산채류의보존과 일본식 절임

오영애,하귀현,박인경,김미향,김미정,김미경,정자림,이명숙,김순동 대구효성가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-

This paper showed the summarization of the preservative method of wild vegetables in the house and the precessing method of Japanese pickles. The preservative methods of wild vegetables were explained devided into long, short term, fresh state, heat treatment and drying. Salt, soybean fermented sauce, soybean fermented paste, lees of refined rice wine and residue in the preparation of bean curd were used as the materials of Japanese pickles.

복발효 감식초의 품질

김미경,김미정,김소연,정대성,정용진,김순동 대구효성가톨릭대학교 식품과학연구소 1994 식품과학지 Vol.6 No.-

고품질의 감식초를 농가에서 자가생산하기 위한 기초적 자료를 마련할 목적으로 자연발효시킨 경우와 복발효시킨 경우의 품질을 비교하였다. 그 결과 복발효시킨 식초는 자연발효 식초에 비하여 초산농도가 1/2인 3%정도였다. 그리고 HPLC 법으로 측정한 유리당의 총함량은 자연발효 식초는 6%, 복발효시킨 것은 5%였다. 감식초내에 함유된 유기산류로는 oxalic acid, malic acid, lactic acid, citric acid, succinic acid, glutaric acid 등 이었으며 자연발효시킨 경우가 전반적으로 함량이 높았다. 특히 자연 발효시킨 경우 lactic acid함량이 높았다. 그러나 감과실의 flavour와 과실의 고유색상과 맛은 복발효시킨 경우가 강하게 나타났다. To prepare the basic information for the fermentation of high quality persimmon vinegar in the farm, the quality of the complex fermented persimmon vinegar(CFPV) was compared to that of naturally fermented persimmon vinegar(NFPV). The titratable acidity of the CFPV was 3% which was the half concentration of the NFPV. The content of total free sugar by HPLC was 6% in CFPV and NFPV was 5%. Organic acid compositions in persimmon vinegar were oxalic acid, malic acid, lactic acid, citric acid, succinic acid and glutaric acid in addition to acetic acid. Total content of the organic acids in NFPV was higer than that in CFPV. Especially, the content of latic acid in NFPV was very higher than that of CFPV. The flavour, color and taste of persimmon fruit itself in CFPV were stronger than those in NFPV.

비위관 삽입시 국소마취의 효과

김태경,정순미,김인병,김경환 대한응급의학회 2001 대한응급의학회지 Vol.12 No.4

Purpose: This study was conducted to assess the effect of sprayed 10% xylocaine as a local anesthesia in reducing the pain associated with nasogastric tube(NGT) placement Method: This was a prospective, randomized, case-controlled trial conducted in the emergency department of a university teaching hopital. Study participants were alert patients requiring NGT placement for diagnostic or therapeutic purposes. Patients having NGT placement were randomized to receive either a 10% xylocaine solution or nothing sprayed in the nasopharynx and oropharynx, After 5 minutes, the distal 5 cm of the NGT were lubricated with a liberal amount of sterile, water-soluble, and non-anesthesient jelly before placement. After each procedure, the patient recorded assessment of subjective pain on a 100-mm visual analog scale(VAS). Result: A total of 71 patients were evaluated in the study with 32 in the case group and 39 in the control group. The mean VAS value of the case group was 38.8 mm(95% confidence interval[CI] 2.4 to 51.3); that of control group was 63.31 mm. The mean difference between groups was 24.40 mm(95% CI, 26.9 to 75.9). A statistically significant difference was achieved between the case and the control groups(p<0.01). Conclusion: Sprayed nasopharyngeal and oropharyngeal 10% xylocaine results in a statistically significant reduction in pain during NGT placement.

