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국악교육 분야의 최근 연구동향 분석 - 국내 학술지를 중심으로 -
이지예 한국음악교육학회 2016 음악교육연구 Vol.45 No.1
본 연구는 국악교육 연구논문의 내용을 분석하여 연구의 동향을 파악하고, 이를 바탕으로 앞으로 우리나라 국악교육연구의 방향성을 재고해보는 데 목적이 있다. 연구는 최근 10년간(2005~2014년) 국내 학술지에 수록된 국악교육관련 논문을 대상으로 실시하였다. 이 논문들을 유치원, 초등학교, 초중학교, 초중고, 중학교, 중고등학교, 기타의 7개 영역의 학교급별 측면에서 살펴보고, 교육사, 교육철학․심리, 교육과정, 교과내용, 지도방안, 평가, 현황․인식, 정책, 기타의 9개의 연구영역으로 나누어 분석하였다. 연구결과, 최근 우리나라 국악교육 연구는 일반국악교육에 관한 논문을 비롯하여 초등학교에 관한 논문과 지도방안에 관한 논문이 주를 이루고 있다. 유치원에 관한 논문은 유아의 창의성 발달에 관한 연구를 비롯하여 주로 전래동요를 활용한 논문이 주로 이루어졌다. 초등학교에 관한 논문은 지도방안에 관한 논문이 가장 많았고, 그 중에서도 민요지도에 관한 논문이 가장 많았다. 초중학교에서는 교과내용에 관한 논문이 가장 많은 비율을 차지하지만, 비교적 다양한 연구경향을 보였고, 초중고에서는 국악교육 교수법과 같은 지도방안에 관한 논문과 제재곡과 관련된 교과내용이 이루어졌다. 중학교, 중고등학교에서는 가창영역에 관한 지도방안 논문이 많았으며, 중학교에서는 제재곡에 관한 내용 분석, 중고등학교에서는 제재곡의 개념, 형식에 관한 교과내용에 관한 연구가 이루어졌다.
자색고구마 분말 첨가가 도넛과 튀김기름의 이화학적 특성과 산화안정성에 미치는 영향
이지예,서정희 한국식품조리과학회 2022 한국식품조리과학회지 Vol.38 No.1
Purpose: This study investigated whether the addition of purple sweet potato powder (PSPP), which has significantly greater lipid-soluble radical scavenging activity than wheat flour, could provide oxidation stability for fried doughnuts. Methods: Deep-fried doughnuts were prepared by replacing 0~8% of wheat flour (WF) with PSPP, and the physicochemical properties and oxidation stabilities of deep-fried doughnuts and the oils used were evaluated. Results: On increasing the amount of PSPP, doughnut brownness (p<0.001), total reducing capacity (p=0.073), and DPPH radical scavenging activity (p<0.001) increased significantly. However, the colors of frying oils were not significantly altered, though yellowness increased (p<0.001) compared with fresh oil. These observations suggested anthocyanins in PSPP might not have migrated to the frying oil during deep-frying, but that the antioxidant activity of PSPP was effectively reflected in doughnuts. The primary and secondary lipid oxidation products in frying oils were not significantly different among groups, including fresh oil. Notably, the hydroperoxide content of doughnuts exhibited a strong inverse correlation with moisture content (ρ=-0.735, p<0.01), indicating that water in doughnuts might have acted as a reservoir of polar antioxidants. Conclusion: PSPP could be used as an antioxidant ingredient to provide oxidation stability to fried foods, and this effect appears to be due to its antioxidant effect and its water-holding capacity conferred by a high dietary fiber content.
