감자의 수침조건에 따른 전분의 이화학적 특성

정난희,김경애 全南大學校家政科學硏究所 1999 生活科學硏究 Vol.9 No.-

Physicochemical properties of potato starches which were prepared by steeping at 10 ±1℃ and 25 ±1℃ for 11days were investigated. The pH of steeped water were increased during steeping. Shapes of all starch granules were round and polygonal, but size was decreased and some part of starch granule had porous surface by steeping. X-ray diffraction pattern was all B-type. Relative crystallinity was increased until 9 days at 10, 7 days at 25℃ of steeping and decreased thereafter. Protein, lipid and phosphorus in starch were decreased, but ash was increased by increasing steeping time. Amylose content and density were decreased, but water binding capacity was increased by steeping. Swelling power and solubility were decreased with increasing steeping. The intrinsic viscosity of potato starch was decreased by steeping.

광주와 전라남도의 음식문화 연구(Ⅱ) : 특별음식 In Particular Food

김경애,정난희,전은례 대한가정학회 2003 Human Ecology Research(HER) Vol.41 No.3

Investigated kinds and utilization frequency for traditional food and Particular food to systematize Gwangju city and Chollanamdo area traditional food culture. Awareness for traditional food had pride because taste is various, and did that must use much when was festive day. Investigation subject were feeling necessity about accession, development of traditional food, and manufacture of traditional food, succession did that must take charge in home. Characteristic of taste for Gwangju city, Chollanamdo food was deep taste. Difference between variable was significant that age, religion that have pride about traditional food, attainments in scholarship, monthly income that used time much traditional food, degree that give from traditional food to snack is age, attainments in scholarship, years of married life, religion, reason that give snack to tradittional food is daughter-in-law order, kind of traditional food that give to snack is age, monthly income mouth, opinion about accession and development of traditional food is age, religion, daughter-in-law order, reason that must inherit and develop traditional food is attainments in scholarship, time that eat much traditional food is attainments in scholarship, a person, medium that leam cuisine of traditional food is age, opportunity that is been interested to traditional food is age, attainments in scholarship, years of married life. By utilization rate of food-tasting food subdivisions of the season, used much by rice-cake soup, fermented rice punch, order of cake made from glutinous rice New Year's Day, by herbs, Gimgui, Ogokbap's order January Full Moon Day on the lunar calendar. By a cake made in the shape of a flower, azalea honeyed juice mixed with fruits as a punch order to Samjitnal, by beans panbroiling, dropwort raw order Buddha's Birthday, Tano Festival uses Charyunbyeong and used Tteoksudan in Yudu and used much by young chicken soup with ginseng and other fruits, watermelon order period of midsummer heatl Used songpyon and fermented rice punch in Full-moon Harvest Day, and Junggujeol used Chrysanthemum griddle cakes made in flower pattem, and red-bean gruel taken on the winter solstice, and Nappyeongjeolsik was unilizing Goldongban. Pyebaek food utiliaztion ratio was high the utilization rate by rice cake, dried croaker, fruit, oil-and-honey pastry order. The large table food utilization rate was high the utilization rate by fermented rice punch, fruit, steamed short-ribs order.

중학생의 학교급식에 대한 급식만족도 : 광주,전남지역을 중심으로

김경애,김수자,정난희,전은례 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.6

A survey on the school foodservice was conducted from 693 middle school students to examine their degree of satisfaction on foodservice with the object to enhance the quality of school foodservice in Gwangju and Chonnam area. The degree of satisfaction with school foodservice ranked high in taste, temperature and service categories. There were notable differences in the satisfaction level by the gender of the students. Male students ranked higher than female students in taste, temperature and the sanitary condition of food containers. According to grades, first grade students ranked the highest in satisfaction of food selection, temperature, services and cafeteria. Regarding the amount of left-overs, soup and pot-stew were the greatest followed by side dishes. Reasons for leftover food were listed as being tasteless, having no appetite, or large serving size. The items of priorities on school foodservice were revealed as sanitary conditions, taste and variety in menu selection by the students.

