조리외식전공 대학생들의 챗GPT 사용이 지속 이용의도에 미치는 영향: 디지털 리터러시 조절 효과

채현석,최원식 한국외식경영학회 2024 외식경영연구 Vol.27 No.6

연구목적: 본 연구는 조리외식전공 대학생들을 대상으로 챗GPT 특성이 지각된 유용성, 학습 만족 및 지속 이용의도에 미치는 영향 관계를 분석하고자 하였다. 연구방법: 조리외식전공 대학에서 챗GPT를 활용하여 수업을 듣고, 챗GPT를 이용한 경험이 있는 대학생들을 중심으로 설문조사를 실시하여 총 313부를 실증분석에 사용하였다. 연구결과: 조리외식전공 대학생들의 챗GPT 특성의 하위요인 모두 유의한 영향을 미치고, 지각된 유용성, 학습 만족과 지속 이용의도 관계에서 모두 유의한 영향을 미치며, 디지털 리터러시가 높은 집단에서 기대성, 흥미성 및 신뢰성과 지각된 유용성 관계에서 조절 효과가 확인되었다. 시사점: 올바른 정보를 선별하고 디지털 매체를 통한 원활한 소통을 위하여 대학에서 디지털 리터러시를 강화할 수 있는 적절한 교육과정의 개설 및 개편이 필요하다고 판단된다. Objective: This study aimed to determine the relationship between characteristics of ChatGPT influence on perceived usefulness, learning satisfaction, and intention to continue using, focusing on college students majoring in culinary arts and food service. Methods: This study conducted a survey on culinary and restaurant majors who took college courses using ChatGPT and had experience using ChatGPT. Then, this study used a total of 313 questionnaires for empirical analysis. Results: As a result, all sub-factors of the ChatGPT characteristics of college students majoring in culinary and food service had a significant impact. A moderating effect was confirmed in the relationship between and perceived usefulnes in the group with high digital literacy, expectancy, interest, and reliability. Implications: This study suggests that it is necessary to establish and reorganize appropriate curricula to strengthen digital literacy in universities.

국내 유통 닭고기의 부분육별 화학적 특성 조사

채현석,조수현,박범영,유영모,김진형,안종남,이종문,김용곤,윤상기 한국가금학회 2002 한국가금학회지 Vol.29 No.1

This study was conducted to investigate the chemical composition in different portions of domestic broiler meat. The broilers were obtained from slaughtering house, where the scale of slaughtering was more than 50,000 heads per day. The carcasses were separated by cutting into 7 portions such as wing, drumstick, drummette, breast, skin, thigh, and tenderloin. Moisture contents of drummette and thigh were 73.37% and 73.19%, whereas those of drumstick and wing were 75.65% and 75.76%, respectively. The portions of breast parts contained 4.20% higher protein, but 4.17% lower fat than those of leg parts. Overall mineral contents were relatively high for thigh when compared with breast. The content of Fe was higher by 1.8 folds(7.3ppm) in thigh than that in tenderloin(4.0ppm) and the content of Zn was higher in drummette than that in tenderloin. For amino acid compositions, the tenderloin contained more glutamic acid and methionine than the other portion meats. The portions of drumstick(3.97mg/g) and thigh (3.24mg/g) were higher in collagen contents than the other Parts. Wing portion had the lowest collagen content of 2.64mg/g, which was due to the removal of its skin.

