• Journal of Korean Academy of Nursing
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• v.27 no.4
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• pp.961-974
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• 1997

The ZZimzilbang is a room where many women eagerly go due to the special meaning women give to it related to their health. It is a different type of sauna room which maintains low degree of temperature, consisting of an Ondol room(Korean under-floor heating system, hypocaust) built with mineral stone radiating ultrared rays. Even though many women mention that they utilize it for health, there is no precise evidence of the effects on their health. This ethnographic study sought to define the phenomenon from the perspective of the women who experienced the ZZimzilbang. A convenience sample of 27 women was interviewed during a 15 month period from December 1995 to July 1997 in 12 ZZimzilbangs located in Seoul, Korea. The mean ages of the women 57.3 years ; seventeen women were housekeeper and only eight women had job : twenty women were married and three women among them were widows. The main reasons women patronize the place are : for mitigation and healing of physical signs and symptoms : composure ; safe lodging and boarding : control of outward appearance : control of health ; meeting and fellowship with friends : and custom. The outcomes of the utilization of the place were : mitigation of physical signs and symptoms : psychological tranquility : cosmetic and diet ; good use of spare time : and utilization of services provided there. Most women who visited ZZimzilbang for relief of physical signs and symptoms strongly mentioned a correlation to inadequate Sanhujori, the traditional postpartal and postabortal care for woman. Some of specific kinds of services provided in that place were alternative therapy such as acupuncture, negative cupping, finger-pressure, mugwort steam and various kinds of massage including massage of blood vessels that are influenced by Oriental medicine ; health education of breathing such as abdominal breathing or Danjeon(단전호흡) : and selling of many things including health foods, drugs for osteoporosis, and eutrophics. This study suggests that professional caregivers should further study this phenomenon for the development of adequate care of women with a resulting important in their quality of life.

• Proceedings of the Korea Society for Simulation Conference
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• 2000.11a
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• pp.61-66
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• 2000

The KEPRI has been upgrading the KNPEC(Korea Nuclear Power Education Center) #2 simulator, a replica of Yonggwang Unit 1 & 2, due to the outdated systems. The scenarios, such as the continuous load change, are selected to verify and validate the simulator, and the data required to V&V are generated with the best-estimated codes, RETRAN and MARS. The reactor coolant system and steam generator system are cut up into volumes and junctions for the accurate model of the scenarios, and other components and control systems are modeled. For the model the operation and design data of the plants is used and in some cases the data of Kori Unit 3 & 4 is used to fill up the lack of required data. The results of some selected analyses with the models are compared with the operating data of the plants to verify the models, and the analyses of the scenarios are carried out to generated the data for the V&V of the simulator

• Journal of Nutrition and Health
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• v.55 no.2
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• pp.309-320
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• 2022

Purpose: This study aimed to investigate the association between steamed food intake and risk of metabolic syndrome (MetS) in Korean females. Methods: Using Ansan/Ansung data of Korean Genome and Epidemiology Study, general characteristics, nutritional intake and biochemical and anthropometric markers of a total of 4,056 females aged 40 to 69 years were analyzed. MetS was defined following National Cholesterol Education Program Adult Treatment Panel III with some minor modifications. Logistic regression models were established to present the association between steamed food intake and the risk of MetS. Levels of food and nutrient intake by the frequency of steamed food intake and MetS phenotype were analyzed using general linear models. Results: A total of 38.4% of females had MetS. Among them, 24.9% of females with MetS had steamed food more than 1-3 times per week, which reduced the risk for MetS by about 25% (95% confidence interval [CI], 0.650-0.865). However, such association was not evident when various lifestyle factors were considered in statistical models. In rural residents, the benefit of having more steamed food was observed (adjusted odds ratio: 0.747; 95% CI, 0.583-0.958). The frequency of steamed food intake was associated with various food and nutritional intakes. However, trends in those did not differ by MetS phenotype. Conclusion: Having steamed food more than 1-3 times per week may reduce the risk of MetS compared to those who had less steamed food in Korean females. This protective effect of steamed food intake may differ by lifestyle and environmental factors. Although a clear difference in food and nutritional intake was not observed in this study, steaming could be an effective cooking method for a healthy diet for disease prevention and management.

