• The Journal of Korean Academic Society of Nursing Education
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• v.4 no.1
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• pp.95-106
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• 1998

This study aims to provide a better nursing service in the dimension of economizing time and human efforts. This is to present some basic knowledge necessary to improving a nursing quality in measuring body temperature by analyzing the contents that the objects experienced at the time of measure with tympanic thermometer and mercury thermometer Subjects of the survey consisted of 71 college students, 47 adult patients and 40 pediatric patients. The results were as follows : 1. The oral temperature by mercury thermometer and tympanic thermometer with oral mode was : $36.83^{\circ}C$ by mercury thermometer and $37.02^{\circ}C$ by tympanic thermometer in college students : it showed an significant difference statistically. 2. Comparsion between oral mode and rectal mode by tympanic thermometer in college students : $37.03^{\circ}C$ by oral mode and $37.55^{\circ}C$ by rectal mode and this defference was significant statistically 3. Comparision between rectal temperature by mercury thermometer and rectal mode of tympanic thermometer : $37.54^{\circ}C$ by mercury thermometer and $37.73^{\circ}C$ by tympanic thermometer, it showed a significant difference statistically. 4. Comparision between oral temperature by mercury thermometer and oral mode of tympanic thermometer of the pediatric patients : $36.51^{\circ}C$ by mercury temperature and $36.94^{\circ}C$ by tympanic thermometer, it showed a significant difference statistically. 5. Comparision between oral body temperature by mercury thermometer and oral mode of tympanic thermometer of the adult patients : $36.56^{\circ}C$ by mercury thermometer and $36.90^{\circ}C$ by tympanic thermometer, it did not show statistically any difference. 6. At the measure by mercury thermometer this data can classified In three main categorise : their feeling to a thermometer, thermometer itself and aspect physical of the clients. It is considered that an subjective experience to tympanic thermometer was more positive.

• The Research Journal of the Costume Culture
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• v.28 no.3
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• pp.376-388
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• 2020

The purpose of this study was to analyze the current status and contents of color-related education programs as lifelong education and to determine the necessity of color education and directions for future development. The findings of this study, first show that the general welfare center, which is striving to develop abilities and promote welfare, was opened mainly for professional education, rather than hobby-oriented education. Accordingly, pricing was set at a lower level than the three institutions and centers, but without a variety of programs or hobby-oriented courses. Second, as the purpose of the set-up is to be established, the general welfare center should be considered an area for hobbies along with expertise, and various courses should be opened. Although the department store's cultural center focused on programs for cultural and leisure use and promotion, it is necessary to extend the program to attempt to approach it in a short-term process rather than a one-time class. The lifelong education center established as a subsidiary of the university' was opened as an area for of painting such as oil painting and watercolor and drawing which have much in common school should learn and start basic theory and practice, so there was much difference. Third, if it is changed to a developed form of color-oriented education according to the purpose of each center and institution presented in the results of this research, a good response will be possible to further improve the quality of life and develop professionalism and creativity.

• Journal of Animal Science and Technology
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• v.47 no.2
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• pp.271-276
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• 2005

The objective of this study was to investigate the incidence of PSE pork depending on different stunning conditions at slaughterhouse. The carcass weights were significantly lower in the normal pork(74.6 kg) than those in the severe PSE pork(76.9 kg) and light PSE pork(77.0 kg). The groups of PSE pork showing the light or the severe PSE sign had significantly lower backfat thickness and intramuscular fat contents when compared to the normal pork(p < 0.05). The incidences of PSE pork significantly increased with the increase of the electrical stunning voltages such that they were 12.3% with 220V of stunning voltage, 17.41% with 240 V of stunning voltage, 24.91 % with 250 V of stunning voltage and 43.12 % with 430 V of stunning voltage. On the other hand, the incidence of PSE pork was significantly lower in $CO_2$ stunning(33 %) than high-voltage stunning(500 V, 72.96 %) when they were slaughtered with the same slaughtering condition except the stunning method. The $CO_2$ stunning method was very effective to reduce the incidence of PSE pork. Therefore, the result from this study suggested that the stunning methods had a significant effect on the incidence of PSE pork. Also, the low-voltage stunning and $CO_2$ stunning methods were highly recommended to control and maintain the pork quality.