초등학교 교사의 영양교육에 대한 인식 조사 연구

김경애,정난희,오순희 한국가정과학회 2004 한국가정과학회지 Vol.7 No.2

The purpose of this study was to investigate the status of teacher's perception about the nutrition education of elementary school. The results of this study were as follows. Most of the teachers responded that nutrition education necessitate in curriculum of elementary school, the main reason for necessity of nutrition education was for proper growth, they thought starting period of nutrition education was to begin when children are in a kindergarten and a infant home. The perception for a suitable person to teach the nutrition education showed dietician, parents, class teacher and a related teacher in oder and the time of that is a related class, as a spare time at everyday, a special activity time, and service a meal in order. Importances of the contents of a nutrition education were proper eating habits, growth and nutrition, a food hygiene and a disease in order. Problems of elementary students' nutrition were a unbalanced eating, a ingestion a processing and instant food too much, lack of table manner, fatness and a weak child in order. The most of expected effects through the nutrition education were a good table habits and manners, the way of a efficient nutrition education were a need of link with parents, a need of link the dietician, a teacher's class and training in order. The average score of nutrition knowledge was 6.3?6.9 out of 10 and teachers of Gwangju scored more higher on nutrition knowledge than teachers of Jeonnam, as they arranged a dietician was so.

중학생의 학교급식에 대한 음식기호도 : 광주,전남지역을 중심으로

김경애,김수자,정난희,전은례 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2

A survey on meal preferences from 693 middle school students was conducted with the objective to enhance the quality of the school food service in Gwangju and the Chollanamdo area. Data were collected by questionnaires and analysed with the SAS program. The most preferred rice was cooked rice; the most unusual meal preference was laver rice; and the most-liked bread was sweet red bean jam bun. The noodle of choice was Tchajangmyon, and the most-liked rice cake was seasoned bar rice cake. The highest ranked korean soups were boiled fish paste soup, kimchi stew, and short rib soup. The most preferred fried meal included fried beef with sweet and sour sauce, and favorite side-dishes were seasoning vinegar squid and kimchi. Yogurt and strawberry were the preferred desserts. Agender difference in preferred foods was seen. The males tended to favor rice with blackish bean sauce, dumpling soup, beef bean curd soup, beef soup, short rib soup, beef bone and tripe soup, hot shredded beef soup, chopped roast chicken, pork roast, roast meat, steamed pork short-ribs, fried pork, fried ham, sausage, milk, and yogurt. Males were partial to staple foods and side dishes. The, females favored laver rice, seasoned bar rice cake, bean sprouts soup, fried squid ring, seasoned cucumber, seasoned bean sprouts, fried kimchi, fruits salad, corm salad and citrus fruits. Females tended to choose lighter meals. Meal preference according the residential area showed that, students in Gwangju had more preferences than students in the Chollanamdo area. Classified according the grades. third graders had the greatest meal preference.

TPN 처방시스템을 이용한 약국업무 개선

조영환,김정태,김승란,백지은,김미경 한국병원약사회 2000 병원약사회지 Vol.17 No.1

As a part of a plan to improve the multifunctional hospital information system, Asan Medical Center has invented the COES (Clinician's Order Entry System) for the physicians which involves computerized TPN prescription. As an initial step, an outline of the system has been formulated after collection relevant materials from various sources including foreign materials. This project simplifies and standardizes COES between physicians and pharmacists. By introducing this system, we could minimize the possible errors during inputing the inscription and converting the requirements to the volumes to prepare the required medicine. Units of prescribed volume were automatically changed through the computerization of TPN order. This procedure can save time and man-power for preparing the medicine by using Automatic TPN Prescripter. All of these has encouraged us to seek more active TPN consultation for the systemical examination and monitor TPN inscription, and to provide patients with TPN of a good quality.

정신분열증에서 공존하는 신체질환에 대하여

지익성,왕성근,신석철,이선우,황선희,신용재,김정란,배경도 충남대학교 의과대학 지역사회의학연구소 1999 충남의대잡지 Vol.26 No.1

In order to determine the frequency of physical illness in schizophrenia, 107 schizophrenics were assessed with physical exam and routine laboratoy test. The results were as follows 1) Among the total number of 107 schizophrenics, 31 had the physical illness(29%), and among the schizophrenics with physical illness, female outnumbered male at the rate of 17:14. 2) There was no difference between schizophrenics with physical illness and schizophrenics without physical illness in demographic characteristics. 3) Classification of physical illness were disease of skin 7 (22.6%), musculoskeletal system 5(16. 1%), ENT(ear nose throat) 3(9.7%), endocrine system 3(9.7%), circulatory system 2(6.5%), respiratory system 2(6.5%), digestive system 1(3.2%), genitourinary system 1(3.2%), infection 1(3. 2%), eye 1(3.2%) respectively Authors suggest that physical exam and routine laboratory test should be done for all hospitalized psychiatric patients

