• Science of Emotion and Sensibility
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• v.13 no.4
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• pp.733-740
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• 2010

This proposal of eco-friendly Resort wear targeting medical tourists of Jeju intend to contribute to the local economy by creating more added-values and profits. With high-quality leisure outfits, the medical tourism could provide tourists more pleasantness as well as a souvenior, which may help them to cherish the memory in Jeju. Well-developed Galot leisure outfits matched with other Galot products could result in additionary buying of other Galot items. Furthermore, by developing the size system as well as pattern grading, we can help local Galot manufacturers who currently require these standardized creation system. The summary of this research is as follows: 1. we examined the current issues and disadvantages of the local Galot through a survey. 2. We defined the Galot leisure outfit for Jeju medical tourism, conducted market research, and reflected these into representative designs for them. 3. We developed a size system as well as a pattern grading to standardize the manufacturing process.

• Journal of Oriental Neuropsychiatry
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• v.29 no.1
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• pp.35-46
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• 2018

Objectives: The aim of this trial is to evaluate the efficacy and safety of Yukwool-tang (Liuyu-tang) for the treatment of major depression in women by comparing the Yukwool-tang (Liuyu-tang)-treated group with the placebo-treated group and assessing the association of various biological factors related to depression through various outcome measures. Methods: This study is a single-center, randomized, double-blind, placebo-controlled, parallel-design clinical trial. The subjects to be selected are women between the ages of 19 and 65, and the registered subjects are to be randomly assigned to treatment with Yukwool-tang or the placebo control. The Yukwool-tang group will take 1 bottle of Yukwool-tang (30 mg) for 8 weeks, 3 times a day, before meals. The control group will take the placebo in the same way. The primary outcome to be examined will be the change between the total score after 8 weeks and the total score before the start of the study of the K-HDRS score. Secondary outcomes are assessed by the change in total score after 12 weeks of K-HDRS, K-HDRS remission rate, K-HDRS improvement rate, BDI-K, PITD, KSCL-95, ISI, STAI-K, EQ-5D, VAS, Emotional Stimulation Test, BDNF test, inflammatory cytokine and tumor necrosis factor test, intestinal microbiome test, dietary report and Beck's hopelessness scale. Results: This protocol has been approved by the IRB of Dunsan Korean Medicine Hospital of Daejeon University and is registered in the CRIS, and it is made public in advance to ensure transparency of the research process and conduct ethical clinical trials. Conclusions: Based on this protocol, when the trial is completed, its data can be used to access the validity and safety of Yukwool-tang for major depression in women, and it is also expected to be helpful in the study of the correlation between future treatment of Korean medicine for depression and related biological factors, and quality of life.

• Journal of Physiology & Pathology in Korean Medicine
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• v.32 no.2
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• pp.134-140
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• 2018

This study aims to evaluate healthcare providers' satisfaction and demands pertaining to the collaborative first-stage pilot project between Korean medicine and Western medicine. This survey was conducted via electronic mail among 33 healthcare providers participating in the pilot project. Likert type 5-point scale or Likert type 7-point scale was used to evaluate each item. The response of '${\geq}4$' on the 5-point scale, and '${\geq}5$' on the 7-point scale were analyzed as positive answers. A total of 27 healthcare providers (81.8%) responded, of which 9 were western medical doctors (33.3%) and 18 were Korean medical doctors (66.7%). In respect to satisfaction of the pilot project, 88.9% gave positive responses on improved patients' convenience, 59.3% on treatment efficiency and 55.6% on diagnosis efficiency. In terms of self-evaluation on the pilot project, 70.4% gave positive answers on changes in quality of collaborative treatment, 74.1% on cooperation of results, 63.0% on cooperation of structure and 51.9% on cooperation of process. In terms of demand for collaborative treatment or the pilot project, 'standardized manual' and 'simplification of administrative procedures' showed highest demand, resulting up to 88.9%, followed by 85.2% demanding more public relations and 63.9% demanding enlargement of participating hospitals. This survey revealed that healthcare providers are generally satisfied with patients' convenience and treatment effects. Further studies are needed to develop a standardized manual, simplified administrative procedures, and expanded pilot project contents.

• Journal of the Korean Society of Radiology
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• v.11 no.2
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• pp.123-130
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• 2017

Patients diagnosed with the serious disease of cancer may have anxiety and fear of closed spaces while receiving radiation therapy. This study investigated patients receiving treatment based on Linac and Tomotherapy to look into this anxiety and fear. Study method was survey. The survey was performed according to treatment duration (treatment within 5 minutes, 10 minutes, over 20 minutes, and over 30 minutes). The patients were also surveyed about any experience of changing treatment rooms or machines due to machine failure. A total of 200 survey questionnaires with full answers were researched in this study. As a result, it was found that the less the patients' experience on radiation therapy, the higher their anxiety was. The dominating reason for this result was because the patients expected possible pain during the treatment process. In terms of treatment machine, Linac showed the highest anxiety of all for the openness of its patient stand. The most stable status was found in the case of treatment between 20 minutes and 30 minutes using Tomotherapy. The reason was the coziness of Tomotherapy machine. In the case of receiving the treatment for over 30 minutes, patients felt anxious for the isolation from the outside. The study findings are expected to serve as the necessary data for quality medical service with enhanced patient satisfaction in the clinical field.

