해상풍력발전단지 설치에 따른 자연경관영향 평가 시 시각적 인지 높이 측정 방법 연구

노준희,정일훈 대한국토·도시계획학회 2024 國土計劃 Vol.59 No.1

본 연구는 해상풍력 발전소의 시각적 영향을 예측하기위해 조망점 위치에 따른 시설물의 크기 변화를 지구의 곡률에 근거하여 계산하고, 사람이 풍력발전기를 어떻게 인식하는지에 따른 높이를 시차삼각법에 따라 계산한다. 또한 이를 통해 현재 해상에서 이루어지는 사업의 자연경관영향 평가 시보다 정량적 평가를 할 수 있을 것으로 기대되며 육지부에서 각종 개발사업 시시행되는 경관평가에 적용할 경우 기존의 정성적 평가가 아닌 정량적 평가의 지표를 제공 할 수 있을 것으로 기대된다. South Korea has responded to climate change and energy resource problems since 1988, and in 2005, the Act on the Promotion of New and Renewable Energy Development, Utilization, and Supply had been enacted. Research on offshore wind power pilot projects began in 2005, but the evaluation guidelines for understanding the impact on marine landscapes still rely mainly on qualitative methods. Therefore, this study proposes a quantitative evaluation methodology for offshore wind power generation, which has been increasing recently, and intends to present the analysis results. In this study, a viewpoint was selected to measure the perceived height of the wind turbine at specific points within the pre-built offshore wind power plant. As a result of analyzing the protruding landscape of viewpoint and wind turbine, it was found that the wind turbine was higher than the surrounding islands as the height of the viewpoint increased from viewpoints 2 and 3. In addition, a Z-Score analysis was conducted on the perceived height value at each viewpoint to evaluate the visual impact of the wind turbine on the landscape when viewed from a distance. It was found that a wind turbine installed at a distant maritime location had minimal visual impact on the surrounding environment. This study expects a more detailed and precise evaluation to be possible by using quantitative indicators, instead of the traditional qualitative indicators for long-distance landscape analysis of marine space and land.

Textural Properties of Mung Bean Starch Gels Prepared from Whole Seeds

노준희,신말식 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.3

The textural properties of mung bean starch gels (MSG) made by starches purified from whole seeds of Dahyeon were investigated to improve the quality of Korean traditional starch gel, cheongpomuk. Based on our investigation, the protein and dietary fiber contents of starch from whole mung beans (WM) were significantly higher than those from hulled mung beans (HM); however, apparently, WM had lower amylose contents than HM (their respective apparent amylose contents were 32.42 and 33.09%). The fresh gels (WMSG and HMSG), stored gels (WMSG-S4 and HMSG-S4), and reheated gels (WMSG-R4 and HMSG-R4) were also compared. The stored gels showed the highest L and b values, translucence, hardness, and gumminess. While HMSG showed a denser network structure than WMSG, the structure of stored gels was recovered after reheating. The fresh gels showed V type crystallinity, but the stored gel changed into B type crystallinity. WMSG showed higher sensory bending properties and smoothness than HMSG, but more similarities in the overall qualities.

Anti-oxidant Activities of Mung Bean Starch and Starch Gels Prepared from Whole and Hulled Seeds

노준희,이경애,신말식 한국식품과학회 2016 Food Science and Biotechnology Vol.25 No.2

Anti-oxidant activities of ethanol extracts from whole and hulled mung bean starches (WMS and HMS) isolated using distilled water, and gels (WMSG and HMSG) were investigated. Total chlorophyll contents of WMS and WMSG were 4.61 and 2.14 μg/mL, respectively. WMS at 0.29 mg of gallic acid/g of MS and 0.54 mg of quercetin/g of MS had higher total phenolic compounds and flavonoid contents than HMS at 0.11 mg of gallic acid/g of MS and 0.28 mg of quercetin/g of MS. Total phenolic contents of WMSG and HMSG increased by 2.14x and 1.64x, respectively. Total flavonoid contents decreased by 0.98x and 0.57x. The 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis(3-ethylbenzothiazoline- 6-sulfonic acid) diammonium salt radical scavenging activities and reducing powers of WMS and WMSG were higher than for HMS and HMSG. Cheongpomuk made using WMS exhibits increased anti-oxidant activities of gels and is a good food for improvement in health functionality.

