한국 기혼여성의 일상적 삶의 질 향상에 관한 연구 (3) : 한국 기혼여성의 삶의 질 향상을 위한 프로그램 개발 연구 Development of A Program for the Enhancement of Korean Married Women's Quality of Life

김정자,최순,김선희,정영숙,김경연,심혜숙,문소정 부산대학교 여성연구소 1999 여성학연구 Vol.9 No.1

The purpose of this study was to develop a program for the enhancement of Korean married women's quality of life(LQ) based on the results of the first year study(1996) and the second year research(1998). In order to construct a program, a psycological type test was conducted to 505 women and four preliminary programs were carried out focusing on self-esteem, understanding of one's own personality dynamics, efficient communication, positive emotion, social belongingness and expressions of feelings of unfinished business. For the final program, Jung's theory of psychological type(MBTI), Satir's family therapy approach and psychodrama were applied. An experimental and a control group were designed consisting 16 women for each group. The program was carried out for 6 weeks for the experimental group. The result of treatment were as follows: l)There was a difference statistically in LQ related to family harmony, self-achievement and improvement of relationship with in-laws. 2)There was a statistical change in psychological factors of expression of feelings, self-esttem, communication, and positive emotions. 3) The program participants self reports indicate that the program was effective for the reconstruction of family relationship, self-understanding, group coherence, and instillation of hope. The reports also shows that the program was effective for the perceptual changes in parent-child, wife-husband and siblings' relationships. In conclusion, the program developed for the enhancement of Korean married women's life quality(LQ) based on the Jung's psychological type theory, Satir's family therapy approach and psychodrama was effective for the improvement of LQ.

우리나라 <술>에 대한 小考

鄭純子 단국대학교 1976 論文集 Vol.10 No.-

This paper is a part of historical survey on the science of food development in Korea, especially on the primitive method of brewing liquer. Though there is no way of tracing back to the exact date of the origin of liquor(wine), it can be easily surmised that the origin of liquor is one of the natural phenomena of the brewing of the fallen fruit on the fields or the mountains in the primitive age. When people came to know make malt, after observing the saccharification (turning into sugar) of the grains, they began to make liquor. It is generally agreed that the first who succeeded in brewing liquor is Eijuk(儀狄) or Dugang(杜康). The ancient people believed that drinking makes man either good or bad, and that man's fortune as well as the future of a nation can be told according to the taste of liquor they made, for they though it as a gift of God or a kind of sacred water. Though the liquor is an indispensible drink in a ceremony, in worshipping the deceased, in respecting the elders, or in enjoying various feasts and parties, it has many vices such as bad health caused by overdrinking or the ruin of a nation as well as an individual, more harmful than the indulgence in a woman. Because of these vices, there was a custom of bowing a hundred times before drinking, so that man might drink less. The ancient people were some what romantic when they drank, and they appreciated the taste of liquor like the taste of tea. They used silver or gold cups when they drank, and sometimes used the leaves of the lotus or banana plant instead of glasses or cups. The basis of all kinds of liquor is the brewed liquor, from which Soju (whisky, hard liquor) when distilled, Hyangipju(香入酒=flavored liquor) when flavored with certain flowers, or Yakyoungju(藥用酒=medicine liquor) when mixed with some herbs can be made. There are six requirements to be considered in brewing liquor: 1) material (grain), 2) malt, 3) water 4) temperature 5) container, and 6) cleanness. As for the material, grain, the Italian millet and broomcorn millet are originally used in China; in Korea, however, Chapssal (glutinous rice) and Mebssal(ordinary rice) are both used. Before brewing liquor, the grain (rice) should be washed thoroughly until it becomes white, and insoaked in water overnight, and then steamed and cooled off. Here the mash for the fermentation is, of course, an indispensible element in brewing. The malt seems to be made first in China, but the origin of it can not be traced back with the lack of historical record on it. In making the malt, the ground wheat which has some flours after being sieved, should be used; and mixed with water, it should be kneaded well into tough lumps by treading strongly with feet. The best season for it is the hot summer, and the lumps should be well dried with an exposure to some dew at might so that the color of liquor may be clear and the taste good. The water used for brewing should be clean and boiled, cooled off before being put into the container for brewing. The container where the liquor is to be made (brewed) should be some kind of pottery. for, in potter, the taste of liquor does not change. It is also a common practice to disinfect the container or the jar by being smoked on fire. When brewing liquor, all the necessary procedures should be conducted with utmost cleanness. They thought cleanness was the most important factor in brewing liquor. The temperature is also a very important factor in brewing, so it must be controlled. The container should be placed in a windless, fireless, but sunny place so that it can be warmed enough to be brewed. Concerning the pros and cons of the prohibition, there have been many times when drinking was prohibited by a law because of the great consumption of grain. On the other hand, there was a time when some wine dealer became rich through intoxicating people. The author hopes that this paper may be of a little contribution to the science of food development.

