市販 참기름의 理化學的 性質

趙銀子 新羅大學校 1978 論文集 Vol.6 No.-

In this work, the physical and chemical characteristics of the marketed sesame oil were investigated in order to get some information concerning the quality of sesame oil. The fifty experimental materials were obtained from market and transported to the laboratory. The specific gravity was measured with Pyknometer for fats and oils, refractive index with Abbe refractometer and iodine value was determined according to the Wijs method.Other factors such as moisture content, acid value and saponification value were estimated with ordinary methods. Moisture content of the material amounted average 0.11% and acid value was 1.12. The specific gravity at 25C was 0.9182 (ranged from 0.9170 to 0.9190) while the refractive index at the same temperature was 1.4709 (1.4665 to 1.4760). Iodine numbers which ranged from 92.6 to 107.8 and saponification values which marked 187.7 as average value were generally lower than other results. It was considered that content of the shorter chain and of unsaturated fatty acids was relatively low. On the other hand, it was investigated whether the cotton seed oil and tarpigments were mixed or not, but they were not detected. From the results above, it may be said that nearly all the marketed sesame oil are relatively fresh and have high quality.

유아의 울기 행동의 원인과 그에 대한 또래 및 교사의 반응 연구

조은자 덕성여자대학교 (덕성여자대학) 1990 德成 幼兒敎育 硏究 Vol.9 No.-

일반 메밀과 쓴 메밀 가루를 첨가한 찜 케이크의 품질 특성

조은자,김운진,양미옥,Cho, Eun-Ja,Kim, Woon-Jin,Yang, Mi-Ok 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.2

This study was conducted to compare the quality of steamed cakes supplemented with common buckwheat(F. esculentum Miench.) and tartary buckwheat(F. tartaricum Gaetn). A proximate analysis, and rutin content, color value, texture characteristics and sensory evaluations were performed, In the proximate analysis, the steamed buckwheat as opposed to raw buckwheat, appeared to afford higher values for most of the evaluated items. The rutin content of the tartary buckwheat was over 14 times higher than that of common buckwheat and remained about 58% higher after steaming. The lightness of the steamed cakes was in the following order: control(wheat flour only), with the addition of common buckwheat, and with the addition of tartary buckwheat. The redness and yellowness increased in the following order: tartary buckwheat, common buckwheat, control steamed cake. There were no significant differences in the springiness of steamed cake between the various samples including the control: therefore, resulted in good quality during bread-making. In the sensory evaluation, on increasing the amount of tartary buckwheat addition the score for entire taste increased compared with common buckwheat and the control and also had positive results for all other items, including flavor, color, softness and moistness. This study has suggested the ability to make steamed cakes containing tartary buckwheat flour.

혈압과 식생활에 관한 연구

조은자 誠信女子大學校 1983 硏究論文集 Vol.17 No.-

This survey concerns the relation between food-intake, life rhythm and blood pressure of male civil servants, from the age 21 to 50. The results may be summarized as follows. In this summary the group of those who have normal blood pressure is represented by A, and the group of those who have abnormal blood pressure is represented by B. (1) The heavier the weight is, the higher the blood pressure tends to rises. (2) "A" shows higher Preference for and better nutrition with fsih and shellfish, sea weeds, fruits, and vegetables than "B". (3) As for food preference, "A" also shows higher preference for raw fish, strawberry, cheese and chocolate icecream that "B". (4) "A" Complain of subjective sympton less frequently than "B" And the number of patients of circulation system among the families of "A" is smaller than that of "B". (5) There does not appears particular difference in smoking and drinking habits, life rhythm, and preference of salty food between two groups. So I would like to have another chance to study this part again.

