• 동아시아식생활학회지
• /
• 제25권1호
• /
• pp.153-161
• /
• 2015

This study measured the functionality and quality characteristics of rice noodles pulverizing Cedrela sinensis leaves, whose antioxidant effects and various bioactive components were confirmed, and then producing rice noodles with different amounts of Cedrela sinensis powder. Total phenolic contents of Cedrela sinensis rice noodles, the control group lowest phenolic content, significantly increased as the amount of Cedrela sinensis powder increased. DPPH free radical scavenging activity was lowest in the control group and significantly increased as Cedrela sinensis powder content increased. In the sensory evaluation, all items significant differences, and 1% content specimen showed the highest values overall acceptability including color, appearance, taste and texture but not flavor. The possibility of developing rice noodles with Cedrela sinensis powder and rice noodles with functionality were confirmed through the above results.

• 한국산업보건학회지
• /
• 제28권1호
• /
• pp.124-133
• /
• 2018

Objectives: The purpose of this study was to test the mediating effect of depression in the relationship between emotional labor and quality of sleep among dental hygienists. Methods: A purposive sample of 224 subjects in Seoul and Gyeonggi-do Province was recruited for convenient sampling. Data were analyzed using descriptive statistics, correlation, and multiple regression using Baron and Kenny steps for mediation. Results: The mean scores for overall emotional labor, quality of life, and depression were $33.14{\pm}5.55$, $7.49{\pm}2.82$, and $19.20{\pm}10.45$, respectively. They were significantly correlated with each other. Depression had a mediating effect(${\beta}=.52$, p<.001) in the relationship between emotional labor and quality of sleep(Sobel test: Z= 6.82, p =.001). Conclusions: The findings of this study suggest that intervention programs focusing on preventing depression are highly recommended to improve quality of life among dental hygienists in relation to emotional labor.

• 한국농공학회논문집
• /
• 제57권6호
• /
• pp.153-162
• /
• 2015

In this study, we analyzed the trends of water quality along the main stream in Nakdong river basin using the recent data and seasonal Mann-Kendall test. Monthly averaged values of DO, BOD, SS, COD, TN, and TP from 1989 to 2014 for 14 stations (including 2 TMDLs stations) were used in the study. The trend analysis results showed that BOD and TP at most stations has decreasing temporal trend except a few stations while COD and SS showed increasing trend at most stations. Temporal trends in TN at 8 stations were found to be statistically significant and 5 of them showed increasing temporal trend. Temporally averaged BOD, COD, TN and TP were generally increasing as going downstream and the worst water quality were found at Goryeong and Hyunpung station. Overall, water quality of Nakdong river especially in COD, SS, and TN getting worse in time at most stations and as going downstream.

• 호스피스학술지
• /
• 제6권2호
• /
• pp.10-18
• /
• 2006

This study was designed to learn attitudes to euthanasia of nursing student. Data were collected from May 1 to May 30, 2005 by structured questionaires. The respondents joined in the study were 307 nursing student. Data were analyzed using SPSS program by percentage, t-test, one-way ANOVA and scheffe, The results obtained were as follows :1. The mean scores for euthanasia were 3.16 in medical ethics, 2.85 in respect for life, 2.83 in patient's rights, and 2.63 in quality of life, being 2.85 overall. 2. Those who have grade showed significantly higher scores for euthanasia. 3. About 56% of the respondents did not agree that passive euthanasia is justifiable, and 55% did not like performance of euthanasia. 4. The group admitting that passive euthanasia is ethically justifiable showed significantly higher scores in the patient's rights(t=6.031, p=.000), the respect for life(t=5.280, p=.000) and the medical ethics(t=5.558, p=.000) than the group which do not admit. 5. The group which would perform passive euthanasia showed significantly higher scores in the patient's rights(t=6.329, p=.000), the respect for life(t=6.339, p=.000), the quality of life (t=1.993, p=.047) and the medical ethics(t=6.240, p=.000) than the group which would not perform passive euthanasia.

• 한국축산식품학회지
• /
• 제38권2호
• /
• pp.251-258
• /
• 2018

We investigated microbial and quality changes in wrap-packaged dry-aged beef after completion of aging and subsequent storage in a refrigerator. After 28 days of dry aging (temperature, $4^{\circ}C$; RH, approximately 75%; air flow velocity, 2.5 m/s), sirloins were trimmed, wrap-packaged, and stored at $4^{\circ}C$ for 7 days. Analyses of microbial growth, pH, volatile basic nitrogen (VBN), 2-thiobarbituric acid-reactive substance (TABRS), and instrumental color, myoglobin, and sensory evaluation were conducted on days 0, 3, 5, and 7. The results show that the number of total aerobic bacteria (TAB), yeast, and lactic acid bacteria increased with an increase in storage days, whereas no change in the growth of mold was observed during 7 days of storage. Based on the legal standard for TAB count, the estimated shelf-life of wrap-packaged dry-aged beef was predicted to be less than 12.2 days. However, the shelflife should be less than 6.3 days, considering the result of sensory quality (odor, taste, and overall acceptance). No significant change in visible appearance was also observed during 7 days of storage. The results suggest that the present quality indicators for meat spoilage (pH, VBN, and TBARS) should be re-considered for dry-aged beef, as its characteristics are different from those of fresh and/or wet-aged beef.

