• 간호행정학회지
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• 제23권1호
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• pp.52-62
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• 2017

Purpose: The aim of this study was to elucidate clinical nurses' ethics germane to information literacy and perception of patient data privacy and thus help nurses to develop more positive and consolidated ethical values. Methods: For this study a descriptive survey design was used. Participants were 142 nurses who worked in a hospital and completed self-report questionnaires. Data were collected from August 1 to 5, 2016 and were analyzed using independent t-test, ANOVA, $Scheff{\acute{e}}$ test, Pearson correlation coefficients, and stepwise multiple regression with SPSS 22.0. Results: Ethical value had a positive correlation with information needs (r=.25, p=.002) in information literacy as well as in direct patient care (r=.27, p=.001), shift work (r=.20, p=.016), patient information management (r=.39, p<.001), and communication (r=.24, p=.004) in perception of patient data privacy. Patient information management, educational background, and age were significant variables predicting the level of ethical values and accounted for 21% of the variance. Conclusion: Ethical values education with particular emphasize on managing patient information should be encouraged for nurses who are younger and have a lower education level. Findings indicate a need for education programs to guide clinical nurses to utilize appropriate information when solving ethical challenges in every day nursing practice.

• Communications for Statistical Applications and Methods
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• 제25권4호
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• pp.329-339
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• 2018

In this study, we propose tests for equality of several variances with the normality assumption. First of all, we propose the likelihood ratio test by applying the permutation principle. Then by using the p-values for the pairwise tests between variances and combination functions, we propose combination tests. We apply the permutation principle to obtain the overall p-values. Also we review the well- known test statistics for the completion of our discussion and modify a statistic with the p-values. Then we illustrate proposed tests by numerical and simulated data and compare their efficiency with the reviewed ones through a simulation study by obtaining empirical p-values. Finally, we discuss some interesting features related to the resampling methods and tests for equality among several variances.

• 한국축산식품학회지
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• 제31권1호
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• pp.32-39
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• 2011

The effects of additions of lotus leaf (0.1 and 0.5%) and barley leaf powder (0.1 and 0.5%) on the lipid oxidation and microbiological analysis of raw minced pork were investigated after 1, 4, 7, and 10 d at chilled storage. Days of storage caused (p<0.05) decreases in pH values in samples with lotus leaf (LP) and barley leaf powder (BP). $L^*$ and $a^*$ values decreased, and $b^*$ values increased in the treatments with increasing lotus leaf and barley leaf powder contents, respectively. The decrease in $a^*$ values was lowest (p<0.05) in the treatment with 0.1% BP. Thiobarbituric acid reaction substance values and free fatty acids in 0.5% LP were lowest (p<0.05) on day 10. Thus, the addition of lotus leaf powder significantly improved lipid oxidative stability in the raw minced pork during chilled storage of 10 d. Furthermore, the raw minced pork treatments with LP and BP presented low peroxide values and total microbes as compared to control (-) (without LP and BP). These results indicate that LP and BP can be incorporated into raw minced pork as natural additives to retard oxidation.

• Asian-Australasian Journal of Animal Sciences
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• 제26권9호
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• pp.1339-1346
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• 2013

This study was carried out to determine the effects of tomato powder (TP) on cooked pork patties during storage at $10{\pm}1^{\circ}C$ in the dark. The total phenolic and flavonoid contents of TP extract were 26.22 mg gallic acid/100 g and 3.52 mg quercetin/100 g, respectively. The extract of TP showed a potential antioxidant activity in the DPPH radical-scavenging assay ($EC_{50}=16.76{\mu}g/mL$). Pork patties were manufactured with 0.25% (T1), 0.5% (T2), 0.75% (T3) and 1.0% (T4) TP in a basic formula (C). The pH and volatile basic nitrogen (VBN) values of T2, T3 and T4 patties were lower (p<0.05) than the C patties during storage. Increased concentration of TP in meat patties decreased (p<0.05) the 2-thiobarbituric acid reactive substances (TBARS) and total plate count (TPC) values at d 7 of storage. Tomato treated-patties had lower (p<0.05) values for lightness ($L^*$), but higher (p<0.05) values for redness ($a^*$) and yellowness ($b^*$) at d 3 and 7 of storage compared with the C. In the case of sensory evaluation, the scores of colour, flavour and overall acceptability of T3 and T4 patties were higher (p<0.05) than those of the C patty after 3 or 7 days of storage.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 1999년도 가을 학술발표회 논문집
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• pp.95-102
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• 1999

