• Culinary science and hospitality research
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• v.23 no.4
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• pp.81-92
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• 2017

This research was studied to optimize the recipe of rice pound cake with two concentrations of Euonymus alatus and grape seed oil, using central composite design (CCD). The mixing condition of rice pound cake was optimized by subjecting it to sensory evaluation and mechanical and physicochemical analysis, using response surface methodology (RSM). The results of the mechanical and physicochemical analysis showed significant values for color (lightness, redness, yellowness), texture (hardness, springiness, chewiness, gumminess, cohesiveness), loss rate, volume, specific volume, sweetness, saltiness, moisture content and pH (p<0.05). The results of the sensory evaluation showed significant values for color, flavor, taste, softness, appearance and overall quality (p<0.05). As a result, the optimized compounding ratio was found to be 4.28 g of Euonymus alatus and 33.18 g of grape seed oil.

• Korean Journal of Metals and Materials
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• v.48 no.2
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• pp.122-132
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• 2010

Higher strength and fracture toughness of reactor pressure vessel steels can be obtained by changing the material specification from that of Mn-Mo-Ni low alloy steel (SA508 Gr.3) to Ni-Mo-Cr low alloy steel (SA508 Gr.4N). However, the operation temperature of the reactor pressure vessel is more than $300^{\circ}C$ and the reactor operates for over 40 years. Therefore, we need to have phase stability in the high temperature range in order to apply the SA508 Gr.4N low alloy steel for a reactor pressure vessel. It is very important to evaluate the temper embrittlement phenomena of SA508 Gr.4N for an RPV application. In this study, we have performed a Charpy impact test and tensile test of SA508 Gr.4N low alloy steel with changing impurity element contents such as Mn and P. And also, the mechanical properties of these low alloy steels after longterm heat treatment ($450^{\circ}C$, 2000hr) are evaluated. Further, evaluation of the temper embrittlement by fracture analysis was carried out. Temper embrittlement occurs in KL4-Ref and KL4-P, which show a decrease of the elongation and a shifting of the transition curve toward high temperature. The reason for the temper embrittlement is the grain boundary segregation of the impurity element P and the alloying element Ni. However, KL4-Ref shows temper embrittlement phenomena despite the same contents of P and Ni compared with SC-KL4. This result may be caused by the Mn contents. In addition, the behavior of embrittlement is not largely affected by the formation of $M_3P$ phosphide or the coarsening of Cr carbides.

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.219-224
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• 1998

Kochujang was prepared by using retrograded rice cakes (Song Pyun, Sym rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57 mg for P$\_$1/, 27.9 mg for P$\_$4/, 27.05 mg for P$\_$3/ 24.60 mg for P$\_$2/, and 22.30 mg for P$\_$0/. By sensory evaluation, saccharified kochujang prepared with Siru rice cake showed the highest sensory score in its appearance, flavor, texture, color, and taste.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.6
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• pp.417-424
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• 2020

There is increasing tension and anxiety about being evaluated by others such as anxiety, which is felt when others' evaluation is expected or actual, and this is called social interaction anxiety. The purpose of this study was to develop a nursing intervention program that can reduce social interaction anxiety among nursing college students by analyzing factors affecting social interaction anxiety in nursing college students. The subjects of this study were four nursing college students in B city and C city. The survey data were analyzed using frequencies, percentages, means, t-test, ANOVA, Pearson correlation coefficient, and stepwise multiple regression with the SPSS WIN 21.0 program. The results of this study show that social interaction anxiety was positively correlated with fear of negative evaluation (r=.67, p<.001), fear of positive evaluation (r=.56, p<.001), and intolerance of uncertainty (r=.44, p<.001). Factors affecting ambivalence over emotional expressiveness in terms of social interaction anxiety was interpersonal relationship (β=.19, p<.001), fear of negative evaluation (β=.43, p<.001), and fear of positive evaluation (β=.34, p<.001). The explanatory power of these variables was 58.1%. Therefore, it is thought that nursing college students need to provide a support system to maintain good interpersonal relationships, to reduce sensitivity to positive and negative evaluation, and to accept and positively evaluate their own ability.

• Journal of Korean Academy of Nursing Administration
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• v.9 no.1
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• pp.89-101
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• 2003

