• 한국보건간호학회지
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• 제13권2호
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• pp.202-214
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• 1999

This study was conducted to provide the data for the improvement of home health nursing services through the investigation of burden and satisfaction felt by family caregivers under home health nursing care. The study subjects consisted of 200 family caregivers who were enrolled m six university hospital home care services. Data were collected by using constructed questionnaires through mail from March to April of 1999. and analyzed by using t-test. ANOVA, Duncan-test. and Pearson Correlation Coefficients. The results were as follows: 1. The mean score of burden was 2.24. Among the SIX burden dimensions. the highest score was marked in time-dependence dimension. Caregivers were found to have greater burden in the low income families living in flats. In relation to the characteristics of patients. higher scores were shown in the male patients with cerebrospinal diseases. who also revealed higher score of dependency in the Activities of Daily Living. As a whole. there was no significant difference between home nursing care and clinical nursing care in terms of family caregivers' burden. The burden of time-dependence dimension in home nursing care was significantly higher than that of clinical nursing care while the burdens of physical. social. and financial dimensions were significantly lower than those of the clinical nursing care. 2. The mean score of satisfaction was 3.14. Among the six items. the highest score was marked in the nursing care and treatment skill. while the lowest score was marked in the cost containment. Family caregivers with higher academic background and higher income showed higher satisfaction score. The mean score of home care nursmg was significantly higher than that of clinical nursing care.

• 한국의상디자인학회지
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• 제4권1호
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• pp.73-84
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• 2002

The purpose of this study was to investigate the natural dyeability on extract of Aloe Vera princeps. The experimental items were divided into the mordanting method, component of fabric, extracting portion, and kind of mordants. The experimental study was done to by laundering, abrasion(dry/wet), perspiration(acid/alkali), light fastness test and color difference by C.C.M system. The summerized finding resulted from experiments and investigation are suggested as follows: First, in the C.C.M test on mordanting method, color difference was significantly improved when mordants were treatmented. And the premordanting method showed the highest color difference. Second, in the C.C.M test on component of fabric, color difference of silk was higher than cotton. It was considered that silk has -$\NH_2$, -COOH, -OH more than cotton. Third, in the C.C.M Test on extracting portion, color difference of extracting in skin of Aloe leaf was three times higher than that of inside lump. Forth, in dyeing-fastness on mordants, laundering fastness showed 3 ~ 4 grade nearly. In perspiration-fastness(acid/alkali), Al(4~5/4~5) was the highest. In abrasion-fastness(dry/wet), cotton(4~5/4~5) was higher than silk (4~5/4) in all mordants. In light-fastness, silk(2~5) was higher than cotton(1~2) generally and especially Cu mordant of silk(4~5) was the highest. Sixth, in color difference analysis on 7 mordants Cu(29.9), Fe(28.7) and Cr(28.9) showed the highest in silk. And Cu(12.7), Fe(10.42) and Sn(10.43) showed the highest in cotton and Al(23.6, 8.0) showed the lowest in silk and cotton.

• 디자인학연구
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• 제17권2호
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• pp.171-180
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• 2004

본 연구는 옥외간판의 시각적 요소가 소비자의 가치판단에 미치는 요인과 영향에 대한 문제를 고찰하였다. 연구방법은 1차 실증 조사에서 부산 4개 지역 유흥업소의 간판을 촬영, 조사, 분석하였다. 2차 설문조사에서는 분석한 자료를 근거로 지역별ㆍ업소별ㆍ상중하별로 분류 빈도 측정치에 근거 가치판단에 사용할 간판 15개를 선정하였다. 3차 가치항목(A-G)에 대한 설문을 조사하여 소비자 가치를 분석하였다. 4차 소비자 가치와 실제 업소의 가치를 비교 분석하여 결론을 알아보는 방법으로 진행하였다. 연구결과, 간판의 시각요소들이 소비자에게 파급되는 효과는 단순한 정보 제공이 아닌 업소부가가치의 중요한 요소의 근거가 됨을 알 수 있었다.

