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김성애,이상모,최우정,류순호,Jin, Sheng-Ai,Lee, Sang-Mo,Choi, Woo-Jung,Yoo, Sun-Ho Korean Society of Soil Science and Fertilizer 2001 한국토양비료학회지 Vol.34 No.4
This study was conducted to investigate changes in inorganic phosphorus fractions in phosphorus accumulated plastic film house soils under cropping condition. Pot experiment was conducted with surface soils taken from plastic film house fields cultivated for 3, 8 and 16 years. Phosphorus fertilizer was applied at the rates of 0 (P0), $100kg\;ha^{-1}$ (recommended application rate. P1) and $200kg\;ha^{-1}$ (P2) as fused phosphate. Crops were grown sequentially in the order of corn-Chinese cabbage-Chinese cabbage-corn for 3 years. The content of easily soluble-P fraction was decreased with cropping. There were significantly positive relationship not only between the contents of easily soluble-P and the amounts of soil available P ($r=0.839^{**}{\sim}0.952^{**}$ for Bray-1 P, $r=0.895^{**}{\sim}0.967^{**}$ for Lancaster P, and $r=0.491^{**}{\sim}0.821^{**}$ for Olsen P), but also between the amounts of P absorbed by plants and the amounts of easily soluble P decreased ($r=0.644^{**}{\sim}0.822^{**}$). The decrease of easily soluble-P during cropping period could be described by a first-order reaction. The number of cropping times needed to decrease the content of easily soluble-P to an index level of $0.2mg\;kg^{-1}$, which is commonly reported as the desired concentration for soil P, was predicted in the range of 26~33 cropping times by using the equations. Regardless of P fertilization, the proportion of Al-P to total P was little varied during cropping period, but the proportion of Fe-P to total P increased with cropping. Although the content of Ca-P was high before cropping, the proportion of Ca-P to total P was increased with cropping. The proportion of reductant soluble-P to total P was little varied for P fertilizer treatment but was increased for no P fertilizer treatment. The residual-P was decreased during cropping period due to the absorption by crops and the conversion to other inorganic P fractions.
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김성애,박명순,한장일 한국식생활문화학회 1999 한국식생활문화학회지 Vol.14 No.3
This study was to investigate the factors which influence foodservice dietitians' job satisfaction and dissatisfaction by the elementary school foodservice type using questionnaires. The results of the study are as followings : 1) Foodservice types of the subjects were urban 49(23.2%), country 141(66.8%) and island 21(10.0%). 79.6% of the urban type were operated by the conventional, independent management system, where 38.3% of the country and 52.4% of the island type were operated by conventional, joint management system. 2) Urban type dietitians showed significantly lower satisfaction on their salary & promotion(1.5) compare to country & island types(p<0.05). Island type dietitians showed significantly lower satisfaction on the student's health improving(2.4) compare to country & urban types(p<0.05). 3) Dietitians of urban type were dissatisfied more 'personnel management(3.2)' than dietitians of other two types. Dietitians of country type and island type were dissatisfied more 'extra work load(2.6)' than dietitians of urban type. 4) Work load was lots orderly island, country and urban types. Working attitudes were the most positive at dietitians of urban type and the most negative at dietitians of island type. 5) Job satisfaction and dissatisfaction of dietitians were correlated with number of meals, number of school transfer, cook license, additional job and school foodservice location type.
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좋은 식단제를 위한 대전지역 요식업소 경영주들의 의식구조 조사
김성애,박명순,한장일 한국식생활문화학회 1999 한국식생활문화학회지 Vol.14 No.2
This study was conducted to investigate the sanitation status and food waste state from 220 restaurant owners in Taejon area by questionnaires. As a result, the restaurant owners had proper knowledges on the purposes of the good menu system which is to prove public sanitation and to reduce food waste by changing present food service style. According to the restaurant management characteristics study, the subjects recognized highly for the importance of cleanliness(4.6), taste(4.5) where diversity of portion size(3.9), attractiveness(4.0) were low. 86.3% of the subjects mentioned great reductions in food waste after practicing good menu system. Also the subjects recognized the necessity for further researches on this field. After practicing good menu system in restaurant, their food waste was reduced.
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초등수학 교과서에 제시된 문자와 식 내용 분석 : 6차와 2007년 교육과정을 중심으로
김성애,김성준 한국초등수학교육학회 2013 한국초등수학교육학회지 Vol.17 No.1
우리나라 교육과정은 7차 이후 2007, 2009 개정 교육과정을 거치면서 다양한 변화를 모색하고 있다. 본 연구는 그 가운데 초등수학 교과서의 내용 변화에 주목하고 있으며, 특히 초등수학에서 다루어지고 있는 문자와 식에 초점을 맞추고 있다. 문자와 식은 6차 교육과정에서는 ‘관계’ 영역에서, 7차 교육과정에서는 ‘문자와 식’ 영역 에서, 그리고 2007 교육과정에서는 ‘규칙성과 문제해결’ 영역에서 다루어져왔다. 특히 7차 교육과정에서는 초 등수학에서 문자가 도입되지 않았으나, 6차와 2007년 교육과정에서는 초등수학에서 문자 x의 도입, 등식의 성 질, 방정식 등이 다루어지고 있다. 본 연구는 초등수학에서 이러한 변화를 겪고 있는 문자와 식에 대하여 교육 과정별 교과서에 제시된 문자와 식의 내용 및 지도 시기, 지도 방법에 대한 분석을 목적으로 한다. 이를 위해 문자 x의 도입, 등식의 지도, 방정식의 지도와 같이 3가지 주제를 구분하고, 이들 각각에서 초등수학을 중심으 로 6차 교육과정과 2007년 교육과정을 비교하고, 동시에 그 사이에 놓여 있는 7차 교육과정에서는 중학교 7- 가 단계를 살펴보았다. 본 연구는 이를 통해 초등수학에서 문자와 식을 이해하고 지도하는데 기초자료가 될 수 있기를 기대한다.
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