• 한국식품영양과학회지
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• 제18권4호
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• pp.375-388
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• 1989

건강한 여대생을 대상으로 하여 1일 총 열량은 체중 1kg당 40kcal, 단백질은 체증 1kg당 0.45g (I 단계식이), 0.60g(III 단계식이), 0.75g(II 단계식이), 0.90g(IV 단계식이)의 4가지 수준으로 조정한 식이를 각각 5일간씩 20일간 섭취시키고 구리의 섭취량, 배설량 및 대사를 관찰한 결과는 다음과 같다. 1. I, III, II 와 IV단계 식이내의 구리함유량은 각각 0.86mg, 0.70mg, 1.86mg,과 2.34mg이었다. 2. 소변중의 평균구리배설량은 I, III, II과 IV단계 식이섭취 기간 동안 각각 $0.12{\pm}0.03mg$, $0.16{\pm}0.02mg$, $0.35{\pm}0.08mg$과 $0.11{\pm}0.02mg$ 단백질 섭취량에 따른 유의적인 변화는 없었다. 3. 대변중의 평균 구리배설량은 I, III, II과 IV단계 식이섭취 기간 동안 각각 $1.23{\pm}0.16mg$, $1.28{\pm}0.25mg$, $0.99{\pm}0.01mg$과 $1.85{\pm}0.19mg$으로 4단계별 단백질 섭취량에 따른 유의적인 차이는 없었으나 I 단계와 IV 단계 식이섭취 기간 동안 대변중 평균 구리배설량에는 유의적인 차이가 있었다.(p<0.05). 4. 평균 구리 balance는 I, III, II과 IV단계식이섭취 기간 동안 각각 $-0.48{\pm}0.14mg$, $-0.74{\pm}0.26mg$ $0.52{\pm}0.12mg$과 $0.38{\pm}0.20mg$으로 4단계별 단백질 섭취량에 따른 유의적인 변화는 있었으나 I 단계와 IV 단계 식이 섭취시의 평균 구리 balance에는 유의적인 차이가 있었으며(p(0.05), 대변중의 구리배설량과 음의 상관관계를 나타냈다.(p<0.05).

• Archives of Plastic Surgery
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• 제37권2호
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• pp.175-177
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• 2010

Ppupose: Velopharyngeal insufficiency (VPI) during articulation development period can cause compensatory articulation like glottal stop, which can maintain VPI symptoms such as hypernasality and nasal emission despite of recovered velopharyngeal function. Methods: A girl visited our department with speech problems such as hypernasality, compensatory articulation patterns, and nasal air emission. She had history of postpalatoplasty fistula which was repaired after 1 year follow-up. Results: After treated with speech therapy without surgery, her hypernasal speech problem was corrected. From this, we could assume that the fistula during articulation development period induced VPI, which leads to glottal substitution and this compensatory articulation maintained VPI though the fistula was repaired. Conclusion: In this report, we could observe that palatal fistula in articulation development period can have detrimental effect on articulation, and also we could confirm that evaluation of soft palate mechanism with using speech sample without compensatory articulations prevent the patient from unnecessary operation.

• 대한간호학회지
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• 제39권1호
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• pp.62-71
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• 2009

Purpose: The purpose of this study was to explore the effects of listening to music in inpatients diagnosed with schizophrenia, on their auditory hallucinations, and positive and negative symptoms. Methods: A quasi-experimental research design with $2{\times}2$ cross-over trial and convenience sample was used. Eleven patients (Group AB) listened to music followed by a wash out period and then a usual care period, and 12 patients (Group BA) had a usual care period followed by a wash out period and then listened to music. For one week those who were in the experimental period listened to individualized music using an MP3 player whenever they heard hallucinations. Results: There was a statistically significant decrease in the frequency of auditory hallucinations after listening to the music. There was a decrease in the mean scores for positive symptoms, negative symptoms, and general psychopathology after listening to music, but only negative symptoms showed a statistically significant decrease. The treatment effects on scores for positive symptoms, negative symptoms, and general psychopathology were greater in Group BA than Group AB. Conclusion: These findings suggest that listening to music may be useful for managing auditory hallucinations in schizophrenia inpatients.