김치의 숙성중 색상변화에 관한 연구

김미경,하귀현,김미정,김순동 대구효성가톨릭대학교 식품과학연구소 1994 식품과학지 Vol.6 No.-

김치의 숙성중 숙성과 밀접한 관련이 있는 pH의 변화와 색상과의 상관관계를 조사하여 숙성정도를 육안적으로 식별할 수 있는 방안을 검토하였다. 배추 김치의 백색잎 조직의 a, H값과 pH감소와는 각각 r=-0.76, r=0.76으로 상관성이 인정되었으며 미숙시엔 연두빛을 품은 백색을 띠나 숙성이 진행됨에 따라 점차 적색화되어 연한 주황색으로 되었다. 녹색잎부분의 a, H 및 C값과 pH 감소와의 관계는 각각 r=-0.76, r=0.83, r=-0.73으로 비교적 높은 상관성을 나타내었으며 숙성에 따라 밝은 연두빛을 품은 녹색이 점차 붉은색이 많이 가미된 어두운 녹색으로 변화되었다. 국물의 색상과 pH 감소와의 관계는 a값과 H값에서 각각 r=0.67, r=-0.87으로 상관성이 인정되었다. 고추가루는 L값, V값과는 각각 r=-0.74, r=-0.76으로 미숙시는 붉은색, 적숙시는 밝은 붉은 색, 과숙시에는 황색빛을 품은 연한 붉은색으로 되었다. Correlation between pH and color of Kimchi during fermentation was investigated to visually evaluate the fermentation degree of Chinese cabbage Kimchi. Color “a” and “H” values in the white part, “a”, “H” and “C” values in the green part of the Kimchi showed a high correlation with pH, respectively. “a” and “H” values of Kimchi juice, “L” and “V” values of red pepper attached to Kimchi had a high correlation with pH. The color of the white part was light greenish white in unripened Kimchi, but changed to redish in ripened Kimchi. Green part changed from light green to redish green as ripening. Red pepper powder attached to Kimchi showed redish color in unripening, but changed to yellowish red in over ripening.

오존수 처리가 콩나물의 부패 및 생육에 미치는 영향

김순동,김일두,김미경,이상갑,민경섭 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

오존수 처리가 콩나물의 부패 및 생육에 미치는 효과를 조사하기 위하여 실험 제작한 오존발생장치를 이용하여 콩나물 재배시 수침시의 콩의 세척과 재배중에 오존수로 주수한 결과를 요약하면 다음과 같다. 본 연구에서 개발된 콩의 세척장치와 그 부품을 이용하여 대두량에 대하여 0.5~2.0ppm으로 3시간 처리한 콩으로서 콩나물을 재배하면, 콩의 표면에 오염된 잔류농약이 80~100%까지 분해되었고 콩 g당 10^7정도 오염되어 있는 미생물이 10^3이하로 크게 감소되어 재배중에 부패율은 무처리 경우 10%에서 2%로 현저히 감소되었다. 또, 오존수 주수장치를 이용하여 콩나물재배시에 오존수를 0.5~2.0ppm으로 주수한 결과 부패율을 0%로 낮출 수 있었다. 뿐만 아니라 오존수로 재배한 콩나물은 수율이 증대되었을 뿐만 아니라 비린내가 현저하게 줄었고, 색상과 광택이 양호하였으며, 잔뿌리가 적었다. This study was conducted to investigated the effect of ozone treatment on putrefaction and growth of soybean sprouts ozone was produced using a Hi-Tech ozonator and measured by ozone monitor(Switzerland, Model 3600 analyzer). The soybeans were washed and grown by ozone treatment. The soybeans were exposed to aqueous solutions of ozone at 0.5~2.0ppm for 3 hours. In this ozone treatment, the great decrease in the number of total microbes of soybeans were showed to about 99%. The pesticide residues remained soybean surface were also estimated to 80~100%. The putrefaction of control soybeans during germination was greatly decreased from 10% to 2%. And, that of soybean sprouts was decreased to 0%. The increase of yield, decreases of fish flavor and number of lateral root, and improvement of colour and glaze for soybean sprouts were showed.

