• 한국식품영양학회지
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• 제11권4호
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• pp.437-443
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• 1998

This research is to establish the basic data of the nutritive value and improve our diet. In the part of the leaf and stem of the wild and cultivated horned rampion (Phyteuma japonicum Mig), the components such as chemical compositon, vitamin C, free sugar, mineral, nucleotide and its related compounds, composition and free amino acid were analyzed one after another. Content of the crude lipids and proteins was determined much higher in its wildness than in its cultivated horned rampion; while, that of carbohydrates was higher in the former than in the latter. The content of vitamin C was retained higher in the leaf than in the stem horned rampion. And the content of calcium among the detected minerals was outstanding in all of the samples collected, and potassium and magnesium was the next ones in its order. The main components of free sugars in both the wild and cultivated horned rampion were glucose and fructose, and their content was higher in the stem than in the leaf. Nucleotide and its related compounds were identified with 5 kinds of nucieotides such as CMP, UMP, IMP, AMP and hypoxanthine (Hx), and the content of Hx and AMP was the highest I the wild and cultivated samples, respectively. In the composition amino acid of the wild horned rampion, glutamic acid, aspartic acid and phenylalanine was outstandingly abundant; while, such amino acid as methinone and proline was small and besides cysteine couldn't be detected in the stem. Total amounts of composition amino acid in the leaf was 2118.0 and 1120.1mg% in the wild and cultivated sample, respectively. In the free amino acid of horned rampion, the total amount ranged from 8.5 to 50.1mg.%, which were lower level than that of composition amino acid. But the number of free amino acid was 29 kinds, which was bigger in its number than that of composition amino acid detected 17 kinds.

• 한국콘텐츠학회논문지
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• 제13권10호
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• pp.523-532
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• 2013

Fat shot은 골프에서 공보다 뒤땅을 먼저 치게 되는 샷의 공식 용어이다. 본 연구에서는 fat shot과 정상적인 샷의 동작을 비교 분석하였다. K 대학교 교원 5명을 연구대상자로 선정하였으며, 개인별 fat shot이 최소 5개 체크될 때까지, 샷을 계속하게 하였다. AD, MBS, TBS, MDS, IMP, MF를 분석 시점으로 설정하였고, 구간 소요시간, 지면반력 패턴, 백스윙 크기, 팔꿈치 각도, 코킹 각도, 골반과 몸통의 회전, 골반 선속도 각속도 등을 분석하였다. 변인별 차이를 확인하기 위해 대응표본 검증을 실시하였다. Fat shot의 주요 원인으로 간주되는 다운스윙에서의 빠른 코킹 풀림, 다운스윙 초기의 오른 팔꿈치 신전, 뒷발에 체중을 실은 채로 하는 스윙 등의 형태는 나타나지 않았다. 백스윙 크기와 X-Factor 크기, 골반과 몸통의 회전각도, 골반의 회전각속도에서도 두 샷 간 차이가 나지 않았다. 그러나 정상적인 샷에 비해 Fat shot은 다운스윙 초반이 아닌, 후반부 임팩트 바로 직전의 다소 급격한 체중 이동 형태와 다운스윙 과정 중 골반의 타겟 방향으로의 급격한 가 감속, 그리고 골반의 수직 상방으로의 다소 작고 늦은 타이밍의 움직임 속도패턴을 나타내었다.

• 대한수학교육학회지:학교수학
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• 제5권1호
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• pp.27-42
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• 2003

학습자의 수준 고려, 학습자에 교과선택권 부여. 학교의 재량활동범위 확대 등으로 그 특징을 요약되는 제 7차 수준별 교육과정이 2003 학년도부터 고등학교 수학과의 선택중심교육과정이 적용되면서 교육과정의 취지와 다른 양상이 드러나고 있다. 본 고에서는 제 7차 수학과 교육과정의 성격과 특징, 교육과정 적용을 고등학교 선택중심 교육과정을 중심으로 예상된 문제점과 새롭게 드러난 국면을 살펴보고 그 원인을 2005 학년도 대학입학 제도와 관련시켜 분석한다. 특히 고등학교 선택중심 교육과정의 구성과 선택교과의 특성, 2003 학년도부터 적용되는 선택교과의 적용 실태, 2005학년도 수학능력시험 수리영역과 대학 입학전형정책이 제 7차 고등학교 수학과 교육과정의 적용에 미치는 영향을 논의하고, 현 상황에서 제 7차 교육과정의 효율적인 적용을 위하여 수능체제, 대학입시정책, 연수 등에 관한 실질적인 제안을 제시한다.

