서울의 Penicillinase Producing Neisseria Gonorrhoeae 발생빈도(1996)

김재홍,황동규,전재홍,김윤석,김중환,김용준,이창균,임동진,김현수,조창근,김경문,박상훈,전우형,김희성,이호정,차명수,김갑형,김형석,김석우,황지환,박병순,권오상,이민수,송기훈,성소영,이인섭,부태성 대한화학요법학회 1999 대한화학요법학회지 Vol.17 No.2

Background : In recent years, gonorrhea has been panedemic and remains one of the most commom STDs in the world, especially in developing countries. Objective & Methods: For the detection of a more effective therapeutic regimen and assessing the prevalence of PPNG, we have been trying to study the patients who have visited the VD Clinic of Choong-Ku Public Health Center in Seoul since 1980 by means of the chromogenic cephalosporin method. Results: In 1996, 139 strains of N. gonorrhoeae were isolated, among which 53(39.0%) were PPNG. Conclusion: Our results suggests that after a peak of 74.3% in 1993, the prevalence of PPNG in Seoul is gradually declining.

여대생의 체중조절 경험과 비만도, 신체상, 스트레스대처에 관한 연구

김경혜,김옥란,정경옥,정경순,이은주 김천과학대학 2004 김천과학대학 논문집 Vol.30 No.-

Purpose: The purpose of this study was to investigate about weight control experience and to search the relationship between body image and stress coping in college female students according to obesity. Method: The subjects of this study consisted of 187 college female students. The data was collected from November to December of 2003. A self-rating questionnaire was used to collect data. The data was analysed by the SPSS computer program and it included descriptive statistics, frequency, percentage, X² -test, t-test, ANOVA and the pearson correlation coefficient. Result: The 67.9 percent of subjects had a experience of the diet, why of the diet was because of the appearance at 94.5% and because of the health at 5.5%. The mean score on body image was 111.61(SD=13.58). There was a significant difference in body image among under weight, normal weight, and overweight groups. The mean score of body image in under weight was the highest compared to others. The mean score on stress coping was 73.61(SD=7.91). There was not a significant difference in stress coping among the three groups. There was a significant positive correlation between body image and stress coping. Conclusion: The findings of this study give useful information to construct further studies in intervention program relating overweight control for college female students.

서울지역 여대생들의 떡에 대한 인식 및 섭취 실태 조사

김영순,오순덕,김향미,신지홍,김현경,배유미,조규영,조성환 高麗大學校 倂設 保健大學 保健科學硏究所 2003 保健科學論集 Vol.29 No.1

This study conducted a survey of the improvement and popularization for Korea Rice Cakes, a Korean traditional food, on two hundred women students in five colleges in Seoul, Korea. It was investigated to get the information of the recognition, preference, and consumption patterns for the succession and improvement of Korean Rice Cakes. The results are as follows: 1. A portion of 41.5% among responders knows from three to six kinds of Korean Rice Cakes, and of 28% can make at least one among the kinds of Korean Rice Cakes. 2. A portion of 91% recognizes that Korean Rice Cakes are one of well-nourished food, but of 42% answers that Korean Rice Cakes cannot be replaced with the principle food. Also, there are no significant differences in the recognition of Korean Rice Cakes as the kinds of religions. 3. The frequency of purchase is about one or twice in a month (35.5%). Consumers (36.5%) intend to purchase Korean Rice Cakes for the commemoration of national holidays or anniversaries. 4. The reasons for the preference of other foods more than Korean Rice Cakes are the easiness of purchase (36.0%), the deliciousness (21.5%), the diverse kindness (17.5%), and the proper package (9.5%). It is important that constant and particular school / home education is need to improve and success Korean Rice Cakes.

