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이은준,심미영,송숙희,이미미,김혜미,강봉선,양은진,임지영,김진아,이미나,Lee, Eun-Joon,Shim, Mi-Young,Song, Suk-Hee,Lee, Mi-Mi,Kim, Hye-Mi,Kang, Bong-Sun,Yang, Eun-Jeen,Lim, Ji-Young,Kim, Jin-A,Lee, Mi-Na 한국중환자간호학회 2010 중환자간호학회지 Vol.3 No.2
Purpose: The purpose of this study was to examine the frequency and the course of delirium, and identify risk factors for the development of delirium in surgical intensive care unit (SICU). Methods: Subjects older than 19 years admitted to the SICU were recruited. After informed written consent, enrolled subjects had baseline cognitive and functional assessments. Subjects were assessed daily for delirium using the Confusion Assessment Method-ICU (CAM-ICU). Results: During the study period, 110 patients were enrolled. The overall incidence of delirium was 20% (22/110). The average time to onset of delirium was 3.04(${\pm}1.25$) days. Several variables were associated with an increased risk of delirium including older age (p<.05), higher admission APACHE II score (p<.001), use of opioid and analgesics (p<.01), using physical restraints (p<.001), and intraoperative hypotension (p<.05). In a multivariate logistic regression model, using physical restraints (p<.001), intraoperative hypotension (p<.05), and older age (p<.05) remained significant predictors of the delirium development. Conclusion: Using physical restraints, intraoperative hypotension and older age was strongly associated with development of delirium in the SICU. Prevention measures need to focus on identifying patients at higher risk for delirium development.
가시화를 통한 ER유체의 클러스터 형성 구조에 관한 연구
이은준,박명관,Lee, Eun-Jun,Park, Myeong-Gwan 대한기계학회 2001 大韓機械學會論文集B Vol.25 No.12
Electrorheological fluids(ERFs) show a rapid and reversible increase in apparent viscosity by applied electric field. It is called the electrorheological effect (ER effect). The reason for ER effect is the induction of an electric dipole in each particle, leading to the formation of clusters in the direction of the field, which resist fluid flow. Generally, the behavior of ER fluids has been modeled on those of Bingham fluids. But there are some differences between Bingham fluids and ER fluids. The visualization of ER fliuds are presented and ER effects by the forming, growing and breaking of clusters are discussed. In the low shear rate area, the pressure drop is measured by a pressure sensor and the formation of ER particles is visualized by video camera. The reason for the nonlinear behavior of ER fluids at low shear rate is explained through results of visualization. As result, the behavior of ER fluids is nonlinear at low shear rate with overshoot area because it is different to from the clusters according to the strength of electric field. The gap of electrodes becomes narrow because of the cluster layer occurrence near to electrodes in any conditions.
전자기력에 의한 자성유체의 자유표면 형성 및 상승높이 제어에 관한 연구
이은준,신진오,박명관,Lee, Eun-Jun,Shin, Jin-Oh,Park, Myeong-Kwan 대한기계학회 2002 大韓機械學會論文集B Vol.26 No.12
In this paper, the investigation about the elevation control and the formation of the free surface of magnetic fluids is carried out theoretically and experimentally on the basis of magnetic fluids is carried out theoretically and experimentally on the basis of Rosensweig' Ferrohydrodynamic Bernoulli Equation. Governing equations of magnetic fields are solved using the concept of vector potential. While applied magnetic fields are induced by 4$\times$4 electromagnet located under the magnetic fluid, the fee surface of the magnetic fluid is formed the balance of surface force, gravity, pressure difference, magnetic normal pressure and magnetic body force. The results of numerical simulation and experiment show the formation of the free surface of the magnetic fluid. Using PID control, an experiment for the elevation control of the free surface of magnetic fluids is performed.
이은준 ( Eun Jun Lee ),김형일 ( Hyeong Il Kim ),홍금주 ( Geum Ju Hong ) 한국식생활문화학회 2011 韓國食生活文化學會誌 Vol.26 No.4
This study was conducted to investigate the effect of Nelumbo nucifera G. (NN) powder on cookie quality characteristics. The cookies were made with various NN powder levels (1, 3, and 5%). Crude fiber, crude ash, and the Mg contents of cookies with added NN powder were higher in concentration than those of the control group. Salinity of NN-powder added groups was not significantly different when it was compared with the control group`s salinity. No significant difference among the groups were observed for specific volume, but the width determined by water content in the dough decreased as the amount of added NN powder increased. The L-value of the cookies was significantly larger than that of the control group. The a- and b-values were the highest for the 5% substituted NN flour. According to the sensory evaluation of the cookies, scores for color, flavor, and texture increased with increasing amounts of added NN powder. The overall acceptance of the 3% NN added cookies was greater than that of the 1 and 5% cookies.
식품사고로 인한 기업의 보상노력과 위험지각이 재구매의사에 미치는 영향
이은준 ( Eun Jun Lee ),손병모 ( Byeong Mo Son ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2014 호텔리조트연구 Vol.13 No.3
The study is about relationship between food manufacture organization and foodservice organization`s compensation effort to the customers` risk perception and appropriate response plan. The research was from 15, March 2014 to 25, March and a total of 300 questionnaires it collected in 294 data and it selected total 283 data for analyzing. The selected questionnaires used SPSS18.0 statics package also it applied frequency analysis, factorial analysis, credibility analysis and regression analysis for the test of hypothesis. According to result the organizational compensation effort could reduce customers` risk perception additionally the compensation effort could lead repurchase intention.
외식산업체 종사자의 핵심역량에 따른 조직성과 및 고객 지향성 연구
이은준 ( Lee Eun-jun ),최성기 ( Choi Seong-gi ) 한국호텔리조트학회(구 한국호텔리조트카지노산학학회) 2020 호텔리조트연구 Vol.19 No.1
This study suggests that developing a company's core competencies is needed as a means of enhancing employees' continuous organizational performance. In particular, it would be clear that companies with competent employees in the dining-out industry structure, where competition is intensifying, will gain a competitive edge, and long-term investment should be made rather than short-sighted investment. This investment will improve customer orientation in the long term and will play an important role in the differentiated competitiveness of catering companies. The catering industry, among other industries, can be described as a special field in which the growth of companies depends on various aspects of human resources. Can be. It is time to develop a system that can reinforce these various aspects. Catering companies are one of the human service industries, which makes it difficult to make them uniform. However, the results showed that each company's core competencies would be well-applied and applied to the corporate education field, which would be a big sketch for long-term corporate performance.