조선시대 충정관의 보존처리

이미식,송미경,배순화,홍문경 국립중앙박물관 2001 박물관보존과학 Vol.3 No.-

강원도 원성군 호저면에서 출토된 조선시대 모자(충정관)를 보존처리하였다. 모자는 양모 펠트 직물로 구성되어 있었으며, 견섬유의 끈으로 장식되어 있었다. 처리 전의 모자는 심하게 오염되어 있었고 좀벌레에 의해 손상된 상태였다. 유물의 처리과정은 부드러운 붓과 핀셋으로 고형오염물을 제거한 후 유물을 지지 할 수 있는 스테인레스 망을 이용하여 퍼클로로에틸렌으로 2차례에 걸쳐 건식세탁하였다. 여분의 용매는 압지법을 사용하여 제거하였다. 세탁 후 유물의 감량률은 7.99%, 세탁 전후 유물의 색차는 2.57을 나타냄으로써 유물에 부착되어 있던 각종 오염물들이 탈락되었으며, 모자의 외관이 깨끗해지고 밝아졌다. 세탁 후 견봉사를 이용하여 장식용 끈들을 제자리에 고정시키고 모자의 모양을 잡아주는 보수 작업을 실행하였다. The hat excavated from the tomb of Hojeo-myon Wonsung-gun in Kangwon province was dry-cleaned and restored. The hat was made of wool felt and decorated with several strands of silk cord. It was very dirty and moth-eaten. After getting rid of the particle soils on a surface with painting brush, the hat was dry-cleaned using perchloroethylene applying the minimum force, and blotting paper was used for drying. During cleaning, it was supported by the stainless steel net. The weight loss was 7.94% after cleaning. The soils sticked on the hat was removed clearly. The texture of the hat became softer after cleaning. Color difference(∆E) was 2.57, which is a noticeable change. The color became clear and changed to the red and yellow range. After dry-cleaning, the hat was repaired. Dislocated silk cords were fixed to the right place by stitching with silk yarn. To keep the shape of the hat, it should be supported by a hat-shaped stiff net during exibition and storing.

딸기의 유통실태와 성숙중의 품질변화

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

딸기의 유통실태와 성숙중 품질변화를 조사하였다. 딸기의 수확 및 선별시에 상당한 품질손상이 있었다. 또 포장, 수송은 과일의 품온을 고려하지 않은채 이루어지고 있었다. 고령 딸기단지에서 생산된 딸기는 소매상 까지 약 25시간이 소요되었고, 계절별 가격차이가 매우 심하였다. 2-3월의 유통수명은 5-6일, 5-6월은 24-30시간이었다. 착색도 즉 a값과 색상변화도로서 본 숙도는 개화 후 28-32일째가 적숙기이였으며, 40일째 이후는 과숙기이였다. 개화후 24일째의 미숙과, 32일째의 적숙과, 40일째의 과숙과를 시료로 하여 품질을 평가한 결과 비타민 C, 당, 종합적인 품질은 적숙과가 미숙과나 과숙과에 비하여 현저히 높은 값을 보였고, 산도는 숙도의 진행에 따라 점차 감소하여 당산비는 증가하는 경향이었다. 또 과숙과는 다소 검붉은 빛이 났으며, polyphenol함량은 숙도의 진행에 따라 감소하였다. Circulation state and changes in quality during ripening of strawberry were investigated. Tissue damage of the fruit happened when it was harvested and selected. Strawberry has been harvested without considering of fruit temperature in the farm. It takes 25 hours from Goreung which is main production area of strawberry to retailer, and seasonal variation in the price was severe. Shelf-life of strawberry from Feb to Mar was 5-6 days, and was 24-30 hours from May to June. Desirable ripening stage was 28-30th day after blooming and 40th day and after this was over ripening stage when the degree of ripening estimated by color “a” value and color saturation. Overall eating quality and vitamin C content, and sugar content were more higher in the fruit of the desirable ripening stage than that of unripening and over ripening stage. The dark redness degree was high in the over ripening stage.

