• Korean Journal of Construction Engineering and Management
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• v.18 no.1
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• pp.58-64
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• 2017

Construction Management (CM) is being utilized as an efficient project management system. Construction management system provide scientific management techniques as well as the expert's service with the expertise. Accordingly, CM services demand is continuously increasing in construction project. Construction Management engineer grade is distinguished by the Index of Construction Engineer's Competency (ICEC). Construction management engineer requires a higher score than the other fields. However, junior grade CM engineer can get grade according to the education and qualification. This study was conducted junior grade CM engineer depth interview after analyzing the problem of the current CM engineer grade system. As a result, this study was to extracted the 23 kind competence factors. And, competence factors were five area grouped using affinity diagram method. Next, we analyzed the importance utilizing the Analytic Network Process (ANP) technique. As a result, high priority areas were analyzed to be quality and cost areas associated with project management.

• Journal of Digital Convergence
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• v.13 no.9
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• pp.431-437
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• 2015

This convergence study analyzed the effectiveness of contrast agent reduction by normal saline solution dilution in the computed tomography of arteries of lower limb. 48 patients of 125 cc contrast agent and 30 patients of the same amount divided at a ratio of 7:3 for the contrast agent and normal saline solution were studied. The average attenuation coefficient(HU) and signal to noise ratio(SNR) of abdominal aorta, femoral artery, popliteal artery and posterior tibial artery at each image were evaluated quantitatively and the four criteria in the five point scale was conducted qualitatively by two radiologists and four radiological technologists. In the quantitative evaluation, both HU and SNR had high average score before dilation but there were no statistical significance by independent t-test(p>0.05). In the qualitative evaluation, there were a little differences in the average scores between 4.86~4.77 of original contrast agent and 4.83~4.67 of dilated contrast agent but there were no statistical significance(p>0.05). In the computed tomography of arteries of lower limb, the dilated contrast agent doesn't influence image quality and reduces overall contrast agent and lowers iodine content per unit of molecular therefore will contribute to decrease side effect of contrast agent.

• Women's Health Nursing
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• v.7 no.3
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• pp.393-406
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• 2001

The purpose of this study was to find out women's need and level of knowledge about episiotomy, pain and discomfort related to episiotomy on a cross-sectional survey design. The subjects were 102 postpartal women agreed on oral consent. 34 postpartal women admitted at obstetric ward of H university hospital, 34 postpartal women admitted at 2 Sanhujoriwons, and 34 women within one year afterbirth. They were selected in Seoul, Korea. Data were collected from July, 1 to September 30, 2000, by a structured questionnaire. The instrument used for this study was a questionaire consisted of 5 items of general characteristics, 12 items of obstetric characteristics, 10 items of level of knowledge (Chronbach $\alpha$ .8176), 8 items of need of education(Chronbach $\alpha$ .8836), 3 items of pain (Chronbach $\alpha$ .9252), and 3 items of discomfort (Chronbach $\alpha$ .8092). The data were analyzed by the SPSS/PC+ program using t-test, ANOVA and Scheffe test as a post hoc and Pearson Correlation Coefficient. The results of the study were as follows; 1. 63.2% of respondents had right answer on 6-8 items among 10 items. Only 4.4% of women got right answer on 10 items all. 2. The need of education was high(4.45%) on all items and the range of score was $4.25{\sim}4.64$. 3. The strength of pain was the highest within one week afterbirth(5.93/10) and became lower in 8-14 days afterbirth(2.55). And after 15days of postpartum, the pain level became to the lowest level(1.08). However, pain was delayed until more than one month afterbirth. 4. The level of discomfort was the highest one week afterbirth(6.88/10) and became lower in 8-14 days afterbirth(4.20). And after 15days of postpartum, the discomfort level became to the lowest level(2.47). Universally, the degree of discomfort was higher than pain. 5. There was a strong positive correlation between discomforts and pain ($r=.752^{**}$) and weak positive correlation between discomforts and the level of educational need($r=.308^*$). In conclusion, women have a right to choose whether she will have episiotomy or not according to her decision making based on the comprehensive knowledge of episiotomy before they get episiotomy with consent process and explanation in detail. Women health care providers like nurses have a responsibility to do conscious raising and empowerment for women so that they could lead themselves to choose given medical treatments for women's health and wellbeing and the quality of life in her life cycle.

