유아교육과정의 포스트모더니즘 관점에서 본 멀티미디어의 활용 탐색

양옥승,강현미,나은숙 덕성여자대학교 2006 德成女大論文集 Vol.35 No.-

The utilization of multi-media to deliver education content has been rapidly increasing recently in early childhood education institutions. However, in many cases multi-media is used as classroom tools without thorough review of their educational function and possible problems. According to Grundy(1991), the use of any medium in a curriculum should not be accepted without critical review. In addition, the medium should also be assessed as an area of overall curriculum development. Accordingly, this research studies the utilization of multi-media from a postmodern perspective of the early childhood curriculum. It emphasizes the following points: First, multi-media should deliver content that pursues diversity and multiplicity considering the socio-cultural context of the learners. Second, multi-media should be used for not only individual activities but also collaborative work to promote interaction. Third, multi-media should be capable of encouraging the active participation of the learners. In conclusion, this research suggests that the use of multi-media in early childhood education institutions is significant not only as an additional teaching tool but also as the means to enable new approaches to early childhood education curriculum.

소뇌 출혈을 동반한 침입성 부비동 아스페르길루스증 1예

양현덕,박성욱,손일홍,이지용,석승한,조광호,이성수 圓光大學校 醫科學硏究所 2003 圓光醫科學 Vol.18 No.2

업무용 노선상업지역의 블록형성과 필지활용 특성에 관한 연구 : 테헤란로 주변 업무지역을 중심으로

양우현,문석재 中央大學校 建設環境硏究所 1998 環境科學硏究 Vol.9 No.1

The intent of this study is to investigate the characteristics of block formation and lot subdivision an the commercial strip for rental office buildings and to suggest the size and form of block and lots for urban commercial areas. Teheran-Ro' is selected as a case site to analyze the characteristics of the commercial strip. The general characteristics of the commercial street for office building can be summarized as follows; I) Conceptually, it is a collective form of commercial facilities in a line along the street. ii) Various types of the commercial building are possibly categorized , according to its site location, such as in the commercial core, in the neighborhood center, or in the site facing major artery. iii) The arrangement of blocks differs in scale and form due to the condition of a facing road. iv) The buliding design and the site plan of rental office buildings is made in a way of fitting the condition of a lot proper, and the acquisition of vehicular access and parking space mainly affects the decision making in the design. The analysis by the comparison of different blocks and lots reveals the following results , concerning the issues of their size and form; i) Classification of road's function is determined by the width of it. ii) The formation of block seems to be decided in a similar way regardless of road conditions. And the size of a commercial blocks is determined without considering the possibility of combination of lots in a block and the arrangement of a building in a lot. iii) Various forms of the building in different size lost appears and consequently cause disharmony in terms of urban grain, mainly because the standard for a lot size considering the position of a building in the lot has not been provided. iv) The space between buildings which is left unused results in inefficient land -use, when the building arrangement in a lot is not properly considered in the design of lot's size and form. v) The regular arrangement of blocks irrespective of their subdivision and efficiency causes the difficulty in easing the traffic and introducing the car access. All of these planning problems result in the inefficiency in land-use, in architectural design, and in building function. Based on the analysis , some of the planning guidelines for the block in a commercial strip for office buildings and its subdivision into lots are proposed here. First, for a block design; i) Blocks is to be arranged in a way of emphasizing the linear shape of the commercial strip, and strengthening the characteristics of the street and the function of collected facilities. ii) The different size blocks and hierarchically interconnected roads are to be arranged mainly considering their function. iii) the form of a block is to be planned principally according to the condition and the function of surrounding roads, leaving room for the flexibility in application . iv) the size of a block is to be designed in consideration of the lots in it fundamentally. Also, the combination of lots and the building form and scale in a joint lot are to be fully taken into consideration. Secondly. for a lot subdivision adn its use; i) The appropriate size and form of a lot is to be planned according to the width of the road, to design an efficient rental building for business in it. ii) The lot subdivision is to be made considering the location and function of each lot and the possibility of lot combination. iii) Encouraging the vertical(to street derection) combination of lots, the form of lots is to be decided . iv) For the efficient office building layout within a lot, narrow and deep lot shape is highly recommended.

