蠶桑産物에 관한 연구경향 : 1980년대 이후 문헌을 중심으로

임영희,김미원 대전대학교 생활과학연구소 1999 생활과학연구 Vol.5 No.-

The studies of silk yarn products have been made since 1960. Still the study on non fibrous functional foods was not included in those studies. Recently, research activities about functional foods are going on progress. Upon examination of the study made after 1980, thirteen topics were related to mulberry leaf and adult diseases, and effect of Cd & Pb containded in drinking water. The studies of mulberry trees have been made in various way and fifty two studies are presented. Mulberry tree is a plant belongs to family of mulberry tree. The special feature is that the leaf has saw-tooth and the branch does not have thorn. There are ten different kinds of mulberry trees including Morus alba Linne distributed in Korea and China. About eighteen topics were related to silkworm and mulberry. In conclusion, the study about functional products use to utilize silk yarn products has not been made sufficiently, even almost no data presented. Various functional foods such as mulberry leaf tea and mulberry leaf noodles should be studied and developed.

대전대학교 기숙사 식당의 급식만족도 조사

임영희,김미원,곽현옥,박상현 대전대학교 생활과학연구소 2002 생활과학연구 Vol.8 No.-

This study aimed at examining the foodservice satisfaction on dormitory restaurant by gender, age, college. The subjects of the study were 236 students living in the dormitory of Daejeon University. The survey was conducted between June 4 to June 12, 2002. The data was collected by survey and- was analyzed by SPSS package. The evaluation of the foodservice satisfaction by gender, showed that answers of the most students were below average. Generally, male students were more satisfied than females. The evaluation of the foodservice satisfaction by age, showed that younger students were more disatisfied than older students. The results suggest that food preference of subjects should be considered in meal planning and various cooking method should be utilized to enhance taste of foods for better foodservice. The management of the foodservice will be made efforts to improve the quality of foodservice on the basis of these results.

승검초 첨가에 의한 경단의 특성 변화에 관한 연구

임영희,김미원,김애정 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.1

This study attempted to examine the effect on sensory characteristics and texture of Kyongdan in various volumes of adding Sungumcho power. The results are summarized as follows. 1. Sensory evaluation; The best recipe of Sungumcho Kyongdan was Sungumcho powder 1%, 2%, 3%. 2. The result of rheometer test was 1%, 2%, 3%, 4%, 5% Sungumcho Kyungdan were stabler than 0%.

오징어 먹물 첨가량에 따른 먹물떡의 기호도 및 품질 특성

임영희,김미원,김애정,김명희 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.4

To make rice cake with squid ink, the squid ink dilulted in fifteen times was added to rice flour in the ratio of 0%, 2%, 4%, 6% and 8% respectively. Then, the squid inky rice cake was tested in physical function and chromaticity, Rheometer test was also included in this experiment. In physical function test, it showed that the inky rice cake with 6% and 8% ratio was the best in preference. In the chromaticity test, as the adding ratio of squid ink increases, the brightness decreased. The red and yellow brightness of 8% inky rice cake showed high. The results of rheometer test are as follows. In hardness, the inky rice cake with 2% adding ratio was high and the 6% inky rice cake was low. In cohesiveness, the 0% inky rice cake was high and the 8% inky rice cake was low. In gumminess, the 2% inky rice cake was high and the 6% inky rice cake was low. In brittleness, the 2% inky rice cake was high and the 6% inky rice cake was low. With correlation analysis, I could reach the following. The overall quality of inky rice cake was correlated with all test items except chewiness, The moistness was correlated with flavor, grain and chewiness. Also, the 8% inky rice cake was correlated with the inky rice cakes with the other adding ratios in all aspects of test. Futhermore, in the results of rheometer test, the hardness was correlated with the other three kinds of characteristics.

