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        검색결과 134

        42.
        2011.05 KCI 등재 SCOPUS 구독 인증기관 무료, 개인회원 유료
        This paper has relatively high technical standard and experimental skill. The fabrication of TCO film with hightransparency, low resistance and low chromaticity require exact control of several competing factors. This paper has resolvedthese problems reasonably well, thus recommended for publication. Indium tin oxide(ITO) thin films were by D.C. magnetronroll-to-roll sputter system utilizing ITO and SiO2 targets of ITO and SiO2. In this experiment, the effect of D.C. power, windingspeed, and oxygen flow rate on electrical and optical properties of ITO thin films were investigated from the view point ofsheet resistance, transmittance, and chromaticity(b*). The deposition of SiO2 was performed with RF power of 400W, Ar gasof 50sccm and the deposition of ITO, DC power of 600W, Ar gas of 50sccm, O2 gas of 0.2sccm, and winding speed of 0.56m/min. High quality ITO thin films without SiO2 layer had chromaticity of 2.87, sheet resistivity of 400ohm/square, and trans-mittance of 88% and SiO2-doped ITO Thin film with chromaticity of 2.01, sheet resistivity of 709ohm/square, and transmittanceof more than 90% were obtained. As a result, SiO2 was coated on PET before deposition of ITO, their chromaticity(b*) andtransmittance were better than previous results of ITO films. These results show that coating of SiO2 induced arisingchromaticity(b*) and transmittance. If the thickness of SiO2 is controlled, sheet resistance value of ITO film will be expected tobe better for touch screen. A four point probe and spectrophotometer are used to investigate the properties of ITO thin films.
        4,000원
        43.
        2009.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        솔나리의 무병균주 획득과 기내 대량증식을 위해 식물생장조절물질이 인편의 재분화에 미치는 영향을 알아보기 위해 본 연구를 수행한 결과 인편은 캘러스가 유기된 2주 후 분화가 관찰되었고, 배양 4주 후에는 잎, 뿌리, 소인편이 생성되었다. TDZ 0.1 mg/L + NAA 0.01 mg/L를 첨가한 처리구에서 잎의 분화율이 87.5%로 가장 높았으며, 뿌리 분화율은 BA 0.2 mg/L 첨가구가 81.8%로 가장 높은 분화율을 보였다. 캘러스 형성률은 TDZ를 포함한 배지에서 형성 되었다. 한 인편당 생성된 잎과 인편의 수는 TDZ 0.1 mg/L가 5.7개로 가장 많은 수가 분화 되었으며 식물체의 전체 길이와 잎 길이 그리고 뿌리 길이는 Zeatin 1.0 mg/L + NAA 0.1 mg/L가 10.5 cm로 가장 길었고, 인편의 길이는 TDZ 0.1 mg/L 처리구에서 1.4 cm로 가장 길었다.
        4,000원
        46.
        2009.06 KCI 등재후보 구독 인증기관 무료, 개인회원 유료
        글은 다문화적 교육이 국어교과를 통해 어떻게 이루어져야 하는가에 대한 고민으로부터 출발하고 있다. 다문화교육은 기본적으로 모든 이를 대상으로 하는 교육이다. 이를 시행하기 위해서는 먼저 다문화교육을 정의하고 학교에서 이루어지는 다문화교육을 국제결혼이주여성의 자녀, 외국인 근로자 자녀, 새터민 자녀로 그 대상을 나누어 그들의 어려움을 인식하고 현재 그들에게 제공되는 교육을 살펴볼 필요가 있다. 이러한 상황 인식을 바탕으로 하여 제7차 개정 국어과 교육과정에서 다문화교육의 요소를 추출해 다문화적 국어과 교육의 방향을 제시하는 것이 본고의 목적이다. 이러한 작업은 앞으로의 시대를 준비하기 위해 필수적인 것이며 이러한 노력을 통해 우리 교육의 지평을 넓혀 가게 될 것으로 믿는다.
