Glass wool is widely used as a typical soundproofing material because it has superior characteristics as a soundproofing material as well as excellent marketability. However, moisture penetration through condensation and cleaning up causes deterioration of insulation and soundproofing performance. In this study, we evaluate the wettability and sound absorption performance when the metal is deposited on the surface of glass wool. The performance is examined based on parameters such as the angle test, drying speed, the absorbency, the moisture content, the wettability. The wettability data shows that Cu coated glass wool is the best performance compaed to Ti coated one. The sound insulation characteristics are also compared by using the impedance tube. At the low frequency range, there is no difference among the test specimens, however, at the frequency above the 250 Hz range, Cu coating shows 10 % better in th sound asorption. Ti coating has almost same to the existing glasss wool performance. It turns out that metal coating on the glass wool seems to be very promising: the metal deposition reveals strong water repellency and sound absorption performance is equivalent to the existing glass wool.

Glass wool is a fiber made by melting sand and waste glass at high temperature. It has been used as an inorganic fiber for sound absorption, insulation, and non-combustible materials for automobiles, ships, and household appliances. However, the disadvantage comes from the moisture penetration through condensation and cleaning up so that it deteriorates insulation and soundproofing performance. In order to overcome the disadvantages of glass wool, we investigate the water repellency by plating metal on the surface of glass wool with Cu and Ti while coating stability is considered. The thickness of the deposited metal is about 300 nm. The deposition chemicals and the image of the specimen are analyzed by using SEM equipment. The electron microscopic result shows that quite amount of Cu and Ti metals are deposited on the glass wool surface.

The study aims to perform a literature review regarding Korean traditional myeon (noodles)-related ingredients and recipes. A total of 45 myeon recipe data out of 9 books, documented in Korea from the 1400’s to the 1800’s was analyzed by ingredients and contents. As a result, it turned out that Korean traditional noodles were made with various ingredients including petals, vegetables and meat in addition to grain flour, and that they existed in various types in addition to long and thin noodles. As for main noodle-making ingredients, glutinous millet, buckwheat, mug beans, elms, beans, wheat and millets were used in diverse ways, and as for noodles soups, fermented soy bean sauces (Korean Jang), broth, omija and seeds (sesame, perilla) were used. In particular, noodles, soups and garnish materials were selectively combined and harmonized to advance noodle foods. In conclusion, traditional Koran noodles were precious foods considered to be healthy foods aimed to pray for longevity, and such diversified food ingredients as noodles, soup and garnish have been harmonized to advance recipes. Healthfulness and characteristics of traditional noodles are expected to contribute to exploring noodle-based Korean food culture contents and developing food industries.

Purpose: The purpose of this study was to investigate the effect of simulation training using video debriefing on the self-efficacy, problem solving ability, and learning satisfaction of nursing students. Method: The study design was control group pre-and post-test non-synchronized experimental design. The sample included two teams of 138 nursing students. The experimental group provided feedback after the simulation was run, and then the team was debriefed through the video recorded video in the debriefing room, and the control group performed the oral debriefing. This study was conducted from November 10, 2015 to December 10, 2015, using descriptive statistics, χ²-test and t-test. Results: The scores of the self-efficacy, problem- solving process performance, and learning satisfaction were higher than those of the group who received the video debriefing (experimental group) than those who received the oral debriefing training (control group). Conclusion: It has been found that debriefing using video in the simulation training has a positive effect on self-efficacy, ability to perform problem solving process and improvement of learning satisfaction, so it can be utilized as an effective teaching and learning strategy and also helps strengthen nursing capacity.

최근 평균 수명 증가 및 고령화 현상이 급격히 진행되면서 식생활 분야에서 고령에 따른 저작 능력 및 연하곤란 문제가 대두되고 있다. 본 연구는 겔화제(전분, 한천, 검류 등) 종류 및 농도에 따라 고령친화용 모델 단백겔을 제조하여 경도변화를 조사하였다. 두유제조기를 이용하여 제조된 두유액(170g)에 겔화제를 첨가한 후 80°C, 20분간 호화시켜 성형틀에 성형하였다. 실온에서 1시간 방냉하고 4°C 냉장고에서 24시간 저장시킨 후 Texture ananlyzer를 이용하여 경도를 측정하였다. 그 결과 전분(5~15%) 및 한천(1-5%) 농도가 증가할수록 모델 단백겔의 경도는 증가하는 경향을 나타냈으며 각각 최대 6.25×104 N/m2, 3.93×105 N/m2을 나타냈다. 또한, 2가지 겔화제(Gellan, LBG=9:1~4:6, 두유액 대비 6%)를 혼합비율로 첨가시 Gellan 함량이 감소하고 LBG 함량이 증가할수록 모델 단백겔의 경도는 감소하는 경향을 나타냈다. 잔탄검을 고정하고 다른 겔화제(κ-carrageenan, LBG, konjack) 종류에 따른 경도변화를 알아 본 결과 κ-carrageenan, LBG 및 konjack 첨가시 각각 3.45×103 N/m2, 11.70×103 N/m2 및 4.4×104 N/m2 경도를 나타났다. 따라서 본 연구 결과는 겔화제 종류 및 농도 변화를 조절함으로써 고령자의 섭취가 용이하도록 식품의 경도를 사용목적에 따라 다양한 단계로 조절 가능함을 제시하였다.