• 한국식품조리과학회지
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• 제11권5호
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• pp.456-462
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• 1995

The work environment and 20 influencing variables in 20 conventional hospital foodservice systems were examined. Twenty hospitals with more than 500 beds in Seoul were surveyed to obtain data for study variables. The work environment index was measured by five objective measurements including noise (dB), light(Lux), temperature ($^{\circ}C$), humidity (％) and ventilation (mι/sec). Statistical methods used in this study were descriptive analysis and Pearson product moment correlation analysis. The number of beds, space of foodservice system, the proportion of dishwashing area space in foodservice system area, noise, humidity, and ventilation were significantly correlated to the work environment of the dishwashing area.

• 한국식품조리과학회지
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• 제11권2호
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• pp.122-125
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• 1995

짚신나물의 생시료와 가열시료의 휘발성 풍미성분을 분석하기 위해 dynamic head space 방법으로 정유 성분을 분리한 다음 GC 및 GC-MS를 이용하여 성분을 확인하였다. 생시료에서는 탄화수소류 16종, 알콜류가 7종, 에스터류가 4종, 알데히드와 케톤이 각각 1종씩 그리고 벤젠 화합물이 7종 확인되었다. 가열된 시료에서는 탄화수소류만이 6종이 확인되었다.

• 한국식품영양학회지
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• 제10권4호
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• pp.539-543
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• 1997

중국부추 및 백석부추의 휘발성 풍미 성분을 분석하기 위하여 dynamic head space 방법으로 정유성분을 분리한 다음 GC 및 GC-MS를 이용하여 성분을 확인하였다. 즉 중국부추에서는 sulfide류가 20종, alcohol이 5종,benzene이 1종 그리고 aldehyde는 2종이 확인되었고 백석부추에서는 sulfide류가 19종, alcohol이 10종, benzene이 2종, 그리고 aldehyde는 1종, furan이 1종 확인되었다.

• 동아시아식생활학회지
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• 제19권3호
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• pp.311-315
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• 2009

The purpose of this research was to discern how consumers experience the images of sensibility vocabularies for atmosphere of family restaurants and to suggest the applications for restaurant managers and marketers by presenting words that appeal to consumers' needs and emotions. More reliable results were obtained by researching the sensibility vocabularies using free association and stimulus methods. Extracting 8 sensibility words among 28 vocabularies, we constructed the relation of evaluation concepts by using a structural equation model. Overall, the structural equation model, which is a method to select reliable sensibility vocabularies can increase the sensitivity of the model.

• 한국조리학회지
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• 제21권2호
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• pp.103-118
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• 2015

본 연구는 외식업 식공간 색채 및 디자인 연출이 고객의 심리적 반응과 만족 및 재이용에 미치는 영향력을 밝히는 데 목적을 갖고 외식 고객 400명을 대상으로 실증 조사하였는데, 그 결과는 다음과 같다. 외식업 식공간 색채 및 디자인 연출이 고객의 심리적 반응과 만족 및 재이용의도에 미치는 영향력에 대한 검정결과, 유의적이며 긍정적인 정(+)의 영향을 미치는 것으로 나타났다. 이는 갈수록 높아져만 가는 고객의 욕구와 치열한 경쟁 환경에서 자사의 외식업 속성으로서의 음식의 맛 이외에 실내 환경과 조화된 기술, 장치장식, 음향, 디자인적 요소를 연출로 이미지화함으로써 고객의 심리적 반응을 인지함과 동시적 요소가 고유의 상징성을 부여한 감정적 반응을 촉진시키기 위함으로서 긍정적으로 평가된 서비스에 대한 결과로서 종국적으로 심리적 만족으로 이어지고, 이는 다시 재방문으로 연결될 수 있음을 의미한 것이라 할 수 있다.

• 한국수산과학회지
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• 제11권4호
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• pp.183-188
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• 1978

피등어꼴뚜기를 가열가공할 때 발생하는 취기를 제거할 목적으로 취기성분을 gas chromatography로 공석한 것을 단보로서 요약하면 다음과 같다. 1. 피등어꼴뚜기 취기성분 추출에는 methanol이 가장 적합하였다. 2. 빙수trap에서 25개 peak, dry ice-acetone trap에서 32개 peak가 검출되었고, 그 중 acetic acid, butyric acid, iso-valeric acid, valeric acid, caproic acid 등 5성분을 동정하였다. 3. 액체질소 trap의 head space vapor에서 11개 peak가 검출되었고, 그 중 mothylamine, trimethylamine, dimethylamine, ethylamine, isopropylamine등 5성분을 동정하였다.

