• PNF and Movement
• /
• 제20권2호
• /
• pp.263-273
• /
• 2022

Purpose: Translation and adaptation involve cross-cultural and conceptual aspects; they are not simply based on linguistic equivalence. This study aimed to produce a conceptually equivalent Korean version of the motor activity log (K-MAL) for the upper extremities that can be applied across the Korean population and its cultures. Methods: Following the procedures used in the translation of other cross-cultural evaluation tools, and the five steps of the translation process, the motor activity log (MAL) was translated into Korean (K-MAL). We then examined the content validity of the K-MAL. Twenty-two rehabilitation professionals (11 males and 11 females, mean length of clinical career = 101.54 months) assessed the content validity of the K-MAL. The content validity ratio and content validity index were used to verify the content validity. Results: There were inconsistencies found in three sub-items in the MAL during the forward translation process. These inconsistencies were corrected, and the complete K-MAL was produced. The exact critical values of the content validity ratio and the content validity index of the K-MAL were 0.45-0.95 and 0.77-1.00, respectively. Conclusion: The K-MAL was successfully developed using a systematic methodology, which included translation, adaptation, and evaluation of the content validity. We expect that stroke rehabilitation professionals working in both clinical and research settings will apply the K-MAL when evaluating the amount and quality of use of the upper extremities in post-stroke patients in Korea.

• 임상간호연구
• /
• 제19권2호
• /
• pp.233-244
• /
• 2013

Purpose: The purpose of this study was to develop the evaluation indicators of positive nursing organizational culture in a clinical setting. Methods: The evaluation indicators of positive nursing organizational culture were developed from a literature review and a focus group interview. The content validity testing was done using a clinical expert panel. The content utility testing was done using a survey questionnaire. Results: The evaluation indicators of positive nursing organizational culture consists of 88 indicators representing the eight domains with the 24 categories. The average scores in evaluation indicators of positive nursing culture included the importance (3.29 points in average), the potential for further utilization (3.14 points in average) and the current state of extension agency (2.80 points in average). Conclusion: The developed evaluation indicators can be applied to measure the nursing organizational culture, which would be the basic data to manage human resources effectively in a clinical setting.

• 한국콘크리트학회:학술대회논문집
• /
• 한국콘크리트학회 2006년도 춘계학술발표회 논문집(I)
• /
• pp.582-585
• /
• 2006

Recently, many methods to evaluate the water content in concrete were developed. In this study, using a commercially avaliable equipment by the unit volume weight method, the water content in concrete was estimated when the moisture content in sand was changed. In order to evaluate the accuracy and the usefulness of the method, the designed water content and the measured water content were compared. The compressive strength of concrete with the variation of moisture content in sand was measured as well. As a result, it appears that in order to predict the water content in concrete, the adjustment coefficient of aggregate should be exactly estimated. It is shown that the equipment tends to underestimate the water content in concrete.

• International journal of advanced smart convergence
• /
• 제12권4호
• /
• pp.260-267
• /
• 2023

Due to the development of science and technology in the 4th Industrial Revolution, a variety of content is being developed and utilized through educational courses linked to digital textbooks. Students use smart devices to engage in realistic virtual learning experiences, interacting with the content in digital textbooks. However, while many realistic contents offer visual and auditory effects like 3D VR, AR, and holograms, olfactory content that evokes actual sensations has not yet been introduced. Therefore, in this paper, we designed and implemented 4D educational content by adding the sense of smell to existing content. This implemented content was tested in classrooms through a curriculum-based evaluation. Classes taught with olfactory-enhanced content showed a higher percentage of correct answers compared to those using traditional audio-visual materials, indicating improved understanding.

• 한국작물학회지
• /
• 제43권2호
• /
• pp.83-88
• /
• 1998

From the evaluation of physical properties such as springiness, gumminess, adhesiveness, chewiness and hardness by the texture analyzer, vegetable soybean lines with green seed-coat were best as compared with those with black, brown, mixed, and yellow seed-coats. A panel test evaluated on the basis of taste, sweetness, chewiness, and total scores also indicated that soybean lines with green seed-coat were the best. The total scores of panel test was decreased in the order of green > yellow> black> brown seed-coat colored soybean. The mean value of sucrose content obtained by HPLC analysis was highest in black seed-coat colored soybean, and followed by green, yellow, and brown soybeans. The highest sucrose content (8.22%) was observed in 180362, a soybean line with green seed-coat. The full-season type soybeans showed much higher sucrose content than summer types which are mainly cultivated on farmer's fields for vegetable purposes. The final 13 lines selected from 300 colored soybeans showed nearly the same panel scores as Miwongreen. However, these lines had a great deal of variation in sucrose content, and much higher readings in texture analysis than Miwongreen, especially in chewiness and hardness which were the most important properties in vegetable soybeans.

• Agricultural and Biosystems Engineering
• /
• 제2권2호
• /
• pp.63-68
• /
• 2001

The objective of this study was to develop a real-time soil moisture meter using RF impedance. The impedance suchas capacitance and resistance (or conductance) was analyzed using parallel cylinder type capacitance probe(C-probe) and Q-meter (HP4342). The capacitance and conductance of soil increased as volumetric water content increased. The 5 MHz of modified Colpitts type crystal oscillator was designed to detect the capacitance change of the C-probe with moist soil. A third order polynomial regression model was proposed to describe the relationship between RF impedance and volumetric water content. The prototype real time moisture meter consisted of the C-probe, sample container, oscillator, frequency counter and related signal processing units. The calibration equation for measurement of volumetric moisture content of soil was developed and validated. The correlation coefficient and root mean square error between measured volumetric water content by oven method and predicted values by prototype moisture meter for unknown soil samples were 0.984 and 0.032$cm^3$$cm\^3$, respectively.

