• 한국수학사학회지
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• 제24권4호
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• pp.143-155
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• 2011

수학교육과정에서 이차방정식 풀이와 관련되어 소개되는 판별식이 삼차 이상의 방정식의 판별식으로 발전하는 역사적 과정을 살펴보고, 고차방정식의 판별식의 역할을 연구한다. 이를 바탕으로 학교수학에서 고차방정식 지도에 활용할 수 있는 방안을 알아본다.

• 한국항해항만학회지
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• 제38권3호
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• pp.277-289
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• 2014

Fishing village is becoming the central base of fishing industry and it plays a major role. However, there is a decrement of marine resources and some difficulties with the deterioration of fishing industry management. In order to solve these problems, there should be some developments(e.g. fishing village toursim development) on various undergoing government and the private organization programs. Nevertheless, there are not guidelines for fishing village tourism development to utilize for practical business. Therefore, it is necessary to understand the current status and guidelines regarding the development of fishing village for coastal planner. The primary purpose of this study is to investigate the characteristics of fishing village development works in Korea and Japan. The second purpose is to identifie success factors after analyzing individual success cases. Based on evidence from the literature and a dialogue with village leader, a literature review on extracting success cases for guidelines were selected according to criteria such as the degree of contribution to an increase in income of the fishing village, the degree of contribution to an increase in consumption of marine products using local natural resources, the number of tourists that visits the village. Finally we propose guidelines for future fishing village development projects. The guidelines based on the successful cases, as well as the major factors about the objectives and direction of fishing village tourism development, suggested as follows. 1)Plans for land use, 2)Development of tourist resources, 3)Plans for views, 4)Plans for resource protection, 5)Plans for operation and marketing.

• 한국식품영양학회지
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• 제32권2호
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• pp.79-88
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• 2019

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing jochung. In the farinogram test, the addition of jochung changed water absorption, development time and mixing tolerance index for making bread As the amount of jochung increased, the water absorption, mixing tolerance index decreased and the development time increased. In the extensograph test, the degree of extension decreased with increasing of jochung content whereas degree of resistance was enhanced with addition of jochung. After fermentation treatment, the volume of the dough with 20% sucrose were less than that of the dough containing 20% of jochung. The dough with 5% jochung showed the lowest dough raising power compared to the other doughs. The bread consisting of 15% jochung showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding jochung instead of sucrose for making bread.

• 산업공학
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• 제14권1호
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• pp.106-110
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• 2001

The importance of development of occupational safety index is truly great. It will contribute to the wise direction of safety program. In present, frequency and severity ratios were the standard measure. These terms express the incidence of major injuries and severity of the major injuries experience, each with relation to the employee-hours of work exposure during the period that is measured. But these measure don't expressed the dangerous feeling degree of worker. In this study, Effective Industrial Safety Index(EISI) was developed using dangerous feeling degree of worker, frequency of injuries, and severity of injury. EISI can be used as an aid for effective safety management in workplace.

• Environmental Engineering Research
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• 제21권1호
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• pp.74-83
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• 2016

The purpose of this study is to identify the driven factors affecting the changes in energy-related $CO_2$ emissions in Hebei Province of China from 1995 to 2013. This study confirmed that energy-related $CO_2$ emissions are correlated with the population, urbanization level, economic development degree, industry structure, foreign trade degree, technology level and energy proportion through an improved STIRPAT model. A reasonable and more reliable outcome of STIRPAT model can be obtained with the introducing of the Ridge Regression, which shows that population is the most important factor for $CO_2$ emissions in Hebei with the coefficient 2.4528. Rely on these discussions about affect abilities of each driven factors, we conclude several proposals to arrive targets for reductions in Hebei's energy-related $CO_2$ emissions. The method improved and relative policy advance improved pointing at empirical results also can be applied by other province to make study about driven factors of the growth of carbon emissions.

• 대한안전경영과학회지
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• 제10권1호
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• pp.75-82
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• 2008

National technical qualification does not recognised degree of working-career in labor market and an industrial field situation. National qualification is supply to nurture expert manpower and accomplish of self-development and a duty accomplishment ability improvement at a side of personal. So, This study is purposed to find that a method for recognition of working-career on the national technical qualification system According to, this study is designed to questionnaire with BSC(Balaced ScoreCard), SEM(Structure Equation Model) with the delphi method, and is analysed using the AMOS 7.0 program package. Finally, This study is suggested growing to qualification standard for an examination a degree of master craftsman only under the change of national qualification systematization as a standard to operation and control.

• 한국산업정보학회논문지
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• 제7권5호
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• pp.159-166
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• 2002

오늘날 인쇄매체는 치열한 생존경쟁에서 살아남고 새로운 위상을 정립하기 위해서 컴퓨터를 적극 활용하는 새로운 편집 스타일과 제작 환경 개선은 물론 새로운 테크놀러지의 개발에 몰두하고 있으며 전자 출판이나 정보 산업 분야와 연계개발이 요구된다. 본 논문에서는 전자출판의 개념과 제작과정을 살펴보고, 행동분석 및 군집분석을 통하여 전자출판 과정의 상호 관련도를 분석하며, 전자 출판이 안고 있는 문제점 분석과 해결 방안을 제시한다.