신길 쌀 전분으로부터 초음파 처리에 의해 제조된 마이크로 및 나노 입자의 특성

노준희,신말식 한국식품조리과학회 2022 한국식품조리과학회지 Vol.38 No.2

Purpose: To develop nanoparticles (NPs) from Shingil rice starch, and to investigate the morphology, particle size distribution, crystalline structure, branch chain length of amylopectin, and thermal properties of microparticles (MPs) and NPs and the zeta potential of the NPs. Method: MPs and NPs were obtained by ultrasonication of Shingil rice starch. Results: The shape of the MPs was observed to be polygonal, but that of the NPs was round. The mean particle sizes of the native starch(NS), MPs, and NPs were 3.84 μm, 801.0 nm, and 178.6 nm, and their blue values were 0.275, 0.262, and 0.126, respectively. The NS and MPs showed an A-type crystalline structure, but the NPs were amorphous. MPs decreased fraction of amylopectin long chains(≥DP37) and increased fraction of amylopectin intermediate chains(DP13-24) compared to NS. In the case of the NPs, the gelatinization temperature increased and enthalpy decreased to compare with NS and MPs, and zeta potential was -84.55 mV. Conclusion: Based on these results, it can be suggested that NPs prepared by ultrasonication could be used as an amorphous and stable biomaterial.

저항전분을 첨가한 자색고구마 묵의 최적화 및 품질특성

노준희,신말식 한국식품조리과학회 2020 한국식품조리과학회지 Vol.36 No.1

Purpose: To develop the purple sweet potato (SP) muk that was supplemented with resistant starch (RS), muks made from SP starches and cooked purple SP powders with cross-linked RS (RS4) were investigated to optimize the proper ingredients and quality properties. Methods: Three different concentrations of SP starches (8, 9, 10%), cooked purple SP powders (0, 1, 2%), and RS4 (0, 1, 2%) were used by response surface methodology. Results: The RS contents of SP muks with adding 1~2% of RS4 ranged from 7.73 to 18.83% (p<0.05). RS4 addition changed appearance of SP muk from transparent to opaque. The stability of SP muk improved with increasing the amount of cooked SP powder. The texture properties and color values of the fresh and reheated muks with cooked SP powder and RS4 showed similar values. Conclusion: From the above results, the optimal ratios of ingredients were 8.4356% of SP starch, 1.3426% of cooked purple SP powder, and 1.8788% of RS4. The results suggest that the purple SP muk which is suitable for consumers preference, should benefit health functionality.

포스트 코로나 시대의 간호대학생이 지각하는 자기주도학습능력, 감성지능, 그릿 및 간호전문직관

노준희,김은영 국제문화기술진흥원 2021 The Journal of the Convergence on Culture Technolo Vol.7 No.4

