식빵 제조에 있어서 밀가루에 혼합할 수 있는 보리가루·콩가루·전분의 최적량에 관하여

지금수 군산교육대학 1970 論文集 Vol.3 No.-

The purpose of this study was to examine the proper quantity of barley flour, bean flour, or starch mixing with wheat flour, bread materials in making bread. The findings may be summarized as follows : (1) when we mix wheat flour with less than 10% to 20% of barley flour, bean flour, or starch, we can substitute it for the bread made in unmixed wheat flour. (2) When we mix wheat flour with more than 30% of barley flour, bean flour, or starch, we can not substitute it for the bread made in unmixed wheat flour.

幼兒가 있는 主婦의 生活時間에 對한 硏究

池金洙 群山敎育大學 1976 論文集 Vol.10 No.-

家事勞動의 價値評價에 對한 硏究

池金洙 全北大學校 師範大學 1984 사대논문집 Vol.10 No.-

The purpose of this is to help improving social position of full time homemakers by realization of the economic value of their household work. In this study, the economic value of weekly contents of homemakers' time use, which were investigated in the spring and the autumn, were casted accounts in money by the method of specialist replacement cost: in the spring time, the economic value of homemakers' weekly household work was worked out at 69,640 won, in the autumn, 89,497 won. This result can be used as a basic resource for social realization of the value of full time homemakers' household work.

現代社會에 있어서 家事勞動의 價値에 關한 硏究

池金洙 全北大學校 師範大學 1983 사대논문집 Vol.9 No.-

The purpose of this study is to help establishing the social and the economical position of the full-time homemaker by estimating the value of their household work. The subjects are randomly selected (103) of the urban homemakers and (42) of the rural homemakers, who have two chidren and no job. The followings are the results of estimating the economic value of their household work and the contents of time use. 1. The contents of time use can be divided into 3 parts, physiological time, leisure time, and household work time which is the longest of them. 2. Estimating the economical efficiency, the value of food preparation, taking care of children, and cooking is comparatively high, and the value of interior decoration, gardening, and driving is comparatively low. 3. Assuming that a full-time homemaker is a technician, it works out at 291,950 won as a monthly salary for her household work. As a matter of fact the economic value of full-time homemakers' household work is estimated lower than the real value the modern society. It must be re-estimated in order to establish firmly the full-time homemakers' social position.

청채류의 수확전에 생장조정제??처리가 수확후의 신선도(Vitamin C) 유지에 미치는 효과

김정길,지금수 群山敎育大學 1973 論文集 Vol.6 No.-

여름철에 생식용으로 하는 청채류를 수확 후의 신선도 유지를 목적으로 다음과 같은 실험을 하였다. 1. 엽채류인 사철무우잎과 kale잎을 7월 중순과 8월 중순 2차에 걸쳐서 수확하기 3일 전에 B-Nine (1.000ppm. 2.000ppm. 5.000ppm)을 처리한 다음 수확한 후 수도물에 침지하고 Vitamin C 를 3-5일간(녹색유지나 침지한 밑부분이 부패하지 않는 기간)을 검정하였다. 그 결과는 2.000ppm처리가 가장 효과가 있고 5.000ppm처리는 표준구보다는 8월의 고온기는 Vitamin C 함량이 줄었다(Fig. 1,2,3,4참조). 2. 과채류인 풋고추 열매를 8월 상, 중순에 B-Nine을 상기와 같은 처리농도로 10일 간격을 두고 2회 살포하였다. 수확한 후 실내에 자연상태로 두고 4일 간격으로 13일을 Vitamin C 를 검정하였다. 그 결과, Vitamin C 의 함량이 표준구나 처리구가 서로 대동소이하게 나타남으로서 B-Nine 처리의 효과가 없는 것으로 나타났다(table 2 참조). 이상 실험의 결과로 수확 전에 생장조정제 처리가 엽채류에는 민감하게 작용하여 노화를 방지하고 Vitamin C 함량의 유지도를 높인다고 볼 수 있으나, 과채류의 경우는 그렇지 못한 것으로 사료된다. In order to study a method for maintenance of freshness of vegetables after harvest, we made the experiment on radish(white icicle), kale and green red pepper by treating them with plant growth regulators before harvest. In this experiment, we used the following method : (1) We treated once radish and kale leaves with B-nine in 1.000ppm, 2.000ppm and 5.000ppm for the respective groups three days before harvest in the first time at the middle of July and in the second time at the middle of August. After harvest, we dipped radish and kale leaves into water, and examined vitamin C (the period of maintenance of green colour and freshness of the dipped part). (2) We treated twice green red pepper with B-nine in 1.000ppm, 2.000ppm and 5.000ppm for the respective groups at the ten-day intervals at the beginning of August. After harvest, we put it in a room of natural condition, and examined the vitamin C content for 13 days at four-day intervals. The result of the experiment was as follows : (1) In the experiment of radish and kale, the group treated by B-nine in 2.000ppm contained vitamin C in the highest degree. But the group treated with B-nine in 5.000ppm at the hottest season in August contained vitamin C lower than the control group. (2) In the experiment of green red pepper, we found than the B-nine treatment was not effective for preservation of vitamin C content.