• Proceedings of the Technology Innovation Conference
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• 1998.06a
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• pp.131-163
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• 1998

The interest in the evaluation of government-sponsored research institutes (GRIs) has increased markedly in Korea in 1990s; this is mainly because of the increasing needs 1) to improve the quality of R&D at GRIs, and 2) to reorient the GRIs' strategic position in Korean national innovation systems due to the enhancement of R&D capabilities of private companies and universities during last decade. As a first attempt to diagnose the managerial and strategic issues of GRIs, a Multi-Ministerial Evaluation Committee was established as an ad hoc task force under the Prime Minister's Office in 1991. According to the recommendations of the committee, the Ministry of Science and Technology (MOST) to which most of GRIs were affiliated, made it a rule to evaluate the annual performance of GRIs since 1992. This paper examines the recent experience of MOST's evaluation of Government-sponsored Research Institute in Korea. After several years'efforts of Science & Technology Policy Institute(STEPI) to build prospective evaluation systenL MOST decided to apply two supplementary approaches for the evaluation of GRIs; one is summative annual evaluation and the other is formative 3-year evaluation. The annual evaluation system that is designed as a temporary measure is to monitor and to guide the self-evaluation activities of GRIs. In the process of annual evaluation, MOST tries to minimize its direct involvement, and allows each GRI to develop self-evaluation system that is most appropriate for the unique characteristics of the institute. If there exist urgent issues under scrutiny, however, it can be incorporated and examined by a group of external experts as special issues in the annual evaluation system. The aim of 3-year evaluation is both to examine the past performance of each GRI and to investigate whether the strategic role of each GRI is viable in the future. Its major focus, however, lies not on auditing past performance but on strengthening future strategic position of each GRI. The MOST designates a group of evaluation experts with appropriate knowledge and competence as members of the General Evaluation Committee for one year. With the help of STEPI, a specialized research institute for R&D evaluation, the General Evaluation Committee develops methodology and procedures for the actual evaluation of GRIs. Based on the evaluation reports and recommendations from the General Evaluation Committee, the MOST develops various policy measures for strengthening GRIs.

• Journal of the Korean Vacuum Society
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• v.6 no.3
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• pp.255-262
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• 1997

Titanium nitride (TiN) films were prepared by reactive sputter deposition in mixed gas of Ar+$N_2$. The volume percentage of $N_2$ in the working gas was chosen so as to grow stoichiometric TiN films and the substrate temperature during film growth was set from room temperature to $700^{\circ}C$. Stoichiometric $Ti_{0.5}N){0.5}$ films with (111) texture were grown at temperatures over $600^{\circ}C$, while films prepared at temperatures below $600^{\circ}C$ showed N-rich TiN. The composition X and y in the $Ti_xN_y$ films determined by XPS and RBS varied within 5% with the substrate temperature. The sheet resistance of the TiN films decreases as the substrate temperature increased. TiN film prepared at $600^{\circ}C$ showed 14.5$\Omega\Box$, and it decreased to 8.9$\Omega\Box$ after the sample was annealed at $700^{\circ}C$, 30 sec in Ar-gas ambient by RTA. By far, high quality stoichiometric TiN films by reactive sputtering in the mixed gas ambient could be prepared at substrate temperature over $600^{\circ}C$.

• Journal of Food Hygiene and Safety
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• v.19 no.2
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• pp.74-83
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• 2004

Raw-fish food contains a lot of moisture and is a high-protein food. It is a first-stage processed food taking a lot of manual work. Therefore, it is classified as a PHF food, very liable to cause a bacterial food-poisoning. But its manufacturers are usually small-sized and a systematic sanitation management is difficult to expect. But the manufacturer participating in this study produces chilled fresh raw-fish food. Fish are sliced into two fillets, which are packaged under vacuum, kept and distributed in refrigerators, and sold within a day. It is a newly-developed kind of raw-fish food, and a more improved kind of raw-fish food making possible a systematic sanitation management. The HACCP (Hazard Analysis and Critical Control Point) is a systematic and continuous process-control method which is very efficient for controling food sanitation and reducing the expenses. A new HACCP model has been developed to be applied to a large-sized chilled fresh raw-fish food manufacturer. To ascertain its efficiency, the baterial examination was done to its workplace and products. The significance test was done on its data by "SPSS 12.0 for Window" and "Mann-Whitney U Test". The numbers of bacteria on its final products were significantly different in flatfish and porgy. The number of bacteria tended to decrease in each time-differential sampling (P＜.00l). The final food products showed no food-poisoning bacteria in all the time-differential tests and in all the samplings, which proves that the CCP of the HACCP system is under control. After the SSOP program was applied, no pathogenic bacteria were found in the work-place, and the kinds and numbers of bacteria decreased. The numbers of general bacteria and colon bacilli also showed a significant difference from those before the SSOP program in the filleting board (P＜.05), in the skinning board (P＜.0l), in the neck-removing knife (P＜.05), and in the filleting knife (P＜.01). The working equipments, periodically disinfected, also showed a significant difference in sanitary conditions (in the dehydrator, P＜.05). The number of bacteria found on the food-touching surface was within the standard (below 500/l00 cm$^2$) After the SSOP program was applied, the general bacteria and colon bacilli were not found. The quality of water used in the food processing was also within the standard. The numbers of bacteria falling from the air in the work-place were negligible in all the samplings (＜30CFU/l000ι). The staphylococci and fungi were not found.

