• Fashion & Textile Research Journal
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• v.26 no.1
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• pp.15-24
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• 2024

At a time when the direction of the middle and high school curriculum is being discussed in line with the change in the future education paradigm to the 4th industrial revolution and the post-COVID-19 era, this study attempted to establish the identity of middle and high school clothing life education by exploring the clothing life contents with content analysis method and analyzing the 'clothing life industry' related educational content of the curriculum revision period. Following the revision of the curriculum, the contents related to the middle and high school 'clothing life industry' were not systematic. In the 2022 revised curriculum, the 'clothing life industry' and the digital fashion industry are presented as content related to the 'clothing life industry', so it is expected that the textbooks implemented in the educational field in the future will mention specific content about this. In addition, research on the direction of sustainable clothing life is also needed because the 'clothing life industry' can be an important cause of environmental pollution from production to consumption. Above all, it is expected that follow-up studies will be conducted to enhance the value of clothing life education in the future in the reality that the awareness of middle and high school clothing life education is low.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.42 no.2
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• pp.35-40
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• 2010

Variations in hexeneuronic acid content in hardwood alkaline pulps were investigated to evaluate their contribution to kappa number. Out of diverse chemical pulps the highest hexeneuronic acid content were measured in yellow poplar kraft pulping, which was assumed to enhance ca. 7.0 of kappa number determined by acid permanganate consumption. In yellow poplar soda-anthraquinone pulping, hexeneuornic acid was contributed to increment of 5.0-6.0 kappa number. In eucalyptus alkaline pulping, hexeneuronic acid content was not significantly different from soda-anthraquinone pulping. Increment of Kappa number by hexeneuronic acid was 4.5-5.6 depending on pulping method and pulping time at target temperature.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.139-150
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• 2019

This study aimed to determine the suitable point of sale and consumption of different quality grade (QG) Hanwoo short loin during aging period, based on physicochemical, sensory, and microbiological quality. Short loins obtained from the carcasses of 13 Hanwoo steers and 2 bulls with 5 different QGs (1++, 1+, 1, 2, and 3) were analyzed over 28 d. QG and aging time had significant effect on water holding capacity, color, shear force, total volatile basic nitrogen (TVBN) content, and sensory traits. Higher QG groups generally exhibited a lower shear force, nucleotide content, and water holding capacity, and higher $L^*$, $a^*$, and $b^*$ values. Acceptable tenderness (shear force <5.4 kg) in QG 1++, 1+, 1, and 2 was achieved on days 7, 14, 16, and 18, respectively, and QG 3 showed a shear force of 6.8 kg, even after 28 d. Regardless of QG, TVBN content below threshold levels (20-30 mg%) was observed throughout the 28 d aging period, while total plate counts above 7 Log CFU/g were seen at 21 d. In conclusion, it is recommended that Hanwoo beef with QG 1++, 1+, and intermediate QG (1 and 2) should be sold or consumed between 7 and 21, 14 and 21, 16 and 21 d, respectively. Beef with QG 3 should be sold or consumed within 21 d, based on microbial growth, even though it has not achieved desirable tenderness. For this reason, an additional tenderizing process is recommended before this beef is ready for consumption.

• The Journal of the Korea Contents Association
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• v.20 no.5
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• pp.513-524
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• 2020

Recently, YouTube's growth started drawing attention. YouTube is not only a content-consumption channel but also provides a space for consumers to express their intention. Consumers share their opinions on YouTube through comments. The study focuses on the text of global entrepreneurs' speeches and the comments in response to those speeches on YouTube. A content analysis was conducted for each speech and comment using the text mining software Leximancer. We analyzed the theme of each entrepreneurial speech and derived topics related to the propensity and characteristics of individual entrepreneurs. In the comments, we found the theme of money, work and need to be common regardless of the content of each speech. Talking into account the different lengths of text, we additionally performed a Prominence Index analysis. We derived time, future, better, best, change, life, business, and need as common keywords for speech contents and viewer comments. Users who watched an entrepreneur's speech on YouTube responded equally to the topics of life, time, future, customer needs, and positive change.

• Journal of the Korean Home Economics Association
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• v.43 no.12 s.214
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• pp.15-28
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• 2005

This study groups the life content of adolescents according to their time spent during the week and compares their internet use. The data were collected from 2210 middle and high school students, including their life content and hours, and various internet factors such as self-evaluated internet addiction, internet support, internet experience, chatting subjects and the type of internet service. Adolescents were divided into five groups: TV-oriented group, computer-oriented group, peer-oriented group, self-study group and extracurricular institution group. The purpose of internet use, internet experience, chatting subjects, negative aspects of internet and internet addiction were different by adolescents' group type. The peer-oriented group had the highest real self image as opposed to the cyber self image and trusted other's words on the internet. The TV-oriented group had the lowest trust in the internet. The computer-oriented group received the highest internet support and internet experiences, but didn't use the internet for the purpose of information search. The self-study and extra-curricular institution groups used the internet the least, used it to solve stress and were interested in school circles on the internet.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2005.07a
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• pp.441-443
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• 2005

