한약재 조성물의 항산화 활성 및 아질산염 소거능

조희숙,이수정,신정혜,강민정,조현소,이현지,성낙주,Cho, Hee-Sook,Lee, Soo-Jung,Shin, Jung-Hye,Kang, Min-Jung,Cho, Hyun-So,Lee, Hyun-Ji,Sung, Nak-Ju 한국생명과학회 2007 생명과학회지 Vol.17 No.8

항산화 활성이 높은 한약재 10종을 대상으로 9종의 조성물(PM-A-PM-I)을 제조하여 항산화 활성을 비교 분석하였다. 한약재 조성물의 DPPH에 대한 전자공여능은 모든 실험군에서 70%이상이었으며, 조성물 중 PM-D, PM-E 및 PM-F가 여타 시료에 비해 유의적으로 전자공여능이 높았다. 환원력도 전자공여능과 동일한 경향이었다. Hydroxyl radical에 대한 항산화 활성은 PM-D가 가장 높았고 다음으로 PM-E였 다. Linoleic acid 에 대한 자동산화 억제능은 PM-A를 제외한 모든 시료에서 50%이상의 활성을 나타내었으며, PM-E, PM-F에서 유의적으로 활성이 높았다. 아질산염 소거능은 선복화가 첨가된 PM-D, PM-E, PM-F에서 유의적으로 높았다. 따라서 9종의한약재 조성물의 항산화활성은 첨가된 한약재의 종류가 유사하였으나 PM-D, PM-E, PM-F 에서 높은 항산화활성을 보인 것은 선복화의 작용이 컸던 것으로 생각되며, 또한 한약재에 함유된 항산화 성분간의 시너지 효과 때문인 것으로 추정된다. The composites(PM-A-PM-I) of 9 groups containing 7 kinds of hot water extracted medicinal plants were produced and evaluated its antioxidative activity. Each medicinal plants used these composites were analyzed in primer research that its anti oxidative activity was high. In the composites of medicinal plant, electron donating ability was higher than 70% in all sample. PM-D, PM-E and PM-F were significantly higher than others. Reducing power have similar tendency to electron donating ability. PM-D was the strongest in hydroxyl radical scavenging activity, followed by PM-E. In linoleic acid system, antioxidative activity of all sample was showed more than 50%, except PM-A. Especially PM-E and PM-F have significantly higher activity. Nitrite scavenging effect was significantly increased by PM-D, PM-E and PM-F added to Inula Japonica Thunberg. In these results, we suggested that high-er antioxidative activity of PM-D, PM-E and PM-F may be responsible for the contents of phenolic compounds present in Inula Japonica Thunberg. And thought to be enhanced by the synergy effect of the water extracted medicinal plants in the composite.

종합병원에서 조직문화와 조직유효성과의 관계

조희숙,조우현,전기홍,문옥륜,이선희,Jo, Heui-Sug,Cho, Woo-Hyun,Chun, Ki-Hong,Moon, Ok-Ryun,Lee, Sun-Hee 대한예방의학회 1999 예방의학회지 Vol.32 No.3

Objectives: Organizational culture has beer important in field of organizational behavior research for the past decade. Although there has been a growing interest in the organizational culture and organizational effectiveness, there is few research in health care field. This study was carried out to investigate the relationship of organizational culture and organizational effectiveness at general hospital. Methods: Data was collected by self-administrated questionares. Organizational cultures were measured by using Likert scale. A general hospital in Kyunggi-Do was selected and survey was conducted to 675 workers. Data was analyzed with computer package, PC-SPSS. Results: There were four types of organizational culture in this hospital consensual culture, developmental culture, hierarchical culture, rational culture. Many workers recognized their culture as rational culture and developmental culture. This finding showed that the hospital had both human related and task related climate. There were some differences in recognition of sub-organizational culture by occupational group, but perceived organizational culture was in accordance with sub-organizational culture in general. Multiple regression analysis and multiple logistic regression analysis were conducted to find the relationship of organizational culture and organizational effectiveness. As a result, developmental culture showed a strong relationship with organizational commitment and job-satisfaction. Conclusions: These results showed that types of organizational culture were significantly related to organizational effectiveness and understanding the existing culture is essential to develope their organizational effectiveness.

콜라겐, 식초의 복합식이가 40대-60대 여성의 두피 및 미만성탈모에 미치는 영향

이하나 ( Ha Na Lee ),강상모 ( Sang Mo Kang ),조희숙 ( Hee Sook Cho2 ) 한국미용학회 2012 한국미용학회지 Vol.18 No.2

In scalp and diffuse alopecia, the complex diet of collagen and vinegar substantially decreased scalp sebum output, microbial quantity, keratin quantity, erythema and pigment quantity, pH than the control group and the alone group. In particular, in the hair number of 5 mm2 on the center of the scalp and the hair number per hair follicle, the complex diet of collagen and vinegar increased by 2.5 times than the changes which the number of the collagen group`s hair increases, and the number of the hair per hair follicle substantially increased as 1.6 times. In conclusion, in a clinical research for women in their 40s-60s whose gastric secretion function is presumed to fall and who have a diffuse alopecia, the complex diet of collagen and vinegar, protein hydrolysate, the complex diet of collagen and vinegar was better in the absorption than the intake of only collagen because it had a better effect on the improvement of the scalp and diffuse alopecia than a single diet.

