이 연구의 목적은 과학 탐구 기반의 융합인재교육(STEAM) 프로그램을 개발하고 적용하여 중학생의 과학 자기 효능감, 진로 인식, STEM에 대한 태도 변화를 검증하는데 있다. 과학 탐구 기반의 STEAM 교육 프로그램은 ‘지진’을 주제로 ADBA 모형에 적용하여 총 6차시 분량으로 개발하였다. 중학생을 대상으로 예비적용을 거쳐 수정·보완하여 최 종적으로 개발된 프로그램은 광역시 소재의 H 중학교 3학년 학생 105명을 대상으로 효과성을 검증하였다. 자료 분석은 단일집단 사전·사후 대응표본 t-검증을 실시하여 수업 전·후의 과학 자기효능감, 진로 인식, 과학·기술·공학·수학 에 대한 태도의 변화에 대하여 효과성을 분석하였다. 결론적으로, ‘지진’을 주제로 한 과학 탐구 기반의 융합인재교육 프로그램은 학생들의 과학 자기효능감과 과학 관련 진로 인식의 향상에 효과가 있었다. 그리고 과학, 기술, 공학, 수학 에 대한 태도의 인식, 능력, 가치, 흥미의 지속 영역에서 고르게 유의미한 효과가 나타났다. 개발된 과학 탐구 기반의 융합인재교육 프로그램은 학교 현장에서 충분하게 적용될 수 있으며, 이를 통해 과학적 탐구 능력의 향상과 창의·융합 적 사고를 지닌 인재를 기르는데 도움이 될 것이다.

The purpose of this study is to investigate the effect of superheated steam (SHS) treatment on the inactivation of an enzyme involved in the racidity of brown rice as well as the degree of rancidity during storage of brown. Brown rice was treated with SHS at temperatures of 160oC, 200oC, and 240oC, and the result showed that the degree of starch damage was higher in the brown rice treated with SHS at higher temperature. Lipoxygenase was inactivated by treating with SHS for 20 s at 160oC, 15 s at 200oC, or 5 s at 240oC. The acidity and sensory evaluation of the brown rice treated with SHS showed that the acidity was decreased as the SHS treatment increased and SHS temperature became higher. The result of the sensory evaluation showed a similar tendency. These results show that the SHS treatment has potential as a method for improving the brown rice storage quality.

Physicochemical properties of potato chip treated with superheated steam (SHS) at various temperatures (120, 150, 180, and 220oC) and durations (2, 5, 8, and 10 min) were measured to assess the potential application of SHS in the production of unfried chips. A faster drying rate was obtained at a higher SHS temperature due to a lower degree of water condensation on the surface of the potato chip. A higher temperature of SHS resulted in higher volume shrinkage, indicating the dependency of shrinkage on the volume of water loss. SHS treatment did not cause any significant defects in the appearance of potato chips although pillowing and burnt spots were observed on the surface of the sample processed at 220oC for 10 min. Damaged starch content and Rapid Visco Analyzer profiles showed that partial gelatinization occurred during SHS treatment. Potato chips treated with SHS showed the shrinkage of parenchyma cells, resulting to compressed cell layers at the surface and inside. As treatment proceeded, air cells were formed internally. These results suggested that SHS combined with post drying process would be appropriate in the production of unfried potato chips by reducing drying time without causing any deterioration in quality.

The processing properties of spent hen and broiler chicken were investigated before and after treatment to improve texture characteristics. Each treatment consisted steaming (S) with 85℃ for 20 min, Pulsed Electric Field (PEF) with 1.5 KV/cm for 4 sec, and Super Heated Steam (SH) with an oven temp. of 300℃, a steam temp. of 350℃ for 8 min. The yield of spent hen and broiler were 66.85% and 63.80% respectively in the control, but decreased in every treatment was lowest at 61.05% in the PEF treatment (p<0.05). In the color test, L value decreased, but the a and b values increased regardless of the species of spent hen or broiler. In the test of heating loss, the S treatment of spent hen had the highest result of 45.25% but lowest of 30.66% in the SH treatment of the broiler. When it was compared with various treatments, SH after PEF treatment showed the better result in terms of heating loss than the PEF or SH treatment respectively. In the test of texture, the broiler showed the lowest hardness of 5.57 kg in the SH (p<0.05). Otherwise, the spent hen resulted in 14.08 kg of hardness in steaming after PEF, but it improved significantly to 10.73 kg in SH after PEF. In the test of 9 scored sensory evaluation of overall palatability, 7.8 point was the best score with SH treatment in the broiler. The best score in spent hen was 6.3 point which was SH after PEF treatment. With this experiment, SH after PEF was the condition in the treatments to have the better texture of spent hen.

