Preliminary Studies on the Quality Changes of Eggplant as Influenced by Active Packaging

석은주,임종환,이준호,Li Zuo 한국펄프.종이工學會 2006 펄프.종이기술 Vol.38 No.5

오령산에 대한 임상연구 분석

석은주,전수연,김원배,김도현,이숭인 대한한의학방제학회 2018 大韓韓醫學方劑學會誌 Vol.26 No.4

Objective : This study's purpose was to review the clinical studies of Oryeong-San. Method : We searched papers about Oryeong-San using KISS, KTKP, PUBMED, Embase, Science Direct, and the key words “Goreisan”, “Goreito”, “Wu Ling San”, “Oryeongsan”, “Poria Five Powder” were used. Papers not matched with inclusion criteria were excluded. Results : Until today, there have been 133 studies on the effects of head diseases, urinary system diseases, edema, and other various effects of Oryeong-San. Of these, 23 studies were classified as clinical research papers. There were 8 cases of head diseases, 5 cases of urinary system diseases, 3 cases of edema, 2 cases of adjuvant, 1 case of Dysmenorrhea, 1 case of Primary Hypertension, 1 case of Primary Insomnia, 1 case of hydrocele, 1 case of side effects causing TINU syndrome. Conclusion : It can be seen that Oryeong-San has established the basis for application to the purpose of head disease(chronic subdural hematoma, hydrocephalus, hearing loss), urinary system disease(stone, urinary tract infection), edema, adjuvant, other hypertension and insomnia. On the other hand, considering one case that causes side effect of TINU syndrome, caution should be exercised when observing the progress of the patient taking the Oryeong-San.

극소 저출생 체중 미숙에서 뇌실 내 출혈 예방을 위한 indomethacin의 효과에 대한 비교 연구

석은주,김은정,전성숙,서손상 日新基督病院 1997 日新基督病院論文集 Vol.12 No.-

과즙의 가열처리와 첨가량에 따른 도병의 제조와 기호도에 관한 연구

염초애,석은주 숙명여자대학교 건강ㆍ생활과학연구소 1996 生活科學硏究誌 Vol.11 No.1

살구즙의 첨가방법에 따른 행병의 제조와 기호도에 관한 연구

석은주(Eun-Ju Suk),김동희(Dong-Hee Kim),이숙미(Sook-Mi Lee),염초애(Cho-Ae Yum) 한국식품영양과학회 1997 한국식품영양과학회지 Vol.26 No.5

행병의 환원당 함량, 호화도는 제조 당일의 경우가 열처리 과즙 첨가군이 생과즙 첨가군보다 높았으며 저장함에 따라 모든 군들의 환원당 함량, 호화도가 감소하였는데 생과즙 첨가군의 감소폭이 가열처리 과즙 첨가군보다 완만하였다. 행병의 색도는 저장함에 따라 L값, b값은 낮아졌으며 a값은 저장함에 따라 상승하였다. 수분 함량은 저장함에 따라 모든 군들의 수분 함량이 낮아졌으며 과즙 첨가군들의 수분 함량 감소가 과즙을 첨가하지 않은 군보다 적은 경향이었다. 관능검사 결과, 행병의 기호도는 부드러운 정도, 촉촉한 정도, 쫄깃한 정도, 전반적인 바람직성에서 대체적으로 백설기보다 높았으며 저장함에 따라서도 제조 당일과 비슷하였다. 생살구즙 15%(RA 1) 첨가와 가열처리 살구즙 15% (SA 1) 첨가한 행병이 대체적으로 기호도가 가장 높은 경향이었다. 기계적 검사결과, hardness는 저장함에 따라 특히 저장 2일째에 급격히 증가하였으며 과즙을 첨가하지 않은 군이 과즙을 첨가한 군보다, 가열처리 과즙 첨가군이 생과즙 첨가군보다 hardness가 증가하는 경향이 두드러졌다. The effects of the addition of apricot juice on Haengbyung qualities were evaluated. The reducing sugar contents, degree of gelatinization, moisture contents, color L value and b value of Haengbyung were decreased but the color a value and hardness were increased during the storage. The reducing sugar contents and gelatinization of Haengbyung with the raw apricot juice was decreased less than those with the steamed apricot juice during the storage. The moisture contents of Haengbyung were decreased less than Baeksulgi. Color b value of Haengbyung with the raw apricot juice was decreased less than that with the steamed apricot juice. The consistence, moistness, texture and overall quality of Haengbyung were generally more favorable than Baeksulgi based upon the sensory evaluation during the storage. Throughout the storage, consistence, moistness and texture of Haengbyung with the raw apricot juice were generally more favorable than those with the steamed apricot juice. With respect to overall quality, Haengbyung with the addition of 15% apricot juice of rice flour weight was generally the most favorable during the storage.