• Journal of the Korean Chemical Society
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• v.59 no.2
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• pp.164-178
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• 2015

The purpose of this study was to design a teaching and learning method conductive to the development of creative thinking skills and investigate its effects. It has been developed integrated mind map with feature of visualizing the divergent thinking to the aspects of Science (S), Technology (T) & Engineering (E), Arts (A), Mathematics (M). Integrated mind map can be divided into four types of STEAM type, STEA type, STEM type, STE type depending on the category of key words in the first branch. And Integrated mind map can be divided into three levels of guided, intermediate, open depending on the teacher's guide degree. And also integrated mind map activities were carried out in the form of group, class share as well as individual. This study was implemented during a semester and students in experiment group experienced individual-integrated mind map activity 10 times, group-integrated mind map activity 10 times, class share-integrated mind map activity 3 times. The results indicated that the experimental group presented statistically meaningful improvement in creative thinking skills (p<.05). And there was a statistically meaningful improvement in fluency, flexibility, originality as a sub-category of creative thinking skills(p <.05). Also creative thinking skills are not affected by the level of cognitive, academic performance, gender (p<.05). In conclusion, it was found that 'integrated mind map activity' improved student's creative thinking skills. There was no interaction effect about creative thinking skills between the teaching strategy and cognitive level, achivement, gender of those students.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.8
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• pp.146-159
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• 2018

The purpose of this study was to investigate the effects of Mathematical Activities using 4D-frame on 5-year-old children's mathematical ability and attitude towards Mathematics. For the study, E, K, and Y preschools located in S city were selected: 28 children from Y preschool as the experimental group(I: n=14, II: n=14) and 28 children from E and K preschool as the comparative group(III: n=14, IV: n=14). During the 8 weeks, the experimental group performed Mathematical Activities using 4D-frame and in the comparison group, Nuri-Curriculum's mathematical activities and mathematics-science integration programs were conducted. The analysis of covariance(ANCOVA) was conducted with the pre-test scores of the experimental group(I, II) and the comparison group(III, IV) as covariance. The results showed that there were statistically significant differences between the experimental and comparative groups. Mathematical Activities for Young Children using 4D-frame enhanced 5-year-old children's mathematical ability and attitude towards Mathematics. The results of this study provide an understanding of the efficiency of early childhood mathematical activities using the 4D-frame in early childhood education and provide basic data for the improvement of mathematical ability and attitude of young children and the applicable educational methods at the field.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.141-149
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• 1991

The essential oils of the two cultivars of Korean ginger were isolated by simultaneous steam distillation and extraction method. Then the essential oils were fractionated into one hydrocarbon fraction and two oxygented hydrocarbon fractions by using silica gel column chromatography. The composition of the resulting oils were investigated by GC-MS spectrometry. The volatile oil contents of the two fresh cultivars were 0.32%(wb) and consisted of 68.1% hydrocarbon and 31.9% oxygenated hydrocarbons. Out of 101 characterized compounds, 54 were identified by comparing GC retentions and mass spectral data with authentic samples and 47 were tentatively identified according to mass spectral data only. The major compounds of hydrocarbon fraction were camphene, ${\beta}-phellandrene$, zingiberene, ${\gamma}-bisabolene,\;{\bate}-sesquiphellandrene$, and of oxygenated hydrocarbon fractions were 1,8-cineol, neral, geranial, geranyl acetate, citronellol, geraniol and ${\alpha}-terpeneol+borneol$. Comparing the yield and composition of Korean ginger oil with those from other origins reported, Korean ginger oils showed good yields of oil, whilst those contained higher amounts of sesquiterpene hydrocarbons.

• Journal of Fisheries and Marine Sciences Education
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• v.5 no.1
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• pp.31-44
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• 1993

Through the early 1900's, the evolution of the surface condenser was closely tied to the development of steam engine and the turbine. As the chemical and petroleum industries evolved in the 1900's, the use of surface condensers in many different processes. Today, industry uses condensers in many shapes and sizes. The actual condensation process occurs on the outside surface of tubes. The nature of this surface geometry affects the condenser's heat transfer performance. The first condensers were built with plain tubes. As tube manufacturing techniques advanced, manufacturers started making tubes with integral fins. In the 1940's, fin densities were limited to about 600 to 700 fins per meter(fpm) because of manufacturing procedure. Today new manufacturing techniques allow production of tubes with fin densities ranging from 750 to 1600 fpm. The integral-fin tubes investigated in this paper are nominally 19 mm diameter. Eight tubes have been used with trapezodially shaped integral-fins having fin density from 748 to 1654 fpm and 10, 30 grooves. For comparison, tests are made using a plain tube having the same inside diameter and an outside diameter equal to that at the root of the fins for the finned tubes. Betty and Katz's theoretical modelis is used to predict the R-11 condensation coefficient on horizontal integral-fin tubes having 748, 1024 and 1299 fpm. Experiments are carried out using R-11 as working fluid. The refrigerant condensates at a saturation state of $30^{\circ}C$ on the outside tube surface cooled by coolant. The amount of noncondensable gases present in the test loop is reduced to a negligible value by repeated purging. For a given heat input to the boiler and given cooling water flow rate, all test data are taken at steady state. The observed heat transfer enhancement for the finned and grooved tubes significantly exceeded that to be expected on grounds of increased area. For the eight fin tubes and one plain tube tested, the best performance has been obtained with a tube having a fin density of 1299 fpm, and a fin bight of 1.2mm and 30 grooves.