• 한국식품영양과학회지
• /
• 제29권2호
• /
• pp.218-223
• /
• 2000

The objective of this study was to investigate the effectiveness of preservatives for extending storage life and maintaining the quality of minimally processed Chinese cabbage. Cut Chinese cabbage was treated with either 1% CaCl2, 1% NaCl, 3% sucrose, 1% Ca-lactate, 1% vitamin C, 0.05% chitosan＋1% vitamin C, 0.1% Sporix＋1% vitamin C or hot water(6$0^{\circ}C$) and then packed with polyethylene film(60${\mu}{\textrm}{m}$) and stored at either 2$0^{\circ}C$ or 4$^{\circ}C$. To evaluate biochemical changes and quality of minimally processed Chinese cabbage, the samples were tested to determine the amount of vitamen C, titratable acidity, organic acid and fiber contents. Changes in color were also examined. The quality of kimchi prepared form minimally processed cabbage was affected by the treatments. REsults indicate that the minimally processed Chinese cabbage treated with either 1% CaCl2 at 2$0^{\circ}C$ and 4$^{\circ}C$ or 1% NaCl at 2$0^{\circ}C$ minimized biochemical changes in plant tissue and those treatments were most effective in maintaining product quality. The cabbage treated with 1% vitamin C or 1% NaCl at 4$^{\circ}C$ resulted in kimchi with improved color, texture, flavor and the best overall acceptability, as determined by a sensory test.

• 동아시아식생활학회지
• /
• 제18권3호
• /
• pp.345-352
• /
• 2008

This study investigated the utilization of tofu stake with turmeric manufacture by analyzing its effects on quality characteristics and shelf-life of tofu made with 0.5 CT(0.5% turmeric power), 1.0 CT(1.0% turmeric power), 1.5 CT(1.5% turmeric power), and 2.0 CT(2.0% turmeric power) in comparison with those ST(standard), In color lightness tofu stake springiness decreased with increasing turmeric power content, while cohesiveness was higher than ST. The gumminess of tofu stake decreased with increasing turmeric power content, while brittleness was higher than ST. Water content of turmeric power tofu stake was higher than ST. Weight of tofu stake increased with increasing turmeric power content, while cooking loss decreased with increasing turmeric power content. Thiobarbituric acid content of turmeric power tofu stake decreased with increasing turmeric power content. For overall acceptability, $0.5{\sim}1.0%$ turmeric power tofu stake attained the highest score.

• 대한간호학회지
• /
• 제38권2호
• /
• pp.217-228
• /
• 2008

Purpose: This study was conducted to develop and to determine the effects of an integrated symptom management program for prevention of recurrent cardiac events after percutaneous coronary intervention. Methods: Subjects consisted of 58 CAD patients (experimental group: 30, control group: 28). The experimental group participated in an integrated symptom management program for 6 months which was composed of tailored education, stress management, exercise, diet, deep breathing, music therapy, periodical telephone monitoring and a daily log. The control group received the usual care. Results: The experimental group significantly decreased symptom experiences and the level of LDL compared to the control group. The experimental group significantly increased self care activity and quality of life compared to the control group. Although no significant difference was found in cardiac recurrence, the experimental group had fewer recurrences. Conclusion: These results suggest that an integrated symptom management program for prevention of recurrent cardiac events after percutaneous coronary intervention can improve symptom aggravation, recurrent rate, self care activity and quality of life. Nursing interventions are needed to maintain and further enhance the quality of life of these patients and the interventions should be implemented in the overall transition period.

• 성인간호학회지
• /
• 제24권1호
• /
• pp.52-63
• /
• 2012

Purpose: The purpose of this study was to measure the quality of life (QOL) and to identify the factors influencing QOL in gynecological cancer patients. Methods: The subjects of this study were 242 people who were receiving medical therapy or follow-up after surgery from one general hospital in Daegu. Data were collected from August 1, 2010 to January 31, 2011. A questionnaire including questions on QOL, distress score, distress problem, depression, anxiety, insomnia, perceived health status and body image were completed by the subjects. Results: The mean score of QOL was $70.68{\pm}13.40$. Religion, job, presence of spouse, level of education, household income, financial compensation, disease stage and recurrence were the significant factors related to QOL. Distress score, distress problem, depression, anxiety, insomnia, perceived health status and body image were also significant factors influencing QOL. Sixty eight percent of the variance in subjective overall QOL can be explained by body image, distress problem, distress score, anxiety, level of education and perceived health status (Cum $R^2$=0.689, F=76.316, $p$ <.001). Body image was the most important factor related to QOL. Conclusion: An integrative care program which includes general, disease-related and psychosocial characteristics of patients is essential to improve QOL in gynecological cancer patients.

• 동아시아식생활학회지
• /
• 제17권1호
• /
• pp.118-124
• /
• 2007

Sulgidduk is a steamed 'Dduk' that is made from rice flour mixed with various ingredients. It is steamed in an earthenware steamer according to a particular procedure. Soyflour Sulgidduk was prepared with two types of soyflour(yellow, and black). This study was carried out to improve the quality of Sulgidduk. The quality was affected by not only the ratio of the ingredients, but also by the amount of soyflour. The results of these experiments can be summarized as follows. As the amount of soyflours(yellow and black) increased 10 %, 20 %,30 %, and 40 % into the control recipe, it was found that the overall rheological properties, such as hardness, gumminess, brittleness, cohesiveness, and springiness, of Sulgidduk decreased. The L-value of the color decreased as more soyflour was added into Sulgidduk but the b-value increased. When the same amount of black soyflour was added to Sulgiddut addition of black soyflour produced lower lightness than yellow soyflour addition. Yellow soyflour addition into Sulgidduk yielded a higher a-value, closer to red. As the results of sensory evaluation, following to the added amount of soyflour, the sensory degree of flavor, moistness, and chewiness of Sulgidduk decreased. The addition of 20 g soyflour resulted in the best overall quality based on sensory evaluations. Therefore the optimum recipe of Soyflour Sulgidduk was obtained as follows; 20 g(20%) soyflour, 80 g rice, and 20 mL water.