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임영주 ( Youngjoo Lim ) 원광대학교 한국예다학연구소 2021 한국예다학 Vol.10 No.-
에티오피아가 기원인 커피는 처음에는 식량과 약용으로 중요시되었다. 기원설에서 커피의 음용은 커피 열매를 먹고 각성작용을 보이거나 열매를 넣고 물을 부어 끓인즙의 형태로 치료에 이용하였음을 나타내고 있다. 에티오피아인들은 부족한 에너지를 커피에서 보충하였고 휴대하기 편한 형태로 만들어 먹었다. 각성과 약의 효능으로 신성시 여겨지던 커피는 만드는 과정에서부터 손님과 가족의 마음을 담고 중요하게 여기며 음용되었다. 아랍의 일부 지역에서는 커피의 향미를 위해 커피 가루를 컵에 담고 끓는 물을 붓는 방식으로 거품을 내어 풍성한 향을 만들어 음용하였다. 달인 즙의 형태로 음용하던 커피는 16세기 긴 손잡이가 달린 금속제 아라비아 커피 주전자인 이브릭(Ibrik)이 등장하면서 조리법과 접대방식이 발전하게 된다. 이러한 음용 방법의 변화는 커피의 향미와 관련되며 추출 방법에도 발전을 가져왔다. 커피의 향미는 생두를 원두로 만드는 과정에서 형성되며 볶여진 원두를 가루로 만든 후 물로 추출하여 음용하는 과정에서 만들어진다. 이러한 향미 변화과정에서 형성된 커피의 향미 물질은 몸과 마음을 집중하거나 이완하는 신체적·정신적 효능에 작용한다. In Ethiopia, coffee was initially important both as food and as medicine. Records on coffee consumption indicate that it was used for treatment in the form of juice boiled with water after eating coffee beans, or showing an awakening effect. Ethiopians replenished their scarce energy from coffee and ate it in a portable form. Coffee, which was considered sacred due to its stimulating and medicinal effects, has been used for years to acknowledge the value of customers and family members. In some Arab regions, coffee powder was put in a cup for the flavor of coffee, and foamed by pouring boiling water to create a rich scent and drink it. Coffee, which was consumed in the form of boiled juice , led the development of various recipes and hospitality methods with the emergence in the 16th century of the Ibrik, an Arabian coffee kettle made of metal with long handles. This change in the method of consumption is related to the flavor of coffee and has brought about developments in the extraction method. The flavor of coffee is formed in the process of making green beans into roasted beans. It is made in the process of powdering roasted beans, extracting them with water, and drinking them. The flavorful substance of coffee formed during this process creates the physical and mental effects of concentrating or relaxing the body and mind.
농약 이화학시험 분석기관의 숙련도시험을 통한 정도관리체계 확립 연구
장희라(Hee-Ra Chang),박효경(Hyo-Kyung Park),임영주(Youngjoo Lim),김광호(Kwang-Ho Kim),김찬섭(Chan Sub Kim),김균(Kyun Kim) 한국농약과학회 2012 농약과학회지 Vol.16 No.4
Performance of proficiency testing and the validation of analytical method was included a scheme of quality assurance in analytical chemistry laboratory to monitor a laboratory’s performance abilities and produce consistently reliable data. This study was assessed the applicability of proficiency testing scheme proposed for analytical laboratories of pesticide product in domestic. The validation of analytical methods, stability and homogeneity for formulated pesticide products (emulsifiable concentrate) of emamectin benzoate and lufenuron was confirmed for the proficiency testing. The z-score of 33 participation laboratories for emamectin benzoate were that the numbers of outlier were 2 laboratories (6.0%), z-score outside the range from ?3 to 3 designated “unaccptable” were 2 laboratories and z-score in the ranges ?2 to ?3 and 2 to 3 designated “questionable” were 3 laboratories (9.0%). Three laboratories (9.0%) showed the z-score designated “questionable” for lufenuron. The additional proficiency testing for various product types will be needed to establish the scheme of quality control.