경남지방의 향토요리에 관한 연구 : 탕류를 중심으로

김경자,강선희,곽연주,김명진 한국조리과학회 1990 한국식품조리과학회지 Vol.6 No.3

Currentry, the originality of traditional soups in Kyoung-Nam province is vanishing by the inflex of processed and instant food, food industrial development. Especially, such factors as the influence of alien cooked, the develoment of transportation, the movement of population have made it hard to preserve the traditionnal food preparations. The purpose of this thesis was to seek out the various kinds of Kyoung-Nam province soups preparation. To do this, about 60 kinds of soups recipe were reviewed and charactered into several categories. The findings of the study are as follows. 1) Soup is made by fish or shellfish, freshwater fish. Meat and fowls is rarely used in Kyoung-Nam province (coastal region). 2) Soups of inland area is made by most vegetables and these soup were always harmonized with soybean powder or perilla powder. 3) Various soup season with the mag-jang, mul-jang sauce, hab-ja-jang sauce. 4) These soups were in general to make much red pepper and much salt.

시스템 다이내믹스를 이용한 간호단위별 간호인력 산정에 관한 연구

김문실,성영희,권경자,김도형,김정아,신덕신,유인자,유재국,이현숙 병원간호사회 2006 임상간호연구 Vol.11 No.2

Purpose: The purpose of the study was to forecast manpower by building the nursing manpower-staffing model(surgical-medical nursing unite). Method: The system dynamics approach was adapted to build a simulation model for calculating medical-surgical nursing manpower-staffing. The model was built up on Venism 5.0b DSS. Result: The results in the basic circumstance are in following. The level of nursing service quality, patientsatisfaction, and nurse job satisfaction maintains higher at medical-surgical nursing unit of the tertiary hospitals with the ratio of bed to nurse 2.5:1-3.0:1 than at any other situations. The level of nursing service quality, patient satisfaction, and nurse job satisfaction maintains higher at madical nursing unit of the secontary hospotals with the ratio of bed to nurse 3.0:1 and at surgical nursing unit of the secondary hospitals with the ratio of bed to nurse 3.0:1-3.5:1 than at any other situations in the fundamental from. The results in the simulation circumstance are in following, As author raises the operating rate of bed into 95-100%, and cut skilled nursing staff down, the level of nursing-service quality, patient satisfaction, and nurse job satisfaction drops slightly. Conclusion: In terms of economic efficiency on tertiary hospotals, the ratio of bed to nurse for the best reasonable medical-surgical nursing manpower-staffing is 3.0:1. In terms of economic efficiency on secondary hospitals, the ratio of bed to nurse for the best reasonable medical nursing manpower-staffing is 3.0:1 and surgical nursing manpower-staffing is 3.5:1

경남의 향토요리 연구 : 떡에 대하여

김경자 東亞大學校 附設 生活科學硏究所 1996 생활과학연구 논문집 Vol.4 No.-

Curcently the originality of traditional rice cake in kyoung-Nam province in changimg by The inflex of processed and food industrial development. Especially, such factors as the influence of alien cooked, the development of transportation, the movement of population have made it hard to preserve the traditional food preparations. The purpose of This study was to seek out The various kinds or kyoung-Nam province rice cake preparation. The finding of The study are as follows: ① Ria cake was classified as steamed, striken, fried, and boiled, according to its methods of cooking. ② Steaming rice cake (Siru Do'ck) was characteristic mixed Various meterial. add chestnut, jujube, yellow pumpkin, cured persimmon, kideny bean together. ③ striken rice cake (chin Do'ck) was characteristic striked with wooden spoon. make sure The sides and bottom are The mixture mashed aduzuki bean. ④ fried rice cake (chijin Do'ck) was characteristic fried mix with rice cake flour and glutinous rice cake flour. Pat onto the sides and bottom to form a firm even brown color. Cut at least width 3 cm length 4 cm. boiled rice dumpling soup.

경남지방의 향토요리에 관한 연구 : 김치류를 중심으로

김명진,김경자,곽연주 東亞大學校 生活科學大學 附設 生活科學硏究所 1994 생활과학연구 논문집 Vol.2 No.-

Currently, the originality of traditional Kimchi in Kyoung-nam province is changing by the inflex of processed and food industrial development. Especially, such factors as the infulence of alien cooked, the development of transportation, the movement of population have made it hard to preserve the traditional food preperations. The purpose of this study was to seek out the various kinds or Kyount-Nam province Kimchi preperation. To do this, about 93 kinds of Kimchi recipe were reviewed and charactered into several categories. The finding of the study are as follows 1) Kimchi were made by fish(Hairatail, prawn, octopus common yellow corvenia) or Hairtail salted and fermented, Achovy Salted and fermented. 2) These Kimchi taste were in general to make much red pepper and much salt. 3) This area is made by most redpepper and garic and gingerol but maked use not of Cutting radish and Green onion. 4) Kimchi make use of various spices and these Kimchi were always harmonizded with glutinous rice gruel or rice gruel.

