• Journal of Elementary Mathematics Education in Korea
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• v.5 no.1
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• pp.99-120
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• 2001

The purpose of this thesis is to find the guiding direction of mathematical communication in lower grade students of elementary school and to present a new direction about the effect of using concrete material in communication. It is expected that mathematical communication increases when concrete material is used for the students of the lower grades, who are in concrete operational period. Therefore, this study ai s to investigate what characteristics there are in mathematical communication of second grade students and what effect concrete materials have on mathematical communication and learning. The analysis of the teaching record shows that the second grade students use alternative terms in the process of communication since they are not familiar with mathematical symbols or terms, which is a characteristic of communication in a mathematics class in which concrete material is used. In the process of teaming the students apply their living experiences to their teaming. Since a small number of students lead class, the interaction between students is also led by them. The direction of communication in a small group is not centered around solution of a problem, and most students show a more interest in finding answers than in the process of learning. The effect that concrete material has on communication plays an important role in promoting students' speaking activity; it allows students to identify and correct their errors more easily. It also makes students' activities more predictable, and it increases a small group activities through the medium of concrete material. However, it was also noticed that students' listening activities are not appropriately developed since they do not pay attention to a teacher who uses concrete material. The effects that concrete material has on mathematics class can be summarized as follows. Concrete material promotes students' participation in class by triggering their interest of learning of mathematics and helps them to understand the course of learning. It also helps the teaming and formation of concepts for children of low academic performance. And it makes a phased learning possible according to students' ability to use concrete material and to solve a problem. Based upon the results above mentioned, the use of concrete material is absolutely needed in mathematics classes of lower grade elementary school students since it increases communication and gives much influence on mathematics learning. Therefore, teachers need to develop teaching or learning method which can help increase communication, considering the characteristics of students' communication.

• Journal of Korean Home Economics Education Association
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• v.23 no.1
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• pp.87-111
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• 2011

The purpose of this study was to develop and evaluate practical problem-based Home Economics lesson plans applying to the multiple intelligence teaching learning strategy, focused on the unit 'Nutrition & Meals' of middle school Home Economics subject matter. To achieve this purpose, the lesson plans were developed and evaluated from the 72 middle school students in Chongju after implementing the instruction. The data from the questionnaire were analyzed by SPSS/WIN 12.0 and content analysis. The results were as follows: First, the objectives of practical problem-based 'Nutrition & Meals' Instruction using multiple intelligence teaching strategy were to understand the importance of nutrition and health in an adolescent period and to develop good eating habits. The Practical Problem was 'What should I do for good eating habits?' and the learning contents were healthy life, the kinds and functions of nutriments, food pyramid and a food guide. The learning activities were progressed by various types of teaching and learning methods including 8 types of multiple intelligence teaching strategy. The lesson plans were developed according to the process of practical problem solving model. 6 periods of lesson plans and worksheets were developed. Second, the practical problem-based instruction using multiple intelligence teaching-learning strategy were evaluated to increase students' positive learning attitudes, motivation, and good eating habits.

• Journal of Distribution Research
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• v.16 no.1
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• pp.1-27
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• 2011

