특집 / BM특허분쟁 예방을 위한 법적·제도적 방안

이경란,Lee, Gyeong-Ran 한국데이터베이스진흥원 2000 디지털콘텐츠 Vol.8 No.-

새로운 천년의 시작과 함께 휘몰아친 비즈니스 방법특허(BM특허)열풍은 이제 다소 잠잠해지는 분위기다. 여타 분야의 특허에 비하여 특허가 사업에 미치는 영향이 클 것이라는 전제 하에 많은 인터넷 비즈니스 업체들이 너나 할 것 없이 BM특허 열병을 앓았다고 할 수 있다. 그러나 BM 특허로 인한 열병은 이제 잠복기로 접어들었을 뿐, 더욱더 그 위세를 떨칠 것으로 보인다. 한편 BM특허 열병을 앓고 있는 동안 비즈니스 방법을 특허로 보호하지 말아야 한다는 설득력 있는 주장들이 이 열병에 대한 치유책으로서 인기를 얻고 있는 것도 사실이다.

메주의 배합비를 달리한 밀된장의 품질특성

이경란 ( Gyeong Ran Lee ),고유진 ( Yu Jin Ko ),김은자 ( Eun Ja Kim ),김일훈 ( Il Hun Kim ),심기환 ( Ki Hwan Shim ),김영기 ( Young Gi Kim ),류충호 ( Chung Ho Ryu ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2013 한국식품저장유통학회지 Vol.20 No.2

본 연구는 우리밀을 이용한 밀메주와 콩알메주를 이용하여 밀된장을 제조하였으며, 우리밀 메주의 배합 비율에 따른 된장의 품질특성을 조사하였다. 25℃에서 70일간 발효 숙성된 밀된장의 수분, pH, 염도와 같은 이화학적 특성은 모든 처리구에서 발효기간에 따라 유사한 경향으로 감소하였으며, 큰 차이는 볼 수 없었다. 시료의 pH는 숙성 과정을 거치면서 전반적으로 낮아져서 4.95~5.11 수준으로 나타났고, 수분 함량은 54.5~57.5%의 범위로 나타났으며, 숙성기간에 큰 변화 없이 비슷한 수준을 유지하였다. 염도의 변화는 시료간의 큰 차이를 나타내지 않았다. 아미노태 질소 함량은 발효 70일째 376.27~600.91 ng%으로 초기 아미노태 질소 함량보다 3배 가량 크게 증가하였다. 환원당 함량은 시료간의 큰 차이를 보였으며 숙성 과정에서는 비슷한 양상으로 증감을 반복한 것으로 나타났다. 또한 콩알메주의 함량이 많은 밀된장 시료 A구가 가장 높은 항산화능을 가지는 것을 확인하였다. 시료의 관능적 특성은 밀된장 시료 A구가 색, 맛, 향, 전체적인 기호도가 가장 높은 점수를 나타내었다. 따라서 밀메주와 콩알메주의 혼합비율이 1:1로 밀된장을 제조하는 것이 가장 품질이 우수한 것으로 생각된다. 우리밀을 활용한 밀메주 및 된장에 관한 연구를 진행한다면 우리밀의 소비촉진뿐만 아니라 장류의 고급화와 기능성 향상에 크게 기여할 수 있을 것으로 사료된다. In this study. wheat doenjang was manufactured using Korean wheat meju and soybean meju and its quality were investigated according to nixing ratio of meju The general characteristics such as moisture contents, pH and salinity of wheat doenjang which is fermented and aged at 25t for 70 days, were slightly decreased time dependently as similar pattern. 11w p1-1 of wheat doenjang ranged hum 4.95 to 5.11% and generally decreased with aging. The moisture contents was 54.5~57.5% and there was no significant differences in the aging period. Also, there was no significant changes in the salt contents. The amino-type nitrogen contents were 376.27-400.91 mg% at day 70 of the aging period, and showed 3 fold change compared to the initial contents. The reducing sugar contents showed significant difference between the samples, and repeated fluctuation in the aging period. Wheat meju sample A, which contains 50% of soybean ``meju. showed the highest antioxidation ability. In addition, wheat meju sample A showed the highest score in 11w sensory evaluation of the colour taste, flavor, and overall acceptability. Therefore, wheat doenjang manufacturing at a 1:) of mixing ratio will lead to desirable quality of wheat doet1iat.

