http://chineseinput.net/에서 pinyin(병음)방식으로 중국어를 변환할 수 있습니다.
변환된 중국어를 복사하여 사용하시면 됩니다.
남필순 대한수혈학회 2019 大韓輸血學會誌 Vol.30 No.2
Brian Allgood Army Community Hospital (BAACH) is one of the US military General Hospitals in Korea that have blood services. The author of this paper is a civilian employee who has been working in the blood bank for 37 years. Through this experience, a difference between BAACH and the Korean Medical Center has been observed. First, BAACH performs a blood culture for the sterility test upon the receipt of platelets from the Korean Red Cross, and measures the pH at the end of allowable storage. Second, some military facilities use the Frozen Blood Program as the storage/ thawing system of Deglycerolized Red Blood Cells (DRBC) and the use of DRBC. Third, most military facilities have a continuous training education program for those working in the blood bank provided by the Armed Service Blood Program. (Korean J Blood Transfus 2019;30:174-177)
남필순,유승석 (사)한국조리학회 2022 한국조리학회지 Vol.28 No.10
Barley (Hordeum vulgare L.) has been cultivated as a food crop since ancient times. Recently, Barley sprouts have received much interest as functional foods in many countries. Barley sprouts meet the requirements of the modern nutrition where the consumers are not only interested in food of a high nutritive value but also in food with functional properties, with a high supply of antioxidant substances. This study investigated the quality characteristics of Cheongpomook prepared with different amounts of barley sprout powder. Hot air dried barley sprout powder was incorporated into mung bean starch at different levels (0, 1, 2, 3, 4% barley sprout powder based on the total weight of mung bean starch). The moisture content was the highest as 83.46 % in BSM4 and was the lowest as 75.00 % in CON(control). The pH decreased significantly with the addition of sprout barley powder. In chromaticity determination, the L and a value of the samples decreased but the b values increased with increasing the levels of barley sprout powder in Cheongpomook. The hardness, cohesiveness, springinss, chewiness and gumminess were decreased with higher amounts of barley sprout powder in Cheongpomook. The total polyphenols contents were proportionally increased with increasing the levels of barley sprout powder added in Cheongpomook. The antioxidant activity measured by DPPH radical scavenging activities was significantly higher than control and increased proportionally to the barley sprout powder concentration. The sensory evaluation indicated that the 1% barley sprout powder showed the best preference in texture, overall acceptance and 1% barley sprout powder showed the best preference in taste. These results suggest that barley sprout powder may be useful ingredient in Cheongpomook to improve quality and antioxidant potential.