동서양의 식용꽃에 대한 고찰 : 조리방법을 중심으로

김영순,이정희,오순덕,정은미,최지영,유은순,장정미,정진선,하상민 高麗大學校 倂設 保健大學 保健科學硏究所 2001 保健科學論集 Vol.27 No.2

Edible flower means a flower that is good to eat is subject to either cooking or appetizing. In general, people eat edible flower as raw so that the loss of vitamin and inorganic are minimal. Edible flower is usually utilized as salad material or aromatic, decoration for jelly or cake and solid stuff in soup. Thus, decorating food by edible flower improves flavor, fragrance and appetite. Edible flower serves various purposes both east and west. In Korea, Edible flower is mainly subject to soup, cooked potherbs, frying, tea stuff, brewing and etc, whereas in Japan, its various usage covers cooked potherbs, pickle, sliced raw fish, frying, salad, jelly and decoration. On the other hand, Edible flower is used as numerous salad and tea stuff, condiment, roasting, meat, sweets and desserts in Western Hemisphere.

藝術歌曲과 基督敎 音樂의 比較硏究 : 浪漫派 音樂의 性格과 歷史를 中心으로

南德順 서울市立大學校 1994 論文集 Vol.28 No.-

Christian musics and songs of art were introduced to our country along with christianity at the end of the nineteenth century, and have been developed in conjunction with our own traditional culture. As a good understanding of the congregational hymn and the role of the people who were involved in the Christian music became more important, Christian musics were faced with a new turning point. The author attempted to investigate the origin, definition, and outline of transition of the songs of art which are now actively glorified by many people. Songs of art have taken secure position in the composition field having independent form of art since Schubert from the Lied mountains, and have been developed nowadays in a variety of forms. And it can't be overemphasized that the sacred musics initiated by David, Jeremiah, etc. In the old testament era founded the cornerstone of the Christian music and western music later on, while Gregorian sacrde songs became the mother's womb for the songs of art. Henceforth active composition of oratorio and cantata faced a climax at the periods df Bach, Hancdel, and Haydn. Schubert who was a representative composer of songs of art composed the musics such as 'die schone Mullerin' 'schwanengesang', 'winter reise', etc. These musics achieved great significances in leading the romanticism of the Lied. It can be said that the representative composers of Christian music were Bach, Hanedl, Haydn. Oratorio is at present the mother music of many hymns. The messial and hallelujah contributed a lot in the popularzation of oratorio. Songs of art and Christian musics appeared to start from the same line in their origin as music notation of ancient musics followed by the Gregorian sacred songs, and as such. The words of composition of art became the content of the poems written by famous poets of the day, while Christian musics were based upon the content of the bible, by which the atmosphere of music was greatly influenced. These findings suggested that songs of art and christian music had a certain definite backgrounds in their words. Needless to say, it is important to investigate systematically and deeply the background of the origin of musics. It is concluded that a common point of Christian music and song of art lies in that they both are for the internal life of human being.

볶음향을 응용한 참기름 대체 향미유의 개발

구본순,김덕숙,정락철 한국식품영양학회 2002 韓國食品營養學會誌 Vol.15 No.4

옥수수배아, 소맥배아, 탈피땅콩, 겨자, 후추를 조분쇄하여 직화법으로 볶은 다음 옥수수기름과 혼합하고 열처리하여 향미유 원액을 얻었다. 이 원액과 옥수수 기름을 혼합하고 여기에 유용성 천연색소 추출물과 O.R.Paprika를 처리하여 참기름 고유의 외관과 향미가 유사한 대체 향미유를 개발하였다. 이의 이화학적 특성을 참기름과 직접 비교해 본 결과 유리지방산 함량은 약 1/14 수준이었으며, 기타 항목에서는 거의 유사한 결과를 나타내었다. 이 향미유를 이용한 조리실험 결과 갈비절임, 볶음, 튀김, 김구이 및 약과튀김 등에서 우수한 특성을 보여 참기름 대체용으로의 기능이 충분한 것으로 확인되었다. Crude seasoning oil was manufactured from direct heat treatment of corn germ , wheat germ, dehulled peanut, mustard, black pepper and corn oil (RBD type). The sesame oil substituted was composed of this crude seasoning oil, oil soluble natural pigment mixture and corn oil, and showed the similar appearance, flavor and taste with sesame oil. Free fatty acid content of SO was 1/4 than sesame oil, the other values were similar, respectively. Use of this SO was suitable about cooking, general frying as well as frying of laver and Chinese cake. As a result, this SO had possibility as sesame oil substituted.