두피,모발관리에 대한 인식과 실태에 관한 연구 -강원, 충북지역 중심으로-

이경란 ( Gyeong Ran Lee ),김주덕 ( Ju Duck Kim ) 한국미용학회 2008 한국미용학회지 Vol.14 No.4

The purpose of this study was to examine the state of scalp and hair care among 414 adults in Gangweon and north Chungcheong provinces. The major findings of the study were as follows: First, most of the adults investigated were highly aware of the importance of scalp and hair care. The reason seemed that they viewed physical appearance as one of primary factors in modern life, and that they believed hair care was major part of image making. Second, in regard to the reality of scalp and hair care, oily hair was widespread due to westernized dietary life, and the majority of the adults used beauty parlors to take care of their hair. It seemed to indicate that they weren`t well cognizant of professional clinics such as scalp clinic. The older people had a greater preference for permed hair, probably because they increasingly got thin-haired and wanted to make their hair look thick. Another possible reason was that it`s easy for them to do their permed hair. Third, as for hair treatment in pursuit of the protection of the scalp and hair, they mostly used shampoo(55.1%), conditioner and hair dryer(33.8%), and dried their hair with the warm wind of hair dryer probably due to aggressive publicity about such products and their ease of use. Most of the adults rinsed their hair fully after shampooing, and it seemed because they were well aware of the use of the products. Fourth, regarding the use of professional scalp and hair care service, just some of them received that. As a matter of fact, the objectivity of the findings of the study wasn`t guaranteed, but it seemed that the service wasn`t yet popular due to hectic life and financial burden though everybody had lots of interest in hair care and beauty. Specifically, the majority realized that scalp diseases engendered the loss of hair, but didn`t have their scalp taken care of, and this situation should be taken seriously. The findings of the study illustrated that most of the adults didn`t yet take advantage of specialized scalp and hair care service though they showed a lot of interest in the scalp and hair and looked upon the state of hair as one of vital conditions for beauty. They should be informed about how to take care of the scalp and hair, and publicity activities should be reinforced to spread awareness about specialized scalp and hair care service so that they could make themselves look more beautiful and confident to lead a more active and happier life.

사진을 이용한 정적 자세측정법에 대한 고찰

이경란(Gyeong Ran Lee),정종운(Chong Un Chung),인창식(Chang Shik Yin) 한국한의학연구원 2011 한국한의학연구원논문집 Vol.17 No.1

Objective : Postural analysis provides useful information in clinical and research setting. Photographic method is advantageous considering that it is non-invasive, easy to implement, objective, and quantifiable. This study is performed to introduce and facilitate practical use of photographic method of postural analyses. Method : Review of recent research literature was performed with a focus on photographic analysis method of static posture using a relatively simple and easy instrumentation. Results : In a normal anterior-posterior photo or a lateral photo, the posture should be compared with normal one and postural analyses may be quantified by degree of angle or displacement in comparison with reference points or lines. Conclusion : It is considered that photographic method of postural analysis may provide a useful and practical information from a perspective of meridian yinyang balance.

밀의 도정 및 발효 균주에 따른 우리밀 메주의 품질특성

이경란 ( Gyeong Ran Lee ),고유진 ( Yu Jin Ko ),김은정 ( Eun Jung Kim ),설희경 ( Hui Gyeong Seol ),김은자 ( Eun Ja Kim ),김일훈 ( Il Hun Kim ),심기환 ( Ki Hwan Shim ),김영기 ( Young Gi Kim ),유충호 ( Chung Ho Ryu ) 한국식품저장유통학회(구 한국농산물저장유통학회) 2012 한국식품저장유통학회지 Vol.19 No.6

본 연구는 표준화된 밀 메주를 제조하기 위해 원료밀의 도정에 따른 수침 및 증숙조건과 품질특성을 조사하였다 수침시간에 따른 2분도 밀, 5분도 밀, 통밀, 밀가루의 물리적 특성변화를 조사하기 위해 무게 부피, 수분 함량, 수분 흡수 량을 살펴 본 결과, 대부분의 밀에서 수침4시간 이후에는 평형상태에 도달하였다. 원료밀 종류에 따른 증숙시간을 조사한 결과, 통밀을 제외한 밀원료의 증숙시간은 100℃에서 10분이 적합하였다. 최적 수침 및 증숙조건으로, 가공한 2분도 밀과 5분도 밀을 각각 A. oryzae와 B. subtilis Ml으로 발효하여 우리밀 메주를 제조한 후 일반 성분 및 효소역가를 비교한 결과, 황국균을 사용한 경우 발효 효율이 더 우수하게 나타났다. 또한 2분도 밀도다 5분도 밀에서 총당, 환원당 및 a-amylase 역가가 높게 나타나, 우수한 밀 메주의 제조를 위해 5분도 밀을 A. oryzae로 발효하는 것이 효율적이라 사료된다. In this research, the soaking and steaming conditions of Korean wheat meju according to the degree of milling were investigated, and the quality characteristic was analyzed, for the manufacture of the standardized Korean wheat meju. As a result of the changes in weight, volume, moisture content, and moisture absorption amount, which indicate the physical properties of Korean wheat meju using 20% polished wheat, 50% polished wheat, whole wheat, and whole wheat flour, most of the wheat materials reached the equilibrium state after 4 hours of soaking. Also, the appropriate steaming time to complete the cooking of the wheat materials was found to be 10 min at 100℃, except for whole wheat. The 20 and 50% polished wheat materials were selected for Korean wheat meju based on the soaking and steaming results. The selected wheat materials were fermented using Aspergillus oryzae and Bacillus subtilis M1, respectively, and the quality properties and enzyme activities showed that A. oryzae would be effective for the manufacture of Korean wheat meju. Also, the 50% polished wheat showed higher total sugar content, reducing sugar content, and α-amylase activity than the 20% polished wheat. Therefore, it is supposed that the fermentation of 50% polished wheat by A. oryzae would be appropriate for manufacturing superior Korean wheat meju.

