본 연구에서는 자외선 살균기의 미생물 오염 상태를 분 석하고 위생관리 방안을 제시하고자 하였다. 본 실험에 사 용된 자외선 살균기는 전라남도 소재 일부 보육시설 98곳 의 자외선 살균기를 대상으로 하였다. 일반세균 및 대장 균군은 식품공전 미생물 시험법에 따라 실험하였다. 일반 세균은 98개 보육시설 중 67개소(68.4%), 대장균군은 5개 소(5.1%)에서 검출되었다. 식중독세균 실험 결과 Salmonella spp. 등 6종의 식중독세균은 검출되지 않았지만 B. cereus 는 98개 보육시설 중 1개소(2.8%)에서 검출되었다. 자외선 램프 교체 주기에 따른 일반세균 검출율은 3개월 이내 가 6개 보육시설 중 3개소(50%), 3개월 이상 6개월 이내 가 5개 보육시설 중 3개소(60%), 6개월 이상이 87개 보육 시설 중 61개소(70.1%)로 나타났다. 대장균군 검출율은 6 개월 이내에는 검출되지 않았으나 6개월 이상이 87개 보 육시설 중 5개소(5.7%)로 나타났다. 자외선 살균기의 미 생물 오염도는 램프 교체 주기가 길어질수록 미생물 오염 도가 높게 나타났다. 또한 자외선 램프 교체 주기가 6개 월 이상인 87개 보육시설 중 23개소(26.4%)의 자외선 살 균기 반사판에는 물기가 있고 청소상태가 불량한 것으로 나타났다. 이러한 결과를 종합해 볼 때 보육시설에서 사 용 중인 자외선 살균기의 위생관리를 위해 주기적인 청소 와 자외선 램프 교체가 필요한 것으로 판단된다. 또한 보 육시설 급식담당자들에게 자외선 살균기 청결과 램프 교 체에 대한 지속적인 교육이 필요할 것으로 판단되었다.

The purpose of this study is to develop Korean clothing designs that can satisfy future consumer’s needs based on the elements extracted through the content analysis method in a study on the design elements expressed in traditional outfits in the 2010s. To this end, data analyzing Hanbok in wedding magazines were used, and after extracting design elements, research methods for empirical design development were used. After subclassifying the major design elements, factors with a steady increase in frequency and appearance rate were identified. Through this, five elements capable of aesthetic sampling were extracted by complex expression methods and expressed in a total of seven combinations. The types extracted from the design elements are items, silhouette, top shape, skirt shape, skirt length, mixed items with increasing frequency. In the element of color, the adjacent color harmony, which showed the highest frequency of color, and the white-blue harmony, which showed an increase among them, were extracted. When using materials, top and skirt have similar usage rates of the same and different materials, so both contents were extracted, and many patterns were arranged in the top and the whole, but these three were extracted because there were increasing cases where there were no patterns. In the case of decoration, embroidery, pintuck, sakdong, applique, lace, ribbon on the top, silver foil and print on the skirt were extracted. Through this study, it was possible to propose a future Korean costume design model.

The purpose of this study is to identify trends in modern Korean clothing design through investigation and analysis of the types and respective characteristics of silhouettes, colors, materials, patterns, and decorations present. To this end, research methods such as literature research and content analysis through case study research were used. The results of the wedding magazine data analysis were largely classified by design element and based on such, the conclusions are as follows. First, in the analysis of silhouettes, the appearance rate of traditional items decreased over the selected period and that of modified items increased. Second, among the same colors, adjacent colors, proximity complementary colors, contrast, and other harmonies, adjacent color harmonies showed the highest rate of appearance. Third, the cases where the same materials were used for the top and bottom elements showed a similar appearance rate as those where different materials were used. It was also concluded that traditional materials are being replaced by modern materials. Fourth, regarding the arrangement of patterns, the appearance rate of the absence of patterns gradually increases. Fifth, there were more case of decorations than those of none. This study made it possible to grasp the changes in trends of modern Korean clothing from 2011 to 2020 and provide basic data for the development of the Korean clothing market industry. Keywords: modern

