• Journal of the Korean Society of Food Culture
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• v.27 no.6
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• pp.730-736
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• 2012

This study was performed to investigate the qualities of jelly supplemented with purple sweet potato (C:0 g, P1:1 g, P3:3 g, P5:5 g, P7:7 g). The pH decreased (acidity increased) with the addition of purple sweet potato powder (p<0.01). The sugar content of the jelly also significantly increased when purple sweet potato was added. The DPPH radical scavenging activities of jelly increased as the addition of purple sweet potato increased. As the content of purple sweet potato increased, the L and b values decreased and the "a value" increased. In terms of textural characteristics, the addition of purple sweet potato increased hardness and springiness, while it decreased the cohesiveness. The results of the sensory evaluation showed that the appearance, flavor, taste, texture, and overall acceptability gave the highest score for jelly containing 5 g of purple sweet potato (P5).

• Korean journal of food and cookery science
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• v.14 no.3
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• pp.219-224
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• 1998

Kochujang was prepared by using retrograded rice cakes (Song Pyun, Sym rice cake, Ssuk rice cake, Pat rice cake) as a source starch and the physiochemical and sensory characteristics were compared with traditional kochujang during aging for 60 days. Moisture content of all kochujang groups increased slowly but crude fat content decreased according to aging process. Changes of pH values of all kochujang reduced gradually during aging and the pH of saccharified kochujang was lowered than that of traditional one. Total reducing sugar contents in saccharified kochujang reached the maximum value at 50th day, and decreased thereafter. In contrast, the reducing sugar content in traditional kochujang was the highest at 30-day-aging. After 60 days of aging, the total contents of organic acids were 28.57 mg for P$\_$1/, 27.9 mg for P$\_$4/, 27.05 mg for P$\_$3/ 24.60 mg for P$\_$2/, and 22.30 mg for P$\_$0/. By sensory evaluation, saccharified kochujang prepared with Siru rice cake showed the highest sensory score in its appearance, flavor, texture, color, and taste.

• Korean Journal of Mathematics
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• v.27 no.2
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• pp.505-514
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• 2019

In this paper we study the approximation properties of a continuous function by the sequence of (p, q)-Bernstein operators for q > p > 1. We obtain bounds of (p, q)-Bernstein operators. Further we prove that if a continuous function admits an analytic continuation into the disk $\{z:{\mid}z{\mid}{\leq}{\rho}\}$, then $B^n_{p,q}(g;z){\rightarrow}g(z)(n{\rightarrow}{\infty})$ uniformly on any compact set in the given disk $\{z:{\mid}z{\mid}{\leq}{\rho}\}$, ${\rho}>0$.

• Journal of Korean Academic Society of Home Health Care Nursing
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• v.27 no.1
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• pp.42-52
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• 2020

Purpose: This study aimed to find grounds for the development of a health promotion program by examining the risk factors affecting children in low-income families. Methods: This was a cross-sectional study. The subjects were 288 children under 13 years of age in We-Start, W city. The tools used included a household information questionnaire and risk assessment tools. The data were analyzed using t-test, ANOVA, and multiple regressions. Results: Risk factors like disability problems (β=.38, p<.001), residential environment (β=.37, p<.001), parenting type (β=.27, p=.003), the foster's educational level (β=.22, p=.011), and the gender of the child (β=.19, p=.030) explained 51% (p<.001) of the preschoolers in crisis. For the schooler, academic achievement (β=.39, p<.001), disability problems (β=.24, p<.001), adaptation to school (β=.23, p<.001), noise from the environment (β=.20, p<.001), and the foster's job (β=-.15, p=.007) explained 50% (p<.001) of crisis of schooler. Conclusion: The study found that children (disability, gender), family (residential environment, type of parenting), and caregivers (educational level, economic competence) had a complex impact on crisis situations. In children of a school-going age, school life appeared to be an important influencing factor. Therefore, an integrated case management approach that considers children, carers, and the home environment is necessary.

