• Journal of Chest Surgery
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• 제25권9호
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• pp.968-975
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• 1992

A clinical analysis was performed on 404 cases of the chest trauma who were admitted and treated at department of thoracic and cardiovascular surgery, Chung Ang University, Yong San Hospital during the past 8 years from July 1984 to April 1992. The results were as follows. 1. The sex ratio was 3: 1 with male predominence. 2. The common age groups were 3rd, 4th, 5th and 6th decades. 3. The most common chief complaint was chest pain[58.2%]. 4. Of 404 cases of chest trauma, 50 cases were resulted from penetrating injuries whereas 354 cases were from non penetrating injuries. The most common cause of the non penetrating injuries was traffic accident[234/354, 66.1%] and of the penetrating injuries were stab wound[47/50, 94%]. 5. The left thorax was the preferred site of chest trauma. 6. The range of hospital stay was from less than 1 week to over 6 weeks and the average duration was about 2 weeks. 7. The common chest trauma was rib fracture[51.6%] and others were simple contusion [18.8%], hemothorax[14.6%], hemopneumothorax[14.9%] and pneumothorax[8.7i]. The rib fracture was prevalent between 4th to 9th rib laterally. 8. There were 92 cases of associated injuries which were bone fracture[66/92, 71.7%], head injury[17/92, 18.5%] and abdominal injury[9/92, 9.8%]. 9. The methods of treatment were conservative management[58.6%], closed tho-racostomy[23.3%], open thoracotomy[3.4%] and others. 10. There were 28 cases[6.9%] of complication, such as pneumonia, atelectasis, emp-yema, respiratory failure and others. 11. The overall mortality was 2.5%[10 cases] and causes of death were hypovolemic shock, acute renal failure, adult respiratory distress syndrome, sepsis and multiple organ failure.

• 한국식품영양학회지
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• 제16권4호
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• pp.365-371
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• 2003

본 연구는 독특한 맛과 향이 있는 생강나무 잎을 이용하여 제조 방법에 따른 잎차의 특성의 변화를 조사하였다. 수분 함량은 인공건조차가 6.71%로 가장 높았고 찐후덖음차가 5.18%로 가장 낮았다. 가용성 고형분 함량은 발효차가 15.33%로 가장 높았고 덖음차가 8.33%로 가장 낮게 나타났다. 회분 함량은 제차방법에 따른 큰 차이는 없었다. 탄닌 함량은 찐후 덖음차가 3.29%로 가장 높았으며 발효차가 2.26%로 가장 낮았다. 생강나무잎차의 비타민 C 함량은 덖음차에서 37.17mg/100g으로 함량이 가장 높았고 찐차가 16.70 mg/100g으로 가장 낮게 나타내었다. 무기질 함량은 제조방법에 따른 무기질함량의 차이는 없었지만, K, Na, Mn, Ca, Fe, Mg, Zn 순의 함량으로 나타났다. 생강나무잎차의 냄새, 맛등 전체적 기호도는 찐후 덖음차가 다른제조방법에 비해 높았다. 이상의 결과를 종합하여 볼 때, 생강나무의 잎차의 제조방법은 기호성과 영양성이 비교적 우수한 찐후 덖음하여 제조하는 것이 적합한 것으로 생각한다.

• 한국축산식품학회지
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• 제33권2호
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• pp.189-197
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• 2013

This study was conducted to determine the meat quality characteristics of pork belly from 3 different two-way crossbreeds of Yorkshire${\times}$Landrace (YL), Yorkshire${\times}$Berkshire (YB), and Yorkshire${\times}$Chester White (YC), which were domesticated for Korean consumers. Twenty pigs from each crossbreed (total n=60) were randomly selected when they reached the 110-120 kg range of market weight, slaughtered, and cooled at $0^{\circ}C$ for 24 h. The pork bellies on the left side of the cooled carcasses were then sampled and analyzed. The pH of pork bellies was the lowest in YC among the crossbreds. There was no significant difference in fat content by crossbred, but YB bellies had the lowest moisture content (p<0.05). The cooking loss of YB bellies was lower than those of others (p<0.05). The TBARS values in YB was significantly higher than those of the others at 14 d. YL bellies had a higher percentage of stearic acid, oleic acid, and MUFA than the other breeds, while YB and YC had a higher percentage of myristic acid, linoleic acid, linolenic acid, and n-6 fatty acids than the YB (p<0.05). PUFA content and P/S were significantly higher in YC compared with YL. Except for arginine, the concentrations of most free amino acids were higher in YB bellies than in others, (p<0.05). Sensory evaluation scores of bellies were higher for YC than for other breeds (p<0.05).