본 연구는 최근 코로나19 여파로 가파른 성장세를 보이고 있는 1인 게임 방송의 시청이 이를 송출하는 인터 넷 방송 플랫폼의 속성과 연관성이 있을 것으로 보았다. 본 연구에서는 설문조사를 통해 1인 게임 방송의 시 청 동기를 도출한 후, 시청 동기와 이용자 특성이 플랫폼 자체 속성과 이용자 속성에 미치는 영향을 검증하 기 위해 다중 회귀분석을 실시하였다. 연구결과, 인터넷 방송 플랫폼을 통해 게임 콘텐츠를 시청하는 이용자 들은 참여자들 간의 상호작용과 플랫폼 자체의 편리성과 정보 전달 속도를 중요시 하는 것으로 확인되었다. 이러한 속성들은 더 큰 데이터의 전송과 소통의 중요성이 강조되는 메타버스 영역에서도 적용될 수 있을 것 으로 보이며, 메타버스와 함께 더욱 확장되어 나갈 게임 방송 플랫폼의 발전을 위한 실무적 함의를 제공하고 자 한다.

The purpose of this study is to identify the relationship between experience marketing using makeup services and theme park users’ satisfaction, loyalty, and revisit intention. This is because it can identify the usefulness of makeup services and provide implications for effective field marketing strategies. In order to achieve the purpose, 668 users of the theme park were surveyed after convenience screening as research participants. The main theme was the makeup service for visitors to Lotte world, Everland, and Hapcheon Ghost theme park. this study reviewed previous studies and applied them to the makeup service. Based on this, the research model and the hypothesis were established, and as part of the empirical research, the hypothesis was verified through analysis methods such as frequency analysis, reliability verification, factor analysis, and structural equation modeling. The summary of the research results based on empirical analysis is as follows. First, as a result of analyzing experience marketing using makeup services has a positive impact on the satisfaction of customers using theme parks. Second, experience marketing using makeup services has a positive effect on customer loyalty. Third, experience marketing using makeup services has a positive effect on intention to return. Fourth, satisfaction and loyalty were found to affect the intention to return. Based on this research, we hope that the makeup service as experiential marketing can be effectively applied in various fields, and that the research can be used as basic data to make the makeup service into the representative cultural contents marketing.

본 연구의 목적은 모발 성장인자 관련 논문의 고찰을 통해 성장인자가 탈모에 적용되었을 때 모발의 시너지 효과를 연구하여 뷰티산업 종사자들이 전문적이고 경쟁력 있는 제품 선택의 폭을 넓힐 수 있으며 그로 인해 틈새 시장인 점판 시장의 활성화로 뷰티산업의 발전에 기여하고자 하였다. 성장 인자는 인체가 출생 시 가지고 태어나는 세포분열 활성화인자로 기능이 떨어진 세포를 자극하여 모발 성장과 모유두 세포의 세포 분열을 촉진시키며 모발 성장기를 연장시킨다. 모낭에서 발현되는 것으로 보고된 성장 인자는 섬유아세포 성장인자(bFGF, basic Fibroblast GF), 혈관내피세포 성장인자(VEGF, Vascular endothelial Growth Factor), 인슐린 유사 성장인자(IGF-1, Insulinlike Growth Factor), Noggin(모낭자극성장인자), 줄기세포증식인자 (SCF, Stem Cell Factor), 케라틴형성세포 성장인자(KGF ,keratinocyte growth factor), 간세포성장인자 (HGF, hepatocyte growth factor) 등이 있다. 이들 성장인자들은 각각 모낭과 모발의 형성을 촉진하며 모낭의 성장을 조절하고 모발의 성장기 유지에 기여하며 정상적인 성장 주기로 컨트롤 한다. IGF-1과 GH를 같이 투여하면 시너지 효과를 얻어 피부 파필라 주위의 매트릭스 세포와 결합 조직 피복(CTS)의 두께가 증가함을 알 수 있다. 프로시니아딘(포도씨 추출물)과 산사열수 추출물은 모발 성장과 모유두세포의 성장인자 유전자 발현에 유의미하다. 황칠나무 잎 추출물의 적용 시도 모유두 세포의 성장인자 유전자 발현에 유의미한 효과가 있다. 모발이 성장함에 따라 IGF-1의 발현 은 증가되고 TGF-β1의 발현은 감소되어 모유두 세포의 퇴행과 감소를 지연시켜 주는 역할을 하여 성장인자가 남성형 탈모를 지연시켜 줄 수 있다고 사료된다. 본 논문은 좀 더 편리하고 효과가 증대되는 대중적인 두피.모발관리의 한 방법인 샴푸, 트리트먼트 등의 제품을 사용하여 다양하고 전문적인 제품에 대한 긍정적인 인식과 대안을 제시 하고자 하였으며 추후 더 많은 연구를 통하여 미흡한 점이 보완되기를 바란다 .

