지방교육행정에 관한 연구 성과와 과제

김성열 한국교육행정학회 2011 한국교육행정학회 학술연구발표회논문집 Vol.2011 No.7

대통령자문 교육개혁기구의 역할과 재조명 : 교육개혁위원회를 중심으로

김성열 한국교육정치학회 2003 敎育政治學硏究 Vol.9 No.1

2P-143 Vanillin Intercalated Layered Silicates for Antioxidant Property

김성열 한국공업화학회 2017 한국공업화학회 연구논문 초록집 Vol.2017 No.1

Antioxidant materials have a significant role as chronic disease (such as colorectal cancer and gastrointestinal disease) protector on human health. Antioxidant materials can be destroyed by UV, radical, oxygen and water. To overcome this advantage, Aminoclay(AC) was synthesized by using magnesium ions and (3-Aminopropyl) triethoxysilane (APTES) with antioxidant material (vanillin) intercalated between clay sheets. Clay synthesis and vanillin intercalation were checked through SEM, particle size analyzer, FT-IR, TGA, XRD and HPLC. Antioxidant property of vanillin intercalated aminoclay was checked by ABTS method.

대통령자문 교육개혁기구의 역할과 기능 재조명

김성열 한국교육정치학회 2003 한국교육정치학회 학술대회논문집 Vol.- No.-

1P-196 One-Pot Method of Natural Compounds Intercalated Aminoclay Sheets with its Antimicrobial Activity

김성열 한국공업화학회 2017 한국공업화학회 연구논문 초록집 Vol.2017 No.0

창원시 중학교 학력수준 분석 및 개선 방안 모색

김성열,권은경 한국디지털정책학회 2018 디지털융복합연구 Vol.16 No.12

이 논문에서는 현재 창원시 중학교의 학력수준을 분석하고, 향후 창원시 중학교 학력수준 개선방안을 탐색하였다. 분석에 활용한 자료는 학교 알리미 사이트(www.schoolinfo.go.kr)에 공개된 2013년도부터 2016년까지의 창원시 중학교 학생들의 국가수준 학업성취도 평가 결과이다. 분석결과, 첫째, 창원시 중학교의 학력수준은 인구 규모가 비슷한 광주, 대전, 울산광역시의 학력수준보다 높지 않음을 확인하였다. 둘째, 창원시내 중학교 간 학력 수준이 년도에 따라 차이가 있었다. 셋째, 창원시 중학교의 학력 수준은 창원시 구(區)별로 차이가 있었다. 넷째, 창원시 중학교 간 학력 차이는 공·사립별로, 단성(單性)학교와 남녀 공학 간에도 존재하였다. 이러한 분석결과에 근거하여 이 논문에서는 보통학력 이상 비율이 낮은 학교들은 보통학력 이상 비율을 높일 수 있는 방안을 강구해야 하고, 기초학력 미달 학생의 비율이 높은 학교는 무엇보다도 기초학력 미달 학생을 해소하려는 노력을 기울여야 함을 제안하였다. This paper analyzed the current level of the middle school academic achievement in Changwon City and explored the ways for improving academic achievement of the middle school in Changwon City. The data used in the analysis were the results of National Assessment of Educational Achievement of middle school students from 2013 to 2016 which was released on the school's information website(www.schoolinfo.go.kr) First, the analysis found that the academic achievement level of the middle school in Changwon City was not higher than those of Gwangju, Daejeon, and Ulsan, where the population size is similar. Second, the level of academic achievement among middle schools in Changwon City differed by year. Third, the level of academic achievement of middle school in Changwon City differed by district. Fourth, the educational achievement gap among middle schools in Changwon City existed by public and private school, as well as by male school, female school, and male and female Middle School. The paper suggested that schools with low ratio of proficient and above achievement levels should look for ways to raise the percentage of proficient and above achievement levels, and schools with higher rates of below basic achievement should make efforts to solve the problem.