도넛 제조 중 피스타치오 분말 첨가가 튀김유지의 이화학적 특성 및 산화안정성에 미치는 영향
이지예,서정희 한국식품조리과학회 2022 한국식품조리과학회지 Vol.38 No.6
Purpose: Pistachios are known to have a high antioxidant capacity. This study investigated the effect of pistachio powder (PP), as an antioxidant ingredient, on the physicochemical properties and oxidative stability of oil during deep-frying doughnuts. Methods: Doughnuts were supplemented with varying concentrations of PP: 0 (control), 8, 16, 24, and 32%. The frying oils used for the various doughnut preparations were collected and examined for moisture, color, radical scavenging activity, and lipid oxidation products. Results: The frying oils used for the PP-added doughnuts had a lower lightness (p<0.001) and higher redness (p<0.001) than the control oil. All oil samples showed an increased moisture content after deep-frying, presumably due to the mass transfer between oil and doughnuts. However, the tendency was relatively lower in the PP oils than control (p<0.001). The DPPH radical scavenging activity of the oil was not significantly different depending on PP supplementation, whereas oil oxidation was somewhat facilitated. Compared to the control, the hydroperoxide content was significantly higher in PP oils (p<0.001). However, the p-anisidine value was significantly lower in PP oils (p<0.05) than control, which can be attributed to the different control mechanisms against primary and secondary lipid oxidation. Conclusion: Taken together, our results demonstrate that the collective matrix of pistachio, and not just a single compound, affects the antioxidant activity and oxidative stability of frying oil, particularly in deep-frying, where the mass transfer occurs between food and oil
멸균한 수벌번데기 분말의 이화학적 특성과 이를 첨가한 밀엿강정의 산화방지 활성 및 산화안정성
이지예,손다연,서정희 한국식품과학회 2023 한국식품과학회지 Vol.55 No.2
This study investigated the feasibility of honey bee drone brood (HDB), which has a high protein content, as a food ingredient. HDB was incorporated into yeot-gangjeong at 3% after being sterilized at 121oC for 15 min. The freezedried and sterilized HDB contained 41.6% protein, 22.6% fat, and 27.2% carbohydrate. Following sterilization, the total reducing capacity and radical scavenging activity of HDB significantly increased (p<0.001), while the level of lipid oxidation products (LOPs) increased significantly (p<0.01). The antioxidant activities of yeot-gangjeong increased with the addition of sterilized HDB (p<0.05). Meanwhile, LOPs increased significantly (p<0.05) during storage at 25oC for 3 months. These results demonstrate that processing conditions to improve the oxidative stability of HDB, along with sterilization, are warranted to utilize HDB as a food ingredient.
Desmoplastic Fibroblastoma of the Foot: A Case Report
이지예,박노혁,박찬섭,성수옥,권태정 대한영상의학회 2014 대한영상의학회지 Vol.70 No.3
The desmoplastic fibroblastoma is a unique fibrous soft tissue tumor which shows clinically and morphologically distinct characteristics. Most of the desmoplastic fibroblastomas arise from the extremities, shoulder girdle, posterior neck, upper back or abdominal wall. This tumor resembles histological a desmoid tumor. However, it is much better microscopic circumscribed. The clinical outcome after a surgical resection is better than that of a desmoid tumor. We will report about imaging findings of a desmoplastic fibroblastoma which raised in the foot with a review of the relevant literature.
Effect of Nutrient Deficiencies on the Water Transport Properties in Figleaf Gourd Plants
이지예,정갑채,Maki Katsuhara,안성주 한국원예학회 2011 Horticulture, Environment, and Biotechnology Vol.52 No.6
Effects of nitrogen, phosphorus, and potassium deficiencies on water transport properties in figleaf gourd plants were studied. Plants were treated for different period of deficiency and physiological parameters such as stomatal conductance,photosynthesis and transpiration were measured. Cell and root pressure probes were utilized to measure turgor and root pressures, half-times of water exchange and hydraulic conductivities to analyze water transport properties. When plants were grown in nitrogen or phosphorus deficient nutrient solutions, they became insensitive to mercury, suggesting that aquaporin was closed resulting in reduced hydraulic conductivity. Inclusion of tungstate, however, restored the sensitivity of cells to mercury, indicating the importance of internal nutrient concentration, not the incoming nutrient supply. The hydrostatic hydraulic conductivity of roots grown in nitrogen deficient solution, representing apoplastic pathway of water transport, was reduced but this reduction was dramatically recovered by the application of tungstate, indicating the importance of nutrient availability from storage pools in relation to water status of plants.