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안윤영,이정숙 한국영유아보육학회 2002 한국영유아보육학 Vol.0 No.29
The purpose of this study is to find out the possibilities of play therapy to diminish child's sleeping problematic behavior. The causes of child's sleeping problems are divided to biological factors and psychological factors. Most of causes of childhood's sleeping problems are psychological and emotional factors. This case study apply eclecticism which are child-centered play therapy and behavior play therapy to child who has sleeping problem. Using DSM-IV (Diagnostic and Statistical Manual), child's sleep problem was checked at before play therapy. Besides interview and various psychological assessment were used to find out diagnosis and to decide play therapy planning. The case child is 5-year-old boy who has nightmare due to unstable relationship with his mother and anxious and withdrawal. The researchers try to apply direct method which is behavior therapy to child's externalizing problem and indirect method which is child-centered play therapy to child's internalizing- emotional problem. In comparisons with before and play therapy, the child's sleeping problematic behavior was changed. First, the child's withdrawn and anxious emotional status change to stable and secure through out faithful relationship with therapist. Second, the child's sleeping problematic behavior is corrected with parent training and behavior therapy which include reinforcement, token economy, release training. Third, the child's psychological status change to secure and positive than before. The researchers conclude that play therapy is effective to diminish the child's sleeping problematic behavior.
임숙자,양윤,이승희,안춘순,Lennon, Sharron J. 한국의류학회 2003 한국의류학회지 Vol.27 No.3,4
The purpose of this study was to compare the concepts related to formal wear and casual wear, the expression image for formal wear and casual wear, the criteria for clothing selection, the mist appropriate clothing for the specific situation, the price range, the kinds of accessories matched with clothing, the time for purchase, the patronage site, and the appropriate colors for formal wear and casual wear. The total of 396 consumers, 20s' and 40s' female consumers in Korea and America were sampled in both countries. The sampling places were college campus, business district, department stores, and shopping mall in Seoul and Columbus, Ohio. Formal wear and casual wear were selected as survey items. The results showed that the consumers in both countries revealed emic and etic phenomena. Based on the results of this survey, the fundamental information and implications for clothing shopping behaviors in Korea and America can be provided.
이정숙,안윤영 漢陽大學校 韓國生活科學硏究所 2001 韓國 生活 科學 硏究 Vol.- No.19
The purpose of this study was to review and make bettor understanding the child's sleep disorder and to suggest play therapy for effective method of child's sleep disorder. For this study, the review was progressed throughout papers. The results are follows: 1) The factors which are affective the child's sleep disorder are child's personal factors, parental factors, parent-child relationship in family system, and contextual factors. 2) These factors isolatedly or mixedly were affected for child's emotional and psychological status which make child's anxious and fear such as fear of night, separation anxiety etc. These situation predispose child's sleep disorder. 3) Play therapy is a effective intervention for child's sleep disorder. Through play therapy, child will overcomes anxious and fear, improves interrelationship and gains positive emotions. Also, child will discover potential which makes better his own problems through play therapy. Therefore, following study should cover practical play therapy program development for field use.
『 제민요술 』에 수록된 식품가공법 연구보고(III) : 장 Jangs
안명수,서혜경,이효지,윤숙경,윤서석,안숙자,임희수,조후종,윤덕인 한국식생활문화학회 1991 韓國食生活文化學會誌 Vol.6 No.2
This is a study about Jangs presented in the Cheminyosul. Scattered yeast and purified salts are used as ingredients of Jangs. Hwangeui, Hwangjeung and Eol are scattered yeast, and Sangmanyom, Hwayom and Inyom are purified salts. According to their main ingredient, Jang can be classified Kokjang, Yukjang and Eojang. Kokjang was made from soybean and/or wheat, Yukjang made from meat, and Eojang made from fish and crustacea. Eojang is similar to Korean fish sauce, Jeot. Three kinds of Kokjang, four kinds of Yukjang and seven kinds of Eojang are described in the Cheminyosul. Generally, Jangs were fermented and ripened for one day to one hundred days. Also, most of Jangs were made in cold season except Keonjeeojang and Janghae.
「 제민요술 」에 수록된 식품조리가공법 연구보고 (6) : 병 (餠) , 종 , 열 , 자명 , 예 (醴) , 로
안명수,서혜경,이효지,윤서석,안숙자,임희수,윤숙경,조후종,윤덕인 한국조리과학회 1991 한국식품조리과학회지 Vol.7 No.1
This study was carried out to understand and anaiyze the cooking and processing methods presented in CHE MIN YO SUL (chapter 82∼86). The result from the study are as follows; 1. Byung was made from dough of wheat flour, glutinous rice flour, small green peas flour an rice of millet etc. by steaming, roasting, deep fat frying or sauted, or it had eaten Byung which was made from egg or seagull's egg without cereal was simillar to Korea's fried egg cake. 2. Jong and Youl were steamed product made from mixture of millet and rice which were wrapped with leaf of Julpool or bamboo's leaf. It's shape was simillar to Korea's Song-Pyun but different from materials and cooking method. 3. Jamyong's cooking method was boild the mixture of white rice soup, Myong-Jup, and salt, and then pour the rised Bal. 4. Ye and Lo were boiling product made from new oat and appricot seed flour. It was simillar to sweet drink made from rice, and put them in the jar for storage.
