화성시 주민의 식생활 실태 조사 연구

이효지;최영진 한양대학교 2004 韓國 生活 科學 硏究 Vol.- No.23

This study was to investigate the contemporary dietary life in the Hwasung City Boundary located in the middle of Korean Peninsular. For the survey, 15 households were selected on a categorical base from three different village groups according to the their life styles namely farm villages, fishing villages and urbanizing villages around Hawsung City. An interview-survey method was employed to collect data from the housewife of the sampled households on the three different categories; the main staple foods that were daily prepared; the preserved foods that were yearly prepared; the ceremonial foods that were prepared for individually special occasions; and the customized foods that were prepared as seasonal customs. The results of the survey showd that the main staple foods mainly consist of bab(steam rice) and guk(soup) with preserved side-dishes such as kimch, soy souse and paper paste in addition to various seasonal vegetables and meats or fishery products. The noodle soups were occasionally served at lunchtime. However, juk(rice gruel) was not regarded as a meal. The food preservation was still regarded as an important yearly ritual for most people: The subsidiary food was preserved to be served as the basic side-dishes such as soy sauce and bean paste for the year around; and groceries are preserved for the vegetable supplement during the long winter such as all kinds of kimches. Ceremonial foods were rather symbolic for individuals such as rice breads for the first birthday, seaweed soups for the other birthdays. Culturally determined special foods were served on the 61st birthday party, or the marriage party as well as the funereal ceremony. Customized foods were prepared to celebrate the traditional holidays such as New Years Day and Full-moon Festival Day, although many other traditional days were no longer celebrated with special foods.

수종 자궁수축제의 마우스의 적출자궁 수축력에 미치는 효과의 비교

이상엽,주영은,이만기 啓明大學校 醫科大學 1983 계명의대학술지 Vol.2 No.1

마우스 비임신적출자궁 5예와 임신전기적출자궁 6예에 자궁수축제 oxytocin, PGF, ergonovine maleate를 투여하여 다음 결과를 얻었다. 비임신자궁에서 oxytocin과 PGF는 ergonovine maleate보다 가가 23배, 26배의 효능을 가졌고, oxytocin은 PGF와 ergonovine maleate보다 약 126배, 145배의 효력을 가졌다. 임신전기자궁에서 oxytocin과 PGF는 ergonovine maleate보다 각각 1.6배, 1.8배의 효능을 가졌고, oxytocin은 PGF보다 약 9배, ergonovine maleate보다 약 5배의 효력을 가졌다. Oxytocin은 임신자궁보다 비임신자궁에 효력이 강하나, PGF와 ergonovine maleate는 비임신자궁보다 임신자궁에 효력이 강하게 나타났다. The response of the isolated uterus from pregnant (gestational period less than 10 days) and nonpregnant mouse to uterine stimulants, oxytocin, prostaglandin F₂α (PGF₂α )and ergonovine, was observed in low calcium Tyrode's solution. Potency was represented by the value of pD₂ which is defined as the negative logarithm of the concentration producting half- maximal response to each drug. In the non-pregnant uterus, the pD₂ values of oxytocin, PGF₂α, and ergonovine were 8.86, 6.76, and 6.70, respectively. In the pregnant uterus, the values were 8.45, 7.50, and 7.75, respectively. A maximal response produced by oxytocin was similar to that by PGF₂α in both pregnant and nonpregnant uterus. However, the maximal response to ergonovine in the nonpregnant uterus was one-twenty fifth the response to oxytocin and PGF₂α, and in the pregnant uterus it was a half the response to them.

高效率 MOS(Al-SiO_2-pSi) 太陽電池의 設計와 製作

李英姬,張志根,李炯坤 단국대학교 1985 論文集 Vol.19 No.-

The mm insulating layer of MOS solar cell allows control over not only the magnitude of the dark current flowing through the diode but also the dominant type (majority or minority carrier) of this current. Desirably low values of dark current for majority carrier have been postulated incorporating charge trapping centers suitably located within insulator or high fixed positive charge density (Q_ss) at the Si-SiO_2 interface. Based on these models, the MOS solar cell with surfaceinversion layer by incoporation high Q_ss at the Si-SiO_2 inferface is designed in this paper. As a result of fabrication of this cell using pSi Substrate (orientation;〈111>, ρ; 10Ω-㎝), the average efficiency of the MOS solar cell is obtained with 10% on the active area basis.

