• International Journal of Safety
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• 제10권1호
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• pp.16-21
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• 2011

In this thesis, appearance inspection, compressive strength of concrete test, arrangement of bar inspection, survey, and bearing stress analysis were performed on a damaged coping of reinforced concrete pier to investigate the damage cause. According to the performed a series of inspections, it was found that the coping of pier was damaged during PSC (Pre-stressed Concrete) beam construction. In this thesis, the repair method for damaged pier was studied. The repair procedure used in this thesis was follows : chipping for damaged part, clean by high-pressure, installation of wire mesh, coating of surface hardening, construction of section restoration material, copula grinding, and prevent coating for far-infrared radiation.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2007년도 제38회 하계학술대회
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• pp.2068-2069
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• 2007

This study describes a compairison leakage current properties between a polluted insulator and insulator subjected to salt polluted condition. Exposure tests at a sea coast test and the leakage current of insulators, climate conditions, and salt deposit density were measured during the tests. Appearance of leakage current for the insulator was affected by the humidity and the salt deposition on the surface. comparison of leakage current under salt polluted conditions. salt polluted test and humidity tests were carried out in laboratory using the same insulator profiles in oder to determine the leakage current patterns during critical conditions

• 분석과학
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• 제22권5호
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• pp.355-359
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• 2009

An enzyme electrode bound by rubber solution was newly constructed and the test of its practicability were carried out. The binder of carbon powder was styrene-butadiene rubber dissolved in toluene and enzyme source was ground tissue of cabbage root. Volatilization of the solvent made the electrode material possess a mechanical robustness and a fast signal appearance. The electrode showed electrochemically irreversible characteristics and a powerful catalytic power (detection limit=$5.0{\times}10^{-5}M$, S/N=2). The double reciprocal plot of signal current and substrate concentration was ideally linear and the symmetry factor and exchange current density of the electrode used in this work were 0.35 and $4.93{\times}10^{-5}Acm^{-2}$ respectively.

• 한국식생활문화학회지
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• 제22권2호
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• pp.274-282
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• 2007

This study was performed to make new products rising Pimpinella brachycarpa N., one of the Korean aromatic medicinal plant called chamnamul, which is a perennial plant of the Umbelliferae family. New products were natural chamnamul spice, chamnamul soup, chamnamul tea, and chamnamul mook as functional foods. The masking effect of Pimpinella brachvcarpa N., on fishy and meaty odor were investigated to test the usefulness of chamnamul as a natural spice. It could be concluded that the effect of added amounts of chamnamul on the cream soup increases the taste and appearance, and improves the flavor and color by the sensory evaluation. The chamnamul tea prepared by a filtration method is better than that by a leaching method on the preference test. In the texture properties of chamnamul mooks by a texture analyzer (XT-RA, Texturometer), the cohessiveness of them was higher than that of the white one.

• 대한간호학회지
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• 제27권2호
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• pp.401-410
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• 1997

