MoBr_2(CO)_2(PPh_3)_2과 tert-BuNH_2와의 반응

유효경,이순원 성균관대학교 기초과학연구소 1993 論文集 Vol.44 No.2

몰리브덴 나이트렌 화학종을 합성하기 위하여 전구체 MoBr_2(CO)_2(PPh_3)_2, I,과 부피가 큰 일차아민 tetr-BuNH_2을 반응시켰다. 이때 생성물들은 전구체와 아민의 몰비를 비롯한 여러 실험 조건에 따라 달랐다. Ⅰ과 tert-BuNH_2의 1:2 몰비율 반응에서는 MOBr(CO)_2(PPh_3)(NH^1Bu)(NH_2^1Bu), Ⅱ가 합성되었고, Ⅰ과 과량의 tert-BuNH_2 반응에서는 염 형태의 [MoBr(CO)_2(PPh_3)(NH_2^1Bu)_2]Br, Ⅲ이 합성되었다. 생성물들은 ^1H-NMR, ^13C-NMR, IR, 그리고 원소분석으로 규명하였다. Mo(CO)_2(PPH_3)_2Br_2, Ⅰ, reacted with tert-butylamine, a sterically bulky primary amine, to generate molybdenum-nitrene species. The products formed in the reactions were dependent on the reaction conditions, paricularly on the mole rations of reactants. The reaction of Ⅰ with tert-BuNH_2 in a 1:2 mode ration led to MoBr_2(CO)_2(NH^1Bu)(NH_2Bu)(PPh_3), Ⅱ, and the reaction of Ⅰ with excess tert-BuNH_2 gave[MoBr(CO)_2(NH_2^1Bu)2(PPh_3)]Br, Ⅲ, in a salt form. The products have been characterized by ^1H-NMR, ^13C-NMR, IR, and elemental analysis.

마늘설기의 재료 배합비에 따른 관능적,텍스쳐 특성

이효지,이은선,차경희 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.2

The purpose of this study is to determine the optimal mix ratio of Haircut-Sulgi and thereby, review its availability as health cake. For this purpose, the ratios of garlic juice and powder were varied with sugar added. As a result of quantitative descriptive analysis, it was found that the more the garlic juice and powder were added to non-glutinous rice, the Garlic taste was stronger. On the other hand, the less garlic powder was added, the cake would taste softer, and the less garlic juice was added, the cake was more chewy and moist. The t cling after swallowing was best when the ratio of garlic juice was 7%. As a consequence of surveying the tastes of Maneul-Sulgi, it was foetid that the less garlic powder was added to non-glutinous rice, the cake was more preferred. It was perceived that the ratio of garlic juice should be 7% for flavor and desirable taste. As a result of testing the mechanic characteristics, it was found that the less garlic juice was used, the cake was more hard, elastic, cohesive, viscose and chewy. The more garlic powder was used, the Adhesiveness was higher. The Overall acceptability of sensory examination for Garlic taste had positive correlation 'Hardness of sensory examination and mechanical examination for adhesiveness.

혈액투석환자의 영양상태 및 평가에 관한 연구

진윤경,이효지 漢陽大學校 韓國生活科學硏究所 2001 韓國 生活 科學 硏究 Vol.- No.19

This study was conducted to investigate nutrient intake and related factors of hemodialysis patients. On 75 clinically stable patients undergoing maintenance hemodialysis, anthropometric characteristics, blood profiles were assessed to investigate factors related to nutrient intakes. For 55 of these hemodialysis patients, nutrient intakes were calculated from 3-day dietary record. The 75 subjects were 40.17±1.31years old. The energy intakes of men and women were 64.40% and 65.90% of RDA, respectively. The men and women's intake of protein was 1.47g/IBW kg/day and 1.02g/IBW kg/day, respectively. But the intake of animal protein was 40.95% of total protein intake, it reflects that quality of protein was lower than recommended amounts. According to the distribution of BMI, 23.1% of the men and 45.5% of the women were underweight. 71.1% of the men was normal weight, versus 50% of the women. The serum total protein levels was in normal range, but the serum albumin levels was in low normal ranges, 3.76±0.04g/dl. The serum hemoglobin levels was very low, 6.85±0.08g/dl. Those whose percent ideal body weight(PIBW) were low less than 90%, compared with normal PIBW(90-110%). There were intended to increase in energy, protein and fat intakes. And there were significantly different in BMI(p<0.001), TSF(p<0.05), MAMC(p<0.01),and blood hemoglobin(p<0.01).

