• 한국식품위생안전성학회지
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• 제18권1호
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• pp.33-35
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• 2003

2002년 1-12월까지 시험 의뢰된 식육가공품 총 450건(햄류 231건, 소시지류 112건, 건조저장육류 32건, 양념육 17건, 분쇄가공육 16건, 베이컨 16건, 식육통조림 등 26건 등)에 대하여 아질산 이온 함량을 시험, 조사한 결과, 아질산염 함량이 10ppm 이상 되는 검체들은 햄류 45.9%, 소시지류 62.5%, 베이컨 37.5% 그리고 분쇄 가공육 12.5% 이었고 30ppm이상 나타난 검체로는 햄류 14건, 소시지류 5건, 베이컨 1건 그리고 분쇄가공육 1건으로, 식육가공 품에 대한 아질산 이온의 사용이 일반화되어 있는 것으로 나타났다. 결국, 식품의 안전성과 위생적인 식품 보급을 위해서는 아질산 이온 등 발색제에 대한 지속적인 감시가 필요함을 알 수 있었다.

• 한국식품조리과학회지
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• 제25권5호
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• pp.557-563
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• 2009

In this study the perception and consumption of processed meat products by students in food service schools was investigated. The total number of subjects in Seoul and Gangwon province used for this survey was 569. The most preferred processed meat product for students was the fried pork cutlet(17.7%), followed by bacon(11.4%), ham(7.9%) and sausage(7.6%). The main reasons for the consumption of these processed meat products were 'good taste'(52.5%), 'convenience in eating'(18.8%) and 'as the parent buy'(18.8%). The preference for the processed meat products had a relatively high perception value(4.0). However, the effect of consuming processed meat products on nutrition and health had a relatively low perception value(2.9). Reasons for distrusting the processed meat products were attributed to 'bad influence by media'(25.9%) and the 'unsanitary manufacture'(23.6%). In regards to the question about sodium nitrite, most of the students(56.2%) replied that they had 'never heard of it' or 'didn't know it well'. In conclusion, an improvement in public information would be a prerequisite for expanding wholesome use of processed meat products.

• Preventive Nutrition and Food Science
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• 제4권1호
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• pp.18-22
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• 1999

Flavor characteristics of raw Cordyceps militaris significatntly different from those of dried one. In the case of raw Cordyceps militaris , major flavor components were composed of 5 alcohols, 3 ketones, 4 phenols, 9 alkanes , and 3 alkenes. The major alcohol was 1-octen-3-ol(22.56%, 1147.3% ng/ml), which contributed to the characteristic green flavor. Ketones (3-ocatone, inparticular )were present in the highest concentration in raw Cordyceps militaris . In contrast, major flavor components of dried Cordyceps militaris were composed of 4 alcohols, 4 ketones, 3 furans, 4 pyrizines, 2 dithiazines, 5 phenols , 8alkenes , 17 alkanes, and 8 fatty acids. Dried Cordyceps militaris had unique sweet aroma of sesame as wella s a milky flavor. Green or fruit flavor were rarely detected . In alkanes , 10 cosanes, component fo wax were present. Typical flavor components of alkanes such as $\beta$-caryophyllen and Δ-cadinene were also detected. Fatty acids of dried Cordyceps militaris ranged from myristic acid (14 :0) to linoleic acid (18 ; 2). The sweet aroma of dried Cordyceps militaris was mostly due to pryazines, dithaiazines, and furans. Two dithaizines were identified and characteristics of these flavor components was a roasted bacon flavor. Strong antibacterial acitivity was observed toward Vibrio spp. such as V. vulnificus, V.cholerae, V. parahaemlyticus. Relatively high antibacterial acitivity was shown toward Bacillus subtilis , B,cereus, Staphyllococcus aureus, and Corynebacterium xerosis.