• 패션비즈니스
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• 제20권6호
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• pp.79-93
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• 2016

Since the development of patterns using tessellation is applied to a wide range of fields such as clothing, architecture, environment, and products, etc. and its expression principle is also found in various fields such as mathematics and science, etc. However, this pattern is mostly used as a math material with little studies on fashion and culture. In addition, it is thought that Korean traditional culture products need more various and modern design development methods and pattern through preliminary investigation which is simple copy of traditional items, simple copy of Korean Alphabet, Chinese character, and folk paintings. Therefore, it will present the method to make more design cases using Tessellation. Tessellation that combines mathematics and art will be the infinite form of designing of designers as well as creative training way to understand the composition principles of old culture and to raise sense of modern design. Tessellation of regular triangle, regular square, and regular hexagon was performed on the patterns which have meaning of wealth and prosperity of Korean traditional patterns. As the concrete method, first, each side of the regular triangle is developed symmetrically with patterns of fish, turtle, and cicadas. Second, rotational movement after symmetry movement about middle point of one side ${\times}$ 1 symmetry movement about middle point ${\times}$ 1 using crane and cloud, of the regular triangle was performed. Third, the regular square was tessellated parallel movement ${\times}$ 2 with "Da(multi)" and dragon pattern as the source image. Fourth, the sitting tiger was tessellated with symmetry movement about middle point ${\times}$ 2 and parallel movement ${\times}$ 1. Fifth, three bat patterns are tessellated by again rotational movement of two sides after rotational movement of one side and rotational movement of the other side. In addition, It developed traditional culture product design of the scarf, umbrella, aprons, neckties.

• 한국식품영양학회지
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• 제28권5호
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• pp.918-925
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• 2015

An investigation was conducted to evaluate the hygienic status of 33 high school foodservice systems in Yongin city by using hygiene management guide checklist, ATP bioluminescence assay and microbe inspection petrifilm (APC, coliform group, Staphylococcus aureus) of food utensils during use. The 22 hygiene management guide checklist items about facilities, personal hygiene, food control, distribution, washing and disinfection had good grade but there were some inadequate behaviors on observation. The inspection results showed their sanitary condition met the level B of the recommendation of Korea method, it means sanitary management system get settled but more practical CCP system was needed. ATP bioluminescence assay was conducted on surface of food facilities, ATP ranged 425~2,552 RLU on gloves, 541~70,251 RLU on apron, 1,596~88,490 RLU on working desk, 1,177~263,813 RLU on sterilizer grip, 715~32,814 RLU on sterilizer shelf, 114~619,725 RLU on refrigerator grip, 677~319,007 RLU on refrigerator shelf, 71~196,725 RLU on freezer grip, 1,535~233,375 RLU on freezer shelf. APC ranged $66.7{\pm}29.0CFU$ on freezer grip, $102.1{\pm}35.9CFU$ on refrigerator grip, $45.4{\pm}28.2CFU$ on heating cabinet grip, $58.8{\pm}40.4CFU$ on sterilizer grip, the number of coliform group ranged $5.6{\pm}4.9CFU$ on freezer grip, $9.1{\pm}8.7CFU$ on refrigerator grip, $1.2{\pm}1.1CFU$ on heating cabinet grip, $4.5{\pm}4.4CFU$ on sterilizer grip. S. aureus ranged $8.0{\pm}5.6CFU$ on freezer grip, $12.2{\pm}9.6CFU$ on refrigerator grip, $2.1{\pm}1.6CFU$ on heating cabinet grip, $11.6{\pm}6.4CFU$ on sterilizer grip.

• 한국축산식품학회지
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• 제18권2호
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• pp.132-141
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• 1998

This study were carried out for investigation of physicochemical and sensory characteristics of shelf-life of Korean vaccum packaged chilled pork hams for export. The samples were stored at 0$\pm$1$^{\circ}C$ (A and B companies) and 2$\pm$1$^{\circ}C$ (C and D companies). In the proximate analysis of composition of hams, moistures were 75.36~76.57%, crude proteins 19.26~21.08%, crude fat 1.40~3.69% and crude ash 1.03~1.13%. TBA values were 0.192~0.264 mgMA/kg and did not change much during all storage times regardless of storage temperature. VBN values were 12.14~14.01mg / 100g after 50 days in the storage at $0^{\circ}C$, but the samples stored at 2$^{\circ}C$ exceeded 20mg/100g at 50 days. The values of pH were 5.71~6.50, which are higher than those of loins during all storage times. Purge losses were 1.23~1.98% at the initial time and 2.83~10.59% after 50 days. So, the variation among samples appeared to be large. Cooking losses appeared to be 33.86~56.24%. In the result of sensory evaluation of cooked meat, the ham of B company obtained good scores in all items. But, after 20 days, all samples were not significantly different in total acceptability.

• 상하수도학회지
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• 제28권4호
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• pp.367-376
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• 2014

This study assessed the removal efficiency of NOM which is known as the precursors of DBPs in advanced water treatment using the ceramic membrane filtration, introduced the first in the nation at the Y water treatment plant (WTP). It is generally well-known that the removal of NOM by MF Membrane is very low in water treatment process. But, the result of investigation on removal efficiency of NOM in advanced water treatment using the ceramic membrane was different as follows. The removal rate of organic contaminant by the ceramic membrane advanced water treatment was determined to be 65.5% for the DOC, 85.8% for UV254, and 77 to 86% for DBPFP. The removal rate of pre-ozonation was found to be 6 to 15% more effective compared with the pre-chlorination. The removal rate of DOC and $UV_{254}$ in biological activated carbon(BAC) process was over 50% and 75%, respectively although the rate was decreased 10 ~ 20% according to analysis items in converting from GAC to BAC.

