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.

成人女性의 衣服選擇行動과 關聯變因硏究 : 自我槪念을 中心으로

金小延,趙必嬌 한국의류학회 1988 한국의류학회지 Vol.12 No.2

The purpose of this study was to investigate the relationship between Self-concept, Personal variables and Clothing selection behavior. Self-concept was measured with Choi Jung Hun's 'Perceptual Orientation Scale' and Clothing selection behavior scale was prepared for this study. The questionnaire were completed by 389 women in Taegu. Statistical analysis was performed using F-test, Scheffe's test. The results were as follows; 1. There was significant relationship between Self-concept and Clothing selection behavior. (individuality, conformity, economy, modesty). 2. There was significant difference in clothing selection behavior variables according to age. 3. There was significant difference in individuality and economy according to marital status. 4. There was significant difference in individuality, economy and modesty according to education level. 5. There was significant difference in clothing selection behavior variables according to monthly clothing expenses.

밀폐용기에서의 김치숙성에 관한 연구

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

김치 젖산균이 생성하는 이산화탄소의 휘산을 막아 탄산의 생성을 높임으로서 시원한 탄산미를 증대시킬 목적으로 밀폐용기에서 김치를 숙성시키는 동안 품질변화를 조사하였다. pH, 산도 및 비타민 C 함량은 밀폐와 개방에 따른 큰 차이를 보이지 않았으나 조직의 환원당 함량은 밀폐용기에서 낮았다. 조직과 국물의 CO_(2) 함량은 전 발효기간을 통하여 밀폐용기에서 높았으며 탄산미도 높았다. 밀폐용기에서 숙성시킨 김치는 젖산균수가 많은 반면 호기성균수는 낮았다. The quality of Kimchi was investigated under airtight and ventilating conditions. At 20℃ and 4℃ fermentation, there were no significantly difference in pH, acidity and vitamin C of Kimchi between airtight and ventilating conditions. The contents of CO_(2), the number of lactic acid bacteria and the sensory score of carbonated taste under airtight condition were higher than those values under ventilating condition. While, the number of aerobic bacteria under airtight condition was lower than those under ventilating condition.

버섯 피클(Pickle) 제조 및 저장 중의 품질변화

김상철,김소연,하효철,박경숙,이재성 동아시아식생활학회 2001 동아시아식생활학회지 Vol.11 No.5

The mushroom pickles were prepared as a processed mushroom product. The changes in pH, total acidity, brix, color and texture of the mushroom pickles (Lentinus edodes, Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii) were measured during storage at 4℃. In addition, sensory evaluations on the mushroom pickles were performed. While the pH of Lentinus edodes and Pleurotus ostreatus pickles declined slowly, the pH of Agaricus bisporus and Pleurotus eryngii pickles declined rapidly during storage, The total acidity of Lentinus edodes pickles rose slowly, while the acidity of Pleurotus ostreatus, Agaricus bisporus and Pleurotus eryngii pickles rose rapidly, As for the color of mushroom pickles, "L", "a" and " b" values changed slightly. The changes in texture were determined by a rheometer, Hardness, cohesiveness, springiness, gumminess and brittleness of Lentinus edodes pickles were lower than those of the other mushroom pickles. In the sensory evaluation of mushroom pickles, Lentinus edodes showed higher acceptability ratings than the other mushrooms in taste, color, clearness, texture and overall acceptability. This study showed that among the mushrooms tested, Lentinus edodes was the most acceptable mushroom pickle for storage.

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.

