• 여성건강간호학회지
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• 제9권3호
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• pp.213-223
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• 2003

Purpose: This study was conducted to identify the effects of a prepared childbirth education on the knowledge and delivery participation levels of the spouses of primiparas. Method: The study's subjects were a convenience sample of 126 spouses, consisting of an experimental group of 74 educated for prepared childbirth for 10 hours. This study was measured by using a 41-item measurement instrument for knowledge of childbirth that was devised from Kang's(1981) instrument and a 23-item measurement instrument for measuring delivery levels which was developed through clinical experiences. The data gathered as analyzed by using SPSS WIN10.0. Result: There were no significant differences between the experimental group and the control group in homogeneity concerning the general characteristics of the spouses of primiparas. The first hypothesis, which stated that the level of knowledge of childbirth in the experimental group who received prepared childbirth education would be higher than in control group, was statistically supported by the Compared Independent Sample t-test(t=17.92, p=.000). The second hypothesis, which stated that the level of participation of delivery in the experimental group who received prepared childbirth education would be higher than in the control group, was also statistically supported (t=28.87, p=.000). The third hypothesis, which stated that there would be a correlation between the level of knowledge and the level of participation in the experimental group who received prepared childbirth education, showed a high positive correlation(r=.810, p=.000). Conclusion: The above results indicate that the increase of knowledge through prepared childbirth education in the spouses of primiparas has a high correlation with delivery partici- pation levels which engenders physical and moral support for primiparas at delivery. Additionally, a varied prepared childbirth education acts as an effective means to increase under- standing and support for primiparas couples who experience tension, anxiety and fear due to an unprepared delivery in Korea.

• 한국식품조리과학회지
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• 제4권1호
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• pp.65-73
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• 1988

Food procurement practices were assessed in 31 general hospital's dietetics in terms of the level of processing for purchased food. The level of processing before purchase by the institution was noted by a numerical value. a Food Processing Index (FPI). Labor productivity measured in terms of labor minutes per meal served averaged 12.59 minutes. Responsible persons for procurement practices were mostly dietitians, but effective purchasing methods as well as inventory control techniques were not fully systematized. Dietetic directors anticipate the large increase in the use of convenience foods in the future mainly due to the improved labor productivity, and also a highly increasing demand for completely pre-prepared food items (FPI 3). The grand mean of FPI scores for purchased foods in surveyed hospitals was 3.34, which indicates partially pre-prepared to completely pre-prepared food items. Significant negative correlation was found between the grand mean of FPI scores and the number of beds in a hospital.

• 한국식품조리과학회지
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• 제26권5호
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• pp.586-595
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• 2010

This study was conducted to examine the quality characteristics of tofu prepared with Lycii fructus powder(LFP) during storage for 15 days at $5{\pm}1^{\circ}C$. The moisture content, yield rate, tofu whey content and turbidity of soaking solutions of tofu prepared with LFP increased upon the addition of LFP. The pH of tofu prepared with LFP decreased while the acidity increased lightly; however, the acidity of the tofu did not differ significantly according to the level of added LFP. The L value of tofu decreased as the amount of LFP in the formulation increased, whereas the a and b values increased. The color value of tofu prepared with LFP did not depend upon the storage period. The hardness increased significantly with the level of LFP, but it did not differ significantly according to the storage period. The microbial count of tofu prepared with LFP was lower than that of control tofu during the storage period. In terms of overall preference, the preferred tofu contained 1.0% LFP tofu.

• 한국식품영양과학회지
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• 제27권3호
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• pp.419-424
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• 1998

This study was carried out to investigate changes in the physicochemical and sensory characteristics of Oiji(Korean pickled cucumbers) prepared with different salts(bay, refined and purified salt). The pH of Oiji prepared with bay salt was higher than those prepared with refined and purified salts. The salt concentration of Oiji prepared with purified salt showed the highest value during fermentation period. The cutting forces at middle part of Oiji prepared with bay and refined salts were higher than those of raw cucumber, and bay salt resulted in the highest force during fermentation period. The result of sensory evaluation indicated significant differences in color, odor, taste, texture and overall acceptability among salts at 5% level. Oiji prepared with bay salt showed the highest score in most the sensory characteristics.

• The Korean Journal of Ecology
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• 제21권5_3호
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• pp.723-733
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• 1998

Restoration to improve the ecological quality of Mt. Nam was explored in a viewpoint of restoration in both landscape and ecosystem levels. A restoration plan in landscape level was based on the result on the land-use pattern in Mt. Nam including its surrounding area and that in ecosystem level on the ecological quality of each landscape element. A plant to construct the green network, which extending from Mt. Nam to the Han river through the Yongsan family park and through the Eungbong urban park was prepared as a restoration project in landscape level to improve the ecological quality of Mt. Nam as an ecological park. On the other hand, a plan for restoration and creation of biotop as a restoration project in ecosystem level was also prepared to improve the ecological quality of each green area consisting green network. Green areas composing green network include keystone green area (Mt. Nam), green stations (Yongsan family park, Eungbong urban park, and the han river citizen's park), and green pathway (or ecological corridor) connecting those green areas.

