• 한국식품과학회지
• /
• 제35권1호
• /
• pp.125-131
• /
• 2003

Instant curry 제품 및 원료로 사용되는 향신료의 열수추출물을 사용하여 생리활성을 실험하였다. Linoleic acid에 향신료 추출물을 첨가하여 자동산화를 측정한 결과 ginger 추출물을 제외한 모든 추출물이 자동산화를 억제하는 것으로 나타났다(p＜0.01). 특히, clove 및 fennel의 경우 ${\alpha}-tocopherol$보다 강한 것으로 나타났다. 향신료를 혼합하여 제조하는 mild pure curry(MPC, p＜0.001)와 spicy pure curry(SPC, p＜0.01)도 항산화 활성이 있었으며, instant curry 제품에서도 linoleic acid의 자동산화를 억제하는 것으로 나타났다(p＜0.05). Instant curry의 열수추출물이 angiotensin converting enzyme(ACE)의 활성억제작용은 없었으나, 원료로 사용되는 red pepper$(52.8{\pm}2.13%)$와 clove$(13.48{\pm}1.00%)$, coriander$(10.32{\pm}1.45%)$의 경우 ACE활성을 저해하였다(p＜0.001). 향신료 열수추출물의 세포독성 실험에서 유방암세포 MCF-7의 증식억제에 black pepper$(29.31{\pm}2.12%)$와 cardamon$(19.41{\pm}3.92%)$이 유의차(p＜0.01)있게 세포증식을 억제하였으며, celery seed$(28.20{\pm}5.98%)$도 억제효과를 나타냈다(p＜0.05). 그러나 SPC는 증식을 촉진하는 것으로 나타났다(p＜0.01). 자궁암세포 HeLa의 경우 clover$(42.92{\pm}5.57%)$는 p＜0.01 수준에서, cassia$(26.14{\pm}7.41%)$는 p＜0.05 수준에서 유의성있게 증식억제 효과가 나타냈다. 그러나 MPC 및 coriander, turmeric, SPC, nutmeg, cardamon, red pepper, celery seed는 증식을 촉진하는 것으로 나타났다. 뇌종양세포 A172의 경우 ginger$(34.21{\pm}1.11%)$ 및 cardamon$(31.89{\pm}3.13%)$, black pepper$(31.35{\pm}3.93%)$가 p＜0.001 수준에서, 그리고 cumin 및 MPC, SPC, turmeric, celery seed에 의해서도 세포증식이 억제되었다(p＜0.05). 그러나 clove 및 fenugreek, cassia에서는 A172세포의 증식을 촉진하는 것으로 나타났다(p＜0.01). 신장암 세포 SN12C에 대해서는 garlic$(82.88{\pm}0.53%)$이 가장 높은 억제효과(p＜0.001)를 나타냈으며, ginger 및 cumin, cardamon이 p＜0.01 수준에서 증식억제를 나타내었다. 그러나 clove의 경우 증식을 촉진하는 것으로 나타났다(p＜0.01). 위암 세포주 SNU-638의 경우 garlic$(71.63{\pm}0.38%)$이 가장 높은 억제효과를 보였으며, red pepper 및 ginger, fenugreek, SPC, cumin, MPC 등에서도 증식억제 효과를 보여주었다(p＜0.001). 그러나 clove 및 nutmeg, turmeric, coriander는 증식을 촉진하는 것으로 나타났다(p＜0.001). 폐암 세포 A549에 대한 세포독성 실험 결과 대부분의 원료에서 세포독성이 없었으나 cassia(82.84 16.92%)가 가장 강한 억제효과를 나타냈으나(p＜0.001), clove 및 nutmeg, fennel, celery seed, fenugreek, black pepper는 증식을 촉진하는 것으로 나타났다(p＜0.001). 또한, 신장암 세포 SN12C의 경우 MPC 열수 추출물의 첨가농도가 높아질수록 cytotoxicity가 증가하였으며, 폐암 세포주 A549의 경우 농도 증가에 따른 cytotoxicity 변화는 거의 없는 것으로 나타났다.

