• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.4
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• pp.410-418
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• 2020

This study examined the correlations between investigating human rights sensitivity, interpersonal caring behavior, and biomedical ethics in nursing students who have clinical practice experience. The data were collected using structured questionnaires for 3rd and 4th grade nursing students who were attending three universities in Gyeonggi-do and Chungcheong-do. As a result of this study, nursing college students' human rights sensitivity, interpersonal caring behavior, and biomedical ethics were scored as 112.23, 3.95, and 2.03 points, respectively. There were significant differences in human rights sensitivity according to major satisfaction (t=3.320. p=.001), clinical practice satisfaction (t=2.557, p=.012), and clinical peer relationship (t=4.234, p<.001), interpersonal care behavior according to major satisfaction (t=3.423. p=.001), clinical practice satisfaction (t=4.364, p<.001), and clinical peer relationship (t=3.708, p=.001), and biomedical ethics according to major satisfaction (t=-2.404, p=.018). Human rights sensitivity showed positive correlations with biomedical ethics (r=.27, p<.01), and interpersonal caring behavior showed a positive correlation with biomedical ethics (r=.17, p<.05). Based on these findings, it is necessary to develop systematic nursing education programs to strengthen interpersonal caring behavior, biomedical ethics, and human rights sensitivity.

• Journal of Life Science
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• v.21 no.1
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• pp.74-80
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• 2011

This study was carried out to investigate the effects of the addition of red wine on the quality characteristics and free amino acid content of seasoned pork meat. Seasoned pork meat was prepared using three variation: pork meat containing 25% water (T0), pork meat containing a combination of 20% water and 5% red wine (T1), pork meat containing a combination of 15% water and 10% red wine (T2), and pork meat containing a combination of 10% water and 15% red wine (T3). There were no significant differences in moisture, crude protein, crude fat, crude ash, a* value, rheological properties, pH, VBN content, saturated fatty acid or unsaturated fatty acid among T0, T1, T2 and T3. The L* and b* value of seasoned pork meat was higher in T2 and T3 than in T0 and T1 (p<0.05). The TBARS value was highest in T0 (p<0.05). The free amino acid content was higher in T2 and T3 than in T0 (p<0.05).

• Food Science of Animal Resources
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• v.26 no.4
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• pp.431-440
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• 2006

This study was carried out to compare of yield, physico-chemical and sensory characteristics for chicken surimi manufactured by alkaline (pH 11) adjustment with different raw materials. Four experimental groups were surimi with chicken breast (T1) and chicken leg (T2) by spent hen, SF-MDCM (T3) and JY-MDCM (T4). Yield was higher in order of T1>T2>T3>T4 (p<0.05). The yield, physico-chemical and sensory characteristics of T1 were significantly higher than those of other treatments. Especially, $L^*$ and W value, shear force, textural properties, folding test, breaking force, gel strength, breaking $force{\times}deformation$, flavor, color and overall acceptability were higher in T1 but ar value, cooking loss, collagen and myoglobin content of T1 were lower than those of other treatments (p<0.05). Deformation, aroma, juiciness, tenderness were higher but met-myoglobin and yield of T4 were lower than those of T2 and T3 (p<0.05). Crude fat cooking loss and met-myoglobin content were higher in T2 but $b^*$ value, brittleness, hardness, gumminess, chewiness, folding test, breaking $force{\times}deformation$ and aroma of T2 were lower than those of other treatments (p<0.05). pH, collagen and moisture content and br value were higher but crude protein, folding test, $L^*$ and W value, cohesiveness, tenderness of T3 were lower than those of other treatmene (p<0.05). Correlation coefficients (r>0.8) between folding test and other items was positive in crude protein $L^*$ value, shear force and cohesiveness but negative in moisture content (p<0.05).

