우리나라 재배지역별 야콘 생산성 및 기능성 프락토올리고당 평가

김수정,손황배,홍수영,남정환,장동칠,김기덕,서종택,구본철,김율호,Kim, Su Jeong,Sohn, Hwang Bae,Hong, Su Young,Nam, Jung Hwan,Chang, Dong Chil,Kim, Ki Deog,Suh, Jong Taek,Koo, Bon Cheol,Kim, Yul Ho 한국작물학회 2017 한국작물학회지 Vol.62 No.3

The purpose of this study was to investigate the effects of envrionmental factors on the ecological responses, yield, and quality properties and physicochemical characteristics of yacon cultivated in various regions of Korea. Experiments were carried out in eight regions from 2010 to 2013. The temperature range in Jinbu, Bonghwa, Cheolwon, and Gangneung during the growth period of yacon cultivation was $17.5-24.6^{\circ}C$. The total yield and marketable yield of tuberous root in Jinbu were 4,065 and 3,196 kg/10a, respectively. The sugar content of yacon tuberous roots comprised 0.11-0.20% fructose, 0.11-0.37% glucose, 0.39-0.68% sucrose, 0.07-0.37% reducing sugar, and 7.03-9.62% fructo-oligosaccharides. The content of fructo-oligosaccharides, which is a functional substance, was the highest in yacon cultivated in Jinbu. Based on the productivity and functional fructo-oligosaccharides, the optimum areas to cultivate yacon are Jinbu and Bonghwa, which are located in the middle-highland zone (500-560 m) and have a suitable growth temperature of $18-25^{\circ}C$. The results of the present study indicate that temperature could be the factor with the greatest influence on the root growth of yacon.

조현병 환자들의 일상적 의사결정 과정에서 무쾌감증 및 자아존중감의 영향

김수정,김민경,홍연주,이선구,김재진,Kim, Soo-Jeong,Kim, Min-Kyeong,Hong, Yeon-Ju,Lee, Seon-Koo,Kim, Jae-Jin 대한생물정신의학회 2017 생물정신의학 Vol.24 No.3

Objectives Decision-making in patients with schizophrenia has been known to be inefficient in both cognitive and affective aspects. The purpose of this study was to investigate the influence of anhedonia and self-esteem on the decision-making process in schizophrenia. Methods Twenty patients with schizophrenia and 21 healthy controls performed the 'apparel purchase decision-making task', during which they were asked to respond to the preference, fitness, and price suitability, before making the final purchase decision. Generalized estimating equation and correlation analysis were conducted to explore for the difference of decision making patterns and influential factors between the two groups. Results The patients showed lower odds ratio (OR) of the fitness on the apparel purchase decision than the controls [OR 0.190 ; 95% confidence interval (CI) 0.047-0.762, p = 0.019). In the patient group, there was no correlation between the number of purchased trials and the severity of anhedonia, but the number of purchased trials was negatively correlated with the Rosenberg Self-Esteem Scale score at a trend level (R = -0.436, p = 0.055). Conclusions Patients with schizophrenia considered the fitness of clothes less than healthy controls on apparel purchasing decisions. Schizophrenia patients with lower self-esteem were intended to buy more clothes.

면직물에의 아크릴산 에스테르의 그라프트중합

김수정,유효선,김성련,Kim, Su-Jeong,Yu, Hyo-Seon,Kim, Seong-Ryeon 한국섬유공학회 1991 한국섬유공학회지 Vol.28 No.12

Graft copolymerization of three acrylic acid ester, methyl acrylate(MA), ethyl acrylate (EA) and butyl acrylate(BA), onto cotton fabrics has been carried out in aqueous emulsion medium which contains ceria ammonium nitrate as an initiator. The factors that affect the graft yield and the graft efficiency such as the kinds of monomer(MA, EA, BA) , initiator concentration, grafting time, grafting temperature and monomer concentration were investigated. And some physical properties of acrylic acid esters grafted cotton fabric were tested. The results are as follows. There is an optimum range giving the maximum graft yield for the concentration of initiator and for the grafting temperature. The ranges were 0.01~0.02mol(conc. of initiator) and 30~45$^{\circ}C$ (grafting temperature). The graftlyields were increased with grafting time, and monomer concentration. Among the three monomers used in this experiment, MA was grafted more easily than the others. This result seemed to be due to the fact that MA has the smallest side chain. Roughly, the graft efficiency was inversely proportional to the graft yield. The thickness of acrylic acid ester grafted cotton fabric was increased, but moisture regain and tensile sirengh were decreased with the increase of graft yield.

