• 한국간호교육학회지
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• 제13권1호
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• pp.32-40
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• 2007

Purpose: The purpose of this study was to develop and evaluate an integrated clinical evaluation program to increase the competency of senior nursing students. Method: A cross-sectional one group test design was utilized. Based on a framework derived from the prior studies, an integrated clinical evaluation program was developed. In order to assess the effect of the developed program, the senior students' experience with the program was measured. The participants were senior nursing students and the program was performed on November, 2005 after their semester was all finished. Result: The evaluation score for ability in application of nursing process was 83.87 and nursing skill was 85.69 by evaluators. The students reported that the program provided a chance to relearn and practice basic nursing skills and it was helpful in increasing decision making competency and their ability to apply the nursing process. Conclusion: This study suggests that the integrated clinical evaluation program contributes to cultivating a nurse with comprehensive nursing competencies and to improve the nursing students' knowledge, attitude, and skill.

• 기술혁신학회지
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• 제13권4호
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• pp.638-655
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• 2010

본 논문은 과학기술분야 국제협력의 필요성에 영향을 미치는 요소가 무엇인가에 대해 파악하는 연구이다. 기업의 영역(governance mode) 결정을 설명하는 거래비용이론, 성과측정관점, 그리고 지식기반 관점에 바탕을 둔 가설을 설정한 후, 과학기술 분야의 관련 전문가들로부터 설문서를 받아 실시하였으며, 분석 결과 다음과 같은 사실을 발견하였다. 첫째, 특정 기술의 세계시장에서의 중요도가 클수록 그 기술에 대한 국제협력의 필요성도 커지는 것으로 나타났다. 둘째, 특정 기술의 기술 선도국과 비교한 상대적 수준이 높을수록 그 기술에 대한 국제협력의 필요성이 작아지는 것으로 나타났다. 셋째, 기술중요도와 기술수준은 국제협력의 필요성에 대하여 상호적으로 정(+)의 조절효과를 가지는 것으로 밝혀졌다. 즉, 기술수준이 높을수록 기술중요도가 국제협력 필요성에 미치는 정(+)의 영향이 더 커지며, 기술중요도가 클수록 기술수준이 국제협력 필요성에 미치는 정(+)의 영향이 더 커지게 되는 것으로 나타났다. 마지막으로, 전문성이 높은 경우 기술중요도와 기술수준의 교차항이 강력히 작용하여 기술중요도의 단순작용에서 오히려 부(-)의 영향력이 감지되었다. 기술중요도는 기술수준이 높을 때 기술협력에 정(+)의 영향을 미치지만 기술수준이 낮은 경우에는 기술중요도가 기술협력 필요성을 그다지 높이지(+) 아니하거나 거꾸로 좌절을 느껴 기술협력의 필요성을 못 느끼는 것으로 추정된다. 전문성이 낮은 분야에서는 기술수준 차이가 있어도 기술이 중요하면 기술협력이 필요하다고 답변한 반면, 전문분야에서는 기술수준이 낮으면 기술중요도가 높아도 협력이 그다지 필요하지 않다고 판단한 것이다. 이러한 결과는 설문 대장이 해당 기술에 대한 전문가 여부에 따라 영향을 받음을 보여주고 있다.

• Animal Bioscience
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• 제36권8호
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• pp.1190-1198
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• 2023

Objective: To our knowledge, there are few studies on the correlation between internal structure of fermented products and nutrient delivery from by-products from coffee processing in the ruminant system. The objective of this project was to use advanced mid-infrared vibrational spectroscopic technique (ATR-FT/IR) to reveal interactive correlation between protein internal structure and ruminant-relevant protein and energy metabolic profiles of by-products from coffee processing affected by added-microorganism fermentation duration. Methods: The by-products from coffee processing were fermented using commercial fermentation product, called Saus Burger Pakan, consisting of various microorganisms: cellulolytic, lactic acid, amylolytic, proteolytic, and xylanolytic microbes, for 0, 7, 14, 21, and 28 days. Protein chemical profiles, Cornell Net Carbohydrate and Protein System crude protein and CHO subfractions, and ruminal degradation and intestinal digestion of protein were evaluated. The attenuated total reflectance-Ft/IR (ATR-FTIR) spectroscopy was used to study protein structural features of spectra that were affected by added microorganism fermentation duration. The molecular spectral analyses were carried using OMNIC software. Molecular spectral analysis parameters in fermented and non-fermented by-products from coffee processing included: Amide I area (AIA), Amide II (AIIA) area, Amide I heigh (AIH), Amide II height (AIIH), α-helix height (αH), β-sheet height (βH), AIA to AIIA ratio, AIH to AIIH ratio, and αH to βH ratio. The relationship between protein structure spectral profiles of by-products from coffee processing and protein related metabolic features in ruminant were also investigated. Results: Fermentation decreased rumen degradable protein and increased rumen undegradable protein of by-products from coffee processing (p<0.05), indicating more protein entering from rumen to the small intestine for animal use. The fermentation duration significantly impacted (p<0.05) protein structure spectral features. Fermentation tended to increase (p<0.10) AIA and AIH as well as β-sheet height which all are significantly related to the protein level. Conclusion: Protein structure spectral profiles of by-product form coffee processing could be utilized as potential evaluators to estimate protein related chemical profile and protein metabolic characteristics in ruminant system.