• Proceedings of the Korean Geotechical Society Conference
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• 2003.06a
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• pp.33-42
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• 2003

Since the cut slope has been big concern due to frequent failures, the government decided to include cut slopes in the“Act for Safety Control of Public Structures”. Based on the Act, the cut slope whose height is over 50m and length is over 200m should be inspected on the regular basis. According to the Act, KISTEC developed the objective evaluation method for the condition of cut slope. The evaluation method is divided into two categories: evaluation for damaged condition and evaluation for failure affecting factor. Based on the evaluation results, the cut slope is graded from A to E. In this study, the process to evaluate the cut slope condition and the evaluation criteria to divide the grade of cut slope are introduced.

• Journal of the Korea Institute of Information and Communication Engineering
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• v.17 no.5
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• pp.1233-1238
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• 2013

The course evaluation is used in faculty evaluation model even the grade of course evaluation has a big gap in absolute value with the characteristics of subjects. It is important to obtain the reliability of course evaluation because the result of course evaluation is fed to instructor to assure the quality of instruction. The purpose of this paper are to analyze the relation of attendance rate and course evaluation to improve the reliability of course evaluation.

• Food Science of Animal Resources
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• v.23 no.2
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• pp.97-102
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• 2003

This study was carried out to investigate the effect of addition of mugwort powder and carcass grade on the quality characteristics of pork patty. Pork patties prepared from A patty(grade B pork patty), B patty(grade B pork patty containing mugwort powder), C patty(grade E pork patty) and D patty(grade E pork patty containing mugwort powder). The chemical composition, calorie, residual nitrite, surface color, textural properties, water holding capacity and sensory evaluation were evaluated. Moisture contents(%) were not different among patties, and crude fat(%) and calorie values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat. Crude ash contents(%) were not different among patties, and residual nitrite contents(ppm) of patties containing mugwort powder were lower than those of patties without mugwort powder. Hunter L and b values of patties prepared from grade B pork meat were higher than those of patties prepared from grade E pork meat, and Hunters a values of patties prepared from grade E pork meat were higher than those of patties prepared from grade B pork meat. Hardness, cohesiveness and chewiness values of patties prepared from grade B pork meat were lower than those of patties prepared from grade E pork meat. Aroma, taste, texture, juiciness, color and palatability values were not different among patties.

• Journal of Dental Anesthesia and Pain Medicine
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• v.17 no.1
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• pp.77-78
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• 2017

• Fire Science and Engineering
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• v.24 no.2
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• pp.162-171
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• 2010

According to the development of industry, many aspects of society have been changed and a living environment has been more convenient than before. However, factors of fire risk are increased because of society which is becoming complex. Moreover, a building built in recently is becoming high-rise and intelligent. Then losses of life and property increase continually. Thus, an institutional strategy which can solve this problem is needed. The purpose of this research is to state a problem of specific a building managing strategy and suggests a reformation of the fire safety grade system of a specific building. The suggested ideas are an adoption of fire risk evaluation of a building, tentatively named "Fire Safety Corporation" establishment, reclassification of the fire safety grade system of a specific building, and newly making fire safety managers of ultra-high buildings and underground structures.

• The Mathematical Education
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• v.58 no.2
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• pp.263-282
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• 2019

The purpose of this study is to analyze the implementation of 2015 revised mathematics curriculum. This study focused on issues raised from the implementation. The teaching-learning methods for enhancing mathematical competencies, the amount and difficulty of mathematics in the 1st and 2nd grade, the level of vocabulary and sentence for students in the textbooks, and the support for successful implementation of the curriculum were collected and analyzed through questionnaires and interviews. As a result of the research, most of the teachers tried to improve the teaching and learning method considering mathematical competencies, but had difficulty in connecting contents and competencies. They also recognized that the amount and difficulty in the 1st and 2nd grade math, and the level of vocabulary and sentences presented in math textbooks were generally appropriate. However, they pointed out that the textbooks were over-emphasized in various ways out of basic calculation methods, and that the long sentences, which are not easy to read and understand by students who are not familiar with reading Korean, are included in the . They recognised that there is a large difference in level of reading Korean and understanding math among students. So we suggest that more active support is needed for the students who are learning slowly and the students who are having difficulty in reading Korean.

• Clinics in Shoulder and Elbow
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• v.22 no.2
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• pp.70-78
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• 2019

Background: This study evaluated postoperative changes in the supraspinatus from time-zero to 6 months, using magnetic resonance imaging (MRI). We hypothesized that restoration of the musculotendinous unit of the rotator cuff by tendon repair immediately improves the rotator cuff muscle status, and maintains it months after surgery. Methods: Totally, 76 patients (29 men, 47 women) with rotator cuff tears involving the supraspinatus tendon who underwent arthroscopic rotator cuff repairs were examined. MRI evaluation showed complete repair with intact integrity of the torn tendon at both time-zero and at 6 months follow-up. All patients underwent standardized MRI at our institution preoperatively, at 1 or 2 days postoperative, and at 6 months after surgery. Supraspinatus muscular (SSP) atrophy (Thomazeau grade) and fatty infiltrations (Goutallier stage) were evaluated by MRI. The cross-sectional area of SSP in the fossa was also measured. Results: As determined by MRI, the cross-sectional area of SSP significantly decreased 11.41% from time-zero (immediate repair) to 6 months post-surgery, whereas the Goutallier stage and Thomazeau grade showed no significant changes (p<0.01). Furthermore, compared to the preoperative MRI, the postoperative MRI at 6 months showed a no statistically significant increase of 8.03% in the cross-sectional area. In addition, morphological improvements were observed in patients with high grade Goutallier and Thomazeau at time-zero, whereas morphology of patients with low grade factors were almost similar to before surgery. Conclusions: Our results indicate that cross-sectional area of the initial repair appears to decrease after a few months postoperatively, possibly due to medial retraction or strained muscle.

