미역의 부위별 중성 및 극성 지방질의 지방산 조성

최선남,최강주 한국식품영양학회 2000 韓國食品營養學會誌 Vol.13 No.6

미역 (Undaria pinnatifida)의 엽상부, 줄기 및 포자엽 부위별 지방산을 분석하여 n-3 폴리엔산, n-6 폴리엔산. γ-linolenic acid (18:3, n-6) 및 α-linolenic acid (18:3, n-3)의 영양학적 의의를 규명코자 하였다. 총지방질 함량은 엽상부 3.37%, 포자엽 4.59% 및 줄기 2.50%였으나, 지방산 조성을 볼 때 엽상부는 총 폴리엔산 44.18% 중 α-linolenic acid (18:3, n-3) stearidonic acid(18:4, n-3), eicosapentaenoic acid (20:5, n-3) 및 docosahexaenoic acid (22:6, n-3) 와 같은 n-3계열의 폴리엔산은 29.69%였으나 γ-linolenic acid (18:3, n-6) 0.90%로 매우 낮았다. 총 폴리엔산과n-3계열의 폴리엔산 조성비율을 볼 때 엽상부는 44.18% 및 29.69%였으나. 포자엽은 23.63% 및 5.58%였고 줄기는 26.66% 및 7.37%였다. 한편 중성지방질, 당지방질 및 인지방질의 n-3 폴리엔산의 함량을 볼 때 엽상부는 22.40%, 35.82% 및 3.53%로 현저하게 높았으나 줄기는 5.26%, 9.51% 및 2.37%였고, 포자엽은 4.49%, 8.01% 및 2.14%로 가장 낮았다. 따라서 미역 엽상부의 총 폴리에산과 n-3 폴리엔산은 기능성 식품자원으로 활용이 가능한 것으로 시사된다 Fatty acid composition of frond, sporophyll and stipe of Miyeok (Undaria pinnatifida) were extensively analyzed to evaluate a nutrient significance of n-3 polyenes, n-6 polyenes, γ-linolenic acid (18:3, n-6) and α-linolenic acid (18:3, n-3). Polyenes of a -linolenic acid (18:3, n-3), stearidonic acid (18:4, n-3), eicosapentaenoic acid (20:5, n-3) and docosahexaenoic acid (22:6, n-3) were as high as 29.69%, but γ-linolenic acid (18:3, n-6) was as low as 0.90% when compared to total polyenes of 44.18% in frond. The n-3 polyenes of neutural lipids, glycolipids and phospholipids were 22.40%, 35.82% and 3.53% in frond, 5.26%, 9.51% and 2.37% in stipe and 8.01%, 4.49% and 2.14% in sporophyll, respectively. These results suggest that total polyenes and n-3 polyenes in frond of Miyeok may be used as resource of functional food.

시판 통조림 어단의 조직화학적 관찰

최선남 한국수산학회 1975 한국수산과학회지 Vol.8 No.3

Six kinds of canned processed fish-balls were collected from the local market of Korea in April, 1975 and frozen section was prepared with the fish-balls at -25℃, coincidently stained with PAS, suda Ⅱ, carbol-thionine and light green for histochemical observation on evaluation of materials and quality of the porducts. The results based on morphological analysis were summarized as follows. Protein contents were showed the lowest level, ranging about 2.7-9.0%, while carbohydrate was contained from 58.1% to 75.2% of the highest-degree. Fat contents had a great variety depending upon the quality of porducts, showing 1.4-17.6%, and air bubble was contained from 14.4% to 21.1%, tended to a large quantity. In sample No. 6, the micro-organisms were observed around the denaturated prtotein, carbohydrate, and air bubbles in canned fish-ball. When the other samples were incubated for 4 days at 37℃, bacterial colony was also formed around the denaturated protein, carbohydrate, and air bubbles in cavities.

도벽아동의 가족미술치료 사레 연구

최선남 한국가족치료학회 1995 가족과 가족치료 Vol.3 No.1

본 사례는 도벽 아동의 가족치료의 사례이다. 이를 통해 아동과 가족의 치료에 있어 미술매체의 유용성과 용이성을 살펴보고자 한다.

