[자식이 쓰는 부모님 자서전] 두 번의 눈물

장명숙 샘터사 2013 월간 샘터 Vol.521 No.-

[시] 나의 얼 나의 자랑

장명숙 길림성민족사무위원회 1988 중국조선어문 Vol.39 No.-

獨逸 表現主義 繪畵의 發生 및 그 展開過程에 對한 硏究

尹健哲,張明淑 관동대학교 1984 關大論文集 Vol.12 No.2

Reacting against the impressionist painters, whose object was to render a faithful visual impression, the gruop of artists known s Expressionists wanted to show the ideas and emotions beneath the surface of the visual world. In this paper it is indicated that the renewed romanticism of the later nineteenth century became the immediate basis of modern Expressionism. but more important to the development of Expressionism were Much and Gogh. Expressionsim proper is usually considered to have begun in the first years of this century in Germnay, and more particularly with the foundation of the "Brucke" group. The young painters in this group studied the painted and graphic works of the early German masters as well as Negro art. This group may be said to have represented German Expressionism in its purest form. More international was "Der blaue Reiter" group. The style of it was on the whole more decerative than that of the "Brucke", more lyrical, more open to the influences of Fauvists and Cubists, and more inclined to renounce the representation of reailty. Thus, kandinsky, a member in this group, became the first abstract artist. The First World War dispersed the Expressionist painters into every center of Europe. After the war, the artists of the Post-Expressionist generation took up the techniques of Expressionism. The original purely artistic aims tended to be replaced by a much greater emphasison social criticism. Unfortuntely when Nazi regime took charge of the cultural life of Germany and Centural Europe, the works of the Expressionists were branded as decadent. They were condemned to oblivion and only those who went into exile could continue to work. Since the Second World War there has been a succession of expressionist waves. It was the trend known as Abstract Expressionism that drew out our attention back to Kandinsky's generation. It may be given as a conclusion that Expressionism can't be dismissed as a transitory phase of modern art. For it is a solid fact that one of the modes of art is that a emotional expression. In this respect, expressionist tendencies will probably always exist, as they hav always existed in the past.

역전파 알고리즘의 전방향, 역방향 동시 수행을 위한 스스톨릭 배열의 설계

장명숙,유기영 대한전자공학회 1996 전자공학회논문지-B Vol.b33 No.9

Back-propagation(BP) algorithm needs a lot of time to train the artificial neural network (ANN) to get high accuracy level in classification tasks. So there have been extensive researches to process back-propagation algorithm on parallel processors. This paper prsents a linear systolic array which calculates forward-backward propagation of BP algorithm at the same time using effective space-time transformation and PE structure. First, we analyze data flow of forwared and backward propagations and then, represent the BP algorithm into data dapendency graph (DG) which shows parallelism inherent in the BP algorithm. Next, apply space-time transformation on the DG of ANN is turn with orthogonal direction projection. By doing so, we can get a snakelike systolic array. Also we calculate the interval of input for parallel processing, calculate the indices to make the right datas be used at the right PE when forward and bvackward propagations are processed in the same PE. And then verify the correctness of output when forward and backward propagations are executed at the same time. By doing so, the proposed system maximizes parallelism of BP algorithm, minimizes th enumber of PEs. And it reduces the execution time by 2 times through making idle PEs participate in forward-backward propagation at the same time.

다량 조리시 조리 방법에 따른 상용 채소류의 비타민 B_1, B_2, C 및 무기질 함량의 변화

장명숙,서민자,김나영 단국대학교 1998 論文集 Vol.32 No.-

The contents variation of vitamin B_1, B_2, C and mineral components of daily vegetables by cooking methods in the quantity food preparation was investigated. Because various nutrients change during food preparation, it is important to estimate nutrient contents of food items as served. Many kinds of daily vegetables served in the hospital during two months was analyzed for this study. 8 kinds of different cooking methods including seasoned fresh vegetables, seasoned blanched vegetables, deep-fat fried vegetables, pan fried vegetables, steamed vegetables, braised vegetables etc, were applied to 37 vegetables items. And the vegetables analyzed were classified as four groups : leafy vegetables, root vegetables, fruit vegetables, and the other vegetables As a result of this study, all of the four vegetables groups showed same tendency that most of the nutrients content were various by cooking methods in spite of same vegetable item. In the leafy vegetables group, moisture content of seasoned fresh vegetables were higher than seasoned fresh vegetables. In the root vegetables group, crude ash content among the cooked radish root showed the highest value in the seasoned fresh radish root. Vitamin B_1 contents were the highest in the seasoned fresh radish root, pan-fried onion comparing to the same vegetable cooked by any other cooking methods. Vitamin C contents had the same currency seasoned fresh radish root and Doraji, deep-fat fried onion. In the fruit vegetables, crude protein content of seasoned fresh green red pepper was the highest in the middle of cooked green red pepper. In the case of pumpkin, immature the highest vitamin B_1 content was observed in the pan-fried pumpkin, immature but that of vitamin B_2 was observed in the saute fresh pumpkin, immature. Seasoned fresh cucumber with hot pepperpaste had the highest contents in most mineral components excepting iron, respectively. Finally, the other vegetables group analysed was consist of dishes cooked with more than two kinds of vegetables or vegetables which couldn't be included in the previous classification. Therefore, the nutrients content of cooked daily vegetables acturally served in the hospital were investigated. Also, there were differences of nutrient contents by various cooking method in spite of same vegetables item under the condition for this study. Furthermore, it would be desirable that investigation about comparison of nutrient contents between quantity food preparation and home made cooking carried out.

