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뇌졸중 환자를 위한 체조가 우울과 재활동기에 미치는 효과
양경순,석소현,김귀분 병원간호사회 2005 임상간호연구 Vol.11 No.1
Purpose: This study was conducted to confirm that stretching exercise is one of the nursing interventions that can reduce depression and motivate the stroke patients for rehabilitation. Method: The design of this study was one group pretest-posttest design. Data were collected from the 1st of March to the 30th of April, 2004. and the subject of this study was a group of 30 patients being hospitalised for stroke in a national medical center. The tools of this study were CES-D for depression, and PAREMO for motivation of rehabilition. The collected data have been processed using SPSS/WIN 11.0. Result: The results of this study were as follows: Hypothesis 1: The experimental group that took part in stretching exercise will show lower level of depression after the participation than before,' was supported (t=9.236, p=.000). Hypothesis 2: 'The experimental group that took part in stretching exercise will show higher motivation for rehabilitation after the participation than before,' was supported (t=-11.16, p=.000). Conclusion: It is confirmed that stretching exercise which was intervened in this study is one of the nursing interventions that lowers the level of depression and promotes motivation for rehabilitation of the stroke patients, that helps to improve their (mental) psychological problems.
대두 Cheese 의 제조와 그의 일반 성분 및 수응도에 관한 연구
윤선,양경순 한국조리과학회 1987 한국식품조리과학회지 Vol.3 No.2
For the manufacture of soybean cheese, curds were made from soy milk using either lactic starter or CaCl₂ and ripened for 3 weeks. When papain was added during ripening, the amout of soluble protein increased. The yields of 3 soybean cheese were 76∼88%, indicating that considerable loss of soy protein did not occur during the processing. During the period of ripening the change of moisture content was about 1%. Total acidity of 3 soy cheese increased, demonstrating the production of lactic acid through lactic fermentation. Texture determined by Instron showed that 3 soy cheese had their own characteristic texture profile curve and that the cheese without papain treatment received the highest textural parameters. 3 manufactured soy cheese reeceived 3-4(good-very good) sensory scores in appearance, flavor and texture. General acceptibility of 3 cheese were evaluated as desirable or very desirable.