• Journal of Korean Biological Nursing Science
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• v.22 no.4
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• pp.249-259
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• 2020

Purpose: Carbapenemase-producing Enterobacteriaceae (CPE) are associated with considerable mortality. This study was aimed to identify survival factors among medical care unit patients with CPE. Methods: We conducted a retrospective cohort; data were collected from September 2017 to June 2019 through electronic medical records. The data collected were general characteristics, disease-related characteristics, severity-related characteristics, and treatment-related characteristics. Data were analyzed based on frequency, mean, standard deviation, Chi-square test, Fisher's exact test, t-test, Pearson's correlation coefficient, and Cox proportional hazard model using SPSS/WIN 21.0 program. Results: Seventy-seven patients were included (59 survivors and 18 deceased) in the study. Univariate analysis identified factors for survival associated with acquired CPE as age (t= -1.56, p= .037), simplified acute physiology 3 (SAPS3) score of admission date (t= -2.85, p= .006), Glasgow coma scale (GCS) of CPE acquisition date (t= 2.38, p= .020), artery catheter at CPE acquisition date (χ²= 4.58, p= .032), vasoconstrictor agents use at CPE acquisition date (χ²= 6.81, p= .009), platelet at CPE acquisition date (t= 2.27, p= .025), lymphocyte at CPE acquisition date (t= 2.01, p= .048), calcium at CPE acquisition date (t= 2.68, p= .009), albumin at CPE acquisition date (t= 2.29, p= .025), and creatinine at CPE acquisition date (t= 2.24, p= .028). Multivariate Cox proportional hazard model showed that GCS at CPE acquisition date (HR= 1.14, 95% CI= 1.05-1.22), lymphocyte at CPE acquisition date (HR= 1.05, 95% CI= 1.00-1.10), and creatinine at CPE acquisition date (HR= 1.25, 95% CI= 1.04-1.49) were independent survival factors among medical intensive care unit patients with CPE. Conclusion: Based on the study results, it is necessary to develop nursing interventions that can aid in the management of patients with CPE and identify their effects.

• Journal of The Korean Society of Grassland and Forage Science
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• v.36 no.2
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• pp.115-123
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• 2016

In this study, the effect of energy and protein ratio on the nutrient availability and body weight gain was determined to find the proper nutrient level for the stage of replacement dairy heifers before fertilization at approximately 12~24 months old after birth. Dry matter intake showed that the TDN/CP rate of T1 (5.0:1), T2 (4.5:1) and T3 (4.0:1) resulted in similar values. Among feces, the ash content of T1 was 11.07%, which was significantly (p < 0.05) higher than that of T3 (9.69%). It was also significantly (p < 0.05) higher than that of T2 (10.32%). When the TDN/CP rate was increased, the ash content in the feces was also increased. Regardless of the initial weight, weight gain was increased significantly as the CP rate in the feed was increased on the $30^{th}$ day. On the $60^{th}$ day, T2 showed the highest rate of gain (p < 0.05). As the TDN rate was decreased or the protein rate was increased, weight gain was significantly (p < 0.05) increased. Regarding GPT level in the blood after finishing the test, T1 and T3 (112.6, 88.3 u/l) showed significantly (p < 0.05) higher value than T2 (50.9 u/l). For phosphorus level, T1 (46.3 mg/dl) showed significantly (p < 0.05) higher value than other treatments. For HDL cholesterol level, T2 (145.2 mg/dl) had significantly (p < 0.05) higher level than T1 (121.0 mg/dl) or T3 (132.3 mg/dl). For triglyceride levels, T3 (40.6 mg/dl) had significantly (p < 0.05) higher value than T1 (20.7 mg/dl) and T2 (29.0 mg/dl). For other blood parameters including BUN concentration, there were no significant (p > 0.05) difference among treatments. As a result, although feed intake and weight gain with TDN/CP rate of 4:1 showed best results, considering the excess body fat accumulation possibilities or blood metabolism, it seems 4.5:1 ratio is most appropriate.

• Journal of applied mathematics & informatics
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• v.28 no.3_4
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• pp.1003-1008
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• 2010

In allelic model $X\;=\;(x_1,\;x_2,\;\cdots,\;x_d)$, $$M_f(t)\;=\;f(p(t))\;-\;\int_0^t\;Lf(p(t))ds$$ is a P-martingale for diffusion operator L under the certain conditions. In this note, we define $T_tf\;=\;E_{p_0}^{p^*}\;[f((P(t))]$ for $t\;{\geq}\;0$ for using a new diffusion operator $L^*$ and we show the diffusion relations between $T_t$ and diffusion operator $L^*$.

