• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.7
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• pp.317-324
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• 2019

The purpose of this study is to find how the childcare teacher aptitude of students majoring in childcare and education influences their perception of teacher professionalism. To achieve that, a questionnaire survey was conducted with 216 early childhood preservice teachers living in A city. For data processing and analysis, SPSS program was used so as to conduct frequency analysis and calculate the mean and standard deviation. In addition, to test reliability and find relations between variables, Cronbach's ${\alpha}$, correlation analysis, and multiple regression analysis were conducted. As a result, firstly, in terms of the childcare teacher aptitude perceived by the students majoring in childcare and education, they highly perceived an affinity with young children and a sense of calling of their job; in terms of their perception of teacher professionalism, they highly perceived social necessity and vocational ethics. Secondly, early childhood preservice teachers' childcare teacher aptitude had a statistically significant correlation with their perception of teacher professionalism. Thirdly, the sub factors of early childhood preservice teachers' childcare teacher aptitude all positively influenced the sub factors of the perception of teacher professionalism. Given the study results, the students majoring in childcare and education perceived the importance of their aptitude of childcare teacher. In order to provide high-quality childcare service and create the positive aptitude of childcare teacher, it will be necessary to conduct a variety of basic research.

• Proceedings of the Korean Society of Crop Science Conference
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• 1990.10a
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• pp.50-51
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• 1990

• Food Science and Industry
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• v.49 no.2
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• pp.78-82
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• 2016

DB Integration website(tentatively named Food Processing Aptitude Information Center, FPAIC) has been designed through a "high-value products development project(2013)". Basically, the project aims to secure connections between food raw materials and processing industry, a variety of information sources, and users's convenience. It also aims to build the industry-university-based mutual growth in the food industry through sharing of processing suitability and material research on food raw materials. FPAIC consists of raw material story, information of sample characteristics, food processing study, preceding research data, food industry trends, and understanding of food processing. The major database of research on Food Processing is provided on information of sample characteristics, and food processing study. Currently the web site has 36 raw material stories, 380 information on sample characteristics and food processing studies, 1,600 preceding research data about 31 food raw materials. The web site also provides information on 70 useful web sites, as well as 77 food industry trends, 27 basic information about food processing.

• Proceedings of the Korea Information Processing Society Conference
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• 2005.11a
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• pp.823-826
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• 2005

본 시스템은 컴퓨터를 이용한 검사의 효율성과 편리성의 장점을 활용하여 웹기반의 시스템 환경에서 학생들에게 직무에 필요한 기초능력을 영역별 세부항목으로 분류, 단계별로 제시하고, 각 영역별 문제를 스스로 학습함으로써 자신의 기초능력을 백분 발휘할 수 있도록 도와주며, 또한 검사 후 결과에서 각 영역을 자세히 분석해줌으로써 학생 스스로 자신의 부족한 능력을 진단하고 재학습 할 수 있도록 피드백을 제공한다.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.363-368
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• 1990

As a work on the investigation of the processing aptitude of the Korean soybean cultivars, the soybean curd was made from 19 Korean soybean cultivars on a laboratory scale. The yield, proximate composition and rheological and organoleptic property of the resultant soygean curd were analyzed. The yields of soybean curd were ranged from 262.33% to 311.63%, being positively correlated with the soluble protein contents of the recommended soybean cultivars (r=0.9621). The recovery rate of protein in Baekun and Yeunha to the soybean curd was 72.94%, 70.62%, respectively. More than 80% of lipid in soybeans of Yeunha, Dankyung, Danyeob was transferred to the soybean curd. Lightness of the soybean curd made from Baekun, Kwanggyo, Saeal, Hill was higher than that of the others. The mechanical hardness of the soybean curd was strongly correlated with the final moisture content of the soybean curd (r =-0.8312), but not with the protein content of the soybean (r=0.1848). In the organoleptic test for color, texture, flavor and overall preference of the resultant soybean curd, the quality of Dankyung, Namcheon, S-138, Baekun was evaluated highly.