터치테라피(Touch therapy)를 위한 아유르베다 마르마(Ayurveda marma) 연구

이경란 ( Gyeong Ran Lee ) 국제통합대체의학협회 2009 국제통합대체의학회지 Vol.5 No.2

As the marma filled with prana and consciousness, which are power of life, appears itself in vital and focused shape and plays a role of a bridge or entrance among the body, the mind and the spirit, the touch therapy dealing with this has a very important meaning for health maintenance and improvement. The anatomical position of marma making to approach a region that is easily broken, weak and sensitive is located at an intersecting point of a vein, a joint, a ligament and a bone, so it is possible to approach in diverse methods. A method that is most generally used in Ayurveda is massage utilizing oil, and besides, various methods such as color, aroma, gem, crystal, meditation, pranayama and yogaasana, etc. are being used for spiritual therapy. The touch therapy dealing with marma is the most efficient and complex therapy treating emotion and the soul in addition to physical effects. The marma makes communication between cells actively and provides an index of diagnosis in an aspect of physical effect as well as provides various therapeutic effects such as imbalance solution of dosha, removal of obstacle of dhatu and srota, removal of a functional disorder of internal organs, etc. Also, the marma provides a basis capable of keeping the best health by solving imbalance of prana, tejas and oja, and plays a role of the origin for solving pains being generated due to an obstacle of prana flow. The marma touch therapy in a spiritual aspect gives mot only rising motivation of kundalini, which is the key of separate energy through seven pieces of chakra, but also can play a meaningful role in forming the harmonious spirit of an individual in addition to individual self-discipline of diverse yoga.

청소년 대사증후군과 관련요인 : 1998~2008년도 국민건강영양조사

김재희,이경란,정종운,Kim, Jae-Hee,Lee, Gyeong-Ran,Chong, Chung-Un 대한예방한의학회 2011 대한예방한의학회지 Vol.15 No.1

Objectives : The aim of this study was to investigate the prevalence of metabolic syndrome and the association between lifestyle factors and the risk of metabolic syndrome in Korean adolescents. Methods : The metabolic syndrome was defined with ${\geq}$ 3 metabolic abnormalities using the age-modified criteria of the Adult Treatment panel III specified by National Cholesterol Education Program in adolescents aged 12 to 18 years who have participated in the Kroean National Health and Nutrition Examination Survey in 1998(n=936) and 2008(n=620). Physical activity and dietary intakes were assessed. Results : The overall prevalence of metabolic syndrome in Korean adolescents declined over 10 years (P < 0.01). Adolescents engaging regular exercise significantly increased over 10 years (P < 0.001). Physically activity was associated with a lower risk of metabolic syndrome (P < 0.001). Dietary intake patterns were not associated with a risk of metabolic syndrome. Conclusions : The prevalence of metabolic syndrome among Korean adolescents declined over 10 years which may be in part due to the increased regular physical activity. The risk of metabolic syndrome is lower in individuals who are physically active.

자세음양 균형검사로서 Fukuda Stepping Test에 대한 문헌적 고찰

배진용,이재민,이경란,이영준,인창식,Bae, Jin Yong,Lee, Jaemin,Lee, Gyeong Ran,Lee, Young Jun,Yin, Chang Shik 턱관절균형의학회 2014 턱관절균형의학회지 Vol.4 No.1

Objectives: Neurological examination on balance function is widely applied in clinical practice. Balance function may be clinically relevant to an assessment of yinyang balance in such therapies as temporomandibular joint balancing medicine. Fukuda stepping test is a relatively not-well-known method of balance function test. This study reviewed the procedures and criteria of Fukuda stepping test. Method: Recent articles on Fukuda stepping test were searched in public database (Pubmed, Proquest) and reviewed for its procedures and clinical implications. Results: Fukuda stepping test adopts 50 steps or 100 steps with subsequent assessment of the deviation or displacement of the subject. It may not be reliable during acute phase. Conclusion: Fukuda stepping test may be utilized and be further developed to assess balance function in the neurological management of functions.

