「 이씨음식법 」의 조리에 관한 분석적 고찰

김성미,이성우 한국식생활문화학회 1990 韓國食生活文化學會誌 Vol.5 No.2

It is not known that when and by whom 'The Lee's UmsikBup' was written. This cookbook is written purely in Korean and has not been published yet. There is another book named 'UmsikBup' in the cookbooks of the Chosun Dynasty and there are many books with similar names. So this book is tentatively named 'The Lee's UmsikBup'. This book comprises fifty three items, among which there are fifteen items of rice alcoholics, three items of Gook-Su (noodles), sixteen items of side dishes, seventeen items of Tuck (rice cakes) and Guaja (kookies), and two items of fruit punch and tea. Three items were illegible because the lines were erased or the letters were not clear. The cereals needed for making rice alcoholics were sixty four percent regular rice and thirty six percent sticky rice. As for the processes, the process using Jee-ae-bop took up fifty five percent. As for side dishes, pheasants, which are seldom used for food these days, were then popular for food. And the entrails of domestic animals were much used for food. Seeing that red pepper paste mixed with vinegar was used for steamed breams (Jim) and that red pepper was used for Yeolgooja Tang, we can estimate that this book was written after red pepper was introduced. Inferring that Chohong Chang (red pepper paste mixed with vinegar and honey) is found Jinchan Ye Que, we can estimate this book was written in the late 1800's. The cereals used for making rice cakes were ninety two percent sticky rice and eight percent regular rice. Sticky rice was much more used and pepper was used for making Tuck (rice cakes) as Hun Chal Byung, So Ham Byung and Dootum Tuck. The analysis of the terms used in this book revealed that 117 items were used for cooking processes. And it also showed us that there were six kinds of cutting and thirteen kinds of heating procedure. The shapes and sizes of foods were revealed on the basis of real things. The measuring units are hard to revive since the measurements were taken by the container then in use. Thirty four kinds of containers and cookers, twenty more of which are now in use, were used for preparing foods. The use of 'twigs stretched for the east' had no scientific base but said something of Korean folkways at that time.

UASB 반응기에서 제지폐수 처리를 위한 생물학적 속도론 모델에 관한 연구

박승조,이성식,전성균,김 광,신미옥,김미양,이영상 東亞大學校 大學院 1993 大學院論文集 Vol.18 No.-

The granulation of sludge in the UASB reactor is beneficial to stable operation of the reactor at a high volumetric COD loading rate and high hydraulic loading rate, because it improves the setting ability of sludge and the granular sludge acquired has high methanogenic activity. The design of integral biogas?/liquid/solids seperators varies among suppliers of UASB technology. Comples, soluble organic compounds are the first to be hydrolyzed (Stage 1) to simple organics. These simple organics are converted by acid-forming bacteria to C₄H?COOH, C₃H?COOH, CH₃COOH, H₂ and CO₂ in a acidogenic phase(STAGE 2). The higher organic acids are subsequently converted to CH₃COOH and H₂(Stag 3) by acetogenic bacteria. The final step(Stage 4) to produce CH₃ is carried out by me-thano-bacterium. The kinetics of anaerobic digestion of paper wastewaters largely depends on the environmental conditions. The purpose of this study was to elucidate the kinetics of methane production from paper was tewaters in the UASB. A four-step reaction mechanism was proposed for modeling methanogenesis of anaerobic treatment of paper waterwaters.

열공형과 비열공형 피질하 혈관성 치매에서 위험인자의 차이에 관한 비교 연구

배희준,정지향,유경호,나덕렬,김상윤,최경규,양동원,손의주,이상도,김재우,박경원,김응규,이재홍,박미영,한일우,함동석,최문성,하충건,최성혜,이애영,이병철,한설희 대한치매학회 2003 Dementia and Neurocognitive Disorders Vol.2 No.2