각종 전분의 이화학적 특성 및 가공식품의 이용에 관한 고찰 : 국내 학회지를 중심으로

임영희,김미원 대전대학교 생활과학연구소 2000 생활과학연구 Vol.6 No.-

Literatures about starches have been published on the journal of association from 1970th to 2000. Study of acorn starch studied steadly from 1970th and trend of these studies was mainly about physio-chemical nature, physical characteristics, molecular structure and functional characteristics. Studies of corn starch are total 12 articles and was started from 1980th. Cowpea starch and mung bean starch were studied comparatively and studied mostly about physio-chemical characteristics and reology. Studies of chestnut starch started since 1990th and chestnut starch is expected to large amount of consumption due to possibility of being made to chestnut jelly. In addition, there are 8 articles about bean starch from 1980th, and studies about rice starch were studied simultaneously. Reserches for potato and sweet potato starch were also carried out, and potato starch was studied about gelatinization and starch jelly, and studies of sweet potato was mostly about physio-chemical characteristics. And Studies of sweet potato were started at 2000. The other studies of starch were about barley starches, yam starch, buckwheat starch, starch, and arrowroot starch.

식용 유지류의 연구에 관한 문헌 고찰 : 국내 학회지를 중심으로

임영희,김미원 대전대학교 생활과학연구소 1998 생활과학연구 Vol.4 No.-

Based on the yearly research trends of edible oil and fat, a study on acidification degree and oxidation stability of an anti-oxidizer has been progressed since 1970's and a study on composition of T.G and fatty acid was prosperous in 1980's and has been progressing until 1990' s. A study on replacement for oil and fat, hardened oil, and mixed oil has been progressed actively from the beginning of 1990's, because a development of processing technology for edible oil and fat, a development of specific replacement for oil and fat, and an application of a natural anti-oxidizer became imminent. An applicable technology of the natural anti-oxidizer is imminent as the price of the natural anti-oxidizer is usually higher than that of synthetic anti-oxidizer and the natural anti-oxidizer also has lower efficiency. A study on flavor stability has progressed actively in 1990's and a study on metabolism and nutrition of fat, and production and quality of edible oil has been progressing since 1980' s steadily. According to the yearly reserch frequency of the main edible oil and fat, the research has been made in the order of frequency of soybean oil, perilla oil sesame oil, corn oil, rice bran oil and palm oil. Especially, a research on soybean reserch has been made in the order of frequency of soybean oil, perilla oil sesame oil. corn oil, rice bran oil and palm oil. Especially. a research on soybean oil has started from 1970's and a reserch on perilla oil and sesame oil has been established since 1980' s steadily. Besides, as development of replacement for edible oil became imminent, wheat germ oil, lineseed oil, camellia oil, garlic seasoning oil, and etc have been reserched and developed.

光照射에 의한 콩나물의 質的 變化

金明姬,元惠心,李正和,林容順,張美花 효성여자대학교 가정대학 학도호국단 1984 家政大論集 Vol.3 No.-

光의 照射에 의한 콩나물의 質的變化를 調査할 目的으로 光度 및 光質別 處理를 하여 成長狀態, Vitamin C, chlorphnyll, cellulose등의 含量과 質感에 對한 官能檢査를 行하였으며 chlorophyll과 vitamin C의 關係를 chloramphenicol 處理에 의하여 調査해 보았다. 그 結果 白色光의 경우 50 lux와 100 lux 處理로 vitamin C의 含量 增加와 cellulose등의 生成이 促進되었으며 質感이 暗所보다 良好하였다. 그러나 200 lux 하에서는 매우 不良하였다. blue光은 他光보다 cellulose와 vitamin C生成에 效果的 이었다. chlorophyll과 vitamin C의 含量과는 直接的인 關係가 없고 다만 光照射와의 關聯性이 있는 것으로 推定되었다. This study was carried out to evaluate the quality of green soybean sprouts grown under light. The soybean was germinated under light through blue, red and white polyethylene films at 25℃ for 10 hours a day, and light intensity was controlled 50 to 200 lux. The contents of Vitamin C. cellulose and chlorophyll were determined and checked up texture by sensory evaluation of the soybean sprouts soup. In addition, the relationship of chlorophyll and Vitamin C was measured by treatment of chloramphenicol which has inhibitory effect of chloroplast, chlorophyll accumulating site. Vitamin C and cellulose contents were all increased by irradiation of white light at 50 and 100 lux and also texture of the sprouts was better than it of the sprouts grown under darkness while, it was very tough under 200 lux. Blue light was more effective for biosynthesis of Vitamin C and cellulose than white and reg light. Biosynthesis of chlorophyll was not relative to Vitamin C content directly. but the relationship may be concerned with light irradiation.

