• Physical Therapy Rehabilitation Science
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• v.8 no.1
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• pp.22-31
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• 2019

Objective: For knee osteoarthritis (OA), there is a demand for alternative modalities in order to delay surgery and to avoid the side effects of medications. This study compared the effects of applying seaweed pack and mudpack for the treatment of knee OA. Design: Randomized controlled trial. Methods: Twenty-five patients with knee OA who satisfied the criteria were included. The patients were divided into two groups according to the treatment method: mudpack (n=12) and seaweed pack (n=13). The two groups were treated for 20 minutes, twice a day for five continuous days at the Ocean Healing Center at Wando Island, South Korea. Participants were assessed by clinical scores (Western Ontario and McMaster Universities Osteoarthritis Index, Hospital for Special Surgery Knee Score, Knee injury and Osteoarthritis Outcome Score and 36-Item Short Form Health Survey) and lab results (erythrocyte sedimentation rate, C-reactive protein, insulin-like growth factor-1 [IGF-1], tumor necrosis $factor-{\alpha}$ [$TNF-{\alpha}$]) during the follow-up period. Results: For the most part, clinical scores improved after therapy and maintained improvements for four weeks in both groups (p<0.05). In the seaweed group, $TNF-{\alpha}$ was significantly decreased at two weeks post-therapy (p<0.05). In both groups, IGF-1 was significantly increased immediately post-therapy (p<0.05). There were no statistically significant differences after therapy between the groups in clinical scores and labs. Conclusions: Seaweed packs and mudpacks had similar positive effects for knee OA. Additionally, the seaweed pack group showed decreased levels of $TNF-{\alpha}$ at two weeks post-treatment, which may explain the reduced inflammatory reaction. For rehabilitation therapy, use of seaweed packs may serve as an alternative modality for the treatment of knee OA.

• The Korean Journal of Franchise Management
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• v.10 no.1
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• pp.7-17
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• 2019

Purpose - Generally, the consumer's decision-making process for restaurant selection is simple and familiar. However, online information becomes important because the decision-making process of consumers becomes complicated in new restaurants and special situations. Because consumers can search for information online, information retrieval is now possible in selecting new restaurants. In particular, consumers often make decisions based on online information when making restaurant reservations. Research design, data, and methodology - All items were measured based on previous studies. The data were collected from customers who had visited the store by visiting the web page of the food service franchise within the last 3 months for the panel of the online survey institute. The questionnaires were surveyed from July 2 to July 11, 2018 for about 10 days. A mail and a message were sent to 2,000 people, and 310 people were asked to complete the questionnaire. Total of 303 data were used in the questionnaire, excluding 7 insufficient data. Results - The findings of this study are as follows: Consensus, vividness, and neutrality have positive effects on enjoyment. Consensus have positive effect on anxiety, but vividness and neutrality did not have significant effect on anxiety. Also, enjoyment has a positive influence on intention to visit, and anxiety has a negative influence on visit intention. Conclusions - First, franchise companies online advertising in a variety of ways, but they are mixed with other customers' WOM and offered to consumers. In this case, the information provided by the company may be distorted. Therefore, a restaurant franchise company needs to operate an official online channel to provide accurate information to its customers. Second, it is necessary to make contents so that other customers can participate in online channels of food service franchise companies. Third, food service franchise company should produce enough online contents to experience indirectly even if the customer does not visit the store directly. Fourth, food service franchise company needs to prepare a way for many customers to participate in many official contents.

• Journal of Convergence for Information Technology
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• v.11 no.7
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• pp.232-241
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• 2021

The purpose of this study is to find out the difference in perception of skin beauticians according to the perception of bamboo therapy. For the study, 301 skin beauticians working in skin care departments were randomly selected and conducted for 28 days from April 19 to April 29, 2019. In the results of this study, skin cosmetologists who are aware of bamboo therapy have a very high interest and interest in bamboo therapy compared to skin cosmetologists who do not recognize bamboo therapy, and have a very high willingness to use it in the industrial field. They recognized that it was a way to help skin beauticians protect their joints at the same time as the body shape management effect of Bamboo.

