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박재인,연방희,최태호,이은경,임선희,김홍은,조남석,김태동 忠北大學校 農業科學硏究所 2003 農業科學硏究 Vol.20 No.-
In order to establish a dyeing method with Magnoliaceae tree species dyeing was examined with 4 different parts, leaf, stem bark, root, flower of 4 Magnohaceae species, Magnolia kobus Dc., Magnolia denudata Desr, Magnolia obovata Thunb, Liriodendron tulipifera L Mordants used were chemicals, AIK(SO_4)_2 24H_2O, Ca(OH)_2, FeSO_4 7H_2O. All four species showed similar coloring among four different parts. Leaves and petals showed dark yellow, stem bark, grayish yellow, root bark, dark red or yellow. Al mordant made more brighter colour than Fe mordant. Stem bark showed less difference in color by mordants, whereas petals did the biggest.
한재숙,한경필,성선향,조연숙,박경숙,김현옥,정종기 동아시아식생활학회 2000 동아시아식생활학회지 Vol.10 No.6
The purpose of this study was to survey the awareness and use for traditional foods of housewives in Kyong-buk area. The results were as follows : Residental areas were city(43.9%) and the county(56.1%). Region were divided as the north resources circle(28.3%), the east coast circle (21.0%), the middle west circle (21.7%), and the south city circle (29.0%). The performance degree of times and seasons of the year customs was Seolnal, Chuseuk, Daeboreum and Dongji in order. Preparation foods of Seolnal were deukguk, vegetablejeon, fishjeon, namul and gangjeung in order. Preparation foods of Chaseuk were songpeon, vegetablejeon, namul, fishjeon and fruits in order. The country foods were sikhae, muk, pumpkin, golbangiguk, yakga and potato in order.
한경필,한재숙,소기신행,김동석,박미란,이갑랑 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.1
The purpose of this study was to investigate the quality characteristics of potato added functional cream soup. The highest crude protein (p<.01) and crude lipid (p<.001) were for the potato soup with added potato peel (S₃). The highest pH of 5.95 was for the potato soup with added potato peel (S₄). The highest lightness of 69.46(1, value) was for the potato soup with added potato peel (S₃) (p<.01). The redneess(a value) and yellowness(b value) were increased by the adding of potato peel to the potato soup(p<.01). Viscosity was increased by potato content, and was the highest for the potato soup (S₂) (p<.001). The glycoalkaloid content of the potato soup with added potato peel was 175 mg and 2.20 mg, for Si and S4 respectively. In sensory evaluation. the highest sensory scores for flavor and taste (p<.05) of mean 3.55 and 3.45, respectively, were obtained from the potato soup with added potato peel (S₄). The highest overall acceptability of mean 3.00 was for the potato soup with added potato peel (S₃) (p<.01).
한재숙,한경필,김태선 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4
The purpose of this study was to survey the recognition and the actual state of use of Native pork. The recognition on Native pork were examined using a questionary to eight hundred males and females in Kyeongbuk and Daegu. The results were as follows : The meats which they often ate in the order of pork, beef and chicken. When people eat out, 43.7% of those ate pork and 42.7% of those ate beef, the younger people liked pork more than the older people. The recognition on pork dishes showed the a high mean value of 3.38 to "I like pork dishes" . 53.5% of the respondants liked three-ply flesh and 33.6% of those liked rib among the part of pork. The favorite pork dish was pork roast meat at 48.1%, Kimchichige at 13.6%, and sweet and sour pork 10.9%. Suitable and garnish food with pork were lettuce, sesame leaf and garlic, and alcoholic drinks such as soju. The Native pork showed a higher mean value than improved pork in taste(lightness, tasty), sticky meat quality, low fat content and good food for health. 30.9% of the respondants recognized as a traditional food. 59.1% of respondants have used the native pork, ingest place came out special eating house 42.2%, 38.3% of respondants suggested 'convenience of purchase' and 31.6% of those suggested 'low price' as facts that has been improved in the native pork.
한재숙,한경필,김정숙,김미향 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3
This survey was carried out as part of a basic works to improve the extention of native chicken uses. A sample of 282 housewives living in the downtown area of Taegu city were examined using an original questionnaire about their awareness and uses of a native chicken. The results were as follows : The awareness for a chicken dish is significantly different according to the housewives' ages and many respondents evaluated the nutritive value of a native chicken. The housewives preferred chicken boiled plain, spice fried chicken and stewed chicken, in the order. But family members preferred chicken boiled plain, spice fried chicken and french fried chicken, in the order. The frequencies of chicken cooking and buying chicken dishes of the housewives were once per month and they regarded a native chicken as one of traditional, health and natural foods. They appreciate the taste of a native chicken highly and recognized the price of a native chicken expensive. Also 52.5% of housewives could distinguish a native chicken from the others.