濕熱調理法에 의한 饌物類의 分析的 考察

李英子,李孝枝 漢陽大學校 韓國生活科學硏究所 1987 韓國 生活 科學 硏究 Vol.- No.5

I have studied the Kinds of side dishes and the changes of food by moist cooking method of Korean side dishes according as ages which included many Korean cook books written from 1670 to 1943. The results of study and analysis are as following. 1) There were Jim, Tang, Jockpyun, Sun, Jungol, Cho, Jochi, Jorim, Gigimi, Pyunyuk, Suran and Sundai cooked by moist cooking method. 2) Four Kinds of Sundai and five Kinds of Jockpyun were the food since 1670. Ten Kinds of Pyunyuk were the food since seventeen century. Seventeen Kinds of Jungol were the food since the early of eighteen century. Twenty-three Kinds of Jorim were the food since the niddle of eighteen Century. Two Kinds of Suran were the food since the late of eighteen century. 3) Used materials for Jungol, Jorim, Pyunyuk, Cho, Sundai, Suran and Jockpyum were meat, poultry, fish and shell fish, vegetables, mushrooms, dried fish, egg, bean curds, wheat flour, rice powder, starch and fruits. Seasonings were pepper, sesame powder, soy bean sauce, green onion, garlic, sugar, sesame oil, ginger, salt, sliced red pepper, glutamic sodium, honey, cinnamon, red pepper powder, red pepper paste, vinegar, mustard, clove, ginger powder and so on.

다양한 음악 활동이 유아의 정서지능에 미치는 효과

이순기,김영주 울산대학교 2006 생활과학논문집 Vol.7 No.2

아동기의 풍부한 음악적 경험은 정서발달의 기초가 된다. 특히 다양한 음악활동은 아동의 정서 지능에 효과가 있을 것이라고 판단되어 다양한 음악활동이 아동의 정서지능에 미치는 효과에 대해서 검증하고자 하였다. 이를 위하여 울산 광역시에 거주하는 초등학교 1학년생 40명을 연구대상으로 하였다. 먼저 사전 검사에서 정서지능 체크리스트를 이용하여 실험집단과 통제집단이 동질적인 것을 확인하였다. 그리고 실험대상에게 다양한 음악 활동을 주 2회 12주간 총 24회에 걸쳐 실시하였고, 통제집단에는 일반적인 음악활동을 실시하였다. 마지막으로 정서지능 체크리스트를 이용하여 사후 검사를 실시하였다. 실험집단과 통제집단의 차이를 독립표본 t 검증을 하여 다양한 음악활동의 효과를 검증한 결과, 다양한 음악활동은 아동의 정서지능에 효과적이었다. 특히 아동의 정서 지능 중자기 정서 인식능력과 자기 동기화 능력, 타인정서 인식능력에 효과적이었다. The abundant musical experience of the childhood can be the foundation for the emotional improvement. In this study, to see if the various musical activities are effective to the emotional intelligence of children. At first, 1 had divided 40 children into two groups. One is the experimental group and the other is an controlled group. 1 had programed that the experimental group enjoyed the various musical activities twice a week for 12 weeks. 1 had estimated their El on the base of a new El checklist which is based on the Lee Byong-Rae's. Following are the findings of this study :First, the various musical activities in the experimental group made a reasonable difference of the emotional intelligence from experimental group. Second, the various musical activities effected on the self-emotional recognition ability the self-motivate ability, emotional recognition ability for others.

Heat Transfer Characteristics of a Miniature Two-Phase Closed Annular Thermosyphon

천원기,이영수 濟州大學校 産業技術硏究所 1995 산업기술연구소논문집 Vol.6 No.-

An experimental study on the heat transfer performance of a miniature two-phase closed thermosyphon is described. Water, ethanol and methanol have been tested as the working fluids. A visualization regarding the motion of liquid with boiling, scattering of liquid drops and condensation of vapor has been made to clarify the heat transfer mechanism in the miniature thermosyphon. Out of many possible controlling variables, the effects of (a) the insert thickness (b) the ratio of heated-length to cooled-length and (c) the heat flux, were investigated.

전기솥과 압력솥을 이용한 기능성 강화쌀과 일반쌀의 취반 특성 연구

김혜영,김지연,이인선 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.3

The Physicochemical, sensory and cooking properties of functionally fortified rice with dietary fiber and chitosan were compared with regular rice when the rices were cooked with pressure and electric cookers. Moisture content of functional rice before cooking was 11.11%, which was lower than 13.72% in regular rice. Accordingly, moisture contents of functional rice samples cooked both with pressure and electric cookers were lower than those of regular rice. L value showing the degree of lightness of cooked rice was significantly higher in rice samples cooked with pressure cookers. The a value, the degree of redness and the b value, the degree of yellowness, were the highest in the functional rice cooked with an electric rice cookers. Textural measurement of hardness using a rheometer showed the highest value in functional rice cooked with a pressure cooker. The degree of gelatinization measured using differential scanning calorimetry (DSC) before cooking showed higher onset gelatinization temperature (T_0) and peak gelatinization temperature (T_p) in functional rice compared with those in regular rice. The gelatinization enthalpy (ΔH) of functional rice was lower than that of regular rice, showing that functional rice had lower gelatinization energy compared with regular rice. When the samples were stored in a refrigerator for one week, the DSC showed faster retrogradation degrees in samples cooked with electric rice cooker, having significantly higher enthalpies of regular and functional rice cooked with electric cookers compared to those cooked with pressure cookers. The functional rice samples cooked with pressure cooker had higher consumer acceptance test values compared to those cooked with electric cookers.