점진적 근 이완 회복 방법이 무용수행 후 심박수 및 혈중 젖산 변화에 미치는 영향

오상덕,장순향 漢陽大學校 體育科學硏究所 2003 體育科學 Vol.23 No.23

The purpose of this study was to investigate the effects of recovery of method after modern dance Performance the changes of HR and blood lactate. All subjects were 20 females modern dancer on C university. The design for this study was measurement between groups as independent variations were recovery method(static and progressive relaxation of recovery method) and bloodsampling time(rest, immediately, 10, 20min after performance), dependent variations were HR and blood lactate. All raw data were analysed by repeated with ANOVA for statistical significance and accepting level for all significances was above P<0.05. The following conclusion were made : The changes of HR after performance were significantly different between group. Also, the changes of blood lactate after performance were significantly different between groups. The accumulate of rate blood lactate in the recovery time after performance were significantly decreased in progressive relaxation recovery method than static of recovery method. In conclusion, progressive relaxation recovery method had an effect recovery on physiological fatigue after performance.

한국 조리식품의 칼슘과 인의 함량에 대한 고찰

김순덕,김정생,김학란,정은숙 효성여자대학교 가정대학 학도호국단 1985 家政大論集 Vol.4 No.-

This study was conducted to investigate the content of calcium and phosphorous andtheir blance in the korean foods which were composed of boiled rices (9 kinds), soups(34 kinds), pot stews (27 kinds), roasted foods (26 kinds), hard boiled foods (22kinds), jerkings (21 kinds) and seasoning (22 kinds) as side dishes. Boiled rice, boiled rice and cereals, and rice ball among 9 kinds of boiled rices wereextremely acidic food as their P/Ca ratio was higher than 5, but hash rice, fried rice,olio rice and mixed soup rice among them were lower than 2. In the soup5, only P/Ca ratio of young brocken soup among them was the range of3 to 4, and the ratio of chicken soup, shopped beef soup and the rest 31 kinds werelower than 2. In the pot stews, P/Ca ratio of ·soybean curd residue and shank pot stew were therange of 3 to 4, the rest 25 kinds were lower than 2. Among the 91 kinds of side dishes, the P/Ca ratio of roasted potato green pepper,hard boiled hot green pepper, hard hotted beef potato, hard boiled hair tail, roastedonion, grilled pumpkin, rolled egg fry and roasted mackerel pike were the range of-3 to 4. Extremely acidic foods above 4 were roasted chicken potato, roasted pork, roasted'common octopus, roasted anchovy, roasted thin strips cuttle fish, chicken pot stew,roasted pork potato, roasted pork, roasted pork with soy sauce, fried potato Onlon fried:chicken, fried pork potato, fried cuttle liver, fried pork, roasted spanish mackerel .ard iced thin strips of cuttle fish, and almost of the rests were lower than 2. As above results, there were characteristics which acid-base balance of korean foodswere not balanced independently, but could control the balance with compositions as amenu, while there were some unbalanced foods owing to calcium content which werecomposed boiled rice, meat soup and side dish prepared from meat.