• 한국정보통신학회논문지
• /
• 제10권1호
• /
• pp.142-147
• /
• 2006

컴퓨터와 네트워크의 보급이 일반화되면서 인터넷을 통한 정보 전달이 일상생활처럼 되고 있다. 기존에는 정보를 전달하기 위한 방법이 주로 전자메일에 한정되어 있던 것에 반해, 요즘은 좀 더 즉각적으로 메시지를 전달해주는 인스턴트 메신저를 많이 사용하고 있다. 인스턴트 메신저는 이러한 장점으로 인해 국내에서도 사용자가 많이 늘고 있다. 그러나 대부분의 인스턴트 메신저 서비스는 인터넷상에서 많은 부분이 노출되지만 클라이언트는 이를 느끼지 못한 채 사용하고 있다. 이는 마치 전화도청과 같다고 할 수 있다. PKI를 사용한 암호화 기술은 인테넷에서 접근 통제, 인증, 기밀성, 무결성, 부인거절 등의 서비스들을 제공할 수 있는 공개키 기반 구조를 발달시켜 왔다. 본 논문에서는 인스턴트 메신저의 안전한 통신을 위해 PKI(공개키 기반구조)를 이용한 인스턴트 메신저에서의 인증 프로토콜에 대해 설계하였다.

• Journal of Nutrition and Health
• /
• 제30권1호
• /
• pp.84-90
• /
• 1997

This study was nudertaken to investigate the major food sources of energy, frotin, fat, carbohydrate and crude fiber based on the data from the National Nutrition Survey in 1993. Results were summarized as followed : the most important source of energy was rice providing 52.9% of total energy intake. Instant noodle, pork, bread and beef were major sources of energy in order. Protein sources were rice, beef, pork, egg and pollack in order. And the primary sources of fat was pork and the rank next to pork were soybean oil in large city, instant noodle in small city and rice in rural. Rice contributed the most to total carbohydrate followed in order by instant noodle, bread, apple and kimchi. Crude fiber was impartially provided from various foods such as kimchi, red pepper powder, apple, red pepper and radish. Number of foods providing 90% of nutrient intake were 41 for energy, 43 for protein, 32 for fat, 19 for carbohydrate and 29 for crude fiber. Among region, mean amount of nutrients intake didn't show any significant differences(p>0.05). In conclusion, rice was found to be the most important sources of various nutrients.

• Preventive Nutrition and Food Science
• /
• 제15권1호
• /
• pp.67-73
• /
• 2010

The effects of particle sizes (small, medium and large sizes) and gelatinization treatment on the changes of the instant properties of Job's tears powder were investigated. The degree of gelatinization on the different particle size samples of Job's tears powder was the highest in the small particle size, and it also showed an increasing trend regardless of pregelatinizing whether it is or not as the particle size decreased from large particle size to small particle size. The water solubility index of the pregelatinized samples was high compared to that of ungelatinized samples regardless of particle size and temperatures. The water absorption and swelling power increased as particle size and temperature were increased. The dispersibility and sinkability of ungelatinized sample was increased as particle size and temperature were increased and it also showed lower value regardless of particle size and temperature. However, the dispersibility and sinkability of pregelatinized samples were shown to have the opposite result, such that the smallest particle size of pregelatinized sample had the lowest sinkability (11.3%). The turbidity of the pregelatinized small particle size was the highest by a factor of 1.08.

• 품질경영학회지
• /
• 제42권4호
• /
• pp.717-728
• /
• 2014

Purpose: The purpose of this research is to develop a model tat explains the motivation of mobile coupon gift intention in mobile instant messenger service. Methods: This study utilized Structural Equation Model to clarify factors those influence mobile coupon gift intention under mobile messenger environment. Results: The research model in this study is verified with two hundreds sample data. This study found that mobile coupon gift-givers's giving intention is influenced by experimental and obligated motivation, price utility, social value of gift-giving, and perceived ease of use of the technology. Conclusion: This study verified five factors those influence to mobile coupon gift-giving intention. Although this study initially suggests and verify gift-giving intention model, we expect further research that related to other factors affecting the intention and other recent technology factors such as personal innovation and others.

• 지역사회간호학회지
• /
• 제30권4호
• /
• pp.571-580
• /
• 2019

Purpose: The purpose of this study is to examine the mediating effects of emotional venting via instant messaging (IM) and positive emotion in the relationship between negative emotion and depression. Methods: Online survey was conducted in Korea between 2 April and 7 April 2019. To obtain samples with representativeness, data were gathered by the professional research firm. A total of 250 Koreans were participated in this study. The collected data were analyzed using descriptive statistics, Pearson's correlation coefficients, and SPSS PROCESS macro to test the mediating effects. Results: This study analyzed the direct/indirect effects of negative emotion on emotional venting via IM, in the relationship between positive emotion and depression. Negative emotion had indirect effects on depression through emotional venting via IM and positive emotion. Both emotional venting via IM and positive emotion had dual mediating effects in the influence of negative emotion on depression. Conclusion: These results suggest that it is important to manage negative emotion to prevent depression. Also, this study confirmed that emotional venting via IM is a powerful factor influencing emotional recovery.