        5,800원
        47.
        2009.04 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was conducted to investigate the vegetable eating behaviors and preferences of elementary school students by stage of change for vegetable intake. The subjects consisted of 191 fourth and fifth grade elementary school students from Gyeonggi province. The stage of change for vegetable intake was categorized into three groups: precontemplation (PC, 18.4%), preparation (P, 43.5%), and action/maintenance (A&M, 48.2%). The trend to eat a variety of foods was more distinctive as the students went from the PC to the A&M stage. The stage of change for vegetable intake was closely related with the kimchi-eating pattern of the students. The A&M group ate more vegetables than the PC group because they liked vegetables and/or wanted to prevent disease. The PC group had a lower tendency to follow recommendations for vegetable eating than the P and A&M groups. The PC group also had an incorrect notion that low vegetable consumption over an extended time would not have a big impact on their health. The vegetables of high preference for the elementary school students were potato, sweet potato, lettuce, radish, perilla leaf, cucumber, and cabbage. The vegetables of low preference were spinach, onion, balloon flower, and green pepper. The PC group had lower preferences for most vegetables than the P and A&M groups. Therefore, careful nutrition education is necessary especially for students in the PC group in order to explain the positive effects of vegetable intake and negative effects of an unbalanced diet. It is also necessary to survey students' tastes consistently and to develop recipes that encourage them to consume more vegetables agreeably.
        4,000원
        48.
        2008.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Survey on the food intake status and health condition of the elerly over 65 years old living in Damyang Jeonnam was performed and meal menus for the pavillion were developed using local products. Allowance of the elderly less than 100,000 won was 45%. The local products of the area recognized by the elderly were bamboo shoot (30%) > bamboo (22.5%) > bamboo basket (12.5%) > do not know (15%) > green tea (10%) > rice(7.5%) > vegetable. In dental health, 52.5% of them had bad condition but 62.5% did not use denture at all. The most favorate foods were Korean (92.5%) and Chinese and Japanese were favored by 5%, and 2.5%, respectively. In percentage of eat-out and use of instant foods, 42.5% of them answered that eating-out chances were very rare and 62.5% answered that they do not use instant foods at all. Potassium intakes for the male and female elderly were significantly very low with values of 2579.2 mg and 2601 mg, respectively (p < 0.05). Calorie intakes for men were 1678.5 kcal, which was only 84% of RI and 1470.8 kcal for women (92%). Shortages of nutrition including calcium intake and others were very serious and the meal was not nutritionally balanced based upon the study of GMDFO. The menu for the elderly in busy farming season of the area were developed with the use of local products and the information from the study.
        4,000원
        49.
        2007.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Physicochemical and sensory properties of sponge cakes using 2 kinds of domestic wheat flour(white flour, whole wheat flour) and imported cake flour were investigated. In the proximate analysis, white flour had higher contents of water and protein compared with those of imported flour. Whole wheat flour had the highest contents of protein, lipid and ash. Regarding the batter, imported flour sample showed lower specific gravity and higher viscosity than those of domestic flour sample, implying that there was more air incorporation and higher batter stability. As a result, imported flour batter produced larger cake compared to that of domestic flour batter. But indexes of symmetry and uniformity showed no significant difference among the samples. In textural analysis using rheometer, cakes with imported flour were softer compared with that with domestic flour. In gumminess and brittleness, cakes with domestic white flour showed the highest value while that with the imported flour showed the lowest value. For the color measurements of cake crumb, no significant difference in DE was found among the samples. Regarding the cross-sections of the cake observed using SEM, imported flour produced cake with smaller and more even air cells compared to that with the domestic flour cake. In sensory evaluation, cakes with the domestic white flour showed the highest moistness value. But there was no significant difference in springiness, firmness, adhesiveness and ease of swallow among the samples. In conclusion, cakes with domestic white flour and whole wheat flour were as good as that with imported cake flour for the sponge cake preparation.
        4,000원
        50.