• Food Science and Preservation
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• v.14 no.4
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• pp.369-377
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• 2007

This study investigated the effect of ginseng products on the baking properties of white breads. Flour was substituted by ginseng products (ginseng at levels 2, 4, 6, and 8%, all w/w, of flour levels). Both ginseng powder (GP) and red ginseng powder (RGP) were used. Similarly, red ginseng extract (RGE) was substituted at levels of 1, 2, 3, and 4% (all w/w) of flour. The physical properties of each dough were assessed using farinograms, extensograms, and amylograms. Water absorption increased as the proportions of ginseng products rose. The dough surface areas and R/E (resistance/extensibility) values decreased, as did peak viscosities, at the proportions of ginseng products increased. The pH values during fermentation decreased as the proportions of ginseng products increased. The fermentation power of dough with GP was lower than that of control, and higher than that of dough with RGP or RGE, but the addition of ginseng products beyond certain levels weakened the gas retention power: The specific loaf volumes of breads with 2% GP were the highest at 5.41 mL/g. In breads with RGE, the specificloaf volume increased from 5.52 mL/g to 5.82 mL/g as RGE levels rose from 0% to 4%. Hardness increased with rising GP and RGP levels in breads with GP and RGP, but decreased with RGE levels in breads with RGE. The moisture contents of breads during storage tended to be higher than control in breads with ginseng products. Lightness increased with addition of GP and decreased upon addition of RGP or RGE, while redness and yellowness increased after addition of any ginseng products. In sensory evaluation tests, the sensory scores for texture, color, mouth feel, and overall acceptability, were high, when any ginseng product (GP, RGP or RGE) was present at 2%. Of these breads, the bread with 2% RGE attained the highest sensory score.

• Food Science and Preservation
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• v.18 no.4
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• pp.488-496
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• 2011

Cold-air drying was conducted for a steamed pumpkin-sweet potato slab to improve its quality, convenience, and preference as a snack. A steamed pumpkin-sweet potato slab was dried from 10 to $25^{\circ}C$ for 48 h, and its moisture content, color, texture, and taste at different drying temperatures and drying times were evaluated. The lowest moisture content was 4.98%, at $25^{\circ}C$. The lightness decreased, but the other color values (a, b, and ${\Delta}E$) increased with the increasing drying temperature and drying time. The reducing sugar and soluble solid ranged from 98.7 to 194.75 mg/g and 19-70 $^{\circ}Brix$, respectively. The highest hardness of the steamed pumpkin-sweet potato slab was 23.88 $kg_f/cm^2$, and the springiness and cohesiveness were 91.15 and 98.36% when it was dried at $25^{\circ}C$ for 48 h. The sensory evaluation score was high at $10^{\circ}C$, 40 h and at $25^{\circ}C$, 24 h. The optimum drying condition was predicted at $19^{\circ}C$, 32 h via response surface methodology (RSM).

• Journal of Digital Convergence
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• v.14 no.7
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• pp.201-211
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• 2016

This descriptive study was aimed to identify factors which influence safety performance through evaluation of nurse's perception of patient safety culture and safety control in general hospital. Self-administered web surveys were conducted by 342 nurses who employed in general hospital from May 09 to May 13, 2014. Data were analyzed using the SPSS/WIN 21.0 statistical program. The results of analysis revealed that the score of safety culture perception was 3.34, safety control was 3.50, safety performance was 3.53 and all scores were higher level than usual. There were significant positive correlation between safety performance and perception of patient safety culture, safety control (r=.463~.645, p<.001). The positively influencing factors of safety performance are marital status, frequency of accident reports, general perception of patient safety and safety control. Explanation ratio of the variables for the safety performance was 52.0% in this study(F=4.252, p=.004). This study findings suggest that it would be useful as a preliminary report of nurse's intervention strategy through confirmation of the nurse's positive effect to improve safety performance in general hospital.

• Korean Journal of Agricultural Science
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• v.35 no.2
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• pp.183-191
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• 2008

In order to make a functional jam containing garlic, sugar, acid and pectin were mixed with garlic and concentrated by heating the mixture under atmosphere or vacuum conditions. And changes of some physico-chemical properties of the garlic jam(i.e., color, textural properties, vitamin C) were investigated during storage at $30^{\circ}C$. It was found that lightness(L) was higher in sample of vacuum concentration than that in atmosphere concentration and redness(a) and yellowness(b) were higher in sample of atmosphere concentration. During the storage lightness was found to decrease for all samples with more drastic decrease in sample of atmosphere concentration where browning was more severely observed after 8 weeks of storage. In terms of textural properties, hardness, chewiness and gumminess were higher in sample of atmosphere concentration than that in vacuum concentration. And springiness and cohesiveness were higher in sample of vacuum concentration. Although sensory score for garlic jam found to be lower than that for the existing strawberry jam, the present garlic jam might have high marketability if considering its physiological value.

