[논단 과일과 채소를 살 때 신선한 식품만이 항상 최선의 선택일까요?

김석지 한국지역사회연구소 2017 지역사회 Vol.77 No.-

부산지역 특급호텔의 와인 촉진 방안에 관한 연구

김석지,김의근 한국외식경영학회 2007 외식경영연구 Vol.10 No.1

This paper is focused on studying wine promotion at five star hotels in Busan area. Comparing to seoul, how is wine consumption different? Is wine sales difference among hotel outlet existed? What is the major factor affected on wine sales? Wine consumption volume in Seoul is higher than the volume in Busan which is still in beginning stage. Wine sales difference among hotel outlet is existed. Sales volume of western restaurant and buffet restaurant is higher than other restaurant such as Korean, Japanese, Chinese Restaurant.Sommelier employment and periodical wine education to restaurant employee are one of major factors to increase wine sales. Finally, wine promotions such as wine sample party, discount event and development of new menu matched with wineplay a role to increase sale.

지각된 와인의 가치가 고객만족,신뢰,재구매의도에 미치는 영향

김석지,김석환,김의근 한국외식경영학회 2008 외식경영연구 Vol.11 No.2

This study placed a focus on the favorable roles of wine, which include serving as a beverage, promoting health, and offering social and cultural effective value and thus its contribution to customer satisfaction and trust. A review of the previous study on perceived value, customer satisfaction, trust, and repurchase intention gave birth to a measuring scale that’s proper for the study. This study also investigated the relationships among the constructs and suggested some directions in developing products that would meet the diverse needs of consumers and setting up marketing strategies. The findings are summarized as follows: First, there were five perceived values of wine identified, and they included the functional, health, emotional, social, and conditional value. Value turned out to have positive impacts on customer satisfaction, trust, and repurchase intention. Customer satisfaction was most affected by the functional value, which was followed by the conditional, emotional, health, and social value in the order. Trust was most affected by the health value, which was followed by the functional, social, conditional, and emotional value in the order. And repurchase intention was most influenced by the functional value, which was followed by the emotional, conditional, health, and social value in the order. Second, customer satisfaction had positive impacts on trust and repurchase intention, and trust on repurchase intention This study placed a focus on the favorable roles of wine, which include serving as a beverage, promoting health, and offering social and cultural effective value and thus its contribution to customer satisfaction and trust. A review of the previous study on perceived value, customer satisfaction, trust, and repurchase intention gave birth to a measuring scale that’s proper for the study. This study also investigated the relationships among the constructs and suggested some directions in developing products that would meet the diverse needs of consumers and setting up marketing strategies. The findings are summarized as follows: First, there were five perceived values of wine identified, and they included the functional, health, emotional, social, and conditional value. Value turned out to have positive impacts on customer satisfaction, trust, and repurchase intention. Customer satisfaction was most affected by the functional value, which was followed by the conditional, emotional, health, and social value in the order. Trust was most affected by the health value, which was followed by the functional, social, conditional, and emotional value in the order. And repurchase intention was most influenced by the functional value, which was followed by the emotional, conditional, health, and social value in the order. Second, customer satisfaction had positive impacts on trust and repurchase intention, and trust on repurchase intention

쑥을 첨가한 곤약국수의 제조 및 특성

김석지(Seog-Ji Kim) 동아시아식생활학회 2013 동아시아식생활학회지 Vol.23 No.5

파의 Acid Phosphatase의 특성

김석환,김석지,김기남,박인식 東亞大學校附設遺傳工學硏究所 1997 遺傳工學硏究 Vol.- No.4

파로부터 acid phosphatase를 Sepharcyl S-200 gel filtration과 CM-Sepharose CL-6B ion exchange chromatography 를 이용하여 부분정제하였다. p-Ni-trophenyl phosphate를 기질로 사용했을 경우에 최적pH는 5.5, 최적온도는 60℃였다. 효소의 활성화 에너지는 4.86kcal/mole이었다. 효소는 pH6.0에서 가장 안정하였으며, 50℃이하에서 대체로 안정하였다. 효소는 p-nitrophenyl phosphate를 기질로 가장 잘 이용하였으며, 5'-IMP와 5'-GMP는 기질로 거의 이용하지 못하였다. 효소는 p-nitrophenyl phosphate를 기질로 했을 경우에 ??값이 0.87mM이었다. Cr+++, Zn++, Cu++ 이온은 효소의 활성을 저해하였으며, 또한 molybdate와 metavandate 이온이 효소의 활성을 저해하였다. 그리고, NaCl의 농도가 높을수록 효소의 활성을 저해하였다. Acid phosphatase (EC 3.1.3.2) from welsh onion was partially purified by Sephacryl S-200 gel filtration and CM-Sepharose CL-6B ion exchange chromatography. The optimum pH and temperature of acid phosphatase from green onion were pH 5.5 and 60℃, respectively. The enzyme was the most stable at pH 6.0 and unstable above pH 9.0. The activation energy of the enzyme was determined to be 4.86 kcaL/mole. The enzyme utilized p-nitrophenyl phosphate most as a best substrate among tested possible substrates, while 5'-GMP and 5'-IMP were poor substrates for the enzyme. ?? of the enzyme with p-nitrophenyl phosphate as a substrate was identified as 0.87 mM. Among metal ions and inhibitors tested, Cr+++, Zn++, Cu++, molybdate and metavanadate ions inhibited the enzyme reaction drastically.