『 제민요술 』에 수록된 식품조리 가공법 연구보고(I) : 술 wines
윤숙경,안명수,서혜경,이효지,윤서석,안숙자,임희수,조후종,윤덕인 한국식생활문화학회 1990 韓國食生活文化學會誌 Vol.5 No.3
This study was carried out to understand and analyze the cooking and processing methods presented in CHE MIN YO SUL, Chinese books of husbandary was written in sixth century. This book was composed of two parts-part I is Agricultural production and part II is product-Utilization. Especially, wines and yeast(NU RUK) written in part II were studied at this study paper. Most of yeast was made of barley and wheat. These materials had been prepared as raw, steamed, and roasted state by proper ratio with kinds of yeast and then fermented as dough state. Occasionally, various kinds of soup made from cocklebur, leaves of mulberry tree, wormwood etc. put into yeast dough. Yeast doughs were shaped round and square with or without hole in the center, made in July of the lunar calendar and fermented for 3 or 4 weeks. There were 43 kinds of wines in this book. Most of them were made of all kinds of cereals grown at that time-rice, waxy rice, millet, waxy millet etc. These cereals had been steaming or cooking gruel with grain or powder state and then fermented with yeast. These wines were prepared by single or double brewing methods and the kinds of double brewing wines were more than single brewing wines by two times. There were none of wines made from fruit and distilled wines. Generally, single brewing wines were not made in Apr., Nov., Dec., of the lunar calendar and double brewing wines were not made in Aug., Oct., Nov., of the lunar calendar. And ripenning periods of wine brewing were various, from 1 day to 7 months for single brewing, from 2 days to 8 months for double brewing.
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.
On-Sook Hur,Sang Gyu Kim,Ho-Cheol Ko,Su Ran Ahn,Jung-Sook Sung,Na-Young Ro,Sukyeung Lee,Yu-mi Choi,Do yoon Hyun,Kyoung-Yul Ryu,Hyung-Jin Baek 한국육종학회 2015 한국육종학회 심포지엄 Vol.2015 No.07
This study aimed to evaluate 105 tomato accessions conserved in National Agrobiodiversity Center regarding their resistance to Ralstonia solanacearum, a soil-borne vascular bacterium that causes lethal wilt diseases of a wide range of crops worldwide. All the accessions are Solanum lycopericum var. lycopersicum including cultivar or breeding lines. At the four leaf stage, the seedlings were inoculated by drenching the soil with the bacterial suspension concentrated of 108 CFU/ml. Plant roots were wounded before inoculation by cutting with the knife. Seven accessions including IT 32899 were rated as resistant, while other 98 accessions were rated as susceptible. IT 32899 scored 0.1 of disease rate and 0.7 of disease index. The selected accessions will be used as a material to reveal the mechanism of wilt tolerance and to identify the host gene involved in defense response.
Noh, Hae Sook,Kim, Yoon Sook,Kim, Young Hee,Han, Jae Yoon,Park, Chang Hwan,Kang, Ahn Ki,Shin, Hee Suk,Kang, Sang Soo,Cho, Gyeong Jae,Choi, Wan Sung Wiley Subscription Services, Inc., A Wiley Company 2006 JOURNAL OF NEUROSCIENCE RESEARCH - Vol.84 No.8
<P>The ketogenic diet (KD) is often effective for intractable epilepsy, but its antiepileptic mechanisms remain largely unknown. Within the cell death/survival pathway, Akt and its downstream protein Bad play an important role in kainic acid (KA)-induced cell death. Therefore, we investigated the effects of a KD on KA-induced changes in the Akt/Bad/14-3-3 signaling pathway by evaluating Akt, Bad, 14-3-3, and cleaved caspase-3 expression levels as well as their relative interactions. Our results showed that a KD did not affect the expression levels of Akt, Bad, Bcl-xL, Bax, and 14-3-3 but increased phospho-Akt [serine 473; p-Akt (Ser473)] and phospho-Bad [serine 136; p-Bad (Ser136)] expression levels as well as decreased cleaved caspase-3 levels following a KA-induced seizure in the hippocampus. Furthermore, we found that a KD increased the protein–protein interaction between 14-3-3 and p-Bad (Ser136), which might be phosphorylated by p-Akt (Ser473), and decreased interaction of Bad and Bcl-xL. These results suggest that a KD might protect, at least partially, the hippocampus from KA-induced cell death via inhibiting the dissociation of Bad from 14-3-3. © 2006 Wiley-Liss, Inc.</P>