• The Journal of Korean Obstetrics and Gynecology
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• v.31 no.1
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• pp.84-98
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• 2018

Objectives: The purpose of this pilot study was to examine the feasibility of recruiting women into a clinical trial designed to examine the effects of acupuncture and electroacupuncture in treating overactive bladder (OAB) in menopause women. We tried to determine if there was preliminary evidence to suggest that acupuncture may be effective in reducing OAB symptoms and improving disease-specific quality of life. We also tried to determine the appropriate treatment duration of OAB, with safety of performing acupuncture and electroacupuncture treatment. Methods: This study was a randomized clinical trial. 7 menopause women were randomly assigned to a electroacupuncture group (EA group) (n=4) or acupuncture group (AC group) (n=3) and received electroacupuncture or acupuncture treatment twice a week (16 sessions) in 8 weeks, and follow up assessment was performed after the end of treatment. Overactive Bladder Symptom Score (OABSS), 3-day bladder diary, and King's Health Questionnaire (KHQ) were performed 4 times (at baseline (visit 0), the middle of treatment (visit 8), after the end of treatment (visit 16), and at 4 weeks of follow-up (visit 17)) and analyzed. 2 subjects were dropped out, and finally 5 subjects completed the study. Statistical analysis was performed using SPSS 18.0 for window program. Results: There was an significant improvement in night-time frequency after the treatment (visit 17) in PP (Per-protocol) group analysis (p=0.042). In additional ITT (Inter-to-treat) group analysis, the OABSS (p=0.042) and night-time frequency (p=p=0.017) were improved significantly after the treatment (visit 17). But there was no significant difference of KHQ before and after the treatment. Also there was no significant difference between EA and AC group after the treatment (visit 16, 17). Conclusions: The results of this pilot study suggested that it was feasible to recruit subjects and perform the study procedures, after reconstructing several details of study protocol in performing further clinical trial.

• Food Science and Preservation
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• v.22 no.1
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• pp.51-55
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• 2015

This study investigated the changes in the physicochemical characteristics and sensory evaluation of Aster scaber by blanching treatment time. Aster scaber was blanched with $100^{\circ}C$ hot water for 1~5 min. At $100^{\circ}C$ blanching, the total polyphenol contents of the sample blanched for 1~5 min ranged from 7.57 to 6.45% while the sample blanched for 5 min showed a severe loss of phenolic compounds. The sample blanched $at 100^{\circ}C$ for 5 min had the lowest $L^*$ and $b^*$ values (24.96 and 16.14, respectively) and the highest $a^*$ value (-10.39) among all the samples. With regard to the texture profile, the sample blanched at $100^{\circ}C$ for 5 min was the highest in texture. Significant reductions in the texture, color, and total phenol content were observed after blanching. In the sensory evaluation, the Aster scaber sample blanched with hot water at $100^{\circ}C$ for 2 min showed the highest color, appearance, and flavor while the sample heated with boiling water for 3 min had the highest sensory score in terms of texture and overall acceptability. In conclusion, the 3 min blanching of Aster scaber yielded the best sensory quality.

• Korean Journal of Food Science and Technology
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• v.37 no.5
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• pp.736-740
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• 2005

As an alternative of yeast, various concentrations to prepare hypo-allergenic bread (HAB). Addition of sodium bicarbonate increased $CO_2$ emission, but at higher than 2.0% caused bitter taste compared to other mixtures. Addition of sucrose significantly increased $CO_2$ emission. HABs 7 ($NaHCO_3$ 2.0g+sucrose 0.63 g) and 8 ($NaHCO_3$ 2.0g+sucrose 1.0g) showed higher grain and color scores. HAB 5 ($NaHCO_3$ 1.5g+sucrose 1.0g) and 6 ($NaHCO_3$ 1.5g+sucrose 2.0g) gave higher aroma and taste scores. HAB 5 showed significantly higher overall acceptability (p<0.05) score than others, whereas HABs 7 and 8, regardless of high external sensory qualities, showed lower overall acceptabilities than HAB 5 due to bitter taste. Prototypical HAB was obtained using wheat flour (100g) and water (62mL) incubated at $37^{\circ}C$ for 4 hr for treatment of b.p pretense (100mg) before adding sodium bicarbonate (1.5%), sucrose (1.0%), NaCl (1.0%), and citric acid (1.0%).