Moon, Yoon-Hee

문윤희,권영창,정인철,이형걸 慶星大學校 1995 論文集 Vol.16 No.2

Frozen beef loin imported from Australia was stored as 2℃ after thawing, then evaluate to improvement of raw meat aroma and palatability of cooked meat by sensory evaluation. To improvement of raw meat aroma and palatability of cooked meat of thawed beef were confirmed for the reason of conditioning after thaw as a result of myofibrillar fragmentation index(MFI) and Mg-ATPase activity of myofibril. Sensory evaluation of raw meat aroma and tenderness on frozen imported beef loin stored at 2℃ after thawing had good in all during cold storage, MFI and Mg-ATPase activity increased, therefore frozen beef loin could recognized to conditioning during stored at 2℃ after thawing. Cold storage after thawing of frozen imported beef loin can improve its cooked aroma and tenderness in case that insufficient conditioning is the reason for its low palatability, and the improvement of palatability on the cooked meat appeared to be greater in aroma than taste. In case of amino acid composition, aspartic acid, threonine, glutamic acid and alanine of imported beef loin stored 7 days after thawing were showed significantly(p<0.05) higher than that stored 0 day after thawing, total amino acid composition of imported beef loin stored 0,3 and 7 days after thawing were 148.40, 171. 06 and 188.99mg/g, respectively.

진공포장우육에서 추출한 근원섬유단백질의 특성

문윤희,김미숙 경성대학교 1997 論文集 Vol.18 No.1

This study was carried to investigate the characteristics of myofibrillar protein of vacuum-packaged beef loin during storage at 3℃. The myofibrils and actomyosin was extracted from beef loin cold stored during 10, 20 and 30 days, and stored during 10 days after stored during 20 days and open packing. These samples were evaluated for Mg, EDTA-ATPase activity, fragmentation index and appearance of 30KD in myofibril, and for extractability and Mg, EDTA-ATPase in actomysin. The results were as follows : 1) In case of myofibril, Mg, EDTA-ATPase activity, myofibrillar fragmentation index and appearance of 30KD were increased with the storage period in vacuum-packaged, and then were significantly increased during the storage after open the vacuum package. 2) Regarding of actomyosin extractability, it was demanded 24 hours extraction time. Also, showed that myosin was isolated at the initial stage of extraction, and actine isolated with the extraction time ever since. 3) Mg, EDTA-ATPase activity of actomyosin were increased with the storage period, and were significantly increased during the storage after open the vacuum package. 4) Filamental lattice composed of myofibril weakened with the storage period.

초등영어교실의 효율적 상호작용과 수업 준비의 현실화

윤희백,한문수 부산교육대학교 교육대학원 1999 논문집 Vol.1 No.-

The game and activities discussed here based on some of the skills and instincts a young child brings to learning a foreign at school are all intended to encourage real language use and to develope confidence and willingness to have a go. In Korea where each of elementary school has usually large size of class, the considerations of stir/settle, the concepts of mental engagement and actual occupation will help us to evaluate the game and activities offered in textbooks of elementary English classroom, and to improve the general atmosphere of the classroom. Preparation load by teachers can be lessened through the variety of work, reuse of materials, reuse of a core of ideas, and new verses of chant and song, helping children feel their competence being built up. The follow up study, it is hoped, will be concerned with analyzing the games and activities in the English textbook of Elementary school.

유무선 통합을 고려한 무선 인터넷산업 발전전략

윤문길,허희영,윤수현 한국항공대학교 경영연구소 2002 경영연구 Vol.9 No.1

The rapid adoption of PCs and accessibility of Internet infrastructure has accelerated the use of high-speed Internet access services, and people want to use it for various broadband multimedia services with regardless of the wired or the wireless networks. Delivering such broadband multimedia services to end users, it is required to integrate or to interface the wired and the wireless networks. There are several alternative technologies for integrating the two networks for providing broadband multimedia services efficiently. In this paper, we survey the alternative technologies for integrating the two networks to deliver the mobile internet service, and analyze the business strategies for the mobile internet service.

일반돼지와 개량흑돼지 등심의 물리화학적 특성 및 아미노산 함량

문윤희 경성대학교 공학기술연구소 2004 공학기술연구지 Vol.11 No.-

The physicochemical properties amino acid contents of loins for modern genotype pig(MGP-90, MGP-110) and crosbred black pig(CBP-105) were investigated. The pH, water holding capacity and hardness were not significantly different among pig loins. But the chewiness of MGP-110 were significantly higher than that of MGP-90. The redness(a*) and yellowness(b*) of CBP-105 were significantly higher than that of MGP-90 and MGP-110. The total amino acid contents(17.85~49.08%) were not significantly different among pig loins, the amino acid composition has included many glutamic acid, aspartic acid, lysine and leucine. The free amino acid content was high up to 0.578% in CBP-105, MGP-90(0.164%) and MGP-110(0.180%) were followed. The taurine, glycine, alanine, valine and leucine of CBP-105 were significantly higher than that of MGP-90 and MGP-110. The aroma, tenderness and juiciness were not significantly different among pig loins. But the taste and palatability of MGP-110 and CBP-105 were significantly higher than that of MGP-90.