• 대한가정학회지
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• 제31권1호
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• pp.181-192
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• 1993

This study was undertaken to investigate the factorial structure of clothing purchase motives, and to examine the relationship between clothing purchase motives, self-concept, and post-purchase clothing satisfaction of males. Questionnaire was comprised of three sections: 25 Likert type statements of clothing purchase motive measure; post-purchase clothing satisfaction measure; and three self-concepts measure(physical, personal, and social self-concept). For the measurement of self-concepts, a portion of‘Self-Concept Scale’by Wonshik Chung was used. Samples were 312 male white collar workers in Seoul, whose age were ranged from 20 to 39. the data were analyzed using factor analysis, Cronbach's alpha reliability coefficient, Pearson's correlation coefficient, and multiple regression analysis. The results of the study were the followings: 1. Six factors of clothing purchase motives derived by factor analysis. 21 items having a factor loading of ± .40 or higher were given consideration in the interpretation of each factor: F.1‘clothing dsign’; F.2‘fashion and impulsive buying’, F.3‘clothing utility’; F.4‘others influence’: F.5‘financial margin’; F.6‘clothing’2. Male consumers perceived the purchase motive of‘clothing design’to be the most important,‘clothing deficiency’the second important, and‘others influence’the least important. 3. Physical, personal, and social self-concept had positive relations to the purchase motive of‘clothing design’and negative relations to the‘clothing deficiency’. Physical self-concept had negative relation to the motive of‘others influence’. 4. Male consumers high in physical, personal, and social self-concept had more positive attitude in the evaluation of post-purchase clothing satisfaction. 5. Post-purchase clothing satisfaction was influenced most by the purchase motive of‘clothing design’, and next by physical self-concept, and age. Age of subjects had negative relation to post-purchase clothing satisfaction. The explanatory power of the 3 variables was 19.9%.

• 한국식생활문화학회지
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• 제26권6호
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• pp.709-716
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• 2011

The principal objective of this study was to evaluate the quality characteristics of dried noodles when different concentrations of Loquat (Eriobotyya japonica Lindley) leaf powder (LLP) were added to the wheat flour. The cooking quality, mechanical texture properties, and viscosity were measured, and a sensory evaluation was conducted with the prepared noodles. The gelatinization points of the composite LLP-wheat flours were shown to increase. As measured via amylograph, viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity values of those samples decreased as the LLP content increased. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased and the color values, weight, and volume of the cooked noodle increased, as did the turbidity of the soup. With regard to the textural characteristics, the LLP additive increased hardness and cohesiveness, and reduced adhesiveness and springiness. Overall, the noodles prepared with 5% LLP were preferred more than the others, according to the results of our sensory evaluation.

• Journal of information and communication convergence engineering
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• 제12권4호
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• pp.246-251
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• 2014

The recent rise of the three-dimensional television (3DTV) industry has led to a wide exploitation of the dual-lens stereoscopic camera. However, when the zoom-in function is used, it is possible that a camera object is magnified only with a fixed convergence point, thereby leading to visual discomfort. In this paper, we propose several methods based on which a convergence point can be adjusted to prevent visual discomfort during zoom-in for a dual-lens stereoscopic camera. Further, we produce 3D contents by applying the proposed methods to certain cases and at certain distances and conduct a subjective evaluation. On the subjective evaluation, 48 subjects watch the 3D contents created by the proposed methods and score the stages of the visual comfort. The result of the subjective evaluation shows that some of the proposed methods are more efficient than the others. We hope that these proposed high-efficiency methods can be applied to produce a dual-lens stereoscopic camera that allows convenient stereoscopic photography.

• The Journal of Asian Finance, Economics and Business
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• 제6권3호
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• pp.141-149
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• 2019

The paper proposes a knowledge innovation performance model by the dynamic data envelopment analysis with slacks-based measure approach for evaluating the effectiveness of 30 regional knowledge innovation activities in China from 2010 to 2016. In recent years, China has paid more attention to knowledge innovation activities, as central and local governments have pushed on with their innovation projects by lots of investment whatever the difficulties may be. Decision-maker is usually interested in judge its knowledge innovation performance relative to target benchmark by exploring whether one provincial administration region performs better among others and/or if the growth of economy will be benefited greatly by the knowledge innovation activities. To acquire the managerial insight about this issue from a comprehensively designed performance evaluation model, knowledge innovation activity is conceptualized as an intertemporal production process. Invention patent and regional gross product are imposed on desirable outputs, highlighting the need for knowledge economy. The empirical result shows that knowledge innovation has a positive effect on economic development. At the same time, decision-maker should be interest in the economic effect of patents' type and quality. The government should then encourage new technical applications with greater commercial value from a market-oriented perspective, in order to benefit the most from the innovation process in the short-run.

