• Asian Oncology Nursing
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• v.5 no.1
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• pp.22-30
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• 2005

Purpose: The aim of this study was to investigate the differences in emotional response and coping pattern by age among cancer patients. Method: As descriptive research, from November 2000 to April 2001, data was collected with semi-structured questionnaire to 90 adult cancer patients, and analyzed using quantitative analysis. Result: Most emotional response at the time of diagnosis of cancer is despair in 20-39years & more than 60 years, and Impact in 40-59years. In emotional response during treatment by age, there were most much hope in 20-39 years, fear in 40-59years, and acceptance in more than 60years. In difficulties by age during treatment, there were most much mental burden in 20-29years, problems about occupation/finance in 40-59years, and physical discomfort related to treatment in more than 60 years. Resolution of difficulties of treatment shows avoidance in 20-39years, active participation in 40-59years and compliance in more than 60 years. Coping pattern during treatment was positive thinking in 20-39years, refreshment in 40-59years, and despair/avoidance in more than 60 years. Coping with treatment & progress shows in 20-39years maintenance of current health, 40-59years impossible to recover, more than 60year health recovery. Conclusion: Nursing could be considered emotional response and coping pattern according to age.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.4
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• pp.716-722
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• 2004

This study investigated the quality characteristics of sponge cakes with addition of mushroom (Pleurotus eryngii) powders prepared by different drying methods, hot air (HDMP: hot air dried mushroom powder) and freeze drying (FDMP: freeze dried mushroom powder). The specific gravities, viscosity, height, specific volume, color, texture and sensory evaluation of bread dough containing 3%, 5% and 7% mushroom powders were measured. The specific gravity and viscosity tended to increase according to the addition of mushroom powder. The height and specific volume tended to decrease according to the addition mushroom powder. Substituting mushroom powder for flour also resulted in decreased yellowness and lightness and increased redness of the cake crust. The hardness of cakes containing mushroom powders was higher than tat of control without mushroom powders. The color of cake crust became darker as the amount of mushroom powders increased. The results of sensory evaluation by QDA (quantitative descriptive analysis) to compare two different drying methods showed that overall acceptalility of sponge cakes containing 3% and 5% mushroom power were higher than that of control without mushroom powder.

• Journal of Korean Critical Care Nursing
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• v.13 no.1
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• pp.27-43
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• 2020

Purpose : This integrative review aimed to synthesize studies on intensive care unit (ICU) nurses' attitude, perceptions, and experiences toward end-of-life care decision-making. Methods : Using Whittermore and Knafl (2005)'s methods, we identified and synthesized research articles published in domestic journals between the years 2003 and 2019 and evaluated the quality of selected articles using the Mixed Methods Appraisal Tool. Results : In the 13 studies reviewed, 12 were published prior to enactment of the "The Act for Hospice and Palliative Care and Decision-Making about Life-Sustaining Treatment (2018)." All nine quantitative studies identified were based on cross-sectional descriptive survey. In four qualitative studies, content analysis (n=2) and phenomenology (n=2) were used. Overall, ICU nurses were well-aware of the necessity of communicating and limiting life-sustaining treatments. Many ICU nurses had positive attitude towards limiting life-sustaining treatments to promote patients' comfort and dignity. Although nurses were willing to take active roles, they also reported having experienced high stress in the process of decision-making and implementation. Conclusions : It is important to prepare ICU nurses with proper knowledge and attitude regarding the topic area. It is also equally important to develop systems to support nurses' emotional stress and moral distress during communication, decision-making, and implementation.

• Korean journal of food and cookery science
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• v.16 no.6
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• pp.557-567
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• 2000

