과거 과학관은 단순히 수집품 전시와 관람객들이 직접 조작할 수 있는 체험에 그쳤지만 근래 과학관은 과학관에 대한 일반인 및 학생들의 높아지고 있는 교육적 기대를 충족시키기 위한 교육을 시도하고 있다. 즉, 도슨트를 양성하고 이를 활용함으로서 관람객들의 교육적 만족도를 높이는데 노력하고 있다. 도슨트는 다양한 관람객들에게 전시품 등을 설명하고 안내하는 사람으로 관람객들의 과학에 대한 이해도를 높이는데 중요한 역할을 하고 있다. 본 연구에서는 국내외 과학관을 대상으로 도슨트 양성프로그램의 장단점을 파악하여 도슨트의 전문성을 위한 국내 도슨트 양성 방향을 모색하였다. 이 연구 목적을 위해 연구 대상으로 도슨트 활동과 도슨트 양성 프로그램이 진행되고 있는 국내 4곳과 국외 4곳을 선정하고, 이 연구대상으로부터 수집한 자료(도슨트 양성프로그램, 도슨트 양성 및 관리 책임자와 활동 중인 도슨트의 현장 인터뷰, 전자메일, 그 외 문서자료)를 분석하여 비형식교육기관인 과학관의 교육적 역할에 있어서 도슨트 양성과 운영이 국내 과학교육에서 얼마나 결정적인 의미를 갖는지 알아보았다. 결과는 다음과 같다. 첫째, 과학의 대중화 목적을 위한 과학관교육의 활성화를 위해서는 관람객과 직접적으로 상호작용하는 도슨트를 일반적 자원봉사자와 차별화하여 모집 양성해야 한다. 둘째, 도슨트 전문성을 위해서 이론적인 전시내용을 벗어난 현장에서의 실질적인 전시해설 전략을 습득할 수 있는 경력 도슨트와의 멘토링을 통해 양성 및 전문 프로그램을 개발 및 운영해야 한다. 셋째, 도슨트 교육을 위한 교재가 개발되어 학교교육에서 실행하지 못하는 과학적 소양의 요소-전시물을 이용한 과학탐구 경험을 통한 과학윤리의 습득-을 과학관에서 경험할 수 있도록 도슨트의 전문화를 실천해야 한다는 것이다.

해류는 기후변화와 지구상의 에너지 균형에 중요한 역할을 하고 있어 정확한 해류와 순환에 대한 과학 교육의 중요성이 점점 더 강조되어 왔다. 본 연구의 목적은 교과서 해류도의 오류를 분석하고, 가능한 원인에 대하여 토의하며, 학생들에게 동해에 관한 통일된 해류도를 어떻게 제안할 것인지 방안을 제시는 것이다. 제 7차 교육과정에 근거한 27종의 교과서를 기존의 문헌과 최근의 과학적 지식과 비교함으로써 동해 해류도의 특성을 정량적으로 분석하고 조사하였다. 서로 다른 도법을 바탕으로 제작된 교과서 해류도들을 위치 정보를 이용하여 디지털 영상자료로 변환한 후 메르카토르 도법을 사용하여 새로운 영상으로 전환하였다. 대한해협에서의 대마난류 분지 양상과 대마난류의 근해 분지가 일본 연안에 얼마나 근접하여 북상하는지를 정량적으로 조사하고, 동해 극전선 이남에서 사행하는 대마난류의 외해 분지의 양상을 면밀히 분석하였으며, 우리나라 동해안을 따라 북상하는 동한난류의 북상 범위, 이안 위도도 조사하였고, 난류의 유출 양상을 쓰가루 해협과 소야 해협 부근에서 분석하였다. 또한 리만해류와 북한한류가 시작하는 위도, 남하하는 범위, 연안에 근접한 정도에 대하여 분석하였다. 이외에도 교과서 해류도에 대한 잘못된 표현도 제시하였다. 이러한 분석들은 교과서 해류도의 문제점을 드러내었으며, 이는 학생들에게 오개념을 일으킬 수 있다. 본 연구는 최신의 과학적 연구 결과를 가지고 있는 과학자들과 교육 자료가 필요한 교육자들 사이에 연결 고리의 필요성도 강조하였다.

