• 치위협보
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• 통권95호
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• pp.1-12
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• 2005

• 헤리티지:역사와 과학
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• 제2권
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• pp.107-119
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• 1966

• 헤리티지:역사와 과학
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• 제2권
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• pp.158-175
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• 1966

• 한국콘텐츠학회논문지
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• 제22권1호
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• pp.391-404
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• 2022

행위자-관계망 이론(ANT)은 인간과 비인간 행위자간의 관계적 효과를 주목하며 비인간을 인간과 같은 행위자로 간주함으로서 이들 행위자간의 수많은 네트워크를 변역한다. 본 논문은 ANT를 통해 NCS기반 교육과정이 도입되는 전후 맥락과 관계되는 다양한 비인간행위자에 대해서 살폈다. 이러한 접근은 새로운 제도가 도입됨에 따라 기존의 관계망에 미치는 영향 및 갈등상황을 보다 면밀하게 살펴 볼 수 있기 때문이다. 이를 위해 연구자는 S대학에서 NCS기반 교육과정 도입여부가 논의된 2014년 10월부터 실질적인 운영이 진행되어 졸업생이 배출된 2017년 2월까지의 자료를 검토하였으며, S대학의 NCS기반 교육과정 도입과정을 이해하기 위해 ANT이론에서 Callon이 주장한 번역의 4단계를 토대로 분석하였다. 그 결과, NCS기반 교육과정이 도입된 S대학 교육과정 개편 사례에서 몇 가지 의미를 확인하였다. 첫째, 기존의 교육과정에 대한 연구가 간과했던 교육과정을 둘러싼 상황을 심층적으로 분석했다는 점이다. 둘째, 대학내에서 교육과정이 갖는 '피상적 의미'를 넘어서 '숨겨진 의미'를 해석하는데 기여했다. 셋째, 대학에 새로운 제도가 도입되는 과정에서 나타나는 기존 제도와의 충돌과 갈등 상황을 간접적으로 확인해 볼 수 있었다.

• 한국초전도ㆍ저온공학회논문지
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• 제8권3호
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• pp.49-53
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• 2006

A high temperature superconductor (HTS) has been developed for power applications such as power cables, fault current limiters and superconducting magnetic energy storage devices. For such applications it is required to understand the DC voltage-current characteristic of the HTS. which is important in analyzing AC loss and flux flow loss quantitatively. In this work, we have experimentally investigated influence of several factors, e.g. critical current density. degradation and AC external magnetic field, on the DC voltage-current characteristic. The measured results have been discussed in engineering application point of view.

• 임상간호연구
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• 제16권3호
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• pp.175-186
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• 2010

Purpose: Delirium can be a highly prevalent symptom in intensive care units but it may still be under-recognized despite its relation with inclined morbidity, mortality, cost, and readmission. Therefore, this study aimed to develop a protocol that covers risk factors and non-pharmacological interventions to prevent delirium in ICU patients. Methods: This study was conducted using methodological design, and it followed the Scottish Intercollegiate Guideline Network (SIGN) guideline development steps: 1) the scope of protocol was decided (population, intervention, comparison, and outcomes); 2) guidelines, systematic reviews, and protocols were reviewed and checked using methodology checklist; 3) the level of evidence and recommendation grades was assigned; 4) the appropriateness of recommendations was scored by experts; 5) the final protocol & algorithm was modified and complemented. Results: The evidence-based delirium prevention protocol was completed that includes predisposing factors, precipitating factors and recommendations with evidenced grades. Conclusion: This protocol can be used as a guide nurses in screening patients with high risk factors of delirium as well as in intervening the patients non-pharmacologically to prevent delirium.

• 한국식생활문화학회지
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• 제21권3호
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• pp.311-318
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• 2006

This study aims to investigate the quality characteristics of breads with the addition of sweet pumpkin powder. Farinogram showed that the absorption rate of the dough decreased, the development time and stability became shortened, and the degree of attenuation tended to be grown along with increasing the amount of pumpkin powder. From the amylogram, it was found that the gelatinization starting temperature and the maximum viscosity of pumpkin powder added dough seemed to be decreased as the amount of pumpkin powder was increased. Extensogram showed that there was a decrease in the degree of extension of the dough added with increasing the amount of pumpkin powder, while an increase in the degree of resistance and resistance/extensibility. The lightness (L value) and redness (a value) of bread was found to be decreased with increasing the amount of pumpkin powder, while the yellowness (b value) increased. In terms of the dough texture, for which the hardness, cohesiveness and gumminess of the dough were measured, there were no significant differences between groups, while the dough added with 8.0% pumpkin powder showed a significant decrease in the elasticity. The results of sensory evaluation showed that the highest score of color (p<0.05) and taste (p<0.05) were obtained from the bread added with 6.0% and 8.0% pumpkin powder, while the highest score of texture in control and 3.0% pumpkin bread. In addition, the highest score of flavor (p<0.05) and overall acceptance (p<0.05) were observed in bread added with 6.0% pumpkin powder. Upon the results of this study, it was assumed that the development of food products using pumpkin are prospective in response to health-oriented consumers.

