• The Journal of Korean Academic Society of Nursing Education
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• v.13 no.1
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• pp.32-40
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• 2007

Purpose: The purpose of this study was to develop and evaluate an integrated clinical evaluation program to increase the competency of senior nursing students. Method: A cross-sectional one group test design was utilized. Based on a framework derived from the prior studies, an integrated clinical evaluation program was developed. In order to assess the effect of the developed program, the senior students' experience with the program was measured. The participants were senior nursing students and the program was performed on November, 2005 after their semester was all finished. Result: The evaluation score for ability in application of nursing process was 83.87 and nursing skill was 85.69 by evaluators. The students reported that the program provided a chance to relearn and practice basic nursing skills and it was helpful in increasing decision making competency and their ability to apply the nursing process. Conclusion: This study suggests that the integrated clinical evaluation program contributes to cultivating a nurse with comprehensive nursing competencies and to improve the nursing students' knowledge, attitude, and skill.

• Journal of Korea Technology Innovation Society
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• v.13 no.4
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• pp.638-655
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• 2010

The importance of international science and technology cooperation is growing more and more, but we do not know much about what criteria could be used to choose a science or a technology that needs international cooperation first and foremost among many kinds of competing sciences and technologies. Moreover, this selection process is affected by evaluators' or science/technology experts' perception, but we do not quite know what they actually see when they evaluate the needs of international cooperation. This study investigates the conditions that international science and technology cooperation is encouraged by scholars and researchers in various areas. Based on theoretical arguments of Transaction Cost Economics, Measurement View, and Knowledge-Based View, we drew hypotheses on when experts perceive greater needs of international cooperation. Using the classification categories of 10 major sciences and technologies, we collected data from 151 respondents from scientists in research institutions and colleges. As a result, we found that experts in science and technology areas perceive strong needs of international cooperation when the importance of focal science or technology is high and the relative national level of focal science or technology is low. Also, we found that the importance and relative level of focal science and technology have positive moderating effects each other. Lastly, we found that when experts evaluate their own major areas, the strength of positive relationship between the importance of science and technology and needs of international cooperation is diminished.

• Animal Bioscience
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• v.36 no.8
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• pp.1190-1198
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• 2023

Objective: To our knowledge, there are few studies on the correlation between internal structure of fermented products and nutrient delivery from by-products from coffee processing in the ruminant system. The objective of this project was to use advanced mid-infrared vibrational spectroscopic technique (ATR-FT/IR) to reveal interactive correlation between protein internal structure and ruminant-relevant protein and energy metabolic profiles of by-products from coffee processing affected by added-microorganism fermentation duration. Methods: The by-products from coffee processing were fermented using commercial fermentation product, called Saus Burger Pakan, consisting of various microorganisms: cellulolytic, lactic acid, amylolytic, proteolytic, and xylanolytic microbes, for 0, 7, 14, 21, and 28 days. Protein chemical profiles, Cornell Net Carbohydrate and Protein System crude protein and CHO subfractions, and ruminal degradation and intestinal digestion of protein were evaluated. The attenuated total reflectance-Ft/IR (ATR-FTIR) spectroscopy was used to study protein structural features of spectra that were affected by added microorganism fermentation duration. The molecular spectral analyses were carried using OMNIC software. Molecular spectral analysis parameters in fermented and non-fermented by-products from coffee processing included: Amide I area (AIA), Amide II (AIIA) area, Amide I heigh (AIH), Amide II height (AIIH), α-helix height (αH), β-sheet height (βH), AIA to AIIA ratio, AIH to AIIH ratio, and αH to βH ratio. The relationship between protein structure spectral profiles of by-products from coffee processing and protein related metabolic features in ruminant were also investigated. Results: Fermentation decreased rumen degradable protein and increased rumen undegradable protein of by-products from coffee processing (p<0.05), indicating more protein entering from rumen to the small intestine for animal use. The fermentation duration significantly impacted (p<0.05) protein structure spectral features. Fermentation tended to increase (p<0.10) AIA and AIH as well as β-sheet height which all are significantly related to the protein level. Conclusion: Protein structure spectral profiles of by-product form coffee processing could be utilized as potential evaluators to estimate protein related chemical profile and protein metabolic characteristics in ruminant system.