어린이 김치 표준화에 대한 연구(1) : 어린이 김치의 담금법 개발 Development of the Preparation of Kimchi for the Children

송영옥,전영수,권명자,빈성미,김은희,문정원,김명 부산대학교 가정대학 1995 家政大學硏究報告 Vol.21 No.-

The purpose of this study is reporting the results of first trial for the standardization of children's kimchi in terms of brining standardization, development for the recipe ad pannel test for the children's kimchi. In order to develop the standard recipe for children's kimchi, our research team have visited kimchi factories, temples and houses located in Pusan and Kyung-Sang Nam Do province. Three kinds of chinese cabbage kimchi (hamyang, haeundae, and jinrae kimchi named by region where we collected) which got the top three highest score in panel testing was selected. The original recipes of these kimchi were sightly modified to prepared the kimchi at laboratory. Among three of them, hamyang kimchi which contained dried anchovy power was selected as a model kimchi for development of the children's kimchi recipe. We find out that the optimal salt concentration of brined cabbage and kimchi for the children's kimchi (sliced style kimchi, approximately 2.5X3cm a piece) that showed the hightest pennel score were approximately 1.5% and 2.0%, respectively. The salt concentration of brined cabbage became 1.5, 1.43, and 1.60% after 60 min at 10% brining solution, 45 min at 12% and 30 min at 15%, respectively. The developed recipe used for the children's kimchi at our team is as follows. The major ingredients used for the preparation of kimchi is brined sliced chinese cabbage (salt concentration is 1.5%) 1kg galic 11g, ginger 5.0g, red pepper powder 20.0g, fermented anchovy juice 25.0g, fermented shrimp juice 5.0g dried anchovy and sea weed extracts 30.0g, anchovy power 2.4g glutinious rice gel 40.0g, starch syrup, 10.0g, and apple juice 22.5g. The total acceptability test of developed children's kimchi (test kimchi) was carried out with 84 of 6th grade student during lunch time at elementary school in Pusan where has a school lunch program. Sixty nine percent of student answered test kimchi is very good, 25% of them said it is fair, and only 6% of students answered they didn't like test kimchil. However, for the kimchi supplied from school at lunch, 52% students answered the kimchi is good, 26% of them said it is fair, and 22% of them said they don't like school supplied kimchi. This result tells us that the test kimchi is better than school supplied kimchi and the test kimchi can be developed further as a children's kimchi.

저장용기 및 저장온도에 따른 김치의 품질변화

송주은,김명선,한재숙 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.2

맛있는 김치의 저장기간을 연장시키기 위하여 여러가지 저장용기와 저장온도를 달리하여 각 군마다 5포기씩의 김치를 담그고 각각에 The effects of storage containers and storage temperatures on Kimchi quality were investigated. The results were summarized as follows : 1. Pabix, poly ethylene-back+plastic container, tupper-ware were much better than crock, stainless steel, and plastic container in keeping Kimchi. However, there was no significant differences between containers in the sensory test for Kimchi. 2. Kimchi stored at 18±2℃ was the most delicious, which revealed pH 4.30, acidity 0.45-0.50%, and salt concentration 3.10wt% in the 4th days after storage whereas sensory score for Kimchi quality was very low in the 12th days after storage. 3. PH in Kimchi stored at 5℃ after fermentation at 18±2℃ was slowly decreased as compared to the Kimchi stored at 18±2℃ after fermentation. 4. PH and acidity showed no significant changes after 90 days storage when Kimchi was stored at -5℃ or -80℃ were compared to that of the Kimchi stored at 18±2℃, but texture score of Kimchi stored at -5℃ or -80℃ after fermentation at 18±2℃, but texture score of Kimchi stored at -5℃ or -80℃ were compared to that of the Kimchi stored at 18±2℃ after fermentation. 5. In the group of Kimchi stored at 10℃, immediately after pickling it took 48days until the best conditions which were pH 4.30 and acidity 0.45-0.50% were matched. 6. The most promising method in keeping good taste and good quality of Kimchi was to store Kimchi at 5℃ after 4days fermentation at 18±2℃. And, for long period preservation of Kimchi, it took would be effective to store at -80℃ after fermentation at 18±2℃.