오존수 처리가 콩나물의 부패 및 생육에 미치는 영향

김순동,김일두,김미경,이상갑,민경섭 대구효성가톨릭대학교 식품과학연구소 1997 식품과학지 Vol.9 No.-

오존수 처리가 콩나물의 부패 및 생육에 미치는 효과를 조사하기 위하여 실험 제작한 오존발생장치를 이용하여 콩나물 재배시 수침시의 콩의 세척과 재배중에 오존수로 주수한 결과를 요약하면 다음과 같다. 본 연구에서 개발된 콩의 세척장치와 그 부품을 이용하여 대두량에 대하여 0.5~2.0ppm으로 3시간 처리한 콩으로서 콩나물을 재배하면, 콩의 표면에 오염된 잔류농약이 80~100%까지 분해되었고 콩 g당 10^7정도 오염되어 있는 미생물이 10^3이하로 크게 감소되어 재배중에 부패율은 무처리 경우 10%에서 2%로 현저히 감소되었다. 또, 오존수 주수장치를 이용하여 콩나물재배시에 오존수를 0.5~2.0ppm으로 주수한 결과 부패율을 0%로 낮출 수 있었다. 뿐만 아니라 오존수로 재배한 콩나물은 수율이 증대되었을 뿐만 아니라 비린내가 현저하게 줄었고, 색상과 광택이 양호하였으며, 잔뿌리가 적었다. This study was conducted to investigated the effect of ozone treatment on putrefaction and growth of soybean sprouts ozone was produced using a Hi-Tech ozonator and measured by ozone monitor(Switzerland, Model 3600 analyzer). The soybeans were washed and grown by ozone treatment. The soybeans were exposed to aqueous solutions of ozone at 0.5~2.0ppm for 3 hours. In this ozone treatment, the great decrease in the number of total microbes of soybeans were showed to about 99%. The pesticide residues remained soybean surface were also estimated to 80~100%. The putrefaction of control soybeans during germination was greatly decreased from 10% to 2%. And, that of soybean sprouts was decreased to 0%. The increase of yield, decreases of fish flavor and number of lateral root, and improvement of colour and glaze for soybean sprouts were showed.

뽕잎분말 섭취가 혈청지질에 미치는 영향

김영숙,김애정,김선여,김순경 순천향대학교 기초과학연구소 1999 순천향자연과학연구 논문집 Vol.5 No.1

This study was conducted to investigate the effect of mulberry leaves on lipid metabolism in adult females. The subjects(n=13) intake 1.8g mulberry leaves powdered per day with the common diet. To conduct this study, anthropometric measurements, daily nutrients intake, and serum lipids(total-cholesterol, HDL-cholesterol, triglycerides, LDL-cholesterol) were measured 3 times(before, after 2week and 4week during the experimental periods). The results are as follows: Serum LDL-cholesterol contents were significantly(P<0.05) decreased with treatment of mulberry leaves powder. And serum total-cholesterol and triglycerides were decreased, but did not show significant differences.

하수 sludge 시용이 상추의 생육과 토양의 화학성 변화에 미치는 영향

김광수,조경철,김희경,김수영,정순주 全南大學校 農業科學技術硏究所 2001 農業科學技術硏究 Vol.36 No.-

This study was conducted to investigate the effect of sewage sludge application on the growth of lettuce and the change of chemical properties in soil. The experiment was set up with two different places from Feb. 10 through June 20 of 2000. Each treatment received 0, 1.25, 2.5, 5, 10 and 20㎏ of sewage sludge/3.3㎡. The application of the sewage sludge increased the EC, CEC, and the content of available phosphate and organic matter in soil, which resulted in the enhancement of growth characteristics in terms of the number of leaves, leaf area, and fresh and dry weight in all treatments. As lowering the soil pH(pH 6), heavy metal content increased compared with higher pH(pH 7). However, the concentration of heavy metal at pH 6 in the soil did not affect plant growth. This results demonstrated that application of sewage sludge in the soil may play an important role in improving soil chemical properties and promoting the crop growth.

The Relationship of Serum Chrominum with Blood Glucose and Lipids in Rural College Women

Kim,Ae-Jung,Kim,Hea-Kyung,Chang,Ock-Ja,Kim,Soon-Kyung 韓國營養學會 1998 Journal of Nutrition and Health Vol.31 No.4

