한국과 중국 이동통신 산업의 사회적 책임활동 비교: SK 텔레콤과 차이나 모바일 사례 중심으로

신지숙 ( Ji Sook Shin ),문용호 ( Yong Ho Moon ) 아시아.유럽미래학회 2009 유라시아연구 Vol.6 No.3

Currently the requirement for Corporate Social Responsibility(CSR) is continuously growing in China. Since Open Economy of China, it was rapidly grown economic and cultural exchange between Korea and China. In spite of that, Korea`s image falls in the estimation of chinese due to Korea Companies`s lack of CSR in China. Therefore, the purpose of this study is to explore the features of CSR activities of SK Telecom and China Mobile, which represent of mobile communication industry in Korea and China. The Case Studies progressed from the viewpoint of strategies, contents, subjects, and assessment of CSR. As a result of survey, CSR strategies of SK Telecom were reinforce existing business, hedge regulation risk, and discover new business opportunities through CSR. Like this, SK Telecom has been practicing a strategic CSR activities. China Mobile has been fulfilling triple-side responsibilities(the economic responsibility, social responsibility, environmental responsibility) and concentrating 5 programs(the rural program, life program, culture program, Green program, employee volunteering program). Chnia Mobile fulfilled a strategic CSR. But its CSR contents were different from SK Telecom. SK Telecom have derived concrete action related to the environment, win-win partnership, customer protection, community involvement and ethics. The other side, China Mobile have concentrated action related to the rural, life, culture, environment, employee volunteering program. CSR activities of China Mobile in environment were much alike in character. But CSR activities of China Mobile in another areas were very different from SK Telecom in contents and weight. China Mobile placed a great deal of weight on the rural and environment program, but SK Telecom attached great importance to the environment, win-win partnership, and community involvement. SK Telecom and China Mobile have fulfilled stakeholders-driven CSR activities. The Stakeholders are subjects of CSR activities and cooperators of CSR activities in SK Telecom and China Mobile. In assessment, SK Telecom and China Mobile were reflected most of GRI`s guideline. However, SK Telecom reported results of assessment by 5 Part Materiality Test Framework by AA1000. In consequence, CSR activities of SK Telecom and China Mobile were characteristic of the strategic CSR. However, It was distinguished from a weight of CSR activities and CSR contents. It was due to difference in rate of diffusion IT, a stage of economic growth, and a background of social and culture between the two countries.

약용식물 추출물에 대한 항산화성과 알코올 탈수소효소 저해성 연구

문지숙 ( Ji Sook Moon ),김선재 ( Seon Jae Kim ),박윤미 ( Yun Mi Park ),황인식 ( In Sik Hwang ),김의형 ( Eui Hyeong Kim ),박정욱 ( Jeong Wook Park ),박인배 ( In Bae Park ),김상욱 ( Sang Wook Kim ),강성국 ( Seong Gook Kang ),박양균 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2004 한국식품저장유통학회지 Vol.11 No.2

약용식물 추출물에 대한 항미생물 활성 검색과 폴리페놀 함량

문지숙 ( Ji Sook Moon ),김선재 ( Seon Jae Kim ),박윤미 ( Yun Mi Park ),황인식 ( In Sik Hwang ),김의형 ( Eui Hyeong Kim ),박정욱 ( Jeong Wook Park ),박인배 ( In Bae Park ),김상욱 ( Sang Wook Kim ),강성국 ( Seong Gook Kang ),박양균 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2004 한국식품저장유통학회지 Vol.11 No.2

