• Journal of Oral Medicine and Pain
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• v.37 no.3
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• pp.169-182
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• 2012

This study was designed to evaluate the pain control effect by morphine injection to masticatory muscle pain patients. Patients with masticatory muscle pain visited the Department of Oral Medicine, Kyung Hee University Dental Hospital were recruited to this study and diagnosed by RDC/TMD. Experimental group were divided into three group; saline injection group(n=10), lidocaine injection group(n=10) and morphine injection group(n=10). Evaluation list was the subjective pain evaluation(visual analogue scale, Mc Gill pain questionnaire, pain drawing) and the objective pain evaluation(pressure pain threshold, pressure pain tolerance) and evaluation time was injection before, after 10min, 30min, 60min and then it was analyzed statistically. The results were as follows : 1. The subjective pain evaluation and the objective pain evaluation were significantly different statistically in within subject effects(p<0.001). 2. The subjective pain drawing evaluation(p<0.001) were significantly different statistically in between subject effects. 3. The objective pressure pain threshold evaluation(p=0.025) were significantly different statistically in between subject effects. 4. The morphine injection group(p=0.001) were more significantly different than the saline injection group statistically in the subject pain drawing evaluation. Therefore, it was considered that the morphine injection was effective to pain control for masticatory muscle pain patients within 60 minute.

• Journal of Korean Society of Steel Construction
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• v.28 no.6
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• pp.403-414
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• 2016

Recently according to the decreasing of steel price and increasing of labor cost the various studies of steel structure and composite structure are proceeding. This study developed the new shape of high depth hybid forming composite beam and performed the bending test to evaluate the bending performance by creating 10 specimens. Bending test result showed that capacity of the beam was increased stably. The ratio of the nominal load to the maximum load($P_u/P_n$) is 1.19 and the deformation capacity(${\delta}_{0.8P_u}/{\delta}_y$) is 3.9~4.5. Also, it is possible to apply the existing evaluation equation(KBC 2009) of composite beam.

• Proceedings of the Korea Water Resources Association Conference
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• 2018.05a
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• pp.43-43
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• 2018

수생태계는 다른 여러 생태계 중에서 가장 위험에 처해있으며, 기후변화로 인한 수온, 수문 수질의 변화는 수생태계와 담수 생물다양성에 가장 큰 영향을 미치는 요인 중 하나이다. 본 연구에서는 생물 생태학적으로 변화하는 세계적인 물 관리 패러다임에 따라 한강유역에서의 미래 수생태계 평가를 수행하였다. 본 연구의 목적은 수생태 건강성 관측자료와 수질자료, SWAT 모형을 이용하여 미래 기후변화에 따른 한강유역의 수생태를 평가하는 것이다. 본 연구에서 선정한 수생태계 건강성 조사자료로 국립환경과학원에서 8년간(2008년~2015년) 봄과 가을 2차례에 걸쳐 모니터링 한 부착돌말류(TDI), 저서형 대형무척추동물(BMI), 어류(FAI)에 대한 수생태 등급자료 및 해당 지점에 대한 수온 및 수질자료를 이용하였다. 수집한 결과를 DB(T-N, $NH_4N$, $NO_3N$, T-P, PO4P)에 대한 수생태 등급의 상관성을 분석하고 수온 수질인자에 따른 수생태 등급을 나타내어 미래 기후변화에 따른 수생태 건강성 평가 및 예측을 실시하고자 하였다. Soil and Water Assessment Tool (SWAT) 모형은 유역의 신뢰성 있는 유역 수문, 수질 모의 및 기후변화 영향평가를 위하여 활용되었다. SWAT 모형을 이용하여 한강유역의 다목적댐(3개), 발전용댐(1개), 다기능보(3개) 운영을 고려하였고, 237개의 표준유역으로 분할한 뒤 수문 및 수질 모의를 수행하였다. 모형의 적용성 평가를 위해 댐 및 보의 유입량, 증발산량, 토양수분, 지하수위, SS, T-N, T-P에 대하여 보정(2005~2009) 및 검증(2010~2015)을 수행하였다. 기후변화에 따른 수문, 수질 및 수생태 평가를 위해 기상청의 HadGEM3-RA RCP 4.5와 8.5 시나리오를 적용하였으며, 기준년(1975-2005)년에 대해 2020s(2010-2039), 2050s(2040-2069), 2080s(2070-2099)의 수생태를 평가하였다.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.209-217
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• 2013

