파라미터 기반의 가변 폰트 시스템과 웹의 통신 API

이지선(Jiseon Lee),정동희(Donghee Jeong),석정재(Jungjae Suk),최재영(Jaeyoung Choi) 한국정보과학회 2019 한국정보과학회 학술발표논문집 Vol.2019 No.6

노인의 평생학습활동과 삶의 만족도 및 우울의 구조적 관계

이지선(Lee, Jiseon),김정주(Kim, Jungjoo),유현옥(Ryu, Hyunok),서환환(Xu, Huanhuan) 한국노년학회 2016 한국노년학 Vol.36 No.4

The authors aimed to understand the structural relationship among lifelong education, life satisfaction, and depression in later life. For the data analysis, 4,096 older adults aged 65 and more without anti-depression treatment were subtracted from the Korean Longitudinal Study of Ageing (KLoSA) of the year 2012. The findings include that first, older adults non-formal and informal learning activities influence their life satisfaction positively. Second, older adults non-formal and informal learning activities have a negative effect on their depression. Third, older adults depression has a negative impact on their life satisfaction. Fourth, older adults non-formal and informal learning activities decrease the degree of depression and in turn influence their life satisfaction positively, which shows depression level has a partial mediating effect. The indirect effect of informal learning was greater than that of non-formal learning. We drew practical implications based on these findings. 본 연구는 노인의 평생학습활동과 삶의 만족도, 우울의 구조적 관계를 분석하는데 목적이 있다. 본 연구 목적 달성을 위한 분석자료로 제4차(2012) 고령화연구패널(Korean Longitudinal Study of Ageing : KLoSA) 기본 조사 자료를 사용하여, 항 우울제를 복용하지 않는 만65세 이상 노인 4,096명을 대상으로 분석하였으며 분석결 과는 다음과 같다. 첫째, 노인의 비형식교육 활동 및 무형식학습 활동은 삶의 만족도에 정의 영향을 미치는 것으로 나타났다. 둘째, 노인의 비형식교육 활동 및 무형식학습 활동은 우울에 부의 영향을 미치는 것으로 나타 났다. 셋째, 노인의 우울은 삶의 만족도에 부의 영향을 미치는 것으로 나타났다. 넷째, 노인의 비형식교육 활동및 무형식학습 활동은 우울을 감소시켜 삶의 만족도에 정의 영향을 미치는 것으로 나타나 우울이 부분 매개효 과가 있는 것으로 확인되었으며, 비형식교육보다 무형식학습 활동의 간접효과가 더 큰 것으로 확인되었다. 이러한 연구결과를 바탕으로 실천적 함의를 제안하였다.

멸치 가수분해물이 건면 짠맛에 미치는 영향

이지선 ( Jiseon Lee ),조형용 ( Hyung Yong Cho ),이미연 ( Mi Yeon Lee ),고은영 ( Eun Young Ko ),신정규 ( Jung Kue Shin ),최미정 ( Mi Jung Choi ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.1

The overconsumption of dietary salt is recognized to play a negative effect on human health such as increasing blood pressure. The purpose of this study is to investigate the effect of hydrolyzed anchovy products (HAP) on the salty taste of dried noodle. The physicochemical properties and sensory test of dried noodle were determined at different concentrations of HAP. The lightness of the noodle samples was decreased with increasing levels of HAP whereas their redness and yellowness were increased. There were no significant changes in hardness and texture properties by HAP concentration, compared to those of the control. From the sensory evaluation, the 25% and 50% HAP samples showed a high score on saltiness, preferredness, and overall taste acceptability. Consequently, the HAP could be utilized in dried noodles or cooked noodles as a salt enhancer without significantly altering the charateristics of noodles.

