산채류의 식이섬유 함량과 기능적 특성

윤계순 又石大學校 1993 論文集 Vol.15 No.-

This experiment was carried out to determine the soluble (SDF), insoluble(IDF) and total dietary fiber(TDF) cotent and functional properties in some wild vegetables. The samples selected in this study were bud of aralia, braken, bamboo shoot, gajug, cham chwi, dodox and root of bellflower. On a dry matter basis, the contents of dietary fiber were 17.37-41.44% of SDF, 10.68-30.67% of IDF, 30.23-55.47% TDF and 14.10-24.73% of crude fiber. The ratio of SDF and crude fiber contents to TDF contents were 44.7-79.1% and 26.3-56.7% for 7 wild vegetables. Water holding capacity and fat absorption capacity of tested samples ranged from 7.98 to 8.71g water and 4.04 to 7.92g oil/g Acetone Dried Powder, respectively.

동부와 녹두전분 Gel의 노화특성 비교

윤계순(Gae-Soon Yoon) 한국식품영양과학회 1993 한국식품영양과학회지 Vol.21 No.6

동부와 녹두 전분 gel의 텍스쳐 비교에 관한 연구의 일환으로 저장중의 노화 특성을 노화속도, 결정화도의 변화 및 이장량을 측정하여 비교하였다. 두 시료 전분 gel(30%)을 20℃에서 저장하여 Avrami방정식으로 계산한 시간 상수는 동부 전분 gel이 1.9215일, 녹두 전분 gel이 1.984일로 거의 비슷하였으며 노화된 시료 전분 gel(10%)의 X-선 회절도는 모두 28θ ; 17.2˚, 22˚, 24.0˚에서 peak를 보여 B도형을 나타냈다. 한편 이장량은 두 전분 gel(6~10%) 모두 농도가 낮을수록 많았고, 저장 1, 2일째에 가장 많았으며 그 이후로 이장량의 증가율은 서서히 둔화되어 저장 6일째에 농도와 시료에 따라 17~34.9%에 이르렀다. Retrogradation properties of cowpea and mung bean starch gels were investigated by rate of retrogradation, X-ray diffraction patterns and syneresis of gels. Retrogradation time constant of mung bean starch gel (30%) by Avrami equation had a similar value to that of cowpea starch gel. X-ray diffraction patterns of the two retrograded starch gels(10%) were B-type. The extent of retrogradation determined by syneresis showed that cowpea starch gel was a little larger than that of mung bean starch gel(6~10%).

전북지역 야간 남자대학생의 식습관 및 건강상태에 관한 연구

윤계순 又石大學校 1992 論文集 Vol.14 No.-

The purpose of this study is to investigate nutritional and health status related to food habit of evening college men. A sample of 325 evening college men at Jeonbuk area were surveyed by questionaire examining their food habit, degree of fatigue, Cornell Medical Index (CMI) and nutrient intake status. The results were summerized as follows : 1. Mean Score of food habit was 3.46 based on a maximum of 10 points. The subjects were included in Fair and Poor group, generally. Food habit score of self-boarding students were significantly lower than score of students living at their own home. There were not significantly differences on food habit score according to non-job and job group of subjects. 2. The means of degree of physical, mental, neurosensory and CMI scores were 3.11, 1.87, 1.49 and 4.69, respectively. 3. Average intake of calorie (74.8%), protein(97.6%), vitamin B_1(88.8%), vitamin B_2(80.0%) and ascorbic acid (74.5%) were lower than RDA. 4. There was positive correlation between degree of three types of fatigue and CMI. The score of food habit was negative correlation for degree of physical and mental fatigue and CMI. The intake of ascorbic acid was significantly related to the degree of physical and mental fatigue.

전통 밑반찬의 인지도와 이용실태에 관한 조사연구 1 : 장아찌류 Jangahies

윤계순 한국식생활문화학회 1995 韓國食生活文化學會誌 Vol.10 No.5

This study was undertaken to investigate the knowledge and the use of Korea traditional basic side dishes, Jangachies, by housewives. Among the 58 kinds Jangachies, the most well-known Jangachies (above 80% of subjects) turned out to be Perilla leaf, Red pepper leaf, Garlic, Young stem of garlic, Green red leaf, Cucumber and dried Radish Jangachi in the order. In cooking experience of Jangachi, 40% of subjects in Perilla leaf, 28.0% in Green red pepper, 24.8% in Garlic and 24.1% in Red pepper leaf Jangachi have cooked frequently. The proportion of subjects who has bought the marketed Jangachi products were 51.6%. Major problem of that products was pointed out for a sanitary condition, high price and poor taste. If marketed Jangachies were improved over the aspects, the proportion of subjects who would buy the products was 76.2%. The frequency of Jangachi intake was very low on a average due to too salty taste and the difficulty in preparation. The older in age, the more in interest level for Jangachi (p<0.05). 39.6% of subject have had preparation ability of Jangachies. With increasing age (p<0.01), decreasing education level (p<0.01) and those who live in rural area (p<0.05), preparation ability of Jangachi tended to be higher.