광전효과에 대한 LabVIEW 시뮬레이션 활용 수업 연구

황효창,김재경 대구대학교 사범대학 부설 교육연구소 2008 敎育硏究 Vol.3 No.2

기초 대학 물리학 과정에 적용하기 위하여 ‘광전효과 흉내내기’ 프로그램을 LabVIEW를 이용하여 제작하였다. 이 시뮬레이션 프로그램은 수집한 데이터를 이용하여 자동적으로 도표를 그릴 수도 있으며, 교수는 이를 토대로 광전효과와 빛의 이중성에 대한 토의를 하도록 지도하였다. 이 LabVIEW 시뮬레이션 프로그램을 이용하여 대학 1학년 기초 대학물리 과정에서 광전효과를 가르친 후 전통 강의방식으로 강의한 집단과 비교하였다. 두 집단에 실시한 일련의 설문과 개인 인터뷰를 통하여 이 교육자료에 대한 흥미도와 교육효과를 분석하였다. 설문결과 LabVIEW 흉내내기 프로그램을 적용한 반의 40%가 LabVIEW 학습자료에 대해 긍정적인 반응을 보였고 부정적 반응을 보인 학생은 10% 미만이었다. 개별 인터뷰를 통해, 그들에게 친숙한 컴퓨터로 인해 전통강의보다 더욱 흥미로와 한 것을 알 수 있었다. 또 교수와 동료 학생들 간의 문답에 대해 좋은 반응을 보였다. 따라서 컴퓨터 흉내내기 프로그램은 학습과정에서 학습효과를 높이는 것으로 기대할 수 있을 것 같다. We made a simulation program which simulate photoelectric effect for the purpose of applying to basic university physics course. This program was produced by using LabVIEW. We taught freshmen photoelectric effect by using this LabVIEW simulation program and explored the education effects and interest on this simulation experiment by comparing this experimental group with the other one who studied this subject through traditional lecture. This simulation program make students to graph automatically with collected data, and teacher guides students to discuss photoelectric effect and dualism of light. The interest and the effect of two groups on this teaching material were compared by list of questions and personal interviews. Questionnaire revealed that the positive interest on the class using the LabVIEW simulation was about 40%, the negative opinions was less than 10%, and 40% of the participants said it was useful to them. From the personal interviews we could conclude that the computer itself, a familiar thing to them, made students more interesting than the dull traditional lecture. Moreover, they preferred to have questions and answers with the professor and their colleague students. Thus we could expect that the computer simulation program in learning activity heighten learning effect.

구기자가루 첨가량에 따른 인절미의 품질특성

이효지,차경희,박진희 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.4

The purpose of this study was to investigate the quality characteristics of Kugija-Injeulmi by varying the ingredient ratio of Lycii fructus powder (4, 6 and 8%). According to sensory evaluation of Kugija-Injeulmi, as the ratio of Lycii fructus powder was increased, the bitterness, hardness and chewiness all increased. It was found that Kugija-Injeulmi made of glutinous rice was moistened and softened with the addition of more Lycii fructus powder, but it was rougher than Kugija-Injeulmi made of glutinous rice flour. As a result of textural analysis of Kugija-Injeulmi, the hardness, adhesiveness, gumminess and chewiness increased as the amount of Lycii fructus powder increased, whereas the cohesiveness decreased. Kugija-Injeulmi made of glutinous rice was moister than Kugija-Injeulmi made of glutinous rice flour. The overall-acceptability was negatively correlated with coarseness. The overall-acceptability of Kugija- Injeulmi made of glutinous rice was much higher than that made of glutinous rice flour. From the above results, the most advisable mixture ratio of Kugija-Injeulmi is as follows : Kugija-Injeulmi add 282g (94%) glutinous rice flour, Lycii fructus powder 18g (6%) and salt 3g. The moisture content was 42.22%.

