變溫貯藏에 따른 白米의 褐變

全順實,姜文善,金武男 新羅大學校 1989 論文集 Vol.27 No.-

The browning development, occurring in the rice during storage, causes reduction of nutritional value. A kinetical approach for the non-enzymatic browning rection of the rice was studied in the present experiment. The reaction rates revealed the maxima at 0.65a??. The activation energies obtained from the Arrhenius plot ranted 13.2∼15.9 ㎉/mole. From these energies of activation, the θ?? values at 45℃ which is defined as an increase in reaction rate for a 10℃ increase in temperature can be calculated showing 1.89∼2.16. Shelf-lives, time to reach an optical density of 0.02 at which brown color change detect. In addition, a storage study under a square-wave fluctuating temperature condition was carried out. The rice smaple was maintained at 35℃ and 55℃ periodically with 7 days interval. In the fluctuating temperature storage study, the rate constants at all water activities used in the experimemts were higher than those at 45℃, the mean temperature of the cycle which affects other kinetic parameters including activation energies, θ?? value and finally the shelf-lives. The data obtained from fluctuating temperature storage study will be used in prediction of shelf-life. The shelf-lives assessed at 25℃ from the accelerated shelf-life tests ranged from 604 days at a?? 0.44,510 days at 0.52, 333 days at 0.65, 421 days at 0.75.

鹽基性 黃酸 알미늄의 純度試驗

金順榮,金恩子,安泰辰,張賢實,朱喜淑 梨花女子大學校 藥學硏究所 1961 梨花藥學硏究 Vol.- No.2

이슬람권 국가의 복식문화 특징에 관한 연구

강순제,전현실 카톨릭대학교생활과학연구소 2003 생활과학연구논집 Vol.23 No.1

This study concerns about the character of costume of Islam through religious factor. First, two-piece style, which is divided into upper garment and pants, is showed. This is for Islamic seated custom and protection of body from an arid climate of desert. Upper garment of tunic style is had no-collar and a little cut at front center and Pants is formed widely. Second, Man's hat is turban or torque and Woman's is the style that is hided her face and body in cloth. This is for according to <Koran> observance of moral principle and protection of body from desert climate. Third, the embroidery of ancient Persia and European items as shalite, piishisine, gilet and bolero are used by Muslim. This is for ancient Persia's culture is equal to Iran's ancient culture and Iran and Turkey are near to Europe continent.

교육과정 변천에 따른 초등학교 수학 교과서 비(比) 관련 내용 분석

이순주,정은실 晋州敎育大學校 科學敎育硏究院 2006 科學敎育硏究 Vol.29 No.-

본 연구에서는 비(比) 관련 내용이 교수요목기부터 제7차 교육과정까지 초등학교 교과서에 어떻게 반영되었는지에 대해 분석하고 이를 통해 앞으로의 비 관련 내용 지도에 대한 교육적 시사점을 찾아보았다. The present study purposed to analyze how contents related to ratio have been reflected in elementary textbooks from the period of the Syllabus(Gyosuyomok) to the 7th Curriculum, and to find their educational implications for contents related to ratio in the future. The results of analyzing contents related to ratio by curriculum are as follows. In the aspect of changes in teaching contents and order, the period of the Syllabus covered five contents but with the development of curriculum, all of the 10 contents were taught. In the aspect of changes in teaching methods, in the period of the Syllabus and the 1^(st) and 2^(nd) Curriculums, concepts and procedures were explained using situations in everyday life, but in the 3^(rd) and 4^(th) Curriculums, the use of life situations decreased. In the 5^(th), 6^(th) and 7^(th) Curriculums, mathematical situations were neglected and only mathematical elements were applied and life situations were used. The methods of presenting learning contents developed from 'dialogue' in the period of the Syllabus and the 1^(st) Curriculum to 'simple explanation' in the 2^(nd) Curriculum, 'task suggestion' in the 3^(rd)~6^(th) Curriculums and 'activity instruction' in the 7^(th) Curriculum. Based on the result of textbook analysis, we find a number of educational implications as follows. First, it is necessary to introduce earlier contents related to ratio, which are currently presented in the 6^(th)-year class. Because the sense of ratio is formed in the early stage of children's development, programs for intuitive understanding of ratio should be developed and applied from low grades. Second, research should be made on desirable order of teaching in consideration of students' understanding level. Third, specific life situations and learning materials should be presented to students so that they can make proportional reasoning actively. In order to get out of teaching through presenting simple life situations, practicing outward expressions of ratio and emphasizing algorithms, realistic life situations containing various elements should be presented.

중학생이 지각한 체육교사의 의사소통 유형이 체육수업 태도와 만족도에 미치는 영향

권순실,이종길 충남대학교 체육과학연구소 2006 體育科學硏究誌 Vol.24 No.1

The purposes of this study were to find out influences of physical education teacher's communication types perceived by students on attitude toward and satisfaction with physical education class of Korean middle schools. To prove the research hypotheses, the questionnaires were distributed to 808 students selected from 39 classes of 10 middle schools located in Daejeon city, and 707 subjects data were finally collected to analyze. The statistical methods used for analyzing the collected data were ANOVA, Chi-square test, Multiple Regression Analysis, and so on. This study found out that 'accept-promoting' as communication types of teachers perceived by students had positive influences on attitude and satisfaction with physical education class in the middle schools.

