백설기에 製造한 高蛋白食品과 湖化한 쌀가루를 添加하여 老化遲延 및 物性에 대한 比較硏究

오미향 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.4

The purpose of this study was to investigate the effect of added nutriprotein and rice powder as a plasticizer on physicochemical property, texture property of Backsulgi. In the physicochemical property, the content of proximate composition of nutriprotein was measured as 6.1% of moisture, 3.6% of carbohydrate, 84.3% of crude protein, 0.6% of crude lipid, 5.4% of ash. The raw material of rice powder was measured as 9.6% of moisture, 83.7% of carbohydrate, 6.0% of crude protein, 0.4% of crude lipid, 0.3% of ash. Swelling power and pore ratio of the control were 78.53% and 72.42%, and tended to increase as the amounts of nutriprotein and plastic rice powder increased. Aging by Avrami eguation retarded in Backsulgi added 10% plastic rice powder than rice powder Backsulgi. All the samples added 2, 4, 6, and 8% nutriprotein at the temperatures of 20 were more effective than others on aging. In texture properties, cohesiveness and springiness were not significantly changed by adding nutriprotein and not significantly changed during the storage period in all samples. Hardness and gumminess decreased by adding 2~8% nutriprotein and increased during the storage period in all samples. Springiness and gumminess decreased by adding 40% plastic rice powder and increased during the storage period in all sample. Cohesiveness and hardness decreased by the increase of plastic rice powder. The texture characteristics by rheometer showed that Backsulgi with nutriprotein and plastic rice powder exhibited lower in hardness than the control, indicating that nutriprotin and plastic rice powder were effective in retarding retrogradation, which is better when storage time became longer.

