Purpose: This case report aimed to provide basic data to improve instrumental activities of daily living and quality of care for elderly with dementia. Methods: A total of ten sessions were organized and operated once a week for 16 elderly with dementia. Data analysis was conducted through observational evaluation of participation, concentration, and satisfaction, and pre and post test for each individual. In-depth interviews were performed at the end of each session. Results: Participants were 16.0% in their 70s, 68.7% in their 80s, and 6.3% in their 90s. Their average instrumental activities daily living (I-ADL) score was 20.12±4.93. Post test scores increased in 78% of the elderly. Participation, concentration, and satisfaction were the highest in the 8th session, which was operated under the theme of ‘A good day to go to the hospital,’ and the lowest participation, concentration, and satisfaction were in the 5th session, which was operated under the theme of ‘A good day to go out.’ Conclusion: In the case of elderly with mild or early dementia, performance of instrumental activities of daily living can be improved through repetitive learning. Thus, there is a need to continuously provide such program as a regular program for elderly people in the early stages of dementia.

This study explored the suitability of nurungji as a substitute for malt. Rice beers (R20, R40, R60) and nurungji beers (N20, N40, N60) were prepared by substituting 20%, 40%, and 60% malt with the rice and nurungji, respectively. All samples were fermented at 25oC for 5 days and stored at 2oC for 15 days to study quality characteristics. The pH value of wort solution was the highest at R60. The viable cell counts of all samples were not significantly different during fermentation and storage. As the amount of rice and nurungji increased, the L value in chromaticity increased, whereas the a and b values tended to decrease during fermentation and storage. The reducing sugar, soluble solid contents, and specific gravity of the wort solution were higher in nurungji beer than in rice beer. After fermentation and storage, the alcohol content of N40 was 5.83%, the highest among the prepared rice and nurungji beers. The total polyphenol, flavonoid contents, DPPH, and ABTS scavenging activity of beer decreased with increased rice and nurungji substitution ratios during fermentation and storage. Notably, nurungji beer showed higher antioxidant activity than rice beer during fermentation and storage.

외국인 유학생이 꾸준히 증가함에 따라 정부는 ‘외국인 유학생 유치‧관 리 역량 인증제’를 시행하였다. 인증제는 외국인 유학생 유치 및 관리에 양적인 성장뿐만 아니라 질적인 성장에 목적을 두고 2012년 본격적으로 도입하였으며 현재는 ‘교육국제화역량 인증제’로 확대하여 실시되고 있 다. 이를 통해 교육의 질과 학생의 수준을 끌어올리고 있지만 인증제가 현실을 반영하지 못하는 부분이 있다. 이에 본고에서는 외국의 사례를 조사한 후 한국의 교육국제화역량 인증제가 어떻게 수정·보완되어 왔는 지 그동안의 변화 과정을 살펴보고 3주기 보완 체계가 진행 중인 현재의 평가 항목과 기준 내용의 보완점을 제언하였다. 제언의 내용은 크게 세 가지로 나누어 볼 수 있다. 먼저 불법체류율 산정 방식이다. 기존의 산정 방식은 모수와 분자의 조건을 동일하게 보았기 때문에 이를 악용하는 경 우도 있었다. 따라서 불법체류율 산정 방식을 수정해야 한다. 둘째, 학위 과정의 경우 공인 한국어능력 자격을 취득하지 않은 유학생 대상 한국어 강의에 대한 명확한 규정이 필요하며 구체적인 졸업 요건이 명시되어야 한다. 셋째, 어학연수과정의 학생수, 교원 자격증 수 등을 현장 상황을 파악하여 평가 기준을 높여야 한다.

In recent years, the efficient and clean utilization of coal has been widely concerned by scholars at home and abroad. Despite the abundance of global coal resources, the deep utilization rate of coal is still insufficient. To address this challenge, it has been explored the development and preparation of coal-based high value-added carbonaceous materials. In the present study, a novel process was developed for the preparation of graphene using biphenyl sourced from low-rank coal. Using chemical vapor deposition (CVD) technology, it was successfully implemented for us to grow high-quality graphene on copper foils. The prepared graphene products were observed and characterized using Raman spectroscopy, optical microscopy and scanning electron microscopy techniques. The results of this research provide a new perspective for the utilization of low-rank coal resources.

