微生物의 分離와 臨床的 診斷

宋秀子,尹惠慈,鄭英子 梨花女子大學校 藥學硏究所 1963 梨花藥學硏究 Vol.- No.4

미디어엔터테인먼트의 젠더표현을 활용한 뷰티콘텐츠 활성화 방안

표연수(Yeon-Soo Pyo),정연자(Yeon-Ja Jung) 한국엔터테인먼트산업학회 2018 한국엔터테인먼트산업학회논문지 Vol.12 No.3

미디어 커머스(Media commerce)의 발달은 현대사회의 엔터테인먼트 산업시장에서‘1인 미디어’라는 개인 콘텐츠산업의 신장을 가져왔으며 크리에이터 컨설팅과 콘텐츠의 전반적 관리체계인 MCN(Multi channel network)산업의 성장을 가져왔다. 이에 미디어콘텐츠와 엔터테인먼트산업을 아우르는 미디어엔터테인먼트가 정보사회에 대두되었다. 엔터테인먼트산업과 TV, 모바일 소프트웨어의 경계가 모호해지면서 원활한 정보 교류뿐만 아니라 상품판매와 유통, 자유로운 자기표현까지 양방향적 커뮤니케이션을 실현하고 있다. 이에 뷰티콘텐츠 역시 자유롭고 신선한 미적표현으로 다양한 콘텐츠를 생산하고 있으며 개그맨 강유미, 김기수, 가수 악동뮤지션의 이수현 등 연예계 엔터테이너들까지 뷰티크리에이터로 활동하고 있다. 하지만 미적표현의 문화적·소재의 한계성과 지나친 상업광고로의 제한성을 해결하기 위한 구체적 뷰티콘텐츠 활성화 방안이 필요하다. 이에 본 연구는 최근 사회적 논점으로 떠오른 젠더이슈(Gender issue)를 중심으로 이를 활용한 뷰티콘텐츠 활성화 방안의 모색을 목적으로 한다. 이에 따라 이론적 고찰과 다양한 사례분석 연구의 방법을 통하여 미디어엔터테인먼트의 젠더표현을 분석하였으며 방송매체, 엔터테이너, 패션 트렌드와 같이 대중적 영향을 미치는 미디어엔터테인먼트의 매스컬리니티(Masculinity), 페미니티(Feminity), 젠더리스(Genderless)의 젠더패러다임을 도출하였다. 또한 이를 바탕으로 뷰티콘텐츠 활성화 방안을 모색하였으며 뷰티 한류문화콘텐츠, 뷰티 복합문화콘텐츠, 뷰티 캠페인콘텐츠에 활용하여 뷰티콘텐츠 활성화 방안을 제안하였다. Media Commerce’s has led to the development of the personal contents industry called Single-person media in the entertainment modern society, and also it has brought about the growth of the Multi-channel network(MCN) industry, the overall management system for creater-consultator consulting and contents. these current is involved media contents media entertainment across the media-entertainment industry have risen to the forefront. as the boundaries of entertainment industry, television and mobile software are ambiguous, two-way communication is realized not only in the smooth exchange of information but also in the marketing, distribution and free expression of products. beauty contents also produce a wide range of contents using free and fresh aesthetic expressions, and beauty critters are also active among entertainment entertainers such as comedian Kang Yu-mi, Kim Gi-soo, and singer Lee Soo-hyeon. however, it is necessary to activate specific beauty contents to address the cultural and material limitations of aesthetic expression and limitations of commercial advertising. in addition, the study aims to explore the activation of the vitality of beauty content using the gender issue, which surfaced recently as a social issue. this led to the analysis of gender expressions of media entertainment through theoretical considerations and methods of analyzing media entertainment, and introduced the gender paradigm of media entertainment, masculinity, feminity, and genderless. Based on this, we have sought to activate the Beauty-korean wave culture contents, beauty-complex culture contents, beauty-campaign contents it proposed the activation.

