안성읍의 식생활관리 실태에 관한 연구

이성희,이현자,강근옥 안성산업대학교 1996 論文集 Vol.28 No.-

How scientifically and reasonably the meal management is done has a great influence upon domestic economy, I think. The purpose of this paper is to examine the problems of meal management. In order to investigate t도 actual conditions of food intake, I chose ramdomly 418 families living in Ansung-Eup, Kyunggi Province and had direct interviews with housewives. The main results of this study are as follows: (1) 92.6% of 418 families was furnished with New-fashioned kitchens, and 1.2% of them were without waterworks and drainage. (2) The ratio of the housewives who made a food budget was 71.1%, while the ratio of those who did not was as high as 28.9% the reason for that was they were not accustomed to doing it. (3) The time required for cooking was on an average 40.8 minutes and 70.4minutes a day. (4) In the process of cooking, favorite foods were considered first and next, taste and nutrition. (5) The cooking frequency was hige in such groups as the old-aged, large-familied and that of housewives with jobs. (6) The ration of husband's assistance for kitchen work was as low as 2.1% to 45.2%, while the ratio without husband's assistance was as hige as 39.1% (7) The examination showed that 25.4% of housewives would like to have more convenient appliances to simplify cooking.

CDMA 시각 동기용 GPS 시스템의 고주파부 설계 및 제작

홍성일,김영민,변건식 東亞大學校 附設 情報通信硏究所 1996 情報通信硏究所論文誌 Vol.4 No.1

When GPS(Global Positioning System) is used as synchronous signal in CDMA digital cellular base station system and high speed digital synchronous communication network, antenna cable lengh is increased, comparing with other GPS application such as positioning or car navigation. In this paper, it is proposed that a type of new GPS antenna system including RF stage for reduction of cable loss in case of long cable. The antenna system with TMPA(Truncated-corners Microstrip Patch Antenna) is designed and fabricated because GPS signal has RHCP(Right-Hand Circular Polarization), consequently antenna size can be made small size. NAN(Low Noise Amplifier) is designed by using HEMT(High Electron Mobility Transistor) which has lower noise figure and better AGC characteristics at low voltage than GaAs FET, and we equipped mixer, in GPS antenna unit, which converts from 1575.42MHz to 75.42MHz. As result of comparing between typical system and proposed system when cable length is 60m, 63dB, 55dB and 25dB gain are obtained for RG-316/U, RG-58C/U and RG-213/U, and better characteristics are achieved than typical system as far as cable length is longer.

내시경으로 진단된 소화성 궤양의 임상적 고찰

김영건,육은주,김성걸,임의혁,성자원,김병호,허승식,이기천,정현용,이헌영 충남대학교 의과대학 지역사회의학연구소 1993 충남의대잡지 Vol.20 No.2

A clinical analysis was performed of 3055 pateints with peptic ulcer who were diagnosed with gastroduodenoscopy, in Hospital of Chungnam National University College of Medicine from July 1988 to May 1993. 1) During the period 1988-1993, The proportion of gastric ulcer among peptic ulcer decreased from 47.8% to 42.8%, but that of duodenal ulcer increased from 36.8% to 39.6%. 2) Of the 3055 cases, the number of patients with esophageal ulcer was 98(3.2%), with gastric ulcer 1407(41.6%), with. duodenal ulcer 1104(36.1%), with channel ulcer 149(4.9%), and with combind ulcer 297(9.7%). 3) We observed a peak incidence of peptic ulcer in the 50-69age group, gastric ulcer in the 5069age, duodenal ulcer in the 40-59age group. The ratio of male to female was 3.6 : 1 in peptic ulcer, 4.4 : 1 in gastric ulcer, 3.0 : 1 in duodenal ulcer. 4) The common site was angle in gastric ulcer, and bulb in duodenal ulcer. 5) The active stage was 39.4% of gastric ulcer, and 37.4% of duodenal ulcer, the healing stage was 34.2% of gastric ulcer, and 17.9% of duodenal ulcer, and the scar stage of gastric ulcer was 26.4%, and duodenal ulcer was 44.7%. 6) The size of ulcer was less than 1Cm in 66.7% of gastric ulcer, and in 75.5% of duodenal ulcer, the size of ulcer was greater than 2Cm in 13.2% of gastric ulcer, and in 6.5% of duodenal ulcer. 7) The frequency of multiple ulcer was 29.9% in gastric ulcer, and 16.5% in duodenal ulcer.

