심층면접을 통한 충북지역 종가(宗家) 음식문화 특성 연구

김미혜(Mi-Hye Kim),한정인(Jung-In Han),정혜경(Hae-Kyung Chung) 동아시아식생활학회 2015 동아시아식생활학회지 Vol.25 No.4

This researchs main objective was to analyze the special qualities of food culture of the Main Family in Chung-Buk through a case study on the diversified types of meals that the Main Family cooked, such as courtesy food, normal food, and seasonal food. The research identifies traditional ingredients of specialties from Chung-Buk through old literature. According to ?Sejongsillokjiriji?, there are a myriad of ingredients:, including jujube, ginseng, pine mushroom, manna lichen, persimmon, mandarin fish, crab, sweetfish, lacquer, honey, and terrapin, which represent Chung-Buks unique ingredients. Another reliable source, Banchandungsok , does not provide a detailed list of traditional foods, but rather a simple list. The majority of food from Chung-Buk, in Banchandungsok , consist of side dishes like kimchi and salt greens. Eventually, salt greens became diversified. As Chung-Buk is a landlocked province, people often used dried pollack. Kimchi and raw coaker were frequently used as well, and rice cakes encompassed multiple ingredients such as: jujube, mushroom, pine nut, and, dried persimmon. There were distinct differences in the diversity of food and amount of dishes used by the Main Families of Chung-Buk dependent on the ingredients and wealth of each Main Family. Chung-Buk has a landscape full of mountains, so potatoes were abundant and used to make potato Dasik. When cooking process was completed, people placed kelp on to the finished product. Seasonal foods were considered very important, especially on special occasions such as Backjoong, which was a day dedicated to laborers. These foodsprovided a good opportunity for the community to build stronger bonds by sharing rice cake and Yukgaejang with other members of the community. It is apparent that Jeobbingac culture, or guest culture, flourished since people in Chung-Buk are traditionally taught to leave spare food for the guest at all times.

냉장고 식재료 관리 시스템 '포켓스캐너' 디자인 및 구현

정혜경,Chung, HaeKyung 한국반도체디스플레이기술학회 2021 반도체디스플레이기술학회지 Vol.20 No.1

In this study, we developed an application that can efficiently store and manage food ingredients in refrigerators. Rather than purchasing a new smart refrigerator, a small 'pocket scanner' is inserted inside the refrigerator using an existing refrigerator to track the location of food entering and leaving the refrigerator to efficiently organize the refrigerator and save time searching for ingredients. In addition, since it can automatically record the distribution period and purchase date, it notifies users through an alarm when the distribution period expires or is shortly left. As for the research method, after discovering the needs of users through in-depth interviews, the reactions of users were investigated by adding functions that fit those needs. Users felt satisfied with managing food efficiently through the 'pocket scanner' attached to the refrigerator and answered that it was very economical because various smart functions could be used without changing to a smart refrigerator. In the next study, we will also examine the usability of the application through usability evaluation.

조리 방법이 상용채소의 비타민 및 무기질 함량에 미치는 영향 -시금치, 양배추, 콩나물, 당근을 중심으로 -

정혜경,윤경수,우나리야,Chung, Hae Kyung,Yoon, Kyung-soo,Woo, Nariyah 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.3

Purpose: We have investigated for the purpose of studying change of vitamins and minerals in frequently used vegetables by low moisture cooking method. Methods: Vitamin B complex, vitamin C and mineral (Mg, Ca, K, Zn, Fe) contents are analyzed in vegetables such as spinach, cabbage, bean sprouts and carrot which are heat-treated with degrees of water contents. Low moisture cooking method represents heat-treated vegetable (LM experiment group) with 25 wt.% water content for the vegetable weight while general blanching method includes heat-treated vegetable (GB experiment group) with 500-1,000 wt.% water content for the vegetable weight. Results: Retention rate of vitamin B1 (thiamin) in the LM experiment group is relatively high (87.50-95.68%) and dosen't show considerable differences from raw vegetables. On the other hand, the retention rate of vitamin $B_1$ in GB group's cabbage and spinach dramatically decreased to 19.46-25.00%. Retention rate of vitamin B2 (riboflavin) is sustained stably in LM experiment group (75.00-87.50% in bean sprouts, cabbage and spinach), represents that low moisture cooking method has relatively higher contents in vitamin $B_2$. The LM experiment group has 71.43-85.71% on retention rate of niacin while the GB group shows relatively lower niacin (57.14-64.58%), represents conflicting results from the general idea that vitamin $B_3$ is relatively stable in heat treatment and blanching. Retention rate of pantothenic acid is considerably higher in both LM and GB experiment group, indicates vitamin pantothenic acid is relatively stable in the various cooking condition such as amount of water and heat treatment. In the experiment under various water contents, vitamin C is not detected in both bean sprouts and carrots, while the contents in cabbage and spinach are 19.87 mg/100 g and 26.65 mg/100 g respectively. In the same experiment, the retention rate of Vitamin C in LM experiment group (91.65%, 92.23%) is considerably higher than GB group (58.08%, 61.61%). Retention rate of Mg, K, Fe in the LM experiment group is relatively higher than GB group. Conclusion: Resultingly, the observations suggests that minimum water quantity and minimum heat treatment processes should be established in cooking vegetables which have soluble vitamins and minerals.