정신분열병에 대한 Risperidone의 효과 및 안전성에 관하여

신석철,왕성근,지익성,이선우,이규광,이봉희,이진영,황선희,신용재,배경도,김정란 충남대학교 의과대학 지역사회의학연구소 1997 충남의대잡지 Vol.24 No.1

In order to evaluate the efficacy and safety of risperidone, 10 patients with chronic schizophrenia were examined for 8 weeks in a silgle-open study. After the wash-out period of 1 week, risperidone was administered. Efficacy was evaluated by means of Positive and Negative syndrome Scale for Schizophernia(PANSS) and Clinical Global Impression(CGI). Safety assessment included the Extrapyramidal Symptom Rating Scale(ESRS), vital signs, body weight, ECG, and laboratory tests. The results were as follows 1) On the PANSS total score, there was significant improvement of total score after 1 week (P<.05) of administratiom. 2) On the PANSS positive and negative subscal, there were significant improvement of posotive and negative scores after 2 weeks (P<.05) of administration. 3) On the PANSS general psychopatholgy subscals, there were significant improvement of general psychopathologyscores after 1 week (P<.05) of administratiom. 4) On the CGI, there was significant decreasement of clinical impression of severity of schizophrenia score after 2 week (P<.05) of administration. 5) A statistically significant increase in body weight (P<.05) was observed after 8 weeks of administration. 6) EPS reached the peak at the end of the 1st week of administration of risperidone (11.8± 24.25) but they were easily relieved by addition of benztropine and clonazepam. There was not significant change in laboratory tests, vital sign, ECG after 8 weeks of administration. These results suggest that Risperidone is an effective antipsychotics and clinically safe except for increased body weight in chronic schizophrenia.

자궁경부 임상병기 Ia1 편평상피세포암에서의 루프 환상투열절제술과 cold coagulation 병합에 의한 원추절제술

정경란 ( Kyung Lan Jung ),이정원 ( Jeong Won Lee ),이혜연 ( Hea Yeon Lee ),최윤라 ( Yoon La Choi ),안긍환 ( Geung Hwan Ahn ),이제호 ( Je Ho Lee ),김병기 ( Byoung Gie Kim ),배덕수 ( Duk Soo Bae ) 대한산부인과학회 2005 Obstetrics & Gynecology Science Vol.48 No.11

Enhancing effects of serum-rich and cytokine-supplemented culture conditions on developing blastocysts and deriving porcine parthenogenetic embryonic stem cells

Soo-Kyung Jung,Hyun-Jung Kim,Chan-Lan Kim,이주형,Jin-Young You,이은송,임정묵,Seon Jong Yun,송재영,Sang-Ho Cha 대한수의학회 2014 JOURNAL OF VETERINARY SCIENCE Vol.15 No.4

The present study was conducted to develop an effectivemethod for establishment of porcine parthenogenetic embryonicstem cells (ppESCs) from parthenogenetically activatedoocyte-derived blastocysts. The addition of 10% fetal bovineserum (FBS) to the medium on the 3rd day of oocyte culturingimproved the development of blastocysts, attachment of innercell masses (ICMs) onto feeder cells, and formation of primitiveppESC colonies. ICM attachment was further enhanced bybasic fibroblast growth factor, stem cell factor, and leukemiainhibitory factor. From these attached ICMs, seven ppESClines were established. ppESC pluripotency was verified bystrong enzymatic alkaline phosphatase activity and theexpression of pluripotent markers OCT3/4, Nanog, andSSEA4. Moreover, the ppESCs were induced to form anembryoid body and teratoma. Differentiation into three germlayers (ectoderm, mesoderm, and endoderm) was confirmed bythe expression of specific markers for the layers andhistological analysis. In conclusion, data from the present studysuggested that our modified culture conditions using FBS andcytokines are highly useful for improving the generation of pluripotent ppESCs.