Hydroxycitrate, Carnitine 및 Capsaicin을 함유한 식이 보조제(3D-Relax Diet)의 체중 감량 효과

정은영,정경희,김미자,배윤정,장은재 동덕여자대학교 2004 생활과학연구 Vol.9 No.-

The aim of this study was to evaluate the effects of 3D-Relax Diet; a proprietary formation containing hydroxycitrate(233mg/g), carnitine(150mg/g); and capsaicin (150mg/g); on body weight, % body fat, fat mass, lean body mass, Resting Metabolic Rate(RMR), body circumference, skinfold thickness, serum glucose and lipid level. Nineteen female college students participated in this 4 weeks weight control program. All subjects were randomly assigned to the Sang sik(S) group or Sang sik & 3D-Relax(3D) group. Mean energy intake of 3D group was l,523.1±300.2 ㎉(carbohydrate: 66.3%, protein: 18.7%, fat: 15.0%) and S group consumed 1,464.8±142.1 ㎉(carbohydrate: 65.1%, protein: 19.0%, fat: 15.9%) during program. The 3D group lost 3.1±1.3 kg of body weight, 2.5±l.4 kg of fat mass, 0.6±1.2 kg of lean body mass and 16.8±183.3 ㎉/d of RMR and the S group lost 1.8±1.0 kg of body weight, 1.1±1.1 kg of fat mass, 0.8±0.3 kg of lean body mass and 19.1±181.9 ㎉/d of RMR. There was no significant differences in the loss of lean body mass and RMR between two groups, however, the total body weight and the fat mass were significantly decreased in the 3D group compared to the S group(p<0.05). The 3D group experienced a significant reduced hip size, total-cholesterol and HDL-cholesterol, however, the change of these between groups were not significantly different. There were no differences in the change of body circumference, skinfold thickness, serum glucose and lipid. These results suggest that the intake of 3D-Relax Diet(hydroxycitrate, carnitine, and capsaicin) during the weight control program decreased energy intake, fat intake and total body weight especially fat mass and those effects are presumably linked to the prevention of RMR decline and the inhibitory effects on lipogenesis.

시판김치 중 유해세균의 조사

신선미,박주연,김은정,한영숙 한국조리과학회 2005 한국식품조리과학회지 Vol.21 No.2

Three different commercial Kimchi industry-made packaged, department store-made and ordinary market-made were analyzed for their pH, acidity and microbiological characteristics including certain harmful bacteria on selective media during a storage-fermentation period of 7 days at 2℃ or 20℃. The p11 of all the Kimchi samples wasdecreased from 5.85 to 3.82 and their total acidities increased from 0.2 to 1.18 as the fermentation continued during the storage-fermentation. E. call and Salmonella sp. of 0~1101 cfu/mL were found in the industry-made Kimchi just after purchase time. As the storage-fermentation proceeded, the viable numbers of these bacteria had been reduced in all Kimchi samples tested and no bacteria were detected after 5 days at 2℃ and 2 days at. 20℃., respectively. On the other hand, a range of 7.9102℃2.9103 cfu/mL of Staphylococcussp. was detected in the department store-made and ordinary market-made Kimchi samples at the purchase time, which was higher than that of the industry-made Kimchi, and this range wasn't reduced (luring storage-fermentation. The viable number of yeasts in the market-made Kimchi was 2.1103 cfu/mL, These results suggest that some commercial Kimchis were contaminated by some harmful bacteria and that a portion of these bacteria remained alive in the Kimchi, even with high acidity during the edible period.

「부인필지」에 수록된 주식류와 침채류 조리법에 관한 문헌적 고찰

이미정,김기숙,신은하 중앙대학교 생활과학연구소 2000 생활과학논집 Vol.13 No.-

"Puinpilji" was written in 1915. We compared the cooking methods of the kinds of staple food and Chimche in "Puinpilji" with those in other cooking books. Patbap, without adding boiled redbean itself, was cooked with the boiled redbean water. The sweetness and color of Yakbap came from honey and the boiled jujube water. Tarakjuk was cooked with the same amount of milk and water. When rice was half cooked, milk was added. Patjuk was made by boiling together with a large amount of jujube and redbean. On kneading Saeal, ginger-juice was added. Tongchimi-kukmul and Jidan was used in Myongwolkwan-Naengmyon. The characteristics of Ouyuk-kimchi was that the boiled water with meat and dried fish was added to Kimchi. And also, Myongwol-Saengchiche made by adding meat of pheasant to Tongchimi-kukmul and Chonbok-chimche made by adding various materials to Junbok soaked in water were introduced in the text.