I. Introduction: This study is to examine the structural relationships among exogenous variable (preliminary and post-support, franchisee's perceived business possibility, communication, moral hazard), the mediated variables(satisfaction, perceived risk, trust) and dependent variable(recontracting intention) in the food service franchise industry context. More specifically, this study has considered some realistic characteristics factors influencing satisfaction, perceived risk and trust between franchisors and franchisees and their further recontracting intention from the perspective of a practical approach. In this study, 437 data has been collected and used for the SPSS and AMOS analysis. The data were analyzed with structural equation modeling. Since the result of the overall model analysis demonstrated a good fit, we could further analyze our data. II. Research Model: This study is to examine the structural relationships among preliminary and post-support by franchisor, franchisee's perceived business possibility, and communication, moral hazard, has on effect on franchisee's satisfaction, perceived risk, trust and recontracting intention in the food service franchise industry context. Hypotheses are as following (Stern & EL-Ansary 1988; Oliver, 1997;Kee & Knox, 1970; Moorman, Deshpande & Zaltman, 1993; Perron, 1998; Zaheer, McEvily, Perrone, 1998). III. Result and Implication: We examined franchisee who have food service stores for samples of this study. The data were analyzed with structural equation modeling using path analysis. The result of the overall model analysis appeared as following: ${\chi}^2$ = 61.578 (d.f.=9, p<0.01), CFI =.990, GFI =.973, AGFI =.863, RMR =.019, RMSEA= .116, NFI = .988, TLI = .959. The findings can be summarized as follows: First, preliminary and post support of franchisor, perceived business possibility and communication positively influence to franchisee's satisfaction. Second, moral hazard of franchisor has negatively influence to franchisee's satisfaction and positively influence to perceived risk. Third, franchisee's satisfaction and trust has positively influence to recontracting intention. Fourth, franchisee's perceived risk has negatively influence to trust and recontracting intention. We can concluded that franchisor's preliminary and post support of franchisor, perceived business possibility and communication may be considered as the important factors influence to franchisee's satisfaction. Moral hazard has become a focused issue in franchise industry. Finally, the managerial implication has been stated as followings: First, in the process of building a systematic industry support franchise system and developing a creative business model, franchisee's stable profitability should be considered as the first important factor. The franchisee's trust to franchise may become a dominant factor that influence the business expansion of franchisor. Second, franchisor should communication with their franchisees and deal with the realistic difficulties faced by them with an effort. Third, the franchisor should achieve a synergy effect by utilizing the win-win strategy. The moral hazard strategy that achieving the profit through franchisee's damage will not be inadvisable to franchisor. Then the long-term oriented development and profitability can be maintained. To do so, the franchise industry may break away from the traditional business structure to improve management transparency and competitiveness on investment and organizational changing management. The conflict between franchisor and franchisee also can be reduced and big success can be achieved in the franchise industry.

• Journal of the Korean Society of Radiology
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• v.11 no.1
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• pp.9-17
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• 2017

A high degree of precision and accuracy in Gamma Knife Radiosurgery(GKRS) is a fundamental requirement for therapeutical success. Elaborate radiation delivery and dose gradients with the steep fall-off of radiation are clinically applied thus necessitating a dedicated Quality Assurance(QA) program in order to guarantee dosimetric and geometric accuracy and reduce all the risk factors that can occur in GKRS. In this study, as a part of QA we verified the accuracy of single-shot dose profiles used in the algorithm of Gamma Knife Perfexion(PFX) treatment planning system employing Variable Ellipsoid Modeling Technique(VEMT). We evaluated the dose distributions of single-shots in a spherical ABC phantom with diameter 160 mm on Gamma Knife PFX. The single-shots were directed to the center of ABC phantom. Collimating configurations of 4, 8, and 16 mm sizes along x, y, and z axes were studied. Gamma Knife PFX treatment planning system being used in GKRS is called Leksell GammaPlan(LGP) ver 10.1.1. From the verification like this, the accuracy of GKRS will be doubled. Then the clinical application must be finally performed based on precision and accuracy of GKRS. Specifically the width at the 50% isodose level, that is, Full-Width-of-Half-Maximum(FWHM) was verified under such conditions that a patient's head is simulated as a sphere with diameter 160mm. All the data about dose profiles along x, y, and z axes predicted through VEMT were excellently consistent with dose profiles from LGP within specifications(${\leq}1mm$ at 50% isodose level) except for a little difference of FWHM and PENUMBRA(isodose level: 20%~80%) along z axis for 4 mm and 8mm collimating configurations. The maximum discrepancy of FWHM was less than 2.3% at all collimating configurations. The maximum discrepancy of PENUMBRA was given for the 8 mm collimator along z axis. The difference of FWHM and PENUMBRA in the dose distributions obtained with VEMT and LGP is too small to give the clinical significance in GKRS. The results of this study are considered as a reference for medical physicists involved in GKRS in the whole world. Therefore we can work to confirm the validity of dose distributions for all collimating configurations determined through the regular preventative maintenance program using the independent verification method VEMT for the results of LGP and clinically assure the perfect treatment for patients of GKRS. Thus the use of VEMT is expected that it will be a part of QA that can verify and operate the system safely.

