• 한국식품영양과학회지
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• 제33권4호
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• pp.716-722
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• 2004

국내산 새송이 버섯을 스폰지 케이크 제조에 이용하고자 열풍건조와 동결건조로 각각 가공된 두 가지 새송이 버섯 분말을 케이크 배합비에 3%, 5% 및 7%의 비율로 첨가하여 케이크의 품질에 어떤 영향을 미치는지 알아보았다. 반죽의 비중과 점도 및 그에 따른 최종 케이크 품질 물리적 및 관능적 특성을 조사하였다. 이들의 결과에서 건조방법이 다른 두 종류의 버섯 분말의 첨가 비율이 증가함에 따라 케이크 반죽 비중 및 점도는 증가하였고, 케이크의 부피와 높이는 오히려 감소하는 경향을 나타내었다. 색상은 새송이 버섯 분말의 첨가에 따라 표면과 내부의 색깔을 모두 어둡게 하였으며, 조직감은 새송이 버섯 분말의 첨가 증가에 따라 경도가 증가하였다. 새송이 버섯 건조방법이 스폰지 케이크의 관능검사에 미치는 영향에서는 버섯 분말 3%와 5% 첨가구가 버섯 분말을 첨가하지 않은 대조구에 비하여 높은 기호도를 나타내었다.

• 중환자간호학회지
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• 제13권1호
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• pp.27-43
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• 2020

Purpose : This integrative review aimed to synthesize studies on intensive care unit (ICU) nurses' attitude, perceptions, and experiences toward end-of-life care decision-making. Methods : Using Whittermore and Knafl (2005)'s methods, we identified and synthesized research articles published in domestic journals between the years 2003 and 2019 and evaluated the quality of selected articles using the Mixed Methods Appraisal Tool. Results : In the 13 studies reviewed, 12 were published prior to enactment of the "The Act for Hospice and Palliative Care and Decision-Making about Life-Sustaining Treatment (2018)." All nine quantitative studies identified were based on cross-sectional descriptive survey. In four qualitative studies, content analysis (n=2) and phenomenology (n=2) were used. Overall, ICU nurses were well-aware of the necessity of communicating and limiting life-sustaining treatments. Many ICU nurses had positive attitude towards limiting life-sustaining treatments to promote patients' comfort and dignity. Although nurses were willing to take active roles, they also reported having experienced high stress in the process of decision-making and implementation. Conclusions : It is important to prepare ICU nurses with proper knowledge and attitude regarding the topic area. It is also equally important to develop systems to support nurses' emotional stress and moral distress during communication, decision-making, and implementation.

• 한국식품조리과학회지
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• 제16권6호
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• pp.557-567
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• 2000

An optional ingredient, jasoja(Perillae semen), was adopted to improve the quality of Dongchimi. The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0%, per radish, and sensory and microbiological characteristics were determined during fermentation at 10 for 45 days. The effect was varied depending on the amounts of jasoja, but Dongchimi fermented with 0.5% jasoja was most favored for color, flavor, taste, texture, and overall acceptability in sensory evaluation. According to a quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added jasoja. However, a strong off-taste was detected from 1.0% treatment. The viable cell numbers of total and lactic acid bacteria drastically increased during the first 2 days, and then gradually increased to their maximum values during fermentation and slowly decreased at the later stage. Dongchimi with 0.5% treatment showed a distinctive high number of microorganisms at the 15th-day of fermentation and this trend was maintained until the completion of fermentation. The lactic acid bacteria isolated and identified from Dongchimi were; Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus faecalis, and Lactococcus lactis. The combined number of Lactobacillus brevis and Lactobacillus plantarum began to increase right after preparation to as much as 10$\^$7/CFU/㎖, then decreased to 10-10$^3$CFU/㎖ afterward. This study showed that the addition of jasoja retarded the initial fermentation of Dongchimi; however, too much jasoja at above 1% weight level per Chinese radish might accelerate fermentation at the later fermentation stage and shoud be avoided. A comparable fermentation pattern was observed among the samples; however, more acceptable Dongchimi could be prepared by fermenting for 11 to 30 days at 0.5% jasoja concentration per radish.

