• Korean journal of food and cookery science
• /
• v.5 no.2
• /
• pp.91-97
• /
• 1989

Consumption pattern of Ramyon (fried instant noodle) by middle school students at age of 13 ∼15 years in Kangwon-do area was surveyed by questionaire. About 67% among 866 students consumed Ramyon more than once per week. On the whole, common Ramyon was frequently consumed as a kind of substitues for supper sand between meals at home because of its convenience. The advertisement had strong effect on the selection of ramtron. Consumers considered that taste of soup is important quality factor of Ramyon In terms of the texture of cooked noodle, the most desirable was chewy and hard texture. The most undesirable was swollen and mushy texture. The most desriable and undesirable taste of soup was respectively spicy and greasy taste. At present, no significant difference in consumption pattern betsween sex were observed in most cases.

• Journal of the East Asian Society of Dietary Life
• /
• v.18 no.6
• /
• pp.1063-1071
• /
• 2008

Mustard Leaf Kimchi (MLK) is a traditional fermented Korean vegetable food. This study investigated the anticancer effect of partial vacuum treatment of MLK packed in glass bottles during fermentation. Prepared vacuum treated mustard leaf Kimchi (VM) and non-vacuum treated mustard leaf Kimchi (CM) were fermented at $5^{\circ}C$ for 8 weeks. The initial pH and total acidity were approximately 5.7 and, 0.36%, respectively. During fermentation, pH decreased and total acidity increased. Initial contents of reducing sugar and salt were 2.1% and were 2.7 mg/g, respectively. Reducing sugar gradually decreased during fermentation. Growth of cells from mouse cancer cell lines (L12l0 and P338D1) and human cancer cell lines (HepG2 and WiDr) were all decreased by MLK. VM and CM did not affect growth. More potent growth inhibition effects were exhibited by water versus hexane extracts of MLK, and by MLK fermented for 3 weeks versus 6 weeks. However, when applied to control NIH/3T3 cells at the same concentrations, MLK exhibited no cytotoxicity, and cell growth was unimpeded.

• Korean Journal of Food Science and Technology
• /
• v.21 no.2
• /
• pp.313-319
• /
• 1989

Hydration Properties of Olchal(Japonica type) and Hankangchalbyeo $(J{\times}I\;type)$ waxy rices at soaking temperatures of $4-40^{\circ}C$ were examined. The water uptake rate constant of Olchal was greater than that for Hankangchalbyeo. Volume increase rate during hydration of Olchal was faster. The rate constants of hardness decrease during hydration were similar between the two varieties. The Z-value and $Q_{10}$ were $39.7^{\circ}C$ and 1.78, respectively.

• Journal of Korean Academy of Nursing Administration
• /
• v.21 no.5
• /
• pp.575-586
• /
• 2015

Purpose: The purpose of this study was to provide a concept analysis of nursing leadership. Methods: The concept analysis process of Walker and Avant (2011) was used. A review of the literature was conducted using several databases, including PubMed, CINAHL, Ovid-Medline, DBpia, and KISS. The databases were searched using the following terms 'nursing leadership', 'nursing' & 'leadership', and 'nurse & 'leadership', and for studies published from January 2000 to March 2015. Strict inclusion and exclusion criteria were applied. Results: Analysis of these studies indicated nursing leadership attributes were individual growth, collaboration, nursing excellence, creative problem solving, and influence. The antecedents of nursing leadership were the individual maturity level, construction of mutual trust and confidential relationships, and a job requirement. The consequences were improvement in nursing productivity, development of a supportive work environment, and satisfaction with the nursing profession. Conclusion: The findings in this study provide a definite concept of nursing leadership. The findings also provide the theoretical evidence for the development of nursing leadership competencies in nursing students and professional nurses.

• Journal of the Korean Society of Food Culture
• /
• v.4 no.1
• /
• pp.109-120
• /
• 1989

The use of wheat flour in Korea in 1986 and 1987 was surveyed. A brief outline of wheat flour milling industry was also included. Since the overall trend in flour usage in 1986 and 1987 was similar, the data in 1986 were presented. Total sales volume of wheat flour was 1,556,891M/T, of which 51.1% was sold to wholesale agents and the remainder to commercial users. The main usages of flour were noodle-making, baking, brewing and common use including home use, retailer and supermarket. The first and second class of all-purpose flour were used for noodle-making and brewing. Bread was produced with the first class of strong flour. For confectionery the first class of all-purpose flour was mainly used.

• Journal of the Korean Society of Industry Convergence
• /
• v.13 no.3
• /
• pp.125-131
• /
• 2010

This study is to give more accurate information by performing the time depend ent analysis to take into account the long-term losses of precast PSC concrete bridge and analyzing the second stress, final camber and cross section stress of precast PSC caused by creep and drying shrinkage. As time goes by, the stress and deformation in the cross section vary continuously by the influence of creep and drying shrinkage. Due to this, the stress redistribution occurs and the internal force variation also happens along the point on the same cross section and with the passage of time.

