• 한국의류산업학회지
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• 제26권1호
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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.

• 펄프종이기술
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• 제42권2호
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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.

• 한국축산식품학회지
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• 제39권1호
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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.

• 한국콘텐츠학회논문지
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• 제20권5호
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• pp.513-524
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• 2020

최근 유튜브의 성장이 주목받고 있다. 유튜브는 콘텐츠를 소비하는 채널일 뿐만 아니라 소비자의 의사를 표시하는 공간이 되고 있다. 소비자들은 댓글이라는 형식으로 유튜브 안에서 그들의 의견을 표출한다. 이 연구는 유튜브에 업로드되어 시청되는 글로벌 기업가 연설문과 영상을 시청하고 작성한 댓글의 텍스트를 연구대상으로 한다. 텍스트 마이닝 소프트웨어인 Leximancer를 사용하여 각각의 연설문과 댓글을 대상으로 내용 분석(content analysis)을 시행하였다. 각 기업가 연설문의 주제는 대응분석(correspondence analysis)을 사용하여 분석하였고 기업가 개인의 성향과 특성과 관련 있는 주제를 도출하였다. 댓글에서는 각 연설문의 내용과는 관계없이 공통적으로 money, work, need의 주제를 발견하였다. 텍스트의 길이가 다름을 고려하여 추가로 중요도 지표 (Prominence Index) 분석을 실행하였고 연설문 내용과 시청자 댓글의 공통적인 주제를 구성하는 핵심어로 time, future, better, best, change, life, business, need를 도출하였다. 유튜브 연설문의 시청자는 인생과 시간, 미래, 고객의 니즈, 긍정적 변화에 대한 메시지에 대하여 동일한 주제로 반응하는 것으로 나타났다.

• 대한가정학회지
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• 제43권12호
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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.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2005년도 하계학술대회 논문집 Vol.6
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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.

• 한국건강관리협회지
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• 제3권1호
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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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• 제36권6호
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• pp.41-48
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• 2008

본 연구에서는 소나무 원목의 열처리 시 소요에너지에 대해 분석하였다. 소나무재선충 감염목에 대한 적절한 열처리는 소나무 재선충의 감염 확산을 막고, 감염목의 용재로서의 사용 가능성을 높인다. 본 연구에서는 병해충 감염목의 FAO 열처리 기준(International standards for phytosanitary measures (ISPM) No.15)에서 제시한 병해충 사멸 조건인 '목재 중심부 온도를 $56^{\circ}C$에서 30분 유지'를 위하여 소요되는 에너지를 평가하였다. 열처리에 소요되는 총 소요에너지는 초기 열처리 설정조건 도달에 필요한 처리기 벽체 가열, 처리기 내 공기 가열, 목재가열, 습도유지, 벽체 열손실로 구성되는 초기소요에너지와 열처리 설정조건 도달 이후의 열손실 보완 소요에너지, 즉 목재가열, 습도유지 및 처리기 벽체 열손실을 보완하기 위한 열손실 보완 에너지로 구분하였다. 단위시간당 초기소요에너지는 열처리 설정조건 도달 이후의 단위시간당 열손실 보완 에너지량보다 크며, 설정조건도달 이후의 단위시간 당 소요에너지는 거의 일정한 값을 가졌다. 시험결과 실험조건에 있어서 건조 온도와 더불어 상대습도가 매우 큰 영향을 미쳤으며 목재조건으로는 함수율 차이에 의해 변하는 밀도가 큰 영향을 미쳤다. 고온과 높은 상대습도 및 낮은 함수율, 즉 낮은 밀도가 열처리 속도를 증가시켰다. 이 연구를 통하여 소나무재의 열처리에 있어서 보다 효율적인 에너지 관리 방안을 마련할 수 있을 것으로 기대된다.

• 동아시아식생활학회지
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• 제22권1호
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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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• 제9권2호
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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.