• Architectural research
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• 제13권3호
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• pp.3-10
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• 2011

The Characteristics of space are determined by several factors; however, the element that determines the physical characteristic of floors, walls, and ceiling is the structure. This study constructs a wall to analyze the direct effect that the layout of an exhibition wall has on the element of the wall followed by the structural process and visibility of descriptive analysis and examples of art museums that the shift from a perceptional wall to an experiential wall affected circulation. For elements and formation methods of the wall, first, it is made up of open and closed type exhibition spaces, and it can give abundance in qualitative space rather than a quantitative aspect. Secondly, the directivity of space changes according to the development of the visible axis, thus, directly affects the change in visibility. Thirdly, the difference between spatial structure and visual structure is the difference between the visual axis and spatial structure. The wall formation type followed by the combination method, the simple visible structure, which is the type that possesses the simple combination (Room, Zone, Cluster), repeatedly uses the same size of units of space that is orderly and has few spatial axes and the classification of simple type and simple cluster type, which has few visible axes, also exists. Also, with the complex structure of the maze type it displays the reiterated form of the cluster, which is the space with disorderly combination and has much visible axes and spatial axes. Also, these can be divided into three types: 1) Maze Cluster Type, 2) Cross Road Type, and 3) Open Flexible Type. These wall types lead the various changes in circulation, and even each of the arrangement qualities of the exhibitions should be researched according to its exhibition place type.

• 한국문헌정보학회지
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• 제23권
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• pp.127-163
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• 1992

The proper evaluation of reference services requires qualitative approach as well as quantitative one. The quality of a reference service can be evaluated by how promptly and accurately a librarian responds to the user's questions and also by how much the user is satisfied with the librarian's overall performance in providing the answer. In this study, the reference service of an university library was evaluated by the following procedure : 1. Identification of a group of the most frequently referred Korean government publications through two pre-tests of user surveys. 2. Preparation of 130 questions of bibliographic and factual type from the above publications. 3. Selection of 30 questions which can be answered from the collection of the evaluated library. 4. Mimic requests of reference service by 5 proxies trained on the unobtrusive test method with 30 questions asked at various times of the day and on various days of the week during a period of 5 months. 5. Drawing up of response sheets (by proxies) with descriptive comments on library staffs' question administration, response, attitude, etc. 6. Preparation and coding of data tabulation sheets and final analysis. The conclusions of this study are as follows : 1. The user serveys showed that needs for the library service for government publications were great. The $80\%$ of the government publications users were visiting more than two organizations for access to information and the $37\%$ were getting information directly from the publishers. 2. The librarians of the evaluated library could give correct answers to $53\%$ of 30 (bibliographic and factual) guestions. 3. The correctness of answer was independent of the length of the time spent the librarians. The librarians' grasp of the questions and direction of approach determined the success or failure of the service. 4. The librarians relied too much on the reference library catalog which doesn't include many of the government publications of their own collection. 5. The $79\%$ of the failure of the service were due to the librarians' lack of knowledge as to the information source for government publications and the unsystematic method of approach to it.

• 한국식품과학회지
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• 제20권4호
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• pp.613-617
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• 1988

