Proposal about philosophical professionalism of Digital-based Cultural Contents Design Policy Makers : Based on analysis of culture contents design policy

Son,Ae Kyoung (사)한국디지털디자인협의회 2006 (사)한국디지털디자인협의회 conference Vol.2006 No.2

중등학생들의 과학과 관련된 진로 선택에 영향을 주는 요인 분석

손은정,우애자 이화여자대학교 사범대학 교과교육연구소 2003 교과교육학연구 Vol.7 No.2

이 연구에서는 중등학생들의 과학 관련 진로 희망에 대한 실태를 조사하고, 성별 및 학교급별에 따라 과학 관련 진로 선택과 관련된 요인에 어떤 차이가 있는지 알아보기 위하여 수도권 지역의 중학교와 고등학교 학생과 학부모 736명을 대상으로 설문지 조사를 실시하였다. 학생용 설문지는 학생들의 과학 관련 진로 희망 여부와 과학 관련 진로 선택에 영향을 주는 요인을 알아보려는 것으로 개인적 요인, 학교 요인, 사회․문화적 요인, 경험적 요인으로 구성되었고, 학부모용 설문지는 학생들의 과학 관련 진로 선택에 영향을 미치는 가정 요인을 알아보기 위하여 작성되었다. 연구 결과는 다음과 같다: (1) 연구 대상 중에서 25.7% 학생이 과학과 관련된 진로를 희망하였고, 고등학생(30.4%)이 중학생(20.9%)보다, 남학생(29.1%)이 여학생(22.3%)보다 과학과 관련된 진로를 희망하는 비율이 높았다. (2) 과학 관련 진로 선택의 ‘과학에 대한 선호’, ‘과학 교사의 영향’, ‘학교 안 과학 관련 경험’, ‘학교 밖 과학 관련 경험’ 요인은 과학 관련 진로 희망 여부와 비교적 높은 상관관계를 보였다(p<.01). (3) 성별에 따라 과학 관련 진로 선택 요인의 차이를 보면, ‘과학에 대한 성차 인식’, ‘과학 교사의 영향’, ‘학교 안 과학 관련 경험’, ‘과학교과의 진학 유리’ 및 ‘학교 밖 과학 관련 경험’ 요인에서 통계적으로 유의미한 차이가 나타났다(p<.01). (4) 학교급별에 따라 과학 관련 진로 선택 요인의 차이를 보면, ‘과학 교과의 진학 유리’ 요인에서 통계적으로 유의미한 차이가 나타났다(p<.01). The purpose of this study is to analyze the factors affecting the students' career choice related to science. The questionnaire was developed to find out the factors which consist of five terms; 'individual', 'school', 'sociocultural ', 'experiencial', and 'home and family'. 736 middle and high school students and their parents were participated in the survey of questionnaire. The results of this study are as follows: (1) Students who have the career choice related to science was 25.7%. High school students(30.4%) chose more career choice related to science than middle school students(20.9%) did. And, boys(29.1%) chose more science related career than girls(22.3%). (2) By gender-level, boys showed higher means in 'gender difference perception for science', 'science teacher influence', 'advantage in entrance exam', 'science related activity in school', 'science related in school' than girls.(p<.01) (3) By grade-level, high school students showed higher means in 'preference for science' than middle school students.(p<.01) (4) Girls showed higher means of 'self-aptitude and ability' than boys(p<.01). And high school students showed higher means of 'reward' and 'vacation' than middle school students.

소규모 베이커리에서의 HACCP적용을 위한 미생물학적 위해도 평가

엄애선,권성희,정덕화,오상석,이헌옥 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.4

Recently, the HACCP(Hazard Analysis Critical Control Point) system has been emphasized in food processing industries throughout the world. However, the system has, as yet, not been applied very well to domestic food industries. Due to the increase in the consumption of bakery products, more studies are required on the application of HACCP to establish the system in small-scale bakeries. This study was designed to provide basic data for setting management standards for HACCP, based on microbiological hazard evaluations of bakery products. Red bean paste filled breads, custard cream filled breads and cakes covered with fresh whipping cream were collected, and microbiological evaluations conducted on the raw materials, the manufacturing processes and potential hazards. The result showed the presence of coliforms in fresh cream of cakes and the soybean paste of soybean paste breads at levels as high as 105 CFU/g on the hazard analysis of the raw materials. Moreover, the general levels of bacteria and coliforms were over those of the standards during the intermediate fermentation and molding processes. Furthermore, high levels of coliforms were detected on the hands of the salesmen and bakers themselves. This suggests that the CCPs (Critical Control Points), such as fresh cream and red bean paste manufacturing process desperately require better management. There is also a requirement for education relating to personal hygiene for the production of hygienic bakery products and for the publics health.

