• 한국식품조리과학회지
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• 제14권4호
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• pp.313-326
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• 1998

The quality of physical characteristics were measured, using sensory evaluation and mechanical characteristics where different storing temperature and period on Gukhwa-Byung, which is made of different percentages of Gukhwa (0%, Gukhwa powder：1%, 3% and 5%, and Gukhwa flower：1%, 3% and 5%) were added to rice flour, to promote the use of and liking for rice cakes that are a kind of korean traditional foods. The sensory evaluation showed that it is generally fine right after being made. Especially group F3 was evaluated the best for color, feeling after-swallow and overall-quality. As for color alone, it fumed out to be most distinctive in group F3 after storing 24 hours at 4$^{\circ}C$, in group F1 after 24 hours at 10$^{\circ}C$, in group F1 and F3 after 24 hours at 30$^{\circ}C$ and in group F1 after 48 hours at 30$^{\circ}C$, Gukhwa-Byung added with Gukhwa flower takes the higher degree of preference than the one with Gukhwa powder. Moisture decreased and overall-quality deteriorated as the storing time passed. The value of lightness in the color of Gukhwa-Byung, reduced as Gukhwa content increased and storing temperature rose. The values of red color and yellow color increased as Gukhwa content increased. In a mechanical texture measurement, springiness was high in group P5 right after being made. And it was high after storing 72 hours at 4$^{\circ}C$ and after 96 hours at 10$^{\circ}C$, and there was a significant difference according to Gukhwa content (p＜.05). Springiness remained unchanged after storing, 24 hours at 30$^{\circ}C$. Cohesiveness was high in every group of P1, P3 and P5, in which Gukhwa powder was added, right after being made, but as temperature rose and time passed, it heightened in group F3, in which 3% of Gukhwa flower was added. In all the samples, hardness gradually increased as the storing time at each temperature passed, and decreased as Gukhwa content increased. Chewiness was getting high as the storing time passed and temperature lowered. Color in sensory evaluation and the value of lightness in mechanical measurement showed a positive correlation at storing temperature 4$^{\circ}C$ and 10$^{\circ}C$ (p<.01). Softness and the value of lightness showed a negative correlation (p<.05). In sensory evaluation, softness and moisture showed a negative correlation with the value of lightness when storing at 30$^{\circ}C$.

• 한국식품저장유통학회지
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• 제15권4호
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• pp.491-496
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• 2008

총각김치의 신선도표시계 개발을 위하여 총각김치를 제조한 후 $20^{\circ}C,\;10^{\circ}C,\;4^{\circ}C$에서 저장하면서 총각김치의 발효 중 pH, 총산도, 총균수, 젖산균수, 환원당 측정 및 관능평가를 수행하였다. 모든 저장 온도에서 pH는 약간 증가하다가 발효가 진행됨에 따라 $4.2{\sim}4.3$까지 낮아졌고 저장 온도가 높을수록 감소속도가 빨랐다. 총산도는 $20^{\circ}C$ 에서 1일, $10^{\circ}C$에서 5일, $4^{\circ}C$에서 7일 이후 급격히 증가하는 경향을 보였다. 총균수와 젖산균수는 저장 온도 $20^{\circ}C$ 에서 4일, $10^{\circ}C$에서 10일, $4^{\circ}C$ 에서 30일 까지 증가했다가 이후 감소하였다, 관능평가 결과 총각김치의 가식기간은 저장 온도 $20^{\circ}C$에서 4일, pH 4.5까지, $10^{\circ}C$ 에서 10일, pH 4.4까지, 그리고 $4^{\circ}C$에서 30일, pH 4.3으로 판단된다. 본 연구결과 총각김치의 유통기한은 저장 온도에 따라 큰 차이를 보였으며 유통기한 설정을 위한 신선도표시계 개발에 있어서 한계 pH는 4.3으로 판단된다.

• 한국식품조리과학회지
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• 제22권2호
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• pp.105-110
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• 2006

This study was performed to determine the sensory evaluation and mechanical characteristics of lemon red ginseng-pyun. Lemon red ginseng-pyun was made with lemon juice(21.4%), sweet potato starch(6.7%), water(53.3%), sugar(13.3%), honey(5.3%) and various concentrations of red ginseng powder(0, 2, 4, 6, 8, 10%). The quality characteristics of the sample were estimated in terms of pH, color difference, texture profile analysis and sensory evaluation. The pH of lemon red ginseng-pyun showed no significant difference among the different ratios of red ginseng. With increasing red ginseng powder addition, the lightness was significantly(p<0.05) lower, and a value and b values were significantly(p<0.05) higher. In sensory evaluation, with increasing red ginseng powder addition, the color and bitter taste of lemon red ginseng-pyun were stronger, while clarity of the 10% added red ginseng was significantly(p<0.05) lower than that of the 0% added red ginseng. Elasticity, hardness, chewiness, softness. sweet taste and overall acceptability were not significantly different in any group. In texture profile analysis, chewiness, cohesiveness, gumminess and hardness were significantly(p<0.05) increased in the 10% added red ginseng but springiness was not significantly different in any group. Overall acceptability was related to texture, appearance, overall taste and sweet taste of lemon red ginseng-pyun. Therefore, development of lemon red ginseng-pyun with no sugar or artificial sweeteners is encouraged as a healthy diet for diabetes and hypertension patients, because red ginseng is defined as a functional foods.

