全北地方의 젓갈에 관한 調査硏究

徐惠卿 全州大學校 1985 論文集 Vol.14 No.-

The purpose of this research is to study what kinds of Jutgal there are and how to use them in Jeonbuk area. The informations of this study was obtained through interviews with two hundred and one arbitrarily chosen housewives who are older than forty and living in this area (except Mujugun & Jangsugun). Well-trained junior students of home economics education in Jecnju university took the data in the periods of October 11 through October 30, 1984 & June 20 through June 30 1985. The total number of different kinds of Jutgal was found to be forty three; thirty seven kinds in the seaside, twenty six in the inland and seventeen in the mountains region. The most widely used material for Jutgal was fishes and then in the order of crustaceans, internal organs of fishes, shells, mollusca. Seventeen kinds of Jutgal were found to be used in the preparation of Kimchi; Saewoojut most frequently and subsequently Myulchijut, Chapjut. Forty kinds of Jutgal were eaten as favorate sidedishes, Saewoojut most favorably and then in order of koltugijut, Hwangseogojut, Myulchijut. For taste of salty and other purposes only saewoojut and gogaemijut were used. As far as the process of preparation is concerned thirty-nine kinds were fermented with onlv salt and the other four kinds with either salt or soysauce.

일본 鎌倉시대의 식생활 연구

서혜경 전주대학교 교육문제연구소 1997 敎育論叢 Vol.12 No.1

The Kamakura Period of Japan from 1192 to 1333 A.D. corresponds to the late half of Korye Dynasty of Korea. The distinctive features of the dietary culture of the Kamakura Period can be summarized as follows: 1) Although austere living of warriors in this period influenced the dietary culture, meats and fishes were not prohibited. 2) The development of agricultural production gave rise to the increase of agricultural produces. Farming areas were expanded, techniques of salt manufactures were developed and meats and fishes obtained from hunting were used as foods. 3) Variety of grains were changed little but the numbers of vegetables, fruits, sea weeds, fishes, poultry, and meats were increased. 4) Seasoning, spices, and sweetners were the same as those of Heian Period. Shoyu was not separated from Miso. Umebosi started as a famous dish of Shojin Ryori and Siso was added to Umebosi. 5) The main food was rice as today. Although there were various kinds of side dishes, cooking methods of those side dishes were simple because of the influence of Zen Buddhism. 6) Utensils of high quality such as porcelain ceramics produced by the technology obtained from Song Dynasty of China and lacquer wares were used. 7) Since the rulers of this period considered the austerity as the number one priority of politics, they emphasized the austere eatings. This resulted the decrease of the number of side dishes and in particular in the severe famine the number of meals a day were reduced. 8) Teas were reappeared from this period. 9) Because of new Buddhism, meats were prohibited in the temple and Shojinryori, which is not using meats but frying, were developed. 10) Black rices, Donziki, crushed grains, parched rices, Umebosi, Miso, salt, Katsobushi, etc. were used as military dicts. 11) From this period, monks and warriors started to have three meals a day. 12) Several health books were published. 13) Because of animal protein and excercises, warriros were in excellent shapes. Compared with formal and unbalanced diets of noble families, warriors diets were austere. They enjoyed the variety of foods from which they could choose. Warriors adopted Zen Buddhism diets and Shojinryori. These resulted the foundation of Japanese food.