오존처리 대두로 제조한 두부의 저장성

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

두부제조용 콩에 오염된 총균수는 콩 g당 104~105 범위였으며, 수침시 오존을 2~4ppm 수준으로 3시간 처리한 결과 오염균의 90~98%가 제거되었다. 오존처리한 콩을 이용하여 제조된 두부를 멸균용기에 담아 20℃와 30℃에서 저장실험을 행한 결과 20℃의 경우 무처리는 30시간째부터 부패되기 시작하였으나 처리한 경우는 72시간까지 신선한 상태로 유지되었다. 그러나 30℃에 둔 경우에 무처리는 15시간만에 부패되기 시작하였으며 처리한 경우도 4~5시간 더 연장되었으나 큰 효과가 없었다. In order to improve the shelf-life of Tofu, the elimination of contaminated bacteria by ozone treatment was examined. Tofu prepared from ozone treated-soybean was investigated for microbial, physicochemical and sensory changes during storage at 20℃ and 30℃. As a result of treatment in ozonic water by 2~4ppm/sec for 3 hours, 90~98% of the total bacteria in material soybean for Tofu was eliminated. At 20℃, control Tofu was found to be spoiled after 30 hours by reaching the number of bacteria more than 10^6cells/g, Tofu prepared from ozone treated-soybean was found to be spoiled after 72 hours. Titratable acidity and sensory changes of Tofu was increased as spoilage of Tofu was progressed, but pH was decreased at the first day of storage, and after that it was increased. At 30℃, there was no remarkable difference between Tofu of control and Tofu prepared from ozone treated-soybean.

고등학생의 인터넷 사용정도와 학교적응, 친구관계에 대한 연구

이현주,김미연,이희재,권소영,김민정,김민주,방은혜,이경희,김수지,이자형 이화여자대학교 간호과학대학 2004 이화간호학회지 Vol.- No.38

Today, almost all families are quipped with computers. At the same time, we can find lots of side-effects because of computers. If young students, who tend to be unable to control their impulses once they are immersed in internet, the problem will be more serious. It could be happened that the young students can't distinguish the real from the image. Therefore, it is important to grasp the actual condition of juvenile Internet addicts and their practical life, and to come up with basic materials necessary for working out countermeasures. This study surveyed 339 high school students from three high schools in the area of Seoul. Data collection were collected from 22nd of December, 2003 to 27th of December 2003. The collected data were analyzed by SPSS program using T-test, ANAVA and Pearson correlation coefficient. The results were as follows: First, of the 333 respondents 9.61% of them were high-risk internet using group, 15.02% of them were potential-risk internet using group. 25% of then were identified as addicted group. Second, the more addicted the subjects are, the lower their level of school adjustment becomes. For the addicted group, it is difficult to adjust their school and to have a good relationship with friend. Third, the more addicted the subjects are, the lower their level of friendship becomes. The subordinate areas of friendship have same results as the level of Internet addiction and the extent of friendship. If students are addicted to Internet, it is difficult to find friends who can give them encouragement in practical life. Firth, there was a negative relationship between Internet addiction and school adjustment, and, there was a negative relationship between Internet addiction and friendship. Through this study we have seized the relationship between Internet addiction and school adjustment and friendship. As a result, the more addicted, the more difficult to adjust to school. And for the students who were addicted, it is difficult to make a friend.

식생활에서의 대추의 할용

권상호,조경열,김소연,김미정 대구효성가톨릭대학교 식품과학연구소 1993 식품과학지 Vol.5 No.-

식생활에서 대추의 이용성확대 방안을 살펴볼 목적으로 대추와 관련한 그간의 문헌들을 정리해 보았다. 그 결과 대추는 한방에서도 사용빈도가 가장높은 약재이면서 식품으로서도 가치성이 매우 커서 일상의 식생활에서 주식과 함께 이용함으로서 한방식생활의 보편화를 기하는데 가장 편리한 식품으로 평가되었다. 그러므로 대추를 식생활에 쉽게 이용할 수 있는 다양한 가공품의 개발과 응용방법의 확대방안 모색이 요망되었다. The review was summarized to investigate extensive possibilities of jujube fruit for the application of dietary life. Seventy seven referances were organized and discussed in this paper. Jujuba fruits have been used as the famous herb medicine and food materials in Korea, China, and Japan because they contain many kinds of nutrients and components which have a tonic action, urination action, and strength of physical recovery etc. In addition, it was estimated as the most desirable food materials for the dietary life together with the staple foods. Therefore, many studies for processing and application of jujuba fruits on the dietary life were required.

