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이현자(Hyun-Ja Lee),설민숙(Min-Sook Sul),차보숙(Bo-Sook Cha),육홍선(Hong-Sun Yook) 한국식품영양과학회 1998 한국식품영양과학회지 Vol.27 No.5
본 연구는 국내에서 가장 많은 생산량과 가공용으로 이용되고 있는 황색 콩을 대상으로 5℃, 25℃ 및 35℃에서 8개월간 저장하면서 콩의 이화학적 특성변화와 두부를 제조하여 그 품질특성을 검토함으로써 가공용 콩의 품질보존을 위한 기초자료를 마련하고자 수행되었으며 그 결과는 다음과 같다. 저장온도를 달리한 콩으로 두부를 제조한 후 품질특성을 조사한 결과, 5℃에서 8개월 저장된 콩으로 제조된 두부는 저장초기에 제조된 두부의 품질과 거의 차이가 없었으나 25℃와 35℃에서 8개월 저장된 콩으로 제조된 두부의 경우, 일반성분 중 회분의 함량이 다소 높았으며, 두부의 수율과 보수력 및 Sag값(부풀음성)은 감소되었다. 조직감에 있어서 부서짐성은 증가되었으며 견고도, 응집성, 부착성, 탄성, 껌성 및 씹힘성은 감소하였다. 기계적 색도 측정에서는 명도와 황색도의 감소와 적색도의 증가현상을 보였고, 관능검사 결과에서도 색택, 조직감 및 맛에 있어서 유의적으로 낮은 평점을 보였다. Hwangkeum Kong was stored at 5℃, 25℃ and 35℃ for 8 months to investigate the changes of the suitability for Tofu processing. The properties of Tofu prepared with the soybeans stored at 5℃ for 8 months showed no significant differences from the non-stored control soybeans. However, soybeans stored under high temperatures showed low yield, water holding capacity and Sag value of Tofu Compared with the soybeans stored at 5℃ for 8 months, fracturability in the texture of Tofu significantly increased when the soybeans had been stored at 25℃ and 35℃ for 8 months, while hardness, cohesiveness, adhesiveness, elasticity, gumminess and chewiness decreased. The colour of Tofu changed from pale yellow to brown depending on high temperature and long-term of storage. The Tofu prepared with the soybeans stored under high temperatures was significantly different in sensory evaluations from the non-stored soybeans as well as from the soybeans stored at 5℃ for 8 months in color(p<0.01), texture(p<0.05) and taste(p<0.05).
이현자 ( Hyun Ja Lee ),박세진 ( Se Jin Park ) 한국감성과학회 2002 춘계학술대회 Vol.2002 No.-
The purpose of this study was to find out the relationship between sleep physiological signals data and subjective feeling of sleep quality. Sixteen subjective were investigated and they slept on both comfortable mattress and uncomfortable mattress. Information of sleep stage is one of the most important clues for sleep quality. Polysomnography is basically the recording of sleep. The several channels of brain waves (EEG), eyes (EOG), chin movements (EMG) and heart (ECG) were monitored. Sixteen subjects spent 6 days and nights in the laboratory and the data of sleeping 7h for each of 3 nights was analyzed. Percentage of deep sleep (III and IV, sleep efficiency, WASO, stage 1 and subjective feeling of sleep quality were significantly affected with mattress types (comfortable and uncomfortable mattress). When subjects slept on comfortable beds, percentage of deep sleep and sleep efficiency were higher than those of uncomfortable bed. The percentages of wake after sleep onset and stage 1 were lower when subject slept in a comfortable bed. The subjective feeling of sleep quality agreed with the recorded sleep data also.
DEVELOPMENT SYSTEM TO SELECT A SUITABLE MATTRESS FOR BODY TYPES
Hyun-Ja Lee(이현자) 대한인간공학회 2007 대한인간공학회 학술대회논문집 Vol.- No.-
The purpose of this study is to develop a system of suitable mattress selection for body types and to investigate the relations between spinal curvature, body pressure distribution and body type on suitable and unsuitable mattresses. In this study eighteen mattresses were tested with 214 subjects including teenagers. Spinal curvature and contact pressure in a lying position were measured along with subjective ratings of the experimental mattresses. The individually favored mattresses were found by figuring out the spinal curvature most similar to that when standing and comparing this with the spinal curvature on a bed with different levels of firmness. In the teenager group there was a wide difference between the distribution of back pressure and the distribution of hip pressure in comparison to the adult group. Finally it was found that suitable mattresses could be found using the relations between spinal curvature, body pressure distribution and body type.