• 환경위생공학
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• 제19권1호
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• pp.42-49
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• 2004

The study was carried out in order to improve the quality of fermented soybean, that is, Doenjang with strain ,mold and bactea, added mulberry leaves powder were investigated and analyzed as follows. 1. The water content of samples was 38.51-50.10%, pH value 5.44-6.21 and total acidity, 2.42-3.13 2. The reducing sugar of content for samples was 7.01-7.24% on contrast mulberry added sample was 8.34-12.11%, Amino-N as contrast 5.96-7.63% mulberry added, 8.34-12.11% 3. In sensory evaluation test, excellent results was 2% added sample than others. 4. The heaby metals analyzed form samples cans, iron, tin and lead content of samples were 5.63-6.03 ppm, 31.70-35.53 ppm and trace.

• 환경위생공학
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• 제22권1호
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• pp.37-47
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• 2007

In order to improve the Quality of fermented soybean Doenjang was investigated. The samples were prepared and fermented by the koji made with A. oryzae, B. subtilis and B. natto strains, that the product added green tea powder with sanitary canned food. 1. The water content of sample was 50.30-42.14%, pH value 6.03-5.52 and total acidity, 3.01-3.87. 2. The reducing sugar content for samples was 9.35-7.81%, Amino-N, 7.96-9.21%. 3. In the sensory evaluation test, the good sensory qualify that was S-2 sample than to S-1 and S-3. 4. The heavy metals analyzed from sample cans, tin, iron and lead content were 27.31-29.04 ppm, 5.32-5.91 ppm and trace amount.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2010년도 춘계 학술대회 제22권1호
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• pp.351-352
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• 2010

본 연구는 단위수량 신속측정법에 의한 포장콘크리트 품질 특성평가를 하였다. 단위용적법에 추정 단위수량측정결과 평균 $6.6kg/m^3$정도 낮게 나타났다. 현장 배치플랜트에서는 $28kg/m^3$높게 나타났으며, 평균 휨강도는 6.03MPa 나타났다.

• 환경위생공학
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• 제17권3호
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• pp.14-20
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• 2002

In order to improve the quality and sensory evaluation of Fermented Soybean(Chungkugjang meju) were investigated. The samples were prepared and fermented by the inoculation of Bacillus strains (B. subtilis, number 1, B. natto, number 2) that the product made With sanitary canned food. 1. The water content of samples was 46.75~50.60%, pH 5.35~6.95 and total acidity 3.26~3.62. 2. The reducing sugar of content for sample was 9.49~10.05%, Amino-N, 67~396mg% and the activity of protease was 0.36~1.49unit/g. 3. The heavy metals analyzed from sample cans, iron, tin and lead content of sample were 5.32~5.84ppm, 27.31~29.04ppm and 0.019~0.021ppm. 4. Therefore, results that Chungkugjang-meju manufactured from B. natto starter induced better product Quality and sensory test than that of the B. subtilis strain.

• 동아시아식생활학회지
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• 제21권2호
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• pp.194-199
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• 2011

The results of a study on the effects of variable chestnut content (0~25%) on the palatability of Sulgidduk or steamed rice cake were as follows: moisture content and degrees Brix increased significantly following an increase in chestnut content. L value and a value decreased significantly, whereas b value increased significantly. Sensory evaluation scores increased in the order of 15% > 10% > 25% > 20% > 0% chestnut content. Thus, we believe that the addition of 15% chestnut increases the palatability of Sulgidduk.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2006년도 6th International Meeting on Information Display
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• pp.86-91
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• 2006

This paper introduces two systems for editing and evaluating 3D content. The systems, a non-linear editing system and an evaluation system, were developed to improve viewing safety and comfort for 3D content observers and provide better usability for the creators from the viewpoint of ergonomics.

• 한국식품조리과학회지
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• 제5권2호
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• pp.19-25
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• 1989

In order to maks use of Adlay widely, it was analyzed and determined the content of amylose, amylopection. And Ju-ak was made from glutinous rice flours with vairous mixing ratio of Adlay flours and then this was tested for suitability to preparation of Ju-ak. Evaluation was conducted through sensory evaluation and objcetive evaluation. The results are as follow: 1. The content of moisture, total ash, crude protein, crude fat, and carbohydrate in Adlay were shown to be about 10.58%, 84.4%, 17.3%, 3.76%, 66.52%. 2. The amylose and amylopectin content were 15.6%, 84.4%. 3. By the sensory evaluation results the taste of Ju-ak prepared with mixing of 25% and 50% Adlay flour was better than glutinous rice Ju-ak but 75% and 100% mixed flour were undersirable. 4. By the Instron measurement results that hardness tend to increass as the additon level of Adlay increased. Gumminess, Chewiness and Elasticity was not significantly different as the addition level of Adlay increased. Conhesiveness tend to decrease as the addition level of Adlay. 5. Consistency of Ju-ak had significant relationship with hardness and cohesiveness. Moistness had significant relationship with hardness, elasticity, cohesiveness and chewiness. Texture of Ju-ak had significant relationship with hardness, elasticity, cohesiveness and gumminess.