체험중심 집단미술치료가 알코올 중독자의 삶의 의미와 금주자기효능감에 미치는 효과

최선남,전종국,박혜숙 한국미술치료학회 2005 한국미술치료학회 학술발표대회 Vol.12 No.-

주자의 정문(程門) 격물설 비판과 격물 대상의 ‘내외’ 문제

주광호 ( Joo Kwangho ) 한국공자학회 2022 공자학 Vol.46 No.-

이 글은 『대학』 格物說에 대한 二程과 程門의 관점 그리고 그에 대한 주자의 계승과 비판을, 특히 격물의 ‘대상’ 문제를 중심으로 검토함으로써 주자의 사상적 지향과 특징을 구명하는데 목적이 있다. 주자는 『대학』 주석에서 유일하게 격물의 대상 문제에 대해서만 정문의 관점을 비판한다. 주체 내면과 외부 세계를 모두 탐구하라는 이정의 관점과 달리 정문은 내면의 문제에만 천착했다는 것이 비판의 핵심이다. 정문과 주자는 모두 이정을 계승하여, 주체 내면과 외부 세계는 동일한 이치를 지니고 있다고 말한다. 즉 ‘내외합일’이다. 그러나 정문은 외부 세계에 대한 탐구의 궁극적 목적이 주체 내면의 인격적 확립이라고 생각한다. 때문에 외부 세계에 대한 탐구보다는 내면의 도덕성에 좀 더 주목해야 한다고 주장한다. 반면 주자는 외부 세계에 대한 탐구의 독립적 의의를 인정한다. 그에게서 격물은 대상에 대한 인지적 이해가 아니라, 대상과 주체 모두가 온전한 상태(各得其所)를 얻어 원만한 관계를 맺는 것이기 때문이다. 때문에 정문에게서 ‘내외합일’은 사실상 주체로의 수렴을 의미하지만, 주자에게서는 ‘관계’ 차원에서의 주객의 소멸을 의미한다. This article is to study the perspectives of The Cheng Brothers (二程) and The School of Cheng Brothers(程門) on Daxue(大學)'s Investigate Things(格物), and Zhuxi(朱熹)'s succession and criticism of them. In particular, the purpose is to investigate Zhuxi's ideological orientation and characteristics by reviewing it in terms of 'objects' of things. In Daxue's commentary, Zhuxi criticizes the School of Cheng brothers' perspective only on the subject matter of Investigate Things. Contrary to The Cheng brothers' view of exploring both the inside and the outside world, The School of Cheng brothers was obsessed only with internal problems. This is the core of the Zhuxi criticism. Both The School of Cheng brothers and Zhuxi inherit The Cheng brothers, saying that the inner and outer worlds have the same principles. In other words, it is 'internal and external unity(內外合一)'. However, The School of Cheng brothers believes that the ultimate purpose of exploring the outside world is to enhance the subject's inner personality. Therefore, they argue that more attention should be paid to inner morality than to exploration of the outside world. On the other hand, Zhuxi believes that there is an independent significance in exploring the outside world. This is because the Investigations he thinks is not a cognitive understanding of the object, but a smooth relationship between the object and the subject. Therefore, The School of Cheng Brothers' "internal and external unity" actually means convergence into a subject, but from Zhuxi's point of view, it means the disappearance of subjects and objects at the relationship level.

食品의 一般成分變化에 대한 小考

최선남 군산대학교 1977 群山水産專門大學 硏究報告 Vol.11 No.3

Various transformtions will happen when the foods are nonperished, cooked, processed and preserved because not only the temperature, humidity, sumight, air in outdoors give on influence but the interior enzyme of foods and tainted microbe as well. We must pay consideration so that their transformations may be used only in a favorable way on cooking and processing. 1.Instead of rice, utilizing the rice powder to promote out digestion ration and shorten the cooking hours. 2.Bread, rice cake, boiled rice should not be kept in the refrigerator betalization low temperature shows 0℃. 3.Potatos should be used much for the principal food, which delays the retrogratation of starch as an underground stem. 4.Alum is available as the fruits are being boiled-dry with sugar, vinergasr is also as soft meat and fish are boiled. 5.It is desirable to utlize the used frying oil, acid value over 0.7, adding to a little quantity of unused oil and down the acid value for home economy. 6.Salted fish and dried fish are required to be dried up in the shadow so that they can be prevented from loss of tryptophan. 7.The dired carrot will be prevented the loss of carotene with oblate coating. 8.Condiments should not be excessively strong and season in order of molecular weight.