Bovine Serum Albumin 투여가 산란계의 품종별 면역반응에 미치는 영향

채현석,김동운,안종남,김용곤,이종문,노환국,윤병선,심정석 한국가금학회 1999 한국가금학회지 Vol.26 No.4

This experiment was carried out to investigate the effects of the laying hens on the immune response against bovine serum albumin(BSA) in egg yolk. Total 45 laying hens were divided into three groups according to breeds (White Leghorn, ISA Brown, Native hen). They were fed the experimental diet for 12 weeks. Immune response were examind in egg yolk from three groups of hens injected with BSA. The results obtained from this work were summaried as follows : 1. The weight of egg yolk and the percentage of hen-day production in the ISA Brown hens are greater than those in the Native hens and the White Leghons. 2. IgY concentrations in eggs from hens immunized with BSA were not different among the breeds laying hens. 3. The anti-BSA antibody activities determined by enzyme linked immunosorbent assay (ELISA) in the egg yolk were similar between the White-Leghorn and ISA Brown hens, but Native hens tended to decrease in 20∼50 days respectively. Therefore, the weight of egg yolk and the percentage of hen-day production in the ISA Brown hens are greater than those in the Native hens and the White Leghons will be as important factors for an efficient production of IgY.

노계육의 화염처리 수준에 따른 pH, 드립발생, 육색, 도체특성 변화

채현석,유영모,안종남,함준상,정석근,이종문,윤상기,최양일 한국축산식품학회 2004 심포지움 및 학술발표회 Vol.- No.33

본 연구는 노계육의 화염처리 조건에 따른 pH, 드립발생, 육색, 도체특성 변화를 살펴보기 위하여 실시되었다. pH는 저장 3일에서도 화염 중처리와 강처리구에서 5.76, 5.96으로 무처리구보다 높은 경향을 나타냈으나, 저장 5일에서는 처리별 비슷한 경향을 나타냈다. 드립 발생율은 저장기간이 증가할수록 처리구와 상관없이 증가하는 경향을 나타냈으며, 저장 5일에 화염을 80PSI으로 처리한 구에서 0.55%으로 무처리보다 2.7배 정도 드립발생율이 저하되었다. 노계육의 황색도(b〈sup〉*〈/sup〉)는 저장 1일의 가슴살 경우 화염처리를 하지 않는 구에서 6.07를 나타냈으며, 중처리 및 강처리로 높일수록 9.77, 11.77으로 점차 증가하는 경향을 나타냈다. 깃털유무는 화염처리 하지 않는 처리구에서 평균 5.7개를 나타냈으나 화염이 강도 80PSI로 증가하였을 때 2.3개로 현저히 저하되었다. 잔모는 화염을 처리하지 않는 처리구에서는 잔모가 약간 분포되어있는 수준이 55,6%이었으나 강처리구에서는 5.6%까지 저하되는것을 확인할 수 있었다. 종합적으로 판단하여 볼 때 노계육의 화염 처리는 80PSI 수준까지 올려도 가능할 것으로 사료된다.

급성 및 만성 방사장염에서 신생혈관생성과 이에 대한 Doxycycline의 효과

채현석,김진수,김형근,조영석,최황,한석원,최규용,장홍석,정수미,정은선 대한소화기학회 2006 대한소화기학회 추계학술대회 Vol.2006 No.-

비육기간이 제주산마 식육의 이·화학적 특성에 미치는 영향(Ⅱ)

채현석,김남영,우제훈,조인철,성필남,백광수,박설화,김지향,장애라,박남건 강원대학교 동물생명과학연구소(구 강원대학교 동물자원공동연구소) 2015 동물자원연구 Vol.26 No.1

This study was conducted to evaluate the chemical composition and physico-chemical meat quality properties for Jeju-horse (Jeju-horse×Thoroughbred) with different fattening periods (4-, 8- and 13.5- month). In chemical composition, the moisture contents were decreased as the fattening periods increased. The fat contents were 3.78% at 4-months and they were decreased such as 70∼76% at 13.5-months whereas the protein contents increased as the fattening period increased. The cooking loss was highest (33.41%) at 4-months group and decreased after that periods, however, there was no significant difference among 3 fattening period groups. The Warner-Bratzler shear force (WBS) values were lowest at 4-months group and tended to increase as the fattening period increased. In mineral contents, the contents of Fe, Na, Zn were significantly higher for 4-month group than 8- and 13.5-month group whereas the contents of Mg were significantly lower for 4-month group than 8- and 13.5-month group (p<0.05). The results of the amino acid composition analysis showed that cystein, methionine, threonine, serine, glutamic acid, alanine, valine, lysine, histidine, arginine contents were significantly increased and tyrosine contents were significantly decreased as the fattening period increased (p<0.05). The contents of palmitic acid (C16:0) were highest at 4-month group and they decreased as the fattening period increased (p<0.05). The contents of oleic acid (C18:ln9) were highest at 8-month group and they were lowest at 13.5-month group. The total contents of unsaturated fatty acids were significantly higher for 13.5-month group than those for 4-month groups (p<0.05). In conclusions, the fat contents were decreased whereas the protein, Fe, Mg contents and WHC increased as the fattening periods increased. Overall contents of amino acids increased only except several amino acids. The total contents of unsaturated fatty acids were increased as the fattening period increased, however they were not significantly different when those were fattened more than 8-month. These results indicated that longer fattening period could be more effective to enhance horse meat quality.

