• Korean Journal of Clinical Pharmacy
• /
• v.23 no.3
• /
• pp.278-283
• /
• 2013

Background: Problem-based learning (PBL) has introduced as an important part of pharmacy education in Korea as it is effective method to help students gain and apply knowledge with development of problem-solving, critical-thinking, and decision-making skills. In order to provide the effective PBL, a number of trained facilitators and suitable PBL rooms are required. However, these become a barrier in Korea as most pharmacy schools have one or two faculty members who majored in clinical pharmacy. Objective: This study was performed to implement and evaluate a modified PBL in gastrointestinal (GI) pharmacotherapy class facilitated by one instructor. Methods: A general information of traditional PBL for 6 hours through 3 days is introduced before initiating GI pharmacotherapy class. After 3 hour-GI pharmacotherapy classes for 6 weeks, modified PBL was implemented with one instructor to facilitate PBL for four small groups with 19 pharmacy students simultaneously. Modified PBL was incorporated with weekly mini-case discussion and presentation. Results: Students completed 15-question survey to evaluate modified PBL course, student performance, group performance, and facilitator performance. Eighty-four percent of students answered modified PBL was helpful to understand what they have learned. Mean score in group performance was higher than that of individual performance during modified PBL course. Overall, students reported modified PBL was useful in knowledge building. Conclusion: Modified PBL model without individual group facilitators in one classroom helped students to achieve self-directed, independent learning skills in an interactive and engaging environment.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.1
• /
• pp.91-96
• /
• 2007

Developing carbohydrate fat replacer as materials for low-calorie and low-fat food made of Korean potato, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. Observing modified starch(treated in different method) by SEM, EZ(treated by enzyme) showed shape of deformed round oval, AC(treated by acetylation,), HPR(treated by hydropropylation) showed shape similar to that of NL(N-Lite), the commercial fat replacer. In the modified starch such as AC, peak in B and C type similar to those of general starch was found, but EZ showed non-crystalline shape. Compared to other modified starch, HPR, the chemically produced denatured starch showed very peculiar peak and structure in V-form. While the order of contents of amylopectin was in the order HPR > EZ > AC showed extremely high contents. Measuring the degree of gelatinization per the modified method, the degree of gelatinization of HPR as much higher than others. The water binding activity of modified starch was 240% in HPR. Measuring viscosity by producing general starch and modified starch as gel of 10% concentration, the CPS showed very high viscosity of 30.30 ${\times}$ 10$^3$ cp. Showing viscosity of 38.60, 31.60 10$^3$ ${\times}$ cp, the modified starch was in the order of HPR. While the calorie of starch of GPS was measured to be 3.0 Kcal/g, very low calorie those of chemically modified starch, HPR showed 2.5 Kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with saturated gel of starch and modified starch in constant rate through utilization of modified starch. Therefore, research and development for materials and related products which maintain the existing quality and reduce fat contents will be constantly performed in the future.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.3
• /
• pp.226-232
• /
• 1999

To evaluate the characteristics of modified nuruk made by inoculation and cultivation of Rhizopus jap-onicus T2, Aspergillus oryzae L2 and hansenula sp. BC26 three different Takju mashes were made with modified Nuruk commercial Nuruk and rice koji and the changes in microorganisms and major compon-ents of mashes were investigated uring brewing. The numbers of yeast kept higher in the mash of mod-ified Nuruk or rice koji. The numbers of lactic acid bacteria were high in mash of commercial Nuruk but those were not in mash of modified Nuruk or rice koji. all mashes showed stable pH in a day and the pH kept higher in mash of modified Nuruk than in that of commer-cial Nuruk or rice koji. Increase in the content of total acid was moderate in mash of modified Nuruk or rice koji but it was too much in that of commercial Nuruk. increase in the content of amino acid was much highr in mash of modified Nuruk or commercial Nuruk than in that of rice koji. Increase in the content of alcohol was more rapid in mash of modified nuruk or rice koji than in that of commercial Nur-uk. The content of reducing sugar kept highter in mash of commercial Nuruk or modified Nuruk than in that of rice koji. A small amount of modified Nuruk accomplished favorable fermentation showing nor-mal patterns in microbiological and physicochemical changes during brewing.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.3
• /
• pp.219-225
• /
• 1999

In order to improve the quality of nuruk a Korean traditional fermenting agent for brewing nuruk was modified by a new method inoculating Rhizopus japonicus T2 Aspergillus oryzae L2 and hansenula sp. BC26 which had been isolated from traditional Nuruk. And the characteristics of modified Nuruk were investimgated as compared with current fermenting agents such as commercial Nuruk and rice koji of As-pergillus kawachii. The odor of modified Nuruk was savory but those of commercial Nuruk and rice koji were fetid andinodorous repectively. The extracted waters of modified Nuruk commercial Nuruk and rice koji were yellow pale yellow and colorless and showed 6.15, 6.01 and 3.30 of pH respectively. Mod-ified Nuruk had 7.6${\times}$106CFU/g of yeast but commercial uruk and rice koji had no yeast. Commercial Nuruk had 1.0${\times}$102CFU/g of lactic acid bacteria but modified Nuruk and rice koji had no lactic acid bacteria. The amylolytic and proteolytic activities of modified Nuruk were much higher than those of commercial Nuruk or rice koji. Seed mash of modified Nuruk had ester aroma but that of commercial Nuruk rather offensive odor and that of rice koji neither ester aroma or offensive odor. It seemed that if the modified Nuruk is used in seed mashing the supplement of acidulant is need to lower pH. The quality of modified Nuruk was thought to be much better than that of commercial Nuruk or rice koji.

