WWW 기반 지문을 이용한 미아방지시스템 구축

송영옥,김성영,조용환 한국콘텐츠학회 2002 한국콘텐츠학회논문지 Vol.2 No.2

본 논문에서는 사회문제 중 하나인 계속적으로 증가하는 미아발생부분에서 미아발생시 보호자를 손쉽게 찾기 위한 해결방안으로 WWW를 기반으로 어느곳에서나 이용할 수 있는 편리하고 안전한 시스템을 개발하고자 한다. 지문인식을 비롯한 생체인식기술은 이미 오랜 시간동안 연구가 계속되고 있고 많은 분야에서 생체 인식을 이용한 개인 인증이 실시되고 있다. 본 논문에서는 생체 인식 중 가장 일반화되고 있고 사람마다 고유의 특성차이를 나타내는 지문을 영상 처리 방법으로 인식하여 본인 여부를 판단하는 지문인식 방법을 이용하여 미아나 장애인 보호를 위한 WWW 기반 미아방지시스템(NomiaSys)을 설계하고 구현하였다. 또한 본 시스템의 활성화 방안을 제시하고자 한다. In this paper, the aims are to develop convenient and safe system-solutions, looking for missing-child, which is one of the increasing social problems, on the basis of World Wide Web. Finger-print cognition has been researching from long time before, as well as Bio-cognition technology, which is adapted for private-cognition in the field of human-cognition. By the fingerprint cognition, which discern finger print, which is generally used in Bio-cognition and is characterized each by using image-processing, missing-child protection system on the basis of Word Wide Web is designed and implemented in this paper. Additionally, indicates plans for revitalization method of this system.

어린이의 김치 표준화에 대한 연구 (1) : 김치 섭취에 대한 의식 및 섭취실태 Developement of the Preparation of Kimchi for the Children

송영옥,김은희,김명,문정원,전영수,권명자,빈성미 부산대학교 김치연구소 1995 김치의 과학과 기술 Vol.1 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 and 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 slightly modified to prepared the kimchi at laboratory. Among three of them, Hamyang kimchi which contained dried anchovy powder 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%) 1 ㎏, 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 powder 24g, glutinous 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 students answered test kimchi is very good, 25% of them said it is fair, and only 6% of students answered they didn't like test kimchi. However, for the kimchi supplied from school at lunch, 52% students answered the kimhi 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.

김치 pill 섭취가 혈중 지질 저하에 미치는 임상연구

송영옥,백영호 부산대학교 김치연구소 2000 김치의 과학과 기술 Vol.6 No.-

어린이 김치 표준화에 대한 연구 : 어린이 김치에 적합한 고추가루 The Proper Red Pepper Powder for Children's Kimchi

송영옥,빈성미,문정원 부산대학교 김치연구소 1996 김치의 과학과 기술 Vol.2 No.-

This study is a continuous work for the standardization of children's kimchi preparation. In order to find out the proper red pepper powder for children's kimchi, four kinds of red pepper powder(A, B, C, D) sold in Kyungsang province were used as samples. The proximate composition, color value, capsaicinoids concentration and sugar content in four kinds of the red pepper powder were determined, and sensory evaluation of kimchi prepared with those was carried out for different fermentation times. Moisture contents of red pepper powder A, B, C and D were in the range of 11.59∼13.48%. Lipid and ash contents of samples were in the range of 7.59∼8.39% and 4.34∼7.45%, respectively. In comparision of color values measured by a Hunter colorimeter, red pepper powder A showed the highest value for a and b values. Also A showed the brightest color as measured in ASTA color and L value. Capsaicin concentration of D and dihydrocapsaicin concentration of C were found to be the highest among the samples. The capsaicin equivalent was in the order of D>C>A>B. The content of total sugar was in the order of B>A>D>C. In the sensory evaluation of children's kimchi prepared with four kinds of red pepper powder, the color and total acceptability of kimchi prepared with A were found to be the best. The results of sensory evaluation between kimchi prepared with A and school supplied kimchi showed that the former was better. And the composition of A red pepper powder was as follows: capsaicin equivalent 24.15㎎%, total sugar content 15.79% and ASTA color value 178.2.