• Journal of Korean Academy of Nursing
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• v.34 no.2
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• pp.362-371
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• 2004

Purpose: The study was performed to identify the process of change, decisional balance and self-efficacy corresponding to the stage of exercise behavior change based on a Transtheoretical Model in middle aged women. Method: The subjects consisted of 317 women by convenience sampling residing in city B. The collected data were analyzed using one-way ANOVA, Scheffe test, and Discriminant analysis by SPSS/WIN program. Result: The subjects were distributed in each stage of change of exercise behaviors: 53 subjects (16.7%) in the precontemplation stage, 86 subjects (27.1%) in the contemplation stage, 88 subjects (27.8%) in the preparation stage, 51 subjects (16.1%) in the action stage and 39 subjects(12.3%) in the maintenance stage. Analysis of variance showed that consciousness raising (F=24.96, p=.00), environmental reevaluation (F=7.l3, p=.00), self reevaluation (F=19.47, p=.00), dramatic relief (F=15.22, p=.00), social liberation (F=4.26, p=.00), counter conditioning (F=26.44, p=.00), a helping relationship (F=13.l7, p=.00), reinforcement management (F=21.25, p=.00), self liberation (F=27.70, p=.00), stimulus control (F=13.49, p=.00), pros (F=14.40, p=.00) and self-efficacy (F=39.9l, p=.00) were significantly associated with the stages of change of exercise behaviors. Through discriminant analysis, it was found that ‘stimulus control’ was the most influential variable in discriminating the five stages of change. Conclusion: This study can provide the basis of a staged matching exercise program using TTM for more effective and useful intervention.

• Journal of Korean Clinical Nursing Research
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• v.27 no.2
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• pp.121-129
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• 2021

Purpose: The purpose of this study was to investigate post-traumatic stress, job stress, fatigue, and social support of nurses in direct care for COVID-19 patients and to identify the factors affecting post-traumatic stress among the nurses. Methods: The participants were 150 nurses from three hospitals. Data were collected from September 11, 2020 to September 21, 2020. The data were analyzed with SPSS/WIN/25.0 program. Results: The mean score of post-traumatic stress was 22.27±15.49 (range 0~88). The percentage of high risk group of post-traumatic stress was 35.3%, risk group was 20.0%, normal group was 44.7%. Post-traumatic stress showed statistically significant differences according to quarantined experience (t=2.15, p=.033), and provision of COVID-19 manual (t=-2.40, p=.026). Post-traumatic stress was positively correlated with job stress (r=.48, p<.001), and fatigue (r=.58, p<.001), and it was negatively correlated with social support (r=-.22, p=.005). Job stress was positively correlated with fatigue (r=.74, p<.001), and it was negatively correlated with social support (r=-.17, p=.030). Fatigue and social support (r=-.17, p=.029) had a negative correlation. The results of regression analysis showed that the factors affecting post-traumatic stress included fatigue (β=.56, p<.001), provision of COVID-19 manual (β=-.24, p<.001), and quarantined experience (β=.18, p=.006) and that the total explanatory power was 42.0%. Conclusion: In this study, fatigue, provision of COVID-19 manual, and quarantined experience were found as influential factors of post-traumatic stress among nurses in direct care for COVID-19 patients. Therefore, development of the intervention for reducing the fatigue should consider to prevent post-traumatic stress in nurses. Also, provision of COVID-19 manual for nurses and psychological intervention program for nurses experienced quarantine are necessary.

• The Journal of Korean Academic Society of Nursing Education
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• v.27 no.4
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• pp.412-422
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• 2021