The purpose of this study was to evaluate microbiological contamination of knives and cutting boards in child-care centers. Materials used in this study were swabbed of cutting boards and knives (blade, handle of knife, and joint of handle and blade) in 129 child-care centers. Mean values of total aerobic bacteria of swabs of knives and cutting boards were 1.7±0.7 log cfu/100 cm2 and 1.7±0.9 log cfu/100 cm2, respectively. Contamination levels of coliform bacteria from knives and cutting boards were 1.5±0.6 log cfu/100 cm2 and 1.7±0.8 log cfu/100 cm2, respectively. Comparing microbiological contamination levels of knives and cutting boards according to type and size of child-care centers, there was no significant difference. Bacillus cereus was detected in knife handles and cutting boards. Diarrhea-type toxin gene (entFM) was detected in B. cereus isolates. Antibiotic resistance tests showed that B. cereus was resistant to β-lactam antibiotics. To reduce microbiological contamination levels of knives and cutting boards in child-care centers and prevent food poisoning from bacteria contamination, continuous education by children's food-service management center is needed for sterilization and disinfection of knives and cutting boards.

Purpose: This study examines the effects of clinical nursing simulation education program based on problem-based learning (S-PBL) on clinical reasoning, confidence in handover reports, confidence in nursing performance, and simulation effectiveness in nursing students. Method: We used a one-group pretest-posttest design. The participants were 4th-year university nursing students who had taken a core clinical nursing practice, and 90 students participated in the S-PBL program. Data were collected before and after the S-PBL program and analyzed using descriptive statistics and paired t-tests. Results: The S-PBL program significantly increased clinical reasoning, confidence in handover reports, and confidence in nursing performance. More than 90% of students were satisfied with the education program and the simulation education effectiveness was 2.54 on a 3-point Likert scale. Conclusion: The S-PBL program could be useful in clinical nursing education for nursing students seeking to become clinical nurses. It is necessary to develop various S-PBL programs and apply them to the curriculum.

