This study investigated spelling errors in English stories written by 206 students in an elementary school implementing Korean/English immersion education. Errors were analyzed using crosstab and MANCOVA. Findings are as follows. Spelling errors occurred in 4 categories in order from the most frequent to the least: substitution, omission, addition, and transposition. The error occurrences differed depending on grade level changes: lower grades (Grades 1-3) vs. higher grades (Grades 4-6). The students in both grade levels made more errors in substitution and omission: these error types were significantly decreased as they progressed to the higher grade levels. Errors in addition and transposition showed much fewer occurrences for both grade levels, and these errors did not show a significant decrease because of their rarer occurrences. Overall, the students’ spelling ability increased remarkably as they progressed in grade levels in the immersion environment.

The bicycle road network in South Korea has increased from 4908 to 18281km between 2006 and 2013. Pervious concrete, as a typical bicycle pavement, allows rainwater to seep through the surface instead of running off. However, due to the low binder content and low water-cement ratio of pervious concrete, it is susceptible to durability problems such ravelling due to abrasion and freeze-thaw failure. This research aims to develop a pervious concrete mix which will obtain sufficient permeability, strength and durability. In this research, four types of mixtures were investigated with varying fine aggregate and admixture content. The physico-mechanical properties of the pervious concrete were investigated including strength, void ratio, permeability, abrasion and freezing-thawing durability of the concrete mixtures. Furthermore, time delay for placement was investigated. Results imply that the fine aggregate content increased the compressive strength of the pervious concrete while its permeability performance is reduced but within the allowable limit. The mixture with fine aggregate has higher freezing-thawing durability and abrasion resistance. The preliminary results of the effects of time delay to the performance of concrete show a deterioration in the compaction capability of the pervious concrete.

본 연구는 인천광역시 송도 해돋이공원의 공간기능에 따른 식재개념 적정성 검토, 식재구조 현황, 공간별 식재된 수목에 대해 형태평가와 생육평가를 통해 현재 식재되고 있는 조경수목의 형태 및 생육상태 문제점을 도출하고, 이를 개선하기 위한 평가 적용 체계를 제안하고자 수행하였다. 공간기능에 따른 식재개념 적정성 평가 결과 녹음기능이 필요한 공간 중 29.5%만 녹음식재지이었고, 58.7%는 시각적 경관식재지, 11.8%는 완충식재지이었다. 이는 시설물 중심 공간구성에 따른 식재면적 부족과 녹음기능을 수행할 수 없는 어린 수목을 식재하였기 때문인 것으로 판단되었다. 식재구조 현황에서는 식재기능 향상을 위해서는 각 식재개념에 따른 적정한 식재종, 식재 구조, 밀도, 규격, 생육상태 등을 고려한 식재가 필요할 것으로 판단되었다. 조경수목 평가 조사는 완충공간에서 22종 209주, 녹음공간에서 8종 71주, 시각적 경관공간에서 16종 266주, 생태적 경관공간에서 4종 54주로 총 28종 600주의 조경수목을 대상으로 수목평가를 실시하였다. 수목평가 결과 수목 형태평가 점수는 평균 56.6점, 수목 생육평가 점수는 평균 76.0점으로 평가되었다. 수목평가 점수는 모두 점수별로 등급화하였고 공간별, 수종별로 통계처리하여 유의성을 검증하였다. 본 연구에서는 수목평가 결과를 활용하여 공간기능별 수목 기준 도출 및 적정 식재개념을 적용하였다. 공간별 수목 형태평가 결과를 식재개념에 적용하면 완충식재는 기능성이 강조되므로 형태평가 등급이 가장 낮은 E등급, 생태적 경관식재는 다양성과 자연성이 강조되므로 D등급, 녹음식재는 이용성이 강조되므로 주간에서 분지된 가지의 높이를 고려한 수종 선택으로 C등급, 시각적 경관식재는 미적가치성이 강조되므로 A등급과 B등급을 각각 적용할 수 있었다. 공간별 수목 생육평가 결과를 식재개념에 적용해 보면 식재기반을 기준으로 양호와 불량으로 구분하여 완충식재, 시각적 경관식재, 생태적 경관식재에서는 생육평가 A등급부터 E등급까지 식재가 가능하였고, 녹음식재에서는 A등급부터 C등급까지 식재가 가능하였다.