본 연구는 Lactobacillus acidophilus KCTC 3164 균주에 의해 발효된 깻잎 발효 추출물 (5%, 10%, 15%, 및 20% w/v)을 기능성 첨가제로 사용하여 깻잎 발효물이 첨가된 아이스크림을 제조 함이 목적이다. 깻잎 발효물이 첨가된 아이스크림의 물리·화학적 특성(색상, 점도, pH, 총 산도, 녹는 속 도, 오버런) 및 항산화 활성을 평가하였다. 깻잎 발효물 첨가량이 증가할수록 아이스크림의 색상에 영향 을 주었으며, 아이스크림의 녹는 속도도 증가하였다. 이에 반해 점도는 점차적으로 감소하는 경향을 나 타내었다. 깻잎 발효물 첨가량이 높을수록 오버런은 점진적으로 증가하였고, pH는 유의하게 감소하였으 며, 총 산도는 증가하였다. 깻잎 발효물이 첨가된 아이스크림의 DPPH 라디컬 소거능과 총 폴리페놀 함 량은 깻잎 발효물 첨가량이 많아질수록 유의적으로 증가하는 것으로 나타났다. 본 연구결과 10% 깻잎 발효추출물을 함유한 아이스크림 실험군이 높은 오버런, 낮은 녹는 속도, 원하는 점도, 높은 DPPH 라디 컬 소거능과 총 폴리페놀 함량을 보여 기능성 아이스크림으로의 잠재력이 있는 것을 알 수 있었다.

항공기 연료 결함으로 인한 사고는 CICTT에서 규정하는 사고유형 34개 중 상위 13번째를 차지할 정도로 중요하다. 유통과정과 보관환경 등에 따라 수분이나 오염물질의 유입되어 항공기 사고가 발생하는 것으로 알려져 있다. 장기간 보관 항공유의 물성변화를 확인 하고자 JET A-1 항공유를 금속캔에 보관하여 6개월 이후의 변화를 관찰하였다. 그 결과 장기간 보관된 항공유는 품질기준을 만족하였으 며, 연료유의 안정성도 높은 것으로 확인되었다. 하지만 해양경찰 항공기와 같이 임무의 특성상 항공유를 선박과 육상 저장시설, 유조차 등에 분리하여 보관하고 있는 상황에서는 내외부 환경 변화로 인해 수분이나 오염물질의 유입 가능성이 높다. 또한, 오염물질에 대한 분 석은 현존 검, 증류성상 등으로 분석이 가능하지만 수분의 경우는 국내외 표준과 국내법령에서 물 분리지수를 통한 항공유의 수분 분리 능력을 판단할 뿐 수분함량에 대한 분석이 수행되지 않고 있다. 이에 수분함량에 대한 품질관리 기준을 추가하고 국내외 표준과 법령을 획일화하는 개정을 수행하여 항공 안전성을 확보해야 할 것이다.

안양천의 어류 군집 특성과 어류상에 대한 수질의 영향을 밝히기 위해 2022년 4~6월과 8~10월에 20개 지점을 2회 조사하였다. 조사 기간 동안 채집된 어류는 5목 10과 34종 3,186개체였다. 우점종은 피라미(Zacco platypus, 43.4%) 였고, 아우점종은 붕어(Carassius auratus, 10.1%), 그 다음으로 잉어(Cyprinus carpio, 7.6%), 참갈겨니(Zacco koreanus, 6.2%), 돌고기(Pungtungia herzi, 5.2%), 대륙송사리(Oryzias sinensis, 5.1%), 참붕어(Pseudorasbora parva, 4.7%), 긴몰개(Squalidus gracilis majimae, 4.4%), 버들치(Rhynchocypris oxycephalus, 3.5%), 치리(Hemiculter eigenmanni, 3.3%), 흰줄납줄개(Rhodeus ocellatus, 1.4%), 가숭어(Chelon haematocheilus, 1.0%) 등의 순으로 우세하 게 출현하였다. 출현종 중 한국고유종은 각시붕어(Rhodeus uyekii), 긴몰개, 몰개(Squalidus japonicus coreanus), 참갈 겨니, 얼록동사리(Odontobutis interrupta) 5종(14.7%)이었고, 외래종은 이스라엘잉어(Cyprinus carpio Israeli type), 블루길(Lepomis macrochirus), 배스(Micropterus salmoides), 구피(Poecilia reticulata) 4종(11.8%)이었다. 어류 군집 분석 결과, 우점도는 상류가 높았고 하류로 가면서 낮아졌으며, 다양도와 풍부도, 균등도는 본류보다 지류에서 높게 나타나는 경향을 보였다. 하천건강성을 평가한 결과, 7개 지점에서 보통(C), 8개 지점에서 나쁨(D), 5개 지점에서 매우 나쁨(E)으로 평가되어 좋지 않았다. 수질은 8개 지점을 평가한 결과, 4개 지점은 보통(III), 2개 지점은 나쁨(V), 1개 지점은 약간 나쁨(IV), 1개 지점은 약간 좋음(II)으로 평가되어, 전체적인 수질은 나쁘게 나타났으며, 수질이 하천건 강성과 어류의 서식에 큰 영향을 미치고 있는 것으로 추정되었다. 또한 안양천에 어도가 없는 보가 많이 설치되어 있어 어류의 이동에 장애물로 작용하고 있었다. 따라서 하천건강성을 높이고 안정적인 어류의 서식을 위해서는 수질을 개선할 수 있는 체계적인 관리방안이 필요하고 보에 어도 설치가 요구되었다.