KDC 제6판 디자인학 분야 개선방안에 관한 연구

김수정,Kim, Soojung 한국비블리아학회 2013 한국비블리아학회지 Vol.24 No.3

본 연구는 KDC 디자인학 분야의 분류체계를 개선하고자, 선행연구에서 제시된 디자인학 연구분류체계들을 조사하고 KDC, DDC, LCC, NDC를 비교 분석하였다. KDC의 디자인학 분야 분류체계의 문제점으로는 디자인 이론영역과 관련된 분류항목 부족, 주요 디자인 응용분야에 대한 세목 미비, 디자인 범위를 명시하는 주기의 부재 등이 있다. 이러한 문제를 해결하기 위하여 본 연구에서는 디자인 이론영역, 시각디자인, 제품디자인, 환경디자인 분야에 해당되는 분류항목들에 대하여 구체적인 개선방안을 제시하였다. For the purpose of improving the Korean Decimal Classification (KDC) in the design field, this study investigated the classification systems of design research suggested in previous studies and compared KDC, DDC, LCC, and NDC. The problems identified from the current KDC include lack of subdivisions regarding basic design theories and major design application fields and the absence of notes for explaining the scope of each design field. To solve these problems, this study suggested improvements for design theories, graphic design, industrial design, and environmental design.

대추과육 분말의 특성과 이를 이용한 약밥, 약편, 대추죽의 조리법 연구

김수정,김향숙,Kim, Su Jeong,Kim, Hyang Sook 한국식품조리과학회 2016 한국식품조리과학회지 Vol.32 No.1

This study aimed to enhance the applications of dates as a food material that can be utilized and stored easily by improving the inefficient process of the traditional cooking procedure. To this end, this study investigated the physico-chemical and nutritional properties of jujube pulp powder, and compared the traditional and newly developed methods of making yakbap, yakpyon, and jujube porridge. According to the analysis of physical and chemical properties, the jujube pulp powder contained 5.4% moisture, 2.6% crude ash, 6.6% crude protein, 0.35% crude fat, and 4.7% crude fiber. The water activity was 0.95% in jujube pulp while it was 0.24% in jujube pulp powder. In addition, the jujube pulp powder had a total sugar content of 70.4% and reducing sugar content of 6.3%. The vitamin C was content was estimated to be 68.5 mg/100 g in the jujube pulp powder and the jujube pulp contained 6.2 g/100 g of dietary fiber. Major minerals were K, Mg, and Ca. After appointing jujube pulp powder (new method) to a test group and jujube pulp (traditional method) to a control group, the sensory evaluation and acceptance testing were conducted for yakbap, yakpyon, and jujube porridge. As a result, there was no significant difference in any sensory factors tested (p<0.05). It was found that making and storing jujube pulp powder by drying jujube pulp is a useful way of utilizing jujube because Yakbab, Yakpyun and jujube porridge were found to have a relatively good appearance, color, flavor, taste, texture and overall acceptance.

대학도서관 전자책 관리 및 서비스 실태 분석: A와 B 대학도서관을 중심으로

김수정,이지원,Kim, Soojung,Lee, Ji-Won 한국도서관정보학회 2016 한국도서관정보학회지 Vol.48 No.1

본 연구는 국내 대학도서관에서 전자책 관리 및 서비스 실태를 파악하고 관련한 현안을 진단하는데 목적이 있다. 이를 위하여 지방에 소재하는 A와 B대학도서관을 대상으로 사례연구를 실시하였다. 각 도서관으로부터 전자책 관리 및 서비스 이용통계를 수집하였으며 전자책 담당사서들과 면담을 실시하였다. 면담은 전자책 도입현황, 예산 및 수서, 접근 및 목록, 이용, 홍보 측면에서 실태를 조사하고 전자책 관리 및 서비스의 어려움과 현안에 대해 의견을 수집하였다. 분석 결과, 두 대학 모두 종이책과 비교했을 때 전자책 이용률이 낮았으며 특히 최근에 이용률이 하락한 것으로 나타났다. 이는 전자책 예산 확보의 어려움으로 인한 신간도서 미비가 주요한 원인으로 보인다. 또한 전자책 수서와 관련한 가장 중요한 현안은 2015년에 제정된 대학도서관진흥법에 따른 대학도서관 평가인 것으로 나타났다. 본 연구는 이러한 도서관 평가기준이 현재 전자책 수서 및 관리 방식에 어떤 영향을 미치는지 논의하였다. This study aims to analyze the current status of e-book management and services in academic libraries and identify related issues in the provision of the services. To do that, it performed case studies with A and B university libraries. E-book usage statistics was collected from each library and interviews were conducted with librarians responsible for e-book management and services. The interviews included questions regarding obstacles to e-book management and services and current issues as well as budget and acquisition, access and catalogues, usage, and marketing for e-books. The results show that in both libraries, the usage of e-books is low compared with that of printed books and the usage of e-books has declined recently. This is because of lack of new books with shortage of budget. Also, the most important issue surrounding e-book services is academic library evaluation, enacted by Academic Library Promotion Act in 2015. This study discussed how the criteria for academic library evaluation influence the way the academic libraries acquire and manage e-books.