• Asian-Australasian Journal of Animal Sciences
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• 제18권3호
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• pp.427-432
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• 2005

The purpose of this study was performed as model study using four animals to investigate the correction between the changes in Differential Scanning Calorimetry thermogram of muscle proteins during storage and meat freshness. M. longissimus dorsi of pork was obtained immediately after slaughter and chilled/stored at either $-2^{\circ}C$ or $25^{\circ}C$ for up to 96 h for analyses. DSC thermograms were determined and compared with pH values, ATP-related compounds, K-values, volatile basic nitrogen (VBN) levels, bacterial counts and electrophoretic behavior. Changes in pH, bacterial counts, VBN and K-values were associated with increased storage temperature and time. The levels of pH values, bacterial counts, VBN and K-values of pork samples stored at $25^{\circ}C$ were higher than those of the pork samples stored at $-2^{\circ}C$. ATP concentration decreased faster in samples stored at $25^{\circ}C$. Only IMP increased in samples stored at $-2^{\circ}C$, whereas the concentration of hypoxanthine and inosine increased in samples stored at $25^{\circ}C$. One exothermic peak and two endothermic peaks appeared on the thermograms of pork stored at either temperature. Lower transition temperature of myosin, sarcoplasmic protein and actin peaks were observed. The freshness parameters of K-value, VBN and hypoxanthine showed highly negative correlations (-0.742- -0.9980) to the changes in transition temperature. Therefore, the shift temperature on DSC thermogram can be used as an indicator of the freshness parameters of meat.

• Preventive Nutrition and Food Science
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• 제7권4호
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• pp.427-431
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• 2002

Alkali treatment following acidic hydrolysis (ATAH) is a commonly used practice for reducing the levels of monochloropropanediol in commercial Korean soy sauce. This study investigated the chemical compounds produced in commercial Korean soy sauce made by ATAB. The levels of amino-N, total acidity, pH, salinity and Brix of the soy sauce were 6.66%, 2.52%, 19.81%, 4.57 and 35.01, respectively. The major fatty acids were C18:2n-6, C16:0, Cl8:ln-9 and C18:3n-6. The concentration of polyunsaturated fatty acids were especially high, with of C18:2n-6 (49.8%) being the highest followed by C18:3n-6 (3.8%) and C18:3n-3 (2.4%) in that order. Among the non-volatile organic acids, the concentration of levulinic acid (1,206.28 mg/100 g) was the highest, while the taste value of citric acid was the highest. Among the ATP related compounds, IMP concentration (31.19 mg/100 g) was highest followed by AMP, hypoxanthine and GMP in that order. The concentrations of free and total amino acids in soy sauce were 6,136.94 mg/100 g and 8,702.76 mg/100 g, respectively. On the other hand, the taste value of glutamic acid, a major amino acid flavor determinant in soy sauce, was highest of all the amino acids, which is desirable since most free amino acids such as methionine, histidine and phenylalanine have a bitter taste that detracts from the flavor of soy sauce.

• 한국통신학회논문지
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• 제24권6A호
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• pp.871-880
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• 1999

본 논문은 광대역 CDMA 방식의 IMT-2000 단말기용 이동국의 PN 코드 위상 동기를 위한 추적기와 데이터를 복원하는 복조기회로 설계 및 구현에 대해서 기술한다. 먼저 동기 추적을 위한 회로는 넌코히어런트 방식을 사용하여 설계하였으며 동기 추적 과정에서 발생되는 클럭이 1/8 PN 칩의 해상도를 갖도록 설계하였다. 복조기 부분은 코히어런트 방식을 사용하여 설계하였으며 타임 트래킹 동작에 의해서 발생되는 클럭으로 생성된 PN 코드와 수신신호를 역확산하여 원래의 데이터를 복원하도록 설계하였다. 32.786 MHz의 구동 클럭과 4.096 MHz의 칩율을 사용하였으며 FPGA로 구현하였다. 또한 설계된 복조기는 32Kbps 음성 및 신호 채널에서 정상 동작함을 확인하였다. 성능 검증을 위하여 AWGN(Additive White Gaussian Noise) 7dB로 시뮬레이션하여 데이터 복원이 이루어 졌으며 무선 가입자망(WLL:wireless local loop)과 IMP-2000 변복조기 설계에 적용할 수 있음을 알 수 있었다.