조리중 쇠고기 부위별 곰국의 함유지질 및 지방산 조성의 변화

조은자 誠信女子大學校 1984 硏究論文集 Vol.19 No.-

The objective of the present study lies on comparison of total lipid, cholesterol and fatty acid patterens of Korean beef(Brisket, Ox-tail, and Small-intestine) before and during cooking by Gom-Guk boiling. Thirty-nine samples were determined by means of G.C. The results abtained were as follow; 1) The highest total lipid value among all meat samples was 70.34g% for Small-instestine. Content of total lipid in the boiled meat decreased during cooking, but it didn't in the boiled Brisket meat. The average total lipid content of Brisket, Ox-tail and Small-intestine soup was 5.12%, 0.18%, and 1.37% of the raw samples respectively. 2) The main fatty acids of Brisket, Ox-tail. small-intestine were C??. C??, C??, C?? and C??. percent of C?? and C?? of Ox-tail and Brisket increased significantly till 4hr's of cooking. 3) The ratio of unsaturated to saturated fatty acid in the meat and soup of Ox-tail and Brisket increased till 4hr's of cooking. The ratio of unsaturated to saturated fatty acid of Gom-Gok of all(meat and soup) increased till 2hr's of cooking 4) The highest total cholesterol value among all samples was 221mg% for small-intestine. The average ester content of raw samples was 6.7mg% of the total cholesterol. Total cholersercol content of all meat samples decreased till 2hr's of cooking signific-antly(percent of loss-Brisket 30%, Ox-tail 31%, small-intestine 10%), but showed irregular increase or decrease after 2hr's of cooking. 5) Total cholesterol content of soup was found trace and didn't show regular increase or decrease. percent of ester cholesterol in the Brisket soup increased a little during cooking.

시장내 튀김 식품의 유통 중 유지 및 미생물 변화와 유통기간 연구

조은자,안은숙,신동화 한국식품위생안전성학회 1997 한국식품위생안전성학회지 Vol.12 No.1

Fried vegetable mix, fried fish mix and fried chicken which prepared as convenient style at traditional market in Chonju were collected and evaluated their chemical composition, lipid and microbial changes during storage at different temperature for confirming those fried.food stability. The POV and AV of oil in samples and total bacterial count during storage at 5, 15, 20 and 30℃ were monitered. The POV, AV of oil, and total viable count were greatly changed depending on storage temperature during storage. Those factors can be effectively used for shelf-life determination. Following POV, AV and total bacterial count tested of each sample, shelf-life can be suggested as within 1 day at 30℃, 2-3 days at 15-20℃ and over 5 days at 5℃.

주박 첨가 약과의 이화학적 특성

조은자,양미옥,강현주,Cho, Eun-Ja,Yang, Mi-Ok,Kang, Hyun-Joo 동아시아식생활학회 2007 동아시아식생활학회지 Vol.17 No.1

This study was designed to characterize the physicochemical effects of the addition of rice wine cake(0, 1, 2, 4%) to yackwa. Dietary fiber, volume, SEM, TBA, color, texture characteristics and sensory evaluation of yackwa were investigated. The dietary fiber content of rice wine cake was 10.24%, and the dietary fiber content of yackwa increased with added rice wine cake. The extensibility value increased with more rice wine cake. SEM revealed, many holes in a delicate structure with many layers. During a 4-week storage period, yackwa containing rice wine cake had lower TBA values than control, except for the sample containing 4% rice wine cake. The TBA value of yackwa containing 4% rice wine cake had the highest TBA value. The L value and b value of samples decreased with the addition of rice wine cake and storage time, but the value increased with added rice wine cake according to the storage time. The hardness, cohesiveness and gumminess of yackwa increased according to the time of storage and the addition of rice wine cake, but the springiness and chewiness of yackwa decreased. In sensory evaluations, all items received the lower scores according to the storage time. Yackwa that contained 1%(RWC1) received the highest score for color and flavor, and yackwa that contained 2% (RWC2) had the highest score for crispness and roast. Overall preference was, in order: RWC2 > RWC1 > CON > RWC4. Yackwa that contained $1{\sim}2%$ rice wine cake possessed superior features in most of the quality properties and in sensory evaluation, so yackwa that contains rice wine cake can be used as a functional food.

