• 대한본초학회지
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• 제37권5호
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• pp.75-81
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• 2022

Objectives : In 『Treatise on Cold Damage Diseases』, the volume of preparation dosage measured in Hap was 6.5mL. This study aimed to confirm that a square-inch-spoon, which measures powder preparation dosage, was 1/3 Hap, and that Jeon-bi was 1/8 square-inch-spoon. Based on these values, this study also aimed to adjust the diameter of Firmiana-Seed-sized pill preparation, currently known as 6.5mm, so that one square-inch-spoon of powder preparation creates 16 pills. Methods : Calculated the ratio between the floor areas of square-inch-spoon and Jeon-bi and measured the ratio of volume; assumed that powder preparations were stacked as much as possible in the shape of a square pyramid when scooped comfortably, then calculated the slopes of 1/3 Hap and 1/4 Hap; measured the volumes of powdered Oryeongsan and Lijungwhan in square-inch-spoon and Jeon-bi; created the powders into Firmiana-Seed-sized pill preparation; adjusted the diameter of Firmiana Seed so that 16 pills could be created. Results : Inferring from the floor areas, the volume of square-inch-spoon is 9.2 times that of Jeon-bi; one square-inch-spoon should be 1/3 Hap for the powder to reach its maximum slope of 47° and, according to actual measurement of powder preparations, reach its maximum volume; when created into Firmiana-Seed-sized pill preparations, one square-inch-spoon should be 1/3 Hap so that approximately 16 pills were created. Conclusions : One square-inch-spoon of powder preparation was 1/3 Hap(2.17mL), Jeon-bi was 1/8 square-inch-spoon(0.27mL), and the diameter of Firmiana-Seed-sized pill preparation was 5.5mm.

• 대한지역사회영양학회지
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• 제20권5호
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• pp.375-382
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• 2015

Objectives: This study examined the influence of different sizes of spoons (normal spoon, 8.3 cc vs small spoon, 4 cc) on eating rate, energy intake and the satiety levels of female college students. Methods: Twenty four healthy female college students participated in this study once a week for 2 weeks. Two hundred ten grams of cooked rice and 250 g of beef shank soup with a normal spoon and same amount of rice and soup with a small size spoon were served to the same participants over two consecutive weeks. After each lunch, the eating rate, energy intake, and the satiety levels were measured. Results: Results showed that the subjects who were using a small spoon ate less beef shank soup (149.0 kcal) (p < 0.01) and had lower total energy intake (423.3 kcal) (p < 0.05) than using a normal spoon (178.7 and 461.1 kcal, respectively). Also, the meal time (15.7 min) (p < 0.01), a serving per one spoon (8.6 g) (p < 0.001), and eating rate (27.9 g/min) (p < 0.001) of those who used a small spoon were significantly different than that of those who used a normal spoon (13.6 min, 12.5 g and 35.7 g/min, respectively). However, despite consuming less energy at lunch, the level of satiety after eating from the small spoon was not significantly different from the normal spoon immediately after, 1 hour after and 2 hour after lunch. Conclusions: Our results revealed that students were able to control their eating rate by using a small spoon and they could feel full enough even though they eat less. In conclusion, eating rate decrease by using a small spoon may play an important role in food intake.

• Journal of Nutrition and Health
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• 제32권3호
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• pp.259-267
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• 1999

This study was conducted to investigate to the effect of weaning food-feeding methods on Preschool-Children's food habit, food preference and iron nutritional status for the subjects of 337 children, aged 18-60 months attending day care centers in Suwon and Seoul area. It divided the subjects into two groups according to the weaning food-feeding methods during their weaning period. One group(spoon-group) was defied as one had used to spoon over two times a day for 5 months and the ohter group (bottle-group) as one had used to bottle over two times a day for 5 months in weaning periods. All of the data were analyzed based on the weaning food-feeding method, mainly using bottle or spoon during their weaning period. The study results are summarized as follows. 1) 44.2% of the mothers mostly used bottle and 46.6% of them mostly used bottle to feed weaning foods. Age difference between the two groups was not found. 2) The numbers of daily consumed foods were significantly more higher in the spoon-group than the bottle-group and the amount of daily milk consumption was more higher among bottle-group. 3) Both of food intake frequency and food preference scores of the spoon-group were significantly higher than food intake frequency and food preference scores the bottle-group. 4) Iron nutritional status assessed by Hb and Hct was low in general. Only 26-63% of the subjects at each monthly age were in normal range. The higher the children's age, the more were grouped in normal range, which was more evident among children of the bottle-group. 5) Mother's nutrition knowledge related to weaning was more higher among spoon-group than both-group. There results shows the importance of appropriate weaning food-feeding methods for Preschool-children's food habit, food preference and nutritional status especially iron nutritional status. Nutrition education for mothers with weaning aged children has to be stressed and related programs have to be intervened effectively.

