국내 요트대회 후원기업의 스포츠스폰서십 효과

박동숙(Park, Dong-Sook),배상우(Bae, Sang-Woo),양도업(Yang, Do-Eob),송창수(Song, Chang-Soo) 한국사회체육학회 2016 한국사회체육학회지 Vol.0 No.64

Evaluating sponsorship activities at yacht race events has become critical to activating domestic yacht industry based on determining sponsorship effectiveness and maximizing the relationships among yacht race participants, organizations and their corporate partners. The purpose of this study was to evaluate the sponsorship of a yacht race event by analyzing the effects of the constructs of perceptions and purchase intentions toward the sponsor. Survey data were collected from 184 participants(53 elite, 46 semi-elite, and 85 recreational participants) at a yacht race event in 2015. For accomplishing the purpose of study, descriptive, frequency, correlation, oneway ANOVA, and multiple regression analyses were performed using SPSS version 21.0. The study results were as follows: Firstly, the participants’ levels of brand awareness and purchase intentions were statistically different based on their ages. Secondly, the participants’ levels of brand awareness were statistically different based on their participants’ athletic classifications, starting ages for their yacht races, race experiences, and entry frequencies for yacht race events. Fourthly, the participants’ perception levels for the importance of yacht race events and the personal preferences had the most impact on the sponsor images, and the personal preferences had the only impact on the corporate brand equities. Based on the results of this study, the recommendations for the activation for the domestic yacht race events, yacht industry, and sponsorship for yacht race events were as follows: Firstly, the yacht teams those are named after their provinces, cities, or counties should be launched for deriving enthusiastic supports of local communities. Secondly, the yacht related organizations should devote themselves to finding the young participants for yacht races, training them in the yacht super stars, and activating the sponsorships for those super stars. Finally, the yacht race events should be proactively exposed to the various mass media at a national level.

아로마 발향법이 질식분만 산모의 분만통증과 불안, 생리적 반응에 미치는 효과

조동숙,임순옥,송서원,박명희,박정현,황은영,진미연 한국모자보건학회 2015 한국모자보건학회 학술대회 연제집 Vol.2015 No.2

土龍粉給食이 흰쥐의 消化吸收에 미치는 영향

白貞姬,宋東淑,高鎭福 新羅大學校 1984 論文集 Vol.17 No.-

This study aims to find effect of the diet mixed with earthworm flour on digestion and absorption of the albino rats, The growing albino rats (average weight of male albino rats is 72.3±1.7g and that of female albino rats is 71.8±1.4g) are blocked into three group. The diet groups are control group(GroupⅠ), the diet group fed with 2% mixed earthworm flour every three days (GroupⅡ), and the diet group fed with 2% mixed earthworm flour every day (GroupⅢ). These three group are fed for six weeks and their digestion and absorption rates of nutrients were measured in detail. The obtained results are as folows: 1. In case of male albino rats, the amount of protein intake of Group I was lower than that of Group Ⅱ and Ⅲ, but its protein absorption rate was almost the same as Group Ⅱ and Ⅲ In the case of female albino rats, the amount of protein intake and protein absorption rate of Group I were almost the same as Group Ⅱ and Ⅲ. 2. The amount of nitrogen retention of Group I was lower than that of Group Ⅱ and Ⅲ. 3. The fat absorption rate of Group I was almost the same as Group Ⅱ and Ⅲ. 4. Carbohydrate absorption rate and calory using rate of Group I were almost the same as Group Ⅱ and Ⅲ.