Profile^(Ⓡ), ProTaper™ 및 K^(3TM) Ni-Ti파일의 과기구 조작이 치근단공 변위에 미치는 영향

양현,양인석,황윤찬,황인남,윤숙자,김원재,오원만 대한치과보존학회 2007 Restorative Dentistry & Endodontics Vol.32 No.2

본 연구는 ProFile, ProTaper 및 K^(3)를 이용하여 과잉 기구 조작에 의해 근관 성형 시 근관의 만곡형태와 Ni-Ti 파일의 종류에 따라 치근단공이 어떻게 변위 되는지를 비교 분석하고자 시행되었다. 본 실험에서는 레진모형근관으로 J자와 S자의 근관 형태가 재현된 ENDO-TRAINING BLOC을 사용하였다. 근관 성형 기구로는 ProFile^(®), ProTaper™, K^(3TM)를 사용하였다. 총 60개의 레진모형근관을 사용하였으며, 사용된 레진모형근관 및 Ni-Ti 파일의 종류에 따라 10개씩 6개의 군으로 나누어 근관성형을 시행하였다. 근관 성형 전·후 이미지를 Image-analyzing microscope 100X를 이용하여 얻고 Photoshop 7.0 프로그램을 이용하여 중첩하였다. 이미지 분석 프로그램을 이용하여 근관 성형 전·후 치근단공의 중심으로부터의 직경 변화량과 면적을 측정한 결과 만곡된 근관의 성형시 치근단공이 주로 만곡의 외측으로 변위됨을 나타내며 ProFile이 ProTaper나 K^(3) 보다 통계적으로 유의성이 있게 작은 변화량을 나타내어 근관성형시 바람직한 기구임을 시사한다. This study was done to evaluate transportation of the apical foramen after 0.5 mm overinstrumentation by ProFile, ProTaper and K^(3) in simulated resin root canal. Sixty simulated resin root canal with a curvature of J and S-shape were divided into two groups. Each group consisted of three subgroups with 10 blocks according to the instruments used: ProFile^(®), ProTaper™, and K^(3TM). Simulated resin root canal was prepared by ProFile, ProTaper and K^(3) with 300 rpm by the crown-down preparation technique. Pre- and post-instrumentation apical foramen images were overlapped and recorded with Image-analyzing microscope 100X (Camcope, Sometech Inc, Korea). The amounts of difference in width and dimension on overlapped images were measured after reference points were determined by Image Analysis program (Image-Pro^(®) Express, Media Cybernetic, USA). Data were analyzed using Kruskal-Wallis and Mann-Whitney U-test. The results suggest that ProFile showed significantly less canal transportation and maintained original apical foramen shape better than K^(3) and ProTaper.