• 한국간호교육학회지
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• 제29권2호
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• pp.190-198
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• 2023

Purpose: This study was conducted to identify the effect of verbal violence, clinical practice stress, and coping with stress on the major satisfaction in nursing students during clinical practice. Methods: A cross-sectional study was used. A survey was conducted from May 3 to May 10, 2022, on 200 nursing students who were in their junior and seneior years at two universities in Gyeongsangbuk-do. Descriptive statistics, frequency analysis, independent t-test, one-way ANOVA, Scheffé's test, Pearson correlation coefficient, and hierarchical regression analysis were employed to analyze the data. Results: Major satisfaction was found to be significantly negatively correlated with verbal violence (r=-.30, p<.001) and clinical practice stress (r=-.15, p=.032) and to be positively correlated with coping with stress (r=.24, p<.001). Their satisfaction with clinical practice (β=.29, p=.037), verbal violence (β=-.23, p<.001), coping with stress (β=.16, p=.015), religion (β=.14, p=.041), and clinical practice stress (β =-.13, p=.048) explained 19.3% of the variance in nursing students' major satisfaction during clinical practice. Conclusion: A verbal violence and coping with stress program for nursing students should be developed to increase nursing students' major satisfaction during clinical practice.

• 한국식생활문화학회지
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• 제21권6호
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• pp.695-701
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• 2006

This study is based on the utilization of pine mushroom for processing products by development of pine mushroom Jung-Gwa. The results were summarized as follows: Pine mushroom Jung-Gwa were prepared with four different amounts (20, 30, 40, 50%) of honey. Pine mushroom Jung-Gwa color value was the highest by 20% soaking honey-water product and 40% soaking honey-water product was the lowest. Strength and hardness of 20% soaking honey-water product was the highest. Appearance to product of 50% soaking honey-water was the highest preference by all age of except 20's. The honey content of more and more external appearance preference was became higher. Product of 40% soaking honey-water was best by flavor of pine mushroom Jung-Gwa. A sugary tastes comparison 50% soaking honey water to 40% soaking honey water was not distinction. The texture was appeared a statistically significant difference by products of 20%, 30% soaking honey-water. Product of 20% soaking honey-water was favorite in 20's and product of 30% soaking honey-water was favorite in 30's. In overall preference test for pine mushroom Jung-Gwa of 40% soaking honey water was preferred by all age. Oligosaccharide helped geriatric diseases and cheaper. Thus this study used oligosaccharide but the result was not a statistically significant difference of pine mushroom Jung-Gwa products quality by comparison honey-water to oligosaccharide. Therefore oligosaccharide utilization products was thought worth a lot more by processing price and functional.

• 대한치과재료학회지
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• 제43권1호
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• pp.81-89
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• 2016

The purpose of this study was to evaluate the effect of the experimental and commercial fluoride varnishes on the Vickers hardness of bovine teeth. The experimental fluoride varnishes with 5 wt.% NaF were fabricated using Bis-GMA or rosin as the resin base. The components were mixed with over-head stirrer under warming up in a double boiler for 30 minutes. Four commercial fluoride varnishes (V-varnish, Flor-opal, Cavity shield, Fluor protector) were compared with the experimental fluoride varnishes. Vickers hardness was measured on the labial surface of bovine anterior teeth after applying fluoride varnish on 5th and 30th day. The surface of bovine teeth was observed with a scanning electron microscope before and after applying fluoride varnish and the change of the components on the bovine teeth surface was measured with EDX. In terms of hardness, the experimental rosin-based fluoride varnish showed significantly higher hardness on the 5th and 30th day than the control (bovine teeth without fluoride treatment)(p<0.05). EDX results showed that the fluoride content on the surface of bovine teeth treated with the experimental rosin-based fluoride varnish was highest on the 1st and 10th day. The higher hardness and fluoride content of experimental rosin-based fluoride varnish can be considered to be used as an effective fluoride varnish to prevent dental caries.