初·中·高 敎師의 人口敎育에 關한 知識 態度 및 敎育活動 調査

李淑姬 김천과학대학 1979 김천과학대학 논문집 Vol.7 No.-

A survey on knowledge, attitude, and behavior of primary, middle and high school teachers with regard to population education was conducted by the author through three provinces for 20 days from September 10, 1979. A total 606 teachers was interviewed with use of a questionaire. Results of the survey are as follows; 1. More than half of respodents (63.0%) had got instruction related to population and its problems. They had been exposed to population related instruction from their schooling, special meetings or seminars. 2. Only 33% of all teachers knew correctly the recent number of Korea population. Most of teachers felt that Korean population is growing rapidly. 3. As for deciding which problems deserve the most serious consideration among those problems caused by over-population, many of respondents chose "Social problem"(37.1%). "Food problem"(36.1%), "problem of economic growth"(13.4%) were chosen secondly and thirdly, respectively. 4. Sixty-eight percent of teachers who strongly agreed to introduce more population and family planning material into school curriculum, would talk about population matters during their classwork with pleasure.(p<0.01). 5. As for appropriate courses for introducing population and family planning matters, they though that those should be handled within social studies (32.2%) and every courses(30.2%). Only 19.8% of teachers who thought that those should be handled in an independent course, reported that this course should be taught by the school health theacher. 6. As for appropriate level of instruction on population, sexual morality and family planning, many teachers (46.5%) reported that education in sexual morality should be introduced from fourth grade of primary school. Over one-third(38.4%) of respondents had the opinion that matters related to population should be introduced at the middle school level. 42.6% of teachers favored introducing family planning material at the high school level. 7. Seventy-three percent among teachers who had taught the courses handled matters related to population, had had instruction about population through special meetings or seminars. (p 0.01). 8.A great majority (82.0%) of teachers felt that they would be useful to learn more about population matters in their own schooling or through special seminars. 9. Teachers during their class-work had talked about the population matters (69.3%), sexual morality (29.3%) and family planning (8.1%). 10. Twenty-five percent of the primary school teachers, 37.2% of middle school teachers and 48.7% of high school teachers had given counsel to their students. (p 0.01). The major import of a counsel was the intersexual matters (39.6%), and 47.2% of those who had given counsel, were very anxious about the social intercourse between boys and girls. 11. Over half(57.5%) of respondents had been practicing contraception, most of respondents (75.4%) wanted to recieve favors on family planning from the health-centers and other hospitals. Certainly an effort should be made any family planning educational program to link population size and to family size. 12. A strong preference for sons among male teachers (61.9%) showed higher rate than those among female teachers (34.9%).

GC 및 GC/MS에 의한 생체시료중 Methidation의 분석법에 관한 연구

이종숙,이재신,최동기,양희진,한백희,구기서 內務部 國立科學搜査硏究所 2001 國立 科學 搜査 硏究所 年報 Vol.33 No.-

경상도 별미김치의 표준화 연구

한지숙,이숙희,이경임,박건영 동아시아식생활학회 1995 동아시아식생활학회지 Vol.5 No.2

This study was conducted to standardize ingredient ratio and preparation method of major traditional special kimchies in Kyungsang province, Korea. There were about 35 varieties of special kimchi in Kyungsang province. Six varieties of them such as burdock kimchi, wild leek kimchi, green thread onion kimchi, perilla leaf kimchi, Godulbaegi(Korean wild lettuce) kimchi, and red pepper leaf kimchi were selected, because they tasted good and the physiological functions of their main ingredients were excellent. The ingredient ratios of the selected special kimchi were standardized through surveying hereditary preparation of some families in Kyungsang province and using the literatures including cooking books. The standardized ingredient ratio of the burdock kimchi was 15.1 pickled anchovy juice, 6.8 red pepper powder, 5.7 garlic, 2.2 ginger, 18.0 rice flour paste, 13.5 green thread onion, and 1.2 sesame seed in proportion to 100 of burdock. The standardized preparation step of the selected special kimchies was similar except some preprocessing methods of main ingredients. The diagonally cut-up burdock was usually parboiled or soaked in salted water, then it was mixed with the other ingredients. Wild leek and green thread onion were usually pickled with salt or pickled anchovy juice. Sometimes the green thread onion pickled was dried in the sun. General preprocessing of perilla leaf, Korean wild lettuce, and red pepper leaf was soaking them in salted water for about 5-10 days. Sometimes red pepper leaf was heated with steam and dried in the sun, then it was mixed with the other ingredients.

