• Proceedings of the Korean Society of Disaster Information Conference
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• 2023.11a
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• pp.178-179
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• 2023

인구의 고령화로 인한 노인여가복지시설에서 실질적인 생활거점과 복지시설로 역할이 변화하면서 경로당의 이용자가 증가하는 추세이다. 그러나, 다중의 고령층이 장시간 이용하는 시설임에도 불구하고 경로당에서 발생하고 있는 재난 및 안전사고에 관한 기초적인 정보 수집이 전무한 상황이다. 이에, 본 연구는 노인여가복지시설 중 경로당을 중심으로 현장을 직접 방문하여 관련자 인터뷰와 통계자료를 분석하여 재난 및 안전사고 실태를 조사하고자 한다. 또한, 현재 경로당에서 운영하는 프로그램을 조사하고, 노인의 건강하고 안전한 여가생활에 도움을 줄 수 있는 프로그램이 될 수 있도록 활성화 방안을 도출하고자 한다. 본 연구결과가 신(新) 노년 세대를 위한 노인여가복지정책 연구에 기초자료로 활용되길 기대해본다.

• The monthly packaging world
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• s.108
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• pp.190-193
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• 2002

㈜사임당 화장품은 1995년 자연사랑, 고객만족, 자아실현을 3대 사훈으로 최고의 품질을 만들겠다는 각오와 고객 만족의 실현에 중점을 두고 설립된 한방전문 화장품 회사이다. 여성용 중저가 브랜드인 로생시리즈 16품목, 남성용 브랜드인 선시리즈 2품목과 정일품, 여성용 기능성 브랜드인 사로매시리즈와 사임당 시리즈 15품목 등의 제품을 생산하고 있다. 본지에서는 사임당 화장품의 화장품 용기디자인 변천사에 대해 소개하고자 한다.

• 월간 한농연
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• s.64
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• pp.19-21
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• 2007

11월 6일 "선택 2007! 한농연 대선후보 초청 토론회"에서 3부 행사로 진행된 각 당 정책위의장 패널토론에서는 쌀 목표가격 현실화, 농협중앙회 및 농관련기관 개혁, 한-미 FTA 등 농업 전반에 대해 각 당의 입장과 대책이 제시됐다. 정책위의장들은 어려운 농업.농촌 현실에 대한 공감을 나타내며 다양한 대안들을 제시했지만 방법론에서는 당에 따라 시각차를 드러냈다.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.182-188
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• 2011

Excess sugar intake by food consumption may contribute to the development of diabetes, dental caries, attention deficit hyperactivity disorder (ADHD), and cardiovascular disease. The objective of this study was to investigate the sugar intake from meals at nursery schools in Gyeonggi-Do, and to construct a database for reduction policies sugar intake. A total of 601 samples were analyzed for sugar intake in summer and winter, respectively. The average sugar intake from food service was 2.22 g/meal, which was 5% of the Recommended Daily Intake (RDI). Furthermore, the analysis results of sugar content were in the decreasing order of fruits (5.05 g/100 g), fried food (2.92 g/100 g), and braised food (2.31 g/100 g). The habit of excessive sugar intake in childhood can be threaten health in adulthood. Thus, it is necessary for nursery school children to consume schoolmeals that contain less sugar.

• Journal of the Korean Society of Food Science and Nutrition
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• v.39 no.10
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• pp.1545-1554
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• 2010

Korean government will set up the nationwide food safety system with strict control of hazardous nutrients like sugar, fatty acids and sodium as well as advanced nutrition education system. In addition, almost one hundred percent of school food service rate forced the government to consider more effective ways to upgrade the nutritional status of school meals. The object of our study was to provide the data on content and consumption of sugar in school meal for the nationwide project. For this purpose, we surveyed the sugar content of 842 school meal menus and their intake level for 154 days in 8 schools in Daejeon and Chungcheong Province. Sugar contents, the sum of the quantity of 5 sugars commonly detected in food, were analysed with HPLC-RID (Refractive Index Detector). Sugar intakes were calculated by multiplying the intake of each menu to the sugar content of that menu. The sugar content was highest in the desserts, which include fruit juices, dairy products and fruits. Sugar content of side dish was high in sauces and braised foods. Sugar intake from one dish is high in beverage and dairy product, and one dish meals contribute greatly to sugar intake because of their large amount of meal intake. The average lunch meal intakes of second grade and fifth grade elementary school students were 244 g/meal and 304 g/meal, respectively. The meal intake of middle school student was 401 g/meal. The average sugar intake from one day school lunch was 4.22 g (4.03 g on elementary and 5.31 g on middle school student), which is less than 10% of daily sugar reference value for Koreans. The result of this study provides exact data of sugar intake pattern based on the content of sugar which is matched directly to the meals consumed by the students.