가족성 아밀로이드성 말초신경병증 1예

양우석,서민정,권유석,유현정,노숙영,백소아 대한근전도전기진단의학회 2003 대한근전도 전기진단의학회지 Vol.5 No.2

치태형성 억제세균과 구강내 세균수와의 관계

양규호,오종석,정현주 大韓小兒齒科學會 1999 大韓小兒齒科學會誌 Vol.26 No.3

소아의 구강으로부터 분리한 비수용성 글루캔 형성 억제세균의 Streptococcus mutans 치태 형성에 대한 억제 정도와 분리 세균속의 타액내 농도가 전체 세균의 농도에 미치는 영향을 본 결과 다음과 같은 결과를 얻었다. 구강으로부터 분리한 비수용성 글루캔 형성 억제세균의 효과를 비커 와이어 검사로 본 결과,교정용 와이어상에 형성된 치태의 무게가 Streptococcus mutans 단독배양시 152mg에서 Enterococcus durans,Lactobacillus acidophilus,Streptococcus oralis와의 혼합배양시 각각 4mg,78mg,72mg으로 감소되였다.Streptococcus mutans의 생균수는 단독배양시 ml당3.6×10×10 개에서 Enterococcus durans,Lactobacillus acidophilus,Streptococcus oralis와의 혼합배양시 각각 ml당 1.4×10 ,5.6×10 ,3.8×10 으로 감소하였다.소아로부터 얻은 타액을 BHI agar에 접종하였을 때의 생균수는 4.8×10 에서 1.3×10 이었으나,이러한 전체 세균의 농도는 타액내 Enterococcus, Lactobacillus, Streptococcus mutans를 억제하는 Streptococcus의 농도와 관련이 없었다. 이상의 결과를 종합하면 소아의 구강으로부터 분리한 비수용성 글루캔 형성 억제 세균의 Streptococcus mutans 치태 형성에 대한 억제는 Streptococcus mutans의 증식을 억제하여 일어났으며, Enterococcus,Lactobacillus,Streptococcus mutans를 억제하는 Streptococcus의 구강내 농도는 구강 즉 타액내 전체 세균의 농도에 영향을 미치지 않았다. The inhibitation degree of the isolated on plaque formation of Streptococcus mutans,and the effect of these bacterial genus on the concentration of total bacteria in saliva were assessed with the following. The effectiveness of the isolated on the inhibitation of plaque formation was assessed culturing Streptococcus mutans in the beaker with orthodotic wires.The mean weight of plaque produced on a wire was 152mg in the culture of Streptococcus mutans only,whereas being reduced to 4mg,78mg,or 72mg in the combined culture of Streptococcus mutans and Enterococcus durans,Lactobacillus acidophilus,or Streptococcus oralis.The colony forming units(CFU) of Streptococcus mutans were 3.6×10 per ml in the culture of Streptococcus mutans,only,wheras 1.4×10 , 5.6×10 ,or 3.8×10 per ml in the culture of Streptococcus mutans and Streptococcus mutans and Enterococcus durans,Lactobacillus acidophilus,or Streptococcus oralis.When saliva from children was 4.8×10 to 1.3×10 per ml of saliva.The concentration of Enterococcus durans,Lactobacillus or Streptococcus inhibiting Streptococcus mutans in saliva was not proportioned to that oh total bacteria replicated on brain heart infusion agar. These results indicate that the isolated bacteria inhibited the replication of Streptococcus mutans,resulting into inhibiting the formation of plaque,but the concentration of Enterococcus,Lactobacillus,or Streptococcus inhibiting Streptococcus mutans,in saliva might not affect the total bacterial concentration of saliva.

반무한의 제약조건을 갖는 최적화 알고리즘에 적용된 조정변수의 영향에 관한 연구

梁玄錫 弘益大學校 科學技術硏究所 1993 科學技術硏究論文集 Vol.3 No.-

영양사 유무에 따른 재가노인 급식서비스 제공기관의 실태 분석

정현영,양일선,채인숙,이해영 대한영양사협회 2004 대한영양사협회 학술지 Vol.10 No.2

The purposes of this study was to analyze the operational difference of foodservice center for homebound elderly by the presence of the dietitian. The questionnaire was developed to measure all variables for menu management and distributed to 103 meal service centers in charge of congregate meal service program and 57 centers for home-delivered meal service program. The data of 160 centers in charge of congregate meal service and home-delivered service centers were usable for analysis. Statistical data analysis was completed using the SAS 8.1 package program for descriptive analysis and chi-square test. Only 2 1.9% meal service centers had dietitians, what is more, they were not professionals who did menu management but foodservice managers, volunteers, cook or social workers. The current foodservice programs for the homebound elderly were operated without professional. In the part of menu management, dietitians were more actively involved in menu planning in the elderly foodservice center in the presence of the dietitians. The performance level of healthcare service was not significantly different, but the nutrition education in the elderly foodservice center with the dietitians was more frequently performed than that without the dietitians(p<0.05). In the food purchasing and food production management, the significant differences were shown that in the elderly foodservice centers in the presence of the dietitians, the proportion of the contract purchasing was significantly higher than that of direct purchasing(p<0.01). In food sanitaq management, the significant differences were not shown in the part of management of keeping meal for identifying the cause of food-borne illness and left-over, but the sanitation education for the foodservice employees was performed more frequently by the presence of the dietitians(p<0.01). In conclusion, the foodservice management was more systematically conducted in the elderly foodservice centers in the presence of the dietitians than that without dietitians. The elderly foodservice program has offered the health-related support for homebound elderly. Although there were several problems in elderly foodservice management, the program delivered well-targeted, effective, and efficient nutrition services and wide range of supportive service to the at-risk older population. It needs to be managed by professional for the improvement in the elderly foodservice.