Purpose : this study was to examine the effect of using a nursing standards for the quality of nursing care in musculo-skeletal patients. Method : The approach to nursing quality assurance evaluation was selected process-outcome framework. The subjects ware 100 case of musculo-skeletal patients in orthopedic surgery nursing care unit of E. university hospital in seoul. The data of a control group were collected from 23 December 2001 to 20 March 2002 and an experimental group were collected from 1 June to 25 August 2002. The instruments used for this study were a nursing care standards in musculo-skeletal disorder patients developed by the investigator and an evaluation tool for the quality of nursing care in orthopedic surgery patients developed by soon-ook Choi in 1995. It's reliability is Cronbach alpha=.8628. The data were analyzed by means of $x^1$-test, t-test, ANOVA with SPSS program. Results : This study are as fellows : 1. Scores of the quality of nursing care in standard 1 in the experimental group were higher than those of the control group with no significant difference(t=-8.793, p=.000), scores of the quality of nursing care in standard 2 in the experimental group were higher than those of the control group with significant difference(t=-8.793, p=.000) and standard 3 in the experimental group were higher than those of the control group with significant difference(t=-10.550, p=.000). scores of the quality of nursing care in standard 4 in the experimental group were higher than those of the control group with significant difference(t=-8.793, p=.000). scores of the quality of nursing care in standard 4 in the experimental group were higher than those of the control group with no significant difference(t=-1.833, p=.070). 2. Scores of the quality of nursing care in criteria 28 of 33 criteria in the experimental group were higher than those of the control group with significant difference in 12 criteria(p<.05 ). 3. Scores of the quality of nursing care in standard 1 to standard 4(process evaluation); the experimental group were higher than those of the control group with significant difference(t=-10.704, p=.000). scores of the quality of nursing care in standard 5(outcome evaluation); the experimental group were higher than those of the control group. but no significant difference(t=-1.833, p=.070). 4. Scores of the quality of nursing care in experimental group were higher than those of the control group with significant difference(t=-10.794, p=.000). Conclusion : Through this study, I'm sure that using a nursing care standards in musculo-skeletal disorder patients improve quality of nursing care and nursing care standards are effective nursing care.

• Proceedings of the Korean Institute of Information and Commucation Sciences Conference
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• 2021.10a
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• pp.578-579
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• 2021

According to a survey on the infringement of SMEs, the level of technology protection capability is improving every year, but technology leaks and damage continue to occur. This shows that there is a need for a security management and supervision system that can strengthen the security awareness of SME executives and employees and maintain the security level continuously. The Personal Information & Information Security Management System(ISMS-P) authentication systems is the latest related standard, which has the problem of applying the same certification criteria without considering the types of certification target organizations such as ISPs, IDC, hospitals and schools, and SMEs.. In this paper, 73 evaluation items that can be specialized and applied to SMEs were derived by referring to ISMS-P certification and Personal Information Protection Management System (PIMS) certification. The results of the study show that the number of evaluation items decreased by 28.4% compared to the existing ISMS-P certification.

• International Journal of Internet, Broadcasting and Communication
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• v.16 no.1
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• pp.36-46
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• 2024

This study is a descriptive survey to determine the effects of fundamentals of nursing skills education with peer evaluation on self-leadership, self-directed learning ability, and learning attitude. The factors affecting self-directed learning ability were peer evaluation, self-leadership, and learning attitude (F=118.81, p<.001), with an explanatory power of 50.4%. The factors affecting learning attitude were peer evaluation, self-leadership, and self-directed learning ability (F=48.89, p<.001), with an explanatory power of 29.5%. Based on the results of this study, we believe that it is necessary to apply various teaching methods such as peer evaluation and promote self-leadership to improve self-directed learning and learning attitude.

• Korean Journal of Clinical Pharmacy
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• v.27 no.2
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• pp.69-76
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• 2017

Objective: This study was conducted to assess the current status of experiential education, by analyzing pharmacy students' satisfaction and evaluation for practice sites and preceptors for 3 years from 2014 through 2016. Methods: Students evaluated the practice sites and preceptors using a 5-point and a 4-point Likert scale, respectively. Analysis was performed based on the types of curriculums and practice sites. In addition, sub-analysis was conducted based on the types of health-system pharmacy and the community pharmacy. Results: Total 203 students responded to the survey questionnaires. The 3-year average score of students' satisfaction with practice sites was 4.25. In the sub-analysis conducted based on the types of health-system pharmacy, the score was higher in the tertiary hospital pharmacies than that of the general hospital pharmacies (4.49 vs. 4.06, P<0.001). For community pharmacy, the difference in the score of the 3-year analysis was not significant, depending on the types (4.51 vs. 4.33, P=0.054). The average score of students' evaluation on the preceptors was 3.37 in the 3-year analysis. The score was significantly higher for the preceptors of tertiary hospital pharmacies than those of general hospital pharmacies (3.61 vs. 3.25, P<0.001). For community pharmacy, no significant differences were found, depending on the types of pharmacy (3.53 vs. 3.43, P=0.309). Conclusion: The students' satisfaction with practice sites and preceptors in pharmacy experiential education was high. However, it varied greatly depending on the types of educational institutions. Mutual effort between university and educational institutions is required, to narrow the gap in the degree of students' satisfaction.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.410-413
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• 1991

Prefried chicken patties were irradiated at dose levels of 0, 2, and 4 kGy using $Co^{60}$ source and stored at $3{\pm}1^{\circ}C$ and $-10{\pm}1^{\circ}C$, separately for the evaluation of color and sensory characteristics. Irradiation dose of 4 kGy slightly darkened the internal color of chicken patties. Except for the internal portion of the frozen samples, an increase (p<0.05) in Hunter 'L' values was observed for both the surface and interior of patties during storage. Upon refrigerated storage, Hunter 'a' values, both on the surface and internally, decreased as the storage period progressed. Only storage period affected (p<0.05) the Hunter 'b' values of patty surfaces and interiors. No difference (p<0.05) in odor, taste, color, and texture of the patties was observed for irradiation dose and storage period as evaluated by triangle tests except between 2 kGy and 4 kGy irradiated samples before forzen storage.

• 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.