• Journal of Korean Academy of Fundamentals of Nursing
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• v.7 no.1
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• pp.71-85
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• 2000

Social support was found to have buffering effects on the stress response of stroke patients. Especially, the aspects of social support found to be most influential were support from a close, personal source, and overall satisfaction with support. The purpose of this study was to identify the current social network and its characteristics according to gender difference in post-hospitalized stroke patients in Korea. The sample consisted of a convenience sample of 254 patients was recruited 129 men and 125 women who were receiving follow-up care at outpatients clinics. Four aspects of social support-source, quantity, qualify & type- were measured using the modified Social Support Inventory for Stroke Survivors(SSISS) which was developed by McColl & Friedland(1989). Regarding sources of social support, 61.4% reported for 'spouse' as primary caregiver and 31.9%, 'children'. But the distribution of sources of personal support were related to gender; 82.2% of male patients had support from their spouses, while only 40% of female patients reported from 'spouse' but 51.4% from 'children'. Among the children, daughters and sons were more significant support persons than daughters-in-law. The percentages for sources of these significant other support persons were 55.5% for 'children', 8.7% for 'spouse', and 8.3% for 'brothers'. The physician at the outpatient department was the main source of professional support. For the quantify and qualify of social support, the primary caregiver's support was more significant than support by significant other persons. Male patients reported that primary the caregiver' support was greater than that of significant other persons, while female patients perceived significant other persons as giving greater support. Regarding the type of perceived social support, the stroke patients were highly satisfied with the primary caregiver's support in aspects of instrumental, emotional, and informational support. They also reported high satisfaction with support from significant others' support in the aspect of emotional support, while emotional and informational support from professionals was reported as satisfactory. In conclusion, gender difference in the social support network was found in that male patients perceived more support from their spouses, while female patients perceived more support from their children as compared to their spouses.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2001.12a
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• pp.39-74
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• 2001

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s∼1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great, progress and success was obtained in development of high-quality japonica cultivars and qualify evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice caltivars and special rices adaptable for food processing such as large kernel, chalky endosperm aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and torture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak. hot paste and consistency viscosities of viscogram with year difference. The high-quality rice variety “Ilpumbyeo” showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic mcroscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high Probability of determination. The ${\alpha}$ -amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were Ilpumbyeo, Chucheongbyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tongil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, shelved the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogiadation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice bread. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large gram rices showed better suitability for fermentation and brewing. Our breeding efforts on rice quality improvement for the future should focus on enhancement of palatability of cooked rice and marketing qualify as well as the diversification in morphological and physicochemical characteristics of rice grain for various value-added rice food processings.

• The Journal of The Korea Institute of Intelligent Transport Systems
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• v.3 no.1 s.4
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• pp.13-19
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• 2004

The VCO(Voltage Controlled Oscillator) with low phase noise and high reliability is implemented using nonlinear design, and its phase noise characteristics are compared with that of Lesson's equation. The microstripline coupled with dielectric resonator is realized as a high impedance inverter to improve the phase noise, and the qualify factor of resonator circuit can be transferred to active device with the enhanced the loaded quality factor. The worst case and part stress analyses are achieved to obtain the high reliability of VCO. The developed VCO has the oscillating tuning factor of 0.56MHz/V for the control voltage range of 0$\~$12V This VCO requires the DC power of 160mW. The phase noise characteristics exhibit good performances of -96.51dBc/Hz @ 10KHz and -116.3dBc/Hz @ 100KHz, respectively. And, the output power of 7.33 dBm is measured.

• Journal of the Korea Concrete Institute
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• v.18 no.2 s.92
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• pp.199-204
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• 2006

Recently, The sludge water of ready mixed concrete has been investigated because of environmental pollution and disposal cost. So, sludge water is partially reused as mixing water. However, if sludge water is reused too much that would influence the qualify of concrete. KS specification limits the amount of sludge content up to 3% of cement weight. In this study, the effect of ready mixed concrete sludge on the characteristics of concrete is compared to raise the reuse ratio of sludge of ready mixed concrete. According to this experiment results, as blending ratio of re-mi-con sludge increases, workability is decreases. However, the sludge of ready mixed concrete water have a positive effect on the strength development. The drying shrinkage and the resistance of freezing and thawing have a minor effect.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.4
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• pp.513-518
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• 2003

Three kind of apple kochujangs were prepared using different commercial meju (normal commercial product, two commercial product from Aspergilius sp. and Bacillus sp.) and investigated about characteristics. The contents of total free sugar were the highest, 22.43% in apple kochujang (II) after 10 week fermentation. The glucose was specially high ratio in apple kochujang (III). The contents of total amino acid were 107.53~401.52 mg% in apple kochujang (I), 108.69~441.19 mg% in apple kochujang (II) and 106.82~423.28 mg% in apple kochujang (III). From the sensory evaluation after 12 weeks, the scores for flavor preference and total acceptability were the highest in apple kochujang (III). There was no significant difference for taste and color in apple kochujangs.

