• Clinical Endoscopy
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• 제55권3호
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• pp.332-338
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• 2022

Continuous measurement of quality indicators (QIs) should be a routine part of colonoscopy, as a wide variation still exists in the performance and quality levels of colonoscopy in Korea. Among the many QIs of colonoscopy, the adenoma detection rate, average withdrawal time, bowel preparation adequacy, and cecal intubation rate should be monitored in daily clinical practice to improve the quality of the procedure. The adenoma detection rate is the best indicator of the quality of colonoscopy; however, it has many limitations for universal use in daily practice. With the development of natural language processing, the adenoma detection rate is expected to become more effective and useful. It is important that colonoscopists do not strictly and mechanically maintain an average withdrawal time of 6 minutes but instead perform careful colonoscopy to maximally expose the colonic mucosa with a withdrawal time of at least 6 minutes. To achieve adequate bowel preparation, documentation of bowel preparation with the Boston Bowel Preparation Scale (BBPS) should be a routine part of colonoscopy. When colonoscopists routinely followed the bowel preparation protocols, ≥85% of outpatient screening colonoscopies had a BBPS score of ≥6. In addition, the cecal intubation rate should be ≥95% of all screening colonoscopies. The first step in improving colonoscopy quality in Korea is to apply these key performance measurements in clinical practice.

• 한국콘텐츠학회논문지
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• 제15권1호
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• pp.185-196
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• 2015

본 연구는 중고령 여성의 시간제 근로 실태와 그들이 시간제 일자리를 선택하게 되는 결정요인을 파악하고자 하였다. 더 나아가 중고령 여성 중 시간제 근로와 전일제 근로에 따른 노후준비수준 비교를 통하여, 중고령 여성의 시간제 근로조건 개선을 위한 정책 개발에 필요한 시사점을 도출하고자 하였다. 이를 위해 국민연금연구원의 국민노후보장패널조사 4차년도(2011년) 개인 및 가구자료에 직업력 자료를 결합한 자료를 활용하였다. 본 연구 결과에 의하면, 중고령 여성의 시간제 일자리 결정에 '직전 일자리형태'가 가장 큰 영향을 미치는 것으로 나타났다. 또한 본 연구 결과는 시간제 근로를 하는 중고령 여성이 노후준비수준 항목 중 가구소득, 임금소득, 공적연금 측면에서 전일제 근로를 하는 중고령 여성에 비해 매우 낮은 수준임을 보여주고 있다. 따라서 시간제 일자리 활성화 정책 수립 시, 중고령 여성의 공적연금 등을 포함한 사회보장 혜택과 임금수준 향상 및 근로조건을 개선하는 고용보호 장치가 강화될 필요성이 있는 것으로 분석되었다.

• 한국식생활문화학회지
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• 제9권1호
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• pp.79-85
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• 1994

This study was conducted to determine the optimum conditions for the preparation of traditional Korean whole cabbage Kimchi with salted shrimp. Sensory, physical and chemical characteristics of Kimchi with various salted shrimp level(1.8, 3.6%), fermentation time(12, 24, 36 hrs) and storage period(1, 4, 7 days) were measured. As the fermentation time and storage day were extended, pH of Kimchis decreased but titratable acidity of Kimchis increased. The more salted shrimp in Kimchi resulted in the higher titratable acidity. The longer fermentation time and the longer storage resulted in the more citric, malic and succinic acid, and the less lactic and acetic acid in Kimchi. The optimum conditions for the preparation of Korean whole cabbage Kimchi were 3.6% salted shrimp level, 12 hours fermentation time and 84 hours(3.5 days) storage period.

• 한국식품조리과학회지
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• 제8권2호
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• pp.123-135
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• 1992

Time and temperature conditions, and microbiological qualities of six categories of menu items were assessed according to the process of food product Row in a 500 bed general hospital. The Harzard Analysis Critical Control Point (HACCP) system was applied to determine harzards, to assess their severity and risks, and to identity CCPs and memos for monitoring mem. The Critical Control Points identified for each category of menu items were: Meat Soup (Kyung Sang Do Gogi Guk): Pre-preparation, holding after pre-preration, and holding after cooking; Pot Stewed Stuffed Cabbage (Soe Yangbaechu Mali Chim): pre-preparation, holding after Pre-preparation, stuffing, cooking and holding after cooking; Boned Pork Sour Salad (Doeji Suyuk Muchim): Pre-preparation, holding after pre-preparation, and post-preparation after cooking; Sauteed Pork Ball (Jeyuk Wanja Jon): pre-preparation, holding after pre-preparation, shaping, and holding after cooking; Stir-fried Fragrant Mushroom (Pyogo Bosot Bokkum): basic ingredients, Pre-preparation, holding after pre-preparation, and holding after cooking; and Fried Corn with Vegetables (Oksusu Yachae Tuigim): pre-preparation, holding after pre-preparation, mixing, and holding after cooking.

