경남지방의 향토요리에 관한 연구 : 탕류를 중심으로

김경자,강선희,곽연주,김명진 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.3

Currentry, the originality of traditional soups in Kyoung-Nam province is vanishing by the inflex of processed and instant food, food industrial development. Especially, such factors as the influence of alien cooked, the develoment of transportation, the movement of population have made it hard to preserve the traditionnal food preparations. The purpose of this thesis was to seek out the various kinds of Kyoung-Nam province soups preparation. To do this, about 60 kinds of soups recipe were reviewed and charactered into several categories. The findings of the study are as follows. 1) Soup is made by fish or shellfish, freshwater fish. Meat and fowls is rarely used in Kyoung-Nam province (coastal region). 2) Soups of inland area is made by most vegetables and these soup were always harmonized with soybean powder or perilla powder. 3) Various soup season with the mag-jang, mul-jang sauce, hab-ja-jang sauce. 4) These soups were in general to make much red pepper and much salt.

경남지방의 향토요리에 관한 연구 : 김치류를 중심으로

김명진,김경자,곽연주 東亞大學校 生活科學大學 附設 生活科學硏究所 1994 생활과학연구 논문집 Vol.2 No.-

Currently, the originality of traditional Kimchi in Kyoung-nam province is changing by the inflex of processed and food industrial development. Especially, such factors as the infulence of alien cooked, the development of transportation, the movement of population have made it hard to preserve the traditional food preperations. The purpose of this study was to seek out the various kinds or Kyount-Nam province Kimchi preperation. To do this, about 93 kinds of Kimchi recipe were reviewed and charactered into several categories. The finding of the study are as follows 1) Kimchi were made by fish(Hairatail, prawn, octopus common yellow corvenia) or Hairtail salted and fermented, Achovy Salted and fermented. 2) These Kimchi taste were in general to make much red pepper and much salt. 3) This area is made by most redpepper and garic and gingerol but maked use not of Cutting radish and Green onion. 4) Kimchi make use of various spices and these Kimchi were always harmonizded with glutinous rice gruel or rice gruel.

경남의 향토요리 연구 : 떡에 대하여

김경자 東亞大學校 附設 生活科學硏究所 1996 생활과학연구 논문집 Vol.4 No.-

Curcently the originality of traditional rice cake in kyoung-Nam province in changimg by The inflex of processed and food industrial development. Especially, such factors as the influence of alien cooked, the development of transportation, the movement of population have made it hard to preserve the traditional food preparations. The purpose of This study was to seek out The various kinds or kyoung-Nam province rice cake preparation. The finding of The study are as follows: ① Ria cake was classified as steamed, striken, fried, and boiled, according to its methods of cooking. ② Steaming rice cake (Siru Do'ck) was characteristic mixed Various meterial. add chestnut, jujube, yellow pumpkin, cured persimmon, kideny bean together. ③ striken rice cake (chin Do'ck) was characteristic striked with wooden spoon. make sure The sides and bottom are The mixture mashed aduzuki bean. ④ fried rice cake (chijin Do'ck) was characteristic fried mix with rice cake flour and glutinous rice cake flour. Pat onto the sides and bottom to form a firm even brown color. Cut at least width 3 cm length 4 cm. boiled rice dumpling soup.

시스템 다이내믹스를 이용한 간호단위별 간호인력 산정에 관한 연구

김문실,성영희,권경자,김도형,김정아,신덕신,유인자,유재국,이현숙 병원간호사회 2006 임상간호연구 Vol.11 No.2

Purpose: The purpose of the study was to forecast manpower by building the nursing manpower-staffing model(surgical-medical nursing unite). Method: The system dynamics approach was adapted to build a simulation model for calculating medical-surgical nursing manpower-staffing. The model was built up on Venism 5.0b DSS. Result: The results in the basic circumstance are in following. The level of nursing service quality, patientsatisfaction, and nurse job satisfaction maintains higher at medical-surgical nursing unit of the tertiary hospitals with the ratio of bed to nurse 2.5:1-3.0:1 than at any other situations. The level of nursing service quality, patient satisfaction, and nurse job satisfaction maintains higher at madical nursing unit of the secontary hospotals with the ratio of bed to nurse 3.0:1 and at surgical nursing unit of the secondary hospitals with the ratio of bed to nurse 3.0:1-3.5:1 than at any other situations in the fundamental from. The results in the simulation circumstance are in following, As author raises the operating rate of bed into 95-100%, and cut skilled nursing staff down, the level of nursing-service quality, patient satisfaction, and nurse job satisfaction drops slightly. Conclusion: In terms of economic efficiency on tertiary hospotals, the ratio of bed to nurse for the best reasonable medical-surgical nursing manpower-staffing is 3.0:1. In terms of economic efficiency on secondary hospitals, the ratio of bed to nurse for the best reasonable medical nursing manpower-staffing is 3.0:1 and surgical nursing manpower-staffing is 3.5:1

경남지방의 향토요리에 관한 연구 : 나물류를 중심으로

김경자 東亞大學校 附設 生活科學硏究所 1995 생활과학연구 논문집 Vol.3 No.-

Currently, the originality of traditional Namul in Kyoung-Nam province is changing by the inflex of processed and food industrial development. Especially, such factors as the influence of alien cooked, the development of transportation, the movement of population have made it hard to preserve the traditional food preparations. The purpose of this study was to seek out the various kinds or Kyoung-Nam province Namul preparation. The finding of the study are as follows. ① The condiments which were used for seasoning Namul were Magjang, Soy Paste, Gochujang, Garlic Redpepper, Magjang was the most used. ② Seaweeds of Namul taste were in general to make much anchovy and redpepper. ③ In cooking methods various Namuls, strong fiber Namuls wrapped rice.