According as CCFL(Cold Cathode Fluorescent lamp) of light source in Backlight unit for Note PC (Personal computer) is presently needed to low power consumption and long life time, the development focus of CCFL is going on the discharge gas, phosphor and electrode material. First of all, discharge voltage characteristic of CCFL is closely connected with electrode material For low discharge voltage, the characteristic of electrode material is needed to low work function, low sputtering ratio and superior manufacturing property. We developed new CCFL with Nb/Ni Clad electrode superior to conventional CCFL. Because Nb/Ni Clad electrode with Ni material and Nb material, the electrical characteristic is superior to other electrode materials. The electrode of Nb/Ni Clad is composed that Ni of outside material has superior manufacturing property and Nb of inside material has low work function. Nb/Ni Clad of new electrode material is made by process of Rolling mill at high pressure and heat treatment. We compared electrical characteristic of Nb/Ni clad electrode with conventional Mo electrode by measurement. Mo electrode and Nb/Ni Clad electrode of cup type with diameter 1.1 mm and length 3.0mm are used to this experiment. Material content of Mo electrode is Mo 100%. But, Nb/Ni Clad electrode is composed by content of Nb 40% and Ni 60%. The result of comparison measurement between new CCFL with Nb/Ni Clad electrode and conventional CCFL was appeared that CCFL with Nb/Ni Clad electrode had superior characteristic than conventional CCFL. As a result of experiment, we completed Note PC with low power consumption and long life time by application of new CCFL with Nb/Ni Clad electrode.

• Journal of Korea Association of Health Promotion
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• v.3 no.1
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• pp.84-96
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• 2005

Rice is the primary main dish of Traditional Korean diet. Although there have been changes in food consumption and nutrient intake among Koreans, traditional dietary pattern is stil dominant among Koreans. Traditional Korean diet has emphasized breakfast, which is the most frequently missed meals in Korea today but important for daily work performance and health. Compared to diets of the U.S. and Greece, Korean diet is high in carbohydrate and low in fat and cholesterol due to low intake of meat. Koreans also consume large amount of plant food, which makes fiber content of diet to be high. However fruit and milk consumption tends to be low in Korea. Koreans use fermented food, including kimchi, very frequently as well as foods cooked and consumed at high temperature and over direct fire. Traditional cooking methods are time consuming which limits the usage among modern city dwellers with working women. Despite the strengths of traditional Korean diets in reducing risk factors of chronic diseases, preservation of the tradition in modern Korean society requires special attention and efforts to make them more adaptable to contemporary life styles.

• Journal of the Korean Wood Science and Technology
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• v.36 no.6
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• pp.41-48
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• 2008

The required energy for the heat treatment of pine log was evaluated in this study. A proper heat treatment of pine log infected by pinewood nematode (Bursaphelenchus xylophilus) can prevent spreading of the infection by pinewood nematode and make the infected pinewood valuable again. The FAO (Food and Agriculture Organization of the United Nations) heat treatment standard for various types of infected wood for which a heat treatment of the core part of the wood is necessary is 30 minutes at $56^{\circ}C$, taking into account the international standards for phytosanitary measures (ISPM No. 15). In this study, the energy consumption during the heat treatment was separated into two kinds of energy, initial energy for heating kiln drier and to reach set point temperature and relative humidity and the required energy supplementing heat loss. The initial required energy per unit time is greater than that during the treatment. The energy consumption per unit time varied little during the heat treatment. As a result, the set point relative humidity with set dry bulb temperature and density of wood dependent on moisture content are very important factors to change energy consumption in the experiment. The heat treatment at higher temperature and higher humidity levels requires more energy consumption but less treatment time. It is expected that a more effective energy program could be planed for the heat treatment of pine log through this study.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.1
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• pp.75-87
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• 2012

We investigated the physicochemical properties, pasting characteristics on the rapid visco analyzer, dough characteristics on a mixograph, product characteristics, and attributes of color and hardness of products made from a wheat bagel premix and rice bagel premix according to storage period and temperature. The pH and moisture content of stored rice bagel premix and wheat bagel premix, significantly decreased, depending on the storage temperature and time. The average of water retention capacity, alkaline water retention capacity, sedimentation value, and pelshenke value all significantly decreased temperature increases and increasing storage time. he initial pasting temperature and breakdown depending on the storage temperature and time showed a significant difference, but peak viscosity and setback with increasing storage time and temperature were not significantly different. The initial pasting temperature did not significantly affect the rice bagel premix. The midline peak time and band at 8 min of mixing time of the wheat bagel premix and rice bagel premix did not differ significantly. In product attributes, the cost of wheat bagel premix rice bagel premix and the L, a, and b value in color of wheat bagel premix showed significant difference. The hardness of wheat bagel premix according to storage time and the hardness of rice bagel premix depending on storage temperature significant difference. Therefore, storage time and temperature of wheat bagel premix and rice bagel premix and does not show significant differences. merchant can get regular and consistent, it is expected to lead to the promotion of rice consumption. Futhermore, research on better method to improve it's characteristics instead of wheat bagel premix is expected to.

• International Journal of Advanced Culture Technology
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• v.9 no.2
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• pp.130-135
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• 2021

Because of the COVID-19 epidemic, many countries have made the obligation to wear masks normal. Wearing masks in public places has become a must. At present, wearing a mask to participate in sports makes it very common. People seek to gain health through exercise but ignore the potential respirato-ry health threat. That is, wearing a mask will cause a decrease in oxygen content in the body. This neg-ative impact becomes more prominent as the wear-ing time and oxygen consumption increase. To pro-tect people from viruses and enjoy a healthy life. This paper proposes a breathing pattern that im-proves blood oxygen saturation while wearing a jogging mask and walking. Namely, shouting breathing pattern. Use a pulse oximeter to measure the blood oxygen saturation of running at different speeds and compare the normal breathing pattern and the shouting breathing pattern. The results show that the shouting breathing pattern has a sig-nificant improvement in the blood oxygen satura-tion of low-speed walking and medium-speed jog-ging.