This study aims to develop mussel stock, which is the base of sauce, soup, etc., using various nourishing elements in mussels. In mussel stock with different heating times, the moisture content was significantly different according to heating times(p < 0.05). For the color value of mussel stock, L value was highest in MS1(35.48), a value in MS1(-2.39), and b value in MS5(-9.49). pH was lowest as 6.56 in MS5, and with increased heating time, pH decreased significantly (p < 0.001). With increased heating time, the sugar content was highest as $4.03^{\circ}Brix$ in MS3 and lowest as $3.37^{\circ}Brix$ in MS1. The salinity content was lowest as 0.71% in MS1, and with increased heating time, the salinity content increased significantly (p < 0.001). The test for characteristic differences of mussel stock showed that its color intensity, transparency, fish flavor, fish taste, and salty taste increased with increased heating time. Savory taste of mussel stock was highest in MS4 with 4.33% According to the results of acceptance test, taste, and overall acceptance test, MS3 showed the best results. In conclusion, mussel stock showed great preference with increased heating time, and the preference has increased when it was heated for 15 min.

• Journal of Life Science
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• v.15 no.3 s.70
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• pp.332-336
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• 2005

Epoxide hydrolase activities of various microbial cells were analyzed by colorimetric assay based on alkylation of epoxides with 4-(p-nitrobenzyl)pyridine (NBP). The epoxide hydrolase activity was determined by measuring the decrease of color intensity at 560 nm due to the decrease of styrene oxide substrate by epoxide hydrolase-catalyzed hydrolysis reaction. The experimental conditions of NBP colorimetric assay were optimized for the efficient measurement of epoxide hydrolase activities from various microbial cells.

• Journal of Korean Dental Hygiene Science
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• v.6 no.2
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• pp.91-100
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• 2023

Background: This study evaluated the learning outcomes of dental hygiene students' ethical consciousness and ethical decision-making competence through dental ethics courses conducted in some universities. Methods: The subjects were 35 and 29 fourth-year dental hygiene students at G University in the first semester of 2021 and 2022, respectively, and 53 and 43 third-year dental hygiene students at D University, respectively, for a total of 160 students. After implementing the dental hygiene ethics course, classroom performance was evaluated in terms of moral sensitivity, confidence in making ethical decisions, classroom practicality, learning outcomes, and class satisfaction. Statistical analysis was conducted using independent t-test and paired t-test, and the statistical significance level was 0.05. Results: Both universities reported an increase in moral sensitivity and confidence in ethical decision-making after the course (p<0.001). Classroom practicality and class satisfaction for the dental hygiene ethics course did not differ between disciplines and were rated positively with a score of 4 or higher (p>0.05). Learning outcomes were higher among 4-year students than 3-year students (p<0.001). Conclusions: It was evaluated that the ethics in dental hygiene curriculum can strengthen students' competence in ethical decision-making, including moral sensitivity and confidence in solving ethical problems in dental hygiene.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.2
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• pp.373-380
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• 2004

The purpose of this study was to estimate satisfaction and evaluation degree of students' spot-practice in department of food and nutrition and to investigate relating factors to them for development of spot-practice Programme. The survey for analysis was conducted through the questionnaires to 229 students finished internship. Proportions of the students were 93.9% for senior, 93.9% for female. Proportions of spot-practice facilities were 38.9%, 46.7%, and 14.4% for school, business & industry, and hospital respectively. The major part of subjects (83.8%) took part in spot-practice during 2 weeks. The satisfaction scores to spot-practice were the lowest for pay, and the highest for a kind of spot-practice facilities. The evaluation scores were the lowest for 'I made a plan and prepared my work in advanced', and the highest for 'I did my best for doing my work'. The satisfaction score in hospital was significantly lower than those in school or business & industry. The satisfaction score in self-operated foodservice was significantly higher than that in contract managed one. However, there no significant differences in evaluation scores by foodsevice employment type. In the case of coincidence of area in spot-practice and residence, or facilities of spot-practice and job desired, the satisfaction and evaluation scores were significantly higher than those of others. The period of spot-practice was significantly positively correlated with satisfaction scores for atmosphere of spot-practice facilities, service and treatment for spot-practice student, while negatively correlated with evaluation score for 'I did my best for doing my work'. The spot-practice pay was significantly positively correlated with satisfaction and evaluation scores for various items. In conclusion, various factors are related to satisfaction and evaluation degree of spot-practice students, and consist concern and support from college St university, foodservice institution, and government for systematic spot-Practice are required.

