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REFERENCE LINKING PLATFORM OF KOREA S&T JOURNALS
> Journal Vol & Issue
Journal of the Korean Home Economics Association
Journal Basic Information
Journal DOI :
The Korean Home Economics Association
Editor in Chief :
Volume & Issues
Volume 19, Issue 4 - Dec 1981
Volume 19, Issue 3 - Sep 1981
Volume 19, Issue 2 - Jun 1981
Volume 19, Issue 1 - Jan 1981
Selecting the target year
A Study on Military Officer's Uniform System in Ko-Jong Dynasty
Journal of the Korean Home Economics Association , volume 19, issue 1, 1981, Pages 1~17
This thesis is concerned with military officer's uniform system in Ko-Jong and Soon-Jong dynasties (1964∼1910) in the end of Korean Dynasty. especially, the most important study in this thesis is as follows. First, the change and the motivation of military officer's uniform system and the background of the days are surveyed. Second, is have compared with the royal article that made military officer's uniform system change. Third, I have compared with military officer's uniform formation and surveyed military officer's uniform system to the days. the military uniform in the period of Ko-Jong Dynasty was Europeanized. namely, it was the period that the modern military uniform was adapted, putting away Koo military uniform system to have wore "Dongtali" and"Bungguzi", studing the uniform system in those days will be connected with a civilized age and the present day directly. Therefore I have surveyed military officer/s uniform system, mainly in the army uniform system.
A Study on Homemaker's Reaction to Ecological Environment in Different Mass-Housing Types
Journal of the Korean Home Economics Association , volume 19, issue 1, 1981, Pages 19~24
Changes of Nitrogen Compouds and Free Amino Acid of Mung-bean Sprout
Journal of the Korean Home Economics Association , volume 19, issue 1, 1981, Pages 25~31
The changes of various nitrogenfractions and free amino acid composition were investigated at various growing stages. The results are summarized as follows 1) Total nitrogen, water soluble protein nitrogen, and true protein nitrogen were decreased with growth. 2) Free amino acid increased with sprout-growth. the content of free amino acid were about 74.4%(combined Ser, Asp, Arg, Val) after 4 day sprout. It is belived that serine, aspartic acid, arginine and valine play an important role as taste compounds in mungbean sprout. 3) 16kinds of amino acid, including essential amino acids in human nutrition except tryptophan and cystin were quantified.
Effect of Sunlight on the Rancidity of Soybean Oil
Journal of the Korean Home Economics Association , volume 19, issue 1, 1981, Pages 33~37
The accelerating effect of sunlight on the rancidity of soybean oil and the efficacies of several anti-oxidants were measured. The result is as follows: 1. The ac야 value and peroxide value of soybean oil were 0.16 and 1, 72 respectively. 2. the peroxide value of soybean oil which was exposed to sunlight nine hours a day for six days was 134.3: 21 times of that which was not exposed to sunlight. 3. The peroxide value of the soybean oil with 0.02~0.06% BHA decreased a little, but not significantly. 4. The anti-rancidity effect of BHT was a little stronger than BHA. 5. The anti-rancidity effect of ascorbic acid alone was negligible. 6 The peroxide value of soybean oil with an anti-oxidant which comprised ascorbic acid, BHA and BHT decreased to one third of that which was not treated with anti-oxidant.
Study on the freshness change of Pacific Macheral, Hair Tail, and Alaska Pollack by the various storage conditions
Journal of the Korean Home Economics Association , volume 19, issue 1, 1981, Pages 39~45
The fishes that are mostly used in our homes such as Pacific Mackeral, hair Tail and Alaska Pollack were devided into Freezing group, Refrigerating group and Room temperature group according to storage temperature. TVB-N, TMA-N, TMA-O and pp.H. were measured in natural state, after water washing and 3% NaCl-water washing. The results are as follows: 1. Regardless of the kinds of fishes, TVB-N in room temperature showed that rottenness first appeared after 5~8 hours in raw state, 6~12 hours in water washing, and 8~12 hours in 3% NaCl-water washing. 2. Regardless of freezing and refrigeration, Pacific Mackeral became rotten after 14 days in raw state, 14~17 days in water washing and 17 days in 3% NaCl water washing. Alaska Pollack and Hair Tail showed rottenness after 8 days in raw state, 11 days in water and 3% NaCl water washing. 3. Even in hot summer days, freshness could be preserved for 10 days if fishes were freezed (
) or refrigerated (4~
) after bowel excluded, washed in NaCl water and enveloped in poly-ethylene bag.
A Study on the Methionine Content of Cold Storage Broiler in the Cooking
Journal of the Korean Home Economics Association , volume 19, issue 1, 1981, Pages 47~52
In the view of the fact that data are scare concerning the change of Methionine composition of poultry meat in function of storage temperature and cooking method. The present study was carried out to change in these compounds and the results were summarized as follows. 1. The result of measuring Methionine compound of Raw material stored under the condition of
for 6 weeks were increased as temperature increases. 2. The result of change in Methionine compound of Roasting were deceased than Raw material It was greatly decreased in the storage for 42 days at 1
and slightly decreased in the storage for 14 days at
. 3. when the Boiling in the water, Methoinine compound was decreased than Roasting to compare with Raw material 4. By the results of this study, one of the best cooking method is Roasting, Because of the change I Methionine compound of Roasting is slightly decrease.