• 한국초전도ㆍ저온공학회논문지
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• 제19권1호
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• pp.42-46
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• 2017

The effects of the heat treatment temperature ($600^{\circ}C-1050^{\circ}C$) on the formation of $MgB_2$ and the superconducting properties have been examined. The self-synthesized $MgB_4$ and commercial Mg powders were used as raw materials for the formation of $MgB_2$. The superconducting critical temperatures ($T_cs$) of $MgB_2$ bulk superconductors prepared at $600^{\circ}C-850^{\circ}C$ were as high as 37-38 K regardless of the heat treatment temperature. However, because $MgB_4$ is more stable than $MgB_2$ at above $850^{\circ}C$, no superconducting signals were detected in the susceptibility-temperature curves of the samples prepared above $850^{\circ}C$. As for the critical current density ($J_c$), the sample heat-treated at a low temperature ($600^{\circ}C$) for a prolonged period (40 h) showed a Jc higher than those prepared at $650^{\circ}C-850^{\circ}C$ for a short period (1 h). The FWHM (full width at half maximum) result showed that the grain size of $MgB_2$ of the $600^{\circ}C$ sample was smaller than that of the other samples. The high $J_c$ of the $600^{\circ}C$sample is attributed to the presence of large numbers of grain boundaries, which can act as flux pinning centers of $MgB_2$.

• 한국식생활문화학회지
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• 제31권3호
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• pp.250-260
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• 2016

This study was conducted to determine the reasonable soaking period of glutinous rice for laver Bugak (Korean traditional fried dishes) processing and to identify the sensory characteristics of three kinds of laver Bugak made with different starch pastes: GRice_1d using glutinous rice soaked for 1 day; GRice_7d using glutinous rice fermented for 7 days; and Wheat using flour. Descriptive analysis was performed by 10 trained panelists, and the 92 consumers evaluated the overall acceptance (OL), acceptance of appearance (APPL), odor (ODL), flavor (FLL), and texture (TXTL) of the samples using a 9-point hedonic scale. From the measurement result by scanning electron microscope (SEM), there were differences in the surface characteristics among soaking period for 1 day and 7 days. Ten panelists were trained, and they evaluated the appearance, odor/aroma, flavor/taste, texture/mouth feel, and after taste attributes of these samples. 36 attributes were generated by panelists and 12 attribute were significantly different across products (p<0.05). It was found that the Grice_7d sample was characterized by mouthfeel of crispiness and uniformity of bubbles, and the Wheat sample was characterized by surface of roughness, mouthfeel of crispiness and adhesiveness, relatively. And the Grice_1d sample was characterized by surface of roughness, mouthfeel of roughness, hardness, cohesiveness, toughness, and adhesiveness.

• 한국식품영양학회지
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• 제21권3호
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• pp.320-327
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• 2008

The principal objective of this study was to assess the storage characteristics of the maejakgwa to which herb extracts had been added. Moisture was highest in the rosemary sample, and significantly so. Ash and crude fat levels were highest to a significant degree in the olive and rosemary samples. Crude protein was shown to be significantly high in the rosemary and lavender samples. With regard to our mineral analysis, the rosemary sample evidenced the highest mineral levels, at 1,143.6 mg/100g. In the case of rosemary, lavender, thyme, lemon balm and olive-added samples, the Ca, K and P contents were found to be the highest. A total of 16 amino acids was detected. The rosemary sample had the highest levels, at 9,897.8 mg/100g. With regard to free sugar content, glucose, fructose and sucrose levels were significantly higher. As the result of our measurements of the storage period. However, the rising tendency resulted in a significant difference observed 6 days later. When we assessed changes according to the quantity of herbs added, the acid value was shown to be significantly lower in the group with a 2% addition than in the control, which suggested that the storage characteristics in herbs could be enhanced. With regard to the change in TBA, according to the passage of the storage period, the TBA value increased significantly in all the groups with added herbs. When we assessed the changes according to the amount of herbs added, much lower values were observed in the group with addition than the control, which suggests that the storage characteristics could be enhanced by the addition of herbs. In particular, a high level of anti-oxidative activity was observed in the group to which 2% herbs had been added.

• 동아시아식생활학회지
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• 제12권2호
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• pp.141-153
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• 2002

Water activity of sausage added Umbelliferaeceae wild plants powder was decreased as storage time was prolonged and all samples were lower than those of the control. During the storage period, pH values of all samples were decreased. Cooking loss and storage loss was decreased as storage time was prolonged and showed differential from added sample. L, a, b values had a tendency to decrease, during the storage period. As the percentage of the wild plants powder in sausage, L, a values were decreased and b value was increased. Total plate counts of bacteria were increased as storage time was prolonged and wild plants powder added sausages were lower than control. Coriander 3.0% added sausage was the lowest total plate counts of bacteria, 1.3$\times$10$^{6}$ at four week'storage. As the percentage of wild plants powder in sausage was increased, total plate counts of bacteria decreased. Springiness, cohesiveness, chewiness, gumminess and hardness value of all sample were increased or decreased as storage time was longer. But they did not showed greatest various with storage time as well as additives. The sensory score of wild plants powder 0.5% added sausage were the highest, but wild plants powder 3.0% added sausage were the lowest. All the sensory score of coriander added sausage were high. The sensory score of all sample were decreased as storage time was prolonged. In wild plants powder 3.0% added sausage, the relationship between color, flavor, chewiness, wetness, taste and overall of sensory evaluation and all item of the textural characteristic showed huh correlation score. When storaging sausage for two weeks, the correlation of relationship between hardness of sensory evaluation and chewiness of textural characteristic was high.

