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RISS 인기검색어
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- 저자 : 이낙훈 ( Nak Hoon Lee ) (검색결과 3 건)
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崔敏浩,鄭址雄,金性洙,李洛薰,金鎭模 서울大學校 農科大學 1985 서울대농학연구지 Vol.10 No.2
The purposes of the study were to investigate the values of the rural youth in relation to family living, and to compare changes in the values with the similar study of the reseacher of 1970 in Korea. Data were collected by undergraduate and graduate students of the Seoul National University from randomly selected 993 rural youths of 13 to 24 years of age through questionnaire method. The data were analyzed by HP 3000 Computer in the College of Agriculture, Seoul National University. Major statistical techniques used for the study were frequency, percentile, chi square test. Statistical significance was tested at 0.05 level. The major findings of the study were as follows; 1. It was revealed that values on family living were changed into modern democratic ideals from traditional Confucian values 2. The view of respondents that the first son should take care of parents has decreased from 32.8% in 1970 to 23.8% in 1984. The Respondents who think that one of sons should take care of parents has increased from 45.8% in 1970 to 60.8% in 1984. 3. The rate of respondents claiming that the head of a family should govern the family with authority and dignity has increased from 61.1%in 1970 to 68.3% in 1984. 4. The respondents claiming that the head of a family should decide the important things of family living dogmatically has decreased from 16.9% in 1970 to 8.1% in 1984. 5. The rate of respondents claiming that father should respect mother's opinion in family has increased from 78.6% in 1970 to 90.5% in 1984. 6. The rate of respondents claiming that fathers should understand the things of children with maximum degree has increased from 86.8% in 1970 to 93.8% in 1984.
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손태화,문광덕,이낙훈 한국식생활문화학회 1991 韓國食生活文化學會誌 Vol.6 No.3
건시의 품질에 중요한 영향을 미치는 물성적 특성과 세포벽 구성성분과의 관계에 대하여 연구하였다. 건시의 수분함량은 30-36% 정도였으며 물성특성 중 경도는 수분함량이 낮은 둥시(상주), Hagakure 및 고종시에서 높게 나타났다. 물성특성치 중 부서짐성, 경도, 껌성, 씹힘성은 품종간 유의차가 인정되었으나 응집성, 부착성 및 탄성은 품종에 따른 통계적인 유의차가 나타나지 않았다. 조세포벽의 함량, 세포벽의 펙틴물질 및 칼슘 함량은 경도가 높은 품종에서 높게 나타났으며 펙틴물질 중 수용성 펙틴은 경도가 낮은 품종에서 그리고 산 및 알칼리가용성 펙틴은 경도가 높은 품종에서 높게 나타났다. 주사전자현미경으로 건시과육의 세포벽을 관찰한 결과 경도가 높은 품종의 세포벽이 비교적 견고하게 관찰되었다. This study is performed to investigate the relation between cell components and hardness which affect to the quality of dried persimmons. Moisture contents of dried persimmons were interrange of 30 to 36%. Enpung Junsi (EJ), Dungsi (Young dong) (DY) and Haman Susi (HS) had higher moisture contents than Dungsi (Sang Ju) (DS), Kojongsi (KS) and Hagakure (HK). Hardness was high in the varieties which has low moisture content such as DS, KS and HK. The significant differences of hardness and fracturability among varieties were appeared conspicuously but those of cohesiveness, adhesiveness and springiness were not appeared. Crude cell wall content, pectin and calcium content of cell wall were high in hard varieties. In the pectin fractions, water soluble pectin content was high in EJ, HS and DY but that of acid and alkali soluble pectin were high in DS, KS and HK. The cell wall of high hardness varieties observed thick and firm than that of low hardness varieties.
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곶감표면에 생성되는 백색분말의 화학조성 및 현미경적 관찰
김종국,문광덕,김준한,이낙훈 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.1
국내 주요지역에서 생산되는 곶감 및 표면 백색분말의 당조성과 분말의 형태를 주사전자현미경으로 관찰하였다. 곶감과육의 당함량은 56∼59% 정도였으며 주로 glucose와 fructose로 이루어져 있었다. 백색분말은 당 84.6%, 수분 12.5% 및 불용성 물질이 2.7% 정도였으며 당조성에 있어서는 glucose가 83.3%를, fructose가 16.7%로 대부분이 glucose였다. 백색분말을 주사전자현미경으로 관찰한 결과 판, 꽃, 침 및 뿔등의 형태를 이루고 있었으며 수화후 재결정화한 glucose와 비슷한 형태를 나타내었다. 곶감 표면의 백색분말은 건조과정 중 과육내부의 당이 수분의 이동과 함께 건조표면으로 이동하여 건조가 진행됨에 따라 주로 glucose가 결정화된 것으로 보여진다. Chemical composition and microscopic observation of white powder developed in the surface of dried persimmon which produced in several region in Korea were studied. Sugar content in flesh of dried persimmon was 56∼59% and composed of glucose and fructose. White powder developed in the surface of dried persimmon was composed of sugar 84.6%, moisture 12.5% and insoluble matter 2.7%, respectively. The major sugar of white powder was glucose with 83.3% and fructose was 16.7%. With scanning electron microscopic observation, white powder was seen the shape like a plate, flower, needle and horn, and it was similiar to the shape of recrystalized glucose after hydration. White powder in surface of dried persimmon was seemed that glucose and fructose in flesh were migrated with moisture to drying surface during drying process and glucose was crystallized in the surface of dried persimmon.
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