• 한국식생활문화학회지
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• 제13권2호
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• pp.119-126
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• 1998

This study was carried out to give some help for housewives recognizing the desirable purchase of processed foods and food additives. This results were abtained as follows; In case of purchase action for processed foods of housewives confirmation of manufacturing date was the highest point(4.62). When housewives bought processed foods they considered the taste of them as first, and frequencies of processed foods intake showed the ratio of 46.6%, also it was shown to be used once a week. The order for use of processed foods were milk, milk products(butter, cheese, yoghurt, lactic bacterium beverage) 40.2% >canned foods 22.6% >meat products(ham, sausage, bacon) 20.9% > jelled fish 16.3%. Most of housewives wanted to have the knowledge and information for food additives at the highest point(4.11). The interest about food additives of housewives was shown to the order of synthetic preservative 3.86 >chemical seasoning 3.74 >synthetic sweetener 3.59 >synthetic coloring agent 3.53. Also, it was shown to be thought that the hazard factors effected on food safety were agricultural chemical residue(30.9%), environmental pollution(25.2, food additives(23.0%), and microorganism contamination(20.9%).

• 한국동물위생학회지
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• 제27권2호
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• pp.115-120
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• 2004

Contents of nitrites was tested in 2,290 meat products during 2000-2003, in Seoul by Diazoa method. It was detected over 40 ppm NO$_2$$\^$-/ contents in 20 hams, 7 sausages, one bacon, and one crushed meat product respectively. Also, over 20ppm nitrites was 21.8%(240/1,103) in hams, 20.7%(122/589) in sausages, 6.8%(14/205) in crushed meats, and in 6.0%(5/83) bacons respectively. In case of average contents and contents range, 0.012 g/kg, ND-0.116 g/kg in hams, 0.012 g/kg, ND-0.066 g/kg in sausages, 0.010 g/kg, 0.001-0.089 g/kg in bacons, and 0.006 g/kg, ND-0.040 g/kg in crushed meats etc. Specially, in sausages, it was increased continually by years, in not only average nitrites contents but also their contents range, also, in case of bacons, increased continually by years on only average nitrites contents. According to results, the NO$_2$$\^$-/ contents monitoring for the processed meat products must be reinforced to supply safety food for the citizens.

• 건축역사연구
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• 제19권6호
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• pp.79-98
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• 2010

If we take account of the 'Architectural Tradition' which aims a construction of better environment, we can see that this tradition has ended historically toward Utopia. And the concrete concepts of utopia mainly started on the Renaissance periods. The Utopias were described well in the literatures which contained particularly three representative utopian books in Renaissance period. The one was the most famous novel by Sir Thomas More and the other were by Tommaso Campanella and by Francis Bacon. These novels expressed ideal commonwealths in which inhabitants exist under perfect conditions, ideally perfect places or state of things. The plans of utopia are complete projects of image, its goal is an political, social and economical improvement according to the eras. Their utopias mostly had characteristics as follows; their shape of islands were almost circle, their shape of cities were rectangularity or circle and attached importance to geometrical compositions, their structure of cities were self-sufficiency in closed spaces and their architectural characteristics were uniformity, simplicity and non-ornament. And these architectural characteristics are urban and architectural traditions in communist countries. Also their utopian novels had not much explanations to daily lives of people like as birth, death, relative, mental conflict or authority, money, art. So their utopian novels were not practical and had inappropriate aspects.

• 대한설비관리학회지
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• 제23권4호
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• pp.65-75
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• 2018

Importance-Performance Analysis(IPA) holds the assumption that the degree of physical fulfilment of quality attributes and the satisfaction of that attribute is linear. Therefore, IPA can be applied to the traditional one-dimensional attributes, not to other quality elements such as attractive or must-be attributes. To overcome this problem, several articles introduced methods that integrate IPA into the concept of two-dimensional quality. However, these articles are rather conceptual focusing on the differentiation of quality attributes depend on quality elements in IPA. To provide empirical evidence of the dependent relationship between attribute importance and satisfaction in IPA, this study introduces a weighted importance approach and provides validation method using Bacon's priority model, a regression model. For this, the current research investigates 23 quality attributes of TV set for the results of Kano's model, which are adopted from Kim et al., and conducted a survey of 118 university students for the results of the importance/satisfaction and improvement priority. The result of the proposed approach shows better result than those using the conventional way, based on R-square of the regression model.

