• Journal of the Korean Society of Food Culture
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• v.33 no.5
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• pp.444-450
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• 2018

This study was conducted to optimize the level of sugar added (20 (control), 15, 10, 5%) during the preparation of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi without affecting the degree of preference. The salinity and sugar content during storage of soy sauce-salted mushrooms (Pleurotus eryngii) jangachi decreased significantly as the level of sugar added decreased. The moisture content was found to increase as the level of sugar added decreased. Additionally, the pH increased, while hardness decreased as the level of sugar added decreased during 3 weeks of storage. The L value (lightness) was not different from that of the control group until the addition of 10% sugar, while the a value (redness) and b value (yellowness) increased. The antioxidant activity of vitamin C content and DPPH radical scavenging activity increased as sugar content decreased. Upon sensory evaluation of mushrooms (Pleurotus eryngii) jangachi, the highest value in appearance was observed for the 5 and 15% treatments, while 5% had the highest flavor value, 15 and 10% had the highest taste values, 10 and 15% had the highest texture values, the control and 5% had the greatest clarification values, and the 15 and 10% groups had the greatest overall acceptance. These results suggest that a sugar level of 15% can be used without significantly affecting the overall acceptance.

• Food Science of Animal Resources
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• v.41 no.2
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• pp.247-260
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• 2021

This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and sensory evaluation) of Bulgogi sauce with added crust derived from dry-aged beef loin. Increasing the amount of crust in the Bulgogi sauce tended to increase the protein content, fat content, and pH. Uncooked Bulgogi also tended to have elevated fat content, ash content, pH, and shear force. Increasing the crust content tended to decrease the water content, lightness, redness, and yellowness of Bulgogi sauce. The yellowness of uncooked Bulgogi with 6%-12% crust in sauce was significantly lower than that of the control (no crust) and the sample with 3% crust in sauce (p<0.05). The redness of the cooked control Bulgogi was significantly lower than that of the samples with crust in sauce (p<0.05). The WHC of uncooked Bulgogi with 6%-12% crust in sauce was significantly higher than that of the control and the sample with 3% crust in sauce (p<0.05). The flavor, texture, and overall acceptability of the Bulgogi with 9% crust in sauce were significantly higher than those of the control (p<0.05). These findings showed that the crust did not degrade the physicochemical properties of Bulgogi sauce and meat. The sensory characteristics of Bulgogi marinated with 9% crust in sauce were rated the best as persensory evaluation. Therefore, crust is a suitable flavor enhancer for Bulgogi sauce, and a 9% addition amount is optimal in terms of quality.

• Food Science and Preservation
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• v.7 no.1
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• pp.44-50
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• 2000

Physicochemical properties and sensory evaluation of Satsuma mandarin produced in Cheju were investigated . Fruit index(width/Length), soluble solids and acid content of Citrus unshiu marc. var. miyagawa(miyagawa) and C. unshiu marc. var.(okitsu) harvested at 1st December were 1.16 and 1.23, 12.12 and 12.01, 0.97 and 1.09, respectively. and the fruit of miyagawa was showed somewhat round in shape, compared to ikitsu. the taste of miyagawa seemed to be better than okitsu. However, compared to miyagawa, peel thickness was thinner, flesh ratio was higher, and firmness was higher as 0.502kg-force in kitsu. Nevertheless there were some differences among panelist groups in sensory evaluation , middle size of citrus fruits were favorable to most panelists, but except very small or very large size of fruits, there were not so much differences in okitsu. The panelists referred to somewhat flat-shaped fruits from that sensory evaluation score was increased to 1.3 in fruit index. nevertheless there were not so much differences in full-colored fruits, the citrus peel color of reddish yellow was more favorable than greenish or pale yellow color. the score was increased more linearly according to citrusfruit produced in optimum ciltivation area, and was prefered to thinner in peel thickness , Correlation between soluble solids, acid content , Brix/acid ratio and flesh ratio with sensory evaluation score were not showed significantly, it was different to with citrus juice. This data obtained in this experiments are supposed to be applied to the quality evaluation of Satsuma mandarin produced in Cheju .