• 한국운동역학회지
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• 제30권3호
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• pp.255-264
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• 2020

Objective: The purpose of this study is to develop new balance evaluation index that can discriminate fall risk factors and provide effective interventions for healthy elderly. In order to conduct this study, the balance assessment tools (TUG, mCTSIB, OLST, FRT and BBS) currently used in clinic were re-evaluated using biomechanical analysis. Method: The participants were healthy elderly people over 65 years old, n=26, age: 69.31±3.13 years; height: 154.00±4.12 cm, body weight: 56.13±6.04 kg. The variables are length of CoM-BoS, length of CoP-BoS, range of CoP, mean distance of CoP, mean frequency of CoP, root mean square of CoP, joint angle, ASM (%SL), CoP-CoM angle. Results: As a result of this study, the following items were included in the list of new balance evaluation index for the healthy elderly, showing differences in the biomechanical evaluation based on the clinical evaluation (Inclusion list: TUG, OLST, 8th assessment item of BBS (reaching forward with outstretched arm), 11th item (turning 360 degrees), 13th item (standing with one foot in front), 14th item (standing on one foot)). Conclusion: Based on the results, the new balance evaluation index for the healthy elderly determined through this study can be used to prevent the fall by evaluating the balance ability in various situations that can be experienced in the normal daily life of the healthy elderly.

• 한국응급구조학회지
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• 제13권3호
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• pp.19-28
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• 2009

Purpose : This study compared before and after emergency patient evaluation education of the 1st graders at the department emergency medical technology(EMT) students, and analyzed its effects on patient evaluation ability after education. The aims of this study was to develop effective educational program and to provide basic materials for its educational method. Methods : This study was carried out by 66 first graders attending the department of emergency medical technology(EMT) at a college in G province and data were collected from Apr. 1 to 2, 2009. The questionnaire consisted of knowledge of emergent patient evaluation, academic self-efficacy, and technical performance after emergent patient evaluation education. We analyzed the influence of knowledge and academic self-efficacy on accurate technical performance with SPSS 14.0 version. Results : 1. In knowledge score, it was 9.27 before education and increased to 35.19 after education and that there was statistically significant difference. In academic self-efficacy, task difficulty preference scored 2.73 before education and 3.97 after education, self-control efficacy scored 2.84 before education and 4.05 after education, self-confidence scored 2.45 before education and 4.21 after education. There were statistically significant increases after education. Technical performance scored 0.00 before education, but it scored 18.78 after education and there was statistically significant increase after education. 2. In sex as one of general characteristics, self-confidence which was sub-factor of academic self-efficacy scored higher in male students(4.28) than in female students(4.10). There was statistically significant difference(p < 0.05). 3. Knowledge had positive correlation with self-control efficacy which was the sub-factor of academic self-efficacy(r = 0.249, p < 0.05) and self-confidence which is the sub-factor of academic self-efficacy had the positive correlation with technical performance(r = 0.258, p < 0.05). 4. Self-confidence which was the sub-factor of academic self-efficacy(B = 0.372, p < 0.05) had statistically significant influence on technical performance. ability of self-confidence to explain technical performance(R2) was 11.10%. Conclusion : From the results of this study, it is necessary that EMT students should learn professional first aid, accurate patient evaluation through self-efficacy development.

• 동아시아식생활학회지
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• 제5권2호
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• pp.49-62
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• 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.

• 중환자간호학회지
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• 제13권3호
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• pp.75-85
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• 2020

Purpose : This study aimed to identify the prevalence and risk factors of cognitive impairment in survivors discharged from the intensive care unit (ICU). Methods : This secondary analysis study utilized data from a multicenter prospective cohort of post-ICU patients. We analyzed the data of 175 patients enrolled in the primary cohort who completed the cognitive function evaluation three months after ICU discharge. Cognitive function was assessed using the Montreal Cognitive Assessment (MoCA) scale. The cut-off points for cognitive impairment were < 23 for face-to-face evaluation and < 18 for telephone evaluation. Results : The prevalence of cognitive impairment three months after ICU discharge was 32.6%. Significant risk factors for cognitive impairment were age ≥ 60 years (OR=10.52, 95% CI=3.65~30.33, p<.001), education < high school graduation (OR=2.53, 95% CI=1.07~6.01, p=.035), unplanned ICU admission (OR=4.01, 95% CI=1.45-11.14, p=.008), and delirium in the ICU (OR=4.33, 95% CI=1.08-17.23, p=.038). Conclusion : ICU nurses should use preemptive strategies to reduce post-ICU cognitive impairment of patients with risk factors. It is necessary to frequently assess and detect early delirium in critically ill patients, while attempting various non-pharmacological interventions.