내시경으로 확인된 상부소화관 용종의 임상적 고찰

김영건,김병호,성자원,이기천,허승식,이종선,정현용,이헌영 충남대학교 의과대학 지역사회의학연구소 1991 충남의대잡지 Vol.18 No.2

From January 1987 to October 1991, we performed 14,333 cases of upper gastrointestinal endoscopy and diagnosed 527 cases with U.G.I polyp. We assesed these 527 cases and obtained following results: 1) The overall incidence of U.G.I. polyps was 3.6%, and there was no sexual difference. The peak incidence was in 6th decades(32.4%). 2) The U.G.I. polyps were located chiefly at stomach(415 cases, 78.7%), among which antrum occupied antrum 43.5%, body 24.0% and funds 5.1%. And the others were esophagus(6.5%) and duodenum(12.3%). 3) The size of U.G.I. polyp was below 1cm in 72.3%, from 1cm to 1.9cm in 20.7% and above 2cm in 7.0%. According to Yamada' classification, type Ⅰ, Ⅱ, Ⅲ and Ⅳ was 31.9%, 51.3%, 13.7% and 3.0%. 4) Histological nature of U.I.G. polyp were hyperplastic polyp(85.8%), adenomatous polyps(9.3%), carcinomatous polyps(3.3%) and etc. The size of neoplastic polyp such as adenomatous polyps(mean 1.0±0.7cm) and carcinomatous polyps(niean 2.0±1.8) were larger man hyperplastic polyp(mean 0.6±0.4) (p<0.05) 5) The gastric polyps were associated with peptic ulcer(7.5%), gastric cancer(3.2%), other malignancy(3.5%), hepatobiliary disease(5.5%), post subtotal gastrectomy(5.5%). And others(75%) werenot associated with specific disease.

BER을 경감하기 위한 직접파와 지연파를 분리, 합성하는 시스템

洪性一,邊健植,鄭宗宇,朴在云 東亞大學校 附設 情報通信硏究所 1993 情報通信硏究所論文誌 Vol.1 No.1

본 논문에서는 다중 경로에 따른 수신신호의 노화, 특히 이동통신에 대해서 문제가 되는 페이딩 대책으로 직접파와 지연파를 분리, 합성하는 적응 배열 안테나 시스템을 제시하고 분리된 직접파 출력 또는 지연파 출력만을 이용하는 시스템보다 두 신호를 합성한 시스템의 BER이 개선됨을 제시하였다. 시뮬레이션을 행한 결과 적응 배열 안테나가 적절히 동작하는 상황에 대해서는 분리된 출력을 적응적 Weight 조정을 하여 합성함으로써 직접파만을 이용하는 것보다 오율이 향상됨이 확인되었다.

안성군 주부들의 영양교육을 위한 사전연구 : 제1보:영양지식과 식습관을 중심으로 Base on Nutrition Knowledge and Food Habits

이성희,이현자,강근옥 안성산업대학교 1994 論文集 Vol.26 No.-

The completely answered questionaires were analyzed for the nutrition knowledge and food habits. The results were summarized as follows; 1. Taking care of the dietary life there were only about 10.7% of housewives were having planned meal and were able to take care of their own eating habits. 2. The greatest main cause which had influence on their family's eating habits was their husband's eating habits.(53.9%) 3. The educational level nor the age of the housewives had no effect on choice of cooking methods. 4. All groups tend to regard taste as the most important thing to regard. The older generation care more about nutrition. 5. The housewives said that they got the knowledge and information needed for their diet from the relatives and neighbours(34.9%), radio and television(28.8%), or from the newspapers and magazines(25.3%). 6. The subject they wanted on improvement of simplifying the dietary life on Korean food was that "There were too many dishes" took very high rate of 31.5%. 7. The spare time due to improvement of simplifying the dietary life, all the housewives wanted to have their own time to enjoy their hobbies. 8. The instant food should give sufficient nutritional suppliments and it should be harmless, economic and safe to satisfy the family member's tastes.