水中의 微量 鹽化物이온의 吸光光度定量

朴吉淳,張德相 濟州大學校 海洋資源硏究所 1985 해양과환경연구소 연구논문집 Vol.9 No.-

水中의 鹽化物이온을 定量하는 方法으로 널리 利用되어 온 內海의 方法은 檢量線이 Lamdert-Beer의 法則에 適用되지 않고 共存이온과 溫度의 영향을 받아 微量의 鹽化物이온을 正確하게 定量하기 곤란하였다. 그래서 鹽化物이온 13㎖/ℓ이하의 용액 10㎖에 티오시안산제2수은溶液(0.3%) 2㎖, 황산제2철암모늄溶液(6%) 4㎖, Triton X-100 1㎖ 및 아세톤 8㎖를 정확히 가하고 10分間 發色시킨 다음 460nm에서 吸光度를 測定하여 Lambert Beer의 法則에 적용되는 定量方法을 얻었다. 이 方法은 溫度, 放置時間, 共存이 온의 영향등도 적었다. Since conventional Usumi's method which is presently being used is not in accordance with Lambert-Beer's law and sensitivity is decreased due to diverse ions and temperature, it is rather desirable to desirable to design a new method in determining the micro amount of chloride in water. Hence, a simple and accurate spectrophotometric method for micro-chloride determination was developed using Triton X-100 and acetone. The procedure is as follows. Sample which contains less than 13㎎/ℓ of chloride ion is taken in a stoppered reaction flasks, and 2㎎ of 0.3% mercuric thiocyanate, 4㎖ of 6% ferric ammonium sulfate, 1㎖ of acetone are added. Allowed to stand at room temperature for 10 minutes. The absorbance of the colored solution is measured at 460nm with a 10㎜ cell against the reagent blank. This method is in accordance with Lambert-Beer's law in the range of O to·13㎎/ℓ in chloride ion concentrate and no interference is detected by fluoride, nitrate, nitrite and thiosulfate. It is not discolored by standing time. Although the sensitivity is decreased by increasing of temperature it is rather accurate at the range of 15-22℃. Therefore, it could be said that this proposed method is simple, time saving and accurate for the determination of micro amount of chloride in water.

복령(茯笭)의 지방산 조성 및 항미생물 활성

조덕봉,마상조,최춘순,이송주,최옥범 광주보건대학 1997 論文集 Vol.22 No.-

The various components and antimicrobial activities of Pona cocos were studied to obtain the basic data as giving many applications. In the results of analysis of fatty acids compositions, it consist of stearic acid as saturated fatty acid, and oleic acid, linoleic acid as unsaturated one. The Pona cocos was extracted with methanoi and its extracts were determined to be antimicrobial activities against bacteria and yeast. Methanoi extracts of the Poria cocos showed stronger antimicrobial activities on Staphylococcus aureus, Staphylococcus epidermidis. Bacillus subtilis, Micrococcus luteus, Leuconostoc mesenteroides, Escherichia coli, Salmonella typhimurium, and Pseudomonas aeruginosa than control, benzoic acid. In conclusion, Poria cocos extracts showed antimicrobial activities and will be required to isolate and identify substance with antimicrobial activity as functional materials.

브랜드 쌀에 대한 소비자 선호요인 분석

이순석,이상덕,김용희 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.3

본 연구는 쌀에 대한 구입비율이 높을 것으로 추측되는 서울지역 주부를 대상으로 최근 공급이 증가하고 있는 브랜드 쌀에 대한 소비측면의 연구를 수행하였다. 주요한 분석 목적은 브랜드 쌀에 대한 소비경험 및 재구매 의향 조사를 통하여 주부들의 어떠한 특성요인이 브랜드 쌀 소비에 영향을 미치는지를 분석한 것이다. 분석결과 브랜드 쌀에 대한 주부들의 선호는 고소득 가구, 연령이 높은 계층, 고학력, 아파트 거주 주부들이 높게 나타났다. 또한 브랜드 쌀에 대한 재구매 의향은 고학력, 취업한 주부일수록 선호도가 높게 나타났다. 결론적으로 브랜드 쌀에 대한 장기적 판매전망은 가계의 경제사정과 밀접한 관련이 있는 것으로 추측될 수 있으며, 경제성장과 더불어 브랜드 쌀에 대한 소비는 일반 쌀보다 증가할 가능성이 높다고 추론할 수 있다. This aims is to estimate the consumers' preference on the brand rice using factor analysis, completed research on the consumption of brand rice revealed that the household supply in the Seoul area in increasing. An analysis whether housewives' preference in chosing the brand of rice was developed through the consumption experience and re-purchase intention investigation for the brand rice. Also the paper analyzed the consumers; preference using the logit and probit model. Number of respondents who participated in the study(95%) totaled 1000 and the sampling method utilized was the multistage stratification and assignment abstraction. Results showed that the preference of housewives' depends on age, education and level of income. Such that as age, education, income level increase so thus their preference for brand rices also increase. Also the re-purchasing of brand rice is high when housewives have a higher educationl attainment and prefers to go to work. Conclusively, the long-term sale view for brand rice is closely related to the economic conditions of a household. Hence, with the economic growth, there is a possibility that consumption of brand rice would increase compared to the ordinary rice. We can propose the following political intent from analysis of these results. First, There is an need for continuous public information as reinforcement for brand rice Second, Marketing operation reinforcement could also be done for customer class security etc.