• Analytical Science and Technology
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• v.35 no.5
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• pp.212-217
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• 2022

In this study, ozone (O₃) samples were prepared for investigating the heterogeneous reactions between O₃ and tropospheric aerosols and were characterized by spectroscopic methods. O₃ generated from an ozone generator was purified by selective adsorption on refrigerated silica gel, followed by transfer to a sample bulb. The amount of UV light (λ = 256 nm) absorbed by O₃ was measured as a function of time at two different temperatures (room temperature and 50 ℃) and under different irradiation conditions. A correlation plot of 1/[O₃] versus time showed that O₃ decomposition follows the 2^nd order reaction rate under a steady-state approximation. The initial concentration of O₃, observed rate constants (k_obs), and the half-life of O₃ in the sample stored at room temperature were determined to be 2.74 [±0.14] × 10¹⁶ molecules·cm^-3, 4.47 [±0.64] × 10^-23 molecules^-1·cm³·s^-1, and 9.5 [±1.4] days, respectively. The evaluation of O₃ stability under various conditions indicated that special care should be taken to prevent the exposure of the O₃ samples to hightemperature environment and/or UV radiation. This study established a protocol for the preparation of highly purified O₃ samples and confirmed that the O₃ samples can be stored for a day after preparation for further experiments.

• Journal of Information Science Theory and Practice
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• v.10 no.3
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• pp.57-67
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• 2022

This study aims to understand human resource management in the Library of the House of Representatives of the Republic of Indonesia (DPR RI) during the COVID-19 pandemic. This institution had to change its work procedures, including its management of human resources. The research uses a qualitative approach with a case study method. Data was collected through interviews, observations, and document analysis, carried out from October to December 2020. The findings show that working from home practices had the following impacts: reduced ability to concentrate while working; many forced changes to the work programme; and problems of miscommunication due to work instructions being conveyed through a WhatsApp group. In response to the situation, the planning function of management was used to suspend the recruitment of interns; the organizing function was divided up tasks into two or three working days a week; the actuating function was seen in the willingness of leadership to motivate staff and to optimize resources by providing training; and the controlling function was realized in an online presence and online reporting mechanisms. It was concluded that the implementation of human resource management in the library was achieved through flexibility and staff empowerment. This involved carrying out initiatives and controlling their effectiveness in response to whatever changes were required by the latest pronouncements from government. Obstacles were still encountered in the implementation of these changes, especially in relation to the organizing function of management, where some conflict was seen between the DPR RI librarians.

• Journal of the Society of Disaster Information
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• v.18 no.4
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• pp.873-882
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• 2022

Purpose: The purpose of this paper is to analyze accidents and potential risks occurring at container terminals and to conduct on safety management plans tailored to container terminals. Method: A model for establishing a safety management plan is presented through a case study of container terminal risk assessment and literature analysis. Result: According to the 'Statistics of Accidents in the Harbor Handling Industry', 2,800 people were killed or injured during port work for 10 years from 2011 to 2021. This corresponds to an occupational accident rate of one person every 1.5 days. As a method of improving these accidents and disasters, a highly effective safety management plan should be established to prevent the recurrence of accidents in accordance with the Special Act on Port Safety. It is proposed to establish a safety management plan that reflects the risk assessment of container terminals, safety organization, safety budget, safety rules, and safety education.

• Journal of the Korean Society of Food Culture
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• v.24 no.5
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• pp.533-539
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• 2009

Frying is the most popular cooking style used in food service institutions in Korea because fried dishes are well accepted by students. However, trans fat contents reduction have recently been required in many foods for health reasons Therefore, alternatives to frying such as oven baking or roasting are being used in many institutions. Steam convection ovens provide dry heat as well as steam so that they can be used to make a wide variety of Korean dishes. In this study, a menu acceptance test was conducted over 2 weeks. Pork, chicken, fish and potato dishes cooked by conventional cooking methods were served for 4 successive days, after which the same dishes were prepared using the oven. Overall, 322 junior high school students evaluated the traditionally cooked foods, while 316 evaluated the oven cooked foods. Comparison of the foods prepared using both methods only revealed a significant difference in the acceptability of foods on the fish menu (p<0.05). Specifically, the acceptance of fried fish was higher than that of the oven baked fish. Additionally, overall acceptance of the menu by males was higher than the acceptance by girls. Furthermore, students who had the preference for special ingredients showed a higher menu acceptance for the menu cooked with those ingredients. On average, approximately 25% of the meal was not consumed and left as plate waste. The portion of the fried fish not consumed was smaller than that of the oven cooked fish, but the portion not consumed did not vary based on cooking method for any other foods evaluated. Overall, it is expected that the oven cooking method will be a good substitute for frying or other cooking method for traditional Korean dishes.