As a result of an analysis of a damper system, a solution to a fire damper is developed using the continuity equation of damper control and orthogonal array. The fire damping device is made with a CAE software. Additionally, new H-120 grade fire damper is designed for the optimal offshore structure. This device will soon be tested on an actual offshore structure. An optimized fire temper is finally achieved using an orthogonal array. Using the result of present study will provide an environment friendly fire damper for offshore plants by choosing the optimum fire damper conditions

The purpose of the present study is to evaluate the effects of reading global literature on students’ literacy ability and intercultural sensitivity in regard to students’ gender and grade levels, with the same data as in Bae’s (2013) study. This study is a onegroup pretest-posttest design. Participants were 131 Korean students from the 5th to 8th grades, and they read and studied picture books of global literature for 15 weeks. There was no gender difference in the effects of reading global literature on L2 literacy achievement and intercultural sensitivity development, as demonstrated by latent mean analyses. On the other hand, there were some differences in intercultural sensitivity achievement for different grade levels. Only 7th grade students did not show a significant improvement in intercultural sensitivity, especially the sections on respect for cultural differences, interaction confidence, and interaction attentiveness. Furthermore, the interaction attentiveness measure of intercultural sensitivity saw statistically significant improvement in the other three grade levels.

This study was implemented to understand the motivation factors for 2nd grade schoolchildren that effect on their preference for the sweet taste. The subjects included were 118 children (59 boys and 59 girls) and 118 children's guardians, from one elementary school. Children participated in sweet preference test and questionnaire survey with researcher's guidance provided in the school. Children's guardians were asked to fill out the questionnaire via home-letters. The results were as follows: 59% of the children preferred the cocoa beverage with the highest concentration of sugar among five cocoa beverages (0%, 2.5%, 5%, 7.5%, and 10% of sucrose/milk volume). The variables consisted of affective attitude, cognitive attitude, self-efficacy, parenting style, and sweets frequency. According to the analysis, sweet preferences were correlated with children's affective attitude (r=－0.207, p<0.01), self-efficacy (r=－0.288, p<0.01), frequency of drinking carbonated beverage (r=0.272, p<0.01), preference for yogurt (r=0.184, p<0.05), and preference for sweet bread (r=0.226, p<0.05). These results indicated that children can be more affected by affective attitude than cognitive attitude, and self-efficacy can be an important motivation factor to control the eating behavior related to sweets. Therefore, nutrition educators need to focus on developing various methods related to increasing self-efficacy for encouraging and motivating healthy eating behavior in children.

In terms of awareness of Korean traditional food, elementary students are most affected by their parents. The objective of this study was to analyze upper grade elementary students’ parental awareness and preference of Korean traditional foods in the Chungnam Area. In a survey of 126 parents, 58% of subjects were interested in Korean traditional foods, but there was no significant difference according to age. About 87% of parents thought that inheritance of knowledge on Korean traditional foods was needed. The reasons for inheritance of knowledge on Korean traditional foods were ‘To stick to style of Korean traditional foods’ (68.2%), ‘Palatable’ (21.8%), ‘Education for children’ (6.4%), and ‘Beautiful and fine custom’ (3.6%). The awareness point of ‘Korean traditional foods are easy for cooking’ increased with increasing age (p<0.01). In all age groups, subjects highly recognized that Korean traditional foods are good for health. There were significant correlations between overall preferences for Tteok and Hankwa (r=0.351, p=0.001), Hankwa and Korean traditional drink (r=0.374, p=0.001), and Korean traditional drink and Tteok (r=0.406, p=0.001). As a result, preferences for other items also increased when preference for one of the three traditional foods increased. Therefore, education on Korean traditional foods is necessary in order to satisfy parental preferences.

This research was a Research and Development (R&D) project which aimed at developing digital storytelling based local wisdom through Blended Learning as an innovative media for teaching English at eighth grade students of SMP Negeri 1 Petang. The development model used in this research was adapted from the development of Luther’s model (in Sutopo, 2003). The data were collected by using documentation technique, interview, observation, and questionnaire. This research found that, (1) in developing digital storytelling based local wisdom through a Blended Learning method required a number of chronologically steps, namely: observation, need analysis, media prototype design, expert judgment, revision of the product, field testing, analyzing of data and finalizing the final product; (2) the total mean score of the questionnaire filled by the English teacher was 4.09, it indicated that the product was categorized as excellent, and (3) furthermore, the result of the questionnaire filled by the students was 3.76, this meant that the implementation of the product could be categorized as good. The results of this study were as expected and can help both the teachers and the students in the process of teaching and learning English, especially narrative text.

