2, β-CN, α-LAC, BSA, and β-Lg, etc.), was helpful to understand the properties of milk for different processing purposes and could be successfully applied in dairy industry. Results revealed that camel milk was best suitable for producing allergen free milk protein products. Furthermore, based on the variability of milk proteins, it is suggested to clarify the phylogenetic relationships between different cattle breeds and to gather the necessary data to preserve the genetic fund and biodiversity of the local breeds. Thus, the study of milk protein from different breed and species has a wide range of scope in producing diverse protein based dairy products like cheese.

• Journal of Conservation Science
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• v.28 no.1
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• pp.53-62
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• 2012

The archival objects are tangible evidence related to the public service. They are unique and offer information representing the specific events, time or person. The archival objects as modern cultural heritage do not have the guideline to classify, manage and conserve them. Especially, it is difficult to apply general conservation process for burial artifacts, because there are few study example of conservation for metal archival objects and they have complex administrative value. We tried to find suitable material and application method for consolidation of copper alloy archival object. We choose three kinds of wax and acrylic resin for burial artifacts and had done comparative analysis of their characterizations following kinds and coating methods. As a result of evaluation by several surface analysis such as optical microscope, measuring film thickness, adhesive strength, contact angle and yellowing test, acrylic resin can use to archival objects of copper alloy, effectively but the method of heating after dip-coating with Wax B used before can get best effect of consolidation.

• Journal of Conservation Science
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• v.30 no.3
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• pp.307-315
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• 2014

The gold textile is Korean traditional weaving technique using the gold thread since 5th century. The making technique of gold thread was written in various references, but it is severed because the gold thread weaving equipment and sumptuous moods were forbidden in the early 18th century. There are some studies of traditional gold thread which are mainly about conservation treatment of cleaning and strength. To restore traditional gold thread, investigation of material and manufacturing technique is vitally required. The gold threads are composed of gold leaf, adhesive and base sheet. Gold leaf and base sheet are available for investigation because they are exposed to the surface, whereas adhesive is not easy to investigate because it is not exposed to the surface. In this study, samples are made of pure and impure gold, animal glue and lacquer, and various types of Hanji based on domestic and foreign references to compare materials for gold threads. As a result of morphological character and stability evaluation, the optimum materials for the restoration of gold threads are pure gold, animal glue and Dochimji(smoothing paper by beating). This study is expected to be basic data for manufacturing gold threads techniques and modernization of traditional gold threads hereafter research.

• The Journal of the Korea Contents Association
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• v.13 no.4
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• pp.1-7
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• 2013

A personalized recommendation system is a recommendation system that recommends goods to users' taste by using an automated information filtering technology. A collaborative filtering method in this technology is a method that discriminates certain types, which represent similar patterns. Thus, it is possible to estimate the pain strength based on the data of the patients who have the past similar types and extract related conditions according to the similarity in classified patients. A representative method using the Pearson correlation coefficient for extracting the similarity weight may represent inexact results as the sample data is small according to the amount of data. Also, it has a disadvantage that it is not possible to fast draw results due to the increase in calculations as a square scale as the sample data is large. In this paper, the excellency of the intelligence pain nursing intervention u-health system implemented by comparing the scale and similarity group of the sample data for extracting significant data is verified through the evaluation of MAE and Raking scoring. Based on the results of this verification, it is possible to present basic data and guidelines of the pain of patients recognized by nurses and that leads to improve the welfare of patients.

• Journal of the Ergonomics Society of Korea
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• v.33 no.6
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• pp.487-497
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• 2014

Objective: This study aims to develop and evaluate a multi-purpose rollator, which may be used as a seat, as a traditional walker, or as a storage basket for elderly farmers. Background: The rollators on the market are not user-friendly designed and seen inconvenient for elderly farmers to use, although they are sold at considerably high price. Since they lack enough space to load stuffs and are not durable or stable enough, they do not seem to be suitable for elderly farmers to use in rural areas. Method: Two types of methods were used in this study. First, the survey consisted of 19 questions was conducted among elderly farmers in rural areas, after using the developed rollator, to evaluate the usability of the rollator developed in this study. Second, EMG experiment was conducted to compare the existing rollator and developed rollator quantitatively. Through this experiment, we tried to verify the differences of muscle responses, when using the traditional and the developed ones, which have their own brake system, in the ramp. Results: The developed rollator was highly evaluated in most of the questions in the usability survey, except for the 'Weight' category in which the opinions were divided into three different types (Worse: 31%, Similar: 30%, Better: 36%). The result of EMG experiment showed that the existing rollator (7.4%MVC) demands more muscle strength than the developed rollator (5.5%MVC) does. By statistically analyzing the results of upper limb and lower limb respectively, we found out that all the muscles except deltoid in upper limb showed statistically significant differences in muscle activity when using the existing and the developed rollator. However, there was no statistical difference in lower limb muscles. Conclusion: The developed rollator in this study has maximized the functionality of the brake system, the storage and the chair, which were pointed out as the weaknesses of existing rollators. Furthermore, the developed rollator is designed to be more user-friendly, safe, durable, and effective for elderly farmers to use in rural areas, where roads are rough and bumpy. Application: We expect that the emergency brake system developed in this study would be utilized for other convenience equipment, such as strollers and carts, and that it would be able to develop and produce more secure and reliable equipment in the future.

• Journal of the Microelectronics and Packaging Society
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• v.8 no.3
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• pp.55-62
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• 2001

With a spread of BGA, CSP and fine pitch devices, the need of flatter surface finish in bare board is becoming more critical in solderability. The electroless Ni/Au plating has a solution of these needs and also has being spread to apply to surface finish for bare board in many electronic goods. But, the electroless Ni/Au plating had several issues such as Ni oxidation and phosphorous contents. Before this study, we studied on the effect of BGA solderability in electroless Ni/Au plating and chose some major factors such as the oxidation property of NiP plating and warpage of board. Firstly, we made test board with various plating conditions and improved the plating property through the improvement of NiP oxidation reducing P content. Also, we minimized the warpage of board with the improvement of inner layer structure and the analysis of warpage. For the evaluation of solderability, we analyzed the warpage of board and the plating property after mounting BGA on the board with optimizing conditions. The solder joint of BGA is investigated by SEM(Scanning Electronic Microscope) and OM(Optical Microscope). The composition of joint is used by EDS(Energy Dispersive Spectroscopy). We analyzed the fracture strength and mode by ball shear teser.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.4
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• pp.627-634
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• 2009

In this study, the physicochemical and sensory characteristics of jellies prepared with various types and amounts of garlic were investigated; jellies with dried garlic powder (0.5%, 1%, 1.5%, 2%), jellies with $50^{\circ}$ brix fresh garlic extract (0.5%, 1%, 1.5%, 2%), jellies with $15^{\circ}$ brix black garlic extract (5%, 10%, 15%, 20%). The total polyphenols, flavonoids and crude protein contents of the black garlic extract were similar to those of the fresh garlic extract. The ability of the black garlic extract to scavenge 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azinobis (3-ethylbenzthiazoline-6 -sulfonate) (ABTS) radicals were significantly (p<0.01) higher than those of the fresh garlic extract. The Hunter b values decreased as the amount of added garlic increased. In addition, the hardness and gel strength of texture also decreased as the amount of added garlic increased. The flavor preference of jellies prepared with the dried garlic powder (1% and 1.5%) was significantly lower compared to normal jelly (p<0.05). Jelly prepared with 20% black garlic extract showed the highest texture preference of all the tested jellies (p<0.05). There were no significant differences in color, taste and overall preference between normal jelly and garlic jellies.