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경연 대회를 통한 초ㆍ중고생의 창의력 신장 효과에 관한 연구
이희복,육근철,류해일,김현섭,김희수,박달원,유병환,김선효,김여상,서광수,변두원,서명석,배성효,박종석,심규철,이성희 공주대학교 과학교육연구소 2001 과학교육연구 Vol.32 No.1
미래 사회를 대비하기 위한 개인의 개성을 존중과 창의적인 능력을 지닌 인간을 양성을 목적으로 충청남도 지역의 초 ㆍ 중고등학생들을 대상으로 한 창의력 경연대회가 공주대학교 과학교육연구소에서 개최되었다. 충청남도 초 ㆍ중 ㆍ 고등학생들을 대상으로 실시한 창의력 경연대회는 창조적 아이디어를 내어 스스로 문제를 해결해 나갈 수 있는 교육 프로그램을 제공하는 좋은 기회였음이 확인되었으나, 일부의 팀에서만 참신하고 재미있는 아이디어들이 제안되었다. 여학생의 참가자 수가 상당히 증가하였으며, 대체적으로 입상권의 학생들의 상당 부분이 여학생이라는 것이 특이할만하다. 학년이 올라감에 따라서 창의적인 아이디어를 내는 양이나 질에 있어서 뒤떨어지는 것으로 분석되었으며, 토론 학습의 적응력이 미흡하고 발표력 및 청취력에 있어서도 떨어지는 것으로 나타났다. 따라서 중 ㆍ고등학교의 학교교육에서도 학생들에게 프로젝트형 탐구학습 프로그램의 적용은 물론 토론식 수습을 통한 학생들의 사고의 전환의 기회를 제공해야 할 것으로 사료된다. The creativity competition was held to foster the creativity of elementary and secondary school students in the Institute of Science Education, Kongju national University. It was found that the creativity competition effected on the improvement of inventing creative ideas and problem solving activities. But, only some competitors participated in semifinal and final contests, presented original and interesting ideas. More female students participated in competition than last year. More female participants were awarded a prize than males. Totally, participants were defective in discussion and communication, and presentation and listening ideas. Increasing grades correlated inversely with creativity and originality. There is need of inquiry project teaming programs and presenting opportunities of conversion of thinking by discussing instructions in school
한국 패스트푸드점 서비스 품질 측정에 있어서 SERVQUAL과 SERVPERF의 비교 연구
장대성,박주영,김두복 한국경영과학회 2002 經營 科學 Vol.19 No.2
There have been academic debates upon which measure is more desirable in measuring service quality between SERVQUAL and SERVPERF. In addition, Korean fast food industry is rapidly growing due to increasing income and globalization. Our study tried to contribute to both academic and practical issues. We compared SERVQUAL and SERVPERF measures to determine which one is superior to measure service quality in Korean fast food franchise. We collected data from two branch restaurants of one American global food franchise system. Regression analyses resulted in that SERVPERF outperformed SERVQUAL. Furthermore, we compared the goodness of fit of the two structural equation models of SERVQUAL and SERVPERF, respectively. The SERVPERF model showed a much better model fit than the SERVQUAL model did. Thus, we suggest that SERVPERF be used to measure service quality in Korean fast food industry.
Functional properties of hot water extract of a fish, seaweed, and mushroom mixture
Du Bok Choi,차월석 한국화학공학회 2011 Korean Journal of Chemical Engineering Vol.28 No.5
The purpose of this study was to evaluate the effect of hot water extracts of a fish, seaweed, and mushroom mixture (FSM extract) on the antioxidant and anticancer activities for use as health and functional food resources. DPPH radical scavenging activity increased from 13.4 to 93.5% when the FSM extract concentration ranged from 0.5 to 25 mg/mL. The reducing power increased from 0.04 to 1.06 OD 700 nm when the FSM extract concentration increased from 0.25 to 10 mg/mL. Nitrite scavenging activity increased from 10.3 to 96.9% when the FSM extract concentration increased from 1 to 25 mg/mL. The activities of alcohol dehydrogenase and acetaldehyde dehydrogenase in the FSM extractfed group were 2.45 and 6.12 units/min, respectively. The activities of CAT, SOD, and GSH-Px in the FSM extractfed group were 19.7 units/mg protein, 11.5 units/mg protein, and 16.9 units/mg protein/min, respectively. Cell viabilities of SNU213, SNU324, and SNU354 were 7.5, 9.4, and 8.9%, respectively. Cell viabilities of SNU719, SNU1, and SNU5ranged from 14.6 to 16.8%. However, for SNU216, SNU484, SNU601, SNU638, SNU668, SNU16, and SNU520,they were below10%. These results demonstrate that the FSM extract can be used in the functional food, pharmaceutical,and cosmetic industries.