홀리스틱 자연 놀이 학습이 아동의 정서지능에 미치는 효과

한진숙(Han Jin-Suk),박영만(Park Young-man) 한국홀리스틱융합교육학회 2004 홀리스틱융합교육연구 Vol.8 No.2

  이 연구는 자연체험을 중심으로 하는 홀리스틱 자연놀이 학습을 초등학교 교육과정에 적용하였을 때, 아동의 정서지능에 어떠한 영향을 미치는지를 검증하는데 그 목적이 있다.<BR>  이와 같은 목적을 위하여 홀리스틱 교육에서의 생태학적소양교육과 자연체험 중심의 자연놀이학습에 대한 문헌 연구와 선행 사례의 고찰을 통하여 다음과 같은 연구 문제를 설정하였다.<BR>  첫째, 홀리스틱 자연놀이 학습이 아동의 정서지능에 미치는 효과를 검증하기 위해 프로그램을 어떻게 구안하고 적용할 것인가?<BR>  둘째, 홀리스틱 자연놀이 학습이 아동의 정서지능에 어떠한 영향을 미칠 것인가?<BR>  이러한 연구 문제를 해결하기 위하여 경기도 안양시에 위치한 A초등학교 3학년 두 학급을 연구대상으로 선정하고, 각각 실험집단과 비교집단으로 나누었다. 실험처치는 2003년 4월부터 9월까지 실험집단에게 홀리스틱 자연놀이 학습을 적용하였다.<BR>  실험처치의 효과는 실험이 끝난 후 두 집단 아동들을 대상으로 실시한 정서지능검사 점수의 차이로 검증하였다. 이 때 사용한 검사 도구는 사전과 사후가 동일하며, 연구에서 얻어진 자료들을 SPSSWIN 통계 패키지를 이용하여 변량분석(t-test)으로 처리하였다.<BR>  이 연구를 통하여 연구자가 얻게된 결론은 다음과 같다.<BR>  자연체험을 중심으로 하는 홀리스틱 자연놀이 학습은 자연과 인간이 상호 협력하는 생태학적 소양을 갖게 하고, 아동의 정서지능 발달에 효과적이다.   The purpose of this thesis was to verify the effect of children"s emotional intelligence as holistic nature game learning-focused on nature experience- was applied to elementary curriculum.<BR>  To achieve the goal, the following matters were established through reference studies and consideration of preceding case regarding ecological literacy education and nature game learning with experience in holistic education.<BR>  First, How to design and apply the holistic nature game learning to prove the effect of children"s emotional intelligence?<BR>  Second, Which effect of the holistic nature game learning could affect children"s emotional intelligence?<BR>  For this study, two classes of 3rd grade students were selected in A elementary school located in Anyang, Gyeong-gi province, and divided by two groups as an experimental group and a comparative group. It applied holistic nature game learning to the experimental group during the experiment process (from April, 2003 to September, 2003).<BR>  The effect of processing the experiment was verified by the score of emotional intelligence test performed between the two groups after the experiment. The test materials for pre-test and post-test were same and the data was operated by t-test using SPSSWIN 11.0 statistic package. Also, the comparative group children were examined in terms of this program and reported the result in percentage. This study also investigated the children"s behavior in class and conducted interview, and reviewed students" portfolio for quality evaluation.<BR>  The results of this study were as follows:<BR>  The holistic nature game learning that focused on nature experience was useful to educate the ecological literacy with bilateral agreement and develop children"s emotional intelligence.