부산·경남지역의 향토 별미김치 종류와 특징

이경임,이숙희,한지숙,박건영 부산대학교 김치연구소 1995 김치의 과학과 기술 Vol.1 No.-

This study was conducted to summarize the known kinds and characteristics of traditional special kimchies in Pusan and Kyungnam province. The taste of kimchi varies from region to region within Korea. In the southern part of the country, where the weather is much warmer, more salt is added along with salted anchovy (Myulchi Jeot), and the kimchi is less juicy and richer in flavor. More than 180 different varieties of kimchi are reported in Korea, but there are 30∼40 different kinds of kimchi in Pusan and Kyungnam province depending on the main ingredients are known. Puchu kimchi (leek kimchi), Uung kimchi (burdock kimchi), Kongnip kimchi (soybean leaf kimchi), Jeonbok kimchi (abalone kimchi), Pa kimchi (green onion kimchi), and Kkennip kimchi (perilla leaf kimchi) are the typical traditional special kimchi in Pusan and Kyungnam province. Todays, dietary culture has been gradually changed, and diminished the local characteristics. Also, these tendency appears in the taste of the traditional special kimchi. However, it still remains the distinction in the taste, ingredients and the methods of preparation of kimchies in Pusan and Kyungnam province. In this paper, the dispersed informations on the kinds, characteristics, and the preparation method of the special kimchies known in literatures and inherited persons in Pusan and Kyungnam province were tried to put together.

리놀레산 함유 고형 모델시스템의 산화에 미치는 토코페롤 및 베타 카로틴의 영향

김명,이숙희,최홍식 부산대학교 유전공학연구소 1995 분자생물학 연구보 Vol.11 No.-

리놀레산 혼합물 (리놀레산 64.6%, 올레산 27.4%, 기타 8.0%)에 토코페롤 isomer 및 β-카로틴을 조합한 모델시스템에서는 정제 잣 지방질에 비해 비교적 낮은 온도인 35℃에서도 급속한 산화가 일어났으며 α-토코페롤은 항산화제로 작용하나 첨가농도가 0.05% 보다 높을수록 오히려 산화촉진 효과를 나타내어 본 실험에서도 0.05% 첨가가 산화 안정성을 유지하는 적정농도라고 추정되었다. γ-토코페롤은 항산화작용을 나타내었고 이 때는 α-토코페롤과는 달리 농도에 다른 항산화력의 차이는 나타나지 않았다. 또한 동일 농도에서 α-토코페롤에 비해 γ-토코페롤의 항산화효과가 크며, 동량 혼합시에는 다소 유도기가 연장되었으며 토코페롤의 감소 경향은 α-, γ-순이었다. β-카로틴은 자동산화 초기에 항산화제로 작용하였으나 γ-토코페롤이 함께 존재할 경우에는 산화를 촉진하는 것으로 나타났으며 β-카로틴의 분해는 지방질의 산화가 진행됨에 따라 급격히 일어났다. 따라서 지방질(유리지방산 상태)의 산화안정성에는 β-카로틴 보다 토코페롤의 영향이 크다고 볼 수 있었다. Effects of tocopherols and β-carotene on the oxidation of the solid model system of a free fatty acid mixture (64.5% of linoleic acid ; 26.4% of oleic acid ; 5.0% of palmitic acid) with tocopherols and β-carotene were studied. α-tocopherol revealed an antioxidant activity at the concentration below 0.05%, however, it showed a prooxidant activity when the concentration was higher than 0.05%. The antioxidant activity of γ-tocopherol was not affected by the concentrations in the range of 0.01∼0.10% in the model and γ-tocopherol showed higher antioxidant activity than that of α-tocopherol. It seemed that α-tocopherol was unstable compared to γ-tocopherol during oxidation. β-carotene showed a weak antioxidative activity at the initial stage of this system while β-carotene showed a prooxidant activity in the presence of tocopherol. β-carotene was highly susceptible to autoxidative degradation during oxidation.