Mrs. Dalloway on a Feminist Scale

김성열 신영어영문학회 2017 신영어영문학 Vol.67 No.-

The aim of this paper is to examine the feminist undercurrents of Mrs. Dalloway, an aspect that has not received as much attention as Woolf’s non-fiction. Despite Clarissa’s prototypical feminism in her successful struggle to preserve her identity and autonomy in her marriage, she is very much a product of patriarchy, socialized to behave like a “proper lady,” acutely conscious of the physical impression she makes. Moreover, she is limited because she does not possess a strong conception of self, a lack she is aware of. Another limiting factor is her snobbery and sexism as she looks down upon Doris Kilman. Other female characters like Kilman provide alternatives to Clarissa, but they, too, reveal glaring flaws. However, there are glimmers of feminist hope in addition to the sparks emitted by Clarissa, as her daughter Elizabeth imagines her future.

감자를 이용(利用)한 탁주제조(濁酒製造)에 관(關)한 연구(硏究)

김성열,오만진,김찬조,Kim, S.Y.,Oh, M.J.,Kim, C.J. 충남대학교 농업과학연구소 1974 Korean Journal of Agricultural Science Vol.1 No.1

In order to prepare the mashing materials for "Takju", Korean wine, with potatoes they were steamed, dryed, and pulverized, and their chemical components were analyzed. As a brewing method of Takju with potatoes, general 2nd stage process with Ipkuk and Bunkuk (enzyme sources), commonly used now, was carried out and the effects of preparing conditions of Ipkuk(koji) with potato flour, mashing materials and brewing conditions on the contents of Takju mash and of storing time on the contents of Takju, were investigated and the results obtained were summarized as follows. 1. Chemical components of steamed potatoes and potato flour were Moisture; 76.2, 10.8%, Total sugar; 16.1, 69.8%, Reducing sugar; 3.45, 13.4%, Crude protein; 2.1, 11.3%, Total acid; 0.012, 0.023% and Volatile acid; 0.0012, 0.0025% respectively 2. The most effective preparing conditions of Ipkuk with potato flour were to incubate the potato flour added 40-50% of water for 48 hours by general preparing process of Koji, and liquefying and saccharogenic amylase activities of Ipkuk incubated at above conditions were $D_{40^{\circ}}{^{30{\prime}}}$ 128 W.V. and 13.2 A. U. 3. The effects of various brewing conditions on the contents of Takju mashes wereas follows; 1) Optimum ratio of mashing water and materials for Takju brewing with potato flour was 140ml of water to 60g of flour in 1st stage and 260ml to 140g in 2nd stage. 2) Optimum fermentating times and temperatures for Takju brewing were at $25^{\circ}C$ for 48 hours in 1st stage and at $30^{\circ}C$ for 48 hours in 2nd stage. 3) Optimum amounts of enzyme sources for Takju brewing 20-30% of Ipkuk and 0.5% of Bunkuk in 1st stage and 1.0% of Bunkuk in 2nd stage. 4) Methanol content of the Takju mash brewed with raw potato flour was much more than that with steamed potato flour. 5) Alcohol fusel oil and Formal nitrogen contents of the Takju mash brewed with potato flour were less than that with wheat flour, on the contrary, methanol contents and total acidities of them were showed conversely above. 4. The changes of chemical components and microflora in the mashes during the brewing potato flour Takju were as follows; 1) The accumulation of ethanol followed rapidly in early stage, being the highest at 72 hours (11.9%) 2) Total sugar content of the mash was decreased considerably within 48-72 hours, being 2.62% at 72 hours, and thereafter slowly. 