• 동아시아식생활학회지
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• 제26권4호
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• pp.359-369
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• 2016

In this study Ragwort, which had various and excellent pharmacological activity, was selected as a functional material, and intended to present an optimum condition of Ragwort Injeolmi by the blanching method, commonly used in the field. The general components, antioxidation, and dietary fiber of Ragwort were analyzed, and produceableness of Ragwort added Injeolmi was reviewed through instrumental inspection and sensory evaluation of various adding ratio of lyophilized Ragwort power and Ragwort pre-processed by blanching. It was proved that the SOD-likely active of Ragwort was 45.69%, total poly- phenol content was 12.45 mg, and total flavonoid content was 10.25 mg. The pH of Injeolmi adding Ragwort powder showed an increasing trend in the order of 0%, 1%, 3%, 5%, while that of Injeolmi adding blanching Ragwort showed increasing trend in the order of 0%, 10%, 15%, 20%, and there were significant difference (p<0.001). The soluble solid content of all sample groups showed constant value, and it was understood that no sugar was added in the process. From chromatography measurement result, a-value (redness) of 1% sample group was the lowest, and there were significant differences among sample groups (p<0.001). During 3 days of storage period, total microbial count of Injeolmi showed increasing trend while the storage period was getting longer. From the acceptability test Injeolmi adding blanching Ragwort had shown generally higher value.

• 국제지역연구
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• 제20권1호
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• pp.3-22
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• 2016

본 연구에서는 1995년부터 1월에서 2015년 10월까지의 5,323개 일별자료로 다변량 GARCH BEKK모형을 이용하여 금리, 환율, 주가 상호간 충격전이효과를 분석하였다. 전체표본기간에서의 변동성 충격전이를 분석한 결과로는 우선 대칭모형상으로 금리변동의 충격은 주가에만 충격을 주었고 환율변동의 충격은 다른 두 변수들에 별다른 영향을 미치지 못하였는데 주가변동은 금리와 환율 모두에 유의미한 충격을 주는 것이 확인되었다. 비대칭모형상으로는 금리의 상승충격은 환율에만, 환율의 상승충격은 금리에만 상호간 유의미한 영향을 미쳤고 주가의 하락충격은 환율에만 유의미한 영향을 미치는 것으로 나타났다. 외환위기국면 소표본기간에서는 비대칭모형에서 금리의 상승충격이 환율과 주가에 영향을 미쳤고 주가의 하락충격은 환율에만 영향을 주는 것으로 나타났다. 또한 글로벌 금융위기국면 소표본기간의 비대칭모형에서는 주가의 하락충격만이 금리에 영향을 주는 것으로 나타났다. 이를 종합하면 한국의 주식시장 변동충격은 나머지 두 변수에 유의미하게 영향을 미쳤고 금리의 충격은 시기별로 주가와 환율에 영향을 미쳤으나 환율의 충격은 전체적으로 그리 크지 않게 나타남으로써 주식시장의 안정화 유도책이 시장변수의 충격을 완화시키기 위한 선결과제임이 입증되었다.

• 수산경영론집
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• 제45권2호
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• pp.29-38
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• 2014

This study is to analyse the timing of the structural change of price volatility and the asymmetry of price volatility during the period before and after the timing of the structural change of price volatility using Jeju Farming Olive Flounder's production area market price data from January 1, 2007 to June 30, 2013. The analysis methods of Quandt-Andrews break point test and Threshold GARCH model are employed. The empirical results of this study are summarized as follows: First, the result of Quandt-Andrews break point test shows that a single structural change in price volatility occurred on May 4, 2010 over the sample period. Second, during the period before structural change, daily price change rate has averagely positive value which means price increase, but during the period after structural change daily price change rate has averagely negative value which means price decrease. Also, daily volatility of price change rate during the period before structural change is higher than during the period after structural change. This indicates that price volatility decreases after structural change. Third, the estimation results of Threshold GARCH Model show that the volatility response against price increase is larger during the period after structural change than during the period before structural change. Also the result shows the volatility response against price decrease is larger during the period after structural change than during the period before structural change. And, irrespective of the timing of structural change, price increase has an larger effect on volatility than price decrease. This means volatility is asymmetric at price increase.