• Human Ecology Research
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• 제57권3호
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• pp.329-340
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• 2019

The 'Sliver-Spoon-Discourse' is currently witnessing growing complaints about the polarization and a sense of despair among many young people in Korean society. The 'Sliver-Spoon-Discourse' that compares one's subjective socioeconomic status to a spoon implies a sense of psychological superiority or deprivation. The present study empirically tested the current popular 'Sliver-Spoon-Discourse' based belongingness and explored how subjective socioeconomic status may affect the psychology of young people. This study examined the effects of subjective socioeconomic status on individual relative deprivation and subjective well-being. Data were collected from 307 undergraduate students enrolled at universities located in Seoul with both parents alive. The findings of this study were as follows. First, student respondents reported moderate levels of subjective socioeconomic status, relative deprivation, and subjective well-being. Second, after controlling for respondents' gender, age and family income, the students' subjective socioeconomic status was negatively associated with their level of relative deprivation. Finally, after controlling for respondents' sociodemographic characteristics, the students' subjective socioeconomic status was not significantly related to all the three sub-factors of life satisfaction, positive emotion and negative emotion as well as total subjective well-being. The results indicate that 'Sliver-Spoon-Discourse' based belongingness may instigate relative deprivation of young people without affecting their subjective well-being. The implications of the results are discussed for youth programs and policies.

• 한국식품영양과학회지
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• 제40권1호
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• pp.116-122
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• 2011

어린이집 유아 휴대 수저 및 수저집의 미생물 오염도를 분석하고, 가정과 어린이집에서 수저 및 수저집의 위생 안전성을 확보할 수 있는 세척 방법과 자외선 살균소독 시간을 제시하고자 유아 휴대 수저 36건 및 수저집 42건 등 총 78건을 실험하였다. 수저 36건 중 20건(55.6%), 지퍼형 수저집 20건 중 9건(45.0%), 플라스틱형 수저집 22건 중 13건(59.1%)에서 2.7 log CFU/$100cm^2$ 이상의 일반세균수가 검출되어 즉각적인 위생조치를 강구해야 하는 수준으로 조사되었다. 또한, 수저 36건 중 19건(52.8%), 지퍼형 수저집 20건 중 14건(70.0%), 플라스틱형 수저집 22건 중 14건(63.6%)에서 대장균군이 검출되어 어린이집 유아 휴대 수저 및 수저집에 대한 위생조치가 요구되며, 가장 높은 위해수준을 나타낸 지퍼형 수저집에 대한 각별한 주의가 필요한 것으로 판단되었다. 수저와 플라스틱형 수저집에서는 실험한 모든 식중독 미생물이 검출되지 않았으나, 지퍼형 수저집 20건 중 2건(10.0%)에서 Staph. aureus가 검출되었고, 3건(13.6%)에서 B. cereus가 검출되어 지퍼형 수저집이 식중독 미생물 오염에 가장 취약한 것으로 나타났다. 세척 방법에 따른 미생물 저감화 효과를 실험한 결과 수세미에 주방세제를 첨가하여 30초간 세척한 후 30초간 흐르는 수돗물로 세척했을 경우 수저, 지퍼형 및 플라스틱형 수저집 모두 대장균이 검출되지 않았다. 따라서 가정에서 수저 및 수저집을 1분 이상 깨끗이 세척, 건조시켜야 될 것으로 판단되었다. 자외선 살균소독 시간에 따른 미생물 저감화 효과를 실험한 결과 15분 살균시 대장균이 검출되지 않아 어린이집에서 수저 및 수저집을 15분 이상 자외선 살균소독기로 살균할 경우 대장균을 제어할 수 있을 것으로 판단되나, 각 어린이집의 자외선 살균소독기의 램프 출력량과 살균대상 수저집의 수량을 고려하여 각각의 제조사가 제시하는 자외선 살균소독기 권장살균시간 이상 수저 및 수저집을 살균하여 제공하여야할 것으로 판단된다.

• 한국재료학회지
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• 제26권10호
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• pp.528-534
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• 2016

The aim of this paper is to consider the effect of the manufacturing processes on corrosion and centerline cracking of ancient bronze spoons. The ancient bronze spoons in question were made by several steps of forging, in reheated condition with cast ingots. The manufacturing method is similar to that of the modern spoons. The investigations include observations from light and scanning electron microscopes of the microstructure in terms of the crack propagation. Cracks in the centerline are caused by solute segregation in the center-line region; this solute is solidified in the final stage of bronze spoon manufacture. Centerline cracking is also caused by ${\alpha}$ phase segregation, accompanied by forged overlapping along the longitudinal direction of the spoons. A vertical stripe with cracks along the centerline of the spoon's width is formed by folding in the wrought process. The overlapping area causes crack propagation with severe corrosion on the spoon surfaces over a period of a thousand years. The failure mechanisms of ancient bronze spoons may be similar to that of modern spoons, and the estimation of the failure mechanisms of ancient spoons can be appropriate to determine failure causes for such modern spoons.