• 한국가정과학회지
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• 제5권2호
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• pp.45-54
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• 2002

Packaged Backsulgi cooked by steam/convection oven and then rapidly chilled was examined by research of microbiological test and sensory evaluation while storing them at the temperatures of 3$^{\circ}C$ and 3$0^{\circ}C$ for 0, 2, 4, 6, 10 days . The pH and reducing sugar content were seemed to change little at 3$^{\circ}C$. However the pH was rapidly reduced until 4 days and then decreased a little at 3$0^{\circ}C$, the reducing sugar content was inclosed little by little. In the microbiological test, any microbial growth in total aerobic, psychrophilic, anaerobic, spore forming bacteria, yeast and molds was not observed until 10 days at 3$^{\circ}C$, but microbial changes of aerobic, psychrophilic and anaerobic bacteria increased to 6 logCFU/g until 10 days at 3$0^{\circ}C$. However microbial changes of them decreased from 6 logCFU/g to 5 logCFU/g. As a result of the sensory evaluation, appearance, taste, color, softness, chewiness and overall Quality were significantly decreased during storage times(p<0.05), but scores of taste and overall quality on 6th days were 7.38${\pm}$1.06, 7.00${\pm}$0.93. Therefore we concluded that there was no problem about stability of storage 6 days at 3$^{\circ}C$.

• 한국방사선학회논문지
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• 제15권7호
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• pp.999-1005
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• 2021

본 연구에서는 검사시간을 단축시키면서 해상도를 증가시키는 Compressed SENSE를 TOF에 적용하여 SENSE와 CS 기법에 대한 영상의 질을 비교하고 SNR, CNR을 평가하여 최적의 기법을 알아보고 이러한 정보를 토대로 임상적 기초자료로 제공하고자 한다. 충청도 소재 한 대학병원에서 TOF MRA 검사를 시행한 환자 32명(남자 15명, 여자 17명, ICA stenosis:10, M1 aneurysm:10, 평균나이 53 ± 4.15)을 대상으로 데이터를 분석하였다. 검사에 적용된 장비는 Ingenia CX 3.0T, Archieva 3.0 T 두 기기를 이용하였고 데이터 획득을 위한 방법으로 32 Channel Head Coil과 3D Gradient echo 이었다. 정량적 분석으로 각 영상의 SNR과 CNR을 측정하고 정성적 평가를 위해 관찰자의 시각적 견해에 대하여 5등급으로 나누어 영상의 질을 평가하였다. 영상평가는 paired t-test와 Wilcoxon 검정을 하였으며 p 값이 0.05 이하 일 때 유의성이 있는 것으로 간주하였다. TOF MRA 영상에서 SNR과 CNR에 대한 정량적 분석 결과 SENSE 기법에 비해 CS 기법이 높게 측정되었다(p<0.05). 관찰자의 시각적 평가로서 혈관의 선예도: CS(4.45 ± 0.41), 전반적인 영상의질: CS(4.77 ± 0.18), 영상의 배경소거: CS(4.57 ± 0.18)는 모두 CS 기법이 높은 결과를 얻었다(p=0.000). 결론적으로, 유속증가 자기공명혈관 조영술에서 SENSE 와 Compressed SENSE 기법을 비교하여 평가했을 때 Compressed SENSE TOF MRA 기법이 우위의 결과를 보여주었다. 이러한 결과는 뇌 질환 3D TOF MRA 검사에서 향후 임상적 기초자료가 될 것이라고 생각한다.

• 농업과학연구
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• 제38권3호
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• pp.485-491
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• 2011

Yogurt was prepared from skim milk added with 2, 4 or 6% of green whole grain of barley, wheat, glutinous rice and common rice, respectively. Changes in pH, titratable acidity, viable cell counts and viscosity during fermentation were monitored and its sensory evaluation was also performed. The optimum level of additives such as green whole grain of barley, wheat, glutinous rice and common rice for yogurt manufacture was selected to 2%. The samples added with green whole grain of barley and wheat powders reached pH 4.5 in 12 hours. After 4 hours of fermentation, pH, the viable cell counts and viscosity in samples added with 2% green whole grain of barley, wheat, glutinous rice and common rice powders were the highest. Especially, in overall sensory evaluation using 5 parameters, the sensory scores of glutinous rice and common rice 2% yogurts were significantly high. From this experiment, the additives optimum level of glutinous rice and common rice powders was selected to be 2%.