Backgrounds and Objectives: Vascular dementia is a group of dementing disoders arising from various stroke syndrome. Among these. subcortical ischemic vascular dementia (SIVD) is regarded as a relatively distinct clinical entity. However, MRI patterns of SIVD are not homogenous. In some patients, lacunes are dominant, and in others, subcortical white matter changes are. This study was designed to compare risk factor profiles between SIVD with and without multiple lacunes. Methods: We divided 47 subjects (22 males, mean age. 68 years) recruited from VADAPET (Multicenter Trial For Evaluation Of The Changes In the PET Images Of Subcortical Vascular Dementia Patient) study into two groups one with more than 5 lacunes in deep gray matter (lacune group) and the other with 5 or less(non-lacune group) Clinical characteristics and laboratory findings of two groups were compared. Results: Nineteen of 47 patients (40%) belonged to the lacune group. The lacune and non-lacune groups d d not differ in the following variables: age, hypertension, diabetes mellitus, hyperlipidemia heart disease, history of stroke or TIA, history of trauma or major surgery, family history of hypertension stroke, or dementia, age at diagnosis of dementia, body mass index, white blood cell count, ESR, CRP, fibrinogen, hemoglobin A1C, total cholesterol. LDL cholesterol creatinine, proteinuria, glucosuria, and microhematuria. However, male sex, smoking alcohol. hemoglobin, and HDL cholesterol were possibly associated more with lacune group SIVD than with non-lacune group (p<0 1) Multivariate analyses revealed that smoking, hemoglobin, and HDL cholesterol were independent predictors of SIVD with multiple lacunes Conclusion: Our study suggests that SIVD with multiple lacunes may be significantly different in smoking habits hemoglobin, and HDL cholesterol from SIVD without multiple lacunes.

원형의 관점에서 본 초등문학교육

이성은,우미라 한국초등국어교육학회 2007 한국초등국어교육 Vol.33 No.-

본 연구의 목적은 문학교육의 접근 방법의 하나인 원형의 관점에서 초등문학교육의 특성을 살펴보는 데 있다. 이를 위해 먼저, Aristoteles의 일원론적 인식론, Kant의 무목적의 합목적성, Moulton의 종합예술로서의 ballad dance설을 중심으로 문학 원형의 의미를 고찰하였다. 원형의 일원론적 인식론은 문학을 종합예술로 인식하고 있다는 점에서 기존의 문학에 대한 관점을 새롭게 조명한다. 그리고 텍스트, 학습자, 수업방법적 특성으로 나누어 문학 원형으로서 초등문학교육의 특성을 제시하였다. 이 논의는 아동문학 작품의 상징성과 윤리성 및 아동의 특성인 원형적 심상(동심)을 충분히 살려야 초등문학교육의 본질에 다가서는 교육을 할 수 있으며, 이를 위해 기호언어와 비기호언어 등 다양한 방법을 활용하여 초등문학교육이 이루어져야한다는 것을 시사한다. The purpose of this study was to investigate the characteristic of elementary literature education from the viewpoint of archetype. To begin with, we examined the meaning of literature archetype, focusing on the Aristotelian epistemology of monism, Kant's purposeless of purposiveness, and Moulton's theory of ballad dance. In epistemology of monism, we redefine the existing literature as a synthetic art. The characteristic of elementary literature education as literature archetype was suggested according to the characteristic of text, learner, and teaching method. This study suggest that we will perform to approach the nature of the elementary literature education in consideration of symbolism and ethicality of the children's literature and the innocence of a child. Therefore we will use various methods as colloquial language, written language, paralanguage, aural medium and visual medium.

당화가 rV1a 바소프레신 수용체의 세포내 이동에 미치는 효과

이기봉,진원주,김용석,박미자,이상훈,이용성 漢陽大學校 精神健康硏究 1998 精神健康硏究 Vol.17 No.-

소금 농도와 삭힘 시간에 따른 깻잎 장아찌의 전처리 조건의 최적화

이종미,이혜란,남상민 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.1

Jangachi(salted and fermented vegetable) has been made by Korean traditionally using several kinds of vegetables, which is a good source of variety of nutrients and vitamins. There are many methods for making Jangachi. Generally soy sauce Jangachi is made through two steps. First, as a pretreatment, vegetables are soaked in salt water. Second, soaked vegetables are fermented in various ingredients like soy sauce, sugar, garlic, ginger and so on. This study was performed to observe changes in contents of chemical components and sensory evaluation of pretreated perilla leaf. Perilla leaf was soaked in water with different levels of salt concentration(2, 5 and 8 %) and soaking time(1, 3 and 5 days). The optimal level of salt and soaking time was determined with the results of sensory evaluation by response surface methodology and analysis of composition. The moisture contents decreased as the levels of salt and soaking time increased. The moisture content of untreated sample was 87.5 % and when soaked for 5 days in the water of 8 % salt concentration, it became 78.27 %. pH of Perilla leaf was high in high levels of salt concentration and short soaking time. Total acidity was so opposite to pH that was low in high levels of salt concentration and short soaking time. In the water of 8 % salt concentration, total acidity was 0.14 when soaked for 1 day, 0.20 % for 3 days and 0.30 % for 5 days. Salt contents became greater as the soaking time increased. As the results of puncture test, soaked Perilla leaf's toughness increased as the levels of salt increased and soaking time decreased. Among the sensory attributes, greenness increased as the levels of salt concentration increased when soaked for more than 3 days. Saltiness and bitterness became greater as the levels of salt concentration increased. Perilla flavor decreased with the short soaking time. Off-flavor increased with the increased levels of soaking time and decreased salt concentration when soaked for more than 3 days. Toughness decreased as the levels of soaking time increased. Crispness increased with the increased levels of salt concentration. The condition of pretreated Perilla was optimum when it soaked for 42 hours in 4 % salt concentration.