• Korean Journal of Food Science and Technology
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• v.40 no.6
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• pp.707-711
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• 2008

The principal objective of the current study was to isolate a purpurogallin derivative as an oxidation product from gallic acid, in an effort to assess the anti-inflammatory effects of this compound. Purpurogallin derivative is known to be the one of the oxidation products of gallic acid. This compound has been identified as a minor chemical component in fermented tea products. It has been previously demonstrated that theaflavins, the oxidation products of catechins found in fermented tea products, exert profound antioxidant and anti-inflammatory effects. However, the biological activities of a minor chemical component in fermented teas have yet to be evaluated. Purpurogallin carboxylic acid (PCA) was identified as a major oxidation product of gallic acid from a peroxidase/hydrogen peroxide oxidation model system. The identity of the PCA was verified by $^{1}H$ NMR, $^{13}C$ NMR and MS techniques. PCA treatment significantly suppressed the generation of pro-inflammatory mediators including nitric oxide and IL-6 in lipopolysaccharide (LPS)-stimulated RAW264.7 murine macrophages. According to the nitrite assay, PCA 100, 75, and $50{\mu}g/mL$ treatment dose-dependently inhibited NO production by 57.6, 41.5, and 21.8%, respectively, in LPS-stimulated RAW264.7 murine macrophage cells. Moreover, IL-6 production was inhibited to a significant degree with PCA treatment of 100 and $75{\mu}g/mL$ at 43.1 and 23.9%, respectively. PCA treatment also significantly suppressed $PGE_2$ production at levels of 100 and $75{\mu}g/mL$. These results showed that PCA exerts inhibitory effects on the production of inflammatory mediators.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.52 no.4
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• pp.411-420
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• 2007

This study was conducted to increase sweetpotato utilization and to determine the vegetative value of sweetpotato tips by investigating the phenolic compounds, antioxidative effect in oil, electron donating ability, nitrite scavenging effect and ACE inhibition activities. The phenolic compounds present in sweetpotato tips are the gallic, chlorogenic, gentisic, caffeic, couramic and ferulic acid, which are 16-122 times higher compared to other vegetables such as spinach, soybean sprout, and perilla leaves. In each solvent extract, the total phenolic compounds(175.8 mg/g) was composed of 55% EtOAc extraction and 39% BuOH extract, respectively. The results of induction period using the Rancimat method showed that the antioxidant activity of SP tips was higher than the tocopherol or BHT. The relative levels of each solvent extract in SP tips were as follows: EtOAc>BHT>BuOH>Tocopherol>Water>$CHCl_3$>Hexane. The peroxide value was measured every 5 days for 25 days during storage and results showed that the peroxide value, the tips, tuberous root and tocopherol were lower compared to spinach, soybean sprout and perilla leaves. Nitrite scavenging effects were excellent in sweetpotato tips, perilla leaves and soybean sprout, especially, inhibition rate of perilla leaves(72%) were superior to the others. In process of solvent extraction, activity of BuOH and water extractions were the best. ACE inhibition activity in sweetpotato tips was 1.5 times higher than in tuberous roots and $1.9{\sim}3.7$ times higher than in spinach, soybean sprout, perilla leaves.

• Journal of Animal Science and Technology
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• v.55 no.3
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• pp.219-227
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• 2013

This study was conducted to elucidate the characteristics of equine meat traits and to evaluate the utilization of dried-citrus pulp abundantly produced in Jeju Island as feed ingredient in the diet of finished meat horses. Treatment groups consisted of wheat bran (A) and the dried-pellet mixture of citrus pulp (20%) and wheat bran (80%) (B). Feeding of agricultural by-products were 2 times in a day at the level of 1.5% of body weights. Water and dried-grass forage was not restricted. The average daily gain was similar in both groups. Feed conversion of treatment B showed lower level than that of A. Carcass rate of B was relatively lower than that of A, but meat yield grade of B was higher than that of A. For meat color traits, $L^*$ of B was lighter than that of A, and $b^*$ of group B was lower than that of group A. From the analysis of physical characteristics of equine meats, shearing force had decreased in the treatment B but the levels of drip loss and water holding cavity had increased in the treatment B compared to A. The level of crude fat is lower in the treatment B than the treatment A. For the mineral contents, the treatment B showed higher levels of Ca, K, Mg, Cu and Mn than that of A. For the fatty acid contents, the treatment B showed increased levels of stearic acid, oleic acid, eicosenoic acid, and arachidonic acid compared to A. Consequently, these results suggested that dried-citrus pulp might be utilized as replacement material for equine forage. Please rewrite the whole abstract and should include all required information. Before resubmission, please check it again from a native colleague in your group.