자연의 아름다움과 고급스러움이 공존하는 마임 비에타 쇼룸 제안 -오감 (시각, 청각, 후각, 촉각, 미각)을 중심으로-

김보현,이서연,은다솜,엄연정,이진민,장미정,이성애 숙명여자대학교 산업디자인연구소 2017 숙명디자인학 연구 Vol.24 No.-

본 연구는 국내 브랜드 ‘마임'의 뷰티와 연계한 뷰티 쇼룸을 제안함에 있어서 공간속에 오감을 담아내는 일련의 프로세스를 밝히는데 목적이 있다. 이는 브랜드가 소유하고 있는 다양한 감각과 가치가 결여된 채 시각적 요소만이 담긴 브랜드 뷰티 쇼룸이 대다수를 차지하는 오늘날, 이에 대한 문제를 해결하기 위해 ’융합 연출 디자인'적 시점에서 폭넓게 바라보고 브랜드의 정신과 오감의 결합을 통해 이를 해결하고자 하였다. 이에 본 연구는 2017년 3월~6월 15주간 숙명여대 환경디자인학과 <융합연출 디자인>수업에서 진행된 수업의 결과물로서 산학 연계된 화장품 브랜드의 쇼룸디자인 개발 프로세스를 제안한다. 또한 본 연구의 범위는 오감을 담고 있는 뷰티 쇼룸(4D)이 되기까지의 과정 전체로 한다. 그 결과, 마임 뷰티쇼룸은 공간 디자인과 오감을 융합하여 영상에서 공간에 이르기까지 오감의 조화와 브랜드의 정신을 녹여내고 확장시켰다. 끝으로 본 연구는 뷰티 쇼룸 공간 디자인을 제안함에 있어서 오감을 활용하여 통합된 시점에서 그래픽·제품·공간을 개발 및 제시한 것에 의의가 있다. 또한 향후 이와 관련된 쇼룸 공간 개발에 있어서 기초 자료로 활용될 것으로 기대된다.

급성 구강감염부위에서 Staphylococcus lugunensis 의 특성

유용욱,이미성,차정단,김기경,신상희,문상은,김강주 원광대학교 생명공학연구소 1999 생명공학연구소보 Vol.6 No.1

Staphylococcus lugdunensis (S. lugdunensis) is a newly identified pathogenic species of coagulase negative staphylococci and an occasional but not rare cause of severe infections, such as infective endocarditis after dental extraction, bacteremia, osteomyelitis, peritonitis, and soft tissue infections. As antibiotic use increased, resistance rapidly developed. Some strains have plasmids related to antibiotic resistance. To characterize S. lugdunensis in acute oral infection, S. lugdunensis was isolated from the patients with acute oral abscess, osteomyelitis, and normal persons. Antibiotic resistance, in vitro cellular toxicity, in vivo virulence, δ-like hemolysin activity, and synergistic hemolysis on sheep blood agar plates were investigated. The dot blot analysis and Southern blot analysis of staphylococcal DNA was performed with δ-hemolysin gene probe of Staphylococcus aureus. (S. aureus) Staphylococcal DNA was cloned, nucleotide sequence was analysed, and homology was compared with other sequence in Gene Bank. S. aureus, S. lugdunensis, Staphylococcus cohnii (S. cohnii), and other coagulase negative staphylococci (CNS) were isolated from the patients with acute oral infection. The isolation ratio of S. lugdunensis in the patients with infection was higher than that of healthy persons, but the isolation ratio of S. aureus in the patients with infection was similar to that of healthy persons. S. lugdunensis from the patients with acute oral infection showed the resistance to penicillin, methicillin, cephalothin, and clindamycin. S. lugdunensis in the patients had cellular toxicity in vitro and virulence in vivo. All strains of S. lugdunensis had δ-like hemolysin activity against rabbit erythrocytes. Four of the six strains of S. lugdunensis gave synergistic hemolysis with S. aureus on sheep blood agar plates. In dot blot analysis, all strains of S. lugdunensis showed the positive reaction with the probe of δ-hemolysin gene in S. aureus, but a 7.3 kb HindⅢ fragment was observed in the DNA of S. lugdunensis that gave synergistic hemolysis in a Southern blot analysis. The molecular size of partially purified δ-hemolysin was about 50 kd. The cloned fragments from the chromosomal DNA of S. lugdunensis showed the partial homology with the insulin receptor-related and dopamine receptor of humans. These results suggest that S. lugdunensis might be an important pathogen in acute oral infection and show some homology with eukaryotes.

