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회전식 점도계를 이용한 상업용 증점제의 점도 분석법 검토
반영란,정향연,윤소정,박현진,홍성준,조성민,이양봉,신의철 한국식품과학회 2024 한국식품과학회지 Vol.56 No.1
In this study, the viscosity of six food additives used as thickeners (xanthan gum, glucomannan, guar gum, pullulan, locust bean gum, and polyvinyl alcohol) was verified using a Brookfield rotational viscometer. Pullulan was prepared in a 10% aqueous solution, and other samples were prepared in a 1% aqueous solution. The measurements showed that glucomannan had a high viscosity value of >3,000.00 cp, compared to guar gum with >2,500.00 cp and xanthan gum with >1,000.00 cp. Locust bean gum and pullulan had low viscosity values of 110.00 cp and polyvinyl alcohol had low viscosity values of 6.60 cp. All samples were subjected to intra-day and inter-day precision analyses. As a result of cross-validation performed by the institution, similar viscosity values were achieved for each sample. Therefore, this data show that the rotary viscometer can contribute to high precision when measuring viscosity.
거세 방법에 따른 한우 안심살, 꽃등심살, 우둔살의 육질특성 및 지방산 조성
반영란,황인호,화반바,하윤경,장선식,조수현 경상국립대학교 농업생명과학연구원 2022 농업생명과학연구 Vol.56 No.4
The objective of this study was to investigate the effects of castration method on meat quality traits and fatty acid compositions of Hanwoo beef. Hanwoo male calves were divided into: half-castration (HC, n=9) and complete-castration (CC, n=8) groups. At 7 months of age, the HC calves were surgically removed only one testicle, while the CC calves were completely removed both testicles. The castrated animals were reared under identical conditions until 24-26 months of age. After slaughter, tenderloin (M. psoas major), middle loin (M. longissimus thoracis) and top round (M. semimembranous) from left side of carcasses were collected and analyzed for quality attributes and fatty acids. Regarding proximate composition, the HC had a lower fat level 2.97~11.06% and higher moisture content 65.39~70.90% (p<0.05). The pH ranged among the samples from 5.47 to 5.54. No differences in the pH and water-holding capacity were observed between the muscles and castration groups (p>0.05). Results revealed that the values of color traits (L*, a*, b*) were significantly lower in the HC group compared to the CC group (p<0.05). The HC showed a higher cooking loss and shear force values in middle loin compared to the CC (p<0.05). The castration method did affect the level of palmitic acid, palmitoleic acid, vaccenic acid, oleic acid, linoleic acid, linoleneic acid, PUFA and n6 (p<0.05). Overall, the castration method showed its effects on the fatty acid, color and chemical composition such as intramuscular fat and moisture of beef. 본 연구에서는 거세방법에 따른 한우의 안심살(M. psoas major), 꽃등심살(M. longissimus thoracis) 및 우둔살(M. semimembranous)의 육질특성과 지방산 조성을 조사하였다. 공시시료는 송아지가 7개월령에 도달하면, 외과적 수술방법을 통해 한쪽 고환을 제거한 반거세 한우(half-castration; HC) 9두와 양쪽 모두 제거한 완전거세 한우(complete-castration; CC) 8두를 이용하였다. 거세된 송아지는 24-26개월까지 동일한 조건에서 사육한후 도축하고 3개 부위(안심살, 꽃등심살, 우둔살)를 채취하여 육질 분석하였다. 거세방법에 따른 그룹 간 지방함량은 HC 그룹이 2.97~11.06%로CC 그룹보다 낮은 함량을 나타내었으며, 수분함량은 HC 그룹이 65.39~70.90%로 CC 그룹보다 높은 함량을 나타내었다(p<0.05). 3개 근육의pH는 5.47~5.54 범위였으며, pH와 보수력은 거세방법에 따른 유의적인 차이는 나타나지 않았다(p>0.05). 육색은 L*값과 a*값에서 HC가 CC보다낮게 나타났다(p<0.05). 가열감량과 전단력은 HC 그룹의 꽃등심살이 CC 그룹보다 높은 값을 나타내었다(p<0.05). 지방산 조성은 palmitic acid, palmitoleic acid, vaccenic acid, oleic acid, linoleic acid, linoleneic acid와 PUFA, n6에서 HC와 CC 그룹 간 유의적 차이가 나타났다(p<0.05). 특히, 지방산 조성에서 HC 그룹과 CC 그룹 모두 oleic acid가 가장 높은 함량을 나타내었다(p<0.05). 따라서 거세 방법은 한우육의 근육 내지방, 육색, 연도와 같은 이화학적 특성과 지방산 조성에 영향을 미칠 수 있다고 사료된다.
이은휘;반영란;서종희;김미경;서순원;이은경 중앙대학교 의과대학 간호학과 간호과학연구소 2009 중앙간호논문집 Vol.13 No.-
Purpose: This study is to identify predictors of customer loyalty on outpatients. The sarnple consisted 200 outpatients who visit the C university hospital in Seoul. Data were collected from September 14. 2009 to October 9. 2009 through self report questionnaire. Methods: The data were analyzed using factor analysis, partial correlation analysis, one-way ANOVA, and multiple regression analysis with the SPSS for Windows 12.0 program. Three structured instruments were used to collect the data : Medical service quality measurement. Customer loyalty questionnaire. switching barrier questionnaire which were developed by the researcher. Results: The result of this study are as follows 1) The most important predictor was the medical service quality. The explartation showed 67.0% for medicall service quality, 63% for switching barrier barrier 4 % and for type of the residency 1% 2) The most irnportant predictor of the Custorner loyalty was the medical service quality. The switching barrier effected it secondly. The general characteristics was affected by the type of the residency. The mean scores of medical service quality(5.23±1.04), switching barrier(5.18±1.04) and customer loyalty(5.l8±1.04) were respectively. Conclusion: This study has drawn the loyalty in the medical service of outpatients. Further more. This result can be used in the marketing prograrn for getting predominant lasting competition among the hospital.
