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수행평가의 실태와 문제점 탐색을 통한 근본적 대안 모색
안효일(Hyo-Il AHN) 한국수산해양교육학회 2013 水産海洋敎育硏究 Vol.25 No.2
The purpose of this study is to inquire into present conditions and problems of current performance test and to try to come up with a fundamental alternative of it. Eventually, the studies of performance test so far can be labelled ‘prescription’ as a prospective approach. On the contrary, the fundamental alternative can be labelled ‘understanding’ as a retrospective approach. It can be seen that these ‘prescription’ and ‘understanding’ do not separate but represent both extreme ends of problem-solving.‘Prescription’ exists for ‘understanding’ and the latter can be acquired through the former. Just under this assumption, it can be accepted that ‘prescription’ as a prospective approach of performance test is an inevitable measure to achieve the purpose of it. However, the ultimate purpose of ‘prescription’ should proceed to ‘understanding’ as a retrospective approach.
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안효일(Hyo-Il AHN) 한국수산해양교육학회 2009 水産海洋敎育硏究 Vol.21 No.3
The purpose of this study was to examine the cause of new curriculum which has always problems even though it is revised repeatedly and to propose an fundamental alternatives to solve these problems. In this study, the cause of these problems considered the wrong point grasping the knowledge of curriculum contents. In other words, the knowledge of curriculum contents is understood as the point of utility rather than the curriculum are constructed as the form reflecting nature of knowledge. According to do this, Bruner's structure of knowledge is of help. The structure of knowledge which is well known existing is understood as manifest aspect but from now on, we have to be concerned about tacit aspect. In this case, the structure of knowledge has characteristics as an integrated knowledge.
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안효일 ( Hyo Il Ahn ) 한국축산학회 1982 한국축산학회지 Vol.24 No.2
Dilution ratio of commercial yoghurt beverage ranged from 2.8 to 9.4 based on normal raw milk. It will be presumed that foreign organic acids were added to these products for the amelioration of microbiological quality since acidities indicated lower pH values as compared to classical product. Denaturation of whey protein occurred due to the homogenization and non caseinic nitrogen values were diminished considerably. Complete dispersion of proteins precipitates could not observed by nakes eyes in the presence of proteins precipitant by addition of stabilizers. Total calcium couten`t were equal to the diluted ratio of raw milk.
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안효일 ( Hyo Il Ahn ) 한국초등교육학회 2007 초등교육연구 Vol.20 No.1
The interest in teachers` instructional professionalism is now increasing as the teacher evaluation system has introduced. That`s why various methods to extend their professionalism are brought out to the world, and these methods seem to focus on effective ways to deliver the knowledge in education. This means the utility of knowledge provides the ground for instructional professionalism. However, the instructional professionalism based on the utility of knowledge has the limit not to fully show the concept of knowledge as the content of education. Now, the problem is what should be the ground for instructional professionalism which can wholly reflect the concept of educational knowledge. One of the alternative ground can be found in the integrity of knowledge. Polanyi confirmed this with the concept of personal knowledge. It has integrity itself because of its unique quality of subsidiary awareness with tacit character. Teachers need to recognize that the solid understanding of personal knowledge as integrity of knowledge in order to improve their instructional professionalism. This kind of research shows that the development of instructional professionalism is not the matter of technique which is outer factor of teaching, it`s the matter of sound understanding of the character of knowledge.
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Processed cheese 제조에 있어 polyphosphates 대체에 관한 연구
안효일(Hyo Il Ahn),이부웅(Bou Oung Lee) 한국식품영양과학회 1982 한국식품영양과학회지 Vol.11 No.1
이상의 실험 결과에서 유화제나 증점제가 polyphosphates의 용도처럼 목적에 따라 다양한 경도의 변화를 가져오지 않는 것은 이들 화합물이 Bonell의 제시처럼 polyphosphates가 cheese내에서 단백질과의 완충 작용 및 원하는 texture형성을 하지 못하는 것으로 보인다. 더욱 중요한 것은 polyphosphates가 주는 특유한 processed cheese맛을 내지 못하는 것이다.<br/> 모래알같은 조직감을 주는 것은 균일하게 분산되지 않은 단백질이 화합되거나 결정화되기 때문인 것으로 보인다. 증점제나 유화제의 부분적 대치는 물성적으로 좋은 제품을 만들 수 있다. 이러한 결과는 체내에 흡수되어야 할 polyphosphates의 완전 대치는 process cheese의 전형적인 질을 고려한다면 불가능한 것으로 보여진다. 적은 비율의 유지방 cheese 제조에 있어 polyphosphate대치가 이러한 제품에선 현저한 영향을 미치지 않는 것으로 보인다. This study aims to substitute the emulsifier and gelifier for the poly phosphates with regard to diminishing the foreign phosphates in diet and production cost. It is desirable to introduce the application of theory for melting phenomenon in this investigation since the rate of peptisation is very representative index during the conversion of Ca-paracaseinate to Na-paracaseinate in processed cheese. It will be impossible to substitute completely for polyphosphates but partial substitution could be possible if one consider the organoleptic quality of typical processed cheese.
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통합교과로서 우리들은 1학년의 성격과 문제점 및 그 대안
안효일 ( Hyo Il Ahn ) 한국초등교육학회 2007 초등교육연구 Vol.20 No.3
The purpose of this study is to find out the nature of the subject called We are the first graders. as an integrated subject, to examine problem and to suggest alternatives. According to this research, the subject, We are the first graders, appears to stay in the ``integration of manifest level``. It is analyzed that the ``integration of tacit level`` should be focused in order to make up for the weak points. It needs teachers` effort which falls under the teachers` persuasion, who knows the best about the value of the curriculum. Students are able to do their heuristic activities on the basis of that. Therefore, it is apparent that having teachers who are capable of integrating in the tacit level is mandatory in order to fully embody the characteristics of We are the first graders as an integrated subject.
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Hyo Il Ahn(安孝一) 한국예방수의학회 1978 예방수의학회지 Vol.2 No.1
When abormal milk produced Kyungkido area was anlyzed for abnormal milk, the ratio of the abnormal milk for the total was higher in June, July and August compared with other months and the average of abnormal mik produced in the three months was 1.875%. Especially the percentage of abnormal milk was highest in June as 2.5. %. The range of fat content of abnormal milk is the ratio of nonprotein solble in 12% TCA liberated from normal and abnormal milk by rennet treatment showed almost same tendency, it was observed that abnormal milk was coagulated more slowly than normal milk. In this experiment, protein content of No. 1 and No. 2 abnormal milk was 3.5% and 3.7%, respectively and non-protein nitorogen content was 24.8 mg per 100 ml of milk. The financial loss by abnormal milk through alcohol test, specific gravity test and the rate of butter fat etc, have reached 148, 959, 307 won per one year(1975.10. 1-1976. 9. 30)
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