In this study, various pre-treatment methods were evaluated for microalgae separation. These methods aimed to facilitate safe, rapid, and cost-effective online imaging for real-time observation and cell counting. As pre-treatment techniques, heating, chemical hydrolysis, heating combined with chemical hydrolysis, and sonication were employed. The effectiveness of these methods was evaluated in the context of online imaging quality through experimentation on cultivated microalgae (Chlorella vulgaris and Scenedesmus quadricauda). The chemical treatment method was found to be inappropriate for improving image acquisition. The heating pre-treatment method exhibited a drawback of prolonged cell dispersion time. Additionally, the heating combined with chemical hydrolysis method was confirmed to have the lowest dispersion effect for Chlorella vulgaris. Conversely, ultrasonication emerged as a promising technique for microalgae separation in terms of repeatability and reproducibility. This study suggests the potential for selecting optimal pre-treatment methods to effectively operate real-time online monitoring devices, paving the way for future research and applications in microalgae cultivation and imaging.

This study examined the quality characteristics and antioxidant properties of sword bean tea available in domestic markets. Each product of sword bean tea had distinct appearance characteristics. The color, pH, brownness, and turbidity of the tea varied significantly across different products, with tea bags showing higher levels of brownness and turbidity. The total polyphenol content of hot water extraction ranged from 165.13 to 517.69 mg gallic acid equivalents (GAE)/100 g sample for pod tea, 999.36 to 2,054.74 mg GAE/100 g sample for tea bag tea, and 74.62 to 275.00 mg GAE/100 g sample for grain tea, respectively. Similarly, the total flavonoid content, measured in terms of catechin equivalents (CE), ranged from 39.51 to 65.00 mg CE/100 g sample for pod tea, 86.57 to 253.63 mg CE/100 g sample for tea bag tea, and 32.94 to 38.63 mg CE/100 g sample for grain tea, for hot water extraction. The DPPH and ABTS radical scavenging activities of pod tea were 95.68 to 276.19 mg TE/100 g sample and 270.87 to 804.21 mg trolox equivalents/100 g sample, respectively, for hot water extraction. These results suggest the need to establish quality standards to ensure consistent quality of sword bean tea.

This study examined the quality characteristics of 10 different lines of native peppers collected from organic farms in Chungbuk province. The study found a strong correlation between the redness (a*) and ASTA values, which both contribute to the perceived quality of peppers. The highest values were observed in the Iyugsa line. The content of capsaicinoid and beta-carotene also showed a positive correlation, with Chilsungcho having the highest statistically significant value. While the total polyphenol content did not correlate with the other indicators, Chilsungcho again had the highest levels. The Yuwolcho line exhibited the highest ABTS radical scavenging ability, while the Eumseongcho line showed the highest DPPH radical scavenging ability. Taking into account the overall bioactivity quality, Chilsungcho had the highest values in terms of total polyphenol, beta-carotene, capsaicinoid, and redness. It also had the second highest total flavonoid content, ABTS, and DPPH radical scavenging activity, all statistically significant. Therefore, Chilsungcho can be considered an excellent choice when considering physiological activity. Furthermore, this study provides valuable information about the unique characteristics of these 10 native pepper lines, which can assist in selecting the appropriate pepper for food manufacturing and serve as a helpful resource for future research.

The objective of this study was to investigate the quality characteristics of Campbell Early grape-added traditional Korean wines (yakju) prepared with different yeasts and pretreatments. The first pretreatment (A) was prepared by crushing the grapes, the second method (B) was prepared by heating the grapes at 60~70℃ for 30 minutes, and the third method (C) was prepared by freeze-concentrating grape juice. The pH of the fermented wines ranged from 3.77 to 4.10, and the total acidity of the samples ranged from 0.32 to 0.62%. The a value (redness) ranged from –0.40 to 17.89, which was higher in Campbell Early-added samples than in the controls (grapes not added). Total polyphenol content was the highest in samples prepared by crushing or heating Campbell Early grapes with ES22, and the total flavonoid contents were the highest in samples prepared by crushing Campbell Early grapes with ES22. The anthocyanin contents were also the highest in the samples fermented by heating Campbell Early grapes. ABTS and DPPH radical scavenging activities were also the highest (84.08 and 77.56%, respectively) in samples fermented by heating Campbell Early grapes.