• 대한핵의학회:학술대회논문집
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• 대한핵의학회 1973년도 제12차 학술대회
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• pp.49.1-49.1
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• 1973

• 월간포장계
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• 통권132호
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• pp.135-141
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• 2004

• 한국식생활문화학회지
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• 제5권2호
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• pp.207-215
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• 1990

In this study, the types and characteristics of rice cake, cookies were investicated in the rice grown area-Korea, Japan (Tokyo, Osaka), China (Hongkong), Thai (Bangkok, ChiengMai), Indonesia (Bali, Jakarta), and Philippine (Manila). 1. Rice cakes and cookies were made from rice powder and rice granule. Specially, there were two kinds of basic rice powder one was rice powder in dry and the other was rice juice grinded with water on the millstone. Rice juices were named in China, MeeChang, in Manila, Galapong, in Bangkok, rice powder. 2. The kinds and numbers of steamed rice cakes were the most available in all investicated area. In Hongkong, Bangkok, ChiengMai, and Manila, beatened or kneaded rice cakes could not be seen almost. Only in Hongkong and Bangkok, fried rice cakes were available, while in Japan, boiled rice cakes were not seen almost, and also baked rice cakes were not seen in Korea, Hongkong, Bali, Jakarta. 3. In the east-south Asian area, except rice and glutinous rice, coconut and palm fruits and banana were using in recipies of rice cakes and cookies. They gave soft and tender mouth feeling, white color, and good emulsifying status. 4. The kinds and numbers of rice cookies were the most available in Bangkok, but in Bali and Jakarta, the least. The cookies of Japan had similar texture and shape to rice cake while most of cookies in Hongkong were fried in oils. In Korea, the kinds and numbers of rice cookies were less than those of rice cakes.

• 한국치위생학회지
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• 제11권6호
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• pp.1027-1038
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• 2011

Objectives : This study carried out the agreement of old people who visited senior citizens' centers in section area from January 5to 15, 2010. This study aimed to arrange basic data for the development in oral health and for the elderly oral health program, by surveying on regular level and food habit in the eating habits of the elderly. Methods : The regular level of dietary life, meal volume, meal time, kinds of meal preference, the appearance of snack intake, and kinds in snack preference were analyzed by using the statistical processing SPSS WIN 18 targeting totally 140 subjects, by preparing 1:1 questionnaire through direct interview. Results : The regular level of dietary life in the elderly was surveyed to be regular in 76.4% of the whole and to be irregular in 23.6%. As for the daily meal volume of the elderly, it was indicated to be 36.4% for 'eating proper volume' and to be 51.4% for 'eating a little.' As for the meal time of the elderly, it was indicated to be 52.1% for under 10 minutes and to be 25% for having a meal for 16~20 minutes. In the results of having surveyed on kinds of meal preference in the elderly, it was indicated to be 57.7% for having a meal 'centering on vegetables.' In the survey on snack intake of the elderly, it was indicated to be 62.1% for 'enjoying eating snack.' As for snack kinds of being preferred, 69.3% of the elderly were indicated to be the highest in 'fruits.' Conclusions : The elderly meals on a regular basis as needed by vegetarian diet, however showed thar eating a very short time. I consider it is necessary that study on connection between old people meal time, eating habits and oral physical condition.

• 한국조리학회지
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• 제24권3호
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• pp.104-112
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• 2018

The purpose of this study was to examine the quality characteristics of white pan bread according to the different types of water (tap water (still water), purified water, still water, light water, classical water, and bold water). Pan breads were statistically analyzed using texture profile analysis, fermentation, texture, suitability, image analysis, color, moisture content, and statistical analysis. This result will contribute to the commercialization of pan bread using various kinds of water. Ultimately, we analyzed the quality characteristics of various kinds of water, depending on the carbonic acid content on the dough and the pan bread, and to derive the optimum kinds and ratios of the water to be applied to the pan bread. As a result of the study, the best findings were obtained with water containing carbonic acid content more than the classical water according to overall characteristics, durability (Width of Tail and Integral), foot efficiency, softness, volume and preference check. Therefore, when white pan bread is produced by using water containing a carbonic acid content (5~7.5 mg/L) or more of the classical water, it affects the quality characteristics and a good obtains positive response to from consumers. In this study, the quality characteristics of pan bread based different kinds of water which were not available in the past, and the quality characteristics of pan bread, which can be used as the basic data for future research, were well analyzed.

• 한국의상디자인학회지
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• 제19권4호
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• pp.29-41
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• 2017

Because infants lack full communication skills and are not active main agents, nurturing and protection are essential. The value of smart devices that can help prevent potential threats and manage infant care is evaluated highly. This study offers basic research data that contributes to the development of devices for infant and parents as well as to future planning. This study compared and analyzed literature materials and visual materials based on news articles, advanced research, and official websites of brands. The research ranges and subjects are wearable devices for infants that were released or will be released between 2014 and 2017. Wearable devices that help protect and manage infant care are roughly separated into clothing, accessory, and the like. In this study, four kinds of clothing products, six kinds of accessories products, and fifteen kinds of other products were researched and a total of 25 kinds of products were analyzed. Categories was made in accordance with morphological characteristics, main features, materials and the design of wearable devices for infants depending on the device features. Wearable devices for infants that will be developed in the future must be based on a variety of suggestions in order to know best how to attach a sensor to an infant. From this study, the deduced trend analysis of wearable devices for infants can suggest new ways for follow-up studies as well as product development.