Effects of superheated steam (SHS) temperature (120, 150, 180, 220°C) and time (2, 5, 8, 10 min) on physicochemical properties of garlic chips were examined. Higher the SHS temperature, a faster drying rate was observed due to the lower extent of water condensation on the garlic chip’s surface at the initial stage of treatment. Garlic chips treated at 220°C for 10 min showed the lowest water content and water activity. However appearance of these was inappropriate due to burnt spots on the surface. Scanning electron microscope analysis showed that garlic chips treated at higher SHS temperature showed compressed smooth cell layers at the surface with more compact internal structure due to higher degree of dehydration when compared to chips treated at lower temperature. These results confirmed that SHS could be utilized as an effective drying method for the production of garlic chips. Moreover, it is recommended that SHS treatment combined with other conventional post drying process would result in garlic chips with better quality in terms of color.

Effects of superheated steam (SHS) temperature (120, 150, 180, 220°C) and time (2, 5, 8, 10 min) on product quality attributes of snack-type ginseng chips were studied. Ginseng chips dried at faster rate under a higher SHS temperature. Higher SHS temperature resulted in ginseng chips with lower moisture content and water activity. After SHS treatment, lightness (L values) and redness (a values) of ginseng chips decreased significantly whereas yellowness (b values) of those increased. Although crude saponin content in ginseng chips reduced slightly after SHS treatment, chips treated at 150°C for 5 min had the highest saponin retention among samples. Scanning electron microscope analysis revealed that SHS treatment cause the shrinkage at the surface first, forming compressed cell layers. As treatment proceeded, pores and cavities were formed internally, resulting porous structure. These results suggested that SHS treatment shows great promise in production of snack-type ginseng chips by reducing drying time without any quality deterioratio

Populus euramericana is emerging as a viable feedstock for producing bioethanol from renewable resources. Steam explosion pretreatment of P. euramericana can solubilize a significant portion of the hemicellulosic component and enhance the glucose conversion of the remaining cellulose for fermentation into ethanol. In this study, steam explosion condition of P. euramericana is performed in a steam explosion reactor at severity log Ro 4.02 and severity log Ro 4.37. Glucose conversion varied from 72.3% to 80.1% of steam exploded P. euramericana at severity log Ro 4.02 and severity log Ro 4.37. Ethanol yields(%) based on sugar content after enzymatic hydrolysis after 48 h fermentation ranged from 87.0% to 88.4%. As a result, from 100 g of raw material, 14.0 g of ethanol are recovered of 47.3 g available cellulose content. This research of steam explosion pretreatment was a promising method to improve glucose conversion and ethanol yield for bioethanol production.

The optimization of brown rice replacement ratio and superheated steam (SHS) treatment conditions in production of extruded rice snack for infants were conducted using a response surface methodology. Experiments were designed using a Box-Behnken design with three independent variables (brown rice replacement ratio, SHS temperature, and SHS time) and two response variables (hardness and water uptake). The second order polynomial model showed a satisfactory description of the experimental results. Optimal conditions for extruded snack with the lowest predicted hardness (2.84 kg/cm2) were 15.81% of brown rice replacement with SHS treatment at 279.59oC for 197.40 sec. Meanwhile, optimal conditions for extruded snack with the highest predicted water uptake (384.79%) were 17.18% of brown rice replacement ratio with SHS treatment at 274.52oC for 196.22 sec.

이 연구의 목적은 STEAM 프로그램이 고등학생의 정의적 영역에 미치는 효과를 알아보는 것이다. 이를 위해 ‘산사태와 우리생활’을 주제로 한 STEAM 프로그램을 개발하여 고등학교 과학 동아리 학생 16명에게 7주 동안 적용하였다. 정의적 영역에 관한 과학적 태도 검사를 사전과 사후에 실시하였으며, 프로그램 적용이 끝난 후 STEAM 프로그램에 관한 설문조사 및 심층인터뷰를 실시하였다. 과학적 태도의 관점에서 STEAM 프로그램은 즐거움, 가치, 자신감, 그리고 일반적인 과학적 태도에서 긍정적 효과를 가져 온다는 것이 나타났다. 프로그램 평가 설문지 결과를 살펴보면 정의적 영역에 도움이 되었다고 응답한 학생이 가장 많았으며 인지적 영역에서도 긍정적 변화가 있음이 확인되었다.