복발효 감식초의 품질

김미경,김미정,김소연,정대성,정용진,김순동 대구효성가톨릭대학교 식품과학연구소 1994 식품과학지 Vol.6 No.-

고품질의 감식초를 농가에서 자가생산하기 위한 기초적 자료를 마련할 목적으로 자연발효시킨 경우와 복발효시킨 경우의 품질을 비교하였다. 그 결과 복발효시킨 식초는 자연발효 식초에 비하여 초산농도가 1/2인 3%정도였다. 그리고 HPLC 법으로 측정한 유리당의 총함량은 자연발효 식초는 6%, 복발효시킨 것은 5%였다. 감식초내에 함유된 유기산류로는 oxalic acid, malic acid, lactic acid, citric acid, succinic acid, glutaric acid 등 이었으며 자연발효시킨 경우가 전반적으로 함량이 높았다. 특히 자연 발효시킨 경우 lactic acid함량이 높았다. 그러나 감과실의 flavour와 과실의 고유색상과 맛은 복발효시킨 경우가 강하게 나타났다. To prepare the basic information for the fermentation of high quality persimmon vinegar in the farm, the quality of the complex fermented persimmon vinegar(CFPV) was compared to that of naturally fermented persimmon vinegar(NFPV). The titratable acidity of the CFPV was 3% which was the half concentration of the NFPV. The content of total free sugar by HPLC was 6% in CFPV and NFPV was 5%. Organic acid compositions in persimmon vinegar were oxalic acid, malic acid, lactic acid, citric acid, succinic acid and glutaric acid in addition to acetic acid. Total content of the organic acids in NFPV was higer than that in CFPV. Especially, the content of latic acid in NFPV was very higher than that of CFPV. The flavour, color and taste of persimmon fruit itself in CFPV were stronger than those in NFPV.

부산지역 무균성 뇌막염 원인 바이러스의 분리 및 동정 : 1998년을 중심으로

김영희,정영기,김기순,지영미,윤재득,김병준,구평태,민상기,정구영,김만수,조경순 동의대학교 기초과학연구소 2000 基礎科學硏究論文集 Vol.10 No.1

The incidence of aseptic meningitis infection is ensuing and threatening the health of children. Enteroviruses are the major agents of aseptic meningitis and identification of virus has been a clue to diagnosis and epidemiology. The outbreak of aseptic meningitis occurred in Pusan, 1998. Patients were concentrated from April through November. Children were more susceptible than adults. Among 306 cases of specimens from stool, throat swab tested, only 7.2% were positive on virus isolation, 12 cases from stool and 10 from throat, respectively. All isolated 7 serotypes of viruses represented cytopathic effect on cultured cells. Three types of echovirus 6, 25, 30 and coxsackievirus B2, B3, B4, B6 were identified by neutralizing anti body test. Isolated coxsackievirus and echovirus were observed by an electron microscope with negative staining.

대추 물추출 농축물의 교미(橋味) 효과

김소연,김미경,장경숙,김순동 대구효성가톨릭대학교 식품과학연구소 1994 식품과학지 Vol.6 No.-

건대추의 물추출 조건과 물추출 농축물(JWEC)의 일반성분 및 맛에 대한 특성을 조사함과 동시에 몇 종의 식품에 농도별로 첨가하였을때 맛의 변화를 조사한 결과는 다음과 같다. 추출조건은 건대추 100g에 물 750㎖을 가하여 80분간 끓인 것이 JWEC의 수율이 50%로 양호하였다. JWEC는 전당 90%, 환원당 58%를 함유하였다. JWEC 15%는 설탕 10%의 감미를 나타내었으며, 감미외에 떫은맛, 쓴맛, 신맛 및 짠맛이 있었다. JWEC를 커피에 1.5%, 고추장, 간장 및 식초에 10% 정도를 첨가함으로서 종합적인 맛이 크게 향상되었으며, 쓴맛, 매운맛, 짠맛 및 신맛이 바람직한 맛으로 교정되었다. The conditions of water extraction from the dried jujube (Zizyphus jujuba) were examined. The general components, taste, and effect of taste correction of jujube water extract concentrate (JWEC) were investigated. Desirable condition for extraction was that 100g of dried jujube was added to 750㎖ of water and heated for 80 minutes at 100℃. The yield of JWEC was 50% and the main component of it was sugar (90%). The major taste of JWEC was sweetness, and it had astringent, bitter, sour and salty tastes as incidental taste. The taste was changed to desirable taste when 15% of JWEC was added to coffee, 10% of JWEC was added to fermented soy sauce, thick soypaste mixed with red pepper, and vinegar, respectively.