초고속 통신망에서 비디오의 주관적 품질 평가에 관한 연구

강명화,강진석,최연성,김장형 濟州大學校 産業技術硏究所 2001 산업기술연구소논문집 Vol.12 No.1

According to information communication business faces with competitions in a various spheres with the development of multimedia and information communication. the time when we have to make an effort to improve a quality comes from an era when we devote ourselves to quantitative expansion. we will try to perform quality assessments of real-time interactive multimedia service. and so on - in this research and present criteria of new subjective quality assessments which is fit on Korea by analyzing examples of ITU-T and foreign countries and Korea.

음악 교육이란 무엇이며 음악교육에 요구되는 사항들에 대한 연구

姜明和 강남대학교 1998 (강남대학교)논문집 Vol.32 No.4

J.S.Bach의 Cantata No.4 〈Christ lag in Todesbanden〉에 관한 연구

姜明和 강남대학교 1999 (강남대학교)논문집 Vol.34 No.4

Saponin-SOD가 SNUC-4 Cell에 의해 유발된 대장암 Nude Mice의 암 성장 억제 효과

박수진,강명화 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.4

This study was performed to measure the antioxidant effects of red ginseng extracts which antioxidation had been promoted through enzyme hydrolysis. In order to observe their tumor-suppressing effects, an anti-cancer medicine and Saponin-SOD, which was a highly antioxidant beverage made from red ginseng saponin adding SOD-like rice (with embryo buds) extracts, were administered to nude mice with large intestine cancer induced. There was a significant increase in the content of phenolic compounds as the enzyme was added. The red ginseng extracts showed a high electron-donating ability with the passage of time. The electron-donating ability was particularly high in the enzyme-treated red ginseng extract, and also observed as high in Saponin-SOD. The lipid-peroxide generation was inhibited depending on the concentration of Saponin-SOD added; the addition of 0.625% Saponin-SOD served to decrease the inhibition level up to 65% compared with the case of no addition(100%). As a result, it could be assumed that Saponin-SOD would strongly inhibit the oxidation of ghost membrane. After the cancer was induced in nude mice into which Saponin-SOD were injected; the growth of tumors was gradually decreasing with the passage of time after the cancer induction. In particular, when Saponin-SOD was administered together with an anti-cancer medicine, the synergic effect was observed. In conclusion, Saponin-SOD, when used with an anti-cancer medicine, is expected to reduce the amount of free radical and lipid peroxide, which are known to cause harmful effects occurring from the internal application of medicine.

Waxy Maize Starch의 대체율을 달리하여 제조한 옐로우 레이어 케이크의 특성

송은승,강명화 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.1

본 연구에서는 옐로우 레이어 케이크의 재료 중 쇼트닝 대신 시판 탄수화물계 지방대체물인 waxy maize starch의 사용 가능성을 측정하고, 저 열량 레이어 케이크를 제조하기 위한 최적 비율을 결정하기 위해 여러 가지 비율로 대체하여 제조한 케이크의 물리적 및 관능적 특성을 평가하였다. 지방대체율이 증가할수록 케이크의 비중은 증가하지만 점도는 감소하였다. 주사전자 현미경 측정 결과, 지방 대체물이 증가함에 따라 air cell과 함께 지방구의 수와 크기는 감소하였고, 점도가 높을수록 치밀한 구조를 보였다. 또한, 물성특성 측정결과 대체율이 증가할수록 hardness, springiness, cohessiveness, gumminess, chewiness 및 resilience는 감소하였다. 관능적 평가에서 색의 경우에만 waxy maize starch 대체 45% 에서 가장 우수한 것으로 평가되었고 지방 대체율이 크게 증가했을 때 전반적인 관능적 평가에서 좋지 않은 것으로 나타났다. 따라서 지방 대체물인 waxy maize starch는 저 열량 레이어 케이크 제조 시 적은 비율의 쇼트닝 대체로 사용한다면, 새로운 저 열량 레이어 케이크 제조를 위한 새로운 소재로 사용 가능성이 시사되었다. Waxy maize starches are inherently stable in soluble status and can be chemically modified to improve stability along with heat, acid and shear resistance. This study was carried out to investigate the effect of rheological and sensory characteristics of the yellow layer cake made by adding different levels of waxy maize starch as a fat substitute for shortening. By increasing the substitution level of waxy maize starch for shortening, the specific gravity of cake batter increased and the viscosity decreased. The microstructures of cake crumb observed by the scanning electron microscope were not different significantly, and the size of air cells and fat particles also were not substantially decreased by increasing fat substitution level. The texture profile analysis using texture analyzer decreased by increasing the different substituting levels of waxy maize starch. Among various sensory properties, the color value of layer cake increased by increasing the level of waxy maize starch. However, the appearance, flavor, taste, texture and overall preference decreased.

