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전희정,정영아 숙명여자대학교 건강. 생활과학연구소 1999 生活科學硏究誌 Vol.14 No.1
The crew's food habits, foodservice on board, health conditions and the necessity of dietician have been studied with a questionnaire focusing on food behavior and satisfaction with foods supplied on board. The questionnaire was fulfilled on the spot by domestic's four shipping companies and Korea Marine Training Institution(KMTI). The results of the study were summarized as follows ; 1) Most crew members were high school graduates, the standard of living was middle class and their religion was Buddhism. 2) Crews took favorably rice and noodles as staple foods with high protein food and either fruits and vegetables or milk. 3) Crews took consideration of nutritional balance and freshness of diet, reduced intake of animal fat, regular eating method and time, diversity of cooking method, and clean foodservice area. 4) Therefore, in this paper it was to suggest a turning point of the new take off stage related to the necessity of the foodservice system and the introduction of dietitian system. Eventually, the results obtained with this study showed that the quality of the crews' foods on board could be improved by utilizing the appropriate foodservice system.
김희정,전윤식,,정상혁 대한치과교정학회 2005 대한치과교정학회지 Vol.35 No.5
제1소구치 또는 제2소구치 발치 후 발치공간 폐쇄 시 치아이동의 양상 즉, 치아이동방향과 이동량을 구명하는 것이 본 연구의 목적이었다. 상악 우측 인공 치조골부에 제1소구치 또는 제2소구치를 제외한 중절치부터 제2대구치까지 실험용 치아들을 식립하고 bull loop이 형성된 반쪽 호선에 15도의 gable bend를 부여한 후 전치부를 후방견인하여 발치공간을 폐쇄시켰다. 실험 전후에 교합면 방사선사진과 시상명 방사선사진을 촬영하고 인공치조골부 하단에 식립된 기준표지점에 중첩하여 이동방향 및 이동량을 계측하였다. 그 결과 제2소구치 발치군의 전치부 후방이동량이 제1소구치 발치군에 비해 더 적었으며 구치부의 고정원 소실 및 고정원의 근심설측회전량은 제2소구치 발치군에서 더 크게 나타났다. The purpose of this experimental study was to evaluate and compare maxillary arch dimensional and positional changes between first and second premolar extraction groups. The Calorific Machine was used to illustrate tooth movement in three dimensions. The experimental teeth except the first or second premolars were embedded in artificial alveolar bone. The extraction space was closed using arch wires with bull loops into which 15 degree gable bends were placed. Before and after space closure. radiographs were taken in the sagittal and occlusal directions using occlusal films. The results showed greater mean maxillary incisor retraction and less anchorage loss in the maxillary first premolar extraction group than in the maxillary second premolar extraction group. Mesiopalatal rotation of anchor teeth was greater after extraction of a maxillary second premolar than a maxillary first premolar (p<.001).
단기간 저장조건을 달리한 마늘의 휘발성 함황화합물의 변화
배현주,전희정 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.1
This study was performed to find the changes in volatile sulfur compounds of garlic under various storage conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. Analysis on the detected volatile sulfur compound of garlic which is known to have medical effect was performed while storing for two days at room temperature and for 1, 3 and 7 days at 4℃ and -18℃, respectively. The results of the study were summarized as follows : Total amount of 7 volatile sulfur compounds was the highest in the sample stored at room temperature for on hour. During the storage of 1, 3 and 7 days at -18℃, chopped garlic contained more of volatile sulfur compounds than under any other storage conditions and the amounts of 7 volatile sulfur compounds increased gradually during the storage of chopped garlic.
배현주,전희정 한국조리과학회 2002 한국식품조리과학회지 Vol.18 No.3
This study was performed to find the changes in volatile sulfur compounds of garlic under various cooking conditions. The volatile sulfur compounds of garlic were identified with GC and GC/MS. The results of the study were summarized as follows : Chopped garlic boiled for 30min and 60min had more volatile sulfur compounds than that of fresh garlic, while 2-vinyl-4H-1,3-dithiin decreased by boiling. Whole garlic boiled for 30min and 60min had less volatile sulfur compounds than that of fresh garlic, while allyl methyl trisulfide and diallyl trisulfide increased by boiling. Analyzing the change of volatile sulfur compounds under cooking methods, the order that showed more volatile sulfur compounds was as follows : grilling > frying > steaming > boiling > microwave oven cooking > pressure cooking.
급식소의 조리기기 및 작업환경에 대한 미생물학적 위해분석과 HACCP 제도 적용 후 위생개선효과
배현주,전희정 한국조리과학회 2003 한국식품조리과학회지 Vol.19 No.2
The purpose of this study was to evaluate the effect of implementing the HACCP system on foodservice establishments. At first, the hygienic conditions were measured by microbiological hazard analyses of the cooking utensils and working areas. In order to solve the detected problems, the HACCP system was implemented, after what was considered a sufficient settlement period following the initial assessment, then microbiological verification was Performed again. In relation to the cooking utensils and equipment(kitchen knives. cutting boards, knives for shredding vegetables, refrigerators, baskets, barts, working tables, preparation tables, tungs, dish-clothes and drains) the microbiological inspection on the Total Plate Count, Coliforms, Staphylocaccus aureus and, Listeria monocytogenes, were conducted with regard to the working areas(working tables, preparation tables, seasoning's shelves, serving tables, drinking water tables. refrigerators, storage rooms and dining tables), the Total Plate Count and Fungi were also examined. According to the microbiological hazard analyses there were many problems. especially with cutting boards, baskets, barts, dish-clothes and sinkballs. However. by introducing the HACCP system, the microbiological hazard levels were able to be controlled and lowered, and the total aerial bacteria in the working areas of the foodservice establishments were detected at levels below 6 CFU/plate.
The Presence of Borrelia valaisiana-Related Genospecies in Ticks and a Rodent in Taiwan
Chun-Man Huang,Hsi-Chieh Wang,Ying-Chun Lin,Shih-Hui Chiu,Ying-Shun Kao,Pei-Lung Lee,Hsiu-I Wang,Ruei-Chen Hung,Huang-I Chan,Ho-Sheng Wu,Chuen-Sheue Chiang,Jung-Jung Mu 한국미생물학회 2010 The journal of microbiology Vol.48 No.6
A field survey was conducted to investigate the presence of Borrelia burgdorferi sensu lato (s.l.) in six counties of Taiwan. Spirochetes were successfully isolated from one rodent ear sample out of 485 rodent ears and 53live, fed tick (Ixodes granulatus) samples. The spirochetes were confirmed to be B. burgdorferi s.l. by real-time PCR. In addition, 23 of 113 tick samples were tested positive for Borrelia DNA according to real-time PCR. The Borrelia isolate from the rodent and the 23 Borrelia DNA samples from the ticks were identified as B. valaisiana-related genospecies by phylogenetic analysis based on flagellin gene sequences. These findings suggest that the Borrelia valaisiana-related strains are maintained in a zoonotic cycle between tick vectors and reservoir hosts in Taiwan.