우수한 송아지 선택방법과 입식 후 초기 사양관리

강복희 충남대학교 농업생명과학대학 2004 논문집 Vol.- No.11

국내 곶감 산업의 현황과 발전방안

강복희,이진만,Gang, Bok-Hui,Lee, Jin-Man 한국식품저장유통학회 2016 식품저장과 가공산업 Vol.15 No.2

전산화단층촬영 단말장치와 개인용 컴퓨터에서 재구성한 두부 3차원 전산화단층영상의 비교

강복희,김기덕,박창서 대한구강악안면방사선학회 2001 Imaging Science in Dentistry Vol.31 No.1

Purpose : To evaluate the usefulness of the reconstructed 3-dimensional image on the personal computer in comparison with that of the CT workstation by quantitative comparison and analysis. Materials and Methods : The spiral CT data obtained from 27 persons were transferred from the CT workstation to a personal computer, and they were reconstructed as 3-dimensional image on the personal computer using V-works 2.OTM. One observer obtained the 14 measurements on the reconstructed 3-dimensional image on both the CT workstation and the personal computer. Paired t-test was used to evaluate the intraobserver difference and the mean value of the each measurement on the CT workstation and the personal computer. Pearson correlation analysis and % incongruence were also performed. Results : I-Gn, N-Gn, N-A, N-Ns, B-A, and G-Op did not show any statistically significant difference (p)0.05), B-O, B-N, Eu-Eu, Zy-Zy, Biw, D-D, Orbrd R, and L had statistically significant difference(p〈0.05), but the mean values of the differences of all measurements were below 2 mm, except for D-D. The value of correlation coefficient γ was greater than 0.95 at I-Gn, N-Gn, N-A, N-Ns, B-A, B-N, G-Op, Eu-Eu, Zy-Zy, and Biw, and it was 0.75 at B-O, 0.78 at D-D, and 0.82 at both Orbrd R and L. The % incongruence was below 4% at I-Gn, N-Gn, N-A, N-Ns, B-A, B-N, G-Op, Eu-Eu, Zy-Zy, and Biw, and 7.18%, 10.78%, 4.97%, 5.89% at B-O, D-D, Orbrd R and L respectively. Conclusion : It can be considered that the utilization of the personal computer has great usefulness in reconstruction of the 3-dimensional image when it comes to the economics, accessibility and convenience, except for thin bones and the landmarks which are difficult to be located.(Korean J Oral Maxillofac Radiol 2001;31:1-7)

[P3-70] 건조방법(저온진공건조, 열풍건조, 동결건조)에 따른 수산물의 관능적 특성 비교

강복희,차명화,이진만,김유경 한국식품영양과학회 2006 한국식품영양과학회 학술대회발표집 Vol.2006 No.10

새송이버섯 분말을 첨가한 만두피의 품질 특성

강복희,신은정,조미영,김기웅,나병운,이진만 한국식품영양학회 2010 한국식품영양학회 학술대회논문집(학술심포지움) Vol.2010 No.06

대구 일 지역 초등학생 흡연관련 요인 분석

강복희 대구보건대학교 2012 대구보건대학 論文集 Vol.32 No.-

The purpose of this study was to identify factors influencing elementary student smoking behavior in the Daegu area. A total of 2,080 elementary school students living in Daegu participated in the study. A self-report survey method was used to idenfity factors related to smoking. A logistic regression analysis idenfitied five factors associated with elementary student smoking: gender(OR=6.012), living with a parent who smokes(OR=10.195), having friend(s) who smoke(OR=4.172), positive attitudes toward smoking(OR=0.025), knowledge on the impact of smoking in health(OR=0.012). Based on the study results, components of effective programs to reduce elementary student smoking rates should include the programs to deal with peer pressure to smoke and to reduce the impact of parents who smoke, to increase knowledge of the impact of smoking, and to promote positive attitude toward anti-smoking.

