경남지방의 향토요리에 관한 연구 : 나물류를 중심으로

김경자 東亞大學校 附設 生活科學硏究所 1995 생활과학연구 논문집 Vol.3 No.-

Currently, the originality of traditional Namul in Kyoung-Nam province is changing by the inflex of processed and food industrial development. Especially, such factors as the influence of alien cooked, the development of transportation, the movement of population have made it hard to preserve the traditional food preparations. The purpose of this study was to seek out the various kinds or Kyoung-Nam province Namul preparation. The finding of the study are as follows. ① The condiments which were used for seasoning Namul were Magjang, Soy Paste, Gochujang, Garlic Redpepper, Magjang was the most used. ② Seaweeds of Namul taste were in general to make much anchovy and redpepper. ③ In cooking methods various Namuls, strong fiber Namuls wrapped rice.

경남의 향토요리 연구 : 떡에 대하여

김경자 東亞大學校 附設 生活科學硏究所 1996 생활과학연구 논문집 Vol.4 No.-

Curcently the originality of traditional rice cake in kyoung-Nam province in changimg by The inflex of processed and food industrial development. Especially, such factors as the influence of alien cooked, the development of transportation, the movement of population have made it hard to preserve the traditional food preparations. The purpose of This study was to seek out The various kinds or kyoung-Nam province rice cake preparation. The finding of The study are as follows: ① Ria cake was classified as steamed, striken, fried, and boiled, according to its methods of cooking. ② Steaming rice cake (Siru Do'ck) was characteristic mixed Various meterial. add chestnut, jujube, yellow pumpkin, cured persimmon, kideny bean together. ③ striken rice cake (chin Do'ck) was characteristic striked with wooden spoon. make sure The sides and bottom are The mixture mashed aduzuki bean. ④ fried rice cake (chijin Do'ck) was characteristic fried mix with rice cake flour and glutinous rice cake flour. Pat onto the sides and bottom to form a firm even brown color. Cut at least width 3 cm length 4 cm. boiled rice dumpling soup.

간호정보 검색방법 탐구 : Internet 및 CD-ROM 등을 기본으로

서문자,한경자,최명애,김정은,홍경자,박성애,이명선 서울대학교 간호대학 간호과학연구소 1999 간호학 논문집 Vol.11 No.2

The purpose of this study was to explore how to access nuring information using computer and other softwares. It described the ways to reach and get the database on abstracts of masters' and doctoral dissertations in nursing and medicine in Korea. It also provided the ways to get nursing related database around the world, such as Medline, using internet search tools. Internet search tools included databases and their themes and unique characteristics. In addition, the study illustrated the ways to use netscape navigator using LAN or modem and to use CINAHL-CD-Rom title which is commonly utilized in nursing. The results of this study might help nurses and nursing scholars efficiently access the needed information and database which can be utilized in education and research areas.

경남지방의 향토요리에 관한 연구 : 탕류를 중심으로

김경자,강선희,곽연주,김명진 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.3

Currentry, the originality of traditional soups in Kyoung-Nam province is vanishing by the inflex of processed and instant food, food industrial development. Especially, such factors as the influence of alien cooked, the develoment of transportation, the movement of population have made it hard to preserve the traditionnal food preparations. The purpose of this thesis was to seek out the various kinds of Kyoung-Nam province soups preparation. To do this, about 60 kinds of soups recipe were reviewed and charactered into several categories. The findings of the study are as follows. 1) Soup is made by fish or shellfish, freshwater fish. Meat and fowls is rarely used in Kyoung-Nam province (coastal region). 2) Soups of inland area is made by most vegetables and these soup were always harmonized with soybean powder or perilla powder. 3) Various soup season with the mag-jang, mul-jang sauce, hab-ja-jang sauce. 4) These soups were in general to make much red pepper and much salt.

경남지방의 향토요리에 관한 연구 : 김치류를 중심으로

김명진,김경자,곽연주 東亞大學校 生活科學大學 附設 生活科學硏究所 1994 생활과학연구 논문집 Vol.2 No.-

Currently, the originality of traditional Kimchi in Kyoung-nam province is changing by the inflex of processed and food industrial development. Especially, such factors as the infulence of alien cooked, the development of transportation, the movement of population have made it hard to preserve the traditional food preperations. The purpose of this study was to seek out the various kinds or Kyount-Nam province Kimchi preperation. To do this, about 93 kinds of Kimchi recipe were reviewed and charactered into several categories. The finding of the study are as follows 1) Kimchi were made by fish(Hairatail, prawn, octopus common yellow corvenia) or Hairtail salted and fermented, Achovy Salted and fermented. 2) These Kimchi taste were in general to make much red pepper and much salt. 3) This area is made by most redpepper and garic and gingerol but maked use not of Cutting radish and Green onion. 4) Kimchi make use of various spices and these Kimchi were always harmonizded with glutinous rice gruel or rice gruel.

