• 인터넷정보학회논문지
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• 제10권3호
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• pp.159-172
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• 2009

본 연구는 학습자의 측면에서 대학 e-러닝 콘텐츠의 질에 영향을 미치는 요인을 밝히고, 대학 e-러닝 콘텐츠의 질을 향상시키기 위한 구체적인 방안을 모색해 보는 데 있다. 이를 위한 구체적인 연구문제들은 다음과 같다: 1) 대학 e-러닝 콘텐츠의 질에 영향을 미치는 요인은 무엇이며, 각 요인에 대한 학습자의 인식(중요도 만족도)은 어떠한가? 2) 대학 e-러닝 콘텐츠의 질에 영향을 미치는 요인별 중요도와 만족도 사이에는 차이가 있는가? 3) 대학 e-러닝 콘텐츠의 질을 향상시키기 위한 구체적인 방안은 무엇인가? 연구대상은 대학에서 e-러닝 강좌를 수강한 경험이 있는 수도권 지역 대학생 543명이었으며, 조사도구는 선행 연구를 토대로 개발된 38개의 문항으로 구성된 설문지를 사용하였다. 자료 분석을 위해 요인분석과 대응표본 t-검증이 사용되었다. 연구 결과, 학습자의 측면에서 본 대학 e-러닝 콘텐츠의 질에 영향을 미치는 요인은 교수전략, 학습내용, 사용성, 평가/피드백, 인터페이스의 다섯 가지로 나타났으며, 모든 요인에서 중요도와 만족도 간에 통계적으로 유의미한 차이가 있었다. 또한 요인별 중요도-만족도 매트릭스 분석 결과, 1) 학습내용은 최소한 현 상태를 지속적으로 유지해야 할 요인으로, 2) 사용성, 교수 전략, 평가/피드백은 상대적으로 중요성은 떨어지지만 여전히 만족도를 높여야 할 요인으로, 그리고 3) 인터페이스는 중요하지만 만족도가 낮아 만족도를 높이기 위한 방안이 시급히 강구되어야 할 요인으로 나타났다. 이러한 연구결과에 기초하여 학습자의 측면에서 대학 e-러닝 콘텐츠의 질을 향상시키기 위한 몇 가지 시사점을 제시하였다.

• 한국작물학회지
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• 제49권4호
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• pp.295-299
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• 2004

The prices of domestic green tea products are relatively expensive and price differences within products of the same levels of quality are various. Also, there is no basic criteria on evaluation of green tea quality. To group 43 commercial green tea products into several parts by the principal component and cluster analyses, this work was done by use of 8 chemical constituents which were analyzed by NIR system. The principal component and cluster analyses revealed 8 groups. The first group included 16 products that had lower free amino acid and theanine contents. The second group included 5 products having higher free amino acid and theanine contents, but lower ash contents. The third group included 13 products showing medium values of 8 constituents. The IV group included 4 products having higher contents of moisture, free amino acids, and theanine. The V group included 1 product showing higher moisture but lower catechins contents. The VI group included 2 products that had higher moisture and catechins contents, but lower free amino acid and theanine contents. The VII group had higher moisture and catechins contents. The VIII group had higher ash and vitamin C contents. The free amino acid contents which were the most important in flavor evaluation of green tea quality did highly positively correlate with the contents of total nitrogen $(0.956^{**}),\;theanine\;(0.981^{**}),\;and\;caffeine\;(0.793^{**})$, but negatively with the contents of ash $(-0.884^{**})$. The catechins used as for functional ingredients did correlate with contents of caffeine(+) and vitamin C(-), respectively.

• 한국식품조리과학회지
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• 제32권6호
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• pp.686-695
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• 2016