• Journal of Korean Academy of Nursing Administration
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• v.11 no.3
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• pp.303-314
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• 2005

Purpose: To describe the status on the education of the nursing management practice in college of nursing in Korea. Method: A descriptive survey research design was used. The participants were 47 of the college of nursing across the nation. The data were collected by mail from 15th August to 10th November, 2005. Result: The results are as follows : 1. In content analysis of teaching goals Nursing Management Process(n=66), management of environment, material and safety(n=16), Implication of Nursing Management Theory(n=16) were identified. 2. In 39 college of nursing, The education on Nursing Management Practice conducts 1${\sim}$2 credits. Also in 41 college of Nursing, The credits on Nursing Management Practice were opened in senior grade. 3. The type of instructors of Nursing Management Practice were varied in Nursing Schools. 4. As teaching methods, conference(93.5%), ward assigned instruction(73.9%), case report(67.4%), practice report(63%), presentation(52.2%) were used. 5. The education on Nursing Management Practice was performed mainly in clinical nursing area. 6. In evaluation of the education on Nursing Management Practice, all colleges have used evaluation tools. Promptness, neatness, responsibility, sincereness etc. were founded in evaluation criteria in evaluation of the education on Nursing Management Practice. 7. A standardized evaluation tools included essential content of the education on Nursing Management Practice needs to be developed. Conclusion: The result of this study will contribute to improve the education on Nursing Management Practice and also proposing to develop standardized evaluation tools in evaluation of the education on Nursing Management Practice.

• Journal of Korean Academy of Nursing Administration
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• v.9 no.3
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• pp.337-352
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• 2003

Purpose: The purpose of this study is to analyse research trends related to the evaluation of quality of nursing, thereby obtaining basic data relating to the identification of current situation of instrument development of quality of nursing, and of future research orientation and to the development of performance index of nursing organization. Method: The data were collected from June to December, 2002 through the review of total of 32 research papers which had evaluated quality of nursing among published papers in Korea from 1976 to August 2002. The analysis was done in terms of research period, the periodicals in which research papers were published, domains and the approaches of evaluation of nursing quality. The content analysis of lowest-level items amounting was performed using NIC developed by McCloskey & Bulecheck(1998) and consequential indices of quality of nursing developed by Chi(1995). Results: Twenty-three of 32 papers(71.8%) turned out to be published after 1995, indicating surging interest in the evaluation of quality of nursing from the mid 1990s. Also, ten of 12 research papers dealing with subjects' diseases were published after 1995. In content analysis of lowest-level items of the process-oriented evaluation of quality of nursing, the highest nursing intervention was patient education about procedure and treatment; followed in descending order by patient education about disease process, strengthening of communication, managing environment, infection control, admission care, defecation and urination care. In content analysis of lowest-level items of the outcome-oriented evaluation of quality of nursing, items of physical and psychological state, of patient and family satisfaction, of knowledge and home care, of change of patients' state, of addressing nursing issues, and of patient recovery were the outcome indicators in more than 60 percent research papers. Conclusion: The findings provided the foundation for their effective use in nursing practice with comparing and presenting various core evaluation items representing process and outcome domains.

• Korean Journal of Environmental Agriculture
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• v.14 no.2
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• pp.144-154
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• 1995

This study was conducted for the evaluation of air-pollution using pear plant. Twenty-three sites around the Ulsan Industrial Complex Area were selected for the study. The water soluble sulfur content, photosynthetic rate and the visible injured index of pear leaves were evaluated and the results are summarized as follows: 1. Water-soluble sulfur content of pear leaves at survey sites was shown to be an average of 0.201%. The content of their leaves at polluted sites ranged from 0.220 to 0.496%. Water-soluble sulfur content of the pear leaves decreased as the distance became far from the Industrial Complex. 2. The photosynthetic rate of pear leaves decreased with an accumulation of water-soluble sulfur content. However it increased as the distance became greater within the five-kilometer radius of the pollutant. 3. More than 60% of injured rate was shown in pear plant within the five-kilometer radius of the pollutant in 1993. There were high correlations between the visible injured index items. Compared with 1988, the most severely injured sites in 1988 were Yochon-dong and Yaum-dong. But in 1993, they moved to the Yongcham-dong and Bugok-dong area. 4. Water-soluble sulfur content of pear leaves was correlated with the photosynthetic rate of pear leaves. The same tendency was shown between water-soluble sulfur and total injured index. This method using pear plant will be applied to the evaluation of air pollution.

