• Journal of The Korean Association of Information Education
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• v.22 no.4
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• pp.473-489
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• 2018

Computer and Information Literacy(CIL) is one of Key Competences in 21st century. Many countries, including Korea, have adopted related contents in their national curriculum for conducting software education. With this movement, many book-type instruction materials for software education have been developed in Korea. However, it is scarce to find researches that evaluate the instruction materials from the perspective of CIL. In this study, we selected 4 instruction materials which were distributed by government with 'SW centered society' web site as well as were developed to teach physical computing for elementary students. Also, we analyzed if they can foster students' CIL. First of all, the evaluation framework was developed based on 'The Manual for Authorized and Approved Textbook' and 'The 2018 ICILS(International Computer and Information Literacy Study) Assessment Framework'. Then, 12 school teachers who have professional insight of software education evaluated the 4 instruction materials with the framework. Averaging the score given by evaluators, we determined that which instruction materials were superior or not. Finally, we figured out the characteristics of superior and inferior instructional materials. Based on the results of this study, we suggested implications for developing instruction materials for physical computing education to build students' CIL.

• Journal of Acupuncture Research
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• v.18 no.6
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• pp.59-69
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• 2001

Objective : The aim of this study is to assess the ability of the CPT test to dignosis radiculopathy in Korean with NeuvalTM CPT database. Method : Electrical stimulation(at 2000, 250, and 5Hz) using Neurometer was applied to the 19 patients who felt back and sciatic pain with herniated intervertevral disc(HIVD) of L-spine, dignosisd by lumbar CT or MRI, and the 33 patients who felt only back or hip or leg pain without HIVD, stenosis, spondylolisthesis which causing radiculopathy. The test sites were toe1, toe3 and toe5 related to L4, L5 and S1 nerve roots. Results : The mean values of the CPT of HIVD group was stiatically lower than LBP group at toe1-250Hz, toe3-2000Hz, 250Hz and toe5-250Hz, 5Hz. The grading CPT score of HIVD group was stastically higher than LBP group at the toe3(L5). The VAS of HIVD group was stastically higher than LBP group. Conclusion : These results suggest that the CPT test can be a valuable testing for diagnosing radiculopathy in Korean. In using CPT test further study is needed for the diagnosis and evaluation of sensory nerve dysfunction in the musculoskeletal disease.

• Food Science and Preservation
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• v.14 no.5
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• pp.504-510
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• 2007

An extrusion process was to make an onion kimchi snack from rice grit and onion kimchi powder, in an effort to enhance the nutritional value, flavor, and physicochemical properties of the extrudate. This study investigated optimum conditions (moisture content, barrel temperature, and the content of onion kimchi powder) for the production of high-quality rice extrudate products, and measured quality properties (water absorption index, texture, expansion ratio, and color) of rice extrudate to which onion kimchi powder had been added. Onion kimchi powder at 3%, 5%, 7%, and 10% (all w/w) was mixed with rice grit and the mixture then extruded in a twin-screw extruder. The texture of onion kimchi mack became softer as onion kimchi powder level rose, and water absorption ability increased. The expansion ratio and the lightness of extrudates decreased with increases in onion kimchi powder levels. The maximum water absorption index am the minimum hardness were obtained with 10% onion kimchi powder. Rice extrudate with 10% onion kimchi powder was suitable for extrusion cooking md obtained the highest score for overall acceptability by sensory evaluation.

• Korean journal of food and cookery science
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• v.16 no.1
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• pp.65-74
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• 2000

The properties of Puchu(Allium odorum L.)kimchi prepared with different methods were investigated by measuring organoleptic and microbiological properties up to 43 days at 10$\^{C}$ right after preparation. Five conditions of making Puchukimchi included: the addition of salt (treatment A), soybean sauce (treatment B), soybean sauce and perilla seed powder (treatment C), anchovy sauce (treatment D), anchovy sauce and glutinous rice paste(treatment E). Sensory evaluation showed high scores in the appearance, smell, sour taste, good taste, savory taste, texture, and overall acceptability of Puchukimchi prepared with soybean sauce(treatment B). However, treatment C had the best score in good taste. In the intial stage of fermentation, treatment C had higher total microbial counts than others, but in the final stage, treatment E had higher counts than others. Treatment A had less total microbial counts than others throughout the fermentation. The maximum numbers of lactic acid bacteria in other treatments were in the order of treatments A>B>D. In the final stage of fermentation, treatment B had the least number of lactic acid bacteria composed of Pediococcus, Streptococcus, Leuconostoc and Lactobacillus. Streptococcus reached the maximum level at the 8 th day of fermentation, and the number of Lactobacillus was increased with the lapse of fermentation time. It was shown that fermentation patterns of Puchukimchi were influenced by the preparation methods used.

