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임양순,안승요,길복임 한국농화학회 1988 Applied Biological Chemistry (Appl Biol Chem) Vol.31 No.3
Physicochemical properties of starches from the rices of Akibare, Samgang and Mahatma and hardness of the cooked rice were examined Water binding capacity and amylose content were heigher in Samgang. Peak viscosity and breakdown Here heigher in order of Akibare, Samgang and Mahatma, while consistency and set back were reverse order. Hydrolytic patterns of three starches with 2.2N HCl at 35℃ showed two distinct stages. Hydrolysis extent of Mahatma starch was lower than those of Akibare and Samgang starches. The relative crystallinities of these starches were heigher in order of Mahatma, Akibare and Samgang. Mahatma was more resistant to heat and acid treatments, lower in water binding capacity and harder when it was cooked.
임양순 한국식생활문화학회 1986 韓國食生活文化學會誌 Vol.1 No.4
A review was made about the foods for korean festival days through such literature as kyongdojapji (京都雜誌), youlyangsesiki (洌陽歲時記) and Dongkooksesiki (東國歲時記). The focus was on the "gala foods" in Kangweon province. A survey was made on two separate areas; urban and rural district, The result showed that there was no difference in celebrating gala days between two separate area. Those festival days which are celebrating are seolnal (New Year's day) (98.5%), chusok (mid-autumn festival) (97.7%), Sangwonnal (the 15th day of January) (95.1%), and dongjee (one of 24 seasons by lunar calender) (83.1%) in the order of higher percentages. Only less than 10% of the subjects for this survey are keeping on celebrating napyong (3.5%), baikjong (the 15th day of July) (5.4%), jungyang (the 9th days of September) (6.7%) samjinnal (8.6%) and yoodooil (the 15th day of June) (9.2%). Gala foods, such as dduggook, mandoogook, injulmi (glutinous rice cake) and sikhe (sweet rice beverage) on Seolnal, ogokbab (the rice made of five kinds of cereals), jinchas (various kinds of boiled vegetables) and buryum (chestnut, pinenut and walnut) on sangwonnal, songpyun (rice cake of chusok) on chusok, patjook (rice-gruel mixed with red beans) on dongjii were being enjoyed by moat people. Gala foods on seolnal and chusok had a greater variety, compared with those enjoyed on other festival days. I think it is a pity that other gala foods except those just mentioned are enjoyed in a lower percentage or almost forgotten.
중년후기여성의 노화불안, 자기효능감, 부부친밀감이 건강증진행위에 미치는 영향
임양순,이선옥 보건의료산업학회 2022 보건의료산업학회지 Vol.16 No.3
Objectives: This study aimed to identify the relationship between aging anxiety, self-efficacy, marital intimacy, and health promotion behaviors in middle-aged women aged 50 to 59 years, and to determine their effect on health promotion. Methods: The study participants 147 married women, selected through convenience sampling, who visited three small and medium-sized hospitals in metropolitan B for health check-ups. Results: Factors affecting the participants health promotion progress were marital intimacy (β=.29, p<.001), self-efficacy (β=.24, p=.001), and subjective health status (β=-.21, p=.005) and age (β=-.19, p=.008). The overall explanatory power was 27.1%, and marital intimacy was the most influential factor in health promotion. Conclusions: Therefore, to facilitate health promotion behavior and increase marital intimacy, programs in which couples can participants together with consideration and respect for each other should be developed. Moreover, the belief that late middle-aged women can lead a healthy life should be encouraged if it conveys your desired meaning.