• 한국식품영양학회지
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• 제12권2호
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• pp.164-169
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• 1999

To develope the scientific preparation method of Dorean traditional rice drink 'Sikhye', effect of malt and commercial amylolytic enzymes in preparation of malt-Sikhye were studied. amylase activity of malt used in this study was 9,725unit/g. In malt-Sikhye preparation effective saccharifying conditions were 4% of malt 20% of rice at 6$0^{\circ}C$ for 5hour. Commercial amylolytic enzymes such as $\beta$-amylase(Bio-zyme ML Himaltosin GL) $\alpha$-amylase(Bokhabhyoso 5000, Teramyl and Fungamyl) and pulluanase(en-zyme CK-20) were not effective in saccharification for Sikhye preperation.

• 한국콘텐츠학회논문지
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• 제9권8호
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• pp.237-247
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• 2009

본 연구는 2005년 전남도청이전에 따른 도심공동화 현상, 상무지구 등 신 도심지역으로 상권이 이동하면서 중심상권으로서 기능이 쇠락해 가고 있는 충장로 활성화 일환으로 다양한 정책과 사업이 추진되고 있다. 그 예로 문화예술의 거리, 테마거리, 차 없는 거리 등 특화거리 조성을 위한 보행환경개선사업이 지속적으로 이루어지고 있다. 지역발전을 위한 보행환경개선사업의 효과적인 추진과 가로특성에 맞게 상업 환경을 조성할 수 있는 방안을 도출하여 정책적 제언을 하는 것이 본 연구의 목적이다. 본 연구의 대상은 광주시 충장로 특화거리 조성 가로환경을 대상으로 어떤 물리적인 계획이 상업 환경에 어느 정도 영향을 미쳤는지 파악하고자 한다. 즉 보행환경개선사업이 상업 활동에 미치는 영향을 파악하기 위해 보행환경개선사업 후의 가로의 물리적 변화를 분석하고, 사업이 실시된 지역의 상가주민을 대상으로 설문조사를 실시하여 매출액, 방문객 증가 및 사업환경의 변화에 대한 인식을 파악하고자 한다.

• 한국식품위생안전성학회지
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• 제36권1호
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• pp.93-99
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• 2021

본 연구에서는 PCR법을 이용하여 농산물 중 enterotoxin 생성 Clostridium perfringens를 신속 분석할 수 있도록 전 처리법을 확립하고자 수행하였다. 이를 위하여 C. perfringens 포자를 상추, 토마토, 고추, 들깻잎에 102, 103, 104, 105, 106, 107 spore/g 농도로 포자를 접종하였다. 포자가 접종된 농산물들은 pulsifier, stomacher, sonicator로 처리하고 boiling법 혹은 상용화 된 kit로 DNA를 추출한 후 PCR법을 수행하고 검출한계를 비교하였다. 그 결과, 3가지 전처리법에 있어서는 pulsifier가, DNA 추출에 있어서는 상용화된 DNA 추출 kit를 활용하는 것이 농산물 중 C. perfringens의 검출한계를 10-100배 낮출 수 있었다. 특히 들깻잎, 방울토마토처럼 전처리 방법에 따른 탁도의 변화가 큰 농산물은 전처리법과 DNA 추출법이 PCR 반응에 미치는 영향이 큰 것으로 나타났다. 따라서 본 연구 결과를 통해 볼 때 PCR법을 이용한 농산물 중 C. perfringens를 검출하는데 있어 검출감도를 높이기 위해서는 pulsifier를 이용하여 전처리하고 상용화된 DNA 추출 kit를 사용하는 것이 적절한 것으로 판단된다.

• 문화기술의 융합
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• 제10권1호
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• pp.387-393
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• 2024

본 연구는 특성화 고등학교 중에서 상업계열 학생들을 대상으로 진로불안, 진로스트레스, 진로정체감 및 진로준비행동의 구조적 관계에서 진로정체감의 매개효과를 밝힘으로써 학생들의 진로지도 및 진로교육을 위한 기초자료를 제공하는데 그 목적이 있다. 이를 위해 진로를 준비하고 있는 상업계 고등학교 3학년 학생들을 대상으로 자료를 수집 및 분석하였다. 분석결과, 진로불안이 높아질수록 학생들의 진로스트레스는 높아지는 것으로 나타났다. 그러나 진로불안은 진로정체감과 진로준비행동에는 직접적인 효과가 없는 것으로 나타났다. 둘째, 진로스트레스는 진로정체감과 진로준비행동에 유의한 영향을 미치는 것으로 나타났다. 셋째, 진로스트레스와 진로준비행동간의 관계에서 진로정체감의 매개효과가 높은 것으로 나타났다. 이는 진로스트레스는 진로정체감을 통하여 진로준비를 위한 행동이 많아지는 것을 알 수 있다.