감압하에서의 김치숙성과 열처리

정자림,김미향,김미정,장경숙,김순동 대구효성가톨릭대학교 식품과학연구소 1994 식품과학지 Vol.6 No.-

김치의 숙성과 열처리 효과에 미치는 감압의 영향에 대한 실험결과를 요약하면 다음과 같다. 김치를 560㎜Hg과 360㎜Hg에서 숙성시킨 경우는 상압보다 젖산균의 생육이 촉진되는 반면호기성균이 감소되어 김치의 품질이 향상되었다. 그러나 0㎜Hg에서는 균의 생육이 저해됨과 동시에 김치조직이 손상되었다. 560㎜Hg와 360㎜Hg에서 숙성시킨 김치는 상압에서 숙성시킨 김치보다 저장성이 높았다. 숙성된 김치를 감압하에서 열처리할 경우 바람직한 감압조건은 460-260㎜Hg이었으며 80℃에서는 4분처리, 100℃에서는 2분처리, 120℃에서는 1분간 처리하는 것이 조직의 상태나 저장면에서 양호하였다. This study was carried out to investigate the effect of sub-atmosphere on the fermentation and heat treatment after fermentation of Kimchi. When the results from the conditions of atmosphere and under-atmosphere were compared, the growth of lactic acid bacteria was increased but the growth of aerobic bacteria was decreased under 560㎜Hg and 360㎜Hg. The number of total microorganism was decreased and simultaneously damaged to the tissue of Kimchi under 0㎜Hg. Kimchi fermented under 560㎜Hg and 360㎜Hg had longer storage duration than that of atmosphere. Among the several conditions, the result of heat treatment under 460-260㎜Hg was the best. The treatment for 4 minutes at 80℃, 2 minutes at 100℃, and 1 minute at 120℃ was good in tissue states and storage.

牛乳및 乳製品中의 異種脂肪 檢出에 關한 硏究

정은자,이용억,김을상,신광순 韓國營養學會 1978 Journal of Nutrition and Health Vol.11 No.2

The ice cream, a type of freezing food of condensed state of milk, richer in nutritions and easily available in all seasons, is one of luxuary items. The fatty acids in the milk is the most important component of ice cream which not only improve the nutritional value but also is easier digestive, more rapidly absorbed than those of plant and also has influence up the quality of the goods. In order to see the fatty acid distribution of the fats in the ice cream on the market, the ice creams on the market were selected in accordance with things most in demands of each manufacture divided into the shape. and analyzed for the concentration of total lipid, acid value, iodine value and saponification value. For the compositional analysis of fatty acid of milk as basis and those gas liquid chromatography was also used. The following were the results obtained. 1) The average total lipids in milk and, the 3 kind of ice creams shaped carton, cone and bar were 3.04, 8.34, 6.41, and 5.4% respectively. 2) The average acid values of milk and each of 3-different type of ice creams shaped carton, cone and bar were 0.72, 0.62, 0.76, and 0.95 respectively. 3) The soponification values. Ranged from 180 to 260, varied great degree depending upon. the different manufactures, the average saponification value of the milk and each type of ice cream shaped carton, cone and bar were 208, 226, 226 and 215 respectively. 4) The iodine values varying great degree upon the different manufactures ranged from 10 to 32, the average values of milk and each type of ice cream shaped carton, cone and bar were 29, 20, 19 and 22 respectively. 5) The fatty acids analyzed for milk and ice cream, were 17-different kind, for the milk palmitic acid appeared principal constituents which valued 29.8%, whereas oleic acid were 27.1%. Since the compositions of fatty acid in ice creams for each different manufacture varied so great degree from manufacture to manufacture that the average values of those for the same shaped ice creams seems to have no meaning, if the compositions of fatty acid in the ice cream were considered according to the manufactures such as A, B, C, D and E companies. 27.4% lauric acid which was principal constituents, 17.8% palmitic acid and 11.8% oleic acid which was equal to 1/2 of that in the milk were found in the product of A company, 28.2% oleic acid and 27.8% palmitic acid which had similar pattern with the composition as that of milk in the product of B company, 25.5% palmitic acid, 22.7% oleic acid and 11.6% lauric acid in the product of C company, 34.4% lauric acid, 15.6% palmitic acid and 8.6% oleic acid which amounts to 1/3 of that in the milk in the product of D company, and 24.6% lauric acid and 18% palmitatic acid in the product of E company respectively. For the ratio of saturated to unsaturated fatty acid, these were 84 : 16 in the product of At 62 : 38 in the product of B, 68 : 32 in the product of C, 88 : 12 in the product of D, 79 : 21 in the product of E respectively, while this ratio for milk was 63 : 37. Although the compositional characteristic of fatty acids in the ice creams varied great degree according to the manufactures, all kinds of different shaped product showed the same pattern in composition regardless of the type of ice cream shaped in provided they were made in the same company. The lauric acid was more exuberant, however oleic acid, unsaturated fatty acid, was of less quantity than in the milk fat. In general, there was less quantity of unsaturated fatty acid in the ice creams compared with in milk.

