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이순애,오석흔,윤정의,이성호,Lee, Soon-Ae,Oh, Suk-Hen,Youn, Jung-Eui,Lee, Sung-Ho 한국식품과학회 1971 한국식품과학회지 Vol.3 No.1
Aspergillus saitoi가 생산(生産)하는 섬유소분해효소(纖維素分解酵素)의 생산조건(生産條件)과 밀감내과피(內果皮)의 탈피효과(脫皮效果)를 검토한 결과(結果)는 다음과 같다. 1. Asp. saitoi의 배양최적(培養最適) 온도(溫度)는 $30^{\circ}C$, 시간(時間)은 72시간(時間)에서 섬유소(纖維素) 생성능(生成能)이 가장 좋았다. 2. 본효소(本酵素)를 10배(倍) 농도로 희석하여 (희석효소액 : 밀감 2 : 1) $40^{\circ}C$의 항온조(恒溫槽)에서 $3.5{\sim}4$시간(時間) 작용(作用)시킨 것이 탈피정도(脫皮程度), 풍미(風味), 광택(光澤)이 우수하여 밀감 syrup 통조림 제조조건으로 최적(最適)이었다. To research were procedure condition of cellulase and remove effect of endocarp of mandarine orange from the result obtained it could be summarize as follow. 1. Optimal conditions affecting the production of cellulolytic enzyme of Aspergillus saitoi are followings: optimal temperature $30^{\circ}C$ and optimal culture period 3days. 2. When mandarine orange was soaked in 10 fold diluent of enzyme(diluent of enzyme: mandarine orange=2 : 1) and reacted under $40^{\circ}C$ for 3.5-4hrs, it was most effective and available to the remove of endocarp, flavour, and lustre important to the canning process of mandarine orange syrup.
효율적인 예산산정시스템 구현을 위한 성능 개선에 대한 연구
이순애(Soon-Ae Lee),이송희(Song-Hee Lee),최진영(Jin-Young Choi) 한국멀티미디어학회 2008 한국멀티미디어학회 학술발표논문집 Vol.2008 No.1
기업의 경영 혁신과 시장에서의 경쟁 우위를 확보하기 위해 많은 기업들이 ERP를 도입하고 있으나, 도입 시 많은 커스터마이징과 수정은 과다한 비용지출을 가져오며, 버전 업그레이드 시 호환성의 문제를 야기할 수 있다. 또한 패키지 자체의 복잡성과 방대한 양의 자료로 인해 처리 속도의 성능 저하를 가져 올 수 있다. 본 논문에서는 ERP 패키지 SAP R/3를 기반으로하는 A사의 노무비 예산산정시스템의 구현 사례를 소개하고, 예산산정 프로그램의 성능을 향상시키위해 작업의 재처리율을 감소시키고, Binary Search를 이용하여 접근 속도를 향상시키는 방안을 제시하며, 실험을 통해 성능향상에 대한 결과를 비교ㆍ분석한다.
전자간증 임신 태반에서 Placenta Growth Factor ( PIGF ) mRNA 의 발현에 관한 연구
이순애(Soon Ae Lee),노구섭(Gu Seop Noh),최원준(Won Joon Choi),이종학(Jong Hak Lee),백원영(Won Young Paik) 대한산부인과학회 2002 Obstetrics & Gynecology Science Vol.45 No.10
Objective : To identify and localize the Placenta Growth Factor (PlGF) mRNA in term placentas and to determine whether there are any differences in the expression of PlGF mRNA in the placentas between normal and preeclamptic pregnancy. Methods : Northern blot and In situ hybridization with 5 cases of preeclamptic placentas and 8 cases of normal controls Results : In Northern blot analysis and In situ hybridization, PlGF2 mRNA (1.7 kb) band was identified and showed significant decrease in density in preeclamptic placentas compared to that of normal controls. PlGF mRNA was mainly expressed in the syncytial membrane of villous trophoblast, and in the perivascular tissue surrounding the vasculature of stem villi. Conclusion : Decreased levels of PlGF mRNA in preeclamptic placentas could have some unfavorable influences on trophoblast and endothelial function, thereby may play a role to the pathogenesis of preeclampsia.
t(1122)(q25q13.1) 균형전좌 부계에서 발생한 Partial Trisomy 22
이상희 ( Sang Hee Lee ),조현철 ( Hyun Chul Cho ),신수경 ( Su Kyong Shin ),이재익 ( Jae Ik Lee ),최원준 ( Won Jun Choi ),이순애 ( Soon Ae Lee ),이종학 ( Jong Hak Lee ),백원영 ( Won Young Paik ) 대한산부인과학회 2002 Obstetrics & Gynecology Science Vol.45 No.9
Trisomy 22 is a frequent finding in spontaneous abortion. However, survival to term is tenuous. So far there have been about 85 cases of trisomy 22. Most of all cases, trisomy 22 was result of 3:1 meiotic segregation in the maternal 11;22 translocation carrier. These patients have a supernumerary, abnormal chromosome 22 [der(22)], in their chromosome constitution: 47, XX(or XY),+der(22),t(11q;22q). Affected children have a distinct phenotype with multiple anomalies and severe mental retardation. We now report a viable case of 47,XX,+der(22)t(11;22)(q25;q13.1) resulting from 3:1 segregation in paternal translocation.
경주지역 한식당(韓食堂) 이용객의 서비스 품질지각에 관한 연구
성태종(Tae Jong Seoung),이순애(Soon Ae Lee) 한국조리학회 2004 한국조리학회지 Vol.10 No.3
As the economy grows rapidly and the national income level increases, the service industry has become more important and its size gets larger. Especially, the food industry undertakes a continuing growth of consumer expenditures through no nationalization of food, consumers varying patterns of eating out, and individualization. However, it includes many problems with improving service quality towards customers owing to the absence of systems and philosophy to realize customer satisfaction management. Therefore, this study conducted a study with Korean traditional restaurant customers to measure their perceived service quality, to verify what factors most influence consumer satisfaction, and to suggest ways to meet the costumer needs by integrating the study results and developing high service quality. To sum up the results of this study. Korean traditional restaurant visitors evaluated three dimensions of service quality overall favorably. Interestingly, background music received a lower level of satisfaction. This implies that the Korean traditional restaurant managers do not do a fine performance in managing music as an ambient element to evoke the atmosphere of the restaurant. Customers showed a lower satisfaction with menu price among the factors measuring product quality. As a result of this study, several suggestions have been made as follows: First, it is necessary for the Korean traditional restaurants to provide systematic employee training to instigate a service culture of customer focus. Secondly, it is important to develop traditional foods using ingredients produced in the region based on a literature review of food in Cyeongju, Silla. Thirdly, it is an urgent task to develop regional menus to revitalize the restaurant business. Fourthly, it is important to provide safety food through systematic sanitary administration. Lastly, it is necessary to limit the number of menu items and attempt specialization of them. Such an attempt with specialized menu items will help their food taste and quality improve and thereby reduce inventory burdens. However, this study has a few limitations. Since this study conducted a survey of the restaurants which provides only Korean traditional food in Gyeongju, not all the restaurants in it, there is a limitation in measuring customer satisfaction with service quality. Therefore, the study results cannot be generalized to all the restaurants in Gyeongju and the nation. Finally, this study suggests that studies on the relationships between customer satisfaction and menu price and customer value system or further customer satisfaction studies with Korean traditional restaurants should be continued.