• 대한화학회지
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• 제28권3호
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• pp.163-169
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• 1984

칼륨이온이 dibenzo-18-crown-6(DBC)에 의해 $H_2O-CHl_3-H_2O$액체막을 통하여 운반되는 속도를 10가지 칼륨염의 농도를 변화시키면서 $25^{\circ}C$에서 측정하였다. 운반속도는 농도와 음이온의 특성에 크게 의존했으며 농도효과로 부터 피크르산칼륨의 경우에는 이온쌍 형성으로 인하여 1.0 ${\times}10^{-3}$M을 전후하여 각기 다른 양상을 보였다. 이온의 운반과정은 다단계 착물반응 및 확산과정에 의한 것으로 운반 메카니즘을 체계화하기 위해 비균질성 액체막의 각상에서 갖는 화학종의 에너지 장벽모델을 제시하였다. 또한 이를 음이온의 수화자유 에너지와의 관계를 비교함으로써 새로이 7단계 운반과정을 제시하고 그 운반 메카니즘을 고찰하였다.

• 대한화학회지
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• 제38권7호
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• pp.509-515
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• 1994

고리(12C4, 15C5, 18C6, DT18C6, DA18C6) 및 비고리$(Q_2O_5)$ 폴리에테르와 11가지의 1차 및 2차 알킬암모늄 이온과의 상호작용을 NMR 적정과 전기전도도법으로 조사하였다. 모든 알킬암모늄 이온은 크라운 에테르 및 비고리 폴리에테르와 수소결합에 의해 비교적 안정한 1:1 착물을 형성하였다. 알킬암모늄 이온과 동공의 크기가 다른 동일계열 호스트와의 상호작용의 세기는 18C6 > 15C5 > 12C4 순이었으며, 알킬암모늄 이온에 대한 호스트 주개원자의 세기는 N > O > S 순이었다. 18C6는 2차 알킬암모늄 이온에 비해 1차 알킬 암모늄 이온과 더 강한 상호작용을 하는 반면, DA18C6는 2차 알킬암모늄 이온과 더 강한 상호작용을 하였다. 또한 25$^{\circ}C$ 메탄올에서 18C6와 알킬암모늄 이온과의 착물형성에 대한 안정도 상수를 전기전도도법에 의해 구하였다. 착물의 안정도는 주로 알킬암모늄의 차수(또는 수소결합 수), 알킬기의 길이, 알킬기의 구조에 의한 입체장애 등에 의해 크게 영향을 받았다.

• 대한영양사협회학술지
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• 제17권1호
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• pp.72-90
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• 2011

The following study was taken in the Seoul, Gyeonggi, Incheon, Kangwon, and Chungcheong areas to analyze the performance levels of safety management by characteristics of school foodservice. The following results were obtained from a survey conducted on 2,271 middle and high school dietitians in 808 schools. Out of the 808 schools surveyed, 513 schools (63.5%) were self-operated and 295 schools (36.5%) were managed by a contract. Regarding the performance level of the hygiene duties, contract-managed schools were rated as 4.02 points while self-operated schools were rated relatively higher (4.16 points). The self-operated schools had an average score of 3.60 points for the TQM-based HACCP system, and the areas that scored lower than the average were strategies, human resources, data and analysis. The average score of the contract-managed schools was 3.42 points, and such areas as leadership, human resources, data and analysis, and customer satisfactory level scored below the average. For the analysis of CCP performance level, the contract-managed schools scored 4.28 points while self-operated schools scored 4.34 points. Overall, the hygiene duties, CCP performance level, and TQM-based HACCP system performance of the contracted schools were lower than those of the self-operated schools. Therefore, it is advised that the contract-managed schools consider new measures to strengthen their performance level for improved safety of school foodservice.

• 한국식품영양과학회지
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• 제24권4호
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• pp.530-536
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• 1995

A study was performed to assess dietary intake and serum levels of $\beta$-carotene and the influence of preference for hot taste on $\beta$-carotene intake in Korean female college students. Daily intake of $\beta$-carotene was estimated with a questionnaire composed of food item of high $\beta$-carotene contents and the average daily intake level was 4089$\pm$2400$\mu\textrm{g}$. The major sources of $\beta$-carotene included carrot, pumpkin, spinach, tomatoes and red pepper powder. 14$\pm$10% of total dietary $\beta$-carotene intake was from foods containing red pepper powder. The average amount of red pepper powder added to bean sprout soupr were 0.32$\pm$0.34g. Subjects preferring hot taste added significantly larger amount of red pepper powder(p<0.05) than those not preferring hot taste. Subjects of the lowest quartile of $\beta$-carotene intake level showed the lowest precentage of subjects preferring hot taste. The average serum $\beta$-carotene concentration was 36.5$\mu\textrm{g}$/dl and large variation in the amount among the subject has been observed. The level of dietary $\beta$-carotene intake and serum $\beta$-carotene concentration of Korean female college students were not significantly correlated but both were higher than levels in reports from western countries. These results indicate that $\beta$-carotene intake levels of the subjects are adequate and the preference for hot taste affects $\beta$-carotene intake significantly.