• Applied Biological Chemistry
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• v.39 no.3
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• pp.200-205
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• 1996

This experiment was conducted to characterize and quantify the free sugars (glucose, fructose, sucrose, maltose) contained in many different portions of watermelon (Citrus vulgaris L.) and muskmelon (Cucumis melo var. reticulatus Naud.) fruits by High Performance Liquid Chromatography (HPLC). Free sugars were mainly fructose, glucose, sucrose, and their contents were variable among portions. Total free sugar contents were higher in the stylar end and side than in the stem end of both watermelon and muskmelon. Total free sugar contents increased from the periphery toward the central core in watermelon and except central core content seeds in muskmelon Ratio of nonreducing to reducing sugars [(fructose + glucose)/sucrose] was gradually decreased from the periphery toward the middle area in watermelon, though the central core showed higher value than the middle area. For the edible portion of muskmelon, the ratio was decreased toward middle area, and no significant difference was observed between the central core and the middle area. However, reducing sugars and nonreducing sugar were all increased from the periphery toward the central core in watermelon. In contrast with watermelon, reducing sugars were decreased in muskmelon.

• 한국노년학
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• v.39 no.3
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• pp.485-515
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• 2019

The purpose of this study was to explore bullying among senior women at a senior center. Using ethnographic research technique, we examined the process in which members of the senior center engaged in and responded to bullying. Purposive sampling method was used to choose a senior center as the subject of this study. Within the center, 16 senior women participated in the study. In-depth interviews and participatory research methods were used to collect data. We analyzed the transcripts of the interviews based on the ethnographic analysis method presented by Spradley (1979). Themes that emerged from these participatory research and interviews include: members of the senior center creating loners, people being bullied causing damages to the group, taking actions to respond to bullying, and failing to solve the bullying problems. First, the victims of bullying became loners with no one to rely on through other members' verbal attacks, discrimination, isolation, and stopping the victim to use the senior center. Second, the victims were under attack but also caused troubles at the senior center and harmed others at the same time. Third, while engaging in bullying, senior women attempted to deal with bullying problems in many ways. These attempts include: avoiding the conflict, withstanding, attempting to mediating, and so on. Finally, bullying remained to be a recurring phenomenon at the senior center. New victims of bullying continuously appeared and the influence of bullying was felt not only within the senior center but outside as well. Based on the findings of this study, we suggest that practitioners and researchers take into account factors that affect bullying among senior women.

• Journal of the Korea Convergence Society
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• v.11 no.8
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• pp.1-6
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• 2020

There are various approaches to evaluate a watermelon sweetness. However, there are some limitations to evaluating cost, watermelon damage, and subjective issue. In this study, we developed a novel approach to predict a watermelon sweetness using reflected sound and the machine learning algorithm. It was observed that higher brix watermelon produced higher spectral power is reflected sound. Based on the spectral-temporal features of reflected sound, the machine learning algorithms could accurately predict the sweetness group at a rate of 83.2 and 59.6 % in 2-groups and 3-groups classification, respectively.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.04a
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• pp.49-49
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• 2019

본 연구는 대한민국 매실나무 열매의 특성평가를 위하여 청매실의 무게를 대, 중, 소로 구분하여 발효액의 수율, 당도, 산도 및 당산비를 조사하였고, 청매실과 황매실의 발효액 특성을 비교하였다. 발효액의 수율은 82~132%의 범위로 매우 넓었으며, 대 > 중 > 소의 순으로 적은 경향을 보였다. 당도는 55.4~59.1%의 범위이었으며, 무게에 따른 차이는 나타나지 않았다. 산도는 1.73~2.71%의 범위이었으며, 무게에 따른 차이는 나타나지 않았다. 당산비는 20.6~31.3의 범위로 매우 크게 나타나 자원의 다양한 특성이 존재함을 나타내었으며, 무게에 따른 차이는 나타나지 않았다. 무게에 따른 발효액 수율, 당도, 산도 및 당산비는 처리간 차이를 나타내지 않았으나 전체적인 자원간에는 큰 차이를 나타내어 다양하였다. 발효액의 변이계수는 당산비 > 산도 > 당도 > 수율의 순이었다. 청매실과 황매실의 발효액은 수율의 경우 황매실이 높았고, 당도와 산도는 청매실이 높았으며, 당산비는 차이가 없었다.

• KSBB Journal
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• v.25 no.4
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• pp.351-356
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• 2010

To increase the production of ethanol by using sugar from lignocellulosic biomass, pentose and hexose have to be fermented simultaneously by yeast. The effects of mixed sugar and nitrogen on ethanol production by immobilized Pichia stipitis KCCM 12009 were investigated. When optimal mixed sugar and nitrogen concentration were 5% (Glucose/Xylose = 3:1) and 1%, respectively, ethanol concentration produced by immobilized P. stipitis was 19-20 g/L. In repeated fed-batch by immobilized P. stipitis, all glucose was consumed very quickly at 1-3% mixed sugar concentration. But, xylose consumption was decreased as the mixed sugar concentration increased. Also, ethanol (5.6 g/L) was stably produced and ethanol production rate was 0.13 g/$L{\cdot}h$ in immobilized cell reactor (ICR) with 1% mixed sugar (Glucose/Xylose = 3:1) as feeding media.