고산가 동물성 지방의 첨가가 육계의 사료이용성과 육질에 미치는 영향

오미향,지규만,최인숙 한국가금학회 1985 韓國家禽學會誌 Vol.12 No.1

유이지방산함량이 높은 동물성지방을 육계사료의 지방원으로 첨가 급여하여 그 이용성과 육질에 미치는 영향을 조사하기 위하여 사양시험과 육질평가시험을 실시하였다. 사양시험은 갓 부화된 육계 수평아리 108수를 3개처리, 3반복으로 12수씩 나누어 8주간 시험사료를 급여하였다. 유이지방산함량이 각각 15 및 38.6%인 Yellow grease와 Animal fat(상품명)를 전기(0-4주)와 후기(5-8주) 사료에 각각 3 및 5%씩 첨가 급여하여 격주의 간격으로 사료섭취량과 증체량을 조사하였고 시험종료시 Shank color를 측정하였다. 사료의 단백질과 대사에너지함량은 처리간에 비슷하도록 하였다. 육질을 평가하기 위해 사양시험이 끝난후 각 처리구당 7수씩을 선발, 도살하여 복부지방의 함량과 가슴살과 다리살에 대한 관능검사와 가슴살에서 총지방함량, 유리지방산함량, 옥도가 및 과산화물가의 화학적 성질을 측정하였다. 지방을 첨가하지 않은 사료를 급여한 대조구와 Yellow grease나 Animal fat 첨가구는 전기사료 급여기간동안 세 처리구간에 사료섭취량, 증체량, 사료효율에서 아무런 유의차가 나타나지 않았다. 후기사료 급여기간동안에는 대조구에 비하여 지방처리구에서 사료섭취량은 평균 10.8%, 증체량은 25.0%, 그리고 사료효율은 11.3%, 개선효과가 있었다. 전체기간(0-8주)으로 보면 사료섭취량은 8.8%, 증체량은 16.2%, 사료효율은 6.8%의 개선효과가 있는 것으로 나타났으나 두가지 지방 급원간에는 유의한 차이가 없었다. 정갱이의 차색정도는 전반적으로 6.9-7.7정도의 범위였고 지방첨가구들이 약간 떨어지는 경향이 보였으나 세 처리간에 유의한 차이가 없었다. 다리살과 가슴살에 대한 관능검사 결과는 지방을 첨가하지 않은 대조구와 지방을 첨가 급여한 처리구들사이에 아무런 유의차가 나타나지 않았다. 가슴살에 축적된 지방의 화학적 성질은 대조구에 비해 Yellow grease나 Animal fat를 첨가 급여한 처리구에 총 지방함량이 각각 7.77, 6.66 및 6.32였고 유이지방산함량은 9.23, 9.73 및 9.31mg/g fat, 옥도가는 65.36, 66.89 및 59.25g/100g fat, 그리고 과산화물가는 9.62, 10.46 및 8.79meq/kg fat이어서 각 처리간에 유의한 차이가 나타나지 않았다. 10일간의 냉장저장(4$^{\circ}C$)에 따른 가슴살이의 유이지방산함량의 변화상태는 모두 처리구에서 비슷한 경향을 보여 5일만에 거의 3배 정도로 증가하였고 그후 10일째까지는 더 이상 변화하지 않았다. 이상의 결과를 종합할 때 본 시험에 사용한 Animal fat는 유이지방산함량이 38.6% 정도로 높을지라도 육계에서의 사료적 가치나 육질에 미치는 영향에서 Yellow grease와 조금도 차이가 없이 안전하게 사용될 수 있다고 판단된다. Present experiment was undertaken to compare the effects of two dietary fats whose free fatty acid content was quite different on performances and on meat quality of broilers. Yellow grease or animal fat (trade name) containing 15 or 38.6% free fatty acid, respectively, was added to the broiler starter and finisher diets at levels of 3.0 and 5,0%, respectively. A total of 108, day old, male Maniker(Chunho) broiler chicks was alloted to 3 dietary treatments with 3 replications per treatment and 12 chicks per replication Though control diet was not supplemented with fat, the three dietary groups were made isocaloric and isonitrogenous. All the chicks were ad libitum fed the test diets for 8 weeks. Feed intake and body weight were measured every other week. Shank color was measured at the end of feeding trial by Roche Color Fan. To evaluate meat quality, 7 chicks of mean body weight were selected from each treatment group after the trial. Measurements were made for abdominal fat content, organoleptic scores for thigh and breast, and for contents of total lipids, free fatty acids, iodine values and peroxide values of the breasts. During the period from 0 to 4 weeks of age, the broilers fed the diets added with fats performed the same as those fed the control diet. However, the body weight gam (25%), feed intake (10.8%) and feed efficiency (11.3%) of chicks fed the fat-supplemented diets, during the finisher period (5-8 weeks), appeared significantly improved compared to those of control group (p<0.05). During overall period of 8 weeks, body weight gain, feed intake, and feed efficiency of chicks fed the diets added with fats were, on the average, 16.2. 8.8 and 6.8%, respectively, better than, those of control Monwhile the performance between the chicks fed diets added with the two different fat sources appeared to be of the same tendency. Though the shank pigmentation was not statistically different among the treatments, the chicks fed the fat-supple ented diets tended to have slightly less pigments than the control. Organoleptic scores of thigh or breast of chicks fed the animal fat diet were of the same range as those of the other two groups. The contents of total lipids, free fatty acids, iodine values and peroxide values of breasts from broilers fed the various diets appeared to be in the same ranges among the treatments. The values for control, yellow grease and animal fat groups were 7.77, 6.66 and 6.32% for total lipids, 9.23, 9.7 and 9.31mg oleic acid/g fat for free fatty acids, 65.36, 63.89 and 59.25g/ 100g fat for iodine values, and 9.62, 10.46 and 8.79 meq/kg fat for peroxide values, respect vely. Changes of free fatty acids contents of breast during a storage for 10 da s at 4$^{\circ}C$ were also not different among the dietary groups. From the observations n. this experiment, it seems possible to conclude that the animal fat containing 38.6% free fatty acid can be used as efficiently as yellow grease in broiler diets without any adverse effects on meat quality.

