• 한국식품과학회지
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• 제14권2호
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• pp.141-145
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• 1982

부수게 제조공정중 원료찹쌀의 수침공정이 원료찹쌀의 산도, 점도, 금속이온 및 인의 함량에 미치는 영양과 이들 결과가 부수게 제품의 물성에 밀접한 관계가 있는 팽화율에 어떤 영향을 주는지를 알고저 하였다. 원료 찹쌀을 $10^{\circ}C$에서 20일 동안 수침한 결과 최초의 총산도는 0.03%에서 1.02%까지 증가하였고 점도는 수침 일수가 길어 짐에 따라 처음 점도 25.5cP가 점점 증가하여 14일에 최고점도 30.3cP를 나타냈고 그 후에는 23.5cP로 낮아졌다. 또한 찹쌀 중의 K, Na, P은 수침 초기에 Ca, Mg는 수침 중기에 많이 용출되었는데 20일간 K는 68%, Na는 67%, Ca는 85%, Mg는 81%, P는 16%가 용출되고 팽화력은 수침중 산도의 증가에 비례적으로 증가하여 최초 180이던 것이 수침 20일에는 251로 증가하였다. 수침에 의한 찹쌀의 점도 증가는 산도의 증가보다 양이온과 무기인(無機燐)의 용출에 크게 영향을 받으며 팽화력은 유기산의 존재와 양이온에 무기인의 용출로 증가되었으나 수침중 생성된 산에 의한 영향이 더욱 컸다.

• Architectural research
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• 제17권4호
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• pp.127-137
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• 2015

A typology study is a comparative study of the physical characteristics of the built environment divided into distinct types such as architecture, culture, and environment. Lao vernacular dwellings were initially created based on the Lao people's behavior in terms of beliefs, traditional culture, lifestyle, and local wisdom with regard to the environment, climate, geography, and materials. The main research method used in this study is a comparative case study of three ethnic dwellings. The multiple data collection tools employed included second source data and primary data to analyze the findings of the unique characteristic typology of Lao vernacular dwellings. The objective of this paper is to compare the cultural and physical contexts, the patterns and origins of settlement, the architecture, the cultures, and the local indigenous knowledge related to the dwellings and settlement of the three main ethnic groups. These three groups are rich in tradition and their documentation is therefore essential for the intellectual history of the society of Lao; this research could therefore aid in enhancing our understanding of the three typologies of Lao vernacular architecture and settlement within the historical and sociocultural contexts of each ethnicity to convey an understanding of Lao vernacular dwellings by analyzing their different types to help identify the differences and similarities among architectural artifacts by recognizing the invisible connections between them, whereby the figurative ornamentation is based on the relationship between man and nature. This study also provides a glimpse of the living culture and characteristic features of Lao vernacular architecture.

• Journal of Trauma and Injury
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• 제20권2호
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• pp.125-129
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• 2007

Purpose: The liver is one of the most commonly injured organs in abdominal trauma. Surgery has played a major role in treating traumatic liver injury. Recently, it was reported that conservative treatment could be the first-line management for hemodynamically stable patients without combined intraabdominal surgical problems. The aim of this study was to examine the prognostic factors in traumatic liver injury. Methods: The medical records of 41 patients who were treated for traumatic liver injury at Seoul National University Bundang Hospital from March 2003 to October 2007 were retrospectively reviewed. Results: Among the 41 patients, 34 cases (82.9%) were managed nonsurgically, and 7 cases (17.1%) were managed surgically. Out of the 5 (12.2%) mortalities, 2 were encountered in those who underwent surgery, and 3 were encountered in those who were treated nonsurgically. Univariate analysis showed that the initial systolic blood pressure, the initial hemoglobin level, and the grade of liver injury were significant prognostic factors for survival. Multivariate analysis indicated that initial low systolic blood pressure was the only independent risk factor. Conclusion: Patients with unstable vital signs initially have a poor prognosis. Aggressive management might be helpful for improving the survival rate in these patients.