• 한국전자파학회논문지
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• 제25권6호
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• pp.700-708
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• 2014

제트엔진 변조(Jet Engine Modulation: JEM)는 회전하는 제트엔진 터빈으로부터의 전자기 산란에 따른 레이더 신호의 주파수 변조 현상이다. JEM은 표적의 고유한 정보를 제공하여 대표적인 레이더 표적 인식 수단으로 활용되나, JEM 성분이 미약하게 존재하는 레이더 관측 범위에서는 JEM에 의한 레이더 표적 인식 성능이 저하될 수 있다. 이에 본 논문에서는 복소 신호의 경험적인 모드분리법(Complex Empirical Mode Decomposition: CEMD)를 이용하여 레이더 신호를 여러 기본성분인 고유 모드 함수(Intrinsic Mode Function: IMF)로 분리하고, 신호의 이심률을 기반으로 이들 IMF를 조합하는 근거를 제공하여 JEM 성분을 추출하는 기법을 제시한다. 다양한 신호에 대한 적용 결과를 통하여 제안된 기법이 JEM의 명확성을 개선하는 한편, JEM 해석의 유효 관측 범위를 확장시킬 수 있음을 입증하였다.

• 천문학회보
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• 제36권1호
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• pp.30.1-30.1
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• 2011

2010년 11월 05일부터 11월 29일 중 총 12일간 진천 소재 충북대학교 천문대의 60cm 반사망원경과 ST-8 CCD 카메라를 이용하여 BD And의 BVR CCD 측광 관측을 수행하여 처음으로 BVR 광도 곡선을 완성하였다. 또한, 극심시각 결정을 위한 측광관측이 레몬산 천문대 1m 반사 망원경과 충북대학교 천문대의 35cm 망원경으로 수행되었다. 우리의 관측을 통하여 모두 19개의 극심시각을 새로이 결정하였다. 새로운 관측은 이 별의 공전주기가 이전까지 알려진 0.4629일이 아니라 그 두 배인 0.9258일이며, 기산점도 반주기 바뀌어야 함을 보여준다. BD And의 광도요소를 $MinI=HJD2434962.8602+0.^d9258054E$으로 새롭게 개정하였다. 이 광도요소로 작성한 우리의 BVR 광도곡선은 제1식과 제2식의 깊이가 거의 비슷하며, 식바깥 부분에 잘 발달된 파형 모양을 보인다. 이는 BD And가 짧은 주기의 RS CVn형 식쌍성임을 나타내는 것이다. 우리의 극심시각을 포함한 총 130개의 극심시각에 대한 (O-C)도를 작성한 결과, BD And의 공전주기가 규칙적으로 변화하는 것을 발견하였다. 이 변화를 보이지 않는 제3천체에 의한 광시간 효과로 가정하여, 궤도이심율이 0.78이며, 9.19년의 주기를 가진 광시간 궤도를 결정하였다. 우리의 광도곡선을 2003년 Wilson-Devinney 쌍성 모형으로 분석하여 광도곡선 해를 질량비 q=0.094, 궤도경사각 $i=85.^{\circ}4$, $T_1=6365(K)$, $T_2=6250(K)$, $R_1=1.132(Rsun)$, $R_2=1.304(Rsun)$와 같이 산출하였다. 식바깥에서 나타나는 파형 모양의 변화는 주성의 표면에 매우 큰 흑점으로 잘 설명되며, BVR 광도곡선에서 각전체 광도의 각 8.3%, 10.0%, 11.7%에 해당되는 제3 광도가 검출되었다. 이는 주기연구에서 제안된 제3천체의 존재 가능성을 더 공고히 한다.

• 대한지역사회영양학회지
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• 제13권3호
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• pp.405-417
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• 2008

The purpose of the study was to investigate the sanitation management status and implementation barriers of the HACCP system. A survey was conducted based on 760 schools through e-mail after having gone through phone interviews to dieticians in Seoul, Gyeonggi and Incheon areas from December 2006 to March 2007. The following statistics were drawn out from the 459 surveys out of the 760, thus giving a response rate of 60.4% (N = 459). The statistical data analysis was completed using the SPSS program. 92.6% of the respondents operated sanitary education once a month and 67.1 % used internet as their sanitary educational source. 50.5% of the pre-preparation rooms were not divided and 78.0% of kitchen floors were always kept wet. Only 15.7% of the respondents used heat and cold insulators and 73.2% of drinking water was natural or purified water. 60.3% of food trays were electronically sterilized and 70.2% of spoons and chopsticks were sterilized by boiling water. The main cause of food-borne diseases was the lack of facilities and equipment (33.1%). Also, the deficiency of facilities and equipment (4.07 points) acted as an implementation barrier of the HACCP system. Compared to Gyeonggi or Incheon area results, Seoul's facilities and equipment (p < 0.001) and implementing barriers of the HACCP system (p < 0.001) results came out relatively high. After the analysis of the implementation barriers of the HACCP system, 91.7% of school principals said it was difficult to apply the HACCP system due to lack of financial support. In consideration to the school foodservice support, solutions for the facilities of school foodservice and a systematic sanitary education of the HACCP system must be made for the employees and everyone else who are related.