홍삼 사포닌이 Aspergillus flavus 의 발육과 Aflatoxin 생산에 미치는 효과

박재림,박효진,송동숙 한국균학회 1985 韓國菌學會誌 Vol.13 No.3

The study was carried out to find effects of the saponins that were extracted from red ginseng on the growth of, aflatoxins production by, and protein patterns of Aspergillus flavus NRRL 3357. A. flavus with 10^6 conidia at grown at 30℃ for seven days on the enriched medium. Mycelial growth and pH changes of medium which cultured the mold, were similar to those of the control group. However, aflatoxin which produced by the mold was less than that of the control in all concentration of the saponin. To be more specific, 0.3% of the saponin inhibited production of aflatoxin B₁ and G₁ to the extent of 31.6 and 21% of the control. The protein peaks of A. flavus at the fourth day of the culture were shown high intensity near the level of 14,300 daltons. However, the mold which cultured in the medium containing the saponin showed low intensity of protein than that of the control group on all molecular weight.

건어육저장중의 유효 Lysine 및 Ex분질소의 변화와 갈변

이강호,김무남,유병진,송동숙 한국수산학회 1982 한국수산과학회지 Vol.15 No.4

The browning development, mainly through the Maillard reaction, occurring in the dried fish meat products during storage causes reduction of the nutritional value due to the loss of the essential amino acid such as available lysine as well as off -flavor resulting in the deterioration of the food quality thus shortening the shelflife. In the work, the changes in the amount of available lysine, extractable nitrogenous compounds (nonprotein-N, amino-N, trimethylamine oxide, trimethylamine, and free lysine) and development of browning were measured to assess the relationship between the shelflife and the quality loss in dried filefish under the steady state conditions (35, 45, and 55℃;a_w′s of 0.44 0.52, 0.65 and 0.75 at each temperature) and fluctuating temperature condition of 35/55℃ with alternating 7 day periods at each water activity. The results indicated that the amount of available lysine and extractable nitrogenous compounds except TMA decreased rapidly with increasing temperatures and water activities while the rate of available lysine and extractable nitrogenous compounds must be involved in the Initial stage of brown pigment formation. The available lysine loss of the dried filefish products stored under the fluctuating temperature conditions was greater than that stored under its fixed mean temperature, 45℃. The activation energies for lysine loss obtained from the Arrhenius plot ranged 6.9 to 4.4㎉/㏖ and Q_(10) values at 40℃ were 1.4 to 1.2. The values for browning were 15.7 to 14.4㎉/㏖ and 2.2 to 2.0 respectively. Shelf-life, defined as the time to reach 0.15 O.D./g solid or the limit of off-color deterioration by browning reaction, was extented longer than the halflife of lysine loss, actually corresponding 75% loss of available lysine. This suggested that the halflife of lysine loss might not be adequate to assess the shelf-life of the food system with high potential of protein, nonproteinous nitrogen compounds, and lipids.

어육(정어리) 발포건조제품가공에 관한 연구 : 2 . 제품저장중의 품질변화와 저장기간 2 . Quality Stability and Shelf - life of the Product

이강호,이병호,서재수,유병진,류홍수,송동숙,제외권 한국수산학회 1982 한국수산과학회지 Vol.15 No.4

In this part of the studies on dielectric dehydration of foamed fish-starch paste, quality stability and shelf-life of the product of which the preparation formula and processing conditions were described in previous report (Lee et al., 1982) were determined by means of accelerated reaction test. The product was stored for 50 days under the conditions of temperatures at 35, 45, and 55℃ in steady state and various water activities of 0.44, 0.52, 0.65, and 0.75, respectively. The loss of available lysine, extent of TBA value, and development of browning during the storage were measured and reaction kinetically analysed to assess quality stability and shelf-life of the product for the storage at room temperature of 25℃. Extent of browning was accelerated with the increase of water activity and temperature marking the time to reach a limit of color and flavor deterioration, or to reach brown color density of 0.17 O.D./g at 420㎚, 106 days at aw=0.44, 35℃, and 41 days at aw=0.65, 55℃. These reaction rates resulted in a prediction of shelf-life, 130 to 110 days in the storage at aw=0.44 to 0.75, 25℃. The quality limit assessed by TBA values and sensory evaluation of rancidity was 87 days at aw=0.44, 35℃ and 30 days at aw=0.75, 55℃ which gave a predicted shelf-life, 128 to 113 days at aw=0.44 to 0.75, 25℃ storage.