• The Journal of Internal Korean Medicine
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• v.29 no.1
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• pp.160-176
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• 2008

Objective : We designed this study to analyse the Natural Standard methodology and apply the results to new study and evaluation methods. Methods : We investigated the main stream of complementary and alternative medicine (CAM), the methodology of Natural Standard, guideline in CAM, and concrete 35 cancer-related herbs and dietary supplements in 98 ones. Results : There are 35 graded herbs and supplements associated with cancer in natural standard contents: 9 foods, 17 herbs, 7 amino acids, enzymes and vitamins, and 2 herbal mixture formulas. Most of them get a grade of C: unclear or conflicting scientific evidence. Conclusion : Natural Standard aims to provide high-quality, reliable information about CAM therapies to clinicians, patients, and healthcare institutions. The more demands for and use of CAM grows, the more the needs for related studies increases. According to this international and multidisciplinary collaborative effort, we have to develop how to study and evaluate the results. We need guidelines in association with the evidence and recommendations of CAM.

• Journal of the Korean Society of Tobacco Science
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• v.29 no.2
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• pp.85-89
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• 2007

This study was conducted to evaluate the prediction of sensory characteristics of smoke from the leaf chemical compounds and characterize leaf chemical components for the best tobacco taste's leaves in oriental tobacco. For analytical and sensory evaluations, seventy two grades were used. Sensory evaluation of tobacco smoke for six attributes were scored on fifteen-point scale by $10{\sim}14$ expert panels trained to estimate smoking quality quantitatively. The major leaf chemical compounds to predict the sensory characteristics of smoke were ether extract for tobacco-like, nicotine for impact and total nitrogen/nicotine ratio for irritation, and total sugar for off taste & odor. Within ${\pm}20%$ range of difference, the predictable probabilities of sensory characteristics of smoke from the leaf chemical compounds were 87.5 % for off taste & odor and $94.4{\sim}98.6\;%$ for tobacco-like, impact and irritation. As a result of K-means cluster analysis on the basis of tobacco taste, the desirable leaf chemical compound contents were $5.9{\sim}8.3\;%$ in ether extract, $1.35{\sim}2.27\;%$ in nicotine and $1.17{\sim}2.24$ in total nitrogen/nicotine ratio. This study suggest that the some regression equations may be useful to predict the sensory characteristics of tobacco smoke with a few selected leaf chemical compounds in oriental tobacco and to select the oriental tobacco leaves by means of enhancing the tobacco taste of cigarette.

• Korean Journal of Community Nutrition
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• v.9 no.6
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• pp.725-733
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• 2004

It was well received that well grounded behavioral theories were important in the development of effective nutrition education programs, but there are only a few programs available for Korean women. The objective of this study was to develop nutrition education programs for childbearing-aged women in Korea. Based on the findings of the needs assessment for the program and theoretical backgrounds, we developed behaviorally oriented tailored nutrition education program including motivation (MT), modifying (MD) and maintenance (MA) stages. The key concepts of the stages were motivation promotion for MT, increasing behavioral capabilities for MD, and strengthening self-management and building favorable environmental condition for MA. The education program was intended to be need in individual nutrition counseling, but it could be well used for group education by developing materials using the relevant contents. The primary users of the program were nutrition educators, however it could be also used by clients as needed. The introductory chapter provided dietary assessment tools and nutrition education tips. MT chapter included subjects such as nutritional status screening, costs of inappropriate nutrition and weight management, benefits of eating right, and activities for motivation promotion. MD stage chapter dealt with topics of healthy weight, knowledges and skills for better eating habits and physical activity status, and activities related to setting tailored behavioral objectives. MA stage focused on facilitating self management skills and building helping relationships. Each stage underlined activities using various educational tools in order to promote active participation of the client (s). For better use of this program, it was recommended to conduct program validation study.

