Iron oxide (Fe2O3) nanoclusters exhibit significant potential in the biomedical and pharmaceutical fields due to their strong magnetic properties, stability in solutions, and compatibility with living systems. They excel in magnetic separation processes, displaying high responsiveness to external magnetic fields. In contrast to conventional Fe2O3 nanoparticles that can aggregate in aqueous solutions due to their ferrimagnetic properties, these nanoclusters, composed of multiple nanoparticles, maintain their magnetic traits even when scaled to hundreds of nanometers. In this study, we develop a simple method using solvothermal synthesis to precisely control the size of nanoclusters. By adjusting precursor materials and reducing agents, we successfully control the particle sizes within the range of 90 to 420 nm. Our study not only enhances the understanding of nanocluster creation but also offers ways to improve their properties for applications such as magnetic separation. This is supported by our experimental results highlighting their size-dependent magnetic response in water. This study has the potential to advance both the knowledge and practical utilization of Fe2O3 nanoclusters in various applications.

본 연구는 헬스케어 식물 생산단지에 대한 일반 시민들의 인식 및 이용행태를 분석하고, 이용 경험자와 미이용자에 대한 중요도, 만족도 분석을 통해 향후 활성화 방안 및 개선 방향을 도출하였다. 이를 위해 선행연구 분석 및 전문가 브레인스토밍을 통해 헬스케어 식물 생산단지의 주요 요소를 도출하였으며, 전국 성인남녀 1,000명을 대상으로 인터넷 조사를 실시하였다. 또한 조사 결과를 토대로 헬스케어 식물 생산단지의 주요 요소에 대한 만족도와 중요도 기준IPA 분석을 실시하였다. 그 결과 헬스케어 식물 생산단지에 대한 인지수준 및 방문률이 높지는 않으나, 환경 인식 측면에서 생활수준의 향상 속에 환경개선이나 건강관리의 중요성이 강조되면서 헬스케어 식물 개념에 대한 공감대가 비교적 높게 형성되어 있기 때문에 기본적인 시장 수요를 가지고 있는 것으로 확인되었다. 이용 경험자와 미이용자 모두 헬스케어 식물 생산단지의 중요도 및 긍정적인 역할에 대해 공감하고 있으며, 이용 경험자 인식 조사 결과 향후 헬스케어 식물 생산단지의 활성화를 위해서는 기본적으로 화훼나 묘목 관리를 우선으로 하며 다양한 친환경 프로그램 및 시설 개발, 이용자 편의 측면에서의 개선이 필요한 것으로 나타났다. 미이용자 인식 조사 결과 시설 이용 시 편의성에 대한 일부 우려가 있으나 향후 의용의향이 충분한 것으로 나타났으며, 관람이나 친환경 체험 등에 대한 기대감이 크기 때문에 전시시설이나 체험 프로그램 개발 및 홍보가 요구된다. 본 연구의 결과는 헬스케어 식물 생산단지 및 기존 화훼 농가의 발전 방향 제시 등의 기초 자료로 활용 될 것으로 기대되며, 향후에는 헬스케어 식물 생산단지의 주요 요소별 시설 도출 및 설계 방안 등의 연구가 수행되어야 할 것이다.

