• Education of Primary School Mathematics
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• v.26 no.3
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• pp.199-217
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• 2023

Affective characteristics have been consistently emphasized in mathematics education, but students' confidence or interest in mathematics has not changed significantly. This study analyzes the factors affecting the affective characteristics according to students' academic achievements, which have not been studied so far. The study was surveyed 593 students in the 5th and 6th grades, divided into school mathematics education and social-environmental factors. As a result of the study, students cited 'mathematics class at school' as the factor that had the most influence on their affective characteristics, regardless of academic achievement. Excluding 'mathematics classes at school', upper level students said that 'private education' and 'college entrance exams and jobs', had the most influence on their affective characteristics. Middle level students said that 'assessment at school' and 'private education' had the most influence on their affective characteristics. Lower-level students said that 'school evaluation' and 'mathematics textbook' had the most influence on the affective characteristics. In particular, as the academic achievement level decreased, students' participation in classes decreased rapidly. Most students said that the mathematics content they were learning was too difficult for that reason. Considering these research results, it would be effective to apply methods according to students' academic achievement to some extent in order to improve affective characteristics.

• Education of Primary School Mathematics
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• v.26 no.3
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• pp.163-180
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• 2023

This study aimed to investigate the factors influencing the intentions of elementary school teachers to use artificial intelligence (AI) in mathematics lessons and to identify the essential prerequisites for the effective implementation of AI in mathematics education. To achieve this purpose, we examined the structural relationship between elementary school teachers' TPACK(Technological Pedagogical Content Knowledge) and the TAM(Technology Acceptance Model) using structural equation model. The findings of the study indicated that elementary school teachers' TPACK regarding the use of AI in mathematics instruction had a direct and significant impact on their perceived ease of use and perceived usefulness of AI. In other words, when teachers possessed a higher level of TPACK competency in utilizing AI in mathematics classes, they found it easier to incorporate AI technology and recognized it as a valuable tool to enhance students' mathematics learning experience. In addition, perceived ease of use and perceived usefulness directly influenced the attitudes of elementary school teachers towards the integration of AI in mathematics education. When teachers perceived AI as easy to use in their mathematics lessons, they were more likely to recognize its usefulness and develop a positive attitude towards its application in the classroom. Perceived ease of use, perceived usefulness, and attitude towards AI integration in mathematics classes had a direct impact on the intentions of elementary school teachers to use AI in their mathematics instruction. As teachers perceived AI as easy to use, valuable, and developed a positive attitude towards its incorporation, their intention to utilize AI in mathematics education increased. In conclusion, this study shed light on the factors influencing elementary school teachers' intentions to use AI in mathematics classes. It revealed that teachers' TPACK plays a crucial role in facilitating the integration of AI in mathematics education. Additionally, the study emphasized the significance of enhancing teachers' awareness of the advantages and convenience of using AI in mathematics instruction to foster positive attitudes and intentions towards its implementation. By understanding these factors, educational stakeholders can develop strategies to effectively promote the utilization of AI in mathematics education, ultimately enhancing students' learning outcomes.

• Journal of Engineering Education Research
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• v.7 no.2
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• pp.5-21
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• 2004

