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에센셜오일과 마사지가 중년여성의 복부비만 감소에 미치는 효과
신동화,진정화 한국피부과학연구원 2011 대한피부미용학회지 Vol.9 No.4
This study examines the comparative effect of essential oil (instead of jojoba oil) and the effect of simultaneous massage treatments in abdominal obesity improvement. We selected middle-aged women in their 40s~50s residing in Seoul city, and treated a control group with jojoba oil. As a experimental groups, a group A was treated with essential oil, a group B was treated with jojoba oil and alongside massage treatments, and a group C was treated with essential oil and alongside massage treatments - applying the massage with a frequency of twice a week for four weeks, to a total of eight treatments. The experimental group A showed a decrease of the following data: body fat (0.93 kg), BMI (0.16 kg/m2), abdominal fat percentage (0.01%), waist size (1.76cm), . All of these are not statistically significant. The experimental group B showed a decrease of the following data: body fat (1.02 kg), BMI (0.36 kg/m2), abdominal fat percentage (0.03%), waist size (4.17cm). All of these are statistically significant. The experimental group C showed a decrease of the following data: body fat (1.56 kg), BMI (0.51 kg/m2), abdominal fat percentage (0.01%), waist size (7.32cm). All of these are statistically significant. As can be seen from these results, essential oil showed a larger increase than jojoba oil, and massage-applied groups clearly show a larger improvement than those without.
뷰티 프렌차이즈 산업에서 내부마케팅이 종사자들의 직무몰입에 미치는 영향
신동화,김현주,Shin, Dong-hwa,Kim, Hyun-joo 중소기업융합학회 2021 융합정보논문지 Vol.11 No.8
뷰티산업은 어려운 사회적 환경에도 지속적으로 발전하였고 과정에 소규모 뷰티업들은 점차 대형화된 뷰티프랜차이즈 상태로 급성장 하였다. 따라서 뷰티산업에 종사하는 종사자들에게 다양한 내부마케팅이 필요하다고 사료되어 본 연구를 진행하였으며 종사자들에게 어떠한 내부마케팅이 직무몰입에 큰영향을 미치는지 알아보기 위해 2021년 2월 1일부터 2021년 3월 31일까지 설문지 250부 중 220부를 수집하여 spss 22.0으로 빈도분석, 신뢰도분석, 요인분석, 상관분석, 다중회기분석한 결과 연구 가설로 세운 4가지 모두 영향을 미치는 것으로 나타났으며, 그중 종사자들이 가장 만족하는 내부마케팅은 보상시스템이 었고 직무몰입에 가장 큰 영향을 미치는 것으로 나타났다. 따라서 내부마케팅은 종사자가 원하는 실질적 내부마케팅이 계획 되어야 한다고 사료된다. The beauty industry continued to develop despite the difficult social environment, and in the process, small-scale beauty businesses grew rapidly into large-scale beauty franchises. Therefore, this study was conducted because it was considered that various internal marketing is necessary for workers in the beauty industry. In order to find out what kind of internal marketing has a great effect on job immersion for workers, from February 1, 2021 to March 2021 By the 31st, 220copies out of 250 questionnaires were collected and frequency analysis, reliability analysis, factor analysis, correlation analysis, and multiple regression analysis were performed with spss 22.0. Satisfying internal marketing was a reward system and it was found that it had the greatest influence on job commitment. Therefore, it is considered that the actual internal marketing that workers want should be planned.
신동화,송미란,정도연 한국식생활문화학회 2001 韓國食生活文化學會誌 Vol.16 No.3
This study was conducted to investigate the physicochemical characteristics of Sunchang traditional kochujang(fermented hot pepper-soy bean paste) for quality standardization. The kochujang samples, which have been fermented for 8 months in 1999, were collected from 20 firms at folk village in Sunchang area and analyzed their chemical compositions and color reference. The mean value of moisture, amino-type nitrogen, pH, acidity and salt content of the samples collected were 44.62±1.79%, 132.66±21.67 ㎎%, 4.52±0.08, 15.77±1.62 and 8.76±1.55%, respectively. The moisture, pH, acidity and salt content of each sample did not show much differences among samples. The Hunter values(L, a and b) of Sunchang traditional kochujang were 25.72±1.58, 23.26±1.71 and 9.86±0.94, respectively. The mean content of amino-type nitrogen of Sunchang traditional kochujang was 132.66±21.67 ㎎%, and there were a little difference between the minimum(100.33 ㎎%) and the maximum(164.56 ㎎%). The main free sugars of Sunchang traditional kochujang were fructose(1.86±1.01%), dextrose(4.29±2.06%), sucrose(0.54±1.21%), and maltose(1.48±0.77%). The contents of fructose, dextrose, and maltose had little difference among samples. The fatty acids in Sunchang traditional kochujang were composed of palmitic, stearic, oleic, linoleic, linolenic, octadecatetraenoic, arachidonic and behenic acid. The linoleic acid(18:2) showed the highest, occuping 59.37% of the total fatty acids.
신동화,유진영,구영조,정건섭,최신양 한국균학회 1991 韓國菌學會誌 Vol.19 No.1
For the production of mycelia of mushroom by submerged culture, the experiment was carried out. mushroom. The optimum culture broth for Ganoderma lucidum NG-L were composed of CMC 0.8%(w/v) and (NH₄)₂SO₄ 0.2%, with 10%(v/v) of inoculum size and pH 5.5 when the milk whey was used as basal medium. In case of Grifola frondosa ATCC48688, the optimum broth were composed of soluble starch 2%(w/v) and KNO₃ 0.1%(w/v), with 8%(v/v) of inoculum size and pH 5.2. Among several plant growth hormones, indole-3-acetic acid and gibberellin A₃-3acetate stimulated the mycelial growth of Ganoderma lucidum NG-L and Grifola frondosa ATCC 48688 respectively. The culture broth of these mushrooms inhibited the growth of B. subtilis and P. aeruginosa.
지역 향토음식 발굴 및 정착을 위한 연구 개발 : 무주 지역을 중심으로
신동화,권경순,박영자 한국식생활문화학회 1996 韓國食生活文化學會誌 Vol.11 No.1
The 18th Winter Universiade will be held in Muju in 1997. It is a good opportunity to inform the local foods of Muju to the inside and outside of Korea. First of all, we carefully investigated the quantity of all kinds of food material, their circulation ability, and cookery per year in Muju. We found about sixty kinds of food as many as restaurant. We presented how to improve such kinds of food as O-Chunk (fish porridge), Minmulmaeuntang, Kochunaengi chungsik, etc. and how to use the special products of Muju such as yam, kochunaengi, wasabi and wild herb. The many kinds of cookery were specialized to cooks through manual and actual skills. And then we held a food contest that twenty-two cooks took part in the contest and there were exhibitted forty-two kinds of foods. Finally, through discussion and food contest, Muju Sanchae Bibimbap (meal which mixed rice with wild plants), Muju Sanchae chungsik (meal which has various wild plants with rice), Muju Kochunaengi Chungsik (meal which has various wild plants and wasabi with rice), Ma Naengmyun (cold yam noodle) and Muju Minmulmaeuntang (hot fish porridge) were recommended.