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A Study on Third-trimester Gravidas' Konwledge of Infant Care Activity (임신 말기 임신부의 영아 돌보기 지식에 관한 연구)

  • Lee, Su-Yeon
    • The Korean Nurse
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    • v.29 no.3
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    • pp.64-78
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    • 1990
  • The purpose of this study was to measure the degree of gravidas' knowledge of infant care activity, and to identify the factors influencing the difference of gravidas' knowledge. The subjects of this study consisted of 159 gravida visited 2 general hospitals, 2 OB/GY clinics and 2 midwives' clinics in J city for anenatal care. The data were collected from December 1 to 30, J.989. The instrument used for this study was true false type question which was developed by investigator through literature review. Data were analyzed by percentage, mean, t-test and ANOVA on significant difference with SPSS program. The results of this study were, summarized as follow: 1) The degree of gravidas' knowledge of infant care activity was 36.75, the degree of gravidas' know ledge of physical care activicy was 16.70, and the degree of gravidas' knowledge of psychosocial care activity was 20.00. 2) Among the physical care activity knowledge items, the diaper should be changed whenever it is soiled, $\lceil$shortly after feeding is over, bathing is bad$\rfloor$, $\lceil$gently patted or stroked on the back when bubbling$\rfloor$, $\lceil$10 minutes time in bathing is appropriate$\rfloor$, $\lceil$infant is crying whenever he is hungry per 3-4 hours$\rfloor$, and "room humidity controled 60 percent, more or less> were over a' percentage of 80 of right answer. Among the physical care, accivity knowledge items. $\lceil$a reason for burping was the air' he has swallowed will rise to the top of his stomach and be eructated$\rfloor$, $\lceil$burping is advisable after the feeding$\rfloor$, $\lceil$dressing of umbilical area is not necessary$\rfloor$, $\lceil$the thermometer should not be boiled for disinfection$\rfloor$, $\lceil$it is important chat the infant grasp the whole nipple within his mouth$\rfloor$, $\lceil$using alcohol sponge is bad whenever diaper is soiled", and $\lceil$when temperature is taken by the rectal method, infant legs shoud be grasped firmly_! were less than a percentage of 60 of right answer. 3) Among the psychosocial care activity knowledge items, $\lceil$it is nice, mother smile at bady frequently$\rfloor$, $\lceil$it is nice, mother praise a bady frequently$\rfloor$, $\lceil$it is nice, mother express bady's behavior$\rfloor$, $\lceil$talk frequently to the bady, the bady :should not be disturbed while feeding$\rfloor$, $\lceil$it is nice, mother see a baby face to face , $\lceil$it is nice, mother concentrate one's attention on her baby while playing$\rfloor$, $\lceil$it is nice, mother pat one's baby while he is feeding$\rfloor$, $\lceil$it is advisable, the baby is allowed to touch mother's breast while he is feeding$\rfloor$, $\lceil$it is advisable to stop feeding, if the baby protrudes one's tongue or cries while feeding$\rfloor$, $\lceil$baby is able to hear, see and smell$\rfloor$, $\lceil$it is nice, mother Concentrate one's attention on her baby while feeding$\rfloor$, and $\lceil$it is not advisable for mother to scold baby while he is crying out> were over a percentage of 80 of right answer. Among the psychosocial care activity knowledge items, $\lceil$Using' baby talks is bad when mother talks to baby> and $\lceil$it is nice, mother soothes the baby as soon as possible when he is crying I were less than a percentage of 60 of right answer. 4) There was statistically significant relationship between the degree of gravidas' knowledge of infant care activity and the demographic variables of gravida such as the age(p<0.01) and education level(p<0.01). From these results, it may be concluded that gravidas' knowledge of infant care activity is moderate level, and gravidas' knowledge of psychosocial care activity is greater than that of physical care activity. Also prenatal nursing educations should focus on subjects who have lower percentage of right answer in infant care activity knowledge items.dge items.

