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 : 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.

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.

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.

보행과 에너지소비

조경자 大韓再活醫學會 1979 Annals of Rehabilitation Medicine Vol.3 No.1

보육교사의 교육신념과 교사 효능감에 관한 연구

이희자,함은숙,김경의 한국영유아보육학회 2003 한국영유아보육학 Vol.0 No.32

The purpose of this study is to compare overall educational belief and teachers' sense of self-efficacy of day-care teachers. The subjects of this study were 142 day-care teachers in the Cheon-Buk areas. The data were collected using questionnaires and analyzed by the statistical methods of frequencies, percentages, a Chi-Square test with SPSS program. The results of the study are as follows : 1. As the result of the investigation that what is the educational belief of the teacher according to the academic background, the personal history, and the type of day care-centers, it showed that statistically there was no significant difference. 2. Regarding the day-care teachers' sense of self-efficacy, according to the academic background was no significant difference. The teachers having 1 to 2 years of teaching experience showed the highest personal teaching efficacy and state- or public- run day-care centers teachers showed also high general teaching efficacy.

Cunninghamella elegans에 의한 폐 mucormycosis

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

치과 상아질 접착제의 돌연변이성 연구

김경남,박광균,이자현,김광만 대한치과기재학회 1998 대한치과재료학회지 Vol.25 No.1

It is known that mutagenic effects can be related to various serious diseases, including cancer and birth defects. Therefore, detailed attention must be given to methodologies for evaluation of mutagenicity of dental materials, so that safe use of the products is ensured. The aims of this study were investigated the potential mutagenicity of compounds from 9 commercial dentin bonding agents (including primers and adhesives) using the Ames Salmonella typhimurium/microsome assays. Through this tests, Tenure S Bond Enhancer was showed mutagenecity and Tenure and Prima less in Salmonella typhimurium TA100 without metabolic activation. Hipolite Dentine was showed slight and Veridonfil-Photo, Prima and Tokuso Mac-Bond less in Salmonella typhimurium TA100 with metabolic activation. From this study, it was needed to further study with other kind of mutagenic tests.