전문비서직에 대한 이대 비서학과 학부학생들의 의식구

구효선,김경화,윤혜정,이지연,정은희,강은정,김윤희,신해정 이화여자대학교 법정대학 비서학과 1997 비서학연구 Vol.- No.17

Environmental Microbiology / Microbial Diversity : Calcium Carbonate Precipitation by Bacillus and Sporosarcina Strains Isolated from Concrete and Analysis of the Bacterial Community of Concrete(s)

( Hyun Jung Kim ),( Hyo Jung Eom ),( Chulwoo Park ),( Jaejoon Jung ),( Bora Shin ),( Wook Kim ),( Namhyun Chung ),( In Geol Choi ),( Woojun Park ) 한국미생물 · 생명공학회 2016 Journal of microbiology and biotechnology Vol.26 No.3

Microbially induced calcium carbonate precipitation (CCP) is a long-standing but re-emerging environmental engineering process for production of self-healing concrete, bioremediation, and long-term storage of CO2. CCP-capable bacteria, two Bacillus strains (JH3 and JH7) and one Sporosarcina strain (HYO08), were isolated from two samples of concrete and characterized phylogenetically. Calcium carbonate crystals precipitated by the three strains were morphologically distinct according to field emission scanning electron microscopy. Energy dispersive X-ray spectrometry mapping confirmed biomineralization via extracellular calcium carbonate production. The three strains differed in their physiological characteristics: growth at alkali pH and high NaCl concentrations, and urease activity. Sporosarcina sp. HYO08 and Bacillus sp. JH7 were more alkali- and halotolerant, respectively. Analysis of the community from the same concrete samples using barcoded pyrosequencing revealed that the relative abundance of Bacillus and Sporosarcina species was low, which indicated low culturability of other dominant bacteria. This study suggests that calcium carbonate crystals with different properties can be produced by various CCP-capable strains, and other novel isolates await discovery.

여대생 집단과 유행전문가 집단의 의복 동조성에 대한 연구 : 자아개념변인 중심으로

愼孝貞,林淑子 복식문화학회 1997 服飾文化硏究 Vol.5 No.3

The purpose of this study was to investigate relationship between self-concept and clothing conformity. The subject of this study were 154 purposively selected student at woman's university in Seoul city. For statistical analysis, mea standard deviation χ2 -test, Pearson's correlation, ANOVA. Duncan Multiple Range test were used. The result from experiment were as follow. 1. The group which has the higher level of self-concept showed significant the lower degree of conformity than the group which has the lower level of self-concept. 2. A student at a woman's university showed significant higher degree of conformity to the group of fashion expert than the group of peer.

한국 전통 떡류에 대한 대학생들의 인지도 및 기호도에 관한 연구

정효선,신민자 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.5

The purpose of this study was to investigate the perception and preference of the college student about Korean traditional rice cakes. Self admistered questionnaires were collected from 512 college students in Seoul, Kyungki, Chungchungdo, Kungsangdo, Junlado and Gangwondo area. Data was analysed by t-test, one-way ANOVA and correlation. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kinds of Korean traditional rice cake according to the major, gender of subjects. Baiksulgi, Injulmi, Yaksik, bindaedu, Songpyun and Garaeduk are highly prefered Korean traditional rice cakes when as Gaepiduk, Ssookiulpyun, Kongchalduk and Garaeduk are poorly among college students.

하수방류수의 자외선 살균을 위한 설계인자 최적화에 관한 연구

신동호,김진현,김정민,고승민,모효원,이용택 한국공업화학회 2004 응용화학 Vol.8 No.2

한국 전통 한과류에 대한 대학생들의 인지도 및 기호도에 관한 연구

정효선,신민자 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.3

The purpose of this study was to investigate the perceptions and preferences of college students to Korean traditional cookies. Self administered questionnaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsane, Junla and Gangwondo areas. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The recognition of Korean traditional cookie was generally low with the exception of these items as either a seasonable or festive food. There were significant differences in the mean recognition and preference values for each kind of Korean traditional cookie between the major subject studied, gender and subject grade. (Eds note: how were the mean values different for the 3 specified variables?) The preference of tome Korean cookies was relatively higher than estimated, (Eds note: how was the original estimate arrived at?) such as Yugwa, Gangjeong, Han-gwa. Hobak-yeot, Ddangkong-yeot-eanaieong and Ssal-yeot-gangieong. However, it is impossible to discriminate low preference, as over 80% of the low preference values had not been completed on the questionnaires.

