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손경희,이민준,황혜선 연세대학교 생활과학연구소 1990 生活科學論集 Vol.4 No.-
The purpose of the present study was to provide basic guidelines for a balanced diet as part of an appropriate retirement home model for the elderly. The health status of the surveyed elderly was generally good, but some poor eating habits were observed. Dietary nurients intakes were generally sufficient, but several nutrients were insufficient. An appropriate dietary model for the elderly was development on the basis of these findings.
손경희,박옥진,박현경 연세대학교 생활과학연구소 2001 生活科學論集 Vol.10 No.1
Soy sauces were fermented with either traditional or modified mejus in ceramic jars or in glass jars respectively. Samples were taken at various maturation period to analysis, and extracted and purified. Butanoic acid, the determining factor between soysauces whether fermented with traditional or modified mejus, was present at a large amount in the soy sauce fermented with traditional mejus. In the soy sauce fermented with modified mejus 2,3-butandiol and 1,3-butandiol were produced in quantities. Aldehyde compounds numbered most as 11 when extracted with purge & trap method. In stepwise multiple regression analyses important compounds associated with ammonia-like flavor were 3-methyl butanoic acid and benzoic acid, Sesame-like flavored compound were represented by dimethyl benzene. In addition 2,3-butandiol and 2-methyl propanoic acid were important for determining preferences on soy sauces. Analyses on the characteristics of fragrances using olfactory system resulted as consistent with the stepwise multiple regression study.
분리 땅콩 단백질의 유화특성에 영향을 주는 요인에 관한 연구
손경희,박진 연세대학교 대학원 1991 延世論叢 Vol.27 No.1
This study was carried out in order to study the emulsifying properties of peanut protein isolate. Peanut protein isolate was tested to find out the effect of pH, sodium chloride concentration and heat treatment on the solubility, emulsion capacity, emulsion stability, surface hydrophobicity and emulsion viscosity. The results are summarized as follows : 1. The solubility of peanut protein isolate was affected by pH and showed its lowest value at pH 4.5 which is the isoelectric point. When NaCl was added above 0.2 M, the solubility significantly decreased at pH 2. The solubility increased as NaCl was added at pH 4.5. When the peanut protein isolate was heated, the solubility decreased in all pH ranges. 2. The emulsion capacity of peanut protein isolate showed its lowest value at pH 4.5. With the addition of NaC, emulsion capacity decreased at pH 2 and 7 but increased as NaCl was added at pH 4.5. The peanut protein isolate was heated until the emulsion capacity signividantly decreased at pH 2 and pH 7 because of protein denaturation by heat treatment. 3. After two hours the emulsion stability appeared at the lowest level at pH 4.5 and observed high value at pH 2, pH 7 and pH 11. The effect of NaCl concentration on the emulsion stability showed different aspects amonng the pH ranges. When peanut protein isolate was heated at 80℃, the emulsion stability showed the highest value at pH 2 and pH 4.5 after 2 hours. At pH 7, heat treatment significantly decreased the emulsion stability. 4. The surface hydrophobicity of peanut protein isolate increased sharply at pH 2 but significantly decreased in the alkalic region. In all pH ranges, the surface hydrophobicity decreased with an increase of NaCl concentration above 0.2 M. When the peanut protein isolate was heated, the surface hydrophobicity significantly increased at pH 2 and pH 4.5 5. At pH 4.5 and addition of NaCl concentration steeply increased when 0.6 M NaCl was added. When 0.4 M NaCl baa added, emulsion viscosity decreased at pH when the peanut protein isolate was heated the emulsion viscosity significantly decreased at pH 4.5, but there was on signivicant increase as the heating temperature increased.
손경희,배광순 연세대학교 대학원 1985 延世論叢 Vol.21 No.3
Abstract The structure and textural properties of various starch gels were investigated with the use of the Scanning Electron Microscope (SEM) and Instron universal testing machine. It leas found that cowpea and mungbean starch gel were homogeneous and porous that they were trapped in water among gel network. As the result of texture examination, (evaluated on the Instron universal testing machine) it was found out that mungbean and cowpea starch eels showed significantly high degree of hardness (4.73, 3.80), while patato, sweet potato and kidneybean starch gels showed the low degree of hardness(1.63, 1.43 and 1.27) respectively. Potato, sweet potato gels had fibrous structure and they showed low degree of hardness in Instron universal testing machine.