慶南地方에 傳承된 湯類에 대한 考擦

黃己娥,金景子 東亞大學校 大學院 1980 大學院論文集 Vol.4 No.1

Currently, the originality of traditional cookings in Kyong-Nam Province is vanishing by the influx of processed and instant foods. Especially, such factors as the influence of alien cuisin, the development of transportation, the movement of population have made it hard to preserve the traditional cookings. In this thesis, the suthor paid much attention to seek out the characteristics of Kyoung-Nam 'Tang' and suggested ways of preserving original foods by surveying neglected and forlorn traditional soups. The main features of Kyoung-Nam 'Tangs' are to be summarized as follows: 1) Much(above average) salt and red-pepper are used and they taste rather salty and hot as Well as simple and pure. 2) More fishes are used than meat, and the ingredients of soup are will balanced in their nutritional combination. 3) Much garlic, mill-plant, chinese pepper, spices are used. 4) Mak-Jang is used in vegetable soup, and radish is always harmonized with fish.

物形 낱말의 밭 구조

이경자 충남대학교 어학연구소 1994 언어 Vol.15 No.-

Cephalosporin C acylase 검색용 균주의 선발 및 특성 연구

김경자 순천향대학교 기초과학연구소 1997 순천향자연과학연구 논문집 Vol.3 No.1

A strain which showed cephalosporin C resistant and 7-aminocephalosporanic acid sensitivity was isolated from soil. Identification of this strain Cpcг-4 based on its morphological, physiological, biochemical and chemotaxonomical characteristics. The strain was identified as Bacillus sp. Bacillus sp. Cpcг-4 was sensitive to cephalosporin C, penicillin G, 7-aminocephalosporanic acid and ampicillin at the concentration of 1,000 ㎍/㎖, 100㎍/㎖, 30㎍/㎖ respectively. But Cpcг-4 was sensitive at very low concentration of neomycin, streptomycin and tetracycline. Since Cpcг-4 was sensitive to 7-ACA(30㎍/㎖) and didn't have β-lactamase activity on cephalosporin C, Cpcг-4 could be useful as an indicator strain for the production of 7-ACA, which is an precursor for the synthesis of many semisynthetic cephalosporins.

Cunninghamella elegans에 의한 폐 mucormycosis

박경실,서광수,조무자,김춘식,심상인,김선무 대한임상병리사협회 2001 대한임상병리사회지 Vol.21 No.1

Premix 감인절미 제조 및 표준 Recipe에 관한 연구

김경자,오옥자 동아시아식생활학회 1997 동아시아식생활학회지 Vol.7 No.1

This study aims to know what the physicochemical properties and physical properties of the Korean traditional rice cake injulmi made from persimmon powder and glutinous rice (powder), and to come up with a standard recipe of it with the premixed powder of persimmon and glutinous rice. Cooked rice powder with 9 different levels of persimmon in cooking dough(75, 100 and 150㎛ powder with each 20, 40, and 60%) was tested for rheological parameters, the rate of swelling, degree of gelatinization, sensory evaluation, and the observation of cross section used to electronmicroscope. 1. sensory evaluation conducted by 20 university students as panelists showed that sample C received notable preference among a samples in appearance, texture and flavour. 2. The observation of cross section used to electronmicroscope revealed that mixed glutinous rice powder and persimmon powder lost their regular forms. increase in persimmon powder content increased a thin layer of starch granule, presumably due to sugar and fiber in the mixed persimmon powder granule. 3. In cooking the rice cake with 20∼60% of persimmon, it showed 6.3 to 5.5 pH. 4. Quantitative description analysis conducted by 20 university student as panelists showed that sample that sample C was preferred among 9 samples. From these results, it was concluded that glutinous rice cake cooked with 20% of persimmon powder was quite acceptable. Optimum cooking condition for the glutinous rice with persimmon powder rice cake was 30min of cooking time and 250℃ of cooking temperature with gas oven.