본 연구는 포스트 코로나 시대의 간호대학생이 지각하는 자기주도학습능력, 감성지능, 그릿 및 간호전문직관의 정도를 확인하고, 간호전문직관의 영향요인을 파악하여 긍정적인 간호전문직관을 확립하는데 도움이 되고자 실시하였 다. G광역시에 소재한 간호학과 학생 218명을 대상으로, 2021년 2월 22일부터 3월 28일까지 자가 보고식 설문조사로 시행된 서술적 조사연구이다. 수집한 자료는 SPSS/WIN 21.0 프로그램을 이용하여 분석하였다. 분석결과, 전공만족 도, 감성지능, 그릿이 높을수록 간호전문직관이 긍정적이었으며, 간호전문직관에 영향을 미치는 요인으로는 감성지능 과 전공만족도로 설명력은 61.7%이었다. 본 연구결과를 기반으로 간호대학생의 감성지능과 전공만족도를 높이기 위 한 교과활동 및 비교과 활동의 전략이 요구되며, 이러한 활동 전략이 간호대학생의 긍정적인 간호전문직관 확립을 위 해 도움이 될 것으로 기대된다. This research was conducted to help establish positive and professional nursing intuition by confirming the degree of self-directed learning ability, emotional intelligence, grit, and nursing intuition perceived by nursing students in the post-corona era. The subject of this research were nursing students located in G Metropolitan City. A descriptive survey was conducted from February 22 to March 28, 2021 as a self-report questionnaire. The collected data was analyzed using the SPSS/WIN 21.0 program. The analysis showed that higher major satisfaction, emotional intelligence, and grit indicated more positive and professional nursing intuition. Factors affecting nursing professional intuition were emotional intelligence and major satisfaction, and the explanatory power was 61.7%. Based on the results of this research, curriculum activities and strategies of comparison and activities are required to increase the emotional intelligence and major satisfaction of nursing college students. These strategies are also expected to help nursing students establish positive nursing professional intuition.

쌀단백질이 첨가된 냉동 반죽으로 제조한 쌀 생면의 품질특성

노준희,이주리,문세훈,신말식 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.6

Purpose: Quality characteristics of the rice wet noodle, such as udong, using frozen dough with different amounts of rice protein and soy protein, were investigated. Methods: The rice flour and protein were prepared from the japonica type Sindongjin variety. The ratio of rice protein and soy protein isolate was 100:0, 75:25, 50:50, and 0:100. The color values of the rice flour dough and cooked noodles, noodle volume, cooking loss, water absorption after cooking, and texture properties were measured. Results: The color values of dough ranged from 84.70 to 87.41 for the L values, from –0.94 to –1.24 for redness (+a), and from 6.33 to 9.58 for yellowness (+b), and those of the cooked noodles ranged from 66.38~68.82 for L, -1.18~-1.43 for +a, and 1.67~2.71 for +b. The color values of the rice noodle prepared from frozen dough were not different those color values obtained from the raw noodle dough. The volume and cooking loss of rice noodles after cooking were 13.67~14.83 mL and 4.89~5.24%, respectively. The cooking loss of the rice noodle using frozen rice dough was increased. The hardness, cohesiveness, chewiness, and resilience of the cooked noodles made with 100% soy protein showed the highest values of 931.05 g/cm2, 0.65, 546.58 and 0.41, respectively. The elastic limit and distance by tensile test showed no significant difference between the different rice and soy protein ratios. The addition of rice protein decreased the hardness and cohesiveness of the cooked noodles, but those noodles maintained their elasticity compared to that of the noodles with added soy protein. Conclusion: These results demonstrated that texture quality of noodles with rice protein replaced by soy protein can be maintained after freezing the dough. The texture properties of rice wet noodle using rice protein can probably be improved by conducting further studies.

국내산 품종으로 제조한 고구마 칩의 아크릴아마이드 함량과 항산화 활성

노준희,이주리,신말식 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.6

Purpose: To substitute sweet potato chips (SPCs) for potato chip that contains acrylamide, the SPCs made from newly developed domestic cultivars with different flesh colors were investigated. Methods: The acrylamide contents, color values, and textural properties were measured using three types of sweet potatoes (white/cream fleshed Jinyeulmi, orange fleshed Hogammi, and purple fleshed Danjami). The SPCs were deep fried in 160℃ soybean oil for 2 min using sliced sweet potato (thickness: 1.2 mm). The chips were tested after removing the extra frying oil for 1 hr. The sliced sweet potatoes and chips (10 g, db) were extracted with 50 mL of 80% ethanol for 5 h and the extracts were evaporated under reduced pressure. Results: The acrylamide contents of Jinyeulmi, Hogammi, and Danjami SPCs were 0.15, 0.08, and 0.02 ppm, respectively. The color differences (ΔE) of SPCs were Danjami > Hogammi > Jinyeulmi. The hardness of SPCs was higher in Jinyeulmi than in the other SPCs (p<0.05). Jinyeulmi and Hogammi SPCs showed the highest score for eating quality according to preference tests. The antioxidant activity of the extract from Danjami SPCs was the highest among all three varieties of potatoes. The antioxidant activity maintained even after the SPCs were fried. Conclusion: The results suggested that Jinyeulmi and Hogammi SPCs could be a substitute for regular potato chips because of their low acrylamide content, bright color and best eating quality.