2001년도 한복의 디자인 경향과 문양에 관한 연구

권순정,송경자 한국의류산업학회 2002 한국의류산업학회지 Vol.4 No.2

This research was designed to study the Korean dress design trends and different kinds of ancient patterns applied to the Korean dresses in 2001. The trend sources were collected by the HANBOK monthly journal and the symbolism of patterns associated with these patterns being used the prevalent Korean dress collection in markets. The results of the research can be summarized as following; The most of Korean dress image was elegant of ancient mode. Main colors of the traditional Korean jacket were white, yellowish white and green. However, main color of the traditional Korean skirt was represented as red. A plant pattern was the most popular pattern in a practical purpose. It looks beautiful and it is also easily manufactured with open space. Copying other patterns definitely damage the elegance of the Korean dress. It is time for us to not only keep our own traditions but also study and develop new patterns. Designers must study to develop the image and patterns which are agreed with consumer's taste.

再手術 患者에서 본 Gallamine에 依한 遷延痲痺의 症例報告

李成子,崔泳錫,金湧赫,辛正順 한국의 현대의학사 1975 한국의 현대의학 Vol.8 No.1

月經周期에 있어서 身體運動時의 呼吸循環反應, 血液性狀分布 및 乳酸形成에 關한 硏究

林美子,成丁順 梨花女子大學校 韓國生活科學硏究院 1989 韓國生活科學硏究院 論叢 Vol.44 No.-

여자에게 월경주기의 sports training이 생리기능과 운동능력에 어떤 영향을 미치는가를 파악하기 위하여 평균연령 20세의 건강한 여자 대학생 10명을 대상으로 bicycle ergometer를 이용하여 max VO_2 45%, 70%, exhaution의 운동을 부하한 후 호흡계, SaO_2, 순환계 및 혈중유산과 혈액 성상을 난포기와 황체기에 각각 비교검토하여 다음과 같은 결과를 얻었다. 1. 체중당 최대 산소섭취량, 분당 환기량, 분당 호흡수, 환기당량(V˙E/V˙O_2), 호흡상(RQ) 등은 각각의 운동강도에서 (P<.001)로 유의있게 증가하였으나 난포기와 황체기 사이에서는 유의한 차가 없었다. 2. 분당 Co_2의 배출량은 최대 운동시 황체기 V˙Co_2 max 2.05±0.241/min 보다 난포기에 3.188±0.661/min으로 P<0.024 유의한 차이로 난포기에서 높은치를 나타냈다. 3. 動脈血酸素包和度(SaO_2)는 난포기에서 안정시 96%에서 최대작업시 91%로, 황체기에서는 안정시 96%가 최대작업시 90%로 낮아졌으며(P<.05), 강도와 기간간에서 P>.01로서로 상호작용이 있었다. 4. 回拍出量(SV)은 test2에서 난포기에 113.5±32ml/beat로 황체기에는 120.3±35.1ml/beat에서 levelling off 되었으며 황체기에서 안정시 및 test1, 2와 Exhaustion시에 높은치를 나타냈다. 5. 心拍出量(Q˙)과 心拍數(HR)는 각각의 강도별 양기간에 유의하게 증가했다(P<.001). 6. 全電氣的 機械的 收縮期(Q˙S_2), 前驅出期(PEP) 및 左心室驅出時間(LVET)은 안정시 보다 각각의 운동강도에서 유의하게 (P<.001) 저하 되었으나 난포기 및 황체기에서의 차이는 유의하지 않았다. 7. PEP/LVET는 양기간에 차이는 없으나 최대 운동시에는 저하되어 좌심실기능 저하를 보였다. 8. 血中乳酸値 LA는 난포기 안정시 1.33±0.37mM/1, 황체기(B) 안정시에는 1.29±0.23mmol/l였으나 최대작업기에 난포기에서는 10.78±1.91mmol/l, 황체기에서는 11.39±2.08mmol/l로 황체기에서 높은치를 나타냈으나 양기간에 유의한 차는 없었다. 9. WBC, RBC, Hb, Hct는 각각의 운동강도에서 난포기 및 황체기에 유의하게 증가하였으나 양기에 차이는 없었다. 이상의 결과를 보아 여성의 생식 생리기간별로 운동시에 각 기관별 기능에는 차이가 없으나 V˙CO_2 및 SaO_2등은 난포기에 유의하게 높았으므로 심리적인 영향이 身體狀態(condition)를 좌우하는 것이라 사료된다. The study is on the relationship of cardio-respiratory, SaO_2 the blood distribution and lactate with the exercise training during the follicular and luteal phases of the menstrual cycle. The influence of sports training on the menstrual cycle was investigated by means of the bicycle cycling of college females in this study. The subjects were trained at the exercise load of 45%, 70%and max V˙O_2 during the follicular and the