한국 음식과 일본 음식의 조미료 사용법 비교

서혜경 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.2

In this paper, the differences between Korean and Japanese ways of seasonings are studied. The main results are summarized as follows: (1)Shouyu and Miso which are Japanese equivalents of soy sauce and bean paste of Korean foods are used in variety of different seasonings with some other ingredients while Korean counter parts are used only to add salty tastes. (2)Shouyu and Miso lose their flavors after considerable time of heating, while Korean soy sauce and bean pastes increase their tastes after heating. (3)Mirin adds sweety taste and glaze and Sake makes food soft or hard according to the moment of being added during cooking. (4)In Korean foods soy sauce, bean paste and red pepper paste are on the basis of tastes, Dashi is used in almost every Japanese food. (5)Seasoned vegetables of Korean food are prepared only with spices of green onion, garlic and sesame oil while seasoned fishes or vegetables are mixed with Shoyu or salt and vinegar in Japanese food. (6)In making Zorim, Korean traditional sauces are added from the beginning of heating. But in making Nimono, sugar, salt, vinegar, Shoyu and artificial taste are added in order during heating. (7)In grilling, main food for grilling in Korea is meat, which is prepared with a variety of spices such as soy sauce or/and red pepper pastes, garlic, green onion, sesame oil, sesame powder, pepper and sugar while mainly fishes are grilled with salt, occasionally with Shoyu or Miso in Japanese food. (8)Pan frying fishes are taken with soy sauce with vinegar in Korea but Tepura are eaten with Tentsuyu in Japan.

DTaP 접종력이 없는 3개월 미만 영아의 백일해 3례

서혜경,김혜영,김란희,김성헌,박수은,박희주,이승주,김혜정 대한 소아알레르기 호흡기학회 2011 Allergy Asthma & Respiratory Disease Vol.21 No.1

Pertussis is a pediatric infectious disease with one of the highest degrees of infectivity. Although pertussis may cause asymptomatic infections in children and adults with immunity, it can cause life-threatening diseases in newborn babies or infants. We report three cases of pertussis in infants ˂3 months of age without DTaP immunization who have received symptomatic treatment with the diagnosis of bronchiolitis from other hospitals, and subsequently correctly diagnosed and treated. The patients did not have the characteristic whooping cough, but the main symptoms were episodic cough, intermittent vomiting, and cyanosis. Based on culture results for Bordetella pertussis and PCR, pertussis was diagnosed and treated without any complications. As it is assumed that adults, adolescents, and asymptomatic patients may serve as sources of infection, immunization with Tdap vaccine is recommended to prevent dissemination of pertussis from adolescents and adults to infants, and thus maintain herd immunity. 저자들은 발작적인 기침증상 및 간헐적으로 동반되는 구토, 청색증이 있는 신생아 및 3개월 미만의 유아에서 백일해균에 대한 배양검사와 PCR로 백일해를 확진하여 치료하였던 환자를 경험하였다. DTaP 접종이 완료되지 않은 신생아와 어린 영유아가 기침 증상이 오랫동안 지속되고 청색증, 호흡곤란이 동반된다면 백일해를 염두해 두어야 한다. 또한 청소년 및 성인에서 영유아로의 백일해 전파를 방지하며 집단 면역을 유지하기 위해 Tdap 백신의 접종을 적극적으로 권장해야 할 것이다.

한국형 테스트 패널과 Static Headform Chamber 개발연구

서혜경,장호영,안하림 한국산업보건학회 2023 한국산업보건학회지 Vol.33 No.2

Objectives: A fit test panel is needed to identify the fit performance of a respirator and its face seal. This is a criterion for selecting subjects that can represent the facial characteristics of users. Although anthropometry data has been developed for people in United States and China it is not yet present in Korea. This study aimed to develop a Korean fit test panel and test headform. Methods: For the 7th and 8th waves of the Size Korea anthropometry data, facial measurements of 11,429 people aged 15 to 69 years were used for analysis. PCA and bivariate panel were classified using the ISO16976-2:2022(E) anthropometrics analysis method. Based on this result, a static headform was developemed and a fit test chamber was constructed. Results: Of the 11,429 Korean people used for principal component analysis, 11,300 were included in the ellipse, marking an acceptance rate of 98.87% on PCA panel. The face types were classified into five types. Among them, a large, medium, and small static headform were printed using a 3D printer. In addition, 10,985 people (96.12%) were included in the bivariate panel based on face length and face width. The y-axis (face length) boundary was 97.87 to 134.59 mm, and the x-axis (face width) boundary was 120.75 to 158.23 mm. Conclusions: Compared to the ISO analysis, the Korean principal component was narrower in the width item (PC1) and longer in the length item (PC2). For the future, it is necessary to conduct a fit test using the developed headform and chamber device to confirm the usefulness of this Korean test panel. Therefore, this study is considered valuable as basic research for Korean test panels.