• 대한한의학원전학회지
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• 제26권1호
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• pp.1-15
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• 2013

Objective : We tried to seek for conflicts of views among the contents in Sasang Constitutional Medicine and Traditional Medicine based on Huangdi's Internal Classic, and to study about the Range of Lee Je-Ma's Works, therefore finding out the limit of Sasang Constitutional Medicine in view of learning contents and practice of theory. Method : Through the texts of Longevity and Life Preservation in Eastern Medicine, such subjects will be investigated as Lee Je-Ma(李濟馬)'s comments on Huangdi's Internal Classic and views on the herbal medicine, the relations among five viscera(五臟), taeguk(太極), four-constitution(四象), etc. Result : Lee Je-Ma's Sasang Constitutional Medicine does not goes well in harmony with the traditional physiology which is based on the functional five zang system developed in Huangdi's Internal Classic, and is hard to understand because of its four division method rooted in confucius academy. Conclusion : Lee Je-Ma's view of medicine is one of the practical and valuable parts of Korean Medicine, however, its extreme four-division structure theory could be difficult to be accepted as its whole form. This is because he studied himself as a confucian, so that his work might rather be confucian than medical. When he fully devoted himself to Sasang Constitutional Medicine, he already took his age much.

• 한국식품영양과학회지
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• 제17권1호
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• pp.25-31
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• 1988

난각과 초산용액으로부터 조 calcium acetate 하여 두부용 응고제로의 활용성을 검토한 것이다. 난각을 $100^{\circ}C$에서 $20{\sim}30$분간 가열 살균하고 것을 $20{\sim}30$mesh로 분쇄한 후 난각분에 10%초산 용액을 가하여 난각의 calcium염중 Ca을 수용성인 calcium acetate$[(CH_3COO)_2Ca]$로 만들었다. 난각 1개의 무게는 약 5.6g이었고, 난각 1개로 부터 3.8g의 CCA를 얻을 수 있었다. 300g짜리 두부 1모들 만드는데는 난각 약 1.2개 필요하였다. 난각으로부터 얻은 응고제를 이용하여 만든 두부는 기존 응고제($MgCl_2$, $CaCl_2$등)를 이용하여 만든 두부와의 비교에서 즉 수율, 단백질함량, 경도 맛에서 큰차이가 없었다. 따라서 기존응고제 대신 CCA사용은 닭이라는 생체 중에서 농축된 calcium을 두부로 이행시킴으로써 폐기물을 활용하는 효과와 아울러 두부의 자연성을 높이는데 의미가 있다고 하겠다.

• 한국식품영양과학회지
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• 제15권4호
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• pp.51-55
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• 1986

본 계량적 분체 낙하봉지는 현재 사용하고 있는 4각형 합성수지제 분체 포장의 구조를 개조하여 최종 용기로써 계량적 사용이 가능 하도록 봉지 몸체에 분체 박하유도 튜브를 연결하고 그 튜브 끝단에 개폐용 핀을 채운 구조이다. 이 계량적 분체 박하봉지는 현재 사용하고 있는 분체 봉지에 비해서 봉지의 개봉이 쉽고, 분획 사용 후 재 밀봉이 긴밀하게 될 수 있으며, 재 밀봉이 철저하게 되므로 흡방지 및 anti-caking효과가 크다. 그리고 먼지나 곤충과 같은 이물질의 혼입이 없으며 계량적 사용으로 경제적이고 환경과 하수의 오염을 최소화 하는 효과가 있다. 또한 개봉후 세워둘 때 넘어져 엎지러져 일어나는 손실이 없는 등의 장점이 있다. 따라서 본계량적 분체 낙하봉지는 분상의 설탕, 소금, MSG와 같은 조미료, coffee 및 세제는 물론 농약의 계량적 사용에 실용성을 줄 것으로 생각된다.

• 한국수자원학회논문집
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• 제39권10호
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• pp.845-854
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• 2006

융설 모형을 이용하여 융설 기간 동안의 하천유출량을 모의하기 위해서는 융설 관련 매개변수의 정립이 반드시 필요하다. 우리나라의 경우 관측 자료의 부족으로 인하여 적설분포면적, 적설심, 적설분포면적 감소곡선과 같은 융설 관련 매개변수의 추출이 불가능하였다. 본 연구에서는 1997년부터 2003년까지의 겨울철(11월-4월) NOAA/AVHRR 위성영상을 이용하여 한반도의 적설분포도를 추출하고 기상청의 69개소 유인지상기상관측소의 기상자료 중 최심적설심 자료로서 공간내삽법을 통하여 동일한 기간의 최심적설심 분포도를 작성한 후 적설분포도와 중첩하여 남한의 적설심 분포도를 추출하였다. 또한, 적설분포면적 감소곡선은 소양강댐과 충주댐 유역을 대상으로 평균기온과 적설분포면적과의 상관관계로부터 각 연도별 선형회귀식을 추출하여 적설분포면적 감소곡선을 작성하였다.