• 대한지역사회영양학회지
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• 제2권4호
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• pp.624-632
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• 1997

This study was conducted to evaluated the nutrition quality of the commercial supplementary foods for infants and young children and to seek a solution to the establishment of standards of nutrient requirements for supplementary foods in Korea. Information on food ingredients, nutrient contents, claims about usefulness of food components and instructions for feeding preparation were obtained from the labels of 33 commercial supplementary foods manufactured by 4 different domestic companies. According to the standard of supplementary foods for infants and young children described in the Korean Food Code, the commercial supplementary foods were categorized into two different types, weaning food and baby food. All the commercial weaning foods were in powder form and mainly composed of cereals, whereas all the baby foods were mainly composed of fruits in the form of canned juice. The weaning foods contained more nutrients than the baby foods did, and the nutrient levels of the weaning foods expressed as nutrient density on energy basis were higher than the RDA for infants aged 5 to 11 months, suggesting that the commercial weaning foods provide adequate amounts of nutrients. If one followed the instructions for feeding preparation appearing on the label, however, recommended amounts of intake of the weaning foods would provide too much energy as well as nutrients. There were many differences in nutrient standards of weaning foods between the Korean Food Code and Codex international food standard. In conclusion, the establishment of standards for nutrient requirements for the supplementary foods requires significant scientific studies on what nutrients are the most inadequate in Korean infants and young children feeds and what levels of nutrients should be added to the foods in order to supplement their nutrition. In addition, it is very important to have a strong scientific basis to support our standard when discrepancies exist between our standard and the international standard. (Korean J Community Nutrition 2(4) : 624-632, 1997)

• 한국수산과학회지
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• 제44권6호
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• pp.635-643
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• 2011

Agar was prepared from Gelidium amansii collected from Jeju Island, South Korea. This agar preparation has high gel strength and low sulfate content compared with G. amansii agar from Morocco. Accordingly, agarose was made from the Jeju agar through the consecutive refining processes of dimethyl sulfoxide (DMSO) extraction and ethylene diamine tetra acetic acid (EDTA) washing. The physicochemical properties of the resulting agarose were compared with those from agarose prepared using only DMSO extraction. Consecutive DMSO extraction and EDTA washing more strongly affected the physicochemical properties of the agarose (purified agarose) compared with the use of DMSO extraction alone. These properties were similar to those of commercial agarose used for electrophoresis. In DNA electrophoresis, the separation and movement speed of the purified agarose were similar to those of the commercial agarose. In a $^{13}C$ NMR analysis, the purified agarose exhibited the same carbon peak as the commercial agarose. When observed under scanning electron microscopy, the agar had an even and smooth surface without irregularities or pores, and the purified agarose had a wide surface area with a large number of pores; the commercial agarose had an irregular surface that would allow the solvent to easily permeate. These results illustrate that the physicochemical properties of agarose prepared from DMSO extraction and EDTA washing were more effective than those observed after DMSO extraction alone; thus, these processes used in succession will be useful in agarose industries.

• 한국식품조리과학회지
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• 제11권5호
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• pp.557-564
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• 1995

This study was attempted to standardize preparation methods of Korean foods; Pibimbab (mixed rice) and Kongnamul Pibimbab (sprout mixed rice with soybean). We followed cooking method by using cookbooks, food service operation recipes , materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before those recipes were standardized, we thoroughly analyzed and modified. The total yield and portions were determined together with weights and procedures. And we evaluated food made by standardized recipes for acceptability by taste panels from Sookmyung Women's University. It concluded that yield volume for Pibimbab and Kongnamul Pibimbab after cooking for 10 persons was 6.5 kg, optimum service temperature was 7$0^{\circ}C$, preparation time was 6 hours, service volumes by one person was 650 g. This presentation for above on food materials and material weights, preparation methodsas well as cautions and references are attached in this research paper.

• 한국식품영양학회지
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• 제12권2호
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• pp.170-176
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• 1999

Optimum preparation conditions of Korean traditional sweet rice drink 'malt-Sikye' were 1hour of rice soaking time 30min of malt extraction time 60$^{\circ}C$ of malt extraction tem-perature 60$^{\circ}C$ of saccharification temperature 1hour of agitation interval 5hour of saccharification time 5.5 of pH 4% of malt concentration and 20% of rice content. The malt-Sikhy contained to 17.1% of total sugar 11.2% of reducing sugar o.34mg/ml of protein and 4.7${\mu}$mol/ml of amino acid. The most abundant sugar found in malt-Sikhye was maltose. The commercial amylolytic enzymes were not effec-tive in preparation malt-Sikye.

• 한국식품조리과학회지
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• 제11권3호
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• pp.220-225
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• 1995

This study was attempted to standardize preparation methods of Korean foods; Chigae (Stew) such as Deonjang chigae (soybean stew) and Kimchi chigae (Kimchi stew). We followed cooking methods by using cookbooks, food service operation recipes, materials distributed by commercial food restaurants from their own experimental kitchens, and home recipes. Before this recipes were standardized, we thoroughly analyzed and modified them. The total yield and portions were determined together with material weights and procedures. And we evaluated food made by standardized recipes for acceptability, by taste panels from Sookmyung Women＇s University. It concluded that yield volune for doenjang chigae and kimchi chigae after cooking for 10 persons was 3 kg, optimum service temperature was 7$0^{\circ}C$, preparation time was 50 minutes, service volumes by one person was 300 g. This presentantion for the above on food materials and material weights, preparation methods as well as cautions and references are attached in this research paper.

• Bulletin of the Korean Chemical Society
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• 제29권2호
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• pp.328-334
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• 2008

The effects of catalyst preparation on the reaction route and the mechanism of biphenol (BP) hydrogenation, which consists of a long series-reaction, were studied. Pd/C catalysts were prepared by incipient wetness method and precipitation and deposition method. The reaction behaviors of the prepared catalysts and a commercial catalyst along with the final product distributions were very different. The choice of the catalyst preparation conditions during precipitation and deposition including the temperature, pH, precursor addition rate, and reducing agent also had significant effects. The reaction behaviors of the catalysts were interpreted in terms of catalyst particle size, metal distribution, and support acidities.