아라키돈산 및 아이코사펜타엔산 생성 곰팡이의 분리 및 생산

신효선,오인호,이장한 동국대학교 산업기술환경대학원 1994 산업기술논총 Vol.2 No.-

Fungal strains producing extraordinary high amounts of arachidonic acid(ARA) and eicosapentaenoic acid(EPA) were isolated from soil samples and the effects of various culture condition on the production of ARA and EPA were investigated. Three strains of fungi with the high acids yields were identified as Mortierella alpina 49, M. parvispora 58 and M. horticola 73. Highest amounts of EPA and ARA were produced when three strains were cultivated at 18℃ for 4 and 6 days, respectively. When the three strains of fungi were grown in a medium with increase of 5% glucose, EPA production was decreased in every case, whereas ARA production not decreased in every case. There was no significant effect of oxygen on the fungi growth. But the production of EPA and ARA as well as the total fatty acids decreased when cultivated in 200 ml of culture volume in 500 ml flask. When the fungi cultivated for 6 days at 18℃ and stand for 6 days at room temperature, there was no difference in growth amount, while there was increase in the total fatty acid production, i.e., 36% increase as for M. parvispora 58 and 10∼20% as for the other two fungi. Aging didn't influence the EPA production much. the amount of the fungi growth and the total fatty acid production increased with more soybean oil addition as a nutrient of culture medium.

아황산처리 및 건조온도가 건조마늘 플레이크의 품질에 미치는 영향

신효선,김현구 동국대학교 1987 論文集 Vol.26 No.-

The browning color development during drying of sliced garlic flakes was greatly dependent on drying temperature and moisture content, and the reciprocal proportion between the formation rate of browning color and the reduction rate of reducing sugar was found. The browning color development during drying of the flakes was effectively impeded with sulfiting concentration of 0.1%, 0.5%, and 1.0% at drying temperature of 65℃, 75℃ and 85℃, respectively. The reduction of pyruvate during drying of the flakes was greatly influenced by drying temperature and sulfiting concentration, and the remarkable reduction of it has been analyzed when above 85℃ of drying temperature and above 1.0% of sulfiting concentration. Sulfiting treatment showed antimicrobial activity which diminished bacterial flora from 5.7×10^5 for control to 9.9×10^4 after treatment of 1.0% sulfiting solution in dehydrated products of sliced garlic flakes.

한국 전통 한과류에 대한 대학생들의 인지도 및 기호도에 관한 연구

정효선,신민자 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.3

The purpose of this study was to investigate the perceptions and preferences of college students to Korean traditional cookies. Self administered questionnaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsane, Junla and Gangwondo areas. The data were statistically analysed using t-tests, one-way ANOVA and their correlation. The recognition of Korean traditional cookie was generally low with the exception of these items as either a seasonable or festive food. There were significant differences in the mean recognition and preference values for each kind of Korean traditional cookie between the major subject studied, gender and subject grade. (Eds note: how were the mean values different for the 3 specified variables?) The preference of tome Korean cookies was relatively higher than estimated, (Eds note: how was the original estimate arrived at?) such as Yugwa, Gangjeong, Han-gwa. Hobak-yeot, Ddangkong-yeot-eanaieong and Ssal-yeot-gangieong. However, it is impossible to discriminate low preference, as over 80% of the low preference values had not been completed on the questionnaires.

