맥아(麥芽) 및 식혜 제조에 관한 연구

조신호 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.2

This study was carried out to study the characteristics of 6 different Sikhaes and the activity of malt. The Sikhae, a kind of the traditional Korean beverages, is made from rice and malt. The result were summarized as follows. 1. Though it takes longer when malt is manufactured at the 15℃ than at the 25℃, more excellent malt can be obtained at the 15℃ because the activity of amylase is much higher. 2. The length of the whole malt is between 3 and 4㎝ when the activity of amylase is highest. When sprout grows longer than this, the activity of anzyme falls low remarkably and the worth of malt is decreased. 3. Among the material grain to make Sikhae, the saccharifying of glutinous rice was best and the saccharifying of barleys was not so good. 4. The Sikhaes from rice and glutinous rice are not easily swollen, but the Sikhae from the barly is easily swollen and turbid. 5. The result by the sensory evaluation to determine the ranking is in the following order; Glutinous rice, Tongil glutinous rice, Nonglutinous rice, Tongil rice, Hulled barley, Naked barley.

水正果 製造에 관한 硏究 : 第1報 水正果液의 製造

趙信鎬 부천대학 1983 論文集 Vol.3 No.-

리카도의 等價定理의 檢定

조신호 강남대학교 사회과학연구소 2002 사회과학논총 Vol.14 No.-

BaWO$_4$:RE$^{3+}$ (RE = Sm, Eu, Tb, Dy) 형광체의 광학 특성

조신호 한국물리학회 2016 새물리 Vol.66 No.9

BaWO$_4$:RE$^{3+}$ (RE = Sm, Eu, Tb, Dy) phosphor powders were prepared with different activator ions by using a solid-state reaction method. The structural, morphological, and photoluminescence properties of rare-earth-ion-doped BaWO$_4$ phosphors were found to depend significantly on the type of activator ion. X-ray diffraction data revealed that the crystal structure of all the phosphors, regardless of the type of activator ion, showed a tetragonal system with a main (112) diffraction peak. The different grain sizes and shapes were obtained from the rare-earth-ion-doped BaWO$_4$ phosphors. The emission spectra of the BaWO$_4$ phosphors doped with different activator ions consisted of multicolor emissions: the dominant red-emitting light at 647 nm ($^4$G$_{5/2}$ $\rightarrow$ $^6$H$_{9/2}$ transition) for Sm$^{3+}$, reddish-orange light at 620 nm ($^5$D$_0$ $\rightarrow$ $^7$F$_2$ transition) for Eu$^{3+}$, green light at 551 nm ($^5$D$_4$ $\rightarrow$ $^7$F$_5$ transition) for Tb$^{3+}$, and yellow light at 577 nm ($^4$F$_{9/2}$ $\rightarrow$ $^6$H$_{13/2}$ transition) for Dy$^{3+}$ activator ions. These results indicate that the luminescence color can be tuned by changing the type of activator ion incorporated into the BaWO$_4$ host lattice. 고상반응법을 사용하여 서로 다른 활성제 이온을 도핑한 BaWO$_4$:RE$^{3+}$ (RE = Sm, Eu, Tb, Dy) 형광체 분말을 준비하였다. 희토류 이온이 도핑된 BaWO$_4$ 형광체의 구조, 표면 형상, 발광 특성은 활성제 이온의 종류에 강한 의존성을 보였다. X-선 회절 데이터는 활성제 이온의 종류에 관계없이 모든 형광체의 결정 구조는 (112) 주 회절 피크를 갖는 정방정계를 나타내었다. 서로 다른 결정 입자의 크기와 형상이 희토류 이온이 도핑된 BaWO$_4$ 형광체에서 얻어졌다. 서로 다른 희토류 이온이 도핑된 BaWO$_4$ 형광체의 주 발광 스펙트럼은 여러 종류의 발광으로 구성되었다. Sm$^{3+}$ 이온이 도핑된 경우에 $^4$G$_{5/2}$ $\rightarrow$ $^6$H$_{9/2}$ 전이에 의한 647 nm의 적색 발광, Eu$^{3+}$ 이온의 경우에 $^5$D$_0$ $\rightarrow$ $^7$F$_2$ 전이에 의한 620 nm의 적주황색, Tb$^{3+}$ 이온의 경우에 $^5$D$_4$ $\rightarrow$ $^7$F$_5$ 전이에 의한 551 nm의 녹색, Dy$^{3+}$ 이온의 경우에 $^4$F$_{9/2}$ $\rightarrow$ $^6$H$_{13/2}$ 전이에 의한 577 nm의 황색 발광이 관측되었다. 실험 결과는 BaWO$_4$ 모체 격자에 주입되는 활성제 이온의 종류를 변화시킴으로써 발광 색을 조정할 수 있음을 제시한다.

