마쇄고추를 첨가한 김치의 이화학적 성분 변화 및 관능적 특성

황성연,박소희,강근옥,이현자,복진흥 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.2

We investigated the physico-chemical and sensory characteristics of Kimchi made with red pepper that was washed and mashed. The pH of juice from Kimchi made with red pepper powder was the highest on the day of Kimchi preparation. In the case of Kimchi made with mashed red pepper, the pH of juice and liquid was lower than that of other samples. A similar decrease in pH of juice and liquid was observed up to the second week of fermentation, but the significant difference between both samples wasn't found. The total acidity of Kimchi with mashed red pepper was significantly increased during early fermentation, but was similar during the second week, compared with that of Kimchi with red pepper powder. From the third week of storage, both juice and liquid from Kimchi made with red pepper powder was relatively increased. L and a value of liquid was highest in the case of Kimchi made with mashed red pepper, but b value was lowest during fermentation. In the case of organic acids. acetic acid and lactic acid contents were increased in Kimchi made with mashed red pepper while fermentation progressed. In addition, citric acid content was constant up to the second week in Kimchi made with mashed red pepper but from the third week wasn't detected in both Kimchi made with mashed red pepper and Kimchi made with red pepper powder. In the case of QDA(Quantitative Descriptive Analysis) profiles, the values of Kimchi made with mashed red pepper were significantly higher than those of Kimchi made with red pepper powder in respect to redness, pungency and fresh flavor immediately after the preparation of Kimchi and during the second week of fermentation, but during the fifth week the values were higher in respect to redness and fresh flavor of Kimchi. Appearance and overall acceptability was remarkably increased in Kimchi made with mashed red pepper, compared with that of Kimchi made with red pepper powder immediately after pickling, during the second and the fifth week of fermentation. Therefore, these results indicate that mashed red pepper increased more citric acid content, L and a value of Kimchi in comparison with red pepper powder, resulting in the good effects on overall acceptability due to the significant increase of redness and fresh flover.

대구 유니버시아드대회 자원봉사활동에 대한 만족도 연구

황성동,성희자,고강호,전보경,권현수 慶北大學校 社會科學大學 2003 社會科學 Vol.15 No.-

노인주간보호서비스의 활성화 방안에 관한 연구 : 대전광역시 노인부양가구의 반응을 중심으로 concerning the responses of families supporting elderly people in Dae Chon City

황현자 대구대학교 사회복지연구소 2003 社會福祉硏究 Vol.24 No.-

이미 우리나라의 노인인구가 7%이상으로 노령화사회로 진입하였으며, 핵가족화, 경제활동여성의 증가, 가족해체 현상등이 나타나면서 가족을 통한 부양기능의 약화로 인한 노인 부양문제가 심각한 요인으로 지적되고 있다. 또한 우리나라에서의 노인부양은 전통적으로 가족의 책임과 의무로 여겨져 왔고 그 역할은 거의 여성이 차지하였으며, 국가나 사회의 책임은 거의 전무한 실정이다. 따라서 본 연구에서는 노인부양자가구의 현재 직면한 어려움과 문제점을 고찰하고, 노인부양자 가구를 대상으로 노인부양에 대한 태도와 노인보호서비스의 욕구들을 조사 ·분석함으로써 노인부양자의 욕구와 노인이 필요로 하는 욕구를 충족시킬 수 있는 노인주간보호서비스의 활성화방안을 제시하였다· The object of this study? on the basis of the existing studies on Day Care which can satisfy· the social desire of the old living with families by inspecting the wishes of day care and the attitude for supporting the old in Dae chon city is to grope the activity plan of elderly-day care which can satisfy the wishes of a supporter and an old people. There was a strong recognition for Day Care's necessity. For the effective use of Day Care. In first. there should be facility expansion and program development keeping pace with the wishes of supporters and elderly people. In second. To increase the demand of Day Care, reducing a fee burden and making budget in government level, In third, we will improve not only the political concern of government, but also the social attitude for consigning the old.