전통 떡류에 대한 대학생들의 이용 현황에 관한 연구

정효선,서경화,신민자 한국조리과학회 2004 한국식품조리과학회지 Vol.20 No.1

The purpose of this study was to investigate the consumption patterns of traditional Korean rice cake among college students. Self administered questionnaires were collected from 512 college students in the Seoul, Kyunggi, Chungchung, Kyungsang, Junla and Gangwondo areas. The data were statistically analysed using frequency analysis, chi-squared and t-tests and a one-way ANOVA. By examining the results of the student's perceptions of traditional Korean rice cake, it was found that most knew little, or only a moderate amount, about this type of food. Meanwhile, more than half the students liked traditional Korean rice cake, as this type of food satisfied their need for a traditional Korean taste, while the reason for disliking was that they were more familiar with western-style confectionary. Most students answered that they only ate traditional Korean rice cake on special occasions, such as big holidays or ceremonies for the dead ancestors. Most answered that they bought those foods at conventional markets, the mile in the neighborhood, (Eds note: I don't understand, do you mean, "within a mile of their neighborhood"?) or atbig malls. The factor they considered the most important at the time of purchase was the quality(taste), which demonstrates the need for the development of traditional Korean rice cakes, with new tastes and shapes, which still satisfy the Korean's taste, whilemaintaining the traditional taste. For the questions that asked about the problems faced by the traditional Korean rice cake manufacturing industry, and the reasons for low consumption, the students responded that buying this type of food was difficult as the outlets selling themwere not easy to find. Our results seem to suggest that there are almost no specialty stores for the sale of traditional Korean rice cake compared to the other types of cakes that are scattered all over the country. (Eds note: this is only my opinion, and I maybe wrong, but I would have though that trying to market traditional Korean rice cakes at local convenience stores, rather than specially stores, would make them more available to the general public. Their marketing at speciality stores will maintain the status quo, i.e. people will go to the speciality stores to purchase product for holidays and special occasions, wheras they will go to the local convenience stores to buy general everyday snacks etc.)

한국 전통 떡류에 대한 대학생들의 인지도 및 기호도에 관한 연구

정효선,신민자 한국식생활문화학회 2002 韓國食生活文化學會誌 Vol.17 No.5

The purpose of this study was to investigate the perception and preference of the college student about Korean traditional rice cakes. Self admistered questionnaires were collected from 512 college students in Seoul, Kyungki, Chungchungdo, Kungsangdo, Junlado and Gangwondo area. Data was analysed by t-test, one-way ANOVA and correlation. The recognition of Korean traditional rice cake was generally low except for the items that could be easily seen as either seasonable or festive foods. There was a significant difference in the average score of recognition and preference for each kinds of Korean traditional rice cake according to the major, gender of subjects. Baiksulgi, Injulmi, Yaksik, bindaedu, Songpyun and Garaeduk are highly prefered Korean traditional rice cakes when as Gaepiduk, Ssookiulpyun, Kongchalduk and Garaeduk are poorly among college students.

대학 유도선수의 체급별 득점기술 분석

윤익선,이효신 龍仁大學校 武道硏究所 2004 武道硏究所誌 Vol.15 No.1

This study is designed to make an analysis of the differences of excellent female and male athletes and non-excellent female and male university Judo athletes per weight. The researcher identified the valid scoring skills of each athlete on the basis of the event record papers of 2003 Spring and Fall University Judo Federation Match in Korea and 2004 Spring University Juder Federation Match in Korea, dividing the atheltes into two groups: one is composed of the excellent athletes who won the first, second and third prizes; and the other is made up of the non-excellent athletes who didn't. Based on the records, the researcher used SPSS PC+Ver 10.0, depending on x² test and frequency analysis(%) so as to analyze the frequency of using skills in case of male and female athletes and the skills used per weight and sex and the skills per match in case of the athletes as a whole. This study is mainly designed to make an analysis of the skills used by the excellent and non-excellent athletes and the differences of their skills per weight. The following are the results. First, the survey on valid scoring skills per weight indicates that 30.7 percent of the male subjects made use of hand skills and that 25.2 percent of them made the most frequent use of foot skills. Second, the survey on the scoring skills per contest shows that the male subjects used hand skills frequently in case of the first, second, third, fourth and fifth contest and that the female subjects made the most frequent use of foot skills in case of the first, second, third and fourth contest. Third, the subjects weighing -60, -66, -90, and -100kg made the most use of hand skills, and the subjects with -73kg turned out to made the most frequent use of foot skills. The female subjects weighing -48, -52, -70, -78, and +78kg made the most use of foot skills and the subjects weighting -57 and -63kg turned out to win due to their opponents' withdrawal. Fourth, the excellent male subjects made the most frequent use of hand skills (34.3%) and the non-excellent male subjects made high use of hand skills(29.3%). The female excellent athletes turned out to make high use of the pressing skill(27.3%) and the non-excellent athletes used hand skills(30%). Fifth, in terms of the excellent athletes scoring skills per weight, the male subjects used hand skills most frequently in case of their weighing -60, -81 -90, and -100kg and those who weigh 66, and -73kg made frequent use of foot skills. The non-excellent male subject used frequent use of hand skills in case of their weighing -60, -66, -73, -81, and -100kg and the female subjects made the most use of foot skills in case of -48, -52 -57, -70 and +78kg, and hand skills in case of those with -63kg, and subjects with -78kg used waist skills. The nonexcellent subjects used foot skills in case of their weighing -48, -52, -57, and +78kg and hand skills in case of -63, and -70kg, and wining the matches from the opponents' withdrawal. On the basis of the data above, the research would like to suggest that the following things should be further investigated. First, the research has it that male subjects made the most use of hand skills but that female subjects used foot skills more frequently. Coaches should keep this in mind and look for measures. It is also necessary to make a more specific analysis of ramified skills per skill. Second, this study is limited by the number of the subjects and future studies should deal with more subjects and coaches should work on skill training methods. Third, future studies should focus on the variables of time, or the winning points of valid scoring points and all the subjects in terns of the use of skills.

