어린이급식관리지원센터 설치 추진 동향

황선순 한국생활과학회 2015 한국생활과학회 학술대회 Vol.2015 No.11

라이프스타일에 따른 미용소비 행태에 관한 연구

황선순(Hwang Sun-Soon),박지선(Park Ji-Sun) 한국인체예술학회 2006 한국인체미용예술학회지 Vol.7 No.2

Beauty is to beautify and or improve one’s skin, hair, and appearance through various physical and chemical methods other than clothing. Therefore the role of beauty industry is magnified and the size of the beauty industry expands with tougher competition. In such reality, it is necessary to have a right strategy to correctly catch and to speedily respond to customer’s need. In order to accurately analyze customers who are unique individuals with ever-changing needs, it is important to understand the overall changes in customers’ lifestyles. In addition, it is vital to discover the impact of such lifestyle changes on consumer behavior. The target group consist of 269 adult males and females over the age of twenty who live in cosmopolitan area with beauty salon visit experiences. whether lifestyle is conservative, assertive, or practical. Conservative lifestyle customers visit beauty salon alone once in 2~3 months and spend less than 10,000 KRW. Assertive lifestyle customers visit beauty salon with friends once a month and spend between 10,000 KRW~30,000 KRW. Similarly with conservative customers, practical lifestyle customers visit beauty salon alone once in 2~3 months and spend less than 10,000 KRW. In conclusion, there is slight difference in beauty consumption behavior according to each lifestyle. However, the overwhelming choice among many beauty manual is ‘cut’ which make it more essential to further study this technique than others.

펑크스타일(Punk style)에 관한 연구

황선순(Hwang Sun-Soon) 한국인체미용예술학회 2001 한국인체미용예술학회지 Vol.2 No.1

  The purpose of this study is to expostulate the features to the makeup and hair style representing the funk style which appeared in the mid 1970s as a major sub culture of reflecting the socio-economic context of the times.<BR>  In the 1970s when the world economy was mired in hyperinflation and prolonged depression, low-income youngsters who were disillusioned by the reality led the rebellious movement of creating the funk culture. Funk assumes anarchist, nihilist and defiant positions to voice up their concerns and created a very unique style of going beyond established artifacts.<BR>  The funky fashion is typical of rebellious, repugnant and aggressive attributes. Dying hair in pink or green, threatening makeup, wearing accessories such as collar, safety pin, and razor, wearing rubber or plastic pants, micro mini skirts, and netted shirts make such cases in point.<BR>  The very characteristics of the funky style have significantly affected many other fashion styles subsequent to it.<BR>  For example, many fashion designers based in Paris have been inspired by Funk in their designs and the rebellion-looking makeup pattern expanded the concept of beauty to ugliness. In addition, the style has provided various motifs for rendering a new hair style and also expanded the realm of coordination by applying various material to fashion.<BR>  The funk style was revolutionary in the sense that it defied against the tradition and the spirit will remain and help create new fashion images as well as develop new fashion items.

보리싹의 이화학적 성분

황선순(Sunsoon Hwang) 충북대학교 동물생명과학연구소 2016 동물생명과학연구 Vol.8 No.-

보리싹의 생리활성 기능과 이용 가능성에 관한 연구의 일환으로 보리싹의 영양성분을 조사하였다. 일반성분은 건물량 기준(dry matter basis) 으로 수분 함량은 5.38%, 조단백질 15.38%, 조회분 3.24% 및 탄수화물 62.76%였다. 주요 유리당은 mannose였고, 구성 아미노산은 glutamic acid 함량이 201.23 mg%로 가장 높았고, 다음으로 aspartic acid, alanine, valine, phenylalanine, glycine 순으로 검출되었으며, 총 아미노산에 대한 필수아미노산의 비율은 40.19%로 나타났다. 구성 지방산은 linolenic acid, linoleic acid가 보리싹의 주요 지방산으로 전체 지방산의 83.95%로 나타났다. 유기산은 formic acid가 가장 많았고, 그 다음으로 malic acid, lactic acid, oxalic acid, succinic acid 순이었다. 비타민 A와 비타민 E의 함량은 각각 0.004 mg%와 0.174 mg%였다. 무기질은 총 8종 중 Na 함량이 가장 높았고 K, Mg, Ca, Zn, Fe 순으로 검출되었다. This study was conducted to investigate the major chemical components of dried barley (Hordeum vulgare L.) sprout powder. The proximate compositions of barley sprout powder as a dry matter basis were 5.38% moisture, 15.38% crude protein, 3.24% crude fat, 13.24% crude ash and 62.76% carbohydrate, respectively. The major free sugars were identified as mannose. Analysing total amino acids, 17 kinds of components were isolated from barley sprout. The essential amino acid contained in barley sprout accounted for 40.2% of total amino acid, while the non-essential amino acid accounted for 59.8%. The major fatty acids were linolenic acid and linoleic acid. Formic acid was the major organic acids. The contents of vitamin A and vitamin E were 0.040 and 0.174 mg/100g, respectively. The mineral contents of barley sprout were greater in order of Na>Mg>Ca>Zn>Fe.