An optional ingredient, jasoja(Perillae semen), was adopted to improve the quality of Dongchimi. The final weight percentage of jasoja in Dongchimi was adjusted to 0, 0.25, 0.5, 0.75, or 1.0%, per radish, and sensory and microbiological characteristics were determined during fermentation at 10 for 45 days. The effect was varied depending on the amounts of jasoja, but Dongchimi fermented with 0.5% jasoja was most favored for color, flavor, taste, texture, and overall acceptability in sensory evaluation. According to a quantitative descriptive analysis for the product, the liquid portion of Dongchimi steadily became clearer and less sour in proportion to the amount of added jasoja. However, a strong off-taste was detected from 1.0% treatment. The viable cell numbers of total and lactic acid bacteria drastically increased during the first 2 days, and then gradually increased to their maximum values during fermentation and slowly decreased at the later stage. Dongchimi with 0.5% treatment showed a distinctive high number of microorganisms at the 15th-day of fermentation and this trend was maintained until the completion of fermentation. The lactic acid bacteria isolated and identified from Dongchimi were; Lactobacillus brevis, Lactobacillus plantarum, Leuconostoc mesenteroides, Lactococcus faecalis, and Lactococcus lactis. The combined number of Lactobacillus brevis and Lactobacillus plantarum began to increase right after preparation to as much as 10$\^$7/CFU/㎖, then decreased to 10-10$^3$CFU/㎖ afterward. This study showed that the addition of jasoja retarded the initial fermentation of Dongchimi; however, too much jasoja at above 1% weight level per Chinese radish might accelerate fermentation at the later fermentation stage and shoud be avoided. A comparable fermentation pattern was observed among the samples; however, more acceptable Dongchimi could be prepared by fermenting for 11 to 30 days at 0.5% jasoja concentration per radish.

• Architectural research
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• v.13 no.3
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• pp.3-10
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• 2011

The Characteristics of space are determined by several factors; however, the element that determines the physical characteristic of floors, walls, and ceiling is the structure. This study constructs a wall to analyze the direct effect that the layout of an exhibition wall has on the element of the wall followed by the structural process and visibility of descriptive analysis and examples of art museums that the shift from a perceptional wall to an experiential wall affected circulation. For elements and formation methods of the wall, first, it is made up of open and closed type exhibition spaces, and it can give abundance in qualitative space rather than a quantitative aspect. Secondly, the directivity of space changes according to the development of the visible axis, thus, directly affects the change in visibility. Thirdly, the difference between spatial structure and visual structure is the difference between the visual axis and spatial structure. The wall formation type followed by the combination method, the simple visible structure, which is the type that possesses the simple combination (Room, Zone, Cluster), repeatedly uses the same size of units of space that is orderly and has few spatial axes and the classification of simple type and simple cluster type, which has few visible axes, also exists. Also, with the complex structure of the maze type it displays the reiterated form of the cluster, which is the space with disorderly combination and has much visible axes and spatial axes. Also, these can be divided into three types: 1) Maze Cluster Type, 2) Cross Road Type, and 3) Open Flexible Type. These wall types lead the various changes in circulation, and even each of the arrangement qualities of the exhibitions should be researched according to its exhibition place type.

• Journal of the Korean Society for Library and Information Science
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• v.23
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• pp.127-163
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• 1992

The proper evaluation of reference services requires qualitative approach as well as quantitative one. The quality of a reference service can be evaluated by how promptly and accurately a librarian responds to the user's questions and also by how much the user is satisfied with the librarian's overall performance in providing the answer. In this study, the reference service of an university library was evaluated by the following procedure : 1. Identification of a group of the most frequently referred Korean government publications through two pre-tests of user surveys. 2. Preparation of 130 questions of bibliographic and factual type from the above publications. 3. Selection of 30 questions which can be answered from the collection of the evaluated library. 4. Mimic requests of reference service by 5 proxies trained on the unobtrusive test method with 30 questions asked at various times of the day and on various days of the week during a period of 5 months. 5. Drawing up of response sheets (by proxies) with descriptive comments on library staffs' question administration, response, attitude, etc. 6. Preparation and coding of data tabulation sheets and final analysis. The conclusions of this study are as follows : 1. The user serveys showed that needs for the library service for government publications were great. The $80\%$ of the government publications users were visiting more than two organizations for access to information and the $37\%$ were getting information directly from the publishers. 2. The librarians of the evaluated library could give correct answers to $53\%$ of 30 (bibliographic and factual) guestions. 3. The correctness of answer was independent of the length of the time spent the librarians. The librarians' grasp of the questions and direction of approach determined the success or failure of the service. 4. The librarians relied too much on the reference library catalog which doesn't include many of the government publications of their own collection. 5. The $79\%$ of the failure of the service were due to the librarians' lack of knowledge as to the information source for government publications and the unsystematic method of approach to it.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.613-617
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• 1988