현대 패션에 나타낸 보보스 스타일 : 2001년부터 2003년까지의 컬렉션을 중심으로

박효은,유영선,이신희 한국의류산업학회 2004 한국의류산업학회지 Vol.6 No.5

The purpose of this study is to know outer and inner characteristics of Bobos style regarded the latest fashion and to estimate the characteristics of fashion trend in 21st century and direction of fashion in the future. In terms of contentions of this studs we firstly studied concept, background, general characteristics which had been introduced in Sociology And then, we studied the effect which the style of Bobos had been given by investigating the concept and style of Hippies and Yuppies. Also, we analysed trend of Bobos represented in modern fashion and tried to examine outer and inner features of Bobos through the result of analysis. Bobos can defined as `Bourgeois Bohemian' who have both mundane desire about success and are high-educated elite class in information-oriented society. The fashion styles which had affected Bobos were psychedelic, naturalism, unisex, ethnic, layered, grunge of Hippies in 1960s and traditional, power-look, contemporary-look, sports wear, casual wear of Yuppies in 1980s. As a result of examining features of Bobos style, we can know that outer feature of Bobos style showed a reasonable harmony regardless of formalities and inner features showed a tendency to seek comforts. Also, Bobos style showed various and free styles, textile materials and colors and complex features to transcend the time and region, and culture.

전문비서직에 대한 이대 비서학과 학부학생들의 의식구

구효선,김경화,윤혜정,이지연,정은희,강은정,김윤희,신해정 이화여자대학교 법정대학 비서학과 1997 비서학연구 Vol.- No.17

국내 업무용 마아가린의 품질특성에 관한 계절별 변동

심중환,신효선 동국대학교 산업기술연구원 1995 산업기술논문집 Vol.6 No.-

This study was conducted to obtain basic information about seasonal changes of fatty acid compositions and physicochemical characteristics in bakery margarines manufactured in spring, summer, fall, and winter for quality improvement of domestic bakery margarines. Correlations among the physicochemical parameters was also investigated. The results showed that melting point(MP) and iodine value(IV) significantly changed according to seasonal changes. However, there was hardly any difference in water and salt contents and saponification values(SV) in same brand by seasonal changes. The major fatty acids were palmitic, stearic, oleic and linoleic acids, and lauric acid contents were high for some samples. For most of samples, solid fat content(SFC) at 33.3℃ was more than 3.5%, and average SFC and consistency for products manufactured in summer were higher than those in winter. There were no significant seasonal changes in whipping value. The temperature showing the most desirable hardness was about 24.5℃, 30.6℃, 26.5℃, and 23℃ for spring, summer, fall and winter, respectively. The MP and the SFC at 21.1℃ were significantly decreased with increasing the content of polyunsaturated fatty acid, and the MP decreased with increasing the IV. These tendencies are more apparent for products with the SV below 200. However, the oil off value was significantly increased with increasing the consistency irrespectively of the SV.

고양이 위 평활근 수축에 대한 Vanadate와 Pervanadate의 효과

심상수,최효봉,심혜선,이덕주,윤신희,한상준,김명석,조양혁 大韓消化器病學會 1999 大韓消化器病學會誌 Vol.33 No.1