리포좀으로 코팅된 소금이 국수의 짠맛에 미치는 영향

이지선 ( Jiseon Lee ),이미연 ( Mi Yeon Lee ),조형용 ( Hyung Yong Cho ),최미정 ( Mi Jung Choi ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.2

This study was carried out to investigate the effect of liposome-coated salt (LCS) on the salty taste intensity of noodle. Dough, dried noodle, and boiled noodle with LCS were evaluated physico-chemically for water content, water binding capacity, solubility, swelling power, color, texture, cooking properties, and sensory test. There were no significant differences in water content, water binding capacity, lightness, yellowness, and texture of noodle between the noodles with liposome-coated salt and non-coated salt. For the sensory analysis, the panel did detect more salty taste at 1.0% and 2.0% of LCS compared to the control. From these results, this study demonstrates that liposome coated salt can enhance salty taste, maintaining the same salt concentration without the physical property changes of noodle.

5 kDa 미만의 멸치 Oligopeptide가 건면의 짠맛에 미치는 영향 분석

이지선 ( Jiseon Lee ),조형용 ( Hyeong-yong Cho ),최미정 ( Mi-jung Choi ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.3

The reduction of the content of sodium chloride in noodle was studied to prevent the problems related to excessive sodium intake, such as high blood pressure and cardiovascular diseases. This study investigated the effect of hydrolyzed anchovy products (HAP) on the salty taste of cooked noodle. The experiment was set up to determine the general properties of dough in dried and cooked noodles, with a sensory test used while increasing the concentration of HAP at same salt contents. There was no significant difference in water binding capacity, solubility, swelling power, lightness, and cooking properties. The redness, yellowness, and hardness were increased upon increasing the contents of HAP. From the sensory evaluation, cooked noodle with added HAP had a high score in appearance, color, texture, and flavor. Moreover, 50% and 75% HAP showed higher values than the control item in saltiness, preference of saltiness, and overall acceptance. Consequently, the HAP could have an effect on dried noodles or cooked noodles as a salty taste enhancer without changing the noodle’s properties.

리포좀 코팅 소금이 첨가된 식빵의 물성과 짠맛에 미치는 영향

이지선 ( Jiseon Lee ),나한솔 ( Hansol Na ),최미정 ( Mi-jung Choi ) 한국산업식품공학회 2016 산업 식품공학 Vol.20 No.4

Excessive salt intake in body induces health risks resulting in high blood pressure or heart diseases. Therefore, the low salt concentration and salt-tasted food is needed by means of the modification of the manufacturing process. The purpose of this study is to study the effect of inhomogeneous salt localization in bread to enhance the saltiness of encapsulated salt. 0, 0.5, 1.0, 1.5, and 2.0% of liposome encapsulated salt (LS) was added into the baking of white pan bread. The final salt concentration was adjusted to 2.0% by addition of salt. After baking the bread, mois-ture content, loaf volume, fermentation rate, color, texture analysis, salt release rate, and sensory test were measured. From this study, moisture content had no significant difference in control and treatments (p>0.05), except for 2.0% LS. The lightness in all treatments was higher than the control`s (p< 0.05), whereas there was no significant differ-ence in hardness (p >0.05). From the sensory test, the bread added 2.0% LS showed the highest value from the salty taste. Moreover, it is related to the highest release rate of salt represented at 2.0% LS. In conclusion, the salty inten-sity of bread can be enhanced by the salt localization using the encapsulation of salt.

국가정원 사례로 본 방문자의 관광 동기 및 지각된 가치가 만족도에 미치는 영향

이지선(Jiseon Lee),서주환(Joohwan Seo) 한국관광학회 2024 관광학연구 Vol.48 No.3

대학생이 지각한 부모-자녀 관계와 자아분화 및 대인관계 유능성 간의 관계

이지선 ( Jiseon Lee ),정혜정 ( Hyejeong Chung ) 한국가족관계학회 2016 한국가족관계학회지 Vol.21 No.1

Objectives: The major purpose of this study was to analyze the relationships of parent-child relationship and self-differentiation with interpersonal competence among college students. Specifically, this study also attempted to find the differences of three major variables according to participant``s general characteristics, to investigate the correlations among variables and to analyze the effects of related variables on interpersonal competence. Method: The participants were 388 college students in Jeollabuk-do province. The data were collected by self-administered questionnaire method. Results: First, there were significant differences in the level of interpersonal competence according to gender and the monthly family income. Second, correlational analyses results indicated that college students’ interpersonal competence was positively related with parent-child relationship and self-differentiation, and the latter two variables were also positively correlated. Finally, the results of multiple regression analyses reported that interpersonal competence was influenced by intimacy with mother, I-position, and emotional cutoff, showing that I-position was the most influential variable. In addition, I-position was also found to be the powerful variable affecting all sub-factors of interpersonal competence. Conclusions: This study suggests the importance of providing education and/or counseling services focusing on strengthening the relationship with their parents and on increasing self-differentiation level for college students’ greater interpersonal competence, which are considered as critical indices of their mental health and psychological well-being.