본 연구는 나라꽃으로서 상징성이 높은 무궁화를 실내공간에 도입하기 위하여 실내광원별 경관적 특성을 살펴서 효율적인 도입방안을 모색하기 위해 수행되었다. 공시식물로서 무궁화 품종 중 내음성이 비교적 강하다고 알려진 무궁화 “백단심” 을 선정하였으며 형광등, LED등, 삼파장등, 광섬유 4종류의 광원과 500, 750, 1500, 2,500lux의 광도에서 7개월간 실험하였다. 식물의 경관적 측정요소로 엽장, 엽폭, 초장, 엽수, 낙엽수, 절간장, 엽록소함량 등을 조사하였다. 식물의 생리적 요소로서 광합성률(Pn), CO2흡수율(CO2), 세포내 CO2농도(Ci), 대기중 CO2농도(Ca), 기공전도도(Cs), 증산량(Tr) 등을 측정하였다. 또한 기공수를 관찰하여 광합성이 잘 이루어지고 있는지 확인하였으며 광원별 개화율과 색차계를 이용한 화색을 조사하였다. 실험결과 및 도입방안은 다음과 같다. 첫째, 식물의 경관적 구성요소 중 엽수가 모든 광원에서 통계적 유의성을 보였다. 엽수는 엽장, 엽폭과 함께 수관 형성 및 수형에도 영향을 미치는데 광도가 높을수록 많이 출엽하였으며, 광섬유 1,500lux 하에서 가장 많이 출엽하였다. 엽장 엽폭은 광도가 높을수록 크기가 커지는 경향을 보였다. 둘째, 무궁화는 잎도 특이하지만 꽃이 아름답고 상징성이 있어서 선호되는데 무궁화 “백단심” 은 8월~10월에 개화한다. 꽃을 감상할 목적으로 광원별 광조건을 살펴보면, 형광등 750lux~2,500lux, LED등 1,500lux~2,500lux, 삼파장등 750lux~2,500lux, 광섬유1,500lux~2,500lux로 파악되었다. 가장 효과적인 광원 및 광도는 광섬유 1,500lux~2,500lux인 것으로 나타났다. 셋째, 잎의 신선도는 광합성량 및 잎의 기공의 특성으로도 가늠해 볼 수 있는데 광도가 높을수록 광합성률은 높아졌다. 광원별 기공의 수는 7~28개로 나타났으며 LED등 1,500lux와 광섬유 1,500lux에서 가장 많은 기공수를 보였다. 넷째, 색차계 분석결과 꽃색은 분홍빛 보다는 옅은 Green에 가까우며, Blue에 가까운 색상을 나타내었다. L*(명도)의 값은 90 이상의 수치를 나타내어 명도가 매우 높은 것으로 조사되었다. 최종적으로 생육상태 및 생장량, 개화율을 고려할 때 무궁화 백단심의 최적광원은 광섬유 1,500lux인 것으로 판단된다. 그러나 향후 더 많은 무궁화 품종을 대상으로 적정광원과 적정광도를 파악하고 무궁화 연령별 개화율에 대한 실험을 추가적으로 하여 나라꽃 무궁화의 활용가치 및 활용 영역을 향상할 필요성이 있다.

This review summarizes the recent progress in iron-oxide-based heat generators. Cancer treatment using magnetic nanoparticles as a heat generator, termed magnetic fluid hyperthermia, is a promising noninvasive approach that has gained significant interest. Most previous studies on improving the hyperthermia effect have focused on the construction of dopant-containing iron oxides. However, their applications in a clinical application can be limited due to extra dopants, and pure iron oxide is the only inorganic material approved by the Food and Drug Administration (FDA). Several factors that influence the heat generation capability of iron-oxide-based nanoparticles are summarized by reviewing recent studies on hyperthermia agents. Thus, our paper will provide the guideline for developing pure iron oxide-based heat generators with high heat dissipation capabilities.

본 연구는 간호대학생의 환자안전관리 수행자신감에 미치는 영향요인을 파악하기 위해 실시되었다. 분석결과 환자안전관리 지식 7.0점, 환자안전관리 태도 3.86점, 임상의사결정능력 3.47점, 환자안전관리 수행자신감 4.15점이었다. 환자안전관리 수행자신감은 환자안전관리 지식(r=.216, p<.01)과 환자안전관리 태도(r=.375, p<.01), 임상의사결정능력(r=.467, p<.01)과 양의 상관관계가 있었다. 환자안전관리 수행자신감에 미치는 영향요인은 임상의사결정능력(β=.409, p<.001)과 환자안전관리 태도(β =.198, p=.011) 이었고 설명력은 26.3%이었다.