전통 떡류에 대한 대학생들의 이용 현황에 관한 연구

정효선,서경화,신민자 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1

The purpose of this study was to investigate the consumption patterns of traditional Korean rice cake among college students. Self administered questionnaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using frequency analysis, chi-squared and t-tests and a one-way ANOVA. By examining the results of the student's perceptions of traditional Korean rice cake, it was found that most knew little, or only a moderate amount, about this type of food. Meanwhile, more than half the students liked traditional Korean rice cake, as this type of food satisfied their need for a traditional Korean taste, while the reason for disliking was that they were more familiar with western-style confectionary. Most students answered that they only ate traditional Korean rice cake on special occasions, such as big holidays or ceremonies for the dead ancestors. Most answered that they bought those foods at conventional markets, the mile in the neighborhood, (Eds note: I don't understand, do you mean, "within a mile of their neighborhood"?) or atbig malls. The factor they considered the most important at the time of purchase was the quality(taste), which demonstrates the need for the development of traditional Korean rice cakes, with new tastes and shapes, which still satisfy the Korean's taste, whilemaintaining the traditional taste. For the questions that asked about the problems faced by the traditional Korean rice cake manufacturing industry, and the reasons for low consumption, the students responded that buying this type of food was difficult as the outlets selling themwere not easy to find. Our results seem to suggest that there are almost no specialty stores for the sale of traditional Korean rice cake compared to the other types of cakes that are scattered all over the country. (Eds note: this is only my opinion, and I maybe wrong, but I would have though that trying to market traditional Korean rice cakes at local convenience stores, rather than specially stores, would make them more available to the general public. Their marketing at speciality stores will maintain the status quo, i.e. people will go to the speciality stores to purchase product for holidays and special occasions, wheras they will go to the local convenience stores to buy general everyday snacks etc.)

경기력을 향상시키는 역도선수들의 영양관리 및 식이섭취에 대한 문헌 연구

안효작,신정희 한국체육대학교 2000 敎養敎育硏究所 論文集 Vol.- No.5

서론 Ⅰ. 평상기 영양관리 1. 근력 향상을 위한 식사 2. 잊어서는 안될 체지방 체크 Ⅱ. 역도 선수들에게 효과적인 ergogenic aids 1. 아미노산 ergogenis aids 2. 무기질 ergogenis aidser 3. 비타민 ergogenis aids 4. 기타 ergogenis aids 5. ergogenis aids의 안전성 Ⅲ. 체중감량 식이 1. 체중감량 2. 부산을 예방하는 효과적 식사법 3. 피로회복 식사 4. 시합전의 올바른 식사법 결론 * 인용문헌 * ABSTR The purpose of this is to research nutritional management and ergogenic aids which may improve competitive performance of weight-lifter. Increased protein intake for the weight-lifters is significantly important during training for increasing muscle mass. The optimal protein intake for weight-lifter tranining may be 2g/kg. Moderate dose of arginine and ornithine may have enhanced body fat loss associated with resistance training an attribute partially modulated by somatotropin. Thus, it is recommended to intake arginine/ornithine during weigh-lifter training. Nutrition considerations for weight loss recommends daily low-fat, high protein diet since short-term weight loss decreases muscle mass. Continuous efforts for food pattern and ergogenic aids are needed to improve competitive performance.