김치의 지질저하 효과와 이의 상품화

송영옥 부산대학교 김치연구소 2003 김치의 과학과 기술 Vol.9 No.-

담수어육중의 타이아민, 라이보플라빈 및 나이아신 함량과 가열조건에 따른 변화

송영옥,조득문 부산대학교 가정대학 1993 家政大學硏究報告 Vol.19 No.-

The amounts of thiamin, riboflavin, and niacin in fresh water fishes live in Nak-Dong river were determined and the effects of heating conditions on change in the content of vitamins were also studied with carp meats. The amounts of vitamins were found to be varied a lot among different kinds fishes. The contents of thiamin and niacin in eel were the highest with 460mg% and 10.39mg%, respectively and goby showed the highest content in riboflavin with 3.55mg%. The amounts of riboflavin and niacin in carp were found to be the lowest and the thiamin in goby was the lowest among sample fishes. Vitamin B groups in eel were abundant compare to the others. The concentration of niacin and lipid content in fish were highly related. The linear regressions obtained from the thiamin content and either heating temperature or heating time were Y=-1.45X + 3.54 or Y=-5.51X + 0.02, respectively. The correlation coefficients of those were-0.96 and -0.97 which were statistically significant(p<0.01). Thiamin was readily destroyed by heat and the degree of destruction was much more dependent on the heating time than the heating temperature. When the effects of heating conditions on riboflavin and niacin were studied, destruction of these vitamins were depend only on the heating time, not on heating temperature. The change were statistically significant (p<0.05). It was found that the destruction of thiamin by heat was most serious among three vitamins.

Quetiapine-Valproate 병용 치료시 발생한 가역적 전신 피부 발진 증례 2예

송영옥,이종일,장안기,강시현 대한정신약물학회 2011 대한정신약물학회지 Vol.22 No.3

Skin rash is one of the most common drug-induced side effects. Most of the lesions are usually self-limited and subsided by quitting causal drugs. However, generally, prescriptions involve intake of various drugs, so it is not easy to establish the cause. We report two cases of the patients who had been experienced the skin rash in their first manic episode of bipolar I disorder while taking valproate and quetiapine. Their lesions were clearly subsided after quetiapine and valproate have been stopped. In clinical practice, polypharmacy is an effective treatment strategy of bipolar disorder. Thus in case of prescribing various drugs, the close observation of drug-induced side effects is needed and drug interaction should be kept in mind. 피부발진은 약물로 인한 가장 흔한 부작용이다. 대부분의 발진은 대증적인 치료에 쉽게 반응하며, 치료는 원인 약제를 중단하는 것이다. 그러나 많은 경우 처방이 여러 약물을 포함하기 때문에 원인 약물을 찾는 것은 쉽지 않다. 저자들은 초발한 양극성 정동 장애의 조증삽화에서 발생한 전신발진의 두 증례를 보고한다. 환자들은 조증삽화에서 흔히 병합되는 약물인 valproate와 quetiapine을 동시 처방받았으며 수일 이후 대증적 치료에 반응하지 않는 전신적인 형태의 발진이 발생하였다. 이 발진은 원인 약물을 중단하고 나서 호전되었다. 임상적인 상황에서 양극성 정동장애는 다중약물요법이 효과적인 치료 방법 중 하나로, 자주 처방되고 있으며 이는 약물로 인한 발진의 발생 가능성을 높일 수 있다. 그러므로 여러 약제의 동시 처방시 약제간 상호 작용을 염두에 두어야 하며 부작용의 발생 여부를 면밀히 관찰할 필요가 있다.

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.

한국 기독문화 과제

송영옥 한국로고스경영학회 2007 한국로고스경영학회 학술발표대회논문집 Vol.2007 No.11월

운동 및 김치 보충제 섭취가 비만 여중생의 신체조성 및 혈증지질에 미치는 영향

송영옥,백영호,곽정록,김세종,한성섭 부산대학교 김치연구소 2001 김치의 과학과 기술 Vol.7 No.-

The effects of aerobic exercises and/or supplementation of kimchi on changes of the body composition and plasma lipids of obese middle school girls were studied. Thirty eight girls, 28 obese girls and 10 normal weighed girls, were participated. Among obese girls, 8 were assigned to exercise group (EG), 12 were grouped as kimchi group (KG), and 8 were asked to practice excercise and to take kimchi, simultaneously (excercise kimchi group, EKG). Ten girls whose weight is normal asked to remain on their own diet during 6 weeks of experiment (control group, CG). EG practiced jogging and rope-jumping for 60 minutes four times a week and KG took 3 g of freeze-dried kimchi packed in a 500 ㎎ capsule daily which is equivalent to 30 g of fresh kimchi. EKG, EG and KG showed beneficial effects on changes of the body composition and plasma lipids compared to those of CG. EG showed greater effect than KG on reducing body fat resulted decrease in BAG, fat mass, abdominal fat, and triglyceride concentration and increase in HDL-cholesterol. KG seemed to have greater effect on lowering plasma cholesterol and LDL-cholesterol than EG. But the greatest effects in terms of reduction in weight, BMI, fat mass, abdominal fat, total cholesterol, LDL -cholesterol, triglyceride, and increase in HDL-cholesterol were observed from EKG. These results indicate that kimchi supplementation while practicing excercise might improve the obese state by reducing body fat content as well as reducing plasma lipids.