해수면온도는 급변하는 기후를 이해하는 가장 중요한 해양 변수 중의 하나이므로 과학 교과서에는 정확하고 오류없는 해수면온도 영상이 제시되어야 한다. 그러나 고등학교 교과서에 제시된 해수면온도 영상들은 다양한 원인에서 비롯된 많은 오류들을 가지고 있었다. 본 연구는 제 7차 교육과정에 근거한 24종의 고등학교 과학 교과서, 지구과학 I, 지구과학 II 교과서의 36개의 인공위성 해수면온도 영상을 17개 항목에 대하여 분석하였다. 해수면온도 영상 처리 과정에서 생긴 구름 제거, 육지 마스킹, 색상표, 위치 정보, 시간 표시와 관련된 오류와 인공위성에 대한 기본적인 표현 오류를 조사하였다. 예비교사 25명에게 문제가 있는 대표적인 인공위성 영상들을 제시하고 설문을 실시하고 반응을 분석하였다. 그 결과 대부분의 예비교사들은 해수면온도 영상 처리 과정에서 발생할 수 있는 오류에 대하여 인지하지 못하였으며, 해빙, 강수 유입, 한류와 같은 실제 해양현상과 연관지어 해수면온도를 이해하려는 경향을 보였다. 따라서 교과서 해수면온도 영상은 본 연구에서 제시한 세부 항목들을 고려하여 정확하게 처리되어야 한다.

The aim of this study was to compare the American, Chinese, and Japanese consumers` usage behavior of marketing communication towards overseas Korean restaurants. The survey included both on and off-line method and self-administered questionnaires were written in three languages- English, Chinese and Japanese. The sample was collected from 5 hub cities for globalization of Korean food- LA, New York, Tokyo, Beijing, and Shanghai. The most important factor of searching for Korean restaurants-related information was ``the interaction`` and the least one was ``the diversity``. The most commonly informed Korean restaurants-related content through the on and off-line media was ``the general information, such as location, telephone number, and operation hour``. Korean restaurants-related content that the respondents` most interested in was ``the information of menu and price``. Results of this study can expectedly be used from a practical point of view by providing empirical data of foreign consumers for effective marketing communication strategies of overseas Korean restaurants.

국립해양조사원 39개소 조위관측소의 후빙기조륙운동(Glacial Isostatic Adjustment, GIA)에 의한 지각변동 속도를 ICE-3G와 ICE-5G 모델로 예측하였다. 또한 위도 32˚-38.5˚N, 경도 124˚-132˚E 범위의 한반도 지역을 0.5˚×0.5˚ 격자로 분할하고 각 격자점에서의 GIA 지각변동 속도를 계산하였다. 그 결과 ICE-3G 모델의 경우 한반도 GIA 수직 지각변동은 평균 0.33 mm/yr이고, ICE-5G 모델의 경우 평균 1.21 mm/yr의 속도로 지각변위가 발생하는 것으로 나타났다. 최신 Ice model인 ICE-5G 모델을 사용할 경우 한반도에서도 약 1 mm/yr 이상의 비교적 높은 GIA 수직 지각변동이 발생하므로 절대해수면 변동을 산정하기 위해서 GIA에 의한 수직변위를 보정해야 함을 확인하였다. 따라서 국립해양조사원에서 제공하는 13개 조위관측소의 상대해수면 변동률에서 ICE-5G 모델에 의한 GIA 지각변동 속도를 보정하여 절대해수면 변동률을 결정하였다. 절대해수면 상승속도를 분석한 결과 GIA 지각변동 속도를 보정한 절대해수면 변동률은 한반도 해역에서 평균 5.04 mm/yr의 상승속도를 나타냈으며, 제주 해역은 평균 8.84 mm/yr로 다른 해역보다 높은 이상 상승률을 나타냈다.

The purpose of this study was to analyze the bioactive compounds of soybean snacks and to carry out a sensory evaluation of those variations which had various seasoning mixing ratio. Five soybean snacks were developed for these experiments. Proximate composition, the contents of total phenol compounds and isoflavone, and sensory characteristics of the soybean snacks were measured. There were significant differences in amounts of isoflavones and total phenolic compounds of soybean snacks(p<0.05). The seasoned soybean snacks had a higher level of daidzein and genistein contents than did control group. The total phenol compound contents of the control group was 210.3 ㎎ gallic acid equivalents/100 g, whereas those for individual soybean snacks(A~E) were 152.3, 160.2, 162.4, 158.4 and 164.6 ㎎ gallic acid equivalents/100 g, respectively. In sensory evaluation, there were significant differences(p<0.05) in taste, texture, and overall acceptability of the soybean snacks.

The purpose of this study was to analyze methods and contents of global Korean food marketing. In-depth interviews were conducted from July to October in 2010 using a qualitative research approach. Government agencies and restaurant companies emphasized well-being and healthy aspects as a Korean food identity. Regarding the marketing contents, government agencies commonly included standard loanword orthography and recipes. On the other hand, restaurant companies contained their own contents differentiated from other brands. Government agencies used CF, video, book and newspaper as communication channels but restaurant companies did not have systematic communication channels. Government agencies attempted to use holding, supporting and participating expositions as communication methods, whereas restaurant companies mainly used sales promotion and point-of-purchase as communication methods.