An acute pain is the common experience following surgery. Pain is a most miserable experience in person and most preoperative patients have fear o! postoperative pain. In nursing, it is very important to understand and relieve the pain of post oprative patients as much as possible. This study was designed to compare the descriptive patterns of pain between group of Patient Controlled Analgesia and group of traditional Muscular Injection in surgcal patients. This information can be utilited as data of understanding nursing care and treatment planning for pain in surgical patients. The subjects in this study were 45 post-hysterectomy patients in Gynecology ward in C. N. U. H., in Taejon. Data was collected from May 12 to June 27. 1996. The instrumants used for this study were subjective Visual Analog Scale, Objedive nonverbal pain scale composed of Facial Apperance. Vocal Sound Change, and Sweating score. and the Melzack's Mcgill pain Qusetionaire. nine Items of Developmental Pain Intensity Scale by Lee En Ok. Analysis of data was done by using S. P. S. S. percentage, t-test, x²-test. ANOVA, and Repeated measure ANOVA. Results were obtained as follows. 1. Hypothesis 1 : There was very highly statistically significant difference in subjective self-report pain score(Visual Analog Scale) between PCA Group and IM Group(P=0.0001). 2. Hypothesis 2 : There was very highly statistically significant difference in muscle strength score (Visual Analog Scale) between PCA Group and IM group(P0.0001). 3. Hypothesis 3 : There was very highly statistically significant difference in facial appearance score between PCA Group and IM group(P=0.0001). 4. Hypothesis 4 : There was very highly statistically significance difference in vocal sound change score between PCA Group and IM group(P=0.0001). 5. Hypothesis 5 : There was no statistically significant difference sweating scores between PCA group and IM group(F=2.50, P=0.1220). But, postoperation time of 12, 24 was statistically difference between two groups(P=0.0001). So, it was partially supported. 6. Hypothesis 6 : There was very highly statistically significant difference in vocabulary pain score between PCA Group and IM group. 7. Hypothesis 7 : There was very highly statistically significant difference in amounts of total analgesic between PCA Group and IM group. There was very highly statistically significant difference in Visual Analog Pain Score, Facial Appearance Score, Vocal Sound Change Score, Vocabulary Score, amounts of total analgesic between PCA group and IM group. So, It is verified to asses of postoperative pain with VAS, Checklist of facia appearance, vocal sound change, and sweating, and Vocabulary Scale.

• Restorative Dentistry and Endodontics
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• 제18권1호
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• pp.1-26
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• 1993

The purpose of this study was to investigate the effect of acid etching on the surface appearance and fracture toughness of five glass ionomer cements. Five kinds of commercially available glass ionomer cements including chemical curing filling type, chemical curing lining type, chemical curing metal reinforced type, light curing tilling type and light curing lining type were used for this study. The specimens for SEM study were fabricated by treating each glass ionomer cement with either visible light curing or self curing after being inserted into a rubber mold (diameter 4mm, depth 1mm). Some of the specimens were etched with 37% phosphoric acid for 0, 15, 30, 60, go seconds, at 5 minutes, 1 hour and 1 day after mixing of powder and liquid. Unetched ones comprised the control group and the others were the experimental groups. The surface texture was examined by using scanning electron microscope at 20 kV. (S-2300, Hitachi Co., Japan). The specimens for fracture toughness were fabricated by curing of each glass ionomer cement previously inserted into a metal mold for the single edge notch specimen according to the ASTME399. They were subjected to a three-point bend test after etching for 0, 30, 60, and 90 seconds at 5 minutes-, 1 hour-and 1 day-lapse after the fabrication of the specimens. The plane strain fracture toughness ($K_{IC}$) was determined by three-point bend test which was conducted with cross-head speed of 0.5 mm/min using Instron universal testing machine (Model No. 1122) following seven days storage of the etched specimens under $37^{\circ}C$, 100% humidity condition. Following conclusions were drawn. 1. In unetched control group, crack was present, but the surface was generally smooth. 2. Deterioration of the surface appearance such as serious dissolving of gel matrix and loss of glass particles occured as the etching time was increased beyond 15 s following Immediate etching of chemical curing type of glass ionomer cements. 3. Etching after 1 h, and 1 d reduced surface damage, 15 s, and 30s etch gave rough surface appearance without loss of glass particle of chemical curing type of glass ionomer cements. 4. Light curing type glass ionomer cement was etched by acid, but there was no difference in surface appearances according to various waiting periods. 5. It was found that the value of plane stram fracture toughness of glass ionomer cements was highest in the light curing filling type as $1.79\;MNm^{-1.5}$ followed by the light curing lining type, chemical curing metal reinforced type, chemical curing filling type and chemical curing lining type. 6. The value of plane stram fracture toughness of the chemical curing lining type glass ionomer cement etched after 5 minutes was lower than those of the cement etched after 1 hour or day or unetched (P < 0.05). 7. Light curing glass ionomer cement showed Irregular fractured surface and chemical curing cement showed smooth fractured surface.

