국산 참깨와 중국산 참깨로 제조한 참기름의 풍미 비교

오명숙,이중희,손숙미 ( Myung Suk Oh,Jung Hee Lee,Sook Mee Son ) 대한가정학회 1995 Human Ecology Research(HER) Vol.33 No.2

유아교사의 어머니됨과 유아 돌봄 행위

오명숙 ( Myung Suk Oh ),조희숙 ( Hea Soog Jo ) 부산대학교 과학교육연구소 2009 교사교육연구 Vol.48 No.1

본 연구는 어머니됨의 경험이 유아교사들의 돌봄에 주는 의미를 탐구한 연구로, 이를 위해 만3세 이하의 자녀를 둔 기혼 유아교사 5명을 대상으로 심충면담과 교사의 저널, 참여 관찰한 후 이를 질적으로 분석하였다. 그 결과 어머니 유아교사들은 첫째, 자녀양육의 경험에서 얻어진 지식을 바탕으로, 유아들의 마음을 자녀처럼 이입하여 읽고 그들의 기쁨과 슬픔에 공감하며 유아를 더 잘 이해하고 포용하는, 어머니의 마음이 담긴 돌봄을 행하고 있었다. 둘째, 자신이 유아교사이면서도 정작 자신의 아이를 돌보지 못함에 미안해하면서 자신이 처한 상황 내에서는 자녀 양육에 최선을 다하려는 모습을 보였다. 셋째, 어머니 유아교사들은 유아들과 함께 있는 자신의 모습에서 내가 누구인가를 발견하고 자신을 한 가치있는 존재로 지각하고 이를 유아 돌봄에 확장시키려고 노력하였다. 마지막으로, 어머니 유아교사들의 모성적 돌봄은 인간을 넘어서 식물, 동물에 대한 염려, 공감, 이해, 배려라는 돌봄의 모습으로 확대되어 나가는 모습을 볼 수 있었다. This study explores the influence of preschool teacher`s own motherhood experiences on their ability to care for their children. The results can be summarized as follows, First, teachers who are also mother benefiting from their own maternal experiences, displayed greater ability to comprehend children, accept them and appreciate their individual qualities, and care for the children with respect and love. Second, mother teachers felt guilty about their efforts towards caring for their own children, and demonstrated their desire to do their best job. Third, Despite the limited resources and difficult work environment, mother teachers, through their interactions with their children, discovered their own identity, achieved a sense of accomplishment, and derived a self-esteem about their life purpose. Fourth, mother teachers, as a result of their child birth and raising experiences, showed greater propensity to understand, apprehend, and care for others. Last, maternal qualities mother teachers derived From their own motherhood allowed them to show a broader concern, empathy, and care for not only human beings but also for plants, animals, and nature in general.

논문편 : 해동조건에 따른 냉동밥의 밥맛 비교

오명숙 ( Myung Suk Oh ) 대한가정학회 1997 Family and Environment Research Vol.35 No.2

밀가루 분산액의 물리적 성질에 관한 연구

오명숙(Oh Myung-Suk) 가톨릭대학교 생활과학연구소 2004 생활과학연구논집 Vol.24 No.1

Wheat flour suspension exibited nearly Newtonian behavior when wheat flour contents were 24% or less. The viscosity of wheat flour suspension could be measured by concentric cylinder viscometer and calculated by using Oseen's formula. The surface tension of wheat flour suspension were almost equal to that of egg white solution and the maximum bubble pressure method was suitable for measuring the surface tension of wheat flour suspension

Methylene Blue 염색법을 이용한 모발손상지수의 결정

오명숙 ( Myung Suk Oh ),최태부 ( Tae Boo Choe ) 한국미용학회 2012 한국미용학회지 Vol.18 No.3

In this study, methylene blue (MB) staining method to determine the state of hair damage was established. For this purpose, the characteristics of absorption or desorption of MB by bleached hair was studied and hair damage index(HDI), an index indicating the degree of hair damage was proposed. According to the experimental results, HDI values were found to be increased as the bleaching time or numbers were proportionally increased and this was confirmed again by determining the tensile strength(TS) of damaged hairs or by observing them with scanning electron microscope. HDI and TS was inversely proportional with repeating numbers of hair bleaching and the correlation coefficient of them was found to be 0.9078. When the hair was purposely damaged with various hair styling methods, the HDI was increased in the order of volume magic straight perm, bleaching and dying, and heat perm. From these results, the MB method may be employed as a useful method to determine the degree of hair damage.

Thioglycolic acid와 열 펌에 의해 손상된 모발에 관한 연구

오명숙 ( Myung Suk Oh ),장병수 ( Byung Soo Chang ) 대한미용학회(구 대한미용과학회) 2008 대한미용학회지 Vol.4 No.2

We investigated the morphological and physical characteristics of the permanent waving hair treatment with thioglicolic acid, heat for 10 minutes and 20 minutes respectively, using scanning electron microscopy and absorbancy. To find the effective method to cure the damage which hurt by the permanent wave, cold-permanent and heat-permanent wave are conducted by use material mainly include thioglycolic acid. The hair damage by thioglycolic acid and heat-permanent are investigated with using absorbancy. In absorbance test, values of treated cold permanent hair group are higher than heat permanent hair groups, because of swelling by reducing agent, treatments and matrix adsorption with methylene blue. It seems to have a high absorbance because of change of the chemical bond of cell membrane complex in the hair. In the scanning electron microscopy, The surface of hair after treatment with thioglicolic acid was observed to split and damage of scale. The scale on the cuticular Layer of hair began to be separated. The scale of permanent hair surface with heat for 10 minutes was lifted off and some cytoplasm of cuticular cells was broken into pieces. In the permanent hair treatment with heat for 20 minutes. the surface of cuticle was fissured and lifted off. The cell debris attached on the surface of cuticular cell membrane.