과산화효소를 이용한 백혈구 측정용 뇨 검사지 제조에 관한 연구

송은영,변시명,김희정,김종완,정태화,이홍수,최인성 THE KOREAN SOCIETY FOR BIOMEDICAL LABORATORY SCIEN 1996 Journal of biomedical laboratory sciences Vol.2 No.2

백혈구에 존재하는 과산화 효소를 이용하여 뇨 중 백혈구의 수를 간접적으로 측정하는 새로운 방법의 뇨 검사지를 개발하였다. 과산화 수소원으로서 포도당 산화효소와 포도당을, 색원체로서 tetramethylbenzidine을 처리하여 백혈구 측정용 뇨 검사지를 제조하였으며 검출한계는 10cells/㎕ (5 cells/hpf)이었다. 개발된 백혈구 측정용 뇨 검사지로 뇨를 분석하였을 때 뇨 1/㎕당 10-25cells의 백혈구가 존재할 경우에는 2분내에 연녹색을, 75-250 cells/㎕에서는 녹색을 보였고 500 cells/㎕ 이상에서는 녹청색을 보였다. 172명의 환자뇨를 대상으로 뇨중 백혈구 수치를 현미경 측정 결과와 본 연구에서 개발한 백혈구 측정용 뇨 검사지와 현재 수입 시판 중인 미국의 A사 제품과 B사 제품으로 분석 비교한 결과 좋은 상관관계를 보였다. 이와 같은 평가분석을 통하여 볼 때 본 연구에서 개발한 백혈구 측정용 뇨 검사지는 에스테라아제를 이용한 백혈구 측정용 뇨 검사지와 함께 뇨중 백혈구를 스크리닝 하는데 효과적임을 알 수 있었다. A new test strip to detect leukocytes using the myeloperoxidase in urine was developed. The reagent strip contains tetramethylbenzine, glucose and glucose oxidase. The detection limit was between 10 cells per 1㎕ urine(5 cells/hpf), showing greenish yellow color in the range of 10-25 cells/㎕, green color in the range of 75-250 cells/㎕, greenish blue color in the range of 500 cells/㎕. The result can be obtained within two minute. The performance of the new method was evaluated by comparing the results of microscopic examination and other commercial products. Good correlations were shown between the values obtained by our urine strip and those by other commercial products with 172 urine samples. The results were proven that new methods were useful as primary screening reagents to detect leukocytes in urine.

Waxy Maize Starch의 대체율을 달리하여 제조한 옐로우 레이어 케이크의 특성

송은승,강명화 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.1

본 연구에서는 옐로우 레이어 케이크의 재료 중 쇼트닝 대신 시판 탄수화물계 지방대체물인 waxy maize starch의 사용 가능성을 측정하고, 저 열량 레이어 케이크를 제조하기 위한 최적 비율을 결정하기 위해 여러 가지 비율로 대체하여 제조한 케이크의 물리적 및 관능적 특성을 평가하였다. 지방대체율이 증가할수록 케이크의 비중은 증가하지만 점도는 감소하였다. 주사전자 현미경 측정 결과, 지방 대체물이 증가함에 따라 air cell과 함께 지방구의 수와 크기는 감소하였고, 점도가 높을수록 치밀한 구조를 보였다. 또한, 물성특성 측정결과 대체율이 증가할수록 hardness, springiness, cohessiveness, gumminess, chewiness 및 resilience는 감소하였다. 관능적 평가에서 색의 경우에만 waxy maize starch 대체 45% 에서 가장 우수한 것으로 평가되었고 지방 대체율이 크게 증가했을 때 전반적인 관능적 평가에서 좋지 않은 것으로 나타났다. 따라서 지방 대체물인 waxy maize starch는 저 열량 레이어 케이크 제조 시 적은 비율의 쇼트닝 대체로 사용한다면, 새로운 저 열량 레이어 케이크 제조를 위한 새로운 소재로 사용 가능성이 시사되었다. Waxy maize starches are inherently stable in soluble status and can be chemically modified to improve stability along with heat, acid and shear resistance. This study was carried out to investigate the effect of rheological and sensory characteristics of the yellow layer cake made by adding different levels of waxy maize starch as a fat substitute for shortening. By increasing the substitution level of waxy maize starch for shortening, the specific gravity of cake batter increased and the viscosity decreased. The microstructures of cake crumb observed by the scanning electron microscope were not different significantly, and the size of air cells and fat particles also were not substantially decreased by increasing fat substitution level. The texture profile analysis using texture analyzer decreased by increasing the different substituting levels of waxy maize starch. Among various sensory properties, the color value of layer cake increased by increasing the level of waxy maize starch. However, the appearance, flavor, taste, texture and overall preference decreased.