• 가정과삶의질연구
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• 제14권3호
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• pp.211-222
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• 1996

The purpose of this study is to classify the expenditure behaviors of housewives into some types and to identify the characteristics of the types focucing on diverse expenditure behaviors of urban households. In this study it is assumed that the expenditure behaviors are classified by there factors-(1)the orientation of money saving (2)the orientation of time saving and (3)the orientation of others. The present study suggests following three questions. (1). Can the expenditure behaviors of urban housewives be classified according to the orientation of money saving the orientation of others? (2) What distictions exist among the types? (3) Which variables are useful in classifying the expenditure behaviors? For empirical analysis the data of the study was collected from 650 housewives living in Seoul. The statistical methods adopted for data analysis are frequency percentage mean Pearson's correlation coefficient factor analysis cluster analysis one way ANOVA Duncun's multiple ran e test and discriminant analysis. As the major findings 4 types were extracted, According to the level of each dimensions the names for the each type were given as "the type of attaching importance to money saving" "the type of attaching importance to time and appearance" "the type of attaching importance to money saving and time" "the type of attaching importance to money saving and time" "the type of attaching importance to money saving and time" "the type of attaching importance to money saving and appearance" In "the type of attaching importance to money saving" the significant portion of housewives have high school degrees and compared with other types this type includes more husbands having sales and service job 55% of housewives of "The type of attaching importance to time and appearance" have graduate or higher degrees. The significant part of earned incomes range from 3 million won to 5 million won. The rate of housewives employed in the professional job is higher than other types. In "The type of attaching importance to money saving and time" the rate of the employment of housewives in this type is the highest among the types. In "The type of attaching importance to money saving and appearance" the significant portion of housewives have graduate degrees. In the jobs of he spouses the management job is major. The consciousness of belonging to the middle class is higher than other types. In this type the level of education is high but that of income is not. The result of the discriminant analysis says that the earned income and the consciousness of belonging to a calss are the most critical variables to classify the expenditure behaviors into 4 type The accuray of the classification of the discrimination equation composed of these variables is 47,5% The accuracy is improved by 10%.

• 한국식품영양과학회지
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• 제13권1호
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• pp.42-50
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• 1984

설탕이나 꿀에졸인 한국의 전통적인 한과류의 하나인 정과를 1600년대 부터 현재 까지 소개된 조리책을 중심으로 정과의 변천과정을 정리하고 아울러 연근정과를 주제로 연근의 삶는 방법과 물, 설탕, 꿀의 배합비, 졸임시간의 변화가 연근정과의 모양, 맛, 질감, 색에 어떤 영향을 주는 가를 관능검사와 기계적 방법으로 알아내어 가장 과학적이고 효과적인 제조방법을 알아낸 결과는 다음과 같다. (1) 조리책에 소개된 정과의 종류는 34종류이며 그 중 연근정과가 가장 많이 소개되었다. (2) 처음에는 정과를 졸일 때. 꿀을 사용했으나 1843년에 출판된 음식법(飮食法)에서 처음으로 설탕을 사용해서 졸인 감자정과가 소개되었다. (3) 연근을 7 mm 두께로 썰어 물 150 ml, 연근 100 g, 식초 4 ml를 넣고 12분간 삶는다. 이 때의 hardness는 5.86 mm였다. (4) 모양, 맛, 진감, 적에 가강 좋은 영향을 주는 물의 량은 200 ml 였고 이 때의 hardness는 3.3 mm 였다. (5) 모양, 맛, 질감, 색에 가장 종은 영향을 주는 설탕의 양은 30 I이었고 이때의 hardness는 3.8mm 이었다. (6) 모양, 맛, 질감, 색에 가장 좋은 영향을 주는 꿀의 앙은 40 g 이었고 이 때의 hardness는 4.9 mm 였다. (7) 가장 좋은 졸임시간은 삶은 연근 100 g에 물 200 ml, 설탕 30 g을 넣고 30분간 졸이다가 꿀 40 g을 넣어 12분간 졸인다. 이 때의 hardness는 4.9 mm 였다. (8) 연근정과를 만드는 가장 좋은 방법은 연근 100 g, 물 200 ml, 설탕 30 g꿀 40 g으로 총 42분간 졸이는 것이다.