[P4-19] 반응표면분석에 의한 버섯타블렛 저장 중 품질변화

강복희,이진만 한국식품영양과학회 2006 한국식품영양과학회 학술대회발표집 Vol.2006 No.10

츄산균을 이횽한 발효인삼의 ginsenoside 유도체 및 품질특성

강복희 ( Bok Hee Kang ),이군재 ( Kun Jae Lee ),허상선 ( Sang Sun Hur ),이동선 ( Dong Sun Lee ),이상한 ( Sang Han Lee ),신기선 ( Ki Sun Shin ),이진만 ( Jin Man Lee ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.4

본 연구에서는 β-glueosidase 활성이 있는 유산균주를 이용하여 발효인삼의 ginsenoside 유용 유도체의 전환 검토 및 품질특성 알아보고자 하였다. β-glucosidase 활성 유산균주를 검색하여 인삼 및 홍삼 발효에 따른 TLC 패턴, GINSENOSIDE 함량 변화, 총 페놀성 화합물 함량, 전자공여능 및 총당 함량을 분석하였다. 37℃에서 65시간 발효 후 Rg2r, Rh2s, Rh2r은 모두 불검출되었으며, 인삼 및 홍삼 추출물 발효에서 발효전과 비교하여 Rgl, Re는 감소한 반면, Rh1, Rg2s, Rd, Rg3r, Rg3s는 발효 후 모두 증가한 것으로 나타났다. 홍삼에서 대표적인 성분으로 알려져 있는 Rg3의 경우 홍삼액 발효전 104.56 ㅁ㎍/mL에서 발효 후 균주 종류에 따라 114.83~131.68㎍/mL으로 증가하였다. 7일간 발효 후 홍삼액의 총 페놀성 화합물 및 전자공여능은 일부 균주에서는 발효전과 비교하여 감소하다가 다시 증가하는 경향을 나타내기도 하였으나, 발효가 0~7일차까지 진행됨에 따라 전반적으로 약간 감소되는 경향을 나타내었다. 전자공여능은 인삼 추출물 발효액은 발효 후 균주 종류에 따라 증가하는 경향을 보였으나, 홍삼 추출액은 발효 후 낮아지는 경향을 보였다. 인삼 및 홍삼 추출액을 첨가하여 유산균주별로 발효를 실시한 결과 총당 함량은 발효에 따라 감소하는 것으로 나타났다. This study was done in order to investigate the bioconversion of ginsenoside, as well as the quality characteristics of fermented ginseng, by using lactic acid bacteria Qualify characteristics such as the thin layer chromatography(TLC) pattern, ginseosides, total phenolic content, electron donating ability, and total sugar of fermenting ginseng and red ginseng were analyzed The ginsenoside Rg2r, Rh2s and Rh2r of the fermented ginseng and red ginseng for 65 hours at a temperature of 37℃ were not detected The ginsenoside Rg1 and Re contents have decreased, while the Rill, Rg2s, Rd, Rg3r, and Rg3s have increased due to fermentation. The ginsenoside Rg3 of the fermented red ginseng has increased and the contents were 114.83-131.68 ㎍/mL (control 104.56 ㎍/mL). The total phenolic content and electron donating ability of the red ginseng have totally decreased after 7 days of fermentation. The total phenolic contents of the fermented ginseng and red ginseng with different lactic acid bacteria did 1I0t show any tendency as different strains. The electron donating ability of the fermented ginseng has increased; however, the electron donating ability of the red ginseng has decreased. The total sugars of the fermented ginseng and red ginseng with different lactic acid bacteria have also decreased.

반응표면분석을 이용한 송이버섯 열수추출조건의 최적화

강복희(Bok-Hee Kang),이진만(Jin-Man Lee),김유경(Yoo Kyeong Kim) 한국식품영양과학회 2010 한국식품영양과학회지 Vol.39 No.8