2015 개정 교육과정 적용에 따른 일반고 학생의 과목 선택기준에 대한 중요도-수행도 분석

서혜경,차성현 인하대학교 교육연구소 2020 교육문화연구 Vol.26 No.1

The purpose of the study is to investigate what criteria students consider important and actually apply in selecting subjects when the 2015 national curriculum has been implemented in general high schools. Survey data were collected from 434 high school second grade students in G city, Korea and utilized for Revised Importance-Performance Analysis. 22 items of subject selection criteria were developed and 7 factors were extracted from them through factor analysis. Results showed that the highest level criteria of both importance and performance were ‘subjects related to desired occupation’ and ‘subjects related to desired department of study’. In contrast, ‘subject chosen by close friends’ was the lowest level in both importance and performance. The biggest difference between importance and performance level was ‘subjects useful for real life’, while the smallest one was ‘subject to meet the completion unit designated by the school’. According to results of R-IPA, quadrant I (keep up the good work) includes such criteria as ‘subject I like’ and ‘subject that I am good at’. The criterion of ‘subject I could get higher score’ belongs to quadrant Ⅳ (possible over-skill). Based on the findings, the study suggested that a variety of subjects should be provided, cooperative curriculum among schools be more activated, and students’ career-related competency be improved in order to successful implementation of the 2015 national curriculum. 이 연구는 2015 개정 교육과정의 적용에 따른 일반고 학생들의 과목 선택기준 및 실제 행위에 대한 인식을 파악하는데 목적이 있다. 이를 위해 G시의 일반고 2학년 434명을 대상으로 설문조사를 하였고, 중요도-수행도 분석(Importance-Performance Analysis)을 수행하였다. 문헌연구, 초점집단면담, 전문가 검토 등을 거쳐 22개의 과목 선택기준문항을 개발하였으며, 탐색적 요인분석을 통해 7개의 ‘과목 선택기준 요인’으로 조사 문항을 구조화하였다. 분석방법은 R-IPA(Revised-IPA)를 활용하였다. 분석결과, 2015 개정 교육과정에서 중요도와 수행도가 가장 높은 학생의과목 선택기준은 ‘희망 직업과 관련 있는 과목’과 ‘진학 희망 학과와 관련된 과목’이었으며, 중요도와 수행도가 가장낮은 선택기준은 ‘친한 친구가 선택하는 과목’이었다. 중요도와 수행도 차이가 가장 큰 기준은 ‘실생활이나 사회생활에서유용한 과목’이었으며, 차이가 가장 작은 기준은 ‘학교에서 지정한 이수단위를 맞추기 위한 과목’이었다. R-IPA 분석 결과, 중요도와 수행도가 모두 높은 ‘현상유지’ 영역에는 ‘내가 좋아하는 과목’과 ‘내가 잘하는 과목’ 등의 기준이 포함되었으며, 중요도에 비해 수행도가 높은 ‘초과달성’ 영역에는 ‘수능에서 등급이 잘 나올 수 있는과목’이 포함되었다. 본 연구결과를 토대로, 2015 개정 교육과정의 안정적 정착을 위해 진로 관련 다양한 과목의개설,학교간 공동협력교육과정 운영 활성화, 학생들의 진로 역량 증진을 위한 노력이 필요함을 제언하였다.

