http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
박금순 ( Geum Soon Park ),김귀순 ( Gui Sun Kim ) 한국식품조리과학회(구.한국조리과학회) 2008 한국식품조리과학회지 Vol.24 No.6
This study was carried out to investigate the properties of mul-kimchi made with allium victorialis. Chemical and sensory characteristics were determined during fermentation at 4℃ for 4 weeks. The pH decreased with an increase in total acidity. Mul-kinchi showed salinity properties ranging within 1.0~1.5% during fermentation. Hunter`s color L, a-values were gradually decreased, but b-value was increased. In the texture, hardness and strength decreased as the aging time increased. The numbers of total- and lactic bacteria cells rapidly increased up to the second week, and this slowly increased thereafter. Sensory evaluation of mul-kinchi was favored for appearance, flavor, taste, texture and overall acceptability during the second week. Sensory properties of well ripened odor and sour taste negatively correlated with physicochemical properties of pH and hardness. Sour odor and sour taste were positively correlated with acidity and total- and lactic acid bacteria.
Mi Young Kim(김미영),Gui Soon Kim(김귀순),Neil S. Mattson,Wan Soon Kim(김완순) 한국원예학회 2010 원예과학기술지 Vol.28 No.5
반신마비 뇌졸중 환자의 심리적 · 정서적 재활에 대한 원예작업치료의 효과를 확인하고자 40명의 반신마비 뇌졸중환자 가운데 20명을 대상으로 원예치료와 작업치료를 시행하였다(치료군). 나머지 20명을 대상으로 작업치료만을 실시하였다(대조군). 원예치료 프로그램은 다양한 실내원예활동으로 구성되었으며 1주일을 기본으로 4주 단위로 3단계 즉 3개월 동안 실시하였다. 선정된 원예작업은 동기유발, 적응, 사회성, 관계와 소통의 4개의 단위로 구성되었다. 원예작업치료의 효과분석을 위해 손기능척도(GPT), 노인우울척도(GDS), 일상생활동작검사(FIM)를 실시하였다. 그 결과 대조군과 달리 원예작업치료를 받은 처리군에서 재활 효과가 우수하였으며 GPT, GDS, FIM 모두 통계적으로 고도로 유의한 결과를 나타냈다. 또한 원예작업치료를 통해 환자들의 재활치료에 대한 동기부여는 물론 FIM의 하부요소인 의사소통, 사회인지도, 자기보호항목도 크게 향상되었다. 본 연구를 통해 원예작업치료가 반신마비 뇌졸중 환자에 대한 작업치료 프로그램으로 활용될 수 있다는 것을 확인 가능하였다. To examine the effects of horticultural occupational therapy (HOT) on the physical and psychological rehabilitation of stroke patients with paralysis on one side of the body, a horticultural therapy (HT) program was implemented along with occupational therapy (OT) in 20 patients with hemiplegia after stroke (treatment group). In the control group, another 20 patients with hemiplegia after stroke received OT but no HT. The HOT program consisted of various indoor horticultural activities that proceeded stepwise on a weekly basis over the course of four weeks. The selected horticultural occupations were organized into four-phases: motivation, adaptation, sociality, and interpersonal relationships and communication. The grooved pegboard test (GPT), geriatric depression scale (GDS), and functional independent measure (FIM) were tested to the patients in this study. Unlike control group, the treatment group showed statistically significant differences in GPT, GDS, and FIM (p<0.001). In addition, communication, social cognition, and self-care scores as FIM subordinate factors were improved significantly by HOT program which motivated patients to engage in rehabilitation therapy. This finding suggests that HOT has the potential to be used as an OT program for stroke patients with hemiplegia.
연구논문 : 증편의 이용현황과 인지도 및 막걸리 종류를 달리한 증편의 기호도 및 구매도
박금순 ( Geum Soon Park ),이계순 ( Gae Soon Lee ),김귀순 ( Gui Sun Kim ) 한국식품조리과학회(구.한국조리과학회) 2010 한국식품조리과학회지 Vol.26 No.6
The purpose of this study was to investigate the perceptions and preferences held by the general public concerning jeungpyun. Self-administered questionnaires were collected from 484 residents in Daegu and Gyeongbuk. The questionnaires contained questions on the recognition of jeungpyun, purchasing, frequency, purchasing factor, and preferences for and purchasing of jeungpyun containing different kinds of makgeoilli. According to the survey, females were higher than males (31.4%) by 69.7%, and that for ages 20-30` was the highest. Most of them were students (39.7%), and 81.7% of them had an income of under 4,000,000 won per month. The results of the eating frequency rate showed that over half of the people had jeungpyun once a month, and the recognition of jeungpyun for females (3.63) was higher than that for males (3.09). The respondents who joyed eating jeungpyun mentioned `good taste and texture` as the top reason for eating jeungpyun, and `different food and bad flavor` was mentioned as the reason for disliking it. As a result, popularization of jeungpyun was based on two factors: fundamental factor and external factor, and both significantly influence the preference for and purchasing of jeungpyun,-. Therefore, future studies should be conducted to improve preference for jeungpyun as a functional food. The results of preference and purchasing show that jeungpyun prepared with rice, rubus coreanum miquel, black bean, grape and green mume makgeoilli.