산화정도와 단백질 첨가에 따른 산화 옥수수 전분 겔의 유동특성

한진숙(Jin-Suk Han),박귀선(Kui Sun Park) 한국식품영양과학회 2003 한국식품영양과학회지 Vol.32 No.7

본 연구에서는 전분 현탁액을 가열하여 냉각시킨 후 전분겔의 리올로지 특성 변화를 동적 점탄성 측정방법으로 측정하여 산화 정도에 따른 전분 겔과 단백질 첨가에 따른 전분겔의 유동특성의 변화를 시험하였다. 전분 겔의 저장탄성률, G'은 전분 농도가 증가함에 따라 증가하였고, 95℃보다 85℃로 처리하였을 때 더 큰 값을 가지는 것으로 나타났다. 95℃로 가열하였을 때는 1.0% active Cl/g starch 이상의 농도에서 조점도가 감소하는 것으로 나타나 산화전분입자의 팽창이 증가되면서 전단에 더 민감하게 반응하는 것으로 나타났다. 전분의 산화정도가 증가할수록 가열에 따른 전분 입자의 붕괴가 용이하여 아밀로오스가 많이 분포하는 영역과 아밀로펙틴이 주로 분포하는 영역의 분리가 어렵기 때문에 겔의 형성 능력이 감소하였다. 대두 단백질(soy protein isolate)과 Na-caseinate을 첨가하여 만든 호화 전분 용액은 산화 정도가 증가됨에 따라 저장 탄성률과 소실 탄성률이 모두 감소하였고, 저장탄성률, G'과 소실탄성률, G″의 진동수에 대한 의존성은 증가하였다. 전분 입자 내에서 단백질과의 상호작용에 주로 관여를 하는 아밀로펙틴이 산화에 의해 분해되면서 단백질과의 상호작용이 크게 감소하였다. Viscoelastic behavior of oxidized starch gel, modified with sodium hypochlorite (NaOCl) and the adding effects of protein in oxidized starch gel was studied by dynamic viscoelastic measurement. The storage modulus (G') of starch gel increased with the increase of starch concentration. They showed higher value when starch suspension was treated to 95℃ rather than 85℃. Consistency of starch gel was decreased over 1.0% active Cl/g starch when heated to 95℃, which means that the swelling of starch granules increased with concentration of NaOCl and showed more sensitive against shear. As the extent of oxidation increased, starch granules were easily destroyed. Therefore, it is hard to separate between compartment of leached-out amylose and that of amylopectin, which means that the ability of gel formation was reduced. When oxidized starches were gelatinized in presence of soy protein and sodium caseinate, it was found that G' decreased, and frequency dependence of G' and G'' increased with the increased degree of oxidation in starch. The reduce of starch-protein interaction was thought to be through the dissociation of the branched amylopectin, which play a leading role in protein interaction, with the oxidation of starch.

콩 함유 이소플라본의 생리활성과 가공적성

한진숙(Jin-Suk Han),하태열(Tae Youl Ha),김성란(Sung-Ran Kim) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.10

The antioxidant activity, nitrite scavenging effect, and angiotensineⅠ-converting enzyme inhibiting activity of solvent extracts of soybean isoflavone were investigated. Also anticarcinogenic activities of them were examined by MTT assay using human cancer cell line. Isoflavone aglycones showed relatively high antioxidant activity in order of glycitein, genistein, and daidzein. Methanol extract of soybean actively scavenged free radicals and was shown excellent nitrite scavenging effect. Glycitein and methanol extract of soybean inhibited the growth of human cancer cell such as stomach carcinoma (SNU-1) and colon carcinoma (SNU-C4) effectively. Genistein, daidzein and methanol extracts of soybean inhibited the growth of cancer cell such as stomach carcinoma (SNU-1), but had weak activities to colon carcinoma (SNU-C4). To applicate the soybean isoflavone as an enhancer for food quality and processibility, the stabilities on heat and pH of isolated isoflavone, isoflavone in soybean flour and isoflavone concentrate of soybean were investigated. Stability of isoflavone concentrate of soybean was decreased in pH extreme (below 3, above 8) during sterilization, but isoflavone in soybean flour showed higher stability in all pH range. All kinds of isoflavone tested in this study were very stable during the heat treatment.