luteal phases of the menstrual cycle. The volume of oxygen uptake was measured by the Douglas bag analyzer method. The saturation of the arterial oxygen(SaO_2) was measured by using an ear oximeter of Hewlett Packard at rest and each workload. The Cardiac output was determined by using the Impedance cardiographic method at rest and each work load; blood samples were collected to measure the blood composition(RBC, WBC, Hb, Hct) and lactic acid concentration at rest, test 2 and test 3. The results of the experiment is as follows: 1. As each work load increased, O_2 up-take, ventitation, heart rate, etc. significantly increased, on the other hand, there was no significant change in O_2 up-take, ventilation, heart rate, etc. during the two phases. 2. At the maximal work load the amount of CO_2 production was high during the Follicular phase(The significant difference was p<0.0024) and low during the follicular phase. That of the follicular phase was 50% higher than that of the luteal phase(3.188±0.65 VS 2.051±0.24 l/min). 3. The amount of SaO_2 was 96% at rest, and 91% at maximal work during the luteal phase(p<0.05). During the follicular phase, the amount of SaO_2 was 96.4% at rest, and 90.3% at the maximal work. The significant difference of the inter-relationship between the work loads and the two phases was revealed as p<0.01. 4. The stroke volume was levelled off 113.5±32ml/beat during the luteal phase, and the level of the stroke volume was 120.3ml/beat during the follicular phase at test 2. At test 3 the two phases decreased, but there was no significant difference. 5. The cardiac output(Q˙) increased along with V˙O_2 and HR during the exercise, but there was no difference during the two phases. 6. The total electro mechanical systol (QS_2), pre-ejection period(PEP), left ventricular ejction time(LVET), and PEP/LVET ratio decreased in the similar pattern as the work load increased during the two phases. 7. As for the lactic acid concentration the value of 1.33±0.37mmol./l at rest increased to 10.78±1.9mmol/l at the maximal work during the luteal phase, and 1.29±0.23mmol/l at rest to 11.39±2.08mmol/l at the maximal load in the follicular phase. In genernal the value was higher during the follicular phase than during the luteal phase. However there was no significant difference during the two phases. 8. WBC, RBC, Hb, Hct increased during the two phases. There was, however, no significant difference during the two phases. In conclusion, the aerobic performance and the cardio-respiratory adaptation were not influenced by the exercise during the two phases of the menstrual cycle. In cardio-respiratory response to the exercise, aerobic capacity was same during the two phases of the menstrual cycle. V˙CO_2 is lower during the follicular phase. SaO_2 is lower during the luteal phase, and lactic acid concentration is lower during the follicular phase, which means that physical condition is felt better during the follicular phase than the luteal phase.