이인자;서효신;최현주;반영란;양숙명;김진;곽정자 중앙대학교 의과대학 간호학과 간호과학연구소 2006 중앙간호논문집 Vol.10 No.-
Purpose : The study was designed to investigate the Effects of Hand Massage on the reduction of pre-operative patient’s anxiety. Method : The subjects of this study were the patients expecting an operation in the operating roαn. The experimental treatment was carried out according to the Hand Massage Protocol, developed by Snyder and interpreted by Cho. The visual analog scale as well as the blood pressure, pulse were used to assess the level of anxiety. The data were analyzed using the SPSS/PC+ program. Result : 1. The experimental group provided with a hand massage was show lower score for the pre-operative anxiety than the control group not provided with it’(p<.05). 2. The experimental group provided with a hand rnassage was pre-operative systolic blood pressure lower than the control group not provided with it(p<.05). 3. The experimental group provided with a hand rnassage was pre-operative diastolic bloodpressure lower than the control group not provided with it(p<.05). Conclusion : A hand massage may be useful for reducing anxiety of pre-operative patients.
라벤더 (Lavender) 에센셜 오일을 이용한 향기 흡입법이 중년기 임상간호사의 신체적, 심리적 스트레스 증상에 미치는 효과
진윤승;박정미;김옥진;반영란;황은숙;이현주;우승희;김미진;정윤경;박경축 중앙대학교 의과대학 간호학과 간호과학연구소 2005 중앙간호논문집 Vol.9 No.-
The purpose of this study was to determine the effects of inhalation using lavender essential oil on physical and psychological stress in middle-aged clinical nurses. The one group pre-post test pre-experimental design was adopted for the study. The research was conducted with 30 nurses aged between 35 and 60 in two hospitals affiliated with C University during the period from November 6, 2004 through December 1. 2004, Subjects smelled the fragrance of lavender oil four times a day (8 a,m,‘ 12 p,m .. 16 p,m, and 21 p,m.l) for a week and I minute at a time with the gauze smeared with 1-2 drops of oil. The SPSS Win 10,0 was used to obtain the frequency and percentage. A paired-t test was conducted for statistical analysis. The results of the study were summarized as follows: Hypothesis 1: Physical stress levels will go down after inhalation of lavender oil. This hypothesis is supported (t=5,55 p=,000). Hypothesis 2: Psychological stress levels will go down after inhalation of lavender oil. This hypothesis is supported (t=5.03 p=,000). Thus the inhalation of lavender oil proved effective in reducing stress levels in middle-aged women, raising the possibility of using lavender oil as an independent nursing interventlon.
박현진(Hyeonjin Park),윤소정(Sojeong Yoon),정향연(Hyangyeon Jeong),반영란(Younglan Ban),홍성준(Seong Jun Hong),조성민(Seong Min Jo),이양봉(Yang Bong Lee),신의철(Eui-Cheol Shin) 한국식품영양과학회 2023 한국식품영양과학회지 Vol.52 No.12
본 연구는 다양한 측정 기구를 통해 담마검의 연화점을 측정한 연구로써, 현행 시험법으로 활용되고 있는 ring and ball 방법을 기본 원리로 하여 수동 승온법, 자동 승온법, 자동측정법으로 각각 연화점 측정을 진행하였다. 세 가지 방법을 통한 연화점 측정은 analytical method validation을 통해 타당성을 제시하였으며, 서로 다른 세 곳의 분석기관에서 동시 분석을 진행하여 기관에 따른 오차나 분석일차, 그리고 분석자와 같은 차이에도 타당성을 가진 결과가 확인되었다. 본 연구에서 진행한 실험을 통해 얻은 담마검의 연화점은 수동 승온법에서 77.41℃, 자동 승온법에서 87.20℃, 자동측정법에서 87.33℃로 확인되었다. 식품첨가물공전에 제시되어 있는 담마검의 연화점인 86.00~90.00℃와 비교하였을 때, 수동 승온법에서 나타나는 차이는 소재의 순도(food grade가 아닌 일반용 샘플)의 차이가 연화점 물성에 영향을 주었을 것으로 판단된다. 수동 측정에서 end-point를 결정하는 실험자의 판단에 따른 오차가 주요한 원인으로 판단되며, 승온의 일정한 속도 역시 중요한 요소로 판단되었다. 따라서 본 연구의 연화점 분석 결과, 수동 승온법보다 일정한 온도 승온 방식이나 end-point를 결정하는 방법에 있어 좀 더 표준화된 방법을 도입하는 것이 적합하다고 판단된다. This study was conducted to suggest the most appropriate method for determining the softening point of dammar gum. The softening point value of dammar gum is presented in the Food Additives Code. To determine the softening point, the test was conducted using the ring and ball method for manual-heating, automatic-heating, and automatic-measurement presented in the Food Additives Code of Korea. Analytical method validation was conducted to ensure a precise measurement of the softening point. The softening point of dammar gum was 77.41℃ with a %RSD of 0.22∼5.59% in the manual-heating method, 87.20℃ with a %RSD of 0.43∼1.68% in the automatic-heating method, and 87.33℃ with a %RSD of 2.33% in the automatic-measurement method. The results of this study confirmed the precision of the experimental methods. It was confirmed that the automatic-heating method and automatic-measurement method, which provided results within the range (86.00∼90.00℃) of the softening point value of dammar gum provided in the current Food Additives Code, are appropriate for softening point analysis.