초등학교 아동을 위한 리더십 프로그램 개발

김정효,정인숙,김신래,엄화정 이화여자대학교 교육과학연구소 2007 교육과학연구 Vol.38 No.3

학교교육과정에서는 자율성의 확대에 밀려 타인배려와 공동체에 대한 책임의식 교육은 상대적으로 열세의 위치에 처해있다. 그러나 21세기 정보화 산업구조에서는 한개인에게 리더이자 동시에 멤버로서의 역할을 요구하고 있다. 특별히 학령기 아동에있어서는 또래 집단 형성이라는 사회성 발달 과업의 특성이 초등학교아동기에 ‘자신이가진 독특한 자질을 발휘하여 공동체의 유익을 위해 영향을 발휘할 수 있는 능력’ 으로서의 리더십 교육을 필요로 한다. 본 연구에서는 자신자질에 대한 이해를 기반으로 자신감을 가지도록 하는 심리적요소, 자신 뿐 아니라 공동체의 유익을 중요한 삶의 목적이 되어야 한다는 가치적 요소, 그리고 의사소통능력, 대인관계기술 등의 기술적 요소를 기반으로 하는 초등학교고학년 아동을 위한 5일간의 단기 리더십 프로그램을 개발하였다. 서울 시내 한 사립초등학교 5학년을 대상으로 형성평가를 위한 예비실행연구를 하였고, 아동의 자기평가와 교사와의 면담을 통해 개발된 리더십프로그램은 대체로 심리적, 가치적, 기술적요소에 효과를 가지고 온 것으로 보였다. 특히 리더십이란 특정 개인에게만 있는 것이아니라 모두에게 잠재되어 있다는 인식의 전환을 가져옴으로써 자신감과 리더십 개념획득에 두드러진 효과를 가지고 오는 것으로 보였다. This study is to develop a leadership program for elementary school children. Due to extension of freedom, education of responsibility such as taking care ofothers and consideration of community is inferior in the school education. However, in information-oriented society asks for an individual to become aleader and a member at the same time. In addition, specific character of creatingpeer group in children of school age makes it more necessary educate "ability todisplay individual's specific quality for benefit of community". In this study, based on including psychological factor to understand themselvesto bring their confidence, value factor that benefit for the community has to bethe reason for their life and technological factors such as communicating skillsand interpersonal relationship, 5day short-trial for senior students of elementaryschool was developed. A preliminary inspection was held to 5th graders in anelementary school in Seoul. In result, our leadership program gave positive effecton psychological factor, value factor and technological factors. Especially, thisprogram was effective to give confidence and rearranged the definition ofleadership by the idea that leadership is not for the certain individuals buteveryone has their potentials.

비글개에서 신원방우황청심원의 급성 및 아급성독성시험

성하정,권오경,방명주,곽형일,이진영,신대희,박대규,정규혁,윤효인,조명행 성균관대학교 약학연구소 1998 成均藥硏論文集 Vol.10 No.1

Single and 4 weeks oral administration of New wonbangwoohwangchungsimwon (NSCH) which was used l-muscone as substitutive material of musk, to beagle dogs of both sexes were performed to investigate both acute and subacute toxicity. Beagle dogs (3 males and 3 females) in acute experiments were administered orally with sinlge dose of 2,000 ㎎/㎏ and groups of 9 male and 9 female beagle dogs in subacute experiments were given daily different dosage of NSCH, 160 ㎎/㎏/day (low dosage group), 400 ㎎/㎏/day (middle dosage group), 1,000 ㎎/㎏/day (high dosage group) once a day for 4 weeks by oral route according to the Established Regulation of Korea Food and Drug Administration (1996. 4. 16). LD_50 value for beagle dogs was more than 2,000 ㎎/㎏ per oral for both male and females. In animals administered with NSCH, there were neither dead animals nor significant changes of body weights. In addition, no differences were found between control and treated groups in clinical sign, urinalysis, eye examination, hematology, serum chemistry, organ weight and other fingings. No histological lesions were observed in both control and treatment groups. Above data strongly suggset that NSCH in beagle dogs is considered to be safe.