한국어능력시험(TOPIK) 작문형 쓰기 평가에 나타난 몽골인 학습자의 글쓰기 수행 양상

( Dashdorj¸ Sainbilegt ),( Sodnomdorj¸ Enkhchimeg ) 국제한국어교육학회 2020 한국어 교육 Vol.31 No.3

The present article was conducted to determine root causes of poor performance by local Mongolian learners in the writing section of TOPIK. Within the framework of the study, 89 writing compositions of the 52nd TOPIK were selected and a rubric with a mark range of 0-3 was designed by modifying a standard rubric on the basis of writing composition section criteria. The composition writing performance of the local Mongolian Korean learners was evaluated by 3 readers and a result was processed by FACETS program. The result of the study suggests that it was found out that the learners were lacking skills in having basic composition writing knowledge, creating logical flow in writing, forming relevant paragraphs of ‘introduction-body-conclusion’ and using cohesions. The authors hope that the findings of the study are possible to be used for improving the Korean language teaching methods, contents and evaluation by focusing on disadvantages of Korean writing performance of Mongolian learners. (National University of Mongolia)

Effect of Extraction Methods on the Types and Levels of Free Amino Acid of Beef Longissimus Muscle

Dashdorj, Dashmaa,Hwang, In-Ho Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.3

The current study was carried out to investigate the impact of extraction conditions on the free amino acid level and type in beef longissimus muscle. The sample blocks were chiller aged for 1 d and 7 d at $4^{\circ}C$. There are three homogenization speeds (11,000, 19,000 and 24,000 rpm) for bigger and two speeds (11,000 and 13,000 rpm) for smaller homogenizer's dispersing tools were used for evaluation. Results showed that chiller ageing greatly (p<0.05) increased extractable free amino acids, except cystine. Homogenization with the bigger dispersing tool at 24,000 rpm resulted in the highest free amino acid levels for both 1 and 7 d samples. Significant differences (p<0.05) in the mean values of most amino acids due to the effect of speed and interactions between ageing times. However, the speed effect and interaction between ageing with homogenization speed were not significant (p>0.05) for most of the amino acids except valine and isoleucine when using the smaller dispensing tools. The current data indicated that a standardized method for free amino acid types and levels of aged beef samples. In addition, the results also suggested that utilization of a big dispensing tool at high homogenization speed is a better condition for releasing free amino acid contents in beef samples.

Modeling Heavy-tailed Behavior of 802.11b Wireless LAN Traffic

Dashdorj Yamkihn(대시도즈 얌힌),Youjip Won(원유집) 한국디지털콘텐츠학회 2009 한국디지털콘텐츠학회논문지 Vol.10 No.2