저장온도와 포장방법에 따른 깍두기의 발효특성

김영애,이숙희,정근옥,박건영,문숙희 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-

발효온도와 포장방법이 깍두기의 저장기간, 젖산균 수 및 깍두기 포장물의 부피변화에 미치는 영향을 측정하였다. 발효온도가 높을수록 pH가 급격히 감소하였으며, 적숙기인 산도0.6%에 도달하는데 걸리는 시간은 0℃에서 30일로 15℃에서의 6일에 비해 5배 정도 저장성이 높았다. 발효온도에 따른 Leuconostoc sp. 젖산균의 수는 큰 차이가 없었으나 Lactobacillus sp. 젖산균의 수는 0℃에서 발효시킨 깍두기에서 가장 적었다. 또한 0℃에서 발효시킨 깍두기에서 알루미늄 파우치의 부피팽창이 가장 적었다. 플라스틱 병과 알루미늄포장지에서 발효한 깍두기는 pH와 산도에서 차이가 없었으며, 가스흡수제(Ca(OH)_2)를 넣은 알루미늄포장지에서 발효한 깍두기는 적색도가 낮고 황색도가 높아 깍두기의 색이 탈색되는 것으로 나타났다. 따라서 배추김치에 비해 저장성이 낮은 깍두기의 경우 0℃에서 발효하는 것이 저장성을 높일 수 있으며 플라스틱 병에서 저장할 경우 포장물외 부피팽창과 깍두기의 탈색을 억제할 수 있어 깍두기의 품질을 향상시킬 수 있을 것으로 보인다. Effect of storage temperature and packing method on the changes in pH, acidity, the levels of lactic acid bacteria, volume expansion of packages and the colorness during the fermentation of kakdugi (diced radish kimchi) were investigated. The fermentation characteristics were greatly influenced by the temperature. The pH of kakdugi fermented at 15℃ was 4.10 at 3 days, while the pH of kakdugi fermented at 0℃ was 4.03 at 18 days. The acidity of kakdugi fermented at 0℃ very slowly increased compared to that of the kakdugi fermented at 15℃, 10℃ or 5℃. The required days to reach the acidity of 0.6% (optimally ripened state) were 6 days at 15℃, 7 days at 10℃, 18 days at 5℃ and 30 days at 0℃. Despite of different fermentation temperature, the numbers of Leuconostoc sp. in optimally ripened kakdugi were similar. However, Lactobacillus sp. in kakdugi fermented at 0℃ was the smallest in number. Also, the volume expansion of aluminum pack was the lowest in kakdugi fermented at 0℃. Both pH and acidity of the kakdugi fermented in different packing condition did not show any difference at 10℃ for 20 days, however, the color of the kakdugi was affected by a packing method. Aluminium laminate package in which Ca(OH)_2 Pack stuck inside resulted in decolorization of kakdugi compared with aluminum package without Ca(OH)_2 pack or plastic jar. It showed the lowest redness and the highest lightness and yellowness. These results indicated that fermentation at 0℃ could increase storage period of kakdugi with minimum growth of Lactobacillus sp., and plastic jar might relieve the problem of volume expansion and decolorization of kakdugi.

