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근저항 트레이닝이 비만중년여성의 복부지방과 인슐린 농도에 미치는 영향
권유찬(Yoo Chan Kwon),박재현(Jae Hyun Park),윤미숙(Mi Suk Yun),박상갑(Sang Kab Park) 한국사회체육학회 2002 한국사회체육학회지 Vol.17 No.-
The purpose of this study was to investigate the effect of muscular resistance training on abdominal fat and insulin concentration. Subjects were composed of eighteen obese middle-aged women. Muscularl resistance training was performed 60minutes per day, 5 days per week at 60% of 1RM during 1∼12 weeks and at 70% of 1RM during 13∼24 weeks. The items for abdominal fat volume were measured subcutaneous fat volume(SFV), visceral fat volume(VFV), VFV/SFV by computed tomography. Paired t-test was used to evaluate the difference of baseline and after 24 weeks muscular resistance training. The 0.05 level of significance was as critical level for the study. The results of this study are as follow; 1. Weight(kg) was significantly decreased and %lean body mass(%) was significantly increased after 24 weeks muscular resistance training. 2. VFV, SFV and VFV/SFV were significantly decreased after 24 weeks muscular resistance training. 3. Glucose and insulin concentration were significantly decreased after 24 weeks muscular resistance training. In conclusion, total abdominal fat, subcutaneous fat, visceral fat, VFV/SFV and insulin concentration were decreased in muscular resistance training. So it could be thought that long-term muscular resistance training improve body composition and insulin concentration for obesity treatment.
Danish pastry 제조에서 pastry 마가린 한 결의 이론상 두께가 제품 품질에 미치는 영향
김석영(Seok Young Kim),이정훈(Jeong Hoon Lee),윤미숙(Mi Suk Yun) 한국조리학회 2001 한국조리학회지 Vol.7 No.2
The contents of the pastry margarine were 30, 50, 70, 90 and 110% based on baker`s % and the layers of the dough were 18, 27, 36, 48 and 64 in danish pastry product. In order to analyse on the effect of the theoretical one layer thickness of the pastry margarine, the volume, quality and sensory evaluation of the products have been carried out. The results as follows: 1) Best volume was showed that the thickness of the dough was 5n and the thickness of one layer was 0.039㎜. 2) When the content of the pastry margarine was 30% and the thickness of one layer was 0.014㎜(48 layers), when 50%, 0.039㎜ (27 layers), when 70%, 0.038(36 layers), when 90%. 0.034(48 layers) and when 110%, 0.039(48 layers), best volume was showed. 3) In the case when the content of pastry margarine was 70% and the thickness of one layer was 0.038㎜(36 layers), as well as 110%, 0.039㎜(48 layers), the taste were showed 5% better than when 30%, 0.014(27 layers) in the sensory evaluation. Flavor and mouth feel was the same results. 4) For the best quality products, the content of the pastry margarine and the layers of the dough were very important.
발효 대두분 및 칼슘을 첨가한 혼합소맥분의 제빵적성에 관한 연구
김현혜(Hyun Whae Kim),이정훈(Jeong Hoon Lee),윤미숙(Mi Suk Yun) 한국조리학회 2001 한국조리학회지 Vol.7 No.3
This study was to investigate the effect of 5-20% soybean flour(SBF) and/or 0.5-5% calcium on the quality of bread. pH of bread was increased with increasing an amount of SBF and calcium. pH of bread was higher than that of dough. The scores of specific volume and sensory evaluation for the bread quality were shown higher and increased its relative volume in the group of added both of 5∼15% SBF and 0.5∼2% calcium. Endothermic peak for a thermal property of bread was increased with increasing the storage time of bread. The bread staling was progressed rapidly in control and calcium added groups only. With increasing an amount of SBF, L values of bread was decreased, but a and b values were increased. However, L, a and b values were shown no difference in the group of calcium added only. Therefore, the optimum blending ratios of SBF and calcium for the quality of bread were 5∼10% SBF and 0.5∼1% calcium, respectively.
高等學生의 發達段階別 스포츠 및 餘暇活動에 관한 實證的 硏究
金永明,尹美淑 東亞大學校附設스포츠科學硏究所 1991 스포츠科學硏究論文集 Vol.9 No.-
For the purpose of investigating into sports and leisure activities of high school students based on their growth stages, the researchers chose 372 subjects and administered Tanaka's Sport Climate Inventory. The statistic results revealed the following conclusions. 1. Favorance of watching sports: In high school days, 34.9% of the subjects liked watching sports games very much and 42.3% liked in general. 2. Experience of participation in sports schools: In all stages of development, a negative tendency was high. 53.0% answered no experience at all. 3. Favorance of watching TV: While 40.6% watched TV not much in high school days, 29.7% watched TV so-so in all stages. 4. Experience of other leisure activities: The tendency was positive in the periods of infancy, adolescence and middle school, whereas a high negative tendency existed in high school period. 5. Teachers' recognition of students' sports talent: So-so was prevalent in early development stages. High school days showed 28% of negative response, and overall negative tendency was 49.8%. 6. Positivity of sports: In entive stages of growth, a positive tendency was rather high as 56.2%. 7. Achievement in sports activities: A high degree was marked in all stages except that of infancy, recording 58.8% of positivity. As proper suggestions, (1) educational institufions should transform their entrance exam-oriented education into whele man education, embracing knowledge, virtue and sports, (2) various kinds of sports schools and programs should be developed to boost sound youth leisure culture and prevent juveile crimes, (3) each teacher should be keenly aware of his or her grave responsibility to lead healthy sports culture and socialization.