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치위생(학)과 학생들의 인권 실태 지표 개발 : 치과의료기관 임상실습을 중심으로
원윤아 ( Yoon-ah Won ),노희진 ( Hie-jin Noh ),문소정 ( So-jung Mun ),정원균 ( Won-gyun Chung ),박보영 ( Bo-young Park ),심은비 ( Eun-bi Sim ),최은미 ( Eun-mi Choi ) 한국치위생학회(구 한국치위생교육학회) 2021 한국치위생학회지 Vol.21 No.3
Objectives: This study aimed to develop human rights indicators through reliability and validity tests in order to measure the human rights situation of dental hygiene students who experience clinical practice at dental clincs. Methods: The basic framework of questions was constructed through literature review. Nine experts were tested for validity of the contents of the experts twice. The main survey was conducted on 121 students in the 3rd and 4th grade who were enrolled in the department of dental hygiene located in Seoul, Gyeonggi and Gangwon-do. Validity was tested through exploratory factor analysis, and reliability was tested through internal reliability coefficient and test-retest method. Results: The cronbach’s α value was 0.734, and the Kappa coefficient was 0.584. The result of the reliability and validity test was composed of 11 questions and 3 factors. Conclusions: During the practice of a dental institution, the validity and reliability of the indicators that can grasp the human rights status of dental hygiene students were tested. It is expected that the indicators of this study will be provided an opportunity to understand the human rights situation of dental hygiene students and to improve problems such as human rights violations.
인공정화에 의한 참굴(Crassostrea gigas)의 유통기한 연장
이도하 ( Do-ha Lee ),강동민 ( Dong-min Kang ),박슬기 ( Seul-ki Park ),정민철 ( Min-chul Jeong ),강민균 ( Min-gyun Kang ),조두민 ( Du-min Jo ),이재화 ( Jae-hwa Lee ),이다은 ( Da-eun Lee ),심윤아 ( Yoon-ah Sim ),정금재 ( Geum-jae Je 한국수산과학회(구 한국수산학회) 2020 한국수산과학회지 Vol.53 No.6
The objective of this study was to evaluate the effect of the depuration process (artificial seawater sterilization using UV light) for extending the shelf life of raw oyster Crassostrea gigas and maintaining food quality. To confirm the effects of depuration, microbiological (viable cell count) and several physiochemical analyses (pH and glycogen levels in shucked oyster and pH, soluble protein, and turbidity in filling water) were carried out during the storage of raw oysters. The results showed that depuration could effectively extend the shelf life (2-3 days) of raw oysters with minimal change in food quality, including pH and glycogen content. Thus, the depuration process proposed in this study could successfully be applied to processing practices for other shellfish to extend their shelf life and contribute to the management of seafood safety issues.