• 한국식품영양과학회지
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• 제40권11호
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• pp.1562-1568
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• 2011

어린이 기호식품 중 트랜스지방 및 포화지방 함량을 조사하고 그 지방산 조성을 확인하기 위하여 과자류 134건, 제빵류 55건, 도넛류 74건, 햄버거 60건(20종)을 서울 및 경기지역을 중심으로 수거하여 분석하였다. 조지방 함량은 과자류가 24.2${\pm}$6.9(범위: 4.6~41.1) g/100 g으로 가장 높았고, 도넛 23.9${\pm}$5.8(범위: 14.1~39.5), 제빵류 15.7${\pm}$7.9(1.4~30.0), 햄버거 9.5${\pm}$3.4(4.5~18.5)의 순이었다. 트랜스지방 최고값은 제빵류에서 1.3 g/100 g으로 업계의 저감화 노력을 확인할 수 있었다. 포화지방은 과자류가 11.6${\pm}$4.8(범위: 2.0~22.7) g/100 g, 도넛 11.2${\pm}$4.0(범위: 4.8~23.2) g/100 g, 제빵류 6.9${\pm}$4.1(범위: 0.6~15.4) g/100 g, 햄버거 3.0${\pm}$1.0(1.0~5.8) g/100 g의 순이었으며 조지방 함량에 의존성이 있는 것으로 확인하였다. 지방산 중 포화지방산 및 불포화지방산의 비율은 제품의 특성에 따라 매우 다양하게 나타났으며 식물성 유지를 사용하여 유탕하는 제조공정의 제품군이 다른 제품과 비교 시 포화지방산이 낮은 경향을 나타내었다.

• 한국콘텐츠학회논문지
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• 제21권2호
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• pp.362-373
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• 2021

본 연구는 문화콘텐츠기획의 이해 강의를 통해 PBL(Problem Based Learnign)을 위한 교수 및 학습 방법 도입의 제고와 이를 효과적으로 평가하기 위한 평가요소에 대해 살펴보고자 하였다. 문화와 문화콘텐츠 그리고 콘텐츠기획으로 학습자들에게 하나의 문화콘텐츠가 완성하기까지의 전 과정에서 스토리텔링이 반영되도록하기 위한 충분한 주도적 학습과 문제 중심 학습의 실용적인 교육방법론을 접목하고자 하였다. 이를 위해 교육현장과 실무, 상황에 따라 유기적으로 팀워크와 협력을 잘 할 수 있도록 교수법에 대한 역할은 충실해야 한다. 수업을 듣는 학생들에게 수요를 충족시키고, 이를 설문을 통하여 반영하며 현실 문제를 적용하고, 수업 전 과정을 습득하게 하였다. 수업을 통해 문화콘텐츠를 기획하고 결과물을 완성하기 까지 학습자들은 서로 협력해야 했으며, 창의적인 아이디어로부터 마지막 결과물이 완성되기까지 팀워크에서 스스로 평가와 동료를 평가를 실시하였다. 그 결과를 함께 공유하고 학생 스스로에게 필요한 PBL평가 요소를 조사할 수 있었고, PBL평가방법에 대한 선행연구와 설문 조사를 통해 문화콘텐츠기획의 이해 과목의 평가요소를 도출해 낼 수 있었다. 도출한 평가요소는 기본통계와 워드클라우드분석, AHP분석을 사용하여 평가요소간의 우선순위를 확인해볼 수 있었다. 도출된 평가요소는 소통능력, 기본지식, 추론과정, 전문성, 평가기술이었다. 본 글을 통해 문화콘텐츠기획의 이해과목을 문제중심학습 수업으로 이끌고, 학생들에게 익숙하고 원활한 수업이 될 수 있도록 유도할 수 있었다.

• 한국병원경영학회지
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• 제12권4호
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• pp.68-95
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• 2007

The purpose of this paper is to provide the comprehensive review of empirical investigations in strategy content in healthcare organizations. Given the absence of relevant reviews in assessing an external validity of strategy content research in the healthcare industry, the paper, by taking convergent view, discern two main streams of research in the school of content: (1) the strategy-structure-performance (SSP) contingent, and (2) competitive strategies which test the propositions that business strategy, industry structure (IO economics). Finally, the paper suggests some future direction for research in this area.