The purpose of this study is to evaluate the effectiveness of the way-finding system on the facility management in the general hospitals. For this purpose, visiting survey and questionnaire study are carried out for four general hospitals. Based on the results, way-finding system such as sign board is a essential element for patient satisfaction as well as facility management.

This experiment was carried out in order to collect the basic data on the standardization of the manufacturing process of Rehmannia glutinosa Libosch. var. purpurea Makino drying. By the drying methods of R. glutinosa, the content of water, inorganic components, reducing sugar, catalpol and benzo[α]pyrene were investigated. The water content was 15.6~17.2% when R. glutinosa was dried by cold-warm air moisture absorption drying method (CAMAD) at 60℃ during 6 days. Among of the inorganic components of R. glutinosa the K content was the most followed by P, Na, Ca and Mg. The reducing sugar content of R. glutinosa by the hot air drying method (HAD) was much more than that by the CAMAD. The catalpol content of R. glutinosa was not different by the drying temperature when it was dried by the CAMAD. The catalpol content of the large size tuber (about 50.0 g/unit) showed a tendency to increase from 60℃ until 70℃ drying temperature, but that of the small size tuber(about 4.0 g/unit) was decreased as being a trend as the drying temperature high when R. glutinosa was dried by the HAD, But the catalpol content R. glutinosa had a tendency to drop significantly at drying temperature above 80℃. The benzo[α]pyrene content was little detected when R. glutinosa was dried by both the SLD and the CAMAD, and the sampling by the HAD indicated within the scope of 5 μg/kg which was the scope to regulate by Korean food and drug administration. In conclusion, it seemed that an appropriate drying temperature of R. glutinosa by the CAMAD and the HAD was about 60℃ and about 70℃, respectively, when we consider the catalpol content and benzo[α]pyrene detection in the manufacturing process of drying R. glutinosa.

산마늘 잎 에탄올추출물을 Steptococcus thermophilus 를 이용하여 발효시킨 후 항산화활성 및 세포독성을 검정한 결과, 총 폴리페놀 함량은 발효 전에는 2.63 mg/g, 발효 후에는 1.65 mg/g이었으며 발효 후 함량이 감소하였고, 플라보노이드 함량은 발효 전에는 57.77 mg/g, 발효 후에는 62.27 mg/g으로 발효 후에 증가하였다. 전자공여능은 발효 전에는 82.29%, 발효 후에는 81.40%로 vitamin C (97.71%) 보다 낮았으나 우수한 활성을 나타냈으며, 아질산염소거능은 발효전 후 추출물 모두 pH 2.5에서는 BHT 보다는 낮지만 활성이 우수하였고, pH 4.2에서는 발효하지 않았을 때 BHT보다 더 좋은 활성을 나타냈으며. SOD 유사활성능은 15% 정도로 낮은 효과를 나타냈다. NO 생성능은 발효 전에 오히려 더 많은 NO를 생성하였고 발효 후에는 생성이 억제되었다. 산마늘 추출물이 LPO 생성에 미치는 영향은 H2O2 처리군에 비하여 발효 여부와 관련 없이 산마늘 추출물처리에 따라 농도가 증가할수록 MDA 함량이 감소하여 LPO 생성을 억제하는 것으로 나타났으며, 섬유아세포의 생존율은 산마늘 추출물 처리 농도의 증가에 따라 약간 감소하는 경향이나 대조구와 차이가 거의 없었다.

The extent of growth L. plantarum (LP), L. delbrueckii subsp. bulgaricus (LD), L. fermentum (LF), S. thermophilus (ST), B. longum (BI) and S. cerevisiae (SA) was generally good with the lower concentration of the ginseng extract. Total sapogenin content was slightly different with kinds of a fermentation microorganism and the time of fermentation process, and generally reduced compare to before fermentation. The content of ginsenoside Rb1, Rb2, Rb3, Re and Rf were decreased with the fermentation but ginsenoside Rd was increased by the E, LF and SA fermented extract. The content of compound K increased in the order of not-fermented extrac 〈 enzyme fermented extract 〈 enzyme and microorganism fermented extract, and as the fermented time get longer, the content of compound K was sightly increased. Especially, the content of compound K of the SA fermented extract was the most increased, also it of the BI, LD and LF fermented extract was increased, so these extract were considered a high valuable. Polyphenol content of the BI, LD, LP and ST fermented extract indicated 9.18±0.39~15.68±0.54 mg/10 g which was lower than it of a not-fermented extract (11.92±0.26~28.41±0.39 mg/10 g). Flavonoid content of a ginseng fermented extract indicated 26.93±0.17~156.45±1.29 mg/10 g, it was higher than a not-fermented extract (18.06±0.90 mg/10 g). As the fermented time get longer, the flavonoid content tendency to increase. DPPH radical scavenging activity of a fermented ginseng extract was 24.11±1.41~55.62±0.33%, it was slightly lower compared to a natural antioxidant, vitamin C. But it of the LF and ST fermented extract was similar to a natural antioxidant, vitamin C. It has not a concerned in a fermentation. Nitrite scavenging ability of a 24 hr fermented extract was above 80% at pH 2.5 and 4.2, it was similar to an artificial antioxidant, BHT (84.76±0.13%; pH2.5, 84.98±0.11%; pH 4.2). It has not a concerned in a fermentation. SOD-like activity of a fermented extract was lower than that of a not-fermented extract (19.22±0.51%), but it of the E and LP-fermented extract was a very highly notable value. As the fermented time get longer, the SOD-like activity tendency to increase.