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- 저자 : 金娟順 (검색결과 162 건)
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女敎師의 도시락에 의한 營養攝取狀態에 關한 調査硏究 : 光州市內 初·中等學校 女敎師에 대하여
金娟順 조선대학교 기초과학연구소 1979 自然科學硏究 Vol.2 No.1
This study was projected to get the basic data for the lunch-box supply and the nutritive conditions for the first ten days from May 26 to June 4, 1976 and the next ten days from December 1 to December 10, 1976 for the subject of study of ninety-six female teachers (Primary school:34:Middle school:28:High school:34) of primary schools and secondary schools in Gwangju area. The results were as follows: 1. The amount of food supply was averaged 1012g, and it was less than the required amount, 1361g. 2. From the amount of the five basic food supply, the Cereal supply and the fishes group were more than the required amount, but the others were less. 3. The kinds of food materials supplied, were 38 to 48, and the supplied subsidiaries were average 2 to 3. 4. Among the amount of each nutritive supply, calorie intake was 2488 Cal, and was Protein, Ca, Niacin, Vitamin A, Vitamin B_1 were over supplied, but Fat, Fe, Vitamin B_2, Vitamin C were less supplied in required amount.
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김연순 한성대학교 인문과학연구원 2010 소통과 인문학 Vol.10 No.-
Der Begriff Kulturwissenschaft wird heutztage als Alternative für die Modernisierung der Geisteswissenschaften betrachtet, den Dilthey in den 1880er Jahren ein spezifisches Profil und eine eigene Methodik verliehen und aber heute sich nicht vorrangig über ihren gesellschaftlichen Nutzen definieret hat. Denn in der Zeit sozio-technischer Transformationsprozesse und Unübersichtlichkeiten wird die kulturwissenschaftliche Wende gefordert, in den Geisteswissenschaften neue Wege zu gehen und die Grenzen zwischen den radikal spezialisierten Wissenschaften zu überschreiten. Eine wichtige Rolle in der Kulturwissenschaft spielt der Kulturbegriff, der im umfassendesten Sinne alles darstellt, was im Bezug auf den Menschen erläutert wird. Darin wird die Kultur nicht auf einen verengten Begriff wie ‘die hohe Kunst’ festgelegt, sondern einen umfassenden Begriff. Die Gesellschaft, Politik und Technologie etc. werden als Kultur betrachtet. Wenn die Situation der Zeit sich verändert, verändert auch die Kultur auch sich selbst. Dadurch wird die Begriffskategorie der Kultur ausgeweitert und dabei der neue Gegenstandsbereich der Kulturwissenschaft entdeckt. Die Kulturwissenschaft ist von vornherein disziplinenübergreifend angelegt und als eine fächerüberspannende Orientierung hat sie ihre integrative Fähigkeit hervorgehoben. In diesem Sinne scheint sie eine günstigere Ausgangsposition für die "Metaebene der Reflexion" zu haben, um die heterogenen Ergebnisse der Wissenschaften zu dialogisieren, wobei sie die Dialogisierung zwischen Geistes- und Naturwissenschaften weiter vorantreiben könnte. In diesem Zusammenhang ist Kulturwissenschaft insbesondere muti-, inter-, und transdisziplinär ausgerichtet.
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HPLC에 의한 崇魚 魚卵油의 지방산 및 Triglyceride 조성
金娟順 조선대학교 기초과학연구소 1986 自然科學硏究 Vol.9 No.1
1. The fatty acid was composed of C^=1_18 : 47.90%, C^=1_16 : 21.70%, C_16 : 15.79%, C_17 : 4.01%, C^=3_18 : 3.40%, in the above decreasing order. 2. The Triglyceride was composed of CN_31 : 49.23%, CN_22 : 30.07%, CN_44 : 12.21%, CN_30 : 4.82%, in the above decreasing order. The total amount analyzed was 97.78%, and 2.22% could not be analyzed.
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HPLC에 의한 崇魚 魚卵油의 중성지질·당지질·인지절 정량
金娟順 조선대학교 기초과학연구소 1988 自然科學硏究 Vol.11 No.1
Mullet's roe oil were separated in neutrallipid, glycolipid, and phospholipid espectively, and the fatty acid compositions of the lipids were identified by HPLC. The results were as follows: 1. The compositions of the lipid were 75.09% of neutrallipid, 19.78% of g1ycolipid, and 5.13% of phospholipid. 2. The fatty acids in the neutrallipid were composed of C^18_=1: 27.90%,C^18_=31:23.66%, C_14:12.54%, C_15:8.73%,C^18_=2:8.33% in order and 59.89% of unsaturated fatty acids were contained in the neutrallipid. 3. The fatty acids in the glycolipid were composed of C_23:32.49%, C_2l:32.25%, C_24:13.59%, C_19:12.37% in order. 4. The fatty acids in the Phospholipid were Composed of C_23:63.53%, C_22:20.09% C_2l:10.38% C_24:5.14% in order.
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金娟順 조선대학교 기초과학연구소 1984 自然科學硏究 Vol.7 No.1
The physical and chemical properties and the composition of amino acid in Mullet's roe were investigated by using the gas chromatography and the amino acid analyzer. The results are as follows : 1. Mullet's roe oil has a refractive index of 1.469, a smoke point of 195.0, an iodine value of 121.5, a saponification value of 111.2, an acid value of 15.5 in its physical and chemical properities. As the result, Mullet's roe oil is a semidrying oil and higher unsaturated fatty acid. 2. The content of crude lipid in Mullet's roe is 41.43% and the crude protein content is 40.89%. 3. The composition of fatty acid in Mullet's roe oil identified by the gas chromatography are 23.91% of palmitoleic acid, 15.54% of oleic acid, 8.59% of stearic acid, 7.65% of linoleic acid, 5.68% of palmitic acid, 5.45% of arachidic acid, 3.70% of myristic acid, 1.33% of lauric acid. Except for these compositions, the content which might be expected to be C^=2_16 or C_17 is 28.15%. 4. The total amount of amino acid in Mullet's roe is 37.360mg/100g, in which glutamic acid takes a large part of amino acid and its total amount is 4,780mg/100g, and the content order of different compositions except for glutamic acid is as follows : Leu>Ala>Lys>Pro. 5. The total amount of essential amino acid that occupies 43% of the total amount of amino acid is 15,910mg/100g.
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김연순,권오준,서화진,박신 한국식품저장유통학회 2016 Food Science and Preservation Vol.23 No.3
The antioxidant activities of brownish natural dyeing agents, extracted from seven kinds of plants, were tested. Total polyphenol content, DPPH and ABTS radical scavenging activities, and singlet oxygen quenching effect were determined for hot water extracts and floral waters of plants. DPPH and ABTS radical scavenging activites increased with increasing amounts of the extracts from Uncaria gambir R. and Terminalia chebula R. displayed remarkable scavenging effects at concentrations below 0.1 mg/mL, in comparison with the positive control, ascorbic acid. However, antioxidant effects of the floral water, obtained from steam distillation of tested plants, were inefficient at concentration below 0.2 mg/mL. In particular, the natural dyeing agent effectively suppressed singlet oxygen induced by photosensitizer in in vitro assay systems. The concentrations (IC50) required to exert 50% of singlet oxygen were 120 and 190 μg/mL for hot water extracts from Uncaria gambir R. and Phellinus linteus, respectively. Among all the tested samples, the Uncaria gambir R. and Phellinus linteus extracts contained higher amount of total phenolic contents. The results suggest that naturally occurring dyeing agents are beneficial as natural antioxidants, encouraging further extensive studies.
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