• 동아시아식생활학회지
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• 제26권6호
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• pp.543-549
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• 2016

The objective of this study was to investigate quality properties of 'Cheonghyang' wine using different commercial yeast strains. Soluble solid content, pH level and total acidity of 'Cheonghyang' grape were $20^{\circ}Bx$, pH 3.5 and 0.66%, respectively. Total acidity ranged from 0.91~1.06% in the middle stage of fermentation and decreased to 0.77~0.82% when alcoholic fermentation finished. Alcohol content in wines ranged from 12.5% to 12.9% showing no significant difference in yeast strains. Wine fermented with Red Fruit had high volatile acid content (189.0 mg/L) whereas wine fermented with Fermivin indicated low volatile acid content (77.7 mg/L). Wines made with Montrachet, Fermivin and Aroma White had low brightness (L-value) compared to others. Results from sensory evaluation demonstrated that commercial wine yeasts, Montrachet and Fermivin, can be applied to improve sensory properties of 'Cheonghyang' wine such as aroma, acidity and transperency. On the other hand, preferences of wine fermented with EC-1118 strain containing lots of tannins and total polyphenols were significantly reduced.

• 한국경영과학회지
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• 제33권2호
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• pp.27-44
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• 2008

Owl-based ontology is useful to realize the context-aware services which are composed of the distributed and self-configuring modules. Many ontology-based inference engines are developed to infer useful information from ontology. Since these engines show the uniqueness in terms of speed and information richness, it's difficult to ensure stable operation in providing dynamic context-aware services, especially when they should deal with the complex and big-size ontology. To provide a best inference service, the purpose of this paper is to propose a novel methodology of context-aware engine selection in a contextually prompt manner Case-based reasoning is applied to identify the causality between context and inference engined to be selected. Finally, a series of experiments is performed with a novel evaluation methodology to what extent the methodology works better than competitive methods on an actual context-aware service.

• 간호행정학회지
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• 제5권3호
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• pp.415-424
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• 1999

The purpose of this study was to estimate the population requiring nursing home services for frail elders who received home care nursing services. This study identified the need of nursing home services and the proportion of elders over 60 years of age requiring nursing home services according to the admission eligibility including items with intensity of home care nursing services and the criteria for screening of patients requiring home care nursing services. In this study, survey research design was conducted. A total of 49 home care nurses were collected. They were asked to assess the need of nursing home services based on items with intensity of home care nursing services and the criteria for screening of patients requiring home care nursing services. Using secondary data analysis from the survey on 'The Evaluation of Home Care Nursing Service Program in 1994 in Korea', the proportion of elders requiring nursing home services was estimated. The estimated numbers and proportion of frail elders requiring nursing home services were 169 (86.2%) aged persons among community dwelling elders based on admission eligibility. However, the proportion of aged persons was 68% using the only criteria for screening of patients requiring for screening home care nursing services.

• 한국식품영양학회지
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• 제26권4호
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• pp.655-662
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• 2013

This study was carried out to investigate the changes in the quality properties of red pepper Yukwa (red pepper liquid fermented with lactic acid bacteria was added to the Yukwa) during the storage period. To determine the shelf life of red pepper Yukwa, the rice Yukwa (control) and red pepper Yukwa were stored at 15, 25, and $35^{\circ}C$ for 70 days. Also, the quality properties of red pepper Yukwa, such as acid value, peroxide value, texture, color, and sensory evaluation were measured. Although the acid value of rice Yukwa and red pepper Yukwa increased during storage, the red pepper Yukwa showed a lower acid value score (1.09mg KOH/g) than that (1.19mg KOH/g) of the rice Yukwa. Nevertheless, these values did not exceed the guideline maximum values of 2.0 g KOH/g specified in the Korean Food Code. The peroxide values of samples had significantly increased after 42 days. Especially, the peroxide value scores for the rice Yukwa and red pepper Yukwa were the highest at 146.49 and 126.79 meq/kg at $35^{\circ}C$, respectively. Hardness and brittleness in textural properties increased up to 70 days. The sensory values for the red pepper Yukwa for overall acceptance, taste;texture and appearance were the highest. The results indicated that by using the 'Visual Shelf life Simulator for foods' of the Korea Food and Drug Administration (KFDA) the shelf life of red pepper Yukwa is estimated to be 274.78 days.