[P9-18] Inhibition of insulin-like growth factor-1 expression by hemin in human breast cancer cells

Eun-Joung Lim,Youn-Hee Joung,Mi-Sun Kim,Young Mok Yang 한국식품영양과학회 2007 한국식품영양과학회 학술대회발표집 Vol.2007 No.10

Comparison of risk of pneumonia between rituximab plus CHOP with CHOP alone in patients with non-Hodgkin`s Lymphoma (초)

Mi Kyong Joung,Hae Suk Cheong,Jeong A Lee,Soo Youn Moon,Eun Jeong Joo,Young Eun Ha,Doo Ryeon Chung,Jae Hoon Song,Kyong Ran Peck 대한내과학회 2008 대한내과학회지 Vol.75 No.2

A Phenomenological Study on the Experiences of the Elderly Abused by Their Children

Mi Kyoung Kwon,Mi Sun Joung,Eun Mi Kim,Sang In Nam 위기관리 이론과 실천 2019 Crisisonomy Vol.15 No.12

본 연구의 목적은 자녀에 의한 피학대 노인들의 경험의 의미와 본질을 파악하는 데 있다. 연구를 위해 현상학적 체험연구방법을 사용하였고, 자료수집을 위해 자녀에 의한 학대를 경험한 6명의 노인과 심층면담을 하였다. 연구문제는 첫째, 자녀에 의한 피학대 노인의 경험은 어떠한가? 둘째, 자녀에 의한 피학대 노인의 경험의 본질은 무엇인가? 이다. 그 결과, 11개의 구성요소와 5개의 본질적 주제를 도출하였으며, <자식을 향한 공허한 몸짓>, <호미로 막을 것을 가래로 막다>, <그래도 자식인 부모의 마음>, <벗어나지 못하는 굴레, 자식>, <실오라기 같은 희망>이라는 본질적 주제를 도출하였다. 본 연구결과를 통해 피학대 노인의 경험에 대한 실제적인 경험을 제공함으로써 피학대 노인에 대한 사회적 관심과 실천적 제언을 하였다. The purpose of this study is to understand the essence and meaning of the experiences of the elderly abused by their adult children. This is a phenomenological study based on in-depth interviews conducted with six elderly people who had experience in being abused by their adult children. The research questions include: (a) what are the experiences of the elderly abused by their adult children? and (b) what is the essence of their experiences? This study derived 11 components and 5 essential themes such as “hollow gesture toward child”, “a stitch in time saves nine”, “parent’s heart toward child, anyway”, “bridle not be able to be free from, child”, and “hope like a scrap of thread”. The results of this study provoked social attention and provided practical suggestions for the abused elderly based on the knowledge of their experiences, along with the implication for future research.

[P3-90] Biological Activities of H. ernaceum Mycelium Extracts Cultured in the Medium Containing Ginseng

Eun Mi Joung,Heon Sang Jeong,Hyeon Yong Lee,Jae Hyun Jeong,Won Yu Kwang 한국식품영양과학회 2009 한국식품영양과학회 학술대회발표집 Vol.2009 No.11

Antioxidant of Onion(Allium cepa L.) Peel Extracts Obtained by Different Extraction Processes

Eun Mi Joung,Jung Cheul Shin,Ji Hae Lim,Kwang ho Jung 한국식품영양과학회 2013 한국식품영양과학회 학술대회발표집 Vol.2013 No.11