「 제민요술 」에 수록된 식품조리가공법 연구보고 (5) : 정 , 암 , 전 (煎) , 소 (消) , 저 (菹) , 록 (綠) , 적 (炙) , 신 , 오 (奧) , 조 (槽) , 포 (苞)

안명수,서혜경,이효지,윤서석,안숙자,임희수,윤숙경,조후종,윤덕인 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.4

The following, Chung, Am, Chun, Seo, Rok, Shin, Oh, Cho, Po, listed in [Che Min Yo Sul] are as follows; 1. Chung means polutry and meat like pork and beef cooked with Ja. Am is flavoring meat in a seasoned broth, which is seasoned with Yeom Shi, green onion and pepper. Chun is stir-fryed fish, beef or pork in a small amount of broth and Apchunbup, a kind of Chun, is stir-fryed with Yeom Shi Juice. 2. Cheo, Rok stands for boiled meat pickled in vinegar. 3. There are twenty kinds of Chuk, which is broiled polutry, fish, shellfish and meat like pork and beef together with vegetables and spices. 4. Shin, Oh, Po, are a type of meat preservation method by using Nurook, salt, alchol or broiling it in Bong Chuk way and then preserving it.

하루 콩단백질 25g 섭취를 위한 메뉴작성 및 영양성분 분석

한재숙,김정애,서봉순,이연정,서향순,조연숙,한경필,이신정,오옥희,우경자,조은자,구성자,김수진,李承彦,南出隆久 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.2

The purpose of this study was to develop menus for daily intake of 25g soybean protein and to analyse nutrients of these foods. Analytical values were compared to the theoretical one using the food composition table and recommended dietary allowances for Koreans (7th revision). The results are as follows. 1. Soybean curd residue stew, Soybean curd, Kimchi saute, and hard boiled soybean and lotus root were selected for the menu for January, of which the content of soy bean protein(SBP) was 33.1g, soybean stew, soybean curd and soybean sprout saute, and Italian deep fried soybean curd were for February, of which the content of SBP was 35.0g. The content of SBP in soybean paste soup with soybean curd, fried soybean curd and fried soybean curd roll, the menu for March, was 24.9g. That of April were soybean curd gratin with soymilk, soybean curd and ham with garlic dressing and the content of SBP was 26.3g. That of May were soybean porridge, soybean flour cake with honey (Dasik), soybean sprout soup and the content of SBP was 26.7g. That of June were soymilk, pan-fried soybean curd, steamed soybean curd with chicken and the content of SBP was 28.4g. That of July were noodle with soymilk, mapatofu, soybean curd salad and the content of SBP was 24.7g. That of August were soybean sprout with mustard dressing, Tossed green pepper with raw soybean flour, Tofu and Kimchi stew, soybean curd steak and the content of SBP was 26.2g. That of September were Chinese cabbage soup with raw soybean flour, sweet and sour tofu and the content of SBP was 23.2g. That of Oct. were Fermented soybean stew, soybean pan cake and the content of SBP was 24.3g. That of November were not-pressed soybean curd casserole, pan-fried mashed soybean curd with egg, stir frying deep-fried soybean curd with vegetables and the content of SBP was 22.4g. That of December were soybean curd and mushroom casserole, fried soybean curd and vegetables, hard boiled soybean curd and the content of SBP was 28.9g. 2. The ratio of the analytical value over theoretical value (A/B%) of one serving in kcal, carbohydrate, protein, fat, ash and dietary fiber were 57.7~107.7%, 42.9~131.9%, 79.2~118.3%, 54.5~100%, 40.7~80.8% and 42.1~113.2%, respectively. 3. The ratio of A/B% of one serving in Ca, K, Na, P and Fe were 44.1~93.6%, 59.0~153.1%, 53.1~117.7% 64.6%~138.8 and 33.8~77.3%, respectively. That in Fe was the lowest among minerals. 4. The ratio of analytical value over Korean R.D.A(A/C%) in Ca was relatively higher (22.0~85.9%) than that in kcal(18~63%). 5. The ratio of A/C% in Fe was 25.1~64.3% and lower than that in Ca and protein in general.