• Journal of the Korean Data and Information Science Society
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• v.28 no.2
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• pp.407-419
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• 2017

In this paper, we aim to evaluate the effect of simulation training with a focus on the application of SBAR for the improvement of communication skills of nursing students with physician. The results of the analysis of 25 videos recorded pre/post-simulation were as follows: In terms of the SBAR score, "the most recently measured vital signs" in stage B increased significantly (Z = -2.448, p =.014); the frequency of step-by-step progress in SBAR did not advance to the SBA or SBAR stage in the pre-simulation stage, but increased to 48% post-simulation. The frequencies of SBAR evaluation items mentioned in the post-simulation were the following order: the name of the patient (96%), nurse's name (80%), most recently measured oxygen saturation (76%), and main symptoms (60%). The results of the nurse's judgment (A), request for additional prescription or request for the doctor's direct patient visit (R) were not mentioned. Therefore, it is necessary to consider the application of SBAR in simulation training, which requires problem solving through cooperation with physicians, because it has a positive effect on education in nurse-physician communication.

• Journal of The Korean Dental Society of Anesthesiology
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• v.6 no.2 s.11
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• pp.103-112
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• 2006

Background: The purpose of this study was to compare the clinical safety and effect with and without additional submucosal midazolam to oral chloral hydrate and hydroxyzine when used for pediatric conscious sedation in a clinical dental environment. Methods: Thirty one cases of pediatric conscious sedations were performed in this study. Selection criteria included good health (ASA I), under 6 years old, 20 kg of body weight, uncooperative behavior and the need for sedation to receive dental treatment including anesthesia and restorative or surgical procedure for at least two teeth. In each visit, patients were randomly assigned into one of two groups; CH group: chloral hydrate (60 mg/kg), hydroxyzine (1 mg/kg), CH-M group: chloral hydrate (60 mg/kg). hydroxyzine (1 mg/kg) and submucoal midazolam (0.1 mg/kg). 50% nitrous oxide-oxygen was maintained during the sedation period Sedations were monitored using a pulse oximeter for estimating pulse rate (PR) and percutaneous oxygen saturation ($SpO_2$). Behavior response rated using Houpt's scale and need of restraint was assessed every 2 minutes through 30 minutes of operative procedure reviewing the videotape recording. Evaluation of overall behavior success was performed using modified overall behavior rate of Houpt's scale. Data was analyzed using t-test. Results: PR and $SpO_2$ for both groups remained within the normal values. The mean scores for sleep and movement of CH-M group were higher than those of CH group (P < 0.05). There were no significant difference in mean score for crying between two groups. The mean scores of overall behavior of CH-M group was higher than those of CH group (P < 0.01). Reinstraint of CH-M group was less required than that of CH group (P < 0.05). Conclusions: Oral chloral hydrate (60 mg/kg) and hydroxyzine (1 mg/kg) combined with submucosal injection of midazolam was safer and showed more improved sedation effect than oral chloral hydrate (60 mg/kg) and hydroxyzine (1 mg/kg) without midazolam for sedation of pediatric dental patients.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.12
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• pp.1954-1958
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• 2014

The feasibility of incorporating Cynanchi wilfordii powder as a value-added food ingredient in convenient food products was investigated using yanggaeng as a model system. C. wilfordii powder was incorporated into yanggaeng at 0, 2, 4, 6, and 8% weight amounts based on total weight of cooked white bean and C. wilfordii powder. pH increased significantly, and moisture content ranged from 45.40% to 47.40% with increasing levels of C. wilfordii powder (P<0.05). In terms of color, lightness, redness, and yellowness increased significantly (P<0.05) with increasing levels of C. wilfordii powder. Hardness significantly decreased with higher amounts of C. wilfordii powder (P<0.05). Total polyphenol content and DPPH radical scavenging activity were significantly influenced by addition of C. wilfordii powder, and they increased significantly as C. wilfordii powder concentration increased (P<0.05). Finally, consumer acceptance test indicated that the highest levels of C. wilfordii powder (8%, w/w) had considerable adverse effects on consumer preferences in general. In contrast, yanggaengs with moderate levels of C. wilfordii powder (2%, w/w) are recommended (with respect to overall preference score) to take advantage of the functional properties of C. wilfordii powder without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1068-1075
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• 2001