저작·연하 용이 소불고기 노인식 개발

김수정,주나미,Kim, Soojeong,Joo, Nami 한국식품영양학회 2014 韓國食品營養學會誌 Vol.27 No.6

This study was conducted to develop for the elderly food that is safe, well-shaped, and easy to chew and swallow, using gelification. Gelatin, which has low adhesiveness, thereby lowering the possibility of being swallowed wrongly into the respiratory track, was used as a viscosity agent for the gelification. Water and gelatin amounts were adjusted to facilitate breaking the food with the tongue. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in appearance (p<0.05), saltiness (p<0.05), sweetness (p<0.01), and overall quality (p<0.05). The optimum formulation of the Korean barbecue beef calculated by numerical and graphical method was 3.71 g of sugar and 19.53 g of soy sauce. Moisture content, hardness and adhesiveness of the Korean barbecue beef were 78.85%, 2.40, -1.87, respectively. The result shows that food for the elderly, which is easy to chew and swallow, using gelification will have sufficient competitiveness in terms of safety, taste, and preference. The development of food for the elderly that take into account the difficulties in chewing and swallowing among the elderly, reflects their preference, and has sufficient nutrients, is important to enable the elderly to enjoy their meals. Also, as the Korean society is getting older, it remains one of the biggest social challenges.

2005년 사회복지계 변화와 도약을 위한 열망

김수정,Kim, Su-Jeong 한국사회복지사협회 2005 Social workers Vol.12 No.-

2005년은 다른 어느 해보다도 굵직굵직한 사회복지 이슈들이 부각되고 논의되었던 한 해였다. 새로운 변화와 도약에 대한 사회복지계의 열망에 부응하여 사회복지 각계가 나름대로 노력해왔다. 그러한 수고와 노력으로 가시적인 열매를 맺는 성과도 있었고, 노력에 비해 결과가 기대에 못 미치는 경우도 있었다. 한해가 저물어가는 이때, 지나간 2005년을 알차게 마감하고 다가오는 2006년을 새롭게 준비하는 마음으로, 이번 12월호에서는 올 한해동안 ‘Social Worker'에서 깊이 있게 다루었던 내용을 중심으로 우리 사회복지계가 앞으로 풀어나가야 할 현안 문제가 무엇인지 되짚어보고, 이런 다양한 사회복지적 도전들에 어떻게 대응해 나가야할지 살펴보고자 한다.

공간이웃정보를 고려한 공간회귀분석

김수정,Kim, Sujung 한국데이터정보과학회 2017 한국데이터정보과학회지 Vol.28 No.3

최근, 더욱 상세하고 정확한 추정 결과를 위해 소지역추정(small area estimation; SAE)의 연구가 많이 진행되고 있다. 그 중 공간회귀모형 (spatial regression model)을 이용한 방법이 주를 이루고 있는데 이를 사용하기 위해서는 공간이웃 (spatial neighbor)의 정의가 필요하다. 본 연구에서는 공간이웃을 정의하는 방법으로 도로네 삼각망 (Delaunay triangulation; DT)을 소개하고 k-최근접 (k-nearest neighbor; KNN)과 비교하여 분석한다. 두 가지 공간이웃을 정의하는 방법중에서 어떤 방법으로 이웃을 정의하는 것이 효율적인지 알아보기 위해 시뮬레이션을 실시하였고, 지가 (land price)데이터를 이용하여 실 데이터를 분석하였다. Recently, numerous small area estimation studies have been conducted to obtain more detailed and accurate estimation results. Most of these studies have employed spatial regression models, which require a clear definition of spatial neighborhoods. In this study, we introduce the Delaunay triangulation as a method to define spatial neighborhood, and compare this method with the k-nearest neighbor method. A simulation was conducted to determine which of the two methods is more efficient in defining spatial neighborhood, and we demonstrate the performance of the proposed method using a land price data.

멸치볶음 저작·연하 용이 노인식 개발

김수정,주나미,Kim, Soojeong,Joo, Nami 한국식품영양학회 2015 韓國食品營養學會誌 Vol.28 No.2

Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and -1.57, respectively.