• Horticultural Science & Technology
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• v.28 no.5
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• pp.871-876
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• 2010

Seven native and four introduced herbs namely $Thymus$ $quinquecostatus$, $Chrysanthemum$ $zawadskii$ var. $latilobum$, $Rosmarinus$ $officinalis$, etc. were selected for analysis of the DPPH radical scavenging and anti-microbial activity of their extracts. These perennial herbs are classified as $Labiatae$ and $Compositae$ except for $Saururus$ $chinensis$ and can be propagated through seedling and cuttage. These edible herbs are used as medicinal as well as ornamental plants. Their extract has electron donating ability which ranges from 69.7 to 78.7% for native herbs and 67.4 to 75.4% for introduced herbs. Native herbs have higher (3.54%) average DPPH radical scavenging than introduced herbs. In native herbs, maximum DPPH radical scavenging activity was observed in $Agastache$ $rugosa$ (78.7%) followed by $Saururus$ $chinensis$ while $Chamaemelum$ $nobile$ showed highest activity among the introduced herbs. Many herbs viz. $Saururus$ $chinensis$, $Chrysanthemum$ $zawadskii$ var. $latilobum$ and $Solidago$ $virga-aurea$ var. $gigantean$ showed excellent anti-microbial activity against gram positive $Enterococcus$ $faecalis$, maximum (80.0%) by $Saururus$ $chinensis$. Other herbs viz. $Solidago$ $virga-aurea$ var. $gigantea$, $Chrysanthemum$ $zawadskii$ var. $latilobum$, $Salvia$Salvia $plebeia$, $Chrysanthemum$ $indicum$, $Rosmarinus$ $officinalis$, $Chamaemelum$ $nobile$ and $Lavandula$ $stoechas$ showed anti-microbial activity against gram negative $Citrobacter$ $freundii$. Especially, the inhibition of colony growth of $Citrobacter$ $freundii$ was highest in the extract of $Chrysanthemum$ $zawadskii$ var. $latilobum$, and $Chamaemelum$ $nobile$.

• Journal of Service Research and Studies
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• v.6 no.1
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• pp.83-95
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• 2016

We examine the information transmission between the Service Industrial Production Index and the Service Industrial Wholesale and Retail Index, based on the returns data offered by the Korea Bank. The data includes daily return data from January 2000 to September 2015. Utilizing a dynamic analytical tool-the VAR model, Granger Causality test, Impulse Response Function and Variance Decomposition have been implemented. The results of the analysis are as follows. Firstly, results of Granger Causality test suggests the existence of mutual causality the Service Industrial Production Index precede and have explanatory power the Service Industrial Wholesale and Retail Index However the results also identified a greater causality and explanatory power of the Service Industrial Wholesale and Retail Index over the Service Industrial Production Index. Secondly, the results of impulse response function suggest that the Service Industrial Production Index show immediate response to the Service Industrial Wholesale and Retail Index and are influenced by till time 5 From time 2, the impact gradually disappears. Also the Service Industrial Wholesale and Retail Index show immediate response to the Service Industrial Production Index and are influenced by till time 2.5, the impact gradually disappears. Lastly, the variance decomposition analysis shows that the changes of return of Service Industrial Production Index are dependent on those of the Service Industrial Wholesale and Retail Index. This implies that returns on the Service Industrial Production Index have a significant influence over returns on the Service Industrial Wholesale and Retail Index. It contributes to the understanding of market price formation function through analysis of detached the Service Industrial Production Index and Service Industrial Wholesale and Retail Index. Finally, our results can be used as a guide by the Korea Bank and Republic of Korea and as well as Statistics Korea.

• Food Science and Preservation
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• v.24 no.2
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• pp.230-236
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• 2017

This study was carried out to investigate the effects of ultrasonic thawing on physicochemical characteristics of frozen pork sirloin. To determine the velocity of an ultrasonic thawing machine, $-80^{\circ}C$ frozen pork sirloins were thawed using 132, 580, and 1,000 kHz ultrasonic thawing machines, and the physicochemical properties of pork sirloin thawed with $15^{\circ}C$ tap water and those using the ultrasonic thawing machines were compared. As a result, thawing speed by ultrasonic thawing was three times faster than that of tap water, but drip weight loss rate is increased by about 5% during ultrasonic thawing compared to that during thawing in tap water. However, biochemical properties, such as pH, volatile basic nitrogen, thiobarbituric acid, and total aerobic bacteria, were not improved by ultrasonic thawing. Hunter values, such as total color change and redness, improved slightly after 580 kHz ultrasonic thawing. The hardness and chewiness of the pork sirloin decreased significantly after 580 kHz ultrasonic thawing; however, springiness was not changed. These results indicate that ultrasonic thawing is faster than thawing in tap water, but the physicochemical characteristics of frozen pork sirloin was not significantly improve by ultrasonic sound.