• Journal of the Korean Society of Earth Science Education
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• v.14 no.2
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• pp.173-192
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• 2021

The purpose of this study is to analyze the previous research on geological fieldwork from 2000 to 2020, examine the tasks that have been focused on, and suggest directions and implications for future geological fieldwork research. The data was conducted for the thesis searched on ScienceON and RISS in relation to geological fieldwork and journals listed in the Korean Citation Index(KCI), and the study title was analyzed using the semantic network analysis. For analysis, the data that had been pre-processed was visualized as a network by semantic network analysis, and frequency and centrality were analyzed. The centrality analysis was based on degree centrality and eigenvector centrality, and all analyzes were performed by dividing the entire study period into four periods: 2000-2005, 2006-2010, 2011-2015, and 2016-2020. As a result, research on geological fieldwork focused more on the development of geological field courses, and in particular, jeju island was actively discussed as a learning site. Also, the study was conducted on students rather than teachers, and among them, high school students showed high frequency and centrality. In addition, it can be seen that studies on the educational effect of geological fieldwork were discussed, either in connection with programs such as STEAM, free-semester program, or indirect geological fieldwork methods such as web, flash panorama, and 3D. This study is meaningful in that it suggests the direction of future research by looking back on the research on geological fieldwork that has been done so far.

• Journal of the Korean Society of Food Science and Nutrition
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• v.35 no.5
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• pp.572-582
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• 2006

This survey was conducted from June 2004 to August 2004, through questionnaires given to 432 women aged ranging from 20 to 50 years, who were living in the Seoul metropolitan area. The questionnaires were designed to determine the physique, level of obesity and dieting survey as well as to uncover which diets were in fashion and their satisfaction degree. Dieting-related knowledge and dieting side effects were also investigated. The results were as follows: In dieting survey, as the age increased, dieting for health reason (52.3%) increased, whereas that for aesthetic reasons (32.6%) decreased (p<0.05). The most effective methods of dieting were exercise (50.2%) and diet (45.0%) regimens. In regards to exercise frequency, 46.5% for none, 23.5% for 1-2 times a week, suggesting that most respondents do not practice exercise for dieting purposes (p<0.05). Major source for dieting was shown to be obtained from relative family or friends (31.7%), newspapers or magazines (29.3%) and internet (14.9%). As the age decreased, information from the latter increased, whereas that from TV program (21.2%) decreased (p<0.05). Reasons for excess weight were bad eating habits (39.6%), lack of exercise (38.3%), pregnancy and childbirth (10.6%). In fad dieting, while organic foods and aerobic exercises scored the highest satisfaction degree among diet and exercise regimens, on the other hand, sauna, steam baths and high temperature half-immersion baths scored the highest among surgery and other special therapies. As the age increased, the satisfaction degree for organic foods such as organic vegetable and high functional boiled cooked rice increased (p<0.05). As the age increased, scores on dieting-related knowledge decreased. Side effects of dieting included dizziness 06.2%) fatigue (15.1%) indigestion/constipation (11.1%) physical weakness 00.5%), loss of concentration (7.8%), dry skin (7.4%) loss of motivation (6.7%). The above results showed that attitude toward dieting among adult women varied with age and in light of the well-being trend, organic foods and aerobic exercises scored the highest satisfaction degree through all age.

• Food Science and Preservation
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• v.25 no.1
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• pp.7-18
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• 2018

In this study, soy-powder yogurt (SPY) with enhanced levels of ${\gamma}$-aminobutyric acid (GABA) and isoflavone aglycone was produced from sprouting high-protein soybeans (HPSs). The fermented steam-HPS sprouts (0 to 4 cm) were fermented (72 h) with Lactobacillus brevis, and the total free amino acids (FAAs) of the formed mixtures were determined to be 79.53, 489.93, 877.55, 780.53, and 979.97 mg/100 mL in the fermented HPS (FHPS), and the fermented steam-HPS with 0 cm (FSHPS-0), 1 cm (FSHPS-1), 2 cm (FSHPS-2), and 4 cm sprouting lengths (FSHPS-4), respectively. The levels of glutamic acid (GA) and GABA were observed to be the highest, 100.31 and 101.60 mg/100 mL, respectively, in the unfermented HPS (UFSHPS-1, 1 cm) and FSHPS-1 sprouts, respectively. Moreover, the total contents of the isoflavone glycoside form decreased proportionally to the increasing total levels of isoflavone aglycones after fermentation in FSHPS-0, FSHPS-1, FSHPS-2, and FSHPS-4. The levels of isoflavone aglycones were detected as 350.34, 289.15, 361.61, 445.05, and $491.25{\mu}g/g$ in FHPS, FSHPS-0, FSHPS-1, FSHPS-2, and FSHPS-4, respectively. While FSHPS-1 exhibited the highest DPPH (63.28%) and ABTS (73.28%) radical scavenging activities, FSHPS-4 contained the highest isoflavone aglycone ratio (81.63%). All in all, the FSHPS-1 mixture prepared in this study exhibited high GABA content and functional prosperity, thereby making it suitable for potential applications in the soy-dairy industry.