옥수수 전분을 25%씩 혼합한 3종의 혼합묵은 표준묵보다 모든 특성의 강도가 적게 평가되어 외형의 차이가 있음을 알 수 있었고 혼합묵 중에서도 가교 전분묵이 질감 및 외형적 특성이 가장 커서 표준묵에 유사했다. 냉장된 표준묵은 표준묵 보다 갈색 정도. 투명도 및 휘어짐성의 특성이 감소되어 순수한 도토리묵도 냉장 과정에서 외형 및 질감 특성이 부분적으로 변화됨을 알 수 있었다. 냉장 혼합묵의 경우에도 혼합묵과 유사한 경향을 보여 가교 전분묵이 표준묵에 가장 유사하여 가교 처리한 옥수수전분이 묵의 질감을 향상시키고 특히 냉장에서도 안정성이 있음을 나타냈다. 위의 결과 가교 처리한 옥수수 전분이 도토리묵 제조시 부분적인 대체 전분으로 가능성이 제시되었으나 대체 비율 및 가교결합의 정도에 대한 연구와 이외 변성 전분의 이용성 등이 더 연구되어야 할 과제라 생각된다.

• 동아시아식생활학회지
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• 제14권4호
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• pp.387-396
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• 2004

It was investigated to study the sensory and physicochemical properties of chicken consomme made with different boiling time(1, 2, 3, and 4 hr). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouthfeel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for smell, mouthfeel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the treatments, the color and smell showed higher scores by increasing the boiling time. Whereas, in clarify and taste, the 3hr treatment showed the highest values. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values L decreased, and redness a, yellowness b and color difference values ΔE increased with increasing boiling time. There were 18 free amino acids indentified ； the glutamic acid, alanine, arginine and lysine were high in the free amino acid of the chicken consomme made with different boiling times. There were 3 free sugar indentified, glucose, fructose and sucrose. The free amino acid and free sugars contents increased with increasing boiling time. There were changes in the mineral contents of the chicken consomme made with different boiling time ; with high K, Na, P, Mg, Ca and Fe contents. The mineral contents increased with increasing boiling time. Especially, the 3hr treatments was more highly increased than rest of the treatments in all characteristics. The results showed the chicken consomme made by boiling far 3hr was the most preferably in the sensory and physicochemical quality.

• 한국식생활문화학회지
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• 제29권3호
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• pp.286-297
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• 2014

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

• 한국식생활문화학회지
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• 제2권1호
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• pp.71-79
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• 1987

한과류의 관능적 품질특성을 조사하기 위하여 약과, 세반강정, 산자, 송화다식, 들깨엿강정에 대한 품질표현용어를 77명의 설문자를 대상으로 조사하였으며 이 결과 90여종의 표현용어를 수집하였다. 이들 용어중 58종의 표현용어는 국어대사전에 수록되어 있었으며 한과의 종류별 주요품질요소를 표현빈도수에 근거하여 결정하였다. 한과류를 실온에서 10일간 상대습도 $0{\sim}68%$ 범위에서 저장하였을 때 주요품질요소의 변화를 관능검사로 평가하였다. 저장상대습도의 변화에 따른 한과류 종류별 주요 관능적 품질요소의 변화 양상을 정량적 묘사 분석법으로 도해함으로서 일목요연하게 표시할 수 있었다.

• 한국식품조리과학회지
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• 제21권2호
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• pp.180-189
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• 2005

The purpose of this study is to determine the optimal mix ratio of Maneul-Sulgi and thereby, review its availability as health cake. For this purpose, the ratios of garlic juice and powder were varied with sugar added. As a result of quantitative descriptive analysis, it was found that the more the garlic juice and powder were added to non-glutinous rice, the Garlic taste was stronger. On the other hand, the less garlic powder was added, the cake would taste softer, and the less garlic juice was added, the cake was more chewy and moist. The feeling after swallowing was best when the ratio of garlic juice was $7\%$. As a consequence of surveying the tastes of Maneul-Sulgi, it was found that the less garlic powder was added to non-glutinous rice, the cake was more preferred. It was perceived that the ratio of garlic juice should be $7\%$ for flavor and desirable taste. As a result of testing the mechanic characteristics, it was found that the less garlic juice was used, the cake was more hard, elastic, cohesive, viscose and chewy. The more garlic powder was used, the Adhesiveness was higher. The Overall acceptability of sensory examination for Garlic taste had positive correlation Hardness of sensory examination and mechanical examination for adhesiveness.