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김소민,김대경,Kim, So-Min,Kim, Dae-Kyung 대한고유수용성신경근촉진법학회 2018 PNF and Movement Vol.16 No.2
Purpose: This study aimed to examine the elderly physical fitness test for elderly people living in urban areas and to evaluate the physical fitness level according to gender and age groups. Methods: The subjects were 180 elderly people aged 65 and over living in urban areas. The elderly people were classified into early old age, middle old age, and advanced old age groups. Five items of the physical fitness test for the elderly (arm curl, chair stand, 2 min step test, back scratch, and chair sit and reach). Results: In analyzing the average of each item by gender and age, a significant difference was found in the results of each item as age increased in all sports, but no difference was observed according to gender except dumbbell lifting. Conclusion: Although the physical fitness level of all ages decreased from early age to late age, the difference in physical fitness according to gender was not significant except the arm curl test. The results of this study can be used as basic data for a new "age-specific exercise program" for the elderly.
김소민,조자원,황경숙,김욱태,강유화,김남중,Kim, So-Min,Cho, Ja-Won,Hwang, Kyung-Sook,Kim, Wook-Tae,Kang, You-Hwa,Kim, Nam-Joong 대한치과기공학회 2011 대한치과기공학회지 Vol.33 No.2
Purpose: The author performed experiments on the microhardness and the marginal fitness of composite resins after polymerizing 4 kinds of composite resins on MOD standard specimens. Methods: For this study, in order to compare the microhardness and the marginal fitness of 4 kinds of composite resins. Results: The results are as follows. 1. In case of the microhardness, Tescera scored the highest among the four kinds of composite resins. 2. In case of the marginal fitness, Premise Indirect scored the highest. However, there was no statistically significant difference, all staying in clinically practical range. 3. Considering the above results, among the four kinds of composite resins, the author advises to use Tescera during teeth restoration which scored the highest in the micro- hardness. Conclusion: Conclusion: All of the composite marginal fitness were within the clinically useful range.
김소민(Kim So-Min),윤재신(Yoon Chae-Shin) 대한건축학회 2007 대한건축학회 학술발표대회 논문집 - 계획계/구조계 Vol.27 No.1
The purpose of this study is to find out the formation process of Numaru. This research targeted the upper-class houses with Numaru in Youngnam region. The research chose Youngnam region for two reasons. First, Youngnam region has a variety of cases, ranging from early to late history of Chosun dynasty, which is good to follow chronogical changes. Second, since the founded dates of the cases are relatively correct, it is profitable to follow the formative process of Numaru. Connecting process of Nu is closely related to enlargement and specialization of space of Sarang-Chae. So, analyzing the type of Nu(Ru)-architecture regarded as former phase of Numaru, and researching the characteristic of connecting method between Numaru and Sarang-Chae is important to study the origin and formation of Numaru.
브랜드 아이덴티티를 위한 건축프로그램에 관한 연구 - 브랜드 복합공간을 중심으로 -
김소민(Kim, So-Min),김경순(Kim, Kyoung Soon) 대한건축학회 2022 대한건축학회 학술발표대회 논문집 Vol.42 No.1
〈The purpose and method of study>brand architecture and space change to new and vary form. brand architectures are require to more space strategies according to appearing 4th industrial revolution and MZ generation. The purpose of this study was to figure out brand key strategies of shape of architectural facade and characteristic of 3D space through analysis of Apple store, Hyundai Library, Amorepacific. 〈The result of study〉 the shape of brand facade is important role to express "the Placeness" or to be Landmark. and Brand Space of cultural that can experience about brand identities is more efficient than sale space. and open-spaces that can be planed event-hall and community are necessary
국내 소비되는 봄나물의 Trienzyme 추출법을 적용한 엽산 함량 분석
김보민(Bo Min Kim),김소민(So-Min Kim),오지연(Ji Yeon Oh),조영숙(Young-Sook Cho),김세나(Se-Na Kim),최용민(Youngmin Choi) 한국식품영양과학회 2014 한국식품영양과학회지 Vol.43 No.11
본 연구에서는 국내 엽산 분석 데이터의 질적?양적 향상을 위해 첫째, AOAC법의 trienzyme 추출법과 식품공전의 암모니아 가수분해법을 비교 분석하고 둘째, 엽채류에 있어 trienzyme 추출법의 검증을 위해 국제표준인증물질을 분석하고 정밀성과 정확성을 측정하였다. 마지막으로 검증된 추출법을 적용하여 시판 봄나물(생것, 데친것)의 총 엽산 합량을 L. casei를 이용한 미생물학적 정량법을 적용하여 비교 분석하였다. 연구 결과 CRM 485(mixed vegetable), CRM 487(pig liver), CRM 121(wholemeal flour), 시금치, 돌미나리의 경우 암모니아 추출법보다 trienzyme 추출법을 적용할 경우 엽산 함량이 시료에 따라 1.2에서 5.8배까지 증가하였다. 따라서 나물 등 엽채류 식품에 함유된 천연 엽산 분석에는 trienzyme 추출법 적용이 필요한 것으로 생각된다. Trienzyme 추출법을 적용하여 분석한 봄나물(생것, 데친 것)의 엽산 함량은 습물 기준(wet weight basis) 나물 생시료의 경우 오가피(146.9 μg/100 g), 부지갱이(142.8 μg/100 g), 갯기름(140.4 μg/100 g)의 엽산 함량이 15개의 분석시료 중 높은 값을 나타내었다. 반면 건물 기준(dry weight basis)을 적용한 절대량 비교에서는 민들레(1,643.0 μg/g), 시금치(1,284.8 μg/g), 비름나물(1,222.5 μg/g) 순으로 높은 엽산 함량을 나타내었다. 가죽나물, 참두릅, 세발나물, 돌미나리, 참취나물 경우 100°C에서 30초간 데쳤을 때 엽산 함량은 차이가 없었으며(P>0.05) 갯기름나물을 제외한 나머지 9개 시료에서는 엽산 함량이 11∼63% 감소하였다(건물 기준 비교). 