고추씨 기름 대체 향미유 개발에 관한 연구 : 치자, 고량을 이용한 유용성 천연 검정색소의 제조 Manufacturing of oil soluble natural black pigment from Gardenia and Kaoliang

구본순,김덕숙 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2004 한국식품저장유통학회지 Vol.11 No.1

치자로부터 청색 및 황색색소, 고량으로부터 암갈색 색소를 주정을 이용하여 추출·농축하여 60。Brix 농도의 추출물을 회수하였는데, 각각의 수율은 0.68, 1.97, 0.64% (w/w)였다. 이들을 대두유: 물: 유화제: 치자청: 치자황: 고량색소= 8: 22: 42: 10: 15: 13 (w/w)의 비율로 혼합하고 균질화하여 유용성 천연 검정색소를 얻었다. 이 색소를 대두유에 용해시킨 결과 대두유의 품온이 30∼40℃ 범위에서 가장 높은 용해도를 나타내었다. 대두유에 한 번 용해된 색소물질은 혼합 대두유의 품온을 20℃ 이하로 유지하여도 재분리현상이 발생하지 않는 것으로 확인되었다. Each pigments were obtained by ethyl alcohol extraction method, blue and yellow pigment from Gardenia as well as dark brown pigment from Kaoliang. Concentration of these pigments are all 60 Brix, the extraction yields were 0.68, 1.97, 0.63 %(w/w), respectively. Oil soluble natural black pigment (OSNBP) was composed of soybean oil, water, emulsifier, Gardenia blue and yellow, Kaoliang dark brown etc. Blending ration of these was 8: 22: 42: 10: 15: 13 (w/w), this mixture was carried out homogenized. Solubility of this OSNBP in soybean oil was appeared the maximum level at about 34~40℃ range. OSNBP solubilized black oil was not reseparated at below 20℃.

초등학교 4학년 실과의 식생활 실기 수행능력에 관한 연구 : 6차 실과교육과정을 중심으로

조순옥,정덕희 서울교육대학교 초등교육연구소 1999 한국초등교육 Vol.11 No.1

The purpose of this study was to improve the 7th curriculum of practical arts education for the fourth graders of elementary school, because the practical arts education for 4 graders was striked part off in seventh practical arts education curriculum. For this purpose, the study carried out by the practice of 163 fourth graders in elementary school on food and nutrition of practical arts education. The results of this study were as follows : 1. The pupil’s current performance level in competence needed for food and nutrition were improved highly on the ability of grasping of a fruits knife, of peeling an apple, of putting pieces of apple in a dish and on the ability of setting on the tabel with a dish of apple after the classes focused on practice than before. 2. The classes focused on practice and real experience for food and nutrition of practical arts education had effect upon the students as followings : Students thought that practice in school and working in home promoted the mental and physical developement for themselves. As a result of this study, it was verified that students were very interested to the performing of the practical task on food and nutrition, that pupil’s performance level on working of the practical task on food and nutrition was very higher after classwork than before. The result of this study also showed that elementary school student of fourth grade were positive about the classes focused on practice for food and nutrition. Therefore the curriculum of practical arts education must be established from third grade to sixth grade in elementary school.