社會變遷과 「실��」變化에 關한 考察 : 1990年代에서 1930年代까지 from 1990s to 1930s

崔銀姬 영남이공대학 1982 論文集 Vol.11 No.-

Change is an interal part of every period of the history of mankind, but at no time did so many or such dynamic changes occur as between the early 1900s and the great depression of 1929-1933. This Study was emphasized Social and Silhuette change of the modernage. Especially in terms of relevant historical derivation ie, Belle epoque, World War I, great depression periods. As a result of this study, S-line Silhouette in Belle epoque, Tubular Silhouette in World War I, Military and Slim and Long Silhouette in great depression periods are changed in society parellels change and progress in other spheres of human society. Therefore Clothing is a form of artistic expression that relfects the cognitive, moral, and social aspects of the period in which it is created.

수분 첨가량과 설탕 첨가에 따른 녹차 절편의 품질특성

최은희,김미경 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.1

The purpose of this study was to investigate the effects of different moisture addition and sugar on the quality of Nokcha-julpyun, during 24hrs. As the result of the Hunter's color values, lightness, redness and yellowness were increased slightly or not after 24hrs and showed middle levels in 30%~40% moisture addition groups. It seemed that the addition of sugar to Nokcha-julpyun affected the redness and yellowness of 40% and 45% moisture addition groups more than the other groups. In texture profile, springiness of Nokcha-julpyun was not different significantly among all the groups during storage. Cohesiveness was getting higher by increase of moisture level and getting lower by storage. Sugar addition seemed to lower the rate of decrease of cohesiveness. Chewiness and hardness were getting lower by increase of moisture level and getting higher during storage. In this case sugar addition seemed to interfere the Nokcha-julpyun to be hard. Adhesiveness showed to be decreased during storage, but didn't show any correlations with water level. Sugar addition to Nokcha-julpyun seemed to increase springiness and adhesiveness slightly. 35% moisture and sugar addition group had the lowest values in springiness, hardness and cohesiveness. Both 40% groups and 45% moisture and sugar addition group had high values in springiness, cohesiveness and adhesiveness but had the lowest values in hardness and chewiness. In sensory evaluation, 30%~40% moisture addition groups showed good preferences in color, flavor, taste, tenderness and chewiness, and the 35% moisture and no sugar addition group showed the best overall acceptance among the groups. Above results indicated that moisture addition level with 30%~35% seems to give the best quality to Nokcha-julpyun added green tea powder with 6% level, and for the purpose to reduce the changes of texture profiles during storage, it is benefit to add sugar a little to Nokcha-julpyun.

HBsAg 양성혈청에서의 HBeAg 및 anti-HBe 양성율과 ALT와의 관계 고찰

문희주,윤기은,박정오,배형준,최범열 서울보건대학 1996 서울보건대학 부설 한국보건과학연구소 논문집 Vol.3 No.1

The authors investigated HBeAg and anti-HBe in 1,000 cases(male 941, female 59) of HBsAg positive among the 225,512 blood donors in Seoul Nambu Blood Center in 1994. HBeAg and anti-HBe was detected by the method Enzyme Immunoassy. The results obtained were as follows ; 1. HBeAg and anti-HBe positive rates were detected 498 cases(49.8%) and 445 cases(44.5%) respectively among 1,000 cases HBsAg positive blood donors. 2. In HBsAg positive carriers, HBeAg positive rates were not significantly different between anti-HBe positive rates, but in sex were significantly different between HBeAg positive rates and anti-HBe positive rates. 3. HBeAg positive 498 cases were analyzed with age and it was found percentages of positive rates were 63.6% in 1st decade, 53.7% in 2nd decade, 20.6% in 3rd decade, 19.6% in 4th decade and 8.3% in over 5th decade, but anti-HBe positive 447 cases were 32.4% in 1st decade, 40.5% in 2nd decade, 69.2% in 3rd decade, 78.3% in 4th decade and 91. 7% in above 5th decade. 4. HBeAg positive rate decreased stepwise with age, while anti-HBe positive rate increased stepwise with age. 5. ALT abnormal cases in the HBeAg positive donors were higher than normal cases, but ALT normal cases in the anit-HBe positive donors were higher than abnormal cases.

Carbon tetrachloride를 투여한 rat의 hepatic lipid 축적에 미치는 vitamin E의 효과에 관한 연구

박은주,이경연,이미영,이외숙,장재정,정귀은,최진희 曉星女子大學校 藥學大學 學生會 1988 曉星藥誌 Vol.4 No.-

The present studies were undertaken to evaluate the effect of vitamin E, CCl_4 on the change of hepatic triglyceride, hepatic cholesterol, hepatic phospholipid in male rat. The result obtained from this study were summarised as follows: 1. Hepatic phospholipid of CCl_4 treated rat was increased in proportion to CCl_4 dosage but after concomitant injection(I.P) of vitamin E and CCl_4, hepatic phospholipid was significantly decreased in comparison to that of CCl_4 alone injection. 2. There was no effect on hepatic cholesterol concentration either CCl_4 alone injection(I.P) or concomitant injecton(I.P) of vitamin E and CCl_4. 3. Hepatic triglyceride of CCl_4-treated rat was significantly increased in comparison to that of normal rat but hepatic triglyceride of rat concomitant injection of vitamin E and CCl_4 was significantly decreased in comparison to that of CCl_4 alone injection.