비만세포에서 시판 간장 유래 다당류의 항염증 효과

고유진(Yu-Jin Ko),이경란(Gyeong-Ran Lee),류정호(Chung-Ho Ryu) 한국생명과학회 2013 생명과학회지 Vol.23 No.4

간장은 한국의 전통 발효식품으로써 최근 항암 효과, 항균작용, 항산화능, 항혈전 효과 등의 효능이 보고되고있다. 한국의 간장은 콩과 밀을 주요 원료로 사용한다. 콩의 세포벽으로부터 유래되는 다당류는 효소적 가수분해에 저항성이 있으므로, 발효가 끝난 후에도 간장에 잔존하게 되며 이것을 간장 유래 다당류(Kanjang polysaccharides, KPS)라 부른다. 본 연구에서는 산분해법과 양조법으로 제조된 시판 간장인 A~T의 20종의 투석물로부터 다당류를 제조하고, 비만세포에서 염증성 cytokine의 방출과 mRNA의 발현에 대한 KPS의 효과를 실험함으로써 항염증 효과를 조사하였다. RBL-2H3 세포에서 KPS의 처리는 histamine과 β-hexosaminidase의 방출을 현저히 억제시켰다. 자극된 HMC-1 세포에서 KPS의 처리는 염증성 cytokine인 IL-6, IL-8, TNF-α의 방출 및 mRNA의 발현을 감소시켰다. 특히, 양조간장으로부터 유래된 KPS는 산분해 간장보다 비만세포에서 우수한 항염증 효과를 나타내었다. 따라서, KPS는 알레르기성 염증반응을 억제시키는데 효과적일 것이라 사료된다. Soy sauce is a traditional fermented seasoning in several oriental countries, such as Korea and Japan, and recently it has been reported to have biological activities. In Korean soy sauce, soybeans and wheat are the two main raw materials. Polysaccharides that originate from the cell wall of soybeans are resistant to enzymatic hydrolysis. These polysaccharides remain in the soy sauce even after fermentation and are termed Kanjang polysaccharides (KPS). In this study, polysaccharides were obtained from dialysate of different soy sauces labeled as A~T and manufactured by fermentation or the acid-hydrolyzate method. We investigated anti-inflammatory activities by examining the effects of these KPS on proinflammatory cytokine release and mRNA expression in mast cells. Histamine and β-hexosaminidase release were strongly decreased by the KPS treatment in RBL-2H3 cells. Treatment with KPS clearly reduced mRNA expression and the release of the proinflammatory cytokines interleukin (IL)-6, IL-8, and tumor necrosis factor-alpha (TNF-α) in PMACI-stimulated HMC-1 cells. In particular, KPS derived from fermented Kanjang products showed a significant anti-inflammation effect on mast cells compared to the acid-hydrolyzed Kanjang products. This study suggests that KPS appear to be effective in suppressing allergic inflammatory reactions.

병원의료종사자들의 환자안전문화 인식

최성민 ( Sung Min Choi ),이경란 ( Gyeong Ran Lee ),이미진 ( Mi Jin Lee ),김은미 ( Eun Mi Kim ),박형숙 ( Hyoung Sook Park ) 부산대학교 간호과학연구소 2016 글로벌 건강과 간호 Vol.6 No.1

Purpose: In this descriptive study, we determined the perceptions of patient safety culture among health professionals, including nurses, doctors, medical technicians, and hospital administrative staff. Methods: A questionnaire survey was used to collect data; specifically, we distributed questionnaires to 317 health professionals working for P National University Hospital in B Metropolitan city and P National University Hospital in Y City. The mean and standard deviations of the degree of awareness of patient safety culture were analyzed using t-tests and ANOVAs. Post-hoc comparisons were made with Scheffe``s test. Results: The mean score for perception of patient safety culture among study subjects was 3.43 out of 5, indicating that it was in the average range. When analyzing by position, nurses, medical technicians, and administrative staff tended to have better perceptions of patient safety culture than did doctors (F=22.13, p<.001). Furthermore, perceptions among health professionals appeared to vary by their age, education level, years of working in the current hospital, weekly work hours, work unit, attendance of safety education in the past year, number of patient safety education sessions attended in the past year, and awareness of the importance of accurate reporting procedures for safety accidents. Conculsion: As this study confirms, medical professionals’ prior experience with patient safety education, number of training sessions attended, and awareness of the reporting procedures for safety accidents influence their perceptions of the patient safety culture. Therefore, patient safety education should be promoted in line with the characteristics of each occupation. Additionally, it is recommended that cultures encouraging health professionals to actively attend the necessary training be established in hospitals.