• Journal of Korean Academy of Nursing Administration
• /
• v.19 no.5
• /
• pp.679-688
• /
• 2013

Purpose: The purpose of this study was to identify the major trends in research studies in the Journal of Korean Academy of Nursing Administration from 2010 to 2012. Methods: A review using analysis criteria developed by researchers was done of 132 studies published between 2010 and 2012. Research design, participants, research domain, and keywords were analyzed from the Journal of Korean Nursing Administration. Results: Job satisfaction, stress, organizational commitment, safety, turnover, nursing education, and performance were found to be major keywords. Of the research in the Journal, quantitative methods were used in 93.2% of studies. The major setting and participants were hospitals (58.2%) and nurses (65.5%) respectively. Prevalent analysis methods used were t-test, ANOVA, correlation, regression, chi-square, AMOS, and factor analysis. Major domains in the articles were: controlling, directing, staffing, nursing management education, and professionalism & legal principles. Conclusion: Through this study, the research trends in nursing administration were identified, but there is a need to include more of the following topics in future research: new concepts in nursing policy, enhanced deliberations of IRB, rationalization of the effects in sample size calculations, theoretical development of planning and organizing, and development of interventions for management support of the nursing management process.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.27 no.6
• /
• pp.1065-1070
• /
• 1998

Lactic acid bacteria KL 1, KD 6, KL 4 strains isolated from kimchi, or obtained Lactobacillus acidophilus, Lactobacillus plantarum, Leuconostoc mesenteroides with and without yeast(Saccharomyces cerevisiae) were inoculated in fruit vegetable juice for mixed culture fermentation 3 days at 3$0^{\circ}C$, and then their chemical changes were studied during fermentation. The amount of organic acid produced by the mixed culture fermentation of KL 1 and yeast was 0.82%(3 days) or 0.58%(1 day) and with the final pH of 3.3(3 days) or 4.2(1 day). These mixed culture systems of isolated strains or other bacterial strains had almost similar results of growth rate and acid production. The contents of vitamin C and carotene were retained and stabilized as 70~80% level of their initial values after 24 hrs fermentation. And also ethanol was produced as of the range in 9.6mg%(W/V) by the mixed culture fermentation of KL 1 and yeast, however, the content of ethanol in single culture fermentation by KL 1 strain was much lower than that of mixed culture. The major components of organic acids in fermented juice by mixed culture were considered as malic(26.0%), lactic(49.9%), succinic and citric acid, whereas these of unfermented juice were malic(53.2%), citric and other acids. On other hand, reducing sugar was decreased from 18.3mg/ml in fresh juice to about 12mg/ml in juice by mixed culture fermentation. Concentrations of fructose, glucose and sucrose were also greatly reduced in fermented juice.

• Korean journal of food and cookery science
• /
• v.11 no.2
• /
• pp.158-163
• /
• 1995

This study was surveyed and compiled the contribution about acorn in korea .the physico-chemical properties of acorn and acorn starch. preparation of acorn starch and elimination of the acorn tannin, the rheological properties of acorn starch gel. Nutrition of acorn and antioxidative activity of tannin in acorn extract. The result obtained were as follow. 1. The chemical compositions of acorn were water 6.5∼13.7%, crude ash 1.9∼3.4%, crude fat 1.1∼5.0%, crude protein 5.8∼7.8%, crude fiber 2.1∼3.6%, N-free extract 71∼77.5%, total tannin 4.6∼9.3%, Ca 92.7∼460.9mg%, p 80.0∼740.9mg%, Na 66.2∼93.9 mg%, and K 867.9∼983.1mg%. 2. The acorn tannin was extracted with water, acetone, and ethanol. The generation method was wash SE settling method with water. 3. The shape of acorn starch granule was rounded triangular and some elliptical, rasing power 12.4∼12.5, Blue value 0.43∼0.47, Alkali number 10.8∼11.3, Amount of Arnylose 28.8∼30.50% Tannin contents on the initial go tim-zation temperature of acorn starch were not influenced but maximum and cooling viscosity o the acorn starch were decreased. 4. Nutritional effect and diet absorption rate were not influence, by rice and 20% T-A(elimination of tannin from the acorn) mixed diet, and the content of lipid in s rum were not influenced by rice 40% and T-A (elimination of tannin from the acorn) mixed diet. 5. jallic acid, digallic acid, gallotannin were contained in acorn powder extract. The main antioxidative : stlvity was speculated due to the gallic acid.

• Journal of Korean Academy of Nursing Administration
• /
• v.21 no.1
• /
• pp.10-19
• /
• 2015

Purpose: This study was designed to assess the degree of Positive psychological capital, Organizational commitment, Customer orientation of clinical nurses, and to identify correlations between these variables. Methods: Participants were 230 nurses working in three hospitals located in Seoul. Data were analyzed using descriptive statistics, t-test, ANOVA, Scheff$\acute{e}$ test, Pearson Correlation, and Multiple Regression. Results: Mean scores were 3.32 (5 point scale) for Positive psychological capital, 3.03 (5 point scale) for Organizational commitment, 3.71 (5 point scale) for Customer orientation. Positive psychological capital correlated positively with Organizational commitment (r=.29, p<.001) and Customer orientation (r=.58, p<.001). Organizational commitment correlated positively with Customer orientation (r=.28, p<.001). Positive psychological capital had a significant influence on Customer orientation. and these combinations explained 34.2% of the variance in Customer orientation (F=25.68, p<.001). Organizational commitment had a mediating effect between Positive psychological capital and Customer orientation. Conclusion: The results of this study suggest a need for strategies to improve Customer orientation by enhancing the Positive psychological capital of nurses. Furthermore, study to develop and apply a Positive psychological capital promotion program should be conducted.