• 대한지역사회영양학회지
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• 제22권5호
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• pp.387-400
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• 2017

Objectives: This study was designed to find out factors that are needed to be improved for the Buddhist training environment of Sramanera Sramanerika monks, who have been newly adapted for their life style after becoming a monk, and to provide basic data for the development of the standard diet in Buddhist temples. Methods: A self-administered questionnaire was applied to 365 Sramanera Sramanerika monks at 11 Buddhist monk universities. The questionnaire was designed to investigate their dietary habits, dietary evaluation, satisfaction of food service, and food preferences. Results: The study population consisted of 52.6% men, and 47.4% women. The subjects who had a vegetarian diet before joining the Buddhist priesthood were 27.7% women, and 13.5% men (p<0.01). 42.2% of the total subjects felt that they are healthy now and 19.4% felt weak. The most difficulty of dieting adaptation as soon as entering the priesthood was the strict diet rules (42.9%). The subjects considered health or nutrition (40.0%) highly when having meals. 94.8% women, 84.1% men ate breakfast every day (p<0.001). Women (55.4%) frequently ate snacks more than men (26.6%) (p<0.001). The results of the dietary evaluation indicated that the intake of milk, soy milk or dairy products and beans or tofu received lower than 3 points and women had lower point result than men (p<0.001). Foods with higher preference were grilled mushrooms, grilled laver, miso stew, sweet and sour mushrooms, steamed tofu with seasoning. Conclusions: Women were more interested in their health than men but they also required to improve the nutritional eating habits. It appeared that the lower intake rates of the calcium containing food (milk and dairy), and proteins (beans and tofu) could result in nutritional imbalance. Therefore, it is necessary to offer food based on the standard menu plan with consideration given to their food preferences in order to maintain their health and desirable dietary habits.

• 대한지역사회영양학회지
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• 제22권1호
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• pp.53-62
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• 2017

Objectives: This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food. Methods: A self-administered questionnaire was applied to 304 temple food restaurant visitors, including 232 local and 72 foreign individuals. The questionnaire was designed to investigate recognition, consumption, preference and popularization of temple food among restaurant visitors. Results: The study population consisted of 30.6% men, 69.4% women. 76.3% were Korean while 23.7% were foreigners. The responses on their impression on temple food contained the words, "vegetarian" (4.64), "plain and familiar" (4.19), and "good for dieting" (4.16). The most commont reason to favor temple food was its "mild taste" (63.0%) in the local group while foreigners preferred it because it is "good for health" (35.8%). The preferred kind of side dish of the local group was roasted dish (4.40), stir-fried dish (4.39), blanched vegetables (4.36), and food boiled with sauce (4.23); foreigner's high preference was for stir-fried (4.67), Jangachi (4.63), food boiled with sauce (4.56), and Buggak (4.55).. Most respondents thought that it is necessary to maintain the traditional form of temple food. While 43.5 percent of Koreans responded that "the five pungent vegetables" could be allowed, 62.8 percent of foreign respondents said it is permissible. Conclusions: A systematic approach to improve the temple food that reflects both foreign and local preference while maintaining its originality is necessary for its globalization. Furthermore, restaurants specialized in temple food should be expanded and promoted through effective marketing strategies that would make the cuisine easily accessible and spread throughout the world.

• 대한지역사회영양학회지
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• 제9권3호
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• pp.315-325
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• 2004

This study was conducted to develop the standard breakfast menu for those weak groups having insufficient breakfast intake. The following three target groups are classified as: 16-19 years old high school male student, 20-29 years old female who have job or college students, 20-29 years old male or female who have job (double income family). While developing menus for each target groups, we applied several basic guidelines for meal planning as follows: Nutrient intake level was set to $\graction one-Third$ of RDA, while the energy level to $\fraction one-quarter $ of RDAs. Most Sequent meal pattern of Koreans was adapted; Suitabilities of appropriate serving size and cost for middle-income families were considered; Domestic foods and ingredients were used. We developed 24 menus summed by 2 menus for each season and three target groups. When evaluating the menus, most of the breakfast menus were sufficient of nutrients as a meal for the subjects. Three food groups such as grain/starch group, meat/fish/egg/bean group, vegetable/fruit group were included in all menus. Even though milk/dairy products group was not excluded for some menus, other calcium substitutes like anchovies were used. Oil/nut/sugar group was used to a minimum. The average number of foods for each menu was 12.8, which ranged from 10 to 17 depending on the menus. The average weight of the menus including soup was 822 g, 633 g and 730 g for each target group, respectively. The average price of the menu ranged from 2,000 to 3,500 won per person. The above results could be applied at home as well as foodservice institutes and furthermore could offer information for developing breakfast-substituting food products.