• 한국미생물·생명공학회지
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• 제16권4호
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• pp.316-319
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• 1988

토양으로부터 분리한 알카리내성 Bacillus sp. YA-14의 Pectate lyase(PL) 유전자를 E. coli에 cloning하여 제조한 재조합 plasmid pYPC29는 삽입 된 1.6kb 단편내에 PL 유전자를 함유하고 있었으며, 이 외래 DNA가 Bacillus sp. YA-14의 chromosomal DNA에서 유래된 것임을 Southern hybridization을 통하여 확인하였다. 재조합 plasmid pYPC29는 E. coli내에서 안정하게 존재하였으며 이를 함유한 재조합체의 전체 PL 활성 중 약 70%가 periplasmic space에 존재하였다.

• Journal of Microbiology and Biotechnology
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• 제26권8호
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• pp.1348-1357
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• 2016

An enzymatic reaction system was developed and optimized for bioconversion of resveratrol from glucose. Liquid enzyme extracts were prepared from Alternaria sp. MG1, an endophytic fungus from grape, and used directly or after immobilization with sodium alginate. When the enzyme solution was used, efficient production of resveratrol was found within 120 min in a manner that was pH-, reaction time-, enzyme amount-, substrate type-, and substrate concentration-dependent. After the optimization experiments using the response surface methodology, the highest value of resveratrol production (224.40 μg/l) was found under the conditions of pH 6.84, 0.35 g/l glucose, 0.02 mg/l coenzyme A, and 0.02 mg/l ATP. Immobilized enzyme extracts could keep high production of resveratrol during recycling use for two to five times. The developed system indicated a potential approach to resveratrol biosynthesis independent of plants and fungal cell growth, and provided a possible way to produce resveratrol within 2 h, the shortest period needed for biosynthesis of resveratrol so far.

• 의료ㆍ복지 건축 : 한국의료복지건축학회 논문집
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• 제20권4호
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• pp.39-48
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• 2014

Purpose : Balanced meal service is very important for the elderly to maintain good physical health. Good food and comfortable dining environment is also important for the elderly to prevent emotional depression. The purpose of this study is to investigate current problems of dining space in Korean elderly welfare facility. De-institutionalizing dining environment of elderly welfare facility will bring more meaningful social interactions among elderly users. Methods : Through literature research and case studies of welfare centers in the US and Japan, Elderly Dining Space Checklist was developed. Dining spaces of 11 welfare facilities in Seoul was analyzed by this checklist. It was administered by interior designers as well as facility staffs to achieve more credible results. Questionnaire for the elderly users of those dining space also prosecuted to broaden knowledge for creating improved environment. Results : Dining spaces of elderly welfare centers are lack of privacy and furnitures are not comfortable enough for the general users as well as wheelchair users. Elderly dining space users are seeking more private and comfortable spaces for the social communications. Implications : Dining environment for the elderly in Korea should develop more de-institutionalized design concepts.

• 한국실내디자인학회논문집
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• 제16권2호
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• pp.172-180
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• 2007

Today, games, movies and amusements are the occupation of museums. This study will investigate the current trend of the theme park-style museum, the alternative space of the 21th centuty. Theme parks have moved beyond the concept of park, and they have application in commercial space, medical space, educational space and other areas, even exhibition space in an advanced country. This study researches into the characteristics of the theme park and museum, and how the style of the theme park-style museum is created. Its aim is to analyze the character of theme Park-style museum through case study with a focus on style. The theme park-style museum is an exhibition space with an emphasis on the characteristics of a theme park. The style of a theme park-style museum can be divided into ride-type, food-type, character-type and landscape-type attractions. Attractions are an important element of theme park-style museum. We recognize the new paradigm of museum in the theme park-style museum, but need to propose a method that will apply attraction elements to an exhibition space. The theme park-style museum will continually evolve with new attractions, and it is recommended that museums plan today for these changes.