Purification and Partial Amino- and Carboxyl-Terminal Sequences of Pheasant Egg white Lysozyme 1

정혜경,권기성,남주형,윤주억,Chung, Hye-Kyoung,Kwon, Ki-Sung,Nam, Joo-Hyoung,Yoon, Joo-Ok 생화학분자생물학회 1985 한국생화학회지 Vol.18 No.1

꿩 난백으로부터 CM-Sphadex C-25에의 흡착 및 CM-Sephadex C-25와 Sephadex G-50에 의한 칼럼 크로마토그라피로 3가지 라이소자임(PEL-1, PEL-2 및 PEL-3)을 얻었고, 이들은 디스크 폴리아크릴아미드 젤 전기영동을 한 결과, 각각 다른 이동도를 가진 단일 밴드로 분리되었다. PEL-1, PEL-2 및 PEL-3의 효소활성도는 Micrococus, lysodeikticus의 세포벽을 기질로 했을 때, 각각 닭 난백 라이소자임 (HEL)의 1.12, 1.25, 1.42배였다. PEL-1의 아미노산 조성은 HEL과 비슷하였다. PEL-1의 아미노- 및 카르복시-말단 CNBr-펩티드의 아미노산 배열은 HEL과 같았으나, 오로지 아미노 말단에서 10번째 아미노산만 서로 달라서 HEL은 알라닌, PEL-1은 발린이었다. Three lysozymes (PEL-1, PEL-2, and PEL-3) were purified from pheasant egg white by adsorption on CM-Sephadex C-25, followed by CM-Sephadex C-25 and Sephadex G-50 column chromatographies. The three enzymes each moved as a single band, but showed different electrophoretic mobilities on disc polyacrylamide gel electrophoresis. The enzymatic activities of PEL-1, PEL-2, and PEL-3 were 1.12, 1.25, and 1.42 times that of hen egg white lysozyme (HEL), respectively, using Micrococcus lysodeikticus cell wall as a substrate. Amino acid composition of PEL-1 was similar to that of HEL. On comparing the amino acid sequences of amino-and carboxyl-terminal CNBr-peptides of PEL-1 with those of HEL, only one amino acid substitution was found at position 10 from the amino-terminal of HEL.

노인이 지각한 건강에 대한 주관성 연구

정혜경,김경희,권혜진,윤은자,정연강,Chung, Hae-Kyung,Kim, Kyung-Hee,Kwon, Hye-Jin,Yeun, Eun-Ja,Chung, Yeoun-Kang 한국지역사회간호학회 1999 지역사회간호학회지 Vol.10 No.1

This study is to classify subjectification and the perceived health of the elderly according to Q-methodology and to provide basic materials for health promotion of the elderly. In this study, 28 elderly people residing in Seoul classified 33 selected statements in to 9 standards. The material taken from this process resulted in 4 types by the analysis using a PC QUANL program. Case 1 thought that religion was important for their health. Case 2 were go-getters they thought they felt healthy at work. Case 3 took a serious view of their relationships with other people. Case 4 centered around the couple, and thought it important to live with their life's companion.

꿩 난백 라이소자임 1 의 정제와 아미노 및 카르복시 말단부의 아미노산 배열

정혜경,권기성,남주형,윤주억 ( Hye Kyoung Chung,Ki Sung Kwon,Joo Hyoung Nam,Joo Ok Yoon ) 생화학분자생물학회 1985 BMB Reports Vol.18 No.1