산 가수분해시 가열방법과 시간 및 추출조건에 따른 대두가공 부산물의 이소플라본 함량 변화

한진숙(Jin Suk Han),홍희도(Hee Do Hong),김성란(Sung Ran Kim) 한국식품영양과학회 2006 한국식품영양과학회지 Vol.35 No.10

To establish a rapid and effective method for the analysis of soy isoflavone which is known to have lots of variation in derivatives of glucoside, conversion rate from isoflavone conjugates to its aglycones, and decomposition of conversed aglycones were investigated with various acid hydrolysis conditions. A number of heating conditions for acid hydrolysis including heating at convection oven (105℃), water bath (95℃), heating block (120℃), and hot plate (120℃) were applied. Acid hydrolysis in heating block with reflux was chosen as the best heating condition. From the stability test of isoflavone aglycone during acid hydrolysis, genistein, daidzein, and glycitein did not show any significant changes in their contents for 60 min of hydrolysis. Ten to thirty milligram of sample per 1 mL HCl was the best ratio of sample to acid. As conclusion, acid hydrolysis for 60 min after addition of 15 mL HCl solution to 0.5 g soybean, and then fill up to 50 mL with methanol, followed by HPLC analysis was set as a final analysis method. From this method, isoflavone contents expressed as total aglycone of feed meal was the highest with content of 1288.5 μg/g followed by those of dehulled meal.

밤호박의 저장 온도와 습도가 품질에 미치는 효과

한진숙(Jin-Suk Han),정문철(Moon-Cheol Chung),김성란(Sung-Ran Kim) 한국식품과학회 2007 한국식품과학회지 Vol.39 No.6

수확 직후 농가방식으로 후숙시킨 밤호박(구리지방 품종)을 저장조건별로 130일간 저장하면서 저장온도와 습도에 따른 밤호박의 특성을 분석하였다. 저장조건은 대조구(산지 저장고 저장), 온도 12oC의 습도 40, 60, 80% RH 처리구, 온도 20oC의 습도 40, 60, 80% RH 처리구 등 7처리구로 하였다. 부패율은 습도보다는 온도의 영향을 더 받아 20oC 저장구는 저장초기인 20일부터 급격하게 부패가 진행되었다. 20oC 저장구는 20일까지 당도가 계속 증가하다가 그 이후는 저장일이 증가함에 따라 당도는 오히려 감소하였으며 습도가 낮을수록 당도 감소가 크게 나타났다. 12oC 저장구는 저장초기 급격한 당도 증가 없이 저장기간이 길어짐이 따라 당도가 서서히 감소하는 경향을 보였으며 습도에 의한 영향은 크게 받지 않았다. 저장에 따라 경도가 감소되는 경향을 보인 처리구도 있었으나 전반적으로 품질에 크게 영향을 주는 수준은 아니었다. 밤호박 표피의 명도는 기간이 경과하면서 계속 증가하는 경향을 보였는데, 12oC 저장구보다 20oC 저장구에서 그 변화가 더 컸다. 펙틴함량의 변화는 20oC 저장구는 습도와 관계 없이 저장 20일까지는 증가하다가 그 이후로는 감소하였는데 12oC 저장구에서는 20oC 저장구보다 펙틴의 감소율이 적었으며 60% RH 저장구에서는 저장에 따른 총 펙틴함량에 거의 변화가 없이 일정하게 유지되었다. 이상의 결과로부터 밤호박의 저장을 위해서는 호흡이 억제되는 12oC에 습도는 60%이하가 되도록 조절하는 것이 적합한 것으로 나타났다. To establish the optimum conditions for storing buttercup squash, we examined the effectiveness of several storage methods and the quality of the squash under various storage conditions, including temperature (12 and 20℃) and relative humidity (20, 40, 60, and 80%). The spoiling rate of the squash was affected more by the storage temperature than the relative humidity, and the squash stored at 20℃ started to be deteriorated after 20 days of storage. At 20℃, soluble solid content gradually increased until 20 days of storage, and then it tended to decrease. The L-value had a tendency to increase with days of storage, and the a- and b-value also increased after 40 days. In addition, the color changes were great when the squash was stored at high temperature and high relative humidity. The total pectin content increased until 20 days at 20℃, and then it decreased, but less change was observed in the squash stored at 12℃. Overall, the results showed that storage at 20℃ after field curing resulted in excessive weight loss, color loss and poor eating quality, as well as a high level of decay (approximately 70%) after 40 days. However, the squash stored at 12℃ and 60% RH (relative humidity) showed less degreening and had a reduced level of decay, below 10%.