It is important to estimate the magnitude of settlement and the time of primary consolidation in geotechnical engineering projects. For these purposes, site explorations and laboratory tests are usually performed. However, the mechanical properties determined from laboratory tests on the samples obtained by different sampling techniques show different trends. In this study, three types of consolidation test were carried out on the soil samples obtained by three different sampling techniques (76mm tube, 76mm piston, and block samples), to verify the effect of sample disturbance on consolidation properties. It was found that sampling methods have influence on the $\varepsilon$ - log $\sigma$'$_{v}$ relationship. While insignificant difference of compression indices from the samples obtained by different sampling techniques was observed in compression region, these values showed a different trend in precompression region. The values of $c_{v}$ and k of block samples had a tendency to be larger than those of piston and tube samples. At consolidation pressure larger than $\sigma$'$_{p}$, however, these properties became similar regardless of sampling methods. The block and piston samples gave slightly higher values of $C_{a/}$ $C_{c}$ than tube samples. In the results of I $L_{EOP}$ and CRS test, it was observed that the values of $\sigma$'$_{p measured}$/$\sigma$'$_{p best estimated}$ of Yang-San clay decreases when strain becomes larger than 1.0% and that precompression strain of block samples is in the range of 1.5~2.0% while those of piston and tube samples are 1.75~3.75%. It was also shown that the values of $\sigma$'$_{p}$ of block samples exceed those of piston and tube samples by about 6~10%.6~10%.%.%.%.%.

• 치위생과학회지
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• 제5권4호
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• pp.239-244
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• 2005

본 연구는 치위생과 학생들의 직업관을 알아보기 위해 경기지역에 위치한 3개 대학 치위생과 학생 465명을 대상으로 설문조사 하였으며, SPSSWIN 12.0을 이용하여 분석한 결과 다음과 같은 결론을 얻었다. 1. 직업관 유형 중 보수와 명성 지향적 직업관이 4.18점으로 가장 높게 나타났고 세부적 항목 중에서는 경제적 보상이 4.42점으로 가장 높게 나타났다. 2. 세부적 직업관의 유형 중 성취와 능력, 경제적 보상과 지위, 인정과 지위에 있어 특히 높은 유의한 순 상관관계를 보였다. 3. 일반적 특성에 따른 차이에 있어서 자아실현 지향적 직업관에 있어서는 치위생과 선택동기(P = .042)가, 기여 지향적 직업관에 있어서는 학교(P = .011), 학년(P = .023), 치과위생사 유무(P = .045), 치위생과 선택동기(P = .023)가 보수와 명성 지향적 직업관에 있어서는 학교(P = .000), 학년(P = .000)에서 통계적으로 유의한 차이를 나타냈다.

• 한국식품영양학회지
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• 제25권4호
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• pp.911-921
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• 2012

The objective of this study was to determine the optimum mixing ratio of Opuntia humifusa powder and sugar in the preparation of muffin. The optimal sensory composite recipe was determined by following the central composites for muffin with different levels of Opuntia humifusa powder (A) and sugar (B). The analysis was performed using the response surface methodology, and the sensory evaluation was performed with the data. Ten experimental recipes, including two with reference points in the composition, were selected. The compositional and functional properties were measured, and the physical and sensory values were applied to the mathematical models. Perturbation plots showed the effects of each ingredient on the final product. Measurements showed significant values in lightness (p<0.05), sweetness (p<0.05), hardness (p<0.05), gumminess (p<0.05) and cohesiveness (p<0.01). The sensory measurements showed significant values in color (p<0.05), flavor (p<0.05), appearance (p<0.05), softness (p<0.05) and overall quality (p<0.05). Based on the numerical and graphical methods, the optimal formulation was determined to be 6.10 g of Opuntia humifusa powder and 82.61 g of sugar.