본 연구에서는 초등학생들의 식습관 및 기호도를 조사하고, 저학년과 고학년의 식습관 및 기호도의 차이점을 분석하였다. 1. 일반사항 조사 대상자는 남학생 435명, 여학생 435명이었고, 학년별 인원은 1학년이 120명, 2학년 150명, 3학년 151명, 4학년 150 명, 5학년 149명, 6학년 150명이 응답하였다. 식구 수는 4~5 명이 가장 많았고, 주거 형태는 아파트가 가장 많았다. 2. 식습관 조사 식사의 규칙성은 항상 그렇다가 가장 많았고, 주로 아침을 결식하는 경우가 가장 높게 나타났다. 고학년과 저학년의 차 이를 분석한 결과, 저학년은 점심을, 고학년은 저녁을 결식하 는 것으로 나타났다. 음식을 남기는 버릇에서는 항상 남긴다 가 가장 높았고, 음식을 먹을 때 가장 중점을 두는 것은 차려 진 대로, 맛있는 음식, 영양가 있는 음식, 위생적인 음식 순이 었다. 저학년의 경우는 영양가 있는 음식이라는 응답이 가장 높게 나타났으나, 고학년은 그냥 차려진대로 먹는다가 가장 높게 나타났다. 식사 종류에서는 여학생이 남학생보다 밥을 더 많이 먹는다고 답하였다. <음식을 골고루 먹는가>에서는 가끔 그렇다가 가장 많았고, 학년이 낮을수록 음식을 골고루 먹지 않는 것으로 나타났다. 식사 중 TV 시청이나 독서 여부 에서는 가끔 그렇다가 가장 많았고, 맵고 짠 음식 선호에서도 가끔 그렇다가 가장 높게 나타났으며, 저학년보다 고학년이 맵고 짠 음식을 더 선호하는 것으로 나타났다. 자신의 비만 정도에서는 고학년이 저학년보다 자신이 비만하다는 응답을 많이 하였다. 하루 운동 정도에서는 30분이 가장 많았고, 고 학년이 운동을 더 많이 하는 것으로 나타났다. 식사 준비자에 따른 식습관 태도 변화에서는 어머니가 식사를 준비하는 경 우 아침 식사가 규칙적이었으며, 음식을 적게 남겼다. 3. 기호도 조사 밥․면․국류에서 쌀밥, 자장면, 라면 등을 선호하였고, 콩 밥, 팥밥, 호박죽 등을 기피하였다. 국류는 떡국, 갈비탕을 가 장 선호하였고, 순두부찌개를 저학년이 더 싫어하였으며, 된 장국의 기호도가 비교적 높게 나왔다. 찜․조림․구이․볶음 류에서는 튀김이나 찜 조리방법을 선호하였다. 구이․전에서 는 연근전, 밀전병쌈, 녹두전을 기피하였다. 볶음․튀김류에 서는 돈가스를 가장 선호하였고, 연근튀김, 단호박튀김을 선 호하지 않았으며, 나물류에서는 취나물, 오이, 도라지무침 등 을 선호하지 않았다. 김치류에서는 배추김치를 가장 선호하 였으며, 저학년과 고학년의 유의적인 차이는 없었다. 본 연구는 대상 아동이 대전지역 초등학교 학생들로써 우 리나라 전체 초등학생에게 적용할 수 없다는 제한점이 있었 다. 그러나 저학년과 고학년, 남학생과 여학생의 다양한 식습 관과 기호도의 차이점을 알 수 있었다. 따라서 초등학생을 대 상으로 올바른 식생활지도와 올바른 식품의 선택을 위한 영 양교육을 하기 위해서는 이들의 특성을 고려하여 실시하는 것이 보다 효과적이라 사료된다.

The purpose of this study was to analyze writing activities of 1st grade middle school English textbooks based on the achievement standards of the 2009 revised National Curriculum and provide suggestions for improvements of textbooks. In this study, seven textbooks out of twelve were selected and their writing activities were analyzed as to whether they stick to the guidelines of the 2009 revised National Curriculum. For this purpose, specific focuses of the current study were 1) to look into writing activities based on achievement standards stipulated in the 2009 revised National Curriculum, and 2) to investigate the ratio of integrated writing activities to separate writing activities ones. The results of the analysis revealed that most of the writing activities seemed suitable based on learners’ real-life situations for achievements standards; however, the types of writing activities were rather simple, mainly focusing on given words. Next, there were not only separate writing activities but also a variety of integrated activities such as listening-writing, speaking-writing, and reading-writing activities. At the end of the paper, a few suggestions were provided to improve the qualities of writing activities in the textbooks.