• 한국항해항만학회:학술대회논문집
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• 한국항해항만학회 2010년도 춘계학술대회
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• pp.422-427
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• 2010

해양안전 심판은 원인규명에서 나타난 교훈을 통하여 유사사고의 재발을 방지하는 목적을 달성하고자 하며 또한 해양사고 관련자의 과실에 대하여 정계재결 혹은 시정권고 재결 등을 하게 된다. 그러나 해양안전심판원의 재결은 이른바 전문가집단의 견해로서 연정을 받으며 형사소송이나 민사소송에도 그 영향을 끼치는 것은 물론이거니와 또한 보험사 혹은 선박소유자간의 손해배상관계에 있어 합의, 협상의 근거로 사용되고 있다. 그러나 이 같은 영향력 때문에 한편으로는 재결 취소소송이 이어지고 있다. 그러므로 해양안전심판원의 재결은 이러한 사정을 감안하여 심판원이 지닌 권위의 유지를 위하여 신중하게 이루어져야 할 것이다. 자유심증주의는 법정증거주의에 대하여 인간의 이성에 대한 신뢰를 기초로 하여 천차만별인 증거의 증명력을 합리적으로 자유판단하여 실체적 진실을 발견하려는 것이다. 이는 증거의 신빙성과 협의의 증명력을 법률에 의한 규제보다 법관의 합리적 과학적 심증에 맡기는 것이므로 법관의 자의를 허용하거나 순수한 재량에 맡기는 것은 아니고 증거의 평가는 어디까지나 경험상의 법칙과 논리법칙에 따라야 한다.

• 복식문화연구
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• 제3권2호
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• pp.371-391
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• 1995

This study is to infer consumer's value and demographics towards Missy, who are womens of new generation which represents new consumer group in fashion industry. The concrete purpose of the study is as follows : First : To find out the differences of value inference towards Missy depending on demographics of researched group. Second : To find out differences of value inference towards Missy depending on self-evaluation. Third : To find out differences of perception towards Missy's demographics between the groups of career women, housewives, students. Fouth : To find out differences of perception towards Missy's demographics depending on self-evaluation about Missy's of researched group. The researched group was 251 women aged between $20\sim30$ living in Seoul and sample have been selected from various profession. Method of the study was by using questionnares which were based on results of pretest and preceding research. Analysis of the study was achieved by using SPSS package which are frequency, percentage, $x^2$-test, t-test and Anova, Duncan-test and the results are as follows: First : There are significant differences of value inference towards Missy between the groups who are perceived themselves Missy by self evaluation and the groups who are not. Third : There are significant differences of perception towards Missy's demographics between the groups of career women, housewives, students. Fourth : There are significant differences of perception in regards to Missy's demographics between perceived themselves Missy and the others who are not.

• 대한지역사회영양학회지
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• 제21권1호
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• pp.84-92
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• 2016

Objectives: This study was performed to develop a food safety education program for school foodservice employees and evaluate its effectiveness. Methods: Food safety education programs were made into two levels; one for new employees in school foodservice and another for employees in charge of Critical Control Point (CCP) monitoring. The programs were for 40-minute-long lecture using PowerPoint. The effectiveness of these programs were assessed based on eleven evaluation items by school foodservice dieticians (n=30) and the Hazard Analysis Critical Control Point (HACCP) specialist (n=13). All statistical analyses are conducted by SPSS package program (ver 20.0). Results: According to the results of evaluating the food safety education program by dietitian and HACCP specialist, the overall satisfaction score was 4.14, evaluated by 5 point scale. There were no significant difference in results of evaluation between dieticians and HACCP specialists. The score of 'it is helpful to work' and 'pictures, images and charts are pertinent to study' were higher than others while the score of 'education contents is pleasant and interesting' and 'screen is pleasant and interesting' were the lowest among all evaluation items. Conclusions: To increase the school foodservice quality, employees should be offered regular food safety education and training through effective education media including prerequisite program and HACCP manual for school foodservice.