The purpose of this study was to analyze information about food and nutrition topics presented throughout the television broadcast media, thereby find out the optimal communication method to give desirable information to the general public. To perform this study were recruited and trained by monitoring education before and during the study. 3 domestic TV channels were selected to be monitored, for 3 months. Results of this study were as follows: First, the total reporting cases of information about foods and nutrition were 154, When each monitored contents was seen from the domain of programs, 128 cases(83.1%) were from current affairs and information program, and 26(16.9%) were from entertainment program. Second, according to survey by channel cases are 26(16.9%) from KBS, 54 cases(35.1%) from MBC, 74 cases(48.1%) from SBS, which means SBS reported the most about nutritional foods. Third, the frequency of reporting information on the overall diet and food & ingredient, cuisine & cookey, health & diet therapy and obesity & diet in order. Forth, among the 26 cases of positive or negative implications made by each cannel of KBS, 18 cases were delivered in positive ways, 7 cases had positive and negative point of views mix together, and 1 cases was negatively delivered. Finally, the most important thing is to organiae the advisory team by connecting mass media and specialist, and the educational program of nutrition should be developed for the communication of right information about foods and nutrition.

The purpose of this study was to investigate foodservice management practices in the child care centers and kindergartens. Interviews were held from May to July 2008 to understand the current situation concerning foodservices in Seoul and Gyeonggi provinces. Surveys were sent out from August 2008 to April 2009 to 1, 478 child care centers and 299 kindergartens via the postal service. Among them, 203 child care centers(13.7%) and 64 kindergartens(21.4%) responded. One of the largest concerns while preparing the food was nutrition(68.7%, 69.8%, respectively) followed by sanitation(24.4%, 27.0%, respectively). The most frequently referred sources for planning the menu were the Seoul child care information center(55.4%) for child care centers and kindergarten related internet sites(39.0%) for the kindergartens. In general, the child care center principal was in charge of planning the menu(40.1%). Child care centers and kindergartens purchased ingredients mostly from large retailers(55.3% and 44.7%, respectively), whereas 46.0% and 56.3% of those did through foodservice suppliers. Dietitians were rarely employed at these facilities, and this may cause unprofessional foodservice management.

This research analyzed the naming standard of Korea menu names divided into two groups, main dish and side dish. The research was conducted by contents analysis of selected literature articles and multiple-response cross tabulation analysis. The result demonstrated that the naming standard of Korea food consisted of the main ingredient name - sub ingredient name - main condiment name and main recipe. On the other hand, the menu name that is in native language or has a historical origin is exempt from this classification. Therefore, this study proposes a new standard, 'Hansik Menu Naming', to assist the food service industry and correct the names of unknown foreign dishes.

The aim of this study was to classify Korean consumers based on their food-related lifestyle type, and to investigate the relationship between sushi consumption and food-related lifestyle type. Self-reported questionnaires were completed by 300 Korean adults. The SPSS 18.0 program was used to analyze the samples. Data was analyzed by frequency, descriptive factor, reliability, cluster analysis, ANOVA, and chi-square test. A factor analysis extracted four factors comprising foodrelated lifestyle, which we named Health-seeking (factor 1), Taste-seeking (factor 2), Convenience-seeking (factor 3), and Economy-seeking (factor 4). According to a cluster analysis based on those four factors, consumers were classified into three clusters. Cluster 1 was the Taste and Health-seeking cluster, Cluster 2 was the Convenience-seeking cluster, and Cluster 3 was the Passive Eating Habits cluster. The results also indicated that the selection attributes of each cluster were significantly different in terms of perception, the global state of sushi, sushi preference, frequency, companions, place of sushi consumption, and preference for different sushi sub-ingredients. Based on these results, consumer characteristics in the sushi market are discussed.

This present study was performed to analyze the efficiency and volatility of a porous film containing Chamaecyparis obtusa extract as a method to effectively package food compounds. Phytoncide was contacted the state of gas and showed effective antimicrobial properties. Limonene can be distilled without decomposition as a relatively stable terpene and was one of the extract components. Chamaecyparis obtusa essential oil. The optimal solvent composition was a ratio 5:20:0.3 of T-500:ethanol:hardener to effectively manufacture film containing phytoncide essential oil and the minimum antibacterial concentration was 2%. The films were made under different conditions(A-50LF1, A-25SF2, B-50SF1, C-50LF1, C-25SF2 and D-50SF1) containing phytoncide and the amounts of limonene inside the 1-L reaction chamber depending on storage were measured by gas chromatography-mass selective detention. The results showed that the 25SF2(width, 25 ㎜; length, 20 ㎝) revealed more amount of limonene compared with 50LF1(width 50 ㎜, length 20 ㎝). We confirmed that the gas emission amount showed a better layer on the film side than on the internal film. An effect of film thickness on phytoncide emissions was observed in that the amounts was less than the expectation for a thicker film at the beginning time, but the emitting amounts increased with increasing storage periods. In the storage testing of various films at 35℃ and 70% humidity for 14 days, 25SF2 showed longer preservation compared with that of 50LF in the case of bread. C. obtusa essential oil is a useful fresh ingredients, hence, analysis of limonene emission kinetics from various film was helpful to develop films with an optimal antimicrobial effect, and will allow application of such films in food packaging systems.