• Journal of the East Asian Society of Dietary Life
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• v.26 no.6
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• pp.498-506
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• 2016

A croquette added with heat-treated kimchi at 20% showing higher sensory preferences was analyzed for its physicochemical properties and antioxidant activity using a croquette without kimchi as a control. Compared with the control, kimchi-added croquette had 3.3-fold higher organic acids content (p<0.001), resulting in a significant reduction of pH (p<0.001) and higher metal chelating activity (p<0.001). Upon addition of kimchi, total reducing capacity increased from 109.4 to $139.4{\mu}g/g$ gallic acid equivalents (p<0.01), and DPPH radical scavenging activity also increased 2-fold, which corresponded to 54% of the electron-donating ability of 0.35 mM gallic acid. In addition, contents of free amino acids and ${\gamma}-aminobutyric$ acid (GABA) appreciably increased by 1.6-fold (p<0.01) and 10-fold (p<0.001), respectively. This could be attributed to the ingredients of kimchi and/or enzymatic transformation of precursors by microorganisms during kimchi fermentation. Kimchi-added croquette was determined to be a good source of dietary fiber relative to its calorie content. Texture profile analysis showed no significant differences in hardness, springiness, cohesiveness, gumminess, and chewiness between the two croquettes with or without kimchi. Taken together, this study shows that utilization of heat-treated kimchi as a filling for croquette could be a good strategy to improve both the nutritional quality and antioxidant activity of croquette.

• Journal of the Korean Society for Library and Information Science
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• v.41 no.3
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• pp.145-164
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• 2007

They say the 21 Century is the culture-centered age. As the income is increased. the concern about human culture will cause the elevation of life quality and the growth of culture needs. For that reason library service to meet their user's need for culture will be needed. The purpose of this study is to improve the university library service to suggest the solution for successful developmental strategy on cultural program of university library with the positive approach of analysis and evaluation. For specific instance, the cultural services of S women's university library was analyzed and evaluated. The point of the evaluation are five aspects: 1) the recognition of the users for the overall cultural services 2) the satisfaction index for the contents(topics) of the cultural services 3) the satisfaction index for the way of managing 4) the participation index of users. As the result of the analysis, the specific solution for the strategy of university library's cultural services for the future would be suggested.

• The Korean Journal of Food And Nutrition
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• v.32 no.1
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• pp.33-40
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• 2019

The purpose of this study was to evaluate the antioxidant and hepatocyte protective effects of guava (Psidium guajava L.) leaves cultivated in Korea. The contents of the total polyphenol of the extract was 271.57 mg gallic acid equivalent (GAE)/g residue. Antioxidant activities of leaf extract were evaluated by examining the free radical scavenging ability. 2,2'-azinobis-(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and ${\alpha}-{\alpha}$-diphenyl-${\beta}$-picrylhydrazyl (DPPH) free radical scavenging activities of the extract were 1133.23 mg trolox equivalent antioxidant capacity (TEAC)/g residue and 721.68 mg TEAC/g residue, respectively. The hepatocyte protective effect of guava leaf extract was examined in HepG2 cells. Against tert-butyl hydroperoxide (TBHP), the viability of HepG2 cells were increased by the treatment of leaf extract. In addition, guava leaf extract led to the inhibition of reactive oxygen species (ROS) generated in HepG2 cells. The leaf extract increased the activity of glutathione (GSH), glutathione reductase (GR), and glutathione peroxidase (GPx) against oxidative stress. These results suggested that guava leaves might be regarded as a potential source natural antioxidant and a hepatoprotective material.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.25 no.12
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• pp.1749-1755
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• 2021

Virtual reality is actively applied in the fields of games, entertainment, communication, sports, and architecture. In particular, many virtual reality-based education systems are being developed in the field of education, creating efficient learning effects. In addition, virtual reality-based education is used in areas such as maintenance, fighter control, medical care, and firefighting as it can maximize the educational effect through the mastery process of the function itself through the curriculum as well as indirect experiences of dangerous situations that are difficult to experience. However, due to technical limitations, lack of contents, and lack of theoretical research, the level of application of military education and training is still insufficient. This paper aim to contribute to the development of a virtual reality-based education system as a military training system by developing a high-quality drop training system applicable to military group descent training, studying key technologies and implementation methods necessary for development.