• The Korean Journal of Food And Nutrition
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• v.7 no.2
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• pp.114-118
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• 1994

In order to compare the contents of nucleic acid substances in various wines, the contents of nueleic acids were analyzed by HPLC. The contents of cytosine was found to decrease in the order of cherry wine > plum wine > dongdongju > chungha > pineapple wine > soju. The contents of guanine was found to decrease in the order of dongdonglu > chungha > pineapple wine > cherry wine > plum wine > soju. The contents of uridine was found to decrease in the order of dongdongju > chungha> cherry wine > pineapple wine > plum wine > soju. The contents of adenine was found to decrease in the order of dongdonglu > chungha > cherry wine > pineapple wine > plum wine > solu. The contents of guan oslne was found to decrease in the order of dongdongju > cherry wine > chungha > plum wine > pine-apple wine > soju. The contents of adenosine was found to decrease in the order of dongdongju > shun aha > cherry wine > plum me > pineapple wine > soju.

• The Korean Journal of Food And Nutrition
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• v.7 no.4
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• pp.267-273
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• 1994

To provide the effective application scheme and basic information of buckwheat (Fagopyrum esculentum Moench), buckwheat was germinated at 10$^{\circ}C$ for 7 days and 100 kernels weight, germination rate, root length, chemical composition and mineral contents were examined at 24 hour Intervals. During the germination period, the 100 kernels weight increased approximately 0.3g per day. The germination rate increased sharply after 2 days and the root length increased greatly after 4 days. The crude protein contents increased with germination time, whereas the carbohydrate contents decreased. The crude ash and fat contents did not differ significantly during the germination period. The Ca contents Increased for the 4th day of gemination, but gradually decreased afterwords. The Na contents increased in the initial stage of germination, but then gradually decreased. However, there were no significant change In the Mg, K. Fe. Mn and Zn contents.

• East Asian mathematical journal
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• v.35 no.4
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• pp.365-386
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• 2019

This study was based on the analysis of changes in curriculum of elementary mathematics curriculum, and changes in curriculum of middle school and high school mathematics curriculum. The purpose of this study is to analyze the movement of learning contents among the school levels based on the middle school mathematics curriculum and to summarize the influence on the curriculum of middle school mathematics according to the movement of learning contents. The research conducted according to the purpose of this study is as follows. First, we analyzed the trends of mathematical contents between elementary and middle schools after the movement of ten mathematics curriculums. Second, we analyzed trends of learning factors after mobility and mobility between middle school and high school. Third, the characteristics of 'the contents of mutual movement based on middle school' and 'the contents deleted from middle school' were analyzed. The results of this study are expected to reflect on current and past curriculum and to give meaningful implications to the composition of new curriculum.

• Journal of Industrial Convergence
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• v.12 no.1
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• pp.24-37
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• 2014

An increasing numbers ot enterprises are involving in the Contents marketing. The reason is that Contents Marketing owns the stronger influences on the market which relative to that of other media. In this research the aim is presenting of the effective schemes that suitable for the domestic contents marketing climate, through analytical research of current situations and pointing of potential issues of contents marketing progress. Enterprises may have the abundant and essential cognitions about the contents marketing before the starting of the contents marketing project. Then, it is useful to develop the correlative communication strategies, customers' management strategies and crisis-resolution strategies. All of that done may bring the functional benefits for the domestic enterprises investment in the contents marketing.

• Journal of Korea Multimedia Society
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• v.19 no.2
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• pp.325-333
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• 2016

The development of smart technology has brought the conversion of closed traditional e-learning contents into open flexible smart learning contents consisting of learner-centered modules, without the constraints of time and space by use of smart devices from the uniformed and passive classroom between teachers and learners. It has been demanded an open, personalized and customized teaching and learning contents of smart education and training systems according to wide supply of various smart devices. In this paper, we discuss about the status of the smart teaching and learning systems and analyze the characteristics and structure of the web contents for smart education and training systems by use of smart devices. And we propose a method how to block web contents, to extract them, and adapt personalized segments of web contents by adaptive algorithm into smart learning devices. We extract blocks from the web contents based on the smart device information and the preference information of the learners from existing web contents without the hassle of learners environment. After specifying a block priority from the extracted web contents by the adaptive segment algorithm, it can be displayed directly to the screen to fit the individual learning progress of the learners.