韓國 看護大學 敎育課程에 對한 硏究

文姬子,金潤喜,趙潔子,趙美映,姜賢淑 慶熙大學校 1982 論文集 Vol.11 No.-

The changes of social issues and nursing concepts require the expansion of nursing needs and nursing role, therefore it is keenly demanded the necessity of the research for new curriculum development in nursing. So to make a contribution to the development of nursing education in Korea, we made a comparative study of nursing curriculum of each universities which have baccalaureate program and put them into operation at present; they are 10 Korean universities, 5 American universities and 4 Japanese Universities. Thus by researching the differences among them. We acquired the conclusions as followings. The purpose of Nursing education In case of Korean parts, the contents of those aims must be explained more clearly and more in detail than another results of research. There also has to be made the statements upon the scientific researching methodology in scholarly respect, or the self-development in individual respect, or the lasting endeavour for studies in professional respect. We must put an emphasis upon the statement and education of the direct nursing provider, or the primary health care manager at hospital and community, who is one of the important aims of modern nursing education. The substance of nursing curriculum. 1) Total credits for completion and the comparison of curriculums, classified by the field. The scope of total credits of each nation, according to Colleges ranges; Korea: 140-163, U.S.A.: 121-187, Japan: 13-158 Compared with those of U.S.A. and Japan, the average credits of Korea is higher. Classified by the field, the credits alloted to major courses are 73.3% and liberal courses, only 26%, which shows that it does not satisfy the current educational trend that emphasizes the liberal course. 2) The comparison of curriculums, classified by a school year. In case of Korea, the total credits are evenly assigned to all grades, but the freshman taken the concentration of liberal courses (81.2%). Among the major courses are preponderant the Nursing Supportive subjects in the sophomore and the nursing major ones in the junior and senior. 3) Curriculums classified by the subject. (1) As compared with those of Japan and U.S.A. Korean students are less free in chosing subjects their own way all over the curriculums. It is, therefore, required that the range of the optionals be widened for the open and flexible education. (2) We can find all of three nations (Korea, Japan, U.S.A.) neglect the sphere of the behavioral sciences among the fundamental nursing subjects. In the field of social sciences, among Korea, Japan, and U.S.A., top ranks Japan that tends of the interested in social well-being. In Korea only two universities have this subjects. (3) Nursing major subjects. Defficulties in comparing them lie in the gulfs of the title of subjects, and the structural differences of the formation of curriculums among nations. In case of Korea, although there are a few differences of the number of credit of subjects among colleges, she has uniform aspects for U.S.A., which says that there are no characteristics and self-control each colleges has in Korea. We can notice that the subjects each Korean university shares are also doubled with those of the national examination for nursing qualification. Japan differs from Korea in that subjects are more differentiated and students are provided with more chances to make a choice through the system of subjects and the texture of a curriculum are similar to those of Korea. In case of Korea, therefore, the unification of fundamental subjects (especially in the medical field) and clinical practices is required. (4) The course for teaching profession is taken as either the required or optional just in Korea (80%) and Japan (75%). The number of subjects and total credits of teaching courses is different according to the colleges of Korea and Japan. As for the contents of subjects Korea deals with theory and Japan, the practical thing with which students can adjust themselves to the spot of society. As a result of that, in case of Korea, demanded are the entire review and research upon the purpose of establishing a curriculum, its relation to the total credits and the choice of substance of subjects etc. 4) The patterns of organization in curriculum development. Most of the patterns of organization, classified by clinic subject pivot upon disease and subjests are not mutually unified in case of Korea and Japan. Though the patterns of organization of subjects if formally unified, that of curriculums is not substantially or wholy synthesized, while in case of U.S.A. the unification of the patterns of organization entire curriculum as well as the mutual unification of subjects is attained and each college runs a characteristic curriculum, since the application of nursing theory and the model of a curriculum are different according to college. The prevention of disease, the promoting health and the disease system is patterned, centering around the healthy and their families. Therefore, in case of Korea, it is urgent to unify the curriculum of nursing education for the efficiency of the future oriented nursing education, and it is also imminent to develop the new pattern of a nursing curriculum suited for our own social demand and situation. And we need the continuous studies and search for the method of application in order to development the new curriculum. The comparison of a curriculum with the purpose of nursing education. The substances of subjects are not consistently in accord with the aims of nursing education each college states in Korea, Japan and U.S.A. Especially in case of Korea, the most statements upon the purpose of education are in the social dimension, but the most subjects have the academic dimension. In Korea it is stringent to examine and study the choice of the contents of education in terms of learning, profession, individual and society.