Purpose: This study aimed to investigate the quality characteristics of traditional and commercial soybean pastes (Doenjang) for development of traditional soybean pastes. Methods: Proximate compositions, amino acid nitrogen contents, pH, acidity, salt contents, chromaticity, viable bacteria and inorganic substance contents of nineteen traditional and three commercial Doenjang were investigated. Results: Analysis of proximate compositions indicated a significant difference between samples. In moisture content, D10 did not meet the standard of food codex. The contents of moisture, fat, protein and ash were slightly higher in traditional than commercial Doenjang. However, the carbohydrate content was 2-fold higher in commercial than traditional, and thus, the calories were also higher. The amino nitrogen content was lower in commercial than traditional Doenjang. pH, acidity and salt contents of Doenjang were pH 4.67-6.15, 1.53-3.29%, and 9.01-18.78%, respectively. pH and acidity showed no significant differences between traditional and commercial Doenjang, however, salt contents were significantly higher in traditional than commercial Doenjang. In case of chromaticity, the averages of L, a, b values were higher in traditional Doenjang. In microbiological analysis, total bacteria counts were higher in traditional than commercial Doenjang. The number of Bacillus cereus in D12 and D19 exceeded the standard of food codex. Staphylococcus aureust was undetected in all samples. The number of fungi varied widely between samples, with no detection in five traditional and all commercial Doenjang. Results of inorganic substance analysis indicated that contents of inorganic substances in Doenjang were in order of Na, K, Mg and Ca. Overall, Na content was higher in traditional Doenjang. Contents of inorganic substances showed wide variations in traditional Doenjang. Conclusion: For the development of traditional Doenjang, quality standardization and ensuring safety are considered necessary.

• 한국식품조리과학회지
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• 제33권2호
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• pp.137-147
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• 2017

Purpose: This study investigated the quality characteristics of traditional and commercial red pepper pastes (Gochujang) for development of traditional red pepper pastes. Methods: Proximate compositions, amino acid nitrogen contents, salt contents, color, viable bacteria, and inorganic substance contents of 19 traditional and three commercial Gochujang were investigated. Results: Analysis of proximate compositions showed huge differences between the samples. For moisture content, six kinds of traditional Gochujang did not meet the standard of the food codex. Contents of moisture, fat, and protein were significantly higher in traditional than commercial Gochujang. However, carbohydrate content was higher in commercial than traditional Gochujang, and thus calories were also higher. The amino nitrogen contents of the three kinds of traditional Gochujang did not meet the standard of the food codex. Salt contents and color were not significantly different between traditional and commercial Gochujang. In the microbiological analysis, total bacteria counts were higher in traditional than commercial Gochujang. The number of B. cereus did not exceed the standard of the food codex in all samples. S. aureus and fungi were not detected in any samples. In the inorganic substance analysis, inorganic substances contents in Gochujang were in the order of Na, K, Mg, and Ca. Overall, Na, K, Mg, and Ca were more abundant in traditional than commercial Gochujang. However, due to wide variations in inorganic substance contents of traditional Gochujang, there were no significant differences between traditional and commercial Gochujang. Conclusion: For the development of traditional Gochujang, quality standardization is considered necessary.

• 한국디자인학회:학술대회논문집
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• 한국디자인학회 2003년도 가을학술발표대회
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• pp.62-63
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• 2003

• 한국식품조리과학회지
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• 제19권4호
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• pp.511-520
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• 2003

This study was carried out to determine the effects of various contents of kiwifruit contents on the quality characteristics of mixed polysaccharide gels made from $\kappa$-carrageenan and locust bean gum. The color value, gelling temperature, melting temperature, break down rate, syneresis, rupture properties, TPA properties and sensory properties of mixed polysaccharide gels with various contents of kiwifruit contents were measured. As the kiwifruit contents was increased, the lightness (L), yellowness (b) and greenness (-a) of the mixed polysaccharide gels increased. There were no differences in the color values of gels during storage. As the kiwifruit content was increased, the gelling and melting temperatures of the mixed polysaccharide gels also increased. The mixed polysaccharide gels with high kiwifruit contents were difficult to melt, and it seemed that the addition of kiwifruit to the mixed polysaccharide gels could improve the thennal stability of the gels. The syneresis of the gel increased with increasing storage time, whereas the addition of kiwifruit to the gel resulted in suppression of syneresis. With regard to the rupture properties, stress, energy and strain, they were all decreased with increasing kiwifruit contents. The TPA properties, adhesiveness, hardness and chewiness increased and cohesiveness decreased with increasing kiwifruit contents. The results showed that the gel became tough and adhesive, and could be easily broken under small deformation, with increasing kiwifruit contents. The sensory evaluation showed that the green color, aroma, sweetness and sourness increased with increasing kiwifruit contents. The texture, adhesiveness, springiness and cohesiveness decreased, and brittleness and hardness increased, with increasing kiwifruit contents. The overall acceptability of the gel with 30% kiwifruit content was the highest. Thus, mixed polysaccharide gels made from kiwifruits could be useful, as the addition of kiwifruit to a mixed polysaccharide gel results in a good aroma, taste and stability, despite a lowering of the textural properties.