우유 유래 기능성 펩타이드 생산 기술 및 활용제품 개발

이지선(Jiseon Lee),박형수(Hyoung-Su Park),김혜진(Hye-Jin Kim),최미정(Mi-Jung Choi) 한국축산식품학회 2024 축산식품과학과 산업 Vol.13 No.1

ARCS 동기를 고려한 4E&E 순환학습 모형이 고등학생의 생명과학 수업에 미치는 효과

이지선 ( Jiseon Lee ),김현섭 ( Hyunsup Kim ) 한국현장과학교육학회 2016 현장과학교육 Vol.10 No.1

본 연구는 ARCS동기를 고려한 4E&E 순환학습 모형이 고등학생들의 생명과학 학습에 어떤 영향을 미치는지 알아보기 위한 것으로 염색체 단원을 중심으로 학업성취도와 학습동기 향상 정도를 조사하였다. 이를 위하여 대전시의 여자고등학교 3학년 자연계열 4개 학급 총 170명을 대상으로 통제집단과 실험집단으로 나누어 통제집단은 전통적인 설명식 수업을, 실험집단은 ARCS 동기를 고려한 4E&E순환학습 모형 수업을 하였다. “염색체” 단원을 총 7차시 분량으로 나누어 수업을 진행하였고, 각 차시의 학습 주제에 따른 탐구 활동지와 교수-학습 과정안을 작성한 후 수업에 적용하였다. 그 결과, ARCS동기를 고려한 4E&E 순환학습 모형은 학업성취도를 높이는 데 효과적이었으며 학습 내용 영역별로 분석한 결과, 연관과 교차를 제외한 염색체 구조, 세포주기, 세포분열 영역에서 실험집단이 통제집단보다 유의한 성취수준을 나타내었다. 또한, ARCS동기를 고려한 4E&E 순환학습 모형은 전체적인 학습동기 향상에 영향을 미쳤다. 즉, 실험집단이 통제집단에 비해 주의집중, 관련성, 자신감, 만족감 영역에서 매우 유의미한 차이를 보였으며, 특히 관련성 영역에서 더욱 큰 차이를 보이는 것으로 나타났다. 따라서 ARCS동기를 고려한 4E&E 순환학습 모형을 활용한 고등학교 생명과학 전반적인 내용에 대한 수업 프로그램을 개발하여 적용한다면 학생들의 학업성취도와 학습동기 향상에 긍정적인 영향을 줄 수 있을 것으로 사료된다. The purpose of this study was to examine learning effects of 4E&E Learning Cycle Model considering ARCS motivation in high school life science class. Subjects were 170 students of 12th grade in 4 classes from high school in Daejeon city who study natural science. They were divided into two groups; one group was the controled group which was taught by a traditional teaching method of explanation and the other group was the experimental groups which was taught by 4E&E Learning Cycle Model considering ARCS motivation. The chromosome unit was divided into 7 periods and it was taught with activities sheets and careful instruction plans. The result was as follows: First of all, 4E&E Learning Cycle Model was more effective than the traditional teaching method of explanation to improve academic achievement, and especially, it had meaningful effects on improvement of academic achievement in chromosome structure, cell cycle and cell division parts except linkage and crossing over parts. And also, it was also shown that 4E&E Learning Cycle Model was more effective than the traditional teaching method of explanation to improve learning motivation. It means that experimental groups showed higher meaningful effects in attention, relevance, confidence and satisfaction than the traditional teaching method of explanation. In conclusion, 4E&E Learning Cycle Model considering ARCS motivation seems to have positive effects on academic achievement and learning motivation in studying other subjects and units.