Although it is highly dependent on the production of coastal and offshore fishing, the Fishing Vessels Safety Fisheries Act was enacted in 2019 due to the continuous increase in marine accidents of coastal and offshore fishing vessels. However, the law is too focused on fishing and navigation in certain waters and does not contain accident-preventive content. Ministry of Oceans and Fisheries proposes a plan to revise the Fishing Boat Safety Fishing Act through legal comparison with Japan's Seafarers' Labor Sanitation Rules. It also proposes an amendment that includes the content of the Seafarers Act on post-accident action obligations. Under the Fishing Vessels Safety Fishing Act, the safety fishing education is implemented for specific people and adopts a method of delivery education after completing the education. The reason for this is that the educational requirements are not sufficient compared to the number of education personnel. Moreover, four hours of education are conducted once a year, which is not suitable for insufficient educational conditions. For efficient safety fishing education, improvement measures are proposed compared to education in the United States and the United Kingdom.

This study deals with the maximum thermal load analysis and optimal capacity determination method of tank culture system for applying seawater source heat pump to save energy and realize zero energy. The location of the fish farm was divided into four sea areas, and the heat load in summer and winter was analyzed, respectively. In addition, two representative methods, the flow-through aquaculture system and the recirculation aquaculture system were reviewed as water treatment methods for fish farms. In addition, the concept of the exchange rate was introduced to obtain the maximum heat load of the fish farms. Finally, power consumption for heat pumps was analyzed in the view point of sea areas, tank capacity, and exchange rate based on the calculated maximum thermal load.

Purpose: This study aims to explore the students’ experiences of taking class in nursing philosophy at the graduate school of nursing. Methods: Data were collected through individual in-depth interviews with 18 participants who took nursing philosophy class. Core question was 'What is your experience of taking nursing philosophy class?' Verbatim transcripts were analyzed using content analysis. Results: Qualitative data analysis revealed nine theme clusters in four categories; 'The distance from philosophy that is too far to be friendly’, ‘Finding the academic roots of nursing',’The way to find answers through creative insights' and ‘Presenting a vision of nursing through reflection and maturity'. Conclusion: Nursing graduate students initially encountered challenging thoughts and a sense of detachment from reality when they embarked on their nursing philosophy class. However, nursing philosophy classes are essential for uncovering the academic foundations of nursing science, fostering creative insights, and navigating the actual clinical fields. This is particularly crucial because nurses frequently encounter numerous ethical dilemmas and critical decision-making situations. Nursing philosophy classes should be mandated as a required course for nursing graduate students, as they are responsible for shaping the future of nursing scholars.

Purpose: This study aimed to explore advanced response policies and psychological and emotional support measures for early infected people in the event of an infectious disease by analyzing the experiences of self-employed women who experienced confirmation in the early stages of the coronavirus disease 2019(COVID-19) pandemic. Methods: Data were collected through in-depth interviews with six experiences of self-employed women confirmed with COVID-19 in the early stages of the pandemic selected through the intentional sampling process, and then analyzed and interpreted through Interpretative Phenomenological Analysis (IPA). Results: Through analyzing the meaningful statement of the study participants, several themes were identified, including “The pressure of dying from an incurable illness”, “The fear of quarantine and the fear of death”, “The difficulty of being a self-employed woman”, “The pain of social stigma”, “The driving force of one’s overcoming”, and “Expansion of perspective due to new experiences”. Conclusion: The study found that participants experienced anxiety and fear during the transfer process and admission to the facility after confirmation, due to the lack of guidance and face-to-face interactions. The non-face-to-face treatment increased their anxiety, as they could not receive accurate information about their health conditions and care. This highlights the impact of inaccurate information regarding COVID-19 and media reports focusing on severely ill patients and deaths. In addition, the study participants experienced social stigma caused by COVID-19, resulting in changes in their interpersonal relationships and life attitudes. Implications are suggested based on the results of this study.

This study measured the biochemical properties, antioxidants, free sugars, organic acids, trigonelin, chlorogenic acids, and caffeine content of coffee prepared using different extraction methods by adding dried apple powder to develop high-quality functional drinks. Espresso had the highest soluble solids content and brownness at 9.17±0.88oBrix and 1.85±0.57. Its organic acid content was higher in the sample groups than in the control group, whereas the espresso group was highest in citric acid at 2184.11±0.01 mg/mL, malic acid at 2181.35±0.03 mg/mL, fumal acid at 40.42± 0.01 mg/mL, lactic acid at 32.04±0.02 mg/mL, and formic acid at 49890 mg/mL. Additionally, it had the highest sucrose, glucose, fructose, and sorbitol contents (p<0.05). In the trigonelin content, the sample groups showed a higher content than the control group, with the order being espresso > mokapot > water drip > frenchpress > sippon > hand drip (p<0.05). In the content of chlorogenic acid and caffeine, the sample groups showed higher content than the control group, with the order of espresso > mokapot > water drip > siphon > frenchpress > hand drip (p<0.05). As a result, espresso was found to be suitable for developing coffee drinks in manufactured coffee with different extraction methods.

Microbial proteases are more economical than plant- and animal-derived proteases due to their ease of production and high activity. This study aimed to optimize the production of proteases from fermentative food-derived microorganisms. Five strains with proteolytic activity among 50 Bacillus sp. were first screened. Two strains with high protease activity were identified: Bacillus amyloliquefaciens SRCM 102139 and Bacillus subtilis SRCM 104999. SRCM 102139 strain and SRCM 104999 strain had the highest protease activity in 0.8% glucose and 0.3% yeast extract, and in 0.8% starch and 0.1% soy peptone, respectively. The production of protease for two strains was optimized by the Central Composite Design (CCD) under response surface methodology. The optimal conditions for protease production in SRCM 102139 were 0.5% and 0.347%, pH 6.0, for carbon (glucose) and nitrogen (yeast extract springer 0202) sources, respectively, with a predicted value of 0.929 U/mL. Additionally, the optimal conditions for protease production in SRCM 104999 were 0.5% and 0.5%, pH 6.7, for carbon (starch) and nitrogen (soy peptone HSP-349) sources, respectively, with a predicted value of 0.431 U/mL. The actual protease activities of SRCM 102139 and SRCM 104999 under the established conditions were 0.926 U/mL and 0.428 U/mL, respectively, closely matching the predicted values.

Dongchimi is one of the most representative types of watery kimchi in Korea. Although the scope of application of dongchimi has been expanded, research on the quality of dongchimi is insufficient compared to that of baechu kimchi. This study aimed to find the optimal manufacturing condition of high-acidity dongchimi and investigate the effects of potassium citrate (P) and sugar (S) on quality. Different dongchimi samples (Control, S, P) were prepared and stored at 15oC for 15 days. Among the various sugars, sucrose made the highest acidity of dongchimi. When potassium citrate was added as a pH buffer, the acidity was 2.2 times higher than the control group. In the PS group, where sucrose and potassium citrate were added, the acidity and organic acid content were 3-fold and 3.7-fold higher, respectively, than those in the control group. As a result of the analysis of the free sugar content, the metabolism of lactic acid bacteria was expected to be relatively more activated in the PS group. Therefore, this study could be utilized in the dongchimi manufacturing industry or as primary data for other dongchimi research.