The objective of this study was to investigate meat quality and nutritional composition of 10 cuts (loin, striploin, chuck roll, chuck tender, short plate, brisket, bottom round, top sirloin, eye of round, and top round) from quality grade 1 beef from 11 Hanwoo steers at Hanwoo Experimental Station of National Institute of Animal Science. The protein contents were higher in top round (Udoon) and eye of round (Hongduke) and lower in loin (Dngsim) and short plate (Abjin) when compared to the other cuts (p<0.05). Whereas the intramuscular fat contents were highest in loin (12.51%), those were lowest in top round (4.14%) (p<0.05). The calories were higher in loin and short plate and lower in top round, chuck tender (Guri), top sirloin (Bosup), eye of round, chuck roll (Moksim), and bottom round (Sulgit) (p<0.05). The cooking loss (%) was 24.38% in loin and it was lower than the other cuts (p<0.05). The bottom round had higher water holding capacity (WHC) and chuck tender had lower WHC than those in the other cuts (p<0.05). In meat color, L* values were higher in loin and lower in top round than the other cuts (p<0.05). Total saturated fatty acid contents were higher in loin and lower in bottom round than the other cuts (p<0.05). In amino acid compositions, top round had significantly higher than those in the other cuts (p<0.05). The iron contents were higher in chuck tender and chuck roll contained higher iron contents than those of the other cuts (p<0.05). In conclusion, the meat quality and nutritional properties were significantly different among 10 cuts in the same quality grade of Hanwoo beef. Therefore, the provision of the meat quality and nutritional information of 10 cuts to consumers could be important for utilization and balanced consumption of different cuts.

This is one of papers about Chinese character teaching. The questionnaire focused on the teacher’s attentions about Chinese character handwriting teaching, especially on the students’ biases on handwriting studying. Our questionnaire sent to teachers who teach Chinese lesson in 1‐3 grades of primary school in Beijing.  The Excel table show 2500 Chinese characters that must be grasped according to the Chinese curriculum standard (2011). The respondents have been asked state briefly the errors or biases of the strokes or components. Based on the preliminary analysis, the errors mainly happened as adding or losing stroke, choosing wrong component (or radical) similar with the right one, making mistakes on the strokes order. About the artistic element of handwriting, teachers mainly pay attention on the proportional balancing. The questionnaire result could be a reference for the handwriting teaching, and be material for the Chinese handwriting research. The questionnaire also hint us rethink about the appropriateness that direct stroke details written by hard‐tipped pen (pencil, pen, ballpoint pen, etc.) with the rules of soft brush writing characters in print form. 

The purpose of this study was to compare the preferences for seafood in school lunch menus among elementary school students in Gyeonggi-do. A survey was carried out on 303 male/female elementary school students. As for the preferences for seafood in school lunch menus, ‘like (47.2%)’, ‘fair (30.7%)’, and ‘dislike (22.1%)’ were observed in that order (p<0.01). Concerning the appropriateness of seafood serving frequency, ‘1~2/week (44.9%)’, ‘3~4/week (33.7%)’, and ‘everyday (10.2%)’ were observed in that order. When the preference of favorite seafood was evaluated using a Likert scale (strongly like 5-points, strongly dislike 1-point), ‘crustacea (4.34)’, ‘mollusk (4.21)’, and ‘processed food (4.11)’ were observed in that order. In terms of cooking methods for seafood, 5th grade students showed higher frequency of ‘grilling’ and ‘frying’ seafood compared to others (p<0.05). As for the occurrence of seafood leftovers, 4th and 6th grade students showed higher frequency of ‘sometimes’ than 5th grade students (p<0.001). As for certain desires for seafood in school lunch menus, ‘improvement of taste (39.3%)’, ‘various kinds of seafood (20.1%)’, and ‘variable cooking methods (18.5%)’ were observed in that order. Therefore, in order to increase the intake of seafood, students should attempt to achieve proper intake though nutrition education.

Electrochemical surface treatment is commonly used to form a thin, rough, and porous oxidation layer on the surface of titanium. The purpose of this study was to investigate the formation of nanotubular titanium oxide arrays during short anodization processing. The specimen used in this study was 99.9% pure cp-Ti (ASTM Grade II) in the form of a disc with diameter of 15 mm and a thickness of 1 mm. A DC power supplier was used with the anodizing apparatus, and the titanium specimen and the platinum plate (3mm×4mm×0.1mm) were connected to an anode and cathode, respectively. The progressive formation of TiO2 nanotubes was observed with FE-SEM (Field Emission Scanning Electron Microscopy). Highly ordered TiO2 nanotubes were formed at a potential of 20 V in a solution of 1M H3PO4 + 1.5 wt.% HF for 10 minutes, corresponding with steady state processing. The diameters and the closed ends of TiO2 nanotubes measured at a value of 50 cumulative percent were 100 nm and 120 nm, respectively. The TiO2 nanotubes had lengths of 500 nm. As the anodization processing reached 10 minutes, the frequency distribution for the diameters and the closed ends of the TiO2 nanotubes was gradually reduced. Short anodization processing for TiO2 nanotubes of within 10 minutes was established.