• The Korean Journal of Food And Nutrition
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• v.27 no.5
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• pp.851-858
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• 2014

Goami2, Goami3 and Goami4 were identified as fiber-rich rice cultivars which were developed by mutation breeding with Ilpum. The purpose of this study was to develop a method for producing Makgeolli with the fiber-rich rice cultivars, Goami2, Goami3, Goami4, and to investigate the characteristics of Makgeolli during the fermentation process. Makgeolli was produced herein by fermentation steamed rice (SR), raw rice flour (RF), and steamed rice flour (SF) from Goami2, Goami3, Goami4, Ilpum and Sealgaeng rice cultivars. The physicochemical characteristics including alcohol and sugar content, pH, total acidity, TDF (total dietary fiber), and color of the Makgeolli samples were analyzed. Makgeolli produced with Ilpum and Sealgaeng showed satisfactory fermention characteristics in alcohol and sugar content when SR, RF and SF were used. In the case of Goami2, Goami3, and Goami4, the use of SF resulted in 17.2~20.1% alcohol content, whereas only 10% alcohol was produced by SR. The sugar contents in the SF-makgeolli samples were also higher ($9{\sim}10^{\circ}Brix$) than in the SR-makgeolli ($5.35{\sim}5.44^{\circ}Brix$) for Goami2 and Goami4 cultivars. The dietary fiber contents of the Makgeolli samples produced using SF from the fiber-rich rice cultivars were higher (1.35~1.52 g/100 mL) than those produced with Ilpum and Sealgaeng (0.74~0.87 g/100 mL). From these results, it may be suggested that SF would be an appropriate material to brew Makgeolli using fiber-rich rice cultivars to obtain better physicochemical and functional qualities.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.280-286
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• 2014

This study investigated to changes in the sensory characteristics of cheonggukjang made with smoked soybean. The total organic acid content of cheonggukjang made with smoked soybeans (CSS) increased to about two times in comparison with cheonggukjang made with non-smoked soybeans (CNS). Among the organic acids, the amount of succinic acid was highest for both CSS and CNS. The total free sugar content of CSS ($228.6{\pm}8.8mg%$) was significantly reduced compared to that of CNS ($350.1{\pm}13.7mg%$). Further, the total free amino acid content of CSS ($10,123.3{\pm}301.4mg%$) was significantly increased compared to that of CNS ($8,912.5{\pm}286.5mg%$). The contents of sweet, savory and bitter taste compounds were significantly elevated in CSS when compared to that of CNS. However, there were no significant differences in the total content of fatty acids in CNS and CSS. The sensory evaluation of aroma, taste and overall quality of CSS were significantly increased compared to that of CNS. Taken together, it was expected that a smoking process is useful for the development of new fermented foods.

• The Korean Journal of Food And Nutrition
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• v.27 no.2
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• pp.274-279
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• 2014

The objective of this study was to investigate the fermentation characteristics of cheonggukjang made with smoked soybeans. The study found that the amino nitrogen content and pH of cheonggukjang made with smoked soybean (CSS) were significantly elevated compared to that of cheonggukjang made with non-smoked soybeans (CNS). On the other hand, the moisture content of CSS was significantly lower when compared to that of CNS. Moreover, there were no significant differences in the viscous substance content between CNS ($5.8{\pm}0.2%$) and CSS ($5.6{\pm}0.3%$). In terms of colour, the L and b values of CSS were higher than that of CNS, whereas the a value of CNS was higher than that of CSS. Hence, it was confirmed that the total isoflavone contents in CSS ($1,624.6{\pm}53.2{\mu}g/g$) were higher than that in CNS ($1,590.6{\pm}59.3{\mu}g/g$). In both CSS and CNS, the content of genistin was highest followed by glacitin and daidzein. Also, the number of aerobic bacteria in CNS ($8.1{\pm}0.4\;log\;cfu/g$) was higher than that in CSS ($7.3{\pm}0.3\;log\;cfu/g$). Taken together, a smoking process can useful for the development of new cheonggukjang products.