• 치위협보
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• s.95
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• pp.1-12
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• 2005

• Korean Journal of Heritage: History & Science
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• v.2
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• pp.107-119
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• 1966

• Korean Journal of Heritage: History & Science
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• v.2
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• pp.158-175
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• 1966

• The Journal of the Korea Contents Association
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• v.22 no.1
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• pp.391-404
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• 2022

Actor-network theory (ANT) pays attention to the relational effect between human and non-human actors, and transforms numerous networks between these actors by treating non-humans as human-like actors. This paper investigated various non-human actors related to the context before and after the introduction of NCS-based curriculum through ANT. This approach is because as a new system is introduced, the impact on the existing network and conflict situations can be looked at more closely. To this end, the researcher reviewed data from October 2014, when S College discussed whether to introduce an NCS-based curriculum, to February 2017, when practical operation was carried out and graduates were produced. In order to understand ANT theory, we analyzed based on the four stages of translation as claimed by Callon in the ANT theory. As a result, some meanings were confirmed in the case of reforming the curriculum of S College where the NCS-based curriculum was introduced. First, it is an in-depth analysis of the situation surrounding the curriculum, which has been overlooked by research on the existing curriculum. Second, it contributed to interpreting the 'hidden meaning' beyond the 'superficial meaning' of the curriculum within the university. Third, it was possible to indirectly check the conflicts and conflicts with the existing system that appeared in the process of introducing the new system to the College.

• Progress in Superconductivity and Cryogenics
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• v.8 no.3
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• pp.49-53
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• 2006

A high temperature superconductor (HTS) has been developed for power applications such as power cables, fault current limiters and superconducting magnetic energy storage devices. For such applications it is required to understand the DC voltage-current characteristic of the HTS. which is important in analyzing AC loss and flux flow loss quantitatively. In this work, we have experimentally investigated influence of several factors, e.g. critical current density. degradation and AC external magnetic field, on the DC voltage-current characteristic. The measured results have been discussed in engineering application point of view.

• Journal of Korean Clinical Nursing Research
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• v.16 no.3
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• pp.175-186
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• 2010

Purpose: Delirium can be a highly prevalent symptom in intensive care units but it may still be under-recognized despite its relation with inclined morbidity, mortality, cost, and readmission. Therefore, this study aimed to develop a protocol that covers risk factors and non-pharmacological interventions to prevent delirium in ICU patients. Methods: This study was conducted using methodological design, and it followed the Scottish Intercollegiate Guideline Network (SIGN) guideline development steps: 1) the scope of protocol was decided (population, intervention, comparison, and outcomes); 2) guidelines, systematic reviews, and protocols were reviewed and checked using methodology checklist; 3) the level of evidence and recommendation grades was assigned; 4) the appropriateness of recommendations was scored by experts; 5) the final protocol & algorithm was modified and complemented. Results: The evidence-based delirium prevention protocol was completed that includes predisposing factors, precipitating factors and recommendations with evidenced grades. Conclusion: This protocol can be used as a guide nurses in screening patients with high risk factors of delirium as well as in intervening the patients non-pharmacologically to prevent delirium.

• Journal of the Korean Society of Food Culture
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• v.21 no.3
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• pp.311-318
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• 2006

This study aims to investigate the quality characteristics of breads with the addition of sweet pumpkin powder. Farinogram showed that the absorption rate of the dough decreased, the development time and stability became shortened, and the degree of attenuation tended to be grown along with increasing the amount of pumpkin powder. From the amylogram, it was found that the gelatinization starting temperature and the maximum viscosity of pumpkin powder added dough seemed to be decreased as the amount of pumpkin powder was increased. Extensogram showed that there was a decrease in the degree of extension of the dough added with increasing the amount of pumpkin powder, while an increase in the degree of resistance and resistance/extensibility. The lightness (L value) and redness (a value) of bread was found to be decreased with increasing the amount of pumpkin powder, while the yellowness (b value) increased. In terms of the dough texture, for which the hardness, cohesiveness and gumminess of the dough were measured, there were no significant differences between groups, while the dough added with 8.0% pumpkin powder showed a significant decrease in the elasticity. The results of sensory evaluation showed that the highest score of color (p<0.05) and taste (p<0.05) were obtained from the bread added with 6.0% and 8.0% pumpkin powder, while the highest score of texture in control and 3.0% pumpkin bread. In addition, the highest score of flavor (p<0.05) and overall acceptance (p<0.05) were observed in bread added with 6.0% pumpkin powder. Upon the results of this study, it was assumed that the development of food products using pumpkin are prospective in response to health-oriented consumers.

• The Journal of Korean Academic Society of Nursing Education
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• v.29 no.2
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• pp.190-198
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• 2023

Purpose: This study was conducted to identify the effect of verbal violence, clinical practice stress, and coping with stress on the major satisfaction in nursing students during clinical practice. Methods: A cross-sectional study was used. A survey was conducted from May 3 to May 10, 2022, on 200 nursing students who were in their junior and seneior years at two universities in Gyeongsangbuk-do. Descriptive statistics, frequency analysis, independent t-test, one-way ANOVA, Scheffé's test, Pearson correlation coefficient, and hierarchical regression analysis were employed to analyze the data. Results: Major satisfaction was found to be significantly negatively correlated with verbal violence (r=-.30, p<.001) and clinical practice stress (r=-.15, p=.032) and to be positively correlated with coping with stress (r=.24, p<.001). Their satisfaction with clinical practice (β=.29, p=.037), verbal violence (β=-.23, p<.001), coping with stress (β=.16, p=.015), religion (β=.14, p=.041), and clinical practice stress (β =-.13, p=.048) explained 19.3% of the variance in nursing students' major satisfaction during clinical practice. Conclusion: A verbal violence and coping with stress program for nursing students should be developed to increase nursing students' major satisfaction during clinical practice.

• Journal of the Korean Society of Food Culture
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• v.21 no.6
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• pp.695-701
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• 2006

This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.

• Korean Journal of Dental Materials
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• v.43 no.1
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• pp.81-89
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• 2016

The purpose of this study was to evaluate the effect of the experimental and commercial fluoride varnishes on the Vickers hardness of bovine teeth. The experimental fluoride varnishes with 5 wt.% NaF were fabricated using Bis-GMA or rosin as the resin base. The components were mixed with over-head stirrer under warming up in a double boiler for 30 minutes. Four commercial fluoride varnishes (V-varnish, Flor-opal, Cavity shield, Fluor protector) were compared with the experimental fluoride varnishes. Vickers hardness was measured on the labial surface of bovine anterior teeth after applying fluoride varnish on 5th and 30th day. The surface of bovine teeth was observed with a scanning electron microscope before and after applying fluoride varnish and the change of the components on the bovine teeth surface was measured with EDX. In terms of hardness, the experimental rosin-based fluoride varnish showed significantly higher hardness on the 5th and 30th day than the control (bovine teeth without fluoride treatment)(p<0.05). EDX results showed that the fluoride content on the surface of bovine teeth treated with the experimental rosin-based fluoride varnish was highest on the 1st and 10th day. The higher hardness and fluoride content of experimental rosin-based fluoride varnish can be considered to be used as an effective fluoride varnish to prevent dental caries.