무분별한 산업화로 인한 스카이라인의 무질서, 자연경관 오염 등은 경관의 훼손을 가속화시킨다. 이에 국토의 경관을 보다 효율적으로 관리, 조성 및 복원하기 위하여 현재 환경부에서는 시행되어지 고 있는 개발사업 등을 대상으로 자연 경관 심의지침을 도입하였다. 제도에 입각하여 사업유형을 분류한 후, 정성적 평가를 시행하는 국내 지침 특성 상, 평가자에 의해 결과가 달라져 주관적이며 이는 곧 신뢰성의 문제로 이어진다. 반면 개발 대상지 각각의 평가 인자들을 도출한 후, 정성적, 정량 적 평가를 병행하는 영국의 경관영향평가는 지침의 유연성으로 인해 경관의 특이점을 반영하며 주 관적 관점 또한 최소화되어진다. 본 연구에서는 국내 및 영국의 경관영향평가에 대한 고찰과 영국 노썸버랜드 경관영향평가 사례 분석을 통하여 국내의 경관영향평가의 한계점과 보완 가능성을 제시 하였다. 이는 국내외 경관영향평가에 대한 기초적 연구로, 향후 이어질 경관영향평가의 세부적인 가이드라인 개발 또는 정책 수립에 합리적인 발전 방안 제시에 기여할 수 있을 것으로 예상된다.

As a preliminary study for the effective development of a genre-focused English learner corpus, this article aims to investigate most frequent error types and their frequencies in English emails written by undergraduate freshmen in South Korea. Data for this study include English emails of 86 Korean students majoring in humanities or social science in a university located in Daegu. With the rise of Internet, ESL/EFL education has witnessed a growing interest in teaching email usage in composition courses, as it provides a variety of opportunities to evaluate language abilities including interpersonal and pragmatic abilities. The present article revealed that the most frequent error type was concerned with style, such as capitalization (28.7%) and punctuation (7.8%), which was followed by determiner deletion (6.3%), genre convention such as closing (3%), countability of nouns (3%), and verb choice (2.7%). Different error types and frequencies were identified according to different English proficiency levels (Korean SAT and TOEIC), which evidenced the need to include the English proficiency level annotation in the corpus design and to focus on different types of errors in class in accordance with learners’ proficiency levels.

Sea cucumber, Stichopus japonicas, is widely used in East Asia as a traditional medical component for the treatment of asthma, arthritis, and sinus congestion. The hydrolysate of sea cucumber after treating with a protease is also widely used as an ingredient for the processed food application such as noodles. Tensile force and deformation are important texture properties of noodle. The peptides prepared by hydrolyzing sea cucumber could affect the tensile properties of noodle as well as DPPH radical scavenging. The objectives of this study were to characterize the tensile properties, the texture properties, color, and DPPH radical scavenging of noodle with the hydrolysate of sea cucumber and to determine an optimum formulation of dough with the hydrolysate of sea cucumber for noodle. The hydrolysate of sea cucumber was prepared by hydrolyzing dried sea cucumber powder with distilled water and a protease, Protamex (Novozyme Nordisk, Bagsvaerd, Denmark). Tensile test was used for measuring the breaking strength and the breaking distance of noodle. The tensile properties and antioxidant activity (DPPH radical scavenging) were used as major constraint functions for the optimization. Central composite design was used to determine the experimental points for the optimization. Quadratic models were developed to represent the constraint functions. The optimum ratio was determined to flour: water: the hydrolysate of sea cucumber = 69.27: 22.48: 7.05% (w/w). Increasing the amount of hydrolysate of sea cucumber in the formulation increased the tensile force but no significant difference was observed in the deformation. The hydrolysate of sea cucumber was successfully applied to a noodle formulation without degrading the major quality indices of noodle with enhancing the antioxidant activities.

Sea cucumber (SC) or Stichopus japonicas is widely used in East Asia as a traditional medical component for the treatment of asthma, arthritis, and sinus congestion. The hydrolysate of SC (HSC) after treatment with a protease is also widely used as an ingredient for processed food application such as noodles. Tensile force and deformation are important texture properties of noodle. The peptides prepared by hydrolyzing SC could affect the tensile properties of noodle, as well as DPPH radical scavenging. The objectives of this study were to characterize the tensile properties, the texture properties, color, and DPPH radical scavenging of noodle with HSC and to determine an optimum formulation of dough with HSC for noodle. The HSC was prepared by hydrolyzing dried SC powder with distilled water (DW) and a protease, Protamex (Novozyme Nordisk, Bagsvaerd, Danmark). The tensile properties and antioxidant activity were used as major constraint functions for the optimization. The optimum ratio was determined as flour:water:HSC=69.27:22.48:7.05 (w/w). Increasing the amount of HSC in the formulation increased the tensile force but no significant difference was observed in the deformation.

