가족개념인식과 가족가치관에 관한 연구

고정자 東亞大學校附設 生活科學硏究所 2004 생활과학연구 논문집 Vol.12 No.-

The purpose of this study was to analyze the related family concept and values. Results of the study can be described as follows. University students had the highest recognition of the concept of family in case of blood families in 1900s and the lowest recognition of the concept of family in non-blood families but in 2000s. The marriage is important in 1980s. According to the gender, there were meaningful differences in marriage values. Males were found to be more traditional than women in 1990s-2000s. According to Gender role values women were found to be more modern than Males in 1990s-2000s. According to values of children, the result indicated preffered a son in 60s but more positive option on children in 70s. With regard to values of children, women were found to be more modern than Males in 1990s. Males expressed progressive tendencies on pre-marital sexuality except cohabitation than women. Males were found to be more traditional than women on family-centered values in 1990s-2000s.

증편제조시 첨가재료에 따른 물성적, 관능적 비교연구

도종희,김경자 東亞大學校附設 生活科學硏究所 2004 생활과학연구 논문집 Vol.12 No.-

The purpose of this study Is to improve the quality of Jeung-pyun which is made of rice flour. For the purpose, this researcher replaced a certain proportion of the flour with soybean and wheat flours and then surveyed tastes and changed physical properties of Jeung-pyun. In addition, the researcher compared and observed sensory properties of Jeung-pyun throughout its storage period, or 0 to 72 hours. 1. Protein and fat contents of soybean or wheat flour was even higher than those of rice flour. 2. Each of the three flours was pasted and fermented firstly and secondly, it showed significant decreases in PH. But the value was increased again after Jeung-pyun was steamed. 3. After Jeung-pyun was steamed, the two additives, wheat and soybean flours showed significant in creases in specific volume and expansion ratio in comparison to the control sample, rice flour. The comparis on of the two additives, bean and wheat flours which were same in quantity, showed that the latter additive was higher in specific volume and expansion ration than the former. 4. When its cross section was observed, Jeung-pyun was not uniform in particle size and pore distribution in case tha the it was only made of the control sample, or rice flour. In contrast, Jeung-pyun was uniformly small erin the size and more even in the distribution when it was added with soybean or wheat flour more. 5. The volume of Jeung-pyun was increased when soybean or wheat flour was added even more than when the control sample was only used. 6. The sensory evaluation showed that Jeung-pyun, 10% of which was the addition of bean flour, became better in softness, moistness and stickiness as the time of its storage was in creased, giving highest satisfaction. 7. The measurement of textural quality with Rheometer showed that Jeung-pyun, made only of the control sample, was increased in hardness as time passed. The hardness was only some what changed when bean flour was added. Jeung-pyun with soybean flour added showed no big changes in elasticity, cohesiveness, adhesiveness and attachment, suggesting that thoughstored, the added Jeung-pyun showed little changes in physical properties.

치매노인가족의 복지대책에 관한 연구

고정자 東亞大學校附設 生活科學硏究所 2004 생활과학연구 논문집 Vol.12 No.-

We face with an aging society due to the development of medical science and the improvement of economic level, thus consciousness and value sense on support the old have been changed in many way. In such an aging society, the most representative disease threatening the quality of old person's life is 'Alzheimer's disease(AD)', and this Alzheimer's disease is social and ethical problem beyond medical problem and it's an important problem waiting solution to improve people's welfare. In Korea, in particular, social support systems for the Alzheimer's patients or their family are very insufficient due to people's lack awareness on the Alzheimer's patients, cultural factor put the responsibility for the Alzheimer's patients' treatment on only their family, and passive senior welfare policies. Accordingly, the purpose of this study examines the status and problems and aims at seeking the welfare measures for family member with dementia. For solving the problems of the family member with dementia, far-reaching welfare measures should be prepared. Wish to do following offer on the basis of above-mentioned result. Results of the study can be described as followed. It is necessarry the social system and medical services for demented elderly and their family caregivers. Govenment investigation is needed not only dementia care institutions but also manpower development sector. Communal efforts to explore the proper allotment of roles among govenment, community, to support the dementiapatlent and a community should provide them with medical and welfare service. They must be interrelated program developement and coordination of care services for the dementia care and general mental health services in the community based services for the elderly care.