김치담금재료의 미생물 오염상태와 오존처리효과

김미정,김미경,오영애,김미향,김순동 대구효성가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-

배추김치 담금재료의 미생물 오염상태를 조사하고 동시에 ozone처리에 의한 청정화 효과를 검토하였다. 배추, 고추 마늘 및 생강의 오염정도를 부위별 또는 생태별로 조사해 본 결과 세균수는 24.67-334.96×10 exp (4)범위였으며, 곰팡이+효모는 17.89-274.50×10 exp (4) 범위이었다. 미생물 오염 정도는 배추의 경우 겉부분 보다 속부분과 상부에서 높았다. 또 고춧가루는 무포장이 포장한것 보다 8-9배의 높은 오염도를 나타내었다. 마늘은 깐마늘의 경우가 까지않은것 보다 6-7배의 높은 오염도를 보였다. 고추의 미생물 오염도는 숙도가 높을 수록 높았으며 표면보다 내부의 오염도가 높았다. 배추를 흐르는 수돗물로 세척한 결과 세척 20분 동안에 총균의 46%가 제거되었으나 그 이상의 세척효과는 없었다. 오존수에 의한 세척은 오존농도 6㎎/ℓ/sec에서 0.5-1시간 처리시 총균의 92-95%가 제거되었으며, 개스상의 오존을 동일 동도로 처리하였을 때는 86-89%가 제거되었다. 오존을 처리시에 생존한 미생물은 유도기가 연장되었으며, 생육도도 현저하게 낮았다. This study examined the microbial contamination in the soaking materials of Chinese cabbage kimchi and cleaned effect by ozone treatment. of the kimchi. In Chinese cabbage, red pepper powder, garlic and ginger, the mumber of bacteria was 24.67-334.96×10 exp (4) and that of mold and yeast was 17.89-247.50×10 exp (4). Microbial contamination was higher in the outer and upper part of cabbage than in the inner part. The contamination was 8-9 times higher in unpackaged red pepper powder than in packaged one. That was 6-7 times higher in peeled garlic than in unpeeled one. As a result of washing by tap water for 20min, 46% of the total number of microbe in Chinese cabbage was eliminated. 92-95% of that was eliminated by treatment of ozone water 6㎎/ℓ/sec for 0.5-1.0 hour whereas 86-89% of that was eliminated by treatment of ozone gas. The lag phase of survival microbes was extended but the growth of the microbes inhibited by the treatment of ozone.

전자렌지를 이용한 초미세 대두분말두부의 신속제조

김순동,김미경,김미향,이명숙 대구효성가톨릭대학교 식품과학연구소 1994 식품과학지 Vol.6 No.-

일반가정에서 손쉽게 두부를 제조하기 위한 한 방안으로 미세대두분말과 전자렌지를 이용한 두부제조법을 검토하였다. 전자렌지는 기존의 전자렌지에 부피 및 온도센서를 부착하여 98℃를 유지하면서 끓어넘치지 않게 하였다. 그 결과 350g의 GDL두부는 9분, 700g의 경우는 10분, 900g은 14분, 1200g은 17분간의 가열로 대두에 함유된 콩비린내와 trypsin inhibitor를 불활성화시킬 수 있었다. GDL로서 완전히 응고된 두부를 만들때까지의 총 소요시간은 가열시간에 응고시간 약 5분을 더한 매우 짧은 시간에 두부제조가 가능하였다. The rapid preparaton method of soybean curd with ultra fine soy powder at home was investigated. The microwave oven of this study used common microwave attached sensor for the volume and temperature control. The temperature of the microwave oven was maintained at 98, not boiling over. It took 9 minutes to make 300g of soybean curd, 10 minutes to make 600g, 14 minutes to make 900g, and 17 minutes to make 1200g. Beany flavor and trypsin inhibitor could be removed by this conditon. It took only 5 min to make coaguation of the curd by glucono-δ-lactone.