군대급식 표준식단중 수산물 이용 메뉴 분석 연구

이영미,이욱진,민성희 한국식생활문화학회 2003 韓國食生活文化學會誌 Vol.18 No.3

This was preliminary study that was to find out the developing point in military meal service to focus on seafood dishes that recently increased plate waste. This study was conducted to analyze menu patterns in military meal service. The result of this study was using to develop new seafood dishes in military meal service. On the basis of some findings, several developing points how to plan meals include many kinds of seafood dishes and to modify taste and cooking method that was more highly prefered by young military persons were suggested. This preliminary study findings were as follows: 1. Each meal was served cooked rice and 4 kinds of dishes(soup or stew, main dish, side dish and kimchi) 2. The seafood dishes was served as 28.6% in soup or stew, 35.0% in main dish and 36.4% in side dish of total serving of seafood dishes. 3. All of raw materials of seafood were supplied by frozen, several items were supplied dried material. Supplying seafood items were limited. Numbers of using seafood items were using 2.7 times per day. Laver and squid was most frequently used. 4. Seafood dishes were frequently serving in breakfast, especially seasoned & toasted laver was served 28.8% of seafood menu in breakfast because of convenience. 5. The nutrients contents of each dishes were as follows, the soup was 86.5±3.2㎉ and 10.9±8.9g of animal protein, stew was 165.3±70.2㎉ and 13.3±7.9g of animal protein. Nutrients content of other main dish and side dishes was different from 108.l㎉ (in steaming dish) to 412.4㎉ (in deep-fat frying dish) according to different cooking method. The highest animal protein dish that contented 18.9±5.1g of protein was pan-frying dish or grilling dish. Lowest one was 8.4±4.9g in braising dish. 6. Major cooking method of seafood was stew and the next was deep fat frying, stir-frying and braising. Pan-frying or grilling was seldomly used in military menu because of limitation of kitchen facilities and cooking utensils. On the basis of these findings, newly developing military seafood menus were focused on combination dish(such as seafood cooked rice or seafood fried rice) and many kinds of sauce that was applied to deep-fat frying dishes.

의료기기용 Linear Stepping Motor의 진동해석에 관한 연구

이상호,이영미 三陟大學校 産業科學技術硏究所 2002 産業科學技術硏究論文集 Vol.7 No.2

In this paper, the vibration characteristics of a 2-phase Hybrid type Linear Stepping Motor(HLSM) using in medical instruments are analyzed using the ACSL. A magnetic equivalent circuit is based on the structure of the HLSM, and then the electric equivalent circuit of the HLSM is derived by solving equations for the magnetic equivalent circuit. The normal force of HLSM is calculated using FEM(Flux2D). And the vibration characteristics (Continuous vibration) of the HLSM are simulated by the ACSL with the voltage equations, the thrust equation, the normal force equation and the kinetic equation.

한국정치학회보에 게재된 경험적 방법을 사용한 연구논문에 대한 분석평가 : 국제정치분야 연구논문을 중심으로

이상환,주미영 昌原大學校社會科學硏究所 2000 사회과학연구 Vol.6 No.-

점오염원의 대기확산에 관한 민감도 분석과 모델링

이화운,원경미,배성정 한국환경과학회 2000 한국환경과학회지 Vol.9 No.1

The sensitivity analysis of two short-term models (ISCST3, INPUFF2.5) is performed to improve the model accuracy. It appears that the sensitivities on the changes of wind speed, stack height and stack inner diameter in the near distance from source, stability and mixing height in the remote distance from source, are significant. Also, the gas exit velocity, stack inner diameter, gas temperature and air temperature which affect the plume rise have some effects on the concentration values of each model within the downwind distance where final plume rise is determined. And in modeling for the atmospheric dispersion of point pollutant source INPUFF2.5 can calculate amount, trajectory of puff and concentration versus time at each receptors. So, it is compatible to analyze distribution of point pollutants concentration at modeling area.