남자대학생들의 피부관리실태와 관련요인 조사연구

배향선,남철현,김성우,최연희,강영숙,김선혜,구재희 慶山大學校 保健福祉硏究所 2003 保健福祉硏究 Vol.8 No.-

This study was conducted to examine aspects of skin care of male students at colleges and universities of male students at colleges and universities and its related factors in order to provide informations on skin care for men. The subjects of this study was 600 men who were students at colleges and universities in Daegu City and Kyungbuk Province. Data were collected from May 1, 2002 to June 30, 2002. The results of this study can be summarized as follows. 1. According to the respondents' socio-demographic characteristics, 55.9% of them was 20 to 24 years old and 29.6% was more than 25 years old. 84.9% of them was university students, while 15.1% was college students. 25.3% belonged to the lower class, while 22.4% belonged to the upper class. 52.7% did not have a girl friend, while 47.3% has a girl friend. 41.8% lived in big cities and 48.1% lived in small and medium cities. 2. 63.0% of the respondents replied that they were in good health, while 8.8% of them were in bad health. 41.9% of them was concerned about face and body skin care, while 14.1% was not concerned about it. Among most serious skin problems, the proportion of acne was highest (44.5%). 3. Among the persons who advised the respondents when they selected cosmetics, the proportion of selecting cosmetics as their own will was highest (44.7%). 25.3% of them selected it by recommendation of female family members and 18.3% selected it by recommendation of the girl friend. In the case of selecting it as their own will, the older they were, the higher the proportion was. In the case of having the girl friend, the proportion of selecting cosmetics by recommendation of the girl friend was higher than that of selecting it by recommendation of female family members. 4. 90.4% of the respondents replied that they never visited skin care rooms, while only 9.6% of them replied that they ever visited them. In the case of visiting skin care rooms, the proportion of the upper class was higher than that of the lower class. 5. According to the frequency of visiting skin care rooms, the proportion of once a week was highest (51.0%). 29.4% of them visited them once per 6 months and 19.6% visited them once a month. 6. In the case of the reasons they did not visit the skin care rooms, the proportion of 'no interest' was highest (36.6%). 23.2% did not visit them because they thought the fee for skin care was expensive and 19.5% did not visit them because they thought the skin care room were only for women. 7. In the variables of giving advice concerning skin care, the proportion of 'their own' was highest (29.8%). The proportion of female family members was 28.2% and the proportion of the girl friend was 27.7%. In the case of the age related to having the girl friend's advice, the proportion of 'over 25 years old' was 31.9% and the proportion of '20 years old to 24 years old' was 26.4%. The proportion of 'less than 19 years old' was 23.5%. The older they were, the more they had the girl friend's advice. 8. According to the sources of getting information on skin care, the proportion of mass media (TV, Radio etc.) was highest (36.7%). 26.0% of them obtained them through the girl friend and 13.9% obtained them through female family members. Only 8.4% got them through magazines. 9. The factors influencing the experience of visiting skin care rooms were experience of side effect of foundation cosmetics, concern about skin care, expiration date of cosmetics or checking of directions of using cosmetics, donsideration of skin character when using soap, and regular exercise for health. From above results, it can be concluded that skin care and beauty specialists working in beauty academies or the department of cosmotology at colleges or universities must make efforts to change the negative recognition of male skin care through deep and comprehensive research. It is also necessary to develop systematic education course and institutionalize the qualification management system.

Beef Meat의 조리법에 따른 sauce가 미치는 영향

남현근,양해석 광주보건대학 1999 論文集 Vol.24 No.-

In order to figure out of Meat Beef cooking condition, Grilled Meat Beef method and Roast Meat Beef method were selected. Through those methods, Roasting in the oven was better than grilling method. The hardness and softness of Meat Beef was satisfied with taste and color. The sauce is very important on the Meat Beaf cooking, because of controlling acidity for meat.