• Proceedings of the Korea Information Processing Society Conference
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• 2006.05a
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• pp.809-812
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• 2006

현재 일선학교에서 대부분의 특기 적성 교육의 안내와 홍보, 신청은 인터넷을 활용하지 못하고 거의 가정통신문에 의존하고 있는 상황이다. 학교에서 이루어지고 있는 특기 적성 교육이 활성화되고 효율적이고 바람직한 교육활동으로 자리매김하기 위하여 XML에 기반을 둔 특기 적성 지원 시스템을 웹 상에서 가능하도록 설계하고 구현하였다. 특기 적성 교육을 온라인상에서 실현함으로써 학교와 강사, 학생 간에 상호작용이 가능하게 하였으며, 문서의 공유와 재사용성을 높이고 학생들에게 흥미와 동기 유발을 촉진시켜 높은 학습효과를 기대할 수 있다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.168-174
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• 1990

유럽화살오징어를 빙장된 상태로 실온(2$0^{\circ}C$)에 저장하여 두고 가공수율 및 저장중 선도변화를 관능적 및 화학적 방법으로 조사한 결과 시료동체에 대한 가식부 수율은 체장이 보통(25-27cm)일 때는 60% 정도였으며 대형(27cm이상) 일때는 64%정도였고 시료전체에 대한 가식부수율은 75-80%였다 실온에서 저장하는 동안 저장 10-12일까지는 식용가능하였고 이때의 관능적 현상으로는 지느러미는 분홍색 동체는 황색반점 흡반은 적색, 육질 견고도는 약한 상태였다 또한 이때의 panel score는 5-6사이였으며 VBN함량은 30-40mg/100g TMA함량은 12-13mg/100g이었고 K값은 관능검사 결과와 잘일치하지 않았다 따라서 유럽화살오징어의 가공원료로서의 저장한계기간은 10일이 적당하다고 판단되었다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.19 no.2
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• pp.175-179
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• 1990

Investigations of skin stripping freezing and thawing conditions of common-European squid (Loigo vulgaris) were carried out. The most effective method of skin stripping was to immerse the sample at 5$0^{\circ}C$ for 10-15 minutes in fresh water or salt solution(5-10% w/v) Contact freezing and fresh water thawing method was found to be effective. The muscle structure of the sample thawed after contact freezing was almost the sample after contact freezing was almost the same as that of raw sample.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.331-336
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• 2008

We investigated the processing aptitude of rice embryo powder as covering and stuffing in rice cake. The quality characteristics of gelatin jelly with rice embryo powder as a stuffing was also examined. Covering steamed rice cake with 50% rice embryo led to less crumbling compared to that of 100% rice embryo powder. Jelly with rice embryo powder was not significantly different with control group in appearance(p>0.05). Covering steamed rice cake with 50% rice embryo powder was not significantly different compared to 100% soybean in color, flavor, taste, toughness, and overall acceptability(p>0.05). Furthermore, there was no significant difference between sesame and rice embryo stuffing in sensory evaluation(p>0.05). When 5% rice embryo powder was added to gelatin jelly, hardness, springiness, and gumminess was not different to that of control(p>0.05), while chewiness did increase(p<0.05). Jelly added with 5% rice embryo had the highest taste acceptability.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.28-35
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• 2000

As a result of survey of one hundred grain weight and been husk/whole bean ratio of 25 soybean varieties, the one was ranged 12.1∼27.1g and Saeal was highest as 27.1g, and Kwangan was lowest as 12.1g, while the other was revealed that Sinpladal 2 was highest as 9.40%, and Jangyebo was lowest, as 6.13%. Contents of crude protein were ranged 38∼48.5% which Tanback was highest as 48.5%, and Jangyeob was lowest as 39%. Crude lipid contained 17∼22%, and Muhan was highest as 48.5% and Tanback was lowest as 39%. Range of water uptake ratio and hardness after soaking were 235.9∼202.8% and 0.890∼2.593kg/3.14$\textrm{mm}^2$ and Jinpum was highest as 2.593kg/3.14$\textrm{mm}^2$, while Tanwon was lowest as 0.066kg/3.14$\textrm{mm}^2$.