임플란트 hexagon 높이에 따른 임플란트와 주위 조직의 응력분포 평가

박성재,김주현,김소연,윤미정,고석민,허중보 대한치과보철학회 2012 대한치과보철학회지 Vol.50 No.1

PURPOSE. To analyze the stress distribution of the implant and its supporting structures through 3D finite elements analysis for implants with different hexagon heights and to make the assessment of the mechanical stability and the effect of the elements. MATERIALS AND METHODS. Infinite elements modeling with CAD data was designed. The modeling was done as follows; an external connection type ∅4.0 mm×11.5 mm OsstemUSII (Osstem Co., Pusan, Korea) implant system was used, the implant was planted in the mandibular first molar region with appropriate prosthetic restoration, the hexagon (implant fixture’s external connection) height of 0.0, 0.7, 1.2, and 1.5 mm were applied. ABAQUS 6.4 (ABAQUS, Inc., Providence, USA) was used to calculate the stress value. The force distribution via color distribution on each experimental group’s implant fixture and titanium screw was studied based on the equivalent stress (von Mises stress). The maximum stress level of each element (crown, implant screw, implant fixture, cortical bone and cancellous bone) was compared. RESULTS. The hexagonal height of the implant with external connection had an influence on the stress distribution of the fixture, screw and upper prosthesis and the surrounding supporting bone. As the hexagon height increased, the stress was well distributed and there was a decrease in the maximum stress value. If the height of the hexagon reached over 1.2 mm, there was no significant influence on the stress distribution. CONCLUSION. For implants with external connections, a hexagon is vital for stress distribution. As the height of the hexagon increased, the more effective stress distribution was observed. 연구 목적: 본 연구는 hexagon 높이에 따른 임플란트 각 부위와 주위 지지조직의 응력분포를 3차원 유한요소 해석을 통해 평가하여 hexagon 높이가 기계적 안정성에 미치는 영향을 평가하고자 시행되었다. 연구 재료 및 방법: 외측 연결 형태의∅L4.0 mm×11.5 mm USII (Osstem Co., Pusan, Korea) 임플란트 시스템을 이용하여 하악 제 1대구치 부위에 임플란트를 식립하여 보철 수복한 경우를 연구 모델로 가정하고 임플란트 고정체의 외측 연결부인 hexagon의 높이를 각각 0.0 mm, 0.7 mm, 1.2 mm, 1.5 mm로 적용한 CAD data를 유한요소 모형화하였다. ABAQUS 6.4 (ABAQUS Inc., Providence, RI, USA)를 이용하여 산출된 응력 값 중에서 등가응력을 기준으로 각 요소(상부 치관, 지대주 나사, 고정체, 치밀골, 해면골)에서 나타나는 최대 응력 값을 비교 하였다. 결과:외측 연결을 갖는 임플란트의 hexagon의 높이는 고정체, 지대주 나사, 상부 보철물 그리고 주위 지지골에 대해 응력 분산에 영향을 주었다. Hexagon의 높이가 증가할 수록 임플란트의 응력 분산은 더 잘 이루어졌으며, 최대 응력 값의 감소를 보였다. Hexagon의 높이가 1.2 mm 이상이 되면 응력 분포에 더 이상 크게 기여하지 않았다. 결론: 외측연결을 갖는 임플란트에서 hexagon은 응력 분산에 필수적인 요소이며 그 높이가 증가할수록 더욱 효과적인 응력의 분산이 나타났다.

ON THE STRUCTURAL CHANGE OF THE LEE-CARTER MODEL AND ITS ACTUARIAL APPLICATION

Wiratama, Endy Filintas,Kim, So-Yeun,Ko, Bangwon The Youngnam Mathematical Society 2019 East Asian mathematical journal Vol.35 No.3

Over the past decades, the Lee-Carter model [1] has attracted much attention from various demography-related fields in order to project the future mortality rates. In the Lee-Carter model, the speed of mortality improvement is stochastically modeled by the so-called mortality index and is used to forecast the future mortality rates based on the time series analysis. However, the modeling is applied to long time series and thus an important structural change might exist, leading to potentially large long-term forecasting errors. Therefore, in this paper, we are interested in detecting the structural change of the Lee-Carter model and investigating the actuarial implications. For the purpose, we employ the tests proposed by Coelho and Nunes [2] and analyze the mortality data for six countries including Korea since 1970. Also, we calculate life expectancies and whole life insurance premiums by taking into account the structural change found in the Korean male mortality rates. Our empirical result shows that more caution needs to be paid to the Lee-Carter modeling and its actuarial applications.