• Title/Summary/Keyword: water evaluation

Search Result 7,104, Processing Time 0.037 seconds

Development and Evaluation of Nursing Practice Guidelines for Water Treatment System in Hemodialysis (혈액투석실 투석용수관리를 위한 간호실무가이드라인 개발 및 평가)

  • Kim, Su-Mi
    • Journal of Korean Academy of Fundamentals of Nursing
    • /
    • v.18 no.4
    • /
    • pp.463-471
    • /
    • 2011

  • Purpose: The purpose of this study was to develop nursing practice guidelines for water treatment system used in hemodialysis and to evaluate the guidelines by applying them in practice. Method: The first draft for the guidelines was developed based on advice and recommendations obtained from procedure review of critical literature. The draft was modified through evaluation by an expert group and pilot application to practice. The final draft was evaluated by the expert group using the AGREE instrument (Appraisal of Guidelines for Research and Evaluation). Results: For the pilot test using the draft guidelines, 144 samples were collected from the water treatment system and hemodialysis machines. Results showed no bacteria. Endotoxin tests and chemical tests passed the criteria. After revision of the draft guidelines and additions to the draft guidelines, the final draft was confirmed. The quality of the final draft was evaluated by 4 experts using the AGREE instrument. The mean standard score was 76.9% for the 19 items. Conclusion: The clinical guidelines developed in this research can be utilized as systematic and scientific guidelines for water treatment systems used in hemodialysis. In addition, the results of the research can contribute to improving care services.

  • PDF KSCI

Analysis on Visual Preference Elements of Riverscape Axis (도시하천 류축경의 시각적 선호요소 분석)

  • 김용수;정계순;김수봉
    • Journal of the Korean Institute of Landscape Architecture
    • /
    • v.26 no.2
    • /
    • pp.101-109
    • /
    • 1998

  • Recently, improvement of the quality of urban riverscape environment has been emphasized not only by landscape architectural field but also by various professionals in planning and ecology. Regarding to this current movement, the aim of this paper is to highlight major visual elements of riverscape axis as a case study of Shinchon River in Taegu City to suggest some basic guidelines for arranging riverscape in urban area. The study was mainly based on Repertory Grid Development method which was developed in Japan. The method is consist of three steps such as decision of element landscape in study area for slide photos, selection of evaluation items for interview and obstraction of proper evaluation factors. The major findings through this study are as follows; 1) The 12 major visual elements which possibly improve riverscape, based on abstraction of proper evaluation factors, are Dunchi, surface of the water,, equipment of river, buildings near riverside, river vertical and horizontal facilities like bridge, fine view, riverbed, water plant, naturalness, water's edge line, harmony and street trees by order. 2) Total numbers of adjective which describe 12 common factors are 25, such as clean, open, stable, quiet, comfortable, friendly, bright, natural etc. In addition, Dunchi was described 337 times by various adjectives, surface of the water was 200 times and arrangement of river was 146 times which is similar result with the order of 12 influential common factors. 3) Therefore, Dunchi, surface of the water and equipment of river are three most important factors which could create better riverscape. These three factors implies us how we supply good quality of urban river environment for the urban residents.

  • PDF

The effect of Sodium chloride concentrations of Soaking-Water and Submaterials on Tongbaechu-Kimchi Taste and Fermentation (침지수의 염도 및 부재료가 통배추김치의 맛과 숙성에 미치는 영향)

  • 김명선
    • Journal of the East Asian Society of Dietary Life
    • /
    • v.5 no.2
    • /
    • pp.49-62
    • /
    • 1995

  • This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 2$0^{\circ}C$ were experimented. The results are as follows : As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar I Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4days at 2$0^{\circ}C$ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.

  • PDF