• Journal of The Korean Society of Grassland and Forage Science
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• v.22 no.4
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• pp.247-252
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• 2002

“DK 537”has been selected by forage crop breeding team at the National Livestock Research Institute(NLRI), RDA and has been determined by the Deliberative Council of the National Agricultural Cooperative Federation(NACF) in 2002, as a new recommended hybrid which is early maturing, good quality and hi호 yield of corn for silage. The characteristics of this hybrid are as follows ; 1. The seed coat is yellow and the mean of tasseling date is 5th of July, included in early maturing hybrid which is one day delayed than check cultivar, DK 501. The culm length is 246cm. It is resistant to lodging because of its low height from surface to ear. 2. DK 537 shows resistance to H. maydis and Maize Black-Streaked Dwarf Virus(MBSDV). It also shows strength to corn borer as much as DK 501 does. 3. Fresh yield. dry matter yield. and TDN per a ha are 50 tons, 16.9 tons, and 11.4 tons respectively. which are almost same yielding level of DK 501. Its percent ear to total dry matter is 50.8% at the same time. Through all these tests, we could make sure at DK 537 hybrid will be recommended as good forage crop.

• Archives of design research
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• v.16 no.2
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• pp.77-86
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• 2003

In web environment, we accept most of useful information visually. Icon is a channel through which we explore information, and we need icon design to deliver information clearly and quickly to users who accept information visually. Studies on icon have been carried out vigorously according to system environment, styles and characteristics of users. This study is on the metaphor icon, and judging from the characteristics of metaphor icon, it is by the phenomena of user's association of ideas. Divide metaphor and simile and analyzed metaphor icon that is searched in World Wide Web to distinguish similarity in metaphor icon special qualify, And I clarified the present condition of cognition by questionnaires asking people if they recognize the function. I also clarified if elements of icon design influence the level of user's cognition by visually comparing icons. The result of comparative analysis showed that different elements make different level of user's cognition, and to objectify it more, I made up questionnaires about elements of icon design and proved it again. To summarize the result of this study, the similarity between function and elements of design increases the level of recognition of metaphor icon proportionally. To improve user's cognition, I suggest designing with elements which materialize functions.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.19 no.1
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• pp.35-39
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• 2006

In this study, in order to develop the multilayer piezoelectric actuator and ultrasonic resonator, PMN-PNN-PZT ceramics were fabricated by sintering with $Li_2CO_3-Na_2CO_3$ as sintering aids at $950^{\circ}C$ and their piezoelectric and dielectric characteristics were investigated as a function of PNN substitution. With increasing PNN substitution, dielectric constant(${\epsilon}_r$), electromechanical coupling factor(kp), and piezoelectric d constant($d_{33}$) were increased to $12 mol\%$ PNN substitution and then showed a tendency to decrease rapidly With increasing PNN substitution, crystal structure changed from tetragonal to rhombohedral at $12 mol\%$ PNN substitution and then secondary phase was appeared and its intensity was increased. At the $12 mol\%$ PNN substituted PMN-PZT composition ceramic sintered at $950^{\circ}C$, density, kp, $d_{33}$ and Qm showed the optimum value of $7.79 g/cm^3$, 0.599, 419 pC/N, and 894, respectively for multilayer piezoelectric actuator application.

• International Journal of Highway Engineering
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• v.3 no.4 s.10
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• pp.105-116
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• 2001

This study was performed to evaluate the characteristics of waste foundry sand (WFS) and the asphalt mixture made of a foundry waste sand. To estimate the applicability of WFS, chemical and physical properties were measured by XRF(X-ray fluorescent), and SEM(Scanning electronic microfilm). To improve the stripping resistance of WFS asphalt mixture, anti-stripping agents (a hydrated lime and a liquid anti-stripping agent) were used. To improve tensile properties and durability of WFS asphalt concrete mixture, LDPE(low-density polyethylene) was used as an asphalt modifier Marshall mix design, indirect tensile strength, tensile strength ratio(TSR) after freezing and thawing, moisture susceptibility and wheel tracking tests were carried out to evaluate performance of WFS asphalt concrete. Comparing with conventional asphalt concrete, WFS asphalt concretes showed similar or the better qualify in mechanical properties, and satisfied all specification limits. Therefore, it Is concluded that waste foundry sand can be recycled as an asphalt pavement material.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.18 no.1
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• pp.30-37
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• 2005

The microwave dielectric properties and their related structural characteristics in solid solutions of (1-$\chi$) Ba($Mg_{1/3}$Nb$_{2/3}$) $O_3$-$\chi$La(Mg$_{2/3}$Nb$_{1}$3) $O_3$(BLMN) have been investigated by measuring the dielectric constant($\varepsilon$r), Q value and temperature coefficient of resonant frequency($\tau$f) and by observing the crystal structure using high resolution transmission electron microscopy (HRTEM). Microwave dielectric properties showed characteristic features for specific composition. Dielectric constant($\varepsilon$$_{r}$) showed maximum value at the composition which corresponds to the phase boundary between 1 : 2 ordered and 1 : 1 ordered structure. The increase in $\varepsilon$$_{r}$ may be caused by the rattling of ions by incorporating smaller ions and the disordered structure. The variation of temperature coefficient of resonant frequency($\tau$$_{f}$) was investigated in terms of oxygen octahedra tilting.dra tilting.