• The Korean Journal of Food And Nutrition
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• v.5 no.2
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• pp.104-110
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• 1992

We analysed 398 kinds of processed foods sold on market - 43 kinds of ramyun, 67 kinds of bread, 104 kinds of cookies, 5 kinds of pizza, 28 kinds of sausage, 31 kinds of steamed fish cake, 4 kinds of tomato ketchup, 30 kinds of canned goods, 82 kinds of beverage and 4 kinds of danmoogi- to know mineral content such as p, Ca, Mg, Na and K. We used atomic absorption spectrophotometry for this study and the results were as follows; 1) P content was 204.24mg% in sausages, 101.80mg% in pizza, 671mg% in canned fish, 44.50mg in canned vegetable, 38.62 mg% in ramyun and 32.10mg% in steamed fish cake. Sausage had the highest P content showing almost 6 times as much as steamed fish cake. There was little difference between ramyun and steamed fish cake. 2) Ca content was 115.00 mg% in pizza, 106.94 mg% in steamed fish cake, 100.59 mg% in sausage, 91.25 mg% in canned vegetable, 79.84 mg% in bread and 78.97 mg% in ramyun, 3) Mg content was 555.16 mg% in steamed fish cake, 476.14 mg% in cookies, 436.75mg% in ketchup, 394.00mg% in canned vegetables 346.95mg% in ramyun and 341.40mg% in canned fish. Steamed fish cake was highest in Mg content and there was little difference between ramyun and canned fish. 4) Na content was 730.49mg% in ramyun, 680.25 mg% in danmoogi, 548.43 mg% sausage, 463.50mg% in canned vegetable, 449.25 mg% in ketchup, 401.29 mg% in steamed fish cake and 366.00 mg% in pizza. Ramyun had the highest Na content 5) K content was 302.30 mg% in pizza, 280.25 mg% in ketchup, 219.68 mg% in sausage, 219.2 mg% in canned fish, 183.75 mg% in canned vegetable, 166.49 mg% in ramyun and 122.77 mg% in cookies. Pizza had the highest K content.

• Korean journal of food and cookery science
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• v.23 no.5
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• pp.671-676
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• 2007

The effect of solid content on the physicochemical properties of rice porridge after reheating. The concentration of rice porridge was classified as solid content (12%, 10%, and 8%) by traditional Korean cooking methods. For reheating, packed rice porridge was boiled in water for 3 min and then cooled at room temperature ($25^{\circ}C$). The viscosity, soluble solid content and reducing sugar content of the rice porridge increased according to the solid content, while the blue value decreased. After reheating, the viscosities ($25^{\circ}C$) of all rice porridges decreased to 2.9-8.4%, compared to those of freshly made rice porridge, whereas the soluble solid content and reducing sugar content increased inversely according to the solid content of rice porridge. The SDI (starch digestion index) increased according to the solid content, whereas SDS (slowly digestible starch) the lowest in the solid content 12% porridge. Based on these results, it is favorable that the viscosity decrease after reheating was to be considered to ready-to eat rice porridges preparation.

• Journal of Educational Research in Mathematics
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• v.10 no.1
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• pp.35-55
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• 2000

There seems to be a public consensus that the content of Korean mathematics textbooks is extensive and of a high level of difficulty. However, such judgment is the result of a generalization based on individual experience or on the results from comparisons of the international levels of achievement. Therefore, a more objective and stricter approach to the determination of the quantity and level of difficulty of mathematics content is necessary. For this purpose, this study has compared the content of Koreas 6th and 7th junior high school curriculums, and the Korean mathematics curriculum to textbooks of the United States, which has a considerable influence on the making of Korean mathematics textbooks. First of all, a comparison of Koreas 6th and 7th junior high school mathematics curriculums showed a slight reduction in the total quantity of content, as more content was deleted than was added in the 7th curriculum. However, given the fact that the number of hours of mathematics classes has been reduced, the reduction in content cannot be regarded as anything more than a simple reflection of the reduction in hours, proving that the 7th curriculum has not met its revision objective of reducing the content by 30%. Meanwhile, the comparison of the United States junior high school mathematics textbooks to Korea's 7th curriculum showed that the 7th grade content in the United States was much broader, encompassing content which in Korea ranged from the 2nd grade of elementary school to the 2nd year of junior high school. Therefore, on the surface, it may appear that the overall level of content in the American mathematics textbook is lower than that of the Korean. However, there are several cafes, such as statistics and probability, where certain content was more difficult and introduced at an earlier grade in the United States than in Korea. In fact, it can be said that Korea students tend to find content of the mathematics textbooks to be harder than they actually are because they are delivered as a mere aggregate of algorithms, with little consideration to its application in their everyday lives. In this respect, there is much room for improvement on the mathematics textbooks of Korea.