미술치료를 적용한 진로집단상담프로그램이 대학생의 자아정체감 및 진로결정수준에 미치는 효과

황혜자,박현주 東亞大學校 學生生活硏究所 2004 學生硏究 Vol.32 No.-

자연농업에 의해 생산된 배추의 품질 및 조리, 가공적성에 관한 연구

이현자,강근옥,황성연 안성산업대학교 1999 論文集 Vol.31 No.-

자연농업으로 재배된 배추와 일반 배추를 이용하여 김치를 담었을 때 숙성중 화학적, 미생물학적 및 관능적인 품질 변화를 알아 본 결과는 다음과 같았다. 자연배추가 일반배추보다 당질이 0.41%, 질산염은 약31배 정도 많았으며 기타 성분은 비슷하였다. 배추통김치의 담금실험에서 초기에 있어서 자연배추통김치의 호기성 전세균수는 일반배추보다 약 70% 이상 세균수가 적었으며 전 젖산균수가 담금 초기부터 급격히 증가하다가 적숙기를 지나서 감소하는 경향은 비슷하였다. 자연 및 일반배추통김치의 숙성기간 중 산도의 변화는 현저한 차이가 있어서 자연배추의 경우는 4주 후에도 식용할 수 있는 정도로 산도가 낮았으나 일반배추의 경우는 2주후부터 산도가 증가하여 식용할 수 없을 정도로 산패되었다. 배추통김치의 관능적 시험결과 자연배추통김치는 담근 2주후부터 일반배추통김치에 비하여 유의성 있게 현저히 우수하였으며 4주 수에도 기호도가 좋아서 일반배추통김치보다 가식기간을 두배 정도 연장할 수 있었다. Studies on chemical microbiological and sensory characteristics of cabbage and kimchi prepared by natural farming and usual farming. In the result, crude total sugar of natural Korean cabbage was 0.41% higher than usual Korean cabbage and other components were almost same. Total aerobic bacteria of natural farming Korean cabbage kimchi was about 70% compared with that of control at early stage of fermentation and total Lactobacilli was occurred vigorously after early stage and decreased gradually after optimum fermented stage at both sample. Changes of acidity of Korean cabbage kimchi during fermentation was remarkably different between natural and usual Korean cabbage kimchi. The acidity of natural Korean cabbage was as low as edible level after four weeks storage at ambient temperature but that of control was so high that usual kimchi could not eat them after two weeks storage. Sensory quality of natural cabbage kimchi was superior after two weeks fermentation compared with that of control and edible period of its could be prolonged twice.

색상 측정 기기를 이용한 복합레진 적층 수복과 단일 수복의 색상 비교 분석

송영상,김자현,이빈나,장지현,장훈상,황윤찬,오원만,황인남 大韓齒科保存學會 2012 Restorative Dentistry & Endodontics Vol.37 No.2

Objectives: This study analyzed the difference in color caused by different thickness in enamel layer of composite resins when applied with single and layering placement technique, and evaluated if the results agreed with the shade guide from the manufacturers to verify reliability of the color matching process of the manufacturers. Materials and Methods: For single composite resin samples, 6 mm diameter and 4 mm thickness cylindrical samples were fabricated using Ceram-X mono (DENTSPLY DeTrey) and CIE L*a*b* values were measured with spectrophotometer. Same process was done for layering compositie resin samples, making 3 dentinal shade samples, 4 mm thickness, for each shade using Ceram-X duo (DENTSPLY DeTrey) and enamel shade resins were layered in 2 mm thickness and CIE L*a*b* values were measured. These samples were ground to 0.2 mm thickness each time, and CIE L*a*b* values were measured to 1 mm thickness of enamel shade resin. Results: Color difference (△E*) between single and layering composite resin was 1.37 minimum and 10.53 maximum when layering thicknesses were between 1 mm and 2 mm and 6 out of 10 same shade groups suggested by manufacturer showed remarkable color difference at anythickness (△E* > 3.3). Conclusion: When using Ceram-X mono and duo for composite resin restoration, following the manufacturer's instructions for chossing the shade is not appropriate, and more accurate information for Ceram-X duo is needed on the variation and expression of the shades depending on the thickness of the enamel. (Restor Dent Endod 2012;37(2):84-89)