장애부부의 부부관계증진을 위한 부부미술치료프로그램 효과 연구

최선남,전종국 한국미술치료학회 2007 美術治療硏究 Vol.14 No.1

본 연구는 장애부부를 대상으로 부부관계 증진을 위한 미술치료 프로그램을 개발하여 장애부부간의 배려성과 의사소통 증진에 미치는 효과를 검증하였다. 장애인 부부들의 고통과 갈등, 의사소통의 어려움에서 오는 문제를 자연스럽게 표현하게 하고, 내면에 있는 부부간 배려의 마음을 인식할 수 있는 기회를 제공하고 의사소통 증진을 돕고자 하였다. D시 장애인 협회에 소속되어 있는 장애인 부부 10쌍을 대상으로 1박 2일의 집중과정으로 프로그램을 실시하였으며, 전체 8회기로 이루어졌다. 프로그램 참여집단의 프로그램 실시 전과 후의 효과를 검증하기 위하여 실시 전, 후에 부부의 배려성과 의사소통 척도의 평균 및 표준편차를 계산하고 사전, 사후 점수간 t검증을 실시하였다. 연구결과는 다음과 같다. 첫째, 장애부부를 대상으로 한 부부관계증진 미술치료 프로그램의 결과 장애 부부의 배려성을 증진시켜 주었다. 둘째, 장애부부를 대상으로 한 부부미술치료 프로그램은 의사소통에는 유의한 효과가 나타나지 않았다. 결론적으로 장애부부를 위한 미술치료 프로그램은 서로에 대한 배려성 증진에 효과가 있다고 볼 수 있다. The purpose of this study was to examine the effects of couple art therapy program on marital relation-improvement of handicapped couples. Objectives of this program is to help handicapped couples expressing their feelings, recognize their worship and increase their communication level. Subjects are 10 handicapped couples in Daegu. Couple art therapy program consisted of 8 sessions, two-day workshop. The data were analysed by t-test using SPSSWin 12.0 version. The results were as follows. The subjects of couple Art therapy program showed a significantly higher scores of worship in post-session than those in pre-session group, but no influence on couples' communication. Thus this study concludes that this couples art therapy program is a more effective treatment of increasing the worship of handicapped couples.

김치에 關한 文獻的 考察 : 원료 채소, 양념채료, 담그는 법을 中心으로

최선남 군산대학교 1991 群山水産專門大學 硏究報告 Vol.25 No.2

According to bibliographincal study, Kimchi has been eaten in China from 3,000 years ago, when its name was called Jeo, but the kind and making method has been changed in accordance with the taste of our race by using vegetables produced in our nation while it was the time of three state and Sila unification and Korea dynasty, for Kimchi is supposed that has been made by those main materials, Donchimi, Chyanji, Jangachi. The modern Tong-baechoo used red pepper was made in the middle of Lee Dynasty after Imginoeran, 1) The derivation of Kimchi has been changed in the next order "Chimche→Timche→Dimche→Kimche→Kimchi". 2) The workroom temperature for Kimchi is 15℃, and optimum temperature of storage is -1±1℃ but showed the freezing state at -5℃. 3) P.E. bag storage before fermentation was effective for quality control of Kimchi. 4) In the kind of cabbages like Kyul-gu, the filled head of them which midrib is broad and thin showed very good. 5) Present Kimchi is over 100, but favorites are Bae-choo Kimchi, Kacduki, Dongchimi, Chonggak Kimchi and Nabac Kimchi etc. 6) In rural Kimchi selection, it was divided into about 21 kinds of radish Kimchi for the home Kimchi, on the other hand 35 kinds of vegetables, 7 fruits and 3 cereals etc. as materials. 7) In the use of marine products for Kimchi there are 4 kinds of sea weeds (sea lettuce, fresh laver, fusifomis, sodium fragile), 4 shell fishes (2 kinds of abalone, clam, oyster), and 11 fishes (alaskapollack, sea arrows, octopus, hairtail, yellow corvenia, flounder, cod, sand-fish). 8) There was showed 9 kinds of salted and fermented anchovy, 4 general salted fish sauces, 2 shrimps, 2 yellow corvenias, one bigeyed herring. 9) There was 15 kinds of Changachi, but 6 Sikhae was chiefly eaten in Kyung sangdo. Kangwondo, Hamkyungdo, Pyungando, and rice used for fermentative activator and viscosity as a supply origin of carbohydrate. In the case of Gajami-sikhae millet was used. 10) Classifying in each district, Jeonlado is the most various in 20 kinds of Kimchi, and Jaejudo is only one. 11) The Kimchi intake of Korean adult for a day was 50∼100g in summer, 150-200g in winter, the urban average was 93.9g, rural was 94.5g(There is not so much differance between urban and rural). 12) As the sodium intake for Korean has a great relation to the high blood pressure, the diversified study and improvement of low salt Kimchi is expected for the reduction of sodium which come from the seasonings, for Kimchi is the best Korean traditional and ancestal food.

가족환경변인 및 아동기 부모 - 자녀 결합 형태가 청소년의 우울성향에 미치는 영향

최선남,최외선 ( Seon Nam Choi,Wae Sun Choi ) 대한가정학회 1995 Family and Environment Research Vol.33 No.3

실직으로 인한 위기가족의 가족미술치료 사례

최선남,최외선 한국미술치료학회 2000 한국미술치료학회 학술발표대회 Vol.7 No.-

연구발표 1회장 - 4