서울지역 주부들의 세시음식에 대한 인지도 조사

윤숙자,최은희 한국식생활문화학회 2005 韓國食生活文化學會誌 Vol.20 No.2

This study was to investigate the perception of Korean traditional festival/holiday foods among the housewives in their 20's, 30's, 40's, and 50's residing in Seoul. Out of 350 questionnaires, 282 respondents were returned. The results were summarized as follows: The most familiar traditional holiday was Seollal on the New Year's Day(100%), and the most favored foods for respective traditional holidays are as follows: tteokguk, rice paste soup, (98.23%) for Seollal on the New Year's Day; ogokbap, cooked rice mixed with five cereals (98.23%) for Daeboreum on the New Moon's Day of January 15; neuttitteok, zelkova ricecake, (20.64%) for Chopail on Buddha's Birthday; charyunbyeong cake (20.21%) for Dano on May 5; gyesamttang, chicken broth with ginseng, (89.72%) for Sambok, the hottest period of summer; songpyeon, pine cake, (9645%) for Chuseok on August Moon Festival; patjuk, redbean stew, (98.94%) for Dongji on the winter solstice; and mandu, bun, (16.37%) for Seotdalgeumeum on the year-end day. Most of the respondents said that they ate traditional festival foods in compliance with the traditional manners and customs and that they made such traditional foods at home. They added that they wanted to learn more about various recipes of the traditional foods and pointed out that traditional holiday foods had to be modernized in some way.

동서양의 식용꽃에 대한 고찰 : 조리방법을 중심으로

김영순,이정희,오순덕,정은미,최지영,유은순,장정미,정진선,하상민 高麗大學校 倂設 保健大學 保健科學硏究所 2001 保健科學論集 Vol.27 No.2

Edible flower means a flower that is good to eat is subject to either cooking or appetizing. In general, people eat edible flower as raw so that the loss of vitamin and inorganic are minimal. Edible flower is usually utilized as salad material or aromatic, decoration for jelly or cake and solid stuff in soup. Thus, decorating food by edible flower improves flavor, fragrance and appetite. Edible flower serves various purposes both east and west. In Korea, Edible flower is mainly subject to soup, cooked potherbs, frying, tea stuff, brewing and etc, whereas in Japan, its various usage covers cooked potherbs, pickle, sliced raw fish, frying, salad, jelly and decoration. On the other hand, Edible flower is used as numerous salad and tea stuff, condiment, roasting, meat, sweets and desserts in Western Hemisphere.

Validity of Two Kinds of Physical Activity Tracker for Measuring Total Calorie Expenditures and Activities above Moderate Intensity

Eun-Hi Choi,전아영,Ju-Youn Lee,Keon-Koo Kim,홍경순,Seok-Won Kang 대한재활의학회 2010 Annals of Rehabilitation Medicine Vol.34 No.6

Objective: To evaluate the validity of two kinds of physical activity trackers (PAT) during treadmill exercise. Method: 14 healthy people performed cardiopulmonary exercise test by means of Bruce protocol. The omnidirectional PATs were placed onto the right wrist and ankle, and the temperature sensing PATs were placed onto the right arm and lower leg. Simultaneous measurement of body motion was continuously recorded during cardiopulmonary exercise test. Then we checked total calorie expenditure and duration above moderated intensity activity (>3 METs) from each PATs and gas analyzer. Results: Total calorie expenditures of PAT were significantly underestimated than gas analyzer, except the temperature sensing PAT applied onto the leg, but all of them showed significant correlation. The duration above moderate intensity activity of the PAT did not show significant difference comparing with gas analyzer, except the omnidirectional PAT applied onto the arm, but all of them showed significant correlation. Conclusion: Both omnidirectional PATs and temperature sensing PATs could estimate the total calorie expenditure and the duration above moderate intensity activity. But it is necessary to apply exercise-specific protocol to PAT to enhance the accuracy of estimating energy expenditure during periods of exercise.

생미강 첨가량에 따른 가래떡의 품질 특성

최은희(Eun Hi Choi) 한국조리학회 2009 한국조리학회지 Vol.15 No.1

장 고령층에서의 운동 연상 및 관찰에 따른 피질척수로 변화에 대한 근신경 역학적 연구

최은희 ( Eun Hi Choi ) 한국운동역학회 2009 한국운동역학회지 Vol.19 No.4

강황가루를 첨가한 진말다식의 품질특성

최은희(Eun Hi Choi),윤숙자(Sook Ja Yoon) 한국조리학회 2011 한국조리학회지 Vol.17 No.3

he objective of this study is to evaluate the quality characteristics of turmeric powder Dasik, a Korean traditional cookie, prepared by different additions of turmeric powder(0%, 1%, 2%, 3%, 4%). The result of the study is as follows. As the level of turmeric powder in the formulation increased, the moisture contents of the samples increased. As the content of the turmeric powder increased, the L-values of the turmeric powder Dasik significantly decreased, and the a- and b-values also significantly increased. Also, the hardness, gumminess, springiness, cohesiveness and chewiness of the turmeric powder Dasik increased, whereas its adhesiveness decreased as the amount of turmeric powder increased. The sensory evaluation results showed that the 2% turmeric powder sample showed the highest preference scores; therefore, the 2% turmeric powder Dasik prepared with 98g of flour, 2g of turmeric powder, and 80g of honey was chosen as the most preferred product. It is expected that the development of Dasik added with functional food such as turmeric powder can influence the use of turmeric and increase the consumption of Korean traditional cookies.