• 한국임상약학회:학술대회논문집
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• 한국임상약학회 2007년도 추계학술대회
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• pp.180-180
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• 2007

• 대한약학회:학술대회논문집
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• 대한약학회 2000년도 춘계총회 및 학술대회
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• pp.214.2-215
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• 2000

• 대한약학회:학술대회논문집
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• 대한약학회 2000년도 NEW STRATEGY FOR DRUG DEVELOPMENT IN POST-GENOMIC ERA(대한약학회)
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• pp.270.1-270.1
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• 2000

• 대한약학회:학술대회논문집
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• 대한약학회 2001년도 Proceedings of International Convention of the Pharmaceutical Society of Korea
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• pp.219.2-219.2
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• 2001

• 대한약학회:학술대회논문집
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• 대한약학회 2001년도 Proceedings of International Convention of the Pharmaceutical Society of Korea
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• pp.251.2-251.2
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• 2001

• 대한약학회:학술대회논문집
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• 대한약학회 2001년도 Proceedings of International Convention of the Pharmaceutical Society of Korea
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• pp.295.2-295.2
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• 2001

• 한국식품영양학회지
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• 제26권1호
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• pp.51-59
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• 2013

This study aims to understand college students customer's preference and the difference of coffee grade by comparing the result of Q-grader, who was trained professionally and received certification for a sensory evaluation of coffee grade. The results of the chemical analysis of raw coffee and coffee berry show that those of specialty grade had slightly higher, but not significant, water content. Further, the pH of specialty grade coffee was high in coffee beans and after roasting, the commercial grade became high. There was no significant difference between the specialty degree and commercial degree in color before and after roasting. In this study, the panels for the sensory evaluation included 24 university students. The preference of evaluation items of sensory evaluation consist of aroma, acidity, bitterness, astringency, aftertaste, and overall satisfaction. Items for the strength evaluation consist of aroma, acidity and bitterness. The sensory evaluation was expressed by applying a 5 point Likert scale (1: extremely low~5: extremely high). In the sensory evaluation, it was evaluated that specialty grade coffee had strong acidity and commercial grade coffee was strongly bitter. The result of the sensory evaluation shows that female students are sensitive to coffee taste. In the analysis of frequent visit to coffee shop, the not-frequently-use-group rated that specialty grade coffee with higher overall satisfaction than commercial grade coffee in factors such as aroma and acidity. The group which did not prefer Americano coffee rated that specialty grade was higher than commercial grade in all factors except aroma, of which the result is similar to the cupping test.

• 대한핵의학회지
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• 제17권2호
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• pp.25-33
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• 1983

Left ventricular wall motion was observed with EKG gated cardiac blood pool scan in 71 various cardiac diseases and 10 normal controls to evaluate its diagnostic and clinical significance in them. 1) In the presence of left ventricular dysfunction, visual evaluation of the left ventricular wall motion was useful to determine whether it was due to localized or diffuse abnormalities. In cardiomyopathy, marked left ventricular dilatation and severe hypokinesia were noted. 2) In myocardial infarction, regional wall motion abnormalities well represented the location of infarcted areas in majority of cases. Patients with inferior wall infarction had smaller decrease of the left ventricular ejection fraction and wall motion grade than anterior or combined groups. In whom persistent left ventricular failure was present, wall motion analysis with gated cardiac scan provided valuable information for the detection of ventricular aneurysms. 3) Evaluation of the left ventricular wall motion and its grading provided a reliable estimate of the left ventricular function. In conclusion, visual evaluation of left ventricular wall motion and its grading provided valuable information for analyzing the characteristics of regional and global left ventricular dysfunction.

• Bulletin of the Korean Chemical Society
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• 제30권10호
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• pp.2240-2244
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• 2009

A simple high performance liquid chromatographic method was developed to evaluate the quality of Moutan Cortex Radicis based on chromatographic fingerprints that characterize eight pharmacological compounds, namely, gallic acid, paeoniflorin, galloyl paeoniflorin, benzoic acid, quercetin, benzoylpaeoniflorin, paeoniflorigenone, and paeonol. These compounds were identified by their characteristic UV profiles and the mass spectroscopy data, and their contents were determined by HPLC. The chromatographic separation was performed on a $C_{18}$ column by gradient elution with 0.05% formic acid in water and acetonitrile. The methodological validation gave acceptable linearities (r = 0.9996) and recoveries (ranging from 99.4∼103.1%). The limits of detection (LOD) of these compounds ranged from 10 to 30 $\mu$g/mL. The representative chromatographic fingerprints of Moutan Cortex Radicis were obtained by analyzing 20 batches of samples collected from markets in Korea and China. For the efficient evaluation of quality for the commercial Moutan Cortex Radicis it is recommended that the total content of the six characteristic compounds should contain more than a minimum of 2% and that the content of total paeoniflorin and paeonol should exceed a minimum of 1.5% of dry weight of Moutan Cortex Radicis.

• 한국산학기술학회논문지
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• 제21권6호
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• pp.417-424
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• 2020

자신에 대한 타인의 평가에 대해서 긴장이나 불안감을 느끼게 되는데, 이처럼 타인의 평가가 예상되거나 실재할 때 느끼는 불안을 사회적 상호작용 불안이라고 한다. 간호 대학생의 사회적 상호작용 불안에 영향을 미치는 요인들을 분석하여 간호 대학생의 사회적 상호작용 불안을 감소시킬 수 있는 간호중재 방안의 기초자료를 제공하고자 본 연구를 시도하였다. 본 연구의 대상자는 본 연구의 목적을 이해하고 연구 참여에 동의한 B시와 C시에 소재한 4곳의 간호 대학생 196명을 대상으로 하였다. 본 연구의 자료는 SPSS WIN 20.0 프로그램을 이용하여 빈도와 백분율, 평균과 표준편차, ANOVA, Pearson's correlation coefficient, multiple regression을 이용하여 분석하였다. 본 연구의 결과 사회적 상호작용 불안은 부정적 평가에 대한 두려움(r=.67, p<.001), 긍정적 평가에 대한 두려움(r=.56, p<.001), 불확실성에 대한 인내력 부족(r=.44, p<.001)과 양의 상관관계가 있었다. 대상자의 사회적 상호작용 불안에 영향을 미치는 요인은 대인관계(β=.19, p<.001), 부정적 평가에 대한 두려움(β=.43, p<.001), 긍정적 평가에 대한 두려움(β=.34, p<.001)으로 나타났으며, 불확실성에 대한 인내력 부족은 통계적으로 유의한 영향요인이 아니었다. 이들 변수가 대상자의 사회적 상호작용 불안을 설명하는 설명력은 58.1%로 나타났다. 따라서 본 연구의 결과를 바탕으로 간호 대학생들이 원만한 대인 관계를 유지할 수 있는 지지체계 제공과 긍정적, 부정적 평가에 대한 민감성을 줄이고 자기 자신의 능력을 긍정적으로 받아들이고 평가할 수 있도록 하는 교육 중재가 필요할 것으로 생각된다.