20世紀 帽子의 變遷에 關한 硏究

李政順,殷英子 啓明大學校生活科學硏究所 1992 科學論集 Vol.18 No.-

The hat has reflected all the historical traits in society, art, dress and its ornaments. Aspects of change in modern hats can be summarized as follows: 1. Before 1910, Woman realized their position and began to establish a new view of value since the influence of Art-Nouveau the functionalism of new art school and sports were prevalent, the hat, as turban beret and rembrant style, was in fashion, the hat was getting bigger and laid emphasis on high, broad crown and brim with trimmings of splendid ribbon, feather and artifical flower especially under the influence of Art-nouveau. 2. In the 1910's As women find their way into the various fields of a society in order to substitute mobilijed men's absence due to world war I, the corset of women's clothing became less trgh. As the volume of clothing lessened and changed to be functional and practical the hat of vertical form looking a little heavy appeared. The spread of the movement of women's emancipation, art Deco and functionalism had influence on dress and its ornaments. In response to these, they had their hair cut short. A simple small hat, characterizing the Art Deco compared with one before 1910, became popular. 3. In the 1920's economy became stabilized since the end of World War I. with the spread of Art Deco, the functionalism of Bauhouse, Jazz and Sports, their hair became much shorter and the hat became functional and its volume was smaller gradually. The cloche which was suitable for Boyish and Garc, onne style was prevalent. It was getting alike more manyly style with the use of felt hat. This tendency is thought to fit external combination between clothing and the hat. 4. In the 1930's as clothes style changed into inactive and elegent in spite of the Great Depression. Reffecting the prenomena of the age, broad brim and low crown style hat which was suitable for military style, grotesque hat and neat hat which represent the variability of hats are popular. Besides as sports are spreaded among women, sports hat appeared. 5. In the 1940's when wartime economy was stagnant and reached retrenchment circumstances at last, practical Tailored suir was widely liked. The hat was popular with Boather and Breton which was suitable for clothes, but after the war the hat was changed into coolie hat with the change of somewhat womanly New look style. In the end of World War II, hats of large felt ornament which didn't match clothing were put on Turban with various cloth and large-sized hat with straw and hood were in vogue. This phenomenon is thought to be a part of wayout cawed by clothing restriction during the war. 6. In the 1950's, as being valued much of function, clothing was changed into silhouette which was abstract, straight, slender and emphasized feminine beauty. In the early period the hat was small and stiff so, the crown of it became small and its visor was a form of sliding slopely backward. The hat of the middle of this period was popular with flat, brimless stay on cloche sailor style which had velvet or turban coverel with flowers. In the end of 1959, people didn't put on the by degree after they released from waist-line. 7. In the 1960's, clothes became ready-made due to mass production and the tendency of mass consumption as economy was prosperous. Developing the individuality of many kinds of hair style the use of the hat lessened giving life to the individuality of many kinds of hair styles. But large hat appeared in order to turn into face from only downward people's eyes caused by the wearing of mini skirt and long boots and appeared unisex mode as well. With the influence of Pop Art, Op-Art, Knetic-Art, the hat changed into abstract and geometric. Therefore, the form and trimmings of it became simple. The use of the hat of this period more lessened than that of the previous one. But as the cycle of the fashion became short and diverse cycle of clothes, appeared hat style was much more various as follows: Space Helmet, Cloche hat, Halo hat, Cowboy hat, Coolie hat, 8. In the 1970's as their hair style became elaborate, a few people used the hat. But when economy was depressed by oil crisis, 'Look' which was able to change the way to wear became popular. Thus, the clothes of the form satisfied weare's purpose and the hat which was suited to it appeared with sports look, orient look, future directional style. We can notice that this period was uncertain to the hat. 9. In the 1980's, when the fashion required the tendency of trying to emit nostalgia for the past and practical dress and its ornaments, the fashion played a pratical and functional role in dress and its ornaments with the use of the hat that didn't trouble about tradition differently than that before this period according to one's own personality. This phenomenon was seen to be the influence of men's clothing style according to women's demands for personal and practical dress and its ornaments with the increase of social service. Consequently when the form and trimmings of the hat was gorgeous, the silhouette of clothing became monotonous.

한라산 국립공원 지역의 식생과 식물상

오순자,고정군,고석찬 제주대학교 환경연구소 2000 환경연구논문집 : 제주대 Vol.8 No.-

충수염의 임상적 확신도에 따른 초음파의 유용성 : Correlation with Level of Initial Clinical Diagnostic Confidence

송순영,김삼수,구장홍,이은자,이종인,정진호,김진영,오화은,문원진,한헌 대한초음파의학회 2002 ULTRASONOGRAPHY Vol.21 No.3