몽골 전문대학의 온라인수업 방법과 온라인수업 만족도에 영향을 미치는 요인

Dashdorj Chingiskhuu,이정은(Jung Eun Lee) 학습자중심교과교육학회 2021 학습자중심교과교육연구 Vol.21 No.21

Objectives The purpose of this study was to analyze the online teaching methods and factors affecting professors’ satisfaction with online classes in Mongolian colleges. Methods The subjects of this study were 364 professors at Mongolian colleges. This study investigated the online teaching methods, professors’ satisfaction with online classes, self-efficacy, and performance expectations at the school level, and investigated online learning support and online class preparation promotion conditions. Results The most common online class method conducted by Mongolian college professors was sharing PPT recordings, followed by real-time video classes and sharing lecture videos the least. The professors perceived the school’s online learning support and satisfaction with online classes negatively, but perceived their own online class promotion conditions, self-efficacy, and performance expectations positively. There were two factors influencing the satisfaction of online class of professors at Mongolian colleges: self-efficacy and performance expectations. Conclusions In order to improve the quality of online classes at Mongolian colleges, it is necessary to establish an online learning support system such as various devices, internet environment, and LMS. Based on them, pre-education that supports Mongolian professors to conduct online classes satisfactorily should be provided to further strengthen the conditions and self-efficacy of online classes. 목적 본 연구는 몽골 전문대학의 온라인수업 방법과 교수자의 온라인수업 만족도에 영향을 미치는 요인을 분석하는 데에 목적을 두었다. 방법 본 연구는 몽골 전문대학 소속 교수 총 364명을 대상으로 온라인수업 방법 실태를 조사하고, 교수자의 온라인수업 만족도, 자기효능감, 성과기대를 조사하고, 학교 차원의 온라인학습 지원, 온라인수업 준비 촉진조건을 조사하였다. 결과 몽골의 전문대학 교수자가 가장 일반적으로 진행한 온라인수업 방법은 PPT 녹화자료의 공유였으며, 다음으로 실시간 화상 수업의 활용이 많았고 강의 동영상 공유의 방법이 가장 적게 활용되었다. 교수자는 학교의 온라인학습 지원과 온라인수업 만족도를 부정적으로 인식한 반면, 자신의 온라인수업 촉진조건과 자기효능감, 성과기대는 긍정적으로 인식하였다. 몽골 전문대학 교수자의 온라인수업 만족도에 영향을 미치는 요인은 자기효능감과 수업 성과기대의 두 가지였다. 결론 몽골의 전문대학 온라인수업의 질 향상을 위해서는 제반 기기와 인터넷 환경, LMS 등의 온라인학습 지원 시스템의 구축이 필요하다. 이를 토대로 몽골 교수자가 온라인수업을 만족스럽게 진행할 수 있도록 지원하는 사전 교육을 제공하여 온라인수업 촉진조건과 자기효능감을 더욱 강화해야 한다.

Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

Dashdorj Dashmaa,조병욱,Ganbat Odkhuu,박경미,도경탁,이기환,서강석,최재관,이문준,조인경,류경선,정다운,황인호 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.6

The present study evaluated the difference in objective and subjective meat quality properties among the pure-breed boars of Duroc, Berkshire and Yorkshire. Ten longissimus lumborum (LD) muscles were collected from each breed after 24 h slaughtering. The breed type showed a significant effect on intramuscular fat content, moisture (p<0.01), pH, sarcoplasmic protein solubility and color (p<0.05), whereas cooking loss and Warner Blazer shear force (WBsf) did not differ among the breeds. The Yorkshire breed showed significant (p<0.05) lower sarcoplasmic protein solubility, pH and CIE a* value when compared with other breeds. The sensory panels identified Duroc as having greater overall acceptability and higher rating values than other breeds. The oleic acid content was significantly lower in the Berkshire (29.85 %) than in the Duroc (40.19%) and Yorkshire breeds (38.18 %, p<0.05). The Yorkshire breed showed the most desirable ratio of polyunsaturated and saturated fatty acids (0.31) than the Berkshire (0.16) and Duroc breeds (0.15, p<0.05). 40 volatile compounds have been identified and quantified, while aldehydes were the most abundant among flavor substances. Aldehydes were negatively correlated with oleic acid content (p<0.05). Current data indicated that each breed had their own merits and deficiencies in terms of meat qualityThe Yorkshire breed showed a greater number of weak points. Furthermore, this study indicated that individual fat-driven flavor components were greatly influenced by fatty acid composition. The polyunsaturated fatty acids did not show any negative effects on meat flavor if cooked meats were consumed soon after cooking.

Erratum to: Dry aging of beef; Review

Dashdorj, Dashmaa,Tripathi, Vinay Kumar,Cho, Soohyun,Kim, Younghoon,Hwang, Inho Korean Society of Animal Sciences and Technology 2016 한국축산학회지 Vol.58 No.7

Meat Quality Traits of Longissimus Muscle of Hanwoo Steers as a Function of Interaction between Slaughter Endpoint and Chiller Ageing

Dashdorj, Dashmaa,Oliveros, Maria Cynthia R.,Hwang, In-Ho Korean Society for Food Science of Animal Resource 2012 한국축산식품학회지 Vol.32 No.4