The study aims to propose plans to give credit approval to those who obtain authorized civil qualifications, in accordance with the enforcement regulations under the Clause 7, Article 4 of $\ulcorner$the law on credit approval and others$\lrcorner$. Preceding studies on the grounds and principles of credit approval, analyses on the related references and materials, and surveys asking the managers of authorized civil qualifications their opinion over giving credit approval to authorized civil qualifications were conducted as the methodology of this study. Besides, a conference inviting experts from the relevant fields was held to specifically overview the contents and levels to be examined by qualification items, to conduct a face-to-face survey on directions to take in the credit approval of authorized civil qualifications, and to analyze the level and the degree of the difficulty of questions in the examinations of authorized civil qualifications. The contents and the level of credit approval in this study are as follows. For the authorized civil qualification items unable to formulate criteria in accordance with the principles of credit approval taken in the national technique qualification and other national qualifications, two factors were put under consideration for setting the level of the credit approval. First, the level and scope of work were investigated. Second, the content of qualification was compared with the course work of college. The degree of difficulty in the scope and performance of work was reviewed by specialized qualification and general qualification, respectively. Specialized qualification indicates whether or not the required knowledge and technique are acquired for performing duty in specific work fields. It falls into service fields and qualification items except qualification items on general clerical work of the national technique qualification and other national qualifications. To the contrary, general qualification is to prove the degree of acquisition of knowledge and technique for improving the basic competencies throughout diverse types of occupations. It includes competencies to verify language proficiency, mathematical and statistical capacity, problem settlement, negotiation and communication skills. When the authorized civil qualification came under the specialized qualification, the level of qualification was determined in comparison with the level of work of national qualifications. In the case of the general qualification, the credit to be approved was settled by conducting a comparative analysis on the course work of college.

• Journal of Aquaculture
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• v.6 no.1
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• pp.13-27
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• 1993

In order to determine the protein requirements of the Korean rockfish Sebastes schlegeli six isocaloric diets containing crude protein level from 20\%\;to\;60\%$ were fed to two groups of fish, small and large size, with the initial average body weight of 8 g and 220 g respectively. White fish meal was used as a sole protein source. Daily weight gain, daily protein retention. daily energy retention, feed efficiency, protein retention efficiency and energy retention efficiency were significantly affected by the dietary protein content (p< 0.05). The growth parameters (that is, daily weight gain, daily protein retention and daily energy retention) increased up to $44\%$ protein level with no additional response above this point. The protein requirements were determined from daily weight gain using two different mathematical models. Second order polynomial regression analysis showed that maximum daily weight gain occurred at $56.7\%\;and\;50.6\%$ protein levels for the small size group and the large size group, respectively. However the protein requirements, determined by the broken line model, appeared to be about $40\%$ for both groups. Nutrient utilization also suggested that the protein requirements of both groups were close to $40\%$. When daily protein intake was considered, daily protein requirements per 100g of fish, estimated by the broken line model, were 0.99g and 0.35g for the small and large size groups respectively. Based on these results, a $40\%$ dietary crude protein level could be recommended for the optimum growth and efficient nutrient utilization of the Korean rockfish weighing between 8g and 300g.

• Food Science and Preservation
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• v.11 no.2
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• pp.195-200
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• 2004

Microbial lethal value and nutrient retention of sous vide processed spinach were evaluated with mathematical model prediction and experimental trial for different package sizes and pasteurization temperatures. The package size covers 500 g, 1 kg and 2 kg, while the pasteurization temperature includes 80, 90 and 97$^{\circ}C$. The basic process scheme consists of filling blanched spinach into barrier plastic film pouch, sealing under vacuum, pasteurization in hot water with over pressure and final cooling to 3$^{\circ}C$. Pasteurization condition was designed based on attainment of 6 decimal inactivation of Listeria monocytogenes at geometric center of the pouch package by heating cycle, which was determined by general method. Heat penetration property of the package and thermal destruction kinetics were combined to estimate the retention of ascorbic acid and chlorophyll. Smaller packages with shorter pasteurization time gave better nutrient retention, physical and chemical qualities. Larger package size was estimated and confirmed experimentally to give higher pasteurization value at center, lower ascorbic acid and chlorophyll contents caused by longer heat process time. Lower pasteurization temperature with longer process time was predicted to give lower pasteurization value at center and lower ascorbic acid, while chlorophyll content was affected little by the temperature. Experimental trial showed better retention of ascorbic acid and chlorophyll for smaller package and higher pasteurization temperature with shorter heating time. The beneficial effect of smaller package and higher pasteurization temperature was also observed in texture, color retention and drip production.