魚腥草(Houttuynia cordata Thunb.)의 香藥性 效果와 利用에 관한 考察

안빈 동아시아식생활학회 2002 동아시아식생활학회지 Vol.12 No.1

Houttuynia cordata Thunb. grown in wet earth in China, Japan and Korea, has often been cited in medical literature for its medicinal effects. In this paper, the pharmaceutical effects of Houttuynia cordata Thunb, featured in the East Asian literature were studied. It was revealed that it has a wide variety of uses, including remedial treat for pneumonia, antidote, inflammation, syphilis, abscess, paralysis and gynecological diseases. Its application methods also are numerous: drinking as tea or squeezed juice, application to wounds, wet dressing, chewing raw roots and mixing with other plants, liquor and food materials. The major pharmaceutical effects are as follows: antibiosis, immunity enhancement, urination, pain relieving, vasodilator and cough lozenge.

산업체 근로자들의 식행동과 기호도에 관한 연구

안빈,김상연 동아시아식생활학회 1999 동아시아식생활학회지 Vol.9 No.3

This study was carried out to investigate the eating behaviors and the preferences of industrial workers in Korea. This survey was conducted from May 20 to June 20, 1998 by constructed questionnaires and the subjects were 364 males and 588 females. The results obtained were summarized as follows: 1) The subjects who didn't have breakfast regularly were 41.7% because they didn't have enough time to eat. The main type of breakfast were cooked rice. 2) The subjects who used the company cafeteria were 60.5% and men used the company cafeteria more than women. The most favorite side dishes by the subjects were roasted foods and next side dishes were seasoned foods. There were not significantly different the kinds of favorite side dishes between men and women. The main reason that the subjects preferred to a specific side dish was 'delicious'. 3) Foods and dishes that the subjects could approached frequently and easily made the eating habits changed. The most favorite meal types of the subjects were Korean foods because those were good taste for the subjects. The favorite snacks by men were ramyon and those by women were rolled rice(Gimbab). 4) The pan-fried foods(Jun) were the most favorite food in the cloudy day and the salads were the most favorite food in the sunny day. The most favorite taste of the subjects were light and clear tastes and next favorite taste of the subjects was salty tastes. This study shows that the eating habit of industrial workers could be changed by easily and frequently approached food and weather. In addition, the lacks of time was main reason that the subjects couldn't have regular breakfast. Therefore, it needs to develop the desirable programs and diet menus to consider the situation of the industrial workers and weather.

처리방법에 따른 종자중 Phytic acid 의 함량변화

안빈,양차범,Ahn, Bin,Yang, Cha-Bum 한국식품과학회 1985 한국식품과학회지 Vol.17 No.6

Changes in phosphorus compounds and phytic acid of mung bean, soybean, sesame and perilla were investigated during soaking in water, germination, incubation at $60^{\circ}C$ and autoclaving at $120^{\circ}C$. The results showed that total P in all the seeds was decreased slightly by soaking and incubation, but increased in mung bean, soybean during germination. Inorganic P was increased for all the seeds after soaking for 24 hrs, while its content in mung bean, soybean and sesame was significantly increased during germination. Phytic acid content in mung bean, soybean and sesame was significantly seduced by 92 %, 76 % and 78 %, respectively, after 5-6 days of germination. Soaking the seeds for 24 hrs resulted in the reduction of phytic acid by the range of 8-25 %. It was also found that incubation at $60^{\circ}C$ for 10 hrs or autoclaving at $120^{\circ}C$ for 4 hrs affected significantly for removal of phytic acid from the legume seeds. 녹두, 대두, 참깨 및 들깨를 상온에서의 침지 및 발아 그리고 $60^{\circ}C$에서 incubation 및 $120^{\circ}C$에서 autoclaving시켰을 때 이들의 처리가 phosphorus와 phytic acid의 함량에 미치는 영향을 조사하였다. Total P는 24시간의 침지와 incubation에서 약간 감소하였고, $5{\sim}6$일간의 발아에서는 녹두와 대두에서 약간의 증가를 보이었으나 전체적으로 큰 변화는 없었다. Inorganic P는 24시간의 침지후에 전시료에서 그함량이 증가함을 보여주었고, 발아기간이 경과함에 따라 급속히 증가하였다. 10시간의 incubation에서 참깨와 들깨 inorganic P는 증가되었으나 두류에서는 별다른 변화가 없었고, 4시간의 autoclaving으로는 두류에서 $244{\sim}285%$정도 증가되었으나 깨종실에서는 별다른 변화가 없었다. Phytic acid는 침지시 녹두에서 25%로 가장 많이 감소되었고 둘째는 7%로 가장 적게 감소되었다. 이들 종실의 발아시는 $5{\sim}6$일 후에 녹두의 phytic acid는 92%, 대두는 76% 그리고 참깨는 78%나 크게 감소되었고, incubation시는 녹두와 대두에서 각각 83%와 61% 감소되었고, autoclaving시에도 대두에서 68%, 깨에서 17%까지 감소되었다.

