• International Journal of Computer Science & Network Security
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• v.22 no.6
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• pp.382-389
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• 2022

The article is devoted to the research and search for effective pedagogical technologies. The definitions of "innovation", "technologicalization", "pedagogical technology" are analyzed. "Innovative pedagogical technology". The blocks that make up the innovative processes in education are studied. The importance and role of innovations in education (vocational education) are clarified. The components of pedagogical technology are studied: conceptual, content-procedural and professional. The signs of classifications of pedagogical technologies are investigated. The stages of evolution of the definition of "pedagogical technology", as well as the levels of its application in pedagogical science are highlighted. Criteria of manufacturability and signs of pedagogical technology are investigated.The algorithm for the analysis of pedagogical technology is investigated: identification of technology; name of technology; conceptual principles; the content of education; activity characteristics; organizational and methodological support of the educational process. Pedagogical technologies that should be implemented in vocational education institutions are analyzed.

• International Journal of Advanced Culture Technology
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• v.8 no.3
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• pp.247-253
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• 2020

It has emerged Food-content among various forms of 1-person media through social media. Food-content influencer also market products through 1-person media, generating revenue through increased views and subscribers of 1-person media. It also sells products through sponsorship. In general, there is a profit structure through 1-person media viewing, but research on how restaurant companies generate profits directly through food-content is insufficient. In addition, research on converting subscribers to consumers through food-contents is minimal. In this paper, we propose an experiential application system based on the behavior of food-content creators. The proposed system collects and categorizes food-content information, and maps between highly related words to organize into keyword categories. The ontology tag-based concept network applied to the proposed system connects representative information by pre-extracting/mapping information related to information requests among a wide range of data. This method maps relevant food-content information to provide the user with data collected/storage in the form of an application. The user uses the application while watching the food eaten by the influencer and creator. And, it is meaningful that the user could be provided is provided with information about the food they want to eat.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.187-193
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• 1990

Ganoderma lucidum has been widely used not only as ingredients in herbal medicine but also in pharmacological soft drinks. The author collected for analysis of content of 8 kinds of heavy metal(Cd, pb, Hg, Cu, Mn, Fe, As) in soil and cluture soil in an around the Taegu area including Sang Ju, Non Gong, Keum Ho, and Weol Bae. THe toxic content in Gaoderma lucidum showed relatively low level as in cadmium lead mercury arsenic : 0.8-0.13ppm 0.17-1.43ppm 0.02-0.32ppm 0.01-0.19ppm respectively : in copper mangenese zinc and iron : 0.93-4.29ppm, 0.37-2.18ppm 1.02-1.65ppm, 4.57-11.04ppm those grown in soil showed higher percentages of content than those grown on logs in lead copper zinc and iron by 43.2% 68.6%, 20.3% and 43.2% respectively. The content of heavy metals in those grown in soil and culture soil tended to be higher in the areas near factories of industrial complexes especially in manganese and iron. The content of heavy metals in soil and culture soil appeared lower than the mean values of Korean Soil. No interrelationship was found in the content of heavy metals between those of Ganoderma lucidum grown on logs and those grown in soil. In case of pot cultivation however the mushroom spawns are grown originally in soil which seems to influence the degree of content of heavy metals of media.

• The Journal of the Convergence on Culture Technology
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• v.4 no.1
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• pp.279-284
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• 2018

With the availability of real-time student behavioral data, personalization on education is gaining a huge traction. Data collected from massively open online courses (MOOC) has shifted the content delivery method from fixed, static to user-adopted form. Such educational content can be personalized by student's level of achivement. In this paper, we propose a service that automates the content restructuring, based on dynamic profile. With the student behavioral data, the proposed service restructures educational content by changing the order, extending and shrinking the published material. To do this, we record students' behavioral data and content information as a metadata, which will be used to generate dynamic profile.

• The Research Journal of the Costume Culture
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• v.28 no.6
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• pp.830-844
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• 2020

The fourth Industrial Revolution, known as digital transformation, has made MZ generation to be the focus of the new consumer market, brought about the use of technological platforms a new consumption method. Currently, as various types of content collaboration are emerging that specifically targeting at the MZ generation. Content collaboration are considered an integration of content to create new values through co-existence and co-prosperity. This study identified the characteristics of collaboration of fashion brands from 2018 using literature and online news articles, and identified and classified through case studies of it determined movie content, game and virtual characters. By this research, it shown that collaboration with movie contents have increased the collaborative synergy by using the story in global media content. Collaboration with mobile games was generally used by young casual and sportswear brands. These brands which utilized characters from mobile games popular with to attract more teen consumers and strengthen brand awareness by adding values of high-technology and scarcity to the familiar images. In addition, collaboration with virtual characters has expanded value of the collaborative approach on expanding the range of advanced digital technology, from a promotional strategy during the distribution process through to the use of virtual models. As such, collaboration using the various types of content has developed beyond simple integration of identities among various areas, integrated products or brands that as a new value.