茶食의 文獻的 硏究

趙信鎬 부천대학 1999 論文集 Vol.20 No.-

This study was considered and analyzed "Da-Sick" Korean traditional sweets. I chearly mentioned about all the remains of dasicks, their frequency, the ingredients the changes of cooking method. Dasick were 28 kinds in number. The material of Dasick is a kneaded mixture of flour, chinese drug powder, flower dust, grain and nuts with honey. These materials are formde into various paiterns like bird, animal, butterfly, leaves of tree and flower, or ki-wha by printing cooking tool, namely Dasikpan, which have various form. Honey is used as sweet flavoured combining materials. In 1600, people had used Chochung instead of honey, Sugary honey and Yut have bean used since 1900.

약과 문화의 변천에 관한 문헌적 고찰

조신호,이효기 한국식생활문화학회 1987 韓國食生活文化學會誌 Vol.2 No.1

밀가루에 기름과 꿀을 섞어서 반죽하여 일정한 모양으로 만들어 기름에 지지고 다시 꿀을 묻힌 약과는 한국인의 대표적인 기호식품의 하나이다. 본 연구는 1600년대부터 1943년까지 간행된 모든 한글 조리서 중에서 약과가 기록된 조리서 13권과 1945년 이후의 조리서 14권을 중심으로 약과의 명칭과 모양의 변천, 반죽 재료와 반죽 방법의 변천, 기름에 지지는 방법, 즙청 재료와 방법, 고명 등을 시대적으로 비교 고찰하므로 약과 문화의 시대적 변천 과정을 연구하였다. 1. 약과의 명칭은 약과·과줄·조과라 칭하였으며, 모양은 새·짐승·원형·네모진 모양이 있었다. 크기는 지름이 약 3.5㎝, 두께 0.5∼1.5㎝ 이었다. 2. 약과 반죽의 주재로는 밀가루·꿀·기름·술이었다. 밀가루 이외에 콩가루·찹쌀가루도 사용하였으며 꿀대신 조청·설탕물·설탕시럽·엿녹인 것을 넣기도 하였다. 기름은 주로 참기름을 넣었으나 사라다유·면실유도 넣었다. 술은 청주·소주·약주·막걸리·양주를 넣었으며 물은 끓인물을 넣었다. 그밖에 통깨·생강·후추가루·깨소금·생강즙·잣가루·소금 등을 넣었다. 3. 약과 반죽은 "반죽을 매우 찧어 도마에 놓고 망치로 사방을 모아 두드리라"는 방법과 "국수 반죽 모양으로 너무 치다르지 말고 가볍게 반죽해야 한다"는 두 가지 방법이 있었다. 1940년 이후의 대부분 조리서에서 "가볍게 살살 섞으라"고 하였다. 4. 기름에 지지는 방법은 "기름을 넉넉히 붓고 120∼160℃의 기름에서 속이 잘 익고 진한 갈색이 나도록 5∼15분 가량 지져내라" 하였다. 이때 "기름의 온도가 너무 낮으면 모양이 부서지고 너무 높으면 단단해진다"고 하였다. 5. 즙청의 재료로 1940년 이전에는 꿀을 사용하였으나 그 후부터는 굴·조청·엿녹인 것·시럽 등을 사용하였다. 그밖에 향취를 위해 강즙·건강·유자즙을 넣었다. 6. 즙청 방법은 튀겨낸 약과의 기름을 빼고 뜨거울 때 넣어 오래 담가 두어야 연하고 맛이 있다고 하였다. 7. 고명은 잣가루·계피가루·설탕이었다. The cooking processes of Yackwa written in 27 Korean books were reviewed. The changes of the names, shapes, materials and methods of dough, and the methods of frying, the materials and methods of soaking, garnishes were reviewed based on the historical literatures. 1. The changes of names of Yackwa were Yackwa, Kwajul, Chokwa and the shapes were bird, animal, round or cubic. The diameter was about 3.5㎝, and thickness was from 0.5㎝ to 1.5㎝. 2. The major ingredients of Yackwa were flour, honey, sesame oil and alcohol beverages. Sometimes, soybean powder and rice powder were used instead of flour, and chochung, sugar water, sugar syrup were used instead of honey. Sesame oil was usually used bit salad oil were used occasionally. Usually pure liquor, distilled spirits, rice wine, cloudy and coarse rice wine, whisky were used as alcoholic ingredient and water was used at boiling state. Sesame and sesame salt, ginger and ginger juice, pepper powder, pine nuts powder, salt were used as minor ingredients. 3. Though the flour was kneaded extensively or gently, the latter was peculier since 1940. 4. The dough was fried in oil at 120∼160℃ for 5∼15minutes. at that time, The shape will be broken if temperature of oil is too low and too harden if temperature is too high. 5. Fried dough was soaked in honey before 1940, but thereafter other sweeteners, such as chochung, syrup were also used. Ginger juice, dried ginger, citron juice were used for flavor. 6. For enhancing the flavor and softening excess oil was removed from the fried Yackwa, and then it was soaked in honey. 7. The garnishes of Yackwa were pine nuts powder, cinnamon powder, sugar, etc.