저급육 첨가가 돼지고기 패티의 품질에 미치는 영향

문윤희 경성대학교 공학기술연구소 2003 공학기술연구지 Vol.S1 No.2

본 연구는 경산모돈육 혼합이 돼지고기 패티의 품질에 미치는 영향을 규명하기 위하여 그 혼합비율을 60(A패티). 40(B 패티). 20(C 패티) 및 60%(D 패티)로 하고 일반성분, 표면색도, 조직감, 아미노산 함량, 지방산 조성 및 관능성을 실험하였다. 수분과 조지방함량은 A 패티가 가장 높았고, 조단백질과 조회분 함량은 D 패티가 높게 나타났다. 명도(L^(*)) 및 황색도(b^(*))는 A와 B 패티가 높았으며, 적색도(a^(*))는 D 패티가 높았다. 경도, 응집성 및 씹힘성은 A와 B 패티가 D 패티보다 낮았다. 아미노산은 모두 glutamic acid, aspartic acid 및 lysine 순으로 함유되어 있었고, 지방산은 oleic acid, palmitc acid 및 linoleic acid 순으로 함유되어 있었다. 향기, 조직감 및 다즙성은 A 패티가, 색깔은 D 패티가 우수하였고 맛 및 종합적인 기호성은 유의적 차이를 보이지 않았다. The effects of adding sow's loin on the chemical compositions, amino acid, faty acid compositions, meat color, texture and sensory properties of the pork patty were investigated. Pork patties prepared from A, B, C and D patties prepared from grade B/E: 60/0, 40/20, 20/40 and 0/60% loins, respectively. Moisture and crude proteins were not different among patties. Amino acid composition was higher in the order glutamic acid, aspartic acid and lysine. Carnosine and aspartic acid were the predominant free amino acid in the patties. Fatty acid composition was higher in the order oleic acid, palmitic acid and linoleic acid. Hunter's L^(*) and b^(*) of A patty higher than those another patties. Hardness, cohesiveness and chewiness of patties prepared from grade B pork meat were lower than patties prepared from grade E pork meat. Palatability was not different among A, B, C and D patties.

해동 후 냉장이 우육의 지방산 조성에 미치는 영향

문윤희,김미숙 경성대학교 2000 論文集 Vol.21 No.2

Influence of rechilling after thawing on the fatty acid composition of beef loin was studied. The chilled beef was stored at 1℃ for 3 days, and the frozen beef were stored at 1℃ for 20, 40 and 60 days, respectively, and then rechilled at 1℃ for 3 days after thawing. The major fatty acids of the chilled and frozen beef were oleic acid, palmitic acid and stearic acid. The unsaturated fatty acid and the ratio of monounsaturated fatty acid to saturated fatty acid with the storage period decreased, saturated fatty acid increased relatively. There were also appeared to the same result by the rechilling after thawing.

해동 후 냉장과 가열조건이 삶은 돈육 등심의 이화학적 특성에 미치는 영향

문윤희 경성대학교 공학기술연구소 2001 공학기술연구지 Vol.8 No.-

The effects of cooking conditions and refrigerated days after thawing on the chemical characteristics of boiled pork loin were evaluated. As the refrigerated day after thawing became longer, the pH, L^* and b^*value of thawed raw meat became higher. As the refrigerated day after thawing became longer, the cooking loss, hardness, chewiness and shear force value(SFV) of cooked meat became lower, and its tenderness and juiciness became better. However, no difference was observed in the aroma, and the one thaw-aged for 2 days in the cooked meat showed the best palatability. Also, the thawed pork cut with a thickness of 1.5 ㎝ and 0.8㎜ showed the best palatability when its internal temperature and cooking time were 75℃ and 30sec, respectively. Increasing cooking temperature from 75 to 80℃ increased SFV and hardness, and decreased chewiness, sensory tenderness and juiciness.

인산염 첨가가 해동 후 삶은 돈육의 보수력과 기호성에 미치는 영향

문윤희 경성대학교 공학기술연구소 2002 공학기술연구지 Vol.9 No.-

동결, 해동한 돈육에 인산염을 각각 0%, 0.15%, 0.30% 및 0.45% 첨가되도록 하였다. 이것을 2일간 냉장한 후 중심온도 75℃와 80℃가 되도록 삶아서 인산염 첨가효과를 검토하였다. 해동 돈육에 인산염을 첨가하여 삶은 것은 모두 대조구에 비해서 보수력, 조직감 및 다즙성이 향상되었으나 풍미가 약해지고 이상취가 느껴졌다. 해동 후 인산염을 첨가하여 삶은 돈육의 중심온도가 높아지면 가열감량이 많아지고 연도와 다즙성이 저하되지만 풍미가 좋아졌다. 동결, 해동한 돈육의 보수력 및 기호성을 향상시키기 위해서는 인산염을 0.30% 첨가하는 것이 좋은 결과를 얻을 수 있었다. Polyphosphate solution were injected by 10% into thawed pork loin such that polyphosphate could be added by 0%, 0.15%, 0.30% and 0.45%, respectively. Then, the effect of adding polyphosphate to thawed pork loin was investigated after it was thawed at 4℃ after frozen at -18℃ for 30 days and boiled until its internal temperature became 75℃ and 80℃. The thawed pork loin that was boiled with polyphosphate added showed better water holding capacity, texture, and sensory juiciness than control group, but it produced lower pork flavor and strong abnormal flavor. As the internal temperature became at 80℃, the thawed pork loin showed higher cooking loss, worse tenderness and juiciness, and better pork flavor. This study demonstrates that the water holding capacity and palatability of boiled pork loin after thawing can be improved by the addition of about 0.30%.