• 한국식품과학회지
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• 제27권6호
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• pp.915-920
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• 1995

This study was performed to investigate the effect of aluminum compound on the aluminum contents and histological change in brain tissue of rats. Seventy five male Sprague-Dawley strains were divided into five groups consisting of the control, 250 ppm $AlCl_3$ group, 500 ppm $AlCl_3$ group, 250 ppm $Al_2(SO_4)_3$ group, 500 ppm $Al_2(SO_4)_3$ group and kept on the diet for 2 weeks. The weight gain was increased by administration of $AlCl_3$ but decreased by administration of $Al_2(SO_4)_3$ as compared to control group. The aluminum contents in brain tissue of each group; 250 ppm $AlCl_3$ group, 500 ppm $AlCl_3$ group, 250 ppm $Al_2(SO_4)_3$ group and 500 ppm $Al_2(SO_4)_3$ group were 64.63, 102.21, 132.64 and 180.41 ppm, respectively. Aluminum accumulation in brain tissue was higher with administration of $Al_2(SO_4)_3$ than with administration of $AlCl_3$. In $AlCl_3$ administration group, multiple small intracytoplasmic granules and microvacuole were seen in large pyramidal cells of cortex and granulovacuolar degeneration. In $Al_2(SO_4)_3$ administration group revealed pollagis pallor, cellular pyknosis, microcavitation resulted from edema in deeper cortical layers were observed. Blue-pigmentation which represents the accumulation of aluminum was noted In granulovacuolar degeneration site in $Al_2(SO_4)_3$ administration group.

• 동아시아식생활학회지
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• 제21권3호
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• pp.360-366
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• 2011

This study examined the physiochemical and organoleptic properties of the yanggaeng fabricated with different contents of ginger powder. The moisture contents ranged between 39.85% and 47.92%. The yanggaeng made with 0.5 g of ginger powder showed the lowest moisture content of 37.04%, whereas the yanggaeng made with 1.5 g of ginger powder showed the highest moisture content of 47.92%. As for the L value, which indicates lightuess, the yanggaeng made with 1.5 g of ginger powder showed a L value of 13.92, whereas the yanggaeng made with 0.5 g showed the lowest L value of 12.35, (p<0.05). The values for redness (a value) ranged between 4.69 and 5.58, and there was no significant difference as the content of ginger powder increased. The value for yellowness, (b value) ranged between 3.19 and 2.33, and showed a significant decreasing trend as the ginger powder content increased (p<0.05). The sugar concentrations were 53.82~46.56, and decreased as the ginger content increased. The pH ranged between 6.42~6.52, and showed significant differences. As the ginger content increased, changes in hardness, adhesiveness, gumminess, and chewiness, were all significant (p<0.05). Characteristics of cohesiveness and springiness, showed no significant differences. Although there were no significant differences in color, flavor, chewiness, and hardness, there was a decreasing flavor preference as the content of ginger powder increased. There were significant differences in sweetness, moistness, and overall-preference (p<0.05). For overall-preference, the yanggaeng with 1.0 g of added ginger powder showed a high preference level. The study results implied that ginger powder may be used in fabricating yanggaeng. and a 0.5% content of added ginger powder will improve the preference level.

• 한국식품과학회지
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• 제27권3호
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• pp.303-305
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• 1995

베이킹파우더, 등급별 밀가루 및 몇 가지 밀가루 가공식품에 대한 알루미늄 함량을 조사하고자 $HNO_3:HClO_4(v/v,\;2:1)$ 혼산으로 분해하여 원자흡수분광광도법으로 분석하였다. 원료와 가공식품들의 알루미늄 함량은 베이킹파우더는 $1910{\sim}1948mg/100g$, 중력분은 8.5mg/100g, 강력분 박력분은 각각 10.8 mg/100g, 11.0 mg/100g이며 국수는 $29.7{\sim}58.5mg/100g$, 라면은 $63.0{\sim}80.0mg/100g$, 당면은 $33.1{\sim}46.3mg/100g$, 냉면이 $37.8{\sim}49.9mg/100g$, 비스켓과 스낵은 $15.3{\sim}19.2mg/100g$, $22.5{\sim}56.4mg/100g$ 범위였다. 밀가루 식품중의 알루미늄 함량은 동일 식품이더라도 제조회사에 따라서 함량차이를 인정할 수 있었다(p<0.01).