• 한국식품조리과학회지
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• 제14권5호
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• pp.513-515
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• 1998

경남 김해에서 수확되는 부추의 가공에 기초자료로 활용하기 위하여 초벌 2벌, 3벌, 4벌, 5벌에 재배되는 부추의 성분들을 분석하였다. 부추의 엽록소 함량은 2벌 762.54, 3벌 775.09, 4벌 763.71, 5벌 798.47mg%로 5벌에서 가장 많이 함유되어 있었다. 무기질 함량은 초벌 부추에서 철, 칼륨, 구리의 함량은 각 10.61, 627.13, 0.14mg%로써 가장 높았으며 수확횟수가 증가함에 따라 감소하였고 칼슘, 망간, 인, 아연, 나트륨의 함량은 각 117.34, 1.27, 92.61, 0.73, 21.52 mg%로 5벌에서 가장 높은 간을 나타내었다. 중금속오염을 나타내는 납은 검출되지 않았다. SOD 유사활성은 2벌 1600, 3벌 1357.32, 4벌 1317.65, 5벌 1291.71unit/g으로 2벌에서 가장 높은 값을 나타내었으며 수확이 거듭될수록 활성이 낮아지는 경향을 보였다.

• 한국식품영양과학회지
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• 제22권5호
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• pp.539-542
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• 1993

화학적 발암제인 DMBA를 이용하여 햄스터 협낭에 암을 유발 시키면서 마늘즙을 투입하여 항암 효과를 연구하기 위해 햄스터의 체중, 협낭의 색조, 모세혈관 분포도를 조사 하였다. 햄스터의 체중 증가는 대조군에 비하여 마늘즙을 복용한 실험군에서 증가량이 현저히 감소 하였는데 1% 마늘즙을 먹인군에 비하여 3% 마늘즙을 먹인군에서 체중증가량이 적었고 협낭의 색조는 3% 투여군은 현저하게 엷은 분홍색을 나타내었지만 대조군은 붉은색을 나타내었다.그리고 협낭의 모세혈관 분포정도는 3% 마늘즙 투여군에서는 경도를 나타내었지만 대조군은 심도를 나타내었다.

• 한국식품조리과학회지
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• 제7권1호
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• pp.35-43
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• 1991

쑥은 옛부터 민간요법 및 한약제의 원료와 구황식품으로 사용해온 야생식물로써 본 연구에서는 쑥 첨가량을 0, 10, 20, 30, 40%로 첨가시켜 쑥설기를 제조하여 관능검사와 기계적 검사를 통한 텍스쳐 특성을 검사하였으며 가장 선호도가 높은 쑥함량을 알아보았다. 0%, 10%, 20%, 30%, 40% 쑥설기의 관능검사 결과 조직의 부드러운 정도, 조직의 쫄깃한 정도, 조직의 촉촉한 정도와 향기는 쑥 첨가량이 증가할수록 증가하였고 색깔과 전반적인 바람직한 정도는 30% 쑥첨가군이 제일 높게 평가되었다. 쑥설기의 기계적 검사의 경우 견고성은 쑥 첨가량이 증가할 수록 감소하였고 탄력성과 응집성은 쓱 첨가량이 증가할수록 증가하였다. 관능검사의 조직의 부드러운 정도와 촉촉한 정도는 기계적 검사의 응집성과정의 상관관계를 나타냈으며, 견고성 점착성, 씹힘성과는 부의 상관관계를 보여주었다(p<0.01). 쑥설기는 저장함에 따라 색깔변화는 거의 없었다.

• 한국식생활문화학회지
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• 제7권1호
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• pp.81-90
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• 1992

The Guk had lessened to use Gang, Whak, Tang. The Guk was classified into cooking method as a soup stock, the used main substances, and the temperature of the Guk. According to the soup stock were divided clear soup, Tojangguk, and Gooumguk. Another classification of Guk by main substances were Yuktang (meat soup), Otang (fish soup), bongtang (poultry soup), Shotang (vegetable soup), Japtang (vary substance soup) and Yonpotang (soybean-curd soup), and by the temperature of the Guk were divided Doounguk (warm soup) and Naengguk (cold soup). In the thesis, according to the kinds of Tojangguk, the reference frequency to them, the adding foods in them, and the variety cooking method in the Tojangguk were analyzed by the cook books published from 1700 to 1988 in Korea. 1. There were 29 kinds of Tojangguk. 2. The main substances of Tojangguk were meat, poultry, fish, shellfish, vegetable, mushrooms and seasonings. 3. The Tojangguk was boiled with the rice water and fermented soybean paste and fermented soybean-pepper powder paste. For the development of taste were added beef, shellfish, dried anchovy, dried small prawn, and soup stock of beef bones in winter. Seasoning substances were green onion, garlic, black pepper, sesame powder and oil.

• 한국경제지리학회지
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• 제18권4호
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• pp.450-466
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• 2015

이 연구는 가구소득수준과 이사간 지역의 소득이 일치하지 않는, 교차소득 주거입지결정 요인에 관하여 분석하였다. 연구대상지는 미국 중서부, 오하이오 주에 위치한 프랜클린 카운티로서 1999년 오하이오 주립대학에서 자가거주 가구들을 대상으로 실시한 주거입지선택 결정요인에 관한 설문자료를 바탕으로 분석하였다. 연구방법으로는 설문에 참여한 가구와 프랜클린 카운티 내의 근린지구의 소득수준을 저, 중, 고소득으로 나눈 후 각 가구계층별로 교차소득 주거입지결정 요인에 관하여 다항로지스틱 회귀분석을 실시하였다. 분석결과에 따르면 중산층 가구가 상위계층 지역으로 이주하는 이유는 학군과 관련이 있는 것으로 나타났으며 저소득계층 지역으로 이주하는 이유는 투자목적 때문인 것으로 나타났다.