Characteristics of Niobium Powder Used Capacitors Produced by Metallothermic Reduction in Molten Salt

Yoon, Jae-sik,Lee, Gae-hang,Hong, Soon-jik,Hong, Hyun-seon,Lee, Chan-gi,Lee, Ji-myon Bentham Science Publishers Ltd 2014 Current nanoscience Vol.10 No.1

야간 대학생들의 식생활 상태 및 피로도에 관한 연구

윤계순,황혜선 한국식생활문화학회 1994 韓國食生活文化學會誌 Vol.9 No.1

The purpose of this study is to investigate dietary pattern and health status related to food habit and degree of fatigue of evening college students. A sample of 476 evening college students in Chonbuk area were surveyed by questionnaire examining their food habit, nutrient intakes, degree of fatigue and cornell Medical Index(CMI). In this study, the male and female students were classified into two groups, respectively, the first group is not having jobs and the second is having jobs. The results were summarized as follows: 1. Evaluation status of food habit score indicated that the subjects were included in Fair and Poor group generally. Food habit score of female was significantly higher than score of male. For female students, food habit score of job group was significantly higher than score of non-job group(p<0.05). 2. Average intakes of calorie and protein were 1869.1 ㎉ and 68.3 g in male and 1612.4 ㎉ and 58.3 g in female. Other nutrients, such as vitamin B₁(1.1 ㎎), vitamin B₂(1.2 ㎎) and ascorbic acid(41.0 ㎎) in male, iron(13.5 ㎎), vitamin B₂(1.1 ㎎) and ascorbic acid(46.5 ㎎) in female were lower than the korean RDA. 3. The means of degree of physical, mental, neurosensory and CMI scores were 3.1, 1.9, 1.5 and 4.7 in male and 4.0, 2.4, 2.4 and 7.1 in female, respectively. For female students, though significancy was found between job group and non-job group in physical, neurosensory fatigue and CMI score(p<0.05, 0.01), but there were not significant differences in these score for male students. 4. There were significant positive correlation between three types of fatigue and CMI, whereas score of food habit was negative correlation for degree of physical, mental fatigue and CMI. The intakes of protein and vitamin B₁ were significantly related to the mental, neurosensory fatigue and CMI.

논문편 : 압착율에 따른 전분 gel 의 Texture Profile Parameter 의 변화

윤계순,손경희 ( Gae Soon Yoon,Kyung Hee Sohn ) 대한가정학회 1988 Family and Environment Research Vol.26 No.3

Retention Behavior of Transition Metal ions with Some Complexing Agents on Cation Exchanger

Park, Yang-Soon,Joe, Kih-Soo,Lee, Gae-Ho,Han, Sun-Ho,Eom, Tae-Yoon Korean Chemical Society 1993 Bulletin of the Korean Chemical Society Vol.14 No.6

Prediction of retention times in transition metal-mandelate and transition metal-tartrate complex systems were studied on the cation exchanger. Plots of k' vs [mandelate] and k' vs [tartrate] were obtained under the condition of a constant competing cation concentration. The equation to predict the retention time of transition metal ion was derived from the ion exchange equilibria. Individual capacity factors (${k_1}',\;{k_2}'$) and stability constants ($K_1,\;K_2$) of the complexes were calculated from the non-linear least square method. Good resolution of the transition metals was predicted by the stepwise equation in the gradient method. The values of retention times from the calculation and the experiment agreed well each other.

두류 전분의 이화학적 특성비교 : 동부 , 녹두 , 강낭콩 , 팥 Cowpea , mung bean , kidney bear and red bean

손경희,윤계순,정혜정,채선희 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.1

Cowpea, mung bean, Kidney bean and red bean are simular properties. Inorder to elucidate the similarity among these four starches, some physicochemical properties of starches were compared. Water binding capacity of kidney bean and red bean (199%) starches are higher than mung bean and cowpea. The solubility, swlling power and optical transmittance of the four starches showed a similar pattern, but kidney bean and red bean starches had a lower swelling power than cowpea starches. Cowpea, mung bean, kidney bean and red bean starches had the blue value of 0.41, 0.47, 0.42 and 0.50, the alkali content of 8.4, 8.0, 4.13, 4.13, the amylose content of amylose of 30,000, 29, 268, 52, 173 and 33, 611 and glucose unit per segment of amylopectin of 27.6, 26.8, 18.35 and 12.9 respectively. The results of X-ray diffraction studies showed A pattern for four starches.

찰전분류의 이화학적 특성(점성) 비교

김형수,윤계순,우자원,허문회 한국농화학회 1985 Applied Biological Chemistry (Appl Biol Chem) Vol.28 No.4

The viscometric properties of six kinds of waxy starches of Olchal and Hankang (waxy rice), Chalborie (waxy barley), Yullmoo (waxy Job's tears), Chajoe (waxy foxtail millet), Chalsusu (waxy great millet) and Chalocsusu (waxy corn) were investigated. The increase in optical transmittance of 0.1% starch suspensions occurred at 55℃ for Hankang, 60℃ for Olchal, Chalborie, Chajoe and Yullmoo and 65℃ for Chalsusu and Chalocsusu, and further increased 70℃ for Hankang and Olchal, 75℃ for Chajoe, Chalsusu, Chalocsusu and Yullmoo and above 85℃ for Chalborie. Amylogram on 5%, starch suspensions showed that gelatinization temperature and maximum peak height were 850 B.U. at 62℃ for Hankang, 65℃ and 980, B.U. for Olchae, 64℃ and 1,080 B.U. for Chalborie, and 1,410 B.U. at 69℃ for Yullmoo, and 1,280 B.U. at 71℃ for Chajoe, and 1,260 B.U. at 71℃ for Chalsusu and 1,420 B.U. at 70℃ for Chalocsusu. Swelling power of starches was 38∼55, and Hankang, Olchal, Chajoe, Chalocsusu and Yullmoo starches had higher swelling power than Chalsusu and Chalborie starches. Intrinsic viscosity of them was 1.43∼1.75 and hardness of them was highly relevant to the gelatinization properties.