紅花의 造血作用에 對한 實驗的 硏究

徐榮培,李龍求,李永喆,閔平基 대한본초학회 2002 大韓本草學會誌 Vol.17 No.1

In order to investigate the haematopoietic effects of Carthami Flos on various experiments were studied. The results were obtained as follows: 1. In the proliferous effect of bone marrow cells, water extracts of Carthami Flos played an important role on the proliferating bone marrow cells compared with control group at low density. 2. The water extracts of Carthami Flos promoted the proliferation of the bone marrow cells into cluster, BFU-E, CFU-GEMM and colony. 3. In the bone marrow cells treated with CTX, the water extracts of Carthami Flos promoted the SCF, EPO, IL-4, IL-6 gene expression, but gene expression of its receptors, c-kit, EPO-R, TPO, c-mpl, EKLF, GATA-1 were not promoted significantly. According to the above results, water extracts of Cathami Flos promoted not only the differentiation

전(煎)의 문헌적 연구(Ⅱ) : 해산물을 이용한 전

마영순,이효지 漢陽大學校 韓國生活科學硏究所 1999 韓國 生活 科學 硏究 Vol.- No.17

The purpose of this study is to review the kinds, cooking practices, materials and recipes of Jeon by surveying 39 references, which published during the period from 1670 to 1995. The primary materials used for Jeons are fish and shellfish. In order to prepare the Jeon, the materials shall be chopped or pounded first, and then salt or pepper powder shall be sprayed over the material shall be clad with flour or egg to be fried on the pan. The number of Jeons found through this study is 38 in all. This recipe has continued to be used since long ago. All in all, the recipe for Jeon lies in proper preparation of material, powdering, egg-cladding, control of frying temperature, amount of frying oil, on-pan handling, timing between cooking sequences and timely turnover etc. In generally, Jeon may well be taken after having been stained by the soybeen-sauce added with vinegar and pine-nut powder.

전(煎)의 문헌적 연구 (Ⅲ) : 채소·버섯·해조·콩·곡물을 이용한 전

마영순,이효지 漢陽大學校 韓國生活科學硏究所 2000 韓國 生活 科學 硏究 Vol.- No.18

This research summarizes classification, frequency of panfried food, its ingredients and change in the cookery. This is based on cookery books published between 1970 to 1995, more specifically those documented pancake foods using vegetables, mushrooms, sea plants, beans and peas, and grains as ingredients. 1.There are 15 kinds of vegetable pancakes, 5 mushroom kinds, 2 sea plants types, 2 using eggs, 2 beans types, 6 grains types, 3 processed grains kinds and 3 types using other ingredients. 2.Pancake food is started in the 1600s, and in the 1900s, multiplied in kinds 3.Ingredients can be categorized into main ingredient, sub-ingredients and spices. Cookeries for pancake foods are as follows: 1) Like seafood pancake(Sang-sun), main ingredient is salted, covered in flour and dipped into battered eggs and panfried method. 2) Like squash pancake(Ho-pak), ground beef is thinly spread on the main ingredient, vegetables, which then covered in flour and dipped into battered eggs and panfried method. 3) A.Using a grater to grind ingredients like Kim-chi where chopped baby squash, peppers, and leeks is put to make the mixture. B.Panfrying one spoonful at a time to create a nice round shape method. 4) A.Spiced ground beef is spread onto wide leaves like sesame leaves which then the leaf is folded in half to create a half-moon shape. B.Covering in flour and dipping into battered eggs and panfrying method. 5) Dipping the main ingredient into either flour or buckwheat juice and panfrying method. 6) A.Mixing the main ingredient and the sub-ingredient together. B.Putting A. into the batter eggs-flour juice mixture. C.Panfrying one scoopful at a time method. 7) The main ingredient is threaded on the skewers which then covered in flour and dipped into battered eggs and panfried method. 8) A.Vegetables like taros or potatoes are steamed and put through a sieve. B. A.is mixed with honey and kneaded to make nice round shapes. C. Panfrying the round-shape mixture method. 9) A. Spreading the buckwheat juice thinly on the pan to make the base. B. Chopped or ground vegetables are added to the base. C. Rolling and panfrying both the base and the added ingredients method. 10) Tofu pancakes can be made in many different methods. A. Tofu is sliced and panfried method. B. Tofu is sliced, covered in potato-starch and panfried method. C. Tofu is sliced, dipped into the battered eggs and panfried method. D. Spiced ground beef is spread on top of panfried tofu pancakes which then covered in flour, dipped into the battered eggs and re-panfried method. When serving pancake food, accompany it with vinegar-soy sauce blend or vinegar-red pepper paste blend.