친환경주거의 계획 및 기술요소 적용특성에 대한 한ㆍ일 사례비교

정유선,유복희,남규현,윤정숙 대한건축학회 2004 대한건축학회논문집 Vol.20 No.9

The purpose of this study is to accumulate basic data to establish planning direction and planning factors for the environment-friendly apartment complex by clarifying general concept and mark of It For this purpose, the field study has been conducted to the environment-friendly apartment complex m Korea and Japan The major findings of this study are as follows, 1) The basic concept of planning factors for environment-friendly apartment complex are natural harmony, Improvement of residents' health & amenity, energy & resources saving and response to the social change 2) For Japan, the planning factors and technical elements for the environment-friendly apartment complex were applied In the whole range of apartment complex with various and Positive methods For Korea, On the other hand, application of the planning factors of energy saving, resources saving and minimizing environment pollution was insufficient 3) To rectify vulnerability of environment-friendly apartment complex in Korea, It is necessary to establish applicable planning factors and technical elements fitting in with our actual condition, to bring up of environment-friendly housing by support of government and to make effort to spread necessity for It

건조저장식품의 復元性이 嗜好度에 미치는 영향

윤은숙,여정숙 서울保健大學 1986 論文集 Vol.6 No.1

건조저장식품의 복원성이 기호도에 미치는 영향에 대한 연구 결과는 다음과 같다. 1. 증류수 10℃, 30℃, 50℃에서의 복원성을 측정한것을 비교하면 온도가 상승함에 따라 복원성이 좋았으며 10mins보다는 시간이 경과함에 따라 복원성도 증가하는 경향을 보였다. 2. 1% NaCl solution과 1% NaCl solution에서 더 좋은 반응을 보였으며 증류수와 비교할 때는 NaCl용액보다는 증류수에서의 복원효과가 큰것으로 보였다. 3. 증류수와 NaCl solution에서의 복원성을 비교하여 보면 10℃보다는 30℃와 50℃에서 복원효과가 컸고 10mins보다는 시간이 경과함에 따라 증가하는 경향이 있으나 식미평가의 질감 측정과 비교하게 되면 50mins에서 대체로 효과가 좋고 조리에 사용하기가 적합한것으로 평가되었다. 4. 식품별 복원성을 살펴보면 물미역, 목이버섯, 표고버섯순으로 버섯류의 복원효과가 큰 것으로 생각된다. This study was carried out to investigate the effects on sensory evaluation of the restoration in dried storage foods. In the case of soaked in distilled water at 30℃ and 50℃, restoration was showed highly in proper sequence in mushroom, specially Juda's ear. The time of soaking were predominant at 40 mins and 50 mins. As compared seaweens with vegetables, that was comparatively high more than this. In the treatments of 1% and 3% NaCl solution, restoration of samples were showed highly effect of treatment in NaCl solution at 30℃ and 50℃, and showed highly in 1% NaCl solution more than those of 3%. The restoration of dried storage foods were showed in proper sequence in distilled water more than those of NaCl solution, and the result of Panel test was showed highly texture in mushrooms.

감자품종별 Blanching조건이 French-Fried Potato품질에 미치는 영향

윤은숙,여정숙 서울保健大學 1986 論文集 Vol.6 No.1

교대근무자의 우울과 불안 및 면역기능

정치경,정인과,조숙행,서광윤,남민 大韓産業醫學會 1997 대한직업환경의학회지 Vol.9 No.3

This study was performed to investigate the relationship of anxiety, depression and immune function in the day workers and shift workers. To evaluated psychological problems and immune response encountered by shift workers, peripheral lymphocyte cell, State-Trait Anxiety Inventory and Beck Depression Inventory were administered to 63 workers, including 32 shift workers and 31 day workers. The results were as follows: 1. Mean score of Beck Depression Inventory for depression was significantly higher in shift workers than in day workers. 2. No significant difference of mean score of Trait Anxiety Inventory was demonstrated between two groups, however, mean score of State Anxiety Inventory was significantly higher in shift workers than in day workers. 3. The number of lymphocytes, T-lymphocytes, helper T-cell, helper to suppressor T-cell ratio and Null cell in shift workers were significantly lower than those in day workers, however, no significant difference for the number of B-lymphocytes, suppressor T-cell were observed between two groups. From the above results, it suggested that the shift work have changes depression, state anxiety and decrease part of the celluar lymphocyte immune functions.