비육기간이 제주산마의 생산성과 도체등급에 미치는 영향(Ι)

채현석,김남영,우제훈,조인철,성필남,백광수,류일선,장애라,박남건 강원대학교 동물생명과학연구소(구 강원대학교 동물자원공동연구소) 2014 동물자원연구 Vol.25 No.2

Horses are non-ruminant and monogastric animal. If concentrates are fed plentifully at a time, undigested starch reaches large intestine and it activates amyloytic bacteria. Finally, it lowers a pH level and causes colic. Therefore, standard feed of concentrates and period of feed are important factors to fat up horses. This study was conducted to evaluate the productivity and carcass quality, quantity grade for Jeju horse (24 month old) with different fattening periods (4-, 8- and 13.5-month). The body weights were increased as the fattening periods increased and the increase rate was highest at 4-month group. The daily weight gain was decreased as the fattening periods increased such as 0.46 kg for 4-month group, 0.39 kg for 8-month group and 0.34 kg for 13.5-month groups. The daily intake was increased as the fattening periods increased such as 4.42 kg for 4-month group, 5.00 kg for 8-month group and 5.26 kg for 13.5-month groups. The daily feed conversion was increased as the fattening periods increased such as 11.71% for 4-month group, 17.69% for 8-month group and 18.53% for 13.5-month group. The backfat thicknesses and loin-eye areas were 3.50 mm, 83.50 ㎠ and increased to 4.20 mm, 94.00 ㎠ until they were fattening up for 8-month then they were decreased to 4.00 mm, 89.40 ㎠ when they were fattening up to 13.5-month. There was no significant difference in the meat color among 3 fattening groups, however, the a-values (redness) of meat color and b-values of fat color were highest (5.0 and 3.80, respectively) for 13.5-month group. The texture was not significantly different among 3 fattening groups. The maturity levels were in the 3.8∼4.5. All horses used in the experiment had the quality grade 2 and the horses for 13.5-month group had the quantity grade A, whereas the horses for 4-month group had the quantity grade B or C. Jeju horse had the low quality grade (quality grade 2) although the carcass yield increased when they were fattened from 24 month to 37.5 month.

하부위장관 : DLD-1 대장암 세포주에서 Oligonucleotide Array를 이용하여 시간경과에 따른 Eupatilin의 영향

채현석,조영석,김형근,김진수,손혜숙,박용완,최규용,남석우 대한소화기학회 2007 대한소화기학회 추계학술대회 Vol.2007 No.-

대한소화기학회 : 구연 ; 하부위장관 : 흰쥐의 급성 방사선장염에서 신생혈관과 이에 대한 Thalidomide 효과

채현석,손성현,김형근,조영석,김창욱,이창돈,최규용,정인식,장홍석,강석진,이은정 대한소화기학회 2004 대한소화기학회 추계학술대회 Vol.2004 No.-

연구논문 : 재만주 한국인 교회에 관한 연구 - 1945년까지의 장로회계 교회를 중심으로 -

채현석 한국기독교역사학회 1985 한국기독교사연구회소식 Vol.3 No.-