찹쌀가루를 첨가한 약과의 특성 및 저장성

장명숙,박미원,이효순 한국식생활문화학회 1992 韓國食生活文化學會誌 Vol.7 No.3

This investigation was undertaken for the purpose of studying the quality and acceptability during storage at room or refrigerator temperature of Yackwa containing waxy rice flour substituted for 0,10,30,50,70% of the wheat flour. The storage periods were 0,15,30 and 45 days. Chemical composition, composition of fatty acids, and value, and peroxide values of Yackwa were measured. Sensory evaluation was done by a panel of 5 judges majoring in food and nutrition. The evaluation was repeated 4 times. Objective evaluation was done by rheometer and color difference meter. Chemical composition of Yackwa were 5.9∼6.8% for moisture, 3.43∼4.09% for crude protein, 22.35∼27.65% for crude fat, 0.27∼0.31% for ash, 15.6∼18.4% for fructose, 10.6∼13.7% for glucose, 0.34∼1.0% for sucrose, and 0.79∼2.37% for maltose, respectively. Fatty acid contents of Yackwa were 10.54∼10.73% for palmitic acid, 4.12∼4.18% for stearic acid, 25.8∼26.9% for oleic acid, 51.6∼52.1% for linoleic acid, and 0.27∼0.34% for linolenic acid, respectively. Acid value and peroxide value of Yackwa during storage showed little change. As a result of sensory evaluation for Yackwa made various levels of waxy rice flour, there were no significant differences in most of characteristics between the samples supplemented with waxy rice flour to 30% of wheat flour at 0.01% level. By the color difference meter, the value of L (lightness) and b (yellowness) were increased by increasing the amounts of waxy rice flour, however, there were no significant differences at 0.1% level between the samples supplemented with waxy rice flour to 30% of wheat flour, on the other hand, the value of a (redness) was decreased by increasing the amount of waxy rice flour. In the textural characteristics, brittleness, and chewiness were increased by increasing the amounts of waxy rice flour, and by lengthening the storage period, on the other hand, resilience and cohesiveness showed vice versa. In the correlation coefficient between sensory characteristics and mechanical characteristics, overall acceptability in sensory evaluation correlated significantly with cohesiveness, chewiness, and the values of L, a, and b in mechanical test in most of samples(p<0.001).

딩동댕동! 전국노래자랑

장명숙 샘터사 2016 월간 샘터 Vol.561 No.-

서울 시내 중학생의 도시락 영양실태조사

장명숙 숙명여자대학교 가정대학 가정학회 1972 家庭學硏究 Vol.5 No.1

난황의 첨가수준에 따른 약과의 기계적 관능적 특성

장명숙,윤숙자 한국조리과학회 2001 한국식품조리과학회지 Vol.17 No.1

난황의 첨가수준을 달리하여 제조한 약과의 저장기간에 따른 기계적, 관능적 품질특성을 평가하였다. Texture profile analysis에 의한 물성특성의 경우 난황 첨가량 및 저장기간에 따라 시료간의 유의적인 차이를 보였는데, 난황 첨가량 및 저장기간이 증가함에 따라 그 값이 증가하여 약과가 단단하게 경화되는 것으로 나타났다. 색도의 경우 난황첨가량에 따른 차이를 보였으며, 저장기간이 경과함에 따라 약과의 명도 및 적색도는 양의 방향으로 중가하였고, 황색도는 음의 방향으로 증가하는 것으로 나타났다. 관능적 품질의 경우 관능검사 결과 20 g의 난황 첨가시 약과의 종합적인 기호도가 높은 것으로 나타났으며, 30∼40g의 난황첨가는 관능적 품질을 저하시키는 것으로 나타났다. 또한 약과에 난황첨가시 색, 외관, 맛 등에는 큰 영향을 미치지 않는 것으로 나타나 약과의 전통적인 맛 및 외관을 유지하면서도 영양적으로 우수한 약과를 제조할 수 있었다. Yackwa was prepared by different amounts of egg yolk and then instrumental characteristics and sensory evaluation were investigated during storage periods. In texture profile analysis, hardness, gumminess and chewiness of Yackwa were increased during storage and texture parameters were increased by increasing egg yolk level. In Hunter's color value, lightness and redness were increased by increment of egg yolk level, whereas yellowness was increased in negative region. During storage a1l values were increased. In the results of sensory evaluation, crispiness and overall acceptance were significantly different during storage and other parameters didn't showed significant difference among samples. The results showed that Yackwa prepared with 20 g of egg yolk had good sensory quality and nutritious improvement.

엄마는 나의 거울

장명숙 샘터사 2002 월간 샘터 Vol.33 No.1