한국 대학의 경영학 교육 효율성 제고에 관한 연구: 상황학습이론을 중심으로

문용호 ( Yong Ho Moon ),신지숙 ( Ji Sook Shin ) 아시아.유럽미래학회 2010 유라시아연구 Vol.7 No.3

The situated learning is a teachingㆍlearning theory based upon the constructivism education philosophy currently appearing newly, which motivates students by providing actual problems in actual situation. And it is a teachingㆍlearning method not only to help students have obvious meaning and purpose of learning but also to heighten application ability in their actual life after learning. Therefore, if we use the situated learning theory for the business management education in which issues occurring actually in enterprises are treated, it will be helpful in the raise of interest level and the improvement of learning attitude and learning achievement. Accordingly, in this study, we tried to analyze the effects that teaching plan and application using the situated learning theory gives to business management education from the points of interest level in subjects, learning attitude and learning achievement. The results of this study may be summarized as followings. First, traditional teaching method focused on existing lectures gave negative effects to students`` interest in subject and learning attitude due to rise in a level of difficulty according to the progress of class. However, the experimental group who were led classes by applying for teaching materials developed based upon situated learning theory showed interest level in the subject and learning attitude without change both before and after experiment. Second, the teaching method based upon situated learning theory was helpful for improvement of students`` learning achievement compared to traditional teaching method focused on lectures. It is considered that these results gave positive effects to interest in subjects and learning attitude by maintaining interest in subjects and attitude up to the condition of the beginning of semester through providing the situations which may actually occur in enterprises and daily life cases and autonomous participation in class. Also, it is interpreted that students share information one another through autonomous participation and cooperative study so that it may reduce variation in academic results and improve academic results. However, for the situated learning theory to be more effective, it is necessary to exercise situated learning after explanation of basic concepts for easy understanding of situation or to use videos or visual materials. Moreover, it is important to seek actual situation corresponding to the subject of the lecture and to develop learning materials suitable to the lecture contents.

다시마, 미역 및 멸치분말이 첨가된 된장의 품질 특성

김선재(Seon-Jae Kim),문지숙(Ji-Sook Moon),박정욱(Jeong-Wook Park),박인배(In-Bae Park),김정목(Jeong-Mok Kim),임종환(Jong-Whan Rhim),정순택(Soon-Teck Jung),강성국(Seong-Gook Kang) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.5

생된장에 다시마, 미역 및 멸치를 건조분말상태로 1% 첨가하여 90일간 숙성시킨 후 제품의 품질특성 및 관능특성에 대하여 조사하였다. 일반성분은 수분은 전반적으로 48.7~50.8%로 큰 차이가 없었고, 숙성 후 저장중에는 해조분말 첨가된장의 수분 유지력이 우수한 것으로 나타났다. 조단백질은 멸치 첨가시 상대적으로 높은 함량을 보였으며, 해조류 첨가 시 또는 다시마와 멸치분말 혼합 첨가시에 탄수화물 함량이 증가됨을 알 수 있었다. 각 된장의 지방 함량은 멸치분말 첨가 된장이 상대적으로 높게 나타났고, 회분은 15% 정도로 거의 차이가 없었다. 각 된장의 pH, 총산도는 미미한 차이를 보였으며 환원당은 다시마와 멸치분말 혼합 첨가 된장에서 대조구 6.0%에 비하여 9.4%로 매우 높게 나타났다. 아미노산성 질소는 멸치 첨가 된장이 618.7 mg%로 대조구의 531.1 mg%보다 높게 나타났다. 색도와 관능 평가의 경우 밝기 즉 L값으로 인해 기호성이 다르게 나타났는데, 관능적으로 더 밝은 색을 띠는 다시마와 멸치분말 첨가 된장이 대조구나 미역분말 첨가 된장보다 관능적으로 높는 점수를 얻었으며, 전체적인 기호도는 다시마와 멸치분말 첨가 된장의 기호도가 상대적으로 높은 것으로 평가되었다. To improve the quality of traditional Doenjang, the sea tangle, sea mustard, or anchovy powder were added to soybean paste and matured for 90 days. The quality and sensory evaluation of the Doenjang were analysed. The addition of anchovy showed higher fat and protein contents in the Doenjang. In the mineral contents, the sweet tangle and anchovy addition significantly increased Mg and K contents. The reducing sugar content showed 9.4% in the Doenjang prepared with sweet tangle and anchovy powder than 6.0% of the control. However, the pH and acidity were not showed any significantly difference at the 5% level by Duncan's multiple range test. The amino nitrogen content was 618.7 mg% in the anchovy Doenjang that is higher than 531.1 mg% of the control. The addition of sweet tangle and anchovy to the Doenjang showed higher score in the sensory evaluation.

