• 한국식품영양학회지
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• 제9권4호
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• pp.516-520
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• 1996

본 연구는 사찰김치의 종류와 담그는 법 등에 대하여 문헌조사 및 현장조사를 하였다. 사찰김치의 종류는 약 50여종이 구전으로 내려오고 있다. 그러나, 본 결과에 의하면 20여종의 김치가 현존하고 있다. 사찰김치의 종류는 지역에 따라, 기후조건에 따라, 그 지역에서 생산되는 재료에 따라 차이가 있다. 사찰김치의 특성은 감미료로써 감초를 사용하고, 젓갈류 대신 간장이나 된장을 사용하는 점이다. 앞으로, 남아있는 김치의 계승과 보존을 위하여 더 면밀한 연구가 필요하다.

• 한국의료질향상학회지
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• 제24권1호
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• pp.30-39
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• 2018

Objectives: In Korea, there are many kinds of evaluations for medical institutions. However, evaluations are increasingly burdensome for medical institutions because evaluation agencies, evaluation timing, and evaluation methods are different. The purpose of this study is to improve the efficiency of evaluation for medical institutions and ultimately to provide quality medical services to patients. Methods: In this study, 2,310 indicators of 19 kinds of evaluation for medical institutions were analyzed. Results: 1,424 indicators were available for on-site surveys and 886 indicators were not available for on-site surveys. There were 4 kinds of evaluation that can be integrated in total, 12 kinds of evaluation that can be integrated partially, and 3 kinds of evaluation that need to maintain the current evaluation system. Conclusion: In order to provide patient-centered quality medical services through reduction of burden due to the evaluation for medical institutions, it is necessary to deeply discuss the efficiency of evaluation integration and result utilization.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2000년도 봄 학술발표회 논문집
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• pp.126-129
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• 2000

To investigate the influence of kinds of cement on state of high-strength concrete, this study deals with the engineering properties of high-strength concrete used 4 kinds of ordinary portland cement. The result of this study be summarized as follows. 1) It appeared that the change in fluidity with time differ with kinds of cement. 2) The difference of setting time was seen over 3 hours according to kinds of cement. Therefore, it must be examined about used materials when high-strength concrete is manufactured in the construction field.

• 환경위생공학
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• 제13권1호
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• pp.104-111
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• 1998

This study was performed to investigate the contents of preservatives in cosmetic lotions and creams. The 55 kinds of creams and the 45 kinds of lotions were tested, and the 6 kinds of preservatives such as sorbic acid (SA), benzoic acid (BA), methlparaben(MP), ethylparaben(EP), propylparaben(PP) and butylparaben(BP) were determined for domestic and foreign cosmetics by high performance liquid chromatography(HPLC). The recovery rates of methanol extraction and distillation method were respectively the range of 84.82 - 99.62% and 17.47 - 79.91% for the spiking concentration of 1.2% in the cosmetic lotions. Excellent isolation was showed at the wavelength of 230nm for 6 kinds of preservatives. Preservatives were detected for all tested samples and their concentration were not exceeded in cosmetic combination limits. Paraoxybenzoate esters(MP, EP, PP, BP) were used in the 98.0% of samples and not less than 2 kinds of preservatives were used in samples.

• 대한약침학회지
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• 제8권1호
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• pp.73-80
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• 2005

Objectives : The purpose of this study is as follows. We classify belly-ache into six kinds as mentioned in DongUiBoGam (東醫寶鑑), and are going to present each acupuncture & moxibustion treatment. Methods : For the purpose of looking for each treatment, we referred to a large number of literature for belly-ache treatment from ancient to malearn. Results : The six kinds of belly-ache have each treatment above all, in treatment of belly-ache due to cold-belly-ache (寒腹痛) and hotbelly-ache (熱腹痛) have pain in the formable of ache part. Therefore, general point such as CVl2, CV8, ST36, Extra Meridian are used in turn. Also bad-blood-belly ache and many kinds of belly-ache such as BL18, BL17, LR2 are mainly used much in turn. Especially CV is in common use. Conclusions : we conclude that six kinds of belly-ache have each different acupuncture & moxibustion points and treatment, so if we follow each treatment we might obtain more higher treatment rate of belly-ache.