김치담금재료의 미생물 오염상태와 오존처리효과

김미정,김미경,오영애,김미향,김순동 대구효성가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-

배추김치 담금재료의 미생물 오염상태를 조사하고 동시에 ozone처리에 의한 청정화 효과를 검토하였다. 배추, 고추 마늘 및 생강의 오염정도를 부위별 또는 생태별로 조사해 본 결과 세균수는 24.67-334.96×10 exp (4)범위였으며, 곰팡이+효모는 17.89-274.50×10 exp (4) 범위이었다. 미생물 오염 정도는 배추의 경우 겉부분 보다 속부분과 상부에서 높았다. 또 고춧가루는 무포장이 포장한것 보다 8-9배의 높은 오염도를 나타내었다. 마늘은 깐마늘의 경우가 까지않은것 보다 6-7배의 높은 오염도를 보였다. 고추의 미생물 오염도는 숙도가 높을 수록 높았으며 표면보다 내부의 오염도가 높았다. 배추를 흐르는 수돗물로 세척한 결과 세척 20분 동안에 총균의 46%가 제거되었으나 그 이상의 세척효과는 없었다. 오존수에 의한 세척은 오존농도 6㎎/ℓ/sec에서 0.5-1시간 처리시 총균의 92-95%가 제거되었으며, 개스상의 오존을 동일 동도로 처리하였을 때는 86-89%가 제거되었다. 오존을 처리시에 생존한 미생물은 유도기가 연장되었으며, 생육도도 현저하게 낮았다. This study examined the microbial contamination in the soaking materials of Chinese cabbage kimchi and cleaned effect by ozone treatment. of the kimchi. In Chinese cabbage, red pepper powder, garlic and ginger, the mumber of bacteria was 24.67-334.96×10 exp (4) and that of mold and yeast was 17.89-247.50×10 exp (4). Microbial contamination was higher in the outer and upper part of cabbage than in the inner part. The contamination was 8-9 times higher in unpackaged red pepper powder than in packaged one. That was 6-7 times higher in peeled garlic than in unpeeled one. As a result of washing by tap water for 20min, 46% of the total number of microbe in Chinese cabbage was eliminated. 92-95% of that was eliminated by treatment of ozone water 6㎎/ℓ/sec for 0.5-1.0 hour whereas 86-89% of that was eliminated by treatment of ozone gas. The lag phase of survival microbes was extended but the growth of the microbes inhibited by the treatment of ozone.

고령화 한국사회의 부양체계 구축을 위한 연구

김미혜(Kim, Mee Hye),신경림(Shin, Kyung Rim),강미선(Kang, Mi Sun),강인(Kang, In) 한국노년학회 2006 한국노년학 Vol.26 No.3

본 연구는 한국 노인들의 성공적 노후 삶의 유형별로 경제적 부양, 서비스 부양, 정서적 부양에 있어서의 주부양제공자와 대체부양제공자를 분석하였다. 이를 통하여 가족, 사회, 국가 간의 부양역할을 조화롭게 조정, 보완하는 부양체계 구축을 모색하여 노인들이 성공적 노후에 근접할 수 있도록 돕고자 한다. 서울시와 경기도에 거주하는 노인 483명을 대상으로 지난 6개월 내에 부양을 받은 경험이 있는지 여부와 부양 종류별로 가장 도움이 되는 주부양제공자와 주부양제공자로부터의 부양이 어려울 때 부양을 대신 제공해주길 기대하는 대체부양제공자를 조사하였다. 한국 노인에게 있어서 중요한 부양제공자는 배우자, 장남과 기타 자녀, 친구, 이웃 등의 순서로 드러났다. 다만 성공적 노후 삶의 유형에 따라 부양의 종류별로 노인들이 선호하는 부양제공자들의 순위에 있어서 약간의 변동이 있는데, 이는 배우자, 장남, 기타 자녀 등의 가족 구성원의 존재 여부, 그들의 부양과 관련된 재정적 능력 등의 요인이 작용하기 때문이었다. 이러한 가족에 의한 부양을 선호하는 노인들의 부양실태를 반영하여 경제적 부양을 하는 가족에 대한 재정적 지원, 재가노인복지서비스를 위한 고령친화산업의 활성화, 그리고 노년기 부부관계와 친구관계 관리를 위한 프로그램 개발 등이 요구된다. The purposes of this study were to analyze the care system in aged Korea and make the suggestions which can harmonize the care roles between family and government. The survey was done to 483 elderly living in Seoul and Kyung-gi province with a standardized questionnaire during October 2004. The elderly was asked whether s/he had received financial, daily living activity and emotional cares during last 6 months, who had been the main care-giver, and whom s/he had expected the alternative care-giver. As a result, we found the primary care-giver in order from spouse, the first son, other adult children, friends and neighborhood and public service. The small differences among the successful life types were found in the order of the primary care-giver due to existence of family members such as spouse, first son, and other children as well as the financial ability to pay for care. Reflecting these results, we suggested to support financially to adult children who provide financial care; to activate 60+ market industry for service ; to develop the marriage encounter and friendship program.