• 한국식품조리과학회지
• /
• 제20권5호
• /
• pp.453-461
• /
• 2004

The purpose of this study was to investigate the instrumental and sensorycharacteristics of Noralbyung made from rice flour and glutinous rice flour containing 1, 2, or 3% of ginger powder. The result of sensory evaluation showed that Noralbyung containing 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt had high overall acceptability and chewiness preference. From textural analysis, springinessand gumminess were increased by adding ginger powder. The Hunter color a-, L- and b-values of Noralbyung were all decreased by increasing the level of ginger powder. The moisture content (%) was higher in Noralbyung with sugar than honey. With increasing ginger powder content, the moisture content (%) of Noralbyung was decreased. From these test result, the most desirable recipe for Noralbyung was 252g rice flour, 45g (15%) glutinous rice flour, 3g (1%) ginger powder, 3g cinnamon powder, 55ml honey, 15ml water, and 3g (1%) salt. The moisture content was 37.72%.

• 동아시아식생활학회지
• /
• 제20권2호
• /
• pp.307-312
• /
• 2010

Sugar snap cookies were prepared with the addition of carrot powder (2~12%) as a source of dietary fiber. Analyses of physiochemical properties, rheology and sensory evaluation of the cookies were conducted. Increasing carrot powder content weakened the flour, as evidenced by decreased diameter and increased thickness, which resulted in decreased spread factor. The water content of the carrot powder-amended cookies and unamended flour was not significantly different. The pH and L values progressively decreased and a and b values progressively increased with increasing addition of carrot powder. Textural analysis revealed no significant differences in brittleness with carrot powder addition, even though brittleness did decrease with the addition of more carrot powder. Sensory evaluation revealed a preference for cookies prepared with 2~4% carrot powder, with decreased preference at powder concentrations exceeding 6%. Addition of a dried vegetable with high fiber content caused the dietary fiber to absorb much water content, resulting in decreased diameter, increased thickness and decreased spread factor. Therefore, it is deemed desirable to increase the spread factor by controlling the water content and adding emulsifiers so as to enhance the functionality and maintain the quality of cookies.

• 한국식품조리과학회지
• /
• 제15권5호
• /
• pp.475-482
• /
• 1999

This study was carried out to prepare green tea by traditional roasting process, Kujeungkupo, and to determine its sensory characteristics. The carotenoid content in green tea was increased by roasting and reached 1,317 mg/100 g by Kujeungkupo. Of all carotenoids, the contents of lutein and $\beta$-carotene were 1,170 mg/100 g and 111.1 mg/100 g, respectively. The total cathechin content in green tea was 14.57 g/100 g after 9th roasting. The more the number of roasting the little contents of cathechin in green teas. Of all cathechin, epigallocathechingallate was the highest(6.80g/100 g) followed by epicathechingallte and epicathechin. total cholrophyll content was 141 mg/100 g of green tea. The free sugar content in Kujeungkupo green tea wet 2.18 g/100 g, of which sucrose comprised 46% (1.01 g/100 g). The color value ($\Delta$E) of Kujeungkupo green tea was 16.25. In sensory evaluation, sweet taste was the highest in green tea roasted 3 times and the flavor was best in that roasted 5 times. The sweet and astringent tastes of green tea had negative relationships with a and b values. The content of cathechin in green tea had a negative relationship with sweet taste and a positive relationship with astringent taste.

• 한국수산과학회지
• /
• 제7권2호
• /
• pp.63-68
• /
• 1974

The growth of sea weeds is greatly affected by the environmental conditions of ambient water. Especially nutrient salts in sea water function as a major factor to the growth of lavers, so that the content of inorganic substances in lavers could he a criterion for quality evaluation of lavers. In this experiment, the relation between the quality and the content of Zinc and Magnesium which are not only physiologically active and closely related with pigments such as chlorophll and phycobilins but also important in quantify is discussed if such a measurement to be an index for quality evaluation. Sixteen samples of layers were collected from three different culture farms, 7 from Jangrim-Busan, 6 from Wando-Jeon Nam, 3 from Hadong-Gyeong Nam, and classified into 3 quality grades to each farm and to whole samples by organoleptic test. Zinc and Magnesium were analyzed by atomic absorption spectrophotometry. For pigment analysis, chlorphyll was extracted with 85 percent acetone, filtered and the absorbance was measured at 660 nm and the residue was further extracted with phosphoric buffer solution to determine the optical density for phycobilins at 560 nm. The result showed that the total content of Zinc and Magnesium varied between the farms, but kept consistent with quality grades from the same farm. The Zinc content was correlated proportion- ally with the content of phycobilins, and Magnesium content in total ash could roughly represent the content of chlorophll except some examples in which the Magnesium content of chlorophyll-ext ractresiduewasexceptionallyhigher. In conclusion the contents of these metals provide an applicable index for quality judgment of lavers.