        2007.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Dietary behavior of the elerly over 65 and local products in Yeongi Chungnam were studied during busy farming season and meal menu was developed based upon the information surveyed. In allowance, 45% of them lived with less then one hundred thousand won but 95% had their own residence(P<0.001). The dental health conditions of the male and female elderly did not show significant differences but had tendencies of bad conditions with 68% and 80%, respectively. Percentage of using denture at least one side was only 48%(P<0.05). Meal preparation was mostly done by 75% of the female elderly and only 64% of the elderly in the area took meals regularly. Recommended intakes(RIs) of calorie, protein, dietary fiber, calcium for the elderly were significantly very low(P<0.001), but those of sodium were high(P<0.05). Meal menu was developed for the meal service introduction in the pavilion of the elderly with considerations of the food habits, nutritional status, and local products studied.
        4,000원
        51.
        2007.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Aging rate of rural area in our country is relatively high compared to that of the urban area. Thus, the introduction of meal service for the elderly residing in the rural area is necessary for their better living quality. Food habit, health and the nutritive intake conditions during the busy farming season were surveyed and comparative analysis of dietary intake for the introduction of meal service in pavilion of the elderly living in Chungnam, Kangwon, Jeonnam and Kyungbuk was performed for basic reference data of meal service introduction to the pavilion of the elderly in rural area. In general subject, the male elderly had a significant difference in marital state and showed that 79.4% was married and 20% was separated by death(P<0.05). In allowance, there were no significant difference but most of them lived with less then three hundred thousand won and especially, female lived with less then one hundred thousand won. In health state, the female elderly showed significant difference on difficulty with every day activity but with small trouble although they had to prepare their own meal(P<0.05). The condition dental health conditions of the female elderly had a significant difference showing bad conditions in following order; Kangwon(48%)>Chungnam(38.1%)>Kyungbuk(22.9%)>Jeonnam(22.5%)(p<0.05). The female elderly showed a significant difference in usage of denture and number of the female elderly without using the denture were very high(p<0.05). In nutrition intake condition, amount of sodium was very high but intakes of fiber and calcium were relatively 1ow(P<0.05). Meal service introduction in the pavilion of the elderly is suggested for the improvement of the life quality of the elderly in rural area. When developing the menu for them, conditions such as shortage of the fiber and calcium in diets, the dental conditions should be considered.
        4,000원
        52.
        2007.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study attends to the importance of performance standards in teacher education and evaluation system and suggests a primitive guideline for English teaching standards in Korea. For this purpose, first of all, the notion of ""teaching expertise"" and ""performance standards"" are reviewed with the previous studies. Second, this study introduces recent changes in Korean teacher education programs and some efforts to develop Korean teacher standards. Third, teaching standards (for ESL/WL) established by NCATE, NBPTS, and INTASC are reviewed to investigate their domains, standards, and evaluation rubric. Finally, this study addresses some implications and suggestions for establishing English teacher standards in Korea. It is hoped that the findings of this study provide subject-specific information on teacher training and assessment to teacher researchers and education policy makers in Korea.
        5,700원
        53.
        2007.10 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Physicochemical and sensory characteristics of the green tea dasik varying the added value of oligosaccharide were investigated and the products were surveyed by elementary school students regarding the acceptability. Protein and ash contents were significantly higher and fat contents were significanlty lower in the samples with oligosaccharides compared to those in commercial ones(p<0.05). Commercial samples had significantly higher values in all of the textural characteristics using textural analyzer compared to those of the developed dasik sample groups. In analytical sensory evaluation, varying the amount of oligosaccharide, commercial samples had significantly higher values of sweetness, hardness, and cohesiveness and lower values of savory aroma and falvor compared to those of developed dasik(p<0.05). Savory aroma and flavor were highly negatively correlated with textural hardness, springiness, chewiness, gumminess, and cohesiveness(p<0.01), while sensory sweetness and hardness were significantly positively correlated with textural springiness(p<0.05), chewiness, gumminess, and cohesiveness(p<0.01). When surveying elementary school students regarding the acceptability of green tea dasik and commercial samples, green tea dasik 2 was the most preferred with significance in color. Regarding aroma, green tea dasik 1 received the highest acceptability (p<0.05). In the flavor, both dasik 1 and 2 received higher score than those of the commercial dasik. In overall acceptability, both green tea dasik 1 and 2 were preferred to the commercially sold ones with significance(p<0.05).