당근즙 첨가 炊飯未의 性分 및 消化率 測定

오미향,김경자 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.3

집단모래놀이치료가 조현병 환자의 정서표현 및 대인관계에 미치는 영향

오미향,박성옥 대전대학교 기초과학연구소 2014 自然科學 Vol.25 No.-

Patients with Schizophrenia have difficulties in their interpersonal relationships due to the limited ability to express their emotions and thoughts to others. The purpose of this study is to test the effect of group sand play therapy on Schizophrenia patients’ emotional expressivity, emotional-expressive behavior, and social skills. The experimental group consists of six Schizophrenia patients who enrolled in group sand play therapy at a mental health center in Daejeon and the control group consists of six Schizophrenia patients who resided in a nursing home. The experimental group received group sand play therapy once a week for 90-minute sessions over the course of 12 weeks. Participants’ emotional expressivity scale (EES), emotional expressiveness questionnaire (EEQ), and social skills scale (SSS) were measured. Both quantitative and qualitative data were collected. For qualitative analysis, Grubbs’ (1997) sand play categorical checklist (SCC) and Fischer's categories were modified and used for the analysis of sand play categories and verbal expressions. The qualitative analysis shows that group sand play therapy improved Schizophrenia patients’ emotional expressivity, emotional-expressive behavior (expressions of positive emotions, negative emotions, and intimacy), and social skills. Therefore, this study concludes group sand play therapy is an effective program to improve Schizophrenia patients’ emotional expressivity, emotional-expressive behavior, and social skills.

합리적·장서적 상담(RET)프로그램 : 중·고등 학생용

吳美香,金晟會 경북대학교 학생생활연구소 1987 學生指導硏究 Vol.20 No.1

The purpose of this program, which is based on Ellis' Rational Emotive Therapy, is to experience desirable emotions by changing irrational beliefs into rational beliefs, resulting in a joyful and effiecient-living student. This program is made up of seven parts : (1) the purpose of this program (2) principle of ABCDE (3) Irrational beliefs (4) undesirable emotions (5) disputing of Irrational beliefs (6) practice of ABCDE (7) evaluation of this program. This program consists of twelve sessions. There are three or four sections in each session: explanation, exercises, activities, and evaluation. Twelve sessions of this program are : (1) Orientation of this program, under standing of purpose of program, and Self-Instruction. (2) Understanding of ABCDE principle. (3) Discriminating of Irrational beliefs and Rational beliefs. (4) Discriminating of undesirable emotions and desirable emotions. (5) Understanding of disputing Irrational beliefs. (6) Irrational belief Ⅰ-Demand for approval. (7) Irrational belief Ⅱ-High self-expectation. (8) Irrational belief Ⅲ-Blame proneness. (9) Irrational belief Ⅳ-Emotional Irresponsibility. (10) Irrational belief Ⅴ-Frustration Reactivity. (11) Irrational beliefⅥ -Perfectionism. This RET program, which is carried out 2 hours a week for 12 weeks by group training procedures, may come into effect to junior and high school students.

수학 학습 부진아와 활동중심 교수방법

오미향,황우형 고려대학교 교과교육연구소 2008 교과교육연구 Vol.1 No.2

창(窓)

오미향,김이경 샘터사 2020 월간 샘터 Vol.601 No.-

단백질 대체량을 달리한 백설기의 저장기간과 온도에 따른 관능적 및 기계적특성

오미향,김경자 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.1

Backsulgi were prepared with the addition of nutriprotein powder at 0%, 2%, 4%, 6%, 8%, and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4℃ and 20℃ for 0, 1, 2, and 3 days. In the sensory evaluation, Backsulgi with 4% nutriprotein powder showed the highest score in overall quality. In the measurement of color changes, L value (lightness) was decreased, but a value (redness) and b value (yellowness) increased as the addition of nutriprotein powder increased. In textural characteristics, the hardness, gumminess and cohesiveness of Backsulgi were decreased by the increase of nutriprotein powder. The hardness and gumminess were increased as the storage time increased.

靑少年의 學業스트레스要因 및 症狀 分析과 그 感少를 위한 瞑想訓練의 效果

오미향,천성문 西江大學校 生活相談室 1994 人間理解 Vol.15 No.-

가공쌀가루 대체량을 달리한 백설기의 저장기간과 온도에 따른 관능적 및 기계적특성

오미향,김경자 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.1

Backsulgi, the most basic type of rice cake, were prepared with the addition of process rice flour at 0%, 10%, 20%, 30%, 40% and their sensory quality and mechanical characteristics were compared. In addition, the changes in the sensory and textural characteristics of Backsulgi were determined while storing them at the temperatures of 4℃ and 20℃ for 0, 1, 2, and 3 days. As a result of sensory evaluation, Backsulgi with 30% process rice flour showed the highest score in overall quality, and the one with 10% process rice flour showed higher scores than controls. Backsulgi with process rice flour did not show significant differences in whiteness, graininess, sweet aroma, roasted nutty taste, sweet taste compared with the control even in the longer storage time at 4℃ and 20℃. In the measurement of color changes, L value (lightness) was not significantly different, but a value (redness) and b value (yellowness) were increased as the addition of process rice flour increased.