발효온도에 따른 백김치의 발효 특성에 관한 연구

강근옥,이성희,이현자 안성산업대학교 1997 論文集 Vol.29 No.2

백김치 담금시 가장 적절한 발효 온도를 알아보기 위하여 소금농도를 1.0%로 하여 10, 20, 30℃에서 각각 발효시켜가며 물리화학적 및 관능적 성질을 측정하였다. 발효시 pH와 총산도의 변화를 보면 온도가 증가함에 따라 pH 감소 속도는 빨랐으며 총산도 역시 pH와 같은 경향으로 증가하였는데 30℃에서 pH4.2-3.6사이의 총산도는 pH4.2에서 0.13%, pH4.0에서 0.20%, pH3.8에서 0.32% 그리고 pH 3.6에서는 0.44%로 pH가 낮을수록 총살도가 증가함을 알 수 있었다. 그리고 관능적 성질은 전체적으로 30℃가 다른 두 온도에서 보다 좋게 평가되었으며 p>0.05의 범위에서 유의성을 보였다. 또한 백김치의 가장 적절한 pH를 찾아내기 위하여 pH4.2-3.6에서 관능적 특성을 평가한 결과 pH3.8 부근이 가장 좋게 평가되었다. 이상의 결과를 종합하여 보면 백김치쥬스를 제조하기 위한 가장 적절한 백길치액의 조건은 소금농도 1.0%의 백김치를 제조하여 30℃에서 발효시키는 것으로 pH3.8부근, 총산도는 0.2, 0.3%의 백김치가 가장 기호도가 높은 것으로 나타났다. 이는 보통 배추김치의 경우 적숙기는 pH4.2, 총산도는 0.5-0.6%로 낮은 온도에서 발효시킨것이 가장 좋은 것으로 알려져 있는 것과는 다른 결과로 발효 온도가 높고 pH와 총산도는 일반 배추김치보다 낮은 것이 좋게 평가되었다. The Baik Kimchi, a kind of watery Kimchi, was fermentation at different temperatures and studied for its effection on pH, total acidity and organoleptic properties. The Kimchi was prepared by fermentation of brined Chinese cabbage having 1.0% NaCl concentration at 10, 20 and 30℃ with addition of water and some fresh spices. The higher temperature resulted an increase in fermentation rate in terms of pH and total acidity. Sensory evaluation on the Kimchi showed that fermentation at 30℃ was more acceptable when its pH reached 3.8 and acidity of 0.2~0.3%. This optimal pH and acidity were somewhat lower than those values of ordinary Kimchi which is in the range of pH 4.0~4.2 and acidity of 0.5~0.6%.

개선된 Bridgman법으로 성장한 Bi₂Sr₂CaCu₂O_(8+δ) 單結晶의 초전도성

채건식,손인호,설정식,이수대,김영국,전동성,오재근,강성욱 경남대학교 환경문제연구소 1995 환경연구 Vol.17 No.-

The Bi₂Sr₂CaCu₂O_(8)+_(δ) single crystals are grown from the melt using a stoichiometric starting composition fer the cautions. The size and thickness of the Bi₂Sr₂CaCu₂O_(8)+_(δ) crystals depends on the cooling rate. The lower the cooling rate, the bigger and thicker the Bi₂Sr₂CaCu₂O_(8)+_(δ) crystals become. Bi₂Sr₂CaCu₂O_(8)+_(δ) X-ray diffraction(XRD) measurements of the single crystals were carried out using the radiation source of Cu Kα . In these Patterns only the (0,0,2n) diffraction appeared. The result indicated that the cleared surface of the single crystal was of the a-b face, and that the single crystal had a single phase without any undergrowth with 7K and 85K phases. In addition, although the figure is not shown, XRD patterns from (006) to (00□) were observed in the range of 2θ=0 to 60 degrees. The characterization of as-grown single crystals have been analyzed by Laue X-ray backsdattering along the c-axis and X-ray precession experiments. The result of magnetic moment vs Tc in 10 Gauss for a crystals were measurements indicated that the samples have a superconducting transition temperature of 85K.

젓갈의 유래 및 영양학적 고찰 : Fermented Fish Products

이성희,이현자,강근옥 안성산업대학교 1993 論文集 Vol.25 No.-

The purpose of this study was investigated historical background, kind, character and nutritional value of Jeot-Kal(fermented fish product). The result were as folows:(1) Edible history of Jeot-Kal was dated from acient times. (2) 30 kinds of Jeot-Kal found according to types and part of fish used. (3) Jeot-Kal is considered as a excellent food which is rich in protein, vitamin, inorganic substance, nucleic acid etc. caused by resolution of raw material substances in nutrition.

저전력 모드 Bluetooth 시스템을 이용한 파일 전송에 관한 성능 분선

윤현성,이민혁,변건식 동아대학교 정보기술연구소 2002 情報技術硏究所論文誌 Vol.9 No.2

Bluetooth is the name given to a new technology standard using short-range radio links, intended to replace the cable(s) connecting portable and/or fixed electronic devices. The standard defines a uniform structure for a wide range of devices to communicate with each other, with minimal user effort. Its key features are robustness, low complexity, low power and low cost. The standard is aimed at achieving global acceptance such that any Bluetooth device, anywhere in the world, can connect to other Bluetooth devices in its proximity , regardless of brand. Bluetooth enabled electronic devices connect and communicate wirelessly via short-range, ad hoc networks called piconets. Each unit can simultaneously communicate with up to seven other units per piconet. Moreover, each unit can simultaneously belong to several piconets. These piconets are established dynamically and automatically as Bluetooth devices enter and leave the radio proximity.