• Transactions of the Korean hydrogen and new energy society
• /
• v.23 no.4
• /
• pp.353-363
• /
• 2012

The relationship between the diffusivity and electrochemical characteristics of lithium secondary battery with the modified Si anode material prepared in HF/$AgNO_3$ solution was investigated. The crystallographic structure and images of the modified porous Si and modified Si/Cu was examined using the X-ray diffraction, BET and SEM. To examine the effect of metal composite and pore size distribution according to chemical etching on the electrochemical characterization, the electrodes for half cells were prepared with the modified Si, modified Si/Cu, and modified Si/Cu annealed with $600^{\circ}C$. Our results showed that the chemical diffusivity of lithium ions was related to structure and resistance of Si/Cu composite anode material. The lithium diffusivity in modified silicon compound calculated from the CV was at the range of $1{\times}10^{-12}$ to $9{\times}10^{-16}cm^2/s$. The effects of modified silicon structure and resistance on the cycling efficiency were significant.

• The Korean Journal of Food And Nutrition
• /
• v.12 no.4
• /
• pp.427-432
• /
• 1999

Physicochemical and sensory properties of Takju which was brewed with a modified Nuruk made by inoculation and cultivation of Rhizopus japonicus T2. Aspergillus oryzae L2. and Hansenula sp. BC26 isolated from Nuruk were investigated as compared with those with current fermenting agents such as com-mercial Nuruk and rice koji of Aspergillus kawachii. The contents of total acid were 0.88% 0.47% and 0.39% in mash of commercial Nuruk rice koji and modified Nuruk respectively. The contents of alcohol were 15.5% 15.1% and 9.0% in mash of modified Nuruk rice koji and commercial Nuruk respectively. The contents of reducing sugar were 2.80% 1.24% and 0.80% in mash of commercial Nuruk modified Nuruk and rice koji respectively. The contents of amino acid were 0.55% 0.47% and 0.23% in mash of modified Nuruk commercial Nuruk and rice koji respectively. Suspended solids were sedimented much more slowly in Takju of modified Nuruk or commercial Nuruk than in that of rice koji Color was pre-ferred in the order of Takju of modified Nuruk commercial Nuruk and rice koji. Odor and taste were preferred in the order of Takju of modified Nuruk rice koji and commercial Nuruk. Therefore it seem-ed that the Takju of modified Nuruk was better than that of commercial Nuruk or rice koji in quality.

• Korean journal of medical education
• /
• v.30 no.4
• /
• pp.347-357
• /
• 2018

Purpose: The purpose of this study was to apply alternative standard setting methods for the Korean Medical Licensing Examination (KMLE), a criterion-referenced written examination, and to compare them to the conventional cut score used on the KMLE. Methods: The process and results of criterion-referenced standard settings (i.e., the modified-Angoff and bookmark methods) were evaluated. The ratio of passing and failing examinees determined using these alternative standard setting methods was compared to the results of the conventional criteria. Additionally, the external, internal and procedural evaluation of these methods were reviewed. Results: The modified-Angoff method yielded the highest cut score, followed sequentially by the conventional method and the bookmark method. The classification agreement between the modified-Angoff and bookmark methods was 0.720 measured by Cohen's ${\kappa}$ coefficient. The intra-panelist classification consistency of modified-Angoff method was higher than bookmark method. However, the inter-panelist classification consistency was vice versa. The standard setting panelists' survey results showed that the procedures of both methods were satisfactory, but panelists had more confidence in the results of the modified-Angoff method. Conclusion: The modified-Angoff method showed results that were more similar to those of the conventional method. Both new methods showed very high concordance with the conventional method, as well as with each other. The modified-Angoff method was considered feasible for adoption on the KMLE. The standard setting panelists responded positively to the modified-Angoff method in terms of its practical applicability, despite certain advantages of the bookmark method.

• The Bulletin of The Korean Astronomical Society
• /
• v.42 no.2
• /
• pp.55.4-55.4
• /
• 2017

For modified gravity models with screening mechanisms, the signal of modified gravity is larger at low density areas. We could add a density weighted mark to galaxy correlation function and increase the signal to noise of modified gravity detection. Based on mock galaxy catalogs from modified gravity simulations, we try different mark functions and parameters to find the best choices for discreminating modified gravity from GR. In this talk I will present our marked correlation funciton results and discuss its advantages and disadvantages.

• Proceedings of the IEEK Conference
• /
• 2001.06a
• /
• pp.337-340
• /
• 2001

This paper presented a new structure of RSA cryptosystem using modified Montgomery algorithm and CSA(Carry Save Adder) tree. Montgomery algorithm was modified to a radix-4 modified Booth algorithm. By appling radix-4 modified Booth algorithm and CSA tree to modular multiplication, a clock cycle for modular multiplication has been reduced to (n＋3)/2 and carry propagation has been removed from the cell structure of modular multiplier. That is, the connection efficiency of full adders is enhanced.

• KSBB Journal
• /
• v.13 no.5
• /
• pp.593-598
• /
• 1998

Biological deinking process of used papers was studied by the polymer modified cellulase. Cellulase was modified with copolymers which consist of polyoxyethylene derivative and maleic anhydride(MA). The MA functional groups of copolymer can react with amino acids groups of the cellulase without much loss of activity. Modified degree of amino acids was controlled by the added copolymer. The maximum modified degree was about 60% and it was obtained when the weight ratio of copolymer and cellulase was 4. The remained activity of the maximum modified cellulase(MMC) was higher than 80% of native cellulase. The MMC's concentration was 0.05-2.0 wt% relative to the dry paper. In mechanical pulping process, cellulase enhanced the detachment of the ink particle from the used paper by partial hydrolysis of the fiber. The polyoxyethylene of modified cellulase produced the forms which can float the separated ink particle. Compared to the convention deinking method with NaOH or organic chemicals, the new biological deinnking process improved the physical properties such as freeness, tearing strength and whiteness.