파의 Acid Phosphatase의 특성

김기남(Gi-Nahm Kim),김석지(Suk-ji Kim),김석환(Seok-Hwan Kim),박인식(Inshik Park) 한국식품과학회 1996 한국식품과학회지 Vol.28 No.4

발레전공 여대생의 식행동, 영양상태 및 혈액 성상 조사

김나영,박명주,김석환,이정숙,김희경,김석지 대한지역사회영양학회 2005 대한지역사회영양학회지 Vol.10 No.6

This study was carried out to investigate the dietary behaviors, nutritional status and hematological status of female ballet majors a university. The study was conducted from May 11 to June 20, 2004 by questionnaires, anthropometry and blood analysis and data analyzed by SPSS program. The results are summarized as follows: The body mass index (BMI) and body fat rate of the ballet majors were significantly lower than those of the controls. Eighty-six point four percent of the ballet majors and 58.3% of the controls had weight control experiences. Intakes of the nutrients were lower than those of the Korean recommended dietary allowances (RDAs), except vitamin C in the ballet majors. Intakes of calories, calcium and iron were lower than those of the RDAs in the controls. Serum triglyceride levels of the ballet majors were significantly lower than that of the controls. HDL-cholesterol concentration was higher in the ballet majors than in the controls. No differences were found in the serum total cholesterol level, hemoglobin level, and hematocrit value between the groups. Total iron binding capacity of the ballet majors was higher than that of the controls. Serum iron level was significantly lower in the ballet majors than in the controls. Nutrition knowledge scores and dietary attitude scores were lower in the ballet majors than in the controls. Self esteem and body-cathexis of the ballet majors were higher than that of the controls. These results indicate that the ballet majors should be given more nutritional education to improve their nutritional status and the dancing performance. (Korean J Community Nutrition 10(6): 835 ~ 844, 2005)

말굽버섯 추출물이 Streptozotocin으로 유발된 당뇨 흰쥐의 혈당, 지질대사 및 면역세포에 미치는 영향

김나영(Na-Young Kim),정호금(Ho-Kum Jung),박명주(Myoung-Ju Park),김석지(Seog-Ji Kim),김석환(Seok-Hwan Kim),최종원(Jong-Won Choi),이정숙(Jeong-Sook Lee) 한국식품영양과학회 2005 한국식품영양과학회지 Vol.34 No.6

말굽버섯(Fomes fomentarius)이 당뇨에 미치는 영향을 연구할 목적으로 실험동물에 STZ를 투여하여 당뇨를 유발시킨 후 말굽버섯 물추출물과 메탄올 추출물을 2주간 투여하여 혈당, 지질함량 및 면역에 미치는 영향을 검토한 결과는 다음과 같다. 혈당은 당뇨로 인해 증가하였으나 말굽버섯 추출물 투여군에서 유의적으로 감소를 보였다. 혈청과 간의 총콜레스테롤과 중성지방 함량은 말굽버섯 추출물 급여로 DM군에 비하여 현저한 감소를 나타내었다. HDL-콜레스테롤 함량과 GSH-Px의 활성은 말굽버섯 추출물 급여 시에는 DM군과 비교하여 유의한 증가가 나타났다. 혈청 보체 C3의 함량은 대조군에 비하여 DM군에서 유의한 감소를 보였고, DM-FM 200군에서 대조군 수준으로 회복이 관찰되었다. B cell과 T cell은 DM군에서 유의한 감소를 보였고, 말굽버섯 추출물 투여로 유의적으로 증가되었다. Helper T cell과 suppressor T cell의 분포는 DM군에서 유의하게 감소되었으나, 말굽버섯 추출물 투여로 유의한 증가를 나타내었다. 이상의 결과를 종합하여 볼 때 말굽버섯의 물 추출물과 메탄올 추출물은 혈당조절 기능, 지질대사 개선 및 면역작용을 활성화시킴으로서 STZ의 투여로 인한 당뇨의 증상을 완화시키는 것으로 사료된다. This study was conducted to investigate the effect of extract of Fomes fomentarius (FF) on blood glucose, lipid profile, antioxidant enzymes and immune cells in streptozotocin (STZ)-induced diabetic rats. Male Sprague- Dawley rats were divided into control, STZ-induced diabetic group (DM), STZ plus FF water extract treated group (DM-FW 200) and STZ plus FF methanol extract treated group (DM-FM 200). FW (200 ㎎/㎏ BW) and FM (200 ㎎/㎏ BW) were orally administered once a day for 14 days. Admdinistering FW and FM to STZ-induced diabetic rats lowered the blood glucose level. The supplementation of FW and FM suppressed the increase in the total cholesterol and triglyceride levels in the serum and liver of the diabetic rats. The high density lipoprotein-cholesterol level and glutathione peroxidase activity were higher in the FF-supplemented group compared to the diabetic group. Administering FW and FM increased the suppress in the serum complement component C3, whole blood B-cell, T-cell, helper T cell and suppressor T cell of the diabetic rats. Therefore, it could be suggested that FW and FM are alleviated the diabetic complication through enhancing the hyperglycemia and preventing diabetic complications.