        4,000원
        54.
        2007.10 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Quality characteristics of dasik were studied with varied the levels of rice grain particle size and green tea powder and compared them with commercially sold dasik. Among the samples with the same number of grinding times, the sample groups with the higher amount of green tea showed significantly the less mosture content(p<0.05). Hardness was higher in the samples containing higher amount of green tea among the ones with the same grain size (p<0.05). The M13G0.5 was evaluated to have the highest savory aroma with significance (p<0.05), and C1 to have the highest sweetness by sensory analysis. The developed dasik samples with lower rice grain particle size had significantly lower adhesiveness, chewiness, gumminess, and cohesiveness compared to those of commercial sample groups. In sensory tests, the compared groups showed significantly the higher savory aroma and flavor and very lower hardness when compared to those of commercial sample groups. With the results above, dasik with with varied the levels of rice grain particle size and green tea powder were developed with improved qualities compared to those of commercially sold dasik.
        4,000원
        55.
        2007.07 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The purpose of this study was to identify HACCP-based CCP and CP from the microbial quality assessment on the process of side dish (stir-fried dried-shrimp with garlic stems) production in the meal service operation for the elderly. Total plate counts (TPC) of fresh garlic stalks were 7.80×103 CFU/g and they were above the standard value of microbial growth potential. The TPC, Coliform and E.coli were not detected in the dried shrimps. The TPCs after rinsing and slicing the garlic stems were 2.5×102 CFU/g and 5.5×102 CFU/g, respectively. The TPC number of cook’s hand and cutting board were also exceeded the standard limit with values of 2.2×102 CFU/g and 10.0×10 CFU/g, respectively. However, the TPC, Coliform and E.coli were not detected in the other cooking instruments. The identified CCP in inspection step was fresh garlic stems and that of prepreparation step was slicing the stems after blanching. Cook’s hand and cutting board were also verified as CCP and the other steps in cooking process and utensils tested were identified as CP’s. These result’s suggest that it is important to control the microbial contamination of raw materials at purchasing step and the sanitary education program should be developed for the employees for continuous supplement of safe and sound meal service for the elderly.
        4,000원
        56.
        2007.02 구독 인증기관 무료, 개인회원 유료
        이 글에서는 먼저 출판된 네 종류의 한국어 교재 집필원리를 살펴봄으로써 그 교재들이 의사소통적인 방향으로 집필되었음을 확인하였다. 그리고 한국어 교재의 실제 구성을 분석함으로써 집필원리에 맞는 교재가 설계되었는 지 살펴본 결과 실제 교재는 집필원리에서 추구하는 방향과는 다소 차이가 있음을 알 수 있었다. 이에 집필원리에 맞도록 다음과 같은 교재 개선 방안을 제시하였다. 우선 제시되는 본문이 다양하게 제공되고 실생활이나 사회문화적 맥락과 맞닿아 있어야 한다. 본 단원에서 문법 학습이 꼭 상세하게 이루어져야 한다는 생각을 버려야 할 것이고, 또한 구조 중심의 배열 방식에서 벗어나야 할 것이다. 덧붙여 학습자들의 동기를 유발시킬 수 있는 다양한 시도가 교재 내에 구현되어야 할 것이고 교재는 실제적 자료로 구성되어야 할 것이다. 한국어 교실에서 진정한 의사소통적 수업이 가능하도록 교재에 대한 개선작업이 계속되어야 하겠다.
        6,600원
        57.