산채류의보존과 일본식 절임

오영애,하귀현,박인경,김미향,김미정,김미경,정자림,이명숙,김순동 대구효성가톨릭대학교 식품과학연구소 1992 식품과학지 Vol.4 No.-

This paper showed the summarization of the preservative method of wild vegetables in the house and the precessing method of Japanese pickles. The preservative methods of wild vegetables were explained devided into long, short term, fresh state, heat treatment and drying. Salt, soybean fermented sauce, soybean fermented paste, lees of refined rice wine and residue in the preparation of bean curd were used as the materials of Japanese pickles.

고지방식을 섭취한 랫드에서 김치유산균의 콜레스테롤 저하효과

조미선, 노정미, 임형준, 한선경, 신명수, 이완규 충북대학교 동물의학연구소 2006 Journal of Biomedical and Translational Research Vol.7 No.2

본문참고

흉선종의 병리학적 검색 및 bcl-2 단백과 MIC-2 단백표현에 대한 면역조직화학적 연구

양경무,조미연,홍순원,김태승,박찬일,양우익 대한병리학회 1997 Journal of Pathology and Translational Medicine Vol.31 No.5

Sodium metabisulfite와 adipic acid가 마늘 농축액의 저장 중 갈변현상에 미치는 영향

배수경,김미라 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.1

The effect of sodium metabisulfite and adipic acid on the color changes of garlic juice was evaluated. The garlic(Uisung variety) juice was extracted and 1% sodium metabisulfite and 1% adipic acid were added to the garlic juice before or after concentration. Garlic juice was concentrated by heating at 90℃, by heating using a rotary vacuum evaporator at 45℃, or by freeze-drying at -50℃ until the volume was reduced to 70% of the original volume. The garlic juice concentrate was kept at 4℃ and 25℃ for 60 days and evaluated for the color change and the relation between the additives and browning. Browning of the garlic juice concentrate containing adipic acid and sodium metabisulfite was effectively inhibited compared with the control. Inhibition effect of sodium metabisulfite on the browning of the concentrate was stronger than that of adipic acid. The addition of sodium metabisulfite after concentration of garlic juice was the most effective on browning inhibition in the 90℃-heated concentrate, but the addition of sodium metabisulfite before concentration was the most effective in the 45℃-heated concentrate and the -50℃-freeze-dried concentrate. In the color change of the garlic juice concentrate during the storage, a and b values of the concentrate with sodium metabisulfite were lower than those of the control, which means that sodium metabisulfite inhibited the browning of the garlic juice concentrate.

창의성 관점에서의 중학교 가정과 교과서 내용분석 : 의생활 영역의 용품만들기를 중심으로 Focus on the learning unit of making necessaries

정미경 한국 가정과 교육 학회 1998 한국가정과교육학회지 Vol.10 No.1

The puposes of this study were to see the concept of creativity for the aplication to the home economics subject and to analyze the home economics textbooks required by the 6th curriculum in a viewpoint of the development of creativity. To achieve these purposes, the learning unit of making necessaries of 8 different home economics textbooks for middle school were cpmpared in the point of titles of learning unit, learning objectives, contents of learning unit, study problems, and exercises. The results of this study were as follows: 1) For the learning objectives, most of home economics textbooks were focused on the basic knowledge and basic skills education rather than the creative thinking and creative problem solving. 2) For the contents of the textbooks, all of home economics textbooks were fixed by the materials and making steps for education of basic skiils. So, ti was found that the creativity of students scould not developed. 3) For the study problems, most of home economics textbooks had some posibility of developing the creativity of students, relatively. 4) For the exercises, most of home economics textbooks had limited posibility of developing the creativity of students.

법을 통한 인터넷 건강정보 관리 방안

서미경 韓國保健敎育.健康增進學會 2003 보건교육건강증진학회지 Vol.20 No.1

As people get broader access to health information through the internet, there is a greater need for measures to maximize the social advantages of the internet and to minimize negative side-effects. With this concern, this paper classifies internet health information services sites into : on-line supply of health information, on-line consultation, on-line diagnosis, and on-line sales. As well this paper analyzes domestic laws supporting and/or regulating these services. The efficient provision of internet health services requires comprehensive laws on individual privacy protection, prevention and handling of medical accidents, an electronic prescription form for internet diagnosis, electronic signing, payment for medical expenses, qualifications for internet medical practitioners. Additional laws are required to establish internet pharmacies and internet health goods stores. These new laws can be prepared either separately or through revision of existing laws governing medical practice, pharmacies, and public health promotion. However, as the legal control by the government on cyber processes and entities has a fairly minimal effect, consumers should be encouraged to improve their own capacity for wisely using internet health services and health-service providers should be encouraged to promote voluntary supervision and control of their own services and practices.