胎動의 治療法에 對한 文獻的 考察

李京任,鄭鎭鴻,柳同烈 대전대학교 韓醫學연구소 1999 한의학연구소 논문집 Vol.7 No.2

순례자의 별

이경임 고요아침 2016 시조시학 Vol.59 No.-

녹황색 채소류의 항(발)암효과

이경임,박건영 한국생명과학회 1993 생명과학회지 Vol.3 No.3

녹황색 채소류는 암을 예방하는 대표적인 식품으로 인정되고 있다. 영양학적으로 볼 때 녹황색 채소류는 비타민 및 무기질의 주요 급원이 되고, 맛에 영향을 주는 당류 및 아미노산과 또한 많은 양의 식이 섬유소로 이루어져 있다. 특히 beta-카로틴과 비타민 C가 풍부하여 영양급원으로서 뿐만 아니라 생체내 생리활성에도 중요한 영향을 끼친다. 각종 암 발생과 관련하여서도 예방적인 역할을 하는 것으로 알려져 있는데 특히 폐암의 발생을 낮추며, 우리 나라와 일본에서 상당히 높은 사망원인이 되고 있는 위암 발생을 채소류의 섭취로 줄일 수 있다고 보고되고 있다. 이에 각종 암의 발생과 녹황색 채소의 섭취는 부의 상관관계를 가진다고 하겠다.

경상도 별미김치의 표준화 연구

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

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.

성격에 있어서 "Big Five"구조의 발달

이경임 부산대학교 학생생활연구소 1994 硏究報 Vol.29 No.1

Contemporary consensus on the five major factors of personality came from the convergence of two lines of research: the lexical approach, in which nature language trait adjectives are taken to define the personality sphere, and the questionnaire approach, in which scales are developed to measure psychological constructs suggested by personality theories. The problems of Big Five fators are argued: the number of factors, ratings versus self-reports, folk concepts, and cognitive artifacts versus realistic description. Therefore the Big Five structure of personality is a hierarchical organization of personality traits in terms of five basic dimensions: Extraversion, Agreeableness, Conscientiousness, Neuroticism, and Openness to Experience In addition, the future research is proposed.

여성체육인의 교육행정 진출 실태 및 장려 방안

이경임 한국여성체육학회 2011 한국여성체육학회 학술세미나자료집 Vol.2011 No.-

간호대학생의 감사성향과 감성지능이 대인관계능력에 미치는 영향

이경임,노지영 사단법인 한국안전문화학회 2023 안전문화연구 Vol.- No.24

The purpose of this study was to identify the degree and relation of gratitude disposition, emotional intelligence, and interpersonal relationship ability in nursing students, and to identify factors affecting interpersonal relationship ability. The research method is a descriptive research study, and the research subjects are 186 students who are enrolled in the nursing department of a college located in J city. The data collection period was from September 12 to September 30, 2022, and the survey was conducted using a self-report online questionnaire. The collected data was analyzed with the SPSS/WIN 23.0 program. The general characteristics of the subject were used in terms of frequency and percentage, and the differences in gratitude disposition, emotional intelligence, and interpersonal relationship ability according to general characteristics were tested using t-test and ANOVA, and post-tested with Scheffe's test. Pearson's correlation coefficient was performed for the correlation between gratitude disposition, emotional intelligence, and interpersonal relationship ability, and multiple regression was performed for factors affecting interpersonal ability. As a result of the study, gratitude disposition was 5.52 points out of 7 points, emotional intelligence was 3.73 points out of 5 points, and interpersonal relationship ability was 3.86 points out of 5 points. Interpersonal relationship ability according to general characteristics showed a difference in subjective health status (F=3.743 p=.026), and interpersonal relationship ability showed gratitude disposition (r=.470, p<.001), emotional intelligence (r=. 575, p<.001) and showed a statistically significant positive correlation. The factors affecting interpersonal relationship ability were emotional intelligence (β=.440, p<.001), gratitude disposition (β=.287, p<.001), and subjective health status unhealthy (β=-.135, p =.025), and the explanatory power of these variables was 40.0%. Based on these results, it is thought that it is necessary to develop and apply programs that strengthen gratitude disposition and emotional intelligence in order to improve interpersonal relationship ability of nursing students.

바다가재를 이용한 소스의 품질 특성

이경임 한국지역사회생활과학회 2004 한국지역사회생활과학회지 Vol.15 No.4

The purpose of this study was to evaluate the sensory characteristics and investigate the nutrients composition of sauce made with rock lobster shells or heads. Rock lobster head sauce(LHS) turned out to have better appearance, color, taste, flavor, texture and viscosity than rock lobster shell sauce(LSS). The crude protein content was 1.95% in LHS and 1.56% in LSS, and the crude lipid content was 1.60% in LHS and 2.27% in LSS. The major free amino acids of LHS were urea, α-aminoadipic acid, L-alanine, taurine, and those of LSS were urea, α-aminoadipic acid, γ- and DL-β-aminobutyric acid. The major free fatty acids of both samples were palmitic acid and oleic acid, with a high quanitity of palmitoleic acid in LHS, and a significant amount of linoleic acid in LSS. The major minerals in rock lobster sauce were potassium and sodium.

그의 고양이가 저지르는 일들 외 2편

이경임 심미안 2012 문학들 Vol.- No.28