Mental Practice가 공던지기에 미치는 影響

朴贊弘,鄭美愛 公州大學校 스포츠科學硏究所 1991 스포츠科學硏究所論文集 Vol.- No.4-5

The purpose of this study was to find out if the mental practice for a certain period will influenced the record improvement of ball-throwing or not. We randomly picked out forty boy student subjects who were in the third grade in middle school. We divided the subjects into five groups-the first group (only mental practice), the second (physical practice after mental practice). the third (mental practice after physical one), the fourth(only mental practice), and the fifth (non practice)-and had each group try the practice three time, every week for eight weeks. through the close comparison and analysis over the records measured before and after the practice, we came to a conclusion like this : 1. Only mental Practice isn't effective. 2. Physical practice, physical after mental practice, mental practice after physical one, and all influence the record improvement of ball-throwing. 3. There is no any meaningful difference among physical practice, mental practice after physical one, and physical practice after mental one with each other. 4. Mental practice has no effect on the record improvement of ball-throwing.

녹차가 제주보리빵의 성형성과 품질특성에 미치는 영향

박영선,김우실,이미정 한국관광산업학회 2001 Tourism Research Vol.15 No.-

On the subject of formation, there is no big difference in the control in case of adding water extract of green tea but is an undesirable result in case of adding green tea powder. At the production of 「Jejuborybbang」 , the separate characteristic is duly reviewed by each addition of green tea powder in the ratio of 0%, 2.5%, 5%, 10% and water extract of green tea in of 50%, 70%, 100% as well. A unique difference in color and property has been come out in addition of green tea powder by chemical analysis and sensory evaluation, but not so much noticeable with the comparison of control in addition of water extract green tea. The conclusion is that it is most preferable to use control at making of 「Jejuborybbang」 , but also preferable to add the ratio of 50%, 70%, 100% of water extract of green tea and 2.5% of green tea powder each into the making of 「Jejuborybbang」.

「부인필지」에 수록된 어ㆍ육류 조리법에 관한 문헌적 고찰

박미정,김기숙,최애진 중앙대학교 생활과학연구소 2000 생활과학논집 Vol.13 No.-

「Puinpilji」 is an old cooking book written in 1915. Although 「Puinpilji」 documents a variety of recipes, in this study primarily intends to examine recipes employing fish and meat; these dishes are often presented as always food. This study will try to lucidly categorize the kinds of fish and meat introduced in the first volume of 「Puinpilji」 according to their recipes in order to analyze them by comparison to the recipes of fish and meat documented in 「Eumsikdimibang」 and 「Siuijeonseo」 ; 「Emsikdimibang」 is the oldest cook book written in Hangul and 「Siuijeonseo」 is a great resource of traditional cookery at the end of Chosun dynasty. We classified the recipes into five categories: soup, stew, salted fish, sauce, and other cooking method. In general, the recipes introduced in 「Puinpilji」 were similar to those in 「Siuijeonseo」 since the two books were written without much disparity in timeline.

쥐의 치수자극에 의해 유발되는 자율신경 반응과 악안면 근육활동의 변화

유미경,박수정 大韓齒科保存學會 1999 Restorative Dentistry & Endodontics Vol.24 No.4

마요네즈에 사용되는 식초의 대체이용에 관한 연구 : 영귤, 미숙과, 레몬 즙액 첨가시 마요네즈의 유동특성과 기호도에 미치는 영향 Effects of citrus sudachi juice, prematurity citrus fruit juice, lemon juice addition on the preference and rheology of Mayonnaise

이미정,김우실,박영선 제주한라대학 2000 論文集 Vol.24 No.-

As one of the acids which is added to the production of Mayonnaise, each 15ml, 22ml, 30ml of vinegar, citrus Sudachi juice, lemon juice and prematurity citrus fruite juice is respectively added to the production process of the Mayonnaise. The noticeable difference between the Mayonnaise manufactured by the addition of the additives in the juice and the Mayonnaise in market can be briefly summarized to be more tasty in flavor and mouthcoating(velvety) and lesser greasy in flavor and oily smell at the use of prematurity citrus fruit juice respectively than other additives. As a results of the test, the Mayonnaise with the addition of 15ml, prematurity citrus fruit juice is tested to be better than others.