• Restorative Dentistry and Endodontics
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• 제38권4호
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• pp.222-226
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• 2013

Objectives: The aim of this study was to assess the influence of operator experience level on the lifespan of the WaveOne Primary file (Dentsply Maillefer, Ballaigues, Switzerland) in extracted teeth. Materials and Methods: Moderately curved canals of extracted maxillary and mandibular molars were randomly distributed into 2 groups: experienced and inexperienced operators. Ten files were allocated to each group (n = 10). Each canal was prepared until the working length was reached, and the same file was used to prepare additional canals until it separated. The number of canals prepared before file separation was recorded. The fragment length of each file was measured, and the location of the fragment in the canal was determined. Data were statistically analysed using the independent 2-sample t-test. Results: The 2 operators prepared a total of 324 moderately curved canals of maxillary and mandibular molars. There was no significant intergroup difference in the mean number of canals prepared (p = 0.27). The average lifespan of the WaveOne Primary file was 17.1 and 15.3 canals, and the longest lifespan was 25 and 20 canals, when used by experienced and inexperienced operators, respectively. There were no statistically significant intergroup differences in separated fragment length and location. Conclusions: Within the limitations of this study, operator experience level appears to have no effect on the lifespan of the WaveOne Primary file in preparation of moderately curved canals. Single teeth with multiple canals can be prepared safely even by a novice operator by using a single file.

• 동아시아식생활학회지
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• 제20권2호
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• pp.291-298
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• 2010

The influence of cabbage powder on sensory acceptance and physical functions of Jeungpyun, were assessed. As fermentation continued, pH dropped and evolved carbon dioxide significantly increased. Moisture content of cabbage powder-amended Jeungpyun ranged from 51.1~55.5%, and were lower than those of control samples. Jeungpyun prepared with 8~10% cabbage powder displayed significantly lower specific volumes. As the level of cabbage powder increased, the L-value was reduced, while the a- and b-values increased. Hardness was not significantly different among the control, 2%, 4% and 6% samples. Chewiness tended to increased in proportion to the level of cabbage powder. Sensory scores were lowest for Jeungpyun prepared with 8~10% cabbage powder. The results indicate that addition of 4~6% cabbage powder to Jeungpyun produces the optimal product.

• 한국식품영양과학회지
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• 제28권1호
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• pp.212-217
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• 1999

The effects of nuruk and wheat bran on cholesterol level in serum and activities of free radical metabolizing enzymes were investigated in rats. The rats were fed a diet containing nuruk or wheat bran for one month. Body weight and food intake were measured. Animals were sacrificed after one month. The increased food efficiency ratio throughout whole growth period was observed in the rats fed with either nuruk containing Aspergillus terreus or wheat bran compared with control group on normal diet. In the rats fed with nuruk, hepatic GSH content, glutathione S transferase activity, hepatic cytochrome P 450 content, and aniline hydroxylase activities were generally increased. In the rats fed with nuruk containing other fungi except Aspergillus terreus, xanthine oxidase activity was decreased. The decreased cholesterol level in serum was observed in rats fed with nuruk prepared from Aspergillus terreus and wheat bran. LDL cholesterol level was decreased in rats fed with nuruk prepared with other fungi such as Penicillium sp. and Rhizopus sp. But HDL cholesterol level was increased in all groups fed with nuruk from any fungi and wheat bran. These results suggested that nuruk or wheat bran supplemented diet might exert their effect by decreasing cholesterol level in serum and amount of oxygen free radical level.

• Food Quality and Culture
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• 제2권1호
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• pp.43-47
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• 2008

This study examined the quality characteristics of Jeungpyun prepared with different additions of nano-filtered (NF) tofu whey concentrates. The initial pH values of the Jeungpyun batters ranged from 5.64 to 5.78, and decreased to 4.77-4.98 after 4 hours of fermentation at $35^{\circ}C$. The volume and specific volume values of the control Jeungpyun were lower than those of Jeungpyun samples prepared with 1%, 2%, and 3% NF powder. The color of the Jeungpyun became increasingly greenish-yellow as the NF powder level increased. Hardness and brittleness decreased with increasing NF powder content, while cohesiveness and springiness were not significantly different. Sensory evaluations revealed that as the level of NF powder increased, takju smell and sourness increased, but no significant differences were observed for sweetness and moistness between the control and NF powder groups. In terms of overall acceptability, the results revealed that Jeungpyun can be prepared with up to 1% NF powder in place of rice powder and be deemed as acceptable as a control Jeungpyun product.

• 한국식품조리과학회지
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• 제24권2호
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• pp.243-250
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• 2008

This study examined the quality characteristics of soybean pastes that were prepared using different ratios of whole soybean meju inoculated with three different types of microbial strains. The five samples were prepared with meju inoculated with Aspergillus oryzae KFRI 995, Bacillus subtilis F4005, mixture with A. oryzae KFRI 995 and B. subtilis F2315, mixture with A. oryzae KFRI 995 and B. subtilis F4005, and mixture using all three strains, respectively. Over two months of fermentation, pH gradually decreased, whereas total acidity increased. And across samples and fermentation periods, there were no considerable changes in moisture or crude protein. In all five samples, amino-type nitrogen levels increased approximately 2- to 3-fold as compared to initial levels; the sample inoculated with A. oryzae KFRI 995 showed the highest level (205.2 mg%) of amino-type nitrogen. Throughout fermentation, the five samples displayed differences in their reducing sugar levels according to the inoculated microorganisms. The lowest level of lightness and highest level of redness occurred in the sample inoculated with B. subtilis F2315 showed a lowest level in lightness and a highest level of redness, indicating a strong browning reaction. Finally, the samples inoculated with A. oryzae KFRI 995 and B. subtilis F4005, respectively, showed had similarly high preference scores as compared to the other samples.