慶南地方에 傳承된 湯類에 대한 考擦

黃己娥,金景子 東亞大學校 大學院 1980 大學院論文集 Vol.4 No.1

Currently, the originality of traditional cookings in Kyong-Nam Province is vanishing by the influx of processed and instant foods. Especially, such factors as the influence of alien cuisin, the development of transportation, the movement of population have made it hard to preserve the traditional cookings. In this thesis, the suthor paid much attention to seek out the characteristics of Kyoung-Nam 'Tang' and suggested ways of preserving original foods by surveying neglected and forlorn traditional soups. The main features of Kyoung-Nam 'Tangs' are to be summarized as follows: 1) Much(above average) salt and red-pepper are used and they taste rather salty and hot as Well as simple and pure. 2) More fishes are used than meat, and the ingredients of soup are will balanced in their nutritional combination. 3) Much garlic, mill-plant, chinese pepper, spices are used. 4) Mak-Jang is used in vegetable soup, and radish is always harmonized with fish.

Actinomycins에 의한 Adenosine Deaminase의 억제

김경자,조성진 한국미생물생명공학회 ( 구 한국산업미생물학회 ) 1996 한국미생물·생명공학회지 Vol.24 No.3

Adenosine deaminase inhibitor was extracted from culture broth of Streptomyces sp. strain V-8 with ethylacetate. The ethylacetate extract showed the characteristic UV absorption spectrum of actinomycins at 40~450 nm. The ethylacetate extract was compared with respect to inhibitory behavior against adenosine deaminase from calf intestinal mucosa with acinomycin D, -C complex and actinomycin V. The K_i values for actnomycin D, -C complex, and actinomycin V against adenosine deaminase were determined to be 9.9×10 exp (-6) M, 9.6×10 exp (-6) M and 9.3×10 exp (-6) M, respectively. The K_i value for the ethylacetate extract of culture broth against adenosine deaminase was determined to be 5.7×10 exp (-6) M. The kinetic paramenters of actionmycin D, -C complex, -V and ethylacetate extract of culture broth for adenosine deaminase were as follows: I_50=1.5×10 exp (-5) M (actinomycin D), 2.7×10 exp (-5) M (actinomycin C complex), 3.5×10 exp (-5) M (actinomycin V), 8.9×10 exp (-6) M (ethylacetate extract of culture broth). The adenosine deaminase was inhibited noncompetitively by ethylacetate extract of culture broth as well as by actinomycine D, -C complex and actinomycin V.

시판 고래고기 유통중 지방산화에 관한 연구

김경자,김경화 동아대학교 생활과학연구소 2000 생활과학연구 논문집 Vol.8 No.-

The purpose of the study was to analyze in process of circulation market boiled whale meat rancidity oxidative rancidity is oil or fat food depend on oxygen in air oxidative change in quality. Boiled whale meat lipids come to oxidative rancidity food stability and hygiene reasons for people health point out. The result obtained were summarized as follows. 1. The moisture was pectroral 16.4%, pelvic 36.2%, fin 46.2%, flank 19.2%. Crude lipids was pectoral 54.1%, pelvic 42.8%, fin 15.8%, flank 40.6%. Crude protein was pectoral 29.4%, pelvic 20.5%, fin 29.5%, flank 28.6%. 2. The Saturated fatty acid were 19∼22%. The unsaturated fatty acid were 77∼80%. 3. Acid value changes 1.3 in pectoral, 1.6 in pelvic, 0.7 in fin, 0.4 in flank after 5 days. 4. microorganism of mold and yeast were shown 136×101Fu/g after 5 days E.coli were 2119×102Fu/g after 5 days.

Cephalosporin C acylase 검색용 균주의 선발 및 특성 연구

김경자 순천향대학교 기초과학연구소 1997 순천향자연과학연구 논문집 Vol.3 No.1

A strain which showed cephalosporin C resistant and 7-aminocephalosporanic acid sensitivity was isolated from soil. Identification of this strain Cpcг-4 based on its morphological, physiological, biochemical and chemotaxonomical characteristics. The strain was identified as Bacillus sp. Bacillus sp. Cpcг-4 was sensitive to cephalosporin C, penicillin G, 7-aminocephalosporanic acid and ampicillin at the concentration of 1,000 ㎍/㎖, 100㎍/㎖, 30㎍/㎖ respectively. But Cpcг-4 was sensitive at very low concentration of neomycin, streptomycin and tetracycline. Since Cpcг-4 was sensitive to 7-ACA(30㎍/㎖) and didn't have β-lactamase activity on cephalosporin C, Cpcг-4 could be useful as an indicator strain for the production of 7-ACA, which is an precursor for the synthesis of many semisynthetic cephalosporins.

항생물질을 생산하는 토양균주의 분리 및 동정

김경자 순천향대학교 1991 논문집 Vol.14 No.3

Eight antibiotic-producing strains were isolated from soil. These strains were subjected to taxonomical studies, which involved morphological, physiological and biochemical characterization. The latter included catalase test, urease-and methyl red test, gelatin liquefaction test and hydrolysis of starch test. Minimal inhibitory concentration(MIC) and susceptibility of eight antibiotic-producing strains to various antibiotics were also examined. Eight antibiotic-producing strains were mesophiles, non-acid fast, catalase-positive, oxidase-negative and utilized several carbon source including soluble starch, lactose and maltose. Determination of minimal inhibitory concentrations revealed high resistance to Chloramphenicol in DS 1 ~ DS 8 strains.