요트선수의 스트레스 지각과 대처방식

송은섭,송명근 한국스포츠리서치 2003 한국 스포츠 리서치 Vol.14 No.2

The purpose of this study was to investigate the Yacht athletes's perception of control, and way of coping as related to the type of stressful events (competitional, interpersonal, physical event) as a function of skills. The subjects were 25 Elites that enrolled as a National Representative Yacht athletes in Asian Games and 45 non-Elite athletes. The ways of coping stress inventory that for children and adolescents were used was a little arranged with one item for goals of this study. Statistical methods adopted for data analysis were t-test, Scheffe test. Based on the procedures and results, the conclusions were as follows : First, Elite athletes' perception of control was lower than non-elite athletes in competitional stressful event (t=2.553, p=.013). Second, Elite athletes mainly have much than non-elite athletes according to way of copying in interpersonal, physical stressful event (t=4.386, p=.000). Third, Elite athletes have much than non-elite athletes according to way of copying in interpersonal, physical stressful event (t=4.377, p=.000). Forth, Elite athletes was not deal with problem focused coping in competitional stressful event (t=2.553, p=0.13). Fifth, Elite athletes was not deal with emotion focused coping in interpersonal stressful event (t=2.081, p=.041).

가토의 뇌동맥류 모형에서 모동맥 및 동맥류 협자에 따른 동맥류 내압의 변화 :기초 연구

김은영,송준혁,김명현,박향권,김성학,신규만,박동빈 대한신경외과학회 1999 Journal of Korean neurosurgical society Vol.28 No.4

캡슐내시경과 단일풍선 소장내시경으로 진단된 공장의 간질종양 1예

송도경,심기남,태정현,김경진,송명은,송하응,윤혜원,정가영,정정화 이화여자대학교 의과학연구소 2012 EMJ (Ewha medical journal) Vol.35 No.2

Gastrointestinal stromal tumors (GISTs) are common mesenchymal tumors that arise in the wall of the gastrointestinal tract. We report a case of obscure gastrointestinal bleeding due to a GIST of the jejunum successfully documented by videocapsule endoscopy (VCE) and single-balloon enteroscopy (SBE). A 36-year-old man with hematochezia was referred for further evaluation of no evidence of bleeding focus on esophagogastroduodenoscopy and colonoscopy. A VCE showed a suspicious ulcerative hyperemic mass that located in about 1 hour apart from duodenal second portion. SBE revealed a nonbleeding 4×2 cm mass with an ulcer at the proximal jejunum. The patient underwent laparoscopic resection without complication. Histological examination revealed a well circumscribed, dumbbell-shaped firm mass comprised of spindle cells. Immunohistochemical staining for CD 117 was diffusely positive, whereas staining for S-100, CD 34 and MIB-1 was all negative. It was confirmed to be a low-grade GIST at the proximal jejunum.

중환자실 병원감염에 대한 다기관 공동 조사연구

박은숙,박미라,진혜영,김정은,최정실,송영구,최영화,이위교,홍성관,허애정,양동규,김준명 대한병원감염관리학회 2003 의료관련감염관리 Vol.8 No.1

