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      • SCOPUSKCI등재
      • 菌株를 달리한 청국장 製造에 關한 硏究 : (第三報)청국장의 遊離아미노酸 含量과 窒素成分

        서정숙,이영남 서울保健大學 1983 論文集 Vol.3 No.1

        Bacillus natto 및 Bacillus subtilis 균을 이용한 청국장 메주 발효과정중의 아미노산 함량과 질소성분의 변화는 다음과 같았다. 1) 발효과정중에 pH는 시험구 모두 증가되어 발효초기에 6.37에서 72시간후에는 8.19로 나타났으며 조단백질 함량은 16.82%에서 18%까지 불규칙적인 증감현상을 보였고 총당은 시험구 모두 감소하였다. Protease활성은 발효시간이 경과함에 따라 증가하여 48∼60시간에서 최대활성을 보였으며 B. subtilis구보다 B. natto구가 높은 활성을 보였다. 2) Amino nitrogen과 수용성 질소도 서서히 증가하였으며 B. natto구가 더 높았다. 단백질분해율에 있어 B. natto시험구가 B. subtilis구보다 높은 것으로 나타났다. 3) 유리아미노산 함량에 있어 두 시험구 모두 Glutamic acid가 가장 높았고 그 다음이 Leucine, Phenylalanine, Histidine, Alanine, Arginine순이었으며 B. natto구가 B. subtilis구에 비하여 다소 높았다. 이상의 결과로 보아 청국장 제조 균주로서 B. subtilis보다 B. natto가 더욱 우수하였다. The change of free amino acid contents and nitrogen compounds in the course of the Chungkookjang fermentation that occured by utilizing Bacillus natto and Bacillus subtilis are to the following effects. 1) pH, during the growth period, that is 6.37 in pH at the first stage of fermentation were turned into 8.19 after 72 hours. Crude protein content increased irregularly from 16.82%-18% and total sugar decreased. Increasing with the progress of fermentation time, protease activity showed the maximum value between 48-60 hours, but Bacillus natto activated a little than Bacillus subtilis. 2) Amino nitrogen and water soluble nitrogen content increased but difference was found that is, Bacillus natto increased more that Bacillus subtilis. 3) Glutamic acid content was the highest among the contents of free amino acid between both fungus, and the order of the next contents showed as leucine, phenylalanine, histidine, alanine, arginine, but difference was found between fungus, that is, Bacillus natto was higher than Bacillus subtilis. In view of the results as above, Bacillus natto was excellent than Bacillus subtilis as Bacillus strains of Chungkookjang koji production.

      • KCI등재후보

        종합병원 정신과 개방병동에서 재원기간에 영향을 미치는 요인

        서정숙,방수영,김숙,조은애,박종익,동우,김창윤,홍진표 대한신경정신의학회 2003 신경정신의학 Vol.42 No.6

        Objectives:The cost of psychiatric service is increasing every year in Korea. The length of inpatient stay (LOS) is an important factor determining in-patient service cost. This study was aimed to find the factors that influence LOS in a psychiatric open ward of a general hospital. Methods:The study includes 134 inpatients who were consecutively admitted to a psychiatric open ward in a general hospital from January 1st to June 30th in 2001. Demographic data, clinical characteristics on admission and discharge, global functioning, social support levels and life stressors were collected. Results:The mean LOS for the 134 patients was 15.5 days (S.D 9.2). The occupation of housekeeper and those secred high in phobic anxiety subscale on SCL-90-R were statistically significant predictor for longer LOS in the univariate analysis. No significant differences in LOS were found by diagnostic groups and social support. In multiple regression analysis, the scores of phobic anxiety subscale, occupation and presence of physical illness were statistically significant predictor for LOS. Conclusion:This study failed to find the significant variables to account for substantial proportion of variance for LOS.