Effect of soybean-curd whey on the dongchimi fermentation was investigated by measuring physicochemical and sensory characteristics during fermentation at 1$0^{\circ}C$. Dongchimi was prepared with various levels (0, 2, 5, and 10%) of soybean-curd whey. During fermentation, whereas salt concentrations of dongchimi liquid (1.1 ~ 2.0%) were similar among treatments, greater decrease in pH, but greater increase of total acidity, reducing sugar content, number of lactic acid bacteria and turbidity were observed in dongchimi with soybean-curd whey than those of control from the 2nd to the 9th day of fermentation. But at the 16th day of fermentation, acidity, turbidity and number of lactic acid bacteria of dongchimi with soybean-curd whey were similar to those of control. Reducing sugar content of soybean-curd whey addition groups maintained higher than that of control. The Hunter color L value decreased gradually and that of dongchimi with soybean-curd whey was lower than that of control. b value of control increased, but soybean-curd whey addition groups decreased during fermentation. Hardness and fracturability, determined by texture analyser, were higher in soybean-curd whey addition groups than control. Sensory evaluation showed that the scores of turbidity, sweet taste, savory taste, hardness and over-all preference were significantly higher in soybean-curd whey addition groups than control (p<0.05) ; the highest with 5% soybean-curd whey addition followed by 2% addition. dongchimi with 5% soybean-curd whey addition was the most preferable one with the score of 6.5.

• Journal of the Ergonomics Society of Korea
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• v.30 no.6
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• pp.695-703
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• 2011

Objective: This study was to investigate the effects of coordinated upper-limb body postures on the subjective discomfort rating, heart rate, and muscle activities. Background: Although generally many checklists such as OWAS, RULA, and REBA were applied to evaluate various body postures, the body postures were might be overestimated or underestimated because each body part(i.e., back, shoulder, and elbow etc.) was evaluated separately, and then added all rates of individual body parts to assess an overall risk level for the body posture in these methodologies. Methods: A total of 20 participants maintained 14 postures which were combinations of back, shoulder, and elbow flexion angles and then muscle activities, subjective discomfort, and heart rates were collected every three minute during a sustained 15 minute and 0.5kg weight holding task. Four muscle groups were investigated: erector spine, anterior deltoid, upper trapezius, triceps brachii. Results: Results showed that subjective discomfort was the lowest when the angle of back and shoulder were both $0^{\circ}s$, while the body posture with $45^{\circ}$ of back angle and $45^{\circ}$ shoulder angle was rated as the most subjective discomfort posture. In general, the subjective discomfort ratings increased as back and shoulder flexion angles increased. It was noted that, however, the subjective discomfort of body posture with a $45^{\circ}$ back angle and $45^{\circ}$ shoulder flexion angle was lower than that of body posture with a $0^{\circ}$ back and $45^{\circ}$ shoulder flexion angle. The research findings of heart rates and muscle activities showed similar results for the analyses of subjective discomfort ratings. Conclusions: The possible limitations of the current ergonomics evaluation techniques which assessing a body posture with summing all body part score after individually analyzed in this study. Based on the analyses of subjective discomfort, heart rate, and muscle activities, it was recommended that a use of effects of coordinated upper-limb body postures would be considered when one evaluates work-load for various working postures. Application: These findings can be used for developing a more accurate assessment checklist for working posture as well as preventing musculoskeletal disorders of workers in workplaces.

• Food Science and Preservation
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• v.18 no.4
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• pp.488-496
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• 2011

Cold-air drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience, and preference as a snack. A steamed pumpkin-sweet potato slab was dried from 10 to $25^{\circ}C$ for 48 h, and its moisture content, color, texture, and taste at different drying temperatures and drying times were evaluated. The lowest moisture content was 4.98%, at $25^{\circ}C$. The lightness decreased, but the other color values (a, b, and ${\Delta}E$) increased with the increasing drying temperature and drying time. The reducing sugar and soluble solid ranged from 98.7 to 194.75 mg/g and 19-70 $^{\circ}Brix$, respectively. The highest hardness of the steamed pumpkin-sweet potato slab was 23.88 $kg_f/cm^2$, and the springiness and cohesiveness were 91.15 and 98.36% when it was dried at $25^{\circ}C$ for 48 h. The sensory evaluation score was high at $10^{\circ}C$, 40 h and at $25^{\circ}C$, 24 h. The optimum drying condition was predicted at $19^{\circ}C$, 32 h via response surface methodology (RSM).