과열증기처리한 백미로 제조한 압출스낵의 물리화학적 특성과 미세구조를 조사하여 과열증기처리 및 과열증기온도(200, 250, 350oC)가 압출스낵의 품질특성에 미치는 영향을 검토하였다. 압출스낵의 이화학적 특성 측정결과, 팽화도는 과열증기처리에 따라 증가하였으나 과열증기온도의 영향은 미미하였다. 압출스낵의 경도는 과열증기처리에 따라, 과열증기온도가 높을수록 감소하였다. 손상전분함량은 과열증기처리에 따라 78.1%에서 80-81%로 다소 증가하였으나 과열증기온도에 따른 손상전분함량의 유의 차는 없었으며, 이로써 과열증기처리가 전분호화에 미치는 영향은 크지 않은 것을 확인하였다. 과열증기처리에 따라 수분흡수지수(WAI)는 유사한 측정치를 나타낸 반면 수분용해지수(WSI)는 비교적 크게 증가하여 과열증기처리가 압출공정에서 전분분자의 저분자화를 증가시키는 것으로 판단되었다. 압출스낵의 수분흡수율은 과열증기처리에 따라 증가하였으며 과열증기온도가 높을수록 수분흡수율은 증가하였다. 압출스낵의 미세구조 관측결과, 압출스낵 내부의 기공 크기와 기공 막 두께는 과열증기처리에 따라 감소하며, 이와 같은 내부구조 변화로 인하여 과열증기처리 압출스낵의 팽화도, 경도 및 수분흡수율 측정결과는 대조구와 상이하였다. 한편 과열증기처리에 따른 압출스낵의 미세구조 변화는 과열증기처리가 쌀의 배유조직 내에 미세한 균열(stress crack)을 발생하고, 미세 균열 내의 공기가 압출과정에 유입되어 보다 많은 핵심이 생성되며, 이로 인하여 다공성이 높아지는 것으로 추정된다.

다양한 기능이나 영역을 통합하여 학습하는 의미로 해석되고 교육계에 화두로 등장한 융합교육에 대하여 바르게 이해하고 수업에 적용하려는 생각으로 국어과 수업에서 융합적 활동으로 학습효과를 올리는 방법을 제시하고자 하였다. 국어과에서의 융합은 듣기, 말하기, 읽기, 글쓰기가 단위 시간 안에 다양하게 시도하는 것을 의미한다. 이야기를 노래로 만들어 부르고, 미술과 융합하여 배경과 연극 소도구를 만들어 상황극이나 역할극, 무언극 등을 하는 등 많은 활동을 하는 과정에서 창의적 표현능력을 기를 수 있었다. 창의적인 대사를 만들고 감상문이나 다짐문, 일기, 편지글을 쓰는 과정에서 인성이나 진로지도도할 수 있었다. 이처럼 여러 교과와 융합을 이루며 다양한 활동과 통합을 시도한 것은 학생들의 흥미를 유발하였고, 적극적인 참여를 유도하게 되었으며 창의적인 언어사용능력을 신장시키게 되었다.

이 연구의 목적은 코티칭을 활용한 천문 STEAM 프로그램이 자기주도적 학습 태도에 미치는 효과를 확인해 보는 것이었다. 이를 위해 천문 STEAM 프로그램을 개발하여 초등과학 영재학생들에게 적용하였다. 초등과학 영재학생들 5-6학년 36명 중 실험집단은 16명, 비교집단은 20명의 학생을 대상으로 하였다. 그 결과는 다음과 같다. 첫째, 코티칭을 활용한 천문 STEAM 프로그램은 자기주도적 학습 태도 향상에 효과적이었다. 둘째, 이 프로그램은 학습기회의 개방성 영역과 문제 해결 기술 영역의 향상에 보다 효과적이었다. 셋째, 학생들은 코티칭이 많은 피드백과 깊이 있는 설명을 제공하는 것에 만족했고, 교사들은 코티칭이 STEAM 수업에서의 전문지식 부족과 평가 및 수업자료준비의 어려움을 해결하는데 도움을 준다고 하였다. 이 연구 결과를 토대로 STEAM 수업에서 자기주도적 학습 태도를 향상시키기 위한 방법으로서의 코티칭에 대한 시사점을 논의했다.