Window Treatment에 관한 小考

趙銀子 新羅大學校 1975 論文集 Vol.2 No.-

We think of windows as being essential for letting light and air into home. Windows perform another major function in allowing for the indoor outdoor relationship that is so important in modern living. Having a room with a view is not easy in the crowed city. But even when a beautiful view is not possible, we are provided the psychological association with the outdoor by the treatment of windows that is sensitive to the structural lines. The ultimate purpose of window treatment should be to make the window functional and to make it attractive from both the outside and inside. According to the influence of the outdoor climate and individual requirement of the person who use the room, desirable treatment enhance windows usefulness. This essay is divided into three parts as follow Ⅰ. It is important to study each window in order to choose a treatments that will allow for maximum use and also emphasize the desirable features. Ⅱ. In determining design and placement of window, we consider also view, privacy, light, ventilation, location of furniture, cleaning and curtaining. Ⅲ. Window treatment is divided into indoor treatment and outdoor treatment. Curtains and draperies will be useful in controlling light and air, and in providing privacy, camouflage architectural deficiencies of windows, and may be decorative.

정월음식을 통하여 본 최근의 식생활 동향

조은자 성신여자대학교 생활문화연구소 1987 生活文化硏究 Vol.1 No.-

The findings from this study may be summarized as follows: 1) The average percentage of eating special dishes on the New Year's Day and First Full Moon of the year(January 15th) was 96.4%. D'or-guk(New Year's special soup) is one of the most poplar dishes: more than 98% of people eat it on the occastion. Among 18 kinds 18 kinds of January special dishes, the following dishes were prepared and enjoyed by more than 90% of people: D'ok-guk, D'ok(Rice cake), Jon(pan fried fool), Na-mul(Cooked vegetable), Fresh fruits, Beverage, Kimchi(Pickles), O-gok-bab(Cooked cereals) and Soup. Cooking methods used in these special dishes were generally typical and traditional Korean cooking method. 2) The appearance frequency of food stuffs used in special dishes was 15,007 times in total, and they were composed of 45.95% for energy source, 20.52% for sources of body constituents, 30.37% for regulation of body function, and 3.16% of miscellaneous foods. Foodstuffs used appeared to be various according to the age, family structutr, family size, residential type, income and region. 3) The percentag of home made special dishes was 76.4% on the average, and J'on, Gui(Broiled food), J'im Na-mul and Kimchi were home made more than 90%. In the cases of P'yon-yuk(Boiled beef), Jok-ws(Sweetened desserts) and wine, they were perpared to order or obtained as ready-made goods, more than 44%, 67% and 55% respectively. 4) January dishes were kept in a refrigerator, a cool shade or a freezer, ane the average percentage of each storage method was 45.03%, 36.85% and 12.52% respectively. The storage method of January dishes varied avccording to the kinds and quantity of dishes. 5) The New Year's Day dishes were perpared for two day's edible quantity and the First Full Moonday dishes were prepared for one day on the average. The average expenditure for the New Year's Day dishes per person amounted to 12,292 Won, and the First Full Moonday dishes per person amounted to 7,388 Won. The average expenditure differed remarkably according to family structure, family size and region.

Curtain 布地의 物理的 性質에 관한 硏究

趙銀子 新羅大學校 1976 論文集 Vol.4 No.-

Desirable properties of curtains are stability, easy-care, good light resistance- especially under glass. In this paper, properties of certain fabrics was examined and analysed during Aug, 18, 1975, -oct, 11, 1975, and then had consumes do practical selection standard. The result abtained as follows; 1) Synthetic fabrics are generally good resistance of'Weathering. Especially po1yacryl fabrics are not changed by Weathering time 150 hours. 2) Weathering resistance is not affected practirally by thickness of fabrics. 3) The more color fasteness of cloth and depth of colors increas, the better Weathering resistance becomes.