전문비서직에 대한 이대 비서학과 학부학생들의 의식구

구효선,김경화,윤혜정,이지연,정은희,강은정,김윤희,신해정 이화여자대학교 법정대학 비서학과 1997 비서학연구 Vol.- No.17

찹쌀가루를 첨가한 솔설기의 재료배합비에 따른 관능적,텍스쳐 특성

이효지,정낙원,차경희 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

The objectives of this study was to investigate the sensory and quality characteristics of Solsulgi made from rice flour and glutinous rice flour containing 1, 2, or 3% of pine leaves powder. The results of sensory evaluation showed that Solsulgi containing 1% pine leaves powder had high overall acceptability, chewiness and sweetness preference. In the results of textural analysis, the hardness was decreased by adding pine leaves powder. Hunter color L-value of Solsulgi decreased by increasing the level of pine leaves powder. The more pine leaves powder was added, the a-value and b-value of Solsulgi were decreased. The moisture content was higher in Solsulgi with sugar than honey and oligo-saccharide.

초등학교 성교육 프로그램 개발 연구 : 초등학교 고학년을 중심으로 Focusing on the Upper Grades

조연순,김정효,이경순,우재경 한국초등교육학회 2001 초등교육연구 Vol.14 No.2

본 연구는 학교의 공식적인 교육과정을 통해 아동들이 성에 관한 과학적 지식을 습득하고, 건전하고 양성 평등한 태도를 형성하여 긍정적인 자아확립과 원만한 사회 생활을 영위할 수 있도록 하기 위한 성교육 프로그램을 개발하는 데에 목적을 두고 있다. 이를 위해 문헌 분석과 요구 조사를 바탕으로 성교육과정의 내용 체계를 구성하고 초등학교에서 별도의 성교육 시간이나 타 교과 시간 모두에서 활용 가능한 성교육 단원(교수-학습 활동)을 개발하였다. 이렇게 개발한 성교육 단원을 서울, 경기 지역의 8개 초등학교에 예비 적용해 본 후 프로그램을 수정·보완하였다. 이런 과정을 거쳐 9개 단원, 30개 차시안의 성교육 프로그램을 완성하였다. 본 프로그램의 수업방법은 문제 상황을 제시함으로써 성과 관련된 지식의 이해를 도모하며 이를 바탕으로 실생활 문제를 해결할 수 있는 능력을 기르고자 하는데 그 특징이 있다. The purpose of the study was to develop a sexuality education program for the upper graders of elementary schools to acquire scientific knowledge about sexuality, to have the healthy and positive attitude on their gender and to live harmoniously with opposite gender. The processes of program development were as follows; (1) reviewing related literatures, (2) investigating the needs of students, teachers and parents on the school-based sexuality program, (3) forming the framework of sexuality education program, (4) developing units and activities based on the framework of sexuality education program, (5) implementing the developed program to the eight elementary schools in Seoul and Kyung-gi-do, and (6) modifying the program according to the results of implementation. The above processes of the program development are described in detail, and one lesson is presented as an example among 39 lessons developed. Finally, some problems and thoughts of our society related to the sexuality education are discussed.

중학교 남녀학생별 가정교과에 대한 인식 및 학습효과 : 경남지역을 중심으로

신동순,김상희,오화자,정효숙,정혜경 한국 가정과 교육 학회 1997 한국가정과교육학회지 Vol.9 No.1

The aims of this research study is to clear the differences of the learning effects and the cognition of Home Economics by sex in the middle school and to collect the future-oriented educational datas, after implementing the 6th education curriculum. The results of the study are as follows ; 1. Most of students had the cognition that Home Economics is a subject matter of a needful knowledge and skill for the family life, half students a cultural subject matter for the modern life. The former was supported by female students, the latter by male students. 2. Most of students were interested in actual training fields of cooking and hand-sewing, had a strong interest about a field of physical and social-psychological growth. The differences by sex were statistically significant in these fields. 3. Most of students had positive responses in the learning effects of Home Economics. The most useful field was cooking and the worst was the structure and method of sewing machine. 4. The shortage and the dissatisfaction in the learning of Home Economics were lacking of the actual training hours, the old-fashioned teaching methods and the shortage of teaching materials etc.

Pharmacological Effects of Asaronaldehyde Isolated from Acorus gramineus Rhizome

Hyo-Gyung Kim,Ju-Hyun Jeon,Moo-Key Kim,Hoi-Seon Lee 한국식품과학회 2005 Food Science and Biotechnology Vol.14 No.5