죽염 처리 청국장의 기능성 증진

김수옥,박수영,이숙희,박건영 대한암예방학회 2003 Journal of cancer prevention Vol.8 No.4

고춧가루내의 고추씨 함량이 김치발효와 항돌연변이 활성에 미치는 영향

최선미,전영수,이숙희,박건영 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-

The fermentation characteristics such as pH, acidity, lactic acid bacterial counts and panel taste of kimchi, and antimutagenic activity of kimchi were studied when the kimchi prepared with different ratio of seed (S) pericarp (P) in red pepper powder and fermented at 15℃. The pHs of P:S = 9:1 kimchi and P:S = 7:3 kimchi decreased gradually during the kimchi fermentation, however, pHs of P:S = 5:5 kimchi and P:S = 3:7 kimchi decreased very fast during the fermentation. The counts of Leuconostoc sp were high in P:S = 9:1 kimchi and P:S = 7:3 kimchi but the levels were low in P:S = 5:5 kimchi and P:S = 3:7 kimchi. Whereas Lactobacillus sp counts were low in P:S = 9:1 kimchi and P:S = 7:3 kimchi, but the counts were high in P:S = 5:5 kimchi and P:S = 3:7 kimchi during the fermentation. P:S = 3:7 kimchi showed the highest prevalence in the panel taste of the kimchis and the P:S = 3:7 kimchi resulted in the lowest prevalence. The antimutagenic activities of the kimchi juices were studied by Ames test using Salmonella typhimurium TA100 and SOS chromotest using E. coil PQ37. As the ratio of the seed increased, the antimutagenicities increased. Among the kimchi samples, P:S = 5:5 kimchi significantly reduced (p<0.05) the mutagenicities induced by aflatoxin B_1(AFB_1) in Ames test and SOS response against N-methy1-N'-nitro-N-nitrosoguanidine (MNNG) in SOS chromotest. From the results of the experiments, the P:S = 7:3 kimchi seems to be the best seed ratio of red pepper powder for the preparation of kimchi in terms of fermentation characteristics and antimutagenicity of the kimchi.

암환자를 위한 김치의 개발 : 1. 김치레시피조절에 의한 항돌연변이효과 증진연구 1. Studies on Enhancing Antimutagenic Effect of Kimchi by Changing the Recipe

최선미,전영수,이숙희,박건영 부산대학교 김치연구소 2002 김치의 과학과 기술 Vol.8 No.-

To develop kimchi for cancer patient, we studied on enhancing antimutagenic effect of kimchi by manipulating the recipe from the result of prevalence test on kimchi by cancer patients. According to the result of prevalence test, the patients wanted to reduce the level of red pepper powder and increase some sub-ingredients such as garlic and mustard compared to the standardized kimchi. The recipe-manipulated kimchi was fermented at 15℃ for 1 day and then ripened at 5℃ for several days up to pH 4.2~4.3. The antimutagenic effect of the methanol extracts of the kimchi was evaluated by using Ames mutagenicity test with Salmonella typhimurium TA100. Among the kimchi samples, CP_2-M kimchi (2.5% red pepper powder +7.5% mustard leaf added kimchi) exhibited higher inhibitory effect on the mutagenicity induced by aflatoxin B_1 in the Ames test. In vivo supravital staining micronucleus assay, anticlastogenic effect of the CP_2-M kimchi group was higher than that of the control group. The induction of chromosome aberration by mitomycin C was significantly suppressed by CP_2-M kimchi suggesting in post-treatment.

된장의 항돌연변이 효과 : 된장찌개 및 된장국의 Aflatoxin B₁에 대한 돌연변이유발 억제효과 Inhibitory Effect of Doenjang Stew and Soup on the Mutagenicity Induced by Aflatoxin B₁

박건영,문숙희,이숙희 A.R. Liss 1994 ENVIRONMENTAL MUTAGENS AND CARCINOGENS Vol.14 No.2