• Journal of the Korean Society of Food Culture
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• v.38 no.3
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• pp.163-175
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• 2023

This study aimed to examine the operations of school food services to prevent the spread of coronavirus disease 2019 (COVID-19) in schools nationwide. The survey data on school food service operations targeting nutrition teachers and nutritionists at 1,023 schools in 2020 and 1,177 schools in 2021 were used. The year 2021 saw an increase compared to 2020 in the following: 'average days to be served with meals for a year (144.5 vs. 184.7)', 'provided meals to all students (92.3% vs. 96.6%)', 'utilization of additional staff for foodservice assistance (33.4% vs. 38.8%)', 'installation of partitions (61.2% vs. 83.8%)', 'provision of general diet (96.1% vs. 99.1%)', and 'use of kitchen utensils (91.3% vs. 95.1%)', 'use of cafeteria water cup (9.9% vs. 31.0%)' and 'use of drinking water in school (46.8% vs. 52.1%)'. Compared to 2020, in 2021, it was confirmed that the school food service operations stabilized due to the increase in the normal school attendance rate and that systems were in place for operations during the COVID-19 pandemic. In the future, it will be necessary to develop manuals and special recipes necessary for responding to infectious diseases, and to operate a manpower pool that can quickly find replacement personnel if required.

• Journal of Pharmacopuncture
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• v.26 no.4
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• pp.348-356
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• 2023

Objectives: Neuralgia-pharmacopuncture (NP) was recently developed as a water-soluble type of pharmacopuncture inspired by CS (care special pain)-pharmacopuncture. I aimed to evaluate the toxic response and approximate lethal dose of when NP when administered intramuscularly to Sprague Dawley rats. Methods: The experimental group was divided into the NP test substance group and the saline control group and administered at a dose of 1.0 mL/animal to the posterior thigh muscles on both sides using a 1 mL syringe; each group consisted of five males and five females. Each rat was monitored for clinical signs and changes in body weight for 14 days after a single intramuscular injection. After completing observation, necropsy findings and localized tolerance at the injection site were assessed via gross necropsy and histopathological examination. Results: No deaths occurred in the NP or control group, regardless of sex. During the observation period, no changes (such as general symptoms, weight change, or visual observation results at the time of autopsy) were judged to be due to the test substance. Histopathological examination showed no changes at the administration site judged to be caused by the test substance in either the male or female test substance administration groups. In addition, mononuclear cell infiltration of the outer membrane of the femoris muscle at the administration site was observed at the same frequency and extent in the control and NP groups, and was judged to be caused by physical stimulation by the injection needle; therefore, it had no toxicological significance. Conclusion: Based on the above results, the approximate lethal dose for a single intramuscular administration of the test substance NP in Sprague-Dawley rats was judged to be > 1.0 mL/animal, and there were no findings that were judged to be due to the test substance at the administration site.

• ETRI Journal
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• v.46 no.2
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• pp.347-359
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• 2024

A simultaneous transfer and bonding (SITRAB) process using areal laser irradiation is introduced for high-yield and cost-effective production of mini- or micro-light-emitting diode (LED) display panels. SITRAB materials are special epoxy-based solvent-free pastes. Three types of pot life are studied to obtain a convenient SITRAB process: Room temperature pot life (RPL), stage pot life (SPL), and laser pot life (LPL). In this study, the RPL was found to be 1.2 times the starting viscosity at 25℃, and the SPL was defined as the time the solder can be wetted by the SITRAB paste at given stage temperatures of 80℃, 90℃, and 100℃. The LPL, on the other hand, was referred to as the number of areal laser irradiations for the tiling process for red, green, and blue LEDs at the given stage temperatures. The process windows of SPL and LPL were identified based on their critical time and conversion requirements for good solder wetting. The measured RPL and SPL at the stage temperature of 80℃ were 6 days and 8 h, respectively, and the LPL was more than six at these stage temperatures.