3) Reducing sugar of the mash had a tendency of decreasing, being 0.29% at 48 hours. 4) Total acidity, volatile acidity and Formal nitrogen content of the mash were increased slowly, being 7.30, 0.20, 2.55 at 48 hours. 5) Total cells of yeast appeared the highest in 72 hours ($2.1{\times}10^8$) and thereafter decreased slowly. 6) Total cells of bacteria appeared the highest in 48 hours ($2.4{\times}10^8$) and thereafter decreased or increased slightly. 5. Takju was made from the fermented mash mixed with water to be 6% of alcohol content, and the change of alcohol content, total acidity, total cells of yeast and bateria during the storing at $30^{\circ}C$ were as follows; 1) Alcohol content of Takju was increased slightly at 24 hours (6.2%), and thereafter decreased slowly. 2) Total acidity of Takju was increased gradually, being 6.1 at 72 hours 3) Total cells of yeast and bacteria appeared the highest at 48 hours ($2.3{\times}10^8$, $1.5{\times}10^8$) and thereafter decreased slowly. 6. Alcohol content, total acidity and Formol nitrogen content of the Takju brewed with potato flour Ipkuk or wheat flour Ipkuk and steamed potatoes(1:5) were 9.8-11.3%, 5.8-7.4, 2.5-3.3 respectively, and the color of the Takju was similar to commercial Takju. 7. The results of sensory test for various experimental Takju, showed that the Takjues brewed with the materials combined with wheat flour and steamed potatoes (4:5 or 3.5:7.5) were not significantly different in color, taste and flavor from commercial 감자를 탁주(濁酒) 원료(原料)로 사용(使用)하기 위(爲)하여 증자건조분쇄(蒸煮乾燥粉碎)하고 이들의 화학성분(化學成分)을 분석(分析)하였으며 서분(薯粉)을 이용(利用)한 입국제조조건(粒麴製造條件), 담금조건(條件) 및 원료(原料)를 달리하였을 때에 술덧 성분(成分)에 미치는 영향(影響)을 검토(檢討)함과 아울러 술덧 숙성중(熟成中) 제성주(製成酒)의 보존중(保存中)에 있어서의 화학성분(化學成分) 및 microfiora의 변화(變化) 기타(其他) 시험양조주(試驗釀造酒)의 관능검사등(官能檢査等)을 행(行)하여 다음과 같은 결과를 얻었다. 증서(蒸薯)와 서분(薯粉)의 화학성분(化學成分)은 각각(各各) 수분(水分) 76.2, 10.8%, 총당(總糖) 16.1, 69.8%, 환원당(還元糖) 3.45, 13.4%, 조단백질(粗蛋白質) 2.1, 11.3%, 총산(總酸) 0.012, 0.023%, 휘발산(揮發酸) 0.0012, 0.0025%이었다. 2. 서분(薯粉)을 이용(利用)한 입국제조(粒麴製造) 조건(條件)이 술덧 성분(成分)에 미치는 영향(影響)을 검토(檢討)한 결과(結果) 원료분(原料粉)에 대하여 40~50%의 물을 혼화(混和)하여 상법(常法)에 의(依)해서 48시간(時間) 배양(培養)하는 것이 효과적(效果的)이었으며 이와같은 조건하(條件下)하에서 제조(製造)한 입국(粒麴)의 액화형(液化型) 및 당화형(糖化型) amylase의 역가(力價)는 각각(各各) $D40^{\circ}$30', 128 W.V., 13.2A.U.이었다. 3. Table 1에서 표시(表示)한 기본(基本) 담금비율중(比率中) 여러 가지 조건(條件)을 변화(變化)시켰을 때에 술덧 성분(成分)에 미치는 영향(影響)을 검토(檢討)하여 다음과 같은 결과(結果)를 얻었다. (1) 1단(段) 담금 할 때에는 원료입국(原料粒麴) 60g에 대(對)하여 140ml의 물을, 2단(段) 담금 할 때에는 원료(原料) 140g에 대(對)하여 260ml의 물을 첨가(添加)하는 것이 가장 효과적(效果的)이었다. (2) 1단(段)을 $25^{\circ}C$, 2단(段)을 $30^{\circ}C$에서 산효(酸酵)시킬 때 1, 2단(段) 모두 48시간(時間)씩 발효(醱酵)시키는 것이 가장 효과적(效果的)이었다. (3) 분국(粉麴)은 1단(段)에 0.5%, 2단(段)에 1.0%를 첨가(添加)하는 것이 가장 효과적(效果的)이었고 입국(粒麴)은 20~30% 사용시(使用時)에 술덧 성분상(成分上)에 큰 차이(差異)를 나타내지 않았다. (4) 증서분(蒸薯粉)과 생서분(生薯粉)을 사용(使用)하여 탁주(濁酒)를 제조(製造)하였을 때 술덧중(中)의 methanol 함량(含量)은 각각(各各) 0.03% 및 0.06%이었다. (5) 서분(薯粉)을 원료(原料)로 양조(釀造)하였을 때는 소맥분(小麥粉)을 원료(原料)로 사용(使用)하였을 때에 비(比)하여 주도(酒度), fusel oil 및 Formol-N의 함량(含量)이 낮고 methanol의 함량(含量) 및 산도(酸度)는 높았다. 4. 서분(薯粉)을 원료(原料)로하여 1단(段)에서 24시간(時間), 2단(段)에서 96시간(時間)까지 발효(醱酵)시키면서 발효기간중(醱酵期間中)의 화학성분(化學成分) 및 microfora의 변화(變化)를 측정(測定)한 결과 (1) Alcohol 함량(含量)은 72시간(時間)까지 계속증가(繼續增加)하여 11.9%에 달(達)하였으며 그 후(後)에는 약간(若干) 감소(減少)하였다. (2) 총당량(總糖量)은 48~72시간(時間)까지 급격(急激)히 감소(減少)하여 72시간(時間)에 2.62%에 달(達)하였으며 그 후(後)에는 서서(徐徐)히 감소(減少)되었다. (3) 환원당량(還元糖量)도 점차(漸次) 감소(減少)하였으며 48시간(時間)에 0.29%에 달(達)하였으며 그 후(後)에는 약간(若干)의 증감(增減)을 나타내었다. (4) 총산도(總酸度), 휘발산도(揮發酸度) 및 Formol-N의 함량(含量)은 점차(漸次)