염절임 중 갓의 이화학적인 변화

전순실,임동춘 순천대학교 기초과학연구소 1992 基礎科學硏究誌 Vol.3 No.-

To determine optimum salting conditions for mustard leaf kimchi, physicochemical changes of mustard leaf during salting process were investigated. Mustard leaf was salted in 10, 15 and 20% NaCl solution, and were pH, and contents of moisture, NaCl and free amino acids monitored for 6 hours. The moisture content of raw mustard leaf was 94.5%, which was reduced by 4.4, 5.1 and 6.5% after salting for 1 hour in 10, 15 and 20% NaCl solutions, respectively. The pH of salted mustard leaf decreased with increasing NaCl concentration in salting solution, and a significant drop in pH was found after 5 hours of salting. It took 3, 1 and 0.8 hours to reach NaCl content of 3% which is considered to be optimum for kimchi, in salted mustard leaf in 10, 15 and 20% NaCl solutions, respectively. Fifteen amino acids, of which proline, serine and histidine were the major, were detected, and the free amino acid content decreased with salting time.

主要 田作目의 供給反應函數에 관한 比較分析

김충실,이순석 慶北大學校 經濟經營硏究所 1994 經商論集 Vol.22 No.2-3

Farmers' management behavior has been constrained by the trade liberalization. Therefore, the purpose of this study is to inquiry farmers' intention and examine the crop system of the upland crops in Kyungpook Province in recent. The main methodology of this study is to estimate the supply response functions for major upland crops, using time-series data as well as cross-sectional data. Main results are as follows : If current prices were 100. The expectation prices of the major upland crops in open-market days. - Red pepper, seasame, bean, apple, celery cabbage, grapes and water melon would be 67.3, 59.0, 71.1, 80.4, 68.6, 75.0, 82.1 respectively. If the current land size were 100, The farmer's cultivating land of red pepper, seasame, soybean, apple, cabbage, grapes and water melon would be 68.9, 52.9, 74.7, 77.3, 85.0, 91.4, and 99.2. The price elasticities in cross-section analysis are much higher than those in time-series analysis. From the above results, the following implications can be drawn. Apple, red pepper, seasame and soybean, whose productions are expected to face a big change, are needed to establish a production system through a long-run master plan that is initiated by the local government.

고온고습으로 저장된 백미의 이화학적 및 취반 특성

박석규,전순실,박미연 순천대학교 기초과학연구소 1994 基礎科學硏究誌 Vol.5 No.-

The quality difference of milled rice stored at a low temperature and optimum humidity(LTH) and a high temperature and humidity (HTH) was determined by the methods of acidity of fat, brown color index, reducing sugar and microflora. Moisture contents of milled rice stored at LTH and HTH for 10 weeks were 14.7% and 19.5%, respectively. Moisture content after 8 weeks of LTH and 4 weeks of HTH exceeded 13% on dry basis, growth-limiting moisture of mold. Brown color index and reducing sugar contents of milled rice stored at HTH were slightly higher than those of LTH. There was a notable difference in acidity of fat between milled and brown rice stored at HTH. The apperance(p<0.05) and texture(p<0.01) of cooked rice after storage for 10 weeks at LTH and HTH were significantly different in sensory evaluation with no significant difference in odor and taste. Mean values of breaking test in rheometer were better in LTH than in HTH for taste score. Growth of mold and bacteria in rice were not increased by storage. Rice weevil exhibited imago in brown rice and milled rice after storage of 5 weeks and HTH. Milled rice stored at LTH for 2 weeks did not absorb Kimchi odor from refrigerated chamber.

새우 乾燥 ·貯藏中의 品質 및 TBA價의 變化

김무남,전순실,김용주 順天大學校 1994 論文集 Vol.13 No.1

건조 온도를 25℃, 45℃로 달리한 건조새우의 건조 과정 중의 수분 함량, TBA가, 갈변반응과 온도, 수분 활성을 달리하여 저장하였을 때의 지방 산화를 비교 검토하였으며, 정온 저장 및 35/55℃ square wave형 변온 조건하에서 저장하였을 때의 TBA가를 조사하였다. 25℃, 45℃에서 건조 온도를 달리하여 건조하였을 경우 건조 과정 중 수분함량은 25℃가 높았으며 TBA가, 갈변도는 25℃의 경우가 낮게 나타났다. 저장 중 지방 산화는 변온 조건 (35/55℃)에서 저장하였을 경우는 그중간 온도 인 45℃보다 TBA가 높게 나타났다. □The changes of moisture content, TBA values and browning reaction were investigated during drying and storage of dried shrimp samples. The temperature conditions of drying process were 25℃, 45℃ and then the samples was controlled at Aw 0.33, 0.44, 0.52 and 0.65 using saturated salt solution and then stored at 35,45 and 55℃. In addition a storage study was done under a square-wave fluctuation from 35℃ to 55℃ with 7 days interval. The moisture contents of dried shrimp at 25℃ was higher than that dried at 45℃. TBA values and non-enzymatic browning reaction of dried shrimp at 25℃ were lower than those dried at 45℃. The TBA value of dried shrimp at non-steady storage(35/55℃)were higher than those stored at steady state(45℃).

연근 분말 첨가가 식빵 반죽에 미치는 영향

김영숙,전순실,정승태,김래영 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

The quality characteristics of dough with lotus root powder were investigated. As the content of lotus root powder increased, doughs showed higher water absorption, lower stability and longer development time than control as measured with a farinograph. Extensibility decreased with the increase of lotus root powder. As the addition of lotus root powder increased, the doughs has higher gelatinization temperatures and maximum viscosities than control as measured by amylograph. And the pH of the dough also increased by the increase of lotus root powder.