본 연구에서는 어린이집 급식실 실내공기와 급식테이블 및 조리종사자 손의 미생물학적 안전성을 평가하고자 하였다. 본 실험에서 사용된 재료는 어린이집 조리 종사자 24명의 손과 어린이집 18곳의 급식테이블 및 93곳의 실내공기를 실험대상으로 하였다. 조리 종사자 손의 미생물 채취는 Glove juice법, 급식테이블의 표면 미생물 채취는 Swab 법에 따라 채취하였다. 어린이집 실내공기의 미생물 오염도는 자연 방치법에 따라 실험하였다. 조리 종사자 손의 일반세균 오염도는 평균 5.8±1.9 log CFU/hand로 나타났고, 대장균군 오염도는 평균 4.0±2.4 log CFU/hand로 나타났다. 급식테이블의 일반세균 오염도는 평균 4.3±3.0 log CFU/100 cm2 로 나타났고, 대장균군 오염도는 평균 2.6±3.3 log CFU/ 100 cm2로 나타났다. 어린이집 조리 종사자 손과 급식테이 블에서 B. cereus가 각각 2건씩 검출되었다. 실내공기 중 일반세균수 오염도는 평균 28±7.2 CFU/plate, 대장균군 오염도는 평균 3.1±2.9 CFU/plate로 나타났다. 또한, 실내공기 중 B. cereus 오염도는 평균 1.7±0.2 CFU/plate, S. aureus 오염도는 평균 1.6±0.5 CFU/plate로 나타났다. 이러한 결과를 종합해 볼 때, 어린이집 급식테이블 표면에 존재하는 미생물 오염도를 감소시키기 위한 식사 전 소독이 필요한 것으로 판단되었다. 또한, 실내공기 중 미생물 오염도 저감화를 위해 주기적인 환기와 급식 관계자들의 위생모, 마스크 및 위생복 등의 청결관리가 필요한 것으로 판단되었다.

This purpose of this study was to investigate the quality characteristics of jellies added with lemon myrtle extract. Lemon myrtle leaves were extracted for 0, 3, 5, 7, 9 minutes, respectively, in 90℃ water and used for jelly preparation. The moisture content of control showed the lowest value and the content increased significantly as the extraction time of lemon myrtle increased. The pH of L0 was significantly high and increased significantly with the increase of extraction duration time. The lightness value was the lowest in the L3. The redness showed the lowest value in the L9. The yellowness showed the lowest value in the L0. In texture properties the hardness of L9 showed the highest value and the lemon myrtle extraction duration increased significantly. The cohesiveness was highest in the L0 and lowest in the L5. Gumminess and chewiness increased significantly with increasing extraction duration. Total polyphenol content was the highest in the L5 and the jellies with lemon myrtle extracts were significantly higher than the L0. DPPH radical scavenging activities increased significantly with increasing extraction duration. The ABTS radical scavenging activity of the L0 was the lowest. In the sensory evaluation overall preference, color, sweetness, texture, and lemon myrtle flavor did not show any significant differences among the samples.

서울시내에 위치한 프랜차이즈 매장과 대형마트 내 판매되고 있는 4종(후라이드, 양념, 간장, 치즈가루 치킨)의 치킨제품 123건에 대하여 당과 나트륨 검사를 실시하였다. 전체 치킨제품의 평균 당 함량은 100 g 당 4.5 g이었으며, 양념치킨(8.7 g), 치즈가루 치킨(4.3 g), 간장치킨(3.6 g), 후라이드 치킨(0.6 g) 순으로 나타났다. 평균 나트륨 함량은 전체 치킨제품의 경우 100 g 당 552.4 mg이었으며, 치즈가루 치킨(627.0 mg), 간장치킨(536.3 mg), 양념치킨(511.2 mg), 후라이드 치킨(448.0 mg) 순으로 나타났다. 프랜차이즈와 대형마트 내 판매 치킨제품을 비교하였을 때, 평균 당 함량의 경우 100 g당 대형마트 내 판매 후라이드 치킨(0.8 g) 과 양념치킨(8.9 g)에서 모두 프랜차이즈의 후라이드 치킨 (0.5 g)과 양념치킨(8.6 g)보다 높았으며, 프랜차이즈와 대형 마트 내 판매 제품에 따른 유의적으로 차이를 보였다(P<0.05). 평균 나트륨 함량의 경우 100 g당 프랜차이즈 양념치킨 (516.0 mg)과 대형마트의 후라이드 치킨(471.5 mg)이 높은 값을 보였으며, 유의적인 차이는 보이지 않았다. 포장량 전체를 섭취했을 경우, 평균 당 함량의 섭취비율은 후라이드 치킨은 모두 WHO에서 권고하는 1일 당류 섭취권고량인 50 g 이하였고, 간장치킨(47.6%)과 치즈가루 치킨(55.4%)은 절반 수준이었으나, 양념치킨은 프랜차이즈(140.4%)와 대형마트(148.8%) 제품 모두 권고량을 넘어섰다. 나트륨은 WHO의 1일 나트륨 섭취권고량인 2,000 mg 대비 섭취비율이 후라이드 치킨은 프랜차이즈(140.1%)와 대형마트(170.3%) 제품과 간장치킨(167.9%)에서 높게 나타났다. 특히, 양념치 킨은 프랜차이즈(203.7%)와 대형마트(208.4%) 제품 모두와 치즈가루 치킨(202.4%)에서 섭취권고량의 2배를 넘어선 것으로 나타났다.