• 기술경영경제학회:학술대회논문집
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• 기술경영경제학회 1998년도 제13회 하계학술발표회 논문집
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• pp.91-115
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• 1998

Inspire of increasing importance of entrepreneurs for successful new venture creation, structured educational programs for entrepreneur development are very limited in Korea. Based on the survey of existing academic programs and interviews with entrepreneurs, this study presents a new education system for entrepreneurial management and new venture creation. Specifically, seven venture educational programs are suggested. As degree programs, ⅰ) new venture interdisciplinary program and ⅱ) venture MBA program are presented. Also, ⅲ) advanced venture management program, ⅳ) venture capitalist training program, and ⅴ) potential entrepreneur training program are suggested as non-degree programs. In addition, special and supporting programs such as ⅵ) technological entrepreneurship seminar and vii) new venture forum are explained. Finally, some examples of typical entrepreneurial management courses are presented and policy implications are suggested.

• 유통과학연구
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• 제13권10호
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• pp.135-142
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• 2015

Purpose - Following the speedy development of the smart phone industry, tourism companies started to increase their brand recognition and sales volume by adopting mobile applications. However, applications for tourism industries are still insignificant. This study tries to analyze empirical evidence from Korean and Chinese consumers who have used mobile tour applications. By using an expansion of the technology acceptance model (TAM), this study will find what factors have effects on user intention for mobile tour applications. The findings will be helpful for the development of mobile tour applications and the tourism industries. Research design, data, and methodology - This study uses the TAM, which was presented by Davis in 1989. This study uses consumer acceptance level, consumer choice attitude, and use intention as the basic variables to fit to the TAM, and adopts choice content quality, brand value, and usage motivation as additional variables to analyze. This study has developed several hypotheses and collected data from 620 users who used mobile applications for tourism during April 1 to April 30, 2015. A total of 612 valid questionnaires were collected and used in the data analysis. The data was analyzed with structural equation modeling using SPSS Win/pc and Amos 22.0. Results - The findings can be summarized as follows: First, the content quality affects the consumer acceptance degree and choice attitude. Second, the brand value has a directly positive effect on the consumer acceptance degree and choice attitude. It is clear that the content quality and brand value play important roles in raising consumer acceptance and choice attitude. Third, usage motivation has no effect on the consumer acceptance degree and choice attitude. Fourth, the acceptance degree does not have any effect on the consumer choice attitude. Fifth, the acceptance degree affects the use intention. Last, the consumer choice attitude affects the use intentions. This indicates that consumer acceptance and choice attitude must both be achieved to induce use intention among consumers. Finally, the effects of the mobile tour application content quality and brand value on consumer acceptance degree and choice attitude were confirmed. Additionally, the effects of the consumer acceptance degree and choice attitude on use intentions were analyzed. Conclusion - It is not meaningful for tourism marketing to launch tour applications in the mobile market without understanding tourism consumer characteristics. When developing mobile tour applications, companies should focus on the characters of consumer choice attitudes as high quality, high brand value, usefulness, and ease of mobile tour applications. This study has limitations in that it did not consider negative factors such as perceived risks or analyze whether there are differences between Korean and Chinese consumers. In the future, we will consider equipping the same mobile tour applications commonly used by both Korean and Chinese consumers, and then examine negative factors as well as the differences in mobile tour applications between Korean and Chinese consumers.

• 한국작물학회지
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• 제61권1호
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• pp.1-8
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• 2016

본 연구는 국내 주요 벼 품종들 중 일부 품종들에 대하여 현미와 발아현미에 대한 아밀로펙틴 중합도와 식감관련 특성에 대해 비교 분석하였다. 아밀로펙틴은 단쇄비율이 높고 장쇄비율이 낮은 품종이 밥맛이 우수한 특성을 나태는 것으로 알려져 있는데 본 연구결과 발아현미가 일반현미에 비해 유의적으로 높아지는 결과를 나타냈다. 특히 하이아미와 진보가 다른 품종들에 비하여 유의적으로 단쇄비율이 높고 장쇄비율이 낮은 것으로 나타났다. 식감측정결과 진보의 경우 현미의 경도(hardness)와 탄력성(toughness)이 각각 84.6과 51.8에서 발아과정을 통해서 50.2와 30.2로 감소하였으며 찰기(stickiness)와 부착성(adhesiveness)은 발아현미밥의 60.6와 42.9에 비하여 현미밥에서 27.8과 30.8로 나타나 발아현미밥에서 찰기와 부착성이 각각 2.18, 1.39배 높은 값을 나타내었다. 또한 식감과 아밀로펙틴 중합도 특성과의 관계를 알아보기 위하여 경도, 탄력성, 찰기, 부착성과 아밀로펙틴 중합도 특성과의 상관관계를 분석하였는데, 발아현미에서 단쇄비율이 많을수록 경도와 탄력성이 감소되고 장쇄 비율이 높을수록 경도와 탄력성, 부착성이 증가하는 경향이 나타났다. 따라서 본 연구에서는 주요 벼 품종들의 현미에 대하여 발아 전과 후의 아밀로펙틴 중합도와 식감관련 특성을 종합적으로 비교 분석한 결과 발아과정에서 현미의 조직변화가 나타나고 발아 후 식감이 부드러워지고 찰기가 증대되어 밥맛이 향상된 것을 입증할 수 있었다. 또한 식감과 아밀로펙틴 중합도 특성과의 관계는 발아현미에서 뚜렷한 경향을 나타냈으며, 본 연구가 아밀로펙틴의 길이와 식감의 상관관계를 밝히기 위한 기초자료가 될 수 있을 것으로 사료된다.