Purpose: The purpose of this study was to analyze the factors influencing the health promoting behavior(s) of office worker males in the COVID-19 pandemic by applying Pender's health promotion model. Methods: The participants in this study were 149 male office workers at companies located in S, G and S cities. The collected data were analyzed using descriptive statistics, t-test, ANOVA, Pearson's correlation coefficient and a stepwise multiple regression using the SPSS Window 25.0 program. Results: The subject's health promoting behaviors and prior related behaviors (r=.58, p<.001), perceived benefits of action (r=.41, p<.001), self-efficacy (r=.53, p<.001), social support (r=.39, p<.001), self-esteem (r=.47, p<.001) and commitment to a plan of action (r=.67, p<.001) showed a high positive correlation. The factors affecting the subjects' health promoting behaviors were the commitment to a plan of action (𝛽=.35, p<.001), self-esteem (𝛽=.27, p=.005), prior related behavior (𝛽=.26, p<.001), health status (good) (𝛽=.20, p=.001) and self-efficacy (𝛽=.14, p=.047). These variables explained 63.0% of the subjects' health promoting behaviors. Conclusion: During the COVID-19 pandemic, subjects are more likely to be exposed to disease due to reduced outdoor activity time and irregular eating habits due to the strengthening of social distancing. Health promoting behaviors are an important concept that can maintain health and prevent diseases. To improve the health promoting behaviors of men engaged in office work, it is necessary to develop and operate a health promotion behaviors program considering those variables.

• The Korean Journal of Food And Nutrition
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• v.27 no.4
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• pp.706-715
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• 2014

The purpose of this study was to determine the optimal mixing ratio of Alaska Pollack (Theragra chalcogramma) and olive oil in the preparation of sausage. The experiment was designed according to the central composite design for estimating the response surface, which demonstrated 10 experimental points including 2 replicates for Alaska Pollack and olive oil. The physical, mechanical and sensory properties of test materials were measured. A canonical form and perturbation plot showed the influence of each ingredient on the final product mixture. Measurement results of the physical and mechanical properties showed a significant increase or decrease in the following properties: dough sweetness (p<0.05); sausage L (p<0.05), a (p<0.001), and b (p<0.01); hardness (p<0.01), chewiness (p<0.05), and gumminess (p<0.01). Also, the sensory measurements showed a significant improvement in color (p<0.05), flavor (p<0.01), taste (p<0.001), tenderness (p<0.05), chewiness (p<0.01), mositness (p<0.05), and overall quality (p<0.01). As a result, the optimum formulation by numerical and graphical methods was calculated as Alaska Pollack 35.74 g and olive oil 7 g.

• The Journal of Korean Institute of Electromagnetic Engineering and Science
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• v.29 no.10
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• pp.766-772
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• 2018

A 6~10 GHz wide-band power amplifier was designed using an InGaAs enhancement-mode(E-mode) $0.15{\mu}m$ pseudomorphic high-electron-mobility transistor(pHEMT). The positive gate bias of the E-mode pHEMT device removes the need for complex negative voltage generation circuits, therefore reducing the module size. The wire bond and substrate loss parameters were modeled and extracted using a three-dimensional electromagnetic(3D EM) simulation. For wideband characteristics, lossy matching was adopted and the gate bias was optimized for maximum power and efficiency. The measured gain, in/output return loss, output power, and power-added efficiency were greater than 20 dB, 8 dB, 27 dBm, and 35 %, respectively, in the 6~10 GHz band.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.36 no.5 s.108
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• pp.69-77
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• 2004

Degradations of pine, yellow poplar and sweet gum by two fungi, Pycnoporus cinnabarinus and Trichophyton rubrum LSK-27 were investigated. P. cinabarinus degraded pine block samples much faster than T rub rum LSK-27, whereas P. cinnabarinus and T rubrum LSK-27 degraded yellow poplar and sweet gum at almost the same rate. In an effort to get a better understanding of how fungi degrade lignin in wood, contents of various functional groups were analyzed. After three-months of degradation of pine flour by these fungi, the following changes were observed: an increase in condensed phenolic OH group and carboxylic acid group content, a decrease in the guaiacyl phenolic OH content, and little change of aliphatic OH group content. Further studies in the degradation of pine flour by P. cinnabarinus indicated that the increase in condensed phenolic OH group content and the decrease in guaiacyl phenolic OH group content occurred in the first month of the degradation. The changes of functional group contents in the degradation of unbleached softwood kraft pulp by P. cinnabarinus had the same trends as those in the degradation of pine flour. That is, structural alteration of lignin due to the kraft pulping process had little effect on how P. cinnabarinus degraded lignin.