반고형 이유식의 개발을 위한 변형 쌀가루 제조 및 이화학적 특성(1) : 열 - 효소 처리한 쌀가루 Thermal - enzymatic Treatment on Rice Powder
손경희,최정선 한국식생활문화학회 1997 韓國食生活文化學會誌 Vol.12 No.4
The establishment of optimal producing condition for rice-based infant foods using modified rice powder was attempted. The modification of rice powder was prepared by microwave heating as well as partial enzymatic hydrolysis. Not only thermal treatment but also enzymatic hydrolysis on rice powder increased D.E. value from 1.25 to 3.81. The water binding capacity, swelling power, solubility, digestibility by α-amylase, light transparency, and paste clarity of the modified rice powder compared to unmodified rice powder were increased from 107% to 249%, from 7.80 to 42.52, from 0.04% to 0.89%, from 9.19% to 23.01, from 33% to 42%, and from 2.2% to 3.9%, respectively. On the other hand, gelatinization temperature, apparent viscosity, and degree of retrogradation of modified rice powder showed negative correlation with D.E. value. The results suggested that the thermal and enzymatic treatment on rice powder improved the physicochemical properties of rice based infant food by enhancing carbohydrate absorptionability and lowering the viscosity and opacity.
N-Salicylidene-2-aminophenol의 몰리브덴 (Ⅴ), (Ⅵ) 착물 합성
손경희,김정숙,구본권 대구효성가톨릭대학교 자연과학연구소 1992 基礎科學硏究論集 Vol.6 No.-
The synthesis and characterization of a number of oxomolybdenum(V),(Ⅳ) complexes with N-Salicylidene-2-aminophenol(SapH2) as the ONO donor metal-binding substrates are described. The Mo(V) compelxes of the type [MoO(X-sap)(Quin-O)] (X=H,3-CH3O,5,6-Bz and Quin-O = 8-hydroxyquinolinate) are derived from the [MoOCl(X-sap) (MeOH)] by Cl and MeOH substitution with Quin-OH.The Mo(Ⅳ)complexes [MoO2(Sap) (D)] are obtained by treatment of (PyH)[MoOCl2(X-sap)] or [MoOCl(X-sap) (MeOH)] with each of pyridine(Py),r-picoline(r-Pic),dimethylsulfoxide(DMSO),and dimethylformamide(DMf) as neutral monodentates(D) .The complexes are formulated on the basis of elemental analysis, i. r. , n. m. r. , uv/vis. ,and mass spestroscopy.
메타콜린 기관지유발검사 시행방법: 대한천식알레르기학회 의견서
손경희,김환수,김병근,김주희,이상민,이재현,우성일,김철홍,정재원,김세훈 대한 소아알레르기 호흡기학회 2023 Allergy Asthma & Respiratory Disease Vol.11 No.2
The Korean Academy of Asthma, Allergy, and Clinical Immunology task force report aims to provide new protocols for methacholine challenge test (MCT). Although new devices have different delivery system compared to old ones, previous protocols are still used, which cannot guarantee adequate diagnoses of asthma. Another important issue is the recent recommendation in European Respiratory Society (ERS) technical standard guideline to use a delivered methacholine dose that causes a 20% decrease in forced expiratory volume in 1 second (FEV1) (PD20). Although the previous protocol based on the methacholine concentration causing a 20% decrease in FEV1 (PC20) has been used globally, several studies have reported that PD20 is more reliable and applicable for new protocols of MCT. Indeed, a tidal breathing inhalation protocol using a breath-actuated or continuous nebulizer is recommended. Herein, we recommend 3 protocols for the MCT using new devices and provide a brief summary of the change in strategy based on the updated ERS guideline. .