산자에 관한 연구 (Ⅰ)∼산자 속 만들기∼

지금수 群山敎育大學 1974 論文集 Vol.7 No.-

In this experimental paper I have tried to find out how the quantity of each material has influences on the quality of the puffed rice cake, its forms, color and flavor when we make the contents of the puffed rice cake. The ways of making the puffed rice cake are as follows ; we mix the glutinous rice powder with sugar, bean water, liquor, baking powder and some water and after changing the quantity of each material, we steam them in the oven. And then we pound them with a rolling pin on the rolling board and make it a shape of 0.5㎝ thick and 4 ×5㎝ wide and long, and then fry it. The component materials of the well-made puffed rice cake are as follows ; (1) glutinous rice powder : 1 cup sugar : 2½ts bean water : 15 ts liquor : ½ts salt : ⅛ts (2) glutinous rice powder : 1 cup sugar : 1½ts water : 2½ts liquor : 10 ts salt : ⅛ts (3) glutinous rice powder : 1 cup sugar : 1½ts baking powder : ¼ts water :12½ts salt : ⅛ts

Energy 節約을 爲한 農村 부엌 構造에 關한 調査硏究

池金洙 全北大學校 師範大學 1980 사대논문집 Vol.6 No.-

The results investigated the rural farm house kitchen between the traditional and improved one are as follows ; 1. For the water supply facilities the traditional kitchen shows 7.3% and the improved one 66.8%. 2. For the height of the dresser above 80㎝ the traditional kitchen shows 10.8% and the improved one 22.5%. 3. For the height of the heating part above 60㎝, the traditional kitchen shows 17.6% and the improved one 21.2%. 4. For the height of the first space of a cupboard below 60㎝, the traditional kitchen shows 49.5% and the improved one 47.2%. Consequently, though the coditions of the rural farm housing has improved, and energy consumption for the house wife has been lessened a little, the kitchen facilities for energy saving is still far from the desirable state.

국민학생 도시락의 영양실태와 기호에 대한 조사

지금수 군산대학교 1975 論文集 Vol.9 No.1

Summary This paper concerns with the survey which the children have and the taste of them in the fifth or sixth grade of K primary school in Kunsan after studying the nutritional conditions of their lunch boxes and whether they have the balanced diet or not. The purpose of this study is to get materials in improving food for the community by checking and analizing the nutritional conditions. The results of the study are as follows. 1. The nutrients in the lunch box, except niacin, are under the recommended dietary allowance. 2. They take the nutrients from the principal food stuff such as, Calorie, protein, mineral, Vitamin B1, Niacin and take the nutrients from the subsidiary article of diet such as Ca, Vitamin A, Vitamin B2, and Vitamin C, etc. 3. The mixed food stuff is chiefly barley and in the survey of taste the boys dislike the boiled barley food most but girls dislike the boiled bean food. 4. In the side disk of the lunch box, the various methods of cooking should be made so that they could be taken much quantity of the side dish, picking up two or more that they preferred to have. 5. In the snack, both the boys and girls like to have bread cake which contained the carbohydrate most. 6. For the rational and balanced nutrients intake, there is need to be considered the size of the magic lunch box.

가정과 교육내용의 유용성 인지에 관한 연구 : 중학교 '가족과 일의 이해'단원을 중심으로

지금수,이진숙 한국 가정과 교육 학회 2002 한국가정과교육학회지 Vol.14 No.3

This study was designed to examine student's utility cognition and related variables on the understanding of family and work in the Home Economics course. The subjects were 503 middle and high school students, and university students in Jeonju city. The results are follows: 1) The level of utility cognition on the 'attitude of sexuality' was found to be relatively high in the Home Economics course. 2) There were gender difference in the evaluation of learning environment, and grade differences in the evaluation of learning environment, participation in class of Home Economics, needs for Home Economics, evaluation of learning environment. 3) The utility cognition of Home Economics course significantly differed by gender, participation in class of Home Economics, needs for Home Economics, evaluation of learning environment, and perception of Home Economics. 4) The needs for Home Economics emerged as the most important variable in the utility cognition of Home Economics course.

중학생의 예절교육에 관한 연구

김정애,지금수 한국 가정과 교육 학회 1991 한국가정과교육학회지 Vol.3 No.-

The purpose of this study is to investigate the desirable method of courtesy education for middle school students. The major research questions of this study are to identify and test the follow; 1) The influence of the environment (grade, sex, the educational background fo father, the educational background of mother, the scale of family, the presence of grandfather, the presence of grandmother, studnets' age ranking among their brothers and sisters, religion, academic record) on the middle school students'knowledge and attitude on courtesy. 2) The influence of the courtesy education on students' knowledge and attitudes on courtesy. The response were given by 485 middle school studyents and their mothers in Wanju county Chonbuk province. Frequences, Percentages, Means and Standard Deviations were calculated, T-test and Pearson Correlation Coefficients were used for data analysis. The result of this study are as follows, 1. The influence of invironment; 1) Higher grade students gained more score of courtesy test than lower grade ones. 2) Female students gained more score than male students. 3) The students who had higher academic record gained more score of courtesy test than any other students. 2.The influence of courtesy education; Most of educated groups changed significantly due to courtesy education. It showed that courtesy education to improve their knowledge and attitudes on courtesy. 3. After courtesy education; On the one hand, the most changed attitude was bow-courtesy area and then good-manners area, conversation-courtesy area, etc. On the other hand, the basic spirit area on courtesy changed less than any other areas. It means that long-term courtesy education should be done in order to change students' attitudes on courtesy basically, even though they could improve their knowledge and attitudes externally in a chort time.