스타형 분산 컴퓨터 시스템의 동적 부하분산

박미희,임경수,김종근 嶺南大學校 工業技術硏究所 1993 工業技術硏究所論文集 Vol.21 No.1

The purpose of load balancing in a distributed computer system is to improve system performance by distributing the workload from heavily loaded nodes to lightly loaded nodes. In a distributed computer system with star topology, we assumed that overloaded jobs are not only transferred from the peripheral nodes to central node but also transferred from the central node or peripheral nodes to any node of the system. We compare the performance of the above load balancing policy with that of a flow control policy in which overloaded jobs arrived at the peripheral nodes are only transferred to the central node. We also compare performances of two distributed control strategies: one is sender-initiated and the other is receiver-initiated.

해양 심층수 및 염을 이용한 식빵의 품질 특성

김미림,정지숙,이명희,이기동 한국식품저장유통학회 ( 구 한국농산물저장유통학회 ) 2003 한국식품저장유통학회지 Vol.10 No.3

해양 심층수는 일본, 미국 등에서 200m 이하의 심해에서 취수되고 있으며, 물의 특성으로 부영양성, 저온안정성 및 청정성을 들 수 있다. 본 연구에서는 발효빵의 효모증식에 대한 해양 심층수와 그 염의 효과에 대해 조사하였다. 해양심층수와 심층수염을 첨가하여 발효한 빵의 부피증가율은 증류수만을 사용한 빵보다 높게 나타났다. 또한 해양 심층수를 이용한 식빵의 기공 형태는 증류수로 제조된 식빵의 기공보다 둥글고 일정하였다. 한편, 식빵의 전반적인 기호도에서 증류수와 심층수염을 혼합하여 첨가한 식빵이 6.56으로 가장 높은 관능평점을 나타내었다. Deep seawater in pumped up about 200 m water depth, which has characteristics of rich nutrients, low temperature and cleanness. This study was performed to investigate the effect of deep seawater and deep seawater salt on the yeast growth of fermented bread. The rate of increase in volume of groups added with deep seawater and deep seawater salt was higher than that of groups added with distilled water. The pore pattern of groups added with deep seawater was more regular than that of groups added with distilled water. In sensory property, the bread added with distilled water and deep seawater salt has the highest score (6.56) in overall acceptability.

猪笭湯이 實驗的 賢贓障碍家兎에 미치는 影響

文永熙,金美淑,李炳柱,林起龍 조선대학교 약학연구소 1991 藥學硏究誌 Vol.13 No.1

This study was attempted to investigate the effect of Jueryeong Tang(JRT) on renal failure of the rabbit treated with folate. Serum creatinine, blood urea nitrogen and serum uric acid in folate-treated rabbits were markedly increased and creatinine clearance was decreased by comparing with the normal group. JRT(900㎎/㎏) given orally produced significant reduction in concentration of both serum creatinine and blood urea nitrogen by comparing with the corresponding folate-treated group. while did increased clearly in creatinine clearance. The morphological changes of arcuate arteries and glomeruli evoked by folate treatment were almost returned to normal state after administration of JRT. (900㎎/㎏). These experimental results suggest that JRT may greatly improve renal failure of the rabbit induced by folate treatment.