목록 아웃소싱의 타당성 분석에 관한 연구

정혜경,Chung Hye-Kyung 한국문헌정보학회 2005 한국문헌정보학회지 Vol.39 No.2

본 연구는 목록 아웃소싱의 타당성 분석을 시도하였으며, 아웃소싱으로 인해 발생하는 부가가치를 정보경제학에 기초한 직접편익, 가치연결의 효과로 분류하여 분석하는 경제성 분석모형을 적용하였다. 직접편익은 비용절감과 비용회피로 가치연결 효과는 목록 품질의 향상정도로 측정하였다. 분석결과, 목록 아웃소싱의 종합적인 타당성은 입증되지 않았으며, 이는 납품업체들의 전문성 결여로 품질제어를 하는데 사서의 시간이 많이 투입되어 실제적인 비용절감에 효과가 거의 없는 것이 가장 근 요인인 것으로 나타났다. 이렇게 현실적인 타당성이 미흡한 상태에서 목록 아웃소싱을 무리하게 이용할 경우 운영비용의 절감과 봉사기능의 제고라는 기본 취지를 달성하는 것이 불가능할 것이다. This study attempts feasibility analysis of cataloging outsourcing. The economic analysis model based on information economics categorizes the benefit into direct benefit and value linking. We measure direct benefit by cost savings and cost avoidance, value linking by the degree of improvement in cataloging quality The results show that there is no feasibility overall, because librarians spent more time to control the quality due to vendor's lack of professionalism, resulting little effect on cost savings. When cataloging outsourcing is forcibly used under the economically infeasible condition, it is impossible to achieve the basic purpose of operating cost savings and improvement of service function.

딥러닝 기반 CMIP6 GCM의 미래 증발산량 추정

송영훈(Song, Young Hoon),채승택(Chae, Seung Taek),정은성(Chung, Eun Sung) 대한토목학회 2021 대한토목학회 학술대회 Vol.2021 No.10

메타버스 비대면 친구사귀기 시스템 디자인 및 구현

정혜경,고장혁,Chung, HaeKyung,Ko, JangHyok 한국반도체디스플레이기술학회 2021 반도체디스플레이기술학회지 Vol.20 No.3

In this study, we developed the service that can efficiently making friends among college students in metaverse world. Metaverse technology has recently emerged as an important topic across the industry.' The development of virtual and augmented reality technologies, which have emerged as a new paradigm to drive the next generation of the Internet, is bringing us closer to the metaverse world. Metaverse is spreading around the gaming, entertainment, music, and content industries[1]. In particular, as non-face-to-face transitions have accelerated since the COVID-19 outbreak, lifestyles and industrial sites are rapidly changing beyond untacting to metaverseization, a three-dimensional virtual space. After discovering the needs of users through surveys and interviews, the research method added functions to the service that matched those needs. Users were pleased that they could make friends who matched their preferences and tastes, play like a game in a virtual world called metaverse, and customize their avatars to their liking. It was also very fresh to customize the goods so that they could be gifted and kept by themselves.

일부(一部) 농촌지역(農村地域) 주부(主婦)의 보건의료(保健醫療)에 대한 지식(知識).태도(態度) 및 실천도(實踐度)에 관한 조사(調査) -마을보건임원조직(保健任員組織) 활용지역(活用地域) 중심(中心)-

정혜경,최삼섭,Chung, Hae-Kyung,Choi, Sam-Sop 대한예방의학회 1979 Journal of Preventive Medicine and Public Health Vol.12 No.1

In order to determine the knowledge of, attitudes to, and practice of housewives toward health care in a rural area, a survey with questionnaire was carried out with 87 housewives who were sampled randomly from 6 villages in Sudong Myun, from April 16th to 21st, 1979. The following results were obtained. 1. Of the housewives studied, 61.5% knew that B.C.G. is a vaccine for T.B prevention and 12.3% knew that D.P.T. is a vaccine for diphtheria, pertussis, and tetanus. 2. The vaccination rate of the children under six-year of the housewives studied was: polio 83.1%, B.C.G. 75.4%, D.P.T. 66.2%, and measles 55.4% respectively. 3. The vaccination rate was higher in children in the area near from the health subcenter than in there of the area further away. 4. Out of 87 respondants, 87.5% knew one or more methods of contraception for spacing children. These were: loop 69.0%, oral pill 66.7% and condom 14.9% respectively. 5. Out of 87 respondants, 82.2% knew the methods of contraception for sterilization. These were: laparascopy 87.5% and vasectomy 16.9%. 6. Out of 87 respondants those who had experience using contraceptive methods were 70.1% and present users were 47.1%. 7. Contraception practice rate was higher in the group of housewives having middle school education or above than those having primary school education or less. 8. Functions of the health subcenter listed by respondants were: patients care 72.4%, family planning 31.0%, vaccination 23.0%, T.B. control 3.4%, health education 3.4%, infant birth delivery assistance 1.1% respectively. 9. Housewives who knew that there is a village health voluntary worker in their own village were 63.2%(55), and 58.2% of those who knew appreciated her activities. 10. Purposes of expenditure of Myun community health development funds listed by respondants were: aid for patient care 34.5%, aid for health subcenter operation 16.1%, and aid for Myun health development 6.9% respectively. 11. It seems that both of the distance from the health subcenter and the utility rate level of the village health voluntary worker are co-related to the B.C.G. vaccination rate of children. 12. It seems that both of the distance from the health subcenter and the utility rate level of the village health voluntary worker are not co-related to the rate of contraception practice.