• 대한영양사협회학술지
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• 제16권4호
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• pp.341-352
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• 2010

The aim of this study was to use purple sweet potato powder to develop a recipe for a nutritional cookie with an optimal composition of ingredients and texture, in order to acquire strong preference responses by all age groups in sensory tests. Wheat flour was partially substituted with purple sweet potato powder to reduce the wheat flour content of the cookies. Measurements were made and analyzed according to the Response Surface Methodology technique, which showed 16 experimental points including 3 replicates for the purple sweet potato powder, sugar, and butter. The compositional and functional properties of the sample were measured, and the values obtained were applied to a mathematical model. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. The results of sensory evaluations showed very significant values for flavor (P<0.0071), texture (P<0.0306), taste (P<0.0190), and overall quality (P<0.0142). Instrumental analysis showed significant values for hardness (P<0.0027), yellowness (P<0.0061) and spread ratio (P<0.0001). The optimal compositional ratios were determined to be 21.75 g for the purple sweet potato powder, 37.05 g for the sugar, and 60.59 g for the butter.

• The Journal of Advanced Prosthodontics
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• 제6권1호
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• pp.8-13
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• 2014

PURPOSE. The purpose of this study was to evaluate whether surface treatments affect the translucency of laminate veneers with different shades and thicknesses. MATERIALS AND METHODS. A total of 224 disc-shaped ceramic veneers were prepared from A1, A3, HT (High Translucent) and HO (High Opaque) shades of IPS e.max Press (Ivoclar Vivadent) with 0.5 mm and 1.0 mm thicknesses. The ceramics were divided into four groups for surface treatments. Group C: no surface treatments; Group HF: etched with hydrofluoric acid; Group SB: sandblasted with 50-${\mu}m$ $Al_2O_3$; and Group L; irradiated with an Er;YAG laser. A translucent shade of resin cement (Rely X Veneer, 3M ESPE) was chosen for cementation. The color values of the veneers were measured with a colorimeter and translucency parameter (TP) values were calculated. A three-way ANOVA with interactions for TP values was performed and Bonferroni tests were used when appropriate (${\alpha}=0.05$). RESULTS. There were significant interactions between the surface treatments, ceramic shades and thicknesses (P=.001). For the 0.5-mm-thick specimens there were significant differences after the SB and L treatments. There was no significant difference between the HF and C treatments for any shades or thicknesses (P>.05). For the 1-mm-thick ceramics, there was only a significant difference between the L and C treatments for the HT shade ceramics (P=.01). There were also significant differences between the SB and C treatments except not for the HO shades (P=.768). CONCLUSION. The SB and L treatments caused laminate veneers to become more opaque; however, HF treatment did not affect the TP values. When the laminate veneers were thinner, both the shade of the ceramic and the SB and laser treatments had a greater effect on the TP values.

• BMB Reports
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• 제28권3호
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• pp.204-209
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• 1995

The pH dependence of kinetic parameters in the amination direction of the aspartase from Hafnia alvei has been determined. The V/K for fumarate is bell shaped with pK values of 6.4 and 8.7. The maximum velocity for fumarate is also bell shaped with pK values of 7.2 and 9.1. The pH dependence of 1/K, for potassium (competitive inhibitor of ammonia) decreases at low pH with pK 7.6. Together with data [Yoon and Cook (1994) Korean J. Biochem. 27, 1-5] on the deamination direction of the aspartase, these results are consistent with two enzyme groups which are necessary for catalysis. An enzymatic group that must be deprotonated has been identified. Another enzyme group must be protonated for substrate binding. Both the general base and general acid group are in a protonation state opposite that in which they started when aspartate was bound. A proton is abstracted from C-3 of the monoanionic form of L-aspartate by an enzyme general base with, a pK of 6.3~6.6 in the absence and presence of $Mg^{2+}$ Ammonia is then expelled with the assistance of a general acid group giving $NH_{4+}$ as the product.