• 지역사회간호학회지
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• 제31권2호
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• pp.166-178
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• 2020

Purpose: This study was conducted to examine the effects of the oral care program for improving swallowing function of the elderly using welfare centers on depression, self efficacy, subjective oral health status and swallowing related quality of life. Methods: The intervention in this study was systematically developed through the six stages of Intervention Mapping Protocol (IMP) and was based on Mead's symbolic interaction theory and Bandura's self efficacy theory. A non equivalent control group pre and post-test design was conducted on a total of 37 elderly people (experimental group: 19, control group: 18) from D city. The oral care program was administered to the experimental group once a week for five weeks, totaling five times, and the exact program ran for 50 minutes. The collected data were analyzed using the SPSS/WIN 25.0 program. Results: Following the intervention, subjective oral health score, and swallowing related quality of life were significantly improved in the experimental group. Conclusion: The oral care program presented in this study was found to be effective in increasing subjective oral health status, and swallowing related quality of life for the elderly using welfare centers.

• 한국수산과학회지
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• 제39권6호
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• pp.431-436
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• 2006

This study was red snow crab Chionoecetes japonicus cooker effluent (RSCCE) for making a natural crab-like flavorant. The RSCCE ($1\;^{\circ}Brix$ in the initial state) was concentrated up to $40^{\circ}Brix$ to determine the optimal conditions for making a natural flavorant. During concentration, the amino-N content and total acidity increased with the concentration time, while the pH was maintained in range 7.94-8.78. In the acceptance test and quantitative description analysis (QDA), $20^{\circ}Brix$ RSCCE had the best quality in terms of taste (5.87), odor (6.00), and overall acceptance (5.80). Of the taste compounds analyzed in $20^{\circ}Brix$ RSCCE, lactic acid was an abundant non-volatile organic acid, and the nucleotide 5'-inosine monophosphate (IMP) was present, as were four free amino acids: tyrosine, glutamic acid, alanine and glycine. The taste and odor of boiled crabmeat were retained in $20^{\circ}Brix$ RSCCE based on the QDA.

• 한국수산과학회지
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• 제45권3호
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• pp.232-237
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• 2012

Snow crab Chionoecetes japonicus cooker effluent (SCCE) is a processing byproduct that is produced in large quantities during snow crab processing. However, it is typically discarded due to the lack of a suitable application or used only as a seasoning following simple concentration. We performed a series of studies to make crab-like flavorings (CFs) from SCCE using response surface methodology and reaction flavor technology. To develop material for CFs, taste compounds in the precipitate of SCCE (PSCCE) and the enzymatic hydrolysate of PSCCE (EHSCCE) were analyzed. The content of free amino acids in EHSCCE was 21.6 times higher than that in PSCCE. The major compounds in PSCCE were arginine, glycine, taurine, alanine and sarcosine in that order; leucine, phenylalanine, arginine, valine and lysine were the major compounds in EHSCCE. Six nucleotides and related compounds were identified in EHSCCE. Hypoxanthine ($40.3{\mu}g/100g$) was the most abundant, followed by 5'-GMP ($22.9{\mu}g/100g$), ADP ($22.5{\mu}g/100g$), AMP ($21.0 {\mu}g/100g$), inosine ($3.6{\mu}g/100g$) and 5'-IMP ($2.3{\mu}g/100g$).

• 한국농촌생활과학회지
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• 제10권2호
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• pp.60-70
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• 1999

Changes in the nutritional components of Toha-jeot, salt-fermented Toha shrimp (Caridina denticulata denticulata $D_EH_{AAN}$), which was salted with a low-salt group of 15% sodium chloride (L), a high-salt group of 23% sodium chloride (H), a 50% conventional soybean sauce group (S) during long fermentation were investigated. These three groups were refrigerated at ${4\pm}1^{\circ}C$ and then taken out for analysis at three month intervals during 9 month. Even in the process of a long fermentation, the moisture containment of Toha-jeot in group L and S is 76.0~73.6% and in group H it is 70.0%, which are similar in all three groups. In case of the salinity, there was no change in groups L, H but it was lowered in group S during the fermentation. In all groups there was no change of pH. The free amino acid contents in Toha-jeot, of which ornitine, glutamic acid, leucine, alanine, lysine and valine occupy the majority, in order of abundance, increased gradually up to six months of fermentation and decreased by nine months. But free amino acid contents of S group increased continuously during the fermentation process. Hypoxanthine was altered almost among other nucleotides. ATP was not detected, IMP and inosine had disappeared after the six months for mentation. ADP was not detected after the nine months fermentation. Monoene, polyene and n-3 fatty acids were increased and saturated fatty acids were decreased in L and H groups. However, no changes of fatty acid contents in S group during fermentation were showed. The fatty acid contents of three groups, of which $C_{18:1},\;C_{16:0},\;C_{16:1}$ and $C_{20:5}$ occupy the majority, Mineral content of Toha-jeot is mainly consisted of Na, Ca, K and Mg. In the Hunter values, the redness of L group was superior to that of other groups.