• Journal of the Korean Wood Science and Technology
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• 제22권1호
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• pp.72-79
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• 1994

To analyze terpene components, the essentail oil were extracted with steam distillation method from normal needle, damaged needle and pinecone of Pinus densiflora. The extracted essential oil was analyzed by gas chromatography and gas chromatography-mass spectroscopy. The results were summarized as follows; 1. Normal needles involve 43 kinds of terpene components, but damaged needles contained only 29 kinds. The most abundant components of normal and damaged needles were respectable ${\alpha}$-pinene and caryophyllene oxide. ${\alpha}$-pinene content in normal meedles amounted to 15.99 percents and caryophyllene oxide in damaged was 8.15 percents. 2. Pinecone showed 23 kinds of terpene components and among them the most abundant component was ${\beta}$-phellandrene, of which content showed 19.31 percents. 3. In normal needles, excluding ${\alpha}$-pinene, the contents of 8 kinds of other monoterpenes, reached to 48 percents of the total terpenes, 4. In damaged needles, excluding ${\alpha}$-pinene, the contents of 4 kinds of other monoterpenes, reached to 11 percents of the total terpenes. 5. In pinecone, excluding camphene, the contents of 6 kinds of other monoterpenes, reached to 58 percents of the total terpenes.

• 한국염색가공학회지
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• 제24권1호
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• pp.79-90
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• 2012

This study surveys the characteristics of the PU/MWNT foaming film according to foaming conditions. For this purpose, firstly, 16 kinds of PU/MWNT forming films were prepared with 4 kinds of dispersion solutions (IPA/MWNT, DMF/MWNT, MEK/MWNT, and Toluene/MWNT) and 4 kinds of blowing agents (organic I, organic II, capsule, and inorganic). The electrical resistivity of these PU/MWNT foaming films according to the dispersion solutions and blowing agents were analysed and discussed with surface profile and cell morphology of measured by SEM. And secondly, 24 kinds of PU/MWNT foaming films were also prepared with 2 kinds of IPA dispersion solution contents and 3 kinds of blowing agents with variation of the blowing temperatures and film thickness. The physical properties of the PU/MWNT foaming films such as electrical resistivity (surface and volume) and triboelectricity with cell morphology were measured and discused through the quantities of IPA, blowing agent added and also physical conditions(temperature, thickness so on) for establishing optimum foaming conditions with good electrostatic dissipation.

• 한국식품영양과학회지
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• 제28권2호
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• pp.365-370
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• 1999

To investigate the effect of natural plants on the prolongation of optimal fermentation time of kakdugi, various kakdugies, added with hot water extract from 105 kinds of natural plants(68 medicinal plants and 37 vegetables), were fermented at 20oC until optimal fermentation time. In case of control without addition, the time required to reach the optimum acidity(0.6% lactic acid) was 60 hr. Among 105 kinds tested, 48 plant(42 medicinal plants and 6vegetables) extracts decreased the acidity after 60 hr fermentation to less than 50% of control. In addition, these extracts extended the optimal fermen tation time(>120 hr) by more than 2 folds. Moreover, among the above 48 kinds, 12 sorts of extracts raised the hardness of kakdugi, by more than 30%, compared to control. And the number of lactic acid bacteria in kakdugi added with the above 12 kinds was not smaller than that of control. In sensory test, 8 kinds of medicinal plants(including Phyllostachys edulis) were found to be acceptable. Based on these results, it is suggested that kakdugi added with 8 kinds of medicinal plants was adequate in the prolongation of optimal fermentation time of kakdugi.