적절한 용량 이하의 경구용 향응고제 사용 중 발생한 뇌출혈 환자의 임상 양상

조수진,황흥곤,나찬영,이영탁,최현배,조태구 世宗醫學硏究所 2000 世宗醫學 Vol.17 No.2

마쇄처리 고추의 냉동저장중 이화학적 성분의 변화

설민숙,황성연,이현자,박소희,김종군 한국식생활문화학회 2004 韓國食生活文化學會誌 Vol.19 No.2

To investigate physico-chemical changes of mashed red repper and red pepper powder during frozen storage, we analyzed the quality of samples after mashing, mashing and blanching, mashing and addition of vitamin C, mashing and addition of NaCl. The most important quality factor of red pepper is red color. α value of red pepper powder of Pochungchun was 31.51. These results showed that those processing methods were effective to preserve red color. Capsanthiin contents of mashed red pepper treated with vitamii C were decreased 1.8% after 180 days of frozen storage. Thii decrease was the Least, showing that addition of vitamin C helped retaining capsanthiin contents. Capsaicin and dihydrocapsaicin contents in Pochungchun powder were decreased 11.9 and 18.3% during frozen storage respectively. These results showed that capsaicin was more stable than dhycrocapsaicin during frozen storage. Generally capsaicin and dhycrocapsaicinin the Pochungchun red pepper frozen-stored after mashing were less decreased than red pepper powder, and addition of vitamin C to the mashed red pepper was the most effective to retain capsaicin and dihydrocapsaicin than others. The content of vitamin C in the red pepper frozen-stored after mashing and blanching was 12.0 mg/100g, compared with 44.0mg/100g in the sample stored after only mashing. This suggested that blanching process destroyed vitamin C in the mashed red pepper. Addition of salt in the mashed red pepper showed the same inclination. But, addition of vitamin C to the mashed red pepper was decreased 32.9%, compared with 69.0% in the mashed red repper during frozen storage. Theser results indicated that addition of vitamin C could retain vitamin C in the mashed red repper.

냉동마쇄고추를 첨가한 깍두기의 저장기간에 따른 이화학적 성분 변화 및 관능적 특성

설민숙,황성연,박소희,이현자,김종군 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.5

The purpose of this study was to examine the physico-chemical and sensory characteristics of Kakdugi made with mashed red pepper. With regard to the pH of the Kakdugi. those of the juice from Kakdugi with red pepper powder and of the liquid with mashed red pepper were the highest and lowest immediately after preparation. respectively, but thereafter both slightly decreased, but were similar after the fifth week. Generally. the total acidity of Kakdugi liquid was the higher than that of Kakdtegi juice. With regard to the L value, that of the Kakdugi juice was higher than that of Kakdugi liquid and that of Kakdugi with mashed red pepper washigher than that of Kakdugiuitlr red pepper powder. From the third week, the values of all samples generally decreased. The 'a' value of the Kakdugi liquid with mashed red pepper during fermentation was highest During early fermentation, the juice of Kukdugi with red pepper powder showed a higher value than that of Kakdugi with mashed red pepper, but conversely, from the second week that of Kakdugr with mashed red pepper was higher than that of Kakdugi with red pepper powder. The 'L' value of the juice from Kakdugi with red pepper powder was highest until the second week, but trout the third week that of Kalotugi with trashed red pepper was highest. With respect to the organic acids contents, those of citric, quinic and malic acids decreased, but those of lactic and acetic acids increased during tcrrnentatton progression. In addition, the citric, lacticand malic acids contents of the Kakdugi with mashed red pepper werethe highest, whereas that of quinic acid of the Kakdugi with red pepper powder was the highest. From the forth week, the acetic acid content of the Kakdugi with mashed red pepper was further increased. As a result of the sensory test. Kakdugi with mashed red pepper showed significantly higher values with regard to redness and fresh flavor, hut in overall acceptability in the QDA, appearance and taste in the acceptance test. 'Therefore, our results indicate that mashed red pepper particularly increased the 'a' value and organic acid contents of Kakdugi compared to those of red pepper powder, leading to an increased overall acceptability.

인공 치아우식 발생 모델에서 디지털 방사선 공제술을 이용한 인접면 치아우식증의 진단

박정훈,최용석,황의환,이기자,최삼진,박영호,김경숙,진현석,홍경원,오범석,박헌국 대한구강악안면방사선학회 2009 Imaging Science in Dentistry Vol.39 No.1

Purpose : The purpose of the experiment was to evaluating the diagnostic ability of dental caries detection using digital subtraction in the artificial caries activity model. Materials and Methods : Digital radiographies of five teeth with 8 proximal surfaces were obtained by CCD sensor (Kodak RVG 6100 using a size #2). The digital radiographic images and subtraction images from artificial proximal caries were examined and interpreted. In this study, we proposed novel caries detection method which could diagnose the dental proximal caries from single digital radiographic image. Results : In artificial caries activity model, the range of lesional depth was 572-1,374 μm and the range of lesional area was 36.95-138.52mm². The lesional depth and the area were significantly increased with demineralization time (p<0.001). Furthermore, the proximal caries detection using digital subtraction radiography showed high detection rate compared to the proximal caries examination using simple digital radiograph. Conclusion : The results demonstrated that the digital subtraction radiography from single radiographic image of artificial caries was highly efficient in the detection of dental caries compared to the data from simple digital radiograph.