The steam table in saturated and superheated region was modeled simultaneously using the neural networks. A variable was introduced to distinguish between the saturation and the superheat. The relative errors were compared with the quadratic spline interpolation method. The relative errors by the neural networks were superior to those by the quadratic spline interpolation method over almost all ranges of temperatures and properties. The overall errors in the saturated region were better than those in the superheated region. From the analysis, it was confirmed that the neural networks could be a very powerful tool for simultaneous modeling of superheated and saturated steam table

Swelling of the heat-treated netting for gillnet was estimated through the netting height in square acrylic tank. Experimental Nylon netting and PBSAT netting were heat-treated by using the high-degree vacuum method in hot water after net making. Heat-treatment temperatures were conducted with Nylon netting 105°C and PBSAT netting 62°C, 65°C, 66°C, 67°C. The swelling measurement method of a netting using the square tank was capable of the reduction measurement errors comparing with measurement methods of a mesh inner angle and the shortening rate of a mesh size. In addition, this method was available to comparison evaluation for each netting more easily. Wet type heat-treatment apparatus with high-degree vacuum was shown higher 7∼8°C inner side temperature than a setting temperature. The tensile strength and elongation of Nylon netting and PBSAT netting were shown higher wet condition than dry condition. The tensile strengths of PBSAT monofilaments in dry and wet condition were sharply decreased at heat-treatment temp. 75°C than heat-treatment temp. 74°C

STEAM (Science, Technology, Engineering, Arts, and Math) is to educate the people who take convergent thinking and divergent creativity. The current society is the knowledge network society. It requires these people. The alternative educational policy is focused on the learner centered based on learners' interests or concerns. The educational game is one of the best teaching and learning strategies. With taking notice of this point, this paper has studied about how amount the educational game was able to support the possibilities of STEAM support. Ten teachers who were evaluators for three educational games which were different genre's game evaluated them using a sheet for evaluating the possibilities of STEAM support using the educational game. Based on the results of this evaluation, we leaded 5 conclusions as follows: the educational game is able to support STEAM's goals, the step for presenting the situations, the step for the creative design, the step for taking an emotional experiences, and it has STEAM's elements in itself.

The thermodynamic state variables in superheated region of steam table are not wholy obtained by measurements. This means that steam table contains a little error. In this study small error was artificially added to superheated variables and modeled using neural networks. The results were compared with the analysis using quadratic spline interpolation method. By and large the relative errors of variables by neural networks were sufficiently small and similar to or less than those by quadratic spline interpolation method. It was concluded that neural networks could be one good way of modeling for superheated steam table.

Physically and chemically activated carbons (ACs) exhibited high adsorption capacities for organic and inorganic pollutants compared with other adsorbents due to their expanded sur-face areas and wide pore volume distribution. In this work, seven steam-ACs with different burn-off have been prepared from cotton stalks. The textural properties of these sorbents were determined using nitrogen adsorption at -196°C .The chemistry of the surface of the present sorbents was characterized by determining the surface functional C-O groups using Fourier transform infrared spectroscopy, surface pH, pHpzc, and Boehm’s acid-base neutral-ization method. The textural properties and the morphology of the sorbent surface depend on the percentage of burn-off. The surface acidity and surface basicity are related to the burn-off percentage. A theoretical model was developed to finda mathematical expression that relates the % burn-off to ash content, surface area, and mean pore radius. Also, the chemistry of the carbon surface is related to the % burn-off. A mathematical expression was proposed where % burn-off was taken as an independent factor and the other variable as a dependent factor. This expression allows the choice of the value of % burn-off with required steam-AC properties.

본 연구에서는 CVD법으로 세라믹 막을 제조하였다. 튜브의 α-Al2O3 지지체 위에 Ga 염이 첨가된 γ-Al2O3를 코팅하였고, 실란화합물인 tetramethylorthosilane (TMOS) 를 650℃에서 화학적 기상 증착법으로 막에 증착하였다. 제조된 세라믹 막을 사용하여 수소, 질소, 이산화탄소, 메탄의 단일조성 기체투과 실험을 600℃에서 시행하였다. Ga 염 비첨가 시, 600℃ 수분 처리 실험의 H2/N2 선택도가 926에서 829로 감소한 반면, Ga 염 첨가 시에는 910에서 904로 안정하였다. 이 결과를 통해, 막에 금속염을 첨가하여 제조한 막이 수분 안정성을 향상시킴을 확인하였다.

This paper examines the effects of various methods of soft steaming(i.e., forced convection-boiler, forced convection-fan, and natural convection) on the quality of potatoes. In particular, the paper investigates the effects of cooking conditions (the steaming method, the treatment time, and the temperature) on the color(L, a, b), moisture content, texture profile, and ascorbic acid of potatoes. The results indicate that not only the cooking method, the treatment time, and the temperature but also the heat transfer mechanism had considerable influence on potato quality. In addition, natural convection steaming was superior to other treatment methods in terms of nutrient retention and texture maintenance. The results of this study should be useful for establishing commercial standards for processing potatoes and improving the quality of thermally processed foods.