• 대한방사선기술학회지:방사선기술과학
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• 제16권1호
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• pp.67-80
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• 1993

Recently, a large number of new screen-film systems have become available for use in diagnostic radiology. These new screens are made of materials generally known as rare-earth phosphors which have high x-ray absorption and high x-ray to light conversion efficiency compared to calcium tungstate phosphors. The major advantage of these new systesms is reduction of patient exposure due to their high speed or high sensitivity. However, a system with excessively high speed can result in a significant degradation of radiographic image quality. Therefore, th speed is important parameters for users of these system. Our aim of in this was to determine accurately and precisely the absolute speed and relative speeds of both new and conventional screen-film system. We determined the absolute speed in condition of BRH phantom beam qulity and the relative speed were measured by a split-screen technique in condition of BRH and ANSI phantom beam qulity. The absolute and the relative speed were determined for 8 kinds of screen-4 kinds of film in regular system and 7 kinds of screen-7 kinds of film in ortho system. In this study we could know the New Rx, T-MAT G has the highest film speed, also know Green system's stndard deviation of relative speed larger than blue system. It was realized that there were no relationship between the absolute speed and the blue system. It was realized that there were no relationship between the absolute speed and the relative speed in ortho or regular system.

• 한국약용작물학회지
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• 제10권5호
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• pp.366-374
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• 2002

수입 한약재의 기원식물에 대한 논란으로 야기된 사회문제 해결의 기초 자료로 제공하고자 본초강목에 수록된 약재의 기원식물을 찾아 Engler 체계에 따라 정리하였다. 1. 본 연구의 자료는 본초강목에서 식물성 약재를 다루고 있는 초부, 곡부, 채부, 과부, 목부 중에서 채부에 수재된 약재 158 품목을 대상으로 하였다. 2 채부에 수재된 158 품목 중 기원식물을 확인한 것은 139 품목으로 이를 Engler 분류체계로 정리한 결과, 8문 10강 6아강 31목 22아목 52과 85속 99종 12변종 2품종 총 113 종류의 식물로 기록되었다. 3. 113 종류의 식물을 문별로 비교해 보면 피자식물문이 전체의 80.70 %(92종류), 균문이 10.53 %(12종류) 홍조식물문이 3.51 %(4종류), 양치식물문이 1.75%(2종류)였으며, 남조식물문, 녹조식물문, 지의식물문, 나자식물문이 각각 0.88 %(1종류)를 차지하는 것으로 나타났다. 4. 채부에 수재된 158 품목 중 19 품목은 그 기원을 확인할 수 없었다. 5. 동의보감 탕액편과 방약합편에서 다루는 약재의 품목과 기원식물의 학명을 비교하여 표4에 정리하였다.

• Journal of Acupuncture Research
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• 제30권5호
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• pp.87-94
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• 2013

Objectives : In this study, we intended to make the foundation of the development of acupuncture tissue model as comparing the needle sensation of six kinds of tissue models and Zusanli ($ST_{36}$) with the needle force measurement system. Methods : When practitioners did twisting-rotating acupuncture needle manipulation after inserting the needle into six kinds of tissue models, they quantified the similarity sense to the sensation of Zusanli ($ST_{36}$) with the NRS (Numeric Rating scale). As needle force measurement system did twisting-rotating Acupuncture needle manipulation after inserting needle into Zusanli ($ST_{36}$) of human and six kinds of tissue models, it can calculate the coefficient of viscosity by measuring the torsion friction. We compare the NRS of practitioners' needle sensation to the coefficient of viscosity of needle force measurement systems. Result : As practitioners' NRS assessment to quantify needle sensation, apple and cucumber showed 70% similarity to Zusanli ($ST_{36}$). As needle force measurement system's coefficient of viscosity, apple and cucumber's coefficient of viscosity were similar to Zusanli ($ST_{36}$)'s. Conclusions : In this study, We compared the practitioners' needle sensation of Zusanli ($ST_{36}$) and six kinds of tissue models with needle force measurement system that can quantify the needle sensation. As the result, we concluded that practitioners' needle sensation is similar to measured needle sensation. It seems that the acupuncture practice model implementing the needle sensation to specific acupuncture points can be built based on the system in this study.

• 한국환경과학회지
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• 제2권4호
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• pp.279-289
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• 1993

자연광 및 여러 파장의 광선과 NAA, GA$_3$, BA 등의 식물호르몬을 옥수수 유식물에 처리하여 엽록소-단백질 복합체 형성에 미치는 효과를 조사하였다. 자연광하에서 3 종류의 호르몬 처리는 전체적으로 엽록소-단백질 복합체, 특히 LHCP-1과 LHCP-3의 형성을 촉진하였으나, 2 종류의 호르몬 조합은 엽록소-단백질 형성에 효과적이지 못하였다. LHCP-1, CPA 및 LHCP-3 등의 광계 II 관련 엽록소 형성에 있어서 백색광은 자연광에 비하여 효과가 적었으나 적색광은 효과적이었다. 적색광하에서 식물호르몬의 단독처리는 엽록체 발달 초기에 광계 II의 엽록소-단백질의 양적 증가를 유도하였다. 한편, 적색광하에서 2 종류의 호르몬 조합 처리도 자연광하에서의 처리와는 대조적으로 광계 II의 엽록소-단백질 형성에 매우 효과적이었다. 이와 같은 결과는 광선처리의 효과가 호르몬처리 효과보다 엽록소-단백질 복합체 형성에 중요한 인자로 작용한다는 것을 시사해 준다.