본 연구에 적용된 엽산 trienzyme 추출법은 상대적으로 부족한 국내 다소비 식품의 엽산 분석 연구에 활용될 것으로 생각되며 나아가 국가표준식품성분표 작성을 위한 엽산 데이터베이스 구축의 기초 자료가 될 것이다. Trienzyme digestion (AOAC Official Method 2004.05) procedure using protease, α-amylase, and chicken pancreas conjugase was evaluated to determine its usefulness in the microbiological quantitation of total folate in foods. Folate values obtained by alkali hydrolysis (Korean Food Standards Codex) were compared to those obtained by the trienzyme method for four certified reference materials (CRM) representing diverse matrixes. Trienzyme treatment increased measurable folate from most CRM compared to levels found after alkali hydrolysis. The largest increases were observed with CRM 487 (pig liver, 5.8-fold) and CRM 121 (whole meal flour, 3.1-fold) after trienzyme digestion. Using trienzyme digestion method, total folate contents of raw and blanched edible plants were determined. Eleutherococcus senticosus (146.9 μg/100 g) showed the highest total folate content, followed by Aster glehni F. Schmidt (142.8 μg/100 g) and Ledebouriella seseloides H. Wolff (140.4 μg/100 g) on a wet weight basis. Blanching of samples resulted in an insignificant decrease in folate content for five samples and 11~63% reduction for nine samples. Our finding suggests that trienzyme digestion method is accurate for the determination of food folate in leafy vegetables.
김영섭,김소민,김세나,김행란,김상천,황진봉,최용민,Jin, Yong-Xie,Kim, So-Min,Kim, Se-Na,Kim, Haeng-Ran,Kim, Sang-Chion,Hwang, Jinbong,Choi, Youngmin 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4
Purpose: This study examined the food composition of four raw and boiled domestic potato cultivars: Superior, Dejima, Bora Valley and Rose. Methods: Proximate composition (moisture, protein, ash, dietary fiber and fat), minerals (calcium, phosphorus, iron, potassium, sodium and magnesium) and vitamins (thiamine, riboflavin and niacin) were analyzed in the study. Results: In this study, it was observed that the moisture contents of raw and boiled Bora Valley potato were 83.74 g/100 g and 81.57 g/100 g, respectively, which was highest among the studied cultivars. The protein content of the raw and boiled Rose potato (12.23 g/100 g and 11.02 g/100 g) was higher than that of the other cultivars. Protein contents of boiled Bora Valley and Rose potatoes were significantly lower than those of their respective raw samples. The potassium, phosphorus and sodium contents of Bora Valley potato were 2,397.69 mg/100 g, 389.13 mg/100 g and 14.12 mg/100 g, respectively. In case of raw potato, the calcium, iron and magnesium contents of Dejima potato were 51.52 mg/100 g, 3.21 mg/100 g and 137.62 mg/100 g, respectively, which were the highest values among the tested potato cultivars. Total dietary fiber content of Dejima potato was 14.78 g/100 g, which was the highest level. The dietary fiber contents of four cultivars of potatoes were lower after boiling. Thiamine content was highest in the Bora Valley potato (0.43 mg/100 g). Riboflavin contents of the Rose potato was 0.35 mg/100 g, which was higher than that of the others. Conclusion: Overall, four cultivars of raw and boiled potatoes had enhanced food composition. Therefore, these potato cultivars are expected to be highly valuable food items for the development and application of functional foods.
단고추 종류와 데침처리에 따른 영양성분 변화 및 잔존율 비교
김홍균,황진봉,김세나,최용민,김소민,한혜경,양미란,김행란,Kim, Honggyun,Hwang, Jin Bong,Kim, Se Na,Choi, Youngmin,Kim, So-Min,Han, Hye-Kyung,Yang, Mi-Ran,Kim, Haeng Ran 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.4
Purpose: To provide the nutritional information of sweet peppers, we have evaluated changes of nutrient content and retention rates by different sweet pepper types and blanching method. Methods: Four types of raw and blanched ($100^{\circ}C$, 30 sec) sweet peppers were prepared and their weight, nutrient content (3 water soluble vitamins, 10 minerals) and retention rates were analyzed. Results: The weight of blanched sweet peppers was decreased than that of raw sweet peppers. From the results of the two-way analysis, the type of sweet pepper had a greater influence than blanching method used on the thiamine, riboflavin, folate and vitamin C contents (but not niacin) (p<0.05). Red pimento contained the most thiamine (0.1 mg/100 g), riboflavin (0.16 mg/100 g), folate ($47.89{\mu}g/100g$) and total niacin (0.11 mg/100 g). Red paprika contained high levels of riboflavin (0.15 mg/100 g) and folate ($44.96{\mu}g/100g$). Orange paprika contained the highest vitamin C content (116.29 mg/100 g). In addition, the mineral content, with the exception of Se, was strongly influenced by the type of sweet pepper rather than the blanching method (p<0.001). The K content of sweet peppers was higher than other minerals. Overall, after blanching, high retention rates (over 70%) were observed in all types of sweet peppers. However, the retention rates of thiamin, vitamin C and Se showed lower levels (less than 70%). Conclusion: The vitamin and mineral contents depends more on the type of sweet pepper; although vitamin and mineral (except Se) contents showed some changes after blanching. Our results can be utilized to determine the effects of cooking processes on nutritional information.