• 한국전자통신학회논문지
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• 제12권5호
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• pp.883-890
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• 2017

증강현실 서비스 중 가장 많이 사용 되는 서비스는 마커기반 증강현실 서비스이다. 그러나 마커 이미지가 가림 또는 훼손 때문에 마커 이미지를 인식될 수 없는 환경에서는 증강현실 서비스를 제공해줄 수 없다는 문제점이 있다. 본 논문에서는 마커기반 증강현실에서 마커 이미지를 인식할 수 없는 상황에서도 사용자의 자세를 추정함으로써 보다 안정적으로 서비스를 제공하는 방법을 제안한다. 제안하는 방법은 마커기반 증강현실 제공시 장애가 발생할 경우, 3개의 비콘과 사용자간의 통신을 통해 측정된 3차원 좌표 값을 이용하여 사용자의 자세를 추정하고 증강현실 서비스를 제공함으로써 사용자가 지속적으로 증강현실 서비스를 제공 받을 수 있도록 한다. 제안된 마커 인식과 비콘 통신을 활용한 마커기반 증강현실 기법의 시나리오에 대해 설명하고 제안된 방법을 가림 및 훼손 정도에 따라 실험한 결과를 제시한다.

• 복식
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• 제60권7호
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• pp.47-60
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• 2010

The goal of this dissertation is to analyze various Romantic styles appearing in modern fashion based upon the 'Difference' theory developed by Gilles Deleuze. A new framework for analyzing the changes of dress style based upon the 'Difference' theory derived from Deleuze's theory and from his interpretations of paintings was developed. The characteristics that represent 'difference' in change of dress style are deformation and hybridization. They are derived from the Deleuze's interpretations of 'difference' represented in the paintings by Bacon. The aesthetic values of the Romantic style in the 19th century dress are subordination, sensuality, and maternity. And the formative characteristics of the Romantic style dress are suppression of body, fixed form, volume, and ornamentation. The formative characteristics of the Romantic style that have appeared since 1980s is analyzed according to deformation and hybridization and the results are as follows: first, deformation caused by exaggeration or emphasis in the modern Romantic fashion creates changeability of the form, destruction of the 19th century style, volume, and ornamentation. Second, hybridization by combining heterogeneous characteristic between times and genders (for example, the 19th century and modern times or masculinity and femininity) frees body from the dress and changes the dress silhouettes and ornamentation. Thus totally new and different Romantic style is created. The Romantic style in modern fashion changed into the appropriate style to the modern society under various conditions such as designer's will, postmodernism, changes of femininity and technology. It can be said that this is an example of the Deleuze's 'becoming' theory.

• 한국식품조리과학회지
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• 제7권2호
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• pp.51-74
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• 1991

It has been many changes in traditional Korean food habits according to the improvement of household income levels and the rise of standard of living. Therefore, the pattern of consumption in animal origin processed/convenient foods would have changed. This research aims to find the tendency of consumption in some animal origin processed/convenient foods compared with typical Korean traditional foods according to household income levels. Therefore, this survey was made on 698 children from 10 elementary schools located in Seoul. They were divided into 6 groups according to their household income levels. The data were analysed using Chi-square test and F-test in SPSS package program. From this research, the following results were obtained: 1. Their average monthly household income levels were between 500, 000~1, 500, 000 won(64.2%) and their family were of mostly 4~5 members. There were no significant differences in children's physical status among various income groups. As the household. income level increases, the food expenditure per month increases and Engel's coefficient decreases. 2. The animal origin processed/convenient foods that have no significant differences are ham, sausage, milk, yogurt, canned fish, and fish meal. The high-income groups preferred bacon, cheese, pork cutlet, and fried chicken, compared to those of low-income groups. The low-income groups preferred crab-flavored meal, compared to those of high-income groups. 3. In some Korean traditional foods, there were significant differences according to income levels. Those were Bulgogi, baked fish, fried meat, cooked fish and meat with soy-bean sauce. Fried fish and anchovy have no significant differences in food intake frequency according to household income levels. Chicken and egg saute are liked by children in every income groups. 4. Between the animal origin processed/convenient foods and the typical Korean nonprocessed traditional foods, children preferred the former regardless of income levels. In conclusion, animal origin processed/convenient food consumption patterns were not affected by household income levels.