The purpose of this study was to analyze the contents construction system of High School Physical Education Textbooks which were newly revised by changes in the renewed 7th Physical Education Curriculum. In order to accomplish such a purpose, this study c

The purpose of this study was to analyze of the lower extremities joint moment during standing broad jump. The conclusion of this study were as follows. First, The muscle forces acting on foot-segment from ankle joint was plantar flexion, abduction, evers

Natural Curcumin belongs to Zingiber Officinale Roscoe was known to possess natural odor, natural taste, natural color, and other pharmaceutical & chemical characteristics. Natural Curcumin extract was made to use ethanol as a solvent was to show a yellow color having state of solid powder and an active component. Natural Curcumin extract tested pharmaceutical & chemical experiment to dilute in curcumin 1%-water solution. Curcumin extract tested antimicrobial experiment using microbe, and tested dye experiment using fiber. Some conclusions in the result of characteristics experiment was obtained as follow. The result of antimicrobial experiment showed that the growth of staphylococcus aureus (ATCC-001) and aspergillus niger (ATCC-002) as microbes decreased according to passage of time. This phenomenon could know that Curcumin compoment showed influence to antimicrobial effect. Also, the result of dye experiment showed that cotton and sick with fiber dyeing dyed in direction of dark yellow color. This phenomenon could know that Curcumin extract showed influence to dyeing effect in observation of optical electron microscope(OEM.) The result of instrument analysis ascertained inorganic components of K(53.300ppm), Na(1.150ppm), Ca(0.711ppm), Ti(0.351ppm), Li(0.256ppm), Cu(0.233ppm) etcs from Curcumin component with ICP/OES, and ascertained organic components of propanoic acid(1.859), benzene(10.814), phenol(14.194) etcs from Curcumin component with GC/MSD.

노지 포장과 비가림 하우스 시설내의 지상및지중부 온도와 광합성 유효광량자속 밀도(photosynthetic photon flux density, PPFD) 조건이 블루베리 'Northland' 품종의 수체생육 및 과실 특성에 미치는 영향을 조사하였다. 과실 생장은 비가림 하우스 재배에서 촉진되어 조기수확 및 수확기간이 단축되는 것으로 조사되었다. 지상 및 지중부 온도, PPFD가 블루베리 과실의 과립중과 과실크기에 미치는 영향은 크지 않은 것으로 조사되었다. 가용성고형물 함량은 완숙기 과실에서 노지 포장에서 높았고, 산함량은 비가림 하우스의 과실에서 유의하게 낮았다. 온도와 PPFD가 과실의 경도에 미치는 영향은 뚜렷하지 않았다. 완숙 과실의 총 안토시아닌 함량은 비가림 하우스의 과실에서 유의하게 높았다. 기능성 성분인 총페놀 함량과 항산화활성도는 과실 발육기간 동안은 노지 재배 과실에서 높았으나, 완숙 과실에서는 유의한 차이를 보이지 않았다.

이 논문은 한국이 캄보디아에 20년 상환의 유상원조 형태로 제공하는 ODA 자금 1,000만 달러를 활용해 건립하는 미곡종합처리장(RPC) 5기에 관한 비용-편익 분석을 제시한다. 할인율 12% 수준에서 RPC의 B/C 비율은 1.03으로 나타났으며, 순현재가치(NPV)는 519만 달러로 산출되었다. 내부수익률(IRR) 또한 18%로써 기준 할인율보다 크게 나타났다. 이에 따라 RPC 건립지원 사업은 세 기준 모두에서 경제성이 있는 것으로 분석되었다. 할인율 8%와 16%를 채택한 민감도분석에서도 경제성을 갖는 일관된 결론이 도출되었다.

This research is focused on the actual condition of student athletes' school life in high and middle school. It will study and analyze the school life condition of soccer players in middle and high school, after the "Weekend-only League" system was implem

There could be a number of reasons to revise curriculum in a nation but the common element that the standards consider may be ‘students’. In other words, curriculums are revised to make it good for all the students. Teachers are the ones who make direct i