관개수질을 고려한 시비가 벼의 생산성과 농업환경에 미치는 영향

엄미정,박현철,김갑철,류정,최정식 한국환경농학회 2004 한국환경농학회지 Vol.23 No.1

관개수 수질을 고려한 감비가 벼의 생산성과 농업환경에 미치는 영향을 분석한 결과는 다음 과 같다. 시험에 사용된 관개수의 질소, 인, 칼륨의 평균함량은 각각 6.16, 0.26, 9.37 ㎎/L 이 었고, 유입된 영양염류가 논을 통과하면서 농도가 감소되어 유출수의 성분은 유입된 관개수 보다는 낮은 농도를 보였으며, 논 표면수와 침출수의 농도는 시비량과 시비시기에 따라 변 화하였다. 토양검정 50% 시비구에서는 질소의 공급량과 소비량간의 차이가 0.14㎏/ha으로 나타나 양분수지면에서 균형을 이룬 반면, 농가관행시비구에서는 그 차이가 95.3㎏/ha로 나 타났다. 농가관행시비구에 비해 토양검정시비구와 토양검정50% 시비구는 등숙률, 천립중, 도정특성, 등이 우수하여 완전미수량에서 큰 차이를 보이지 않았으며, 시비량이 적을수록 단 백질 함량이 또한 적어 기계적인 식미치가 높게 나타나 품질에서 우수하였다. 시비효율에서 는 토양검정50% 처리에서 시비된 성분이 수량에 기여하는 비율이 높아서 시비이용과 효율 면에서 우수한 결과를 보였다. 이상과 같이, 관개수에 포함된 영양물질을 작물의 생육에 이 용함으로서, 농업용수의 수자원 이용효율을 높이는 동시에, 비료 절감효과와 생산량 증대의 가능성을 검토할 수 있었다. Table 11.Physicochemical properities and paratability of milled rice in the different fertilization ▷표삽입◁ (원문을 참조하세요) This study was conducted to investigate the effect on agricultural environment and crop productivity by different amount of applied fertilizer in consideration of irrigation water quality. N, P and K contents of irrigation water used in this eqdment were 6.16, 0.26 and 9.37 ㎎/L, reqecthly. N, P and K Concentrations of runoff water were lower than those of inflow water during rice cultivation. N, P and K Concentrations of ponded and percolated water were changed according to the amount and time of applied fertilization. During rice cultivation in paddy soil, nitrogen balance was closed to 0 in STF 50% (50% level of sail testing fertilizaton), 0.14 ㎏/ha, but it was 95.3 ㎏/ha in CF (conventional fertilization) treatment in STF 50% and STF (sail testing fertilization) treatment, yield of perfect rice was not greatly different as compared with CF treatment, due to the superiority of ripening rate, 1,000 grains weight and milling characteristics. Mechanical paratability of rice was excellent in NF (non fertilization) treatment, STF 50% treatment showed higher in nutrient availabiilty and fertilizers use efficiency than other treatments.

탈지대두박을 활용한 콩치즈와 스폰지 케익의 품질특성

이숙영,박미정,최애진 중앙대학교 생활과학연구소 2001 생활과학논집 Vol.14 No.-

The effects of the different mixing ratios(10:0, 7:3, or 5:5) of Jinpum soybean milk to defatted soybean meal milk and the different enzyme treatments with α -chymotrypsin or trypsin on the yields, physicochemical and textural properties, and sensory characteristics of soybean cheeses were studied. The effects of the different replacement amounts(15, 30, or 45%) of defatted soybean meal on the physicochemical and sensory characteristics of sponge cake were also studied. In the results of yield, pH, lightness, hardness, mouthfeel and overall quality of sensory characteristics, the mixing ratio of 7:3 and the trypsin treatment were recommended for better manufacturing of high-quality soybean cheese. In the results of moisture contents, specific gravity, and overall quality of sensory characteristics, there were no significant differences between control and the sample of 15% replacement with untreated defatted soybean meal, and also between control and that of 30% replacement with trypsin-treated. The trypsin treatment of defatted soybean meal resulted in similar texture to control, the decrease in beany flavor, softer mouthfeel, and better moistness.

강원도 원주지역 초·중·고등학생의 식습관 및 섭식행동에 관한 단면연구

허혜경,박소미,김기연,김춘배,안정숙,송희영,김기경 韓國保健敎育.健康增進學會 2003 보건교육건강증진학회지 Vol.20 No.1

Purpose : The purpose of this study was to investigate the dietary habits of students in order to identify risk groups according to their Body Mass Index (BMI), and to compare the eating behavior of students in the normal range (19<I≤24) and those in risk groups (BMI≤19, 24<I≤27, BMI>). Method : 1176 elementary school students, 850 middle school students and 672 high school City, were the participants The instrument for this study was a structured questionnaire that included demographic data as well as dietary habits, and the eating behavior instrument developed by Stunkard &essick(1985) and revised by Kim &im (1997). Result : 1) As students moved up in grade level their dietary habits became more irregular and the degree that students chewed food was reduced 2) As students moved up in grade level, a greater number of the students did not eat breakfast. The reasons given were that there were not enough time before classes started(40.4%) and a lack of appetite in the morning(10.6%) in high school students. 3) As for supper, from 67.8 to 81.9% of subjects reported having regular supper. However the rest of the subjects did not eat supper because of anorexia and fear of weight gain. 4) The results identified risk groups according to their BMI showed that for elementary school students, 55.9% were in the low weight group, 5.5% in the overweight group, and 0.9% in the obese group. For middle and high school students, 40.6% and 35.5% respectively were in the low weight group, 7.4% and 6.3% in the overweight group, and 4.1% and 2.5% the obese group. 5) Comparisons of the eating behavior of students in the normal weight group with that of those in the three risk groups showed that there were significant differences in 'hunger' and 'cognitive restraint of eating' in elementary school students, and significant differences in 'cognitive restraint of eating' in middle and high school students. Conclusion : The results of this study show that management of diet in school health sholud be addressed from both the aspect of lack of nutrition and that of excess nutrition. In other words, good diet is as important for students in the low weight group as it is f3r those in the overweight and obese groups. The estatblishment of good dietary habits and eating behavior in students, by nurses and dieticians should be done by providing repeated diet education and involvement in diet counseling.