        2007.02 KCI 등재 구독 인증기관 무료, 개인회원 유료
        This study was designed to identify the actual state of ready-to-eat street-foods usage in a college-town in northern part of seoul. For the empirical study, data was collected from customers who had eaten street-foods and a survey was conducted from 16 to 30, May 2006. The results showed that many respondents had irregular eating habits. More than 60% of them responded they usually skipped breakfast and the reason was no time. It was shown that they have had Frequent snacks and unbalanced diet. The results of survey are as follows ; 1. The major time for street-foods usage: p.m 3-5 (28.77%). 2. The frequency of street-foods usage: 1-2 times/week (43.85%). 3. The street-foods usage days of the week: weekday (52.79%). 4. The mean cost for the onetime purchase of street-foods usage: 1000-3000won (71.79%). 5. The monthly cost for the purchase of street-foods usage: below 50000won (81.84%). 6. The reason for street-foods usage: mainly convenience (60.61%). 7. The reason for minding street-foods : mainly insanitary (40.50)%. 8. Factors considered when choosing street-foods: tastes of the foods (65.08%). Also, it was shown that over 50% of respondents have considered the street-foods as the worth of meal replacement, and taken effective factor on eating habits for influx of new culture. It was indicated that problems of street-foods usage was the unbalanced nutrition for 81.8% of respondents and suggestions for improving the street-foods were sanitary controls for products for 63.4% of respondents.
        4,800원
        58.
        2006.12 KCI 등재 구독 인증기관 무료, 개인회원 유료
        The objectives of this study were to develop calcium enriched menu for the aged and to investigate physicochemical characteristics and consumer acceptances of the menus. four kinds of the menu were developed with emphasis on calcium enriched food materials of red pepper leaves seasoned vegetables for menu1, shrimp for menu2, anchovy for menu3, seaweed for menu4. one portion of calorie, polysaccharide, protein, fats and calcium for the aged were calculated as 567kcal, 92.8g, 21.3g, 12.6g 223.1mg, respectively based on the recommended daily allowances for adults. Calcium content increased in the lowest value of all(p<0.05). The hunter lightness(L) values of barely rice in menu 1, radish soup in menu 1, chopped roast chicken in menu 4 and radish salad in menu 2 had significantly the highest values of all(p<0.05). The calcium enriched menus for the aged were successfully developed and these data could be used as basic informations for the improvement in health and life of the aged.
        4,000원
        60.
        2006.10 KCI 등재 구독 인증기관 무료, 개인회원 유료
        Four dietary fiber enriched menus for the aged were developed and physicochemical were analyzed. Major foods enriching the dietary fiber were as following; kimchi & bean sprouts soup and sweet potato for menu 1, chamcheunamul and grape for menu 2, mushroom and kimchi for menu 3, dried radish leaves and green pepper for menu 4. One portion of calorie, carbohydrate, protein and fats for the aged were calculated as 567 kcal, 92.8 g, 21.3 g and 12.6 g, respectively based on recommended daily allowances for adults. Dietary fiber content increased in the menus 1, 2, 3 and 4 were 17.27%, 20.84%, 16.91%, and 23.64%, respectively. The menu 1 had significantly the highest acceptance scores among the rice, soups, side dishes and overall desirability with the acceptance sores of 4.77, 4.58, 4.62 and 4.69, respectively(p<0.05). Female showed significantly the higher acceptance scores of all of the enriched fiber menu than those of male. Moisture contents of the boiled rice with barely in menu 3 had significantly the highest value of all(p<0.05) and the side dishes of all menus did not show any significant differences at p<0.05. The pH value of boiled rice with barely in menu 3 was significantly the highest and menu 1 of kimchi & bean sprouts soup had significantly the lowest pH values(p<0.05). Hunter L value was significantly the highest in boiled rice with barley. The dietary fiber enriched menus were successfully developed for application and standardization in the meal service planning for the aged as one of trials of basic data collection.
        4,000원
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