송이버섯의 최적 추출조건 예측을 위해 추출온도(60, 70, 80, 90, 100℃), 추출시간(1, 2, 3, 4, 5 hr) 및 시료에 대한 용매비(10, 20, 30, 40, 50 mL/g)를 독립변수로 하여 중심합성계획에 따라 16구간의 열수추출조건을 설정하였다. 각 추출물에 대한 이화학적 특성으로 가용성 고형분 함량, 총 페놀성 화합물 함량, 전자공여능, 아질산염 소거능 및 환원당함량을 조사하였다. 각 특성에 대하여 SAS program을 이용하여 회귀분석 후 최적 추출조건의 예측과 반응표면에 의한 추출특성을 모니터링하였다. 가용성 고형분 함량, 전자공여능 및 아질산염 소거능은 시료에 대한 용매비에 영향을 많이 받고 있는 것으로 나타났으며, 총 페놀성 화합물 및 환원당함량은 추출온도 및 시료에 대한 용매비의 영향을 모두 많이 받고 있는 것으로 나타났다. 송이버섯의 효율적인 추출을 위하여 열수에서 추출특성을 분석한 결과 가용성 고형분 함량의 최적 추출조건은 추출온도 83.48℃, 추출시간 3.44 hr 및 시료에 대한 용매비는 42.83 mL/g이었으며, 총 페놀성화합물 함량에 대한 최적추출조건은 추출온도 78.85℃, 추출시간 3.33 hr 및 시료에 대한 용매비는 34.84 mL/g이었다. 전자공여능에 대한 최적조건은 추출온도 91.00℃, 추출시간 1.62 hr 및 시료에 대한 용매비는 39.42 mL/g 등으로 각각 나타났다. 각 변수에 대한 회귀식을 도출하여 송이버섯의 이화학적 특성에 대한 최적추출조건을 중첩(superimposing)한 결과 추출조건의 범위는 추출온도 70~90℃, 추출시간 2~4 hr, 시료에 대한 용매비 30~50 mL/g으로 각각 예측되었다. This study was performed to establish optimum extraction condition of Tricholoma matsutake. A central composite design was applied to investigate the effects of independent variables, extraction temperature (X₁), extraction time (X₂) and water per sample (X₃) on dependent variables such as soluble solids contents (Y₁), total phenolics contents (Y₂), reducing sugar contents (Y₃), electron donating ability (Y₄) and nitrite scavenging ability (Y?). The optimum extraction conditions were predicted and monitored by response surface methodology using SAS program based regression analysis. Soluble solids content, electron donating ability and nitrite scavenging ability were highly affected by water per sample. However, the contents of total phenolics and reducing sugar were affected by water per sample and extraction temperature as well. The optimum extraction conditions for soluble solids were 34.84 mL/g (water/sample) at 78.85℃, for 3.33 hr. In contrast, the optimum extraction conditions of electron donating ability were temperature of 91.00℃, time of 1.62 hr and water per sample of 39.42 mL/g. Taken together, the optimum ranges for hot water extraction of Tricholoma matsutake were 70~90℃, 2~4 hr and 30~50 mL/g.

공유형 미용실의 인식이 근무환경과 이직의도에 미치는 영향

강복희(Bok-Hui Kang),문소희(So-Hee Moon),이재숙(Jae-Sook Lee) 한국인체미용예술학회 2021 한국인체미용예술학회지 Vol.22 No.1

Recently, a new service type ‘shared beauty salon’ has emerged in domestic beauty salons. A shared beauty salon refers to a shared service in which an owner operates a beauty salon and leases space and facilities to hairdressers. Under this new service, multiple hairstylists share the space and use hairdressing facilities by paying a rent. This study attempted to investigate the awareness and perception of the newly rising shared beauty salon against hairdressers and examine a plan for such shared beauty salons to grow in domestic hairdressing industry. Based on the results of the questionnaire survey and previous studies, a way to check the growth potential of a shared beauty salon was examined. In other words, it is needed to develop an effective marketing strategy which can improve the awareness of a shared beauty salon and improve laws and regulations to maintain cooperatives after listing hairdressers as members for the purpose of keeping the cooperatives. In addition, it is desirable to provide a matching service which connects people who is intended to join a shared beauty salon and help hairdressers seeking a shared a beauty salon and salon owners get a job or hairdresser more easily for further growth and development of a shared beauty salon. This study investigated hairdressers’ awareness and perception of a shared beauty salon which has been rising in domestic cosmetology industry and search for a way for such shared beauty salon to grow in domestic market. It is anticipated that the study results would set a new direction for cosmetology and derive assignments under current circumstances where cosmetology industry has rapidly expanded after examining the job characteristics and growth potential of a shared beauty salon and hairdressers’ perception.