• 한국자원식물학회지
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• 제28권4호
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• pp.541-545
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• 2015

This study investigated the effect of planting density on growth and yield of elephant garlic. Three planting densities of 20 × 20, 20 × 15, and 20 × 10 ㎝ were tested with the furrow width fixed at 120 ㎝ for the evaluation of elephant galic growth and yield. The average date of emergence was middle and late November, requiring about 30 days for the all emergence. For the flowering, 221 days after sowing were required in all the treatments. Plant height and leaf growth were not significantly different according to the planting density. Flower stalk was shorter when planting density was narrow. The L/D ratio was decreased to form oval shape when planting density was narrow. The yield of elephant garlic was 1,811 ㎏ /10a in planting density 20 × 20 ㎝, 2,375 ㎏/10a in 20 × 15 ㎝, and 2,838 ㎏/10a in 20 × 10 ㎝ plot. The marketable garlic ratio was highest as 1,593 ㎏/10a in planting density of 20 × 15 ㎝.

• 한국육종학회지
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• 제41권4호
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• pp.525-528
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• 2009

"러빙유" 품종은 경기도농업기술원에서 2007년도에 육성한 절화용 장미 신품종이다. 이 품종은 1999년도에 화색이 적색이며 향기가 있는 스탠다드 장미 "Neon"을 모본으로 하고 주황색과 살구색으로 복색이며 화형이 우수한 스탠다드 장미 "Hello"를 부본으로 1999년도에 교배하였다. 2000년에 실생을 양성하여 화색과 화형이 우수한 55계통을 예비선발 하였으며 2005~2007년에 1, 2, 3차 특성검정과 품평회 결과 절화특성이 우수한 KR99-06-06(Gyeonggi R1-12)계통을 최종 선발하였다. 화색은 분홍색이며 스탠다드 형태로 개화하고 화형은 반고심형이며 꽃잎수는 50.2매이고 향기 정도는 중간인편이다. 생육속도가 매우 빨라 개화소요일수는 46일로서 연간 8회 수확할 수 있다. 연간 절화수량은 108.5본/$m^2$이고 절화장은 76.8 cm이며 줄기직경은 6.9 mm이고 엽수는 10.4매이며 절화중은 51.3 g이고 절화수명은 11.0일이다.

• 농촌의학ㆍ지역보건
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• 제48권4호
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• pp.262-274
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• 2023

본 연구는 달구벌건강주치의사업에 참여하고 있는 기관의 실무자와 서비스 이용자들의 경험을 토대로 질적연구를 통하여 보건의료·복지 서비스의 통합적인 지원의 성과와 개선방안을 살펴 보았다. 분석 결과 달구벌건강주치의사업은 의료취약계층의 복합적 수요 해결에 효과적이었다. 의료와 복지 사각지대에서 삶의 희망을 잃어버리고 의료와 복지서비스 이용에 대한 두려움을 가진 이용자들에게 신속 간단한 대상자 선정과 자원연계를 통한 통합적 서비스 제공으로 복합적 수요 해결과 삶에 대한 긍정적인 태도 회복, 삶의 질 개선에 기여하였다. 달구벌건강주치의사업은 대상자 의뢰기관부터 서비스 제공기관까지 공공뿐 아니라 민간기관이 참여하는 포괄적 네트워크를 구축하였으며, 대구의료원을 중심으로 5개 상급종합병원의 참여로 경증부터 최중증까지 대상자의 중증도에 적합한 치료를 지원하는 모형을 구축함으로써 의료혜택에서 소외된 대상자를 적극적으로 발굴하고 실제 이들의 건강 문제를 해결함으로써 건강 형평성을 개선한 것으로 파악된다.

