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서혜진(Hye Jin Seo),전소윤(So Yoon Jun),이우승(Woo Seung Lee),박재훈(Jae Hoon Park),손태원(Tae Won Son) 한국고분자학회 2014 폴리머 Vol.38 No.5
7 wt% alginate를 용액상태로 제조한 후 필름 메이커를 이용하여 필름 형태로 만든 후 3, 5 wt%의 ZnCl2, CaCl2 수용액에 필름을 고화시킨 후 수세하여 상온에서 건조시켜 zinc calcium alginate 복합필름을 제조하였다. 필름의 특성을 조사하기 위하여 항균성, 수용해도, 팽윤도 및 점도, SEM, EDS 분석 등을 측정하였다. Zinc calciumalginate 복합필름은 ZnCl2, CaCl2 함량이 증가할수록 용해저항성은 증가하였으며, 항균성 시험 결과, zinc alginate필름뿐만 아니라 calcium alginate 필름에서도 두 균주(포도상구균, 대장균) 모두 우수한 항균력을 확인하였으며, 본 연구를 통해 복합필름의 물성개선의 가능성을 확인하였다. Composite films of zinc calcium alginate were prepared by a film maker from 7 wt% sodium alginate solution and then they solidified into 3, 5 wt% content ZnCl2, CaCl2 solution followed by washing and drying at room temperature. The characteristics were measured with several methods (antimicrobial activity, water solubility, swelling ratioand viscosity, SEM, EDS) and the film properties were investigated. Composite films of zinc calcium alginate showed an increase in the water resistance by increasing ZnCl2 and CaCl2 content and the antimicrobial test showed that the calcium alginate as well as zinc alginate films result in excellent antimicrobial activity in the two strains, Staphylococcus and Escherichia coli. The results show the possible improvement of the physical properties of composite films.
단체급식소 나트륨 섭취감소를 위한 영양교육 프로그램 개발 및 효과 평가
신은경(Eun Kyung Shin),이혜진(Hye Jin Lee),전소윤(So Yoon Jun),정윤영(Yun Young Jung),박은정(Eun Jung Park),안문영(Moon Young Ahn),이연경(Yeon Kyung Lee) 대한지역사회영양학회 2008 대한지역사회영양학회지 Vol.13 No.2
The purpose of this study was to develop a nutrition education program for dietary salt reduction using various nutrition education materials. The effect of a 5-week nutrition education program on salty taste assessment, nutrition knowledge, salt attitude for a high-salt diet, salt content in food, and individual satisfaction with the salt concentration of meals during the education period was evaluated. Nutrition education materials included two animations, a pamphlet, panels, and a website, as well as other training resources. Subjects participating in this study were 335 employees (164 male, 171 female) at 15 foodservice operations in Daegu. Preference for higher levels of salty taste and food containing higher amounts of salt were lowered. Knowledge regarding the necessity for dietary salt reduction was higher (p<0.001) than before nutrition education, and salt content in a meal was reduced. As the program progressed, average salt concentrations of soups were significantly lowered (p<0.05), and there was greater satisfaction with the lower concentration (p<0.001). This was a positive indication of the program`s success. In addition, it was found that subjects who participated in the program several times have changed their preference to lower levels of salty taste and have increased their nutrition knowledge (p<0.05, p<0.001). Thus, the positive effect of this 5-week nutrition education program developed for, and applied to, foodservice employees, concerning dietary salt reduction was confirmed. (Korean J Community Nutrition 13(2) :216~227, 2008)