사회과 문제중심학습의 효과 분석 -고등학교 경제단원을 중심으로-

모경환 ( Mo Gyeong Hwan ),최유리 ( Choe Yu Li ) 한국사회과교육학회 2003 시민교육연구 Vol.35 No.1

The purpose of this study is to investigate the effect of Problem-based Learning, compared with traditional instructions in Social Studies. For doing this, we first had the students in six classes pretested on general economic knowledge, unit-specific content knowledge, and the attitude for economics. Then we administered two different instructional strategies: PBL and the traditional instruction. Finally we allowed the learners to take post-tests and measured the degree of improvement in their attainment of general/unit-specific economic knowledge and their attitude toward economics by using statistical method and non-structured interviews. The results of data analyses are as follows: 1) We found out that, in attaintment of economic knowledge and the attitude for economics, a significant difference exists between the PBL and the non-PBL group. This result shows that Problem-based Learning is more effective than traditional instruction methods in terms of acquiring knowledge and motivation. 2) We found that Problem-based Learning is more effective in terms of learning knowledge for risk-takers than for risk-avoiders. 3) We found that the risk-takers, regardless of instructional methods, got to have more positive attitude toward economics than risk-avoiders, after exposed to the treatment.

기능성 표시식품형 난소화성말토덱스트린 첨가 감바스 알 아히요(Gambas al ajillo) 레토르트 식품의 관능 및 품질특성

박지훈 ( Ji Hoon Park ),최유리 ( Yu Ri Choe ),조혜정 ( Hye Jeong Cho ),김진 ( Jin Kim ),권용진 ( Yong Jin Kwon ),김진수 ( Jin-soo Kim ),이정석 ( Jung Suck Lee ) 한국수산과학회 2023 한국수산과학회지 Vol.56 No.6

We investigated the sensory and quality characteristics of gambas al ajillo retort foods with nondigestible maltodex-trin (trial gambas) compared with commercially available frozen gambas al ajillo (control). Trial gambas demon-strated approximate compositions of 75.8% moisture, 11.3% protein, 5.8% lipid, 1.7% ash, and 5.4% carbohydrates, indicating lower lipid and carbohydrate contents but higher moisture, protein, and ash levels than that of the control. Sensory assessments conclusively established the superior overall acceptability of trial gambas over the control. Trial gambas exhibited a total amino acid content of 9.62 g/ 100 g, surpassing the 5.39 g of the control. The major amino acids, such as lysine, leucine, arginine, aspartic acid, and glutamic acid, contributed significantly to its enhanced nutritional profile. Mineral analysis revealed higher calcium, phosphorus, magnesium, and iron levels in trial gambas and lower potassium levels than that in the control. Fatty acid profiling identified 18:1n-9 (67.8%) and 16:0 (11.9%) as the predominant fatty acids, in concordance with the control. This study substantiates trial gambas with the health-oriented preferences of the MZ generation while presenting superior sensory and quality attributes compared with the control.

향어(Cyprinus carpio)를 활용한 반건제품의 제조 및 관능 특성

이창영 ( Chang Yong Lee ),박시형 ( Si Hyeong Park ),박예은 ( Ye Eun Park ),최유리 ( Yu Ri Choe ),이석민 ( Seok Min Lee ),오선화 ( Seon Hwa Oh ),김진수 ( Jin-soo Kim ) 한국수산과학회 2022 한국수산과학회지 Vol.55 No.2

The aims of this study were to optimize the processing procedure of high-quality semi-alternating temperature dried Israeli carp Cyprinus carpio (SAD-IC) and to investigate the sensory properties of the product. Based on the differences in moisture content of the dorsal and ventral muscles, high quality SAD-IC was prepared by alternating the drying temperature between 4 h at 35℃, and 2 h at 5℃, three times before final drying for 2 h at 35℃. The surface in SAD-IC produced under the optimal alternating-temperature drying process had a markedly superior browning index value and softer texture compared to products produced using constant-temperature drying. SAD-IC produced from dorsal and ventral muscle had significantly superior taste values than the raw material. These results suggest that SAD-IC has the potential to be industrialized.