Changes in Diagnostic Methods for Pulmonary Tuberculosis between 2005 and 2013

안빈,김주혜,유철규,김영환,한성구,임재준 대한결핵및호흡기학회 2015 Tuberculosis and Respiratory Diseases Vol.78 No.3

Background: Diagnostic methods for pulmonary tuberculosis (TB) have recently advanced. The aim of this study was to evaluate the changes in TB diagnostic tests that prompted the initiation of anti-TB treatment over time in South Korea, an industrialized country with an intermediate TB burden. Methods: Patients diagnosed with pulmonary TB in the first halves of 2005 and 2013 at a tertiary referral hospital were included. Diagnostic methods that prompted the initiation of anti-TB treatment were compared between the 2 groups of patients. Results: A greater proportion of patients were diagnosed with pulmonary TB using bronchoscopy in 2013 than in 2005 (26.7% vs. 6.6%, respectively; p<0.001), while the proportion of patients clinically diagnosed with pulmonary TB was lower in 2013 than in 2005 (24.7% vs. 49.0%, respectively; p<0.001). Additionally, more patients started anti-TB treatment based on positive polymerase chain reaction (PCR) results for Mycobacterium tuberculosis DNA in 2013 than in 2005 (47.3% vs. 7.9%, respectively; p<0.001). Conclusion: The initiation of treatment for pulmonary TB in South Korea has become more frequently based on PCR and the use of bronchoscopic specimens.

조선시대 문헌에 나타난 주요 저장식품류의 변화에 관한 고찰

안빈 한국식공간학회 2019 식공간연구 Vol.14 No.3

조선시대의 1600년대 이후부터 1900년대까지의 조리서 들에 나타난 저장음식류를 살펴보고 그 형태와 그 변천과정을 고찰한 결과는 다음과 같았다. 김치는 1670년대부터 꿩김치가 등장하여 1900년대 초기까지 사용되다가 그 이후 모습을 감추고 있으며, 동치미의 경우 1680년대부터 1900년대에 이르기까지 모든 문헌에 등장하여 배추김치 보다 더 오랜 역사를 가지고 있음을 알 수 있었다. 장아찌 중 마늘장아찌는 조선시대 및 오늘날 까지도 꾸준히 이어오고 있었으며, 젓갈의 경우, 조개류, 생선류, 갑각류, 알류 및 생선내장류 등 실로 다양한 재료가 사용되었으며, 포류도 쇠고기, 꿩고기, 생선류 뿐 아니라 야생짐승인 노루포도 제작되었음을 알 수 있었으며, 장류에 있어서는 간장, 고추장, 된장 등 주요 장류가 오늘날까지 명맥을 이어오고 있는 반면에 이전에 활발히 쓰였던 어장 및 육장 등은 이제는 자취를 감추었음을 알 수 있었다.