Hypochlorite에 의한 한국산 옥수수 전분의 산화특성

한진숙(Jin-Suk Han),안승요(Seung-Yo Ahn) 한국식품과학회 1997 한국식품과학회지 Vol.29 No.6

미역 가루를 첨가한 백설기의 품질특성

한진숙 ( Jin Suk Han ),전나영 ( Na Young Jun ),김성옥 ( Sung Ok Kim ) 한국식품조리과학회(구.한국조리과학회) 2006 한국식품조리과학회지 Vol.22 No.5

The purpose of this study was to investigate the effect of the addition of various concentrations of sea mustard powder on the quality characteristics of Bacsulgi. The sea mustard powder was added to rice powder at ratios of 3, 5, 7, and 9%(w/w). The moisture contents and salinity of Bacsulgi were increased with the addition of sea mustard powder. The incorporation of sea mustard powder in Bacsulgi lowered the lightness values but increased the blueness and yellowness values. Rheology test showed that hardness was significantly (p<0.05) decreased with increasing sea mustard powder content. The springiness and cohesiveness were decreased, whereas the adhesiveness was increased, with increasing sea mustard powder content. Scanning electron microscopy showed that the size of the air cells increased and the surface of rice powder swelled with increasing sea mustard powder content. The result of sensory evaluation showed that there were significant (p<0.05) differences in the scores of smell and taste sensory characteristics among the samples. The overall eating quality was the highest in the control and decreased with increasing sea mustard powder level. The study results suggested that Bacsulgi prepared with up to 5% addition of sea mustard powder was as acceptable as Bacsulgi prepared without sea mustard powder.

산화에 따른 옥수수 전분의 이화학적 특성 변화

한진숙(Jin-Suk Han),안승요(Seong-Yo Ahn) 한국식품영양과학회 2002 한국식품영양과학회지 Vol.31 No.2

전분의 물리화학적 성질과 기능 특성을 개선하여 식품에서의 이용성을 확대하고자, 0.25, 0.5, 0.75, 1.0과 1.5% active Cl/g starch를 포함하는 NaOCl 용액으로 pH 7.0, 25℃에서 10분간 처리하여 산화 전분을 제조한 후 산화전분의 이화학적 특성과 호화 특성을 비교 분석하였다. 산화전분은 입자의 형태와 크기에 차이가 없었고, 뚜렷한 복굴절 현상을 보였다. 무처리 전분과 산화전분의 겉보기 아밀로오스 함량은 차이가 없었으며, 가용성 아밀로오스의 함량은 증가하였다. 산화됨에 따라 X-선 회절도의 피크 강도와 위치가 변하여 상대적 결정화도가 감소하였고, 용해도와 팽윤력이 증가하였다. 아밀로그램에서 산화전분은 호화 개시 온도가 무처리 전분과 차이가 없었으나 산화제의 처리 농도가 증가됨에 따라 최고 점도와 setback이 감소하였다. Corn starch was modified by oxidation with sodium hypochlorite (NaOCl) as an attempt to expand the application of starches in food industry. Corn starch was oxidized with 0.25, 0.5, 0.75, 1.0 and 1.5% active Cl/g starch at pH 7.0 and 25℃ for 10 minutes. The size, shape and amylose content of oxidized starches were similar to those of native corn starch. As the extent of oxidation increased, solubility, swelling power and the amount of soluble amylose increased, X-ray diffraction patterns changed, and relative crystallinity decreased. In Brabender amylogram, oxidation did not change the gelatinization temperature, but oxidized starches had a lower peak in viscosity and their cooled pastes gave less setback, compared with native corn starch.