• Biomedical Science Letters
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• v.27 no.4
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• pp.291-297
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• 2021

Codonopsis lanceolata, called deodeok in Korean, has been verified for various effects, including anti-aging and anti-inflammatory effects and insomnia improvement, and is one of the healthy foods that Koreans enjoy eating. In this study, the saponin content, lansemaside A content, and total saponin content of deodeok were analyzed using high-pressure sterilization and solid fermentation by mixed lactic acid bacteria. The antioxidant effect was compared to determine improved processing methods of deodeok. The lansemaside A content of deodeok samples depending on the preprocessing methods was analyzed: 2,594.10 mg/kg for dried deodeok, 2,100.93 mg/kg for steamed deodeok, and 1,151.31mg/kg for fermented deodeok. The total saponin content was found to be 7,209 mg/kg for dried deodeok and 8,605 mg/kg for steamed deodeok, showing a high saponin content. The total polyphenol content was highest for dried deodeok, steamed deodeok, and fermented deodeok. As for the antioxidant effect, it was analyzed that the effect of dried deodeok was the highest, followed by steamed deodeok and fermented deodeok; Dried deodeok had the highest value in total polyphenol content, not in total saponin content, which is considered to have a positive influence on its antioxidant effect. The content of lansemaside A was the highest for dried deodeok. When fermented deodeok is consumed, more beneficial effects on health can be expected by ingesting it with lactic acid bacteria cultured using saponins and polyphenols. Therefore, this study suggests the possibility of manufacturing products suitable for the needs of consumers, such as the flavor of deodeok, according to the processing methods.

• Journal of the Korean Society for information Management
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• v.40 no.1
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• pp.73-93
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• 2023

This study conducted a comprehensive analysis and evaluation of library services using YouTube through content analysis of YouTube content and emotional response analysis of user comments. This study analyzed 2,169 YouTube contents and 6,487 comments of users from 61 university libraries. The results showed that the number of 'data' content was the largest among 4 categories, followed by 'communication' and 'education' content, and 'promotion' content. Among the sub-classifications, the number of 'information services' contents was the largest. In the analysis of users' emotional responses to YouTube content, the major categories of users' emotional responses were 'data' content and 'communication' content. Most of the user's emotional responses were positive in all categories of content, and the most frequent user emotional expression was 'good'. In addition, the vocabulary used in the user's emotional response was more about the person appearing in the video than the expression of the content of YouTube contents.

• Korea Science and Art Forum
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• v.19
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• pp.623-633
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• 2015

Use of technology through utilization of ICT (Information Communication Technology) in field study area is rapidly increasing. Thus, when applying ICT to experiential education, apart from experiential education contents in simple form, the demand for new high quality contents is increasing considering change in education paradigm focusing on creativity. As a result, high quality interactive experiential education content for developing self-directed future talents is required. As a result of this, the development of ARD-based ICT experiential education content system that enhances learning effect of students by integrating ARD-based (Augmented Reality Display) ICT and experiential education to promote existence and immersion is being tested. This paper aims to improve efficacy and achieve vitalization through case analysis of AR-based ICT experiential education content. As a result of case analysis, the composition of content for improving education content included 1) constant securing and strengthening of experiential education content, 2) necessity for development of participating education content by diverse age groups, 3) development of differentiated ICT experiential education content, and 4) securing professional manpower and development of content in connection with education process. Therefore, with the efficacy of ARD-based ICT experiential education content, this study can first, enhance bond between students, second, enable self-directed learning, third, increase practical understanding in contents that were difficult to control by textbook contents, and fourth, increase interest and immersion in learning. Therefore, the contents on new converging technology that can maximize the development of constant content and cooperation between ICT technology and pedagogy for educating creativity and autonomy of ICT experiential education content.

