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.

This study was carried out to extract ginsenosides in by-products from honeyed red ginseng. Response surface methodology (RSM) was used to optimize the extraction conditions. Based on D-optimal design, independent variables were ethanol (extraction solvent) concentration (30-90%, v/v), extraction temperature (25-70oC), and extraction time (5-11 h). Extraction yield (Y1) and total ginsenosides (Y2) in the extract were analyzed as dependent variables. Results found that extraction yield increased with increasing extraction temperature and time, whereas it was decreased with increasing ethanol concentration. Similar trends were found for the content of ginsenosides in the extracts, except for ethanol concentration, which was increased with increasing ethanol concentration. Regression equations derived from RSM were suggested to coincide well with the results from the experiments. The optimal extraction conditions for extraction yield and total ginsenosides were an extraction temperature of 56.94oC, ethanol concentration of 57.90%, and extraction time of 11 h. Under these conditions, extraction yield and total ginsenoside contents were predicted to be 84.52% and 9.54 mg/g, respectively.

The present study was conducted on 200 food handlers employed at restaurants with open-kitchens in Seoul to evaluate their food sanitation knowledge levels and practices. A majority of participants (88%) replied that open-kitchens are more hygienic than common kitchens due to the sanitary cooking process. The correct answer rate was 94.3% for sanitation of instruments and utensils and environmental sanitation, whereas food handling sanitation (66.8%) was ranked at the bottom among food sanitation knowledge. Total scores of food sanitation knowledge were significantly influenced by education level and ages of food handlers (p<0.001). Personal hygiene knowledge level of food handlers regarding institutional food service was higher than that of food handlers at restaurants and bakeries (p<0.001). Food sanitation practices scores showed significant differences in personal hygiene (p<0.001) and environmental sanitation (p<0.05) according to certificate possession. As the result of correlation analysis between food sanitation knowledge and practices, there was no significantly positive correlation, whereas a significant positive correlation was observed between knowledge of food handling and personal hygiene practices (p<0.05). The results show need for improvement in both knowledge and practice levels of open-kitchen food handlers. Consistent and customized food sanitation education program should be developed to protect against food poisoning at open-kitchen restaurants.

With an effort to verify the involvement load hypothesis, this study investigates the effects of three different vocabulary learning tasks - reading, filling in blanks, and sentence writing - on learners' short and long term memory when they are provided with the theoretically identical level of involvement tasks. It is also to examine whether there are any differences of learning effects between input and output vocabulary learning tasks. The experiments were conducted with 86 Korean middle school students grouped by three different task types. Pre-/post-tests and delayed tests were administered and analyzed. It was found that three vocabulary tasks with theoretically identical levels of involvement do not have the same learning effects: the involvement load hypothesis was not completely proved in the case of Korean students' vocabulary learning. The findings implied that (i) the difference of vocabulary learning tasks should be considered even though they have the same involvement load; (ii) given that EFL students learn new words in a limited amount of time in class, the reading task using a dictionary is found to be very helpful; and (iii) it is important to study target vocabulary repeatedly during class and to expose the vocabulary with different tasks to enhance students' retention of the newly learned vocabulary.

Objective : This study examined the impact of a sixteen-week time-use intervention perio on the depression and rehabilitation motivation of stroke patients with psychological difficulties.Methods : Ten stroke patients who were divided into an experimental group and a control group participated in this study from May 2014 to August 2014. Depression changes were measured using a Beck Depression Inventory (BDI), and their rehabilitation motivation was evaluated using the Rehabilitation Motivation Scale.Results : The results of the present study showed that the experimental group and control group presented significant differences before and after intervention in terms of their depression and rehabilitation motivation. However, after intervention, the depression and rehabilitation motivation did not differ between the two groups.Conclusion : The results of this study indicate that time-use intervention was effective in improving the depression and rehabilitation motivation of stroke patients, and therefore time-use intervention with occupational therapy will be useful as a clinical method for improving their level of depression and rehabilitation motivation.

In this study, the eating out behavior and recognition of salinity in restaurant food in Jecheon area were examined. Demographic characteristics of the subjects, eating out behavior and perception of salinity in food purchased in restaurants were surveyed. Also salinity of the high Na-containing menus were measured using salimeter. Exactly 51.6% of the study subjects usually ate out more than one to two times per week. A large percentage (88.6%) of the subjects mentioned that they ate more than half the amount of liquid in their dishes. The study participants recognized that the salt concentrations of stews, soups and noodles in their orders were high. JJamppong was recognized as the most salty among nine kinds of eating out menus, whereas mulnaengmyeon was the least. Although the recognized salt concentration of mulnaengmyeon was relatively low, this dish had the highest salinity out of nine eating out menus. Relative salinities of eating out menus were higher than absolute salinity mostly except yukgaejang. It is necessary to supply exact nutrition information and widely implement nutrition labeling. Furthermore, consumers should personally be careful to limit consuming food with high sodium levels when dining at restaurants and eat less liquid in dishes.