• Journal of Biomedical Engineering Research
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• v.15 no.2
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• pp.189-194
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• 1994

Effects of ${AI_2O_3}/{P_2O_5}$ ratio on the crystallization of a series of glasses with the nominal composition of 41.4wt % $SiO_2$, 35.0wt % CaO, 20.6wt % (${P_2O_5}$+${AI_2O_3}$) and 3.0wt% MgO were investigated with DTA, XRD and SEM. The major crystalline phases are apatite and anorthite. The glass transition temperature ($T_g$) and the softening point ($T_s$) are shifted to the upper temperature by increasing $AI_2O_3$ content. The temperature of apatite crystallization ($T_{p1}$) is increased by $AI_2O_3$ content, but the tempera¬ture of anorthite crystallization ($T_{p2}$) is not affected significantly. With increased of $AI_2O_3$, the apatite crystallization is decreased, but anorthite crystallization is increased.

• Communications of the Korean Mathematical Society
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• v.9 no.2
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• pp.467-489
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• 1994

Let $\Omega$ be a closed and bounded polygonal domain in R$^2$, or a closed line segment in R$^1$ with boundary $\Gamma$, such that there exists an invertible mapping T : $\Omega$ \longrightarrow $\Omega$ with the following correspondence: x$\in$$\Omega$ ↔ x = T(x) $\in$$\Omega$, (1.1) and (1.2) t $\in$ U$\sub$p/($\Omega$) ↔ t = to T$\^$-1/ $\in$ U$\sub$p/($\Omega$), where $\Omega$ denotes the corresponding reference elements I = [-1,1] and I ${\times}$ I in R$^1$ and R$^2$ respectively, (1.3) U$\sub$p/($\Omega$) = {t : t is a polynomial of degree $\leq$ p in each variable on $\Omega$}, and (1.4) U$\sub$p/($\Omega$) = {t : t = to T $\in$ U$\sub$p/($\Omega$)}.(omitted)

• Journal of the Korea Academia-Industrial cooperation Society
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• v.21 no.2
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• pp.133-144
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• 2020

The purpose of this study was to examine the effects of an elderly people's health promotion program performed in a senior center located in J-si. Most interesting were the effects on the physical, physiological, and psychological parameters for senior center participation of the elderly. A nonequivalent control group pre-posttest design was employed. A total of 41 people living in J-si were assigned to either an experimental group (n=21) or control group (n=20). The experimental group was provided with the eight-week elderly people's health promotion program from May 1 to September 2 in 2019. The data were analyzed using SPSS/WIN 24.0 using descriptive statistics, 𝒙²-test, Fisher's exact test, and t-test. The results indicated a significant difference between the experimental group and control group with respect to the scores of the physical parameters, including right grip strength (t=-3.01, p=.004) and flexibility of the waist (t=-2.11, p=.09); the physiological parameters, including the systolic blood pressure (t=-3.02, p=.004); and psychological, including depression (t=2.42, p=.020), hopelessness (t=5.22, p<.001), and quality of life (t=4.28, p<.001). Therefore, the elderly people's health promotion program with senior center participation of the elderly is a useful nursing intervention program that can improve the right grip strength, flexibility waist, reduce the systolic blood pressure, depression and hopelessness, and improve the quality of life.

• Food Science of Animal Resources
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• v.35 no.4
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• pp.533-540
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• 2015

The aim of this study was to investigate the effects of aqueous extract from Sarcodon aspratus on tenderization of the bovine longissimus dorsi muscles in comparison with commercial proteolytic enzymes. Furthermore, meat quality and muscle protein degradation were examined. We marinated meat with 2% Sarcodon aspratus extract, 2% kiwi extract, and 0.2% papain. Beef chunks (3×3×3 cm³) were marinated with distilled water (control), Sarcodon aspratus extract (T1), kiwi extract (T2) or papain (T3) for 48 h at 4℃. There were no significant differences in muscle pH and lightness between control and treated samples. T1 had the lowest redness (p<0.01), and higher cooking loss and water holding capacity than control and T2 (p<0.05). T1 and T3 exhibited lower shear force values than control (p<0.05). Total protein solubility did not differ significantly between T1 and control, but T1 had less myofibrillar protein solubility than control and T2 (p<0.001). The degradation of myosin heavy chain in T1 and T3 was observed. This degradation of myofibrillar protein suggests that Sarcodon aspratus extract could influence tenderization. These results show that aqueous extract of Sarcodon aspratus extract actively affect the tenderness of the bovine longissimus dorsi muscle.