• 한국의상디자인학회지
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• 제7권2호
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• pp.11-24
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• 2005

The purpose of this study was to obtain and offer useful information on innerwear industry through an analysis of consumer purchasing behavior and preference of their between the 20's and 60's. From 310 questionnaires that were distributed, 310 with usable data were coded for further statistical analysis including descriptive statistics(frequency and chi-square test), by using SPSSWIN 10.0. The results were as follows: The results show that since the surveyed women's purchasing patterns were varied according to their ages it is necessary to develop new items and designs tailored for particular needs and wants of each age group. For those in their 20's, it is suggested that the innerwear design may consider reflecting the trend of the young women nowadays as characterized by a major fashion-led group who regard fashion as a way of expressing themselves and are not hesitant to wear clothing designed to be exposed their body. The innerwear products for women in their 30's and 40's should emphasize on the aspects of customizing and satisfying these women's different lifestyles. The study also reveal that for age groups of the 50's and 60's women these products should be developed in a way to intensify functions of thermal property and absorbency coupled with a classic design rather than daring styles. In conjunction with material developments it is necessary to establish a sizing system for the knitted innerwear products which reflect the specific characteristics of women's body type in their middle-and later years.

• 한국의상디자인학회지
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• 제3권1호
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• pp.33-46
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• 2001

The purpose of this study was to investigate the natural dyeability of silk on extract of Artemisia princeps, The experimental items were divided into the mordanting method. comonent of fabric, kind of mordant. The experimental study was done by laundering fastness, abrasion(dry/wet) fastness, perspiration(acid/alkali) fastness, light fastness test and color difference by C.C.M system. The summarized finding resulted from experiments and investigation are suggested as follows; First, in the C. C. M test on mordanting methods, color difference was significantly improved when mordants were treatmented. And the premordanting method showed the highest color difference, color was most yellow-greenish, Second, in the C.C.M test on component of fabrics, color difference of silk was higher than cotton. It is considered that silk has -$NH_2$ , -COOH, -OH than more than cotton. Third, in dyeing-fastness on mordants, laundering fastness showed that color-change was 2~3 grade, the contamination on attached fabric was 4~5 grade. perspiration fastness(acid/alkali) showed 4~5 grade nearly and those of acid was higher than alkali. abrasion fastness(dry/wet) was 4~5 grade and in Fe(3~4 grade) was lower than the other mordants. Forth, in color difference analysis on mordants, Fe(50.0) showed the highest and the order of color difference was alum(16.0), Cu(7.2), Sn(3.5), Al(3.1), Cr(2.3), The Hue was turned into yellow-greenish in alum mordant treatment, the luminocity of color was most dark in Fe(-48.9) and Cu(-7.2), chroma was the highest in alum (15.7) method.

• Journal of Nutrition and Health
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• 제17권4호
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• pp.262-272
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• 1984

A study on the balance of essential amino acids in Korean diet and further investigation on quality of protein through optimum combination of foods using the least square method based on FAO/WHO (1973) provisional score patterns were carried out The results of the optimum gross combination are summarized as follows: 1) The first limiting amino acids of the Korean diet was found to be methionine and cysteine based on both whole egg and FAO/WHO (1973) provisional score patterns. 2) Weight ratios between rice and beef, chicken, pork, rabbit meat are 7 : 3, 4 : 1, 4 : 1, and 3 : 1. The amino acid score and the least amino acid are 100(phe+tyr), 99(thr), 111(trp), and 109(leu) for each combination. This result indicates that pork and rabbit meat can be high quality protein sources for the rice eating people. 3) Weight ratios between rice and anchovy, saury, ark shell, pollack, cuttle fish, tuna and herring are 2 : 1, 5 : 1, 3 : 2, 3 : 1, 3 : 1, 4 : 1, and 3 : 1. 4) Weight ratios between potato and rice, wheat flour are 8 : 1 and 24 : 1. Lysine, the limiting amino acid of rice and wheat flour can be complemented by combining these with potato. 5) It is possible to apply this idea on typical Korean dishes. For example, in case of soybean-sprout rice the optimum combinations of rice : soybean-sprout : pork and rice : soybean-sprout : beef are 4 : 1 : 1 and 11 : 1 : 5. It is of utmost importance to pursue further more desirable combinations with more complex food items and transform the result obtained by the computer analysis into more practical terms for practical use.