UV/H_2O_2, UV/TiO_2 시스템에서 염료의 색도 및 COD 제거

김계월,박정미,심수진,이희정,이동석 강원대학교 산업기술연구소 2000 産業技術硏究 Vol.20 No.A

The Photocatalytic decolorization and degradation of commercial dyes were studied using a batch reactor. Degussa P25 titanium dioxide and H_2O_2 were used as the photocatalyst and proved to be effective for dyes degradation when they were irradiated with UV light. The light source was a 20W low pressure mercury lamp. Three different kinds of dyes, such as direct dye(congo red), acid dye(acid black) and disperse dye(disperse blue) were tested. Extending the UV only treatment up to 120min, direct dye was decolorized to 60% and degraded to 30% as COD. On the other side, acid and disperse dyes were eliminated less than 10% as color and COD. But, color and COD were eliminated about 90% for all of the three dyes by UV/H_2O_2 system. And then the most effective decolorization was done for direct dye with 96% removal efficiency by UV/TiO_2 system at 120min 500mg/L of TiO_2.

치경부 5급 와동 수복물의 표면 거칠기와 미세누출에 관한 연구 : 표면 전색의 효과

김민정,이미정,유미경,박수정,이광원 大韓齒科保存學會 2005 Restorative Dentistry & Endodontics Vol.30 No.1

The purpose of this study was to compare the effect of surface sealing materials on microleakage and surface roughness in Class V composite restorations. Twenty five standardized Class V cavity preparations were made on the facial surface of human premolars and were randomly assigned to 5 groups. The teeth were restored with Z-250 after applying Single Bond. Following 7 days storage in distilled water at 37℃, the restorations were sealed as following systems : No sealing ; Single Bond Adhesive ; Biscover ; Fortify ; Optiguard. Then, toothbrush abrasion test was conducted using a wear testing machine. Surface roughness was measured by means of profilometer before and after toothbrushing and the results were statistically analysed by using a paired t-test and ANOVA. The bonded interfaces and the changes of surface roughness were examined by SEM. For microleakage test, specimens were stained in a 2% methylene blue solution, then longitudinally sectioned and analyzed for leakage at occlusal and cervical interfaces using stereomicroscope. The results were statistically analysed by using a Kruskal-Wallis and Mann-Whitney U test. Surface roughness was increasing in all groups after toothbrushing, but no statistically significant differences. In SEM observation, surface sealant was partially retained and partially detached in bonded interfaces. Especially, microgap was identified in cervical margins. In microleakage test, there was better seal in the enamel region and a significant difference between groups at occlusal margin. Control group and Single Bond group had significantly better marginal seal at enamel margin than cervical margin. 수복물의 변연 미세 누출과 마모 개선을 위해 표면 전색제가 개발되었으며 이의 효과에 대해 알아보기 위해, 규격화된 치경부 5급 와동을 25개의 소구치의 협면에 형성하고 Single Bond와 Z-250으로 수복한 뒤, 37℃의 증류수에 7일간 보관한 후 무작위로 5군으로 나누고 다음과 같은 재료로 제조사의 지시에 따라 표면 처리하였다 : No sealing ; Single Bond Adhesive ; Biscover ; Fortify ; Optiguard. 그 후 잇솔질 마모시험을 시행하였다. 표면 조도는 잇솔질 전후에 profilometer로 측정되었고 paired t-test와 ANOVA로 비교하였다. 접착면과 표면변화는 전자현미경으로 관찰하였다. 미세누출 평가를 위해 시편은 2% methylene blue 용액으로 염색한 뒤, 협설로 잘라 제작하였다. 입체현미경을 이용하여 교합면쪽과 치경부쪽 계면에서 미세누출을 관찰하고 Kruskal-Wallis와 Mann-Whitney U test를 이용하여 그 결과를 비교하였다. 표면 조도는 잇솔질 후 수치가 증가하였으나 통계학적으로 유의한 차이를 나타내지는 않았다. 전자 현미경 관찰 결과, 표면 전색제가 접착면에 부분적으로 남아있기도 하였으나 많은 부분에서 떨어져 나간 상태였다. 특히, 미세 틈새가 치경부쪽 변연에서 나타났다. 미세누출 실험에서는 법랑질에서 더 봉쇄효과가 좋았으며 교합면쪽 변연에서 군간에 유의할만한 차이를 나타내었다. 조절군과 Single Bond를 도포한 군에서는 치경부쪽 변연보다 법랑질쪽 변연에서 유의하게 좋은 변연 봉쇄 효과를 나타내었다.