경남지방의 향토요리에 관한 연구 : 나물류를 중심으로

김경자 東亞大學校 附設 生活科學硏究所 1995 생활과학연구 논문집 Vol.3 No.-

Currently, the originality of traditional Namul in Kyoung-Nam province is changing by the inflex of processed and food industrial development. Especially, such factors as the influence of alien cooked, the development of transportation, the movement of population have made it hard to preserve the traditional food preparations. The purpose of this study was to seek out the various kinds or Kyoung-Nam province Namul preparation. The finding of the study are as follows. ① The condiments which were used for seasoning Namul were Magjang, Soy Paste, Gochujang, Garlic Redpepper, Magjang was the most used. ② Seaweeds of Namul taste were in general to make much anchovy and redpepper. ③ In cooking methods various Namuls, strong fiber Namuls wrapped rice.

慶南地方에 傳承된 湯類에 대한 考擦

黃己娥,金景子 東亞大學校 大學院 1980 大學院論文集 Vol.4 No.1

Currently, the originality of traditional cookings in Kyong-Nam Province is vanishing by the influx of processed and instant foods. Especially, such factors as the influence of alien cuisin, the development of transportation, the movement of population have made it hard to preserve the traditional cookings. In this thesis, the suthor paid much attention to seek out the characteristics of Kyoung-Nam 'Tang' and suggested ways of preserving original foods by surveying neglected and forlorn traditional soups. The main features of Kyoung-Nam 'Tangs' are to be summarized as follows: 1) Much(above average) salt and red-pepper are used and they taste rather salty and hot as Well as simple and pure. 2) More fishes are used than meat, and the ingredients of soup are will balanced in their nutritional combination. 3) Much garlic, mill-plant, chinese pepper, spices are used. 4) Mak-Jang is used in vegetable soup, and radish is always harmonized with fish.

Cephalosporin C acylase 검색용 균주의 선발 및 특성 연구

김경자 순천향대학교 기초과학연구소 1997 순천향자연과학연구 논문집 Vol.3 No.1

A strain which showed cephalosporin C resistant and 7-aminocephalosporanic acid sensitivity was isolated from soil. Identification of this strain Cpcг-4 based on its morphological, physiological, biochemical and chemotaxonomical characteristics. The strain was identified as Bacillus sp. Bacillus sp. Cpcг-4 was sensitive to cephalosporin C, penicillin G, 7-aminocephalosporanic acid and ampicillin at the concentration of 1,000 ㎍/㎖, 100㎍/㎖, 30㎍/㎖ respectively. But Cpcг-4 was sensitive at very low concentration of neomycin, streptomycin and tetracycline. Since Cpcг-4 was sensitive to 7-ACA(30㎍/㎖) and didn't have β-lactamase activity on cephalosporin C, Cpcг-4 could be useful as an indicator strain for the production of 7-ACA, which is an precursor for the synthesis of many semisynthetic cephalosporins.

고등학생의 성 관련 특성, 성 지식에 관한 기초 조사

김혜원,김남순,윤태호,김종숙,홍경자 관동대학교 의과대학 의과학연구소 2005 關東醫大學術誌 Vol.9 No.1

Purpose : This preliminary study was done to identify sex related characteristics and sex knowledge of high school students. Methods : 622 high school students participated in the survey living in Gangreung city area. The data collection was done from May 1st to October 31st, 2000 using the self administered questionnaires. Results : The teachers and the peer students had a critical position in high school sex education. Reproductive physiology such as relations with the opposite sex, AIDS, STI, and contraceptions should be intensified in further sex education for high school students. There were sex differences in contraception and permission with sex relationship. And the false belief regarding sex assaults and knowledge deficit in AIDS were discovered. Conclusion : Sex education program development and application are necessary based on the educational needs and attitude evaluation for the sexual health improvement of high school students. In further study, developing the reliable measurement tool and various educational methodologies will be studied which are enough for the include the sex education concepts.

양극화 Al 박 상에 형성된 산화층의 표면적과 밀도

김기철,이경철,안운선,박광자 성균관대학교 기초과학연구소 1992 論文集 Vol.43 No.1

전해 콘덴서를 만드는 데 쓰이는 알루미늄 박은 그 표면을 etching한 다음에 양극 산화를 시켜서 표면에 산화층을 형성시키고 그 금속/산화금속 계면의 넓이를 극대화 시킨 것이다. 이 산화금속 층의 구조와 계면의 넓이를 판단하기 위해서 etching 처리한 박과 etching에 이어서 양극 산화 처리한 알루미늄 박 산화층의 표면적과 밀도를 중량식 BET 흡착 장치를 이용해서 측정하였다. Aluminium foils used for the electrolytic capacitor are usually prodused by etching the metal surface followed by anodization to form dielectric oxide layers on them with the maximum metal/metal oxide interface area. The densities and surface areas of the surface layer on the etched film as well as those on the anodized film are determined with a gravimetric BET apparatus. The interface areas and the structure of the dielectrics are inferred from the results.

韓國 傳承飮食의 Recipe에 관한 硏究 : 잡곡밥중 pH, texture, swelling-power and protein The PH, Texture, Swelling-Power and Protein of Rice Boiling with Cereal

金景子 東亞大學校 大學院 1984 大學院論文集 Vol.8 No.2

The change of pH, texture, swelling-power and protein, carolie composition at cooking rice boiling with various cereal are summarized as follows; 1. Change in pH resulting from the addition of various cereal are much more pronounced in boiling rice with cereal than boiling rice. 2. The volume of boiling rice with cereal are higher that the addition of various cereal. 3. The evaluation of the texture of boiling rice with cereal are the most that rice 70%, barley, bean, red-bean each 10% composition.