• Journal of the Korean Society for Library and Information Science
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• v.58 no.3
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• pp.193-216
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• 2024

Academic information providers are working on developing and establishing new types of content in response to the diverse academic content needs of researchers. To efficiently build and manage a wide range of content, these institutions are establishing digital curation platforms. These platforms apply digital transformation technologies to automate the collection, construction, and management of academic content, supporting researchers' activities by providing necessary content. To operate these platforms efficiently, it is essential to establish criteria that can effectively address the diverse content needs of users. We developed indicators for selecting new content and applied these selection priorities on a trial basis to the digital curation platform. The indicators for new content selection include content value, user demand and satisfaction, and the ease and efficiency of content collection, construction, and management. These indicators can be utilized during the acquisition and selection stages of the digital resource lifecycle.

• Journal of Digital Convergence
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• v.12 no.4
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• pp.327-333
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• 2014

Recently, smartphone are increasing in Internet-enabled applications to install and delete benefits as well as internet through various interfaces such as 3G network, Wi-Fi, Wibro without the constraints of time and place. However, the prevalence of smartphones and the activity was generated from an existing PC smartphone security threats are causing a ripple in a society. In this paper, we serve live content services on the first and last content by creating an electronic signature is the signature of either the loss of any Content provided by both authentication and non-repudiation content protection scheme is proposed. The proposed method of secure smartphone users to download and install the content or an application for downloading content over the content for secure authentication.

• Korean Journal of Agricultural Science
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• v.43 no.1
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• pp.87-99
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• 2016

Phytosterol contents in nine vegetables such as paprika (red, yellow, and orange), kohlrabi, bamboo shoot, cherry tomato, cucumber, Chinese chive, and corn were analyzed by gas chromatography. Individual contents of ${\beta}$-sitosterol, campesterol, and stigmasterol in fresh and cooked vegetables (boiling, grilling, stir-frying, deep-frying, steaming, roasting, and microwaving) were determined and compared. Total phytosterol content of paprika, cucumber, Chinese chive and cherry tomato ranged from 23.19 to 46.51 mg/kg (0.002-0.005%) of fresh weight of raw vegetables. Total phytosterol content variation (%) was obtained as follows: [(the content of phytosterol after cooking) - (the content of phytosterol before cooking)] / (the content of phytosterol before cooking) ${\times}100$. Total phytosterol content was found to be high in raw kohlrabi at 138.99 mg/kg fw (0.01%), in corn at 302.86 mg/kg fw (0.03%), and in bamboo shoot at 443.15 mg/kg fw (0.04 %). Total phytosterol content variation (%) in orange paprika ranged from 27.5 to 267.3 while that in cherry tomato ranged from -11.0 to 337.5. Generally, high content variation of total phytosterol was found in stir-fried and deep-fried vegetables. Therefore, higher phytosterol levels were obtained from cooked vegetables than raw vegetables. We suggest that these data will be useful to investigate cooking methods for increased intake of phytosterols.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.147-157
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• 2015

This study investigated the capsaicin content in 10 kinds of home produced red pepper and 7 kinds of red pepper processed products (3 kinds of red pepper powder, 3 kinds of sauce, and 1 kind of red pepper paste) by analyzing capsaicinoids using LC MS. For the variety of PR Changyang, on the other hand, the plant was divided into 5 parts [pericarp (tip, middle, and base), placenta, and seed] and capsaicinoids content was analyzed for each of the parts. Based on the results, capsaicinoids content was highest in the placenta, and next in the seed, base, middle, and tip. This result shows that the biosynthesis of capsaicinoids takes place in the placenta. Regarding the results from analyzing differences in capsaicinoids content among red pepper varieties, the content was highest in Mu han zil ju and lowest in PR Changyang, and the former had about 38 times higher content than the latter, showong that capsaicinoids content was highly varied among red pepper varieties. When red pepper processed products in the market were surveyed, capsaicinoids content did not differe greatly among sauce products, but was largely different among powder products.