• Journal of Science Education
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• v.44 no.3
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• pp.331-344
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• 2020

This study aims to find meaningful implications for the development of Korean elementary school math education courses and textbooks by comparing and analyzing the number and arithmetic areas of Korean and Canadian math textbooks in fifth and sixth grades. To this end, the textbook composition system of Korean and Canadian elementary schools was compared and analyzed, and the number and timing of introduction of math textbooks and math textbooks by grade, and the number in fifth and sixth grade and the learning contents of math textbooks were compared and analyzed. The following conclusions were obtained from this study: First, it is necessary to organize a textbook that can solve the problem in an integrated way by introducing the learned mathematical concepts and computations naturally in the context of problems closely related to real life, regardless of the type of private calculation or mathematics area. Second, it is necessary to organize questions using materials such as real photography and mathematics, science, technology, engineering, art, etc. and to organize textbooks that make people feel the necessity and usefulness of mathematics. Third, sufficient learning of the principles of mathematics through the use of various actual teaching aids and mathematical models, and the construction of textbooks focusing on problem-solving strategies using engineering tools are needed. Fourth, in-depth discussions are needed on the timing of learning guidance for fractions and minority learning or how to organize and develop learning content.

• Journal of the Korea Convergence Society
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• v.12 no.11
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• pp.419-426
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• 2021

Until recently, various studies for the production of high-acidity vinegar have been conducted, but there have been few studies on the concentration process of vinegar. In this study, the possibility of introducing freeze-concentration method was investigated for the production of high-quality, high-acidity vinegar. Acidity, pH, specific gravity, and glucose concentration were measured for frozen concentrated vinegar fractions obtained by freezing and thawing three types of Rubus coreanus vinegar with different acidy (7.53, 5.43, and 3.72). Acidity, specific gravity, and glucose concentration were all highest when 15% of the original vinegar was thawed. pH was the lowest when 15% of the original vinegar was melted. As a result of the measurement of cumulative acidity, when 20% of the original vinegar was melted, it was the highest at 9.32, which was 3.89 higher than that of the original vinegar. In this study, it was confirmed that vinegar can be effectively concentrated using the freeze concentration method and at the same time, the thawing ratio can be controlled to effectively obtain vinegar with the desired acidity. However, it is considered that studies such as organic acid and amino acid analysis are needed to determine whether the freeze-concentration method is introduced into the high-acidity concentrated vinegar manufacturing process.