객실승무원의 직무교육이 직무가치와 직업만족에 미치는 영향

석은주(Eun Ju Seok),정경일(Kyung Il Chung) 한국관광연구학회 2015 관광연구저널 Vol.29 No.1

In developed countries, the service industry comprises a large portion of the total industrial structure. The qualification and role of flight attendants are emphasized as a typical measure of an airline`s quality of international services. Thus, training and education of the flight attendants are regarded highly as an essential factor to improve general services and distinguish one`s services from other competitors`. This study focused on verifying relationships among the flight attendants` training programs, their work value, and job satisfaction in the work place. The data for empirical analysis were collected from ``K`` Airline``s flight attendants who joined the company since 2000. 450 questionnaires were distributed in March 2013. 423 were returned and 385 questionnaires were used for empirical analysis. The data were analyzed with frequency analysis, exploratory factor analysis, correlation analysis and multiple regression analysis using SPSS 19.0. As a result of empirical research, it was found that several factors of training programs had significant influence on the work value, and the work value had influence on the job satisfaction. With the result of this study, it is expected to find the factors that influence work value and job satisfaction by introducing and understanding the training program for newly employed flight attendants, thereby giving guidelines for strategic development of a job- training program and enhancement of job satisfaction for more effective personnel management of flight attendants.

여행사 관리자의 임파워링 리더십과 혁신행동 관계에서 창의성의 매개역할

석은주(Eun-ju Seok),조영식(Yeong-Sik Cho),노수정(Su-jung Rho) 한국관광연구학회 2016 관광연구저널 Vol.30 No.9

한국 무역 B2B e-Marketplace의 활성화 연구

석은주(Yin-Zhu Shi),김승철(Seung-Chul Kim) 중앙대학교 한국전자무역연구소 2010 전자무역연구 Vol.8 No.4

최근 들어 인터넷 가상공간에서 수출업자와 수입업자를 연결하여 주는 온․오프라인 무역기업들이 활성화되고 있다. 이러한 e-Marketplace는 국제전자거래를 활성화하는 주요 수단으로 자리매김하고 있다. e-Marketplace는 높은 효율성과 낮은 비용으로 무역업자들의 글로벌 마케팅과 거래 속도를 높여주는 역할을 하고 있다. 따라서 본 연구에서는 한국의 무역 B2B e-Marketplace의 활성화 대안을 제시하는데 있다. 이를 위해 본 연구에서는 가장 성공적인 B2B e-Marketplace인 알리바바닷컴의 성공사례를 분석함으로써 한국 무역 B2B e-Marketplace의 활성화 방안을 제시하고자 한다. 알리바바닷컴의 사례를 분석해 본 결과, 성공 요인은 비즈니스 모델의 개발, 전자 지불 시스템, 신용보증의 지원시스템, 중소기업을 위한 직/간접적 대출 혹은 금융 등으로 나타났다. Recently, all of on-off line enterprises actively have promoted in the e-commerce, connecting buyers and sellers in e-marketplace where is a virtual space. This kind of e-marketplace is an effective way that services for worldwide and appears in international electronic transactions. e-marketplace will assist trader's global marketing and trading speeds with high efficiency and low cost. Therefore, this study aims to investigate the activation alternative of Korean B2B e-marketplace to efficiently diffuse e-trade system in Korea. In this study, through case study of the most successful B2B e-marketplace Alibaba.com in B2B e-commerce, the activation alternatives of Korean B2B e-marketplace were presented. As the result of the case analysis of Alibaba.com, the success factors are revealed as followings ; the development of biz model, electronic payment system, the supporting system for credit assure, direct or indirect supporting of loan or finance in medium and small size companies.