• 한국컴퓨터정보학회논문지
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• 제4권4호
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• pp.77-85
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• 1999

본 논문은 Kass가 제안한 수식을 수정했다. 첫 번째로, 물체의 내부나 외부에 초기 값을 설정할 수 있도록 하였으며, 물체의 윤곽선을 보다 빨리 쉽게 추출할 수 있고 에지가 강한 곳으로 움츠려드는 것을 개선하였다. 두 번째로 내부에너지 수식을 개선하였고, $3{times}3$ 행렬을 사용하였다. 세 번째로 에너지 항을 부과하여 한 점에 모이는 현상을 처리했고, 임계값을 사용하여 윤곽선을 정확하게 추출하도록 알고리즘을 수정하였다. 알고리즘을 수정한 결과, 초기 값을 쉽게 설정했고 높은 곡률의 물체도 추출했다. 피드백시스템을 사용하여 처리속도를 개선했다.

• 대한가정학회지
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• 제24권1호
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• pp.43-51
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• 1986

In order to study antioxidative acton of garlic, alliin, scordinin, garlic oil, ethanol fraction and non-kaolin fraction which have been discovered from garlic until now were extracted and isolated, and each fraction was utilized as the experimental materials. Antioxidative action of each fraction was compared through the in vitro and in vivo experiments. Electron donatingability on $\alpha$, $\alpha$-diphenyl-$\beta$picrylhydra-$\chi$yl, the inhibitory effect of lipoperoxide formation by TBA and peroxide value were measured and analyzed. RESULTS : 1. When observed antioxidative ability by EDA value, ethanol fraction of garlic components showed the strongest reaction as 15.25. 2. In vitro experiment with TBA value, garlic oil, alliin and ethanol fracton showed distinctive effect on inhibitory effect of lipoperoxide formation. 3. Comparing with the inhibitory effect of lipoperoxide formation with TBA value in vivo, the ethanol fraction was the most effective in the blood or liver by intraperitoneal administration, whereas the ethanol fraction in the blood and non-kaolin fraction in the liver was most effective each other by orally administration. 4. In vitro experiment with peroxide value, garlic oil was distinctive effect on the inhivitory effect of lipoperoxide formation, which was a similar to the trend of TBA value in vitro. 5. Examining the induction time for the first period of lipoperoxide formation in vitro, garlix oil, ethanol fraction and alliin were effective, which was a similar to the trend of TBA value and peroxide value in vitro.

• 가정∙방문간호학회지
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• 제12권2호
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• pp.16-32
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• 2005

Purpose: The purpose of this study was to: (1) describe the self-efficacy, perceived barriers and health promoting behaviors and (2) determine the relationship of these variables in stroke survivors. Methods: A convenience sample of 93 stroke survivors who were enrolled in a neurosurgical outpatient clinic in Seoul participated in the study. Results: Among health promoting behaviors, non-smoking was the subdomain with the highest mean score and exercise subdomain had the lowest mean score. Significant factors correlated with health promoting behaviors were age, self-efficacy and perceived barriers. Conclusion: Findings from this study suggest that health promotion programs aimed at enhancing self-efficacy and decreasing perceived barriers would be beneficial for the stroke survivors.

• 한국염색가공학회지
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• 제32권3호
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• pp.121-127
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• 2020

The analysis method of relative adsorption of disperse dyes on impregnated polyurethane resin and polyester fiber separately was investigated. The solvents for extracting the dyes from polyurethane resin and polyester fiber were determined by acetone and DMF, respectively. By extracting the dyed fibers with acetone at room temperature within 30 minutes, the dyes adsorbed only on the polyurethane resin could be extracted. And then by additional extracting the same fabrics with DMF at 95℃ for longer than 1 hour, the dyes adsorbed on polyester fabrics was extracted. This means that the dyes adsorbed on polyurethane and polyester could be extracted separately and that relative adsorption of the dyes on the both components could be analyzed quantitatively. Using this analysis method, the relative adsorption of a disperse dye was investigated after reduction clearing with various conditions.

• 한국식품조리과학회지
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• 제19권2호
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• pp.231-240
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• 2003

The purpose of this study was to evaluate the effect of implementing the HACCP system on foodservice establishments. At first, the hygienic conditions were measured by microbiological hazard analyses of the cooking utensils and working areas. In order to solve the detected problems, the HACCP system was implemented, after what was considered a sufficient settlement period following the initial assessment, then microbiological verification was performed again. In relation to the cooking utensils and equipment(kitchen knives, cutting boards, knives for shredding vegetables, refrigerators, baskets, barts, working tables, preparation tables, tungs, dish-clothes and drains) the microbiological inspection on the Total Plate Count, Coliforms, Staphylococcus aureus and Listeria monocytogenes, were conducted with regard to the working areas(working tables, preparation tables, seasoning's shelves, serving tables, drinking water tables, refrigerators, storage rooms and dining tables), the Total Plate Count and Fungi were also examined. According to the microbiological hazard analyses there were many problems, especially with cutting boards, baskets, barts, dish-clothes and sinkballs. However, by introducing the HACCP system, the microbiological hazard levels were able to be controlled and lowered, and the total aerial bacteria in the working areas of the foodservice establishments were detected at levels below 6 CFU/plate.