• Journal of Korean Academy of Nursing
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• v.29 no.6
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• pp.1221-1232
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• 1999

The purpose of this study was to study how nurses interpreted the meaning of Hwa-Byung. It was carried through a review of literature, and the result is expected to explore ways that nursing intervention can promote the understanding of Hwa-Byung. The literature review focused on cultural psychology and psychiatrists' views toward Hwa-Byung. After that, it was reconfirmed concept of Hwa-Byung in nursing devived from historical analysis of the examples of Hwa-Byung from a true record of the Cho-Sun Dynasty(CD ROM, 1997). Characteristics of patients with Hwa-Byung include 'Hwa', an aspect of somatization, and self-diagnosing. It also could find that Hwa-Byung is characterized as 'Hwa', 'somatization' and 'self-diagnosis(subjectiveness)' according to a true record of the Cho-Sun Dynasty(CD ROM, 1997). The conceptual definition of 'Hwa', 'somatization' and 'self-diagnosing (subjectiveness)' are as follows. The core concept of Hwa-Byung, 'Hwa,' has the property of 'fire', and equals the feeling of injustice. Hwa-Byung means congestion of 'Hwa'. Therefore Hwa-Byung is the accumulation of being mistreated and mortified. The feeling of mistreatment comes from subjective experiences, which cannot be in harmony with the values, beliefs and rights of the patients. The situations that they have to endure again and again, though they are the sufferers, connote suppressed aggression and powerlessness endured over time. Suppressed aggression subordinated hostility, hatred and revengeful thoughts; powerlessness subordinates frustration, resignation, and fatalism. Somatization is another form of expressing 'Hwa' through physical symptoms. The somatization of clients with Hwa-Byung plays a role in expressing non-verbalized and suppressed emotions within themselves. The clients who experiences Hwa-Byung think that they know the cause of their illness and self-diagnose their problem as Hwa-Byung. Therefore, the feeling of unfairness which is the premise of Hwa-Byung infers 'subjectiveness' In conclusion, nursing's concept of Hwa-Byung is the accumulation of feelings of being mistreated and mortified. Hwa-Byung is the internalized 'Hwa' from enduring again and again. The feeling of being mistreated comes from subjective judgements about unfairness that cannot be harmonized with the clients' values, beliefs and rights. Those who can express their 'Hwa' only through their bodies imply suppressed aggression and powerlessness.

• Korean Journal of Community Nutrition
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• v.5 no.2
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• pp.236-242
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• 2000

Due to the diversification of the food industry and its heightened competition, the marketing strategy to be required the most would be to improve competitiveness by enhancing customer loyalty as a resulting variable of customer satisfaction. Thus, this study, taking a food service provider as a subject, is to find factors and the scope of the perceived quality ; and to analyze how far the perceived service quality factor as such could explain customer′s overall satisfaction and customer loyalty ; finally to provide basic data for establishing a customer satisfaction marketing strategy as related to customer loyalty. The results of the study are as below. 1) 25 factors of service quality perceived by a food service provider have been categorized into 8 independent dimensions through factor analysis. Each of them are named ′Employee attitude′, ′Cleanliness′, ′Reputation′, ′Reliability′, ′Food′, ′Price′, ′Convenience′, ′Variety′, all of which explain 64.3% of the service again quality perception level. 2) After classifying customers into 3 groups according to two criteria -"will buy the service again" and "will suggest it to others" and making a pair of service providers with each customer, each customer loyalty group compared the service quality perception factor of the food service provider. The result was that the group having both the " will buy the service again" and "will suggest to others" criteria, that is, with higher loyalty, tend to have higher points than other group s in the dimension of ′Employee attitude′ and ′ Cleanliness′(p〈0.05), which means these two dimensions are closely related to customer loyalty. 3) From a regression analysis for the service quality perception level of the food service provider and overall satisfaction, it has been found that : the regression models are different for each group, that ′Employee attitude′ seems to be related more closely to the group with higher loyalty(p〈0.05); that the ′Price′dimension is found to be a meaningful factor to the group categorized not having "will buy the service again" and "will suggest to others" criteria(p〈0.05).

• Journal of Photoscience
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• v.7 no.4
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• pp.161-167
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• 2000

Temperature-dependent electroretinogram responses were investigated in the dark adapted bullfrog eyes within the physiological temperature range 0-40$\^{C}$. In hypothermic process(25→0→25$\^{C}$), the amplitude of b-and c-wave decreased with lowering the temperature again. Both b-wave amplitude and threshold responses were maximal around 15$\^{C}$ during the temperature increment. Upon warming to room temperature again (25$\^{C}$), the b-wave amplitude was approximately doubled as compared to that of control without temperature changes. During the hyperthermic process (25→40→25$\^{C}$), however, the responses decreased with warming, and the wave amplitude failed to recover by cooling to 25$\^{C}$ again. As describe above, the recoveries of ERG in both processes show the striking difference. The hypothermia induces the amplification of the b-wave, that is, enhances the retinal function with the temperature recovery toward room temperature. While the hypertherima produces the decrease of the b-wave even though recovered to room temperature, which indicates an irreversible retina. The morphological alteration is shown both hypothermic and hyperthermic process, such as an appearance of large vacuoles and degenerating outer segments, more intense in hyperthermia, similar to light induced damage.