신선편이식품 표시제도의 문제점과 개선방안

엄애선;조태제;백민경 한양대학교 2007 韓國 生活 科學 硏究 Vol.27 No.1

Convenience is key benefits in today's market place. Fresh Convenience Foods enable the consumer to save time and effort in food activities, related to shopping, meal preparation and cooking, consumption and postmeal activities. The objective of this study is to analyze the labeling system associated with Fresh Convenience Foods in Korea. Since there is some inconsistency on regulations in the Acts, this study recommends that Acts needs to be merged into the integrated act to keep consistencies. Also, the related Acts should be clearly identified through harmonization of Fresh Convenience Food classification criteria and the labeling system in food items should be expanded at products based to increase the relevancy between raw products and processed foods.

마늘의 효능과 안전성에 관한 연구

이애정;이상화;조강진;김인혜;엄애선 한양대학교 2010 韓國 生活 科學 硏究 Vol.30 No.1

Galic is the fresh or dehydrated bulb obtained from Allium scorodorpasum var. viviparum Regel, a genus of the lily family. Garlic has been widely used as oriental medicine having various health benefits, such as cardiovascular, antineoplastic, antimicrobial and antiinflammatory. The average daily intake in western people is 4g/day of fresh garlic whereas it in Koreans 5.8g/day. However, consumption of excessive amount of raw garlic can cause gastrointestinal disease, dermatitis, asthma, allergic reaction, anticoagulant action, breath and body odor. Additionally, its antithrombotic properties prompt patients to stop taking garlic 14 days before having surgery or dental work. Therefore, we reviewed the safety of garlic on the basis of literatures published and then further studies on the safe amount of garlic consumption should be considered.

한국산 약용식물 추출물의 항균력에 관한 연구

안봉전,손에량,이진태 경산대학교 생명자원개발연구소 2000 생명자원과 산업 Vol.4 No.-

민간 생약제와 식품공장 폐기물 등의 30여가지의 추출물로부터 항균성 및 GTase 활성 저해능력을 갖는 것을 8종의 미생물을 이용하여 검색한 결과, 15종이 항균력, 9종이 GTase 활성저해능력을 갖고 있는 것으로 나타냈다. 이들 15종 중에서 오배자, 적포도 과피 물추출물의 Methanol 분획물에 있어서 E.coli와 B.subtilis 등 그램 음성, 양성 세균에 대하여 오배자가 3.0mg, 1.0mg 적포도가 3.0mg, 2.0mg의 MIC를 각각 나타냈다. 오배자, 적포도 과피, 물추출물의 Methanol 분획물은 항균력 뿐만 아니라 충치생성에 관여하는 GTase에 대해서도 효소활성 저해능력을 갖는 것으로 나타났다. 이들 추출물 중에서 대부분의 물질은 Polyphenol 계통의 물질로서 이 물질등에 의해 항균성 및 GTase 활성 저해 효과가 나타나는 것으로 추정되어지고 있다. 위에서 밝힌 추출물의 검토로 인공합성 보존제보다 우수하고 경제적이며 다양한 기능성의 천연보존제로서의 보충연구와 개발 여하에 따라서 사용가능성이 기대되어진다고 하겠다. The anti-microbial and GTase(Glucosyltransferase) inhibition activity were searcher for 30 species of various folk-frugs and by-products of food-industry. Among them, two species, gall-nut and red-grape husk water extracts, were selected for the powerful anti-microbial and GTase inhibition activity. The methanol fractions of gall-nut and red-grape husk were showed very powerful anti-microbial activity on both Gram(+) and (-), B. subtilis and E. coli. The MIC(Minimum Inhibitory Concentration) of gall-nut methanol fraction were 1.0mg for E. coli. The methanol fractions of gall-nut and red-grape husk were showed powerful GTase inhibition activity. The conecntrations of these fractions for 80% inhibition of GTase activity were ?? mg/ml and ?? mg/ml, respectively. The most abundant compound in these extracts seems to be polyphenol derivatives. From these results, we think that the gall-nut and the red-grape husk extracts had more anti-microbial and anti-plaque activities than artifical synthetic presevatives as an economic point of view : although more researches and experiments were needed.