일본의 취업주부와 전업주부의 주거요구 비교

윤정숙,김수경 연세대학교 생활과학연구소 2001 生活科學論集 Vol.15 No.-

The purpose of this study was to analyze the differences housing needs between employed and unemployed wives. Subjects consisted of 141 employed and 129 unemployed wives who have children aged between 0-12 years-old in Japan. The subjects were surveyed with a questionnaire specifically developed for this study to evaluate the housing needs of this growing segment of population. The data were analyzed using the SPSS statistical package. The results of descriptive statistics, t-test, X^2-test are presented. The findings were as follows: 1) The housing needs were mainly related to providing a better physical environment for child care and education of children both employed and unemployed wives. They both prefered row house the most in housing type, and LDK type which they have family interaction more in housing plan. 2) Employed wives and unemployed wives differentiate in community plan. Unemployed wives wanted convenience of public transportation, employed wives put much more values on 24 hours childcare center. Therefore for employed wives who have limited time, 24 hours community facilities were needed.

뇨(尿)중 3-Methylhistidine 함량의 측정과 이용

정수현,서형주,김윤숙,이효구,강덕호 한국식품영양학회 1996 韓國食品營養學會誌 Vol.9 No.2

기존의 방법을 일부 수정하여 뇨중 3-methylhistidine을 분석하였다. 뇨중 3-methylhistidine을 fluorescamine 유도체화하여 HPLC에 주입하고 C_18 column과 10 mM acetonitrile/sodium phosphate buffer(pH 7.5)로 분리·용출시켜 형광검출기로 측정하였다. 3-methylhistidine의 체류시간은 7분 이내이었으며, histidine과의 분리상태도 서로 간섭함이 없이 양호하였다. 뇨에 3-methylhistidine을 첨가하고 이를 분석하였을 때의 회수율은 93∼106%로 높은 수준이었다. 체육학과 남학생중 웨이트 트레이닝 단련자와 비단련자를 대상으로 조사한 단기간의 웨이트 트레이닝에 따른 뇨중 3-methylhistidine 함량의 변화는 두 집단 모두 웨이트 트레이닝후의 3-methylhistidine 분비량이 유의하게 증가하였다. A modified method is given for the precolumn derivatization and subsequent high-pressure liquid chromatographic seperation of 3-methylhistidine from urine. The elution contained isocratic solution with acetonirile and 10 mM sodium phosphate(pH 7.5) requires less than 7 min. The recoveries of 3-methylhistidine from urine control were 93% to 106%. 3-Methylhistidine determinations were performed on urine samples from volunteers who were both male trained and non-trained physical undergraduates. As the result, urinary 3-methylhistidine content of volunteers increased significantly after weight training.

주택 건축재의 열 절연성 향상에 관한 연구

윤정숙 연세대학교 대학원 1975 원우론집 Vol.3 No.1

The paper presents the study on the thermal insulation structure of residental houses. In this study the effectiveness of the combination of raw structural materials is investigate experimentally. The specified scope of the study are: (1) to measure the thormal conductivity of wall and ceiling materials. (2) to measure the thermal conductivity of combined materials. (3) the discussions which are based on the heat transfer theory. Through the theoretical and experimental research, the following results are obtained : (1) The major building materials produced in Korea such as Brick, Cement Block, Plywood stewed almost similar to the foreign ones. (2) The domestic Styrofoam avowed higher thermal conductivity than foreign one. (3) The effect of intermediate air film of various combined thermal insulation structure was expected considerably.