Sucrose-NaCl-물의 3성분 혼합액체의 점도에 관한 연구

오명숙(Myung-Suk Oh) 한국식품과학회 1990 한국식품과학회지 Vol.22 No.1

현지초(玄之草)의 진통(鎭痛) 및 항염증(抗炎症) 효과

오명숙 ( Myung Sook Oh ),주미선 ( Mi Sun Ju ),정현욱 ( Hyun Uk Jeong ),김효근 ( Hyo Geun Kim ),박건혁 ( Gun Hyuk Park ),윤유석 ( You Suk Youn ),김영옥 ( Young Ock Kim ),김선여 ( Sun Yeou Kim ) 대한본초학회 2010 大韓本草學會誌 Vol.25 No.3

Objectives: The present study investigated the anti-nociceptive and anti-inflammatory properties of the water extract of Geranii Herba (The stem and leaves of Geranium thunbergii Sieb. et Zucc.) in the animal models of pain and inflammation. Methods: We evaluated the anti-nociceptive and anti-inflammatory activities of Geranii Herba extract (GHE) using the writhing test, tail-flick test, carrageenan-induced paw edema and xylene-induced ear edema models. Two dose of GHE (100 and 1000mg/kg) was administrated orally to the mice. Control group received normal saline and ibuprofen (50mg/kg) was used as a positive control drug. Results: GHE 1000mg/kg treated group showed an increased tail-flick response time in the tail-flick test and inhibitory effect on writhing syndrome induced by acetic acid. Treatment with GHE at the same dose inhibited ear edema induced by xylene and foot edema induced by carrageenan toxicity. Conclusion: The results demonstrate that GHE has anti-nociceptive and anti-inflammatory effects in the various models of nociception and inflammation.

찹쌀의 수침이 강정의 팽화부피에 미치는 영향

박영미,오명숙,Park, Young-Mee,Oh, Myung-Suk 한국식품과학회 1985 한국식품과학회지 Vol.17 No.6

강정의 제조과정중 찹쌀의 수침이 팽화에 미치는 영향을 조사하기 위하여 찹쌀을 0, 0.08, 1, 3, 5, 7, 10일 수침의 7단계로 분류하여 수침중 원료찹쌀에 일어나는 물리화학적 제 변화와 팽화와의 관련을 살펴 보았다. 수침기간이 길어짐에 따라 3일(日) 수침까지는 팽화부피가 크게 증가했으나 그 이후에는 큰 변화가 없었다. amylogram 점성에 의하면 수침기간의 경과에 따라 호화온도는 별 차이가 없었으나 최고점도 breakdown은 대체로 증가했다. 수침쌀의 경도는 3일(日) 수침까지는 기간별로 낮아지는 현상이 뚜렷하였으나 그 이후에는 약간의 저하만을 나타내었다. 가루의 입도분포 역시 3일(日) 수침까지는 수침기간이 길어질수록 미세입자가 증가 했으나 3일(日) 이후에는 거의 유사한 분포를 나타내었다. 수침기간에 따른 팽윤도 용해도의 차이는 나타나지 않았고 수침기간이 길어질수록 지방산도 물추출산도는 증가, pH는 감소하였다. 가루의 입도분포를 조정시킨 경우 팽화부피에 현저한 증대를 나타내었다. 이상의 결과로 수침기간이 경과함에 따라 팽화부피가 커지는 것은 amylogram의 점성거동 변화에서 볼 수 있는 것 같은 물성 변화에 의하는 바 크리라고 생각되며 이러한 점성거동 변화는 수침에 따른 가루의 입도 분포 변화가 크게 관여하고 있으리라고 생각된다. In this study, changes in physical and chemical properties of glutinous rice during various soaking periods (0, 0.08, 1, 3, 5, 7, 10 days) were investigated in order to clarify the relations ship between soaking period and expansion volume in the preparation of Gang Jung. The longer the soaking period was, the greater the expansion volume of Gang Jung was. Higher maximum viscosity and breakdown in amylogram of glutinous rice flour were observed as the soaking period was increased, As the length of soaking period increased, hardness of glutinous rice and size of flour particle significantly decreased, while sweeling power and solubility of glutinous rice flour showed no significant difference. Increased length of soaking period was associated with higher fatty acidity, higher acidity of water extract and lower pH of glutinous rice flour. Control of flour particle size distribution resulted in significantly larger expansion volume of Gang Jung. Brabender's amylogram showed that the increase of expansion volume of Gang Jung associated with the increase of soaking period was related to the change of rheological properties of glutinous rice. It seemed that changes in viscometric properties of glutinous rice was attributed to the different flour particle size distribution resulted from changes in hardness of rice during soaking.

Mayonnaise의 流動特性과 乳化性에 미치는 이온强度의 影響

전진숙(Chin-Suk Chun),오명숙(Myung-Suk Oh) 가톨릭대학교 생활과학연구소 1987 생활과학연구논집 Vol.7 No.1

The influence of the ionic strength on the rheological properties and emulsifying properties of mayonnaise (oil content 76v/v%) were studied. Apparent viscosity and yield stress of mayonnaise decreased as ionic stress increased at concentration above μ=0.1. Apparent viscosity and yield stress were lowest at μ=0.05 and were highest at μ=1. Effect of ionic strength on the emulsifying properties and stability of mayonnaise decreased as ionic strength increased. Emulsifying properties were lowest at μ=1.