노인급식에 적용하기 위한 새우 죽의 물리적, 관능적 품질특성 평가

조희숙 ( Hee Sook Cho ),김경희 ( Kyung Hee Kim ) 韓國食生活文化學會 2009 韓國食生活文化學會誌 Vol.24 No.4

This study examined the effects of added amounts of shrimp powder on the physical and sensory properties of Jook for elderly foodservice operation. According to the amylograph data, the composite shrimp flour-wheat flour samples increased the gelatinization temperature, with increasing shrimp-flour content; moreover, initial viscosity at 95℃, viscosity at 95℃ after 15 minutes, and maximum viscosity were reduced. As the level of shrimp powder in samples increased, L-values decreased, and a-values and b-values increased. In addition, the Jook had higher viscosity and lower spreadability values as the amount of shrimp powder increased. Sensory characteristics, such as nutty taste, color, viscosity, and overall preference increased significantly with the addition of shrimp powder. In conclusion, to enhance the quality of Jook, a 3% addition of shrimp powder would be the most beneficial.

蛔虫, 鉤虫 및 鞭虫感染의 家族集積性에 關한 硏究

趙喜淑(Hee-Sook Cho),盧忍圭(In-Kyu Loh) 서울대학교 보건환경연구소 1973 보건학논집 Vol.10 No.2

시판 발효 홍어의 품질특성

조희숙 ( Hee Sook Cho ),김경희 ( Kyung Hee Kim ) 韓國食生活文化學會 2008 韓國食生活文化學會誌 Vol.23 No.3

비파 분말을 첨가한 매작과의 품질 특성

조희숙(Hee-Sook Cho),김경희(Kyung-Hee Kim) 동아시아식생활학회 2012 동아시아식생활학회지 Vol.22 No.4

홍어 분말을 함유한 어묵의 품질 특성

조희숙(Hee-Sook Cho),김경희(Kyung-Hee Kim) 동아시아식생활학회 2011 동아시아식생활학회지 Vol.21 No.6

러시아어 동의어 시스템에서 긍정적/부정적 뉘앙스와 완곡어/위악어와의 연관성 연구

조희숙(Cho Hee Suk) 한국노어노문학회 2006 노어노문학 Vol.18 No.3

본 연구는 기본적인 기능적 특성 때문에 새로운 동의어 발생의 중요한 원인이 될 수 밖에 없는 완곡어와 위악어가 실제 러시아어 동의어 사전에는 문체적으로 매우 드물게 나타나 있는 것에서 기인된 것이다. 즉, 임의의 두 단어가 동의어 관계에 있다는 것은 어떤 문장에서 서로 교체하여 대신 사용하여도 동일한 의미를 전달하게 되는 것을 말하는데 완곡어나 위악어도 임의의 단어를 대신하여 사용하는 어휘로 그 임의의 단어의 의미를 전달할 뿐만 아니라 그와 더불어 좀 더 중립적이고 부드럽게 아니면 좀 더 구체적이고 감정적으로 표현하는 방법이기 때문에 완곡어와 위악어는 처음 사용되는 순간부터 그 임의의 단어와 동의어 관계를 형성한다고 말할 수 있다. 그리고 이 단어들이 지속적으로 반복 사용됨으로서 정식 동의어 관계(사전적 동의어 관계)를 이루게 되는 것이다. 이와 관련하여 본 논문에서는 완곡어와 위악어가 긍정적인 뉘앙스와 부정적인 뉘앙스를 나타내는 문체들과 밀접한 관계가 있음을 확인하고 증거를 제시한다. 본 논문의 구체적인 연구대상은 언어활동에서 완곡적인 표현이나 위악적인 표현을 두드러지게 사용하게 되는 주제어군 즉, 인간의 신체부위를 지칭하는 단어들로 구성된 동의어 그룹들이다. 러시아어 동의어사전(Евгеньева 1975)에는 신체부위를 지칭하는 단어들로 이루어진 동의어 그룹들이 모두 25개가 있으며 그 그룹들을 구성하는 단어들은 106개이다. 이 단어들을 7개의 언어학적 특성들 즉, 동의어 그룹 내에서의 문체, 긍정적/부정적 뉘앙스, 완곡성/위악성, 해석사전(МАС<SUP>1)</SUP>) 상의 문체, 어원, 해석사전 상의 뜻풀이, 동의어 사전 상의 뜻풀이를 작성한 데이터베이스 구축하고 이를 분석한다. 본 논문에서는 러시아어 동의어 사전에서 사용된 모든 구체적인 문체들의 사용빈도별 현황 또한 볼 수 있다.

유아교육기관에서 간식 급식으로 활용하기 위한 새우 쿠키의 품질특성 평가

조희숙 ( Hee Sook Cho ),김경희 ( Kyung Hee Kim ) 한국식생활문화학회 2009 韓國食生活文化學會誌 Vol.24 No.2

The purpose of this study was to investigate the quality characteristics of cookies prepared with shrimp powder (0, 3, 5, 7, 9%) substituted for flour as a snack food for Kindergarteners. The pH of the cookie dough decreased significantly in response to the addition of all levels of shrimp powder. However, there were no significant differences in the dough values among the test groups. Furthermore, when the spread factor values were compared among groups, they were found to be inversely proportional to the shrimp powder concentration. In addition, the Hunter`s color L, a and b values decreased significantly as the level of shrimp powder increased. Moreover, the addition of 3~9% shrimp powder resulted in increased hardness, cohesiveness, springiness, and brittleness when compared to the control. Finally, the results of acceptance test showed that the cookies containing 5% shrimp powder had the highest scores.