정제공정이 참기름의 유지특성과 산화안정성에 미치는 영향

한진숙(Jin Suk Han),안승요(Seung Yo Ahn) 한국응용생명화학회 1993 Applied Biological Chemistry (Appl Biol Chem) Vol.36 No.4

The effects of oil refining processes-degumming, alkali-refining, bleaching and deodorizing-on oil characteristics and oxidation stability of sesame oil were investigated. The colors (L, a, b) of samples were markedly changed and their peroxide and acid values were decreased, while the other characteristics of samples were not changed during refining stages. The L values of alkali-refined, bleached and deodorized sesame oils were largely decreased and their a values were increased due to browning reaction during the storage at 70℃. The colors of crude and degmmed sesame oils were very stable and their peroxide, free fatty acid and conjugated dienoic acid values were slowly increased. Volatile carbonyl compounds formed by oxidation were increased during the storage at 70℃. The results indicated that refining processes did not affect the sesame oil characteristics but decreased the oxidation stability of sesame oil.

글루코노델타락톤의 김치 발효 지연 효과

한진숙(Jin-Suk Han),강준수(Joonsu Kang) 한국식품영양과학회 2004 한국식품영양과학회지 Vol.33 No.3

본 연구에서는 미생물이 생성하는 글루코노델타락톤을 김치에 첨가하여 냉장저장하였을 때, 김치의 초기 pH를 강하시켜 김치의 주발효균인 유산균의 생육을 억제하여 김치의 보존성을 향상시키고 숙성기간을 연장시키고자 하였다. GDL이 첨가된 김치의 초기 pH 강하는 GDL이 수용액에서 유기산인 글루콘산으로 전환되면서 나타나는 현상이며 삼투압 작용에 의해 점차 평형을 이루게 되어 pH가 상승하였다가 숙성이 진행되면서 대조구보다 완만하게 pH가 저하하였다. pH 강하로 인하여 김치의 초기 유산균의 생육이 지연되면서 대조구와 비교시 숙성기간동안 산 생성량이 적게 나타났다. HPLC 분석에서 김치의 발효동안 oxalic acid, succinic acid, lactic acid, malic acid와 acetic acid가 생성되는 것으로 나타났으며, 대조군의 경우 GDL을 첨가한 경우보다 lactic acid의 생성량이 현저히 많았다. 김치에 첨가된 GDL은 초기 주 발효균인 L. mesenteroides의 생육을 억제함으로써 김치의 숙성을 지연시키고, 그 이후의 L. brevis와 산내성이 강한 L. plantarum의 생육을 억제함으로써 산도의 증가를 지연시키고 김치 조직의 연화를 방지할 수 있는 것으로 생각된다. 또한, 글루콘산은 무색의 순한 청량한 신맛을 띄는 유기산으로 관능검사에서 김치 고유의 맛과 향기에 영향을 주지 않았다. 따라서, 김치 제조시 GDL의 첨가는 김치의 유산균의 생육지연을 통하여 김치가 숙성에 도달하는 시간을 지연, 유지시켜 가식시간을 연장시킬 수 있으면서, 관능적 품질에 차이가 없는 김치를 제조할 수 있었다. This study was carried out to estimate the effects of glucono-δ-lacton (GDL) on prolongation of shelf-life on Kimchi. Final concentration of added GDL was determined 0.3% according to the result of sensory evaluation. Chemical characteristics and microbiological parameters were monitored during fermentation at 10℃. GDL Kimchi showed the initial sharp decrease in pH and gradually increase of pH due to osmotic pressure and then, the pH of GDL Kimchi was slowly decreased compared with that of control Kimchi during fermentation. The acidity of control Kimchi was markedly increased around pH 4.5 by growth of microorganism. Otherwise, GDL Kimchi showed that the formation of organic acids was slow and little amount compared with that of control Kimchi. HPLC analysis showed oxalic acid, lactic acid, acetic acid, malic acid and succinic acid appeared by fermentation. The production of lactic acid changed a lot in control Kimchi, where as little in GDL Kimchi. Growth of L. mesenteroides at initial stage of Kimchi fermentation was remarkably inhibited by adding 0.3% GDL. It retarded also the growth of L. Plantarum and L. brevis at late stage of Kimchi fermantation and led to reduce the softening of texture and retard over ripening of Kimchi. In sensory evaluation of Kimchi, GDL Kimchi showed the similar characteristics to the control Kimchi. This result suggested that GDL can be successfully used for the prolongation of shelf-life and sensory evaluation on Kimchi.