• Journal of Nutrition and Health
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• v.4 no.4
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• pp.69-72
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• 1971

These experiments were designed to study the Hg contents in Korean Hens Egg by origin, kind, organ, and cooking methods. The following samples were studied. Place of origin Seoul (Legon) Su Woun (Legon) Pusan (Legon) Ulsan (Legon) Tae Gu (Legon) Kwang Ju (Legon) Seoul (New Hampson) Seoul (Native) No of sample 12 12 12 10 10 10 10 10 The following result were obtained. 1. The Hg contents of hen's egg of Seoul origin was 0.087 p.p.m., that of Ulsan origin was 0.077 p.p.m.. Its contents of Tae Gu, Kwang Ju origin were 0.052 p.p.m. and 0.048 p.p.m.. High contents of Hg showed in egg that produced in large cityies ana industrial area. 2. For the kind of egg, the Hg contents of Legon kind was 0.087 p.p.m and that of Native kind was 0.031 p.p.m.. Its contents of Legon kind was higher than that, of Native significantly. 3. By the organ of egg, the contents of Hg in egg yolk was 0.064 p.p.m. that showed 87 percent Hg contents of whole egg, and its value of egg white was 0.009 p.p.m.. 4. About cooking methods, the contents of Hg in parboiled egg was 0.007 p.p.m., that of fried egg was 0.015 p.p.m.. Especially the cooked eggs were significantly lower than row eggs in Hg contents.

• Journal of the Korean Society for information Management
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• v.19 no.4
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• pp.349-381
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• 2002

The 21st century survive only who creating, taking, and managing to knowledge. Digital contents industry becomes to the core in the future. That is, to win in a competition have to the digitalizing knowledge contents to all knowledge and information resources. Therefore, it needs to the digital contents management and the distribution framework. This study aims to propose a model stages in the knowledge contents-decision process, KM Matrix, and KMI Score founded on digital contents framework and diffusion of innovation.

• Journal of Korean Library and Information Science Society
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• v.33 no.1
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• pp.121-141
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• 2002

In this paper, I presented that transformation of library from the collection management to knowledge contents management along with paradigm shift under the web-based multimedia information environment is required. Effective web contents management call maximize users'satisfaction with personal customizing services for library users. Especially, contents customizing service using the metabrowsing service contributes to maximize the user'satisfaction by supplying core contents that the user seeks. In this paper, I studied the scheme of knowledge contents management to increase of user'satisfaction, concentrating on the management factors of web-based multimedia knowledge contents and service strategy.

• Journal of KIISE:Computing Practices and Letters
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• v.16 no.2
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• pp.232-236
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• 2010

Nowadays, mobile users have a huge amount of multimedia contents and can use these contents anytime, anywhere by advance in computer and network techniques. However, users spend too much time for searching and managing these contents in web and local file system. Expecially, small and uncomfortable user interfaces of mobile devices make it difficult to search and manage multimedia contents. Therefore, an intelligent multimedia contents management technique is needed to use these contents more efficiently. In this paper, we propose a Personalized Mobile Multimedia Contents Provider (PMMCP) System which provides personalized multimedia contents based on users' psychological patterns and situations.

• Journal of Environmental Health Sciences
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• v.14 no.1
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• pp.73-86
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• 1988

In order to determine the content levels of trace metals in common salts, 64 bay salt samples were collected from three producing districts and 33 bay salt samples, 32 remade salt samples and 5 fine salt samples were collected from 7 major cities in Korea, from August to September 1987. These were analysed for content levels of Pb, Cd, Cu, Zn and Mn using Atomic Absorption Spectrophotometer. The results were as follows: 1. Lead contents in three type salts were N.D. - 1081.9 $\mu$g/kg and fourteen percent of the 114 samples exceeded the World Health Organization(WHO) criteria of 100$\mu$g/kg. Cadmium contents of samples were N.D.- 382C.5 $\mu$g/kg and five percent of the 114 samples were over the Spanish criteria of 500 $\mu$g/kg. Copper contents of samples were 8,9-214.9 $\mu$g/kg and there was not a sample over the World Health Organization(WHO) criteria of 500 $\mu$g/kg. Zinc contents ranged N.D. - 342.9 $\mu$g/kg and Manganese contents ranged N.D.- 8.31 mg/kg. 2. The comparison of heavy metal contents among the bay salts from three producing districts was significantly different in Pb, Cd and Cu contents. 3. The comparison of heavy metal contents between the bay salts and remade salts was not significantly different in Pb, Cd and Cu contents. 4. The contents of Pb, Cd, Zn and Mn in fine salts were much lower than those of bay salts and remade salts.