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Geomorphic Features of Bing-gye Valley Area(Kyongbuk Province, South Korea) -Mainly about Talus- (의성 빙계계곡 일대의 지형적 특성 -테일러스를 중심으로-)

  • Jeon, Young-Gweon
    • Journal of the Korean association of regional geographers
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    • v.4 no.2
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    • pp.49-64
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    • 1998
  • Bing-gye valley(Kyongbuk Province, South Korea) is well known as a tourist attraction because of its meteorologic characteristics that show subzero temperature during midsummer. Also, there are some interesting geomorphic features in the valley area. Therefore, the valley is worth researching in geomorphology field. The aim of this paper is to achieve two purposes. These are to clarify geomorphic features on talus within Bing-gye valley area, and to infer the origin of Bing-gye valley. The main results are summarized as follows. 1) The formation of Bing-gye valley It would be possible to infer the following two ideas regarding the formation of Bing-gye valley. One is that the valley was formed by differential erosion of stream along fault line, and the other is that the rate of upheaval comparatively exceeded the rate of stream erosion. Especially, the latter may be associated with the fact that the width of the valley is much narrow. Judging that the fact the width of the valley is much narrow, compared with one of its upper or lower valley, it is inferred that Bing-gye valley is transverse valley. 2) The geomorphic features of talus (1) Pattern It seems to be true that the removal of matrix(finer materials) by the running water beneath the surface can result in partly collapse hollows. Taluses are tongue-shaped or cone-shaped in appearance. They are $120{\sim}200m$ in length, $30{\sim}40m$ in maximum width. and $32{\sim}33^{\circ}$ in mean slope gradient. The component blocks are mostly homogeneous in size and shape(angular), which reflect highly jointed free face produced by frost action under periglacial environment. (2) Origin On the basis of previous studies, the type of the talus is classified into rock fall talus. When considered in conjunction with the degrees of both weathering of blocks and hardness of blocks, it can be explained that the talus was formed under periglacial environment in pleistocene time. (3) The inner structure of block accumulation I recognize a three-layered structure in the talus as follows: (a) superficial layer; debris with openwork texture at the surface, 1.3m thick. (b) intermediate layer: small debris(about 5cm in diameter) with fine matrix(including humic soil), 70cm thick. (c) basal layer: over 2m beneath surface, almost pure soil horizon without debris (4) The stage of landform development Most of the blocks are now covered with lichen, and/or a mantle of weathering. It is believed that downslope movement by talus creep well explains the formation of concave slope of the talus. There is no evidence of present motion in the deposit. Judging from above-mentioned facts, the talus of this study area appears to be inactive and fossil landform.

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Changes in quality characteristics of makjang depending on fermentation location and complex starters (발효 장소와 복합 종균에 따른 막장의 품질 특성 변화)

  • Jieon Park;Myeong-Hui Han;Woosoo Jeong;Soo-Hwan Yeo;So-Young Kim
    • Food Science and Preservation
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    • v.30 no.6
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    • pp.1056-1071
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    • 2023
  • This study aimed to investigate the quality and microbial population changes for 90 days under two fermentation conditions, outdoors and indoors (35℃), with starters (single or mixed) in soybean paste. Bacillus velezensis NY12-2 (S1), Debaryomyces hansenii D5-P5 (S2), Enterococcus faecium N78-11 (S3), and their mixtures (M) were used for the makjang fermentation. The content of amino-type nitrogen among the makjang samples was highly shown in the indoors, followed by M, S3, and S2. The glutamic and aspartic acid contents in the M sample fermented in the indoors showed the highest values of 867.42±77.27 and 243.20±15.79 mg/g, respectively. By the electronic tongue analysis, the M sample fermented in the indoors exhibited lower saltiness and higher umami than the others. Consequently, we expect that using mixed strains, such as Bacillus, Debaryomyces, and Enterococcus, under constant conditions showed potential to the quality improvement of soy products.