글루코만난을 첨가하여 제조한 패티가 고지방 식이로 유도된 비만 흰쥐의 체중 감소 및 영양상태에 미치는 영향

박수진,강명화 동아시아식생활학회 2005 동아시아식생활학회지 Vol.15 No.1

This study was carried out to investigate the effect of body weight reduction of patty containing glucomannan in high fat diet-induced obese rats. Male Spraque-Dawley rats were randomly assigned to control and high fat diets groups for 4 weeks. After 4 weeks, the control and high fat diet groups were rearranged into 5 groups by different levels of patty containing glucomannan (60%). After 5 weeks, serum and whole blood levels were analyzed. Obesity index was significantly lower in the group fed patty containing glucomannan than that of high fat diet groups. The status of white blood cells in hematological examination was significantly higher in rats fed high fat diet and not significantly different from those fed patty. Serum albumin levels were not significantly different, while serum glucose levels were significantly different among groups. Serum Triglyceride and total cholesterol levels were the highest in rats fed high fat diets, while the lowest in rats fed patty containing glucomannan.

사회복지시설 아동에게 시리얼보충이 철분영양상태에 미치는 영향

정혜경,강명화 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.6

To evaluate the effect of cereal supplementation on children's iron nutritional status of Korean institutionalized was designed. Dietary survey was carried out methods of food weighting in the breakfast or/and dinner, and record interview in lunch (n=74). A nutritional intervention study was carried out through supplementing cereal for 4 weeks in 24 children of 1 institution fro, 4 to 12 years. The children received 3.6mg elemental Fe(as 100g cereal) per day. Blood samples were drawn before and after supplementation. Nutrients which children's intakes was less than two-thirds of Korean RDA were Vit A, Vit B1, VIt B2, Ca and Fe. The mean daily intake of iron were 5.1mg for male and 4.9mg for female and 52.3% for male and 45.4% for female of Korean RDA. The proportions of children with iron depletion assessed by TIBC(>360mg/dl) and serum ferritin(<20ng/ml) were 56.6% and 58.7%, respectively. The proportions of children with the iron deficient erythropoiesis assessed by serum iron(<70ml/dl), Hb(<12g/dl), and Hct(<36%) were 76.0%, 58.7%, and 64.0%, respectively. After cereal supplementation, in anemic children, levels of Hct(p<0.001), serum iron(p<0.001) and transferrin saturation(p<0.001) were significantly increased. The effect of cereal supplementation in children with iron deficient erythropoeisis was more effective to improve the iron nutritional status than children with iron depletion. It was concluded that cereal supplementation program in anemic children was also effective to improve iron nutritional status.