• 한국전자통신학회논문지
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• 제16권5호
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• pp.1001-1010
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• 2021

시각이 온전한 사람들은 식사를 할 때 시각에 대한 의존도를 깊게 인지하지 못한다. 그러나 시각장애인은 식단에 어떤 음식이 있는지 알지 못하기 때문에 옆에 있는 보조인이 시각장애인 수저로 음식의 위치를 시계방향 또는 전후좌우 등 일정한 방향으로 설명하여 그릇 위치를 확인한다. 본 논문에서는 시각장애인이 스마트폰의 카메라를 이용하여 자신의 식단을 비추면 각각의 음식 이미지를 인식하여 음성으로 음식의 이름을 알려주는 식사보조 시스템의 개발 내용에 대해 기술한다. 이 시스템은 음식과 식기도구(숟가락)의 이미지를 학습한 YOLO모델을 통해 숟가락이 놓인 음식을 추출해 내고, 이 음식이 무엇인지를 인식하여 이를 음성으로 알려준다. 본 시스템을 통해 시각장애인은 식사보조인의 도움없이 식사를 할 수 있음으로써 자립의지와 만족도를 높일 수 있을 것으로 기대한다.

• 말소리와 음성과학
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• 제2권2호
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• pp.93-100
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• 2010

The purpose of this study was to investigate the differences of feeding ability and articulatory function in the children with spastic cerebral palsy and typically developing children according to feeding subtypes. The feeding subtypes were limited by chewing, cup drinking and spoon feeding. 14 children with spastic cerebral palsy and 14 typically developing children were participated in this study. The results were following as; First, there were significant differences in overall articulatory function between two groups Second, all scores of articulators' function according to feeding subtypes in children with cerebral palsy was significantly higher than typically developing children Third, chewing mode in feeding subtypes was highly correlated with lip and tongue movement. compared to another Finally, the correlation between spoon feeding and mobility of lip and tongue was high in both groups. These results suggested that These results suggest that the effort to find out the differences feeding ability and appliances for articulatory function in CP children are meaningful in catching their speech ability indirectly. Moreover, the more organized feeding skills should be discussed in the relationship with verbal and nonverbal development.

• 생명과학회지
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• 제28권3호
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• pp.300-306
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• 2018

라이소자임은 선천성 면역 물질로 개불을 포함하는 여러 무척추동물의 병원균에 대한 방어에 주요하게 작용한다. 본 논문은 개불(Urechis unicinctus)의 체벽 조직 추출물로부터 무척추형 라이소자임의 정제와 그 특성에 관한 분석을 기술하고 있다. 체벽 추출물은 우선적으로 Sep-Pak C18 cartridge를 사용하여 부분적으로 분리되었으며, 분리된 분획 중 60% 메탄올에 용출된 분획이 Bacillus subtilis KCTC 1021에서 강한 항균활성을 나타내었다. 그 후 여러 단계의 역상과 이온교환 고속액체크로마토그래피(High Performance Liquid Chromatography, HPLC)를 사용하여 항균성 물질이 정제되었으며, 분자량은 약 14 kDa이었다. 이 단백질의 일차서열은 LC-MS/MS를 통해 분석되었으며, 얻은 부분적 아미노산 서열을 NCBI BLAST를 통하여 분석해 본 결과, 이 항균성 물질은 다른 동물들로부터 동정된 무척추동물형 라이소자임(invertebrate-type lysozyme)의 서열과 유사도를 가지고 있어, 체벽으로부터 정제된 개불 라이소자임(Urechis unicinctus invertebrate-type lysozyme from body wall, Uu-iLysb)으로 명명하였다. 개불 라이소자임의 활성을 확인하기 위하여 항균활성 및 라이소자임 효소 활성실험을 진행한 결과, 개불 라이소자임이 항균활성과 라이소자임 효소활성 모두 강하게 가지고 있는 것을 확인하였다.

• 보존과학회지
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• 제34권6호
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• pp.493-502
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• 2018

현재 유기공방에서는 전통기술로 하나의 방짜유기 숟가락을 만들기 위해 10단계의 작업 공정을 거쳤으며, 형태 제작에 큰 영향을 주는 열간 단조는 3~4단계의 과정을 거친다. 열간 단조를 통해 방짜유기 숟가락의 미세조직은 수지형상의 ${\alpha}$상이 미세화되고 잘게 분산되었으며, 두드림이 가해진 부분의 ${\alpha}$상에는 쌍정이 생성되었다. 또한 ${\alpha}$상은 가해지는 망치질에 따라 점점 다각형에서 원형으로 변형되었다. 이 과정에서 서로 근접한 ${\alpha}$상은 합쳐지는 현상이 발생하였고, 담금질 후에도 합쳐진 상태로 존재하였다. 이처럼 여러 개의 ${\alpha}$상이 합쳐진 미세조직은 방짜조성의 청동유물에서도 관찰되는 것으로 기술체계의 연관성을 보여준다. 방짜조성의 Cu-22%Sn 합금을 대상으로 실시한 열간 단조 실험결과, 주조 당시 형성된 수지상의 감소율은 가공횟수에 따라 비례했으며, 두드림 작업에 의한 결정립의 미세화는 재질의 강도를 높이는 효과를 준 것으로 판단된다. 고대 유적에서 출토된 청동유물과 전통 유기공방에서 만든 방짜유기에서 동일하게 관찰되는 메자국은 문헌으로 남아 있지 않은 고대의 방짜유기 기술체계가 오늘날의 방짜유기 전통기술로 전승되었음을 보여준다.