Carcass characteristics and meat quality traits as a function of endpoint months of slaughter age (26 vs 32 mon) and chiller ageing (1 vs 10 d) were evaluated for m. longissmus of 26 Hanwoo steers fed with commercial diets including whole crop barley silage. Totally twenty six Hanwoo steers for 6 mon of age that were fed until 26 mon of age constituted the short term-fed group and fed until 32 mon of age constituted long-term fed group. Carcasses were chilled for 24 h and were graded. Strip loin samples were divided into two age groups (1 d and 10 d). Long-term feeding increased carcass weight, rib-eye area, yield grade, marbling score, firmness and quality grade of the meat. The feeding for 32 mon produced tender, juicy meat (p<0.01) with lower cooking loss and higher rating score (p<0.05) than short term feeding, while other quality traits were not influenced by the length of feeding. Intramuscular fat content and oxidative stability (TBARS value) were significantly (p<0.05) higher in beef from long-term feeding however the length of feeding did not alter the fatty acid composition. Chiller aging reduced instrumental tenderness (WBSF value), improved color, sensory tenderness, acceptability and rating of beef. The results of the present study mirrors that Hanwoo steers until 32 mon of age overall improved carcass traits and palatability compared to that for 26 mon. However, from the viewpoints of economical and environmental aspects, cost of the additional feeding for 6 mon for value-adding of eating quality was relatively high and the effects in turn were limited.

Chemical Composition of Concentrated Beef Bone Broth in Comparison with Horse Bone Broth

( Dashdorj Dashmaa ),( Nagaaranz Chimegee ),( Yunbaatar Bayasgalan ) 전북대학교 농업과학기술연구소 2017 농업생명과학연구 Vol.48 No.1

The purpose of this study was to evaluate the sensory properties and chemical constitutes including proximate composition, amino acid, minerals (Ca, Mg and Fe) and collagen of the newly produced concentrated bone broth from the different types of animal /beef and horse/ sources. Marrow bones were used for concentrated broth and provided a possibility to develop bone broth without any flavorings except salt. Texture, clarity, overall acceptability and rating of beef and horse bone broths did not differed. It tasted clean and was kept natural beefy or horse meaty taste with pleasant aroma and light brown color. Moisture was higher (p<0.05) in beef broth (44.2%) than horse (36.5%), hovewer protein (p<0.05) and fat content (p<0.05) were higher in horse bone broth (25.2, 13.9%) than in beef broth (23.1, 12.7%). Calcium, magnesium and iron concentration in beef bone broth (85.3, 46.7 and 23.3 mg/100g) was higher (p<0.05) than in horse broth (66.6, 10.0, and 12.3 respectively). Salt content was 5.55-5.87% for broths. Collagen content was 44.58 and 49.15% in total protein of concentrated broths. Beef bone broth had more (p≤0.05) essential amino acids than in horse broth. A result showed that bone broth possesses many health beneficial properties, such as being a good source of minerals, essential amino acids and collagen.

A Segmentation Guided Coarse to Fine Virtual Try-on Network for a new Clothing and Pose

Dashdorj Sandagdorj,Thai Thanh Tuan,Heejune Ahn(안희준) 한국방송·미디어공학회 2020 한국방송공학회 학술발표대회 논문집 Vol.2020 No.11

Virtual try on is getting interested from researchers these days because its application in online shopping. But single pose virtual try on is not enough, customer may want to see themselves in different pose. Multiple pose virtual try on is getting input as customer image, an in-shop cloth and a target pose, it will try to generate realistic customer wearing the in-shop cloth with the target pose. We first generate the target segmentation layout using conditional generative network (cGAN), and then the in-shop cloth are warped to fit the customer body in target pose. Finally, all the result will be combine using a Resnet-like network. We experiment and show that our method outperforms stage of the art.

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

Dashdorj, D.,Amna, T.,Hwang, I. Springer 2015 European food research and technology Vol.241 No.2