포스터 발표 : 스포츠와 운동 ; 청소년 선수의 운동분위기 지각이 재미와 몰입에 미치는 영향

안빈,허정훈 한국스포츠심리학회 2010 한국스포츠심리학회 학술발표논문집 Vol.- No.4

와인전문 데이터를 활용한 그랑크뤼 와인의 동향 분석

안빈(Ahn Bin) 한국외식산업경영학회 2016 외식산업경영연구 Vol.12 No.2

Recently wine evaluation is seems to be generalized from a wine critics who evaluate wine and express it either with a numerical rating and a tasting note. A wine rating is therefore a subjective quality score, typically of a numerical rating, given to a specific bottle of wine. There are critics who argue that the results of such rating competitions may be misleading and should not be relied upon as a measure of wine quality, the others contend that the quality has improved in many regions throughout the world. Nevertheless, lt has been considered a driving force of the wine of globalization and homogenization of wine making. In this study, Datas of Wine-Searcher and Liv-ex(London International Vintners Exchange) were evaluated for global Gran Cru wines. From these wine experts datas, it is appeared riesling white wine of Mozel and Rinegau were emerged as new premium Gran Cru wine for its prices. And there were wide difference between price, searching rank and/or the reputation of wines.

최근 와인관련 자료에 의한 보르도 와인의 재평가

안빈(Ahn, Bin) 한국외식산업경영학회 2013 외식산업경영연구 Vol.9 No.1

오랜 역사와 전통을 거쳐 발전해 오며 주목받고 있는 보르도와인은 1855년의 등급체계를 비롯하여 끊임없이 문제점 및 개선점 들이 제시되어 오고 있다. 그중 하나가 와인가격의 상대적인 변화이다. 1등급 와인들은 여전히 다른 와인들에 비해 엄청난 차이를 보이며 높은 가격으로 거래되고 있으며 2등급에서 5등급에 속하는 많은 와인들이 각각의 등급과는 무관한 가격이 형성되고 있는 등 1855년에 만들어진 등급체계를 더 이상 유지하기에는 무리가 빚어지고 있는 상황이다. 따라서 본 연구에서는 1855년에 세워진 보르도와인 등급체계를 새롭게 평가하고 기준을 마련하기 위하여 와인관련 간행물인 Wine Advocate, Wine Spectator 및 Liv-Ex가 제시한 최근 데이터를 중심으로 비교분석 및 재평가한 결과, 좌안지역이 수치상으로는 점수 및 우수와인 선정에서 더 높은 성적을 나타내고 있지만 향후 우안지역이 지금과 같은 성장을 계속한다면 좌안지역에 못지 않게 좋은 품질로 인정받을 수 있는 와인들이 나타날 것으로 기대되었다. A Bordeaux wine is any wine produced in the Bordeaux region of France, the most expensive and prestigious wines in the world. The Bordeaux wine appellations is divided into left bank region and right bank region, subregions including Médoc, Graves, Saint- Émilion and Pomerol. In 1855, the châteaux of Bordeaux were classified: this classification remains widely used today. But There is no official classification applied to right bank regions. In this study, Wine Advocate, Wine Spectator and Liv-ex related datas were analyzed and compared for setup a new reasonable and available Bordeaux wine reclassification. Consequently, many of right bank wines, notably St-Emilliom and Pomerol, are often considered as being equivalent to the 1855 classification wines, and sold for even higher prices recently.

쌀눈을 이용한 음료 적용성 연구

안빈(Ahn, Bin),정희택(Jeong, Hee Tack) 한국외식산업경영학회 2006 외식산업경영연구 Vol.2 No.2

Rotavirus dsRNA 증명에 의한 소아설사의 진단 : ELISA방법과의 비교

안빈(Bin Ahn),이상화(Sang Hwa Lee),설성용(Sung Yong Seol),조동택(Dong Taek Cho),전도기(Doki Chun) 大韓微生物學會 1988 大韓微生物學會誌 Vol.23 No.4