살 오징어(Todarodes pacificus) 간췌장 유래 Aminopeptidase 활성획분에 의해 쓴맛이 개선된 멸치 조미소스의 제조 및 식품특성

윤인성 ( In Seong Yoon ),김진수 ( Jin-soo Kim ),최유리 ( Yu Ri Choe ),손숙경 ( Suk Kyung Sohn ),이지운 ( Ji Un Lee ),강상인 ( Sang In Kang ),권인상 ( In Sang Kwon ),허민수 ( Min Soo Heu ) 한국수산과학회 2021 한국수산과학회지 Vol.54 No.6

This study investigated the preparation of seasoned anchovy sauce (SAS) and its functional characteristics by using aminopeptidase active fractions (AAFs) derived from squid Todarodes pacificus hepatopancreas as a bitter taste improver. As the base of the SAS, a hydrolysate (AAAH) prepared by continuously treating raw anchovies with Alcalase- AAF was used. The high-performance liquid chromatography profile of the AAAH suggested that the action of AAFs decreased the hydrophobicity of the N-terminal peptide related to bitterness in the protein hydrolysates. SAS was prepared by blending with the AAAH and other ingredients. The crude protein (2.5%), carbohydrates (18.4%), amino acid-nitrogen (1,325.1 mg/100 mL), and total free and released amino acids (FRAAs, 700.2 mg/100 mL) of SAS were higher than those of commercial anchovy sauce (CAS). Sensory evaluation revealed that SAS was superior to CAS in flavor, color, and taste. The main FRAAs of SAS were glycine (16.8%), alanine (13.2%), glutamic acid (7.8%), and leucine (7.3%). The amino acids that had a major influence on the taste according to the SAS taste values were glutamic acid, aspartic acid, alanine, and histidine. The angiotensin-converting enzyme inhibitory (2.21 mg/mL) and antioxidant activities (3.58 mg/mL) of SAS were superior to those of CAS.

인천시 아이덴티티 형성의 인구·문화적 요인

류제헌(Ryu, Je-hun),김정숙(Kim, Jeong-suk),최유리(Choe, Yu-ri) 인천대학교 인천학연구원 2010 인천학연구 Vol.13 No.-

아이덴티티에 대한 실질적인 질문은 존재(being)나 근원(roots)에 대한 것이기 보다는 생성(becoming)이나 경로(routes)에 대한 것이 되어야 한 다. 이러한 질문은 또한 지역 아이덴티티의 구축을 위하여 개인과 사회 가 공간상에서 통합되는 과정보다는 사회적 공간이 개인 또는 집단에 의 해 창조되는 과정에 대한 것이기도 하다. 이와 같은 아이덴티티의 (재)개 념화를 토대로, 본 연구는 인천시에서 다양한 인구 집단들이 실제로 어떠 한 내용의 아이덴티티를 타 집단과 구별되는 사회·문화·정치적 범주로 설정하여 오고 있는가에 대한 분석을 시도하였다. 황해도 출신자는 6·25전쟁 발발(1950)을 계기로 1950년대 초반 인천 시에 대량으로 이주하고 중구와 동구를 중심으로 정착하여 다른 지방 출 신자들보다 먼저 인천시의 주민 내지 주인이 되었다. 그들은 반공 이념 을 중심으로 하는 정치적 아이덴티티를 구축하였을 뿐만 아니라, 탈춤을 비롯한 민속 문화를 중심으로 하는 문화적 아이덴티티를 자발적으로 재 생산하였다. 충청남도 출신자는 해로를 통해 이주한 태안반도 거주자들 이 다수를 이루며, 1960~70년대 인천시 동구와 남구를 중심으로 정착하 여 국회의원 선거와 같은 정치적 상황에서 자기 고유의 아이덴티티를 지 속적으로 표상하였다. 전라도 출신자는 1980~90년대 부평구, 계양구, 서 구, 남동구를 중심으로 정착하여 사회·문화적 아이덴티티를 재생산함은 물론 진보적 정치적 아이덴티티를 반복적으로 표출하였다. 특히, 이들은 그러지 않아도 과거부터 인천시 구도심과 차별되고 있는 부평구와 계양 구의 독특한 아이덴티티가 더욱 강화되는데 일정한 기여를 하고 있는 것 으로 보인다. The inquiry into identity should be made in terms of ‘becoming’ or routes rather than ‘being’ or roots. This is also an inquiry into the process by which a social space is created by an individual and a social group, rather than the process by which they are integrated onto a social space. Based on such (re)conceptualization of identity, the study makes an attempt to examine how a variety of population groups in Incheon City have set up social, cultural and political categories, distinguishable from the other population groups, in the construction of identities. The majority of migrants from Hwanghae Province settled down in the districts of city, Jung-Gu and Dong-Gu, after the Korean War(1950), and constructed the political identities concerning anti- communism and cultural identities with the preservation of folk culture. Then, they were followed by the migrants from Chungnam Province, in particular coastal areas, whose majority settled down in the districts of city, Dong-Gu and Nam-Gu, in the 1960s and 1970s. Finally, in the 1980s and 1990s, the migrants from Jeolla Province settled down mainly in the districts of city, Bupyeong-Gu, Gyeyang-Gu and Seo-Gu, where industrial zones were developed in large units. Here, they constructed a progressive political identity, distinguishable from the conservative one in the districts around old city.