응고제가 우유두부의 물성 및 관능적 특성에 미치는 영향

우나리야,이민선,박수진,강명화 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.5

Different types of coagulant and characteristics of its concentration added in the process of making milk curd were compared in this study. The pH of whey decreased when the amount of coagulant increased. The turbidity of whey was decreased when 5% of acetic acid and lemon juice were put into as coagulants. The texture of milk curd made with cow's milk and skim milk was measured the highest when acetic acid and lemon juice were added at 3, 5% of their concentration. The fracturability of milk curd made only with cow's milk decreased as the concentration of each coagulant increased. The cohesiveness was decreased as concentration of coagulant increased. The springiness was slightly changed depending on its coagulant but didn't show much of difference. The gummminess of milk curd made with cow's milk was increased when 3, 5% of coagulant was added. The result of sensory evaluation of milk curd showed that preference of milk curd wasn't depending on types of milk nor its coagulant. Also, flavor preference showed better when lemon juice was added. Preference in texture of milk curd was the highest made with cow's milk and skim milk. Preference in taste was high when 10% of lemon juice was added to skim milk and preference in its appearance showed higher when the alum was added as a coagulant to both cow's milk and skim milk than other coagulants.

솔잎추출유의 산화 안정성 및 추출유를 이용한 맛김의 관능적 평가

정혜경,최창숙,이지현,장문정,강명화 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.2

생·찐솔잎에 콩기름과 올리브유를 첨가하여 추출한 솔잎추출유의 저장기간에 따른 산패도를 측정하였고 솔잎추출물을 김에 발라 제조한 맛김에 대한 관능검사 결과는 다음과 같다. 1.저장기간에 따른 중량변화 특정 결과, 콩기름은 14일째 생·찐 솔잎추출유는 21일째 생·찐 올리브유 솔잎추출유는 14일부터 중량이 서서히 증가하여 28일에 중량이 가장 크게 증가하는 것으로 나타났다. 2.TVARS 생성량도 저장기간 14일째 콩기름에 비해 콩기름에 생·찐 솔잎을 첨가할 경우 TBARS의 함량이 유의적으로 낮았고, 28일째 올리브유도 생·찐 솔잎을 첨가할 경우 TBARS의 함량이 유의적으로 낮게 나타났다. 3.시방산 산화의 2차 생성률은 aqueous layer에서 저장기간에 다라 감소하였고 특히 14일째에 다른 추출유에 비해 콩기름이 크게 감소한 것으로 나타났다. 한편 organic layer는 저장기간 14일째 콩기름에서 가장 크게 증가하였고 솔잎을 첨가할 경우 유의적으로 감소한 것으로 나타났다. 올리브유의 경우도 솔잎을 첨가한 올리브 솔잎 추출유에서 2차 생성률이 감소한 것으로 나타났다. 4.제조된 생·찐 솔잎 추출유를 김에 발라 7점 기호척도법을 이용하여 관능검사를 실시한 결과 향, 맛 전반적인 기호도 모두 유의적인 차이가 나타나지 않아 솔잎추출유를 김에다 바를 경우 거부감을 주지 않는 것으로 조사되었다. 이상의 경우 솔잎에 콩기름과 올리브유를 첨가하여 추출한 솔잎추출유는 원유보다 산화에 대해 안정한 것으로 나타났고, 이를 이용한 맛김도 좋은 것으로 평가되어 솔잎추출유의 식품에 이용 가능성이 시사되었다. In order to evaluate the oxidative stability and sensory evaluation for the pine needle extracted oils, we prepared the pine needle extracted oils by the autoclave method with soybean and/or olive oils. The lipid peroxidation was monitored by measuring the formation of 2-thiobarbituric acid reactive substances(TBARS). In addition, the secondary reaction products of lipid oxidation were measured by fluorescence spectroscopy. A weight changing was decreased in oils added pine needle during storage periods. The formation of TBARS was the lowest in olive pine needle oils after 14 days storage, whereas it was the highest in soybean oil. The levels of fluorescent products in extracted oils added pine needle were also decreased in organic layers. According to the sensory evaluation, the scores of fragrance, taste and overall preference in savored laver using an pine needle extracted oils were no significant differences. Overall results suggest that the pine needle extracted oils can be developed to functional oil resources.