The aim of this study was to investigate the antioxidant activities and quality characteristics of jelly added with 0%, 8%, 16%, 24%, and 32% rhubarb stem juice (RSJ). The moisture content and water activity of jelly samples increased significantly with increasing content of RSJ. The pH was highest in control samples; and the more the amount of RSJ added, the lower. Hunter color value of the jelly showed that L was highest in control samples, but it was not significant in RSJ-added samples. The A value was increased significantly with the addition of RSJ. Hardness, gumminess, and chewiness was highest in samples with 0~8% RSJ, and it decreased by increasing RSJ addition. DPPH radical scavenging activity results showed 60% activity in samples with 32% RSJ. ABTS radical scavenging activity was lowest in control samples and samples with 8~32% RSJ showed 70~80% activity, but it was not significant in samples with 8~32% RSJ. The total polyphenol was increased respectively with increasing levels of RSJ. In terms of consumer acceptance, overall acceptability did not show any significant difference among samples, and the color showed the highest value in samples with 32% RSJ and the lowest value in samples with 8% RSJ.

Cabbage is a biennial plant that is native to the shores of the Mediterranean. It contains dietary fiber, minerals, vitamin A, vitamin C, and anticarcinogenic phytochemicals. For the test, cabbage powder was added (5%, 10%, 20%, and 30%) to flour. The addition of cabbage powder significantly increased the specific gravity and viscosity of the batter and pH of both the batter and chiffon cake. The moisture in the chiffon cake increased due to the addition of cabbage powder. Also, the lightness of the cake significantly increased, whereas the redness and yellowness decreased as the amount of cabbage powder increased. The lightness and redness of crumbs from C0 were higher than other samples as each 59.48, －3.17, respectively. Except for the resilience, the hardness, gumminess, fracturability, and adhesiveness showed similar values in the C0, C5, and C10. In terms of consumer perception, the color, softness, flavor and overall consumer preference for the control chiffon cake were higher than C5, C10, C20, and C30. Nonetheless, for those that contain cabbage powder, C5 and C10 had relatively higher consumer preferences than C20 and C30. As a result, the optimum amount of cabbage powder for the chiffon cake would be from 5~10%.

The purpose of this study is to examine how cohesion features can be used to distinguish between essays written by Korean and NS college students. A total of 800 essays from the ICNALE (International Corpus Network of Asian Learners of English) corpus were analyzed using the newly-developed automated analysis of cohesion program, TAACO (the Tool for the Automatic Analysis of Cohesion). In order to examine whether there are statistically significant differences between NS and Korean students, a multivariate analysis of variance (MANOVA) was conducted. The multivariate test result showed that the combined cohesion indices were significantly affected by L1, indicating that Korean and NS students differed in terms of various cohesion indices. A stepwise discriminant function analysis was also carried out to characterize the nature of cohesion differences in essays between NS and Korean students. The best two predictors for distinguishing between Korean students’ essays and NS students’ essays are the overlap of function words and the use of demonstratives. Overall, NS students produced a more cohesive writing than Korean students in that they employed overlapping words, demonstratives, and lexical subordinators as a way to connect ideas across sentences. Implications of this study for English writing pedagogy are discussed.