      • 3.4-Methylenedioxybenzamide 誘導體의 合成 및 藥理作用에 관한 硏究

        徐正淑 기전여자대학 1991 論文集 Vol.11 No.-

        In order to search more active and less toxic compounds in comparision with the central nervous depressant activity of piperine, four compounds were synthesized by condensation of 3,4-methylenedioxybenzoyl chloride with N-alkylurea(N-methylurea, N-ethylurea) or N, N-dialkylurea(N,N-dimethylurea, N, N-diethylurea). The bioassays conducted for pharmacological activities about the derivatives synthesized by this method were as follows; 1) Acute toxicity 2) Antagonism against pentylenetetrazole-induced convulsion 3) An-tagonism against strychnine-induced convulsion. It was found that among the synthesized compounds, the N, N-dimethyl-3-(3, 4-me-thylenedioxybentoyl) urea exhibited more potent activity than piperine in acute toxicity. However, in pentylenetetrazole-induced and Strychnine-induced convulsion, all of the compounds was not showed anticonvulsant effect.

      • 채소류중 미량원소의 함량에 관하여

        徐正淑 忠州大學校 1977 한국교통대학교 논문집 Vol.10 No.2

        검수 수정 Author investigated the analyse trace elements in vegetables and ginseng which indicated as follows: 1. Garlic, ginger and onion has considerably large amounts of magnesium, garlic has in proper sequence as manganese, copper, aluminum, bromine and mercury. Ginger has in proper sequence as aluminum, manganese, copper, bromine and mercury, and onion has in proper sequence as copper, manganese, aluminum, bromine and mercury. 2. Carrot has considerably large amount of magnesium and has in proper sequnce as copper, manganese, aluminum, bromine and mercury. 3. Ginseng also has large amounts of magnesium and has in proper sequence as manganese, aluminum, copper, bromine and mercury.

      • 녹용 에탄올 분획이 L1210 세포의 Apoptosis에 미치는 영향

        서정숙 기전여자대학 2000 論文集 Vol.20 No.-

        The administration of 70% ethyl alcohol fraction of Cervus Nippon (CN-E) enhanced the proliferation of thymocytes and the population of CD4^(+)CD8^(-) single-positive cells and the production of interferone gamma in thymocytes and splenocytes. CN-E enhanced the phagocytosis in peritoneal macrophages and suppressed hyphal growth in Candida albicans. To determine whether apoptosis of L1210 cells is due to the direct effect of CN-E or due to the indirect effect through induction of certain soluble factors, 1 tested the cell viability of tumor cells and apoptosis of L1210 cells treated with conditioned medium of CN-E.CN-E did not inhibit the proliferation of tumor cells. Conditioned medium (CM) from cultures of macrophages treated with CN-E induced apoptosis of L1210 cells in vitro and in vivo. CN-E did not enhance the production of NO in peritoneal macrophages. These results indicate that apoptosis of L1210 cells is due to the indirect effect through induction of certain soluble factors from cultures of macrophages treated with CN-E.

      • 영양사의 직무분석을 통한 전문대학 식품영양과의 교육과정 개선

        서정숙 서울保健大學 1995 論文集 Vol.15 No.1

        The purpose of this study was to improve the curriculum for food and nutrition department in the junior colleges. In order to achieve the purpose, two methodologies were carried out. First is job analysis of the dietians who have worked in manufacturing companies, schools and hospitals, second is survey for the opinions of professors in the junior colleges. Some results were as follows; 1. The period of junior college for dietitions have to be 3 years. 2. Kinds of necessity subjects was decresed, but kinds of selection subjects was increased to have much opportunities of favourable subjects for student. 3. The need of theory was low, but that of experiment and pratice was high. 4. The need of general subjects same as Korean language, Korean history, English, ethics, so ciology, philosophy and gymnastics was low. 5. The need of chemical related subjects same as general chemistry and organic chemistry was low. 6. The need of food engineering subjects same as refrigeration, genestics and fermentation was low. 7. The need of cooking related subject, clinical related subject, health and hygiene related subjects was not so much high. 8. The need of kitchen facillity subject was a little high. 9. The need of educational related subjects same as pedagogics and counseling was high. 10. The need of food serving management subjects same as personnel management, material purchase and human relation was high.

      • 학교 급식관리를 위한 전산화 개발에 관한 연구

        서정숙,이원묘 서울保健大學 1992 論文集 Vol.12 No.1

        The CDIS is a management system for campus dietary managing problems. The CDIS made all the necessary information about food, nutrition and cost being concerned to control managing problems. With coding each food group and subprogram connection by feedback that can show dietition to a real information table which shows intake with contents, ingredients and calorie. CDIS is developed using cobol language on a personal computer and applied to the dynamic scheduling problem of a swift aliment change.

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