抗酸化性 生藥의 選拔

金聖烈,金進煥,金承謙 충남대학교 농업과학연구소 1992 농업과학연구 Vol.19 No.1

Screening for antioxidative activities of 180 species of crude drugs were performed on their methanol extracts. More than 45% of those showed some effect on oxidative stability of linoleic acid, and 44 species seemed to have rather strong antioxidative activity. Selected these samples of the active crude drugs were further examined in their methanol extracts with methyl linoleate emulsion system. especially 11 species revealed strong antioxidative activity. These 11 species were then successively extracted with ethyl acetate and petroleum ether, and their antioxidative activity was determined. The ethyl acetate and petroleum ether extracts of Epimedium Koreanum NAKAI, Psoralea Corylifolia L., Syringa Dilata NAKAI and Prunus mume Sieb, et Zucc. showed much more effective than the others in stabilizing methyl linoleate. Scutellaria baicalensis George. Glycyrrhiza glabra L. were only effective in the methanol extract.

인트라넷의 효과적인 방화벽 구축에 관한 연구

김성열 청주대학교 산업과학연구소 1998 産業科學硏究 Vol.16 No.-

The purpose of an intranet firewall is to provide a point of defense and a controlled and audited access to services, both front within and without an organization's private network. In this paper, we proposed the construction methods of effective firewall system for intranets using a TIS Firewall Toolkit and S/key. The proposed effective firewall system consists of 3 parts : internal network, firewall host, and external network. The internal network part consists of LAN(Including a screen router), host and a variety of application servers The firewall host has several gateway modules(telnet, ftp, SMTP, NNTP and authorizatlon server, etc). The external network part consists of DMZ(including a public server and screen router) and Internet connection interface devices.