• 한국식품영양학회지
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• 제29권5호
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• pp.670-676
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• 2016

서기 530년부터 1950년까지의 고조리서 32권에 수록된 장 만드는 방법 중 메주 만드는 방법을 언급한 225가지 중 재료의 가열방법, 메주의 형태, 메주를 띄우는데 사용하는 용기, 덮개 및 깔개를 분석하였다. 그 결과 전통 메주의 콩이나 전분질의 가열 방법은 찌기 57가지, 삶기 58가지, 볶아 삶기 21가지, 밥짓기 2가지의 순으로 나타났다. 메주의 형태는 알 41가지, 구형 27가지, 덩어리 22가지, 칼자루형 8가지, 납작형 6가지, 쪼가리형 4가지, 구멍형 1가지, 사각형 1가지의 순으로 나타났다. 고추장 메주 72가지 중 콩 가열 방법은 삶기 9가지, 찌기 6가지의 순이었고, 전분질의 가열방법은 떡찌기 19가지, 밥 짓기 11가지, 익반죽 삶기 5가지의 순으로 나타났다. 콩메주 띄우는 용기는, 가마니 섬 섶 49가지, 독 5가지, 둥구미 멱서리 14가지, 온돌 11가지, 소쿠리 채반 광주리 7가지, 독 5가지, 흙도랑 4가지, 시루 오쟁이 3가지, 바가지 2가지, 시루 2가지, 용수 1가지의 순으로 나타났다. 메주 띄우기용 덮개나 깔개는 짚 36가지, 닥나무잎 17가지, 멍석 거적 자리 15가지, 쑥 14가지, 솔잎 11가지, 콩잎 10가지, 도꼬마리잎 6가지, 북나무잎 6가지, 보릿짚 6가지, 뽕잎 6가지, 가랑잎 5가지, 띠풀 5가지, 삿자리 4가지, 헝겊 3가지, 개오동나무잎 2가지, 갈잎 1가지의 순으로 나타났다. 매달기는 5가지 밖에 없었다.

• 한국식생활문화학회지
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• 제5권3호
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• pp.277-286
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• 1990

조선시대의 조리서를 중심으로 선의 종류와 사용된 재료 및 조리법의 변화, 조리용구, 계량단위, 조리용어, 등을 분석 고찰한 결과를 다음과 같이 요약할 수 있다. 1. 선의 종류는 18가지였다. 그 중 채소류 12가지, 어류 3가지, 육류 1가지, 두류가공품 1가지였다. 2. 선에 사용된 주재료는 다음과 같다. 육류 : 양 채소류 : 배추(배추속대), 동아, 호박, 가지, 오이. 어류 : 민어 두류가공품 : 두부 3. 선에 사용된 부재료는 다음과 같다. 수 조육류 : 쇠고기, 쇠머리, 제육, 영계. 어패류 : 해삼. 전복. 채소류 : 배추(배추속대), 무우, 당근, 오이, 시금치, 미나리. 버섯류 : 표고, 석이, 목이, 느타리. 기타 : 녹두녹말, 밀가루. 4. 선에 사용된 양념류는 다음과 같다. 생강, 마늘, 파, 고추, 초장, 참기름, 꿀, 소금, 소다, 겨자즙, 간장, 기름, 후추, 조미료. 5. 선에 사용된 고명류는 다음과 같다. 잣, 계란, 실고추, 붉은 고추. 6. 선을 만들 때 사용된 재료의 계량단위는 20가지였다. 그 중 용량단위 9가지, 수량단위 6가지, 기타 5가지였다. 7. 선을 만들 때 사용된 기구는 12가지였다. 그 중 많이 사용한 기구는 채반, 채, 솥 등이었다. 8. 선을 만드는데 이용된 조리용어는 18가지였다. 그 중 가열용어 6가지, 써는 용어 12가지였다. 결론적으로 선은 식물성식품을 주재료로 하여, 찜과 같은 방법으로 조리하는 것이라고 하였으나, 본 연구를 통하여 선은 배추, 동아, 호박, 가지, 오이 등의 채소와 소의 양, 민어, 두부 등을 주재료로 하여 수 조육류, 어패류, 버섯류 등 여러 부재료를 양념하여, 주재료의 속에 넣고, 육수에 끓이거나 중탕하여 그릇에 담고, 잣, 계란, 실고추, 붉은 고추로 고명을 얹은 음식이다.