미백물질로써 폴리페놀 화합물의 분리 및 화학구조

김주덕,손애량 東國專門大學 1999 金龜論叢 Vol.7 No.1

우리는 미백제 개발 연구의 일환으로 한국산 지유로부터 새로운 procyanidin류를 분리하였고, thiolysis, desulfurization, methylation, tannase 처리 및 기기 분석에 의해 구조를 결정한 결과 flavan-3-ol 이량체에 gallate한 분자가 결합된 procyandin B-3 3-O-gallat였다. 이 화합물의 효소저해 효과를 관찰한 결과 tyrosinasesms 100μM에서 약 50%의 저해 효과가 있었다.

효과적인 우유 섭취지침에 관한 연구

신현아;이애정;이지선;우혜임;조아라;채유진;엄애선 한양대학교 2010 韓國 生活 科學 硏究 Vol.30 No.1

Over the past decade, there has been growing scientific evidence that dietary milk plays a role in beneficial effects for human health. Milk provides a number of good ingredients, in particular with growth factors and different types of proteins such as α -lactalbumin and β-casein. As well as essential amino acids of leucine and isoleucine are make to a positive way of human physical conditions. Therefore, those ingredients are directly involved in the human body, fluid composition and involved in metabolism of protein or carbohydrate. In addition, the development of physical strength and bone health associated with milk consumption. Thus, milk is one of good food for prevention of osteoporosis. Nowadays, several dietary guidelines suggest that people should intake two or three cups of dairy products including milk a day. However, some people cannot drink milk because they appear many adverse effects with regard to intake of milk like allergic reactions, lactose intolerance and weight gain problem. Consequently, it is worthy to discuss about these matters. Person pose the health problems regarding milk consumption should select dairy products carefully. Milk substitutes such as partially-hydrolyzed formula, yogurt, cheese and non- and low-fat dairy products are suggested. They prevent the allergy and lactose intolerance due to lactase in fermented milk digesting the lactose into glucose and galactose. Taking all of these into account, milk consumption is very important to maintain the human health. Although there are several adverse effects with regard to milk consumption, it would not be shown any health problem only if it follows the milk dietary guidelines. Therefore, a milk drinking should be actively encouraged for the public health.

Bacilli 유래의 새로운 내열성 중성 프로테아제유전자의 동정

안봉전,이진태,손에량 경산대학교 생명자원개발연구소 2000 생명자원과 산업 Vol.4 No.-

Bacillus stearothermophilus strain No.2 was found and produced an extremely thermostable neutral serine protease. The PCR primers of 18 and 19 mers were designed from the homology sequences of nprT, nprS, and nprM protease genes. PCR product obtained and it means there are high homology regions of B. stearothermophilis No.2. This PCR product(nprLM) was subcloned in pUC119. 2.5Kb fragment obtained by southern blotting is containing the neutral protease gene completely. The homology of amino acid of npr LM and nprT was shown 87% homology by GENETYX computer. It is need to compare DNA sequence and homology of amino acid sequence with another thermostable neutral protease.

서울 지역 사업체 급식의 위생 관리 수행 평가

심재영,엄애선,이헌옥 漢陽大學校 韓國生活科學硏究所 2002 韓國 生活 科學 硏究 Vol.- No.20

This study was conducted to investigate the sanitary management proceedings of the industry foodservice in Seoul area. Total 247 foodservice managers participated a survey and 159 participants among them were selected for analysis. Topics investigated include time-temperature and other sanitation, personal sanitation, and equipment-facilities sanitation. Foodservice managers responded were 27.3 years in average age and 2.4 years in duration of employment. 36.5% of participants employed service work and they mainly concerned sanitation within foodservice as a critical point (49.7%). Total mean score of sanitary management proceedings on HACCP was evaluated by 5-point scale. Time-temperature/etc. fall 3.91 out of 5.00, personal sanitation 4.02 out of 5.00 and equipment and facilities sanitation 3.85 out of 5.00. Of sanitary management proceedings, the 30-34 year old group had high score in time-temperature/etc. and equipment and facilities sanitation & the 25-29 year old group in personal sanitation, compared to other age groups. However, both were not significant(p>0.05). 95.6% of foodservice managers had sanitation checklist, and sanitary management proceedings were significantly(p<0.05) higher in personal sanitation than the group without checklist.