유과류(油菓類)의 문헌적 연구 : with references published from 1100 to 1990 1100∼1991년 문헌을 중심으로

조신호,이효지 漢陽大學校 韓國生活科學硏究所 1993 韓國 生活 科學 硏究 Vol.- No.11

Political, economical and social adversities of a nation have had a great influence on the formation of traditional eating habits of a nation, which is fendamental remains of georgraphical charactaristics and climate. So, the culture through eating habits can be remains of a development of nation and its civilization. Korean traditional menu is classified into two types, common foods and foods for courteeous occasions. People have served noodle as a main dish with the addition of cakes, Kwa Jung, beverages and Juck in case of wedding ceremony or birthday party like Hywae Kap Yeon. It is known that people have made Kwa Jung since Shilla Dynasty. People had abstained from all kinds of food made of meats, increased grain supplies with the affect of Buddism, enjoyed to make Kwa Jung. Kwa Jung has become indespensable Korean traditional food for ancestor worship, wedding ceremony and other banquets for those reasons. Kwa Jung can be classified into 7 groups such as Yoomilkwa, Yookwa, Dasik, Junkwa, Kwapyun, Yutganjung and Dang. This study was considered and analyzed "Yoo-Kwa" Korean traditional cookies. I chearly mentioned about all the remains of their frequency, the ingreadents the changes of cooking method, Junkwa were 68 Kinds in number. Yookwa includes Kangjung, ganja, bingsakwa, Kamsakwa, Yonsakwa, Yowha. Among them, Kangjung is known as best food. Sanja and bingsakwa are also recorded frequently besides Kangjung. The records of kamsakwa is being disappared. As a society becomes modernized, people tend to buy Yookwa in the store instead of making it at home because of its complicated and difficult cooking process.