• 지식경영연구
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• 제16권4호
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• pp.169-190
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• 2015

The status of small and medium-sized enterprises has been changed into more independent business entities rather than simply subcontractor so that the utilization of specialized knowledge has been much more necessary for the survival in the market. However, small and medium-sized enterprises, it is difficult to sufficient investment in knowledge services due to limited resources relative to large enterprises and demand for knowledge services business of government support is growing. For this reason, it is important to measure accurately the demand for knowledge services of small and medium-sized enterprises in knowledge management for effective utilization of knowledge service. In this study, we analyzed previous studies on small and medium-sized enterprises knowledge services that can be utilized in a comprehensive way. As a result, we developed knowledge service needs assessment model based on five critical success factors for continual growth and 12 types of knowledge service. This model has been modified and supplemented through expert meeting using delphi research method and topic modeling analysis using secondary data. This study is attempted to appropriately measure necessary knowledge services for small and medium-sized enterprises so that generated the evaluation model of knowledge service demands, comprehensively dealing with core knowledge services for many kinds of business entities. It is expected that the developed model will be a useful tool to understand and evaluate knowledge services demands of enterprises.

• 간호행정학회지
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• 제16권4호
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• pp.409-418
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• 2010

Purpose: The purpose of this study was to compare the costs and benefits of home nursing care services between public health centers (PHC) and private hospitals. Method: Participants were 105 patients who had received home nursing care services from a private hospital or public health center. From a societal perspective, the researcher identified the costs and benefits of the services using performance data and calculated the net benefit and benefit/cost ratio. Result: The net benefit of the home nursing care service based in the PHC was 165.9 million won and benefit/cost ratio was 2.0, while the net benefit of the home nursing care services by the private hospital was 141.1 million won and benefit/cost ratio was 1.7. Both types of programs were economically validated. Conclusion: Home nursing care services were basically efficient as the results showed a positive net benefit. A cost-benefit analysis indicated that the PHC-based home nursing care services were more efficient than that of the private hospital. With limited human resources and management standards in public health centers, results suggest the need for a more systematic management of the home nursing care service to improve the health of this vulnerable community population.

• 한국식품저장유통학회지
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• 제23권2호
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• pp.180-187
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• 2016

본 연구는 최근 항산화활성이 우수하다고 알려지면서 재배면적이 증가하고 있는 아로니아의 소비촉진을 위해 아로니아에 사과를 부재료로 첨가하여 떫은맛은 감소되고 기호도가 향상이 된 아로니아 혼합잼을 다양하게 제조한 후, 그 품질특성을 조사하고자 하였다. 100% 아로니아 잼을 비롯한 90%, 70%, 그리고 50% 아로니아 잼을 제조한 뒤 4가지 잼의 품질을 조사한 결과, 아로니아의 함량이 증가할수록 pH는 감소하였고, 총산은 증가하였다. 색도는 아로니아 함량이 감소할수록 명도는 증가하였고, 적색도와 황색도는 아로니아 함량이 감소하여도 큰 변화를 보이지 않았다. 조직감에서 견고성과 탄력성, 점성, 씹힘성은 아로니아 함량이 100%일 때 가장 높았다. 총 폴리페놀과 전자공여능은 아로니아의 함량이 줄어들수록 감소하는 경향을 보였다. 관능평가에서 색상과 향미, 신맛은 아로니아 함량이 증가하여도 유의적인 차이를 보이지 않았다. 빵 발림성과 단맛은 아로니아 함량이 감소할수록 증가하였다. 전반적인 기호도는 아로니아 함량이 70%일 때 가장 선호도가 높았다. 따라서 생리활성, 관능적인 면을 고려했을 때 70% 아로니아와 30% 사과를 첨가한 아로니아 혼합잼의 경우 현재 한정된 범위의 가공식품의 재료로 쓰이고 있는 아로니아의 이용성을 증진시킬 수 있을 것이라 기대된다.