미역귀를 이용한 잼의 제조

김선재(Seon-Jae Kim),문지숙(Ji-Sook Moon),김정목(Jeong-Mok Kim),강성국(Seong-Gook Kang),정순택(Soon-Teck Jung) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.3

미역귀의 알긴산 함량은 알칼리가용성 알긴산 추출법에 의한 미역귀 알긴산 수율이 33.8%, 비교구로서 미역줄기의 알긴산 수율이 22.3%를 나타내어 알긴산 수율은 미역귀가 높게 나타났다. 미역귀 잼의 주원료인 미역귀 페이스트는 미역귀를 자숙, 염장하여 건조한 것을 물에 침지하여 탈염하고 물기를 뺀 후, 2.5배의 물을 가하여 초퍼와 균질기를 차례로 써서 균질화한 다음, 50 mesh 체로 여과하여 제조하였다. 미역귀 잼은 미역귀 페이스트에 설탕, HM pectin 및 유기산(citric acid, tartaric acid, malic acid)을 순차적으로 첨가하면서 일정 농도까지 가열, 농축한 다음 잼 제품으로서 품질을 유지하고 미역취를 차폐할 목적으로 계피가루와 합성 딸기향을 일정량 가하여 제조하였다. 잼 제조시 설탕, 펙틴, 유기산 및 유기염이 제품의 물성에 미치는 영향을 기계적 및 관능적으로 살펴본 결과, 미역 페이스트에 설탕 60%(w/w), HM pectin 0.75%(w/w), citric acid 0.3%(w/w)를 첨가하여 62°Brix로 한 제품이 물성면에서 양호하였고, 미역 특유의 바람직하지 못한 해조취를 차폐하기 위해 합성 딸기향 0.08%(w/w)을 첨가한 미역귀 잼이 관능적으로 우수하였다. In the preparation of jam using Undaria pinnatifida sporophyll, effects of food ingredients to the jam rheology were investigated. The paste was prepared by crushing the sporophyll using chopper and homogenizer with 2.5 times water and then it was filtrated before to make a jam. The sporophyll jam was adjusted to 62°Brix by heating and concentration. It was a similar to the commercial jam in the gel strength. Among the various treatments, the jam prepared with 60% (w/w) sugar, 0.75% (w/w) high methoxy (HM) pectin and 0.3% (w/w) citric acid showed best quality aspects of both texture profile analysis (TPA) and sensory evaluation. Addition of 0.08% (v/w) synthetic strawberry flavor and 0.5% (w/w) cinnamon powder to sporophyll paste gave a good masking effect for the undesirable sea mustard flavor.

변색김으로부터 porphyran의 추출

김선재(Seon-Jae Kim),문지숙(Ji-Sook Moon),강성국(Seong-Gook Kang),정순택(Soon-Teck Jung) 한국식품과학회 2003 한국식품과학회지 Vol.35 No.6

미역에 함유된 Fucoxanthin 색소의 추출 및 특성

김선재(Seon-Jae Kim),김현주(Hyun-Ju Kim),문지숙(Ji-Sook Moon),김정목(Jeong-Mok Kim),강성국(Seong-Gook Kang),정순택(Soon-Teck Jung) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.5

미역의 부위별 fucoxanthin 함량은 미역엽 87.6 mg/100 g, 미역줄기에 62.4 mg/100 g 그리고 미역귀에 127.7 mg/100g를 나타내어 미역귀에 함유되어 있는 fucoxanthin함량이 미역엽에 비해 1.4배, 미역줄기에 비해 2.0배 더 함유되어 있는 것으로 나타났다. Fucoxanthin은 444 nm에서 최대흡수극 대를 나타내는 전형적인 carotenoids의 분광학적 특성을 나타냈다. 미역에 존재하는 fucoxanthin은 용매분획, silica gel column chromatography와 HPLC를 이용하여 분리 정제하고, 얻어진 fucoxanthin을 인공생체막인 인지질에서의 자동산화에 이용하였다. 인지질에서 50 μM fucoxanthin을 37℃에서 72시간 자동산화시킨 결과, 5개의 산화물이 생성되었다. 이러한 산화물은 in vitro 상의 산화적 조건하에서 fucoxanthin 자동산화에 의해 생성된 산화개열산물로 생각되었다. The contents of fucoxanthin in Undaria pinnatifida blade, stem and sporophyll were 87.6 mg/100 g, 62.4 mg/100 g and 127.7 mg/100 g, respectively. The fucoxanthin was analysed by using solvent fractionation, silica gel adsorption chromatography and HPLC techniques. Absorption spectrum of carotenoids extracted from Undaria pinnatifida was similar to the fucoxanthin carotenoids in sea mustard. The cleavage products formed by autoxidation of fucoxanthin were evaluated in order to elucidate possible oxidation products of fucoxanthin in liposomal suspension. Fucoxanthin solubilized at 50 μM in liposomal suspension formed five oxidized products. These results suggest that fucoxanthin might be cleaved to a series of cleavage products under the oxidative condition in liposomal suspension.