This study was undertaken to observe the effects of partial replacement of acorn starch with dent, cross-linked, or acid modified corn starches, and of refrigeration on sensory characteristics of acorn mooks(starch gels). Triangle test was used to determine if there were noticeable differences among the monks. In order to find the source of differences, various sensory properties of the monks were evaluated with quantitative descriptive analysis on unstructured scale. The results indicated that added corn starches affected significantly most of the sensory characteristics evaluated. Control acorn monks had greater intensities in color, clarity, bend property, firmness and cohesiveness. Monks containing cross-liked corn starch were more similar to control than the other mixed starch monks, fresh or refrigerated.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.4
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• pp.387-396
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• 2004

It was investigated to study the sensory and physicochemical properties of chicken consomme made with different boiling time(1, 2, 3, and 4 hr). The sensory properties were evaluated with respect to both the acceptability (color, smell, mouthfeel, taste, overall acceptability) and intensity characteristics (color, smell, clarify, taste). From the results, the 3hr treatment was most favored for smell, mouthfeel, taste and overall acceptability, from the sensory evaluation tests. According to a quantitative descriptive analysis of the sensory evaluation for the treatments, the color and smell showed higher scores by increasing the boiling time. Whereas, in clarify and taste, the 3hr treatment showed the highest values. As for the physicochemical characteristics, the pH was increased with increasing boiling time. The reducing sugars, turbidity and viscosity increased with increasing boiling time. The colorimetric lightness values L decreased, and redness a, yellowness b and color difference values ΔE increased with increasing boiling time. There were 18 free amino acids indentified ； the glutamic acid, alanine, arginine and lysine were high in the free amino acid of the chicken consomme made with different boiling times. There were 3 free sugar indentified, glucose, fructose and sucrose. The free amino acid and free sugars contents increased with increasing boiling time. There were changes in the mineral contents of the chicken consomme made with different boiling time ; with high K, Na, P, Mg, Ca and Fe contents. The mineral contents increased with increasing boiling time. Especially, the 3hr treatments was more highly increased than rest of the treatments in all characteristics. The results showed the chicken consomme made by boiling far 3hr was the most preferably in the sensory and physicochemical quality.

• Journal of the Korean Society of Food Culture
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• v.29 no.3
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• pp.286-297
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• 2014

This study was conducted to evaluate the growth of lactic acid bacteria and quality characteristics of Baechu kimchi prepared with four types of salt (Solar salt, Flower salt, Hanju salt, and Roasted salt) at two different concentrations (10, 15%) during storage. The quality characteristics of kimchi were examined by investigating acid production, growth of lactic acid bacteria, sensory properties, salinity, texture, and color characteristics. Baechu kimchi was fermented for 18 days at $10^{\circ}C$. The pH and total acidity did not change during storage according to type and concentration of salt. Growth of lactic acid bacteria was not affected by type of salt, whereas it was inhibited at 15% salt concentration after 9 days of fermentation. In the quantitative descriptive analysis of sensory properties, kimchi prepared with 10% salt showed significantly higher scores in term of overall acceptability (p<0.05). Meanwhile, there was no significant difference by type of salt. For texture characteristics, hardness of kimchi prepared with 10% salt was significantly higher than that with 20% salt. For color characteristics, L value (brightness) and b values (yellowness) of kimchi prepared with 10% salt increased during fermentation, whereas a value (redness) did not change by type and concentration of salt. The results of this study show that there were no considerable differences in quality characteristics of Baechu kimchi prepared with various types and concentrations of salt. However, Solar salt resulted in more favorable sensory properties and salinity of kimchi than any other types. Further, kimchi prepared with 10% salt showed significantly higher scores in terms of overall acceptability, growth of lactic acid bacteria, salinity, texture, and color characteristics.

• Journal of the Korean Society of Food Culture
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• v.2 no.1
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• pp.71-79
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• 1987

The sensory quality characteristics of 5 different types of traditional Korean cookies, i.e. Yackwa, Gangjung, Sanja, Dasik and Yutgangjung were investigated. A total of 77 questionnaires were collected and over 90 different terms describing the sensory characteristics of Hankwa were appeared, among which 58 terms were explained in Korean Dictionary. The important quality characteristic of Korean cookies were identified from the frequency of the appearance of sensory describing terms. The cookies were stored at room temperature for 10 days in various relative humidity of $0{\sim}68%$, and the changes in the quality characteristics were examined organolleptically by scalar scoring test. The changes in overall acceptance were evaluated by hedonic test. The results were shown by quantitative descriptive analysis(QDA) diagram The QDA diagram could visualize the effects of storage relative humidity on the sensory quality profile of the cookies.