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- 저자 : 박기선(Park Kee Sun) (검색결과 4 건)
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박기선(Park Kee Sun),문정순(Moon Jung Soon),박선남(Park Sun Nam) 기본간호학회 2009 기본간호학회지 Vol.16 No.3
Purpose: This study was done to investigate the degree of self-care, family support and depression, and relationship among these variables for elder with diabetes mellitus. Method: Participants were 202 diabetic patients, 65 years or over, living in Seoul, Korea. Data were collected using the self-care tool for diabetic patients by Kim (1996), the family support tool for diabetic patients by Park (1984), and Korea's BDI scale by Lee (1995). Results: Of the patients, 43.1% showed HbA1c levels than higher 7%. The highest mean score was for self-care for medication compliance, and the lowest for blood glucose testing compliance. Factors affecting self-care were employment, education, HbA1c level, diabetic self-care education and complications. Factors affecting family support were living with family, diabetic self-care education, hospitalization and complications. Factors affecting depression were gender, living with family and complications. All of these factors were significant. Patients experiencing depression were 16.8% of patients. There was a significant positive correlation between self-care and family support, and significant negative correlations between self-care and depression, and family support and depression. Conclusion: For more effective management of diabetes mellitus in elders, improvement in self-care compliance, and family support are needed.
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김기선(Kim Key-Sun),한치원(Han, Chi-Won),정경희(Joung, Kyung-Hee),이승기(Lee, Seung-Kee),김애정(Kim, Ae-Jung),박원종(Park, Won-Jong) 한국산학기술학회 2009 한국산학기술학회논문지 Vol.10 No.5
쌀을 주원료로 국수를 제조하기 위해 유기산과 증점제를 이용하고 단백질, 덱스트린, 정제염을 첨가하였다. 혼합 유기산과 증점제를 사용한 쌀가루 반죽의 증숙 후 물성은 최대응력(max weight)은 평균 2040.00 g/cm² 이었고 탄성 139.12%, 응집력 66.05%, 씹음성 1,396.13 g, 깨짐성 190,456.12 g으로 나타났다. 이상의 결과 쌀가루를 이용한 쌀국수제조에 적합한 조건은 다음과 같다. 원료쌀의 수침은 20~25°C에서 12시간 실시하고 35°C 이하 온도에서 분쇄를 2회 실시하는 것이 적합하였고, 쌀가루의 물성을 변화시키기 위해 혼합유기산 0.255%(무수 구연산 0.10%, 사과산 0.75%, adipic acid 0.03%, 앙조식초 0.05%), 혼합 증점제 2.820%(산탄검 1.00%, 구아검 0.80%, 알긴산나트륨 0.96%, 폴리아크릴산나트륨 0.06%), 글루텐 3.00%, 텍스트린 1.00%, 카제인나트륨 1.00%, 정제염 3.88%를 혼합한 쌀가루로 국수를 제조하는 것이 적합한 조건으로 판단되었다. In order to manufacture noodles using rice flour as its main ingredient, organic acid and thickening agents have been used, and protein, dextrin , and refined salt have added. The rice flour dough that had been baked using organic acids and thickening agent showed the max weight of 2040.00 g/cm², elasticity value of 139.12%, cohesiveness of 66.05%, chewiness of 1,396. 13g, and brittleness of 190,456.12g respectively. The appropriate conditions for manufacturing rice noodle using rice flour were that the rice was to be soaked for 12 hours at temperature of 20~25°C and to be milled twice at temperature lower than 35°C. Additionally, the most ideal condition to manufacture noodles was to use the rice flour by combining protein, dextrin and refined salt using 3.88% organic acid blend and 2.82% blend of thickening agents in order to change the rice flour properties
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장상숙,김수철,박용태,함기선 大韓成形外科學會 1986 Archives of Plastic Surgery Vol.13 No.3
In out trasitional concept, it was believed to be unlucky and chaste when a young woman has a gummy smile or smiling showed the intraoral strutures. The intraoral structures were thought to be synonymous with sexual organs in the classical concept, therefore most of our ladies habbitually hide the smiling mouth with the hand even though no structural defects of the mouth existed. Gummy smile have also been considered big defect in women from the aspect of physical beauty, so they want to correct the defect not only out of fatalism but for beauty. There are two modalities of treament to corrct the gummy smile. One is partial excision of the superior levator labi muscle and the other is an adhesive procedure on supragingival sulcus between the labial muscle and the maxillary periosteum. We carried out modified technique of the later on 7 gummy smile patients during the last two years and reviewed them.
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李元九,池熺正,白萬基,朴基善,李喜鳳,崔鳳鎬 충남대학교 농업과학연구소 1992 농업과학연구 Vol.19 No.2
Characteristics of ten glutinous maize hybrids developed at the Genetics and Breed.. ing Lab. of Department of Agronomy, College of Agriculture, Chungnam National University were compared. Inbred lines used in the development of the ten hybrids were all originated from the Korean local maize lines which were collected in 1980s and they were developed by ear-to-row method. All the inbreds used had very n plant. characteristics such as plant. height, ear height., ear length, ear diameter, 100 kernel weight and kernel color. The highest inbred in plant height. was Jewon and the Jewon was also highest in ear height. While the car of Jewon inbred was slender and slimmy, the ear of Dangjin inbred was rather short and promp. 100 kernel weight of the Bosung inbred was highest and the kernel weight of Chilbo was lightest.. Kernel color of Jewon, Bosung and Danyang was white and the kernel color of Yunghee and Chilbo was purple. Dangjin had yellow kernel color. A total of 11 hybrids including one check hybrid developed by the Crop Experiment Station, A DR. were included in performance trial. The hybrids which showed high grain yield were Dangjin/Bosung, Sosung/Dangjin and Dangjin/Chilbo. These hybrids were about. 10% higher than the check in yield capacity. Each hybrid had also unique characteristics such as plant height, ear height and flowering date.
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