• The Korean Journal of Community Living Science
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• v.28 no.1
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• pp.81-91
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• 2017

This study was carried out to investigate the quality characteristics and antioxidant activities of bread containing mistletoe (Viscum album var.) powder (at ratios of 0, 3, 5, 7, and 10% of total flour quantity). As mistletoe powder (MP) content increased, the pH levels of dough and bread and lightness decreased, whereas total titratable acidity increased. The fermentation power of the dough expansion by fermentation decreased with an increase in MP content added. Although bread weight decreased, there were no significant differences in baking loss as MP content increased. Volume and specific volume significantly decreased as MP content increased. Moisture content was highest at a substitution level of 10% and increased with increasing MP content. Lightness of crumbs significantly decreased with increasing MP content, whereas redness and yellowness showed the reverse effect. As MP content increased, changes in hardness, gumminess, and brittleness were all significant. In the sensory evaluation, color, flavor, softness, and overall acceptability were highest at MP 3% and were lowest at MP 10%. Total polyphenol contents and DPPH radical scavenging activity of bread significantly increased with increasing MP content. In conclusion, addition of MP 3% showed the best performance in terms of the nutritional and functional aspects of the bread.

• Journal of the Korean earth science society
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• v.38 no.5
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• pp.367-377
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• 2017

The purpose of this research is to investigate characteristics of science content knowledge and pedagogical content knowledge shown in the primary school science classes. Through analysis of classroom teaching, explore the features and differences between primary and secondary school science PCK. Using open-ended interviews with the teachers and group discussions on a regular basis to analyze and compare classes of five primary school teachers, the relationship between CK and PCK. Regardless of the school level the teacher's PCK and professionalism is required with varying focus and emphasis. The features of the primary school teacher's PCK are as follows: Firstly, elementary teach secondary teach content, teachers value pedagogical knowledge (PK) content knowledge (CK). The primary school PCK requires more of understanding of students and teaching methods that to subject areas. PCK be without content knowledge, and the teacher's PCK is subject-specific In addition to the characteristics of PCK in the primary school science teaching, ways to set up professional exchange or collaboration between primary and secondary teachers, and to provide supplementary in-service training focused on content knowledge for primary school teachers.

• Journal of the Korean Society for information Management
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• v.20 no.1
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• pp.401-416
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• 2003

This study examined weight techniques for applying to DB evaluation This study, then analyzed DB evaluation criteria in terms of category, content, and business model. Finally, it showed the use example of AHP technique to rank the important evaluation factors. These results will be used to evaluate factors which we significant in determining how well the given DB is appropriate in your environment.

• Asia pacific journal of information systems
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• v.11 no.3
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• pp.43-62
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• 2001

The purpose of this research is to develop a webcasting site evaluation model, to estimate the relative importance of factors affecting the performance of webcasting sites, and to derive the CSFs of the sites. Evaluation model consists of 6 first-level evaluation factors and 23 second-level evaluation factors. This study compares the evaluation scores of website with those of the customer satisfaction. We inspect seven hypotheses. Hypothesis)(H1) tests correlation of the evaluation scores of website and those of the customer satisfaction. Hypothesis2(H2)$\sim$Hypothesis7(H7) tests if 6 first-level factors(planning, program & form, design, technology, interface, content) have an impact on customer satisfaction. In order to test the hypotheses, correlation analysis and regression analysis are performed. As a result of empirical tests, all Hypotheses$(H1){\sim}H7)$ are accepted and its implications are discussed.