고려 충렬왕의 복식정책에 관한 연구

전혜숙,안정희 東亞大學校附設 生活科學硏究所 2004 생활과학연구 논문집 Vol.12 No.-

The main reason why a state experiences most rapid cultural changes is that it has become a tributary to another powerful state. Such changes are passively accepted as the principle of the rule of power is actually recognized. Or otherwise, they are positively accpeted as the culture of a powerful nation is pursued. King Chungryeol was the man to whom the policy of marriage between Koryo and Yuan was first applied during the period of Yuan's interference. The king positively accepted Yuan's costume as he took his policy towards the Mongolian nation. Relations between King Chungryeol's policy towards Yuan and costume policy are discussed as below. King Chungryeol had no political power foundations when he was just inaugurated. Under the circumstance that the previous military regime was collapsed because of Yuan's military intervention, the king tried to relate closely with the court family of Yuan to make his authority guaranteed and maintain his throne. He took positive pro-Yuan policies to obtain political trust from Yuan, reducing the Chinese country's exploitation and suppression and keeping the Koryo dynasty. King Chungryeol showed up close relations with Yuan by accepting in person Mongolian queueing and costume while, officials of Honchimjeon and Kukjagam both of which were governmental agencies founded in the previous king of Wonjong held Koryo costume systems. This suggests that King Chungryeol took a two-way costume policy for not only making his loyal authority strengthened and guaranteed, but also the independence of the Koryo dynasty. Like his policy towards Yuan, King Chungryeo took a costume policy which was apparently pro-Yuan, but actually a very political strategy for practical gain and independence.

茯笭造化糕의 品質 特性에 관한 硏究

강경구,김경자 東亞大學校附設 生活科學硏究所 2004 생활과학연구 논문집 Vol.12 No.-

This study is a part of Korean traditional steamed rice cake in layers, which come from Cho-sun Dynasty. It examined the effects of texture which makes Bokryoungchowhago, a type of medicine rice cake, sensational and physical characteristics through medicinal stuffs and preservation periods. After this period, I examined the taste and additional functions of people in modern society and found the followings: 1. The analysis about general ingredients of rice flour shows that rice flour soaked in water has 38.11% of water, 0.25% of reference ingredients, 5.11% of protean, and 0.52% of fat. 2. The result of brightness in chromaticity reveals brightness with increasement of the number of all samples in 4℃ and 20℃, and it shows brightness in the order of honey, oligo sugar, sugar and syrup. The value of a shows the increase of syrup, sugar and oligo sugar, but the decrease of honey. The value of b shows the increase of syrup, oligo sugar and honey, but the decrease of sugar. 3. The result of pH evaluation displays 6.11~5.90 in 4℃ and 6.11~9.54 in 20℃ in the case of syrup, and has higher numerical result of pH in 20℃ more than 4℃. There are the numerical results of pH as the order of syrup, honey, oligo sugar and sugar. 4. The evaluation result of sugar degree shows the degree of sugar degree in the order of syrup, honey, sugar and oligo sugar in 4℃ according to time. The result in 20℃ is the order of honey, syrup, sugar and oligo sugar. 5. The sensational evaluation displays that sugar and honey has good at chewing taste, wetness of inside, and the feeling after swallowing in preservation temperature of 20℃. However, when time passes, oligo sugar displays the highest scores in these fields and sugar displays the lowest scores. 6. The sensational characteristics, which mostly influence the preference rate of Bokryoungchowhago, show as the order of the feeling after swallowing and chewing taste. This result explains oligo sugar among sweetening materials has the best meaning characteristics according the process of preservation time. 7 The evaluation of physical properties by Rheometer displays that the change of hardness of Bokryoungchowhago pertaining oligo sugar as sweetening materials has lower than syrup. This result explains the higher delay of the ageing process according to longer preservation time. 8. The relations between sensational examination and mechanical examination show that the hardness of organization in sensational examination has meaningfully positive relations with of hardness mechanical examination. Overall satisfaction of sensational examination has negative relations with the hardness, positive relations with feeling after swelling, inner moisture and chewiness, and positive relations with elasticity mechanically measured.

다양한 형태의 단면을 가진 섬유의 역학적 거동 해석

이경우 東亞大學校附設 生活科學硏究所 2004 생활과학연구 논문집 Vol.12 No.-

Closed torsional and bending expressions for fibers whose cross section is hypotrochoid were obtained. It was shown that hypotrochoid could represent various fiber cross sections. For torsional shape factor, Saint-Venant's approximation formula for torsional rigidity constant was used. Bending rigidity and shape factors were also found by using Green's theorem and the perimeter of hypotrochoid was obtained. Results obtained in this paper can be used to optimize cross sectional shape of fibers for torsional and bending properties of textile materials.

