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김진아,박정륭,차명화,김진,전정례 동아시아식생활학회 1996 동아시아식생활학회지 Vol.6 No.3
Addition of 0.5, 1.0 and 2.0g of succinic anhydride to 2g of sesame protein concentrates succinylated 44.9, 70.0 and 83.1% of the available amino groups, respectively. Considerable amount of phytate were removed in all sesame protein concentrates and the highest reduction was obtained by addition of 2.0g of succinic anhydride. Among the minerals investigated, high amount of calcium and magnesium were presented in defatted sesame flour. In the case of calcium, magnesium and iron, the contents were decreased as the degree of succinylation was increased. Most amino acid content of sesame protein concentrates was not changed by succinylation but lysine was slightly decreased. Result of color measurement showed that the higher degree of succinylation, the higher values of L and b were founded.
Bacillus subtilis SS103으로 제조한 된장의 품질 특성 및 Angiotensin 전환효소 저해 활성
홍지수,박정륭,전정례,차명화,김진,김정희 동아시아식생활학회 2004 동아시아식생활학회지 Vol.14 No.4
Three different doengjang(fermented soybean paste) were prepared by using B. subtilis SS103 with high angiotensin converting enzyme(ACE) inhibitory activity, Asp. oryzae and mixed culture of two organisms, respectively. Quality characteristics and the inhibitory activity were compared. β-Amylase activity rapidly increased during 30 days of fermentation, but lower activity was found in doenjang prepared with B. subtilis. However, α-Galactosidase activity decreased for 15 days of fermentation and little activity was observed after that fermentation period. Protease production tended to increase during the fermentation. High protease activity was found only in doengjang prepared with Asp. oryzae, but the doengjang prepared with B. subtilis SS103 showed very low activity. Total isoflavone content at 90 day fermentation was the highest in doengjang prepared with mixture of Asp. oryzae and B. subtilis. ACE inhibitory activity increased during the fermentation period. The highest activity was found in doengjang made with mixture of Asp. oryzae and B. subtilis. Sensory evaluation on doengjang itself and its soup indicated that doengjang made with mixture of Asp. oryzae and B. subtilis showed higher acceptability on taste, flavor and color than those prepared with only Asp. oryzae or B. subtilis, respectively.
A Cross-Cultural Study of Holiday Decorations
Jin, Jyung Hwa Architectural Institute of Korea 1999 Architectural research Vol.1 No.1
The purpose of this study is to investigate the ways in which cultural beliefs influence the lifestyles of the residents and environmental activities, especially decorations on the fronts during holiday seasons. The relationship between holiday displays and cultural values are investigated in the study. This research conducts a case study of two ethnic neighborhoods to understand cultural identification, attachments and environmental decoration. The neighborhoods were visited and their activities were observed during the holidays including Easter, Thanksgiving, Halloween and Christmas from 1992 to 1995. Exterior decorations were measured by a field survey of the frontal areas of 200 houses. This study confirms that the fronts are recognized and evaluated as cultural communications. The holiday decorations and celebrations are intimately related to cultural dimensions. Distinctive groups use different environmental elements in the celebration of holidays. Each culture is distinguished by its own rituals constituted by the interweaving of space and activities.
Assessment of the Dieticians' Attitudes about Functional Foods and Their Needs for Training
Cha, Myeong-Hwa,Park, Jyung-Rewng,Choi, Jyung-Hwa The Korean Society of Food Science and Nutrition 2005 Preventive Nutrition and Food Science Vol.10 No.3
The object of this study was to examine attitudes and knowledge of Korean dieticians about functional foods. We investigated their perceived knowledge and their attitudes regarding risks versus benefits, and recommendation about the use of functional foods; as well as their frequency of personal use, and the educational supports and training needs of dieticians. We developed a questionnaire to assess the dieticians' attitudes related to functional foods. This questionnaire was used for characterizing functional food-related attitudes on the basis of factor and reliability analysis in the following study. The questionnaires were distributed to 802 practicing dieticians working in Daegu and Gyeongsangbukdo. A total of 244 respondents (mean age $34\pm5.7$ years) returned the completed questionnaires through online surveys. Descriptive statistics and ANOV A were used to analyze data. Fewer than $2\%$ of dieticians claimed themselves to be knowledgeable about functional foods, more than $79\%$ consumed functional foods more than once a week, and $88\%$ of dieticians expressed an interest in receiving training about functional foods. Dieticians had favorable attitudes about the rewards from functional foods but were not confident about the safety and usage recommedation of these foods. The level of knowledge and educational support at their universities about functional foods affected the dieticians' attitudes regarding the rewards from and recommendation about the use of functional foods. These results suggest a need for additional educational opportunities to facilitate a better understanding of the risks and benefits of functional foods and their proper usage. Dietetics professionals must adapt to changes in health practices through effective educational programs integrating sufficient knowledge about functional foods.
Diphenylhydantoin의 家兎摘出心房에 對한 作用
金和雄,姜鎬均,孫重鎬 慶北大學校 醫科大學 1970 慶北醫大誌 Vol.11 No.2
Efects of diphenylhydantoin and diphenylhydantoin with dichloroisoproterenol, propranolol, histamine or epinephrine on isolated atrium of rabbit were studied respectively. Atrium of rabbit weighing about 2㎏ body weight were isolated. Contraction of spontaneously beating atrium in 29℃ of oxygenated Ringer-Locke solution were recorded on kymograph and above drugs were added in these solution respectively. The results obtained in this study were as follows: 1. In 2×10 exp(-5)gm/ml of diphenylhydantoin and 5×10 exp(-5)gm/ml of propranolol, the amplitude and the rate of contraction of atrium were inhibited, and inhibitory effects of both drugs on the atrium were additive. 2. Diphenylhydantoin inhibit the positive inotropic effect of dichloroisoproterenol and in their high concention, the inhibitory effects of both drugs were additive. 3. Histamine and epinephrine antagonized the inhibitory effect of diphenylhydantoin.