The purpose of this study was to investigate the use of fad dieting as a method to lose weight among male and female college students. A total of 710 students participated in this study. Fad dieting was surveyed using a questionnaire about 11 fad diet methods. The mean age of the subjects was 21.4 years for males and 20.4 years for females. The proportion of students who had experience trying to lose weight was 52.8% for males and 78.6% for females (p<0.001). The diet method employed by the highest number of participants was the half meal diet (27.6% for males, 43.9% for females), followed by the cereal diet (8.8% for males, 43.9% for females), fasting (9.9% for males, 21.4% for females), and the chicken breast diet (13.1% for males, 9.2% for females). The female students were more likely than the males to try fad diets other than the chicken breast diet and the Atkins diet. The most frequent side effect of fad dieting was the yo-yo effect, followed by binge eating, weakness, anemia, and so on. The proportion of students who indicated that nutrition education is needed for healthy dieting was 39.1% for males and 45.4% for females. From these results, we concluded that a high percentage of college students attempt to lose weight through fad diets, with some gender differences. Therefore, in the future, nutrition education programs should focus more attention on providing healthy dieting methods to young college students to help them lose weight.

It's long been noted that a serious discrepancy exists between elementary school English classes and middle school English classes. This study explores the differences in the teacher talks of elementary and middle school classrooms. To this end, three elementary school English classes and three middle school English classes are tape-recorded, and their teacher utterances are analyzed according to forms of utterances, functions of utterances and language types. The result shows that elementary school English teachers use significantly more command forms and feedback than middle school English teachers while they use significantly more non-class related utterances more than elementary school teachers. They utter class-related managerial and disciplinary categories significantly more than middle school English teachers while they do miscellaneous categories significantly more than elementary school teachers. In terms of languages teachers use in the classroom, elementary school teachers speaks English significantly more than middle school English teachers. Elementary school teachers tend to use plain Korean to individual students while using formal Korean to the whole class. Middle school teachers tend to use formal Korean irrespective of whole group, small group and individual students.

In this study, the effects of yacon (Smallanthus sonchifolius) leaf on the quality characteristics of cookies were examined. In order to investigate its effects, four different amounts (0%: Control, Y-0.5, Y-1.0, Y-1.5) of yacon leaf powder were added to the cookie dough. Among the physicochemical and sensory characteristics, the density and pH of the dough, spread factor, color value, firmness, consumer acceptability, and Pearson's correlation coefficients were measured. Although there was no significant difference in pH of the doughs among the groups, density significantly decreased with increasing amount of yacon leaf powder (p<0.05). While the L, a, b values, and hardness decreased significantly, DPPH free radical scavenging activity increased significantly as the content of yacon leaf powder increased (p<0.05). Overall acceptability, appearance, taste, and texture between the control and Y-0.5 groups showed no significant differences. This study suggests the possibility of yacon leaf as an ingredient that increases the functionality of cookies.

This study was carried out to investigate the dining-out behavior of breakfast and preference on the menu of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 72.8% of the respondents thought there were problems in eating breakfast. The problems were 'skipping breakfast frequently(33.1%)', 'short eating time(20.9%)', 'simple menu(18.8%)'. Preference of dining-out breakfast menus were 'bread & milk(43.8%)', 'conventional menu(34.7%)', 'snack(15.5%)', soup or 'porridge(6.0%)'. A general preference of breakfast menus were conventional (63.7%), 'bread & milk(21.1%)', 'milk and breakfast cereal(8.7%)', 'soup or porridge(6.5%)'. Increase on the amount of monthly allowance decreased the preference of conventional type of breakfast(P<0.05). The questions about the breakfast were 'what is the best menus for breakfast(49.2%)', 'alternative to rice(17.1%)', 'the amounts of breakfast(12.1%)'. But there was no significant difference among these variables. In conclusion, development of convenient & well-balanced breakfast model and nutritional education are needed to increase the nutritional status of female college students.

