딩동댕동! 전국노래자랑

장명숙 샘터사 2016 월간 샘터 Vol.561 No.-

산업화로 인한 가족의 변천

장명숙 이화여자대학교 문리과대학 사회학과 사회학회 1971 社會學硏究 Vol.- No.9

[행복일기] 옴섬 감섬 그게 다 정이지요

장명숙 샘터사 2015 월간 샘터 Vol.547 No.-

융복합시대 산후조리와 육아휴직으로 인한 출산장려정책이 경제활동에 미치는 영향에 관한 연구

장명숙,양해술 한국디지털정책학회 2015 디지털융복합연구 Vol.13 No.10

魚村地域(東海岸)中學生의 도시락營養實態調査

張明淑 관동대학교 1977 關大論文集 Vol.5 No.1

This Study is concerned with the nutritional status of the packed lunch boxes which are brought by the Middle School Students in A Fishery Villages Area (East-coast Region). Seven hundred and eighty nine students had been randomly sleeted as subjects in July 1976. The contained nutrients in the packed lunch were analysed by the Food Composition Table. To observe the influence of home economical status and mother's educational level on the nutrient contents of packed lunches, the chosen subjects were classified into three large groupings, which are upper, middle and lower classes respectively. In addition, comparison between the Recommended Daily Allowances for Korean People-13 to 15 age group-and the contained nutrientsin the lunch boxes had been conducted. 1. All of the nutrients in the lunches fall far behind the Recommended Daily Allowances for 13 to 15 age group. 2. Home economical status gives influence on the kinds of foods which could been brought by the subject Students. 3. Regardless to the living conditions of the subject students, all nutrients of the lunch boxes packed by the mothers of the entire educational levels did not reach the Recommended Daily Allowances. 4. The main dish of the lunch boxes supplied Calorie, Protein, Vitamin, VitaminB( ) and Niacin which stand at 87.8%, 59.8%, 72%, 62.5% and 66.7% respectively when compared with the whole nutritional contents. 5. The higher the level of mother's educational and of the home economical status, the more consumption of meat and fish appears. 6. The side-dishes of the packed lunch lack in variety of cooking methods and further show lower utilization rate of specialty foods particular in the region.

지방자치단체 국제협력 사무에 관한 연구

장명숙 고려대학교 지방자치법학연구회 2007 지방자치법연구 Vol.5 No.-

논문 : Food Allergy

장명숙 관동대학 가정교육과 1984 家政學硏究 Vol.2 No.-

調理方法에 依한 멸치국물의 칼슘 溶出量에 관한 硏究

張明淑 관동대학교 1976 關大論文集 Vol.4 No.1

On many occasions, we used to put a group of anchovy into food-soup in order to add flavor. However, this study is focused on seeking a best cooking method to keep anchovy as source of calcium. 1. Sampling 3 kinds of anchovy (Large, middle and small one), calcium content of each anchovy has been measured:small anchovy contains 1,674.9mg% (when moisture stands at 14.9%): middle, 1,780.9mg (moisture, 14.56%) and large one, 1,738.6mg% (moisture, 15.79%). 2. When small anchovy in soup is boiled for 15 minutes, quantity of calcium extracted is 33.5mg% while for 60 minutes, calcium extraction has been increased 4 mg% to 37.32mg%. The ratio between the two extractions is 0.2%. On the other hand, middle and large anchovy have, been boiled for 15 minutes, 47.49mg% and 42.27mg% have been recorded respectively. While for 60minutes, 47.49mg% and 42.27mg have been increased 3mg% and 10mg% each to record 0.1% increament ratio respectively. 3. Calcium extraction fo anchovy powder stands at between 360.75mg% and 457.35mg% which is 10 times the calcium extraction from anchovy divided into two parts or one whole fish. 4. When the head part of the anchovy has been boiled in food-soup, 2.2 ~ 2.52% of calcium has been extracted from the entire calcium content of the head part of the fish. This extraction ratio is very similar to the calcium extraction which one whole anchovy has been boiled. 5. when boiled in fomented soybe.n soup for 15 minutes, 2.7 ~ 3.1% of calcium has been extracted.

Formulation Optimization of Salad Dressing Added with Chinese Quince (Chaenomelis sinensis) Juice by Mixture Design

장명숙,박정은,Hae Youn Park 한국식품과학회 2011 Food Science and Biotechnology Vol.20 No.2

This study was conducted for the optimization of ingredients in salad dressing using Chinese quince (Chaenomelis sinensis) juice. The experiment was designed according to the D-optimal design of mixture design, which included 14 experimental points with 4replicates for 3 independent variables (Chinese quince juice 35-60%, oil 20-45%, and vinegar 5-20%). The compositional and functional properties of the prepared products were measured, and these values were applied to the mathematical models. A canonical form and trace plot showed the influence of each variable on the quality attribute of final mixture product. By the use of F-test,viscosity and color values (L, a, and b) were expressed by a linear model, while the emulsion stability and sensory characteristics (color, smell, taste, and overall acceptance)were by a quadratic model. The optimum formulations by numerical and graphical method were analogous: Chinese quince juice, oil, and vinegar of 51.05, 34.69, and 14.24%by numerical method, respectively; those of 51.01, 34.71,and 14.24% by graphical method, respectively. Optimum ingredient formulation is expected to improve use of Chinese quince juice and contribute to commercialization of high quality Chinese quince salad dressing.

獨逸 表現主義 繪畵의 發生 및 그 展開過程에 對한 硏究

尹健哲,張明淑 관동대학교 1984 關大論文集 Vol.12 No.2

Reacting against the impressionist painters, whose object was to render a faithful visual impression, the gruop of artists known s Expressionists wanted to show the ideas and emotions beneath the surface of the visual world. In this paper it is indicated that the renewed romanticism of the later nineteenth century became the immediate basis of modern Expressionism. but more important to the development of Expressionism were Much and Gogh. Expressionsim proper is usually considered to have begun in the first years of this century in Germnay, and more particularly with the foundation of the "Brucke" group. The young painters in this group studied the painted and graphic works of the early German masters as well as Negro art. This group may be said to have represented German Expressionism in its purest form. More international was "Der blaue Reiter" group. The style of it was on the whole more decerative than that of the "Brucke", more lyrical, more open to the influences of Fauvists and Cubists, and more inclined to renounce the representation of reailty. Thus, kandinsky, a member in this group, became the first abstract artist. The First World War dispersed the Expressionist painters into every center of Europe. After the war, the artists of the Post-Expressionist generation took up the techniques of Expressionism. The original purely artistic aims tended to be replaced by a much greater emphasison social criticism. Unfortuntely when Nazi regime took charge of the cultural life of Germany and Centural Europe, the works of the Expressionists were branded as decadent. They were condemned to oblivion and only those who went into exile could continue to work. Since the Second World War there has been a succession of expressionist waves. It was the trend known as Abstract Expressionism that drew out our attention back to Kandinsky's generation. It may be given as a conclusion that Expressionism can't be dismissed as a transitory phase of modern art. For it is a solid fact that one of the modes of art is that a emotional expression. In this respect, expressionist tendencies will probably always exist, as they hav always existed in the past.