• 한국식품조리과학회지
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• 제28권4호
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• pp.383-390
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• 2012

In order to reproduce Sanghwabyung that people in the past made and ate at Yuduil (June 6th by lunar calendar) among our traditional rice cakes, this study manufactured Sanghwabyung with black wheat flour by adding the wheat bran and Nuruk powder as leavening source, according to the old cook book "Gyuhapchongseo" and analyzed the quality characteristics. As a result of total phenol and flavonoid contents, DPPH radical scavenging activity of black wheat contents showed the gradual increase significantly (p < 0.001). The number of lactic acid bacteria was $6.72{\times}10^7$ CFU/mL just after preparation, and the number of yeast was $5.59{\times}10^7 $ CFU/mL. The number of lactic acid bacteria and yeast increased after 24 h to $8.48{\times}10^7$ CFU/mL and $5.40{\times}10^7$ CFU/mL. Hard-ness was the lowest in WF30%, compared with the C and the highest in BF100% and WF100%. The more the added portion increased in WF30% and BF30%, the more the hardness increased significantly (p < 0.001). The cohesiveness was the highest in WF30%, compared with C and BF30%, the lowest. It was shown significantly different between the C and WF and BF sample groups (p < 0.01). Springiness was the highest in WF10% and WF50%, compared with that in C and BF100%, which were the lowest. Springiness decreased significantly (p < 0.001) ad-ded portion increased between WF30% and BF30%. Gumminess was the highest in BF100% and WF100%, whereas that of WF20% was the lowest (p < 0.001). Chew-iness was the highest in BF100% and WF100% (p < 0.001).

• 한국간호교육학회지
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• 제7권1호
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• pp.38-53
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• 2001

The main purpose of this study was to present the basic materials that help the nursing of the infants and consultation of childcare by examinating the knowledge and practice of the mothers about the weaning diet. The data for this study was collected from 205 mothers with infants(6-36 months) who visited two hospitals or one university hospital in Seoul, who were living in one apartment Suwon area between July. 7. and September 10, 2000. The 57 questionnaires were used for collecting the data and SAS program was used to analyse the data. The results are as follows. 1. The items of low score in the result of the knowledge data were as follows. [Initial weaning time, the important nutritional problem in infant, considering factor during feeding, the relation of proper weaning food & age, the time of used by cup, to apply of proper spicies in weaning food, the time of completing weaning, the time of stopping weaning at abnormal sign, and the inappopriate reason of dry mixed powdered food (Sunsik) as a weaning food.] 2. Higher educated mothers presented more high score than lower educated mothers in the knowledge about the weaning. (p<0.05) 3. Before the weaning, more mothers were using the commercial milk (51.2%) than the breast milk (13.2%). 4. Mothers get the knowledge about the weaning from the infants care book of cook books(26.4%). 68% of mothers had not received any consulting service with regard to the weaning, 10.2% of them consulted Pediatrician about the weaning and 0.5% of them with nurse. 5. Most mothers began supplymentary food, from four to six months (65.4%). the ratio was about the same as the ratio of mothers who knEw the appropriate time for the introduction of supplymentary food(83.2%) 6. The main solid food was commercial food, not home-prepared food. 7. Higher educated mothers used home-prepared weaning food more often than lower educated mothers(P<0.05). 8. The used rate by spoon was 57.4%, but the rate of mother's knowledge data was 95.0%. 9. The time of completing the weaning was in 12-18 months(53.8%). It is similar to the mother's knowledge data(52.7%) Conclusion ; According to knowledge data, it turns out that most mothers know moderatly about the weaning (everage 60/100). However their knowledge and practice on the methods & procedures on the weaning were inadquate. Especially, most mothers did not consult with those qualification about the weaning. Therefore, the role of the nurse as a provider of information on the weaning should be emphasized with varied educational programs in many health care center.

• 한국화재소방학회논문지
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• 제33권5호
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• pp.149-154
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• 2019

지진 발생 시 소방배관의 안전성은 무엇보다 중요하다. 국내의 경우 국가화재안전기준(NFSC)에 따라 사양위주의 설계를 하고 있지만 특별한 성능이 요구되는 건물에는 공학적인 성능위주 설계를 적용하고 있다. 소방배관의 경우 트리방식을 적용하여 왔다. 하지만 여러 단점으로 인해 최근에는 그리드방식, 루프방식을 적용하고 있다. 국내 소방 배관 내진설계는 NFPA 13 의 cook book 방식을 적용하고 있지만, 신뢰성을 확보하기 위해서는 공학적인 해석이 필요하다. 국내에서 적용 중인 NFPA 13 기준은 ASCE 와 ASME 의 지침을 준용한 것으로 지진이나 배관의 공학적 해석이 부족한 기술자들이 사용하도록 만들어 놓은 설계방식이다. 국내 내진설계는 버팀대에 대한 검토만 진행되고 있다. 하지만 신뢰성 있는 해석을 위해서는 배관의 내압, 지속 하중에 의한 힘, 지진과 같은 하중 조건에서의 다양한 해석이 요구된다. 공학적 내진해석을 통해 트리방식 배관은 그리드나 루프 방식의 배관에 비해 안전성이 떨어지는 것을 알 수 있었으며, 응력 기반의 내진해석 방식과 변형률 기반의 해석방식을 비교한 결과 변형률 해석이 Over Stress 범위에서는 보수적인 결과 값을 보였다. 배관의 내진해석은 일률적인 계산을 통한 해석보다 공학적 해석을 통해 엔지니어가 본인의 의도에 맞게 해석을 하는 것이 좀 더 합리적이며, 여러 가지 해석조건을 고려하여 분석되어야 한다.