• 한국컴퓨터정보학회논문지
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• 제22권12호
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• pp.87-93
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• 2017

The purpose of this study is to design and develop of digital contents to improve computational thinking in the online education environment. First, we planned the design and development of contents with 19 experts of Software education. Digital content was designed from the point of view of improving the educational quality and the quality of contents for the improve of computing thinking. The content type is classified into the SW education area; computer science, programming, physical computing, convergent computing, computing thinking, and software education that improves the computing thinking. And we designed 45 learning programs for each SW education area. Designed learning contents were developed in 464 lessons to suit the online education environment. The content validity of the proposed content was verified by the expert group and the average CVI value was over .83. Through this, we could analyze that the developed contents will help learners to expand their computing thinking.

• Journal of Ginseng Research
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• 제14권1호
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• pp.36-43
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• 1990

The quality of raw, red and white ginseng and the contents of some minerals were examined using 6-year-old ginseng roots produced in different shades, thatch and polyethylene net (P..E.). The yield of first and second grade ginseng roots was higher in the thatch shade than in the P.E. shade. The smaller sizes of ginseng routs were probably due to loss of ginseng yield called by alternaria blight in the third and fourth years, and lower quality was dale to more rusty roots in the P.E. shading. For red ginseng. rates of heaven and earth grades were higher in the P.E. than thatch shade. producing red ginseng with less inside cavity Production of white ginseng was higher in the thatch shade than in the P.E. shade. showing a higher yield, better piece grade, lower inside crack and better quality index in the thatch. The contents of some minerals such as K, Ca, Mg and Mn of fine ginseng roots differed between the two shades, some of which had a significant correlation with the quality indices of white ginseng. Keywords Thatch shade, polyethylene shade, alternaria blight, rulsty root, quality of ginseng.

• 한국콘텐츠학회논문지
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• 제6권9호
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• pp.174-184
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• 2006

본 연구는 축제 서비스의 품질을 정확히 측정할 수 있고, 축제의 특성을 반영하는 신뢰할 만한 축제 서비스 품질 척도를 개발하고, 이를 통해 축제의 체계적인 서비스 품질 관리 및 재방문 유도 전략 등 마케팅 전략 수립과 축제 경영에 기초 자료를 제공하는데 그 목적이 있다. 연구 결과, 축제 서비스 품질 척도로 신뢰성과 타당성이 검증된 8개 차원에 26개 측정항목을 제시하였으며, 이렇게 제시된 척도의 예측타당성도 검증되었다. SERVQUAL 개념과 관련이 있는 물리적 시설, 쾌적성, 고객 응대, 접근 용이성, 신뢰성 차원뿐 아니라 프로그램의 질, 체험성, 상호작용성 차원과 같은 축제 특성을 반영하는 차원들이 축제 서비스 품질을 구성하는 주요 차원들로 제시되었다. 본 연구는 축제 특성에 적합한 신뢰성과 타당성 있는 서비스 품질 척도를 개발했다는 학문적 의의와 함께 축제 마케팅 담당자들의 고객만족경영의 초석을 제공했다는 실무적 의의를 갖는다.

• 한국식생활문화학회지
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• 제18권4호
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• pp.356-364
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• 2003

The purpose of this study was to evaluate quality characteristics of the bread added with chlorella growth factor(CGF). The bread was manufactured by adding 0.5%, 1.0%, 1.5% or 2.0% of CGF(w/w) to wheat flour. The bread volume was increased from 1,755mL to 1,840mL as CGF contents increased from 0% to 1.0%. The lightness(L values)and the redness(a values) decreased with increasing CGF contents, but the yellowness(b values) increased with increasing CGF contents. Textural characteristics of the bread were influenced by adding the CGF. The breads containing CGF showed a decrease in hardness, springiness, gumminess and chewiness. In sensory evaluation, sensory scores decreased with increasing CGF contents for color. On the other hand, the highest sensory scores for grain, flavor, taste, softness, chewiness, aftertaste and overall acceptability were obtained, when CGF content was 1.0%. In conclusion, the bread with 1.0% CGF was the best quality in textural and sensory evaluation.