• 한국식품영양과학회지
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• 제33권6호
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• pp.1028-1033
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• 2004

본 연구는 각종 영양적, 식품 기능적 특성이 우수한 청동호박과 단호박을 이용한 크림수프를 제조하기 위해 재료의 첨가량에 따른 품질 특성을 비교하여 최적의 크림수프의 제조 조건을 산출하기 위한 것이다. 그 결과 호박을 이용한 크림수프의 제조 시 주재료인 호박과 화이트 루의 첨가량에 따라 품질 특성에 있어 전반적인 유의성이 평가되어, 호박의 첨가량은 색상과 외관에 대한 선호도에 영향을 주었고, 화이트 루는 점도와 맛에 영향을 준 것으로 평가되었다. 호박은 첨가량이 증가할수록 명도는 현저하게 감소하였고 적색도와 황색도는 증가하였다. 점도, 색상, 외관, 전체 선호도에서 유의적인 차이를 나타냈고 첨가량 38%의 경우에 가장 높은 선호도를 나타내었다. 루 첨가량이 증가할수록 명도는 증가하고 적색도와 황색도는 소폭으로 감소하였다. 색상, 맛, 외관, 전체 선호도에서 유의적인 차이를 나타냈고 첨가량 1.5%인 경우에 가장 높은 선호도를 나타내었다. 닭 육수의 첨가량이 증가하고 우유의 첨가량이 감소할수록 명도는 전반적으로 증가하고 적색도와 황색도는 감소하였다. 점도, 색상, 맛, 외관, 전체 선호도에서 유의적인 차이를 나타냈고 닭 육수 37.5% : 우유 12.5%의 첨가가 가장 높은 선호도를 나타내었다. 점도 특성으로 호박 첨가량이 증가함에 따라 점도가 큰 폭으로 증가하였으며 닭 육수도 점도 증가의 요인이 되었다. 또한 화이트 루의 첨가량에 비례하여 점도가 전반적으로 증가하였다. 온도 증가에 따라 점도도 전반적으로 증가하여 온도차에 따라 큰 변화를 나타내었다. 단호박을 첨가하여 제조한 크림수프의 최적 품질 조건으로 호박 첨가량은 단호박과 청동호박을 1 : 1의 비율로 하여 37.5% 첨가하고, 닭 육수는 호박과 동량을 첨가한 후 닭 육수의 30%에 해당하는 양의 우유를 부가했을 때 색도, 점도와 전반적인 기호성이 높았다. 또한 화이트 루는 1.5% 첨가 시 최적 품질의 크림수프 제조를 위한 배합비율로 산출되었다.

• 종양간호연구
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• 제3권2호
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• pp.145-154
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• 2003