Original Article : Geographic difference of epidemiological features of HCV infection in Korea

( Kyung Ah Kim ),( Sook Hyang Jeong ),( Eun Sun Jang ),( Young Seok Kim3 ),( Youn Jae Lee ),( Eun Uk Jung ),( In Hee Kim ),( Sung Bum Cho ),( Mee Kyung Kee ),( Chun Kang ) 대한간학회 2014 Clinical and Molecular Hepatology(대한간학회지) Vol.20 No.4

Background/Aims: The prevalence of hepatitis C virus (HCV) infection in Korea exhibits significant geographic variation, with it being higher in Busan and Jeonam than in other areas. The reason for this intranational geographic difference was investigated in this study by conducting a comparative analysis of the risk factors related to HCV infection among three geographic areas: the capital (Seoul), Busan, and the province of Jeolla. Methods: In total, 990 patients with chronic HCV infection were prospectively enrolled at 5 university hospitals located in Seoul (n=374), Busan (n=264), and Jeolla (n=352). A standardized questionnaire survey on the risk factors for HCV infection was administered to these three groups of patients, and a comparative analysis of the findings was performed. Results: The analysis revealed significant regional differences in exposure to the risk factors of HCV infection. By comparison with patients in Seoul as a control group in the multivariate analysis, patients in Busan had significantly more experience of invasive medical procedures, acupuncture, cosmetic procedures, and multiple sex partners. In contrast, patients in Jeolla were significantly older, and they had a higher prevalence of hepatocellular carcinoma, a lower prevalence of multiple sex partners, and had experienced fewer invasive procedures. Conclusions: There was a significant geographic difference in the exposure to potential risk factors of HCV infection between patients from the three studied regions. This may explain the regional variation of the prevalence of HCV infection in Korea, and should be taken into account when planning strategies for the prevention and management of HCV infection. (Clin Mol Hepatol 2014;20:361-367)

부산지역 무균성 뇌막염 원인 바이러스의 분리 및 동정 : 1998년을 중심으로

김영희,정영기,김기순,지영미,윤재득,김병준,구평태,민상기,정구영,김만수,조경순 동의대학교 기초과학연구소 2000 基礎科學硏究論文集 Vol.10 No.1

The incidence of aseptic meningitis infection is ensuing and threatening the health of children. Enteroviruses are the major agents of aseptic meningitis and identification of virus has been a clue to diagnosis and epidemiology. The outbreak of aseptic meningitis occurred in Pusan, 1998. Patients were concentrated from April through November. Children were more susceptible than adults. Among 306 cases of specimens from stool, throat swab tested, only 7.2% were positive on virus isolation, 12 cases from stool and 10 from throat, respectively. All isolated 7 serotypes of viruses represented cytopathic effect on cultured cells. Three types of echovirus 6, 25, 30 and coxsackievirus B2, B3, B4, B6 were identified by neutralizing anti body test. Isolated coxsackievirus and echovirus were observed by an electron microscope with negative staining.

전문대학 간호과 통합교과과정 개발에 관한 연구

김영희,김정수,김정애,방숙명,배경진,이애경,장은정,정안순,주미경,최나영 경복대학 1998 京福論叢 Vol.2 No.-

교과과정의 조직은 체계적이고 뜻이 있는 순서로 학생들을 가르치기 위해 지식을 어떻게 조직화할 것인지와, 과목들 사이에서 공통된 내용은 통합시켜 중첩되는 일이 없도록 조정할 필요가 있다. 이에 현재 본 대학 간호과에서 운영되었던 97학년도의 17개 전공과목들의 교과과정의 내용을 비교, 분석하여 중복을 줄이며 순차적 지식의 습득을 도모하는 새로운 통합교과과정의 틀을 개발, 제시함으로써 보다 나은 전문직 간호교육이 이루어지도록 하고자 하였다. Most curricula are considered how to teach the student in systematic and meaningful orders. And it is necessary to coordinate the duplicate contents in major subjects in nursing. So this study was designed to set up a new comprehensive curriculum through comparing and ananlyzing each seventeen major subjects in Nursing Department of Kyung-Bok College. Therefore, the purpose of this study is to present the new comprehensive curricula for promoting the efficiency and effectiveness in diploma degree course of nursing education.