초기청소년의 애착이 자아존중감과 행동문제에 미치는 영향

이경님 東亞大學校附設 生活科學硏究所 2004 생활과학연구 논문집 Vol.12 No.-

This study examined the effects of attachment on self-esteem and behavior problem in early adolescence. The sample consists of 543 eighth graders in Busan. Statistics and method for data analysis include Cronbach's alpha, percentage, means, standard deviation, Pearson Correlation, multiple regression. The major finding of this study are as follows: 1) The attachment to mothers and peers significantly predict the male and female self-esteem. The relative influence of the attachment to mothers on the prediction of their self-esteem was stronger than the attachment to peers. 2) The attachment to mothers and peers had negative effect on male and female adolescents internalizing behavior problem. The relative influence of the attachment to peers on the prediction of male adolescent's internalizing behavior problems was stronger than the attachment to mothers. And the relative influence of the attachment to mothers on the prediction of female adolescent's internalizing behavior problems was stronger than the attachment to peers. 3) The attachment to mothers had negative effect on male and female adolescent's externalizing behavior problems.

부모교육과 아동중재 프로그램 개발을 통한 과잉 조기교육 문제 해결책 모색 : A Resolution through Developing a Parent Education Program and a Child Intervention Program

전효정 東亞大學校附設 生活科學硏究所 2004 생활과학연구 논문집 Vol.12 No.-

The purpose of this study is to review the effects of over early education on infant development and to suggest a resolution through developing the models of a parent education program and a child intervention program.

한과 중 유과의 제조방법 개선연구

이선임,김경자 東亞大學校附設 生活科學硏究所 2004 생활과학연구 논문집 Vol.12 No.-

The purpose of this study is the new expansion method research using sand, salt and charcoal except expansion using oil. The Yukwa base has been expanded by the oil traditionally, but the Yukwa base expanded by oil felt oily and smelled bad during storage. We studied the new expansion method compared with the oil expansion method and the proper condition of the new expansion method using sand, salt and charcoal. 1. To find the most expansion temperature, we studied the Yukwa base,s expansion degree from 120℃ to 200℃ using the sand bath. The Yukwa base,s surface broke and was the dark browning during expansion at 200℃. The Yukwa base,s didn't break and was good browning during expansion at 160℃. The Yukwa base,s contracted, adhered sand, and didn't appear the browning during expansion at 120℃. 2. When the Yukwa base was expanded at 200℃ by the salt expansion method, the Yukwa base was expanded fast but became dark browning. At 150-160℃ of salt bath, the Yukwa base expanded very well, was stable and became good browning but tasted salty. 3. The Yukwa base has long time until the Yukwa base was expanded at 90℃, The Yukwa base was expanded properly and good browning at 110-120℃ for 2 minutes. 4. The Yukwa base was expanded in first fry(110-120℃, 1 minute), and then the Yukwa base was stable and good browning in second fry(170-180℃, 1 minute) 5. The Yukwa base was made of glutinous rice, raw crude rice wine and bean water by K,s preparation. We studied the Yukwa base expansion degree using sand, salt and charcoal. The Yukwa base was the most expansion by the expansion method using edible oil. The Yukwa base by expansion method using sand and salt was smaller than the Yukwa base by expansion method using oil. The cross section of the Yukwa base by expansion method using sand was showed that the hole of cross section was constant, and surface was thin. The Yukwa base by expansion method using sand was high score in the tenderness and crispness of sensory evaluation. The Yukwa base by expansion method using salt was salty taste because of salt. 6. The Yukwa base was made of glutinous rice, clear rice wine and bean water by Y,s and H,s preparation, respectively. The Yukwa base by expansion method using sand was lower in the expansion rate compared with the Yukwa base by expansion method using oil. But the Yukwa base by expansion method using sand was high scores in the tenderness and crispness of the sensory evaluation. If we use sanitary sand and make good in Yukwa processing, The Yukwa base by expansion method using sand was good food without oily and the storage period was longer than the Yukwa base by expansion method using edible oil.

주부의 가사작업공간 구성요소에 대한 평가

황기아,최혜숙 東亞大學校附設 生活科學硏究所 2004 생활과학연구 논문집 Vol.12 No.-

The purpose of this study is to perform the post occupancy evaluation on apartment housing with the kitchen space and then to compare them with finding in unit planning. A questionnaire survey method was used in this study. These quetionnaire were administered, along with an interview, of 585 housewive's in the apartment of 25.7 pyung(75.43~106.8㎡), in Busan area. The results of this study on the evaluation of kitchen working space showed that, while housewive's are not satisfied with kitchen space, dinning room, utility, visual privacy they are satisfied with the elements of facilities such as lighting and ventilation. In sum, the results of the study showed that the location and space of kitchen the arrangement of the working center, visual privacy and the elements of facilities are important factor's in evaluating apartment kitchen working space.