네일샵 유형이 네일서비스 매뉴얼에 대한 직무 만족도에 미치는 영향

김혜영(Kim Hye-Young),황선순(Hwang Sun-Soon) 한국인체예술학회 2007 한국인체미용예술학회지 Vol.8 No.1

With the diversification of society and customer"s tastes, the establishment and implementation of managerial strategies to meet their demands have become an important goal of nail care shops. In order to meet diverse demands of customers, it is necessary for nailists (nail care service providers) to carefully analyze nail care service manuals. So far, research has been done on nailists" operational satisfaction based on demographical variables. However, no research and analysis were done on their satisfaction with nail care service manuals by which they provide nail care service. In this context, the study attempts to examine nail service manuals to analyze the job satisfaction of nailists according to the type of nail care shop so as to develop nail care service manuals suitable for the type of nail care shop to increase their job satisfaction more effectively. Based on the above analyses and verifications, the study suggests for the enhancement of nailists" job satisfaction as follows: First, nailists" satisfaction with nail care service manuals prepared by taking the type of nail care shop into consideration should be emphasized in the level of human resource management and measures to enhance nailists" pride should be also prepared. Second, in order to enhance the overall job satisfaction of nailists, a systematic work flow should be developed to give visions to nailists together with nail care service manuals to induce them to engage in nail care service industries longer.

행주 내 식품위해미생물에 대한 쌀뜨물 발효액의 살균 효과

하상도,이유시,이석주,황선순,하지형 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.4

study was conducted to seek optimum concentration and treatment time of fermented ricewater (Rizen) to disinfect food-borne bacteria in kitchen towel. 2.65 log10 cfu/g of E. coli was reduced when doubleor triple diluted fermented rice water was treated during 2 hours. In case of concentrated fermented rice water, crudeand double diluted solutions showed complete sterilization after 2 and 5 hours, respectively. On the other hand, triple,quadruple, quintuple diluted solutions needed 24 hours for complete sterilization. The effect of fermented rice wateras a disinfectant was compared with water, detergent and chlorine treatment against E. coli and S. Typhimurium con-taminated in kitchen towel. The initial number of E. coli in untreated kitchen towel were 5.05 log10 cfu/g and weredecreased to 4.32, 3.70 and 3.02 by treatments of water, detergent and chlorine, respectively. The double and triplediluted fermented rice water and double diluted concentrated fermented rice water also reduced the E. coli in kitchentowel to 2.43, 2.30 and 1.88 log10 cfu/g, respectively. The initial number of S. Typhimurium in untreated kitchen towelwere 4.80 log10 cfu/g and were decreased to 4.12, 3.58 and 2.81 by treatments of water, detergent and chlorine, respec-tively. The double and triple diluted fermented rice water and double diluted concentrated fermented rice water alsoreduced the E. coli 10 cfu/g, respectively. Consequently, the fermented ricewater is thought to be a good disinfectant to reduce food-borne bacteria like E. coli and Salmonella contaminated inkitchen towel.

항균 필름과 저장 온도의 고등어 저장성 및 미생물학적 안전성에 대한 병행 효과

하상도,이유시,허선경,배동호,박상규,황선순,하지형 한국식품위생안전성학회 2007 한국식품위생안전성학회지 Vol.22 No.4

The purpose of this study was to investigate the antibacterial effect of films on shelf-life andmicrobiological safety of mackerel. Effects of antimicrobial films against total aerobic bacteria, Escherichia coliO157:H7, Listeria monocytogenes, Vibrio parahaemolyticus d during storage of 5-14 daysat 5oC, 10oC and 15oC. Antimicrobial films were developed with addition of a natural substance, wasabi extracts(Wasabia japonica). At 5oC storage, growth of total aerobic bacteria, Escherichia coli O157:H7, Listeria monocyto-genes were inhibited higher than at 10 and 15oC. Especially, the numbers of V. parahaemolyticus were decreased grad-ually at 5oC even in the control sample, and about 1 log10 cfu/g and 1.8 log10 cfu/g reductions were observed at 1 and4 days, respectively. After 7 days, V. parahaemolyticus in al samples were not detected. There is a limit of a singletreatment of antimicrobial film to prolong shelf-life of mackerel. The synergistic effect of antimicrobial film wereshown by addition of 5oC refrigeration.

신부화장의 안면이미지 표현과 시각이미지 조사 분석에 관한 연구

김화심(Kim Hwa-Sim),송희라(Song Hee-Ra),황선순(Hwang Sun-Soon) 한국인체예술학회 2002 한국인체미용예술학회지 Vol.3 No.2

This is mainly purposed to study for a expression of wedding beauty makeup for the more creative and more charming including factors for effect of wedding makeup and visual effect of correspondent colors of Skin and type of face because the wedding is biggest event in human life.