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RISS 인기검색어
- 검색키워드
- 저자 : 홍진숙(Hong, Chinsuk) (검색결과 170 건)
- 무료
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- 유료
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홍진숙 ( J. S. Hong ),김춘원 ( C. W. Kim ),김유선 ( Y. S. Kim ),현진해 ( J. H. Hyun ) 대한내과학회 1973 대한내과학회지 Vol.16 No.2
A case of acute yellow atrophy of the liver due to Amanita genus is presented. Amanita genus, especially A. phalloides and A. verna, are cytotoxious and induce clinical manifestations of tissue damage of the liver, kidney and central nervous system etc. A
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홍진숙(Jin Sook Hong) 한국식품조리과학회 2002 한국식품조리과학회지 Vol.18 No.2
This study was intended to investigate the optimal soaking time of glutinous rice for making jujube Injeolmi, a kind of traditional Korean glutinous rice cake. The jujube Injeolmi was prepared with glutinous rice soaked for various times(2, 4, 6, 8, 10 hr), and the moisture content, chromaticity, sensory qualities and mechanical qualities were measured while storing them up to 72 hr at 20℃. The moisture content and L-value of jujube Injeolmi were the highest at 8-hr soaking. The a-value was the highest at 6-hr soaking. The hardness was maintained the lowest at the 8-hr soaked sample during storage. The cohesiveness and springiness were not significantly affected by the soaking time. The gumminess was significantly different among the samples during storage. The results of sensory evaluation showed that jujube Injeolmi had the best color at 4-hr soaking and the highest sweetness at 6-hr soaking. The 8-hr soaked glutinous rice gave the highest level of softness, chewiness and moistness in the sample, therefore, 8-hr soaking appeared to be the most desirable method for making jujube Ingeolmi.
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홍진숙 ( Jin Sook Hong ) 한국식품조리과학회 2002 한국식품조리과학회지 Vol.18 No.6
This study was aimed to find an optimum amount of jujube paste to rice flour for the preparation of Daechupyun(jujube rice cake). The moisture content of Daechupyun added with jujube paste was 40∼42%. The more jujube paste was added, the L-value and b-value were decreased, and a-value of Daechupyun was increased. In the mechanical evaluation of Dachupyun, the hardness was the lowest in the samples with 12% jujube paste after 12-hour storage. The adhesiveness and springiness were not significantly different by adding jujube paste after 24-hour storage. The cohesiveness was increased with the increase of added jujube paste at 12, 36 and 48 hours of storage. The gumminess was the lowest in the samples with 12% jujube paste during storage. In the sensory evaluation of Daechupyun, the acceptance for the softness and chewiness was the best in the samples with 12% jujube paste. Daechupyun with 12-16% of jujube paste to rice flour was found to be the best recipe based on the sensory qualities of softness, chewiness and overall acceptability.
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바이오디젤용 저온 유동성 향상제로서의 폴리(알킬메타크릴레이트-공-무수말레인산) 제조 연구
홍진숙 ( Jin Sook Hong ),정근우 ( Keun Wo Chung ),김영운 ( Young Wun Kim ),김남균 ( Nam Kyun Kim ),임대재 ( Dae Jae Im ) 한국공업화학회 2012 공업화학 Vol.23 No.2
Bio-diesel (BD) is the mono alkyl esters of long chain fatty acids derived from renewable feed stocks like vegetable oils or animal fats. Bio-diesel shows poorer fuel properties than that of diesel fuel in a cold condition. For the diesel fuel, many cold flow improvers have been developed; however, since primary ingredients of bio-diesel are different from those of the diesel fuel, there is a limit to the cold flow improvement when the same cold flow improvers are added to bio diesel. In this study, to improve low temperature properties of bio-diesel, we developed a cold flow improver using an alkyl methacrylate monomer, prepared via ester reaction, and maleic anhydride and also conducted a ring opening reaction using amine. We characterized the products using 1 H-NMR, FT-IR and GPC methods. In addition, the cold flow improvements of the products in Soybean BD and Palm BD in the concentration rage of 1000~10000 ppm were investigated. It was found that the addition of LMA2SMA6MA2-C8A in Soybean BD improved the pour point by 12.5 ℃.
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국조리의 과학화에 관한 연구 - 맑은 장국을 중심으로 -
홍진숙(Jin Sook Hong) 한국식품조리과학회 1999 한국식품조리과학회지 Vol.15 No.6
This study was intended to develop traditional Korean soup recipe which can be used for food service and meet consumers` taste with a focus on clear soup such as clear radish soup, sea mustard soup, dried pollack soup, croaker soup, and backbone soup. The developed sample(S1) showed the highest level of overall preference among consumers. There were significant differences in sensory characteristics of the samples especially between S1 and others. The sensory characteristics of each soup showed a slight difference depending on the kind of soup, however, all items had an effect on overall preference. One of the standardized recipe to make broth was presented as follows: The ingredients for broth consists of the shank or brisket of beef(100g), water(10 cup), spring onion(20g), onion(30g), garlic(10g), salt(1 teaspoonful), and black pepper power(1/10 teaspoonful). 1) The meat part of shank or brisket is prepared. 2) The unfrozen meat is immersed in cold water for 20 min, whereby blood is extracted from the meat. 3) 10 cups of water are poured into the pan and boiled enough. 4) After water has boiled enough, the lump of meat with blood extracted is cut into 2 or 3 pieces and is boiled in the boiling water by high-intensity heat with the pan lid uncovered, and dirty foam is scooped out while boiling. 5) If the broth begins to be extracted, the intensity of heat is lowered for boiling for one hour or so, and then again boiled for 30 min with spring onion, garlic, onion and the like. If the broth is extracted enough, spring onion, garlic, onion, and others are removed from the pan, the broth is seasoned with salt and black pepper powder, and foam is removed by using fine mesh sieve or gauze. Then, 6 cups of clear broth is obtained finally.
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서로 다른 측쇄 구조를 가진 폴리(알킬 메타크릴레이트)계의 저온유동성 향상제 합성
홍진숙 ( Jin Sook Hong ),김영운 ( Young Wun Kim ),정근우 ( Keun Wo Chung ),정수환 ( Soo Hwan Jeong ) 한국공업화학회 2010 공업화학 Vol.21 No.5
n-Paraffin and saturated fatty acid methyl esters in the diesel and bio-diesel fuel crystallize at low temperature. Many articles have addressed various solutions for the low temperature crystallization problem and one of them is the use of methacrylate copolymers. In this work, we synthesized a series of copolymers in the reaction condition of 70:30 molar ratio of lauryl methacrylate (LMA) (or stearyl methacrylate (SMA)) and alkyl methacrylates. The structures of the copolymers were characterized by 1 H-NMR and FT-IR spectroscopy, and the molecular weight of copolymers were obtained from Gel Permeation Chromatography (GPC) method. The concentrations of additives were 500∼1000 ppm and 1000∼10000 ppm in diesel fuels and bio-diesel fuel (BD5 and BD20), respectively. The addition of copolymers changes the many properties of fuel such as the pour point (PP), cloud point (CP) and cold filtering plugging point (CFPP). For example, the low temperature properties of the copolymers containing SMA (PSMAmR2n) were excellently improved about 15, 7, and 10℃ for PP, CP and CFPP, respectively.
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