혼합 과일 발효주의 품질 특성 및 생리기능성

신자원, 한상민, 박원종, 이종수 배재대학교 자연과학연구소 2014 自然科學論文集 Vol.25 No.1

새로운 생리 기능성 과실주를 개발하고자 포도와 사과, 배, 복숭아 등을 이용하여 혼합 과일 발효주를 제조하여 이들의 품질특성과 생리기능성을 조사하였다. 혼합 과일 발효주의 에탄올 함량은 9.6% 이었고 총산함량과 휘발산 함량은 각각 0.73%와 0.086% 이었다. 또한 총 기호도는 신맛과 쓴맛이 살아있고 단맛이 적어 우수하였고 노화억제에 관련된 항산화 활성이 28.2% 이었고 항고혈압성 안지오텐신 전환효소 저해활성이 61.2% 로 우수하였다. To develop a new physiological functional wine, quality characteristics and its physiological functionality of the mixed fruit(Mf) wine were investigated. Ethanol contents of the Mf wine was 9.6%, and total acidity and volatile acid content were 0.73% and 0.086%, respectively. Anti-aging antioxidant activity of the Mf wine was 28.2% and anti-hypertensive angiotensin -converting enzyme inhibitory activity was very high 61.2%.

전통 발효 식품으로부터 분리한 젖산균들의 생리 기능성

신자원, 현세희, 장인택, 이종수 배재대학교 자연과학연구소 2013 自然科學論文集 Vol.24 No.1

To screen useful bacteria for functional food industry in strains from Korean fermented foods, physiological functionality of lactic acid bacteria from Korean kimchi were investigated. Antihypertensive angiotensin Ⅰ-converting enzyme(ACE) inhibitory activity were showed very high 56.0~85.2% in all lactic acid bacteria and especially, the highest ACE inhibitory activity of 87.0% was showed in Leuconostoc mesenteroides subsp. mesenteroides LB-643. Whitening tyrosinase inhibitory activity and anti-aging antioxidant activity were showed the highest in Lactobacillus brevis LB-879(72.1%) and Lactobacillus graminis LB-350(32.2%), respectively. Anti-gout xanthin oxidase inhibitory and fibrinolytic activity were also high in Lactobacillus paraplantarum LB-354(17.8%) and Lactobacillus pentosus LB-225(clear zone; 17.0㎜), respectively.

L-Alanine Dehydrogenase의 정제와 특성에 관한 연구

김수자,김경미 慶熙大學校 1990 論文集 Vol.19 No.-

L-Alanine dehydrogenase was purified from Streplomyces phaeochromogens KCTC 1174, by ultrasonication, ammonium sulfate fractionation and Blue-Sepharose CL-6B affinity chromatography. The enzymc catayzed amination and deamination showed basic pH optimum(pH 9.5 and 10.5, respectively). The enzyme was specific for the coenzyme NAD' and L-alanine for substrate in the deamination reaction. The enzyme was inhibited by Cu^2+ and Zn^2+ and by 2,3-diamino propanoic acid. The enzyme catalyzed amination is rapidlly inactivated by the additon of p-chloromercuribenzoate and restored by the addition of L-cyctein suggesting the involvement of the sulfhydryl group in enzymic catalytic reaction.

Crinoline 과 Bustle Style에 있어서 形態的 考察 : 19世紀 프랑스를 中心으로

宣秀子 朝鮮大學校 1977 綜合論文集 Vol.1977 No.-

후종골인대 석회화증의 외과적 치료

박수영,박순필,김상진,도종웅,주양자 최신의학사 1988 最新醫學 Vol.31 No.2

신장 기능의 임상적 시험법

宋秀子,尹惠慈 梨花女子大學校 藥學硏究所 1964 梨花藥學硏究 Vol.- No.5

Kidney secrete of urine. The chief ingredients of urine are H_2O, solid, urea, creatinine, ketone, oxalate, glucuronate, NACL & Nitrogen compound. Fixed quantity of this ingredients is only representatives. The result of this test sharply changed by food or health condition. Therefore, this result appears the function of kidney.