• Reproductive and Developmental Biology
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• 제35권3호
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• pp.257-263
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• 2011

In general, the blood cell culture is a common method for animal chromosome preparation. However, every animal and its cells have unique physiological characteristics and functions. Hence, it is very difficult to find the suitable method of chromosome preparation using animal lymphocyte culture. This study was carried out to fine the suitable method of chromosome preparation using lymphocytes cultures in mammalians and aves including cattle, rat, mouse and chicken. To seek the optimal method of lymphocyte culture in each animal, $2^3$ factorial experiment was designed. The design evaluated three main effects in culture duration, kinds of mitogen supplements and colcemid exposure time with two levels within each effect. The mitotic index and the score of chromosome morphology were analyzed. In results, the suitable methods of lymphocyte culture for chromosome preparation were 72 hours culture, pokeweed mitogen(PWM) supplement and 90 minutes of colcemid exposure in cattle, 72 hours culture, PWM supplement and 50 minutes of colcemid exposure in chicken, 96 hours culture, concanavalin A supplement and 90 minutes of colcemid exposure in rat, and 72 hours culture, PWM supplement and 50 minutes of colcemid exposure in mouse, respectively. In conclusion, kinds of mitogen, culture duration and colcemid exposure time significantly affected the mitotic index and chromosome morphology, in animal lymphocyte culture. The interaction effects between/among treatment factors were also statistically significant.

• 대한인간공학회지
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• 제30권6호
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• pp.757-764
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• 2011

Objective: The aim of this study was to provide a method to improve the compliance and reduce the time by reducing the workload during the model change work. Background: The enterprises are constructing the small quantity batch production system by increasing the number of model change and reducing model-changing. However, the compliance is low because the work is strenuous and high skills are needed, so the system management is facing with many difficulties. Method: After classifying the model change work according to the purposes(preparation, change and adjustment) with the target of mascara filling machine, element tasks time were measured and the motion analysis(therblig symbol) and REBA analysis were performed. The study incorporated 3 independent variables as the number of motion, REBA score and the element time. The dependent variable is the type of element work as preparation, change and adjustment. The statistical test was performed by one-way ANOVA(${\alpha}$ < 0.05). Results: For the preparation, the number of motions appeared in the order of Use(U), Transport Loaded(TL), and Position(P). The order appeared in change is Use(U), Release Load(RL), and Grasp (G). The adjustment appeared in the order of Position(P) and Use(U). The results of average motion time as the element work times divided by the number of motion appeared in the order of adjustment(1.85sec/motion), preparation(1.11sec/motion), and change(0.62sec/motion). The results of REBA showed that the average risk level of change and adjustment were medium, but 53.1% of change and 42.9% of adjustment were evaluated as high. Conclusion: Reducing the avoidance and improving the compliance of work could be expected if the job autonomy were improved by improving the working postures with high risk level. Application: It is expected to solve the problem of reducing the time of model change work in the small quantity batch production system. The future work is to carry out the improvement directions found in the results and compare the results after improvement.

• 한국식품영양과학회지
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• 제26권3호
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• pp.443-449
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• 1997

Four-dimensional response surface methodology was applied to determine the optimum preparation conditions and to monitor sensory qualities of canned oyster mushroom during preparation. The optimum preparation conditions predicted for each corresponding sensory parameter of canned oyster mushroom were 181.29 g of oyster mushroom 205.36 ml of solution and 6.49min of roasting time for color, 214.01g, 195.79ml and 5.07min for appearance, 227.71g, 224.26ml and 6.50min for flavor, 250.30g, 183.63ml and 17.32min for taste, 211.59g, 178.21ml and 17.79min for mouth-feel, 249,.02g, 188.79ml and 17.80min for overall palatability of canned oyster mushroom, respectively. The optimum conditions, which satisfied with all sensory properties of canned oyster mushroom, were 240g, 200ml and 17min for content of oyster mushroom, content of solution and roasting time, respectively. Sensory scored predicted at the optimum conditions were in good agreement with experimental ones.

• 한국식품조리과학회지
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• 제2권2호
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• pp.76-83
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• 1986

Time and temperature, pH and Aw, and microbiological evaluation were made to identify critical control points during various phases in product flow of chicken soup preparation in a university foodservice establishment. The results are summarised as follows: 1) Time and temperature data indicated that the phases of cooling after cooking, post-preparation, and holding ingredients at room temperature before assembly were critical. 2) pH and Aw values were in favorable for microbial growth. 3) Microbiological data indicated that the phases of basic ingredients. post-preparation and holding ingredients before assembly were critical. 4) Critical control points identified were; basic ingredients, cooling after cooking, post-preparation, holding before assembly and service, and assembly and service. 5) Several guidelines were suggested for the effective qualitly control program.

• Design & Manufacturing
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• 제16권1호
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• pp.21-26
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• 2022

In the CNC machining process, problems such as lowering of machine operation rate, setting errors, and machining precision occur due to the increase in setting time and preparation time. These machining errors cause delays in delivery and increase in cost due to an increase in the number of mounting and dismounting of the workpiece, an increase in measurement and reprocessing time, and an increase in the finishing time in the assembly process. Therefore, in this study, by automating the setting of the work piece using OMV (On Machine Verification), which is a meteorological measurement system, the preparation time for machining the work piece and the setting accuracy were improved, the rework rate was reduced, and the mold manufacturing process was shortened. Through the advancement, standardzation, and automation of the mold part manufacturing process, we have improved productivity by minimizing low-value-added repetitive tasks. In addition, the measurement time was reduced by more than 50% and the machining measurement rate was improved by more than 20%, eliminating repetitive work for correcting machining defects, and reducing the work preparation time by more than 15% through automatic setting.

• 대한치과의사협회지
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• 제40권1호통권392호
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• pp.63-67
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• 2002