일부 지하철 근로자와 소방공무원의 직무 스트레스 요인 비교

윤석환,최숙정,신동훈,정인성,하정숙 대한산업의학회 2007 대한직업환경의학회지 Vol.19 No.3

김치용 간절임 배추의 저장에 관한 연구 : Ⅱ. 젖산, Calcium Chloride, 저장온도가 저장중 간절임 배추의 품질에 미치는 영향

김윤숙,김중만,백승화,문정옥,황호선,김인숙 圓光大學校 1987 論文集 Vol.21 No.2

배추를 다듬기 하는데 발생한 폐기량은 7.5∼14% (w/w)이었고 10±2℃에서 30일간 방치한 경우 약 17∼25% 발생하였다. 간절임 배추의 pH값은 저장온도가 낮을수록, 염도가 높을수록 높았으나 calcium chloride 첨가가 절임배추의 pH값의 변화에는 영향을 주지 않았다. 유리당의 함량변화는 최소 약 4% 수준에서 산의 함량과는 반비례적으로 변화하여 저장 90일에는 소금농도가 낮고 저장온도가 높은 경우 적게 감소되었다. 균수변화에서 세균과 효모는 전 기간을 통해 증가한 반면, 곰팡이는 감소하였다. 한편 산의 첨가와 CaCl? 첨가시 소금으로만 절인 경우보다 세균과 효모는 낮은 속도로 증가했다. 저장중 경도는 온도가 낮고 염도가 높으며 젖산을 첨가한 경우 다소 높게 유지됐고, CaCl? 첨가의 경우 잎과 줄기에서 월등히 높았다. 휘발산과 불휘발산의 함량변화에서 온도가 낮고 염도가 높은경우 불휘발산의 함량이 낮았는데 특히 젖산 첨가시 불휘발산의 증가를 억제하는 것으로 나타났다. flavor score 는 저온과 고염도 젖산첨가시 유리하였다. This study was to investigate the effects of storage temperature, lactic acid and calcium chloride addition about the pH values, sugar content, firmness, volatile and nonvolatile acidity, microbial counts and flavor of the salted chinese cabbages during storage (90 days), and trim loss of chinese cabbages during the trimming of raw and storaged (30 days) chinese cabbages. The waste rate was in the course of trimming of raw chinese, cabbages was 7.5-14(w/w). The proportion of trim loss was highly correlated to sunshine duration, temperature, humidity and handling for the storage. Free sugar was decreased fast and much in the case of high temperature and low level sodium chloride in comp rison of low temperature and high sodium chloride, but ?? and lactic acid did not affect its changes. Time to reach the lowest pH values were fast in the case of high temperature and low salt content. Lactic acid affected inital pH value (4.38-4.57) and constant pH value in each case was increased at low salt content, at high temperature, and then the pH values were slowly increased when volatile acidity was increased. Firmness was high in the case of addition of lactic acid and calcium chloride, low temperature, high sodium chloride concentration. Especially, calcium chloride addition remarkably showed high firmness. Flavor score was high in the case of low storage temperature, high yeast counts were slowly increased in spite of low temperature and high salt content, but mold counts were slightly increased during all period Lactic acid, low temperature and high sodium chloride were effective to inhibit the growth of microorganisms. Volatile and nonvolatile acidity was increased during all storage period ; however, lactic acid and low temperature storage inhibited their increase. To conclude, quality of salted chinese cabbages was effective at low temperature storage, lactic acid and calcium chloride addition, and high salt concentration.

우리나라 식음료산업 장수히트상품의 성공요인에 관한 연구

차윤숙,정문상 한국정보전략학회 1998 한국정보전략학회지 Vol.1 No.1

The world-famous corporation in various fields of industry established their business and maintained the fame by their own steady hit goods. Steady hit good means the product which ensures high demand and gives high sales, profits for a long time to the corporation after entering to the market successfully. This study is aimed at analyzing steady hit goods, and inducing out their success factors. As the result of analysis of the three cases of steady hit goods in the domestic food and drink industry, several common, and discriminative success factors were derived. For general success factors of steady hit goods, future studies are needed in more number of cases in all the industries.