찹쌀전분을 첨가한 고구마 펄의 품질 및 저장 특성

노준희,황몽요,김완수,신말식 한국식품조리과학회 2019 한국식품조리과학회지 Vol.35 No.4

Purpose: The quality characteristics of pearls made from sweet potato paste containing waxy rice starch were investigated to develop a sweet potato pearl (SPP) with functional pigments and dietary fiber substituted for tapioca pearl. Methods: The sweet potato pastes containing functional pigments were mixed with different percentages of waxy rice starch. Creamy fleshed Sinyulmi, purple fleshed Sinjami, and orange fleshed Juhwangmi pastes were used. The color values, shape, textural properties and sensory evaluation of SPPs were measured. Results: The lightness values of SPPs decreased with the addition of sweet potato paste, and the redness and yellowness were different from those that used different sweet potato pastes. The hardness, cohesiveness, and resilience were significantly different between waxy rice starch pearl and sweet potato pearl (p<0.05), but the scores of the sensory evaluation were not significantly different. The overall acceptance of SPP containing 40 and 50% paste showed relatively high scores. Conclusion: From above results, SPPs prepared from pigment fleshed sweet potato paste with functional pigments and dietary fiber and waxy rice starch can be developed as Korean beverages with sweet potato pearl to succeed the traditional dietary culture.

국내산 품종의 녹두껍질 추출물의 산화방지활성에 미치는 추출방법의 영향

노준희,김향숙,이경애,신말식,No, Jun Hee,Kim, Hyang Sook,Lee, Kyong Ae,Shin, Malshick 한국식품조리과학회 2012 한국식품조리과학회지 Vol.28 No.5

In comparison of the antioxidant activities by the different extraction methods of the domestic mung bean varieties, 'Geumsung', 'Dahyeon', 'Sohyeon', and 'Eohul', were soaked and dehulled, with the extracts obtained by using 80% ethanol at room temperature or heated. The mung bean hull was freeze-dried, ground, and passed through 100 mesh sieve. The moisture content of the hull powder ranged from 1.70 to 3.15%. The total dietary fiber content ranged from 84.42 to 88.47%, with the Sohyeon hull showing the highest value. The L value of Geumsung hull (62.93) was the highest, and the a value of Sohyeon hull (-1.69) was the lowest (p<0.05). The color difference was the highest in Dahyeon hull (42.52) and lowest in Geumsung hull (38.52). The Eohul hull's chlorophyll a and b contents were the highest with the 80% ethanol extract by heating (10.55 and 6.12 ${\mu}g/mL$, respectively), but the Sohyeon hull showed the highest in 80% ethanol extract at room temperature (7.63 and 3.93 ${\mu}g/mL$, respectively). The total phenolic and total flavonoid contents of the ethanol extracts were significantly different between the varieties regardless of the extraction temperature. The hull extract from the heating extraction was higher in Eohul than in other varieties, and was the lowest in the Dahyeon variety. The extract from Sohyeon hull at room temperature showed the highest contents of total phenolic and flavonoid contents. In the mung bean hull extract by heating, DPPH and ABTs radical scavenging activity ranged from 13.49-16.75% and 22.93-39.42% respectively and those at room temperature ranged from 39.86-41.88% and 49.71-70.92%. The reducing powers of extracts by heating ranged from 7.29 to 9.36 mg BHT/g hull, and at room temperature, they ranged from 19.90 to 20.97 mg BHT/g hull. Our results indicate that different extraction methods influenced antioxidant activities in the domestic mung bean varieties.