한재숙,김정애,한경필,김동석,소기신행,이갑랑 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.6
The purpose of this study was to investigate the quality characteristics of functional cookies made with potato peels (cortex layer) containing high amounts of glycoalkaloid. Cookies were processed by mixing ratios of 10, 15 and 20% potato peel relatively to flour. The spread ratio of the cookies was increased with increasing potato peel addition. Texture measurement for the cookies on substituting 10% of flour for potato peel showed a decreased hardness, but the cohesiveness and springiness were increased compared to the control and other ratios. The glycoalkaloid contents of the cookies on substituting 10, 15 and 20% of the flour forpotato peel were 6.27, 9.40 and 12.54mg, respectively, which according to the USAD guidelines are safe amounts for the human body, and also enough for making functional cookies. In the sensory evaluations, the cookies with 10% of the flour substituted for potato peel had the highest scores in flavor, taste, appearance and texture.
한경필,한재숙,小机信行,여정수,이승언,南出隆久 동아시아식생활학회 2003 동아시아식생활학회지 Vol.13 No.3
The purpose of this study was to investigate the nutritional composition of native and hybrid pork in Korea. Three different parts (ham, loin and belly) of both native and hybrid pork were used The results were as follows : The moisture content from Korean native pork was about 60.28%, while that from the loin of hybrid one was 69% and decreased in the order of ham, loin, and belly. The highest protein content of 19.71% was found in Korean native pork loin, and Korean native pork ham had a significant amount of protein of 17.80% and hybrid one had 13.14% (p< .05). The highest crude lipid, 34.44%, was found in hybrid pork belly, Korean native pork ham had a significant amount of 5.43% and hybrid pork had 2.33% (p<.05). The highest carbohydrate content of 13.28% was found in the Korean native pork belly. The amount of ash was in the order of loin, ham and belly in Korean native pork. Among the minerals, K was found the most in Korean native pork ham (654.82㎎) and hybrid one (747. 35㎎) (p<.05). Fe was higher in the Korean native pork ham (23.03㎎), loin (15.86㎎) and belly (10.80㎎) compared to the hybrid pork ham (19.04㎎), loin (11.63㎎) and belly (7.61㎎). That was significant ham, loin(p< .01) and belly(p< .05). The main free amino acids of the native and the hybrid pork in Korea were alanine, aspartic acid and lysine. While the cholesterol content was found to be high in the order of ham, belly, and loin in the Korean native pork, in the order of belly, fresh ham and loin in the hybrid pork. The cholesterol contents in ham were significantly different between the Korean native pork(789.32㎍) and the hybrid pork (538.84㎍) (p< .01).
조경희,김은정,정재민,황보각 대구대학교 특수교육재활과학연구소 2010 再活科學硏究 Vol.28 No.1
이 연구는 승마 운동의 효과에 대한 객관적이고 구체적인 정보를 제공하기 위해 승마운동이 균형, 자세, 골밀도, 근력, 정서에 어떤 영향을 미치는지 알아보았다. 최신 동향을 살펴보기 위해 90년대 이후의 자료만을 선택하여 승마운동, 승마치료, 재활승마 등 재활 승마와 관련된 키워드를 검색하고 승마운동을 통한 효과를 알아보기 위해 균형, 안정성, 골밀도, 근력 등의 연관 검색어를 함께 검색하였다. 그 결과 지속적인 승마운동은 균형 능력 향상을 위해 효과적인 운동이며 대퇴전자부와 대퇴경부의 좌우측, L3,L4의 골밀도를 향상시키고 승마에서만 발달될 수 있는 특수한 부위를 자극한다. 또한 재활승마를 통해 인지적, 사회적인 부분에 대해 눈에 띄는 향상을 기대할 수 있다. The purpose of this study was to provide information which objective and definite effect of horseback riding about balance, posture, bone mass, muscle strength, emotion. To search the newest trend, Studies for this literature review were sought which investigated the effect of HBRT, hippotherpay, therapeutic horseback riding since 1990. These literature searches were also linked to other descriptive terms. For example, balance, posture, bone mass, muscle strength, emotion. Continuos horseback riding therapy is effective exercise to improve balance ability and bone mass of femur trochanter, femur neck, lumbar 3-4. Also, horseback riding can expect to improve recognition and sociality.