반응표면 분석을 이용한 사과․당근 혼합주스의 청징공정 최적화

석은주(Eun Ju Seog),이준호(Jun Ho Lee) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.8

온도와 ATP 증가에 따라 사과?당근 배합비율과 상관없이 혼합주스의 투과플럭스가 비례적으로 증가했으며, 특히 온도변화에 따른 투과플럭스의 증가가 뚜렷했다. 사과와 당근비가 3:1인 실험구에서 가용성 고형분과 총당의 함량이 높게 측정되었고, 가용성 고형분의 경우 시료배합비율의 영향이, 총당의 경우 온도의 영향이 큰 것으로 나타났다. 시료배합비율에 따른 비타민 C 함량차이는 크지 않았으나 당근의 함량이 많을수록 비타민 C의 함량이 높게 측정되었고, 압력증가에 따른 비타민 C 함량 증가가 뚜렷했다. 사과의 함량이 높을수록 산도도 높았고, 온도증가에 따른 산도의 증가도 뚜렷했다. 한외여과 결과, 전 시료에 걸쳐 우수한 청징효과를 나타내었고, 사과와 당근비가 3:1인 실험구에서 그 청징효과가 두드러졌으며, 또한 점도변화도 가장 컸다. 또한 공정최적화 결과 공정온도 및 ATP가 각각 44.97℃, 113.57 ㎪이고 사과의 혼합비율이 28.50%인 경우 flux=0.216 L/㎡ㆍh, soluble solids=10.39°Brix, total sugar=71.32 ㎎/mL, vitamin C=315.18 ㎎%, acidity=7.78 mL, turbidity=0.017, viscosity=1.44 cp인 사과ㆍ당근 혼합과채주스를 제조할 수 있는 것으로 나타났다. Response surface methodology was used to investigate the quality of clarified mixed apple and carrot juices using ultrafitration. Apple and carrot juices were blended at the ratio of 1:3, 1:1, and 3:1. A three-variable, three-level central composite design was employed where the independent variables were the blend ratio, temperature and average transmembrane pressure (ATP). With increasing temperature and pressure, flux linearly increased regardless of blending ratio. Blend juice with 75% apple showed the highest soluble sugar and total sugar content in apple and carrot blend juices. Soluble solid contents were more affected by blending ratio than temperature and ATP. Total sugar contents were greatly affected by temperature; increasing temperature led to higher total sugar content up to 25℃. Higher carrot ratio led to higher vitamin C content. In general, higher acidity was achieved by higher apple content and acidity was increased with increasing temperature. Turbidity increased for all samples as APT increased, with the blending ratio of 1:1 (apple:carrot) showing the highest turbidity. Viscosity was greatly changed in the blending ratio of 3:1 (apple:carrot) juice. The polynomial models developed by RSM were satisfactory to describe the relationships between the studied factors and the responses. Analytical optimization gave flux=0.216 L/㎡ㆍh, soluble solids=10.39°Brix, total sugar=71.32 ㎎/mL, vitamin C=315.18 mg%, acidity=7.78 mL, turbidity=0.017, and viscosity=1.44 cp, when using a temperature=44.97℃, ATP=113.57 ㎪, and blend ratio=28.50%.

청징방법에 따른 당근주스의 품질변화에 관한 연구

손경석,석은주,이준호 한국산업식품공학회 2006 산업 식품공학 Vol.10 No.1