• Journal of the East Asian Society of Dietary Life
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• v.21 no.5
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• pp.669-676
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• 2011

This study was conducted to develop a novel salad dressing composite recipe composed of natural seasoning containing dried oak mushroom (Lentirus edodes). Dried oak mushroom (Lentirus edodes) has a better flavor and more nutrients than fresh oak mushroom since vitamins are activated during the drying process. To manufacture salad dressing with Lentirus edodes, dressing with 0%, 3%, 6%, 9%, and 12% added L. edodes were prepared and tested for quality. The pH of the dressing decreased with added L. edodes content, whereas acidity increased but decreased again in the 9% dressing. The L value decreased with added L. edodes content, whereas the a and b values increased but decreased again in the 9% dressing. Sugar content increased with added L. edodes. Rradish strength increased with added oak mushroom. Brittleness and chewiness decreased in the lower percentage dressing, increased in the 9% dressing, but decreased again in the 12% dressing. According to the sensory evaluation results, the highest overall acceptability was 3.3, in the 6% dressing compared to the control group.

• Korean Journal of Clinical Laboratory Science
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• v.45 no.3
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• pp.87-90
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• 2013

The activated partial thromboplastin time (APTT) is used primarily to evaluate coagulation abnormalities in the intrinsic pathway. The proper specimen is very important factor for precise results of blood coagulation analysis. The objective of this study was to get to the conclusion of whether to analyze again and to collect blood sample over again when APTT result shows below the reference value. We evaluated 126 samples showing a value below 20.0 sec at ATPT result, which consist of 48 males and 78 females candidates during night duty from March 2012 to December 2012. Average comparisons of APTT result between first and retested analysis among study subjects were significantly different in male samples. APTT results comparison of recollected subjects among clotted samples were also significantly different with both sexes (p<0.000). We suggest that we should carefully check the samples to get accurate results and collect samples again in case of only obtaining improper samples; even though the APTT result show below reference value.

• Culinary science and hospitality research
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• v.10 no.4
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• pp.84-95
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• 2004

This study was aimed at learning how the service quality of family restaurants affects guest satisfaction and their intention to visit the restaurants once again. The method of the study was based on books and various data at home and abroad that contain service quality and guest satisfaction and guest intention to visit the place again as well. Previous studies and real guest survey were used as analyzing data. This study showed that interiors, sanitation and employee's hospitality are critical for the service quality of the restaurants, while employee's hospitality, the feature of interiors and exteriors, and sanitation management are important for guest satisfaction. It also indicated that high quality of the family restaurants, the feature of interiors and exteriors, and attractive environment as well influenced on guest intention to visit the place again. The study suggested that high quality of the family restaurants, high sanitation and resonable price all had an effect on guest satisfaction. More research should be conducted continuously to seek the ways to promote more visits to family restaurants through objective analyzing service quality.

• The Korean Journal of Food And Nutrition
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• v.12 no.1
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• pp.55-62
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• 1999

Changes in the alliinase activity during the aging of pickled garlic samples prepared by the several methods were investigated. The activity of alliinase in raw garlic was 8,37 units/mg protein. The ac-tivity in the garlic pickled with swoy sauce was reduced to 4.57 units/mg with 52% remaining by 1st week of pickling and to 1.05 units/mg protein with 12% remaining by 2nd week of pickling. The ac-tivity of alliinase in the garlic pickled with vinegar was 2.79 units/mg protein with 32% remaining by 1st week of pickling and was 0.26 units/mg protein only with 3% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with 10% salt solution was 5.06 units/mg protein with 58% remaining by 1st week of pickling. After one week pickling the juice of pickled garlic was removed. Then garlics were pickled again with vinegar. The allinase acting in was reduced to 0.85 units/mg pro-tein with 10% remaining by 2nd week of pickling. The activity of alliinase in the garlic pickled with vin-egar was 2.79 units/mg protein with 32% remaining by 1st week of pickling. The juice of pickled garlic was removed after one week. Then the galics were again pickled with saysauce. The allinase activity in the garlic the garlic pickled again with soy sauce was reduced to 0.43 units/mg protein with 5% remain-ing by 2 week of pickling.

• Korean Architects
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• s.488
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• pp.12-13
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• 2009

• Korean Architects
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• s.593
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• pp.13-13
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• 2018

• Korean Architects
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• s.455
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• pp.12-13
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• 2007