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SNS 뷰티콘텐츠 정보가 20~30대 여성의 메이크업 행동과메이크업 제품구매에 미치는 영향
오미화,김민신 국제보건미용학회 2022 국제보건미용학회지 Vol.16 No.2
The purpose of this study is to verify the effects of SNS beauty content information on the makeup behavior and makeup product purchases of women in their 20s and 30s through empirical research, and to conduct a comprehensive study on the effects of SNS beauty content information on beauty in various ways. The intent was to provide basic data. As for the research method, a Google online questionnaire was employed and distributed to women in their 20s and 30s who consume SNS beauty content. SPSS 25.0 was used to conduct exploratory factor analysis and to verify the validity of the measurement tool; and Cronbach's α coefficient was calculated for reliability verification. Descriptive statistical analysis, correlation analysis, and regression analysis were performed. The results of the analysis are as follows. First, it can be seen that SNS beauty content information affects the makeup behavior of women in their 20s and 30s. Second, it can be seen that SNS beauty content and information affects makeup behavior and makeup product purchases of women in their 20s and 30s. Third, it can be seen that the makeup behavior of women in their 20s and 30s affects the purchase of makeup products.
Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin
오미화,함준상,설국환,장애라,이승규,이종문,박범영,강은실,권기성,황인균 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1
The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and 10℃, but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at 25℃,however, in ham, the main ingredient of sandwiches, B. cereus growth was observed at the same temperature, with bacterial levels reaching 7.94 Log CFU/g after incubation for 24 h at 25℃. Toxigenicity of B. cereus was observed only at temperatures above 25℃. In Kimbab, B. cereus produced toxin after 9 h at 30℃ and after 12 h at 25℃. Ingredients of sandwiches and Kimbab were collected from 3 different Korean food-processing companies to investigate the source of contamination by B. cereus. Among the 13 tested food items, 6 items including ham were found to be contaminated with B. cereus. Of these ingredients, B. cereus isolates from 3 items produced enterotoxins. None of these isolates harbored the emetic toxin-producing gene. The findings of the present study can be used for risk assessments of food products, including ham and cheese,contaminated with B. cereus.
오미화,황희성,Boram Chung,박현동,Sangha Han,Sun Moon Kang,Jun-Sang Ham,김현욱,Kuk-Hwan Seol,장애라,정규열 한국축산식품학회 2012 한국축산식품학회지 Vol.32 No.2
This report outlines the development of a rapid, simple, and sensitive detection system for pathogenic bacteria using a capillary electrophoresis-based, single strand conformation polymorphism (CE-SSCP) combined with PCR. We demonstrate that this method, used with primers targeting the V4 region of the16S rRNA gene, is capable of the simultaneous detection of 10 microbes that could be associated with foodborne illness, caused by animal-derived foods: Salmonella enterica,Listeria monocytogenes, Escherichia coli O157:H7, Campylobacter jejuni, Staphylococcus aureus, Bacillus cereus,Clostridium perfringens, Yersinia enterocolitica, Vibrio parahaemolyticus, and Enterobacter sakazakii. The traditional detection techniques are time-consuming and labor-intensive, due to the necessary task of separate cultivation of each target species. As such, the CE-SSCP-PCR method, that we have developed, has the potential to diagnose pathogens rapidly,unlike the traditional technique, in order to prevent foodborne illness in a much more efficient manner.
오미화,박범영,조현지,이수민,이희영,최경희,윤요한 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.5
This study evaluated the effect of sodium diacetate and sodium lactate solutions for reducing the cell count of Pseudomo-nas spp. in frankfurters and hams. A mixture of Pseudomonas aeruginosa (NCCP10338, NCCP10250, and NCCP11229),and Pseudomonas fluorescens (KACC10323 and KACC10326) was inoculated on cooked frankfurters and ham. The inoc-ulated samples were immersed into control (sterile distilled water), sodium diacetate (5 and 10%), sodium lactate (5 and10%), 5% sodium diacetate + 5% sodium lactate, and 10% sodium diacetate + 10% sodium lactate for 0-10 min. Inoculatedfrankfurters and ham were also immersed into acidified (pH 3.0) solutions such as acidified sodium diacetate (5 and 10%),and acidified sodium lactate (5 and 10%) in addition to control (acidified distilled water) for 0-10 min. Total aerobic platecounts for Pseudomonas spp. were enumerated on Cetrimide agar. Significant reductions (ca. 2 Log CFU/g) in Pseudomo-nas spp. cells on frankfurters and ham were observed only for a combination treatment of 10% sodium lactate + 10% sodiumdiacetate. When the solutions were acidified to pH 3.0, the total reductions of Pseudomonas spp. were 1.5-4.0 Log CFU/g. The order of reduction amounts of Pseudomonas spp. cell counts was 10% sodium lactate > 5% sodium lactate ≥ 10%sodium diacetate > 5% sodium diacetate > control for frankfurters, and 10% sodium lactate > 5% sodium lactate > 10%sodium diacetate > 5% sodium diacetate > control for ham. The results suggest that using acidified food additive antimicro-bials, as dipping solutions, should be useful in reducing Pseudomonas spp. on frankfurters and ham.
오미화,허정록 국제보건미용학회 2021 국제보건미용학회지 Vol.15 No.2
This study aims to increase the effectiveness of nail color management through the self-diagnosis of one's personal color. As color becomes more important in the age of sensibility, color selection is becoming more important in nail art, and a color that suits you can express clean skin, healthy beauty, and your personality and image, so choose a nail color that suits you. It is very important to do it (Yoo Seon-jin, 2006). An online questionnaire was circulated among women, focusing on color during nail care. The survey was conducted over 31 days, from July 14, 2021 to August 15, 2021, and a total of 247 copies were used as data for final analysis. According to this study, the satisfaction with nail color management associated with personal color is high, and the difference in satisfaction with nail color management with personal color self-diagnosis was most prevelent in summer cool tones (M=3.80). Therefore, in the future, the development of a personal color self-diagnosis system that can be easily performed by individuals and research on nail color management using the personal color self-diagnosis system have been studied extensively, and nail color management using the personal color self-diagnosis system has become more common. It is hoped that nail color management will be more effective in the future.