Purpose: The study was to furnish basic raw materials that evaluate the efficacy of meatal care according to the form and the relative importance of symptom distress which most of cancer sufferers have been experienced. For that, an investigation of five diverse major cancer symptom distress made a comparison between symptom distress and degree of suffering. Method: Study subjects were 138 inpatients with stomach cancer, lung cancer, hepatocellular carcinoma(HCC), large intestine cancer and breast cancer, except those in the terminal-stage, in 'H' university hospital in Seoul and 'K' center in Ilsan gathered from November 20, 2002 to February 20, 2003. To measure the correlation between feeling of discomfort and agony caused by cancer, 5 point scale (from zero to four), stood on the basis of Symptom Distress Scale (SDS, Rodes & Watson, 1987), was used for this study and the Cronbach's coefficient alpha was 0.95. Accumulated data was analyzed with SPSS 10.0 for window, also used by ANOVA and Duncan's Multiple Range Test. Pearson's Correlation Analysis. Results: 1. Symptom distress of cancer patients was noted and defined in their severity-fatigue, anorexia, pain, depression, dyspepsia, changing appearance and nausea. The degree of symptom distress was fatigue, dyspepsia, depression, anorexia, pain, changing appearance and the degree of suffering was nausea, pain, anorexia, dyspepsia, vomiting, breathing difficulty, changing appearance and fatigue. 2. Examining the difference of degree of symptom distress in each cancer cases, it takes the precedence of them. First, in case of stomach cancer, depression, pain, vomiting and nausea were shown in sequence. In case of lung cancer depression, pain, sleeping problem, anxiety, changing appearance, inattentiveness and vomiting were showed in sequence, depression, changing appearance, sleeping problem, pain in case of HCC, depression, pain in case of large intestine cancer and lastly in case of breast cancer changing appearance, depression, pain and anxiety were shown in sequence. The category of the degree of symptom distress that has a signifiant difference was anorexia, activity discomfort, fatigue, constipation or diarrhea, breathing difficulty, dyspepsia, caughing, fever or chillness, scotoma and urinary disorder. Verifying the highest degree of symptom distress in each cancer cases, anorexia was 1.94(F=4.00, p<.01) in stomach cancer, activity discomfort was 0.97(F=3.08, p<.01) in lung cancer and HCC, fatigue was 2.32(F=4.64, p<.01) in HCC, constipation or diarrhea was 1.83(F=22.31, p<.001) in large intestine cancer, breathing difficulty was 1.83(F=4.00, p<.01) in lung cancer, dyspepsia was 2.69(F=9.98, p<.001) in stomach cancer, coughing was 1.53(F=20.49, p<.001) in lung cancer, fever or chillness was 1.23(F=6.88, p<.001) in lung cancer, scotoma was 1.20(F=3.02, p<.05) in lung cancer and urinary disorder was 1.54(F=11.56, p<.001) in HCC. 3. Examining the difference degree of suffering on cancer cases, the result was as follows; depression of lung cancer was 1.17(F=3.76, p<.01), anorexia of stomach cancer was 1.61(F=3.89, p<.01), constipation or diarrhea of large intestine cancer was 1.42(F=10.43, p<.001), changing appearance of breast cancer was 1.65(F=5.43, p<.001), breathing difficulty of lung cancer was 2.27(F=18.57, p<.001), dyspepsia of stomach cancer was 1.97(F=13.56, p<.001), coughing of lung cancer was 1.70(F=22.07, p<.001), fever or chillness of lung cancer was 1.13(F=4.41, p<.01), scotoma of lung cancer was 0.87(F=3.34, p<.05), anxiety of lung cancer was 0.87(F=4.50, p<.001) and urinary disorder of HCC was 1.43(F=16.71, p<.001). 4. In consequence, comparing between symptom distress and degree of suffering on cancer patients undergoing chemotherapy, lung cancer patients showed the highest feeling of discomfort following stomach cancer, HCC, breast cancer and large intestine cancer(F=2.88, p<.05). On those undergoing radiotherapy, lung cancer, HCC, breast cancer, large intestine cancer was in sequence(F=3.78, p<.05) and those resisting radiotherapy, lung cancer, HCC, stomach cancer, large intestine cancer and breast cancer was in sequence(F=2.72, p<.05). 5. Correlation between symptom distress and degree of suffering on cancer patients was generally significant. Conclusion: this study not only defines a significant correlation between symptom distress and degree of suffering but also proffers basic data to evaluate the efficient meatal care depending upon diverse spectrums of symptom distress and degree of suffering.