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박지양(Ji Yang Park),이세희(Se Hee Lee),박기봉(Ki Bong Park) 한국조리학회 2013 한국조리학회지 Vol.19 No.5
This study aimed to determine the physicochemical and sensory qualities of yogurt dressing prepared with Bokbunja juice(0, 10, 20, 30 and 40%). As the amount of added Bokbunja juice increased, contents of organic acids(citric acid, tartaric acid, malic acid, succinic acid and acetic acid) increased. The viscosity of the control group(8306.67 cP) was higher than those of the others(1633.33∼6913.33 cP). The pH of the control group(3.96) was higher than those of the others(3.90∼3.85). The sweetness of the control group(14.43) was lower than 10% Bokbunja juice added group(14.93). Color L decreased significantly, whereas a value and b value increased significantly with more Bokbunja juice added. DPPH radical scavenging activity of the control group was 5.84%, whereas those of yogurt dressing samples with Bokbunja juice ranged from 39.72∼ 88.17%. The sensory property results showed that yogurt dressing with 30% Bokbunja juice added group had the highest value in terms of color, flavor, taste, mouth feel, and overall acceptability. Overall, the result of this study indicates that the yogurt dressing containing 30% of Bokbunja juice was most preferred among the groups.
견갑골 측방향 촬영에서 견갑골 정측면상을 얻기 위한 환자의 회전각도에 관한 연구
박기봉(Ki-Bong Park),전주섭(Ju-Seob Jeon),강인희(In-Hyi Kang),최남길(Nam-Kil Choi),장영일(Young-Il Jang) 대한방사선과학회(구 대한방사선기술학회) 2005 방사선기술과학 Vol.28 No.3
목 적 : 견갑골의 골절 유ㆍ무와 외상에 의한 탈구를 진단하는데 있어 견갑골의 정측면상의 영상을 얻는 것이 매우 중요하다. 본 연구의 목적은 견갑골 측방향 촬영시 한국인 성인을 대상으로 견갑골의 정측 면상을 얻는데 가장 적합한 회전 각도를 알아보는데 있다. 대상 및 방법 : 견갑골의 촬영을 위해 내원한 환자 30명(여 8명)을 대상으로 하였고 이들의 평균연령은 35.4세(15세부터 66세)였다. 수동각도기의 거상각도를 32°, 37°, 42°로 하여 전ㆍ후방향 촬영하였다. 영상의 평가는 전문가 5명이 내측연과 외측연의 완전겹침이 있는 영상은 4점, 내측연과 외측연이 불완전겹침이 있는 영상은 3점, 견갑골체 내측연과 외측연이 겹침이 없는 영상은 2점, 내측연과 외측연이 사방향으로 나타난 영상은 1점으로 4단계로 나누어 blind test를 하여 평가하였다. 결 과 : 평가한 각도별 평균점수는 32°가 1.53±0.39점, 37°가 3.83±0.15점, 42°가 2.17±0.43 점으로 나타났다. 또한 가슴둘레가 100㎝이상인 군과 100㎝이하인 군 간에는 유의한 차이가(p<0.05) 없었고, 남자와 여자 간에도 역시 유의한 차이가 없는 것으로 나타났다. 결론 및 고찰 : 지금까지 견갑골 정측면상을 얻는데 적합한 환자의 회전각도에 관한 연구가 없었으나, 본 연구를 통해 검사측을 37°회전하며 검사측 상완골을 반대쪽으로 들며 촬영하는 것이 한국인 성인에서 견갑골의 정측면상을 얻는데 가장 적합하다는 결론을 얻었다. 본 연구 결과는 향후 견갑골의 측방향 촬영을 하는데 유용할 것으로 사료된다. Objective True lateral scapular image was very important to diagnosis the scapular fracture and dislocation induced by traumatic injury. The aim of this study was to know the patient rotation angle to be showing the scapular true lateral in Korean. Subjects and Materials Thirty patients(22 men, 8 women, mean ages 53.4)with scapular pain, had supine anteroposterior projection taken with 32°, 37°, 42° trunk rotation angle changing the manual angulation material. Radiographs were evaluated independently by 5 experienced observers(1 orthopedics surgery specialist, 1 diagnostic radiology specialist, 3 radiological technologist) They assessed overlab of vertebral border and axillary border of scapular as follows; Totally overlapping of vertebral border and axillary border is 4, partially overlapping is 3, not overlapping is 2 and oblique location with two borders is 1. All observers scored using by PACS monitor. Results 32° trunk rotation was scored 1.53±0.39, 37° trunk rotation was scored 3.83±0.15 and 42° trunk rotation was scored 2.17±0.43. There was no difference(p<0.05) between group of more than 100㎝ of the girth of the chest and group of less than 100㎝. Similarly, men and women group showed no difference(p<0.05) with trunk rotation statistically. Conclusions There was no result of trunk rotation angle to radiograph the true scapular lateral image up to date. This studies were summarized as follows; Adaptation of 37° trunk rotation was the best to show the true scapular lateral image in Korean. Our results were very useful to get the true scapular lateral images in clinic.
청국장파우더를 첨가한 베샤멜소스의 품질 및 관능적 특성
박기봉(Ki Bong Park),최수근(Soo Keun Choi) 한국조리학회 2012 한국조리학회지 Vol.18 No.3
This study was intended to develop a value-added and functional sauce with addition of Chungkukjang powder. This study was conducted as the following procedure. 10%, 20%, 30%, and 40% of Chungkukjang powder was respectively added to make different Bechamel sauces. And then, physical testing (moisture, color value, viscosity, salinity, spreadability and pH) and sensory testing (a quantitative descriptive analysis and an acceptance test) were performed. After that, the correlation between the physical testing and the sensory testing was investigated to choose an optimal mixture ratio. The study results are presented as follows. As the addition percentage of Chungkukjang powder increased, a-value, b-value, salinity, spreadability, and pH significantly increased (p<0.001), but moisture content, L-value and viscosity decreased. The QDA result indicated that, regarding color intensity(5.89), Chungkukjang flavor(5.32) and Chungkukjang taste(6.26), the 40% addition group had the highest value, and that, regarding thickness(6.42), milk flavor(5.00), oily taste(5.21), mouth feel(5.32), the control group had the highest value. As a result, as the addition percentage of Chungkukjang powder increased, color intensity, Chungkukjang flavor, and Chungkukjang taste increased, but thickness, milk flavor, oily taste, and mouth feel decreased. According to the result of acceptance test, the 20% addition group had the highest value in terms of appearance, flavor, taste, glossy and overall acceptance. As shown earlier, it is considered that proper addition of Chungkukjang powder positively affects the overall acceptance, and that the 20% addition of Chungkukjang powder is most suitable to improve the sensory and physical quality-characteristics of Bechamel sauce.