This study aims to understand college students customer’s preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low∼5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

漢文 敎科 敎育에서 經書의 經文은 많은 교육 내용을 포함하고 있다. 그러나 지금까지 경서 교육의 중요성에 비해 이에 관련된 연구는 많이 부족하였다. 필자 는 지금까지 교과서에 수록된 사서의 經文과 관련된 연구를 진행하던 중 몇 가지 큰 문제점을 발견하였다. 우선, 한문 교과서 경문 제시의 문제를 살펴보면, 첫째로 현재 중학교 1학년 교과서의 경서 단원 구성은 체계적이지 못했다. 경서 교육의 목표를 효율적으로 달성하기 위해서는 교과서의 단원들이 유기적으로 구성되어야 하고 교육 목표도 더욱 상세하게 진술해 주어야 할 것이다. 둘째, 懸吐․句讀의 제시 방법에 관한 구체적인 기준이 없는 문제를 확인할 수 있다. 이에 따라 한문 독해에서 懸吐․句讀의 제시방법에 대한 객관적 실험연구가 필요한 실정이다. 마지막으로 經文을 제시할 때 전체 경문을 제시하기보다는 대부분 斷章으로 제시하 고 있었다. 經文의 斷章이 잘못되었을 경우 經文의 의미를 제대로 파악할 수 없 는 문제가 발생한다. 즉, 효과적인 斷章에 대한 방안이 모색되어야 할 것이다. 다 음으로 한문 교과서 수록 경문의 난이도 문제이다. 현재 중학교 1학년에 수록된 사서 경문들은 겉으로 보이기는 쉬운 문장처럼 보이나 그 함의는 매우 깊다고 할 수 있다. 또한, 중학교 교과서의 수록 경문이나 고등학교 수록 경문의 차이는 극명 하게 나타나지는 않는다. 이는 사서 경문의 난이도에 대한 위계화가 이루어지지 못한 것이 가장 큰 이유이다. 따라서 객관적으로 경문의 수준을 위계화 하는 방안 이 필요하다. 이러한 문제점을 보다 체계적이고 객관적으로 접근하여 경서교육에 적용한다면 더욱 효과적인 교육이 이루어질 수 있을 것이라 기대한다.

지연반복한자교육법(迴圈識字)은 천진의 초등학교 저학년의 한자교육에서 매 우 중요한 지위를 점하고 있으며, 그 효과 또한 실제적으로 증명된다. 천진에서의 이런 경험은 다른 한자교육법과 비교해 볼 때, 지연반복한자교육법은 아동의 기억 현상과 부합되며, 그 효과 또한 매우 높게 나타난다. 저학년 한자교육은 지연반복 한자교육법이 핵심이 되며, 다른 기타 한자교육법은 부가 되어, 이러한 교육 경험 을 확대시킬 필요가 있다. 이는 집중한자교육의 이념을 구현한 것이나 그 스스로 도 독특한 특징을 가지고 있다.

This study was done to provide basic information about the storage and distribution of specialty grade coffee of which the market will be expanded through customer sensory evaluation according to the storage period of specialty grade coffee by the SCAA classified method with consideration to defective beans and scent. The specialty grade coffee sample of this study was extracted on day 1, day 14, and day 28. The water content showed a significant reduction on the 28th storage day and there was no pH change according to the storage period. Color degree was brightened according to the preservation period before and after grinding but there was no significant difference. The panels for sensory evaluation considered of 24 university. The sensory evaluation consist of aroma, bitterness, and astringency, acidity, aftertaste, overall satisfaction, and items for strength estimation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale. The results showed that as the storage period increased so too did the aroma and the strength of bitterness. Preference was the highest on day 1 in every items except aroma and astrigency. However on day 14 and day 28, most of the sensory evaluation became low and then became high, which was inconsistent. Male students were not consistent in their evaluation according to the preservation period, but female students rated aroma and bitterness the lowest on preservation period day 1 and they prefer after a storage period of 1 day in regards to the entire degree of satisfaction including sour test. astrigency and aftertaste. The analysis of visiting frequency for coffee shops used demonstrated that the longer the preservation period, the lower the preference but was not significant in the case of involving a little frequency group. The group that did not like Americano coffee evaluated that the longer the preservation period, the lower the preference based on Americano coffee preference analysis. There was no consistency between the storage period day 14 and day 28 in strength and preference, but preference for storage period day 1 was high in every group, which means that the quality of coffee is affected by the preservation period.