죽음불안도에 영향을 미치는 요인들에 관한 탐색적 연구- 죽음불안도 4가지 영역에 따른 노년층과 비노년층의 차이를 중심으로-

서혜경 한국보건교육건강증진학회 2007 보건교육건강증진학회지 Vol.24 No.2

How an elderly people meets death is the matter of how he has lived his life. It is very important for an elderly people at the last step of his life to re-light up life and to meet death with dignity .The purpose of this study is to investigate where fear or anxiety of death come from among the four dimensins of death anxiety and to compare the differenced between the elderly group and non-elderly group, For this research, the 473 of the subjects from 20 to 80 years old attending social welfare center and community areas in Seoul have been questionned. The summary for the study mentioned the following: First, the overall scores of death anxiety, in the non-aged group, gender and religiosity are important factors affecting the decrease of death anxiety, On the other hand, in the aged group, self-respect, death readiness and number of friends are significant factors. Secondly, for death anxiety of self, age and spouse are significant relationships among non-aged group and gender, death readiness and number of friends for aged-group. In the dying of self, the following each three significant variables: gender, self-respect and spouse among non-aged group and gender, self-respect and number of friends among aged group. In death anxiety of others, age, view on next world and spouse are best predictor for non-aged group. Finally, family-relationship, self-respect and spouse are significant factors for aged group. In dying of others, only one factors are influenced for non-aged group, on the other hand, gender, self-respect and death readiness are important factors for aged group. There remains the need for more detailed examination into the nature of this relationship and the extent to which core components strongly affecting the above subscales.

시험환경 내 입자수에 대한 OPC, CNC 장비 간 마스크 밀착 성능비교

서혜경,장호영,심수아,김희주,한돈희 한국산업보건학회 2022 한국산업보건학회지 Vol.32 No.2

Objectives: Fit performance may vary depending on the ambient aerosol number and ratio in respective test environment. Although several instrument can measure it, they differ with respect to the measurement principle and the range of ambient aerosols collected to calculate the fit factor. Methods: In this study, the fit performance between a condensation nuclei counter(CNC) and an optical particle counter(OPC) was compared according to ambient aerosol number concentration, and evaluated consistency. One type respirators(N95 masks) was worn by 50 participants PortaCount®(Pro+ 8038) and MT®(05U) were connected with one probe to one mask, and Fit Factors(FFs) were measured simultaneously. Results: The interclass correlation coefficient of the fit factor and ambient aerosol number, as measured by the two instrument, was 0.82 and 0.79, respectively, indicating a high consistency level. On the other hand there was a significant correlation between the successful test performance of the OPC instrument and the ambient aerosol number. Conclusions: The test was passed with the CNC and OPC instruments when the ambient aerosol number was 635–3,332 particles/cm3 and 368–1,976 particles/cm3, respectively. Thus, the ideal ambient aerosol number of particles differed between the two instrument.

영화 기생충에 나타난 특수분장 기법 연구

서혜경 한국메이크업디자인학회 2020 한국메이크업디자인학회지 Vol.16 No.1

This study was conducted to find out the special makeup techniques shown in the movie parasites. Parasite is a black comedy suspense film that shows social polarization in the form of decalcomanie. The special makeup in the movie enhanced communication between the audience and each other, winning four major awards including the Best Picture award at the Academy Awards. Special makeup such as bruises, wounds, rashes, abrasions, and cuts appear in the movie's stabbing scene. Currently, the study of digital makeup and Annie Metronics makeup is mainly focused on prior research, which is meaningful in that it melts the chronic structural contradictions of Korean society into special makeup and researches the special makeup shown in the black comedy film parasites that visually express poverty and crime, thereby simultaneously developing the Korean film industry in the future and seeking a more developmental direction for those who are engaged in and studying special makeup.

우리나라 젓갈의 종류에 관한 연구

徐惠卿 全州大學校 1987 論文集 Vol.16 No.-

Chotkal is a fermented food of aquatic organisms. Therefore, chotkal is a term describes both chot and shikhae. Chot mixes alt in the aquatic organisms, and fermented for various length of time to autodigeswt the meat by enzyme and create amino acids. Shikhae is the lactic-fermented food which mixes cooked cereals with aquatic organisms. There are many kinds of chotkal in Korea. The kinds of chotkal are studied by interviewing local people living in 142 different regions which are bigger than 'myon' in size. The result of this study is that there are 145 different kinds of chotkal; 117 kinds of chot and 28 shikhae.