꽁치(Cololabis saira)의 물성연화를 통한 고령친화형 수산식품의 개발 및 품질특성 평가

박선영 ( Sun-young Park ),장미순 ( Mi-soon Jang ),오재영 ( Jae-young Oh ),이석민 ( Seok-min Lee ),박시형 ( Si-hyeong Park ),최유리 ( Yu-ri Choe ),김진수 ( Jin-soo Kim ),강상인 ( Sang-in Kang ) 한국수산과학회 2023 한국수산과학회지 Vol.56 No.6

This study was conducted to prepare curry potato pancakes (CPP), curry fish balls (CFB) and steamed eggs (SE) using Pacific saury Cololabis saira as senior-friendly seafood and to determine the physical property stages and quality characteristics of the prepared food. Escherichia coli concentrations were undetected in all the products, which is considered an acceptable limit for senior-friendly foods. On applying the physical properties standards according to the Korean Industrial Standard, saury CPP, saury CFB, and saury SE were classified as the 1^st, 2^nd, and the 3^rd stages as senior-friendly seafood, respectively. Regarding the nutritional properties per 100 g of the three types of senior-friendly seafood using saury according to the Korean food code, CPP had three types of nutrients (protein, riboflavin, and niacin), whereas CFB and SE had four (protein, riboflavin, niacin and calcium) and six (protein, vitamin D, vitamin C, riboflavin, niacin, and calcium) types of nutrients, respectively.

향어(Cyprinus carpio) 함유 쿠키의 영양특성

김예율 ( Ye Youl Kim ),장미순 ( Mi-soon Jang ),오재영 ( Jae-young Oh ),강상인 ( Sang In Kang ),박선영 ( Sun Young Park ),최유리 ( Yu Ri Choe ),박지훈 ( Ji Hoon Park ),박시형 ( Si Hyeong Park ),김진수 ( Jin-soo Kim ) 한국수산과학회 2023 한국수산과학회지 Vol.56 No.6

This study was conducted to compare the nutritional properties of cookies made with Israeli carp Cyprinus carpio (C-IC) to those made without Israeli carp (control). The proximate composition of C-IC per 100 g was 4.1 g moisture, 9.7 g protein, 29.2 g lipid, 1.4 g ash, and 55.6 g carbohydrates. Moisture, protein and ash contents were significantly higher and the carbohydrate content was significantly lower (P< 0.05) in C-IC than control, but there was no difference in lipid content (P >0.05). The total amino acid content of C-IC per 100 g was 9.46 g and the major amino acid was glutamic acid (2.49 g). The mineral contents of C-IC per 100 g were 216.6 mg calcium, 193.2 mg phosphorus, 170.9 mg potassium, and 18.2 mg magnesium, which were all significantly higher than the contents of the control (P<0.05). The major fatty acids of C-IC were 16:0, 18:1n-9, and 18:2n-6. The digestibility of C-IC in the small intestine was 51.3%, which was higher than the digestibility of the control. These results suggest that C-IC have better nutritional properties than the control.