과편의 문헌적 연구

조신호 부천대학 2001 論文集 Vol.22 No.-

한 민족의 전통음식 연구는 민족 문화의 이해와 개발에 일익을 담당하며 나아가 변환되는 시대에 이것을 적응, 조화 시킴으로써 더욱 그 의의를 크게 한다. 과편은 신맛이 있는 과일을 즙을 내어 설탕을 넣고 조리다가 녹말을 넣어 엉키게 하여 그릇에 쏟아 식힌다음 편으로 썰어서 만든 한국 전통음식의 하나로서 혼례·제례와 같은 주요 의례와 연회나 다담상에 있어서 빠질 수 없는 우리나라 필수 음식의 하나이다. 본 연구는 1100년부터 2000년까지 우리나라에서 발행된 과편류가 기록된 문헌을 중심으로 한국 음식에서 과편류의 위치와 발달과정, 과편류의 종류와 출현빈도, 재료와 조리법의 변화들을 고찰한 것으로 다음과 같이 요약할 수 있다. 1. 과편류의 종류는 재료에 따라 과일을 이용한 앵두편, 모과편, 살구편, 산사편, 복분자편, 벗편, 들죽편, 오미자편, 녹말편, 저여병, 메밀편등 11종 이었다. 2. 가장 최초의 과편 기록은 1670년경에 출판된 「음식디미방」(1670년경)에 앵두편이 처음 기록되었고 그후 「규합총서」(1815년경)에 6종류의 과편이 소개되어 종류가 다양해졌다. 3. 궁중에서는 片을 병이라 표기하였는데 저여병은 궁중에서만 사용되었고 1902년 이후에는 궁중의궤에서도 그 기록이 없어졌다. 4. 과일로 만든 과편은 결착재료로 녹말을 사용하였으나 산사편은 모든 문헌에서 녹말을 넣지않고 엉키게 하였다. 5. 전분으로 만든 과편은 발색자료로 연지, 오미자, 치자, 식홍을 사용하였으나 「조선요리법」(1938)에서 유일하게 딸기를 넣어 녹말편의 색을 내었다. 6. 과편의 감미재료로는 꿀을 주로 사용하였으나 「조선요리법」(1938)에서 처음으로 설탕을 사용하였고 전분으로 만든 과편류에는 모두 감미재료가 사용되었으나 과일로 만든 과편류에는 「옹희잡지」(1800초), 「임원십육지」(1827), 「시의전서」(1800말), 「부인필지」(1915)에서는 감미재료가 사용되지 않았다. Korean traditional menu is classified into two types, common foods and foods for courteous occasions. People have served noodle as a main dish with the addition of cakes, Kwa Jung, beverages and Duck in case of wedding ceremony or birthday party like Hywae Kap Yeon. It is known that people have made Kwa Jung since Syilla Dynasty. People had abstained from all kinds of food made of meats, increased grain supplies with the affect of Buddism, enjoyed to make Kwa Jung. Kwa Jung has become indespensable Korean traditional food for ancestor worship, wedding ceremony and other banquets for those reasons. This study was considered and analyzed “Kwa-Pyun” Korean traditional sweets one kind of Kwa Jung. I chearly mentioned about all remains of “Kwa-Pyun”, theil frequency, the ingredient the changes of cooking method. “Kwa-Pyun” were 11kinds in numer. Kwa pyun used many sour fruit juices. These materials with suger are boiled down and starched and, then, cut into the shape of square after cooling inside the tools. The word 'pyun' had been sounded and recorded as 'Byung' in Palace. We haven's found the been sounded and recorded about JoyoByung which only had made in Palace since 1902.

의사소통 능력의 개념과 배경요소

曺信鎬 한국영미어문학회 1983 영미어문학 Vol.- No.34

Effects of Growth Temperature on the Properties of ZnO Thin Films Grown by Radio-frequency Magnetron Sputtering

조신호 한국전기전자재료학회 2009 Transactions on Electrical and Electronic Material Vol.10 No.6

The effects of the growth temperature on the properties of ZnO thin films were investigated by using X-ray diffraction, scanning electron microscopy, ultraviolet-visible spectrophotometry, and Hall measurements. The ZnO films were deposited by rf magnetron sputtering at various growth temperatures in the range of 100-400oC. A strong c-axis preferred orientation is observed for all of the samples. As the growth temperature increases, the crystalline orientation of the ZnO (002) plane is not changed, but the full width at half maximum gets smaller. The dependence of the electron concentration, mobility, and resistivity on the growth temperature exhibits that the ZnO films have a higher electron concentration at higher temperatures, thus giving them a low resistivity. The optical transmittance and band gap energy, calculated from the spectra of optical absorbance, show a significant dependence on the growth temperature. As for the sample grown at 100°C, the average transmittance is about 90% in the visible wavelength range and the band gap is estimated to be 3.13 eV.