The purposes of this study were to assess th importance and performance of food suppliers and to explore the ways to improve the school foodservice purchasing management. The questionnaire regarding purchasing was composed of two parts. The part one consisted of questions on general characteristics of dieticians and school foodservice operations, and the part two was composed of questions on the importance & performance of food suppliers. Completed questionnaires were received from 286 dieticians of elementary school foodservice operations in Seoul. Statistical data analysis was completed using the SPSS/win for descriptive and t-test. In dieticians' demographic data, 36.6% were over 30 years old, 32.4% were 28~29 years of age and 31.0% were below 27years old. Most of the respondents(68.3%) had overall working experiences less than 58 months and almost half of them(56.3%) were married. The school foodservice operations which employed a chef were 50.3%. The food suppliers' attributes that were recognized by the dieticians with high value of mean importance scores were: food quality, maintenance of food quality, accuracy in filling orders, quality of delivery facilities, on time delivery and packaging. Average mean score for importance was 4.33('important') out of 5 and mean score for performance was 3.50('so-so') out of 5. By IPA techniques, the attributes that deserve higher attention were those that ranked high in importance and low in performance(Quadrant A). The coordinates in Quadrant A were geographical location of supplier, maintenance of food quality, provision of information on cost variation and salesman's knowledge.

This study was carried out to investigate breakfast behaviors of female college students. 500 questionnaires were distributed and 417 were used for statistical analysis(SAS program). This survey was conducted from June, 2000 to October, 2000. 44.7% of the respondents considered lunch to be the most important meal. 51.6% students thought that people must eat breakfast. 41.6% of the students always eat breakfast but 22.1% do not eat breakfast. Conventional type of breakfast was found to be the most popular (67.6%). But ￦400,000 monthly allowance group(P<0.05) and self prepared breakfast group preferred Western style breakfast. The main reason for eating breakfast was for health(34.6%). The group of students with less monthly allowance were more likely to skip breakfast due to lack of time (p<0.01). Physical discomforts after skipping breakfast were: lack of strength(42.5%), stomach ache(36.3%), giddiness(9.1%), and recovered temper(12.1%). In conclusion, it is needed that a convenient and nutritional education should be developed for college students' health.

The empirical research was conducted to investigate women's consumption pattern of Korean rice cakes and to analyze the preference of them by their demographic backgrounds. The results of this study provide useful informations for a systematic development of Korean rice cake. A self-completed questionnaire survey of 281 women in Seoul was undertaken and detailed information was collected from each. A questionnaire consisted of three parts including demographic backgrounds, consumption pattern and preference of Korean rice cakes, and the need assessment. Demographic variables of respondents included age, marital status, education, family style, monthly income etc. Most of them(82.6%) were married with the average age of 36.3±8.4 year old. The results of eating frequency rate showed that about half of women(49.1%) had Korean rice cake once or twice a month followed by once a week(23.1%), once per two months(13.9%), once per six months(8.2%), and once per three months(3.9%). Average preference score of 14 Korean rice cakes was 3.08±1.49 out of 5, indicating 'so-and-so'. Ingeolmi received the highest score of 4.02, whereas Duteopteok had the lowest score of 0.18. The preference score of Korean rice cake and the respondents' knowledge of them showed significantly strong positive correlation. The need-assessment score for improving the quality of Korean rice cake was 3.72±1.35 out of 5, showing moderate willingness for improvement of Korean rice cake.

The aim of this study were to assess high school students' consumption pattern of Korean rice cakes and to analyze the preference of them by students' demographic backgrounds. Self completed questionnaires were collected from 672 high school students in Seoul area. A questionnaire consisted of three parts including demographic backgrounds, student's consumption pattern and preference of Korean rice cakes by type. Statistical data analysis was done using the SPSS/PC program for descriptive analysis, t-test and 2 test. Approximately half of the students were male(52.6%) with the average age of 16.7 The consumption frequency rate showed that 41.6% students had Korean rice cake once a week followed by once or twice a month(39.1%), once per six months(11.0%), and once per two months(8.3%) Ingeolmi received the highest preference score(4.28), whereas Duteopteok had the lowest score(0.18).