• Journal of the Korean Society of Food Culture
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• v.25 no.3
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• pp.342-349
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• 2010

This study evaluated the quality and sensory characteristics of sulgidduk added with yam powder (5~20%) during 4 days storage. The moisture content of samples initially decreased as the yam powder content increased, but subsequently increased during storage. The pH values also increased during storage, although there was no significant difference. L values decreased and both a and b values increased as yam powder content increased. The decreased L values during storage were not significantly different from control group. The hardness of samples decreased with increasing yam powder content, while hardness of control group markedly increased during storage. Cohesiveness increased as yam powder content increased, and tended to decrease during the storage. Springiness also initially increased as yam powder content increased. No change was apparent during storage in control group or samples added with up to 10% yam powder, while springiness was decreased insignificantly in samples with over 10% yam powder. Lightness, yam odor and savory taste of sulgidduk tended to increase as yam powder content increased, while chewiness decreased. The savory odor was the highest in sulgidduk added with 10% yam powder. Sulgidduk added with 10% yam powder was the most preferred in appearance, taste, texture and overall preference.

• The Journal of the Convergence on Culture Technology
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• v.9 no.5
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• pp.859-865
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• 2023

In a situation where service providers are increasingly focusing on content development due to the intense competition in the OTT market, interactive content that encourages active participation from viewers is garnering significant attention. In response to this trend, research on interactive content is being conducted more actively. This study aims to analyze interactive content through text mining techniques, with a specific focus on online unstructured data. The analysis includes deriving the characteristics of keywords according to their weight, examining the relationship between OTT platforms and interactive content, and tracking changes in the trends of interactive content based on objective data. To conduct this analysis, detailed techniques such as 'Word Cloud', 'Relationship Analysis', and 'Keyword Trend' are used, and the study also aims to derive meaningful implications from these analyses.

• Korean Institute of Interior Design Journal
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• v.22 no.4
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• pp.104-112
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• 2013

Housing culture can be defined as a subculture that characterizes a society, a region, and a time period. Therefore, identifying the housing needs of people is an effective way of understanding the housing culture. The purpose of this study was to identify the research trend of housing culture since 1980s until the recent year based on the keywords of previous literature. Seventy-one research articles were analyzed using content analysis as a research method and analysis framework which was composed of 4 aspects - physical, social, psychological, and living/welfare - was drawn for further analysis. As a main result, housing needs in social and living/welfare aspect were increasing as time passes. In general, researches related to physical aspect showed the highest ratio among 4 aspects. Specifically, research interests in community and social relationship among neighbors, natural environment, and housing welfare has remarkably increased since 2000s. The findings of this study showed that the housing culture is the comprehensive result or the process reflecting the needs and context in political, social, and economical background of those days.

• Journal of Plant Biology
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• v.38 no.2
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• pp.143-151
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• 1995

Addition of plant growth hormones [0.01 mg/L NAA and 0.2mg/L benzyladenine (BA)] to a woody plant medium stimulated the adventitious bud formation of poplar explants during culture. Endogenous IAA content increased rapidly at the initial culture stage and then decreased, being followed by rapid increment again at the late culture. But the content of trans-zeatin riboside (t-ZR) increased continuously during the culture. Cytoplasmic soluble proteins were analyzed by one- and two-dimensional SDS-PAGE. Increased amount of 40 kD band was detected by one-dimensional electrophoresis using Coomassie Blue staining during the culture and two distinctive proteins whose mol wt is 40,000 were detected by two-dimensional electrophoresis using autoradiography and these proteins were synthesized continuously prior to the adventitious bud formation. When the midvein segments were transferred to the actinomycin D-containing medium, the spots of adventitious bud-related proteins(ABRPs) did not disappeared but weakened in intensity. So, it is concluded that genes coding for the ABRPs are regulated to some degree at the transcriptional level. Also, they were not observed in BA-free medium, suggesting that these proteins be regulated by cytokinin, which made then possible to form the adventitious bud.

• Korean Journal of Poultry Science
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• v.27 no.3
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• pp.203-208
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• 2000

The present study was conducted to investigate the effects of dietary supplementions of 0.1% probiotic and 0.1% yeast culture on the growth performance and meat quality of broiler chicks. A total of 160 Arbor Acre broiler chicks were randomly allotted to 16 pens ; four pens per treatment and 10 birds per pen. Feeding trial lasted for 6 weeks. The results obtained are summerized as follows : The body weight gain and feed intake was slightly higher in group of broiler chick supplemented antibiotic than those of other treatment groups, but were not significantly different among treatments. The feed conversion were slightly lower in groups of broiler chick supplemented antibiotic and probiotic than those of other treatment groups, but were not significantly different among treatments. The pH of thigh musle was slightly higher in group of broiler chick supplemented probiotic than those of other treatment groups. Crude protein, crude fat and crude ash of thigh muscle were lower in groups of broiler chick supplemented probiltic and yeast culture than those of other treatment groups, but were not significantly different among treatments. The saturated fatty acid content of the thigh muscle was tende to be higher in group of broiler chick supplemented yeast culture, but the unsaturated fatty acid content was tende to be lower in group of broiler chick supplemented yeast culture than those of other treatment groups.