• 한국가정과교육학회지
• /
• 제7권2호
• /
• pp.79-89
• /
• 1995

The purpose of this study was to find out the relationships among snacks, unbalanced diet, and eating behaviors of middle school students. Subjects of this study were randomly selected from middle school students living in ChungBuk and data were collected by questionaires. Major findings were as follows: First, majority of respondents felt snacks necessary for them. They were influenced by T. V advertisement when they chose snacks. Most students had snacks habitually, and girl students had snacks more freqently than boy students. The students who had more pocketmoney had more snack than those who had less pocktmoney. Second, girl students were more fastidious than boy students about foods. The students who took instant noodles an snacks more frequently got lower scores of eating behaviors than those who took instant noodles and snacks more frequently got lower scores of eating behaviors than those who took instant noodles and snacks less frequently. Finally frequent snacks and unbalanced diet had strong relationships with lower scores of eating behaviors. In conclusion, the findings implied that nutrition-education through mass media like. T.V may be effective and nutrition education also should be practiced both at school and at home for the students’good eating behaviors and health.

• 대한지역사회영양학회지
• /
• 제2권2호
• /
• pp.187-196
• /
• 1997

This study was carried out with 343(161 male, 182 female) elementary school children to investigate the relationship between 5th and 6th grade males and females of living in Chuncheon city. The degrees of going without a meal and overeating showed high in breakfast and dinner respectively. Also most children responded that they eat more than usual when they are under stress. After having dinner, 52.8$\%$ of the children ate snacks. 64.7$\%$ of the children have unbalanced diets with the main reason being they don't like the peculiar smell that some foods have. Most children sleep 8 hours and go to school on foot, and 74.3$\%$ of the children enjoy indoor activities in their spare time. The regularity of exercise shows a low level of 39.1$\%$. In weight control, 51.0$\%$ of the children take no interest in it. Thirty percent of the children get their nutrition knowledge from school and the order of average mark of their nutrition knowledge is poor(40.5$\%$), fair(36.4$\%$), and excellent(23.0$\%$). Most children like sweet taste. It is prevalent that the children think instant food is not good for their health, and their preference for instant food is on a fair level. The most popular instant food is in the order of ddogbbokki, ice-cream, kimbap, fried chicken and pork cutlet.

• 한국조리학회지
• /
• 제23권4호
• /
• pp.1-9
• /
• 2017

Instant hot sauce was prepared to produce a similar product to Korean-style gochujang using different ratio of cheongguk-jang (0~20%) and red pepper powder (7~27%). Moisture content decreased from 43.21 (control: BS0) to 19.13%(maximum addition of cheongguk-jang: BS4). L value was the lowest with control (BS0), and a-value and the b-value were higher with BS4. pH tended to increase significantly as the addition amount of cheongguk-jang powder increased (p<0.001). Titratable acidity was lowest at 5.40 for BS0 and 6.30 for BS4. Salinity and soluble solids were also decreased but viscosity increased with addition of cheongguk-jang. DPPH radical scavenging activity was increased from 50.9% (BS0) to 77.6% with BS4. Overall preference was highly evaluated with the sample (BS3) prepared with red pepper, cheongguk-jang, japanese apricot extract, and water at 12, 15, 40 and 25% (w/w), respectively. Results showed that the instant hot sauce had a possibility to replace Korean-style gochujang requiring lengthy fermentation time.

• Structural Engineering and Mechanics
• /
• 제26권3호
• /
• pp.315-341
• /
• 2007

A sudden change of stiffness in a structure, associated with the events such as weld fracture and brace breakage, will cause a discontinuity in acceleration response time histories recorded in the vicinity of damage location at damage time instant. A new damage index is proposed and implemented in this paper to detect the damage time instant, location, and severity of a structure due to a sudden change of structural stiffness. The proposed damage index is suitable for online structural health monitoring applications. It can also be used in conjunction with the empirical mode decomposition (EMD) for damage detection without using the intermittency check. Numerical simulation using a five-story shear building under different types of excitation is executed to assess the effectiveness and reliability of the proposed damage index and damage detection approach for the building at different damage levels. The sensitivity of the damage index to the intensity and frequency range of measurement noise is also examined. The results from this study demonstrate that the damage index and damage detection approach proposed can accurately identify the damage time instant and location in the building due to a sudden loss of stiffness if measurement noise is below a certain level. The relation between the damage severity and the proposed damage index is linear. The wavelet-transform (WT) and the EMD with intermittency check are also applied to the same building for the comparison of detection efficiency between the proposed approach, the WT and the EMD.