• Journal of Korean Clinical Health Science
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• v.10 no.1
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• pp.1543-1552
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• 2022

Purpose: It is intended to investigate the satisfaction of dental hygiene students with non-face-to-face online classes and use them as basic data for successful lecture design and operation. Methods: The data collected in this study were analyzed using the lBM SPSS Statistics 21 program. The general characteristics of the study subjects were frequency analysis, non-face-to-face online class satisfaction, and test satisfaction were frequency analysis and technical statistics. Through the independent sample T test, a t-test was conducted to find out whether there was an average difference in online class and test satisfaction according to grade. Results: The advantages of non-face-to-face online classes were that repetitive learning was possible (57.7%), the disadvantage was that there was a lack of real-time communication (74.9%), and the most efficient teaching method was a mixed form of online and face-to-face classes (64.9%). The satisfaction level of online classes was 2.69 points for 'self-directed learning habits,' which was the highest compared to the overall average of 2.55 points, and 2.09 points for 'difficulty in interaction between instructors and learners in online classes.'Non-face-to-face test satisfaction was 2.68 points for 'short test time gives fairness to test results,' higher than the overall average of 2.45 points, and 2.07 points for 'no difficulty accessing the test.'In terms of satisfaction with the non-face-to-face test according to the grade, it was found that the third grade showed a more negative attitude than the second grade in terms of sexual fairness (p<0.05). Conclusions: Through the above results, non-face-to-face online classes require various content development and some mixed classes considering the level of students, and instructors' efforts to improve the quality of classes for interaction between instructors and learners are needed.

• Asian Pacific Journal of Cancer Prevention
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• v.15 no.6
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• pp.2505-2510
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• 2014

Background: The standard radiotherapy (RT) fractionation practiced in India and worldwide is 50Gy in 25 fractions over 5 weeks to the chest wall or whole breast followed by tumour bed boost in case of breast conservation (BCS). A body of validated data exists regarding hypofractionation in breast cancer. We here report initial results for 135 patients treated at our center with the START-B type of fractionation. Materials and Methods: From May 2011 till July 2012, women with all stages of breast cancer (excluding metastatic), who had undergone BCS or mastectomy were planned for 40Gy in 15 fractions over 3weeks to chest wall/whole breast and supraclavicular fossa (where indicated) followed by tumour bed boost in BCS patients. Planning was done using Casebow's technique. The primary end point was to assess the acute toxicity and the cosmetic outcomes. Using cosmetic scales; patients were assessed during radiotherapy and at subsequent follow up visits with the radiation oncologist. Results: Of the 135 patients, 62 had undergone BCS and 73 mastectomy. Median age of the population was 52 years. Some 80% were T1&T2 tumours in BCS whereas most patients in mastectomy group were T3&T4 tumours (60%). 45% were node negative in BCS group whilst it was 23% in the mastectomy group. Average NPI scores were 3.9 and 4.9, respectively. Most frequently reported histopathology report was infiltrating ductal carcinoma (87%), grade III being most common (58%), and 69% were ER positive tumours, and 30% were Her 2 Neu positive. Triple negative tumours accounted for 13% and their mean age was young (43 yrs.) The maximum acute skin toxicity at the end of treatment was Grade 1 in 94% of the mastectomy grouppatients and 71% in BCS patients. Grade 2 toxicity was 6% in mast group and 23% in BCS group. Grade 3 was 6% in BCS group, no grade 3 toxicity in mastectomy patients and there was no grade 4 skin toxicity in any case. Post RT at 1 month; 39% of BCS patients had persisting Grade I skin reaction which was only 2% in mastectomy patients. At 3 months post RT, 18% patients had persisting hyperpigmentation. At 6 months 8% patients had persisting erythema in the BCS group only. Some 3% BCS and 8% mastectomy patients had lymph edema till the date of evaluation. Cosmetic outcome in BCS patients remained good to excellent 6 months post surgery and radiotherapy. 1 patient of BCS and 3 patients of mast had developed metastatic disease at the time of evaluation. Conclusions: Hypofractionated RT is well tolerated in Indian population with reduced acute skin toxicity and good cosmetic outcome. Regimens such as these should be encouraged in other centers to increase machine output time. The study is on-going to assess long term results.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.287-293
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• 2013

This study was conducted to investigate the effect of quality grade on the physicochemical and sensory properties of Hanwoo beef on the basis of four quality grades (grade $1^{{+}{+}}$, $1^{+}$, 1, and 2). Significantly decreased levels of myoglobin content (from 12.73 mg/g to 7.90 mg/g) and Warner-Bratzler shear force (WBs) (from 28.01 kg to 14.03 kg) were found with reduction in quality grade (p<0.05). In contrast, increasing quality grade correlated with significant increase in crude fat contents (from 8.18% to 19.55%). Crude fat contents showed a negative correlation with moisture content (r=-0.966), myoglobin content (r=-0.998), and WBs (r=-0.969). In sensory evaluation experiments it was revealed that quality grades were associated with significantly altered (all p<0.05) flavor, taste, juiciness, tenderness, and overall acceptability. Moisture contents showed negative correlation with taste (r=-0.969) and overall acceptability (r=-0.988). Crude fat contents showed significant correlation with taste (r=0.971), tenderness (r=0.983) and overall acceptability (r=0.968). WBs showed negative correlation with taste (r=-0.957) and overall acceptability (-0.978). The marbling score of fresh meat showed significant correlation with taste (r=0.958), juiciness (r=0.953), and overall acceptance of cooked meat. These results could be used as a fundamental dataset to evaluate the effect of quality grade on the physicochemical and sensory characteristics of Hanwoo beef.