비만자의 운동수행이 혈중지질 및 혈청 효소에 미치는 영향

이은송,김형돈,김명진 慶熙大學校 社會體育硏究所 1998 體育科學論叢 Vol.- No.11

The purpose of this study was to examine the effects of acute exercise on the blood lipids(Low density lipoprotein-cholesterol, High density lipoprotein-cholesterol) and serum enzyme (Aspartate aminotransferase, Alanine aminotransferase) in obesity. The subjects divided by two groups were normal(N=8) and obesity (N=8). This subjects were required to go through a maximum aerobic test. After the analysis of blood composition following results were concluded. The LDL -C compared of the normal and obesity groups were significant differences during rest (p<0.05) The LDL-C significant increased of normal group right after maximum exercise(p<0.001) The HDL-C compared of the normal and obesity groups were significant differences during rest (p<0.05) The HDL-C significant increased of both groups right after maximum exercise (p<0.01). The AST compared of the normal and obesity groups were significant differences during rest (p<0.01) and right after maximum exercise (p<0.05) The AST significant increased of both groups right after maximum exercise(p<0.001). The ALT compared of the normal and obesity groups were no significant in rest and right after maximum exercise. The ALT significant increased of both groups right after maximum exercise (p<0.01).

침지수의 염도 및 부재료가 통배추김치의 맛과 숙성에 미치는 영향

김명선,송주은,한재숙 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.2

가정에서 맛있게 먹을 수 있는 김치를 과학적인 방법으로 손쉽게 만들기 위한 방안의 하나로 배추절임에 있어서 절임소금의 적당한 농도를 조사하였다. 적당한 소금의 농도(16%)로서 절임한 배추에 세 종류의 다른 부재료를 첨가한 김치에 대하여 pH, 산도, 환원당, 유리아미노산 및 관능검사를 실시한 결과를 요약하면 다음과 같다. 1. 배추를 12%의 소금물에 5시간 절인 김치는 숙성이 빨리 진행된 반면, 20%의 소금물에 절인 김치는 숙성속도가 늦었다. 숙성기간 동안 배추의 조직속에 함유되어 있는 염도는 12%의 소금물에 절인 김치는 2.3±0.2%, 16%의 소금물에 절인 김치는 2.6±0.2%, 20%의 소금물에 절인 김치는 3.7±0.2%이었다. 관능검사 결과는 12%의 소금물에 절인 김치가 담근 첫날 매우 좋은 성적을 나타내었으며, 숙성이 진행됨에 따라 16%의 소금믈에 절인 김치의 관능적 평가가 가장 높았다. 20%의 소금물에 절인 김치는 전 숙성 기간동안 낮은 성적을 나타내었다. 종합적으로 16%의 소금물에 5시간 절인 것이 가장 좋은 평가를 받았다. 2. 위의 실험결과를 바탕으로 배추는 염도 16%의 소금물에 5시간 절인 배추에 기본 양념외에 부재료로서 각각 무, 부추, 실파를 넣고 담근 김치와 대조구로 아무것도 넣지 않은 김치에 대하여 같은 실험을 한 결과 pH, 염도, 산도에는 그다지 차이를 보이지 않았다. 그러나 총 유리아미노산 함량은 파첨가김치가 매우 높게 나타났으며, 관능검사 결과는 부추첨가 김치가 가장 좋은 평가를 받았으며 다음으로는 무첨가김치, 파첨가김치, 대조김치의 순이었다. This study was investigated to find effects of soaking-water salt concentration and submaterial on Kimchi taste and fermentation period. Several parameters such as pH, acidity, reducing sugar, amino acid and sensory evaluation during fermentation at 20℃ were experimented. The results are as follows: As fermentation period increases, pH and content of reducing sugar of Kimchi have decreased. But acidity has increased. Especially, the pH of all samples rapidly decreased to a extent of pH 4.2. During fermentation, the acidity and content of reducing sugar in 12% soaking-water were higher than those in 16% and 20%. Content of reducing sugar in Kimchi was observed to play an important role for the overall taste. As a result of sensory evaluation during fermentation, Kimchi in 16% soaking-water was higher scored than that in 12% or 20% in crispness, salty taste, sweet taste, and overall acceptability. Salt concentration of Kimchi in 12% soaking-water was 2.3% and in 16%, 2.6% and in 20%, 3.7%. Sensory evaluation revealed that leek-added Kimchi was highly evaluated in crispness, sour taste, flavor and overall acceptability. These results suggested that Kimchi fermented for 4 days at 20℃ with 16% salt concentration of soaking water and leek as submaterials should taste most desirable.