• Journal of Radiation Protection and Research
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• v.28 no.2
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• pp.79-85
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• 2003

This study was intended to estimate Hp(10) recommended by the ICRU using the $CaSO_4:Dy,P$ element developed in the KAERI. For the estimation of Hp(10), TL response should be compensated properly through the energy range using filter materials since $CaSO_4:Dy,P$ is of severe photon energy dependent response. Various experiments and computations using Monte Carlo Code were carried out for designing filter satisfying the performance requirements of the ISO related to TL dosimeter. Under the completed filter, the relative response of $CaSO_4:Dy,P$ showed $0.75{\sim}1.0$ for photons in the range of $20{\sim}662keV$. Especially it was possible to reduce the thickness of front filter and simplify the filter combination with rear filter of larger diameter and to considerably improve angular dependence by introducing taper to the filler.

• Korean Journal of Poultry Science
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• v.34 no.3
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• pp.165-172
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• 2007

We investigated the effects of dietary supplements of probiotics, illite, active carbon and hardwood vinegar on growth performance, feed intake, and pH, shear force, sensory evaluation, meat color and fatty acid composition of meat in broilers. Two hundred broilers were fed diets for five weeks containing 0.2% of probiotics (T1), and 1% of Illite (T2), 1% active carbon (T3), or 1% hardwood vinegar (T4). Body weight gain was higher in T1 and T4 groups fed the starter diet but was the lowest in C and T4 for finishing period (P<0.05). Feed efficiency was not significantly different. In proximate composition, crude fat content of chicken meat were decreased lower in all treatment groups than control, but moisture, crude protein and crude ash were not significantly different. Cooking loss was decreased in T3 and T4 and WHC (water holing capacity) was increased in T3 and T4 groups compared to the other groups. In sensory evaluation, T4 tended to improve the hardness. Redness $(a^*)$ and yellowness $(b^*)$ were no difference between the all treatment groups, lightness $(L^*)$ were higher in T1, T2, T3 and T4 groups than control group (P<0.05). Stearic acid content was lower in T1, T2, T3 and T4 groups, but oleic acid contents were higher in T1, T2, T3 and T4 groups (P<0.05). These results showed that supplementing broiler diets with 1.0% hardwood vinegar may noticeably improve the meat quality of broiler.

• Food Science and Preservation
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• v.15 no.4
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• pp.491-496
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• 2008

To develop a freshness indicator of Chonggak-kimchi for marketing purposes, Chonggak-kimchi was prepared and pH, total acidity, total aerobic bacterial load, lactic acid bacterial levels, and reducing sugar content were measured. Sensory evaluation tests on product stored at $4^{\circ}C,\;10^{\circ}C,\;and\;20^{\circ}C$, were performed. The pH increased slightly early in storage, and then decreased to pH 4.2-4.3 for all samples. The rate of decrease of pH rose with increasing storage temperature. Total acidity values rapidly increased after 1, 5, and 7 days of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively. Populations of total aerobic bacteria and lactic acid bacteria increased slightly until 4 days, 10 days, and 30 days of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively, and then decreased drastically. Sensory evaluation data showed that Chonggak-kimchi was edible until 4 days(pH 4.5), 10 days(pH 4.4), and 30 days(pH 4.3) of storage at $20^{\circ}C,\;10^{\circ}C,\;and\;4^{\circ}C$, respectively. These results clearly suggest that the shelf-life of Chonggak-kimchi depends on storage temperature, and the pH limit for marketing is 4.3; this is a freshness indicator for Chonggak-kimchi.